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IronGAF Cookoff (hosted by OnkelC)
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Metroid Killer
Member
I got an untried almond tart recipe, but everything else which I've made from that source has been some of the best stuff I've made. Will post it tomorrow after work.
You could also blend the slices into almond flour which is used in a lot of special cakes.
You could also blend the slices into almond flour which is used in a lot of special cakes.
nakedsushi
Member
Vegetarian Flat Pie
The crust looks so golden and flakey. What's inside?
frankie_wilde
Member
For the puff pastry I use this recipe.
For the filling I used;
Sliced Tomatoes, Boiled Spinach, Vegetarian Cheddar, Mushrooms, Onions, Garlic, and then seasoned with Sweet Paprika, Salt, and Pepper. You can replace the filling with about anything, I sometimes put sweet chorizo, Onions, Parma Ham, Old Amsterdam Cheese, and Tomatoes, which tastes divine.
Method;
Divide the pastry in half, one for the top and one for the bottom. Roll out one half on grease paper for the base, don't keep it too thick or it will be too flakey. Place the filling ingredients on the base (if you boil the spinach allow it to cool before placing it on the dough). Leave about 2 inches border for the crust, and brush it with olive oil. Roll out the other half (same thickness) and place over the bottom part. Roll the edges thight making sure you don't leave any opening. Brush the top with olive oil, and sprinkle some sesame seeds on top so the pastry doesn't rise too much. Refrigerate for about an hour. Pre heat over at 180C, and cook for about 20-30 minutes.
Metroid Killer
Member
^Nice, will try that out sometime in the future. Thanks!
Ok here's a recipe that should be good. She knows her stuff.
BriareosGAF
Member
If you're overflowing in almonds for whatever reason you can also make your own almond flour, which is fun for various baking projects. Some folks use it for coating in frying, too, which I've never tried myself.
cartoon_soldier
Member
Steak with a fried egg on top and some grilled onions
frankie_wilde
Member
Starters;
Mushroom Parcels with plain yogurt
Main;
PIZZA!
The dough is seasoned with garlic salt before allowing it to rise.
Instead of a cheesy crust I decided to fill it with chopped onions, Chipotle Tabasco, and paprika.
The crust is closed and before leaving to rest the pizza dough was brushed with Basil infused olive oil and the crust was sprinkled with sesame seeds.
I used my home made marinara sauce and topped it with mozzarella, mushrooms, green peppers,and jalapeno peppers.
All Ready!
Mushroom Parcels with plain yogurt
Main;
PIZZA!
The dough is seasoned with garlic salt before allowing it to rise.
Instead of a cheesy crust I decided to fill it with chopped onions, Chipotle Tabasco, and paprika.
The crust is closed and before leaving to rest the pizza dough was brushed with Basil infused olive oil and the crust was sprinkled with sesame seeds.
I used my home made marinara sauce and topped it with mozzarella, mushrooms, green peppers,and jalapeno peppers.
All Ready!
Metroid Killer
Member
----~ Season's Sweet ~---- (August)
Gooseberry Clafoutis
Actually this should be called flaugnarde, as clafoutis is strictly baked with cherries, but for some reason, cakeblogs tend to ignore that.
The cake batter is somewhat familiar to pancake, just under some slightly different circumstances. In my opinion it works best with sour berries or fruit like, raspberry, rhubarb or gooseberry in this case. I was lucky to find some fresh huge sweet red gooseberries and added a handful of green ones from my garden. The taste combination of the red and green could have fooled me into believing it was actually rhubarb, strange...
The cake is super easy to put together, can easily be done in less than 10 mins, but the outcome is still super delicious.
~Recipe~
25x35 cm cake
Ingredients
Directions
Gooseberry Clafoutis
Actually this should be called flaugnarde, as clafoutis is strictly baked with cherries, but for some reason, cakeblogs tend to ignore that.
