r/DamnTasty

Grilled crispy cheesy birria beef filled tortilla with consommé to dip

Squid and onion are destined to become fantastic fried rings, a timeless classic.

When I saw them both in my kitchen, I had to make fried rings the way I know best.

Every ingredient worked together like a dream team, and the result was an absolutely fantastic crunchy meal!

I used thin egg noodles, fresh shrimp wonton (store bought), bok choy, zha cai, pickled bamboo, green onion and chili oil in chicken consomme base.

Potatoes are one of the most loved vegetables on the planet. I had a few sitting in the fridge, so I wanted to use them before they went bad.

With the help of some of my go-to ingredients, I turned them into an absolutely amazing gourmet potato dish.

I've seen this recipe for years and was always so curious about it. It sounds rather tasty, and why would Humphrey Bogart share a "Coconut Spanish Cream" recipe if it wasn't good? I guess it was the tablespoon of gelatine that put me off, but then I thought, I've made pies with a bit of gelatine, no big deal!

Still I had this recipe in my pile of recipes to make for weeks, and it was constantly passed over for the gelatine issue and the custard/meringue work, which really isn't that hard. I bought the gelatine at the store and I was ready. Wednesday was the day to make this!

• First I had to sort out the mold/molds I was going to use. I have a few, but then I remembered I had an antique ironstone one that I bought on a whim just because I love ironstone and it was so beautiful. I also had a pretty blue one that I found at a garage sale (might have been a vintage Martha Stewart one. not sure)
• Since there's not size of pan/mold or how many ounces this makes listed in the recipe, I had a few molds on standby.
• Mixing this recipe wasn't hard at all and I tried to follow the instructions carefully. I used orange zest instead of orange extract. Don't have orange extract. Zest provided the orange flavor and gave it a nice orange color at the top of the dessert once turned out.
• I did slowly temper the egg and milk mixtures.
• Guess what?! There was no sugar listed in the ingredients list even though it says in instructions to "mix egg yolks with sugar". I did a little investigating online and came up with 1/2 cup of sugar. I added that to the original recipe in case you want to make this.
• So the time came to mix the beaten egg whites to the hot custard and that worked fine.
• I rinsed the molds in cold water, put the mixture into the two molds and chilled it in the fridge.
• I figured out each of these molds hold 2 fluid cups/16 ounces. So the mixture makes about 32 fluid ounces or 4 cups. You can easily test your mold volume by filling it with water and then pouring that water into a large measuring cup. I did this before I added the coconut cream mixture, of course!
• After chilling in the fridge overnight for almost 20 hours, it was time to turn these out for the big reveal. I was a bit nervous, but I gently used a knife along the edges to loosen a bit. I started with the white mold and then put it in a bowl of warm water to loosen a little.
• Dried the mold and then put a small platter on top and flipped it over. Success! After a few seconds, it released and was gorgeous!!
• I think this is supposed to happen with this dessert, but the custard part settled at the bottom and the meringue/coconut part settled at the top of the mold. When turned out, of course the custard is at the top. It gives a cool layered effect. Is that supposed to happen?
• Also the orange zest settled at the bottom too and when flipped it adds a beautiful color to the top. It's a little hard to see, because I did garnish it with more zest.
• On the platter, I garnished this cream dessert with the zest, more coconut and some supreme orange slices.

Now for the bad news:

• I got a little over zealous with the second one in the blue ceramic mold. I tried to loosen it with waaaayyy tooooo much hot water and it ended up melting all over the plate when I turned it over. Ugh! I was left with a soggy melted half custard dessert, which tasted amazing by the way.
• Next time I'd be more patient and not try to loosen these in warm or hot water and just let them naturally fall out of the molds.

Now for the taste... YUM!! This is so good and tasty. You get the orange coming through with the coconut and it's just dynamite.

There is a lot of coconut in the meringue layer and it makes me think that maybe about 1/2 the coconut was intended for the dessert and 1/2 for garnish as the recipe states "before serving, sprinkle with the remainder of the coconut, mixed with grated orange rind".

Either way it tastes great and is a lovely summer dessert that looks so fancy, but really isn't that hard to make. This is a unique and delicate custard dessert that I highly suggest!

I recently made two other Humphrey Bogart recipes that were really good too:

1. Humphrey Bogart's SPAGHETTI LOAF
2. Humphrey Bogart's Asparagus Salad with Cheese

His "Baked Hominy with Cheese" is next on the list!

Blanched thin-sliced pork loin, leaf lettuce, mizuna, myoga, tomato, momiji oroshi and goma-dare. Kabocha and shiitake miso soup.

A staple summer meal, of my own creation.

Guys, thank you so much for all the support you’ve shown so far! 🥹 It really motivates me to keep experimenting, and I hope you’re enjoying these breakfast creations as much as I am!
Today’s experiment: Matcha Yogurt Bowl with Cherry Jam
Recipe:
Add yogurt to a bowl (I used 0% fat Greek yogurt) and mix in a little matcha tea until smooth.
In a separate pan, combine seedless cherries with a little honey. Cook over low-medium heat, stirring occasionally, until the cherries become sticky and reach a jam-like consistency.
Top the matcha yogurt with the cherry jam, chopped walnuts, and some dark chocolate.
And that’s it! Would you try this experiment? 😊

I had some rice and tinned tuna on hand, and I knew they had so much potential.

I decided to turn these humble ingredients into something special, and the result was surprisingly delicious.

Tonight’s little experiment 😆 Steen’s Peanut Crunch Chicken
Crispy chicken thighs with a buttery Steen’s cane syrup peanut glaze, roasted peanuts & green onions, buttery mashed potatoes, garlic snap peas, and garlic red pepper French bread.
And yes… I already know skin on thighs would take this over the top next time 😂 but baby, this sauce was GOOD.

This Tteokbokki was so incredibly delicious, I just had to share it! 

Every ingredient came together perfectly, adding another layer of flavour and richness. Creamy, savoury, slightly spicy and seriously addictive.

Simply put, this is unbelievably delicious! I enjoyed every single bite and couldn’t stop eating.

Today, something quick but with a hidden kick 😉
This breakfast gave me the energy boost I needed to keep going with my day. At the same time, a few Redditors have told me that this is quite a “harmful” breakfast style, and that I should stick to something more protein-heavy (like eggs). But they have also acknowledged that at least doesn’t have lots of added sugars.
Personally, I like that it only has whole ingredients, no added sugars, and I really enjoyed it. But what do you think? Is this actually a bad breakfast, or does it seem pretty reasonable to you?
Recipe: Coffee yogurt bowl with banana & granola
Mix yogurt (I used 0% fat Greek yogurt) with a shot of hot espresso.
Once the coffee yogurt is smooth and well mixed, top with chopped walnuts, diced banana, chocolate granola, and a drizzle of tahini.
Enjoy 😊

I know I've seen some folks say they are past Hunt County/Greenville now? Anyone doing the Chi Hot Che there?