#ビバ丼 — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #ビバ丼, aggregated by home.social.
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I do need step on it a bit more (for gluten development) & maybe a little bit more aggressive in the stretching while rolling. These udon were great tasting - nice and bouncy but could be a bit more chewy.
Rausu kombu in the dashi (with katsuoboshi - didn't have enough anchovy/iriko) + soy, mirin, sake, sugar for the dipping broth.400 g AP flour (KA); 200 g water; 20 g sea salt to make the noodles; potato starch for dusting
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ここ :vivaldi_blue: の総ユーザー数、最近増加速度が上がってる？
🔗 social.vivaldi.net - FediDB
https://fedidb.com/servers/social.vivaldi.net -
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Partner cooked up a big pot of beef stew, by request from kids (who said they missed the kind of stew partner made when they were little). Carrots are tricky - they go in only at the end lest they, heavens forbid, get soft. Made with stock, not wine - and a bit of brandy.
I can see how this might be comfort food of sorts. No knife needed, spoon worked just fine -
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Store bought Kerala style (Malabar) paratha with spiced pan sauteed/cooked bhindi and quickly put together egg curry with saved curry from before. Partner's genius moves for rapidly getting #Dinner together.
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Had to dilute the sous vide bag stock and enhance only a bit for a lovely broth to go with ho hum boiled up 'ramen' noodles - store bought hot pot meatballs and sausage, had since languishing (store) salted soy quail eggs so just used those. Broth was really good and the home pickled shiitake (h/t @LifeTimeCooking ) a robust accompaniment, along with simple salad - and that was #Dinner
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Had to dilute the sous vide bag stock and enhance only a bit for a lovely broth to go with ho hum boiled up 'ramen' noodles - store bought hot pot meatballs and sausage, had since languishing (store) salted soy quail eggs so just used those. Broth was really good and the home pickled shiitake (h/t @LifeTimeCooking ) a robust accompaniment, along with simple salad - and that was #Dinner
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Had to dilute the sous vide bag stock and enhance only a bit for a lovely broth to go with ho hum boiled up 'ramen' noodles - store bought hot pot meatballs and sausage, had since languishing (store) salted soy quail eggs so just used those. Broth was really good and the home pickled shiitake (h/t @LifeTimeCooking ) a robust accompaniment, along with simple salad - and that was #Dinner
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Had to dilute the sous vide bag stock and enhance only a bit for a lovely broth to go with ho hum boiled up 'ramen' noodles - store bought hot pot meatballs and sausage, had since languishing (store) salted soy quail eggs so just used those. Broth was really good and the home pickled shiitake (h/t @LifeTimeCooking ) a robust accompaniment, along with simple salad - and that was #Dinner
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Had to dilute the sous vide bag stock and enhance only a bit for a lovely broth to go with ho hum boiled up 'ramen' noodles - store bought hot pot meatballs and sausage, had since languishing (store) salted soy quail eggs so just used those. Broth was really good and the home pickled shiitake (h/t @LifeTimeCooking ) a robust accompaniment, along with simple salad - and that was #Dinner
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CW: Meat [Cooking, Food]
Gyudon #Dinner tonight
Just a quick sear, slight char on onions before dashi and meat went in. Skim, then mirin, sake, pinch of sugar, then soy. "Shabu shabu" cut beef wasn't as thin or marbled as I would have liked so had to simmer much longer, good soy to finish.
US eggs, so not raw topping, still terrific with home pickled onions and store pickled ginger (didn't have beni shoga) over rice.
Simple, satisfying -
CW: Meat [Cooking, Food]
Gyudon #Dinner tonight
Just a quick sear, slight char on onions before dashi and meat went in. Skim, then mirin, sake, pinch of sugar, then soy. "Shabu shabu" cut beef wasn't as thin or marbled as I would have liked so had to simmer much longer, good soy to finish.
US eggs, so not raw topping, still terrific with home pickled onions and store pickled ginger (didn't have beni shoga) over rice.
Simple, satisfying -
CW: Meat [Cooking, Food]
Gyudon #Dinner tonight
Just a quick sear, slight char on onions before dashi and meat went in. Skim, then mirin, sake, pinch of sugar, then soy. "Shabu shabu" cut beef wasn't as thin or marbled as I would have liked so had to simmer much longer, good soy to finish.
US eggs, so not raw topping, still terrific with home pickled onions and store pickled ginger (didn't have beni shoga) over rice.
Simple, satisfying -
CW: Meat [Cooking, Food]
Gyudon #Dinner tonight
Just a quick sear, slight char on onions before dashi and meat went in. Skim, then mirin, sake, pinch of sugar, then soy. "Shabu shabu" cut beef wasn't as thin or marbled as I would have liked so had to simmer much longer, good soy to finish.
