Previous post: https://lemmy.world/post/26979276

So far 2 of the 3 scions are putting out growth. I'm hoping the 3rd gets around to it eventually.

OK, we had some interest, so let's see how this goes!

Rules can be found here if you'd like to play: https://lemmy.world/post/27677907

Create a tasting menu using the ingredients below. 3-6 courses. Each ingredient must be used at least once, and each course must include at least 1 ingredient. Ingredients can be used multiple times.

If you aren't playing, upvote menus that you like!

Submissions end at 5 menus by 12:25 EST tomorrow. Voting ends at 12:25 EST on 4/4.

Ingredients list

• Wild boar, any cut
• Gulf shrimp
• Ham
• Ramps
• Chives
• Puff pastry
• Whole grain mustard
• Peaches
• Peanuts
• Kool-aid, any flavor
• Smoked salt

I used to play a game with fellow home cooks and chefs way back in the MySpace days (but we called it Virtual Iron Chef... I feel like it's more like Chopped, but I guess the name doesn't matter).

Anyway, the way it works is you are presented with a list of ingredients. You create a tasting menu using those ingredients. Each ingredient must be used at least once, and each course must contain at least one of the ingredients. Menus can consist of 3 to 6 courses. Anyone who posts a menu gets to compete. Voting takes place over 2 days. Obviously the sooner you get a menu in the more potential you have for up votes.

Note: Rule above about number of menus and time limit were modified to better accommodate people submitting menus and giving people time to vote.

People vote by upvoting the menu they like the best. After the alotted period of time a winner is selected. The winner then gets to select a list of ingredients (the winner cannot compete during this round) and the game continues.

I saw that our front door camera detected motion, so I looked at the video and saw this. I genuinely thought it was some sort of goblin or something running down the stairs towards our gate.

This is the thing that got me into grafting. These trees are just wild to me.

Reverse seared ribeye, oyster mushrooms, edible flowers. Fondant potatoes with crab and herb salad on the side.

Our apple tree wasn't doing much of anything (it barely even ever flowered), so I finally cut it down and bark grafted 3 different varieties onto it - Liberty, Ashmead, and Cox Orange Pippin. These should all be able to pollinate one another. We also have a Honeycrisp tree nearby that should benefit from this, too.

I've had this guy in a pot for years. We're finally getting some fat juicy lemons off of it!

https://www.davidlebovitz.com/chocolate-sherbet/

Easily one of if not the best chocolate ice creamy things I've put in my mouth, including other chocolate ice creams. I made my batch with water so that the chocolate flavor would be more "pure" and added a shot of espresso. It turned out great in my Ninja Creami.

Potato starch noodle recipe: https://www.chinasichuanfood.com/handmade-potato-noodles/

For my chili crisp:

• 1/2c vegetable oil
• 1tbsp soy sauce
• 1tbsp black vinegar
• 1/2tbsp brown sugar
• 1tbsp sichuan peppercorns, ground
• 1tsp ground cumin
• 1tsp chicken bouillon (or just use salt and some msg)
• 1tbsp sesame seeds
• 1tbsp ginger, minced
• 2tbsp gochugaru
• 4 chile de arbol, coursely ground (adjust up or down based on how spicy you like it)
• 1/4 red onion, thinly sliced
• 6 cloves garlic, thinly sliced
• Note: chopped peanuts are a great addition to this - I am allergic, so I leave them out, but you should consider adding them

Mix together gochugaru, ginger, brown sugar, and spices in a heat proof container. Heat oil over medium heat. Add garlic, cook and stir often until you start to see some color, then strain them out and put them on a paper towel to drain. Add onions to oil and repeat process. Heat oil to 375F or until smoking, then pour into the rest of the ingredients

I just threw these together on Sunday with what we had on hand. The wings at the top are honey maple lime, and the ones on the bottom are sambal.

cross-posted from: https://lemmy.world/post/24687733

Hey all! I'm the moderator over at !cooking@lemmy.world. Just started BBQing not long ago.

I used Kenji López-Alt's recipe, but did it in my BGE and smoked it a bit. Here's the final product:

When I do this again, I would make two adjustments. One is that I'll cook it to an internal temp of 175F to make it more tender (Kenji's recipe called for 165 which I feel is too low). The other adjustment l'll make is to crisp/puff up the skin a different way. It was too difficult to crisp evenly using the rotisserie, so next time I may pour hot oil over it or take a Searzall to it instead.

I used Kenji López-Alt's recipe, but did it in my BGE and smoked it a bit. Here's the final product:

When I do this again, I would make two adjustments. One is that I'll cook it to an internal temp of 175F to make it more tender (Kenji's recipe called for 165 which I feel is too low). The other adjustment l'll make is to crisp/puff up the skin a different way. It was too difficult to crisp evenly using the rotisserie, so next time I may pour hot oil over it or take a Searzall to it instead.

Ordered this from a local spot for our Christmas Eve dinner. Crabs, shrimp, crawfish, mussels, lobster, sausage, potatoes, and corn, all in a buttery garlicky spiced sauce. Happy holidays, y'all!

As in, what show do you enjoy watching that is the equivalent of eating a bunch of junk food in your underwear?

This was a riff off of this recipe:

https://www.food.com/recipe/gordon-ramsays-sticky-lemon-chicken-301320

But I replaced the honey and lemon with yuzu cheong that I had made (pretty easy to find this in Korean stores labeled as citron tea). I also added in some chiles and zucchini.

The original recipe is pretty tasty and I'd recommend making it, but if you happen to have some yuzu cheong on hand it is even better IMHO.

Making tepache out of the skin from the pineapple that I grew. I had to cut the recipe in half since my pineapple was tiny.

https://nourishedkitchen.com/tepache/

My pineapple: https://lemmy.world/post/23114989

It's tiny but it smells amazing. Can't wait to try it.