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a4ng3l

@ a4ng3l @lemmy.world

Posts
22
Comments
276
Joined
3 yr. ago

  • Korean fried chicken, rice and soy sauce cabbage

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  • Easiest thing ever.

    Either use a mandoline (left portion) or use a knife to cut strips

    Then mix 4 parts mayo, 2 parts light soy sauce, small part of dark soy sauce, 1 part of rice vinegar, sesame oil and toasted sesame seeds to taste.

    Adjust for acidity and if you use low sodium soy sauce like I do add some salt to the cabbage a tad before adding the sauce.

    Works well with carrots added to the cabbage.

  • Cars are like horses: people will soon realise EVs are just better, claims VW boss

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  • As much as I love my EV I’ll keep my horse au naturel…

  • Classic burger

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  • Actually this time they are mayonnaise based…

    One is a hack ; mayo, pickle juice and precisely 3 drop of liquid smoke The other one is the same sauce as in the burgers themselves with mayo, pickles and some of their juices, capers, smoked paprika and chives.

    I got complaints about abusing of Greek yoghurt as of late ;-)

  • Classic burger

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  • My autocorrect is going to be my end eventually… Sherlock below is mostly correct I’m indeed native French speaking though not from France :)

    Bun making is surprisingly easy - much more so than achieving actually good bread.

    I’m starting to agree that the one big factor are the ingredients quality. And a kitchen robot since 8 minutes is rather long to work the prep.

    Long story short it’s simply mixing mixing the ingredients for 8 mins;

    • 500 g T45/T55 flour
    • 8 g salt
    • 25 g sugar
    • 11gr of baker’s yeast
    • 1 egg
    • 200 ml milk at about 40 degrees c
    • 60 ml water
    • 60 g softened butter - not melted butter though

    Then rest 1h30 under a clean cloth

    Then I portion in 100gr balls. I form them and then squiiiiish them for burgers so that they don’t get too spherical.

    I let them rest again 30 minutes so they rise back

    I glaze them with a 60/40 mix of egg yolk and water and sprinkle generously sesame seeds

    And then it’s 14 mins in the oven at 180*c

    It’s quite important then to let them rest on the oven rack for a while afterwards. At least 15 mins so you can cut them without tearing them.

    Surprisingly they keep very well for a few days and you can freeze them and unfreeze them without noticeable loss of quality.

  • Tried the instagram layered skewers

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  • Meh… sometimes less is more I guess :)

    More seriously I always do 2 versions bc not everyone in the house likes the taste… though we all absolutely love coffee and beers ;-) That’s kind of a national requirement on the beer side.

  • Tried the instagram layered skewers

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  • For sure but they would be less pungent and more sweet; I was looking for something acidic and punchy to go with these skewers.

    I love onions in all shape - my personal favourite bbq style is simply charred in aluminium foil with some butter and salt.

  • Deleted

    Permanently Deleted

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  • Is all of that on top of your actual package or does he hold you green card in exchange?

  • Tried the instagram layered skewers

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  • And now it is proven :)

    Please appreciate my sacrifice…

  • Tried the instagram layered skewers

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  • That’s the basis :) Red oignons though and if you want them less oignony put them in cold water 30 mins.

    Also add a copious amount of Greek yoghurt and olive oil, salt, pepper and a splash of lemon juice. Then some more olive oil.

    Swap the coriander for mint if coriander tastes like dish soap to you :)

  • Tried the instagram layered skewers

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  • Yeah but ain’t it nice to actually make your instinct fact based?

    Appreciate my sacrifice :)

  • Tried the instagram layered skewers

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  • Yup. You’re part of the weak pool? 😬

    I also did a mint version of it since I’m not only one loving coriander…

  • Tried the instagram layered skewers

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  • Yeah they advertise the burn bits as flavourful… I feel like I needed to test the thing and make my opinion of it. This is absolutely unrelated to any « cuisine » : this is social media…

  • Plex Announces Massive Price Hike on Lifetime Subscription Plans

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  • Just ask for the customer’s first born at this stage…

  • Braised green cabbage with miso sauce, asparagus, potatoes pureed and pork.

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  • no blanching needed in your recipe then?

  • Braised green cabbage with miso sauce, asparagus, potatoes pureed and pork.

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  • Yeah not sure about pureed pork xD I tried to pureed a few veggies but meat puree sounds... wrong... as long as I have teeths I guess.

    I'm new to asparagus - I wish I tried them way earlier that's absolutely delicious. Especially the green ones.

  • An Engineer’s Post Protesting Laptop Surveillance Is Going Viral Inside Meta

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  • Beside the « personal tasks » or generally any personal data that might be processed locally by performing those - which are likely allowed to a certain extent by internal policies in large companies - the behaviour determination by keystroke / microphone / camera analysis is a privacy concern whatever data is involved.

    It’s a level of surveillance that goes way to far. This is indeed a step too far.

  • Liquidated waste management company fined £1 after worker crushed by 15-tonne excavator

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  • With some luck under that jurisdiction’s law that serves as a recognition of guilt / fault and opens way for further litigation against former owners?

  • Pulled pork burgers with coleslaw and frises

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  • Burger is a sandwich, all sandwiches are not burgers?

  • Pulled pork burgers with coleslaw and frises

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  • Paprika recipe manager 3? the one at ~6€? Currently I have my recipes as a one note notebook - does the job but there's absolutely nothing fancy with it. I'll have a look at this one, provided it's cross IOS and PC it might be something I didn't knew I wanted thanks :)