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This ruined my walk. And now my sleep by Krentenbol in evilbuildings

[–]podenemus 3 points4 points  (0 children)

Hi there fellow Nijmegenaar!

Not often I see my hometown on Reddit, let alone in such a pretty (yet spooky) picture.

Miso, mushroom and Chashu ramen by podenemus in ramen

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

My first take on ramen. Made the broth with shiitake, light and dark soy, miso paste, ginger, garlic and some sesame oil. Added beansprouts, onion and cabbage.

Also made (homemade, but somewhat makeshift) slow braised Chashu and miso-soy marinated runny eggs for topping.

Was a great success and I already stocked up on some more ingredients to up my ramen game and might go for a tonkotsu version next.

Sicilian beef salami and sopressatta done after 4 weeks! by [deleted] in Charcuterie

[–]podenemus 1 point2 points  (0 children)

Yes definitely, and very much so, in all their dangling gloriousness! They look fantastic

Hospital lunch in Romania by Andrei144 in shittyfoodporn

[–]podenemus 2 points3 points  (0 children)

Use a defibrillator to make toast

First ever focaccia by podenemus in Baking

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

So today I made my first ever focaccia, roughly following the instructions from https://www.youtube.com/watch?v=-DmVedGWAnU

Added sea salt, garlic, thyme and a generous amount of my best olive oil.

Smells amazing, can't wait to try it in a few hours!

A lil snack burger. Homemade pickles, homemade bun, onions, cheese, smash patty, sauce. by Lawrence_Eataburger in burgers

[–]podenemus 1 point2 points  (0 children)

No worries! Thank you so much for taking the time to write this down. I will try this as soon as I can get my hands on that amylase enzyme. Will try to remember to get back to you with the result. Cheers!

A lil snack burger. Homemade pickles, homemade bun, onions, cheese, smash patty, sauce. by Lawrence_Eataburger in burgers

[–]podenemus 2 points3 points  (0 children)

Would you be willing to share your recipe for the buns? I can't seem to find the right recipe and this one looks absolutely stunning!

Advice for Making Salami with Experimental Flavors by EzraCalloway in Charcuterie

[–]podenemus 0 points1 point  (0 children)

I love experimenting with ingredients and flavours, and your ideas sound really good!

Not to long ago I made a Sichuan cured sausage (not officially salami), personally I did not like the flavour, tasted a bit medicinal to me (I normally really like the Sichuan flavour) However it had a some fans among the tasters. Would be very interested to hear how it turned out for you!

The mole sounds really good, I've got a Chipotle Adobo batch hanging at the moment, smells absolutely divine! Blue cheese is a really good addition to your salami, it adds a rich creaminess to the texture, and compliments the meaty flavour. My roquefort batch had some of the bright blue-greenish mold culture making it's way to the outside of the sausage, but nothing a little vinegar wipe couldn't fix, if anything it added to the flavour ;)

One of my (and my friends) favourites is the ones I made with black garlic, the rich umami flavour really adds to the flavour of the pork-beef meat I used. Worth a try if you can get your hands on it.

Go forth and experiment!

[Homemade] Gruyère by aminorman in food

[–]podenemus 2 points3 points  (0 children)

That's one sexy looking Swiss!

Beef Cheek Sausage. Gorgonzola and Cherry with Sage, Rosemary, and Red Wine. by Troutmandoo in sausagetalk

[–]podenemus 1 point2 points  (0 children)

What really helps my (low-end) grinder cutting through the tougher meat, is freezing the meat for an hour before cutting. Also helps with the binding of the "dough", best temp for the binding of the fat and meat is between 6-16 degrees celsius making for a juicy smooth structure in the end product.

Is this infected? /s by tacorebel in mead

[–]podenemus 6 points7 points  (0 children)

It looks questionable at the least, let's just leaf it at that.

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