axiomfox.bsky.social - Profile | ThreadSky | a Reddit-style client for Bluesky

#food QUADRUPLE stock, so dark, clear, jewel-like and solid right out of the fridge! Three stocks each cooking the previous stock, skimmed, reduced, fortified with veggies & herbs: it's a demiglace precursor. 85% raw and cooked chicken + bones, 15% Chinese BBQ pork bones. I have 1/2 gallon.

submitted 1 day ago • 2 comments

#food Just broke down an entire half head of a suckling pig. No pics--there aren't enough content warnings in the world to prepare people for ingredients that come with EYELASHES. Still, nothing makes you feel more like a real cook than handling things like that. contented wag

submitted 3 days ago • 0 comments

#food Pizza experiments continue! Supermarket naan split open into two ultra-thin halves. One half got onion cream, onions (pre-baked), olive oil, pizza sauce, oregano, cheese. The other has no pizza sauce but instead braised fried shredded lamb and reduced lamb jus. Both yum, but need acid!

submitted 9 days ago • 1 comment

#food Got a brand new financier silicone mold, just had to try it out. Look! They're so tiny! Came out great, but yeah, not as much browning on the bottoms as I would get with metal mini-muffin tins. That's fine, I like the form factor (tiny! chewy!), and the tops are nice and brown. Treats!

submitted 10 days ago • 1 comment

#food PIZZA EXPERIMENT #3 Used leftover crumbs from 'hollowing out' the ciabatta breads to make mini-casserole of bread crumb layered with onions, the onion cream, the Sam' pizza sauce and pepperoni, topped with cheese, baked much more slowly. This was alright, but the bread got soggy.

submitted 11 days ago • 1 comment

#food PIZZA EXPERIMENT #2 This time on full-size ciabatta buns sliced in half. The bottom half of the ciabatta was lightly hollowed out to make a well for the sauce and cheese. This left some exposed sides which I buttered to brown rather than burn in the oven. Again, pre-toasted blank first.

submitted 11 days ago • 1 comment

#food PIZZA EXPERIMENTS Exploring pizzas in smaller, individual, lower-carb portions (or at least fewer carbs due to smaller size) using mostly store-bought items. Part one: pizza on supermarket pre-made naan-style bread cut in half (yes, SPLIT OPEN to two paper-thin halves). First, a picture:

submitted 11 days ago • 1 comment

#food Superb stir fry in lard of cabbage, carrot, scallion, garlic, soaked-drained-snipped mung bean thread vermicelli (an ultra-low-carb noodle similar to rice vermicelli) in a soy and oyster and fish sauces, black vinegar, sesame oil and seeds. Light, sweet, crispy, tender, a total knockout.

submitted 12 days ago • 0 comments

#food Texture over looks this time: sacrificed the clarity of this shrimp-stock-based with a corn starch slurry to increase body. Cloudy, bad for photography, but absolutely delicious. Poached the shrimp separately to prevent overcooking them. Pork dumplings, hand-torn cabbage and scallion.

submitted 18 days ago • 0 comments

#food Lamb meatballs in a veggie-heavy red sauce over Cantonese stir-fried green (white) cabbage. No need for pasta: long strips of tender, firm, garlic- and soy-infused cabbage stir-fried in lard (yum!) is a great base for Greek/Lebanese lamb meatballs in a tomato and mirepoix-heavy spicy sauce.

submitted 20 days ago • 1 comment

The Panther Knights That Eat Faces surely won't eat your face #theoldworld #warhammer #paintingwarhammer #oldworld #paintingminis #empire #knightspanther #warhammercommunity #WFB #oldhammer

submitted 20 days ago • 0 comments

#food Cajun lamb experiment! This is a lamb stew made with "smothering" technique (dark roux, lots of yummy veggies) and pushed towards "creole" with a tomato base. The lamb came out super tender after 2.5 hours in the oven. Rich, not too acidic, sweet & hot, served here with parsley and rice.

submitted 23 days ago • 1 comment

#food Tarte tatin! Apples stewed in caramel w/ vanilla and common over puff pastry. Delicious, but produced a LOT of liquid (which I collected and reduced it into a caramel glaze) that sogged out the crust (store-bought cheap puff pastry, no real loss). DELICIOUS, if inelegant.

