#crispy onion

[harpylady]

today's egg lunch saw the addition of an experimental crispy onions

[wetslug]

.

[daily-deliciousness]

Skillet fried potatoes and onions with sherry aioli

[despazito]

When the new restaurant you were excited to try out is underwhelming

[yummyfoooooood]

BBQ Cheeseburger with Crispy Onions

[newvestroia]

500 cigarette mukbang

[buffetlicious]

It is just the two of us eating so mum is not cooking tonight. I was tasked to bring home dinner so I went back to the Sarawak Kolo Mee stall at Koufu (口福) Food Court. Picked the same Crispy Chicken Kolo Mee (香酥鸡排哥罗面) for mum and myself. Loaded it with plenty of crispy pork lard and also a scoop of chilli paste for my own bowl. The springy noodles are a plus point as is the crispy yet still juicy chicken cutlet.

[scoutingthetrooper]

[dinosaurwithablog]

I made a white pizza. It doesn't look white now because I cooked it, but the ingredients were white at the start. I made homemade dough and homemade Alfredo sauce using fresh Italian cheeses. I used parmesan reggiano, pecorino romano, asiago, and caccicavallo besides the butter and cream. It's decadent. It's so rich and creamy, and it's so easy to make. Just melt 1 stick of butter in a pan on medium heat, add a pint of cream, and stir until blended. Then you add 1 cup, 8 oz., of finely grated parmesan cheese. You can use different cheeses like I did. Adding the cheese slowly while constantly mixing will give you a delightful, creamy, smooth sauce. If you get lumps, you can always strain them out. I placed roasted garlic on the crust and then spread Alfredo sauce on that. Then I topped the pizza with all the 4 cheeses that I used to make the Alfredo sauce. I then added roasted chicken, sautéed mushrooms, and thinly sliced onions. I sprinkled basil and oregano on top of that. It tasted fantastic 😋 sooooooo much cheese. I love cheese, if you couldn't tell. 😁 The onions added a fresh, lighter, brighter element to the pizza and cut through some of the richness. Fresh basil would, also, cut through the richness, but I didn't have any so I used dry basil. The crust was light and crispy. Perfecto. I'm gonna make this again for sure. Tomorrow, I'm gonna make fettuccine Alfredo with the remaining sauce. I think that I'll add some chicken and broccoli to it. That sounds delicious. I can't wait. In the words of Julia Child, bon appétit 🤌😋😍 I think that I'm gonna have another slice 😋 mmmmmmmmmmmm 😊

[medicinemane]

American tasked with making an analogy: "Is like highway"

[humgrummit]

Assorted selections from my meme folder…

[daily-deliciousness]

Potato chip chicken strips

[gothhabiba]

oh musakhkhan (to be clear no one spells it like that except for freaks who use words such as “mistransliterated”) is phenomenal btw. I think it might be the best food. like it might be planet Earth’s best food.

[yummyfoooooood]

Bacon Cheeseburger with Crispy Onions

[notbecauseofvictories]

well, I made brioche so airy it’s like biting into nothing, which---I’ve never made brioche before, or even tried, so getting it in one attempt is staggering. (credit to america’s test kitchen The Savory Baker for such a foolproof recipe!)

however, it does confirm for me that I don’t like brioche, because if covering it with zucchini, cheese and prosciutto doesn’t work, nothing will.

“No-knead brioche tarts with zucchini and prosciutto” notes---next time, I would mix red pepper flakes into the cheese mixture for added heat; diving brioche dough into 8 results in very large rolls, suggest dividing in 10-12 instead; tarts can be packed with a lot more zucchini as well without overwhelming them.