Thread replies: 85
Thread images: 48
Thread images: 48
Prediction: Golden Mountain is going to be called “meme sauce” on /ck/ by this time two years from now.
>>
What is it?
>>
>>8658677
Cha!
*Thai Mario seasons the eggs*
>>
>>8658687
Ingredients:
>milk
>bacon fat
>green curry paste (maesri)
>eggs
>shrimp
>tomatoes
>cucumbers
>cilantro
>>
>>8658691
Activate the curry paste in the bacon fat.
>>
>>8658707
Add the milk.
>>
>>8658715
Arrange the (seasoned) shrimp, tomatoes, and cucumbers. When the bottom of the shrimp have just begun to turn pink, turn them over.
>>
>>8658723
Pour in the eggs and top with the cilantro.
>>
>>8658729
Cover and reduce the heat to steam.
>>
>>8658735
Remove from the heat when it’s just set.
>>
>>8658707
So I use bacon fat to activate curry paste, but water to activate almonds? I don't know if I'll ever get the hang of this cooking thing.
>>
>>8658743
Wa la!
>>8658683
Golden Mountain is a Thai seasoning sauce that is mostly like soy sauce, but is mellowed out with sugar and some other random other shit that makes it not-so-salty (don't believe the haters who say it gives you cancer).
>>8659042
You can use pretty much any fat to activate your curry paste. The basic idea is to infuse the flavors into the fat, so that the curry gets distributed evenly throughout the dish.
I used bacon fat to add a layer of depth because I used low fat milk - because I wanted the eggs to steam and become light and fluffy (otherwise I might have used whole, or coconut, milk).
>>
>>8658837
>2020
It's uninhabitable right now, man.
>>
>>8659533
>Wa la!
wario get the fuck out
>>
>>8659533
>wa la!
Whoopty fuckin doo
>>
>>8658677
Get that meme shit outta here
>>
>>8658837
>op makes an observation and then proceeds to actually produce cooking content instead of ranking fast food sandwiches or posting the same 6 jack webms for centuries.
Compared to you I'd welcome some meme-loving fuck from reddit honestly.
>>
Sometimes OC isnt always appreciated
>>
>>8659533
>nom nom nom
>>
>>8661868
You have my number, Saveur.
>>
File: hqdefault.jpg (72KB, 480x360px) Image search:
[Google]
72KB, 480x360px
>>8658837
>>
>freedom fries
>blistered shishito peppers
>chipotle mayo
>>
>>8663014
Reheat in a dry pan.
>>
>>8663316
Freedom fries come with their own fat, and will re-fry in it given a bit of patience.
>>
>>8663014
I wish I knew where to get jalapeños like that.
>>
File: 1488152316194.jpg (1MB, 2160x3840px) Image search:
[Google]
1MB, 2160x3840px
>>8661868
Looks good, OP! The way the milk and the egg steam together kind of reminds me of a chawanmushi, but slightly more cooked. I appreciate the OC, always nice to see rad dudes cookin' up rad shit. Might try this in a few days.
>>
>>8663330
Fry an egg in the residual freedom fry fat.
>>8663420
>chawanmushi
I kind of had that in the back of my mind when I was throwing it together. It's admittedly much more sloppy, but for a savory kind-of-steamed egg dish with shrimp, you can see how that's where I was aiming.
>>
File: turkleton.jpg (41KB, 468x800px) Image search:
[Google]
41KB, 468x800px
>>8663479
>I kind of had that in the back of my mind
Wew lad, was worried that I was the only one that thought it. Keep up the OC, I am monitoring this bad boy
>>
>>8663479
Freedom fries, shishito peppers, topped with a fried egg, buffalo wings, chipotle mayo & green onions.
>>
>>8663479
I think my mom has that exact same pan.
Is yours a curtis stone?
>>
>>8663490
that fried egg still has that uncooked albumin on the top
>>
>>8663490
Ooey gooey goodness.
>>
>>8663508
stop being a pussy.
>>
>>8664792
Midday smelly fish snack, with a little blue fun time pill.
>>
>>8665008
>a single tomato
Don't have too much fun, there, Wizzbot.
>>
>>8665008
Blurry steak salad. Perfectly cooked.
>>8665040
Don't wanna get that scurvy, mate.
>>
>>8665008
>amphetamines
>snack
niqqa watt
>>
>>8665264
Smoked chili mac and cheese.
>>8663505
No. Flonal, $12 from the Korean grocery store.
>>
>>8665467
Pls no build wall.
>>
File: sopitos.jpg (3MB, 4320x3240px) Image search:
[Google]
3MB, 4320x3240px
>>8665479
Sopitos de picadillo.
>>
>>8659533
Looks like shitty eggs. Congrats, you made shitty eggs.
