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I'll take some more pictures so I can contribute to this thread soon.
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This isn't about something I made but I thought I'd rant a little here
So today I was out and doing volunteer work and for lunch the grandma who was organizing it said she'd brought food. I thought, yeah, why not, it'd be sort of rude for me to decline. Everyone else bailed and I should've taken that as a warning sign but I didn't.
Cabbage poached with TONS of vinegar and soy sauce. Fish braised with huge amounts of oil and soy sauce. Some sort of beef stew with too much spice and a lot of soy sauce and you see where I'm going with this. It was like the wet dream of every isekai protagonist who thinks soy sauce is literally the single best food ever invented right after miso soup and white rice, every dish came with liberal amounts of the stuff
I probably drank more water with that meal than I usually drink in an entire day. It tasted fucking horrible.
And then I got laughed at by the others when they came back from getting something decent from the place across the street.
That's a shame. Sorry about those other people but I'm sure you made her really happy just by eating her food.
I just ate some really excellent tacos al pastor. Unfortunatley I thought about posting here only right after I finished. It was really good though so I still want to say so. They also made some excellent salsa cruda that was both sweet and sour and also pretty spicy, which is less common than it should be and nice.
I used to just eat whole boxes of blueberries as snacks sometimes but they are kind of expensive so I started baking them into stuff or mixing them with yogurt and stuff to not use them up so quick.
Yeah they really are hilariously expensive
I just ate a pound of blueberries for breakfast. Good stuff.
I made curry rice for dinner today, it came out pretty good. It was a little thin at first so I had to use some cornstarch to thicken it a tad but it turned out pretty nice in the end. I even bought some Japanese beer to go with it.
Try cutting up some lap chong or whatever they're called in English (they're the Cantonese sausages) and tossing them in the pressure cooker
They should be available at asian supermarkets. If you do that the oil and juice from inside the sausage oozes out and gives the rice a nice meaty flavor.
>>21215>I've been eating a lot of either plain white rice or tamago gohan since I got the rice cooker
How do people subsist on this kind of thing? Even if I ate rice like once a week and not every day I'd get bored of it. There are so many different ways of preparing rice and so many things to mix with it from so many cuisines all around the world and basic ass bitches just eat it plain out of the pot.
>>21220>How do people subsist on this kind of thing?
By being poor and lazy…
I wouldn't be eating rice every day if I wasn't both of those things. Here:
Buy green tomatoes, bell peppers, redI am a spammer, please tell me to leave, kudasai!s, garlic and habanero. Puree the tomatoes (fry them first if you want), habanero, peppers, and half theI am a spammer, please tell me to leave, kudasai!s. Mince the other half of theI am a spammer, please tell me to leave, kudasai!s and the garlic and fry them in your pot till you can see through theI am a spammer, please tell me to leave, kudasai!s. Pour in the puree and stir it up good. Add a bay leaf or two, and salt, pepper, thyme, ginger, and cayenne to taste. Simmer for twenty minutes. Rinse your long-grain cooked rice or fry it beforehand to make it dry and less sticky. Pour it into the simmering pot and add water and chicken stock depending on desired richness, probably no more a 1:1 ratio of water to stock. Mix very well and reduce to medium-low heat. Stir well every ten minutes or so for another half hour or until it's as dry as you want it, preferably fluffy but not damp. If that's your kind of thing, near the very end you can mix in some wine, vinegar, sake, everclear, whatever, though I suggest doing that stuff only with that day's portions and mixing it up each day.
There you go, American-stle Jollof rice. You should have all those spices in your pantry already and the vegetables are cheaper than your ass. You can watch anime while you make it and use half-episodes as ten minute marks. Mix it up each time with different condiments and maybe some grilled sausage or fish. Pour canned soup or stew over it. Fry it again with eggs and have it with miso soup for breakfast. Ends up feeding me for a couple dollars a day, a couple more if I get fancy with the daily fixings. If you make the right amount you can eat it every day and sync running out with getting sick of it. Usually takes me about a week for both. If you can stand eating plain white rice every day you can probably go longer.
