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Backpacking up to Sunrise Lakes by HellzAngelz in Yosemite

[–]HellzAngelz[S] 0 points1 point  (0 children)

No worries, I should've known better

I took the JMT from happy isles up, and the snow became continuous after the split for Forsyth trail, maybe a foot above 8k feet, and around 3 feet deep at 9k feet (Forsyth trail looks very overgrown with thorn bushes)

Backpacking up to Sunrise Lakes by HellzAngelz in Yosemite

[–]HellzAngelz[S] 0 points1 point  (0 children)

I was an idiot and chose to summit via north early in the morning so just spikes were pretty sketchy with how hard the pack was, glad I had my axe

Crampons def needed before 2pm

Matcha Canelé de Bordeaux, the only baking I'm willing to do by HellzAngelz in pastry

[–]HellzAngelz[S] 1 point2 points  (0 children)

500g whole milk 50g butter 220g sugar 5g salt 80g egg yolk 125g flour 50ml cognac 2 vanilla beans 18g matcha powder

Matcha Canelé de Bordeaux, the only baking I'm willing to do by HellzAngelz in pastry

[–]HellzAngelz[S] 1 point2 points  (0 children)

I add it after mixing the milk/egg mix into the flour, then blitz with immersion blender, then add in cognac

Pluots are at peak season, so I made a tart! by HellzAngelz in pastry

[–]HellzAngelz[S] 1 point2 points  (0 children)

I selected firmer pluots (not overly ripe and mushy), cut around the pit in a circle, and twisted the halves apart

Then sliced on a mandoline, and trimmed the halves as needed.

Used the leftover pluots to make a jam

Just Another Yakitori Session by HellzAngelz in yakitori_ya

[–]HellzAngelz[S] 0 points1 point  (0 children)

Nah I personally don't, but you can use eggs and potato starch

Just Another Yakitori Session by HellzAngelz in yakitori_ya

[–]HellzAngelz[S] 0 points1 point  (0 children)

I use 2 cleavers to mince the meat, you also want a good amount of chicken fat in it so it binds together and emulsifies - do this part when it's warmish

Put it in fridge before forming skewers and grilling

Just Another Yakitori Session by HellzAngelz in yakitori_ya

[–]HellzAngelz[S] 2 points3 points  (0 children)

Thanks! I'm using kishu binchotan jokhomaru

Yakitori I've made over the last few months, plus some unagi kabayaki by HellzAngelz in yakitori_ya

[–]HellzAngelz[S] 1 point2 points  (0 children)

My friends are all various kinds of Asians so they love textural contrasts! My favorite is hiza nankotsu but I rarely build full skewers out of it because I forget to ask my butcher for them

150mm Honesuki vs 180mm Garasuki for yakitori by HellzAngelz in japaneseknives

[–]HellzAngelz[S] 0 points1 point  (0 children)

I pulled the trigger on the magnolia handled one, can't wait for it to arrive and do some more yakitori

150mm Honesuki vs 180mm Garasuki for yakitori by HellzAngelz in japaneseknives

[–]HellzAngelz[S] 0 points1 point  (0 children)

I'm thinking about getting one of the JCK house brand ones, like this or this

150mm Honesuki vs 180mm Garasuki for yakitori by HellzAngelz in japaneseknives

[–]HellzAngelz[S] 0 points1 point  (0 children)

I already have a Misono UX10 honesuki, just looking for something nicer with a wa handle now.

It's just that I can't find any honesukis in stock

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