hongda

Here's the previous thread on Joe Beef from Bon Appetit

Sounds similar to the crust for a Portuguese Tart https://www.allrecipes.com/recipe/269064/portuguese-custard-tarts-pasteis-de-nata/

Another video review. Walks you through the setup, cooking Taro, chicken breast, and reheating pizza.

Up here in Portland, some restaurants have started charging mandatory gratuity, and additional "health care for employees fee"........

Does this belong here? I have not dared to try, as the weather remains in the 50's (F) here https://www.sonicdrivein.com/-/oreowafflecone

The "Whole Shebang" from Matt's BBQ. Pulled pork underneath the brisket. I had a LOONNNGGG nap afterwards.

On a similar vein, here are some articles regarding Chef Gabriel Rucker (from Le Pigeon in Portland Oregon) getting sober: https://www.bonappetit.com/story/chef-gabriel-rucker-finally-got-healthy https://www.foodandwine.com/chefs/communal-table-leading-by-example-gabriel-rucker He has gone on to host an AA for food industry here in Portland, and documents some of his exercises on instagram (fitchefpdx)

Do you recall what it tasted like? There are several types that I am aware of. Might have been curry fried rice, made with powdered curry to give a vibrant yellow. There is also just rice made with chicken bouillon instead of chicken broth (like for Hainanese chicken), that can give a yellowish tinge as well. There is a similar dish in Vietnam, Hoi An Chicken, where the rice is colored with tumeric.

First attempt at no knead focaccia. Small holes, cakey texture, but it's bread!!!! Dog and I are happy.

Clean out the fridge kimchi fried rice, broiled shiozake, and tahini ranch.

Inspired by a hot brown, while trying to eat healthy and get my protein in. Slice of turkey, sauteed spinach, broiled tomatoes, cheddar, and a soft boiled egg. Followed by a matcha protein shake...

Our local bakery does something similar. They call it a Debbie bar. They add potato chips on top and drizzle caramel over the whole shebang.

What ratio do you use? I typically use about half a cup of fluid per egg, but it is by no means perfect. This seems to be the same ratio that Serious Eats uses: https://www.seriouseats.com/recipes/2009/11/seriously-asian-chawan-mushi.html

Have you tried to sous vide the chawanmushi yet? https://recipes.anovaculinary.com/recipe/sous-vide-japanese-savory-egg-custard I imagine you in your kitchen with a texture analyzer https://www.stablemicrosystems.com/MeasureSpringiness.html

That link took me to a login page. Is this the same one? Link