Gathered the ingredients to try your creation this week.

Next week I look forward to making one of cs3's quiche. Now craving JackInDaCraks chocolate croissant. Enjoy all the inspiring recipes on the thread, but it's making me hungry.

Cool rig and the chicken looks amazing. I’d stir just a little less.

Crackling crisp outside and tender flaky perfect inside, just so.

Made Kenji’s Real Deal Kung Pao chicken on the outdoor propane wok. Absolutely lights out; my only change will be to soak my dried chilies since they blackened immediately in the hot oil.


https://youtu.be/UNbbQokyEAk

Very nice, they should give you a commission because it’s only a matter of time until I buy one of these.

What was the first thing you were sifting into the wok?

Video so everyone can watch in thread:

I had Schezuan peppercorns in a strainer to infuse the hot oil with their flavor. These are critical to Kung Pao, creating a pleasant numbing sensation on the pallet.

dvo,

Very easy to embed your video in the post. Just take the last part of your link "UNbbQokyEAk" and hit the Youtube link in the message box where you make posts, and copy it in between the two brackets. It will look something like:

[YOUTooBE]UNbbQokyEAk[/YOUTooBE]

Somebody should be narrating too. Will make for a way better video.

Great tips, thanks.

I’m going to do a Roccbox pizza video tomorrow. I guess I don’t care for talking much while I’m actually cooking, but I can always add a voice track after.

I made a fried rice with schezuan peppercorns last night and didn't strain them to infuse, just threw them in there. Still delicious but man do those pack a punch. It's hard to describe the sensation of a fresh schezuan peppercorn - it's sweet and sour, citrusy and woodsy, and immediately numbing. I also find the parts of my tongue affected taste other flavors a lot more.

party wings were on sale so i bought a couple pounds. probably 4 flats for every drum, so we're off to a good start.

lay out flat & pat dry with paper towels. liberal maldon salt and cracked black pepper on both sides and a dusting of garlic powder. no oil, nothing else.

couldn't fit it all in the air fryer basket so did two batches. the first batch was skin side down at 380* for 10 minutes then flipped skin side up at 400* for 7 minutes. the skins were nice and crisp but the meat was over. while we demolished the first batch the second batch went for 8 minutes at 380* and 7 minutes at 400*. second batch turned out much better...skin was still very crisp and the meat was still juicy.

first pic is still in the basket right after cooking, second pic includes a drizzle of fire on the mountain hot wing sauce.

Yum that looks great! I really need to weigh the pros/cons of an air fryer and decide if I can sacrifice some other appliance to get one.

What's the reasoning for using maldon for seasoning vs kosher salt? Seems like expensive salt without the actual benefit of the texture.

I made hummus for the first time in a few years - so simple, not sure why I don't make more often.

maldon is what we had on hand except for generic shaker salt. what i like is the large flake which helps add to the crunch.

we got the air fryer as a gift, otherwise we would have never got one because it's a PITA trying to find space for it.

Latest video: Double cooked pork belly stir fry. Now with voiceover per this thread’s recommendation.

BTW I’d demolish those wings above...

I looked for apartments with balconies big enough to let me legally use such a thing... they seem to start at ~10,000 a month, in common fees, when I own the apartment. I think that's basically renting the roof that doubles as private "balcony."

I learned how to cook "twice cooked pork" in a Chinese kitchen this way:
Boil the giant slabs of pork belly (with water just short of boiling so skin doesn't turn super tough). Oil is skinned off periodically. This actually makes the final product not all that fatty.
Skin down (I don't think we scored but not sure) in stupidly hot pan that was well oiled to crisp up the skin.
Freeze.
Then to the slicer.
Then it's basically deep fried. Oil is drained. Then peppercorn, chilli pepper, and stuff like that is fried for a little bit, then green onions/leeks (don't remember) in to stir fry quickly then the pork is tossed back in. Then seasonings+whatever sauce.

Because the pork is thinly sliced and a lot of fat was rendered off in the boiling stage, a lot of customers actually remarked it didn't taste greasy.

I keep a batch of this hummus on hand at all times.
https://www.allrecipes.com/recipe/10...ipotle-hummus/It's pretty great. The only tweaks I've made is leaving out the sun dried tomatoes and I put the entire can of chipotles in adobo in there. So good with the Naan from Costco. I got started making hummus trying to match a sesame kind from a restaurant that was the best I've ever had. Never could get there, then I found this recipe and was hooked.

dvo you're a natural, baby.

Love hummus. Super easy to make and good dish to play around with different flavours in. I recently got this stuff from a company I went to Palestine with and it's amazing with hummus (and, well, everything!). Super fragrant and tasty. If you see it in any ethnic/Middle Eastern shop I highly recommend it, or just make your own.

Zatar and sumac, something I can't get where I live. Jealous!!

An air fryer is worth the space just for the chicken wings. Best wings I've ever had, and I doubt I'd make them otherwise. Great broccoli and a few other items, too.

After years of frustration with perfecting a red sauce, I have given in to...Sam the Cooking Guy’s (YouTuber) recommendation. It’s quick, minimalistic, and tasty.

One can San Marzano Peeled Plum Tomatoes (fleshy, sweet, yummy), 28 oz.
3 thumbs garlic minced
Olive Oil
Salt to taste
Pepper to taste
Lots of dried oregano

I use lots of garlic and oregano...

1 minute prep time, 10 minutes cook time. Store overnight. Eat the next day or two...

Yes! Love Sam's coked out cooking. Will have to check that out as I've not seen him do many non-instant stuff.

Can anyone recommend a spice starter-pack? I moved in the fall and most of my spices didn't make it

Ideally I would like to click a button on amazon and receive 10-20 containers of the most common/useful spices. I have considered going to Whole Foods / Trader Joe's and just buying them individually but this would save a lot of time and hopefully money


It's super frustrating when I buy all these ingredients and start cooking and then realize, ****, all I've got is smoked paprika and whole cloves


currently looking at this: https://www.amazon.com/Simply-Organi...580214&sr=8-11

(top 24 spices for $135)

No idea about America, but here (UK) I find an 'ethnic' - middle eastern/Chinese/Indian, shop and you can buy ten times the amount for quarter of the price of those little tubs. If I'm on a certain food kick, one of those doesn't last a week.

That seems really bad. Even at $4 a pop you are still WAY overpaying.

It sounds similar to this one, which I would highly recommend. I've added fresh garlic, dried oregano, and fresh basil to it in various combinations, which have all been good, but unnecessary.

https://cooking.nytimes.com/recipes/...s-tomato-sauce