Made a batch of maple carrot cupcakes.

Results taste much better than they look.

I made some Memphis Style BBQ ribs today. Turned out great for how easy they were.



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Did a little baking/cooking this weekend.

First, Christina Tosi’s compost cookies from the Milk Bar cookbook.





Very good, but they need about 2 minutes less than the 18 in a 375-degree oven the recipe calls for.

Next, a pasta dish based off a Blue Apron one I liked a while back — orecchiette with smoked paprika roasted chickpeas, kale, onions, garlic, capers and lemon. Really tasty.

mia: Milk bar compost cookies are SO GOOD. Those look delicious. I just found out these exist:

Most require adding just egg and butter, though the compost cookie you have to add your own pretzels and chips too. I'm definitely getting the crack pie mix, maybe I'll just get them all.

amoeba: I have a close friend like that who is bicoastal between SF and NYC. About once a week goes to a Michelin 2* and a high-end sushi place. About once a month she goes to a 3*. Combo of casual (usually interesting cheap restaurants) and 1* the rest of the time. And she takes a vacation about once a quarter that largely revolves around fine dining. She doesn't drink (except for the rare glass of wine or champagne). I did the rough math with her once comparing our expenses, and it is sort of depressing how much alcohol adds to monthly entertainment expenses!

I did leave the coffee grounds out of the compost cookies because my wife hates the taste of coffee. They tasted a bit different from the "real" ones, but not necessarily in a bad way. As I said, the main issue was that the recipe calls for baking them for 18 minutes at 375 when 15 or 16 minutes is plenty.

Think I'm going to make the cornflake/chocolate chip/marshmallow ones next; those are my favorites from the store.

OOT cooks,

Besides miso marinated fish, what are things you like to make with:

Light Sweet Miso
Dark Aged Miso

Thanks!

I like to make a very non-authentic soup with light miso. Fry garlic, ginger and chili, then add grated/spiralised/finely chopped vegetables. I go for carrot, zucchini, mushroom usually. Then add a load of water, simmer and add thin noodles, miso and a load of scallions at the end.

You can use the same miso marinade you would for seabass, etc for almost anything. Eggplant is the most common one I’ve seen recipes for (nasu no dengaku I think it’s called); I think it’s better with leaner proteins but never tried it with like a ribeye or fatty pork, would be interesting.

Of course you have miso soup as well.

Da_Nit, what's that chillin with the meat?

riddle, nice pic

mia, did you make the pasta? Is that freshly grated pecorino?

Pasta is from a box. Freshly grated parm reggiano.

Brian,

Oooooh, interesting idea with steak and pork. I bet a miso compound butter would be really good with them.

Oh yeah, I bet miso compound butter would be great. Could also pair with mussels etc.

Red miso is a good addition to beef stew.

Cooked up a lasagna today.

Best ive ever made, and ive made a few.

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A few miso ideas:

Spread a thin layer on bread for any sandwich but especially grilled cheese.
Miso mayo (also can be used as a more mild version of above.)
Mix into pasta dough for miso noodles.

Made a sweet potato mash. It alright but will probably stick to normal potatoes next time.

My June Japan trip itinerary is complete.

Already planned for and booked

Osaka street food
Osaka Crab restaurant
Osaka Fugu restaurant - wife insisted even though I thought fugu really isnt in season now
Kyoto Tofu restaurant
Kyoto style Udon
Kyoto Kaiseki
Kyoto omi beef shabu shabu
Small town ryokan kaiseki
Tokyo Sushi
Tokyo izakaya
Tokyo yakiniku
Tsukiji uni bowl

Few undecided meals, want to hit up one western style restaurant in Tokyo.

Might book a nicer eel or tempura place.

Was able to book a lot of places after going through a wechat China based booking service.

Pretty excited right now.

Watermelon: yessssss lasagna!

Potato: miso grilled cheese! That will be happening soon!

Amoeba: yessssssssssss. I didn’t go anywhere super elite (but supposedly very good), but based on my experience I’d go to a tempura place in japan over an eel place. And you forgot tonkatsu place!

Thats a good tip El D. I am leaning towards tempura too.

I might not be able to make it to a great tonkatsu place but wagyu katsu was already a factor in deciding one of the restaurants.

Amoeba,

Again, I didn’t go anywhere super elite, but I didn’t find the eel all that better than good eel here, whereas the tempura was just way better than what I’m used to here.

If you don’t end up with a free lunch for tonkatsu, you can always grab a tonkatsu sandwich for a snack!

You guys are talking about tonkatsu ramen right? Damn I love that stuff. One of the worst things about the city I live in is the lack of good Asian food. There’s one acceptable ramen place in the whole city.

samuri,

I am talking about fried breaded pork cutlet.

You should visit SF, it's ramen-crazy!

I'm quite unlearned about such things. That looks like some good eating Diablo, which brings up another potentially interesting question. How much do you guys trust yelp ratings in 2018?