/random most.. I win!

the 3080 tis are gone 

Full recipe:

Ingredients

• ⁠1 handful whole wheat noodles
• ⁠20 g creamy natural peanut butter
• ⁠1/2 tbsp sesame paste
• ⁠10 g low sodium soy sauce
• ⁠5 g oyster sauce
• ⁠10 g black vinegar
• ⁠5 g miran (sub with rice vinegar and sugar)
• ⁠2-3 tbsp water

Optional Toppings

• ⁠2 tbsp white sesame seeds
• ⁠½ cucumber (julienned)
• ⁠½ carrot (julienned)

Instructions

1. ⁠Mix together sauce ingredients, put peanut butter and sesame paste in a bowl first. Then add oyster sauce, soy sauce, mirin and black vinegar to thin out the paste. Add 1 tbsp of water at a time to get the sauce to a thinner consistency.
2. ⁠Boil a pot of water and cook thin noodles for 6-8 minutes depending on package instructions. Drain and rinse under cold water.
3. ⁠Pour the sauce over the noodles and toss so the sauce covers all the noodle surface.
4. ⁠Julienne cucumber and carrot to serve over the noodles for extra crunch. Sprinkle on white sesame seeds.

remember pet rocks

A gpu a day keeps the scalper away

The original recipe with more images and instructions video can be found here

 

Preparation Time: 30 minutes

Cooking Time: 1 Hour

Serving Size: 4 Eggs

Tools : 7-inch round movable mold

INGREDIENTS

• ⁠4 Eggs (about 65g each with shell)
• ⁠120g Cake Flour
• ⁠50g Durian Flesh
• ⁠30g Corn Oil / Butter
• ⁠A Pinch of Salt
• ⁠90g Caster Sugar
• ⁠0.5 tsp Lemon Juice / White Vinegar

INSTRUCTIONS

1. ⁠Coat the mold evenly with a layer of oil or spread it with baking paper for later use.
2. ⁠Remove the seeds from the durian flesh, add it to the corn oil, then add some salt.
3. ⁠Stir durian and oil until emulsified and set aside for later use.
4. ⁠Prepare a large bowl, beat all the eggs into the bowl, add sugar and lemon juice.
5. ⁠Use a whisk to beat the egg liquid until they can draw lines on the egg liquid and not easily disappear. This process takes about 15 to 20 minutes.
6. ⁠Preheat the oven to 150°c.
7. ⁠Sift the cake flour 3 in portions into the egg liquid.
8. ⁠Mix evenly until there is no dry powder.
9. ⁠Scoop some batter and emulsified durian puree, and mix well.
10. ⁠Pour back into the batter and mix well.
11. ⁠Pour the mixed batter into the mold and knock out some large bubbles.
12. ⁠Put it into the oven and bake at 150°c for 60 minutes. The temperature and time are for reference only, please make adjustments according to your own oven.
13. ⁠Use a knife cut from the edge of the mold after being out of the oven.
14. ⁠Use a taller cup to push up the bottom of the movable mold.
15. ⁠Buckle the cake upside down on the cutting board, and cut off the bottom of the movable mold with a knife.
16. ⁠Put the cake back and place it on the rack to cool. (If you use baking paper, you can omit these demoulding steps)
17. ⁠After the cake cool down, cut it into the size you like, and slowly enjoy the sponge cake that full of durian aroma!

Hope I can get one. I was stuck in the 3080 que since December.

This is a special 'yeasted' dough that requires no proofing. It gets its rise from baking soda & yogurt, similar to a soda bread. The deactivated yeast functions as a dough relaxer that will allow you to roll it out very thin without rigorous kneading or extended resting.

Video for Step-by-Step Instruction

Ingredients:

for the dough:

• ⁠1 cup self-rising flour (~120g) *
• ⁠1/2 cup greek yogurt (~120g)
• ⁠1/4 tsp baking soda
• ⁠1/4 tsp nutritional yeast

garlic butter:

• ⁠4 tbsp butter (~60g)
• ⁠2 cloves garlic, crushed

toppings:

• ⁠chopped cilantro
• ⁠sea salt flakes

* if you don't have self-rising flour, use:

• ⁠1 cup all purpose flour (or bread flour for chewier texture)
• ⁠1/2 tbsp baking powder (not baking soda)
• ⁠1/2 tsp salt

Instruction:

1. ⁠Add baking soda and nutritional yeast to the yogurt; mix until dissolved.
2. ⁠Add flour to the mixture, stir until big lumps forms.
3. ⁠Flour your hand, and form a dough with your hand. add flour as needed if dough is sticky.
4. ⁠Cover the dough and rest for 5 minutes while you make the garlic butter.
5. ⁠Heat butter and garlic until butter is melted and garlic is fragrant.
6. ⁠Cut dough in quarters. generously flour each quarter, and roll each quarter out into 1/8 inch thin sheets.
7. ⁠Cook each sheet on a hot pan over medium heat until big bubbles form and crust is well browned; flip and cook until the other side is well browned.
8. ⁠Brush with garlic butter, top with cilantro and salt flakes. Enjoy!

dome zone

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The worst loneliness is not be comfgortable with yourself

