Food, Food, and More Food Thread

now that's a fine bowl of tonkotsu ramen

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For soup: takes 24 hours! ingredients: Pork bones, chicken leg, sesame, garlic flakes, onion, carrots, daikons, Mirin.

Ingredients for soup base: Finished soup, dried shrimp, dried fish flakes, mirin, onion, ginger, garlic.

For Pork: Takes 2 hrs. ingredients: Pork ribeye (rolled), soy sauce, spring onions, ginger, sesame oil, sugar, mirin.

Tu_triky wrote:now that's a fine bowl of tonkotsu ramen

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For soup: takes 24 hours! ingredients: Pork bones, chicken leg, sesame, garlic flakes, onion, carrots, daikons, Mirin.

Ingredients for soup base: Finished soup, dried shrimp, dried fish flakes, mirin, onion, ginger, garlic.

For Pork: Takes 2 hrs. ingredients: Pork ribeye (rolled), soy sauce, spring onions, ginger, sesame oil, sugar, mirin.

Dang, yo. The lengthy time span it takes to make this dish up looks totally worth it. :drooling:

Wynter wrote:

Dang, yo. The lengthy time span it takes to make this dish up looks totally worth it. :drooling:

those hearty slices of pork (kurobuta probably, because of the color) look perfectly cooked

Tu_triky wrote:


those hearty slices of pork (kurobuta probably, because of the color) look perfectly cooked

You got that right. The soup base sounds amazing. Ginger, garlic and opinion is a killer combination. Tastebuds are going crazy.

Wynter wrote:

You got that right. The soup base sounds amazing. Ginger, garlic and opinion is a killer combination. Tastebuds are going crazy.

yeah the heady looking broth does appear richly flavored!

Gothic Lolita Bento

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Tu_triky wrote:

you are probably the only one here who good pull off cooking that....save me some!

haha...sorry I posted this here by mistake...i've also posted in food thread!

i've been thinking about making some soup base and freezing them in tupperware containers for use later...

krim wrote:

i've been thinking about making some soup base and freezing them in tupperware containers for use later...

does it keep well? sometimes when i go to nice markets, like bristol farms i see similar products such as frozen demi-glace sauce or other types of stock.

speaking of daikon, anybody like the turnip cake dim sum...i loves dat stuff....crispy on the outside and soft but firm on da inside.

grilled horse mackerel with ponzu.

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Tu_triky wrote:speaking of daikon, anybody like the turnip cake dim sum...i loves dat stuff....crispy on the outside and soft but firm on da inside.

my gramms makes the BEST

Tu_triky wrote:

does it keep well? sometimes when i go to nice markets, like bristol farms i see similar products such as frozen demi-glace sauce or other types of stock.

it does if it's hermetically sealed, a ziplock bag wont do for long term storage. and you shouldn't leave it frozen for too long, the flavors will degrade over time.

ziplock bag.. 2 weeks tops.

krim wrote:

it does if it's hermetically sealed, a ziplock bag wont do for long term storage. and you shouldn't leave it frozen for too long, the flavors will degrade over time.

ziplock bag.. 2 weeks tops.

wow homemade turnip cake....that's awesome. haven't had dim sum in a million years.....

yeah the ones i've seen were vacuum sealed....yeah ziplock has too much air i see your point.

bacon wrapped okra, redux

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Tu_triky wrote:

wow homemade turnip cake....that's awesome. haven't had dim sum in a million years.....

yeah the ones i've seen were vacuum sealed....yeah ziplock has too much air i see your point.

it's pretty easy to make, ill ask my gramms for the recipe next time.

Tu_triky wrote:bacon wrapped okra, redux

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That pic looks good Tu! Now if they could just get that slimy consistency out of okra I might like it. :bleh:

wow!!! bacon!!! but why okra??? just curious

Enna wrote:

That pic looks good Tu! Now if they could just get that slimy consistency out of okra I might like it. :bleh:

yeah that's what detracts a lot of ppl from okra.

kill_mart wrote:wow!!! bacon!!! but why okra??? just curious

i think because the bacon has a smokey, salty flavor which marries well with the rather neutral taste of the okra...it's all about the juxtaposition of flavors....

krim wrote:

it's pretty easy to make, ill ask my gramms for the recipe next time.

right on....

Enna wrote:That pic looks good Tu! Now if they could just get that slimy consistency out of okra I might like it. :bleh:

kill_mart wrote:wow!!! bacon!!! but why okra??? just curious.

Tu_triky wrote:yeah that's what detracts a lot of ppl from okra.

Why not okra? That is the question. They gotta do something with that vegetable. Might as well wrap it in bacon. :hehe:

So many ppl have told me that the only way okra tastes good is in Jambalaya. Since I never visited New Orleans to enjoy their delicious cuisine I just have to take their word on it.

Say Wynter how are you planning on cooking that okra you are buying?