Cooking

just press the firm tofu into the panko, arrange it carefully in the air fryer and drizzle it with sesame oil and cook for 8 minutes at 400°. this is one of my favorite foods.

Something that you can work through slowly to upgrade cooking skills, if that makes sense.

Preferably for Indian food…

A rather standard veg fajita mix served with oven fries coated in an excessive amount of homemade taco seasoning. At the last prep minute I decided to slice up a smoked sausage and crisp it up before adding the veggies to cook. A little queso fresca on top.

We are adding this to the permanent menu.

Cost per person: $2.20 Can you order this anywhere? No place serves oven fries but there are Mexican places that have French fries they could dust with some seasoning before topping with fajita veg.

These are a tradition where i'm from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.

One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.

pretty clean, these were for personal use so i wasn't going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.

this is the bit I learned from rednote/XHS. This was incredibly tedious.

it produced a very fine yolk though!

These are what i put in these boys, not my traditional ingredients I usually would use just Gulden's spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.

These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don't recommend it.

Nobody else minded though they were demolished with a quickness.

Thanks for reading!

Had a big chunk of leftover roast pork shoulder I needed to use up tonight. I rough chopped the pork and fried it in a stock pot with an onion for about 10 minutes, stirring every two, to build a nice fond in the pot. Mashed the pork bits up with the wooden spoon.

deglazed with apple cider vinegar and vegetable stock, then covered the pork with the stock and set it to medium.

Added in 8 cloves of garlic, peppers and a little more onion and spices: salt, MSG, ground oregano, cumin, coriander, smoked paprika, chili powder and garlic powder.

Cooked for about 2 hours on a simmer and served with rice (there's actually a big mound of rice under that pork it's not just a bowl of meat) and the onion/cilantro mix! also some cubed avocado that didn't make the portrait.

What do you do when you have basil that needs trimming every day and you have already dried enough to last the next year? You bake some bread and make Panzanella.

Cost per person: $3 because red and yellow bell peppers are expensive.

Too mustardy but still very delicious.

cross-posted from: https://sh.itjust.works/post/42898638

the insides

my sauce, the main ingredient is Japonés peppers and there's some habanero for heat, fermented about 2 weeks then blended and strained

another jar of the same batch of salsa just blended less and not strained

the pork was braised for 8 hours with garlic and onions, it's not as dry as it might look in the broken empanada pic; it had to be drained to not ruin the corn pastry but was still tender and moist.

these are older photos and i hadn't yet learned to use the zoom on the camera to avoid having my shadow blocking the food

I finally got around to jamming and canning the black raspberries that grow near me.

Soy chorizo is meatless soy based chorizo, tastes pretty much exactly like the regular stuff just a little drier, the cheese makes up for that.

Enough for 3 breakfasts in the photo.

I just ate the 4th.

Add a fried or boiled egg and coffee to complete.

Sorta followed this recipe: https://youtu.be/JYnyCuJV9UQ

Store bought ramen, shin black beef bone broth. Marinaded the ramen eggs over night! It's easier than I feared!

Tuesday Night Special:

• Korean Style Beef Short Ribs, Grilled over Charcoal
• Kimchi (store bought)
• Oven Roasted Cauliflower
• Cucumber in Seasoned Rice Vinegar
• White Rice (Not pictured)

Pan-fried 1kg turkey breast chunks, set aside. In the same pan, cooked shallots, garlic, fresh ginger, fresh turmeric, lemongrass, galangal, coriander seeds, lime leaves. Stirred in 50g panang curry paste and 500ml coconut milk.

Simmered 10 min, then added turkey back in with some carrot matchsticks. Turned off the heat, finished with chopped red chilli, coriander leaves, spring onions.

Served with jasmine rice.

Is it a taco? fajita? or quesadilla? You decide.

This is another forgiving non-recipe recipe, make it how you like it. I’ve made it before with beef and fish (tilapia) and it’s been in my family’s meal rotation for a few years now. Yum! Serves 2 kids or 1 adult.

Sometimes I end up with the weirdest one offs of meat like pre cooked burger patties for free. Fried rice is the perfect way to use them up and clear out any veg scraps too.

This is the time added fresh ginger. I planted some and now have a supply of fresh ginger to use without paying a fortune.

Eggs free from the yard.

Cost per person: maybe $1

https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe

This recipe elevates a cheap cut of meat into something people can't get enough of. It only takes a few minutes to prepare but gives you leftovers for days. Try to find a local farm and avoid the factory farmed pig if you can get it near you it really makes a difference in the flavor and is worth the extra money.

Don't even think of cooking this unless you have a very strong ventilation fan that vents outdoors, and even then expect your kitchen to get full of smoke.

i recently got access to a stove with a convection oven and instead of 500° for 20 minutes rotating every 5 like in the recipe you can do 550° for 15 minutes in convection mode without opening the oven and receive identical results with far less smoke. Still more smoke than is reasonable though i have to take a shower every time i make it. The people love it though there isn't a better way to make pork shoulder that I have tried.

Pairs really well with macaroni salad.

Recently got an immersion heater and vacuum packer and I've been experimenting with lots of sous-vide cooking. This 'roast' beef (gently cooked for 24 hours then finished on a hot griddle) was great, so smooth and rare with still a lovely browned crust.

…with carrots, mushrooms and onions and marinated in sake before cooking. Served over plain rice. Delicious even though the mushrooms got stuck under the skin.

Apples were perfect. Pork chops lacked grill marks. Need to figure out how to get grill marks without drying out the meat.

The packet of sesame/pumpkin seeds and craisins was free. Local food bank has a grab what you can kale salad mix and this packet was in each one. We wanted a day to see what wasn't taken and then distributed them to local animal people.

Pork chops were marinated in a mix of homemade Emeril BAM, olive oil, cider vinegar and salt.

Was it tasty? Definitely. Cost per person: $4.25

It's nice living near wild black raspberry bushes! I foraged these wild black raspberries from my yard and made pancakes from scratch, delicious.

cross-posted from: https://lemmy.myserv.one/post/19433619

ATK’s recipe calls for 8 bone-in chicken thighs, I used drumsticks because that’s what I had. I used 2 bay leaves instead of 4 because the ones I have were big (LAXMI brand from India). Instead of using 3/4 cup cider vinegar, I used fresh squeezed calamansi and 1/2 of a lemon to make 3/4 cup.

Traditionally, Filipino chicken adobo requires Datu Puti® vinegar and Silver Swan® soy sauce. At least that’s what my grandmother used to tell us. I used Kikkoman because of its lighter and slightly sweet flavor. Also, that’s what I grew up with.

Depending on what region you explore in the Philippines and which families you meet, there’s always a variation of that Filipino chicken adobo. My aunt makes it with chicken feet for the collagen and my uncle adds muscovado sugar when he makes adobong baboy.

Unlike my grandmother, ATK’s recipe is very forgiving. Does your family have a special way of making the national dish of the Philippines?

Recipe Source: America’s Test Kitchen 20th Anniversary TV Show Cookbook, page 130