Good food doesn’t have to be exorbitant; food that is thoughtfully sourced and is prepared and served by people paid fairly costs more, but is worth the expense to consumers who can afford it. What I’m saying is good for you for supporting a friend and local chef/entrepreneur.
I signed up for Sitka shares and got some fresh alaskan dungeness crab so first thing that came to mind was singaporen style chili crab.
What's your initial thought on the service? Someone recently suggested I sign up but I haven't heard anything from personal experience yet.
This was our first shipment so I’ll have to let you know. We went with the premium. Got 4 packages of cod, probably 6-8 oz each, 2 half dungeness crabs, and some massive snow crab legs. The crab was definitely high quality, better than any stuff we can get at the market/costco. Havent tried to cod yet. I was considering maybe moving to non shelfish premium just becauss you loose a lot of weight in crab shells but the crab was pretty fantastic so will stick with it for now. Next months projection is black cod. Its obviously not cheap, but I’d rather pay more if something is higher quality and so far its looking good.
For those who make their own tortillas - will the dough be ok if I dont make them tonight. Got them rolled into balls and think I’ll make them tomorrow instead of today. If I toss them in the fridge, they’ll be ok, right? Always made them the day of.
Always very jealous of y’all who are deep in the pizza game, something I’ve admired but never gotten into. This “pizza” from store bought flatbread, pancetta, garlic, and roasted vegetables turned out terrific though. Lemon ricotta base, pancetta, roasted zucchini, grape tomatoes, shallots, and garlic topping, Monterey Jack cheese, baked at 450 and topped with fresh grated Parmesan, Italian parsley, and chives.
Sous vide + Ooni is the best at home steak method to date. Not sure why I took the second picture so poorly.
Once you get the hang of just sort of gently pulling it while holding it it will work for you. Took a few goes and one little flame in my breville to figure it out. That machine is a marvel though.
I had this issue too at first. 2 things that helped for me were not letting the dough come all the way up to room temp after taking it out of the fridge. It doesnt stretch and get away from you as easily when it's a little cold. After I press out the crust, just rotate around your knuckles and dont press in the middle
Btw those looked better but I tried a ‘delivery style crust’ i saw on YT. Used AP flour instead of bread and only an overnight in the fridge. Pretty low hydration too Consistency was good but tasted like dominos. Which is delivery style and awful. Not sure what I was expecting. Trying it again w bread flour and 3-4 day ferment in the fridge.
Have found a quick ferment works better. Did one that was like 3-4 days and it was not as good as a quick 8 hour one.
I meant more on a structural basis. Found it easier to work with and more receptive to being topped. Its the power bottom of pizza.
Anybody made Korean corn cheese before? Gonna try it tonight. I don’t see any way it is Korean, but all the very online chefs swear it’s a great appetizer/drunk food.
ive had it in korea koreans love corn and cheese i think is the whole story. it tastes like exactly what you think.
Yeah I figured that was it. Just meant more if you looked at a recipe you’d think it was more like an American Midwest thing.
Mexican elotes #1 Lyrtch is right, it tasted exactly how I thought it would. But my wife and I crushed this small skillet in about 5 minutes. Would eat again, preferably after a few drinks next time. Ate with day old sourdough toast to show how online I am.
this picture is an indication of how i ate it, where it actually does work due to what you're eating/drinking i have zero interest in making it as a home dish
Yeah it’s definitely taken on an American bar food life of its own since that, from DDD/Solha etc. Interesting to see that pic. Korean is a food I’m more well versed in than most other cuisines so I’m surprised to see this in the last year or so, as the 1st generation Koreans I know here never mentioned this.
Pork chop in the grill pan (new gasser coming soon), Yukon gold roasties, garlic sautéed kale with sweet peppers and onion. Truth be told, the potatoes were the best part of the dish.
went to a local vietnamese immigrant owned banh mi/french bakery today they had a loaf of brioche for $13, OUTRAGEOUS bought it and its worth
Made a korean style noodle "stir fry" with flat udon and napa cabbage kim chi. Stir fried garlic, green onion, and shitakes together, then added chopped kimchi, chicken stock, and gochujang to reduce down with the cooked noodles. Topped with pan friend Tai snapper and pear kimchi, drizzled with crunchy chili oil.
If you wanted to pair the aroma of cabbage, onion, and garlic with shit takes you could’ve just hung out with Taques for the day lol
I have some of those ingredients besides fresh ginger and ramps. Would be cool to smoke a new chicken rub this weekend.