My homemade version of a hot pocket yummy
No title available
Not today Justin
Xuebing Du
taylor price

Janaina Medeiros
will byers stan first human second

★
Monterey Bay Aquarium
hello vonnie
"I'm Dorothy Gale from Kansas"
macklin celebrini has autism

pixel skylines
Alisa U Zemlji Chuda
cherry valley forever
One Nice Bug Per Day

祝日 / Permanent Vacation
tumblr dot com
Cosmic Funnies
Sade Olutola

JBB: An Artblog!
seen from Brazil

seen from United Kingdom

seen from Italy
seen from United States

seen from United States

seen from Malaysia
seen from United States
seen from Tunisia
seen from Malaysia
seen from Bangladesh

seen from Algeria

seen from Algeria
seen from Suriname

seen from United States

seen from United States
seen from United States
seen from United States
seen from Japan
seen from United States
seen from United States
@theamatuerchef
My homemade version of a hot pocket yummy
Coconut flour Dutch baby FAIL...
In my Dutch baby obsession I tried to make one with coconut flour, well it didn't go as planned. And these are the reasons why.....
1) The coconut flour didn't rise the way it should have.
2) It tasted like a very dry coconut pancake.
3) Because of the lack of sugar in the recipe, there was no sweetness to it, and the powdered sugar on top it didn't make much of a difference.
And finally, the pancake was very very dense.
#trialanderror #dutchbabyblues
Last Night’s Dinner review
One Pan Beef Pot Pie - Courtesy of my wife Melissa
Now I know you guys are wondering, one pan beef pot pie? Yup exactly, and I will tell you this much, it was awesome. Those beautiful chunks of beef mixed with peas, carrots and some onions, all rolled into one topped off with biscuits. I’m not so sure the wants to give up the recipe just yet, but I think with a little encouragement I believe she will give it up, lol.
Now let’s get down to business. The biscuit topping had a very beautiful golden brown color, that just calls your name when it comes out of the oven. Underneath that golden brown layer, waits a beautiful blend of meat and vegetables in a creamy sauce that almost tastes like your mom’s home cooking, if your momma ever made pot pies. I can't say that I remember my mom ever making pot pies, but if you count nuking them in the micro, then yes. But other than that not really. So we shall see if I ever come across a pot pie that can beat the one my wife makes, who knows. At least I have a baseline to go off of besides the nuked ones lol. This review will be shorter as I don't think my wife is ready to give up the recipe yet. But if and when she does it will be added. Until then everyone.....
- Keep feeding each other
“Last Night’s Dinner..” Review
I know, this may not be the best form of presentation, and I am pretty sure culinarian’s amateur and professional are saying, WHY.... chef why the red bowl with a red soup. Well I'll tell you, my wife is a big fan of the colors red and black to name a few. So needless to say our dish-ware would be either red or black, guess which one we have....
No that I have your attention let’s talk tomatoes for a second. Let’s probe deeper into the age old myth, Is it a fruit or a vegetable? It all depends on what you think. By definition, a Vegetable - is a plant or part of a plant used as food, typically as accompaniment to meat or fish, such as a cabbage, potato, carrot, or bean. However, by definition, a Fruit - is a the sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food. So, is it a vegetable or is it a fruit? They are actually both correct in their own way, let’s look at this excerpt from a culinary college text....
“From a botanical, scientific context, tomatoes are fruit because they have seeds. However, from a culinary standpoint, they are considered vegetables. The word vegetable is not a botanical term, it is more of a culinary term, its definition has no scientific valued is somewhat arbitrary and subjective.”
- Nenes, Michael. The Foundations of Professional Cooking: A Global Approach
Let’s talk taste
The grilled cheese had a great buttery flavor to it. The overall color of the sandwich was very pretty, and the texture of the overall sandwich was not bunt but in fact had the perfect crispness (in my opinion).
The soup on the other hand, the color was not as red as I would have liked it to be. But that could be because of the type of pan I roasted the tomatoes in. It wasn’s as flat as I needed it to be considering it was a deep roasting pan. The roasted garlic flavor was very subtle, so I think I may just have to add a little more garlic to the recipe. The soup in general was a little more chunky than I would have like it to be, but all in all the flavors were soft and complementing.
My rating: 5 out of 10
What to do differently...
Use the correct pan to roast the tomatoes.
Do not roast 3 lbs of tomatoes on one pan.
Add more garlic to the recipe.
Now that you have gained some insight to the, Tomato: Is it a fruit, or is it a vegetable? I suggest that everyone at least try to make it at home, when you do you can definitely taste and see the difference between homemade and the stuff in a can.
Let me know what you think. See you at dinner next time, until then......
- Keep feeding each other
Roasted Tomato and Garlic Basil soup
RECIPE
3 lbs. Roma Tomatoes
8 pcs. Garlic, peeled (optional)
