Show and/or tell us about what you’re cooking and/or eating this week!

  • godot@beehaw.org
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    1 year ago

    I made mooncakes for the first time yesterday, I wanted to be ready to make them for the Mid-Autumn Festival this year. I’ve been buying them for a long time and decided to finally make them myself.

    They’re not as difficult as I expected, actually. Since the cakes are molded there’s some nuance to getting the dough the right thickness. Making them at home gives an incredible variety of options for fillings; I did purple sweet potato, cheesecake, and matcha.

  • SoaringFox@beehaw.orgOPM
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    1 year ago

    I just made a huge pot of chorizo cheese dip yesterday for our “dinner club” we host once a month. I also made tacos and guacamole but I only took a pic of the queso. It was very good and we sent home a bunch with everyone too. I made it with white American cheese.

  • serpentofnumbers@lemmy.dbzer0.com
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    1 year ago

    I’ve been making this cucumber salad a lot recently. It’s a good summer dish.

    Ingredients: Cucumber Celery Pickled Red Onions (done with apple cider vinegar, garlic, cardamom pod, coriander seed, cumin seed, black peppercorn) Garlic/Rosemary infused Olive Oil Sunflower seeds Fresh cracked black pepper

    • zhunk@beehaw.org
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      1 year ago

      Oh, hey, I have a cucumber and no plans for it. I have all those ingredients. Now that a cuke has a destiny. Thanks for the recipe.

      (“Thanks for the recipe” sung to the tune of “Thinks fr the Mmrs”)

  • pickles
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    1 year ago

    I made some cold buckwheat noodles using Maangchi’s Mul-naengmyeon recipe and I made it special by making my own dongchimi! We’ve been having heatwaves and the cold noodles hit the spot.

    white bowl on a black table. The bowl is filled with thin brown buckwheat noodles, slushy pale broth, and half round pieces of green cucumber, green and white fermented korean radish, and asian pear

    • unce@lemmy.dbzer0.com
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      1 year ago

      @SoaringFox@beehaw.org For some reason I can’t see any replies to this thread from outside my instance, hopefully this post works

      I like to dry rub and smoke them for about 3-4 hours, wrap for 1, then unwrap with some sauce on top until they’re done. During the first part I mist them with apple cider vinegar for extra flavor and moisture.