TheGiantKorean

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.

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.

Uh-huh, this my ship

All the crew, stomp your feet like this

A few slingshots around that sun

Going back in time yeah just for fun

'Cause I ain't no Holodeck Girl

I ain't no Holodeck Girl

Has anyone done this in a campaign? If so, how did you run it - same as ghost possession I'd assume?

For the record, I like "How You Remind Me". Feel free to come at me.

Ordered this from a local spot for our Christmas Eve dinner. Crabs, shrimp, crawfish, mussels, lobster, sausage, potatoes, and corn, all in a buttery garlicky spiced sauce. Happy holidays, y'all!

It was a toss up between Messy Elliot and Busta Grimes.