Adebisi
Clump of Cells
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Gravy's Cooking Thread
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Ninen
Ahn'Qiraj Raider
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WD-40 and microwaved tampons: secrets of food photography revealed
It’s the job of a food stylist to make products look delicious on camera – even if the makeover leaves the meal inedible. Six stylists tell us their tricks
Adebisi
Clump of Cells
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The handle broke off a okay knife of mine and I decided to try making a handle for it. Mostly as a learning experience.
It's too bulky, but still functional. I'm sure I'll get mayhaps a couple months out of it. Next time I'll need proper copper pins and a band saw to get the shape I want.
It was fun!
It's too bulky, but still functional. I'm sure I'll get mayhaps a couple months out of it. Next time I'll need proper copper pins and a band saw to get the shape I want.
It was fun!
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Sir Funk
Lord Nagafen Raider
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Been doing a bit of French cooking lately. Really enjoying this French Cooking Academy channel--made 3 or 4 recipes so far and each have been amazing. The myriad of sauces they have in French cooking really helps kick chicken into high gear! This was last night's dinner--always a bit of fun and excitement when you get to flambe something!
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I had a "katsu sando" today. A5 waygu beef ribeye, flour, then egg, then panko bread crumbs. Briefly fried, then placed between two pieces of buttered and toasted japanese milk bread, coated with tonkatsu sauce. $120. Fucking amazing. You just bite into it and it breaks apart. There's no fork and knife to "cut" this meat. It was so rich. Never tasted anything like this in my life, it was just amazing. I think they said it was 6 ounces total of A5 waygu ribeye.
My only complaint ... the meat is so damn good, most places would just serve the meat with just salt and being lightly cooked. All this extra stuff kind of hides the delicious flavor of meat. This is a once a year sandwhich, or if someone else is picking up the tab
... this was at B&B Butchers in Houston if anyone is local.
edit: horrible spelling
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ToeMissile
Pronouns: zie/zhem/zer
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So the proper way would have been to de-flower it first?
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moonarchia
The Scientific Shitlord
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By the ancient power of evil, I summon
Mrs. Gravy
the Ever Cooking! Cause we haven't heard from her in a while, and I want more food porn.
Mrs. Gravy
the Ever Cooking! Cause we haven't heard from her in a while, and I want more food porn.- 3
Hekotat
FoH nuclear response team
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Yes, you can sautee in it as well. They basically made it as accessible as a microwave.
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Lanx
<Prior Amod>
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what i liked about the instapot as "just a pressure cooker"
with a regular stove top pressure cooker, sure you get a better (most likely) triple ply base, wider and heavier and depending on your setup (inductin/gas, etc) you'll actually be pressure cooking faster.
HOWEVER you have to watch over that piece of shit, you have to wait for it to whistle like a fucking kettle, then you have to adjust it and the temp AND THEN you have to time when you are ready to release.
with the instapot, it's set and forget. dump all your shit in there, close the lid, set the time and walk away.
it'll release and keep warm, and you don't have to worry about a fucking kitchen bomb.
thats what i believe ppl can't convey.
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Erronius
Macho Ma'am
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TJT
Mr. Poopybutthole
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So this is my ultimate late night drunchies TJT Asian fusion meal. It's beef bone broth (Vietnamese style) with shitake mushroom and soy sauce as a base. I use dry shitake but store bought fresh mushrooms work okay. Dry shitake have way more flavor though. Then green onion and bok choy as the vegetable. Add some sesame oil and chili oil if you want it spicy.
On top of that put in some thinly sliced beef. Japanese shabu cut, Vietnamese round beef or Korean bulgogi work fine. Or cut your own. Has to be super thin though. Throw it in at the very end so it maintains a distinctly medium rare kind of texture. Also an egg. Top it off with a melty American cheese slice which is a trick I learned from some Koreans. May sound weird. But it's amazing. Seriously.
On top of that put in some thinly sliced beef. Japanese shabu cut, Vietnamese round beef or Korean bulgogi work fine. Or cut your own. Has to be super thin though. Throw it in at the very end so it maintains a distinctly medium rare kind of texture. Also an egg. Top it off with a melty American cheese slice which is a trick I learned from some Koreans. May sound weird. But it's amazing. Seriously.
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