LoneGansel @ LoneGansel @lemmy.world

Posts

63

Comments

177

Joined

2 yr. ago

Thank you! I had neither allium in this version, though I'm sure they'd be welcome additions. I mopped up the leftovers with a crusty piece of sourdough so you're probably right that having the panko topping would be like getting the best of both there.

It's right on the cusp of tackiness. Not quite "beef croquette on brioche with pommes fries" level of overembellishment, but we're close.

Yep! Some great tasting foods have terrible names. This, dirt pudding, and shit on a shingle all have that in common.

Thank you as always kind stranger! :)

The gravy has garlic, ginger, scallion, and shiitaki mushroom for veggies. It's a roux-based beef stock gravy with soy sauce and Worcestershire.

That goes over sushi rice and a burger patty, then topped with a fried egg and scallions.

It's a popular Hawaiian meal. I didn't make the name, just the recipe.

Polar opposite reaction to yesterday's post haha. Glad I found your cup of tea. :)

I've got a lot of practice with searing filets in particular and use all clad's 5-ply pans to help ensure an even cook. It's probably moreso the technique than my tools but things do come out consistently even with the sear then oven finish process Chef Jean-Pierre employs.

Appreciate the compliment!

I pan seared on high heat for a minute or so each side, gave it a slow roll around the pan on its side, then finished in an oven until it registered 115°F.

I rested it for a bit then basted in butter on low before plating. That butter was then used to quick fry the eggs.

No you're fine, it's a US potato side dish with optional inclusions, like peppers and onions, typically seared on a griddle, cast iron, or carbon steel pan. I season mine with crushed chipotle, garlic, and parsley along with salt and cracked black pepper.

I prefer an almost mashed potato like texture for my home fries to complement the steak's crust, but you could fry these until they're crunchy and you'll find that it's someone's preference. Sort of like eggs, it's a fairly blank recipe canvas that is what you make of it.

Thanks! They were super tasty!

• 1 part soy sauce
• 1/2 part freshly squeezed citrus (yuzu or lemon+orange)
• 1/4 part sake
• 1/4 part mirin
• Small amount of grated garlic and ginger
• Rice vinegar to taste

It's not another container of spices, it's the same batch of ingredients after I finished combining them into garam masala.

I took the raw spices, toasted them, then ground them in a spice grinder before putting them into that container. The set of containers I bought off Amazon has a bunch of labels for various spices, so I peeled the garam masala one off the sticker sheet and put it on the container so I don't forget what it is.

Yes, it's named after the tandoori oven, but you can replicate the smoky flavor it provides using a gas flame from a range or broiler from a regular oven.

I can understand that. It's definitely a less familiar mouth feel than having it as a hot dish or soup. There's a slippery/slimy but not entirely gross texture that these can fall into quickly, especially if they're overcooked.

Normally I would agree that it is tacky to use French to make food sound fancier, but the Robuchon style is a very specific recipe often referred to as "pommes puree" even in English.

If I don't use this technique or put my own flair on his recipe, they go right back to being mashed potatoes.

I kept it off the schnitzel and included the lemon, but I knew there would be someone authentic enough to call me out on that gaffe. :)

Next time I do it I'll go with a nice tangy potato salad instead of the puree.

It's a very tasty payoff. I do run my potatoes through a ricer before the mesh to save myself some time, but the process is still a lot more involved than style I grew up on.

That's a worthy guess, but it is referring to Joël Robuchon, the man who created the recipe.