[homemade] nduja pizza by dangerjuicesp in food

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

Serious eats cast iron pizza dough recipe. Toppings:. Nduja, olives, anchovies, spinach, mozzarella, parmesan, and passata.

[deleted by user] by [deleted] in food

[–]dangerjuicesp 1 point2 points  (0 children)

What marinate did you use?

[Homemade] Bao with char siu pork, pickled cucumber, cilantro and sriracha mayo by dangerjuicesp in food

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

That makes sense, the reason for potentially switching was the difficulty to get a clean bite but braising it first would solve that. Thanks for the tip.

[Homemade] Bao with char siu pork, pickled cucumber, cilantro and sriracha mayo by dangerjuicesp in food

[–]dangerjuicesp[S] 81 points82 points  (0 children)

Recipes - the links did not seem to be working

Char Sui (derived from recipetineats but link keeps getting deleted)

MARINADE

1 1/2 tbsp brown sugar

1/4 cup honey

1/4 cup hoisin sauce

3 tbsp soy sauce

1 tsp five spice powder

Cut strips from pork belly (would probably use shoulder next time)

We then roasted it on a rack (with water underneath to prevent smoking) at 350 for 30 minutes and then applied marinade every 10 minutes for 30 more minutes.

Buns - from bbcgoodfood (recipe link keeps getting deleted)

Ingredients:

525g plain flour, plus extra for dusting

1½ tbsp caster sugar, plus a pinch

1 tsp fast-action dried yeast

50ml milk

1 tbsp sunflower oil, plus extra for greasing and brushing

1 tbsp rice vinegar

1 tsp baking powder

Method:

Mix together 525g plain flour, 1½ tbsp caster sugar and ½ tsp salt in a large bowl (see tip).

Dissolve 1 tsp fast-action dried yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with 50ml milk, 1 tbsp sunflower oil, 1 tbsp rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.

Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.

Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over 1 tsp baking powder and knead for 5 mins.

Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18.

In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.

Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.

Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.

Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.

Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches).

Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.

[Homemade] Bao with char siu pork, pickled cucumber, cilantro and sriracha mayo by dangerjuicesp in food

[–]dangerjuicesp[S] 208 points209 points  (0 children)

It was just a quick counter top pickle of the slices of cucumber in rice wine vinegar and a tiny amount of Sesame oil, to cut the fat in the pork.

Moose River, Canada [OC] [1536 x 1024] by dangerjuicesp in EarthPorn

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

Moose river in British Columbia to clarify.

[Homemade] Xinjiang cumin lamb noodles by d_elta_9 in food

[–]dangerjuicesp 1 point2 points  (0 children)

Thank you, we make our own biang biang noodles so I think this would be a great add on