u/Fit_Carpet_364

Softened fennel stalk, constellation tomatoes, garlic which had its pungent removed through a hot water bath, finely diced onion, matchstick carrot, black sesame seeds, fennel fronds, soft boiled egg, and a dressing made from reduced red wine vinegar (used to deglaze steak pan) and everything behind the bowl. And the leaves are just a spring green mix. I covered everything in mushroom seasoning powder at the end because I'm addicted.

Softened fennel stalk, constellation tomatoes, garlic which had its pungent removed through a hot water bath, finely diced onion, matchstick carrot, black sesame seeds, fennel fronds, soft boiled egg, and a dressing made from reduced red wine vinegar (used to deglaze steak pan) and everything behind the bowl. And the leaves are just a spring green mix.

Softened fennel stalk, constellation tomatoes, garlic which had its pungent removed through a hot water bath, finely diced onion, matchstick carrot, black sesame seeds, fennel fronds, soft boiled egg, and a dressing made from reduced red wine vinegar (used to deglaze steak pan) and everything behind the bowl. And the leaves are just a spring green mix.

Salad: Fennel bulb & fronds, some sliced onion, black pepper, salt, olive oil, lemon juice. Eggs: Eggs, salt&pepper, topped with spicy kewpie

Salad: Fennel bulb & fronds, some sliced onion, black pepper, salt, olive oil, lemon juice. Eggs: Eggs, salt&pepper, topped with spicy kewpie

Just eggs and pepper and salt and butter.

Fingerings consistency was warm and silky, but very shallow.

Last night I made a beurre monte sauce for my vegetable dish. This morning I heated it until browning and all the vinegar had evaporated and the butter browned, then made a soft scramble after adding a bit more butter. Finished with a touch of Parmigiano and some freshly cut Serrano pepper slices. Ooh, I almost forgot about the black pepper and truff (not a sponsor, I just like this one brand of oil) brand black truffle oil. Also added near the end of cooking.

Last night's pan sauce included oregano and thyme.

Fingering consistency was warm and loose, like a perfect apple pie. 9/10 for looks, 10/10 for eating experience.

The cheeses were an iberico (similar to manchego, but multi-species milk mixture) and a classic (but cheap) 18-month cheddar. It definitely doesn't taste like 18-month (Tillamook brand). I had the stove up a bit too high, but I toasted both sides of the bread, and I don't mind a tiny bit of charring on a grilled cheese in particular.

Creamy and crumbly shards, without protein/salt crystals. Every time I think about the flavor of deep cheddar and a touch of Parmigiano reggiano it makes my spine shiver.

This is probably the best cow's milk cheese I've ever tasted. I want to share it with nobody and eat all six pounds to myself today, but that would be even more irresponsible than starting a reddit community ( r/realfingerfood ) based around poking food. But hot damn I want to.

Poking it was a 7/10 experience. The biscuity muffin and hot egg/cheese mixture provided nice textural contrast. The egg was just hot enough to not burn me, but make me worry for a moment.

I used softened cream cheese mixed with onion and an everything bagel. There are also softened onions mixed with the egg before cooking. Cheese could have been meltier, but it certainly didn't disappoint. Excellent poking consistency.

I seasoned with thyme and black pepper, and sauced with with garlic wing sauce and spicy ranch.

Did you know? Around half of all chicken meat comes from male chickens. That means that every time you eat a chicken sandwich there's a 50% chance it's a cock meat sandwich.

The first tin I tried tasted horribly bitter and of pith. This one is delicate and delicious. The inconsistency is bothersome, but I'm pleasantly surprised with this tin. I cannot recommend buying it because it's so inconsistent.