My experiment with pepperoni rolls & bread sticks. One with asiago.
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Are those radishes? You’re brave.
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yes!
Chinese pickles are a specialty of mine. I usually use black vinegar, but decided to try natural fermentation this time.
@Brant_Drake I wok smoked a yellow croaker
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It looks good. What was your smoke source?
no smoke sauce, just salt
I put anise and bay leaves in the rice used to smoke the fish with so there was a touch or aromatics
Wasn’t sure where to post this but… This is the biggest damn honeydew melon I have ever seen. The other is a regular sized Israeli melon.
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“I used to date a girl that had one boob bigger than the other boob, and, uh, she got in a wet T-shirt contest, and, uh, come home with first and third place out there at the contest out there.”
- Larry the Cable Guy
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I’ll be useful for a moment instead of having fun in the off topic section
Buratta and peach salad. Would normally do this with a steak or pork chop, but weather wasn’t cooperating with the grill, so just had a shake.
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this is heaven. The macros are also not bad.
Speaking of cheese, I discovered chevere goat cheese yesterday… where… has… that… stuff … been… all… my… life
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Ooh, I have a chef trick for you. Remove it from the wrapping, rewrap in plastic wrap to make it easier to remove, freeze it, then use a microplane to make goat cheese “snow” on anything you want.
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Plating is not my forte.
Seared and simmered italian sausage with sautéed grapes reduced in its own juice. Saltwater blanched shanghai bok choy seared in garlic oil.
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I was short 1 bag so this one is heading to the oven.
And a normal store chicken fit in that pot. This one is small in my batch.
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The little ole eeevilll lady on IG made me do it. But, boy were they good! Not something we usually make here. Hot dog bun, broiled cheddar cheese, mayo, strip of bacon, chicken tender and honey mustard.
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