The cake batter is somewhat familiar to pancake, just under some slightly different circumstances. In my opinion it works best with sour berries or fruit like, raspberry, rhubarb or gooseberry in this case. I was lucky to find some fresh huge sweet red gooseberries and added a handful of green ones from my garden. The taste combination of the red and green could have fooled me into believing it was actually rhubarb, strange...
The cake is super easy to put together, can easily be done in less than 10 mins, but the outcome is still super delicious.
~Recipe~
25x35 cm cake
Ingredients
4 eggs
Seeds from 1 vanilla bean
3 dl creme fraiche
6 tbsp flour
400 g gooseberries
Seeds from 1 vanilla bean
3 dl creme fraiche
6 tbsp flour
400 g gooseberries
Directions
- Preheat the oven at 180celsius. Prepare a pan with parchment paper and grease, then coat with sugar.
- Mix the eggs, then gradually add the sugar. Continue mixing for quite a while as this is the only process to get the cake airy. (5-8mins)
- Add the other ingredients and mix until fully incorporated.
- Lay out half or more of the largest berries in the pan, pour over the batter and dump in the remaining berries.
- Bake at 180celsius for 40-45. It's a very soft and moist cake, so it's nice to have golden surface with some bite to it. Let it cool for 15 mins before serving.
- Mix the eggs, then gradually add the sugar. Continue mixing for quite a while as this is the only process to get the cake airy. (5-8mins)
- Add the other ingredients and mix until fully incorporated.
- Lay out half or more of the largest berries in the pan, pour over the batter and dump in the remaining berries.
- Bake at 180celsius for 40-45. It's a very soft and moist cake, so it's nice to have golden surface with some bite to it. Let it cool for 15 mins before serving.
Funky Papa
FUNK-Y-PPA-4
I don't think I've ever had gooseberries (geeseberries?), but that pie looks gorgeously tasty.
Also, cartoon_soldier's steak and egg made me chuckle. That's basically my to-go cheat meal on the weekends. There's even some onions, too! I personally use the same pan as the steak for the veggies. I drop some corn and maybe some sliced mushrooms along the onions (lots of them!) and then I splash a couple of drops of some furiously hot sauce I have. The end result is delicious, even if it looks like cooked in a steel barrel by a hobo with a meth habit.
Also, cartoon_soldier's steak and egg made me chuckle. That's basically my to-go cheat meal on the weekends. There's even some onions, too! I personally use the same pan as the steak for the veggies. I drop some corn and maybe some sliced mushrooms along the onions (lots of them!) and then I splash a couple of drops of some furiously hot sauce I have. The end result is delicious, even if it looks like cooked in a steel barrel by a hobo with a meth habit.
bucknuticus
Member
Gooseberries are great, for some reason a few of them popped up in the middle of our raspberry patch one year, theyve been there for 15 years or so now. We only get the green ones, and my backyard is the only place i have ever seen one or had one. Anyone who ever comes has never heard of it either.
~Recipe~
Peach Filling
6-8 Ripe peaches (Save 1 for decoration)
8 Egg yolks
2 Cans of sweetened condensed milk
Juice from 2 lemons
Do you know what size those cans of condensed milk were Metroid?
Metroid Killer
Member
We had green gooseberries in our garden when I was little, but I didn't like thme back then because of the sourness. It's only recently that I got into them again.
397 gram per can, which seems to be the standard a lot of places.
GroteSmurf
Member
We got them here as well (kruisbes we call it). The plants are nasty though. Thorny bastards. Can be quite sour. I think it's indigenous to western europe.
D
Deleted member 59090
Unconfirmed Member
Damn you Metroid Killer, I was supposed to make a dulce de leche tart for my mom's party tomorrow so I did that but we had some peaches lying around so obviously I decided to try your pie and since I was left with all the egg whites I also made a pecan cake XD
I'll post photos tomorrow when everything's ready.
