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Sesame Entry: a Simply Awkward Man's Entree I saw that you guys were cooking with sesame and thought, "I've eaten a lot of sesame dishes; I can do that." Trigger Warning: I lost a bunch of nicer looking dishes, etc., when I moved.  Drink: Tahini Infused Chai  Appetizer: Agedango with Black Tahini Anko  Main: Pork Cutlet with Sesame Inundated Sauce  Salad: Salad  Desert: Black Sesame Pudding  Method Drink: 1/ Start chai per usual -- I use that goon's chai, it is good 2/ Add about one half teaspoon of tahini per serving 3/ Finish making chai  This worked out nicely. Adjust tahini content to taste. Appetizer:  1/ make your dango dough, should be as soft as an earlobe (maybe even your earlobe)   2/ mix your anko with black tahini, here I used chunky anko but you can use smooth too  3/ divide, flatten, fill "step 1" with "step 2"  4/ roll in white sesame  5/ fry at a low temp for 3~4 minutes, too hot and they will crack, too long and they may explode  Use enough oil such that they float. All I had was olive oil, so I wussed out on oil level. These are quite savory. Main: 1/ mutilate your meat  2/ bread with flour, egg, bread crumbs 3/ deep or pan fry   4/ grind some white sesame to desired coarseness 5/ mix with sauce  6/ serve on a bed of shredded cabbage with some dressing Diagonal cuts across the front and back, such that they cross each other, seems to work the best. Traditional sauce is Worcestershire Sauce based. I didn't monitor the oil temperature so I burnt the cutlets a bit. Again, I wussed out on oil level. Salad: 1/ make sous vide chicken   2/ make crispy chicken skin    3/ make salad 4/ combine Here I used a sesame based dressing stopped with more white sesame. Desert: 1/ mix gelatin with a little water  2/ mix sugar and black tahini   3/ start heating milk with "step 1" 4/ once dissolved, gradually add "step 2" 5/ stir and heat for a while  6/ pour into bowl through a sieve  7/ put bowl in ice bath and stir with a rubber spatula until it cools and thickens a bit 8/ transfer to dishes and refrigerate for about 3 hours  I recommend garnishing with something to add some contrast. Maybe some mint and whipped cream. Yes, those are broken plastic chalices. Chef's Note: I am late for work, but I can post additional pictures later. Sorry. Corky Romanovsky fucked around with this message at 00:51 on Oct 26, 2015 |
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Oct 26, 2015 00:08
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| # ? May 6, 2024 11:56 |
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Excellent looking food. Would love to get the full recipe for the app. 
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Oct 26, 2015 01:03
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Yes, please update with recipes when you are off work! (You made the deadline, no worries.)
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Oct 26, 2015 01:17
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Appetizer: Appetizer: Agedango with Black Tahini Anko Ingredients for 5 50g of confectionery rice flour, shiratamako, may be Englished as Sweet or Glutinous 50~60 mls of water ~45g of tsubuan, or you can make your own ~5g of black tahini, mine came in a squeeze pack white sesame frying oil 1/ make your dango dough, should be as soft as an earlobe (maybe even your earlobe) 2/ mix your anko with black tahini, here I used chunky anko but you can use smooth too 3/ divide, flatten, fill "step 1" with "step 2" 4/ roll in white sesame 5/ fry at a low temp for 3~4 minutes, too hot and they will crack, too long and they may explode. Use a lot more oil than I did, but at a similar activity level. Seriously, like actually deep fry them.
Corky Romanovsky fucked around with this message at 05:22 on Oct 27, 2015 |
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Oct 27, 2015 04:58
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Main: Pork Cutlet with Sesame Inundated Sauce Ingredients Pork Flour with some Salt & Pepper added Egg Bread Crumbs, Panko preferred Sauce Bulldog Brand -or- 0.5~0.75c ketchup 2.5T soy sauce 1.5T apple cider vinegar 1.5T sugar 0.5t garlic powder 0.5t ground ginger and maybe some fruit puree like plum or apricot Simmer for 20min Main: 1/ mutilate your meat 2/ bread with flour, egg, bread crumbs 3/ deep or pan fry 4/ grind some white sesame to desired coarseness 5/ mix with sauce 6/ serve on a bed of shredded cabbage with some dressing Diagonal cuts across the front and back, such that they cross each other, seems to work the best. Traditional sauce is Worcestershire Sauce based. I didn't monitor the oil temperature so I burnt the cutlets a bit. Again, I wussed out on oil level. Corky Romanovsky fucked around with this message at 05:26 on Oct 27, 2015 |
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Oct 27, 2015 05:15
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Desert: Black Sesame Pudding Ingredients 8g gelatin 3T water 120g sugar 60g black tahini 450ml milk Desert: 1/ mix gelatin with a little water 2/ mix sugar and black tahini 3/ start heating milk with "step 1" 4/ once dissolved, gradually add "step 2" 5/ stir and heat for a while 6/ pour into bowl through a sieve 7/ put bowl in ice bath and stir with a rubber spatula until it cools and thickens a bit 8/ transfer to dishes and refrigerate for about 3 hours I recommend garnishing with something to add some contrast. Maybe some mint and whipped cream. Yes, those are broken plastic chalices.
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Oct 27, 2015 05:18
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| # ? May 6, 2024 11:56 |
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This was a very good entry! Anything that involves crispy chicken skin makes me stand up and pay attention.
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Oct 29, 2015 06:52
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