Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
I crossed Julia Child's boeuf bourguignon recipe with Shota Nakajima's oxtail curry recipe. We were really happy with how it turned out.
https://www.popsugar.com/food/top-chef-chef-shota-oxtail-spring-onion-recipe-48326141
https://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007
Thank you!
It depends on how long you cook it. Less time or raw and it's a lot like water chestnuts. Longer and it gets softer. We didn't cook it long enough to get soft, so the crunch was nice with the other softer ingredients.
Thank you for explaining, that's super interesting ๐ I look forward to trying some at some point
Hope you have a lovely day!
Sure thing! Have a good one!