Mix it with some almond oil until it's dough like and form them into little footballs then bake until brown.

Soooo....make toasted almonds?

Make macarons. Then make them again because your first batch won't come out right.

Kjs,

That’s a great looking post-drinking snack! Review?

linzer tarts are prob my favorite almond meal application
or you can do salmon almond pesto like this: https://toriavey.com/toris-kitchen/s...-almond-pesto/

Happy for a first go. Used the Lee Kum Kee which is a bit processed for my liking. I would say my cut was a tad shy of 4 inches and I cut it in thirds so a little less than 1.5 like recipe recommends.

But happy with how it turned out. Was surprised the meat browned a little in the bag. Temp was good. Just did a quick trip under the broiler before eating.

Tasted great in my ramen this morning. Tried eggs at 145 for 45 mins for that as well. The whites did not cook through though. Opened 2 and ate the yolks and threw 2 more in the boiling ramen water for 90s to cook the whites.

Now I just need to find ways to eat char siu every meal for a few days

just copy/paste these into a google search window

almond meal site:seriouseats.com

almond meal site:chefsteps.com

KJS,

here's your opportunity to create a char siu/pierogi fusion and take portland by storm

KJS,

Yeah, it looked a little more cooked than mine came out, maybe because of going a little thinner.

I found it no problem to eat char siu every day for a few days!

One benefit of cooking it in multiple bags is you can just freeze one or two of the bags if you want.

fyp

So I asked MrsWookie what she wanted to make this weekend, and she exclaimed, "Pho!" Apparently she had a Facebook friend who did it or something like it and inspired her. I don't think she appreciated what it would take, but here we go. Using: http://www.seriouseats.com/recipes/2...ho-recipe.html



First time I've ever charred anything on an open burner, but it seemed to go OK.



Pile o' meat for this. Whole USDA Prime brisket from Costco, NY strips in lieu of flank steak, chuck, oxtails. Not shown, a bunch of beef bones and some meat-on shank slices. The balances of the chuck and the brisket are going to be done as Chefsteps smokerless brisket.





Initial boil.



Toasting the spices. I threw in some Szechuan peppercorns too, because they are a tasty ingredient and were recommended in the comments.



Adding everything all back after dumping the first pot of water and washing the meat. I saved the marrow cores for a fatty treat later in the soup.







Pulled the brisket and chuck, and now I'm letting everything boil.

thank you mr. specific

seems like a bit of work to make but the broth in that next to last pic looks amazing.
wondering what the wookies' used for noodles?
should we consider you the pho king?

Wookie, hell yeah. Love pho, only done the serious eats pressure cooker -version a couple of times and it´s good. That project will yield delicious results I´m sure.

It is smelling very good in the Wookie household. Broth tastes pretty great even now.

The noodles we picked out at the Chinese grocery store were these

wookie -- that looks awesome

Three ladies brand is legit but I would use vermicelli

wookie,

I'm sure it'll be great, but I'd be like gtfo, we're going out to get some great pho.

Second el d but you seem like the kind of guy to rock it

Char siu perogi sounds amazing. I'd add a side of kimchi.

Stock almost done. The shank meat has disintegrated, the ox tails will if you poke them. Getting the noodles ready.

Holy **** Wookie, that's a lot of work but looks like it'll be worth it!

I made sous vide pork tenderloin at 135F for the first time today (I did it at 145F last month because we had my in laws for dinner and they only eat overcooked meat). Result was amazing, the most delicious piece(s) of pork I've had. Roasted Winter root vegetables went nicely as the side.

ET,

Try pork loin next! Even tastier imo.

Alright, here we go



This recipe was supposed to yield 4 quarts. It...didn't. Got a lot of fat to get rid of, too. But hoooooooooooo boy, the super concentrated stock was amazing. After removing the excess fat, I added the fish sauce and water to get it back to 4 quarts.



Bowls ready for broth.



1. This was amazing.
2. I made a key mistake. I did the noodles while I was straining the broth, and that was dead wrong. By the time I got the broth skimmed, watered down, and re-boiled, the noodles were cold, and so when I poured broth over everything, it was too cold. It was so delicious it almost didn't matter, but it did. The herbs didn't wilt appropriately, and the steak didn't cook enough. We had to zap our bowls a bit to get it up to temperature at the end. Next time, I wouldn't do the noodles until I was doing the final boil on the broth so that the broth didn't cool so much on hitting the bowl.

But man, I haven't been to any of the pho places in SF regarded as the best as El D has, but I've gotten some damn good pho around me, and I'm pretty sure this was the best I've ever had, even with my mistake.

Also: not pictured, a big pile of oxtail and beef shank meat to use in future bowls that we didn't eat this time. I nibbled on some, though, and it's amazing.

That looks absolutely amazing