Rice is just as amazing for poor people as it is for everybody else and it makes me sad to see people just eat it plain like that and say that's all they can do because they're poor and lazy. It's very important for your mental well-being to enjoy and be satisfied with the food you eat, and that's not a luxury only for the rich. If dirt-poor Africans can enjoy varied flavorful dishes so can we.
are you calling the proud and noble japanese "basic ass bitches"
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Yuno your dumb spam filter ruined my passionate recipe post.
onions are gross and you deserve nothing but scorn
That's a lot of steps to potentially screw up! And it reads like it's a lot of work to me but I suppose you're supposed to make enough to last awhile. Right now I'm just proud of my mediocre curry and maybe next time I will do something more complex. Baby steps…
Next time I'm feeling ambitious I will remember this post though!
Sadly cooking for me is still a special occasion type of thing but I'm trying to be better about that. Most days after work I am too tired and just want to fill my stomach with whatever so I can get to the important things in life like browsing the internet and reading porn.>>21227
What the heckI am a spammer, please tell me to leave, kudasai!s are delicious and they go in almost everything
I put a bunch in my curry today
its removed sorry this software sucks we're working on new software
I made fried rice the other day, it came out pretty nicely but I think it was a bit too strong.>>21213
I tried this, albeit with normal smoked sausages and not Chinese ones. It came out very tasty, it really did flavor the rice nicely and next time I'm driving by the Asian market I'll try and remember to get some of the proper kind.
Yeah it doesn't really matter if they're actually Cantonese sausages, the key is that it's a lot of smoked fatty stuff. The fat melts in the high pressure cooker which flavors the rice and extremely cheaply at that, like 200 grams of sausage makes the entire pot nice and melty.
You can also try making rice using fish. Those oblong canned fish with beans, I think they're labelled Salted Dace with Blackbeans in the States or something? Yeah, drop everything, including the fishbones and the oils, into the steamer except the beans, the fish meat will dissolve nicely and have the same effect as sausage. The beans are a natural side dish for whatever else you might've prepared, or can be mixed in once the rice is done steaming.
In my experience putting the beans in isn't a great idea, they're far too salty and you end up with rice that's much too harshly flavored to act as a staple.
Give it a shot next time tell me what you think.
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I caught 4 salmon on a fishing trip recently. 2 of them went to my family, I cooked one of them by poaching it with some lemons and dill and served it with Hollandaise sauce. Came out very tasty. Do any of our accomplished Samachefs have any ideas what I could do with the last one? I have access to a smoker and was gonna try smoking it, but I've never done that before.
throw it back in the water
Uh did you click the picture I posted? It is a bit late for that, all I'd be doing is feeding other fish instead of myself!
ye of little faith
…I think I'm going to enjoy the fruits of my labor instead of taking the off chance that a gutted fish is going to return to life and become Fish Jesus once returned to the water.
The last one the bottom looks a bit like it's crying
Anyway uh I assume you've pan-seared salmon before? It would probably be a bit boring since you've already used citrus with salmon though. One thing you can do (and this is not usually how it works but) is to sear it straight, without any citrus, and then use it in ochazuke if you know how to make it. The crispy skin gives the otherwise rather boring ochazuke a bit of texture to it.
With that being said, if you want to try something different, here's something I tried a few days ago and it turned out alright. I dunno how big these fish you caught are but they look pretty decent sized.
- Grab a spoonful of fennel seed, a lime (you can drop the lime if you want and just use lemon), about 40 ml of creme fraiche (sour cream with a bit of butter will do in a pinch, but you should be able to find creme fraiche easily enough), about half a spoon of wasabi, 10ish quail eggs or around 4-6 hen's eggs, a fistful of watercress, and around 1/4 dill. Also, you'll need olive oil and a bit of pepper.
- Preheat the oven to around 180, the fish is going in a bit.
- Grind the fennel. You can use a pestle and mortar if you have one, if you don't you can jury-rig it with a rolling pin. Mix the ground up fennel with some pepper and some salt. We're putting this on the fish so don't overdo it if you don't like your fish salty.
- Put around half the salmon or 3/4 kg fillet, idk how big the fish is, on the tray and just sprinkle the mix over it, do NOT knead it in like you would with actual meat just sprinkle it over evenly. Grate some zest from the lime. You don't need too much. Now bake it for around a dozen minutes; you want it still transparent and slimy in the middle, so just barely done cooking.
