re: meta 

whenever i get on here i just rain faves down on the TL, and i have no regrets

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everything on this instance looks/sounds so good

biscuits are great with jam but even better with sausage gravy.

we were feeling decadent and had bacon fried nice too. all part of this balanced breakfast!

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dinner looking like it's going to be kielbasa on dutch crunch rolls. i think i'll try blending up some kimchi into a sort of relish like i was considering in a previous post.


haven't been drinking as much the past couple weeks, but picked up a bottle of whistle pig rye at costco. cracked it open just now and: it's good.

grilling?? twice in the same weekend??? that’s summer baby 😎

re: meat (and tofu!) 

@mdszy looks good enough, will see how it tastes

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re: meat (and tofu!) 

@mdszy pan frying the marinade remnants into some soba noodles

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re: meat (and tofu!) 

@mdszy finished grilling just before the sun went down

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re: meat (and tofu!) 

haha, coincidentally very similar to what @mdszy cooked for dinner :celradeline:

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meat (and tofu!) 

marinade is in the fridge. doing the red miso marinade again but with pork chops and some tofu slabs this time.

grill time in a few hours 🔥​

drinking vessel, alc 

bought what amounts to a double walled, steel beer stein to replace a big plastic cup i've been using. to test it out i used it for its intended purpose and loaded it up with two cans of cheap beer.

i feel like a boomer, but i totally get the super cold cheap beer thing now. having it remain cold all the way through is glorious.

made my favourite mushroom soup this week. it has button and swiss brown mushrooms with spinach, onion and, when i have it, truffle oil. its best served with bread and herbed goat cheese.

re: red miso steak marinade 

A lot of these ingredient choices were determined by what I had on hand (and how much prep I wanted to do).

I think many adaptations and modifications ago this is related to the Nobu miso blackened cod recipe, which I also want to try doing at some point.

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red miso steak marinade 

Tried out a new steak marinade over the weekend, and it tasted pretty dang good. The goopy consistency helped it stick to the meat, and it blackened nicely on the grill. All in all it tasted a lot like Korean short ribs, except a steak.

- 1/4 cup red miso paste *
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/8 cup toasted sesame oil
- 3 tbsp brown sugar
- 1 tbsp granulated garlic
- 1 tbsp chopped fresh ginger *
- 1/2 tbsp ground black pepper

* estimate, wasn't measuring very precisely, be generous

looking to grow some herbs and things on the balcony, and all of a sudden i discover how expensive pre-made pots and planter boxes can get...

yeesh :politecat:

it’s feeling like a spiced coffee kinda morning

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Too Many Cooks

Too Many Cooks - An instance for cooking and eating!