>>
>>8665495
Stuff on bread and a cancer egg.
>>8665501
Is this better?
>>
>>8663490
Dam Son is proud.
Let me rephrase: DAMN SON
>>
>>8665654
m8 I don't even know who is baiting who at this point, it's almost as easy to get replies by saying wa la than it is to call them newfriends
>>
>>8658691
Where did you get bacon fat?
>>
>>8665008
white bread and pickled fish
>>
>>8665561
A little better but definitely nothing to be proud of. I don't know why you keep taking pictures of your garbage food like it's even worth remembering.
>>
File: activatedalmond.jpg (29KB, 600x712px) Image search:
[Google]
29KB, 600x712px
>>8659042
Just use the switch man
>>
>>8665764
>how do you get bacon fat?
That's a difficult one. Bacon has a shitload of fat. If you fry it, fat comes out. Suddenly, a pan full of homemade bacon fat.
>muh, where does bacon fat come from? Idk.
>>
>>8666086
Look at the pick, mong. He has a bowl of homogenous, white fat. Not like the brownish stuff you collect from frying bacon.
>>
>>8666143
>never heard of a strainer
Yep, in 2097 - 80, they really do exist.
>>
>>8666196
Why are you talking to me? This is an AB conversation.
>>
>>8665561
Best coast gonna wreck ya.
>>8665764
It's just left over from after frying bacon. Nothing special.
>>
>>8666398
Steak and eggs.
>>
>>8666457
Egg sauce goes on everything.
>>
>>8666477
Eggs and toast.
>>
>>8667263
Eggs on toast.
>>
>>8667268
PSA: your scallion butts have little baby scallions living inside of them, all they need is a little water to activate (they don't even need sunlight).
>>
>>8667495
ayeee I've been doin that too.
Good shit my man
I keep mine on a window sill though and they grow back p quick
>>
>>8667495
You kind of start to feel as though your psychiatrist is taking more pills than he's prescribing when he puts a zany zoo out in the waiting room.
>>8667515
The sun probably doesn't hurt, but I told my chef about it at a place I used to work and he grew an entire hotel pan's worth of scallions in a windowless restaurant kitchen.
>>
>>8667583
Oh my god. Oh my god. Oh my god.
>>
>>8668565
Oh My Fucking God.
(I love you, AleSmith. Will you be my date to the prom?)
>>
>>
>>8668601
Mix your eggs right in the pan and you don't need to dirty an extra bowl.
>>
>>8668784
>homogeneous
>>
>>8668792
Get your other stuff ready while the eggs cook; no need to rush.
>>
>>8668821
Reminder: Eggs do not want to be overcooked, and carry-over is a real phenomenon.
>>
>>8665764
you're fucking retarded
>>
beans?
>>
>>8668845
*umpf*
>>8668927
huh?
>>
>>8668959
Pick your own beer flight.
>belgian style blonde ale
>lemon meringue pie specialty ale, brewed with graham crackers and lactose, and fermented with vanilla beans and fresh lemon juice
>double ipa brewed with toasted coconut and milk sugar
>hop forward double ipa
>>
>>8669745
Meatloaf sandwich on grilled rye.
>>
>>8669752
Caesar and crab cakes.
>>
golden mountain sauce smells like shit and is sold in such quantities that you are speaking of a fantasy
>>
>>8671039
Are you under the impression that it's fish sauce?
>>
>>8665312
ADHD, probably. I wish to hell that stuff worked for me, I can barely read a paragraph any more without my mind scrambling.
>>
>>8670514
Rare barrel aged beer flight.
>the abyss
>bourbon county
>385 scytale
>pugachev's cobra
>>
>>8672860
Fried chicken club and mac n' cheese.
>>
>>8658683
Soy sauce and
Ajitide I+G aka Disodium Guanylate and Disodium Inosinate
I bought Ajitide I+G for seasoning purposes, mixed it with soy sauce and made my own version of this.
>>
>>8673036
Is Ajitide I+G something you can buy at Asian grocery stores or do you have to special order it?
>>
>>8673587
This is where I got it from:
https://shop.chefrubber.com/item/501002S/Ajitide-I-+-G-/
I+G gives a similar taste to MSG without having to use as much to get the same effect. I got it initially to experiment with extending/substituting meats because I+G makes things taste gamey. It's the main ingredient in Golden Mountain or Maggi sauces, so you can try it that way also.
>>
>>8658723
so... are those tomatoes tiny or the shrimp is huge? Or is something about perspective? It's really confusing
>>
>>
>>8663361
Shishito peppers are becoming more and more ubiquitous (assuming you're in the US).
If they don't have them at your usual grocery stores and you really want to try them, try looking at Whole Foods.
Thread posts: 85
Thread images: 48
Thread images: 48