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Those look incredible. I tried making sushi... came out alright for a first time and using a towel to roll. A bit too much rice. Left is roasted sweet potato with schichimi, right is cucumber/carrot/avocado. ![]()
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# ? Jun 10, 2024 19:54 |
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Wow, that's a really nice first batch!! I do hope you used some plastic wrap with that towel when you made the inside out roll :-D edit to add that the easiest way to roll sushi and avoid cleanup afterwards is getting a bamboo mat and placing it in a ziploc bag when you want to make sushi paraquat fucked around with this message at 19:35 on Jan 11, 2017 |
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paraquat posted:Made some of Fuchsia Dunlops Sichuanese wontons (from: Every Grain of Rice) Can you explain how you make these? I'm tired of the standard triangle/bindles I always end up with but I can't find round wrappers at my local store.
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Phil Moscowitz posted:Can you explain how you make these? I'm tired of the standard triangle/bindles I always end up with but I can't find round wrappers at my local store. Yep, I used this to help me with the folding (scroll down and look at the pictures....it's not too difficult, took me two or three wontons to get the hang of the folding) http://www.seriouseats.com/2015/03/how-to-make-sichuan-wontons-in-chili-oil-dumpling.html Btw, I used wonton wrappers, those are square like is shown in the pictures round wrappers are gyoza wrappers, they're not really suitable to make this shape
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paraquat posted:Yep, I used this to help me with the folding (scroll down and look at the pictures....it's not too difficult, took me two or three wontons to get the hang of the folding) Right, I need square shapes with some variety since I don't have round! Thanks.
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I did knockoff Japanese fast-food curry, breaded and fried my own chicken cutlets to go with. It's not exactly hard (curry blocks are practically cheating) but it pushes a very specific nostalgia/comfort-food button for me.![]()
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I lost 60 pounds on a ketogenic diet, then gained 20 of it back by living a little the last 4 months. 2017 is here and I'm back on the wagon. Everything you see here was cooked on good old fashioned cast iron. Sirloin and asparagus, what an awful combination ![]() ![]()
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Farking Bastage posted:I lost 60 pounds on a ketogenic diet, then gained 20 of it back by living a little the last 4 months. 2017 is here and I'm back on the wagon. Everything you see here was cooked on good old fashioned cast iron. Sirloin and asparagus, what an awful combination Awful delicious. ![]()
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Seared Halibut, Turmeric Potatoes, Rasam Broth![]()
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I'd be all over that. Nothing like a good fish and chips ![]()
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Thoht posted:I'd be all over that. Nothing like a good fish and chips Took it from the Nopi cookbook. http://www.irishtimes.com/life-and-style/food-and-drink/recipes/ottolenghi-sea-bass-and-turmeric-potatoes-in-rasam-broth-1.2644211
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overdesigned posted:It's not exactly hard (curry blocks are practically cheating) but it pushes a very specific nostalgia/comfort-food button for me. Looks tasty! Love me some Japanese curry-from-a-box (Golden Curry) for the same reasons. Made some a few weeks after Thanksgiving using cubed turkey breast leftovers from the brined bird as an experiment. Worked quite well and filled my Japanese curry quota for a while. Now I need to find time to blow up the kitchen with some tonkatsu followed by katsudon with the leftovers!
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It was nothing to look at, but tonight I shredded up some white cabbage and white onion and honeycrisp apple and cooked it in butter and white wine with some browned boars head kielbasa. Finished with parmesan and red pepper flakes and lots of black pepper. So easy and good. Next time I might try it with a more tart apple. The honeycrisp was fine but it would have been nice to have more apple flavor since it went so well with the sausage. I love cabbage.
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This is my first time making potato & pea sabzi, mixed in with basmati rice. It may not look like much but it tastes incredible. Next time I'll make it with chicken.![]() Here's the recipe if you want to make it too, with a better picture of what it looks like finished.
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sweat poteto posted:Nice one. Skillet pizza is my method now. If the pan is well seasoned you can use little or no oil and get a traditional base. I still use olive oil anyway because pizza crust bottom fried in olive oil is awesome.
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![]() Finally got around to using the grits I got on a recent visit to my hometown. Made gouda grits, and on top is pan-fried flounder and corn. Seasonings include black pepper, cayenne, paprika, and adobo; corn is fried additionally with some garlic and chives.
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# ? Jun 10, 2024 19:54 |
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Oh... hey - new thread https://forums.somethingawful.com/showthread.php?threadid=3805594
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