Platypus

05/27/2022

https://www.reddit.com/r/FunnyAnimals/comments/uyxrwe/wingless_goose_playing_with_her_rescuer/

Posted in r/FunnyAnimals by u/Graysie-Redux • 3,671 points and 198 comments

09/27/2018

That sous vide brisket came out...well.

08/26/2018

Dark chocolate sable cookies. Extremely delicate cookies that dissolve into a deep chocolate rush as soon as you bite into them. 🍪 🍫 💨

08/13/2018

More games with the new machine. Tonight: Ginger beer shave ice and house-made almond-cherry syrup. Good for cooling down on a hot California evening.

08/13/2018

Experimenting with sous-vide brisket....

08/04/2018

07/29/2018

Who’s hungry? Smoked and roasted pepper flans are at your service.

07/26/2018

Time to make some shave ice!

10/28/2017

Just a few photos from a week at Starchef ICC in New York. Good times.

09/26/2017

A few photos from last night's dinner.

05/05/2017

Chowing down on a new dessert:
+ Roasted Pineapple Ice cream v1
+ Blood orange citrus ice
+ Candied coconut flakes in 85% valrhona dark chocolate.

01/17/2017

ONION-MISO JAM --

Onion-miso jam is pure love - it's the kind of thing you can add to just about any dish to make it taste like it was cooked by someone's grandmother who has been making it for 50 years.

My goal with this recipe is to provide something simple, easy, and inexpensive that can be used to quickly elevate a weeknight dinner and make it comforting and delicious. To this end, we're going to make a rich, sweet, salty, savory jam whose application can be anything from plain on toast to being added to rice cooking water to being added to stews for a massive dose of depth, richness, and subtle sweetness. We're going to make about three cups of this magical stuff. Scale the recipe as you wish.

- 3 large yellow onions - finely diced
- 2 tsp kosher salt
- 3 tbsp good quality butter, such as Plugra
- 1 tbsp good quality japanese miso paste

Melt the butter on medium heat in a pot deep enough to hold all the onions with room to spare for stirring. Add the onions and salt and stir.
Once onions have started to give up their water, lower the heat to a low simmer and let the onions cook in their liquid for an hour, stirring every once in a while and making sure that the onions do not burn.
Turn the heat up to medium and add the miso. Watch the bottom of the pan - as the liquid from the onions reduces and evaporates, the bottom of the pan will brown. Our goal is to let it repeatedly brown without burning, and to deglaze the pan with the onions' liquid by stirring.
Do this repeatedly until almost all of the liquid is gone and the onions have turn a medium brown. Let cool and transfer to jar.

Add to soups, stews, rice, quinoa, or just eat on sourdough toast with coarse salt and butter.