They are called Ajitsuke eggs, essentially I marinate them in the braising liquid of the pork belly after it's been resting over night. It's full of flavor (ginger, garlic, scallions, soy sauce, mirin, sake, and the pork fat)
If you can find this stuff, pick it up! It's so much better than the standard garlic you might find at the grocery store, and since it's fermented, it's so much easier to peel.
My phone's camera is dying but here are some easy breakfasts - Banana pancake with Nutella and strawberry topping (usually I used almond butter but ran out)
3 stack of pear pancakes topped with sliced bananas and maybe too much grated dark chocolate, alongside yoghurt, started eating before photoing lol.
Really quick smooth cheese omelette, tomatoes and raisin bread toast, drizzled with Tabasco sauce, better than a slap in the face at 6am.
When you wake up too late but don't want to have breakfast and lunch but want something inbetween... Focaccia filled with tomatoes, cheese, bacon and eggs
Did it involve distilling? Or did you start from like grain or go from there?
Distilling?! You are giving me way too much credit! It involved me mixing Jameson whiskey with cream and a few other ingredients and then chilling it. But I'll never buy Irish Cream liquor ever again. This stuff is both easy and amazingly good!
1 cup whiskey (I used Jamesons) 3 eggs 1 pt heavy cream 1 can sweetened condensed milk 1 1/2 tbsp choc syrup 1 tbsp honey
Whisk the eggs up a bit, then whisk in the cream. whip the rest of the ingredients in one by one. (I saved the whiskey for last, dunno if it matters) Chill and serve
1 cup whiskey (I used Jamesons) 3 eggs 1 pt heavy cream 1 can sweetened condensed milk 1 1/2 tbsp choc syrup 1 tbsp honey
Whisk the eggs up a bit, then whisk in the cream. whip the rest of the ingredients in one by one. (I saved the whiskey for last, dunno if it matters) Chill and serve
Generally for egg based cocktails you put the alcohol last, I'm not sure if it is the same deal with making a liqueur from scratch.
Comments
I might eat it anyway.
You're a wizard, Andrew.
If you can find this stuff, pick it up! It's so much better than the standard garlic you might find at the grocery store, and since it's fermented, it's so much easier to peel.
Fried Cheese Curds up in Wisconsin
Smoked Pork Shoulder
叉烧包 - Chinese BBQ Pork Steamed Buns
辣子鸡丁 - Sichuan Spicy Chicken Stir Fry
小笼包 - Soup Dumplings
Banana pancake with Nutella and strawberry topping (usually I used almond butter but ran out)
3 stack of pear pancakes topped with sliced bananas and maybe too much grated dark chocolate, alongside yoghurt, started eating before photoing lol.
Really quick smooth cheese omelette, tomatoes and raisin bread toast, drizzled with Tabasco sauce, better than a slap in the face at 6am.
When you wake up too late but don't want to have breakfast and lunch but want something inbetween...
Focaccia filled with tomatoes, cheese, bacon and eggs
New recipe time: French onion soup!
Gummi Bears (well, Robots and Dinosaurs)
Peppermint Patties
And Salted Caramels (I later cut up the giant slab and wrapped the pieces)
Caramels
http://www.thekitchn.com/how-to-make-soft-chewy-caramel-candies-cooking-lessons-from-the-kitchn-180832
Gummis and this one's crazy easy:
But I'll never buy Irish Cream liquor ever again. This stuff is both easy and amazingly good!
3 eggs
1 pt heavy cream
1 can sweetened condensed milk
1 1/2 tbsp choc syrup
1 tbsp honey
Whisk the eggs up a bit, then whisk in the cream. whip the rest of the ingredients in one by one. (I saved the whiskey for last, dunno if it matters) Chill and serve