- Now take the lime and get all the juice you can out of it, squeezing it into the creme. You can drop a bit of pulp in there for texture if you like but you don't need to. Drop in about 3-4 spoons of olive oil and the wasabi. Add salt, pepper, and whatever as you see fit.
- I forget the order here, but basically, you need to take the salmon out and let it cool for like, 30 seconds and then quickly remove the skin and shatter the flesh so it's basically 'pulled'. I think I did the quail eggs just as the salmon was coming out (it takes about 150 seconds for quail eggs to soft boil), but I might've done it after I pulled the salmon apart. In any case, the order probably doesn't matter too much; if you're using hen eggs it takes about twice as long, then a bit.
- Alright, now we're basically done. Take the creme, drop it onto a plate. Pile the salmon pieces on top; make sure the salted side isn't buried in the creme if possible. Cut the quail eggs in half or if you're using hen's eggs in quarters (you want it small enough to basically pop into your mouth), arrange it around the salmon, put the watercress on the salmon and the dill around the eggs and drizzle the whole thing with olive oil.
- If you want to be fancy as shit, remember the lime? Take some of the juice, mix it with the salmon juice in the baking pan and thicken it with a tiny bit of starch. Now scoop out a half-cooked yolk of an egg (or two quail's eggs), about 3 minutes for a hen's egg or 90 seconds for a quail, mix it in partially - not fully; you want the yolk to be visible - and there's a sauce. Drizzle it over the fish and watch people laugh at you for trying to be haute.
As a thought, I feel like it could work pretty well with salted duck eggs instead of quail, and without the wasabi, or maybe substituting it for like half a palmful of horseradish. But I haven't tried that so it's up to you.
The dish goes pretty well with seared shallots and roasted potato on the side, in my experience. Then, I've only made it once and that was what the side was so…
But yeah it's a fairly hearty meal. Take it with bread or something since there's absolutely no grains of any sort in that one and while the portions are pretty big you'll be starving in like three hours without some sort of grain.
Oh shit I forgot to mention
This is roughly good to serve like, 3 people maybe. You can give each person two eggs or four quail's eggs if you're plating separately. I don't know how many people you're cooking for but it might be a bit too much to make if you're planning on eating it all yourself. Then again, big American appetites.
Holy noodles, did you eat all of them in one sitting?
On a more serious tone though, do breads last that long? I usually bake and eat my breads in a span of one week.
Freshly baked breads can last for a decent period of time if you keep them dry but yeah usually you don't want to leave them around for too long
It took me less than a week to eat them though so it all worked out, except for my breath
Guess no one tried my recipe…
My life has fallen into shambles again and the fish is in the freezer still
id cook but that would also require me to leave my house, which i hate doing
You can order ingredients from amazon fresh.
my mail gets delivered to a nearby post office and not my house so it would have the same effect. we'll see, ill try to plan a trip soon but i dont even know where to start for a shopping list. whenever i go i only ever get eggs rice milk and leave
You could order pizza with all the toppings and then take them off and cook with them.
Yum, this mushroom soup tastes like pepperoni grease!
You don't even have to buy cooking oil. It's perfect!
quit ordering all your food and make some yourself, you fatty
Eating out will make you fat pretty quickly since restaurants slather oil all over their food to make it look better sometimes. Especially true with Chinese and Indian and SEA restaurants, and sometimes the lower-level Italian ones like Olive Garden too. They just don't care about being healthy or even tasting good.
I slather oil all over myself to make myself look better sometimes
Well in a demented fashion, you can actually use oil as soap. Olive oil was what the Romans used to get rid of grease (they rubbed it in, and then scraped it off) and you can technically even do the same with shit like butter though you have to be careful to get it all off or it'll go rancid.
All soaps are just scented lipids with stuff added sometimes. Even harsh dish soap has the same molecular structure as your cute squeezable baby fat.
