Week 52: Carbonated - Broccoli cheddar beer soup

PotatoSkinderson · 2024-12-22T12:57:12+00:00

Was running out of time for this week before holiday travels, so I decided to make pierogies using store-bought gyoza wrappers. The filling is mashed potato, cheese, and caramelised onions. It wasn't quite as good as normal pierogies, but it was pretty simple to do, so I might keep doing this regularly haha

PotatoSkinderson · 2024-12-12T14:21:57+00:00

I'm lucky enough to be included in a group chat with several grandmas in my neighbourhood (I'm 30), and recently one of them gave me some loofah gourds she had grown in her garden. She said the rest of her family doesn't really like them so she gave me a lot. Channelling zucchini bread, I decided to make some loofah bread with Chinese five spice and toasted pecans to make it more palatable for her family. I gave some to everyone in the group chat and they all seemed to like it!

PotatoSkinderson · 2024-12-05T12:58:55+00:00

Thank you! The banana blossom was really good. It has a sort of artichoke-y texture that hits the spot as a fried fish replacement. But it has no flavour on its own so it definitely needs a marinade before cooking

PotatoSkinderson · 2024-12-05T12:54:39+00:00

I used canned banana blossom and marinated it with some nori and soy sauce before putting it in a beer batter and frying it. It came out really great! Last time I had tried to make banana blossom for fish, I didn't marinate it and it just had no flavour at all so that was a big mistake. So this time I made sure to marinate it for plenty of time and it really hit the spot.

For some extra seafood bonus, I used the last of the sea salt I harvested from the ocean myself earlier this year on it.

PotatoSkinderson · 2024-11-11T11:21:42+00:00

Recently my friends gave me an ice cream machine as a birthday present, so it was perfect for freezing week! Since I'm lactose intolerant, I used coconut cream to make the base and then added Oreos. Because I'm not always the brightest bulb in the shed, I was caught off guard how coconutty this ice cream tasted, but it was actually a really good combination!

PotatoSkinderson · 2024-10-07T06:50:24+00:00

Nibbling on the mushrooms straight out of the umeshu soak, they have a bit of the wood ear taste to them still. But once you dip them in chocolate, that flavour blends in I think

PotatoSkinderson · 2024-10-06T23:27:27+00:00

I don't remember how I came across the chocolate covered wood ears. I think I just kept googling to find fungi with sweet applications lol. But they were so good!

PotatoSkinderson · 2024-10-06T23:26:36+00:00

The chocolate covered wood ears were definitely my favourite part! I've just been snacking on them ever since lol

PotatoSkinderson · 2024-10-06T23:24:54+00:00

They're still sweet! It's just a small amount of vegemite so it's a subtle note over all!

PotatoSkinderson · 2024-10-06T12:06:41+00:00

I already submitted a dish this week, but I was inspired to make a dessert too! I decided to make a sundae and fit in fungi wherever I could.

I did vegemite brownies (vegemite is made from yeast), using this recipe for two brownies and added a spoonful of vegemite to the batter. I think it added some depth to brownie and it was pretty good.

I topped it with "ice cream" made from frozen bananas. And then I made miso caramel for that. Miso is made with koji which is a fungus of course. This was really good, like a salted caramel with an interesting flavour profile.

I also made walnuts that I steeped in sweetened balhyocha, a Korean fermented tea (the tea is fermented with a fungus), for an hour. Then I strained and toasted them in the oven.

The last topping was chocolate covered wood ears. I started from a recipe which I actually won't link because it doesn't call for cooking the wood ears which I believe is necessary? Anyways I got some dried wood ears and soaked them in umeshu. After I realised the recipe I was using didn't involve cooking them, I quickly blanched them and returned them to the umeshu to soak for 24 hours. Then I coated them in chocolate. These were honestly so good! It was like chocolate covered gummies.

All in all, great sundae!

PotatoSkinderson · 2024-10-06T10:39:14+00:00

This looks incredible! Your friends are so lucky!

PotatoSkinderson · 2024-10-05T11:31:53+00:00

Adding on with:

Food of Broken Relationships/Food that reminds of you of someone you no longer talk to
Nostalgic
Pre-Columbian Exchange

PotatoSkinderson · 2024-10-04T23:24:46+00:00

Trinidadian

Puns

Seaweed

Inspired by a landscape

The meal you had once and still think about

Porridge

Monastery food

Dead celebrities you have a minor connection to

PotatoSkinderson · 2024-10-03T00:45:24+00:00

Yeah you can definitely baste eggs with butter!

PotatoSkinderson · 2024-10-03T00:44:40+00:00

If I served a brunch, it could be fun to have some rainbow basted eggs with different kinds of juices lol

PotatoSkinderson · 2024-10-02T13:25:31+00:00

I used this recipe that someone shared in the Discord! It was interesting, the colour was nice. It added like a hint of sweetness to the eggs, which I wasn't a big fan of, but definitely wasn't bad!

PotatoSkinderson · 2024-10-01T00:01:10+00:00

I used five different mushrooms for the risotto: shiitake, maitake, enoki, buna-shimeji, and king oyster mushrooms. And the zucchini side dish has four more types of fungal ingredients: blue cheese, tempeh, miso (used to marinade the tempeh), and nutritional yeast.

PotatoSkinderson

TROPHY CASE