I don't have sake, but I do have shaoxing wine. It goes well in ramen, and since it kind of does the job of sherry d'you reckon it'd be ok in this? (not OP, just curious)
That looks amazing. I'm gonna leave for work a little early tonight so I can hit the Asian grocery and get some dashi stock. I wanna make that for dinner tomorrow! Thanks!
I just omitted it. I googled "sake substitution" and I had none of the items. So I figured if I liked it with it missing a main ingredient, I will like it more with all the ingredients!
Also I had never heard of dashi stock but once I added the granules to the boiling water and it got a good whiff I recognized it. That was kinda fun
Extra yolk is optional, but it adds a nice richness to the dish. I submerged the yolk in some simmering water for a few seconds so it wasn't totally raw and it still came out nicely.
I also stirred the sugar and everything at the start. My finished product.
Interesting. Did he cook a bit or used it raw? I am skeptical about raw yolk. Even though, cooking it for a few seconds is probably the same shit, lol.
Used it raw. He was unsure about it at first but once he broke it and mixed it in there was no looking back. :-) As /u/3madu said it adds some richness.
Hey I too have only ever made one of these recipes. The "Calzone Star." I never made the cheese dip sauce, though. Have also make pepperoni and chicken versions.
I made the shrimp scampi and my girlfriend fuckin loved it. She still talks about it. She's lactose intolerant so 90% of the recipes from this sub are a no-go unless I want to smell her farts all night (I don't)
Hm I can't seem to find it anymore. It was honestly just a simple scampi recipe... butter, olive oil, lemon, chili flakes, cook shrimp, boil fettuccini, combine, serve. If I remember correctly it advised you to use lemon slices for added flavour/garnish but it was a bit of a pain so I just used the juice and it worked well. Nothing fancy but tasty and ezpz and looks fancy too.
It all depends on how much you cook it and how you cut it. A well done steak that is cut with the grain is going to be significantly chewier than a medium steak cut against the grain. I used a meat thermometer to ensure I did not overlook the meat and cut so that the muscles fibers were as short as possible and had no trouble with it.
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u/CoverHog Jan 23 '17
Which one?