Soaked breasts are just as juicy as tights can be. It just takes about 2 hours to ready them in 5% salt. And then you you have the tights for Korean fried chicken which is the most delicious thing ever :)
Ah yeah sure in the base but they dissolved so much that I forgot about them xD
I like my katsu porc-based with bulldog sauce better :)
If the weather doesn’t go full retard in the coming days I might cook katsu, it’s been a while.
Carrots, turnip, zucchini and some potatoes. Things I had laying around :)
I’m taking a note for next time I screw up :)
Sometimes I don’t put chicken at all or put tofu (quickly coated in flour and fried). Veggies really are the stars in this one for me. It’s one of the meal in my no-meat routine (thought today I had chicken laying around so in it went).
I plead guilty… the perfect draft got the best of me…
Today time was in short supply with my partner visiting customers and me experiencing full speed managerial bullshit so I put together a simple curry.
Ho lords… so many crevices…
That’s exactly what I have foreseen :) I saw another post a while ago showing that and I had geotextile in excess so I used it with the remaining of the rocks we had around.
This is my next nemesis : routing the conduits to my basement while keeping as much as possible of the 12cm foreseen for the slab. It’s an old staircase when they still needed to shovel coal in the basement. At some point someone closed it roughly with some prefab slab. So clearance is limited if I want to keep it as is and not take it apart (which would be… a long and shifty process). I’m currently missing about 3cm. I’ll see this week if I can grind them somehow.
I’m taking a mental note of that. More laser fun yeahhhh
After an eternity using a laser and making sure we have a slope of 1cm per meter we now have the base layer done :) If I understand correctly I now need to rent a machine to compact everything tightly before putting the visqueen layer and the armature.
It’s been a while since I could cook due to the horrific weather here in Belgium the last weeks. A quick meal to resume the cooking adventure :)
This was on my bucket list ; playing with a mini excavator.
Though the actual work was done by my step bro
Next I’ll do the form and order some lill stones to prep the surface, some steel reinforcement and put all in place before getting some concrete.
Today my son was having his birthday party and he requested ramen.
These are basic soy sauce ramen with the usual egg, porc and veg toppings.
Took a while to make these but worth the time given how they were appreciated by the kids :)
I wanted something more visual than usual.
The zucchini was super easy and only took 30sec of blanching before assembly.
The chicken was cooking sous-vide style
Then I briefly grilled it
And made the sauce using my frozen chicken fond
And voila :)
At some point I’ll need to buy additional plates because it’s becoming quite repetitive to always plate using the same…
Started with a craving for hummus, ended with a bit more in the plate. All was more or less cooked in the same batch in the oven so not complex or overly messing.
Doesn’t look super fancy but it sure was a tasty bomb.
All in all an easy process which started by deboning a very local chicken and dicing it
Followed by a 2h marinade in the typical garlic / ginger / soy sauce / mirim
This time I went with potato starch with a bit of usual flour in it - it was much more crispy with this tweak
I went with double deep frying so here a first pass
And the second pass
We have kids that don’t take the sauce when fully loaded with goshujang so I served the sauce in separate bowls for kids and adults instead of dipping all in the kitchen.
Et voilà :)
I tried this sorte to change from the pulled porc I usually do.
The buns - now it’s a no sweat step
Prepped the meatballs and all based on custom 80/20 mix of porc and beef
And grilled over the flame
All in all very good with a custom pickles / câpres / mayo sauce.
Scallions bring a bit of freshness in the whole savouriness :) Goes well with the added rice vinegar, sesame seeds and sesame oil I sprinkle over the curry.