Yeah, I had years of professional experience. I don't do it anymore (I'll still cater events for friends/family here and there), but I do still enjoy it. There are so many resources on YouTube that would have cost $1000's to learn just 20 years ago.
You know a LOT more about cooking than I do! I have no training I didn't pick up myself here and there and I have never been disciplined about it.
I actually make cookies in my toaster oven and quite successfully. Biscuits too. I took an old teflon coated cookie sheet and cut it down to fit exactly in the TO.
Almost 18 months ago I decided to look into Instant Pot, there being such a fuss about them in this forum. I had been WTF is that? I haven't done a lot of experiments with it, but it's been a big help in the kitchen. I used to bemoan the excess humidity in my house during the winter, partly having windows closed, the rain, and the tendency to boil/simmer things. The IP keeps almost all the moisture tightly enclosed. That plus letting the IP cool naturally has resolved the high humidity issue, and the automatic turn off is super handy. Of course, I love my bread machine too. Saves a lot of work.
I should check out that Google Keep thing. I have a lot of my recipes on my NAS, but grabbing them in the kitchen isn't as easy as it should be. I have lots of smartphones.
Sekihan? Someone getting married?Tonight I am making red beans and rice.
No. Just trying out new recipes.Sekihan? Someone getting married?
No. Just trying out new recipes.
I got me a fair sized hunk of bacon - 400g for flavour. I am making brown rice for health reasons.Taiwanese wedding red bean rice is made with steamed sticky rice and adzuki beans, lard and sugar.
I got me a fair sized hunk of bacon - 400g for flavour. I am making brown rice for health reasons.
Little tip if you do that- sear the outsides in a large, hot, oiled pan before putting it in the crockpot, then mix 1/2 water and 1/2 BBQ sauce (or use chicken or beef stock instead of water), then add enough to cover 1/2 the pork. This effectively braises the pork and gives you a fantastic sauce to serve with it.I made pulled pork today in my crockpot.
I bought a pre-seasoned pork blade at the grocery store. 9 hours later and I had awesome pulled pork. Just the right amount of spice; not too hot or salty.
I made another one a few days ago. It was also awesome. The liquid it generates has so much flavour.Little tip if you do that- sear the outsides in a large, hot, oiled pan before putting it in the crockpot, then mix 1/2 water and 1/2 BBQ sauce (or use chicken or beef stock instead of water), then add enough to cover 1/2 the pork. This effectively braises the pork and gives you a fantastic sauce to serve with it.
Oh! Pulled pork because some wanker pulled my tooth out and soup fucking sucks.
View attachment 45949
Scallop some yam thinly, season with olive oil, pepper and salt. Bake or air fry.View attachment 45977
A couple of ribeye direct from the meat processor to share with the fam for early Father's Day. Salt, pepper and garlic powder then into the water bath at 130* before finishing over the charcoal chimney.
Not sure what I'm going to serve as sides.