your creations?

[6793026]

Geoduck meal, I've seen 31.99 down to 29.99 down to 21.99 and broken shells down to 18.99.
兩條象拔蚌厚切薑蔥白灼+日本wasabi
Richmond Public Market + the fish monger place between public market and Price smart. (New Chiu Yeung Seafood) the owner used to be a bitch but now has been so much better.
So I decided to cook.

1) 2 full plates of this geoduck total at $116
crack open chicken stock + black peppery + ginger hot pot. Done
soya + wasabi and garnish.





2) 2 crab with ginger + green onion dish. 薑蔥兩隻大肉蟹。


3) used the hot pot soup to botil noodles, then stir fry noodles with the crab left overs.
象拔蚌白灼精華燙底配黄牙白,後跟薑蔥蟹精華汁撈瀨粉。


4) home made waffle cone to finish it off

[Hondaracer]

Damn home made waffle cone eh lol

Do you have one of those little mini waffle irons?

[6793026]

yup, waffle cone, bubble waffle, even egg roll iron.. .i have all 3, however, getting the batter right for all 3 is extremely hard... i epic failed on the last two can still can't get it right.

[ilovebacon]

You guys mind sharing some of your favorite recipes

[6793026]

^ Do you want to know specific dish in particular / cuisine / flavor.....?

I wish I have favorite recipe. I'm an odd ball home cook. Once I perfect the dish, i don't make it again. It pushes me to try new things.

Call it my quirk, weirdness about me.

[BIC_BAWS]

Bacon wrapped guacamole stuffed chicken breast. And then I tried to make McDs McMuffin eggs, but I ended up with Starbucks' "sous vide" egg bites. Sous vide in quotes cause what's the point when they just blast it in the microwave.




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[6793026]

It's not so bad to be honest. Great job on getting it done. The one thing i don't use is Guac, cause once it becomes cooked / day old, green turns into brown / black.

For the egg mcmuffin, i normally just do a bunch at a time & wrap them up in tinfoil individually.

Before I wash up, I put it in toaster oven. By the time I do my hair, the thing is perfectly reheated; add a dash of hot sauce and bam... way better than Mcdicks. I have to find where i can get those hashbrowns though.

[BIC_BAWS]

Not sure which thread this should go in and I don't wanna bump a 7 year old thread LOL.

Anyway, with @westopher 's very helpful advice, I went to Knifewear last week and picked up my very first knife! No more cramping hands!

Say hello to my new Miyabi SG2 Birchwood Santoku (180mm)





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[cho]

Originally Posted by BIC_BAWS

Not sure which thread this should go in and I don't wanna bump a 7 year old thread LOL.

Anyway, with @westopher 's very helpful advice, I went to Knifewear last week and picked up my very first knife! No more cramping hands!

Say hello to my new Miyabi SG2 Birchwood Santoku (180mm)





Sent from my ONEPLUS A5000 using Tapatalk

time for a cutting board to match that knife sir

[BIC_BAWS]

Originally Posted by cho

time for a cutting board to match that knife sir

Funny enough, Miyabi was kind enough to include a brochure of their cutting boards! Their tag line should be: It's expensive as hell, but it'll make your food porn pics look better than this,



Ok this probably wasn't safe for the knife or me but pics

[6793026]

whatever you do, do NOT put it in your diskwasher to wash....

[ilovebacon]

These look delicious. Has anyone purchased this in Vancouver?

YouTube

[Expresso]

Originally Posted by ilovebacon

These look delicious. Has anyone purchased this in Vancouver?htts://www.youtube.com/watch?v=qxA7MMEua7E

In general, all the ones with meat are pretty decent. I haven't seen any of the ones with actual meat sold locally though.

[ilovebacon]

That's ashamed. I would like to stock up on these.

[sonick]

Inspired by a grilled octopus dish I had at botanist:

Chorizo octopus
Sunchoke puree
Grilled morels

[punkwax]

St. Paddy’s day obligatory green mashed potatoes. Sweet and sticky grilled pork to keep the kids happy since they aren’t big spinach fans

[SkinnyPupp]

It's cheat day today! I've been dieting since the quarantine, but decided to go FUCKING HAM today, including Shake Shack, Cinnabon(s), and tikis all night.

