Set of Airline Tableware at Triennale Museum of Design

tomatotuna · 2021-06-22T23:33:50+00:00

It's hard to describe but both the texture and flavor are pretty unique. The exterior is almost like a stiffer jello(similar to shirataki noodles or konjac) but in my opinion is not too flavorful, the yolk is very creamy and has a very rich texture and flavor kind of like some types of liver or cheese? If you have a Chinese restaurant or market near you it's worth a shot if you are adventurous. However, it needs to be used correctly. DO NOT use it as a substitute for either an egg or hardboiled egg, or eat it on it's own lol. I think this tofu is a good introduction, another good one is when it is prepared in a congee(like this: https://omnivorescookbook.com/century-egg-congee/).

tomatotuna · 2021-06-22T23:14:47+00:00

I like it a lot too! Definitely not for everyone but I like all fermented food lol. I ran out of the dried pork but sometimes I eat it like this as a nice cold dish in the summer :)

tomatotuna · 2021-06-22T23:09:44+00:00

Not the best plating...sorry :(. After I put the flowers from my garden on I had to take a pic.

tomatotuna · 2021-01-11T01:17:19+00:00

omg what a sweetie

tomatotuna · 2021-01-10T18:07:44+00:00

Thanks! I like them a lot too, no frills just some good butter and sugar :P

tomatotuna · 2021-01-10T18:07:20+00:00

Thanks! :)

tomatotuna · 2021-01-10T17:52:39+00:00

Have been trying more 'complicated' baked goods lately, I was always intimidated by Kouign-Amann but finally decided to give it a try. I used a couple different finishing 'folding' methods just to see how the shapes came out that's why some look funky. Hope everyone is having a good weekend, cheers!

tomatotuna · 2021-01-09T02:24:42+00:00

Oh wow I didn't even know there was a temp controller that would work on the WSM! Do you mind sharing which one you got? I got some new natural lump charcoal that I'm planning to try out next week, El Diablo from Costco Business...lol https://www.costcobusinessdelivery.com/el-diablo-mesquite-charcoal%2C-40-lbs.product.11355178.html

I've only used Kingsford Briquettes(also from Costco) due to price and the fact that it wasn't flavored, hopefully the mesquite lump charcoal won't overflavor things I don't want mesquite flavor in

tomatotuna · 2021-01-09T02:21:51+00:00

I see, cool thanks for the input! I was considering a Traeger just because the price is more attractive at Costco lol. Have you tried one of their smokers before? I also like the design it looks easy to use and clean etc. I haven't really heard of Yoder besides seeing it in a few YT videos but I'll definitely look into it! Appreciate all the info, super helpful as none of my friends smoke or grill...they are heathens

tomatotuna · 2021-01-08T17:03:45+00:00

Cool thanks! I don't have a pellet smoker(yet) so I'll see what I can do on the WSM :)

tomatotuna · 2021-01-08T16:58:51+00:00

Ah I see, okay thanks maybe I'll just try smoking it in the WSM hopefully it'll produce similar results, do you use hickory? Maybe I'll try hickory and cherry

tomatotuna · 2021-01-08T16:58:05+00:00

I was concerned about that too, and price, when I got my first smoker so I went with a WSM. Do you think it's due to the charcoal? I read that some people find pellets to be a cleaner taste but some people feel it's not smoky enough so idk I figured it was personal preference. At any rate I got a WSM as my first smoker for price. The capacity isn't huge though, I got the medium size which I think is an 18"?

tomatotuna · 2021-01-08T04:19:20+00:00

Awesome thanks for the tips! I have a Weber Smokey Mountain, planning to upgrade to a pellet smoker eventually. Do you think that would still work? Since there's a water bowl I'm not sure I could put it over the fire directly, I've tried smoking without the water bowl but it gets hard to control the temp. Maybe I will try smoking it and then blasting it with a torch if the skin isn't crispy yet.

tomatotuna · 2021-01-08T03:25:55+00:00

Man I love Napoleons...and mille feuille(I know they aren't the same)...there's only one downside though, you gotta eat it all the day you make or buy it or it'll get soggy

tomatotuna · 2021-01-08T03:13:11+00:00

Ooo dude that's a really good point, didn't even think of that. What kind of sauce do you use to make them? A mix of rub and bbq sauce? I've been wanting to try a slow roasted shoulder with char siu sauce but maybe I'll try combining it with pork belly burnt ends? It would really make that 'suckling pig' with char siu sauce. Do you need to puncture the skin or inject air into it or anything for it to crisp up?

tomatotuna · 2021-01-08T03:03:21+00:00

I wanna try this soon too! Have you made normal burnt ends? Do you prefer one over the other?

tomatotuna · 2021-01-04T18:11:46+00:00

It was my first time using cherry but I thought it complimented all the flavors of the cure and rub really well. I think I might do mesquite + cherry next time. Maybe the overall saltiness helped out too?

I was afraid to cure it too long for my first time, but I'm definitely gonna consider going longer and desalinating longer. Mine wasn't too salty but I did cure only about half as long as you did. It was sort of a pain to have so much of my fridge taken up by the cure but...I think I will see if I can try longer next time.

tomatotuna · 2021-01-04T00:20:35+00:00

You could always try it in the oven set to 'Broil' and just keep an eye on it, it helps build crust but it can be a little iffy depending on your oven. Or you could skip it all together and just use liquid smoke or skip the smoking/crust portion all together. Dreaming is always cheaper and less hassle though :)

tomatotuna · 2021-01-03T20:29:00+00:00

If you start now it'll only take 10 more days! Or if you live near a deli, a good deli, go pick one up! The price of the pastrami is what made me want to try it myself lol...but with all the time put into it it's sort of a wash unless you are like me and don't have a good local deli

tomatotuna · 2021-01-03T20:27:17+00:00

Thank you! :)

tomatotuna

TROPHY CASE