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#marinated
dumblr · 1 year
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Can we normalize fast replies cause why you letting my message marinate for 5 hours.
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thelcsdaily · 1 year
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Pan Fried Beef Tenderloin
Tangy, garlicky, and tasty beef is prepared in a savory marinade of citrus liquids and soy sauce. It has the flavors that remind me of my father's cooking: salty, sour, and just a little bit sweet. I still remember having the need to beg my father to prepare additional sauce so I can drizzle some over my rice.
“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” ― A.A. Milne
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kkimura · 2 years
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かなり久しぶりに韓国焼き肉ディナーに行ってきました。店内は全てブースになっているのでゆったりなスペースで焼き肉を堪能。お肉は全てお店の人が焼いてミディアムレアに仕上げてくれてもう至福とはこの事!
Went to have Korean BBQ for dinner tonight!
All booth style space made it very relaxed and chill environment to enjoy the meal : ) Waiters cooked the meat at the table perfectly medium rare and it was without doubt hands down the best K BBQ I’ve ever had!!! Already can’t go back there again ; )
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therecipelibrary · 4 months
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Merry-nated Roast Beef
-The New Karo All American Cook Book circa late 60s, early 70s
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sixcupids · 2 years
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https://www.instagram.com/p/CiZ-57DJn0C/
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not-dere · 11 months
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foodweate · 4 months
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@인왕별장
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trickster-spirit · 7 months
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making steak. fuck yeah.
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curttu · 6 months
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Marinated Goat Cheese
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cisblog · 1 year
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Asian Marinated Salmon
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biiitchpork · 1 year
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Marinated Sardines
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buffetlicious · 2 years
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The appetizers took their own sweet time to materialize. Starting with Marinated Baby Octopus (Chuka Iidako) and Scallop Wings (Chuka Hotate). Seasoned Sesame Seaweed Salad (Chuka Wakame) with baby octopus came next and lastly, more sweetish scallop wings and spicy Jelly Fish (Chuka Kurage). A bowlful of Edamame or immature soybeans in the pod blanched in salt water for the causal eating.
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Shogoin radish marinated in kimchi (cooking)
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Finished
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Shogoin radish
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Shogoin daikon is a slightly spherical, swollen radish. This time, I sliced it along the "latitude" to about 4 mm, put it in a pickle container with kimchi that was chopped and mixed with salt, put it in a pickle container, and weighted it for a week until it became about 2 mm thick. The radishes were soaked with seeping water. I took it in half, cut it up and served it for dinner. You can definitely feel the sourness and saltiness.
The reason I use kimchi is because the lactic acid bacteria in kimchi helps the radish to ferment and prevent it from spoiling. Keep the other half in the marinade for a little more fermentation.
聖護院大根のキムチ漬け(料理)
聖護院大根は、やや球状で、膨れた大根。今回は、これを「緯度」に沿って7mmくらいにスライスし、間に、刻んで塩と混ぜたキムチを挟んで漬物容器に入れ重しをして1週間、4mmくらいの厚さになったか。滲出した水で、大根はひたひただった。半分取り出して切り、夕食に供した。酸味と塩味が確かに感じられる。
キムチを使うのは、私の発案で、キムチの持つ乳酸菌で大根の発酵を助け、あわせて腐造しないようにするため。半分は、もうすこし発酵させるために、漬け続ける。
(2023.01.22)
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girlrry · 2 years
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youtube
this was the best he’s ever looked possibly in his entire life and if you don’t get it i don’t have time to explain it to you
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lifeofloon · 2 years
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Greek chicken pita Sammies for dinner the other night. Homemade pickled red onions and Tahziki sauce with marinated chicken and feta. Soooo good we made it twice in 3 days. Lol
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everydaylouie · 21 days
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Church of Whale Fall
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