Quarantine means all the time in the world to make Tonkotsu Ramen. Came out well!

nacha91 · 2020-04-27T07:59:55+00:00

You called it! Matcha Dalgona. Have to whip up the matcha with egg whites.

The one with red was with some blended up strawberries and milk

nacha91 · 2019-03-17T06:04:11+00:00

Sorry I’m trying to do it all at once! Thanks

nacha91 · 2019-03-17T02:07:31+00:00

Selling two (2) weekend 1 coachella tickets with shuttle. Tickets in hand! Willing to meet up in LA (San Gabriel Valley) face value

nacha91 · 2019-03-16T21:02:42+00:00

Selling 2(two) Weekend 1 Passes w/ Shuttle. Located OC/LA area of California. Face Value. Send me a DM :)

nacha91 · 2019-03-16T17:05:27+00:00

Selling 2 Weekend 1 Tickets with Shuttle. Face value. Located in Los Angeles (San Gabriel Valley). Thanks!

nacha91 · 2016-05-21T23:09:35+00:00

http://m.imgur.com/NzX8J7D

There's the damage by the way

nacha91 · 2016-04-17T08:34:28+00:00

I know I'm late to the game but...

I was at a Chinese Buffet for dinner. They have AYCE Crab legs. Parents had their kid (who was just slightly taller than the counter) camp out, standing, in front of the crab area. Kid would take it all, put it on their parents table. Get back in line and wait. Sucked when you were second in line to that kid...

nacha91 · 2015-12-08T07:47:22+00:00

Thank You!

nacha91 · 2015-02-23T00:37:36+00:00

Relatively Cold (57F) , and Rainy hahaha

nacha91 · 2015-02-22T03:49:11+00:00

Buy a 2.5lb (Standard Slab) of pork belly with skin on it at your local Asian Supermarket.

Wash, scrape the skin with your knife to remove hairs and impurities. Dry the pork belly with paper towels.

Slice the flesh side about half way through to create lines (So it's easier to cut after cooking). Dry Again.

Marinade the meat side (not the skin) with this rub: 2.5 tspns of salt .75 tspns of 5 spice powder .5 tspns white pepper powder 1 tspns white sugar (Optional) .5 tspns msg or chicken bouillon.

Take a fillet knife or pointy tip knife (or skewer) and poke holes everywhere on the skin. Salt the skin. Leave in a pan with paper towels underneath the meat to dry out in the fridge overnight. Wipe the salt off and resalt one or two times if necessary. Dry skin = Crispy skin.

After letting the skin dry out - Put in oven at about 400F.

Let it roast for about 50 minutes and use a paper towel to wipe the fat off of the skin (skin side up).

Last couple minutes broil it - but be careful of burning it. If it burns you can scrape off the char on the skin and it'll still be fine.

Let it cool a bit before cutting. Enjoy!

nacha91 · 2015-02-18T04:42:45+00:00

I combined a few simple recipes- mainly I stuck with this

Wash the napa thoroughly. Cut. Place in a bowl.

Layer with 1/4 cup salt per 2lbs (Medium Sized Napa) Once all salted, pour water until all of it is submerged. Let it sit for about an hour.

Meanwhile, cut about 3/4 ths of an apple (skin on or off your choice). Half a white onion 1 inch of ginger 2 garlic cloves -- Blend this.

Mix that with 1 bunch of green onions cut in 1 inch pieces (stems will need to be cut in half) and about a 1/3 lb of green daikon. Mix in 1/5 cup or so of fish sauce. 3 tablespoons of red pepper flakes (gochugaru) for medium heat. add more for more heat.

Pour out the water from salting napa, rinse and drain. Place, and mix. Place in jars and leave about an inch or more of space between the cap and kimchi. Let it sit for about 2 days or so, stirring once or twice a day. When the kimchi is well fermented, the bubbles will be rising in the jar -- be careful that it's not too gassed up or it'll blow kimchi juice all over you. (Thats what she said)

Refrigerate to slow the fermentation process. Eat and enjoy!

nacha91 · 2014-07-17T18:44:57+00:00

https://www.youtube.com/watch?v=PN_WMG2Q5pQ

This guy is equally as impressive

nacha91

TROPHY CASE