They evolve through a whole week... They tend to be a bit less crunchy but they get more pickly. They don't age as well as say pickled red oignons or carrots.
Yo what? That's.. like €5 max in ingredients a person if you don't use fancy import soy sauce & miso 0_° And it's stupidly easy to make unlike some of the stuff I attempted as of late.
I was assuming that as long as I don't venture outside of the basic 'photo' mode that is would still be tame. It seems tame compared to what I'm getting out of my GoPro for comparaison.
Uh? Camera filter? Are iPhone applying filters by default now?? The light and glaze my be what’s causing the image glow but I for sure don’t use filter.
Did u pickle those cucumbers and serve with sesame seeds? They look glazed some what?
Super simple. I cut them in stripes, removing a bit of the core part with seeds and I cut them in ~4cm sticks. I put some salt on them for about 1/2 hour. It firm them a bit. I discard the cucumber water that drains in the bowl. Then equal part low sodium light soy sauce and rice vinegar. For 1 cucumber I us 2x 4 spoons. I let them a bit in the fridge so they absorb the seasoning.
Before serving I add sesame oil & toasted sesame seeds.
That's one of the things I sometimes prep during weekends in batch & I keep them in containers.
Fried chicken is the best thing ever. I need additional recipes of fried chicken :)
With rice, cucumber and kimchi :)
I had some eggplant laying around so I made them in a side with a miso glaze.
No luck with loops?
Let me get pardoned with this dedicated pic from my last session for you :)
Ask the fella at the left how that went… to the delicious death indeed.
That’s their version of drunk rednecks bringing possum home instead of their cats :)
She’s diversifying as of late? Good cause though.
Bowls are so underrated. This one looks like a nice composition. What sauce did you make for it?
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.
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.
np I love the subject. Though I'm... historically horrible at photo... I don't like having my mediocrity taken away from me by non-transparent processes. I remember I can access "raw" images but they are insanely large and I'm pretty sure I can't read that format outside of Gimp and such super complex softs.