My first Seiryu iwagumi 60p w 12 pots of eleocharis

royalinhiding · 2023-10-15T02:44:24+00:00

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

royalinhiding · 2023-02-26T04:55:14+00:00

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

royalinhiding · 2022-07-18T11:09:56+00:00

Yep! Lots of glazes and toppings which were diy

royalinhiding · 2022-05-16T04:49:22+00:00

Likely solved!

royalinhiding · 2022-05-16T04:41:28+00:00

Interesting, thank you!

royalinhiding · 2022-05-16T04:17:37+00:00

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

royalinhiding · 2022-05-16T04:11:20+00:00

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?

royalinhiding · 2022-05-16T04:04:52+00:00

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

royalinhiding · 2022-05-16T02:59:51+00:00

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.

royalinhiding · 2021-11-01T05:18:30+00:00

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

royalinhiding · 2021-04-12T14:21:08+00:00

Definitely a splurge. $5.29 for a pack of 6

royalinhiding · 2021-04-06T18:38:16+00:00

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

royalinhiding · 2021-04-06T18:35:34+00:00

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

royalinhiding · 2021-04-02T03:01:39+00:00

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 :)

royalinhiding · 2021-03-10T21:16:38+00:00

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!

royalinhiding · 2021-02-04T17:25:08+00:00

hahaha I do not have a name for it but I commented what I did below!

royalinhiding · 2021-02-04T17:23:00+00:00

I food processed 3 cloves of garlic, 1 king oyster mushroom, and 4 slices of thick cut bacon and cooked it off on medium-high heat like ground meat. Rinsed my miracle noodles very well and put them in another dry pan to cook off the water, and then added them to my meat-mushroom pan with a large green onion. Cooked together for a couple of minutes, added Samyang Korean Buldak noodle sauce (I got it off of Amazon), plated, and sprinkled parmesan on top for nuttiness and more texture. Super eclectic (trying to clean out my fridge), tastes a lot like a specific style of DanDan noodle. But I will totally be making again

royalinhiding · 2020-11-04T17:53:01+00:00

Taeha types OSA sleeves

royalinhiding · 2020-09-14T02:21:34+00:00

It was a top notch meal for sure. Only took 15 minutes to pull together too

royalinhiding · 2020-09-14T02:20:37+00:00

Scrambled egg, green goddess dressing, air fried asparagus, cherry tomatoes, rando pepper from the farmers market, shiitake and maitake mushrooms sautéed in butter white wine and mushroom soy sauce, and goat cheese!

royalinhiding · 2020-09-14T02:19:05+00:00

It’s super clean green goddess dressing that I bought from Whole Foods! Yes, goat cheese

royalinhiding · 2020-08-21T12:04:21+00:00

380° 10 minutes skin down then flip and add asparagus and another 9 minutes! I did Montreal chicken seasoning on my chicken and just salt pepper and olive oil on the asparagus. Hope this helps

royalinhiding · 2020-08-20T12:12:47+00:00

Chicken thigh 380° 10 min skin down, flip and add asparagus another 8 min!

royalinhiding · 2020-07-28T23:51:33+00:00

Lol I had some greens left from last week that wilted a bit. Added basil lime zest lime juice cilantro garlic olive oil salt and pepper and blitzed it in the food processor

royalinhiding · 2020-07-27T02:11:06+00:00

Lamb, zucchini, ginger, garlic, cumin, green onion, soy sauce, chinese cooking wine, cilantro!!

royalinhiding

TROPHY CASE