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Kintsugi Kitchen

Discussion in 'Make It So' started by jacktrash, May 19, 2015.

  1. devils-avocado

    devils-avocado tired and gay

    tuna soboro (or at least the kind my friend makes) is basically canned tuna cooked w some savory flavorings, it makes a great onigiri filling and would probs work nicely in a bento
     
    • Like x 1
  2. Saro

    Saro Where is wizard hut

    Thanks @sirsparklepants, @Misty Pond and @devils-avocado! Those seem like really solid places to start

    (just fyi I don't expect anyone to keep my dietary restrictions in mind, and I'm used to making substitutions/modifications, so I'm happy for most suggestions! Just... Salad recipes make a little sad)
     
  3. jacktrash

    jacktrash spherical sockbox

    i wasn't sure if this belonged in reaction images or here so i'm doing both

    [​IMG]
     
    • Agree x 2
    • Winner x 2
  4. TheOwlet

    TheOwlet A feathered pillow filled with salt and science

    discovery of the day: you can make red wine cake in a mug by using a standard mug brownie recipe, replacing the non-oil liquids with red wine and adding a pinch of the right spices

    eta: like, considering that i threw this together in literally 5 minutes, this tastes surprisingly close to my mum's Rotweinkuchen. it even has a similar crumb.
     
    Last edited: Sep 17, 2019
    • Winner x 6
    • Like x 1
  5. jacktrash

    jacktrash spherical sockbox

    i've never had red wine cake, can i get the recipe?
     
  6. chthonicfatigue

    chthonicfatigue Bitten by a radioactive trickster god

    Made a simple slaw with cabbage, red onion and cabbage plus some shredded cucumber and garlic chicken fillet, dressed in cider vinegar, olive oil and sesame oil, with garlic and ginger paste, a big juicy fresh red chilli, and some toasted black sesame seeds, with liberal amounts of mixed cracked peppercorns.

    IMG_20190918_190954.jpg
     

    Attached Files:

    • Winner x 4
    • Like x 2
  7. TheOwlet

    TheOwlet A feathered pillow filled with salt and science

    I'm afraid I gotta translate from german for you (therefore, measurements in grams etc), but absolutely!

    This is for a bundtcake form:

    needs:
    • 250g butter (soft)
    • 250g sugar
    • 1 pck of vanilla sugar
    • 4 eggs
    • 1tsp cinnamon (or ginger bread spice mix!)
    • 1 tbs cocoa powder
    • 125ml red wine (I like a heavy semi-dry to keep it from going too sweet. As per usual, don't cook with something you wouldn't drink)
    • 250g flour
    • 1pck baking powder (not baking soda!)
    • 100g chocolate sprinkles
    • some butter and breadcrumbs for the form

    do:

    • heat oven to 190°C
    • butter and breadcrumb your cake form
    • beat the butter with the sugar and vanilla sugar until creamy
    • add eggs one by one, beating each one in before adding the next until all is well combined
    • add cinnamon, cocoa and red wine
    • mix flour and baking powder, then fold into the wet ingredients
    • finally, fold in your chocolate sprinkles. If the dough seems dry, add a splash more red wine until it becomes soft enough that it'll fill all crevices of the cake tin
    • fill into cake tin
    • pop it into the oven for 50 minutes/until a bamboo skewer inserted in the thickest part of the cake comes out clean. remove from oven and let cool.

    once entirely cooled, you can dress it to your liking. my fave is a simple glaze of icing sugar with a splash of red wine dripped over it, but dark chocolate also works really well.

    Enjoy!
     
    • Like x 2
  8. jacktrash

    jacktrash spherical sockbox

    thanks! i have a kitchen scale, metric's no problem. but what's pck?
     
  9. Emma

    Emma Your resident resident

    Probably packet/package from context
     
    • Agree x 1
  10. Codeless

    Codeless Cheshire Cat

    Yup!
     
  11. jacktrash

    jacktrash spherical sockbox

    mine comes in a tin tho, so how much is in a packet?
     
  12. Codeless

    Codeless Cheshire Cat

    My baking powder comes in 15g packets, and the vanilla sugar is about the same.
     
    • Agree x 1
    • Useful x 1
  13. seebs' mom

    seebs' mom Yes, really!

