Food
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- Continuity11
@robotinc
Here you go, dinner tonight. A bowl of tonkotsu ramen with my smoked shio tare, garlic and ginger aroma oil — along with all the usual goodies (chashu, menma, ajitama, spring onions) and guest-starring seasoned woodear mushrooms. Divine.
I'm telling you man, whip yourself up a batch of this tare, it's a real game-changer for tonkotsu.
- first pic looks like a weird faceoey_oey
- niiiiice nom nomsprophetone
- Yaaas.palimpsest
- i had leftover spaghettijagara
- https://upload.wikim…jagara
- https://www.youtube.…milfhunter
- Those tamagos - - -stoplying
- robotinc1
@continuity
Thanks for the inspiration. I made 19 portions of chintan, and am making a tonkotsu broth today as well as a copy of tares.
- Won't open. :(
19 portions! Man, that's the stuff.
Tonkotsu is a bit less fiddly, because it actually boils, doesn't simmer.Continuity - So, it's a little bit more hands-off than a chintan broth is, other than keeping an eye on your liquid levels.
Enjoy!!Continuity - I almost feel as though we should be starting a Ramen of the Day thread.Continuity
- Start it... I've got a recipe for winters, we prepare it on saturdays, when daugthers are at home :)OBBTKN
- Won't open. :(
- robotinc0
One last try :shakes fist at qbn:
- robotinc2
Also working on some chashu, heres the marinaded version (if i've figured out images)
Also doing some "boil in soup" style from ramen lord. I dont expect them to be as good, but will help the soup.
- I've yet to try that style, but I'm kind of with you, I wonder if the result chashu would be a bit bland.
Still, nice stuff!Continuity
- I've yet to try that style, but I'm kind of with you, I wonder if the result chashu would be a bit bland.
- robotinc5
Heres the chintan, now that i can qbn (sortof)
- Nairn1
- This fucking guy.Continuity
- I think he was my intro to foodtubei_monk
- Danish-2
More a kind of an mukbang i think..
- Continuity19
Christmas dinner.
Roast beef, dry-brined with smoked salt instead of regular salt, left in the fridge uncovered for 24 hours and reverse-seared to a perfect medium-rare. With mash, green beans sautéd in butter with garlic, and sautéd shiitake mushrooms.
Plating needs work, but my stomach cares not right now. Fucking awesome.
Merry Christmas, you degenerates.
- What was the time on the cook? a reverse sear on that is minimum 5 hours... yes?PonyBoy
- It was only a 1 kg joint, and took me about 1.75 hours at 105°, so not bad at all. Pulled it out when the internal temperature got to just about 55°.Continuity
- Sorry, 2.25 hours. Nonetheless, not at all long, all things considered.Continuity
- I did a nice prime rib roast too. Studded it with garlic and thyme. I seared it at full blast for 25 min and then just let it slow cook for another hour or somonospaced
- Looks tasty. MC to you too!!OBBTKN
- This looks amazing, well done like usual continuity. This is extra torturous since I've given up meat for the past year (to lower my cholesterol)_niko
- Gravy needs more roast juices! thick afinteliboy
- My sister just cooked a bomb ass roast, best meal I had in a while!YakuZoku
- does it taste good with that much nutella?neverscared
- Haha. We do a horseradish sauce :)monospaced
- ^ hell yes!YakuZoku
- chocolate gravy?utopian
- Yes.Continuity
- Gardener5
- Good for you, when you live 30 years less that will offset that back to the differenceBeeswax
- highly likely not working to your advantage though...neverscared
- Danish-1
- OBBTKN1
Sprint seafood paella, with squid, mussels and prawns, in just 20 minutes. Of course, eating took me less than five, Lol
* Sorry for the photo, was a quickie ;)