1/2 c Basil leaves, packed, (optional) chiffonade
1 t Oregano
1 ea Yellow onion, large (optional, omit for allergies)
3 T Olive oil
1 c Milk or heavy cream
TT Salt and Pepper
PROCEDURE
Pre- heat oven to 400 degrees F.
Cut tomatoes in half, you can optionally remove the seeds if you like, however later in the process the liquid will be strained.
Lightly toss tomatoes and garlic in olive oil, lightly season with salt and pepper. Arrange the tomatoes and garlic on a half sheet pan or cookie sheet with enough space between tomatoes for proper roasting. You may have to do this in batches or on two separate sheets (if you have the means). Roast for about 45 min.
Once the tomatoes and garlic are done, remove from oven and let sit for about 5 - 10 min, to cool off before pureeing in the blender.
While tomatoes are roasting, in a medium pot, go ahead and cook off your onions. The onions should have a nice caramelization to them, cartelized not burnt. This usually takes about 10 - 20 min.
Once tomatoes and garlic are cooled, puree in a blender for about 2 - 3 min. The consistency to look for is completely up to you. I like my tomato soup chunky and the wife likes more of a liquid consistency.
Once consistency has been achieved, add the cooked onions, (optional, as some of you may be allergic), and basil leaves, blend for about 1 - 2 min, again until consistency is to your liking.
Here you have two choices, for a more chunky texture do not strain, but if you don't like all the added chunkiness at this point go ahead and pass the contents through a strainer.
Place everything back into the pot, and heat over medium. Once the mixture begins to boil, add in a little bit of cream or milk if you choose, mixing constantly. Add cream until you get the texture you are looking for.
Nappe - the ability to coat the back of a spoon. see picture below.
Once you have achieved the consistency you like, plate and garnish with a piece of basil leaf, and serve with grilled cheese.
Enjoy!
“Last night’s dinner...” review
What’s on the menu - Chicken Long Rice
A staple in most households in Hawaii, at least in our house it was. When the weather started to get chilly (as if lol), mom broke out the big silver pot, and when we saw that we knew what time it was...... Chicken Long Rice time.
Where did something that taste so good come from? Well, contrary to popular belief, it did not originate in Hawaii. The dish actually originated in China and was brought to the Hawaiian islands with Chinese immigrants in the 19th century. The use of ginger in the recipe will also give it away, as you find ginger is used often in asian dishes.
LETS TALK INGREDIENTS
Of course chicken being the main ingredient in the dish, but, what is long rice? It is not actually rice as one would think, it is in fact a type of Chinese noodles most often referred to as cellophane noodles. Also known as, Chinese vermicelli, bean threads, bean thread noodles or glass noodles, a transparent type noodle made from starch and water. They are solid in color dried and when cooked becomes transparent like cellophane.
Bok what? Bak choi, is a type of Chinese cabbage belonging to the Chinensis family, a variety of of cabbage which do not form heads, but instead they grow leafy blades similar to mustard. It’s native to China, confined to the Yangtze River Delta, where it has be grown for over a thousand years.
Mm Mm Good
Alright, now down to the ever most important, TASTING. Alright, be careful cause it will be hot. The gentle aroma of ginger and the subtle smell of onions, inviting you in to a warm and cozy feeling. For all you 808 babies out there that’s the sweet smell of home right there. Taking you back to keiki days in the winter time or even when you got sick. For me this is one of my favorite comfort foods from home. You can eat it just the way it comes out of the pot or you could eat it the way I like to, with shoyu (soy sauce) and patio (fish sauce). No matter how you like to enjoy the dish, it is for sure to broke-da-mouth.
Go ahead give it a try, take a pic, share, let me know how you like it. Until next time,
- Keep feeding each other
Chicken Long Rice
RECIPE
3 pound Whole chicken, washed and cleaned
2 large Onions, thinly sliced and split in half
2-in pc Ginger, smashed or sliced
3 - 4 bunch of Baby Bok Choi, sliced 1/2-in thick
3 bnch green onions,
32 ounces Low Sodium Chicken Broth
8 ounces of Cellophane Noodles, mung bean noodles
Salt and Pepper, to taste
Water
PROCEDURE
1. Get an 8 qt stock pot and place the whole chicken with, half of the thinly sliced onions and ginger.
2. Next add the chicken broth and just enough water to cover the chicken, bring to a boil over medium-high heat. Keep an eye on the water level, you want to keep the chicken covered with liquid. This should take about 45 min or until the chicken falls off the bone.
3. Remove chicken from pot, set aside to color 5 - 10 min.
4. Add the other half of onions, bak choy and cellophane noodles. Simmer until bak choy is soft.
5. Remove chicken from the bones and shred. Add chicken to pot and simmer until ready to serve.
6. To serve, garnish with chopped green onions, low sodium soy sauce and fish sauce. Enjoy!
My first Dutch baby.... never had it but it tastes awesome
Strawberry Applesauce
Homemade Applesauce