flick_my_bean

Rump end so did a shy over medium to avoid toughness <3

Used a home made cajun rub to dry marinade and crust the steaks in.

Yes, I add a little more than usual coz I like the flavour and it's good for health

https://khinskitchen.com/singapore-fried-rice/ Plus some creativity :)

A kind of bastardised mix of recipes. Used this for the rib marinade and cooking rib https://www.derrickriches.com/korean-spice-rub/ Then used another posters recipe sauce stolen from this minus the cheese. Dropped the shredded ribs in and put it on rice with scallions. https://www.seriouseats.com/korean-style-fire-chicken-buldak-with-cheese

Saved!

Some gorg charring, amazing.

Non-stick ring mold is the way.

All ones i have made in the last few months. Try to make 1-2 photo worthy a week.

Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.

Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.

Is it just me or are they all disappearing as we speak... Or my app playing up? >.<