Food • Page 1106

haha yea I'm right there with you, trust me. but that just looks like a perfect burger for after you've had a few beers and wanna soak up some of that alcohol lol

 

The tack helps with releasing pressure so the eggs don't crack, vinegar helps with peeling. Ya, hard/soft boiled I think is the same result...runny yolk just has to do with time.

 

it does look delicious, there's just not enough beef! haha

 

stack like 5 on top of each other and bada bing bada boom

 

Homemade orange chicken:

 

Hmm interesting. I've never had any issues really outside of how annoying it is to peel the eggs haha. I'll have to give it a shot next time.

Brilliant!

 

HOW DARE YOU TAKE MY JOB






kidding

 

Upgraded my Ichiban ramen + seasoning packet last night with some veggies, an egg that I dropped in a minute before finishing the noodles, and the key ingredient... SPAM. I fried a few slices on a cast iron and then chopped them up and let them boil in the broth before adding everything else... Oh my goodness. The fat from the spam made the broth so tasty and filling. Added some Japanese seven spice and a little garlic salt to season. Gonna eat it again tonight and it's all I can think about.

 

just watched the burger show and I really am just sad I can't eat all these burgers.

I can't because I am lazy.

 

I have a 10 month old daughter who is obsessed with Pesto. She tried it for the first time a week ago, and has basically shut down any other foods since. I don't know what to do haha. I even have to add it to her scrambled eggs in the morning to get her to eat it!!!

 

pesto is tight

 

As you can imagine...i'm growing sick of it

 

maybe try chimichurri? Haha

 

Might be a good transition back to normal food...haha

 

Oh my god so I had a beef and cheese peroshky yesterday from a Russian bakery at pike's place market in Seattle and it was so amazing.

 

I just tried this place called Sno White burgers and the burger was so eh.

I keep saying I want to try new places but then I try new places and hate them so I go back to my normal spots.

 

Im still haunted by this burger that I had at my friend’s 18th birthday party. The most burnt piece of trash I’ve ever had and I ate the whole thing just to be polite. Keep in mind this was almost a decade ago and I still think about it lol. It was that bad.

 

What kind of toy dog breed did you get tho?

 

Have you played around with using gelatin in your sauces? It helps to really make for a thicker and richer emulsion. I've made this bourbon-mustard pan sauce with pan roasted chicken and it is very good and very easy.

How to Make Easy Pan-Roasted Chicken Breasts With Bourbon-Mustard Pan Sauce

 

I'm comfortable with cornstarch and flour, but I haven't tried gelatin. Thanks for the suggestion!

 

Looks great even blown up!

 

Got a yorkie that we named Rolo :)

 

All about the Vermouth for me lately...

 

A big thing for me with sauces, is just simply mixing ingredients that should work and experimenting. I've always been a huge fan of Asian food, and my pantry is full of different condiments that are great for mixing. Japanese mayo (yolks instead of whites), Black Bean Garlic Sauce which when mixed with Apricot Jam, makes for the best salmon ever, of course oyster sauce, chunky sriracha chili sauce (the jar not the bottle), chili oil, which I mix with soy for a dumpling sauce etc. Vermouth makes for a great pan sauce after cooking just about anything, and I've been using a steel flat bottom wok, which has been my favorite tool lately.

My favorite simple sauce right now is equal parts Soy, Honey and Sriracha, which is great on everything.

 

I know it's ridic but I had a fajita for the first time last night and it was a game changer. The sauce in it is so addicting i want to put it on everything