    Sometimes I actually eat Spam. The Hormel kind, not the email kind. And props to Hormel for being cool with Month Python's use of its trademark (there'a Spam Museum in Hormel's headquarters in Austin, Minnesota, south from here down I-35 a few miles). It comes in more than a dozen flavors, some quite distant from its pork-shoulder origins. I mean, turkey? I just buy the low sodium version.

    Mix an ounce or so of frozen concentrated orange juice, with brown sugar and ground cloves to taste. Slice the Spam thin (a can is 12 ounces, so 12 slices is about right), spread the glaze on the sliced Spam, pop in the oven (toaster oven, in my kitchen) till the glaze is nice and bubbly. (I'd set it on "broil" but that sets off the smoke alarm.)
     
    • Like x 1
  14. jacktrash

    jacktrash spherical sockbox

    hey, i bet you could make a damn fine spam musubi with that.

    edit:

    [​IMG]

    spam musubi — usually teriyaki but hey get creative
     
    Last edited by a moderator: Sep 18, 2019
  15. hyrax

    hyrax we'll ride 'till the planets collide

    yesterday i took some step-by-step photos for my favorite bacon-wrapped pesto-stuffed chicken roulade recipe, to show my mom how to make it, so now i'm showing kintsugi! not pictured is step 1: take a chicken breast and smash it flat with a meat hammer, until it's less than 1/2 inch thick all over.

    IMG_9335.jpeg
    spread with pesto and dot with herbed goat cheese or boursin or some other soft herby cheese.

    IMG_9336.jpeg
    roll up, tuck edges in as much as possible

    IMG_9337.jpg
    place in a baking pan and drape the top with bacon-- 2 pieces cut into thirds is usually about right. don't actually wrap it all the way around, because the bacon on the bottom won't cook! bake in the oven at 375 F until the bacon is done, 45-60 minutes depending on how crispy you like your bacon

    IMG_9343.jpg

    i had it with roasted broccoli and roasted pumpkin! the pumpkin was also an experiment-- i impulsively bought a little pie pumpkin and baked it like an acorn squash, with butter and brown sugar. and it also came out delicious! new favorite autumn veg.
     
    • Winner x 7
  16. jacktrash

    jacktrash spherical sockbox

    oh lord, the drooling i am doing.
     
    • Agree x 3
  17. These ain't my recipes, but if anyone wants access to a bunch of recipes photographed from magazines i keep for cutting up (the recipes that made the cut [hur hur] were the ones my friends on discord thought looked interesting, so it's a fairly random selection), here's the google photos album...

    ETA: i am no master photographer and some of them are a trifle blurry, but i made sure i at least could read all of them so if you're having trouble or whatever just hit me up and i'll transcribe
     
    • Winner x 3
  18. jacktrash

    jacktrash spherical sockbox

    advice request!

    barb got some blueberries for her yogurt, and decided she doesn't like them for that purpose. i don't particularly like them at all. at first i thought she said blackberries and got all excited, but no, they are blueberries, which imo are too hard and round, and have a flavor that overwhelms any other fruit or spice you put them with. so my dreams of ginger/berry sorbet died with a sigh.

    but i said i'd try to find a use for them so she wasn't just throwing out 90% of a pint of fresh berries, so. suggestions? preferably ones that involve not experiencing the texture of them. my main ones right now are:

    1. dehydrate them and make a fruity tea blend
    2. infuse in vodka
    3. make a v small amount of syrup and use in ice cream based smoothies
    but this seems like a rather sad array, and also i like the flavor in baked goods like pancakes, i just don't like the Suddenly Too Much Chewing aspect of blueberry pancakes, so i expect something can be done in that direction.
     
  19. devils-avocado

    devils-avocado tired and gay

    blueberry pie is tbh my preferred way of eating them, they get nicely cooked and jamlike. also p good in an apple crumble. when I was a kid we put frozen blueberries in milk (and sprinkled some sugar on them bc yeah) which made a frozen crust around each berry and was nice to monch on
     
  20. IvyLB

    IvyLB Hardcore Vigilante Gay Chicken Facilitator

    if in doubt you can always just make blueberry jam :P It harmonizes well with vanilla imo
     
    • Like x 1
    • Agree x 1
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