sprite0

joined 3 months ago
[–] sprite0@sh.itjust.works 3 points 7 hours ago

fair and valid

[–] sprite0@sh.itjust.works 3 points 10 hours ago (1 children)

mmm my favorite poison

[–] sprite0@sh.itjust.works 1 points 12 hours ago

very curious if it makes a difference for you

[–] sprite0@sh.itjust.works 2 points 12 hours ago

quite welcome, good luck!

[–] sprite0@sh.itjust.works 13 points 13 hours ago (6 children)

just because it's deadly doesn't mean it can't smell nice

[–] sprite0@sh.itjust.works 4 points 14 hours ago

i don't press the tofu much. I put the panko in a bowl and put in each tofu piece one at a time and just press down prettyy hard and rotate the piece to get the edges. It sticks no problem!

[–] sprite0@sh.itjust.works 2 points 14 hours ago

i made corn wrappers, i linked a recipe in the comments here that is identical to what I did! I'm glad you like them :)

[–] sprite0@sh.itjust.works 2 points 16 hours ago

Olive juice ❤️

[–] sprite0@sh.itjust.works 1 points 16 hours ago
[–] sprite0@sh.itjust.works 2 points 16 hours ago (1 children)

great recipe!! thanks!

[–] sprite0@sh.itjust.works 1 points 16 hours ago

thank you so much!!!

 

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.

 

It's on a flour tortilla waiting to be wrapped and pinned. I think this is my favorite photo of my food ever.

 

served with non-potato root vegetable chips

191
Deviled Eggs (infosec.pub)
submitted 3 days ago* (last edited 2 days ago) by sprite0@sh.itjust.works to c/cooking@lemmy.world
 

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!

 

served with sweet potato chips and baby arugula

 

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.

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