I stasted citric acid and it was extremely sour so I ate a handful just for the kicks of it
but my mom saw me do it and she panicked and yelled at me about how dangerous that is and that I now have to eat something to neutralize the acid
so I sprinkled some baking soda in water and drank that but that was a HUGE mistake, even a bigger mistake than eating citric acid
my tummy hurts and I think I'm going to die :(
Citric acid won't kill you.
I triggered a real life random event and now I have way too many sweet onions and zucchini. I made baked zucchini slices with Parmesan cheese and italian seasoning tonight, and served it with some white rice. It was tasty.
What sort of random event gives you onions and zucchini>parmesan
The kind that triggers when you level up your relationship stat with a character who owns a garden.>NOOOOOOOOO
W-what's wrong with parmesan?! I just looked up a recipe for baked zucchini and it said to sprinkle parmesan on it…
Parm is the shitty American knockoff of real Parmagiano and it tastes way fooking worse
Go grab some REAL cheese
You can get real parm reg in a lot of grocery stores but there are also some artisanal cheesemakers mostly on the west coast and in Wisconsin which make very good hard cheeses that are perfectly fine alternatives to imported PDO stuff, which are sometimes labeled "Parmesan" for familiarity. Problem is you're not ever going to get that stuff outside their local area.>>23314
What do you even do with sweet onions? They're like regular onions but taste less oniony and regular onions are already plenty sweet. Only way I've ever been able to enjoy sweet onions is eating them raw like apples.
Oh is that all
Yeah I know about real parm but I'm poor and if I'm just making something for myself to try it I'd rather not spend extra. It tasted fine.>What do you even do with sweet onions?
I dunno you tell me. I've put them in stir-fry and fried rice before and grilled them on skewers with peppers and meat.
It depends on your local prices but a wedge of real Parmigiano Reggiano that costs about twice as much as a tub of Kraft Parmesan Cellulose should last at least several times as long. I actually prefer getting local cheeses over imported stuff but the local cheeses tend to be more expensive.
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The stuff I got wasn't kraft, it might have been closer to the real thing? Pic related. As I said it tasted good to me.
Speaking of cheese I tried some greek cheese called Myzithra lately that was pretty tasty, had an interesting texture. Also I found a place that sells decent aged goat cheese which is one of my favorites even though it's hecking expensive.
i hate when something says it has a nutty flavor it makes me think of semen
Oh if it's a real wedge and not powdered or shredded it's probably pretty decent.
I don't like the cheap-looking plastic wrap but if it comes in a wedge then it was probably made as a wheel so it's unlikely to be too shit>>23322
What sort of cum are you guzzling that tastes nutty, what the fuck? I've literally never heard of anyone describing the taste of semen as nutty.
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I-is it supposed to taste nutty? Mine doesn't…
Maybe because it comes from nuts.
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On a more Japanese topic here's the curry I made a couple nights ago. Came out really good this time and it's easy to make. Also as far as light lagers go the popular Japanese beers aren't too bad, but it's not my preferred kind of beer and for the price it's not really worth it when I could have something else. But it's worth it for the feeling if you're eating something Japanese.>>23322
I didn't know you ever weren't thinking of semen>>23325
What in the absolute heck possesses people to try to eat their own cum. Just why.
What brand of roux did you use? It looks watery, personally I prefer thicker curries.
I find it really unlikely you of all people have never been curious of the taste. I bet you're just trying to make it look like you don't eat every load.
Just Golden Curry. And yeah it came out watery because I am too lazy to measure things out and ended up with too much water. It matters less when I mixed it with the rice.>>23330> you of all people have never been curious of the taste
And what about me of all people makes you think I would???
I've no more contemplated what my cum tastes like than I have any of my other bodily fluids! Which is to say, never!
Japanese macrobrews are absolutely vile, what the heck. The only stuffs worse are the Asian knockoffs of American piss lager like Angkor and Tsingtao.
Finally someone says it like it is
does anybody have experience cooking bread?
I use a bread machine.
Not bread but I've tried making pizza and pie crusts with varying degrees of success.
On that topic I've been meaning to try my hands at making unleavened bread like pita and naan but I'm not certain if it works as well with regular flour.
the heck is a bread machine?
