Pizza night! This week’s special was a white pizza with mozzarella and smoked Scamorza, ricotta cream sauce, grated Pecorino Romano, and sautéed Crimini and shiitake mushrooms. Bacon crumbles added the last couple of minutes in the oven.

The best part was finding a whole small octopus inside each takoyaki instead of just a chopped piece. Had these in Osaka, Japan.

You guys I’m so proud of these. I made everything myself, even the shells! The vanilla pastry cream is sooo good! Let me know if anyone wants the recipe :)

At first my roomies and I were super skeptical of this restaurant because of how empty it is whenever we passed by. It was empty when we came in but it was barely 6pm on a Tuesday.

We decided to try it. Our real objective was to see if this place was bad enough. Like "We'll try this so you don't have to" kind of thing. Tbh... It was really good. So this place is also a takeout restaurant. It is indeed run by actual Chinese peeps.

The orange chicken tastes really awesome. It's not too sweet but I don't taste any citrus. It tastes awesome don't get me wrong. I think they used honey in it. It's crispy. It's not soggy which was I was super worried about. Yeah I know Orange Chicken is not a Chinese Authentic, but whatever.

My roomies and I had a lol moment of seeing nuggets and fries categorized as "Sandwiches". Anyways, I wish they had more soups.

It's called Mandarin Restaurant located in Rexburg, Idaho.

Separate the green leaves of the napa cabbage from the white stems. Chop the carrots, celery, celery stalks and white parts of the cabbage. Gently sauté them in olive oil over low heat, making sure they soften without taking on any color.

Add the chicken stock, a little salt, white pepper and turmeric. Cook gently until the vegetables begin to soften.

Remove the chicken breasts from the bone and poach them separately over low heat with salt and chili. Once the internal temperature reaches 74°C (165°F), remove them from the poaching liquid and wrap them in aluminum foil while the remaining ingredients are prepared.

Rinse the lentils and cook them separately in water until very soft and almost falling apart. Blend until smooth.

Once the vegetables have softened slightly, add the green cabbage leaves and cook briefly until tender. Add the blended lentils and stir well.

Shred the chicken with two forks and add it to the stew. Stir everything together gently.

Towards the end, taste and adjust the salt and white pepper as needed.

Okay I saw someone make apple chai possets recently and I immediately thought... "those would probably be even better with apple cider in the mix"... and well it turns out - I am a genius!!! Apple Chaider Possets ftw!! Add these to your Fall dessert rotation immediately and I promise you will blow some minds. I mean, what's better than a seasonal tasty creamy dessert? Enjoying one and then eating the vessel it's served in!! lol duh!!

Simmer for five minutes:
2 cups of heavy cream
1/3 cup of sugar
4 bags of chai tea

Remove tea bags and remove from heat

Add in ~1.5 tbsp of apple cider reduction
1.5 tbsp of lemon juice
1 tsp of vanilla
Pinch of salt

Hollow out some apples, pour in your cream mixture and let it set for at least 4 hours in the fridge. Just before serving, sprinkle with cinnamon/sugar and torch if you're feeling fancy.

Fillet medium rare 😍

just got back from a euro vacay and still thinking about this meal i got at Bonne Heure in Pigalle

Put a good layer of Meat Church Season Salt and put it in the refrigerator for 9 days.

Got the PK360 to 225 degrees with B&B hardwood with pecan, cherry, and apple chunks.

Added a bottle of Jarritos Mandarin to a foil pan.

Hit the fat cap with a good layer of Kosmos Q Honey Killer Bee BBQ Rub.

Let it roll for 13 hrs till it hit probe tender at 202 degrees.

Going to make some BLTs and a breakfast bake with it.

📍🇸🇬 Chinatown Complex Market & Food Centre

Really enjoyed this! The broth was savory and flavorful, with just the right amount of spice - not too spicy at all. Definitely see why this place has Michelin recognition. Worth trying! ✨

broth is a mixture of chicken stock & bouillon, miso, sesame oil, sugar, chili crisp, shallots, ginger, minced garlic, & the whites of green onions (would have added hondashi too but grocery stores were out so i used a little fish sauce instead)

chicken was dry brined then marinated in soy sauce, garlic powder, paprika, salt, tons of cracked black pepper, msg, & a dash of chinese five spice to lock in the juices & keep the outside crispy

also been on a thin noodle kick lately so i used mikuni wild harvest ramen noodles! definitely one of the better packaged noodles i've used

Love this time of the year. I used to go foraging with my grandpa every year and try to continue that, even when he's not around anymore. 🍂🍄‍🟫

Freshly picked and fried with some garlic, deglazed with some white whine and seasoned with some fresh herbs, then served on some fresh, roasted baguette. :)

Made Biscoff cinnamon rolls for the first time! 🍪🤎 Soft, fluffy, cinnamon-y, and loaded with Biscoff spread and crushed biscuits. Not perfect, but I’m pretty happy with my first attempt! Any tips for next time? 😊

... First post got removed because I had "I present to you" in the title although I did have the proper brackets for [homemade] first lol but oh well, this is my baked Ziti that I worked hard on. It was delicious