Food
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- shapesalad3
The one thing I really miss from living in Japan is the Yakitori.
- I did this on the weekend with japanese potato salad and blistered shishito peppers in sesame oil and it was amazing.BuddhaHat
- show off.shapesalad
- It's not difficult you can do it too!BuddhaHat
- binchotan is the secretrobotinc
- this is a great videoIanbolton
- scarabin0
- Yes and maybeMrT
- Is this guy even Italiannb
- This guy Ethan Chlebowski? With a surname like that, I'd say he's 100% Italian.BuddhaHat
- well he's not from champagnekingsteven
- he only tests 10 month and 24?? i've never seen less than 24 months aged in the UK. 4/5 years is good shitkingsteven
- it would seem the 'good' stuff he tests here is the cheap stuff we get in the supermarketkingsteven
- I can't with this guy. I unsubbed a while back because he really has ramped up the clickbaity-ness.garbage
- And even if he makes something that looks good, he kind of ruins it with his bite money-shot.garbage
- He unhinges his jaw and sticks out his tongue like he's fucking Slimer.garbage
- I can't really do him either, despite his constantly popping up on my feeds. I want to blame the tache, but I think it's just Him.Nairn
- *shrug*
i can forgive a lot when i’m interested in the datascarabin - @scara He is pretty precise on data. You strike me as more of a Not Another Cooking Show guy.garbage
- I’ll check it out todayscarabin
- shapesalad0
- its just tiny shrimps and tiny fish. very common.pango
- Wet bugsthumb_screws
- Looks aight. I'd try it.jagara
- id eat the shit out of thatscruffics
- Yeah, actually had it and it's great. But imagine it was insects, you'd say no way, but ocean insects = yum.shapesalad
- i've not had many chances to eat insects, but I am at least curious to try.scruffics
- And many commercially grown prawns are literally fed pig faeces.
mmm.Nairn - Micro plastic on rice, with a hint of mercury.shapesalad
- ... and a side of staphylococcus?
but like scruffics said... this plate would be gone faster than it was dropped in front of me <3PonyBoy - @boringsalad that's all seafood. even bigger ones. and yes i've tried insects.pango
- Nairn1
FIVE HUNDRED GRAMS OF TAGLIATELLE IS TOO MUCH PASTA FOR TWO AND A HALF PEOPLE.
- The Italian in the house said 'tree fitty' and I ignored her. I WAS WRONG. What are we going to do with all of this pasta? This is why I don't cook pasta.Nairn
- Being mature is when you figure out how much pasta to cook...grafician
- I have a live-in Italian to cook pasta for me usually. 'Maturity' is about learning to defer expertise. Also, sod pasta. I can't be bothered with it.Nairn
- Make salads, prob. solved ;)OBBTKN
- Oh, I love a good salad! The MIdget's not too keen on leaves though.Nairn
- Err ... Nairn. 100 g per person of any old shape of pasta usually does the trick. ;)Continuity
- As a side, or as a main?
For me, Pasta's barely an aside. For an Italian, it is the utmost and everything.
Tree fiddy for 2½.Nairn - Anyway, the 180g overshoot was well-eaten as leftovers the day after.
Also, making pesto is fucking expensive.Nairn - Have you considered googling a recipenb
- When it comes to pasta, nairn, did you know this?
https://www.mashed.c…microkorg - The hole in these is the exact amount of spaghetti for one personmicrokorg
- I guess tagliatelle has to be done by weight tho ;)microkorg
- mort_5
- Carbonated, good.
I'm not there for still egg wets.Continuity - lol at the last linemonospaced
- Carbonated, good.
- SimonFFM4
- Recipe:
https://www.qbn.com/…palimpsest - ^ thanksSimonFFM
- Beep boop.palimpsest
- i need to try thisKrassy
- Recipe:
- Danish4
- Pango's been busy.palimpsest
- did you make and photo these?canoe
- yes...?pango
- SimonFFM5
I know, recipes without photos aren't very popular. But I'll share my favorite quick salad with you guys here.
Ingredients (for 2 people)
- 100g green/brown lentils (cooked)
- 2 grated carrots
- 1 diced apple
- 1 burrata (take buffalo mozzarella if you can't find burrata)
- handful cocktail tomatoes
- some roasted onionsDressing
- 2 spoons olive oil
- 1 spoon white vinegar
- 1 spoon dijon mustard
- 1 spoon honey
- pinch of salt and pepperIt is so simple, yet so tasty. Reason for that is the ingredients result in a wonderful mouthfeel (crunchy, creamy, sweet, sour, etc.). Diced apple and not grated like the carrots really makes a difference.
- nicecanoe
- the irony of the no photo though. veggies have boobs too Simon!canoe
- I thought I had a picture on my phone, but it's a different salad, very good, too, though. I will take a picture next time I make it again.SimonFFM
- Been watching some Linkedin tutorials on food photography, I def need to step up on my tool kit.canoe
- You may like this one - it was my go to while living in Cusco. Play around with it - https://perudelights…canoe
- Continuity3
On a whim, I decided to try this recipe yesterday:
https://www.seriouseats.com/reci…
To my amazement, it turned out fucking delicious. And I'd never eaten Spam before.
