Not bad really. Lots of bulgogi has no gochugaru in it. I would add some fresh cracked black pepper and a tbs or two of sweet rice wine. Preferably mirin if you can get it. A bosc pear works just fine too.
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What did I cook this weekend.....
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Not bad really. Lots of bulgogi has no gochugaru in it. I would add some fresh cracked black pepper and a tbs or two of sweet rice wine. Preferably mirin if you can get it. A bosc pear works just fine too.
Here’s mine, not near as pretty as yours. It reminds me of sauce shrimp piquant. It takes all day to cook. I love this recipe, it’s fast and easy. I’ve made it a couple of times, I served this one over brown basmati rice. Thanks!
Homemade matcha green tea ice cream in the Cuisinart ice cream maker.
Would that be like a tomahawk without the bone?
Beer brats simmered in homebrew before grilling.
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Browning my butt.
Sauce is achiote, ancho chilies, chipotles in adobo, onion, garlic, chicken base, pineapple, and spices. Changing recipe to braise in Instant Pot for the first time.
No plated picture of the tacos al pastor but it was awesome and it worked well in the Instant Pot!
Eggplant rollatini (sp?) as you can see I skipped breading and frying the eggplant, but did use a liberal amount of olive oil anyway.
Lamb spiedies on....
.... and plated.
.... and plated.
Is that a Fathead dough recipe? That looks awesome!
TwistedGray
El Jefe Brewing Company
NY sauce?
TwistedGray
El Jefe Brewing Company
Camping dinners
Sous vide then seared octopus (potatoes from the garden wrapped in foil with some butter, thyme, salt, and pepper)
Turkey goulash
Beef stroganoff
Sous vide then seared octopus (potatoes from the garden wrapped in foil with some butter, thyme, salt, and pepper)
Turkey goulash
Beef stroganoff
This was the recipe I used
https://sugarfreelondoner.com/keto-taco-shells/
They were really good. My version didn't come out quite like the pictures. I didn't use a food processor, just shredded the mozz and mixed with coconut flour and psylisium by hand. Still really tasty and crispy version of a "taco shell"
TwistedGray
El Jefe Brewing Company
We made some Instapot pho...it was remarkably good
Looks like chicken stock? Did you use whole or bone-in cuts?
Instapot does amazing things for stock. Small batch phõ from bone in hours instead of a giant batch in a day.
Oh of course. Lupo's from Endicott. We have a few bottles shipped to us a few times a year. They make a good southwest marinade as well.
TwistedGray
El Jefe Brewing Company
We used bone-in, skin-on cuts which was fine but the chicken flavor was a little thin. I think they called for too much water in the recipe we found online. Still very good...just had to boil down the liquid a bit which helped, marginally.
I usually get "NY State Fair" bottles from my Dad when I'm running short and want to talk to him...I've been out for a while, lol.
Cuke and onions de dulce 
6 small slicing cukes from the farmers market. Weep in 1 tsp sea salt and 1 tsp sugar for 30min or until they bend in half
Slice up around a cup of red onion very thin. 4 Bolsa de Dulce sliced thin and seeded. 1 tsp fresh baby dill
Discard liquid from the cukes and squeeze them out 1 handful at a time.
Add the onions, peppers and dill....B Starfish are also killer for this....Any sweet low heat works great
1/8 cup cider vinegar
1/8 cup brown rice vinegar
1 Tbs white balsamic vinegar
2-3 tsp sugar
Additional salt is totally optional. Its also good no salt at all and very sweet or very sweet with habs/bonnets.
Toss them suckers in the fridge for a few hours then enjoy.
6 small slicing cukes from the farmers market. Weep in 1 tsp sea salt and 1 tsp sugar for 30min or until they bend in half
Slice up around a cup of red onion very thin. 4 Bolsa de Dulce sliced thin and seeded. 1 tsp fresh baby dill
Discard liquid from the cukes and squeeze them out 1 handful at a time.
