Lap yuk with cabbage. I forgot the white pepper, but I had chilli in it so I didn’t miss it that much.
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Cleaning the fridge again. I had a bunch of roti that was dry and wasn’t coming apart from the pile without ripping. I had some raw hamburger needing cooking soon. I had just pick up some spices to make homemade taco seasoning. So I made a Mexican lasagna…
I layered the roti with seasoned hamburger and cheese. Something like 5 layers and cooked it covered with tinfoil @ 325°F for 40 minutes. Uncovered and under the broiler for a minute to get it brown on top. Quite tasty!
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Mulligan stew thickened with slow cooked pureed cabbage. Tastes best when refrigerated then re-heated later. Nice for tasty quick and easy meals during the week.
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“We have Sonic’s Ocean Water at home!” Slushie
Vanilla + Reeces Peanutbutter cup covered animal cracker Blizzard
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cooked a pork butt and made enchiladas with a homemade salsa. taste pretty good went queso fresco inside the enchilada and colby on top(it was on sale). did a ponzu(lemon+soy sauce), sake, white vinegar brine with a shit ton of salt, brown sugar, paprika, black pepper, garlic, and onion power mixed into a paste to cover the meat. then 8 hour slow cook half covered half uncovered at 325f. cooked in 2x 4 hour segments on two different days i got tired you could probably cut a hour or two doing it all in once.
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Dinner on the deck last night was octopus steamed in red wine, onions, garlic and tomatoes, then crisped up on the grill.
Served over the stewed tomatoes with asparagus, spring onions, bread, and lemon (all grilled). Wine sauce was reduced and drizzled on top. Finished with lemon infused salt and cracked black pepper.
Tonight we are making chicken tinga tacos and refried black beans for Cinco de Mayo.
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Happy Cinco de Mayo! The tinga tacos I alluded to in my previous post.
Ate out on the deck again because the spring weather is perfect.
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Kind of chicken mafé, except I forgot curry and thyme because I’m a muppet.
(Also, habanero seeds on dry hands kind of stings.)
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I have probably mentioned it before but I’m kind of shit at anything baking since you actually have to follow the recipe and not just throw shit together with a panache. Anyway, here’s an apple pie. In a little bit I’m gonna put some caster sugar on it and serve it with vanilla ice cream. The apple thing is with cinnamon, cardamom, little bit of lemon juice, and a few drops of bitter almond oil.
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I spent a year streaming my baking journey. It is a science and it takes skill to be able to start adjusting things on the fly. I was so bad at bakimg that I could follow the instructions and still mess things up. That was due to not knowing the subtlies of altitude and qualities of my ovens.
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Dough senses fear…
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I made Swedish meatballs from scratch.
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We have captured this live, on stream. Pepperidge Farms remembers.
From Caturday’s Stream.
Mochi Pancakes that I attempted to turn into Mochi Waffles (Maffles)
Taco seasoned ground meat with Pablano chilies and Leicester cheese.
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Those maffles actually look quite nice…
Mayi have some?
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Of course, I can. PM me your address.
I can send you the packages or send already made. haha
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I refuse to pay 50 cent for two slices of tomato at KFC, so I bough a tomato for 25 cent and cut it with my travel cutlery and brought the other half with me home.
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made cornish pastys sorta traditionally you put in raw meat and veggies and i am not cooking for a whole village of miners so i did 24 hour slow cooked onions, 8 hour pork butt, and cooked the potatoes for a hour in the oven. adds a lot of flavor and spices cooking it the the best way as opposed to steaming in dough imo. also added gravy very American style used onion juices from slow cook cooked down for added flavor. had trouble with the cleats in the first batch but second came out perfect. taste good will try more authentic style some day but it is not this day!
edit made a gravy to dip the pies in which helps this wasnt dry day one but a bit dry after reheating in oven
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I’m not sure what this is, some kind of soup? But it came with steamed lap yuk and bok choi.
I made it, but I still don’t know what it was.
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