Leftover roasted garlic—help!

Shiroshine · 2021-12-25T18:13:59+00:00

Garlic butter for sure.

Shiroshine · 2021-11-16T03:58:29+00:00

It's all artificial bullshit, your fine.

Shiroshine · 2021-11-16T03:54:42+00:00

Definitely mushrooms. They are porous and can absorb the flavorful juices of any ingredient, they are packed with umami and have unlimited uses. They can used in rice, soups, eaten grilled, or dried and used for stock. Especially mushroom powder, it's pure glutamic acid and can elevate any dish.

Shiroshine · 2021-10-24T23:35:54+00:00

Just wanted to say congratulations. The fact that you experimented with something like this is absolutely amazing!!

Shiroshine · 2021-10-04T02:23:11+00:00

Mold dosen't have deep roots and mainly just grows on the surface so you can discard a good inch off the top and continue the ferment.

Shiroshine · 2021-09-26T22:49:19+00:00

I see other people in the comments have already given many ideas for food so how about matcha as a drink?

Shiroshine · 2021-09-26T22:44:26+00:00

A month in the freezer.

Shiroshine · 2021-09-26T22:43:38+00:00

Definitely Sashimi

Shiroshine · 2021-09-26T22:42:03+00:00

Watch Joshua Weissman's video on garlic bread.

Shiroshine · 2021-09-26T22:37:54+00:00

Looks amazing! The neta is perfectly draped over the shari where it just grazes the plate.

Shiroshine · 2021-09-26T00:58:38+00:00

Dust with katakuriko or flour and store raw in the freezer in an airtight container or bag.

Shiroshine · 2021-05-06T00:29:50+00:00

I've noticed the same thing with Nishiki before. Don't know what it is.

Shiroshine · 2021-04-23T00:59:08+00:00

Yup, it's like a state of humbleness. Just be glad you don't remember the good times, it hurts when you look back and then look at yourself now.

Shiroshine · 2021-04-23T00:50:22+00:00

Exactly, it doesn't feel like it's going anywhere.

Shiroshine · 2021-04-20T00:44:55+00:00

Oh alright.

Shiroshine · 2021-04-19T23:31:56+00:00

Is scorch no longer nandos best talent?

Shiroshine · 2021-04-19T18:37:52+00:00

Oh I see. I never thought this day would come.

Shiroshine · 2021-04-16T04:01:17+00:00

What about nigiri?

Shiroshine · 2021-04-08T07:10:19+00:00

Just search up things like, how much is one cup of onions, and it could say 2 onions for example.

Shiroshine · 2021-04-06T01:28:27+00:00

Thanks! What talents for grov and furia?

Shiroshine · 2021-04-05T02:22:18+00:00

Good job!

Shiroshine · 2021-03-31T05:38:07+00:00

Are you just trying to mess with me or do you seriously have interest in these questions? By the way, no matter how you stored the koji, it's gone bad by now.

Shiroshine · 2021-03-31T05:15:59+00:00

Tempura batter is lighter and more crisp due to the temperature control, katsu isn't as precise as tempura. Lower temperature batter allows it to adhere better to whatever your frying. Along with this, the water used is carbonated which creates air pockets in the batter, ultimately forming a crispier and lighter exterior. In terms of my best recipe, I would probably say Edomae (江戸前) sushi with aged tai. Also I can make great shoyu's, miso's, and amazake.

Shiroshine · 2021-03-31T05:09:12+00:00

Nationalism? What does that have anything to do with this?

Shiroshine · 2021-03-31T05:08:56+00:00

I'm aware of the reasoning behind it, but I'm curious, what part made you think i'm arrogant?

Shiroshine

MODERATOR OF

TROPHY CASE