#my cooking

[delutesional]

Im sorry to the lucifer likers i swear the full piece will turn out less awful

yes its the dagger adam was killed with

[yugimoto]

tofu for every meal (sweet chilli + teriyaki)

[c-rowlesdraws]

It’s my blog and I’ll post my dinner if I want to!! Chilled soba noodles and fried shrimp & oysters with tartar sauce!!!

(resippy below)

Fried oysters n shrimp (my nontraditional version of かきフライ/海老フライ)

Ingredience:

-however many raw oysters and shrimp u want

-enough AP flour to coat them, mixed with a sprinkle each of maras pepper/any hot pepper flakes, oregano, garlic powder, salt, and black pepper

-panko, mixed with other breadcrumbs for interesting texture if u want (I had some made from miscellaneous other bread)

-1 egg, beaten well but not foamy

Method:

-if the oysters aren’t shucked, shuck them (or ask a trusted adult if you don’t know how). Gently rinse them in cold water and drain on a paper towel.

-gently bend the raw shrimp backwards to straighten them out and blot them also with paper towel

-arrange the beaten egg, flour, and panko in 3 separate dishes that will be easy to dip and toss the seafood in

-dip each oyster and shrimp into the egg, then the flour, then the egg again, and then into the breadcrumbs, coating thoroughly and gently shaking/dusting off the excess at each step. Lightly press the breadcrumb coating with your fingers so it adheres.

-put prepared seafood in the fridge for at least an hour— chilling will help the coating firm up and adhere, so it won’t fall apart when frying.

-heat about an inch or so of neutral, high smoke point oil (like vegetable oil) in a small saucepan— you don’t need to use a ton of oil. It doesn’t even have to be enough to completely submerge the seafood. If you have a thermometer, heat it to 350 degrees Fahrenheit— if not, test the temperature by dropping in some breadcrumbs. If bubbles form around them right away with a soft bubbling sound, the oil is hot enough.

-using kitchen chopsticks or tongs or a spoon or whatever, place the oysters and shrimp in the oil, few enough at a time that they don’t crowd each other, and fry at a controlled temperature for about a minute and a half, flipping once to cook them evenly. When golden brown and crisp to the “touch”, lift them out and place on paper towels or a rack to drain and cool.

For the tartar sauce:

-with permission, take a container of extra sauce that your coworkers made from the office fridge. I didn’t make it lol. It’s got uhh lemon in it

For the soba (Japanese buckwheat noodles):

-fill a pot with enough water to fully immerse the soba and give it plenty of room to move while cooking, or the water will get too starchy and the soba might get sort of gooey (undesirable). Bring water to a boil and put in the dried soba noodles.

-lower the heat to where the noodles are gently circulating in the water, and cook until they’re done.

-strain them and rinse briskly with cold running water, then immerse them (in the strainer) in a bowl of ice water. Chilling them this way improves the texture.

-once they’re chilled, remove from the ice water and drain by hitting the bottom of the strainer against a clean folded dish towel. Arrange the soba in a bowl and top with chopped scallions, and shredded nori if you’ve got it (I do not).

-serve with a dish of zarusoba dipping sauce (store-bought) and more scallions. No, no— more scallions.

[wutheringheights78]

i'm thinking of becoming a "bowl meal" influencer what do yall think

[strid3rofthen0rth]

It's tater time motherfuckers

[bubblemaximus]

Beef Barley Stew! More homemade ghibli-ass lookin’ soup 🌿

[edenfenixblogs]

Related to my last post, and only people from strong culinary cultural traditions will truly understand how momentous this is on a soul level:

When my mom visited last month she told me the I AM NOW A BETTER COOK THAN HER. SHE SAID I’M THE BEST IN THE FAMILY.

I may or may not have cried. You can’t prove anything.

Anyway, here’s some stuff I’ve cooked.

[myloveisinthefood]

just a big bowl of noodles with chilli oil

Serves 2 (or 1 if you want it to)

200g wheat noodles

3tbsp crispy chilli oil

1tbsp soy sauce

2tsp Chinese black vinegar

1tsp sesame oil

Spring onions & coriander to garnish

Cook the noodles. Mix the condiments in a bowl. Drain the noodles. Stir through the sauce. Top generously with sliced spring onion and chopped coriander. Eat.

[brattylikestoeat]

Some things I’ve made: Spiced apples, breadsticks, pasta, sweet potato pie, chicken pot pie, broccoli cheddar soup, olive bread.

[delutesional]

[yugimoto]

sweet and sour tofu and enoki mushrooms!

[pendraegon]

homemade veggie soup (onion, potato, carrot, tomatoes, kale) with my sister’s homemade bread and topped with a burrata 🥣🍞

[jadagul]

Behold: the Biblically Accurate Angel Food Cake!

(Inspired by https://www.instagram.com/p/C3djEWBSA8K/ )

Today was my Second Annual Bad Idea Potluck. I make things that I know are great but can't convince other people to try, and also things that sound horrifying but I'm morbidly curious. Other creations from today:

Chicken and vegetable aspic:

Ham salad:

Tomato Soup Cake, from Dylan Hollis. Voted "most better than it sounds."

Bean Pie, also from Dylan Hollis:

A savory feta cheesecake, with a recipe from Cato:

And honeyed mushrooms from Apicius:

I also made a couple loaves of bread:

Old Fashioned and Manhattan jello shots (Old Fashioned was too strong but the Manhattan was great):

and a bizarre cocktail called the Death Flip (which was truly great, do recommend if you like that sort of thing).

Extremely fun party; will do again.

[mama-bee-bb]

Made myself a good ass breakfast

👏🏼👏🏼👏🏼

[strid3rofthen0rth]

I'm not gonna make roasted garlic compound butter only to make one Hasselback tater. What am I, a monster?

[calcedon79]

Spring = burnet, hyssop and wild garlic are growing everywhere. And that means ? Delicious herb butter 🎉😊