- Processed pork product, like Spam, is quite popular in Korea, from what I've seen of my occasional (/borderline obsessive) Korean YT channel watchingNairn
- Share your YT channel, Nairn. Share!Continuity
- I love a bit of Spam. Hot or cold. GET IN MY BELLY!Wolfboy
- I'd never had it til moving to Korea.i_monk
- Nairn1
- I ... ermmm ... she uhhhh ... wow ... “it’s a bit crunchy”monospaced
- The fuckscarabin
- LOLLED! XDBindegal
- comedic geniusinteliboy
- just needs a Kraft slice to complete it.ShenanigansTV
- @inteliboy - I wondered that at first, then watched her other vids. I sincerely believe this is a genuine effort. Terrifying.Nairn
- Bindegal2
- Nowhere in the US can you get a club sandwich made this way...LOLdkoblesky
- You have to admit, though, it's a thing of beauty, somehow.
This is next level.Continuity - I mean, come on. Trimming lettuce with scissors.Continuity
- ^ I do it. Not always but many times.oey_oey
- Weird way of doing itscarabin
- To my embarrassment, I actually made this for lunch today, as shown. Apart from the fact it's largely devoid of any nutritional value, it was actually tasty.Continuity
- I mean, I did it for science, understand.Continuity
- I am impressed that you made it. eggs and lettuce and tomato...not that unhealthy. I am sure it tasted weirddkoblesky
- Well, let's face it: one fried egg and two slices of tomato aren't the most nutritionally-rich portions, and iceberg is devoid of anything.Continuity
- This is very upsetting. What the fuck.monospaced
- This isn't a thing of beauty, nor is it next level. This isn't even a club sandwich.monospaced
- OBBTKN3
- Going to grill sea bream and sea bass on the bbq tomorrow... yas!OBBTKN
- Nairn! Fish! Run!Continuity
- Simple can be good!Bindegal
- BBQ fish yeahMrT
- Nairn3
oh dear sweet jesus.
i need to visit korea.
- too many bacon in korea, outrageous!grafician
- I'm not a BACON!BACON! fan, but these seem to have the perfect meat / vegetable ratio, with the former just a thin outer shell of deliciousness.Nairn
- ^OUTRAGEOUSLY HEALTHY TOO THEN lolgrafician
- I had absolutely no idea I needed this, until now.
You go to Korean, Nairn, you're fucking taking me with you.Continuity - Let's do it - we can sell a fly on the wall recording to Netflix for at least ten dollah!Nairn
- Woo-hoo!Continuity
- Fuck, that's delicious!
paging Action Bronson!grafician - Had some amazing food in Seoul. Was completely put off one meal though at a seafood place. We got sat beside one of the huge fish tanks....microkorg
- ...that housed the live sea creatures they were cooking up and selling. Now I wouldnt have a problem with this normally - fish, crabs, lobster in tanks...microkorg
- ..to be chosen and eaten. But this tank was crammed full. layers upon layers of shellfish, crabs, octopus, squid, prawns, all fighting to get free..microkorg
- ..of the weight upon them. I couldn't eat anything at that place (my wife did though lol). I grabbed something on the way back to the hotel.microkorg
- Continuity3
Our boy Chef John FTW, once again. Just made his Mojo Beef, and it's outrageously delicious.
- Get in there, cayenne-pinchers.Continuity
- his intonation is rather annoyingdorf
- Love this guyGnash
- @dorf - it is, and then you watch a load of his videos and you get quite defensive about it. My partner always rolls her eyeballs when she hears him...Nairn
- Continuity6
How I spent my weekend.
Three litres of homemade tonkotsu.
Homemade miso tare.Guest-starring my home-fermented, dehydrated bamboo shoots for ajitsuke menma, in the jar in front.
- Continuity3
Right, so. My first cooking project of 2024 isn't actually a cooking one but, rather, a fermentation one. I figured it was time to ferment some bamboo shoot tips.
Prep is remarkably easy, it just involves slicing them relatively broadly and relatively thinly. I went with a 5% salinity brine — so, for 503 g of bamboo shoot tips, that works out to about 25 g grams of salt. I used non-iodised sea salt with not added fluoride.
Once in the container with the brine, I topped everything with a few leaves of napa cabbage (yay, bonus sauerkraut!) and weighed everything down with a zip-lock bag partially filled with water, to ensure none of my lovely bamboo gets out of its bath.
From here, it's now sat on my counter-top at room temperate, where it shall remain for the next month, and burped twice-daily.
After that, it's dehydration, storage, and I'll have ample portions of menma on-demand.
- mmm... i'd be all over that. personally, i would have gone for a glass container, but i hope this works for you just as wellscruffics
- Yeah, I couldn't find a suitable one in the shops, and I didn't want to order online and wait more than I wanted to. I got impatient.Continuity
- But I think I will absolutely order a fermentation-grade glass jar, and some weights, if only to minimise use of plastic and its contact with food.Continuity
- +1 for funky ferments! I haven't forgotten about the hot sauce receipt I promised, but I've been fermenting it and intend to post that...MrT
- ... interested to see how it goes with the plastic too. That cabbage after a month will be fuuunky https://youtu.be/rwz…MrT
- Oh, after 7 days, that cabbage is already funky. The pong that wafts out of there when I burp the container is something in between Camembert au lait cru ...Continuity
- ... and ass.
Wheeeeee!Continuity