You throw in ingredients like flour and they mix and knead it for you into a dough that you can bake instantly.
i dont think ill invest in one of those yet, maybe if i end up baking more. but i really want to make my own bread and stuff just so i can sit and eat it what kind of bread do you usually bake?
Regular flour will work fine.>>23518
Rye. What kind of bread and stuff are you interested in making?
They use specific kinds of flour for a lot of traditional flatbreads but for naan and pita all-purpose white flour should be just fine.>>23531
Can it make marbled rye and pumpernickel? I always wanted to make my own cold cut sandwich bread.
I see, I'll give it a try if and when I find the motivation.
It can make pumpernickel easily. You could use it to make the doughs for marbled rye but you'd have to roll it together and bake in your own oven.
right now anything that will taste good and i can eat on its own, in the future maybe something that will go good with a meal based around it!
This is the second time in a row I have bought Stilton and had it be off and I am upset! This is what I get for being too shy to ask the cheesemonger guy to just cut me a fresh wedge instead of taking one that was wrapped and put on display god knows how long ago.
If you're going to bother to go to a cheesemonger then why would you not get fresh cheese? Only suckers take anything but fresh cheese, you're already at the store where they cut fresh cheese for you and you need to talk to the guy to pay up anyway.
Ahhh I know but the guy looked kinda busy and this one time I did ask someone else pointed out that there was already some cut on the display and it was really embarrassing and I didn't want that to happen again and and and….
In any case I will just suck it up next time so I don't waste more money.
What's the going rate for one cutting-of-the-cheese? Does it depend who's doing the cutting?
There is no going rate for getting a slice of cheese, you're going to the cheesemonger to get cheese anyway. Slicing is no more part of the price than the cashier packing your bags at a wholesale is part of the price. Sometimes you pay marginally less for buying an entire wheel of cheese but that's mostly a wholesale tactic.
…I think it was a fart joke anonymous
I have a pack of soba from nine years ago in my pantry that I still haven't cooked
Cook it and report back.
I have a can of whipped cream in my fridge and I just took a hit off it
You took a what off of it?
enjoy your 30 second high and dribbly whipped cream
I'm drinking ice tea and eating gosomi crackers.
I tried a mille-feuille with strawberries today. It was good, the coldness of the custard and the flakiness of the puff pastry go together well.
It's not Japanese at all but I made pulled pork and coleslaw and wanted to share that it came out really tasty.
Since nobody really wants to post about cooking, I'll post an old recipe. You can probably find more optimal versions online if I'm totally honest.
So this recipe is lemon pie and it's good for probably 4 desert servings of 2 slices each time. You can also be a fatass and eat it all at once. In the case that you're a calorie counter, the entire pie is probably around 2k calories. I've tried to keep it simple since I know most of Samachan doesn't have specialty equipment or a lot of money to spend on food.
In terms of equipment and skills, this is what you'll want.
- A stove. An oven, if you want to make a meringue.
- A saucepan. A wok will do too - basically any pan that can hold a filling inside it.
- A whisk.
- Something to stir with.
- The only skill you need is the ability to stir and whisk, in this case.
You'll need the following for the pie proper.
- A pie crust. Making a pie crust can go wrong easily if you've never made pie before, so you should just buy a pastry dough crust (if you need me to tell you how to make a crust, you'll probably mess it up). Alternatively, a nut and cracker crust works if you'll a sugar junkie.
- Around 150 g sugar. This is where the calories kick in. This is like, 3/4 cup in American units.
- 60-70 g starch. This is about 1/2 cup; starch doesn't pack as dense as sugar. Doesn't particularly matter what kind, as it's mostly to get the filling to set.
- 250 ml or 1 cup heavy cream.
- 250 ml or 1 cup whole milk. Miss me with that skim shit; you're making pie, it's going to make you a lardball.
- 1 heaping spoonful lemon zest. This is probably like a tablespoon or something but I never really bothered to check, just get a metal spoon you could eat soup with and heap it.
- 150 ml or 1/2 cup and then a little more lemon juice, nonsweetened.
- 3 chicken egg yolks. Keep the egg whites around.
- 3 spoons of salted butter. Alternatively, 3 spoons of unsalted butter, and then half a spoon of salt.
