Food Porn Thread

This is my go-to dan dan recipe.

4x the meat mixture though. So 4x pork, wine, sweet flour sauce, soy sauce. Lanzhou noodles. Soaked and drained Tianjin preserved vegetable instead of yacai. Also only a touch of noodle-water in the “sauce”. Keeps it a bit thicker.

And then this chile oil.

I’m eating no carb no fats, and now craving oily noodles.

Edit:
I thought I got the english in the photo, but that’s Lian How Sweet Flour Sauce. The rest of the bottles should be readable enough.

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If that stuff is in the house, it doesn’t stay for long

It’s actually quite macrofriendly, but it’s pretty crazy how much sodium Chinese people manage to pack into their food

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I made air fried liver glazed in an apple cider vinegar syrup

Marinade: 1 Chobani blue berry yoghurt cup (the fruit at bottom type), salt, 2 tsp red miso, 1/2 tbsp mustard powder, 1 tsp cinnamon (it’s weird but works)

Seasoning: salt

Acv syrup: 1/3 cup acv, 2tbsp+ 1tsp sugar, 1tbsp water

Marinaded for 36hours, patted dry, season with salt, brush on syrup. Air fried at 380 for 6min

The taste was really good, but I couldn’t get the syrup to stick the way I wanted despite the syrup being very thick
@Brant_Drake any tips?

That’s a very wet marinade, and yogurt will impart some fat which will make the surface slightly slippier.

You could also dry it uncovered in the fridge overnight to make the surface more tacky.

Add the salt to the syrup and skip the water, salt draws out moisture, and if you’re reducing the sauce, why add water at the start?

Since you’re only cooking it for 6 minutes, you could turn the glaze into a caramel powder and use that as a rub. The heat and moisture released would make a glaze.

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ahh okay, I was scared to do this bc I’d already had it marinading for 36hr

I made the syrup before cooking the liver

oh interesting! I’ll try that next time

I was thinking it looks watery from those ratios. So reducing it to a molasses consistancy would help it stick, so if all youre doing is boiling off water, why add more to start?

I’m assuming you’re talking about beef liver. Air-fried chicken livers are actually pretty good.

This is how it was

Yeah, this was unnecessary looking back

Chicken livers. Beef liver doesn’t go as well with sweet flavours for some reason

Got it. If your diet allows, some cornstarch might help.

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Southwest chicken and rice:

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Tomahawk steaks sous vide’d and finished on an open fire, with a side of cheese-infused boerewors (traditional South African farmers’ sausage)

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A guy opened a South African store in town. I haven’t been in there yet but hoping to stop by today. His food pics look amazing! Is there anything that is a “must” try from South Africa?

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I’ve been watching some cooking shows and almost every episode, there’re chefs who pour consume, soup or some other wet sauce on top of items in a dish that are meant to be crispy. (E.g., crackling, fried items)

Some of these guys have multiple Michelin stars so they know what they’re doing, but why…….
Edit: here’s an example


Beautiful tempura, soup poured on tableside

Biltong (jerky), boerewors (as above) and I’m sure he’ll also stock a chutney called “Mrs Balls” - ask him for that!
And if you have a sweet tooth, there’s a dessert called Melktert (milk tart) which is my favourite thing in the universe…
South Africans are basically the Texans of Africa, I suspect you’ll enjoy the food!

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Thanks! Biltong is in the name o the shop so I will definitely check the things you suggested.
These meat pies look amazing!

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Biltong tops jerky for me. I love that stuff now that they have started selling it in the US. It’s like meat candy.

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I have two questions.

  1. do you mind sharing recipes?

  2. I like your knife handles. Who made them?

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Would be happy to share anything. Just let me know what you want.
Knives are olive handle messermeister oliva.

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I’m interested in both the chicken and the steak there. (I can’t place the cut… it looks almost like flank steak, but not sure.)

You are correct. It’s flank. I cook it to 110f on the griddle and then let it rest and cut it up. Once in my meals when I reheat it it’s perfect mediumish. Avocado oil and salt/pepper
The chicken in that case is breast marinated in abacado oil and Nashville hot seasoning.

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That’s certainly simpler than I expected. I’ll give them both a shot, thanks!

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