LoneGansel

joined 1 year ago
[–] LoneGansel@lemmy.world 3 points 1 year ago (1 children)

It's 2 chilis in adobo, 1 clove garlic, and grapeseed oil blended together until emulsified

[–] LoneGansel@lemmy.world 4 points 1 year ago (1 children)

I like that idea. The sauce seems to be a bit out on its own, but a longer dish or maybe a drizzle over top instead of the pool beside would help make it feel more included.

[–] LoneGansel@lemmy.world 5 points 1 year ago (3 children)

Thank you! I think this one can be improved but for my first tuille I was happy!

[–] LoneGansel@lemmy.world -4 points 1 year ago* (last edited 1 year ago) (1 children)

It's a political thing.

This post has me seriously considering no longer contributing to any communities.

Edit: Mods can read the original messages, right?

[–] LoneGansel@lemmy.world 3 points 1 year ago* (last edited 1 year ago) (5 children)

No offense meant, but if we don't have enough active contributors to make the /c/foodporn community active, what good is fragmenting a fledging community and losing the visibility gained from posting in one area with high traffic?

Surely the strategy here should be to build a critical mass of followers in one community, then split into category specific communities based on feedback from the users on what is or is not desired. Organic growth into multiple topics vs splintering a community that's basically my food plus or minus a half dozen posts a week. Someone wining that they get no traffic doesn't really incentive me to post in their communities.

 

[–] LoneGansel@lemmy.world 2 points 1 year ago

It did not last long, that's for sure. :)

[–] LoneGansel@lemmy.world 2 points 1 year ago

I added one. :)

[–] LoneGansel@lemmy.world 5 points 1 year ago
  • Remove 50-75 grams nduja from its casing and add to a cold sauce pan
  • Raise the temperature of the pan to medium and begin rendering the fat from the sausage
  • Once fat is rendered, add 1 tbsp freshly cracked black pepper, 1 tsp paprika, and 1 tsp cayenne or diced Calabrian chilis and fry 1 minute or until peppercorn stops sizzling
  • Dice and add 1/4 onion to the pan
  • Once onion begins to sweat, add diced garlic
  • Once garlic becomes fragrant, add 2 pureed tomatoes and cook until all moisture is removed
  • Add 2 cup chicken stock, and 1 tsp each of dried oregano and thyme (2 tsp of using fresh)
  • Bring to a boil, simmer 10 minutes while you bring a skillet up to medium heat
  • Add 1 tsp oil to skillet and sear 2 chicken thighs, before moving all contents to the pot
    • Optionally, use an immersion blender to smooth your broth before adding the chicken thighs
  • Simmer uncovered 45 minutes or until reduce by half, stirring occasionally
  • Boil 1 serving orzo in saltwater (less water is better)
  • Remove chicken from pot and shred with a fork before returning to the pot
  • Strain pasta into a side bowl once all dente, then add 1 cup pasta water to the pot
  • Cook until water reduces and sauce thickens
  • Add 1 cup sauce to pasta and stir to combine
  • Serve rice and sauce next to one another in a bowl similar to kare raisu, garnish with Parmesan cheese, and enjoy!
[–] LoneGansel@lemmy.world 2 points 1 year ago* (last edited 1 year ago)

No saffron, just a bit of chili oil from the nduja. I lightly sauced the orzo so they didn't congeal into a ball of pasta.

 

[–] LoneGansel@lemmy.world 1 points 1 year ago

Thank you for the compliments and critique! I never realized how unlevel my floor and/or table were until I poured this jus haha. It all rushed down to one side and saturated the puree, allowing it to break the dam before I could correct.

[–] LoneGansel@lemmy.world 1 points 1 year ago

Thank you for always giving such detailed and useful feedback! It's thanks to you and others pushing me to be better that makes these dishes a reality. :)

[–] LoneGansel@lemmy.world 6 points 1 year ago (1 children)

Meh, it's whatever. The important bit to me is that you are helping me improve. I will be more meticulous the next time around thanks to your input. :)

 

 

 

The sun now hits my window at an angle that casts a shadow right down the middle of my dinner table, giving me a natural vignette. Kinda cool, kinda annoying, but we're working with it.

 

I broke down a full chicken, roasted and reduced the bones from stock to jus, dry brined a breast and thigh for 24 hours, blended the thigh with mirepoix and crimini mushrooms, stuffed that into the breast, and seared it in the smaltz that was rendered while making the jus.

While the ballotine finished in the oven, I made my carrot puree and finished the jus with butter, thyme, and shallots. Plated with some micro greens.

 

 

 

With locatelli pecorino romano.

 

 

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!
 

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