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
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.
Thanks for reminding me to go watch Kira
You can request your data under EU’s new GDPR law https://www.reddit.com/settings/data-request
They have to send you all your personal data. Once you have your data, you can they use a tool to delete all your data and wipe your comments before you deleted your account. Like Chrome/Edge extension RedditZapper.
Sorry but have to disagree, it makes complete sense on touch screen, most power users on tablets and phones use 2+ fingers to type, the reason the keys are the way they are is to spread load between your fingers or thumbs, so your not typing 90% of the letters with 1 side of your keyboard, on screen or otherwise. Some people use 1 finger … mostly people who say QWERTY is useless, without understanding why it exists.
There’s porn and then there is food porn
Thank the EU for GDPR
Looks lush!
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
Salt, sugar, msg, soy, scallions, a splash of rice wine if anything sticks or its drying out
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