US eggs, so not raw topping, still terrific with home pickled onions and store pickled ginger (didn't have beni shoga) over rice.
Simple, satisfying -
CW: Meat [Cooking, Food]
Gyudon #Dinner tonight
Just a quick sear, slight char on onions before dashi and meat went in. Skim, then mirin, sake, pinch of sugar, then soy. "Shabu shabu" cut beef wasn't as thin or marbled as I would have liked so had to simmer much longer, good soy to finish.
US eggs, so not raw topping, still terrific with home pickled onions and store pickled ginger (didn't have beni shoga) over rice.
Simple, satisfying -
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ピンクと白のシデコブシさん♪
#シデコブシ #starmagnolia #ビバ丼 #ビバ丼写真部 #マストドン写真部 -
ピンクと白のシデコブシさん♪
#シデコブシ #starmagnolia #ビバ丼 #ビバ丼写真部 #マストドン写真部 -
ピンクと白のシデコブシさん♪
#シデコブシ #starmagnolia #ビバ丼 #ビバ丼写真部 #マストドン写真部 -
ピンクと白のシデコブシさん♪
#シデコブシ #starmagnolia #ビバ丼 #ビバ丼写真部 #マストドン写真部 -
ピンクと白のシデコブシさん♪
#シデコブシ #starmagnolia #ビバ丼 #ビバ丼写真部 #マストドン写真部 -
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With that👆🏽 drink, lunch was delectable - miso ramen with some pork belly slices 'chasu'.
Used fresh not dried noodles for this and it was ok I thought, but Kid2 man what a stickler ("it's good noodles, but it's not ramen").
A decadent #lunch and meal nonetheless. #Grateful for this life and as partner pointed out, in the comfort of home and pajamas even. 🙏🏽
#いただきます #Ramen #ビバ丼
Pic cw #Food (non veg) -
2 bowls:
Knowing dinner and workday would be late - took morning meetings at home/zoom so I could have #lunch before I left. S #Indian #Pongal special - ven pongal of overcooked soft rice with yellow split moong and spiced up. With kathrikai (🍆) gothsu and savory coconut chutney.After evening class got home close to 9:30pm for a late #dinner. Bowl again but gnocchi with oven roasted diced 🍆 & butternut squash, + hot Italian sausage
#ビバ丼
CW #Food -
(Some) leftovers for #lunch but right proper miso soup today. Quicker dashi* and no fancy kombu (just very slow 20 min simmer, before removal & katsuoboshi flakes). Added in miso‡ and adjusted with a pinch up sugar, tbsp of mirin and sake. Used up the other half block of tofu leftover.
Made that while cooker made fresh rice (that got vinegared) to use with last of spicy mayoed tuna from yesterday.*https://mastodon.online/@SRDas/113710141493060160
‡yes, yes, am showing off my #KitchenTools
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今日帰省するはずだった弟1は明日弟2を車で拾って一緒に来ることになり、今夜も父とふたりの食事です。
ご飯にはいつもは有田大日窯のくらわんか椀を使うのに、私がやちむん好きなので、わざわざ倉庫から菊唐草紋のマカイを出してきてくれました。この鉄火茄子が盛られたカラシ色のうつわは、出西窯のもの。我が家でもう何十年も使っているうつわです。出西はやっぱり技術のレベルが違うよねえ、など民藝の話をしながら今夜もいっぱい食べました。
#JapanesePottery #民藝 #ビバ丼参考までに:
大日窯のくらわんか
https://dainichigama.base.shop/categories/5239010
やちむんのマカイ
https://www.mingei-okumura.com/fs/mingei/c/yachimunmakai -
2/2 And dinner!
2+ month miso marinated (ok ok vacuumed & in freezer, thawed in water 1hr then) 10 min @ 375 ⁰F baked "black cod" (sable fish; gindara ぎんだら [silver cod] - we finished all between the 3 of us! Immensely tasty fish this! (& ridiculous effort to taste ratio)
Pickled watermelon rind* (last of them, hmm not sure any more this year, I'll miss them); seaweed salad, raw shredded cabbage with sesame-mayo dressing; rice of course.
Guess this is #Washoku #JapaneseCooking
#Food #ビバ丼 #和食 -
オフ会の前後の記事、Upしたお ((( ･ω･ )))ﾌﾟﾙﾙｰﾝ
※記事少なく、写真多いでつ。https://bagapo.vivaldi.net/2024/01/06/2024_01_04_to_01_05/
#ビバ丼名古屋オフ2024 #オフ会 食べ物Upしてるからこれも #ビバ丼
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一仕事終わってちょっとおさb…休憩
ロッテリアの月見初体験♪
マックに比べて食べにくい(・.・;)
#ビバ丼 #ロッテリア #半熟月見てりやきバーガー -
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