back at it after a hiatus with my prettiest loaf yet (arguably very big bagel)
Statistics: Posted by windowflowers — Sat Jul 11, 2020 3:36 pm
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click for a [tasty] failure
Statistics: Posted by windowflowers — Thu Apr 02, 2020 10:38 pm
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My last place didn't have an oven and I moved into this new place this month so I take it as a sign that I should spend this quarantine baking.
So far it's been pizza every lunch but I've since run out of flour and all the stores are out of bread variety. I placed a request at my local co-op so hopefully I can contribute some fine loafs soon
Statistics: Posted by julius — Wed Mar 18, 2020 8:14 pm
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Statistics: Posted by windowflowers — Wed Mar 18, 2020 3:13 pm
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Statistics: Posted by fun_yunchables — Mon Jan 20, 2020 9:30 pm
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Golden curry? love that stuff. Ultimate value of cost and time to make
Statistics: Posted by BIGBEE — Tue Dec 17, 2019 2:33 pm
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Statistics: Posted by fun_yunchables — Mon Dec 16, 2019 4:48 pm
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Statistics: Posted by Benson — Sun Dec 15, 2019 1:05 am
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made pollo a la plancha with my roommate
tasted as good as it looks!
Statistics: Posted by Luud — Tue Oct 31, 2017 11:36 pm
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wypipo are always enthralled with some kind of asian noodle soup (ramen, pho, etc). my guess goes towards naengmyeon, the korean cold noodle soup. seems to fall in line with the avg warmer weather trend and the prevalence of south korean soft power making it's way to the west.
Statistics: Posted by fun_yunchables — Fri Oct 20, 2017 2:34 am
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I feel like 3-4 years ago chefs realized dessert is better with salt and it's reached a fever pitch where every freaking scoop of ice cream is now being finished with a ton of maldon salt and sometimes its just too much. it's not OVER but i think it needs dialing back.
more and more people are tuning into how great EVOO is on pastry tho. In my prediction, EVOO on all desserts will be OVER in 2020.
are dots on plates fully OVER? I had lunch at a well esteemed, michelin starred restaurant today and was delivered a squash entree with a squash puree in the shape of like a stussy S on the plate. I was very surprised.
tipping isnt OVER yet but its now a matter of time and i cant wait until tipping is OVER. getting a receipt to sign with no tip line is a very nice feeling.
Statistics: Posted by can- — Thu Oct 19, 2017 8:12 pm
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1. from top clockwise: tiger salad, egg and tomato dish, clay pot cold chicken, salt fried pork with garlic stems
2. hongshao eggplant
3. my take on twice cooked pork
4. vinegar and sesame cucumber salad
5. chicken with fish sauce, mint, and onion
6. asparagus with black bean and laoganma
7. garlicky broccoli
8. yours truly making dumplings from scratch
click for big pics; i've forgotten how to upload correctly in my old age
also made 'the three undergrounds once' (those in the know know) but i forgot to take a pic jiong
Statistics: Posted by Ques — Fri Sep 01, 2017 3:41 am
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