Rump end so did a shy over medium to avoid toughness <3

Used a home made cajun rub to dry marinade and crust the steaks in.

https://khinskitchen.com/singapore-fried-rice/ Plus some creativity :)

A kind of bastardised mix of recipes. Used this for the rib marinade and cooking rib https://www.derrickriches.com/korean-spice-rub/ Then used another posters recipe sauce stolen from this minus the cheese. Dropped the shredded ribs in and put it on rice with scallions. https://www.seriouseats.com/korean-style-fire-chicken-buldak-with-cheese

Saved!

Some gorg charring, amazing.

Non-stick ring mold is the way.

All ones i have made in the last few months. Try to make 1-2 photo worthy a week.

Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.

Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.

Is it just me or are they all disappearing as we speak… Or my app playing up? >.<

Keen to know too and have some words from our admins, just to hear the other side of this debacle. All I can see is 2 camps on the beehaw site, mad entitled ass holes crying that mommy took away their toys and people simping for beehaw admins and blaming us for spamming furry porn. shrug

Krakow vs. Warsaw… ding ding

Crab people! Crab people!

Box and shake Like this starts at 14min https://youtu.be/TcriY4d2EQs

I like both honestly, so long as its not ‘too’ shredded. Helps spread the sweet and bitter of the white around for better constancy in a sandwich. imo, each to thier own though.

There’s porn and then there is food porn

Thank the EU for GDPR

Looks lush!

Always >.<

I played around a bit, but about the same as you would salt, but you can reduce salt too if using msg as it helps with the same task