Its Saturday in Japan, so I got time to make breakfest. (lemmy.world)
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With homemade chashu, menma and ajitama eggs.
Didn’t follow a specific recipe, but it was essentially this sans mushrooms and nori. I also added chili crunch.
I use this recipe: foodnetwork.com/…/basic-granola-recipe-3043290...
Francesinha is a Portuguese sandwich, originally from Porto, made with layers of toasted bread and assorted hot meats such as roast, steak, wet-cured ham, linguiça, or chipolata over which sliced cheese is melted by the ladling of a near-boiling tomato-and-beer sauce called molho de francesinha.
Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it’s become a staple for me whenever I get the craving....
I was in Hiroshima and found this little Tex-Mex restaurant near the bomb dome. It was great, and I say that as someone originally from Texas. Search for it if you’re ever there.
cross-posted from: lemmy.world/post/1468737...
This restaurant is in a clapped out old truck stop off the i80 in PA. The first time I came here I was wondering if I was gonna get food poisoning or the best meal ever. Best meal ever. Such a treat as an over the road trucker to get some food that’s not of the soulless chains we all know too well.
7 hours at 230 with pecan chips. Tasted amazing
Found these two prime ribeyes on sale for $16 a pound. Smoked them at 200 for about 50 minutes. Then pan fried while spooning with butter. Finally I hit it with my cooking torch, topped with compound garlic, and rosemary butter.
28 days matured steak beef, Gouda cheese, sun dried tomatoes, letuce, mayo, ketchup, adzhika and a bun.
Semolina & corn meal crust. Meatball (plant based), green pepper, onion, 3 kinds of mushroom, 4 kinds of cheeze.
Yellow mustard base, dry rub, no sauce. Hickory wood chunks with a little bit of apple wood thrown in.
I should say bun cha inspired since it’s not 100% authentic, but I like how it turned out!