maeskitchen
maeskitchen
Mae Reigns in this Kitchen
Writer | Glutton | Shameless Self-Promoter | Thanks for visiting this self-indulgent cooking blog and feeding my insatiable ego | Cheers and Happy Eats!
Statistics
We looked inside some of the posts by maeskitchen and here's what we found interesting.
Inside last 20 posts
Time between posts
567986.1764705882
Number of posts by type
Photo
0
Video
0
Audio
0
Text
0
Chat
0
Answer
0
Link
0
Quote
0
Explore Tagged Posts
maeskitchen · 2 months ago
Photo
Tumblr media
4K notes · View notes
maeskitchen · 2 months ago
Text
Tumblr media
It's a bit of a tradition in my house that I have a grand ambition for a birthday cake, and then royally pooch it.
This poor creation begging to be put out of its misery is my sad attempt at a pineapple.
🤦🤷😅 can't be good at everything!
12 notes · View notes
maeskitchen · 2 months ago
Text
i always see “tag fav fruit” posts but i’ve never seen a fav veg post so rb & tag your favourite vegetable
41K notes · View notes
maeskitchen · 2 months ago
Text
Tumblr media
Tumblr media
Tumblr media
Tumblr media
Tumblr media
Garden update! I planted a variety of things, they have all taken off except for the Spanish onions of course. Those yeeted out of existence, not sure why. Still, I have corn stalks, squash, pumpkin and tomatoes going gangbusters!!! Excited 👍🙂
6 notes · View notes
maeskitchen · 2 months ago
Text
Someone tell me the secret to growing Spanish yellow onions because this is the second year in a row they fell on their swords and all I've got left are mutant white onions determined to take over the planet.
1 note · View note
maeskitchen · 2 months ago
Photo
Tumblr media
2K notes · View notes
maeskitchen · 4 months ago
Text
Tumblr media
Gardening 3.0.
I had great success with onions last year so I doubled down. I am also trying a few corn stalks, wish me luck!
I have forgone Broccoli. Can you believe my rabid broccoli from last year survived the winter? I had four of them that looked like Ents from the forests of middle earth. I had to dig them up though, cause they weren't going to to give me nice crowns.
I have also planted a couple squash plants and one watermelon (not in this pic). We will see how those go.
I highly recommend the garden bag you see in the middle here. I just fill with potting soil and plant! That way, I'm not fighting with the jungle roots of the weeds in my area.
7 notes · View notes
maeskitchen · 4 months ago
Text
So many people think they're incapable of cooking but like, you absolutely can cook. Everyone can. It's a learned skill that takes time and attempt to get better at it. "I can't even cook eggs" buddy as simple as cooking scrambled eggs might seem if you've never done it before it's got potential to get messed up. Some of us struggle with different things. "I can't even make toast" I know you're being funny but: if it's too burned for your liking, turn the setting down, if not burned enough, turn it up.
You are completely capable of cooking. Don't sell yourself short just because no one taught you or because of frustration. Cooking is an artform we can all do and you are capable of cool stuff.
71K notes · View notes
maeskitchen · 4 months ago
Text
Today has been a day of few successes and many failures. My projects today began last night with the soaking of soybeans and mung beans.
Tumblr media
Tumblr media
The mung beans will be sprouted. I drained off the water put them into colanders in big bowls, gave them their first watering, and then covered them with a dark towel.
Tumblr media
My next task was rinsing the soybeans and removing their skins. Then I boiled them, drained them, added them to a blender with fresh cold water, and blended them to make soy milk. Then placed the soy milk through a nut milk bag and squeezed it to remove the pulp, or okara.
Tumblr media
Tumblr media
Tumblr media
Tumblr media
The soy milk was a success although it's got a decently strong beany flavor. Next up on the docket was taking eight cups of that soy milk bringing it almost to a boil, shutting off the heat, and adding an Epsom salt coagulant to try and separate the curds from the whey in order to make tofu. This was an unmitigated failure and I'm not sure why because I followed the recipe to a T. It started to separate and then never continued. So eight cups of soy milk literally went down the drain. (Featuring the tofu press for the tofu that never was 😭)
Tumblr media
Tumblr media
I also tried my hand at making homemade mayonnaise with vegetable oil, vinegar, and some of my homemade soy milk, but it refused to emulsify It's currently in the fridge and I will work on it later or repurpose it.
The grand success of the day has been dinner, which was general tso's tofu with broccoli over sticky rice.
Tumblr media
9 notes · View notes
maeskitchen · 4 months ago
Photo
Tumblr media
“i feel like im no longer part of this family”
4K notes · View notes
maeskitchen · 4 months ago
Photo
Tumblr media
this always leaves me hanging and wanting more ice cream!!
5K notes · View notes
maeskitchen · 4 months ago
Text
Tumblr media
115K notes · View notes
maeskitchen · 4 months ago
Text
Tumblr media
Dinner: grilled chicken with a creamy bacon and corn gnocchi.
Gnocchi Sauce:
Pan fry 2-3 slices of chopped bacon until crispy, drain fat. Mince and soften minced shallot and ginger with bacon. Sprinkle in some flour and drizzle a bit of olive oil, saute a bit until everything brown. Add 1/2 cup milk, 1/2 cup of half and half cream. Simmer on low to thicken sauce. Sprinkle in some sage, savory, parsley, smoked paprika and black pepper. Toss in a handful of corn. Yum!!!
3 notes · View notes
maeskitchen · 4 months ago
Text
Woooow I want!!! Mmmmmmm....
Tumblr media
Husband's birthday tomorrow, i made cake! Its got pieces of wispa, double decker and lion bar in a chocolate sponge with a chocolate/peanut butter 'snickers' buttercream 🤤
@maeskitchen
9 notes · View notes
maeskitchen · 5 months ago
Text
Korean-Inspired Beef Shortribs
Tumblr media
Tumblr media
Tumblr media
I like to think of myself as the ultimate meat bargain hunter. Sometimes butchers get a little bored and ambitious, hack up a bunch of cuts of meat that are not great sellers and then I capitalize on their attempts to diversify their meat offerings. So, these short ribs, for example. Not as popular in the part of the region I live in because they require time and energy to cook right. I picked up a few packages for an absolute song.
My dish has beef broth, gojuchang, ginger, leeks, garlic, shallot, rice wine, rice vinegar, a little hoison sauce, and the list goes on!
I didn't offer a recipe here because you can flavor short ribs almost any kinda stew way and they are delish!!!!
What you need to get the meat falling off the bone right is the process.
Sear them, every side, even the bone side in a fiery hot pan
Into the pressure cooker with your ingredients, an acidy, aromatic broth helps break them down and cuts the sometimes too buttery taste, pressure cook for at least an hour or more
Alternatively, this could be done in a crockpot, but lean towards the 6 hrs on high mark
Serve with any kind of starch, I made sticky calrose rice topped with the glaze and some sriracha (thickened the cooking broth with cornstarch once I took out the ribs)
Cheers, all, and happy eats!!!!
5 notes · View notes
maeskitchen · 5 months ago
Text
Tumblr media
Dinner: grilled chicken with a creamy bacon and corn gnocchi.
Gnocchi Sauce:
Pan fry 2-3 slices of chopped bacon until crispy, drain fat. Mince and soften minced shallot and ginger with bacon. Sprinkle in some flour and drizzle a bit of olive oil, saute a bit until everything brown. Add 1/2 cup milk, 1/2 cup of half and half cream. Simmer on low to thicken sauce. Sprinkle in some sage, savory, parsley, smoked paprika and black pepper. Toss in a handful of corn. Yum!!!
3 notes · View notes