Zucchini salad lightly dressed with an olive oil + aged balsamic + anchovy vinaigrette and shaved parmigiano reggiano9mo ⋅ bighungrybelly ⋅ r/CulinaryPlating
Making sourdough cardamom rolls but the dough has weird tears after retarding in the fridge for 15 hours. Anyone know why this is happening?2yr ⋅ bighungrybelly ⋅ r/Sourdough
Sous vide octopus with cilantro microgreens drizzled with cilantro-mint-parsley oil and aged balsamic vinegar3yr ⋅ bighungrybelly ⋅ r/CulinaryPlating
Pan-seared and torched octopus spiced with sweet and smoked paprika and cumin, and drizzled with cilantro and mint chimichurri sauce3yr ⋅ bighungrybelly ⋅ r/CulinaryPlating
Black cod cooked sous vide in olive oil from a cherry tomato confit and then pan seared, served with tomato confit and dressed in a sauce comprised of lime juice, fish sauce, and sugar.9mo ⋅ bighungrybelly ⋅ r/CulinaryPlating
Threw a dinner party this past Saturday. Made soup dumplings (not pictured), mung bean jelly noodles, mapo tofu, fish-fragrant eggplants, fish stew with fermented mustard greens, steamed pork ribs and sticky rice wrapped in bamboo leaves, celtuce salad, and steamed fish head with preserved red 🌶 😋1yr ⋅ bighungrybelly ⋅ r/chinesefood
Sunday lunch: Sichuan style boiled fish (水煮鱼). Instead of using bean sprouts in it (I didn’t have any), I used enoki and king oyster mushrooms2mo ⋅ bighungrybelly ⋅ r/chinesefood
My 1st loaf of sourdough in 2020, after a multi-month hiatus from sourdough baking4yr ⋅ bighungrybelly ⋅ r/Sourdough
Seeded sourdough: I needed the bread quickly, so I did a 3 hour proof at room temp followed by one hour in the fridge -- pleasantly surprised by the thin, delicious crust, and the pleasant sourness!4yr ⋅ bighungrybelly ⋅ r/Sourdough
Had two Chinese eggplants in the fridge so decided to make fish fragrant eggplants with some ground pork 😋8mo ⋅ bighungrybelly ⋅ r/chinesefood
Finally got better at shaping baguettes after baking them for three consecutive days!4yr ⋅ bighungrybelly ⋅ r/Breadit
Last night’s dinner for 4: Scrambled eggs with tomato, steamed pork ribs with sticky rice wrapped in bamboo leaves, mapo tofu, broccoli salad, boiled pork loin slices in a hot and numbing sauce, stir fried cumin lamb, and stir fried bean curds and pork loin slivers.2yr ⋅ bighungrybelly ⋅ r/chinesefood
Today's lunch: stir fried celtuse (stem lettuce) and pork, stir fried mung bean sprouts (sprouted myself), and stir fried pickled mustard roots and pork 😋3yr ⋅ bighungrybelly ⋅ r/chinesefood
Sometimes all you want is a bowl of steaming Sichuan style boiled fish fillets for lunch...just kidding, I also had a smashed cucumber salad (not pictured) 😋9mo ⋅ bighungrybelly ⋅ r/chinesefood
Homemade chicken, shiitake mushroom, and cilantro dumplings and homemade chili oil for dinner!3yr ⋅ bighungrybelly ⋅ r/chinesefood
First time making bitters: Earl Gray bitters. Made an old fashioned with it.5yr ⋅ bighungrybelly ⋅ r/cocktails
Bought a bottle of green charteuse (expensive!) and decided to make a charteuse smash5yr ⋅ bighungrybelly ⋅ r/cocktails
Today's lunch: steamed pork ribs with dried blanched chili peppers, Chinese broccoli, braised lotus roots and hen, stir fried chicken gizzards, and stir fried minced pork, bean curds and yellow chives.3yr ⋅ bighungrybelly ⋅ r/chinesefood
Ease my way into the weekend with a simple lunch: steamed branzino and stir fried water spinach (ong choy) with fermented bean curds 😋3yr ⋅ bighungrybelly ⋅ r/chinesefood
Made a bunch of baozi with a pork, cabbage, glass noodle, and fermented chopped red chili filling3yr ⋅ bighungrybelly ⋅ r/chinesefood
The Dragon Boat Festival is coming up, so I decided to make some parceled rice (rice dumplings, zongzi, 粽子) with spiced pork belly and shiitake mushroom inside.4yr ⋅ bighungrybelly ⋅ r/chinesefood
A good lunch helps kickstart a new week - Clockwise from top: Chinese broccoli, steamed striped bass, asparagus, and Mapo tofu3yr ⋅ bighungrybelly ⋅ r/chinesefood
What happened to this flight? Asking because it’s impacting my flight from Berlin :-/11mo ⋅ bighungrybelly ⋅ r/unitedairlines
First time baking sourdough bread with a baking steel. Doesn't look bad! Still waiting for the loaf to cool down to get a crumb shot :-D4yr ⋅ bighungrybelly ⋅ r/Sourdough
Braised fish in Pixan chile bean sauce, braised homestyle tofu, and some leftover yellow-eyed bean soup3yr ⋅ bighungrybelly ⋅ r/chinesefood
My trusty Madein wok that I’ve had for over two years and have used at least 4-5 times a week. I do have to say that it is thicker and on the heavier side compared to my Chinese wok2yr ⋅ bighungrybelly ⋅ r/carbonsteel
A classic Sichuanese dish: Boiled fish in a seething sea of chiles3yr ⋅ bighungrybelly ⋅ r/chinesefood
