FoodPorn

Had a go at making sourdough chocolate chip cookies a while ago. Here they are straight out of the oven. Cannot complain they were delicious.

“The bottom of it is really burnt” -Mrs Bizzle

Kimchi - homemade, delicious and thinking it’s good for me!

Braised lamb hindshank on Punjab coconut cream curry with cashew, apricot, kale, and peas. The lamb is from a local rancher. Coconut cream is what I had available, which was *almost* too rich. Oh, who am I kidding? Coconut cream was amazing!

Made these delicious rosemary infused polenta chips. The best glutenfree side ever!

Broth base was a stock made from bones from a prime rib roast, turkey carcass, chicken carcass, pork bones, ham hock, reduced pastrami cooking liquor, kombu, and mirepoix. Not the traditional tantanmen base, but the results were worth the effort. Also, the single ham hock somehow initially overwhelmed the pastrami liquor. :D Had to tweak things a bit.

Turned 5 chicken bodies / parts from the freezer into chicken and noodles, 6 cups extra broth to freeze, and between 2 and 3 cups of chicken salad. Also homemade noodles and mashed potatoes from potatoes.

also top sirloin filet and some broccoli with cheese.

First time making walnuts with honey and miso on grilled mochi and nori, very tasty.

We are right now in a “small” Jiaohe City (蛟河市) in Jilin Province in China. To around here millions of Koreans fled during WWII and had here a huge Korean Minority with Korean schools, Korean shops, etc. You didn’t need to speak Chinese until you went to basically highschool.

Made a Beef Wellington for Christmas. I followed the Serious Eats recipe. https://www.seriouseats.com/the-ultimate-beef-wellington-recipe

Ethically raised and harvested by a local farmer and processor because that matters to me.

Cheeses are Ossau Irati and Brillat Savarin.

I just fuckin’ love short ribs. Braised 2.5 hours in some Carmenere and beef stock with onion, garlic, and thyme and served on top of some pan fried asparagus.

I assembled some (fruit) mince pies.

Not mine! It’s too hard and I don’t have the special Mont Blanc pastry nozzle, which is a real thing.

I made home made pork broth then the plan was to cook egg noodles in the pork broth with some ham, the egg noodles just sucked up all the pork broth though.

Had friends over for the weekend and we decided to upgrade the usual scrambled eggs:

I made baguettes for the Grey Cup and they turned out great. I misplaced the recipe, I’ll have to find it and make these again. It was a two day process and ingredients were. 3 1/2 flour, 1 TSP instant yeast, 2 TSP salt, 1 tbsp honey.

2 x 85g patties, smashed on a hot pan, with lettuce and chopped fresh onions on a freshly baked then buttered, and broiled bun with hand-cut fries.

Homemade macadamia pesto base, caramelized garlic, chevre cheese, my wife’s garden heirloom tomatoes, mozzarella, fresh basil, finished with a drizzle of extra virgin olive oil & flaked sea salt.

I want to talk about foods with the bare minimum ingredients where if you would have added more, it would have been a disservice.

It was hard to get a good picture, sorry it’s not that amazing of a photo 😅 thoughts on how to better photograph a smashburger are welcome if something comes to mind

This is a soft-boiled egg in some instant ramen with a base of soy sauce, sesame oil, and chives.

To all the people who enjoy the post I share thanks for being normal, this message is mainly for the complainers

From the Mercato Mayfair in London, Tandoori chicken with red onions, greens, coriander and sauces on a buttered naan.

These are better breakfast than cereal

I didn’t do the Charcuterie though

To serve, drizzle a bit of heavy cream, some drops of pumpkin seed oil, roasted pumpkin seeds, and some ground nutmeg.

1 cup blueberries, fresh or frozen,(240 ml)

cross-posted from: https://lemmy.world/post/37301978

Had this in Malaysia. I had to eat it outside for obvious reasons. So good. You either love it or hate it.

Traditional roll, cold lobster, tiny touch of mayo. Yummo!

Yummo

Did some ribs on the charcoal BBQ this weekend and they turned out great. Smoky and tender.

I use the pizza dough recipe found here, but note that it makes very fluffy dough. I cut the amount of yeast in half and it’s still more than fluffy enough. (I also only have bread flour but it’s Fine™)

(recipe for 4 portions)

cross-posted from: https://lemmy.world/post/36538209

Bonus consommé

The wine is just for the adults

They tasted good! Was craving a burger and didn’t want to go out and spend money somewhere.

https://biteswithbri.com/sticky-asian-pork-ribs/

Got a dish @Restaurant La Buche in Québec City called La Boulette À Mamie — beef patty, mashed potatoes, caramelized onions, sautéed peas and bacon, red wine meat gravy. Tasted as good as it looked on the plate, no filters necessary;)

The chef I work for did a demo on how to properly filet a salmon then told us to come up with a dish that represents our individuality.