Hi! I'm Robbie Antenesse (@Alamantus), and Japanese curry is my favorite food. Caramel is my favorite sweet thing, and I believe that sauces are the most important part of a meal. I like porter beers most but I also enjoy most other kinds of beers as well. Also (red) wine and liquor of most kinds!
I've finally gotten to the point in my cooking experience where I can adjust and add to recipes to make them better, but I can't come up with something on my own without a recipe beyond seasoning eggs without measuring it out eggs.
The only things I really hate the taste of are olives and beets, but I do like olive oil a lot. I don't care much for shrimp, and I've only had one lamb dish that I liked, though I keep trying them just in case I'll like it next time.
I'm going to be using this account to share about food and recipes I like. I'll try to go into detail about specific things I do when cooking that I've learned in order to make things taste as good as I know how whenever I can. And of course, I'll share whatever cool food things I see on toomanycooks.social and beyond!
from-scratch (mostly) ramen
I used one of these radishes (the one on the right) to make a single serving of curry #ramen for lunch today because I had leftover Japanese curry and one patty of dried whole wheat ramen left from forever ago!
I don't have any dashi or pork broth, so I looked up how to make an easy ramen broth and found one I could play with! Generally, you lightly fry some aromatic veggies then boil them in some broth, so I tried it.
In about 1.5 tbsp of corn oil, I fried some 1/4 tsp of granulated garlic, 1/2 teaspoon granulated onion, like a rounded 1/4 tsp(?) of ground ginger with maybe 4 cut baby carrots and the radish sliced up and a couple leaves of radish greens for good measure.
Once that started sizzling a bit and the granulated stuff started sticking to the bottom of the pot, I added 1 1/2 cups of water along with 1 tsp of this "Better than Bullion" that turns water into chicken broth (I didn't feel like opening a can of broth) and 1/2 tsp soy sauce. I also mixed in 1/2 tsp of this "Umami Booster" that my partner got for me from Trader Joe's, but if you have miso paste, that would probably work too...or you could skip it, whatever.
Then I stirred it all up and boiled that stuff in the pot for, uh... a while. Let's say 10 minutes, why not.
Next, I added my block of ramen and simmered it in the broth for about 4 minutes (or however long it says on the packaging).
Then I strained the ramen and solids out of the broth so the noodles wouldn't overcook while I heated up the curry because I forgot to do that while everything else was cooking.
(You can strain out the veggies from the broth /before/ you start cooking the ramen if you don't want the vegetables in your meal or if you're using whole garlic, onions, and ginger instead of granulated like me)
Finally, I threw the ramen and veggies in a bowl, poured the broth over the top, and carefully poured the reheated curry into the bowl off to the side. (I also garnished with a big radish leaf because I was feeling fancy, but I'd recommend cooking radish greens before you eat them because they have little pointy bits all over the bottom and aren't particularly pleasant to eat raw, though they taste fine.)
The end result was much tastier than any ramen attempts I've ever made before! I'll definitely be doing ramen this way again if I end up with extra dried ramen noodles in the future! 🍜
I decided to harvest my 2 remaining #radishes last night because the greens were starting to get a little bit wild. Not nearly as beautiful as the first one, but they're bigger!
For real if anyone (on toomanycooks or elsewhere) needs advice on ingredient substitution, my DMs are open. I am very very good at it, since my wife has multiple food allergies (it's probably a mast cell disorder and not "true allergies" but long story short there's a lot of things she can't eat)
Forbidden ingredients? No fucking problem
Japanese Curry Talk
IT'S CURRY DAY, BABEY!
I'm a little bummed that I can't upload pictures right now for some reason, but I tried a new brand of Japanese curry roux today called Kokumaru, and it was WONDERFUL! I also fried up some chicken katsu, and I used the (3) little potatoes I grew over the summer (plus some store-bought ones) in the curry. I did forget to make fresh rice, but we thankfully had leftover rice from a couple days ago that reheated nice and fluffy!
I'll keep trying to upload so hopefully I can get my pictures up because it was beautiful ❤️💖🤤
plant-based chicken nuggets
I'm pleasantly surprised to announce that Nuggs are a remarkable product that reproduces the chicken nugget experience perfectly!
