FoodPorn

Ooooh this was a good one. Broth was made with veggie broth, coconut cream, fish sauce, soy sauce, Brown sugar, garlic, ginger, paprika, and gochujang.

First time making a pot roast, even after the cat knocked over and shattered the wine bottle overnight. Wife reminded me that we had a bottle in the pantry.

This one came out excellent, and I am very happy with it. It is a pretty typical red wine braise for the short ribs, but with some gochujang and a little bit of fish sauce added for extra umami. I will 100% make this for company now that I have tried it out.

Also first cook on a Ninja Woodfire Outdoor Grill. 7 lbs, about 6 hours and 3-hour rest. Maybe not technically perfect, but a tasty first try!

It's the time of the year again where we make Lunar New Years Dumplings at my parent's in law's place again.

Every year I'm getting better at shaping them.

This year they are with pork and beef mixed and half of them are with cabbage and the other half with celery.

I won't call it pizza, because of how royally I screwed up the crust. I was trying to use this Serious Eats recipe, but my aging food scale severely under-weighed the volume of water, so at first I ended up with a wet paste rather than a dough. I kept adding a few tablespoons of flour and mixing until it finally looked like dough, though by this point it was over-kneaded and under yeasted, and didn't really rise.

Regardless, I decided to send it. Used a yogurt feta dip (made WAY too much and trying to use it up) as sauce, then topped with thyme, onion, mushroom, broccoli, mozzarella, and crumbles of some old dried out mortadella. Topped with some grated parmesan once out of the oven, and it tasted pretty good, albeit a bit dry.

feet, neck, liver, tongue, head

I live in Korea and sometimes we go to our local China town. When there I sometimes go to the shop with duck parts.

I don't like the toungue or the feet, but the liver is super tasty, spicy and flavourfull.

Tasty

#vegan #steak

@[email protected]

Thinking of making a food channel. I have a lot great recipes, and unique meals that love to share. You can follow me over on Pixelfed. Where I will begin to share some of my unique recipes and other recipes I will be making.

https://pixelfed.social/Fredselfish

Prep Time: 10 minutes

Bake Time: 1 hour 10 minutes

Ingredients

4 egg whites 
3/4 Cup [400g] heavy cream 
4 1/2 Cups [1000g] Quark (plain)
4 egg yolks 
3/4 Cup [150g] sugar 
1/4 Cup [50g] vanilla sugar 
1/2 Cup [70g] corn starch 
4 TBSP lemon juice 

Instructions

Preheat oven to 350F/175C.
Beat heavy cream to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
Separate eggs and set egg yolks aside.
Beat egg whites to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
Add Quark, sugar, vanilla sugar, egg yolks, lemon juice, and corn starch to a medium sized mixing bowl. Sitr to combine using a whisk.
Carefully fold the heavy cream and then the egg whites into the batter.
Pour batter into a prepared springform pan.
Bake cheesecake for 60-70 minutes. If it starts turning too brown, cover with foil.
Turn off oven, open the door a little, and let the cheesecake sit for another 10-15 minutes.
Take cheesecake out of oven and let cool.
Cover and store cheesecake in the fridge for up to a week.
Serve with a side of whipped cream or fresh berries.

Here is the inside before i spread the ganache over it

The recipe i used is available here. My favorite single mom in town asked me to make her a ho-ho cake for her birthday party tonight,and here is my final result! Where possible i have used vegan ingredients, although it does contain butter, buttermilk, and eggs. I live in a small rural town and finding vegan substitutes on a budget is very difficult. I made a test run for my friends this weekend and it fell apart in transit, but this time it survived the trip! The cream filling really needs a few hours in the fridge to stiffen up and not let the cake slide off.

cross-posted from: https://lemmy.world/post/24218324

I have both and wanted to see what difference there was (if any) between them.

Banana Bread w/ dried cranberries and black currants.

Same recipe, same measures in both.

Ceramic pan has a blonde interior, cast iron is black ceramic.

Baked at 350° for 30 minutes, rotated left to right and front to back, then 30 minutes more.

The ceramic baked slightly taller. This may be a function of the loaf pan being just slightly narrower than the cast iron. 5" vs. 5 1/8" (127 mm vs 130.175 mm)

I THINK I shared this recipe before, but I find the pan comparison interesting.

At the 30 minute mark I caught our two youngest cats sitting on the stove trying to figure out where the smells are coming from. LOL. Was not fast enough to get that picture!

INGREDIENTS for blackcurrant banana bread:

3 ripe bananas
60g melted butter (1/4 cup or 1/2 a stick)
150g sugar (2/3 cup)
200g unbleached flour (1 1/4 cups)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)

PREPARATION of blackcurrant banana bread:

Preheat oven to 350°F (180°C)

If using dried cranberries or currents, soak them in cold water for 30 minutes, dry fruit sucks the moisture out of the bread otherwise).

Mash the bananas in a bowl

Add the egg and butter

Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl

Mix well with a wooden spoon

Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.

Slice and serve.

They are freaking awesome! You can find the recipe here:

https://youtu.be/iNM1fRRWLew

cross-posted from: https://lemmy.world/post/24205889

Recipe: https://www.allrecipes.com/recipe/43475/hash-brown-quiche/

• (thanks @[email protected])

Sausage, egg, and cheese sandwich with ketchup!

Those are layered mousse cakes made with recipes and silicone molds by the Ukrainian pastry chef Dinara Kasko :)

Pancakes top with peanut butter and syrup along with the best fluffy eggs recipe taken from this book: