How To make Spam Ala Gary
1 cn Spam, or Spam Lite, minced
1 pk 8 oz cream cheese, soft
1/2 ts Garlic salt
1/2 ts Dill weed
1/4 ts Paprika
1 tb Sour cream
1/2 ts Basil
1. Soften the cream cheese to a blendable consistency. Add the sour
cream. Mix well. 2. Add the minced spam (or spam lite), and all the spices. Salt to
taste. Refrigerate for at least 2 hours. 3. Spread on crackers, doritos, or Gary Phelps radiator cap.
How To make Spam Ala Gary's Videos
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我爺爺的方法❗️自製豬油 @beanpandacook
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在豬油中加入紅洋蔥、薑和八角,一起煮。將紅洋蔥炸成金黃色的紅洋蔥片。香氣實在是難以形容。它倒在熱白米飯上。加一點醬油,簡單地拌一下,即使沒有其他菜。 , 吃得津津有味
00:00 開始
0:28 骰子
1:10煉油
3:28 過濾器
3:58 豬油渣
4:52 精煉溫度
5:11 如何儲存豬油
6:30 豬油飯
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#ASMR #肥丁#豬油 #精製豬油
自製豬油食譜【爺爺的豬油拌飯】
Results of James May vs Gordon Fish Pie Challenge - The F Word
James May finds out whether the judges prefer his fish pie or Gordon's in the recipe challenge.
Season 3 of Gordon Ramsay's The F Word .
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How to Make Hawaiian Saimin (Recipe)
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Ramen is Trendy, Saimin is life.
Born out of the immigrant sugar plantation camps of the early 20th century in Hawaii, saimin is the true soul food of Hawaii. Everyone eats it and has memories of eating it with people they love. It's what separates locals from people who just live here.
This is my take on saimin using ramen making techniques. This is just version 1.0 so there will be tweaks to the noodles and dashi but I thought this was pretty good and captured the essence of saimin.
If you try this at home, please be sure to add a dash of white pepper to the soup.
Ingredients:
Animal Stock:
4L Water
800g Chicken backs
800g Pork bones
400g Chicken Feet
Green onions
garlic
1 slice of ginger
Dashi:
1L Water
15g Konbu
2-3 Shiitake Mushrooms (4 was too sweet)
55g dried shrimp
Noodles:
400g AP flour
95g Bread Flour
5g Tapioca Flour
175g Water
5g kansui (80% sodium carbonate, 20% potassium carbonate)
10g sea salt
My favorite way to eat saimin is to add Hawaiian chili pepper water. It's actually more of a spiced vinegar. Here's a recipe I found on youtube:
Chef Gooch shows how to Eat Saimin with Shoyu and Mustard:
耗時18月 ❇️ 終於完成一瓶醬油❗️家庭版不用生曬 @beanpandacook
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❇️ 肥丁之所以自己做醬油,多年前在台灣嚐過一种红麴醬油,念念不忘。有過自製味增和腐乳的經驗,躍躍欲試,在家中以半實驗的玩票性質做起來。
醬油是豆醬的衍生產品,從豆醬榨出來的液體就是醬油。看過一些記載,傳統的醬油釀造方法,是將黑豆/黃豆煮熟,加入麴菌發酵,然後加入食鹽或註入鹽水封缸陶甕中陰曬發酵。陶土製成的醬缸存在毛細孔,會隨天氣變化熱漲冷縮自動調節發酵溫度,適合長期發酵。肥丁家裡曬不到太陽,做法比較原始,夏天用報紙覆蓋瓶子(我用玻璃瓶不要陽光直射),放在窗邊通風的地方,冬天用厚毛氈把玻璃罐包起來。黃豆發酵得相當不錯,釀到半年的時間,每個月打開瓶攪拌的時候,芳香濃郁撲鼻,完成後沒有兌水或加入添加物,味道鮮美,甘味十足。釀製成品與歷史攸久的傳統釀製品牌當然是有距離的(各位製作醬油的老師博,真是見笑了),作為一個小小實驗,結果是滿意的
00:00 開始
0:19 浸泡黃豆
1:16 蒸熟黃豆
1:21 炒香小麥
1:46 打碎小麥
2:35 種麴
5:45 發酵
7:00 2個月
7:07 3個月
7:50 消毒,裝罐
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肥丁的料理書????《就愛那抹綠!抹茶食光:輕食×飲品×冰品×甜點,38種甘醇微苦的美味提案》
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天然。真食。原味熱愛手工食品安靜的廚房日記在生活中發現美
自製醬油【發酵18 個月古法醬油】從醬油麴種開始做How to Make Soy Sauce at Home
#ASMR #soysauce #醬油
THE INSTANT NOODLES THAT PISSED OFF EVERYBODY | THE GOLDEN BALANCE
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