Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[MordecaiAlliVanAllenOshea]

Now I get to make fish and chips a la Pacific Northwest... normally this is for sturgeon but it works well with todays assortment of lingcod and rock fishes. Watch out for bones!

 

[MordecaiAlliVanAllenOshea]

Roll it...

Dip it...

Here is why a separate person normally does the dredging and egg dip, and not the panko...

Throw that shit in the freezer for fifteen, it will freeze the egg and lock the panko on...

 

[MordecaiAlliVanAllenOshea]

Don't forget to get high while you wait...

 

[MordecaiAlliVanAllenOshea]

Couple in...

First few look good...

Lots more for another day...

Better have another smoke and a stretch...

Good enough, let's eat...

 

[Rwg111]

The one responsible for bringing fried crab cheese into this world is forever my hero. I've gotta find a good way to infuse these. :smoking:

 

[LordGreenWood]

looking good my man @MordecaiAlliVanAllenOshea

and the fries ?

 

[LordGreenWood]

lol
@Rwg111

 

[Rwg111]

lol
@Rwg111

I really shouldn't be eating these but they're my kryptonite

 

[MordecaiAlliVanAllenOshea]

@LordGreenWood We did mashed potatoes and chicken earlier instead at my daughters request. She made the cake for dessert. I just did the fish for fun since I have been meaning to for a while.

 

[NiceOption]

Hello my fellow weekend chefs.

After coming back from a trip to Tokyo all I can think about is the ramen we had there, so I was inspired last night...
Cooked up some Shio chicken ramen for dinner as my GF was out most of the day so figured I'd get a little all day project on the go.

I was gonna do Tonkotsu but couldn't find any pigs trotters as most of the butchers round here are halal so I went for a chicken broth but made a shio base with kombu and bonito flakes and also braised some rolled pork belly in a soy, sake, mirin, ginger, scallion and garlic stock for about 4 hours. I kinda prefer the lighter broths anyway, as much as I love me some Tsukumen every now and again... especially when the weather is as ferocious as it is in the UK at the moment.

My third proper ramen attempt and definitely the most successful by far. Very much helped by using an Instant Pot for the stock. I can't speak highly enough of those things!