Boardish
Registered User
- Mar 3, 2004
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Not the easiest thing to eat. Those are sticking to your teeth.So you saying you prefer eating live animals? so Korean of you
Not the easiest thing to eat. Those are sticking to your teeth.So you saying you prefer eating live animals? so Korean of you
So.it's been a few weeks and no hint to what this is yet?
White chocolate panna cotta with passion fruit gel with a layer of white chocolate mixed with a bit of matcha in betweenSo.it's been a few weeks and no hint to what this is yet?
White chocolate panna cotta with passion fruit gel with a layer of white chocolate mixed with a bit of matcha in between
Still Negroni week until the 20th! I've made a different one every day
I'm sticking with my guess of a passion fruit sauce over a panna cotta, perhaps a coconut one.
So you saying you prefer eating live animals? so Korean of you
Fresh is good! Of course the squid is dead, but the wriggling is off-putting to most people. Still, oysters are eaten alive and there's not nearly the revulsion with that.
I'm not squeamish about the movement, but I'd be concerned about added risk for choking.
Am a Seafarer, or at least was. Lmao! I’d pass on the wiggles... but if hungry enough? They are going down the hatch! Fresh oysters? Good Lord! We’d eat them raw when we could find them. Funny, how being on or close to the sea/ocean changes the pallet. Hope all of you are doing great!Fresh is good! Of course the squid is dead, but the wriggling is off-putting to most people. Still, oysters are eaten alive and there's not nearly the revulsion with that.
This looks really nice.
This looks really nice.
Shortrib, kimchi, obviously rice, but what's at the top? What are the sauces?
Seaweed salad. Sauce is nothing fancy... mayo made using rice vinegar and sesame oil, and mixed with gochujang. The smaller translucent droplets are some of the seawood vinaigrettes that was left. I let you guess why there's a big splash besides it!!This looks really nice.
Shortrib, kimchi, obviously rice, but what's at the top? What are the sauces?
Seaweed salad. Sauce is nothing fancy... mayo made using rice vinegar and sesame oil, and mixed with gochujang. The smaller translucent droplets are some of the seawood vinaigrettes that was left. I let you guess why there's a big splash besides it!!
Never thought of making mayo with sesame oil, but that sounds delicious.Seaweed salad. Sauce is nothing fancy... mayo made using rice vinegar and sesame oil, and mixed with gochujang. The smaller translucent droplets are some of the seawood vinaigrettes that was left. I let you guess why there's a big splash besides it!!
It might be overpowering for some. But I like the taste of sesame oil by itself and use it generously in various things.Never thought of making mayo with sesame oil, but that sounds delicious.
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Seared/braised beef cheek, potato squash puree and roasted vedge. Looks rustic, pretty happy!
Am a Seafarer, or at least was. Lmao! I’d pass on the wiggles... but if hungry enough? They are going down the hatch! Fresh oysters? Good Lord! We’d eat them raw when we could find them. Funny, how being on or close to the sea/ocean changes the pallet. Hope all of you are doing great!