FoodPorn
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!
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Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
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[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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How easy was the cooking? Seems pretty easy and quick.
It's all in the bits and pieces. The pork was cured overnight in sugar, salt, and pepper and then roasted low and slow. The eggs were boiled seven minutes and chilled. The broth was simply heated and blended. The hardest part was figuring out how to make my tare, which was basically done by flaming off the sake and adding the mirin, reconstituted konbu and dashi bases, and some soy sauce. All to taste. Mine is a bit on the sweet side, so I'd do less mirin next time.