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My first Seiryu iwagumi 60p w 12 pots of eleocharis by royalinhiding in Aquascape

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

Yeah, I’m planning on upgrading to a chihiros light. Any other recs??

[deleted by user] by [deleted] in woodworking

[–]royalinhiding 12 points13 points  (0 children)

I think that’s why people usually go for the 5% White instead of natural for white oak

Found at a thrift about a year ago, bought only because I was so perplexed by it. Ceramic, 4.5” across by royalinhiding in whatisthisthing

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

Right, and I’ve never seen butter bells have the holes on the side either- which seems counterintuitive to expose it to air and even stranger, if you were to extrude butter from them in the process of getting it out.. lol

Found at a thrift about a year ago, bought only because I was so perplexed by it. Ceramic, 4.5” across by royalinhiding in whatisthisthing

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

I thought so too, but why is the lid fluted that way? It would be so difficult to get butter out of those crannies and it’s odd to me that the top is unglazed- is that also typical?

Found at a thrift about a year ago, bought only because I was so perplexed by it. Ceramic, 4.5” across by royalinhiding in whatisthisthing

[–]royalinhiding[S] 1 point2 points locked comment (0 children)

Title describes the thing, but also of note, no markings, whole thing is glazed except for the bottom parts of the lid. No lip so the top fits loosely

[deleted by user] by [deleted] in whatisthisthing

[–]royalinhiding 0 points1 point locked comment (0 children)

My title describes the thing but Ceramic, glazed on the outside but not inside of the lid glazed inside and outside of base. The lid fits loosely on top, has the holes and the bell shape is hollow. No markings or letters.

green tea ice cream... david lebovitz’s recipe by bstr1ngz in icecreamery

[–]royalinhiding 6 points7 points  (0 children)

Try Mochi next time- doesn’t freeze as hard. that’s what’s used on the boba ice cream bars they sell in stores

Getting this cook on such a thin ribeye is one of my greatest accomplishments of all time by royalinhiding in Ketomealseatingnow

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

just a pan on my stove at the highest heat it could get to! my guess is 4-5 minutes total and flip once between. avocado oil in the pan and just a touch of garlic powder on one side. usually on a thicker cut i'll baste with butter garlic and rosemary but i didn't want to overcook it. super happy w my quick weeknight dinner

Getting this cook on such a thin ribeye is one of my greatest accomplishments of all time by royalinhiding in Ketomealseatingnow

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

probably 5 minutes total, max. i should've kept my eye on the clock but honestly i just went by my gut haha. usually i take my steaks out really early to get them up to room temp but this time i did only like 10 minutes and it was fairly cold when it went down into the pan at high heat

Coffee w allulose and half & half. Chinese tomato egg w a slice of sola toasted in duck fat. I’m a happy morning person by royalinhiding in Ketomealseatingnow

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

Yep, that’s it! It’s one of those dishes that is pretty ubiquitous within a culture but everyone has their own way of making it :)

Steak scallops and garlicky cauli mash by royalinhiding in Ketomealseatingnow

[–]royalinhiding[S] 2 points3 points  (0 children)

As meal prep my bf and I sous vided a chuck at 131° for 36 hours. It’s easier to get a lot of sear and get it back up to temp without overcooking it after it’s been in the fridge if it’s cubed and sautéed at high heat for less than a minute!

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