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how many of you guys cook???

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  1. ProtegeManiac Contributor
    @PpapaBearD That is one fantastic looking pizza


    A couple more this week

    My version of jjajangmyeon, which is pork and vegetable stir fry with black bean-based oyster sauce. I cut the pork chunks a little smaller, marinated it in grated pear to tenderize plus some garlic and vinegar powder. Basically a shortcut to making sisig (aka one of Anthony Bourdain's favorite pork dishes), usually made with jowl, belly, and ears (first step needs to be braising, but the grated pear will do that). Then instead of primarily black bean paste(jjajang) I used chili bean paste (gochujang) with tonkatsu sauce, soy sauce, and a pinch bit of brown sugar. And then instead of pouring the sauce over the noodles to be mixed at the table as all heavier sauce Asian noodles tend to be served (just look at the spaghetti and palabok in Jollibee), I took the noodles straight out of the pot, gave it a little shake, and then tossed them into the wok. Stir fry was relatively gentle vs how I normally do Canton noodles on a wok, as my only real goal here was to incorporate the noodles and sauce well. Compared to the classic jjajangmyeon this dish is decidedly porkier - think of a what carbonara is like if you doubled the guanciale in the recipe. Some other time this week I'm going to try this with the pork stir fried then broiled on cast iron, basically fully cooking it as sisig first.

    Tonkatsu and a fried egg. I'd usually prefer the sauce on the side, but having to wash dishes by myself turns that into "meh, maybe just use a wee bit so it still stays crunchy."
  2. PpapaBearD
    Thank you!

    I make the dough from scratch; it's a labor of love well worth it.

    Here are some others IMG_9879.JPG IMG_9877.JPG
    Mad Max and Clayton SF like this.
  3. Eee Pee
    Clayton SF and ericr like this.
  4. Clayton SF
    Now that's a meal!
    Now that's a skewer!
    Now that's an IPA!
  5. Eee Pee
    The end result was a nine hour nap.
    ericr likes this.
  6. ericr
    20171008_141208.jpg My lunch today
    Clayton SF likes this.
  7. ProtegeManiac Contributor
    Cold northeasterly winds and the tail end of the monsoon season are here so I've been having the perfect excuse for more hakata broth (making some clearer Tokyo style broth for a change later).
    DSF4356 (2).jpg
    DSF4409 (2).jpg

    This one with red, yellow, and brown miso, plus gochujang, mixed into the broth.
    DSF4222 (2).jpg

    And even without any broth my noodles are at least spicy - jjajangmyeon with a lot of gochujang. I tried cutting the pork into slimmer and smaller pieces so they don't get left in the bottom of the bowl, and for the most part it works.
    DSF4406 (2).jpg
    SilverEars and Clayton SF like this.
  8. SilverEars
    mmmmmmm. Eggs over jjajangmyeon. All this food porn is making my hungry.
    Last edited: Nov 5, 2017
  9. ProtegeManiac Contributor
    Egg yolk can never make anything worse :D
    ericr likes this.
  10. MM1990

  11. caseyjames
    I've been really into crock pot/slow cooking lately. Like slow cook lasagne, honey teriyaki chicken, buffalo chicken soup, apple cinnamon oatmeal, etc etc. I love just setting it in the morning and then when I get home, it's just about done AND my place smells great. Plus, leftovers for days.
  12. ProtegeManiac Contributor

    Experimented with clear broth and shio tare...this one still has a little bit of tamari.


    This one didn't get tamari and was a little bit more delicate, though I'm still tweaking my tare to broth ratio.


    Jjajangmyeon, this time using crispy pork belly.
  13. DamageInc77
    Two 500g dry aged Finnish grass-fed free-range wagyu ribeyes. Sous vide for 90 minutes at 57c, then seared and butter basted with thyme and garlic.
    Monsterzero and ProtegeManiac like this.
  14. Ellendar
    I really didnt expect to find a cookbook here on Head-Fi. But keep going I always love motivation on what to cook the next days :p
  15. DamageInc77
    Homemade pizza with shallot and cured garlic sausage.

    Mad Max likes this.
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