This was a Mother’s Day special at a Cantonese restaurant in Shenzhen, China: six abalones steamed with passion fruit, only 11 RMB / about $1.50 for the medium-sized dish. submitted by /u/DirectBudget1107 [link] [comments]

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Umami bomb with 4 little garlic clove bombs. Gastrique tastes like soy sauce but no soy sauce used o.0 some crazy flavors went into this bitty submitted by /u/thevoid456 [link] [comments]

went to this cafe and THE FOOD DID NOT DISAPPOINT submitted by /u/kyiieeelikes [link] [comments]

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Beats most in my neighborhood for 1/2 the cost. Shout out to the air fryer continuing to do its thing. submitted by /u/Textea9 [link] [comments]

Made with Cavatappi pasta. submitted by /u/dentalexaminer [link] [comments]

Picked up some Tuna steaks the other day and today the sun was shining so I fired up the BBQ. I marinated them for around 3 hours in dark soy, light soy, Shaoxing wine, maple syrup and sesame oil. Cranked up the BBQ as hot as it got and then put them on for 3 minutes per side with the lid down for about half of it. They held together well and flipped pretty easily. Served with a blue cheese side salad and some pita bread. Final touch was some sesame seeds, ponzu soy sauce and wasabi. submitted by /u/BankStreetBites [link] [comments]

He’s 2 and loves pasta obviously but every day I ask him what he wants for breakfast and he always says pasta. Is there any culture that does pasta breakfast dishes? I know some Asian dishes do rice for breakfast so I thought maybe there’s a pasta breakfast dish. Or maybe just an idea of how I can incorporate pasta and breakfast food 😂 submitted by /u/KingofCam [link] [comments]

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Added some cornstarch and my favorite seasonings to the flour. Katsu sauce: Ketchup, Fish sauce, Soy sauce, Brown sugar, garlic, butter. Rice: Only have white people rice so I added some sugar and apple cider vinegar. I also added chili garlic paste into the boiling water because I wanted a little spice. Pretty surprised how well it turned out. Chicken was perfect, and somehow the sauce was ridiculously good for my first time making it. submitted by /u/Spirited-Juice4941 [link] [comments]

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Homemade egg noodles as well. Been putting my new burner to good use. This shit is rad. submitted by /u/fishindawatah [link] [comments]

Some more stuff I’ve made at work recently:) submitted by /u/your_ese [link] [comments]

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Strawberry shortcake ice cream cake was a hit 🫶 submitted by /u/ahnj_ [link] [comments]

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Ok kids. Spring time experimenting in the Canadian North. Set a net for Mountain Whitefish (Prosopium williamsoni) and was blessed with quite a few. Interestingly these are a salmonid and very fatty. Optimal spring time food. Process was catch and scale and filet using a northwest coast indigenous style where you cut up the back and go along the ribs. Optimized for smoking salmon but leaves you with nothing but pin bones and a few fins. Did two batches. One was a maple garlic brine. Classic with peppercorns and bay leaf etc. Other more interesting was a dry brine using Gochugaru seasoning. The standard you get from Costco. Slightly spicy and sweet. Great flavour and colour. Both brined for about 5 hours in the fridge. Smoked for about 24 hours over our traditional smoking woods although I added a dry piece of poplar to this and it turned out great. Pellicle was not as developed as I hoped but the fish were fully cooked and flavourful. Cut into strips. May remove the skin on the next batch but I found it aesthetically pleasing in the jars. For the brined ones I added a bay leaf and a few peppercorns. For the Gochugaru straight up. Both topped with EVOO to within 1/4” of the jar and hand tightened. Jarred in standard shorty 250 ml and baby 125 ml mason jars. 90 minutes under 10 lbs pressure in the pressure canner. Overkill IMO but don’t fuck around with botulism and parasites. Outcomes was exceptional. I would put these cans against any other whitefish except maybe halibut or cod cheeks. Firm flesh. Great flavour and colour. Weirdly the olive oil slightly comes through as a flavour and the Smokey flavour attenuates with the canning. The fish off the smoking rack had more pronounced flavour and spice than the cans. The fish itself has a Smokey and spicy Gochugaru flavour but less pungent than expected. Flesh holds shape and flakes well. Firm mouthfeel and no fishiness whatsoever. Almost like a canned piece of mammal (we do smoked moose and venison and it isn’t far off in terms of flavour). No pin bones made it through the canning process. The oil is divine…but weirdly very limited. It was like the fish absorbed the oil so you are left with a fairly minute amount of EVOO after. Solid proof of concept at this point so I will be going back out to do a larger batch. Fairly work intensive but for shelf stable tinned fish goodies in large batches this is worth it. May do a dry brine jerk next time or maybe a classic Old Bay dusted approach. 10/10 submitted by /u/NoghaDene [link] [comments]

