LoneGansel @ LoneGansel @lemmy.world

Posts

63

Comments

177

Joined

2 yr. ago

It's absolutely ispired by his dish, but simplified. This was only one thigh and breast of the chicken and didn't include using the skin. I need to cook single servings since I just make these for myself.

Appreciate the plating compliments too! That's my biggest focus lately. The jus was on the side but should be visible in the second picture I included.

It's just a fancy word for salting the meat and leaving it to air-dry in the fridge. I put mine on a wire rack so the excess moisture drips away.

Appreciate the kind words! It's so interesting to me the impact that plating has on the appeal of a dish. We really do eat with our eyes, haha.

Thanks you! It was some effort to make from scratch but it was really enjoyable.

Yeah considering the effort I'll end up just making a poached egg on toast the next time around. I can punch circles out of toast and be fancy without sacrificing flavor.

Conchiglie are the best pasta for creamy sauce! Looks great.

Thank you!! It's from the country sourdough loaf I posted yesterday!

It broke when I flipped things but it was still jammy inside! Next time I think I'll toast one side of the bread, flip it, then break my egg in and cook things covered so I'm not having to flip things.

Thanks. I'm trying to do a bit more with my presentation. There's a balance between pretty and not enough food and this teeters right on the edge of that in my opinion.

Thank you, and you're correct! I use the Tartine recipe ratios as a base but I have my own workflow that lets me get things done with about half the kitchen time.

Thanks for being so kind! Prepping bread so it comes out of the oven first thing Monday morning is one of the little things that helps me start the week on the right foot.

Thank you! I have spent a lot of time and energy learning how to get my loaves how I want them. Lots of surface tension and lots of lamination help to get the insides and outsides of the loaves to look like this.

Thank you so much for the feedback and resource! Plating pasta is something I'm slowly working on improving as I get better tools for the job.

There was no broken pasta, but it was just barely al dente. The strands still had enough body that the ends were able to resist gravity, but I do think that proper plating will help me soften the overall shape and help me avoid that spiky profile that makes it look like I committed the ultimate pasta sin. :)

Thank you for the comment! This was what I was trying to comment but couldn't find the right words.

Starched pasta water is like a secret roux that underpins Italian pasta dishes. You can swap that starch for another, but skipping the starch entirely breaks the sauce.

Arepas might be a good substitute to keep the cornbread flavor while swapping the cake texture for flatbread. You've given me a new idea to try for next time! :)

Ingredients:

• 2 large slices of sourdough bread
• 1 cup shredded cheese
• • I used provolone, gruyere, and sharp cheddar
• 1/2 cup napa cabbage kimchi
• 4 slices thick-cut bacon cut into 8 strips
• • Streaky/belly bacon is preferred over back/Canadian

Directions:

• Add the bacon strips to a cold pan before bringing the pan up to medium heat
• Render the fat from the bacon, flipping occasionally until desired crispiness is reached (I went for about 10 minutes total cook time)
• Remove the bacon from the pan and press the two slices of sourdough bread into the grease to toast them
• Flip once the bread begins to toast but before it becomes brown (I went for ~3 minutes)
• Flip the toast back and layer on your ingredients, starting with cheese on both pieces of toast, followed by bacon on one slice and kimchi on the other. Top the bacon with the rest of the cheese.
• Cover the pan, lower the stove to low heat, and allow cheeses to melt slightly before pressing the two halves together to form the sandwich
• Press the sandwich with a weight or a spatula and cook until the cheese has completely melted
• Remove from pan, cut in half diagonally, plate, and enjoy!

Thank you! It was a great quick lunch.

I like kimchi in recipes where a bit of pickle would already be welcome. The crisp texture and dual acidic and spicy flavors makes it fat's best friend. Especially gooey cheese.

I hope you enjoy your as much as I did mine! :)

I appreciate that feedback. I think that when I do this again I will instead do a parsnip puree instead of the hash so that the texture isn't so off putting.