

hongda
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Clean out the fridge kimchi fried rice, broiled shiozake, and tahini ranch.
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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...
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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.
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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
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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
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That link took me to a login page. Is this the same one? Link
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Have you tried the crumpets from Trader Joe's?
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A coupe related stories: https://www.businessinsider.com/coworking-space-restaurants-shopping-malls-gig-economy-2018-10 https://www.nytimes.com/2018/07/08/technology/restaurants-co-working-areas.html
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He still looks amazing https://www.instagram.com/jacquespepinfoundation/
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Is this the same recipe? https://cooklikeachampion.com/2011/03/creamy-caramel-sauce/
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Not a straight caramel sauce, but I have done Alton Brown's Dulce de Leche recipe numerous times with great success. https://www.foodnetwork.com/recipes/alton-brown/dulce-de-leche-recipe-1948282 For added lusciousness, I would add in some chocolate at the end to melt in.
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The Peanut Butter mousse from the following video would likely make a great filling Peanut Butter Icebox Cake Higher on the sugar content, 1 C of brown sugar 2C whole milk. 1/4 C cornstarch, 4 egg yolks, 1.5 C peanut butter, 4T butter, 1tsp vanilla, pinch of salt 2/3 C heavy cream whipped to medium peaks
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Luckily several wonderful bakeries in Portland. I'm old enough that I've gotten numerous bakeries. Hungry Hero Portland Cheesecake Pix Patisserie
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Another take on Koji aging from Bon Appetit Bon Appetit
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Maybe try something along the lines of this to get the smokiness? Covered dutch oven with a few ramekins of water and liquid smoke. https://foodwishes.blogspot.com/2009/12/oven-smoked-pulled-pork-shoulder.html