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I kept seeing this braised beef technique pop up and the thing that caught me was that it started with burning sugar in the pot before the meat went in. Caramel as a base and I thought that sounded insane but I was intrigued. Picked up 1.5kg of beef shoulder, rubbed it down with baking soda and salt and let it rest for a bit which I almost skipped but didn't and I'm glad because the texture was on another level. Was playing a game on my phone while it was resting and just kept thinking about whether the caramel thing was going to work or if I was about to waste food and end up ordering online. You really gotta trust the process. You take the sugar just past the point where it looks like you've gone too far and that slight bitterness it develops is crazy. It coats the beef in this dark layer that no amount of soy is going to give you. Threw in doubanjiang, dried chilies, ginger, half an onion, Sichuan pepper and let it braise low and slow with potatoes and carrots until everything was falling apart in the shiniest sauce I've made in my kitchen. This fed me for four days and got better every single time I reheated it. Try it submitted by /u/Opening-Baseball-262 [link] [comments]

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Trying to get better at decorating cakes. My piping could use more practice but not bad for my 4th cake. Honestly, this might be the best chocolate cake I’ve ever had. submitted by /u/Tophster_Strudel [link] [comments]

Put your biscuits in the microwave for 5-7 seconds before eating them with tea. They become soft and taste almost fresh baked Thank me later submitted by /u/Independent_Grab_977 [link] [comments]

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Anyone else given up & accepted they will always make steamed stir fry? Seems like a hassle trying to make the vegetables crisp. submitted by /u/Anxious-Book-4931 [link] [comments]

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And Páprica submitted by /u/watarimono [link] [comments]

Not even talking gourmet here - just pure chaos energy cooking. Mine had multiple things burning at once while I stood there pretending I knew what I was doing and opening windows like that would magically fix it. Someone please share their kitchen nightmares so I know I’m not alone… submitted by /u/saltedsaltedcaramel [link] [comments]

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I'm looking for alternatives to chicken and eggs. Share your best (hopefully cheap) protein sources please submitted by /u/Usual_Excitement6146 [link] [comments]

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I saw a video where someone turned frozen dumplings into a full spicy bowl situation with sauce, green onion, chili oil, and I have been thinking about it ever since. It looked like the exact kind of low effort meal but with enough flavor. I already have a mala sauce from vivid kitchen, so now I’m tempted to try some version of it instead of making the same boring dumplings I always make. Has anyone done this and found a combo that really works? Dumplings plus noodles? Dumplings over rice? submitted by /u/Western-Bullfrog-821 [link] [comments]

I tried my hand at a French Omelette today! 🍳 It’s definitely a work in progress, but the texture was so creamy. The inside was also a bit runny. I’m still working on perfecting the fold and keeping the heat low enough to avoid any color. Does anyone have a favorite 'hack' for getting that perfectly smooth, pale yellow finish? Would love some tips from the pros here! submitted by /u/Front-Leave-5865 [link] [comments]

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When travelling long distance, cook your meals hours before, preferably a day and when the food is cool, transfer to storage containers and freeze. Just before leaving home, pull out from freezer and carry with you. I usually have a 2.5 hour train ride or 1.5 hour drive to work. This method helps prevent spoilage when it's warmer especially during the summer. By the time you reach, it may not be thawed yet keeping that food fresh and free of spoilage submitted by /u/netsurfer79 [link] [comments]

the plate could be cuter but i was overstimulated 🥴 submitted by /u/soft_shockk [link] [comments]

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I was at Costco and thought I would try the Rana French Onion Ravioli that I “hacked”. At the beginning I added some red wine and mixed it in with their sauce, about 2 tablespoons. Then when you take it out of the oven, before adding the cheese, stir in a tablespoon of Worcestershire sauce and tablespoon of balsamic vinegar. Add all of their fontina cheese plus more shredded Parmesan cheese. Top with fresh cracked black pepper. submitted by /u/duffman83x [link] [comments]

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This glazed orange loaf is sunshine in every slice! Fresh orange zest and juice give it a bright citrus flavor.…

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This Italian grinder pasta salad brings all the bold deli-style flavor of your favorite sub into one amazing bowl! Think…

