- zombiecel : made me hungry
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The real Asian Street Food was not the Michelin Bib Gourmand awarded Oyster Omelettes I had in the morning
Nor a similarly Michelin awarded pork innards noodle soup that seemed to be hit so hard by inflation that they served us this in a huge bowl (we paid extra for the egg too)
But the random unsung street hawker hero you'll find at a random 7-11 or convenience store all around Asia (except Singapore because ) in the wee hours
Who might be smoking and talking shit with his buddies at the side but still notices you looking and asks you for your order
Whose menu probably made in notepad is simply "chicken", "pork", "beef", "seafood" with rice or one of the 819 types of asian noodles
Who then whips up the obvious choice of seafood instant noodles on the grill and tells you to frick off to the 7-11 first if you don't like to wait
Whose fricking culinary masterpiece hits you right in the nose when you take it out of the takeaway bag and into a proper bowl
Who mogs your cooking because your supper avoidant wife finishes half the bowl when you offer her a bite
Whose mastery of cooking 4 types of proteins with 820 types of carbs you'll never beat because you were never from the favelas
Sadly the only proof I have of him existing is this random chopstick, wedge of lime and random thai/asian seasonings in a non-descript plastic bag, but IYKYK
This post is fricking gay and unnecessary but enveloped my soul as I had the first REAL asian street food meal ever since fricking covid broke
And I still vividly remember it being a warm and comforting bowl of congee that I had while severely hungover/drunk in Phnom Penh a couple hours or five after midnight
That's why I know how to make congee: https://rdrama.net/h/food/post/229447/marseyitsoverwerebackchingchon-chiobus-silky-cantonese-congee-recipe
They even help to keep Asians relatively slim because:
The serving sizes are just perfect
50% of the time it'll give you the shits anyway
!goyslopenjoyers plz try the asian goyslop if you ever come across it
God I feel like just taking that walk down a dark alleyway just to order another bowl right now
Neighbour did I really longpost over a $5 bowl of instant noodles
Worth it
Frick it I'll just do it for the pics brb
They were literally just cleaning up when I reached FRICK
AT LEAST I have some more proof of his existence
And the name of his stall is literally just "pad thai" bro I love you but that's not gonna help even if your genius was operating in Finland or something
But at the end of the day the absolute balls to call yourself "pad thai" because you know that you're the best and deserve it
Ok I'm going to bed sad now because it's like some love story where you missed "the one" by 5 minutes due to longposting on a orange cat enjoying homo forum good night
Also I should have lied that the noodles had thai estradiol or something so the !jannies would pin my effortpost but alas I guess that would be too many posts for their tastes thanks
Lmao suddenly thought of the "Sorrowful Rice" dish
went back tonight and was shocked but not really surprised that it was packed full of locals another testament to the chef's skills
gonna dig in now with some thai whisky for the full thai experience too, the place also makes oyster omelettes so I had to try since the Michelin ones were pretty meh
Update: Pad thai was amazing as usual and they should stick to that IMO oyster omelette tasted bad to me but maybe that's their style since I didn't like the other ones too the noodles though O M G
edit: alcohol purchase hours are so weird here because you're allowed to buy booze from 11am onwards till midnight except for a 3 hour period between 2-5 pm lol
something to take note of if you ever come to thailand
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@chiobu was taunting me with delicious singaporean food while i was away from my kitchen, now that i'm home i made a bowl with his marsey on it + tried my hand at the recipe i've been thinking about for 2 weeks
original recipes: https://www.singaporeanmalaysianrecipes.com/bak-chor-mee-singaporean-noodles/#recipe https://www.singaporeanmalaysianrecipes.com/bak-chor-mee-singaporean-noodles/#recipe
my mayo version with subbed ingredients i could find here:
(most of the ingredients + marinating meats + soaking shrooms, u don't actually need 5 spice i got it out on autopilot)
120g flat egg noodles (dry), i used half wide, half thin
ground pork:
50g ground pork
2 tsp soy sauce
1/4 tsp white pepper
1 tsp cornstarch
1 tsp toasted sesame oil
sliced pork:
50g thinly sliced pork
1 tsp soy sauce
MSG MSG MSG
white pepper
broth:
pork stock from my freezer, ~1L (to make your own just boil bones and water)
1 bunch spring onions, use the butts
10 black peppercorns
1 star anise
2 tsp salt
MSG MSG MSG
2 tbsp dried spicy anchovies
shrooms:
30g dried shiitake
250 ml water
2 tbsp soya
1 tbsp fish sauce
1 tbsp chinese black vinegar
1 tsp sugar
toppings:
LARD
spam lmao
soya
chili oil (the fermented kind with peanuts :drool:)
shroom liquid
chinese black vinegar
broth
fish balls i made an undetermined time ago
from my freezer
chopped spring onion
instructions
night b4:
soak shrooms in hot water, cover
day of:
meats:
marinade the meats in separate bowls with the ingredients called for
stock:
put everything from the broth category into a pot except the anchovies, cook for at least an hour, skimming if you notice blech on top. add anchovies, cook another 15 minutes, strain and keep stock hot
shrooms:
put all the stuff from the shroom category in a pot, simmer for an hour or until the liquid has mostly absorbed, keep warm and keep extra shroom liquid
noodles:
cook in boiling water silly
toppings and assembly:
fry spam in lard cus you're a fat piece of shit, slice some shrooms, put fishcakes in your broth and cook them for a few minutes, put your meat in a skimmer in the broth and cook for ~1 minute (or until done to your liking) while stirring it around with your chopsticks so it cooks evenly, serve all of it over noodles along with however much vinegar/lard/chili oil/broth/shroom liquid that you like, add spring onions because vegetables means it's healthy
notes:
would make fewer shrooms next time (maybe 15g) as my ratio was off, would figure out what pork i'm actually supposed to use (this actually a lie i would use spam 100% of the time because spam is the best), maybe use less fish sauce with the shrooms next time, i bet vinegar in the ground pork marinade would go hard
compared to the photos from the recipe i don't think i did too bad! < theirs mine>
overall 10/10 so glad i prepped extras so i can have it for a few days, no clue how people there stay while having this easily accessible, thank you chiobu for telling me about this!!!!