I'll post photos tomorrow when everything's ready.
Was inspired by MK's Raspberry Mousse cake - and it was Singapore's National Day yesterday, and so I went ahead and baked something with the Singapore National colors.
Cook's Illustrated - Chocolate Raspberry Torte
Cook's Illustrated - Chocolate Raspberry Torte
cartoon_soldier
Member
Dinner tonight
Metroid Killer
Member
^Looking forward to them
Ompf ompf ompf! I could eat that!
fierrotlepou
Member
Don't visit this thread at night, guys. Damn.
I make that mistake way too often. Like now :-/
Damn all this gooseberry talk. There's a pie I make from them every year and looks like I won't get to make one this year because my parents' gooseberry bushes aren't doing so well for some reason, also my sister's dog eats all the gooseberries that might pop up there, wow doge, such insolence. Anyway I've been drooling at the thought of that damn pie all spring and summer
I guess I'll have to see if I can find the berries from a shop.But at least I made a pretty damn excellent blueberry pie yesterday (no pics tho), it was super easy and quick and it had some cardamom in it that was really the best part, it went really well with the berries. I might have to make another one soon. This fat won't accumulate by itself!
As promised earlier, here are a few things made those past days.
As you will see, I had quite a lot of Speculoos and peaches at hand
I'm in a "quick dessert" mood those days, so here are two quick fixes for me and the wife's sugar hunger :
2 minute dessert with 0% yoghurt, speculoos, peach, brown sugar and cranberries.
Wutizzat par fox1304, sur Flickr
Waffle express with also peach and speculoos, with a bit of strawberry jam ( I LOVE the association of fresh peaches and strawberry jam ).
Peach speculoos strawberry waffle par fox1304, sur Flickr
Peach speculoos strawberry waffle par fox1304, sur Flickr
Now for something salty for a change : bought some fresh squids, and decided to make a quick meal with it.
image par fox1304, sur Flickr
Cooked them slowly, then added some garlic, some home-made " Piment d'Espelette ", a bit of curry and finished the cooking. Then added some concentrated tomato and some cream. Let it cook for about 5 more minutes.
Then moved it out of the pan, and slowly mixed everything with some mayonnaise to link everything.
Served with some Pilaf rice, and it was quite delicious.
image par fox1304, sur Flickr
Now back to sweets
Always loved pancakes ( who doesn't ? ) and added some fresh peaches at the end of the cooking. The peaches get out just a little cooked and warm, making a really nice addition.
image par fox1304, sur Flickr
It's perfect with some strawberry jam ( told you I loved the association ).
image par fox1304, sur Flickr
Since I came back from London I've fallen in love for scones. Tried quite a few inspirations for the recipe and finally got it right ( I think ).
Scones par fox1304, sur Flickr
Got some clotted cream from my sister that came back from London five days ago, so we made quite a few times not to waste it
Scones 2 par fox1304, sur Flickr
And finally, made some chocolate/pecan nuts cookies.
image par fox1304, sur Flickr
Close up chocolate-porn pic
image par fox1304, sur Flickr
Bonus pic :
tried the Peach cheesecake again, and guess what ? It's still good
Speculoos and peach cheesecake par fox1304, sur Flickr
As you will see, I had quite a lot of Speculoos and peaches at hand
I'm in a "quick dessert" mood those days, so here are two quick fixes for me and the wife's sugar hunger :
2 minute dessert with 0% yoghurt, speculoos, peach, brown sugar and cranberries.
Wutizzat par fox1304, sur Flickr
Waffle express with also peach and speculoos, with a bit of strawberry jam ( I LOVE the association of fresh peaches and strawberry jam ).
Peach speculoos strawberry waffle par fox1304, sur Flickr
Peach speculoos strawberry waffle par fox1304, sur Flickr
Now for something salty for a change : bought some fresh squids, and decided to make a quick meal with it.
image par fox1304, sur Flickr
Cooked them slowly, then added some garlic, some home-made " Piment d'Espelette ", a bit of curry and finished the cooking. Then added some concentrated tomato and some cream. Let it cook for about 5 more minutes.
Then moved it out of the pan, and slowly mixed everything with some mayonnaise to link everything.
Served with some Pilaf rice, and it was quite delicious.
image par fox1304, sur Flickr
Now back to sweets
Always loved pancakes ( who doesn't ? ) and added some fresh peaches at the end of the cooking. The peaches get out just a little cooked and warm, making a really nice addition.
image par fox1304, sur Flickr
It's perfect with some strawberry jam ( told you I loved the association ).
image par fox1304, sur Flickr
Since I came back from London I've fallen in love for scones. Tried quite a few inspirations for the recipe and finally got it right ( I think ).
Scones par fox1304, sur Flickr
Got some clotted cream from my sister that came back from London five days ago, so we made quite a few times not to waste it
Scones 2 par fox1304, sur Flickr
And finally, made some chocolate/pecan nuts cookies.
image par fox1304, sur Flickr
Close up chocolate-porn pic
image par fox1304, sur Flickr
Bonus pic :
tried the Peach cheesecake again, and guess what ? It's still good
Speculoos and peach cheesecake par fox1304, sur Flickr
ElectricThunder
Member
Those cookies....oh wow!
Funky Papa
FUNK-Y-PPA-4
Always loved pancakes ( who doesn't ? ) and added some fresh peaches at the end of the cooking. The peaches get out just a little cooked and warm, making a really nice addition.
image par fox1304, sur Flickr
It's perfect with some strawberry jam ( told you I loved the association ).
image par fox1304, sur Flickr
I thought those were fried eggs and I was like
Metroid Killer
Member
Whargblawhablebalebla! Hot damn at those peach pancakes, genius stuff!
nakedsushi
Member
As promised earlier, here are a few things made those past days.
As you will see, I had quite a lot of Speculoos and peaches at hand
I'm in a "quick dessert" mood those days, so here are two quick fixes for me and the wife's sugar hunger :
2 minute dessert with 0% yoghurt, speculoos, peach, brown sugar and cranberries.
Ahahaha I love that you have 0% yogurt and negated the "healthiness" of it by adding speculoos and brown sugar. Looks yummy.
That sums up my process a lot of time
" Ok, let's make this light, some 0% stuff, not too much s ....
Oh fuck that !
Honey, grab the good stuff, we're going hard ! "
And then it all goes nutritionally wrong and yummy all the way
Maklershed
Member
Close up chocolate-porn pic
Oh man that looks good. Send all of them to me.
DJ_Lae
Member
Anyone have any good pulled pork recipes (preferably a slow-cooker one)?
I've made one before but it was a tad too saucy, I've seen that some people just like using bottled bbq sauce at the end but that feels like cheating something.
I have a ~11 pound picnic roast that's just waiting for me to decide.
I've made one before but it was a tad too saucy, I've seen that some people just like using bottled bbq sauce at the end but that feels like cheating something.
I have a ~11 pound picnic roast that's just waiting for me to decide.
Maklershed
Member
If you do get a bottled sauce go with Sweet Baby Rays Chipotle BBQ. Hooo man is that good.
DJ_Lae
Member
I've seen mention of that one although I don't think it's available in Canada - maybe some specialty store that's imported some, but I've never seen any.
I'd love to try it though.
Metroid Killer
Member
----~ Season's Sweet ~---- (August)
Cold Raspberry Soufflé
This isn't your typical soufflé, but actually cooled raspberry mousse, presented as a soufflé. Soufflé simply means to 'blow up'. In this case, you wrap some pastry plastic sheet tightly around the glass, creating an illusion of puffed up raspberry mousse when filled.