This is my chance to share one of my favourite cocktails. It qualifies as a tiki. It's called the Humuhumunukunukuapua'a (and yes I wrote t hat from memory, my island on Animal Crossing is named after it). It's an incredible tropical drink, and the weird combination of orgeat and Peychaud bitters with London Dry gin seems to create a flavour unlike anything else I've ever had. Sometimes you'll have a cocktail where you can pick out all the individual flavours, but sometimes they combine to make something totally new. This is the latter. If I was to try to come up with something to describe it, I'd say something like... Fruit Punch. Which in a similar way, you have no idea what's in there, but it makes a refreshing drink.



Humuhumunukunukuapua’a
0.75 oz Lemon (this needs to be fresh)
0.75 oz Pineapple (this needs to be quality, not necessarily fresh. I use S&W brand and it foams very well and tastes almost as good as freshly juiced pineapples which are a pain in the ass to juice. I have had bad experience with Del Monte)
0.5 oz Orgeat (I use Giffard)
2 oz Gin (I use Bombay Sapphire 94 proof)
2 dashes Peychaud's Bitters (I use Bitter Truth Creole bitters)

I've tried the rum version Lauwiliwilinukunukuoioi-io, using Plantation Aged, but it just wasn't as good. IMO you need the botanicals in the gin to really get that weird 'punch' flavour.

I doubt you'll find this in a bar, but ANY good tiki bartender would be able to make it for you if you tell them the ingredients, as they are all very standard in any tiki bar.. Just make sure they make it like a tiki - use crushed ice. Those with equipment will probably use a blender or mixer, but you can do it in shaker tins with a whip shake and top with more crushed ice. Garnish with a maraschino cherry or mint leaves.

[punkwax]

Tried my hand at making pork wontons yesterday. While they may not be pretty, they tasted incredible. I’ll need more practice with wonton as I plan on learning how to make a consistent dumpling.

Cubed tenderloin.


Extra garlic and ginger. Plenty of chives from the garden.


Give it a blitz in the food processor.


So far so good.


Struggle a little bit with the wrapping part... ok a lotta bit Give em an egg wash.


Don’t overcrowd the wok. Make sure they get nice and crispy.


This lasted less than 10 minutes. Big hit with the whole fam.


Obligatory close up. I’ll be doing these again!


Here’s the recipe chef Google found for me:

https://www.allrecipes.com/recipe/14...-pork-wontons/

I used a lot more garlic and ginger and added some fish sauce but other than that I followed this recipe.

[sonick]

Made my own Taiwanese beef noodle from scratch, soup, noodles and all.

[6793026]

I honestly don't know why fuckers are buying canned food and eating pasta + sauce. Looks like all of you now are making dumplings + noodles. Bravo!
Making noodles / pasta is epic. It's economical and the al dante is bar none compared to the overpriced pasta nowadays.
Finding joy in cooking makes the day go by so much faster ahhha


homemade pasta + pesto + bread... all from skratch..


took my shot with bbq pork bun but went with the porcupine.


really missed my sticky rice and ain't lining up at T&T so i made my own..
*Did not make the chinese donut


Went veggie this time and roasted my own baba ghanoush

Then i did my own papadums



Since bbq master closed... had to make my own..


Chinese Chive Dumplings 韭菜餃

[roastpuff]

I tried my hand at making bread. Happy with how it turned out!

[6793026]

is that a cast iron dutch oven... it's totally legitttt. crust is amazing...
btw, you actually don't need the paper. just dust with flour on the bottom and you're good to go!

[Expresso]

Originally Posted by 6793026

is that a cast iron dutch oven... it's totally legitttt. crust is amazing...
btw, you actually don't need the paper. just dust with flour on the bottom and you're good to go!

Probably a Staub.

[roastpuff]

Originally Posted by 6793026

is that a cast iron dutch oven... it's totally legitttt. crust is amazing...
btw, you actually don't need the paper. just dust with flour on the bottom and you're good to go!

Yes, it's a Staub cast iron dutch oven. I used the paper to help raise and lower it, but I will try without in the future.

Originally Posted by Expresso

Probably a Staub.

Yep! Good eye, it's a Staub.

[punkwax]

Staub flexing your culinary knowledge, Expresso.