Add the onions, peppers and dill....B Starfish are also killer for this....Any sweet low heat works great
1/8 cup cider vinegar
1/8 cup brown rice vinegar
1 Tbs white balsamic vinegar
2-3 tsp sugar
Additional salt is totally optional. Its also good no salt at all and very sweet or very sweet with habs/bonnets.
Toss them suckers in the fridge for a few hours then enjoy.
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imasickboy
Drinkasaurus extraordinarius
This looks, and sounds delicious, but WTF is Bolsa de Dulce?
applescrap
Be the ball!
From the garden, threw a diced eggplant, some cherry tomatoes (red, yellow, krim), garden salsa hot peppers, and green bell pepper in the air fryer. Squirted with a little oil and seasoned. Also some m and m cookies.
brewbama
Well-Known Member
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Marinaded some thinly sliced ribeye steaks in pre mixed Margarita after seasoning with Chef Merito’s. Seared them in cast iron with ~ 1 TBS of bacon grease. Boiled a half cup of water and threw in half a cup of Minute Rice and half a cup of Chunky Salsa. Served with hot flour tortillas, guacamole, cheese, lettuce, tomatoes and the Minute Rice. Man, those steak tacos were awesome!
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First attempt to make Black Garlic. 18 heads in a 2 qt crock pot set on warm and 2 weeks cook time. It's as hard as a rock and not fit to be ground up as it has too much char/burnt taste.
TwistedGray
El Jefe Brewing Company
Salt baked a tilapia
Pminyard
Member
Black Garlic isn't really fermented garlic. The process involves a slow sugar break down over time. Black garlic is heavily caramelized garlic.
I wash and sterilize the container of my rice cooker, then put heads of garlic upright in the bottom, spray the garlic heads lightly with water, close the lid and turn the cooker to the “warm” setting and let the garlic process for at least 14 days. After 7 days, spray lightly again with water, close the lid and keep the rice cooker running at “warm”. The generally accepted processing time is 40 days, but I usually pull my black garlic after 14+ days, but not 40 days. I also leave the rice cooker in the garage, as the smell can be pretty strong.
I wash and sterilize the container of my rice cooker, then put heads of garlic upright in the bottom, spray the garlic heads lightly with water, close the lid and turn the cooker to the “warm” setting and let the garlic process for at least 14 days. After 7 days, spray lightly again with water, close the lid and keep the rice cooker running at “warm”. The generally accepted processing time is 40 days, but I usually pull my black garlic after 14+ days, but not 40 days. I also leave the rice cooker in the garage, as the smell can be pretty strong.
My garlic dried out on day 6 and the humidity dropped. I started adding an oz of water about every other day but I think it would have been better to soak the garlic to re-wet it. Also, my crock pot temp stayed around 170F which I think might be a little on the high side. After checking the rest of the heads about half of them did not have the burnt flavor so I will have some to grind up and at least have some for seasoning.
TwistedGray
El Jefe Brewing Company
We're making tacos over here
I've always wanted to try making that.
TwistedGray
El Jefe Brewing Company
I was in the same boat, and it is surprisingly easy. You'll go through a box of kosher salt though.
3lbs kosher, rosemary, thyme, Bay leaves and a half cup water. Bed of salt on the bottom, put down fish, lightly pack fish with remaining salt. Bake that for 35min at 400° and give it 5min rest before breaking and removing salt. That's all...get all the kosher off the fish...it's super tender (fish spatula helps get fish out). In the process we removed the skin which was fine because it wasn't crispy or anything.
Hong Shao Rou aka red cooked pork belly.....More or less Sichuan style..just a little spicy.
Rice with furikake seasoning, cukes and onions on the side. Need the sour to help cut the fatty of the pork belly. Served up in a Mao sized bowl of course.
Rice with furikake seasoning, cukes and onions on the side. Need the sour to help cut the fatty of the pork belly. Served up in a Mao sized bowl of course.
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