Instead of my standard mousse recipe I used another, slightly more complex one. However as it involved almost the double amount of sugar, it was a bit too sweet for my taste, and it also didn't use lemonjuice which is an awesome ingredient in my recipe.
A fun and fancy way to present mousse though.
Cold Raspberry Soufflé
This isn't your typical soufflé, but actually cooled raspberry mousse, presented as a soufflé. Soufflé simply means to 'blow up'. In this case, you wrap some pastry plastic sheet tightly around the glass, creating an illusion of puffed up raspberry mousse when filled.
Instead of my standard mousse recipe I used another, slightly more complex one. However as it involved almost the double amount of sugar, it was a bit too sweet for my taste, and it also didn't use lemonjuice which is an awesome ingredient in my recipe.
A fun and fancy way to present mousse though.
Metroid Killer
Member
----~ Season's Sweet ~---- (August)
Serious Raspberry Chocolate
I got this recipe from one of my cookbooks, and it just presented the cake as 'serious chocolate' and only showed one image of a slice in rather dark lighting. I could read from the recipe that it was a no-flour-butter, no-bake cake, and just figured that it would come out very dense and moist in the end. But as I was putting the cake together, it suddenly dawned upon me that I was making a mousse, a very very dense mousse. The structure changed a lot after having the cake set up over-night, and having fresh raspberries inside also made sure to diffirienciate it from a regular chocolate mousse.
As my cookbook wrote, 'it's fantastic in small bites, but don't go overboard.'
~Recipe~
25 cm cake
Ingredients
Serious Raspberry Chocolate
I got this recipe from one of my cookbooks, and it just presented the cake as 'serious chocolate' and only showed one image of a slice in rather dark lighting. I could read from the recipe that it was a no-flour-butter, no-bake cake, and just figured that it would come out very dense and moist in the end. But as I was putting the cake together, it suddenly dawned upon me that I was making a mousse, a very very dense mousse. The structure changed a lot after having the cake set up over-night, and having fresh raspberries inside also made sure to diffirienciate it from a regular chocolate mousse.
As my cookbook wrote, 'it's fantastic in small bites, but don't go overboard.'
~Recipe~
25 cm cake
Ingredients
1 vanilla bean
8 eggyolks, pasteurized
100 g powdered sugar
350 g quality dark chocolate
6 eggwhites, pasteurized
50 powdered sugar
150 g fresh raspberries
~50 g quality cocoa powder
Directions8 eggyolks, pasteurized
100 g powdered sugar
350 g quality dark chocolate
6 eggwhites, pasteurized
50 powdered sugar
150 g fresh raspberries
~50 g quality cocoa powder
- Mix yolks, seeds from the vanilla bean and powdered sugar until you have a thick eggnog.
- Melt the chocolate over a hot waterbath. Then pour into the eggnog while mixing.
- Whip the eggwhites to soft peaks together with the 50 g of sugar. Add half of the eggwhites into the chocolatenog while mixing, then pour everything back to the eggwhites and fold gently.
- Make a springform ready by lining parchment paper at the bottom and sides as neatly as possible.
- Add the raspberries to the chocolate and gently fold 3 times. Pour into the form and cool for at least 4 hours, or till the next day.
- Sift cocoa powder before serving.
- Melt the chocolate over a hot waterbath. Then pour into the eggnog while mixing.
- Whip the eggwhites to soft peaks together with the 50 g of sugar. Add half of the eggwhites into the chocolatenog while mixing, then pour everything back to the eggwhites and fold gently.
- Make a springform ready by lining parchment paper at the bottom and sides as neatly as possible.
- Add the raspberries to the chocolate and gently fold 3 times. Pour into the form and cool for at least 4 hours, or till the next day.
- Sift cocoa powder before serving.