- Like 10 ml of vanilla. That's like, 2 teaspoons, I think.
Now for the topping. I'm going to go for whipped cream and a smol meringue; these are two DIFFERENT recipes. You can honestly buy the whipped cream in a can, but if you do, try to get one that's sweetened. One that's flavoured vanilla is even better.
If you're going to make the meringue, you want to take those egg yolks, add a *tiny* bit of cream of tartar, 75 g (3/8 cup) sugar, and about a fingernail's worth of salt. Whip all of this shit together until it starts forming massive, hard peaks.
1. Now to make the pie. Drop everything but the egg yolks, butter, and vanilla into a saucepan and mix them on medium heat. Don't turn the heat up or it'll burn. Keep stirring until it's boiling.
2. Take it off heat. Add an egg yolk and whisk it furiously for 20ish seconds. Add it back to the heat and stir until it gets thick (probably 2-3 minutes).
3. Take it off heat, add the other two yolks and whisk again. Put it back onto the heat for another 2 minutes.
4. Add the butter and vanilla and stir it in. Pour this into the pie shell and let it sit for 15-20 minutes until it's nice and cool. Refrigerate until it's set.
5a. If you're going to use whipped cream, you can take it out now and put the whipped cream on top, either decoratively through the pipe or just spread evenly like a mat. You don't need to, and shouldn't, cook this any further. This'll keep for a bit, so you can stuff it back in the fridge and eat it at your leisure. Also, if you want to be fancy like pic related, just do what it did and chop a lemon to be decoration. You don't even really need to eat it (if you want, you can make it into a sugar lemon).
5b. If you're going to make meringue, take the meringue you've made and spread it all around the pie. Make sure none of the pie filling is actually showing. Now put it in an oven at 175 C until the meringue is browned, which is usually half an hour for me. This version doesn't keep well; you want to finish eating it within 24 hours, so don't make it unless you're feeling particularly obese. It's probably easier to get a friend to help eat it, if you can't finish it on your own.
There's plenty of alternatives on these and you can move the ingredients around if you don't like how it turned out. This version can be a bit heavy, but I like my lemon pies heavy.
I bought some Furikake to put on my rice. Having never had it before, it's really good!
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Add some hot water or green tea or broth to it.
Listen to the anon beneath you
Ochazuke is baller and costs esentially nothing
What flavor? Furikake is nice to have when you get dry dishes from Asian takeout places and they give you white rice and nothing to mix into it.
I have cooked for myself more days than not the past week, hooray me. I bought some Katsu sauce so I might try making tonkatsu but it seems pretty difficult.>>24567>>24568
I've done this a couple times, it really is good. I topped it with some salmon as well.>>24570
It says "Katsuo Fumi Furikake" on it. It tastes kinda fishy and has seaweed in it.
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Gonna make this, need to buy groceries though.
Do tell us how it turned out.>>24760
It's not too difficult but I suppose it might depend on your cooking experience, there are good recipes on the web. You should try to get your hands on actual panko instead of the bread crumbs you usually find in the west. Also, it's extra work but if you can be bothered, tonkatsu goes really well with curry.
Panko is great, I love how big and light the grains are. It's my standard breadcrumb for everything now except maybe fried fish. Even if I have to bread thicker than usual because of how big the grains are it still ends up being lighter and crispier than the usual breadcrumbs.
The top of it cracked, I think I beat it too long. It has a nice puff though. I'll post a picture when I cut into it.
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Gonna be making curry today so I'll do the tonkatsu tomorrow and have it with the leftovers.>>24835
It was good, the fresh squeezed lemon is worth the trouble.
Curry tastes better the next day so that's always a good idea.>>24835
Looks good, I'm tempted to try making it myself. What cookies did you use? I don't think they sell graham crackers here. Can you use whipping cream instead of heavy cream?
