Cookstr

GM and PV #coffeechain #plebs of…

chef4₿rains — Tue, 13 Aug 2024 07:40:33 GMT

GM and PV #coffeechain #plebs of #nostr.

A true #continental #breakfast this morning: doppio #espresso boiled eggs, #salumi #mozzarella and fresh tomato. 🍅

#foodstr #yumstr #chefstrontour
#plebchain #grownostr

Meatballs with creamy mushroom sauce, fried…

Chaosmagic23 — Sat, 06 Jan 2024 19:28:43 GMT

Meatballs with creamy mushroom sauce, fried potatoes and leak. 😋
#yumstr #cookstr #foodstr #yummy #food #cooking #nostr #plebs

Noodle Soup Dan Zai style

Chaosmagic23 — Sat, 18 Nov 2023 18:11:35 GMT

Noodle Soup Dan Zai style
Soup cooked with pork bones.
#yumstr #foodstr #noodlestr #chinese #noodle #food #grownostr #plebs #plebchain

Amazing Balinese meal tonight. If you…

chef4₿rains — Sun, 29 Oct 2023 13:46:04 GMT

Amazing Balinese meal tonight. If you are ever in Bali #plebs you have to go to Hujan Locale in Ubud. Top shelf cooking!

#foodstr #yumstr #plebchain

Strammer Max

Chaosmagic23 — Fri, 29 Sep 2023 22:22:07 GMT

Strammer Max
Bread, ham and eggs. Some hot sauce on top and a few tomatoes.
#foodstr #yumstr #cooking #plebs #plebchain #grownostr

Food at work. Wraps wit tomatoe,…

Chaosmagic23 — Thu, 28 Sep 2023 18:14:26 GMT

Food at work. Wraps wit tomatoe, cucumber, eggsalat, chicken breast and hot sauce. I had 6 of these over the day.
#foodstr #yumstr #plebs #plebchain #grownostr

久しぶりの鉄板焼き

rewolf — Mon, 17 Jul 2023 13:24:06 GMT

久しぶりの鉄板焼き
Had Monjayaki and other teppanyaki tonight. First in a while. Delicious. With a few beers and yuzu honey highballs. Love Japanese izakayas

#foodstr #japanlife #japan #plebs #pleblife
#日本

I have become a clean water…

chef4₿rains — Wed, 12 Jul 2023 06:49:27 GMT

I have become a clean water #maximalist since getting this. I use the water for everything #foodstr and drink related.

Well worth the investment #AUStriches, given our water is as dirty as our dollar! #bitcoin #plebs #plebchain

JAPANESE MILK BREAD…

chef4₿rains — Sat, 01 Jul 2023 17:20:24 GMT

JAPANESE MILK BREAD

With #nostrasia not far away I thought it would be fun to post this for the #plebs.

I love this yeast based bread. Delicious, nice and fluffy and a hint of sweetness about it. It reminds me of brioche. It has been described as the anti-sourdough. It is the bread that is used to make panko bread crumbs.
It uses a really interesting baking technique where something called a tangzhong is made. This pre-gelatinises the starches, strengthens the structure of the bread, helps it retain moisture and enhance the softness, and shelf life.
You can use this to make burger buns or sliders as well, you don’t need to cook it as a loaf. For sliders roll 50 gram balls or burger buns 75 grams and cook on a greased oven try.

#proofofwork: total time is 3 1/2 hours. 30 minutes preparation / 60-90 minutes for the first prove / 40-50 minutes for second prove / 30 minutes cook time.

Yield: 1 ea 700 g loaf (1.5 lb loaf)

Ingredients:
for tangzhong-

3 tablespoons water
3 tablespoons whole milk
2 tablespoons unbleached bread flour

for dough-
300 grams unbleached bread flour
15 grams non fat dry milk powder
50 grams granulated sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup whole milk
1 each large egg
60 grams unsalted butter, melted

Method:
for tangzhong
-Combine all the ingredients in a small saucepan and whisk them together until there are no lumps.
-Place the pan on the stove over a low heat and cook the mix for about 5 minutes. You are activating the glutinous nature of the flour so whisk it constantly until it is thick and the whisk leaves lines in the mix.
-Transfer from the pan to a small bowl and rest until lukewarm.

for dough-
-Add all the dough ingredients and tangzhong into a mixer. With a dough hook and starting on a low setting mix the ingredients. When combined mix on high for about 15 minutes. The dough should be smooth and quite elastic.
-Gently remove the dough from the mixer and place it in a lightly greased bowl.
-Allow it to rise covered, in the bowl. This will take about 90 minutes and should get close to double in size. When risen gently deflate the dough.
-Place the dough on your bench and form into a loaf about 9 x 5 inch (the same size as your loaf tin). Place the loaf into the greased tin and allow it to rest and rise again for about 40 minutes. While waiting preheat your oven to 175C or 350F.
-Brush the loaf with whole milk and bake in the oven 30 minute or until the internal temperature reads 88C or 190C.
-Remove the loaf from the oven and cool in the tin until it is able to be removed and then cool on a rack. Cool completely before slicing.

This bread should last 5-7 days well wrapped or in an airtight container. It also freezes well.

#enjoy

#chefstr #foodstr #bakestr #yumstr #homemade #eatrealfood #noshtr
#nostr #plebchain #grownostr

GM & PV #plebs 🫡🫂💜⚡️

chef4₿rains — Wed, 17 May 2023 15:33:43 GMT

GM & PV #plebs 🫡🫂💜⚡️
#coffeechain #foodstr #plebchain

GRUYERE TATER TOTS

chef4₿rains — Sun, 16 Apr 2023 16:56:39 GMT

GRUYERE TATER TOTS

I made these for a little bistro I ran in Tucson, AZ and served them with an eye filet, red wine jus and bearnaise ‘ice cream’, a play on the classic steak and frites.

As simple as these look, the skill is in not overcooking the potatoes, you don’t want mash, you want a par cooked potato hard enough to grate.

A great side for all the #steakchain #plebs or just as a munchie snack.

These won’t last more than 2 days in the fridge as the starch in the potatoes will oxidise and start to turn black. They can be frozen but they are better fresh. Dust them in some potato starch before you fry.

Enjoy!

#proofofwork: 30-45 mins (depending on the size of the potatoes)

Yield: approximately 2.2 kg

Ingredients:

8 ea Russet potatoes
280 g Gruyère cheese, grated
1/2 cup Chives, fine sliced
1 1/2 tablespoons salt
1 tablespoon ground black peppercorns
2 ea eggs
Potato starch for dusting

Method:

Preheat an oven until 160C (320F). Prick the potatoes with a fork and coat with oil. Place potatoes in the oven on a roasting tray and roast until they are almost cooked. They should still be a little firm. Insert a bamboo skewer to test.

While waiting for the potatoes, slice the chives, and grate the cheese. Crack the eggs in a bowl and whisk together.

When the potatoes are ready, cool slightly so they can be handled. Peel with a small knife while still warm and then grate them.

Mix all the ingredients together and form into little tot like tubes. If you have kids they love doing this. When the tots are ready toss them lightly in potato starch and deep fry at 175C (350F). I don’t have a fryer at home so I use a D.I.Y one (cast iron Dutch oven and a thermometer).

Fry until golden brown and enjoy!

#chefstr
#foodstr
#plebchain
#homemade
#eatrealfood
#noshtr
#bitcoin
#nostr