What are you cooking???
- Thread starter mattafett
- Start date
TerrorBerk
PP specialist?
Grill roasted chicken two ways. One with miso butter and the other with gochujang butter. Peach-cucumber salad and roasted purple sweet potatoes on the side.
Used some of the leftovers for Vietnamese chicken salad. With an attempt at Vietnamese summer rolls and okra fries
boogercrack
🦧 Rowdy Chowder
Watched a Notorious Foodie video and he froze a ribeye and used his mandolin to shave it for bibimbap.
Has anyone done this before? Blew my mind and ive never even considered it. It does seem like itd fuck up the blade pretty badly though.
Has anyone done this before? Blew my mind and ive never even considered it. It does seem like itd fuck up the blade pretty badly though.
You don’t own a meat slicer? Freeze meat until it’s firm (Not a block of ice) and slice with one of these: https://dalstrong.com/products/slic...aS4h_Ei8FlFBXbBJ4j-zTDpguf52KsSUaAn0ZEALw_wcB
Or buy pre-sliced ribeye from Hmart
boogercrack
🦧 Rowdy Chowder
I do, but lack consistency
Agree. That is why we have one of those knives I linked and most of the time just slice by hand.
TerrorBerk
PP specialist?
I might try this the next time I make bacon. It's tough to get consistent slices and my hands hurt afterwards. But for raw meat, I second the Hmart rec. It's pricey but worth it.
Thank you for this. Ordered one for me and one for my SIL. Going to make so many mac salad variantsMy aforementioned copy of Alana Kysar's Aloha Veggies arrived last week and it has some fun recipes. I've made two this week. They do take some time, but they were worth it.
Mixed greens lu'au in coconut milk with choy sum rice. I used fridge odds and ends including lamb's quarters (wild spinach), Swiss chard, and a handful of regular spinach.
Black lentil and chickpea patty loco moco with mushroom gravy. Burgers held together wonderfully (a rarity for veggie patties).
Zucchini jun from Aloha Veggies and Mac(kerel) Salad