Deadly Cyclone
Pride of Iowa State
Making this pasta recipe this weekend. What type of wine would go best with it? White? Red?
http://www.simplyrecipes.com/recipes/pasta_with_tomato_spinach_basil_and_brie/
http://www.simplyrecipes.com/recipes/pasta_with_tomato_spinach_basil_and_brie/
bucknuticus
Member
I would say a light white wine.
nakedsushi
Member
I'd go with a light white. One of my favorite whites for summer is a vino verde. It's a dry enough not to be cloying but still with a hint of sweetness. And it usually is a little bubbly, which makes it refreshing. It's also usually pretty cheap!
http://en.wikipedia.org/wiki/Vinho_Verde
nakedsushi
Member
I'd like to attribute this to "weird pregnant lady cravings" but I admit I eat like this even when not pregnant. Protein-bomb snack:
Tofu and natto, drizzled with soy sauce, yuzu kusho, and lots of seaweed.
No cooking necessary! My local Japanese market started getting in fancy artisinal tofu and even though it's more expensive, it's SO GOOD and custardy. People who don't like tofu have no idea what they're missing.
Tofu and natto, drizzled with soy sauce, yuzu kusho, and lots of seaweed.
No cooking necessary! My local Japanese market started getting in fancy artisinal tofu and even though it's more expensive, it's SO GOOD and custardy. People who don't like tofu have no idea what they're missing.
Hey IronGAF! This is my first time posting in here, but I've always loved reading this thread!
(I don't really know how to photograph food.)
This is a wonderfully decadent dish my wife and I make once in a blue moon. It's my grandmother's recipe for "chicken with cream and peas," her go-to entertaining dish. It's breaded chicken breasts with baby peas in a heavy cream sauce, served over rosemary rice pilaf. I garnish with a healthy amount of ground pepper. It works best as a Winter dish, as it provides a healthy dose of "vitamin F." It's just so damn good!
(I don't really know how to photograph food.)
This is a wonderfully decadent dish my wife and I make once in a blue moon. It's my grandmother's recipe for "chicken with cream and peas," her go-to entertaining dish. It's breaded chicken breasts with baby peas in a heavy cream sauce, served over rosemary rice pilaf. I garnish with a healthy amount of ground pepper. It works best as a Winter dish, as it provides a healthy dose of "vitamin F." It's just so damn good!
----~ Season's Sweet ~---- (August)
Serious Raspberry Chocolate
I got this recipe from one of my cookbooks, and it just presented the cake as 'serious chocolate' and only showed one image of a slice in rather dark lighting. I could read from the recipe that it was a no-flour-butter, no-bake cake, and just figured that it would come out very dense and moist in the end. But as I was putting the cake together, it suddenly dawned upon me that I was making a mousse, a very very dense mousse. The structure changed a lot after having the cake set up over-night, and having fresh raspberries inside also made sure to diffirienciate it from a regular chocolate mousse.
As my cookbook wrote, 'it's fantastic in small bites, but don't go overboard.'
Give me the secrets of this beautiful thing, please :O
frankie_wilde
Member
My local butcher is making amazing sausages, I bought some of these;
Pork and Pear Sausage, and Red Wine, Basil, and Red Pepper Pork Sausage.
I cooked the Pork and Pear as it is, and made a nice pasta sauce with the Red Wine ones.
The Sauce is made with Onions, Mushrooms, Garlic, Fresh Basil, Sausage, and Pesto Calabrese. It is then finished off with some Cream.
Also yesterday was a public holiday so it was BBQ day
Pork and Pear Sausage, and Red Wine, Basil, and Red Pepper Pork Sausage.
I cooked the Pork and Pear as it is, and made a nice pasta sauce with the Red Wine ones.
The Sauce is made with Onions, Mushrooms, Garlic, Fresh Basil, Sausage, and Pesto Calabrese. It is then finished off with some Cream.
