Go Cook Yourself

Made sous vide chicken thigh jambalaya. Served with the last of the pork tenderloin from the weekend.

Leftovers were then turned into tacos by dolloping some grated cheese then adding corn tortillas on top for a nice hard frico, then flipping over to crisp up the other side, before forming into a "hard shell taco" on the stand.

I'm not sure I could ever NOT treat tortillas this way from now on. It's just SO MUCH BETTER when coated in cheese and crisping up a bit....

Experimenting with shio koji. First attempt at making my own. Left to ferment on the kitchen counter for a week and a half before marinading a load of chicken thighs.

Can't decide between karaage chicken chunks, or a whole fried thigh on a burger for dinner tonight.....

Gonna try wet ageing a steak next!

Pressure cooker mushroom risotto

Vaguely cooked to Kenji's seriouseats recipe. I used less liquid, and then added some extra wine/cream/parmesan to some that I decanted into the brown butter/duck fat pan

Served with duck breast and fancy mushrooms in browned butter

Loads left over, which will be used to make arancini tomorrow!

*Update*
Arancini are balled and in the freezer to firm up before coating and frying....

Sirloin steaks marinaded in shop koji, salt and black pepper. Served with massive ass chips and pea purée.

DAMN!

Now the chicken is bang tidy, it was time to concentrate on the rest of it. Pretzel bun again, homemade garlic miso mayonnaise, pickles, cheese, tomato, red onion, salad leaves and caramelised onions

With a side of joey chickenskins tossed in takin/shichimi togarashi.

Fuuuuuuuuuuuckyeah!