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mis

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    what are you eating today?

    in superculture

    Posted · Edited by mis

    1 egg white2 Tbsp sugar (adjust a little either way depending on context).25 C flour1.5 Tbsp butter meltedmiso to taste...I use about a tbsp of shiro. Adjust salt depending on how much you use.Whisk together the egg white with the sugar, then add the flour in gradually. When it's smooth, add the butter and miso and stir it to combine...try not to get too much air into it.If the batter is too loose, add some more flour. If it's too thick, add a bit of milk or cream. You just need to be able to spread it thin on a silicon mat.Bake at 350F/175C until it starts to brown (maybe 10 minutes ish). As soon as it's cool enough to handle, mold it to whatever shape you want and let it set up.They end up tasting like a great combination of a fortune cookie and club cracker haha.(Sorry for the volume measurements and iffy procedure...only done this a couple times, and mostly just based it on the texture of the batter)

    Made this last weekend, fucking delicious. Sweet, salty umami bomb.Stuff Ive made over the last few weeks:

    Modernist cuisine mac and cheese(gruyere, cheddar, chicken stock and moscato wine)525330_10152593824630254_1649891025_n.jpg

    duck breast, cherry-orange-chocolate sauce, duck terrine with truffles, braised cherries, tomato confit in lime and lime zest476900_10152752187415254_1187536023_o.jpg

    Salad inspired by gargouillou525193_10152593825040254_1080623195_n.jpg

    Chicken thigh and chicken breast ballotine, chicken liver mousse, roasted asparagus, roasted and glazed baby carrot, chicken jus, mushroom cream, lemon foam10064_10152752186325254_1228944670_n.jpg

    Uni risotto, abalone, 50C lobster, grapefruit, cocoa powder, chive431810_10152752186375254_800851019_n.jpg

    Homemade alkaline noodles, momofuku ginger scallion sauce, braised beef, poached egg387248_10152752186445254_1119638019_n.jpg

    Homemade seared red snapper on a bed of braised leeks, caviar, quinoa, diced pineapple, glazed baby carrots, cilantro, finished with tamarind-green tea broth919685_10152752187185254_117511603_o.jpg

    Buttermilk waffles, pulled pork w cheese sauce, scrambled eggs903318_10152752187090254_1949481143_o.jpg

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    what are you eating today?

    in superculture

    Posted

    It was great, but I haven't eaten much guanciale at all. Nice and nutty...almost all fat. There is this new little butcher shop/salumeria in austin and I went in during their pre-opening "open house" to buy some lardo. Talked to one of the dudes for a while and he sent me home with some of the guanciale to try, too. The lardo was cured with paprika and was awesome.

    Yo man, recipe for the miso tuille?

    0

    Hair Thread

    in superpersonal

    Posted

    Anyone has got pics of a hairstyle that is undercut, but the transition from the shaved/very short sides to top is a little more gradual, as opposed to the harsh transition that is more common?

    1

    what are you eating today?

    in superculture

    Posted

    holy shit you made that? How'd you make the foam? I always kind of wondered if you could experiment with molecular gastronomy at home. My family friend made a sous-vide machine himself, which was pretty impressive.

    You can make foams pretty easily with soy lecithin(commonly sold at healthfood stores) + an immersion blender, or gelling a liquid with agar/gelatine, then using a whipping cream siphon. The gel method yields a much more stable foam

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