Food • Page 1313

Ayyy my girlfriend and I were driving around where our new apartment will be and there is a dunkin near by and we both simultaneously remembered they have beyond sausage and we are pumped to have some.

 

i’m eating Little Caesar’s

 

They’re honestly pretty decent! I enjoyed it

 

apparently they no longer make a classic sausage??? and the “deluxe” one is worse???
i had plenty of cardboard & cheese at home already.

 

I’ve been watching Padma Lakshmi’s new show on Hulu and am enjoying it quite a bit.

 

What’s it called?

 

Taste the Nation.

Feels very Bourdain-esque but I also know almost every food show gets compared to him haha

edit: essentially she travels around the US and looks at the different cultures that have created what is known as “American” food

 

I’m into it. I’ll add it to my list!

 

My parents have a chocolate fountain .... you guys think I could run a fondue or cheese sauce through that?

 

just wanted to share my egg that cooked perfectly today

 

NWTKFS

Also, why not? As long as the cheese sauce is thin enough when it's warmed.

 

Idk what this means hahah

 

If you do I just want you to know that as a Swiss person I will be deeply offended

 

No way to know for sure haha

 

Also, everyone should make yakitori. It is so easy and so good. It might be the best tasting chicken I've ever made.

 

Do you grill it or use your oven/stovetop?

 

I grilled mine on skewers. I let my grill get to almost 600 before I put them on. If I hadn't used the grill, I would have broiled the chicken. I served it with some grilled baby bok choy and steamed rice.

This was the recipe:

• 1 pound chicken livers, gizzards or boneless thigh meat
• ½ cup dark soy sauce or tamari
• ¼ cup mirin
• 2 tablespoons sake or dry sherry
• 1 tablespoon brown sugar
• 2 garlic cloves, peeled and smashed
• ½ teaspoon grated fresh ginger
• Scallions, thinly sliced, for garnish

1. Cut chicken into one-inch pieces and place in a shallow dish.
2. In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
3. If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

 

I have everything for this in my kitchen! Except tamari. Or a grill.

sounds awesome! I may have to try this as the next Sunday family dinner.

 

Yes! Do it! I used soy sauce instead of tamari and tripled the amount of garlic & ginger and then strained that out after it reduced. It was damn good. I can't wait to make it again. Maybe with beef next time.

 

My cousin took me to Torishin, a Michelin star yakitori restaurant in NYC when I graduated college and it was beyond anything I could have imagined meat on skewers could be

 

that place looks amazing

 

It really is, it's on my bucket list to go back there

They also have Japanese toilets in the restroom, has a bum warmer!

 

Gonna try to make some pizza dough tonight or this weekend even though I don’t have a stand mixer. My goal to have a clean kitchen will never happen

 

fucked around and found out

i’d say for a first effort it was like a solid 7.5. dough was a bit dense so i’ll use less flour next time but flavors were great

 

Do you have a food processor?