submitted 25 days ago • 1 comment

allow me to present the Fancy Lads. In all the Old World there are none fancier #warhammercommunity #warhammertheoldworld #warhammerfantasy #warhammer #empireofman #imperialogres #oldhammer #fantasywargaming #minipainting

submitted 28 days ago • 3 comments

#food Hello I am a normal person who does normal things to normal food. Right now I am cooking supermarket bratwursts (raw) under sous-vide for four hours. I am also pressure-cooking an entire already-deep-fried chicken. Normal things normal people do normally. At ten at night. Nor. Mal.

submitted 28 days ago • 0 comments

#food Air-fried chicken balls (battered spheres of chicken, pre-cooked, available in any supermarkets frozen section), sliced, broiled, lain atop home-made béchamel sauce on sourdough toast, copious black pepper. Better with sliced green onions or without? Both sure taste great!

submitted 32 days ago • 0 comments

#food My aunt has diverticulitis and must avoid pieces of nuts, yet she still adores peanut butter. So I baked a batch of peanut butter cookies with lots of peanut butter flavor (including a special extract meant for ice cream) for her birthday. Gift jar of cookies! Chewy, tender.

submitted 33 days ago • 0 comments

#food Cabbage rolls from scratch (filling is minced pork, bacon, more cabbage, rice, warm spices) braised in home-made tomato-bacon sauce. Broiled to brown up the homemade béchamel sauce and melt the white cheddar. Finished with parsley and parmesan. So warming. So homey.

submitted 34 days ago • 0 comments

So is a kangaroo pickpocket a thief or a kidnapper?

submitted 36 days ago • 1 comment

#food Blackened marinated pork tenderloin over rice w/ a "multi meat" dark-roux-based sauce of my own composition. That sauce is astounding. It's bacon, braised beef cheek fat (!), ground pork, a dark roux, "the trinity" and so many Cajun spices and herbs I haven't room to list them. WARMING!

submitted 39 days ago • 1 comment

#food Red beans and rice, N'awlins style, completely from scratch. It took three days of work, a half-dozen technical finesses, making use of a few substitutions and alternate ingredients, as well as a serious and risky "rescue" step when the beans failed to get tender and creamy. SPECTACULAR:

submitted 46 days ago • 3 comments

#food Nice tightly defined clear and symmetrical fern today. Came out lovely.C

submitted 47 days ago • 2 comments

#food Braised beef cheeks with rice, parsley and a gravy made from one of the great "mother sauces" of French haut gastronomy, "espagñol." This isn't quite a true espagñol, I swapped in a few ingredients and played a bit, but oh so rich and delicious. I mounted the gravy with butter for shine.

submitted 52 days ago • 0 comments

i want MY car to come with its own weasel holder >:c no fair!!!

submitted 54 days ago • 9 comments

#food Duck soup! Got a soy-sauce-braised whole duck at the Asian market. Pulled the meat off, chopped and saved. Then pressure-cooked carcass and skin (2 hrs), crushed the bones to extract all yums, chilled, de-fatted. Daikon, carrots, vermicelli, scallions, Chinkiang black vinegar, white pepper.

submitted 55 days ago • 0 comments

I am constantly insulted on this platform

submitted 58 days ago • 1 comment

#food Fusion experiment! Beef shin meat (2 hr. pressure cooked, then fried in tallow) stir-fried w/ green cabbage, daikon (pre-blanched), scallion, garlic, touch of oyster & soy sauce, rice wine vinegar over rice. All bound with béchamel! French + Chinese. On the rice? CRUMBLED CHICKEN SKIN.

submitted 66 days ago • 1 comment

Glancing out my window, I just happened to see a meteor. It flashed and drew its arc and vanished. What a pleasant thing to round out a quiet evening. Probably the Geminid meteor shower, a tiny bit of it blessing the midnight skies over Nova Scotia, just for me.

submitted 73 days ago • 0 comments

#food Chinese method chicken breast meatballs from scratch. Hand-mince breast mixed with shredded daikon (purged), scallions, flour & potato starch, egg, soy, wine. Instead of deep-frying, I air fried. Finished in a ketchup/vinegar/soy/sugar/corn syrup glaze, kewpie, sesame seeds & scallions.

submitted 77 days ago • 3 comments

The triality of Donut

submitted 77 days ago • 7 comments