Did you hit Siroodang?
First Detroit-style pizza from my second five-pound Widmer’s aged brick. Just cheese on this one since Costco has not had the sausage I like for a while and I haven’t found any pepperoni that looked very good.
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No, teach me
What pan are you using ?
Siroodang is a Korean artisanal rice cake specialist located just outside the international food court at Koreatown Plaza. You can mix and match them rice cakes to your heart’s content.
Oh. HK was selling something local and artisanal so hopefully it’s what I got. Added them to soup before flying as well for fortification
The special pan from JKAL’s recipe.
A friend made us take half the brisket they were sent as a gift so we used the leftovers for breakfast hash.
Using Kenji’s roasting technique the potatoes were boiled in alkaline water and given a quick shake after air drying for a minute to encourage a mash to form. They fried up really well with decent browning and creamy interior.
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That dish was actually pretty much okonomiyaki even though the cooking technique is closer to frittata. Definitely will make it again.
1 onion
rice bran oil
nappa kraut or cabbage
broccoli rab or more cabbage or whatever
1/4 cup broth
4 eggs
1-3 tsp. tamari (I used one because the kraut was salty)
1/2 cup flour
Saute onion, when translucent add veg and cook until done. Let cool.
Beat broth, eggs, and tamari, add flour, beat until smooth. Stir in veg.
Heat a good amount of oil on medium-high, pour in batter, if necessary spread out to fill pan. Cook on medium-high until sides are brown. Finish in broiler.
Lunch for the overfed season : leftover rice, tuna, kimchi, and sesame oil. Tonight it’s brisket, latkes, mincemeat tarts, ice cream with sticky toffee syrup, and gelt.
When you order too much at Howlin Rays. Leftover chicken tender heats up very well in the air fryer.
Thai cauliflower salad with roasted peanuts, mint, fried shallot and sauce of limes, Thai chilis, fish sauce, garlic, salt and simple syrup. I have palm sugar from LAX-C but it doesn’t dissolve well into the dressing. I need to get shrimp paste.
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I tried to make ful… an arabic bean and carbanzo dish… but there were kids and a dude with a stroke so i couldn’t really flavor it fully… but it still was quite good and fun to make. !
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Chopped lamb mixed with machego topped by American cheese and grilled onions over toasted matnakash.
Jus is the lamb juices from the sous vide cook. Not sure this was an appropriate use of matnakash (or a representative example of that kind of bread). Mrs. Wiremonkey bought it at Super King on a whim and the texture was interesting enough I wanted to make a melt from it.
Great bread- would definitely use it again over breads of similar dimensions like focaccia.
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How long are you going to ferment for?
Ten days and then decide whether to put it in the fridge.
Damn. What wine?
Cathedral creek . Napa Cab . 2017 . 5 .99 . Everyday drinker . Tastes great in that 1973 Fiesta Del Artes glass .
