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what are you eating today?


soepom

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sure! photo doesn't include chili bean sauce, szechuan peppers, five spice powder and maybe some more

 

it was based off of this recipe:

 

http://www.vietworldkitchen.com/blog/2010/07/chinese-spicy-beef-noodle-soup-recipe-niu-rou-mian.html

 

changes:

- broccoli wtf? we used baby yu choy

- did not rub beef all over with salt (if not salty enough for you can add beef bouillon)

- we only used 1 thai chili and it was plenty spicy; don't cut lengthwise

- she used chuck roast. we used like 6 lbs (including bone) of beef shank. dumped the whole bone in, free extra melty tendon and marrow

- we used a flat egg noodle (use whatever you like)

 

charcoal grilled hickory smoked duck:

 

a lot better than the first time when i baked it and overcooked it

 

14635372797_ac5ce70227_z.jpg

 

 

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^ Thanks, man!

 

 

damn i wish i can go to japan...

 

try to smash hella jap p's and eat guud food.

lulz

Well I I suppose those r better reasons than goin 2 kop jawns, animes, cosplay or 2 learn a bunch of chinee characters

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Top Dish

(Grilled chicken and rice cake thing covered in spicy hot sauce)

 

tumblr_n94erh9e1Z1r1d19oo1_500.jpg

 

Yardstick

(Salted caramel, vanilla ice cream, waffles.)

 

tumblr_n9obuvDa6d1r1d19oo1_500.jpg

 

Ramen Yushoken

Tantan Men

 

tumblr_n9q1moHy2D1r1d19oo1_500.jpg

 

Top Dish

Dak Galbi

 

tumblr_n9u3x6KCcE1r1d19oo1_500.jpg

 

Hanamaruken

Pot Belly ramen

 

tumblr_na4iu2wYkz1r1d19oo1_500.jpg

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tumblr_na5upstTnt1rtggwvo1_1280.jpg

 

Tomato terrine. Set the tomatoes in a cucumber and tomato water gel. Horseradish cream in the middle. Served it with a fermented hatch chile and green curry paste, raw almonds, and fresh herbs.

 

Only photo that made it out of four courses I cooked for some friends the other night. 

 

 http://tongueandtooth.tumblr.com

Edited by youkinorn2
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@SSchadenfreude:

forever! or until there is snow on the deck...so like May to November  :(

 

@jeepers:

i time it with my old cracked g-shock. i don't care enough to do internal temp (i'm still alive!)

 

for the lamb racks, i do 7 minutes, flip, 7 minutes, move away from heat, then 15-17 minutes (depending on fire and how many racks i'm doing at a time)

 

the crabs were about 6 minutes a side, as they were whole and live, just chilled in freezer for 15-20 minutes beforehand

 

for chopped up whole chicken it's about 30-40 minutes, chopped up whole duck at least an hour to get to medium rare. for things like steaks and most seafood i rely more on visual inspection and prodding  :ph34r:

 

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c7pcg.jpg

bruxies chicken and waffle..had to

2pqs17l.jpg

scramble eggs w/steak..the #trending pancake was blackberry wit white chocolate chips in it..so good

219xv5x.jpg

crafts/commerce burger..juicy, decent..doesn't stand out tho

91e1dx.jpg

strawberry shortcake donut frm donut bar--still dreaming about this

fwpxmx.jpg

Belgian waffles..not as good as ones I had in belgië but def hits the spot

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bruxies chicken and waffle..had to

scramble eggs w/steak..the #trending pancake was blackberry wit white chocolate chips in it..so good

crafts/commerce burger..juicy, decent..doesn't stand out tho

strawberry shortcake donut frm donut bar--still dreaming about this

Belgian waffles..not as good as ones I had in belgië but def hits the spot

 

that wow wow waffle? still haven't gone to their new b&m spot

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