Also yesterday was a public holiday so it was BBQ day
Metroid Killer
Member
----~ Season's Sweet ~---- (August)
Blueberry Pie
Mmm. Made my first blueberry pie last night, and finally made a pie where the crust came out right. Now I haven’t made that many, but for some reason my traditional pie dough is never quite right, often way too dry compared to recipes. Then I either underbake or burn the edges, so I tend to make cracker-based crusts instead. But this time I used way more water in the dough than the recipe said, and it became much more smooth and firm.
The blueberry filling also went better than I had expected, I used a recipe with cornflour which binds the juice so you don’t end up with a weaping pie. Overall I would prefer if the taste had just a bit more punch, but that’s how blueberries are afterall. And although there’s some lemon in the filling I wouldn’t want to use more of it as it would take over the taste instead. So make sure you use some great tasting blueberries.
Blueberrypie filling
(fills 25cm pie)
500 g Fresh blueberries
100 g sugar
25 g Cornflour
Juice from half a lemon
Zest from 1 lemon
Mix all ingredients well in a large bowl. Fill your prepared pie with the filling and place the pie lid on top. Slice three slits so that the steam from the filling can escape. Bake at 170celsius for 45 minutes or when you see the filling bubbling through the slits. Cool before consuming.
Blueberry Pie
Mmm. Made my first blueberry pie last night, and finally made a pie where the crust came out right. Now I haven’t made that many, but for some reason my traditional pie dough is never quite right, often way too dry compared to recipes. Then I either underbake or burn the edges, so I tend to make cracker-based crusts instead. But this time I used way more water in the dough than the recipe said, and it became much more smooth and firm.
The blueberry filling also went better than I had expected, I used a recipe with cornflour which binds the juice so you don’t end up with a weaping pie. Overall I would prefer if the taste had just a bit more punch, but that’s how blueberries are afterall. And although there’s some lemon in the filling I wouldn’t want to use more of it as it would take over the taste instead. So make sure you use some great tasting blueberries.
Blueberrypie filling
(fills 25cm pie)
500 g Fresh blueberries
100 g sugar
25 g Cornflour
Juice from half a lemon
Zest from 1 lemon
Mix all ingredients well in a large bowl. Fill your prepared pie with the filling and place the pie lid on top. Slice three slits so that the steam from the filling can escape. Bake at 170celsius for 45 minutes or when you see the filling bubbling through the slits. Cool before consuming.
nakedsushi
Member
My local butcher is making amazing sausages, I bought some of these;
Pork and Pear Sausage, and Red Wine, Basil, and Red Pepper Pork Sausage.
Yes please! That looks so good. How did it taste with the pasta?
I'd like to attribute this to "weird pregnant lady cravings" but I admit I eat like this even when not pregnant. Protein-bomb snack:
Tofu and natto, drizzled with soy sauce, yuzu kusho, and lots of seaweed.
No cooking necessary! My local Japanese market started getting in fancy artisinal tofu and even though it's more expensive, it's SO GOOD and custardy. People who don't like tofu have no idea what they're missing.
I have no clue at what i'm looking at here. The only thing in there that I have tasted is soy sauce...
Looks tasty though, like whipped cream and chocolate sauce mixed with some nuts and berries
frankie_wilde
Member
It tasted amazing. The dish was well balanced.
Metroid Killer
Member
Amazing stuff as usual frankie wilde
It's a savoury meal.
And congrats on being pregnant Nakedsushi!! when are you expecting?
Sure. Will add the recipe to the original post later tonight.
Heh... it's not quite like that
It's a savoury meal.And congrats on being pregnant Nakedsushi!! when are you expecting?
nakedsushi
Member
Amazing stuff as usual frankie wilde
Sure. Will add the recipe to the original post later tonight.
Heh... it's not quite like that
And congrats on being pregnant Nakedsushi!! when are you expecting?
Heh, the poster who thinks it might be like whipped cream and nuts and fruit is in for a surprise if they taste the natto and tofu.
Thanks! Release date is 2 more weeks. I really hope the kid doesn't turn out to be a picky eater or have some crazy allergies.
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