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wow…
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Damn… I’ve never seen so much work… put into a lunch… I’m in awe…
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Oh, no way I’d spend more than 30 minutes on lunch. Helps to always have dashi steeping in the fridge and blanched greens ready to go. Just had to make an egg salad and toast some bread!
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Tangsuyuk mushrooms, a vegan twist on Korean Chinese staple. Unfortunately, my taste buds haven’t totally rebounded but my wife assures me it’s good.
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Helping my dad out around his place as he heals up, and he had me grill some steaks (second go at it, grilled some with him months ago) and…they came out so well (medium rare but y’know what I mean) that I’m Googlin’ cheap grills, cast iron skillets, techniques…
He also had me make enchiladas, which also turned out very well!
It turns out I’m OK at cooking, sometimes.
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Oooh could you share this recipe? That looks delicious and like it would be fun to make.
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The recipe says to use rehydrated dried shiitake mushrooms, but you could just use fresh ones depending on what’s available to you. I can’t really give tips on the recipe because I didn’t have my sense of smell when I made it.
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This has got to be the most beautiful food photo i’ve ever taken hohohoho
Also today’s lunch: egg foo young for me and ma dad. Not the prettiest omelette but if you’ve ever had it you know that this shit is real
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ohhh that does look toothsome… how’d you do it?
I’m still too much of a baking newby to really know, and there were a lot of variables that were different compared to the last six loaves I’ve baked. But I would think the amount of kneading I did with this one helped it get pretty dense and simply baking it for less time prevented the crust from forming. The recipe I am following also said to put ice in the dutch oven while it bakes, so maybe that adds to it though it’s supposed to make the crust crustier.
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Did you know, if your baby hates applesauce and you have a bunch of little jars of Fancy Organic Baby Applesauce, each little jar is basically a perfect portion as a side dish for an individual dinner plate?
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normalize all nutrient mushes
what is good for bébé is good for papa
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anyone got a recommendation for an easy but tasty marinade/rub for a steak? i am a steak enjoyer but this would be the first time cooking one.
This is pretty low effort and I’m sure there are much better ones, but my dad always did a half A1 and half Italian dressing (for him it had to be Wishbone, but I’ve made it myself with store brands and it’s just as good to me) marinade. And it was delicious.
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Montreal rub is the gold standard for me. Sometimes I like to hit it with a lot of salt to pull excess moisture out, then rinse it off before cooking it in a skillet with butter.
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