How To Make Homemade Waffle Fries Like Chick-fil-A’s Crisscut Chips? - 自制华夫格脆薯片


Ingredients:

Potatoes 2

Sea Salt or Your Favorite Go to Seasoning


料理材料:

马铃薯(土豆) 2个

海盐或您喜欢的调味料


Tools:

Mandoline With Crinkle or Waffle-Cutting Blade


工具：

华夫格薯条切片器 或 齿纹切割刀


Instructions:

1. ⁠Peel off potato skin.
2. ⁠Use a waffle cutter to make crisscut potato chips. (To cut waffle fries, slice download with a crinkle blade or cutter, rotate the potato 45-90 degrees, repeat the process until the whole potato is sliced.)
3. ⁠Take a big bowl, put waffle chips in, add water to rinse the starch for a while, then drain out the water.
4. ⁠Use the paper towel to dry the waffle chips.
5. ⁠Heat up the oil temperature to 275°F, turn to medium-low heat.
6. ⁠Gently place the waffle chips into the pan to avoid oil splashing.
7. ⁠Fry the chips for 3-4 minutes, then flip it over to fry another 3-4 minutes.
8. ⁠Repeat the steps to fry more crispy waffle chips, and enjoy!


料理步骤：

1. ⁠马铃薯(土豆)削皮。
2. ⁠用华夫饼薯条切片器，把马铃薯(土豆)切成薄片。(要切华夫饼薯片，请使用齿纹刀片，每切一下，将马铃薯旋转45-90度再切，重复此过程，直到将整个马铃薯切成片为止。)
3. ⁠取一个大碗，放入切好的薯片，加水泡出淀粉，然后将水排干。
4. ⁠用餐巾纸把薯片彻底擦干。
5. ⁠将油温加热到275°F，把火调至中小火。
6. ⁠将华夫饼薯片轻轻放入锅中，以免油溅出。
7. ⁠炸了3-4分钟，然后翻过来再炸3-4分钟。
8. ⁠重复上述步骤，炸出更多的华夫饼薯片，然后享用!

Hello world

Salmon Chowder

[with Fried Fish Skins and Fresh Dill]

A. Ingredients

- 4 slices of bacon, minced

- 1 whole onion, minced

- ½ fennel bulb, minced

- 2-3 ribs (4 ounces) diced celery

- 1 red bell pepper, diced

- 1 tablespoon butter

- 2 tablespoons flour

- 1 cup clam juice

- 1/2 cup fish stock, vegetable stock, or water

- 1-pound starchy russet potatoes (no substitution), diced

- 1 pint hot half-and-half

- Salmon fillets (at least 15 ounces), skin reserved, and cut into 1-inch cubes

- 5-6 dashes Tabasco hot sauce (no substitution)

- Salt, pepper, fresh dill.

B. Method

1. ⁠Preheat a large, heavy bottomed - preferably cast iron - Dutch oven or soup pot over medium heat.
2. ⁠Add bacon to preheated pot and fry slowly for 8-10 minutes until the fat is completely rendered but the bacon is not burnt or overly crisp.
3. ⁠Add onion, fennel, and celery.
4. ⁠Season vegetable slightly with a healthy pinch of salt, and sauté patiently for another 10 minutes or until vegetables are tender and onion is translucent.
5. ⁠Add red bell pepper near the end of step 3 once vegetables are almost tender. Careful not to overcook the pepper.
6. ⁠Increase heat slightly and add the butter.
7. ⁠Once the butter has melted and frothed, slowly sprinkle the flour over the cooking vegetables, turning and folding in the flour to completely cover the vegetables and work out any lumps of flour. Continue adding flour in small intervals, creating a blonde roux, and cook - but do not brown - the flour for at least 5 minutes. The mixture may get quite dry at this step, depending on the amount of fat you were able to render from the bacon. If you feel the mixture is too dry, add ½ tablespoon of butter or a neutral oil like canola.
8. ⁠Add clam juice and stock (or water) and stir the mixture up well to get a smooth, thick consistency. Always add all the clam juice, but you may reserve some of the other cooking liquid and only add as much as you need if the mixture is too dry.
9. ⁠Add the potato, season with a healthy pinch of salt, and simmer for around 15 minutes, adding a splash of cooking liquid if the soup gets too dry.
10. ⁠While the potatoes are cooking, heat the half-and-half to nearly scalding in a saucepan. Once the potatoes have cooked for about 15 minutes, add the hot half-and-half and combine well.
11. ⁠While simmering, add the Tabasco and begin seasoning to taste with incremental pinches of salt. Continue simmering for another 15 minutes or until the potatoes are just tender enough to be pierced with a fork.
12. ⁠Once the potatoes are just tender, and the soup is well seasoned, add the salmon and cook for about 3 minutes, then turn off the heat. Allow salmon to cook in the hot soup until it just begins to flake, then finish with chopped fresh dill and fried fish skins.
13. ⁠For the skins -- use a frying pan with 2-3 tablespoons of oil set over high heat. Season skins whole with a little salt on both sides and let them sit at room temperature for at least 10 minutes. Pat skins completely dry with a paper towel and fry in the hot oil until brown and crisp. This step can be done while the potatoes are finishing.

No way