Cooked for 10 minutes in an air fryer, these plant-based nuggets had the lightly crunchy outside and spongy inside of a real chicken nugget, and the taste is (so far as I could tell) indistinguishable. Real chicken nuggets tend to be a little bit juicier than these Nuggs, but the flavor and texture more than makes up for it! I'm gonna try cooking it for a slightly shorter time next time because they were a little bit crispier than I think they should have been.
I really hope these catch on and that more plant-based stuff gets popular!
Well, I guess I cooked the eggs for a few too many seconds because the yolks aren't quite as soft as I wanted, but at least they're still tasty! I also thin sliced some baby carrots to add /something/ else to the ramen, but it's not really that good an addition 😅
It's not particularly photogenic, but this soup broth is amazing, and I'm a happy camper.
(Also, the picture is a lie—I didn't have the patience to eat with chop sticks)
invisible alcohol, sugar
Fake whiskey fudge. This recipe is simple and effective and its tons of alcohol.
120gr chocolate - best dark
450gr powdered sugar
130ml reasonable whiskey
1. Melt the chocolate
2. Place the powered sugar in a large bowl
3. Pour the whiskey on to the sugar and mix together well and fast
4. Add in the melted chocolate and mix, the fudge texture should come in quickly
5. Move in to a tray with baking paper
6. Cool in the fridge and cut in to squares after fudge hardes
* You can use two kinds of chocolate, attaching hebrew recipe with that effect
* I used Cognac/Brandy which also works
* you can add nuts and other stuff in to it
I prepped some ramen eggs for tomorrow! I cooked them for 3 minutes + 5 minutes natural release in the pressure cooker, and now I've got them soaking in a soy sauce, mirin, and water marinade! I've only done the soft boiling part before in the past, so I'm eager to see how this might enhance my experience.
This instant tonkotsu (pork broth) ramen bowl thing with chili sauce that my partner got me from Costco is excellent on its own... I just wish I had some of the other ramen fixings like seaweed and some pork belly available. But even just having the eggs will make it that much nicer!
If I remember, I'll post a picture tomorrow at lunch when I eat it!
Seed potatoes are magical! The 2.1 red potatoes both came from just one fragment! The 1 gold also came from a single fragment, but that's still more than what I started with!
I'm tempted to wait and see if any of them sprout so I can try again, but that would take a long time, plus it's almost winter...
I successfully grew one (1) beautiful radish from a seed, and I have 2(!) others still growing!
I planted like 10 of them, so this is not the best harvest, but hey, it's a pretty vegetable. I also do not know what to use radishes for beyond just slicing them and eating them raw, but I'll decide on that when I get there.
if i had just one sentence to describe my sense of humor it would be apple cabin foods
cw food but fake food
Easy mayonnaise recipe
1 tablespoon your choice of sour citrus juice or vinegar (better if it's not balsamic or another sweet one though)
1/2 teaspoon dijon mustard (not strictly necessary but it adds emulsification and savoriness)
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 cup of neutral oil (NOT olive oil, only because it becomes bitter when whipped, for chemical reasons)
• Combine all ingredients but the oil in a large measuring cup, or any tall (but not too wide) vessel that the immersion blender will fit in, then mix them together with a fork for 30 seconds
• Add the blender, then pour in the oil
• Turn the blender on and move it around slowly as the mayonnaise starts to form, being sure to get the last of the oil on the surface
• That's it! Enjoy ✨
I didn't have everything I needed to make a breakfast bagel sandwich, but I had an extra waffle from the other day in the freezer and some deli sliced chicken that was about to go bad, so I figured I'd freestyle a bit!
Eggs over hard (because I can never get the timing right for over medium like I want), a big ol' waffle, and some deli sliced chicken with some "panhandle fried chicken" seasoning sprinkled on it, all drizzled with generic pancake syrup. It was pretty tasty even though I forgot cheese existed and left it out! Not the best, not fancy, but still pretty tasty for an easy 10-minute lunch 😅
Professional web developer by day, cooker of meals by night.
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