Yimyammer, have you been using your Creami recently? I just bought one finally.

yes you were correct on all accounts - the 3 ingredients at the beginning were salt, msg, & chicken bullion



i did a terrible job giving basic gyst in a huge text wall below if you dare


each video i've watched has different methodology (which tracks for China as dishes with the same name will vary wildly from locale to locale ie kung pao chicken ordered in the south could have carrots and be rather sweet and tangy whereas a northern one would be more cucumber and spicy)

so far that video appears to be the winner because it looks the most like what I'm used to and the dude's accent sounds like the beijing accent to me (and that's where i was so it'll be the style i'm used to)

basic gyst is: (and chinese recipes never have exact figures, they are very much in the "wtf is wrong with you, why don't you know how much salt you prefer to have? why would i need to tell you that?" school of thought - they are all about general instructions only - again why two restaurants across the street can have identical menus but very different takes on each dish


terrible transcript:

sunglasses monologue - hi I'm eastern bro, i'm going to teach you how to make these peanuts - oh these are good but so spicy


add warm water to the peanuts

then add salt, msg, & chicken powder (99.9% sure that's chicken bullion)

taste it and modify as needed

let it sit for 2 hours (other recipes usually say 30 min) and drain

if peanuts have shells then deshell them but not one by one like an idiot, look at how i do it

let them sit overnight for this super grateful he specified "you can start the next morning" because he mainly uses “let them dry for a while” but i previously hadn't run into that phrase before and it sounds a lot like "let them dry for a week"



chop up those peppers (remove seeds) and the add/subtract for varying spiciness

put the peanuts in oil while it's still cold - very important

cook on low heat - this is super subjective as they usually cook everything on much higher heat settings, one thing i've found about us kitchens is our max is equivalent to the medium high they have (also learned most chinese restaurants in the us have specialized stoves as a result to get around our cold cooking style) but fact you don't see any flames under the wok would confirm this would also be considered low heat under our standards as well

he says you can bake them instead if you like but offers no instructions (other videos have baking instructions)

he says the peanuts are ready very fast and in typical chinese cookbook style he says if you're unsure if they're ready just try one

allow excess oil to drain off

then for the peppers he says he uses a little bit of chili oil (remember the peanuts are going to retain a ton of oil and this will be a paper towel food like chicken wings if eaten by hand - that's not in the recipe, just my own input that limiting oil is best whenever possible because the oil is the major downside of this, hence why i'll also try baking and see if that's as good - my guess is no though because in the baking videos the color looks like the lesser version of it)

add sichuan peppercorns (don't skip this ingredient if you don't need to, these give the mouth numbing aspect which is fun) & the peppers and then add the peanuts

Good stuff, Thanks rickroll

My diet is doomed cracking codes like this

Hey amigo, I have not

I came out hot with it but it’s been gathering dust since

Please post some recipes of how you use it so I can be reinspired

Can’t wait to see Rick’s nuts. I think they’ll look great!

Asia #1

Another great and fast peanut recipe, especially to eat with some beers is Peanut Chaat. An Indian bar snack.

https://www.thefieryvegetarian.com/quick-peanut-chaat/

Made this potato and cauliflower soup, and I took one of the russets and shredded it on the mandoline, then fried in extra slutty olive oil for a topping

High marks on this one

this looks really interesting, will give a try

Looks fantastic Jack good job

All of the reddit posts in r/ninjacreami seem to be making high protein/low carb fake sugar health ice creams. I'll give that a go because getting my kids to eat protein is a struggle sometimes. But I'm also planning to make some real ice cream with creme anglaise etc. Will post it up - I'm worried that the novelty may wear off for me like it did for you but I've wanted one since I first heard about these things.

Speaking of creamery type endeavors, I just made my first batch of homemade buttermilk using an heirloom culture. Delicious. Buttermilk cheese to make filling for pierogis is next on the agenda. Will report back with results obv.

I made some honey almond butter with it too but havent been cooking much besides rice and chicken in my endless failed quest to reach 200lbs or less

please fill me in with more buttermilk cheese information as it comes along
first time hearing dairy air looms with starter culture like sourdough or tvorog

Next batch of buttermilk sitting on the counter culturing. Just whole milk and a few tablespoons of the previous batch. Should be ready tomorrow afternoon.



First batch of cheese. Like a tangier ricotta. Just heated at pot of buttermilk to 170 degrees, mixed in a splash of vinegar, and waited for curds to form. Drained them on cheesecloth.


This is what I used (ordered from Amazon). First batch didn’t take but added the second culture packet and warmed the milk up to 75F and it took off. Excellent flavor, but less tart than store bought buttermilk. Thick and creamy, almost like yogurt. Can’t wait to bake with it.

Another easy kind of cheese you guys probably know about is wrapping yogurt in cheese cloth and put some weight on it and leave it in the fridge for 12-24 hours to drain. Turns into like a cream cheese. Possibly this is lebneh? Anyways, nice little spreadable treat.

First time cooking completely scratch made lasagna. As in, homemade noodles, sauce, and buttermilk cheese and ground beef filling:








The buttermilk cheese posted earlier worked great. Also very pleased with my first time making my own lasagna noodles (despite some of the irregular shapes).

unless your raised and slaughtered the cow it doesn't count

Well, a friend did…

here i am poking fun at your miraculous effort and creation and i learn it's even more intense than i imagined, well done sir

Yep, got a friend who raises his own cattle. Was part of the 1/2 cow we bought last summer.

congratulations on having the time to make it
looks great

Why no bech on the lasagne?

no no naw
were you reincarnated as an italian grandmother?

I’ve been making mine with reduced cream and butter ie Alfredo sauce, as nonna does it.

Zucchini and Sausage pasta