1. Not impressed with pecorino romano on pizza or sliced on crackers. Too sheepy when it warms up. Guess I’ll try it next on pasta.

    3 days ago  /  2 notes

  2. Tofu Tacos

    I went with just batter, no panko. The batter was a bit thinner than I had hoped. Salt, pepper, cumin, paprika, flour, corn starch, vodka, water.

    The tofu was marinated in lemon juice, chipotles en adobo, minced garlic, Chinese cooking wine (the only flavorful liquor I had), salt, and water.

    Topped with celeriac slaw made from julienne celeriac, salt, lemon juice, apple cider vinegar, mayonnaise, Tabasco, and a bit of adobo from the chipotles.

    On flour tortillas.

    1 week ago  /  0 notes

  3. Tofu tacos tonight, probably with celeriac slaw and chipotle salsa. I can’t decide if I want to do plain batter or batter and panko.

    Right now I’m marinating sticks of tofu in chipotle-lemon-based marinade.

    1 week ago  /  0 notes

  4. viki:

Calling all the single people!
Join the Black Day Livestream Party with Eat Your Kimchi, April 14th! http://bit.ly/1kBNDHs

I don’t have any chunjang or jajangmyeon noodles. Oh well.

    viki:

    Calling all the single people!

    Join the Black Day Livestream Party with Eat Your Kimchi, April 14th! http://bit.ly/1kBNDHs

    I don’t have any chunjang or jajangmyeon noodles. Oh well.

    (via theposhpanda)

    1 week ago  /  337 notes  /  Source: viki

  5. efccooking:

Chopped Kale Salad

    efccooking:

    Chopped Kale Salad

    2 weeks ago  /  24 notes  /  Source: budgetbytes.com

  6. shokublr:

店名 東方見聞録
メニュー パンチェッタのイタリアンユッケ
価格 \504
備考 もともと激安均一居酒屋としてチェーン展開してきたが、最近はプレミアムメニューを前面に押し、『激安均一』脱却を試みている。こちらもこのお店にしては高級なメニューのひとつ。温玉+生ハム+玉ねぎを絡め、それをフランスパンに乗せて食べる。乗せて食べるにはパンが小さすぎ玉ねぎが長すぎるので、パンが大きめ玉ねぎはみじん切りのほうが食べやすいだろう。細長く切った生ハムが筋っぽく最後まで口の中に残るのも気になる。メニューを再考してほしい。

Talk about drinking food. Onsen tamago, pancetta tartare, sliced onions, and French bread.

    shokublr:

    店名 東方見聞録

    メニュー パンチェッタのイタリアンユッケ

    価格 \504

    備考 もともと激安均一居酒屋としてチェーン展開してきたが、最近はプレミアムメニューを前面に押し、『激安均一』脱却を試みている。こちらもこのお店にしては高級なメニューのひとつ。温玉+生ハム+玉ねぎを絡め、それをフランスパンに乗せて食べる。乗せて食べるにはパンが小さすぎ玉ねぎが長すぎるので、パンが大きめ玉ねぎはみじん切りのほうが食べやすいだろう。細長く切った生ハムが筋っぽく最後まで口の中に残るのも気になる。メニューを再考してほしい。

    Talk about drinking food. Onsen tamago, pancetta tartare, sliced onions, and French bread.

    3 weeks ago  /  3 notes  /  Source: shokublr

  7. Tonight’s dinner was green garlic chigae with pork, soft tofu, and kimchi. The green garlic was from the farmers’ market this morning.

    3 weeks ago  /  0 notes

  8. A small portion of Saturday’s dinner: buta kimchi - stir-fried pork belly with kimchi. Also with garlic chives. Surprisingly good with a bit of Kewpie mayo on top.

    A small portion of Saturday’s dinner: buta kimchi - stir-fried pork belly with kimchi. Also with garlic chives. Surprisingly good with a bit of Kewpie mayo on top.

    4 weeks ago  /  0 notes

  9. The gyudon I forgot to post after prep pictures the other night!
Thinly sliced fatty brisket, sliced onion, a little bit of sliced garlic, soy, sake, mirin, dashi. With sliced green onions, a bit of chiffonade perilla, and shichimi togarashi. On koshihikari rice.

    The gyudon I forgot to post after prep pictures the other night!

    Thinly sliced fatty brisket, sliced onion, a little bit of sliced garlic, soy, sake, mirin, dashi. With sliced green onions, a bit of chiffonade perilla, and shichimi togarashi. On koshihikari rice.

    4 weeks ago  /  2 notes

  10. By the way, I decided not to buy those chile plants. I can’t be sure I’d stick to the hobby, and I should really save that money.

    1 month ago  /  0 notes

  11. Chinese-style poultry stock: chicken backs and duck wings, double-boiled; with garlic, a leftover quarter of a small yellow onion, a 3-inch length of leek, 2 fresh shiitake mushrooms and their stems, a handful of Korean garlic chives, a couple glugs of Shaoxing cooking wine, a glug of soy sauce, and just enough salt to coax the proteins out. Simmered for 3 hours, then left to cool for another hour or so.
The two containers of stock in the fridge are nice and jiggly today. I have four more containers stacked in the freezer.

    Chinese-style poultry stock: chicken backs and duck wings, double-boiled; with garlic, a leftover quarter of a small yellow onion, a 3-inch length of leek, 2 fresh shiitake mushrooms and their stems, a handful of Korean garlic chives, a couple glugs of Shaoxing cooking wine, a glug of soy sauce, and just enough salt to coax the proteins out. Simmered for 3 hours, then left to cool for another hour or so.

    The two containers of stock in the fridge are nice and jiggly today. I have four more containers stacked in the freezer.

    1 month ago  /  0 notes

  12. Prep for tonight’s gyudon, after bloodparty. I’ll just have to get the water simmering, add the seasonings, slice the onion and add it, add beef, put it all on top of rice (already in the rice cooker), slice the green onions and sesame leaf, and dress with those and the shichimi.

    Prep for tonight’s gyudon, after bloodparty. I’ll just have to get the water simmering, add the seasonings, slice the onion and add it, add beef, put it all on top of rice (already in the rice cooker), slice the green onions and sesame leaf, and dress with those and the shichimi.

    1 month ago  /  0 notes

  13. Wants:

    • Chiltepin
    • Chiltepin amarillo
    • Chiltepin Texas
    • Aji dulce
    • Padron
    • Shishito

    If I still think it’s a good idea at the end of the weekend, I’ll order one of each of those from ChilePlants.com.

    1 month ago  /  0 notes

  14. Peter Green:

    Scud hit on something interesting. Coconut juice. “The state banquet beverage”. It’s not coconut water (which we have at home quite often) as it’s not clear. It’s milky, but not as much as coconut milk for cooking. We were impressed to see that it was “coconut juice not processing the coconut magma and essence”. Plus, it’s orthodox!

    Coconut Juice

    Now I stay up late worrying about big, circumcised coconut volcanoes about to erupt their magma over unsuspecting civilians. This could be Freudian.

    I find the weirdest things sometimes online.

    1 month ago  /  1 note  /  Source: forums.egullet.org

  15. Deep-fried duck tongues? Or duck tongue stir-fry?

    1 month ago  /  1 note