Food

Fuck yeah, was going to do the braised gochujang wings I've done before, but these look much better. Did you use wings?

Yes. They were spectacular. Pre and post glaze photos for your amuse-bouche-ment

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The one thing I’d say is to ignore the cooking times completely on that site. Utter nonsense. I separated the wing sections and cooked the bigger bits for 4 and 3 minutes and the smaller sections for 3 and 2 minutes. I’m guessing she likes her wings to have a bone like texture throughout with those cooking times

Keeping the crimbo-new years gooch Korean with enough kimchi to get me through the rest of winter

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My new favourite junk food that’s really not all that bad. Home made pita with veggie gyros cooked with tomatoes and a bell pepper. Finish with copious amounts of mayonnaise harissa and zaatar.

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that jar is too nice for kimchi! think of the cork!

He's right, you'll never get the stank out of that now. It's only for kimchi from now on. Thanks for the advice re: cooking times.

It’s my kimchi jar guys. Relax. Bees on my dick and flowers all around

Now your comment about potato starch got me thinking. Apparently potato flour is something different, and that's what the packet says it is, but it's fine and white like cornflour, which suggests it's the correct stuff. Pretty sure we got it for frying something eons ago.

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Looks right but the only way you’ll really know is the tidy up that line and get it up your beak

Ha! My thoughts exactly.

My favourite discovery of 2021, also chicken katsu curry sauce, also snyder’s of hannover pretzels

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I read somewhere they were stopping retail of Snyder's in the UK. May have just been nonsense but a travesty if true.

I can’t find snyders anywhere.. hopefully they will be back

Had to endure a vegan Christmas so trying to make up for it tonight. Picked up a 2.2kg bone in rib eye this morning and thinking of keeping it relatively simple:

https://thegingerpig.co.uk/blogs/recipes/roast-rib-of-beef

Not done a big bit of beef before so should be interesting! Also lacking a leave-in thermometer...

Have this resting in the fridge at the moment. Will reverse sear and have with some chips and simple greens.

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Did my second ham (3kg) of the fortnight yesterday. I did it this way and while absolutely delicious I have to say the texture is not at all sliceable. It's just falling apart as soon as I look in its general direction.
https://www.nigella.com/recipes/slow-cooked-black-treacle-ham
First was the coca cola one (5kg) which was banging as always. But I really wanted this one to be sliceable so am fairly first world probs disappoint.

If you like those, I'd also recommend this recipe.
https://www.bbcgoodfood.com/recipes/asian-short-ribs-herb-salad

What’s the recipe for your Coca Cola one?

Just got around to glazing our festive ham. Boiled in apple and cranberry juice as per Nigella and then glazed with cloves, brown sugar and mustard as per HFW. First slice is promising.

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Nothing says happy new year like deep fried apples.

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Korean feast was decent. Couldn't get the little pickling cucumbers and the Galbi Jjim could have done with a little more sugar. Subbed out the brown sugar for palm sugar and I guess it's just not as potent. Still banged. @mrJL those wings were 👌

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Tell me more.

I don’t usually feel qualified to share anything in this thread and whilst this still doesn’t stack up, I was really proud of it!
The dish was an Xmas present and first time making dumplings. Beefy, beery, mustardy deliciousness, which I’m already looking forward to reheating the leftovers of later.
Further iterations will follow

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One of the few highlights of Dutch cuisine and only available around NYE. You slice and core the apples, then you can either dip them in batter or fill the hole with almond paste and wrap it in puff pastry, I prefer the latter. Often accompanied by 'oliebollen' (literally oil balls) which is deep just deep fried batter, sometimes with raisins mixed through, personally not a huge fan of those but my father's cat is:

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