More leaky than I would have liked and less intense than I remember, but hey, it kinda works and doesn’t put me in mortal danger.
Now I wonder what it would be like to smoke things with spices like cinnamon and star anise… and I smell like a bonfire, go figure.
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If you’re making Yorkshire pudding and are too lazy to pour individual ones, just dump it all in a pan and watch it go, aka the toad in the hole method.
It might be the jankiest damn smoking gun in the world though. Couple years old, haven’t even used it yet.
Now I just have to figure out what I’ll use it for and whether I want to risk burning my house down. Supposedly you can smoke vanilla ice cream, which sounds bonkers honestly.
In case you’re wondering what the title is referencing: La Trahison des images
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Pork ribs with a kombu, salt & lemon pepper dry rub.
So, if you want umami (essentially glutamates) in your food, there’s many ways to go about it. Soy sauce, fish sauce, miso, parmesan, tomatoes, mushrooms, plain ol’ MSG, heck, even green tea has some, and there’s many more sources. What really fascinates me about kombu right now is how it totally adds a savory taste to whatever you throw it on, but at the same time it seems to be much more subtle than the other ingredients. Your ribs just happen to taste more mouth-watery all of a sudden.
Got served some Vietnamese coffee today. No pics though.
Kinda ambivalent about the taste of the coffee roast, but the brewing process is fun. Maybe I’ll get some of those filters someday.
Another fast food classic, I was wondering how close I could get to a prototypical hot dog (I know there’s all sorts of regional varieties). Best enjoyed on a sunny day, with a cold drink, watching a game of goblin baseball.
“Lemme try kombu on everything” continues. Those two go together like peas in a pod.
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An exploration of how to get a little bit of an extra savory kick. Putting that dust to use.
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Powdered kombu. Do not inhale. Should be great on anything savory though.
Got cravings for fast food. And where to better start than with some pillowy Tangzhong buns? Shaping them is quite a challenge I must say.
