Toro and uni from my fav place (flic.kr)
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Filled with beef taco meat, green onions, smoked cheddar. Topped with cilantro. Sautéed spinach w/ cherry tomatoes on the side. Tortilla wedges with salsa verde
One of my favs....
Lemon glaze on the left, chocolate ganache on the right....
My first. 10 lbs, bone in. Cooked at 175 for 6 hours until temp hit 128. Out of the oven for a rest with a light foil tent for 45 mins. Internal temp rose to 133.5 during the rest. Back in to oven on air fryer at 500 degrees for 6 mins. Exterior was blistered and delicious. Medium rare and just right. Served with homemade...
Didn’t have any stock around, so I improvised with a combination of port, malt flakes and fish sauce. Which made it very red and delicious!
Made it with my own vegetable broth as well. It turned out great, would definitely make this again. Just didn’t have cilantro and missed that.
Our wine & cheese course at Thanksgiving. There were also baguettes, out of frame. Wine is 2015 Baron de Brane, it was good! I don’t always like wine but this one was delicious. The big wedge of cheese with a line through it is my beloved Humboldt Fog.
This is LIKE tonkotsu, if you don’t have chashu pork or bones to make your own broth....
Warm brown butter huckleberry cobbler house huckleberry sauce, brown butter cake, vanilla bean ice cream from Spencer’s in Salt Lake City
https://lemmy.world/pictrs/image/10807001-f440-499e-ab6b-578f0bdf110f.webp...
my parents stopped down to visit recently and brought me some fresh veggies from their garden so I made a few things, one of which was borscht....
Today in Battleford, Saskatchewan, we had a street festival and at this event were several food trucks. We got Bao buns and spring rolls from one. The Bao on the left is a brisket filled one and the one on the right is pork belly… Wow, so good. Plus the weather was great for mid September here it was 28*C