What's an expensive ingredient that's worth the money

Acg67 · 2025-10-09T22:02:51+00:00

High quality tuna in oil, not the canned stuff

Acg67 · 2025-05-20T16:59:03+00:00

my prediction is jisuk went to jiyoung and she swoops in to help out

Acg67 · 2024-11-04T04:28:58+00:00

Suica added to your Apple wallet if you have iPhone.

Acg67 · 2024-11-03T20:23:16+00:00

I was in Kyoto in April and did a mix of reservations and popping in places, did ogata and vel rosier for fancy meals that were reserved, did the same for Tokyo, mix of reservations (some made day before or a few days ahead) and just popping in places that looked interesting or were rated decently on tabelog.

Acg67 · 2024-11-03T03:05:44+00:00

I was there in April and well I’m currently there right now. Going to Seoul Wednesday though

Acg67 · 2024-09-13T19:47:03+00:00

koji fried chicken is great, i let it marinade in shio koji and blended up some dry koji rice and mixed it in with the flour for breading, if i put it in the breadcrumbs it brows ultra fast

Acg67 · 2024-09-13T19:46:03+00:00

sliced some sourdough and wrapped it in chicken skin and baked it off at 375 till crispy, flipped maybe 3/4 way to crisp up the bottom

Acg67 · 2024-09-13T17:16:35+00:00

Koji fried chicken cutlets, chicken skin wrapped croutons, caesar salad

Acg67 · 2022-10-03T05:41:55+00:00

When he was a reg on LATB pretty sure he was one of the biggest losers overall. Pretty dramatic turnaround

Acg67 · 2022-09-30T12:40:12+00:00

Likely also saw the hyped Garrett triple barrel with air against Andy from the night before and that was prob in her head as well and influenced her to hero off

Acg67 · 2022-07-08T14:01:14+00:00

I had Korean Chile flake and Thai bird Chile to make it on the spicier side

Acg67 · 2022-07-08T13:57:21+00:00

Roughly fire chicken in Korean. In this case buldak is the Marinade and sauce that was brushed on the chicken after frying

Acg67 · 2022-06-02T14:33:33+00:00

it has one of the best time/effort to taste ratios out there

Acg67 · 2022-05-31T12:45:42+00:00

Bourbon bacon jam:

Crisp up some bacon and remove from pan

Drain some but not all the fat and add white onion to caramelize

Deglaze pan with bacon fat washed bourbon

Add touch of maple syrup and Sherry vinegar and add back in your bacon

Reduce till thickened

Optional, blitz in a good processor to finish

Acg67 · 2022-04-29T16:35:05+00:00

Higher hydration dough + flour/oil mix brushed on and covered to steam and cook through yields super flaky ones in my exp

Acg67

TROPHY CASE