cross-posted from: https://lemmy.world/post/30513669

The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting.

The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown.

The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.

I’m thinking it’s about time to take a culinary class.

cross-posted from: https://lemmy.world/post/30455791

I scored the duck breast skin and roasted it (started with a cold pan) until golden crispy. I then flipped it and continued to cook until the inside reached 66° (C). It had about 5 minutes rest before slicing. It still looks a bit too pink for my taste, but it was tasty.

The rice is sushi rice, boiled, and then mixed with a bit of mirin, sake, rice vinegar, salt, pepper, sugar, msg and chives.

The teriyaki is 4 spoons of soy sauce, 2 of mirin, 2 of sake, 2 of sugar, 2 cloves of garlic, same amount of fresh ginger, a splash of sesame oil. Simmered it down in a bit of duck fat.

Healthy eating with homemade low calorie tomato sauce.

Wings recipe

Salad recipe (would recommend using a different recipe for the dressing)

cross-posted from: https://lemmy.world/post/30402241

Garlic & olive oil topped with parmesano, gran padano, mozzarella, with prosciutto, arugula from the garden, and a balsamic-maple syrup reduction drizzled on top.

The one on the right is pickled rhubarb, the one in the middle is jalapenos, and the one on the left is like a super thin sliced onion habanero uh... relish? I'm not sure what to call that or if it already has a name lol

Made this one semi blind. By which i mean, i had no idea what the result was supposed to taste like. I only pulled up an ingredient list when shopping without looking at the instructions.

I finally read the instructions the day of. I was surprised how sour it was when i ate it although the ingredients (vinegar and tamarind) should have been a big give away.

Definitely a very memorable and interesting curry. My SO likes it especially because he enjoys sour foods.

Recipe I followed - https://cooking.nytimes.com/recipes/1013127-pork-vindaloo

cross-posted from: https://lemmy.world/post/30297677

I followed this recipe for the most part:

https://aaronandclaire.com/doenjang-jjigae-korean-soybean-paste-stew-2/

Just a quick weeknight dinner that turned out quite well :)

I got this excellent dish at an Indian restaurant. Do any of you know what is or even how to prepare that green sauce?

Made purely to try chimichurri for the first time.

cross-posted from: https://lemmy.world/post/29809450

First time cooking a tomohawk steak. Reverse sear finished on a Blackstone. Not sure I got it quite right.

Super Fusion, Watertown, MA(USA).