Vanilla Wafers but you could make the crust with any cookies you want really. In my opinion you should try to get heavy whipping cream if you can. I think if you use regular the top would come out more soft and flimsy.
does anyone mind writing out this out in a post? I want to make it but i dont want to look like a fucking idiot with this printed out
Here's the ingredients
Cream cheese - (8 oz) 2 packages
Heavy cream - 2/3 cup
Granulated sugar- 2/3 cup
Cake flour 1/2 cup
Cookies 2 cups crushed
Butter 1/2 cup melted
Lemon juice 1/4 cup
Vanilla extract 1 teaspoon
Salt 1/4 teaspoon
1. Preheat oven to 340°F.
2. Put the cookies into a plastic bag & finely crush them, then combine with the melted butter.
3. Line the bottom of a 9" springform cake pan with parchment paper. Spoon in the mixture, press down with a spoon or the bottom of a cup to spread evenly over the bottom of the pan. Place in the refrigerator to cool.
4. In a large bowl, beat the cream cheese and the following ingredients together in order: sugar, eggs*, cake flour**, heavy cream, lemon juice, vanilla, & salt.
*Add one at a time, beating until mixed in
**To prevent the cake flour from making lumps, pass the cake flour through a fine mesh strainer.
5. Remove the crust from the refrigerator & pour the mixture from Step 4 on top & spread evenly.
6. Place in oven and bake for 30 minutes, reduce oven temperature to 300°F. & bake for 30 more minutes. Turn off heat and leave cheesecake in oven for 1 hour.
Let cool completely.
Oh and let the cream cheese cool to room temperature, it will be easier to beat.
thank you!!!!!!!!!!!!!!!!!!!!!! i really appreciate it!!! you're the best :)
Would speculoos work?
Ok thanks, I'll see if I can get my hands on the other ingredients.
Making shokupan, waiting for the first proofing. Gonna make some egg sandwiches with it.
Speaking of Ochazuke, I bought a Gyokuro once and it had a savoury taste that is unlike other teas. I have always thought that it would probably go well with Ochazuke but have never been able to get my hands on it again to try.>>25089
How was it?
I don't try them often because the recipes don't tend to go into much detail. I've tried a few - they generally turn out alright. The ones from early SnS, despite the manga itself going off the fucking wall, were legitimate as hell, for example.
I know that older series like Mister Ajikko and Chuuka Ichiban's recipes are a hit or miss because the mangaka aren't actual chefs unlike SnS which has an actual celebrity chef as an adviser. I've never actually followed neither SnS nor Cooking Papa but I know both are very popular and I've heard that the recipes for Cooking Papa are legitimate as well. https://twitter.com/i/moments/964432281057214464https://twitter.com/RRR_ringo_pai
The terms 再現料理 and 漫画飯 also brings up a lot of other cooking which replicates manga/anime.
Replicating stuff from Dungeon Meshi would just make me sad. What's the point of monster cuisine without the monster?
Yeah, SnS is notable as a series mostly for Tosh (and I think Tosh is overrated, especially early in the series) and for having a legitimate owner-chef with her own TV series as the advisor. It helped the believability of the series and added some good ideas to the early series, back when the stuff being shown were legit cooking tricks and/or recipes that would work and before Morisaki had to start reaching into the stratosphere with stupid shit like muh ketchup on dumplings.>>25789
Japanese curry isn't real curry
Curry sommelier here. Curry is a very broad designation and can include all sorts of dishes with completely different ingredients. Japanese curry is indeed curry, and is in fact fairly diverse in preparation, if not in character.
But it still sucks
Who cares as long as it tastes good.
I didn't say whether it's good or not. There's plenty of curry that sucks.
Yeah but my tonkatsu sucked, the breading fell off. Curry came out nice though!
did you use enough corn starch
I just used flour instead which is probably part of the problem
I've never used cornstarch with panko. Is it better than the standard method of repeatedly dipping in eggs and rolling in the crumbs?
Not him but cornstarch probably have better adhesive properties compared to flour.
Well yeah if all he used was flour and panko. That would be kind of daft though…
The recipe I used called for flour not cornstarch I think. but I did the normal dip in flour then egg and then panko thing. It's possible the oil wasn't hot enough or that I used too much panko so the coating was too heavy.
I've never used anything except egg and panko but if you want a thicker and more bready breading I can see why you would add flour and cornstarch. How did you fry it? I mostly shallow fry in avocado oil in the same cast iron skillet I cook 75% of things in.