Got my Gaggia Classic Evo Pro a couple of days ago, and already really got into making latte art. My first acceptable latte art so far!8mo ⋅ bighungrybelly ⋅ r/gaggiaclassic
First time making butterfly pea flower water sourdough. I don't think the flower adds any flavor to the bread, but it sure is pretty to look at!5yr ⋅ bighungrybelly ⋅ r/Sourdough
Garlic and cumin crusted rack of lamb, with carrot puree, string beans, and fingerling potatoes simmered in extra virgin oil oil3yr ⋅ bighungrybelly ⋅ r/CulinaryPlating
Provenance Vineyards 2018 Yountville Cabernet Sauvignon $39.99 ($40 off) at Marina del Rey (California) Costco1yr ⋅ bighungrybelly ⋅ r/wine
Round 2 of clarified milk punch: Black Tea-Port Milk Punch. It’s dangerously delicious!5yr ⋅ bighungrybelly ⋅ r/cocktails
Today’s dinner: Agar agar clarified Kimchi Bloody Mary with a shrimp cocktail shrimp and an olive in a glass with a large clear ice cube2yr ⋅ bighungrybelly ⋅ r/cocktails
Bought a lot of cilantro because it was on sale for 10 bunches/dollar, so I made a cilantro and homemade Chinese chili crisp sourdough 😋4yr ⋅ bighungrybelly ⋅ r/Sourdough
This is my first time getting such an open, airy crumb. It almost brought me to tears 😭6yr ⋅ bighungrybelly ⋅ r/Sourdough
Made fermented soybeans (laba dou/腊八豆), a traditional fermented food commonly consumed in the Hunan province.4yr ⋅ bighungrybelly ⋅ r/chinesefood
1 This is my first time getting such an open, airy crumb. It almost brought me to tears 😭 (x-post from /r/sourdough)6yr ⋅ bighungrybelly ⋅ r/Breadit
Made some dumplings tosay with a Malabar spinach, cilantro, green onion, and beef. The dumpling skins were made with flour mixed with liquid squeezed out of the spinach and cilantro4yr ⋅ bighungrybelly ⋅ r/chinesefood
Goodies have arrived in the mail 😍😍 a lot of baking is going to happen soon!!4yr ⋅ bighungrybelly ⋅ r/Breadit
Why do my croissants’ top layers/skins tear after shaping? I’ve used this same recipe at least 10 times before and only started observing this tearing phenomenon for the last couple of tries. It’s been fairly dry for the past several days. Maybe that’s why?1yr ⋅ bighungrybelly ⋅ r/Breadit
Salmon cooked at 120F for an hour and finished in a skillet for crispy skin7yr ⋅ bighungrybelly ⋅ r/sousvide
What better way to “celebrate” the arrival of my 80 lb flour order than with a fresh loaf of olive sourdough bread? I wish I had put some fresh rosemary in it!6yr ⋅ bighungrybelly ⋅ r/Sourdough
Made hand cut pasta for the first time today. It turned out pretty well, I think!5yr ⋅ bighungrybelly ⋅ r/pasta
Salmon sous vide at 125F, with soy sauce, honey, balsamic vinegar, sesame oil, and ginger reduction, accompanied with Korean sweet brown rice.7yr ⋅ bighungrybelly ⋅ r/sousvide
KitchenAid Classic Plus’s tilt head locking switch no longer works when kneading stiffer doughs. Is it an easy fix that one can do at home?1yr ⋅ bighungrybelly ⋅ r/Kitchenaid
[Homemade] Red wine braised pork shoulder ribs and saffron basmati rice.7yr ⋅ bighungrybelly ⋅ r/food
Update on the kimchi I started a couple of days ago. I guess I should’ve left a bit more head space for the right jar 😂3yr ⋅ bighungrybelly ⋅ r/fermentation
I’m still a total novice (only made two batches so far), but blood orange is probably my favorite flavor so far!4yr ⋅ bighungrybelly ⋅ r/Kombucha
Rack of lamb cooked at 132F for 3 hours and finished in the oven (Brussel sprouts were cooked in an airfryer) (x-post from /r/food)7yr ⋅ bighungrybelly ⋅ r/sousvide
I’m slowly getting a hang of baking sourdough bread...after many pounds of flour6yr ⋅ bighungrybelly ⋅ r/Sourdough
Baked my latest loaf super dark. Unfortunately, there is no crumb photo because I’m giving this to a friend~6yr ⋅ bighungrybelly ⋅ r/Sourdough
I have 80 lbs of flour so decided to give pasta making a try. It was a fun experience! Cavatelli with tomato, anchovy, and caper sauce.6yr ⋅ bighungrybelly ⋅ r/pasta
[Homemade] Pancetta & Fig Pasta cooked perfectly al dente with a great balance of savoriness, sweetness, and acidity7yr ⋅ bighungrybelly ⋅ r/food
[Homemade] Red wine braised pork shoulder ribs and saffron basmati rice.7yr ⋅ bighungrybelly ⋅ r/food
Where can I find aged goat cheese in the US like the type that is fairly common in France?5yr ⋅ bighungrybelly ⋅ r/Cheese
Night Nurse in a vintage champagne glass. All the ingredients are pictured.7yr ⋅ bighungrybelly ⋅ r/cocktails
Luna Vineyards Pinot Grigio with homemade seafood paella (x-post from /r/food)7yr ⋅ bighungrybelly ⋅ r/wine
Nail separated from flesh while doing a crimpy problem. It's pretty painful. What can I do about it?8yr ⋅ bighungrybelly ⋅ r/bouldering
[Homemade] Sous vide salmon @120F for an hour and finished on the stove for crispy skin7yr ⋅ bighungrybelly ⋅ r/food
