TheGiantKorean

I used to play a game with fellow home cooks and chefs way back in the MySpace days (but we called it Virtual Iron Chef... I feel like it's more like Chopped, but I guess the name doesn't matter).

Anyway, the way it works is you are presented with a list of ingredients. You create a tasting menu using those ingredients. Each ingredient must be used at least once, and each course must contain at least one of the ingredients. Menus can consist of 3 to 6 courses. The first 5 people who post their menus get to compete (or if you don't get that many you just give it a reasonable amount of time before people can vote, like maybe a day).

People vote by upvoting the menu they like the best. Then after a reasonable amount of time (say another day) the winner is selected. The winner then gets to select a list of ingredients (the winner cannot compete during this round) and the game continues.

Would anyone want to play? Here is an example:

• Lamb
• Trout
• Ketchup
• Rice
• Tarragon
• Egg
• Blueberries
• Caramel
• Spinach

Amuse: Onsen quail egg. Togarashi. Hollondaise.

Appetizer: Yuzu cured trout. Tarragon and sesame oil. Crispy shallot.

Main: Spicy lamb lap chang. Sichuan dusted lamb chop. Ketchup fried rice. Fried spinach.

Dessert: Custard ice cream. Blueberry sorbet. Soy sauce caramel. Tarragon crumble.

I saw that our front door camera detected motion, so I looked at the video and saw this. I genuinely thought it was some sort of goblin or something running down the stairs towards our gate.

This is the thing that got me into grafting. These trees are just wild to me.

Reverse seared ribeye, oyster mushrooms, edible flowers. Fondant potatoes with crab and herb salad on the side.

Our apple tree wasn't doing much of anything (it barely even ever flowered), so I finally cut it down and bark grafted 3 different varieties onto it - Liberty, Ashmead, and Cox Orange Pippin. These should all be able to pollinate one another. We also have a Honeycrisp tree nearby that should benefit from this, too.

I've had this guy in a pot for years. We're finally getting some fat juicy lemons off of it!

https://www.davidlebovitz.com/chocolate-sherbet/

Easily one of if not the best chocolate ice creamy things I've put in my mouth, including other chocolate ice creams. I made my batch with water so that the chocolate flavor would be more "pure" and added a shot of espresso. It turned out great in my Ninja Creami.

Potato starch noodle recipe: https://www.chinasichuanfood.com/handmade-potato-noodles/

For my chili crisp:

• 1/2c vegetable oil
• 1tbsp soy sauce
• 1tbsp black vinegar
• 1/2tbsp brown sugar
• 1tbsp sichuan peppercorns, ground
• 1tsp ground cumin
• 1tsp chicken bouillon (or just use salt and some msg)
• 1tbsp sesame seeds
• 1tbsp ginger, minced
• 2tbsp gochugaru
• 4 chile de arbol, coursely ground (adjust up or down based on how spicy you like it)
• 1/4 red onion, thinly sliced
• 6 cloves garlic, thinly sliced
• Note: chopped peanuts are a great addition to this - I am allergic, so I leave them out, but you should consider adding them

Mix together gochugaru, ginger, brown sugar, and spices in a heat proof container. Heat oil over medium heat. Add garlic, cook and stir often until you start to see some color, then strain them out and put them on a paper towel to drain. Add onions to oil and repeat process. Heat oil to 375F or until smoking, then pour into the rest of the ingredients and stir. Add the onion and garlic to it when the mixture has cooled off a bit.

For the main dish:

• 2tbsp oil drained off of the chili crisp
• 1tbsp soy sauce
• 1tbsp black vinegar
• 1/2tbsp brown sugar
• 1/4 to 1/2lb protein of choice
• Boiled potato starch noodles
• veggies and chili crisp to garnish

Heat oil over medium high heat. Add your protein and cooked to desired doneness. Add the soy sauce and vinegar and cook til it reduces. Add the noodles and just toss to coat.

We had this with some veggies we had on hand (cucumber and radish) and garnished with cilantro and chili crisp.

What else would happen in Heck?

I just threw these together on Sunday with what we had on hand. The wings at the top are honey maple lime, and the ones on the bottom are sambal.

cross-posted from: https://lemmy.world/post/24687733

Hey all! I'm the moderator over at [email protected]. Just started BBQing not long ago.

I used Kenji López-Alt's recipe, but did it in my BGE and smoked it a bit. Here's the final product:

When I do this again, I would make two adjustments. One is that I'll cook it to an internal temp of 175F to make it more tender (Kenji's recipe called for 165 which I feel is too low). The other adjustment l'll make is to crisp/puff up the skin a different way. It was too difficult to crisp evenly using the rotisserie, so next time I may pour hot oil over it or take a Searzall to it instead.