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I got lucky with sourdough and have never had a failure with this recipe for the starter https://www.bostongirlbakes.com/how-to-make-sourdough-starter-from-scratch/#h-ingredients-and-equipment-needed and this recipe for the actual bread https://heartbeetkitchen.com/rye-sourdough-bread-recipe/#recipe
I want a good go-to regular bread though, I've tried a lot and had some success but none that especially stood out, pls post if you have any
Other recipes:
This is my favourite brioche, very forgiving recipe https://old.reddit.com/r/food/comments/eenrxt/homemade_brioche_hamburger_buns/fbvn2g1/?context=8&sort=controversial
This is a great pizza dough but I found it a little salty when measuring by weight, I'd maybe split the difference between the volumetric and measured weight https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe
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I've been making so much bourguignon recently that I've started to get sick of it. One good thing about it though is that you can prep it in advance for the week and make mash/gnocchi/pasta as required without it tasting like leftovers. I was looking for something similar to make and came across gumbo. Food from that part of the US always looks good in photos but I've never had the opportunity to try some that was made by someone who knew what they were doing. The closest thing to it that I've tried was one of my attempts at jambalaya, but I put in too much paprika and ruined the flavour of the whole thing. When looking at the recipe for gumbo, I saw that it uses similar spices and also needs roux. I don't store excess oil from my cooking and the thought of mixing flour and frying oil to make the foundation of a dish was . I figured that cuisine from Louisiana is already pretty French so substituting parts of the recipe for more French versions might work out.
Here I started prepping some celery, green peppers, and onion/garlic. I wasn't spoiled for choice in terms of smoked sausage so I just got chorizos.
I also added some chopped up beef chuck steaks
First step is to crisp up the meats
Pop them back in their bowels and start frying up the onion/celery/peppers
Once the onion is looking nice and brown, add in some tubs of tomato paste, crushed tomato, a bottle of Pinot noir, and beef stock
Add the meat and throw it into the oven at 350 for a while.
After 30 mins mine looked like this - OK, but feeling a bit empty. I added some more celery and onion, and also added 7 teaspoons of flour to thicken it up. After that, back in the oven until it has had at least 2 hours cooking time.
This was it at the end. My whole house smelt like a pizza shop and it tasted great. I made some rice to go with it seeing as that's how most do gumbo
In the end, it wasn't that bad! Much better than the jambalaya I had previously made which was done by following a recipe. My only mistake here was in adding some supermarket Cajun seasoning. Just a teaspoon of it changed the smell of the whole thing and I'm curious to try it with any paprika. I also need to find a noncancerous place to look at southern US recipes
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!goyslopenjoyers !fat !fatsmellyuglyr-slurs please
i went to mcdonalds and they offer one cone size and it's 330 calories and honestly it's not even that tasty. if i want to eat bad goyslop i at least want there to be more of it so at least some sort of hedonism can be fulfilled
sams club chads please rate the brownie soft serve treat /10
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- Healthy : *Zooms in on secretions* get steak-doxxed.
- DickButtKiss : fake wagyu alert
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- aevann_is_a_fucking_moron : Looks like shit but probably tastes amazing. Get a new camera and post the recipe
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All hand mixed due to lack of power tools. Whipping frosting with a hand whisk is an absolute b-word
Frosting was the choice of cake recipient, I'm a plain jam kind of gyaldem when I do it for myself
I am apparently not great at smoothing frosting with a small butter knife but god gives his toughest battles to his strongest soldiers so
Secret ingredient is light brown sugar to make it blend better with the cocoa and peanut butter notes in the frosting
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INB4 "the only thing you'll be eating is bullets"
Price doesn't matter and please don't say only deep dish places
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ban her from cooking asap pic.twitter.com/rKYcKb13ZX
— Wild TikToks (@wildtiktokss) March 16, 2024
!goyslopenjoyers would you?
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A friend who homebrews has a huge CO2 tank where he modded his sodastream intake to fit it. Now he doesn't have to bother with those small CO2 tanks they stick you with. I've wanted to curb my soda consumption recently and his set-up is actually really cool. Any seltzer or sparkling water CHADS here with advice?
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Spiders found inside seafood boil pic.twitter.com/O5zJw160j0
— Champagne Sloshy (@JoshyBeSloshy) March 13, 2024
Not a lot of drama cause everyone agrees this is not bussin at all.
Seems like bipocs are divided on the (((onion))) issue -
In this economy we eat the everything on the plate:
Might as well eat dead old folk at this point:
Tbf it was only a matter of time before this got bought up:
Facts: