If I lived closer I would let you legit cook for me. 
And as an aside: Philly cheese steak is by far my favorite sandwich. I could eat them everyday. I would weigh 400 pounds, but I don’t think I would care. 
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Pretty good for my first try. Sesame balls with red bean paste. Got the dough a little too thick but other than that… nailed it.
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Those are new to me, but I love sesame seeds.
Whats inside? Are they good with sriracha?
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They are sweet like a dessert so sriracha probably wouldn’t work well, but ya never know. The filling is sweet red bean paste.
There used to be a place in marble falls that had them but, none of the restaurants close to me has them anymore.
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Thank you. Thats very kind.
My tinder profile pic:
“Single white male, early 50’s. Disike buzzwords and people that travel. Look forward to taco tuesday and windy wednsday? Then stop swiping or what ever you people do. If you still have eggs I’ll bring the hot sausage. I have a full set of stainless pots & pans, steamer, roaster, and a cast iron griddle and I aint afraid to use them. No soy. Real meat & real heat.”.
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Lol. That sounds like a keeper to me!
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These look amazing! They’re my mum’s favourite breakfast item.
Should have tagged me!
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@Brant_Drake what is a good replacement for Madeira? I don’t want to waste money on a bottle when I’m only using 100ml.
I’m experimenting with liver pates.
The one I made yesterday had decent taste and amazing texture, but lacked some depth of flavour.
I used a mix soft goat cheese, fermented milk solids and carmelised shallots as the binder.
Would a sweet balsamic reduction work?
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Thank you!
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Madeira is already oxidized so it doesn’t really “go bad” like a lot of the alternatives.
The story is something like, the Portuguese tried to make sherry in Madeira, but it went bad when shipping it because of temperature and humidity and the rocking of the ships. Bad sherry, but they liked the result, and thus madeira was born.
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How do feel about salted egg yolks? Do you like them? Make them? Use them?
I had a bunch of yolks leftover from the angel food cake yesterday that I cooked for the kittys but thought about trying to make salted egg yolks next.
I really really like them.
The Chinese salted egg yolk is preserved with the whole egg. You won’t get the same texture or oil effect with just the egg yolk
you can cure them in salt for a couple of days and dry. Makes a great condiment you can grate like hard cheese
The other Asian type would be to cure in soy sauce and sugar for ~2 days. Makes a jammy spread
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Obviously other wines like sherry, port, marsala, etc.
If you want to skip the booze you can doctor some beef stock with sugar and vinegar. Or something like white grape juice with some flavored vinegar.
You really just want to have something sweet and slightly acidic.
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Honey baked ham. I reheated it on the smoker and pulled off the original glaze. I used it to make a new glaze with bourbon and butter
Smoked Mac and cheese with crushed pork rinds on top
Corn maque choux with leftover corn from the crawfish boil
Then to wash it down local muscadine brandy aged in rum casks.
A lot of cooking this morning but it’s all really good!
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Thank you! I have plenty of eggs to experiment with including duck eggs.
These are the best because of higher fat content
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perfect, so my balsamic syrup would work?
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Yup.
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I forgot to take photos, so this is “food erotica”.
As our sourdough adventures continue, we have an abundance of sandwich bread.
We did a burger night last night (I did my chicken patty burger bun again, it’s weird and I love it). We had no burger buns. We DID have slices of sandwich bread.
And a biscuit cuter.
So I cut the bread into perfect circles and threw it into a pan with some Amish butter to brown it and created the same circle buns you see in an Jack in the Box “sourdough jack”
The Valkyrie took one bit, looked me in the eye and said “This is genius”
Those are the moments we live for.
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