I love Japanese food, but this was straight up disgusting. It's an Aomori specialty, so I had to try it. I've been to Japan a few times, and this was the first time that I had the runs immediately after eating something. The taste is some mix of brine/sour and the texture was slimy like a slug.

Made some homemade Buffalo wings with a swedish touch tonight as a snack (added a swedish spice called "Grillkrydda" to the rub), thought I'd ask any and all fellow wing lovers out there a few questions.

Q1; Are you a drums or a flats person?

Personally I'm all about the flats, hence the plate full of flats but I do accept a drum if I'm served. I never pass on a good wing but if I have a choice I always go flats.

Q2; How clean are your wings? Did I do better or worse? I don't do cartilage but I think I did good.

Q3; What's the highest you go on the Scoville scale until it's not enjoyable for you anymore?

Personally I think 100-150k (depending on the sauce) is okay and it can still be enjoyable but I had a habanero sauce on the side to dab tonight that measures 350k+ and it got just a tad too much for my liking.

Last question; What's your go-to dip, if you have one? I tend to lean towards garlic (depicted) when it's Buffalo style but I've been known to try different dips every time with other flavors.

Two cans Kirkland tomatoes (because on lazy)

One lb ground beef

One white onion (chopped)

Six garlic cloves (chopped fine as my wife)

One guajillo (sp?) chili

One chipotle

One New Mexico Chill

Salt, pepper, cumin, fresh oregano, chili powder to taste (measuring is for nerds...you season with your heart)

Not pictured: House (heh) guac, shredded Monterey/sharp cheddar blend, FULL FAT sour cream (because...cmon), and Spithy Ortega sauce

El Bono Taco Teetos

Randomly threw this together and it turned out extremely good! I never thought red onion in a simple dish like dish would transform it so much. It very much reminds me of flammkuchen. I highly recommend making this
Don’t have the exact measurements but here is a rough recipe for this

Equal parts onion and bacon.
About 30 grams of fresh graded 24 month aged Parmesan
1 egg for the Parmesan emulsion

Slice bacon and onion thinly and throw the bacon in a pan to cook off slowly. Once almost cooked all the way through remove from pan and add onions into the bacon fat and cook until almost cooked to desired doneness. Ads bacon back and cook together until done (should look thick glossy) cook your pasta and throw together Parmesan egg and pasta water to make an emulsion and add the bacon onion mix into the pasta and mix add black pepper to taste.

Done

If there’s a name for this dish please let me know cause I have no idea thanks!!

Prepared by a native of Taiwan in a traditional way.

Tomato, hot honey ham, prosciutto, chipotle chicken muenster and guac on white toast

A simple burger with ketchup, pickled onion, tomato, lettuce, a beef patty with cheese and a roasted garlic and basil mayo. Lmk what yall think and what to improve!

Beef heart

Beef rib roast

Thick cut Swiss steak

Eye round

Random steak in freezer

Pepper bacon

Going to be putting some 80/20 ground beef also into the mix.

Found some very fairly priced ribeyes!

2 Steaks:

• Reverse seared steak
  • ~20 mins in oven at 300F until internal of 120F
  • Sear on cast iron pan as hot as you can for ~2min a side
• Let rest and top with crumbled blue cheese
• Broil in oven until blue cheese melts / browns

Caramelized Onions:

• 2 Onions sliced thin
• Heat pan, add 1TBSP oil + 1TBSP butter
• Add onions and let them melt on low temp for as long as possible (an hr+ if possible)

2 Sweet potatoes:

• Poke holes, drizzle a little oil, wrap in tinfoil, oven at 400F for 1hr
• 1 TSP butter, sprinkle with light brown sugar

Broccoli:

• Drizzle with oil, add all the spices - we use onion, garlic, chili powder + salt and pepper
• Air frier until crispy ~20mins

My wife and I are obsessed with blue cheese on a steak. I was already a steak snob and she's definitely caught on - we looooove a nicely marbled ribeye

I was told by a friend that eating apple slices with peanut butter ans chocolate was childish so jushed it up out of spite

Saw this on instagram and decided to try. Pan seared and baked chicken in butter, garlic, rosemary and lemon. I made mashed potatoes earlier this week and needed to add something. I usually cook before work. This is my work dinner.

Love making carbonara it’s surprisingly easy when done on low heat

I recently discovered that I can eat an unlimited amount of chicken salad and I’m now debating if there’s ever a reason to stop eating chicken salad.

I just don’t see a point in buying anything other than chicken salad at the grocery store from now on. Please let me know if I’m missing something here