TheGiantKorean

joined 2 years ago
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I made a simple syrup (1:1 sugar:water by volume brought to a boil), then poured it over some magnolia blossom petals while hot and let that steep covered over night.

The flavor and aroma and quite intense. The flavor reminds me of ginger up front, but then that gives way to a very pleasant floral flavor.

 

I ordered groceries the other day and meant to get 4 containers of shelf stable oat milk, but instead I accidentally ordered 4 normal oat milks (64oz containers that go in the fridge). I'd like to keep them from going bad, either by using them for something or freezing them.

Has anyone here successfully frozen oat milk for later use? I'm thinking about trying it, but not sure it'll screw up the texture / cause it to separate.

I'm also open to suggestions for using it on something. Ice cream maybe? Lots of lattes?

[–] TheGiantKorean@lemmy.world 2 points 2 days ago

I bet they used waterfall.

[–] TheGiantKorean@lemmy.world 1 points 3 days ago* (last edited 3 days ago) (1 children)

If it was still whole I'd be tempted to make a giant mufaletta out of the whole thing, but you've already cut into it (I guess you could still make one, individual ones using slices or wedges).

If slicing, sandwiches for sure. A grilled cheese with that bread would be fantastic I think, as long as the crumb isn't too open.

Oh, and croutons.

 

Kinda looks like me, kinda doesn't. This was a spur of the moment drawing I did in a museum that lets you draw a self portrait and tack it up on their wall. It does make me want to try doing some more self portraiture.

[–] TheGiantKorean@lemmy.world 2 points 4 days ago

Damn, those sound fantastic! Thank you for the recipe.

[–] TheGiantKorean@lemmy.world 2 points 4 days ago (2 children)

We love watching ATK on Sunday mornings. Kind of soothing.

[–] TheGiantKorean@lemmy.world 2 points 5 days ago

Yes!! Congratulations!!

21
submitted 5 days ago* (last edited 5 days ago) by TheGiantKorean@lemmy.world to c/cooking@lemmy.world
 

Who are your favorite cooks/shows to watch on TV and/or social media?

Lately I've been watching stuff by Minoli DeSilva and Sad Pappi recently.

Also love watching Someone Feed Phil.

[–] TheGiantKorean@lemmy.world 21 points 6 days ago

Metal as fuck. I love it.

[–] TheGiantKorean@lemmy.world 17 points 1 week ago

You know those people who claim to be able to make their partner orgasm without even touching them? I get it now.

[–] TheGiantKorean@lemmy.world 7 points 1 week ago

I've made dakdoritang several times, and it is actually kind of similar! I did use hot pickled peppers and serrano peppers in the scarpariello, so it had a little heat.

 

Recipe: https://www.afamilyfeast.com/chicken-scarpariello/

I added green olives to this and I feel like it added some nice (needed) brininess. I also didn't bother with the butter at the end and just reduced the sauce until thick instead.

 

This could be a good new option for those with ADHD who are currently on meds for it.

 

I eat oatmeal almost every morning and I'm looking for options to change things up a bit. My go to is usually old fashioned oats with diced apples, raisins, and cinnamon. Sometimes I'll add some candied ginger.

I was thinking of making savory oats, but I love my sweet oats in the morning so I haven't gotten around to it yet.

 

Spice blend:

  • 2tbsp Sichuan peppercorn
  • 6 chile de arbol peppers
  • 1tsp peppercorns
  • small piece of cinnamon
  • 1 star anise
  • 1/2 tbsp cumin seed
  • 2tbsp chicken bouillon powder
  • 1tsp brown sugar

Toast everything but the bouillon and sugar over medium heat until fragrant and smokes a bit, then grind everything in a spice grinder.

Chicken (estimating amounts as I did not measure):

  • Crushed corn flakes (I think this was about half a large box)
  • 3 tbsp spice blend above, divided
  • Coconut yogurt (could just use greek yogurt), about 1/2c
  • 6 boneless skinless chicken thighs

Pound thighs out so that they're flat and even. Mix yogurt with 1tbsp of the spice blend. Coat chicken thighs with yogurt mixture. Mix crushed corn flakes with remaining 1tbsp of spice blend. Press thighs into the crushed cornflakes until coated evenly all over.

Place thighs in an air fry and cook at 350F for 18 minutes, then at 400F for 5 minutes.

Sauce (estimating amounts as I did not measure):

  • About half a cup of doubanjiang (could use gochujang here or maybe even sriracha)
  • 1/4c Korean chile flakes (use something mild if you have to substitute)
  • 1c honey
  • 1/2c unseasoned rice wine vinegar
  • 1/4tsp msg
  • 1/2 tbsp corn starch
  • 2tbsp sesame seed

While the chicken is cooking, whisk the sauce ingredients together. Cook in a pan over medium heat until it starts to bubble - it should thicken at this point, so remove from heat. When the chicken is ready, dip the chicken into the sauce on both sides, then slice on a cutting board and serve with rice (or put it on a bun and eat it as a sandwich).

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