Tinola
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60 day dry age in a bag. Very funky and well worth the wait!
how many of you guys cook???
- Thread starter ray4jc
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60 day dry age in a bag. Very funky and well worth the wait!
SilverEars
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Beautiful! It makes me cry. I need to start dry aging my meats.
60 day dry age in a bag. Very funky and well worth the wait!
ekfc63
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60 day dry age in a bag. Very funky and well worth the wait!
Did you use the UMAI bags?
Tinola
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Yep!
I made a salmon leek quiche!
FullPuku
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BBQ Chicken Wings with a Sweet Thai Chilli sauce/melted butter dip.
I cook really often, I have to eat healthy to lose some weight, so I have to 
I also work out a lot and take many supplements and healthy vitamins like those I get from Canadian pharmacy. They are really good for me and help me stay fit. Do you guys like to exercise? Maybe you can give me some tips on it 
I also work out a lot and take many supplements and healthy vitamins like those I get from Canadian pharmacy. They are really good for me and help me stay fit. Do you guys like to exercise? Maybe you can give me some tips on it
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Didn’t realize this thread was here. Been on a kick the last few weeks of trying new recipes and/or making things from scratch to break up the monotony of staying home. Last week made smash burgers for the first time with homemade pickles and mayonnaise. Best mayo I ever had!
SilverEars
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Now, this is what you call a Tonkatsu
I eat, therefore I cook.
L to R: Pan seared bluefin tuna in sesame and poppy seeds with frittata and zucchini pancakes
Sashimi yellowtail kingfish (caught that day) with fish crackle and oysters natural.
Breakfast - yoghurt, rolled oats and berries.
Pork belly - low and slow (60 hrs) then hit it with a heat-gun to crackle to perfection.
L to R: Pan seared bluefin tuna in sesame and poppy seeds with frittata and zucchini pancakes
Sashimi yellowtail kingfish (caught that day) with fish crackle and oysters natural.
Breakfast - yoghurt, rolled oats and berries.
Pork belly - low and slow (60 hrs) then hit it with a heat-gun to crackle to perfection.
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bagwell359
Headphoneus Supremus
Soup Season: Chick/pork/veg pot sticker Bok choy
Exact recipes can be found on-line, I never ever cook anything the same way twice... and never measure anything, but I think it was about 75 oz of stock, 12-14 pot stickers, about 14 baby bok choy, sliced in half and rinsed well, don't use shiitake stalks, raw garlic and ginger - no substitutes!
Chicken& Veg stock (low sodium)/Bok Coy/Pork pot stickers/chicken breast/carrots/sno peas/red peppers/shiitake/red onions/garlic/ginger/scallions/hot pepper oil/soy/sweet pepper sauce/black pepper/tumeric
Cook 4-6 small/medium breasts on fully heated grill for 2:30 a side at :375-400F, take off, set aside; the soup will finish them off, don't overcook.
Warm up a 2+ gallon pot to 6/10, add peanut oil, wait til it starts to ripple
Put in sliced carrots (use mature ones for flavor, I don't skin) for 1:30; add fresh ground black pepper and tumeric right after carrots.
Flip, add shiitakes and peppers, cook 1:15, stir; add onions (if white, they go in ahead of shiitakes) another :90 seconds, flip, cook another :60 seconds
push it all off to the side, add a smidge of oil if needed, let it heat up a bit, then add finely sliced ginger, :25 seconds, turn, add garlic flip at :30 seconds, :20 more seconds
Turn heat to max, add the stock
when it gets to a soft boil, put in frozen pot sickers, when they rise to top or 2:30 min - which ever is first - toss in set aside breast, wait 1:30 min (make sure it never boils, then bok choy, scallions and sno peas, turn heat off after 2:15 min.
Stir, taste - add sweet, sour, savory to your taste, let sit for 3-4 min to settle. today I used 2 fresh habeneros and 1/2 a poblano sliced in half (no seeds) in the oil before anything else and cooked them til they were almost burnt and removed, and added a 1/2 teaspoon of the Dragonfly brand "super hot roasted chilli oil". Warning: don't add to the peanut oil w/o a gas mask on, its rough. It was warm, but not sweating hot. added soy, sweet pepper oil, It looks crappy after being in the fridge since lunch, so no pic.
Exact recipes can be found on-line, I never ever cook anything the same way twice... and never measure anything, but I think it was about 75 oz of stock, 12-14 pot stickers, about 14 baby bok choy, sliced in half and rinsed well, don't use shiitake stalks, raw garlic and ginger - no substitutes!
Chicken& Veg stock (low sodium)/Bok Coy/Pork pot stickers/chicken breast/carrots/sno peas/red peppers/shiitake/red onions/garlic/ginger/scallions/hot pepper oil/soy/sweet pepper sauce/black pepper/tumeric
Cook 4-6 small/medium breasts on fully heated grill for 2:30 a side at :375-400F, take off, set aside; the soup will finish them off, don't overcook.
Warm up a 2+ gallon pot to 6/10, add peanut oil, wait til it starts to ripple
Put in sliced carrots (use mature ones for flavor, I don't skin) for 1:30; add fresh ground black pepper and tumeric right after carrots.
Flip, add shiitakes and peppers, cook 1:15, stir; add onions (if white, they go in ahead of shiitakes) another :90 seconds, flip, cook another :60 seconds
push it all off to the side, add a smidge of oil if needed, let it heat up a bit, then add finely sliced ginger, :25 seconds, turn, add garlic flip at :30 seconds, :20 more seconds
Turn heat to max, add the stock
when it gets to a soft boil, put in frozen pot sickers, when they rise to top or 2:30 min - which ever is first - toss in set aside breast, wait 1:30 min (make sure it never boils, then bok choy, scallions and sno peas, turn heat off after 2:15 min.
Stir, taste - add sweet, sour, savory to your taste, let sit for 3-4 min to settle. today I used 2 fresh habeneros and 1/2 a poblano sliced in half (no seeds) in the oil before anything else and cooked them til they were almost burnt and removed, and added a 1/2 teaspoon of the Dragonfly brand "super hot roasted chilli oil". Warning: don't add to the peanut oil w/o a gas mask on, its rough. It was warm, but not sweating hot. added soy, sweet pepper oil, It looks crappy after being in the fridge since lunch, so no pic.
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