I recently saw a hack on TikTok where someone froze coffee directly into ice cube trays instead of using water, and it’s actually a game changer. I started adding a splash of vanilla extract and a tiny pinch of sea salt to the coffee before freezing it, and now my morning brew stays strong and flavorful until the very last drop. It’s such a simple fix for anyone who hates how regular ice cubes dilute their drink within five minutes. submitted by /u/1acina [link] [comments]

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When you get the chicken home, while it's hot, remove the bird and drain the bag juices into a ramekin. Mix with a tsp dijon mustard, tbsp or two of mayonnaise, herbs and a little seasoning (the bird is already seasoned). Use immediately or cover and refrigerate. Add more mayonnaise if you want a thicker sauce. There's so much gelatine in the stock it will be firm once cooled. Tastes amazing. submitted by /u/tecdaz [link] [comments]

Not paid reels. Not aesthetic edits. Just real people sharing: what they ordered how it felt what made it memorable Honestly feels more trustworthy. submitted by /u/StagrGo [link] [comments]

There’s a huge difference between: “4.4⭐ good food” and “Perfect late-night comfort food with amazing vibe” One is data. Other is an actual experience. submitted by /u/StagrGo [link] [comments]

I was stir frying a bunch of veggies and mushrooms with some ginger and a little soy sauce and chili flakes and wanted a protein but didn't have anything. So I crushed some pecans and added vanilla extract and let it all cook together. It was delicious. submitted by /u/hereforinfoyo [link] [comments]

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Week 88 and we’re still going strong over here. Honestly, I love that you keep coming back for these weekly…

Just fill your sink with hot water, like the mold sit in the water for a few seconds, and boom, you got ice cubes without fighting with the ice mold. submitted by /u/Mission-Badger-4005 [link] [comments]

Some of you probably heard of it. This just reminded me since I saw a restaurant serving drinks like this. Freeze leftover coffee into cubes and use them as the “ice” in chocolate milk, as they melt, the drink slowly turns into a mocha instead of getting watered down Pour leftover coffee into an ice tray and freeze it. Add the cubes to cold chocolate milk or a protein shake. At first it tastes like regular chocolate milk, but over 10–15 minutes the melting coffee gradually transforms it into a rich iced mocha without diluting the drink. Works especially well with cinnamon, oat milk, or a pinch of sea salt. submitted by /u/sparklyflutterbliss [link] [comments]

i have this weird thing where i put way too much of one specific condiment on basically every meal, even when it makes zero sense. like, it’s not i love ketchup, it’s more like i will put this on rice, sandwiches, and even fruit and still think it’s fine. family and friends side eye me but i genuinely can’t tell the difference anymore. also started using it in cooking instead of the normal seasoning and my food tastes completely different now, for better or worse. dunno if theres something wrong with me but i love the way it is. submitted by /u/TongyuDotco35 [link] [comments]

We expect crystal clear images of photogenic plates, with good lighting and composition. We changed the rules almost 2 years ago. Read the rules, please. Thanks. submitted by /u/PeaceLoveSmithWesson [link] [comments]

This 4 Ingredient Mushroom Beef is just like how my grandma used to make her Sunday roast, simple and cozy.…

I’ve been messing around with some drinks at home and found a cool trick. Most syrups are just sugar water and don't add any real body to a drink. I started whisking a bit of Ube Superfood powder into my milk or shaker tin. Since it's a root vegetable, the natural starch acts as a mechanical stabilizer. It makes the foam or the drink itself feel way thicker and more substantial without having to dump in a ton of extra syrup. It gives a really nice creamy texture that you can't get with just liquid flavorings. submitted by /u/Legal-Ad-7336 [link] [comments]

The normal convention is to pick the piece of toast up and guide it into your mouth as is. I'm telling you all now that this is the wrong way to eat buttered toast, or any kind of spread for that matter. I have a tried and tested method that I have stuck to for many years now, it has never failed me and has always been two times more enjoyable than what society has been lead to do. If you turn the piece of toast upside down, then take a bite. You will find greater taste results and I'll explain the science behind this. Your tongue is on the bottom of your mouth, when the buttered side is down the tastebuds are instantly met with the flavour of butter. This increases the levels of enjoyment and makes chewing the toast a more satisfying experience. So please adhere to my advice. Try it and you will be amazed at what happens submitted by /u/Good-Ad-3862 [link] [comments]

Blotting with paper towels and draining weren't really removing the moisture from the tofu I was cooking with. So I pre-cut the tofu then used a salad spinner and it was remarkably much more effective. submitted by /u/monotremai [link] [comments]