[homemade] Vietnamese summer rolls. Sauce is lot of fish sauce mixed with hoisen, hot sauce on the side. Inside is rice noodles, chicken, cilantro, green leaf lettuce, and bean sprouts. Healthy and super tasty!1yr · dispatch411 · r/food
Made Maangchi's kimchi recipe yesterday, made 4 jars. I cut her recipe in half, so it's about 5lbs of kimchi, a bit less maybe. It turned out super tasty and smells great! Can't wait for it to ferment a bit!1yr · dispatch411 · r/fermentation
Jasmine rice, fried chicken, kimchi, and Japanese cucumber salad [Homemade]1yr · dispatch411 · r/food
My 48hr bulk ferment. Haven't tasted it yet but i will this morning. Very happy with it.1yr · dispatch411 · r/Sourdough
I asked the guys at work, do you want pulled pork Mondays? They said yes, with $70. And so here we are, making it happen. This is going to be split between 5 guys. It's a 10lb butt. Smoking around 250, will spritz each hour to help form bark. Will wrap when the fat cap splits.1yr · dispatch411 · r/smoking
Followed Maangchi's recipe. Normally I do 5lb but I go through it so fast that I wanted to double it. Yum!1yr · dispatch411 · r/kimchi
48 hour bulk fermentation, then shaped, then a 2-3 hr prove and baked it. It turned out really well! I got quite the rise out of it. Ha! Now, I get to eat some and see if it triggers my gluten problem. Time will tell.... crumb shot once I cut into it. I'm very curious as to what the crumb will be.1yr · dispatch411 · r/Sourdough
Wings with an asian style sauce, jasmine rice cooked just right, and homemade kimchi that tastes amazing [homemade] I burnt the wings just a bit, to be honest. They still had a great flavor, thankfully.1yr · dispatch411 · r/food
Successful kraut, this is day 3 and 1/2 or so. I tasted it, and it tasted just like sauerkraut should. Saltiness was there but only as a seasoning, and the texture was great, it was getting soft but still al dente or so. The taste was super awesome. I wanted to eat a bunch, but fermenting more.1yr · dispatch411 · r/fermentation
I'm figuring this out as I go, this is True Learning, and it's addictive! This is my levain, I made it about 3 hours ago, and it's almost doubled in size already. This is my second attempt at levain, and it appears to be working. I hope to have a nice bread pic for you all tomorrow!1yr · dispatch411 · r/Sourdough
72 bulk ferment. Turned out nice. Made it last night, will cut into it this AM, check out the crumb. I can eat this with my gluten allergy!! I'm proof that people with gluten allergies can eat sourdough if it has a long ferment!1yr · dispatch411 · r/Sourdough
[Homemade] My take on huevos rancheros. I love making poached eggs, they ROCK!! The way the yolk tastes with the beans/salsa..... heavenly.1yr · dispatch411 · r/food
