It's at least as good as the stuff @Valve1138 thinks is good Mexican food in VA.oman, I love me some Taco Bell
I don't get heartburn anymore. Not sure what I did to stop it, but it damned sure did the trick.
pork shoulder has like 80% less delicious fat than pork belly though. Also, what are those noodles?I ramened.
Glebe Kitchen tonkatsu recipe. Used pork shoulder steak instead of pork belly because that's what was at the store, and used red miso instead of white, and made the broth using my instant pot instead of boiling for a billion hours... and it still turned out so fucking amazing.
And I read the search result so quickly, I thought that red ramen was a thing.Shit, I meant red miso instead of white.
Ramen is like pizza, even when it's not great its still pretty good.I ramened.
Glebe Kitchen tonkatsu recipe. Used pork shoulder steak instead of pork belly because that's what was at the store, and used red miso instead of white, and made the broth using my instant pot instead of boiling for a billion hours... and it still turned out so fucking amazing.
They're the "broad instant ramen noodles" that the asian store had.pork shoulder has like 80% less delicious fat than pork belly though. Also, what are those noodles?
I mixed the dough on Sunday and shaped them, then a cold proof for about 44 hours, and baked this morning. Cold proofing is wonderful if you have the fridge space.I'm sure you didn't bake those all at the same time. That take a serious project plan so that nothing overproofs!
hmmm, never heard of doing that. Do you let it warm up right before, or just adjust baking time?I mixed the dough on Sunday and shaped them, then a cold proof for about 44 hours, and baked this morning. Cold proofing is wonderful if you have the fridge space.