I didn’t have all the ingredients that’s involved but looks pretty nice.

Perfect for the cold weather here brought about by the monsoon.

It’s a thick and sticky noodle soup with meatballs, lumpia, kikiam, eggs and chicharon.

Those from other countries, does this look appealing to you? 😊

Blueberry BBQ sauce, mayo, caramelized onions, lettuce, at a maritime restaurant in Ontario Canada. Very solid 9/10, thoroughly enjoyed. I would have personally done red onion instead of caramelized, just subjective opinion I think that touch of acidity + crunch would have been nice vs sweetness overload, but all in all every bite was still really great. I’m not a food snob by any means but man can you ever taste the difference between a fresh made patty like this vs a frozen/processed one.

Newfie poutine in the background (fries with savoury bread stuffing/dressing + gravy)

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!

More images: https://imgur.com/a/SHzCZ1k

I made this for a fellow D&D player's birthday.

For those that want the recipe. I found it on TheFlouredTable and made some slight modifications:

Golden Oreo Cookies

• 168 grams cake flour, sifted, not self-rising flour
• 72 grams corn starch, sifted
• 1 teaspoon baking soda, sifted
• ¼ + ⅛ teaspoon kosher salt, Diamond Crystal
• ½ teaspoon cream of tartar, sifted
• 96 grams palm shortening, room temperature; I recommend Spectrum brand
• 125 grams granulated sugar
• 26 grams (20 mL) corn syrup, light
• 20 mL imitation vanilla extract, for authentic Oreo flavor

Oreo Creme Filling

• 96 grams palm shortening, room temperature
• 13 grams (10 mL) corn syrup, light
• 2.5 mL imitation vanilla extract, for authentic Oreo flavor
• ⅛ teaspoon kosher salt, Diamond Crystal, rubbed between fingers until powdery
• 150 grams powdered sugar, sifted
• 8 grams corn starch, sifted

INSTRUCTIONS

Golden Oreo Cookies

• Preheat oven to 300° Fahrenheit (150° Celsius, Gas mark 2) with a rack in the center of the oven.
• In a medium bowl, whisk together cake flour, corn starch, baking soda, salt and cream of tartar. Set aside.
• 168 grams cake flour,72 grams corn starch,1 teaspoon baking soda,¼ + ⅛ teaspoon kosher salt,½ teaspoon cream of tartar
• In the bowl of a stand mixer fitted with the paddle attachment, beat palm shortening and sugar together on medium-low until well combined. Scrape bowl down several times between mixing to fully incorporate.
• 96 grams palm shortening,125 grams granulated sugar
• Add corn syrup and vanilla. Mix on medium speed until fully incorporated. Scrape bowl.
• 26 grams (20 mL) corn syrup,20 mL imitation vanilla extract
• Add dry ingredients and mix on low speed until dough comes together, about 30 seconds to 1 minute. Scrape down bowl as needed to incorporate all flour.
• Gather dough together and divide into 2 equal portions.
• Working with smaller portions of dough means you'll extract more usable cutouts from each roll. This reduces re-rolling, which can activate more gluten and make the dough tougher. It can also lead to air in the dough, which creates bubbles when baked.
• Roll one portion between two sheets of parchment paper until ⅛ inch (3 mm) thick. I use pastry guides to ensure precise thickness. Remove top layer of parchment.
• Modification #1
• Use a round cookie cutter to cut cookies into 1¾ inch (4.5 cm) circles.
  • Use a 9-inch cake ring to cut out cookie round
• If dough is warm and soft, chill in freezer for 2-3 minutes before transferring cutouts to baking sheet. This will help the cutouts retain their round, flat shape.
• Modification #2
• Slide a small offset spatula under each cutout to loosen and transfer to a light colored baking sheet lined with parchment paper. Place about ½ inch apart.
  • Place the silicone mold over the cut-out round and then, carefully, flip the round into the mold.
• Modification #3
• I can fit 24 cookies on a half sheet pan.
  • There should be enough for 2 9-inch cookies with a little bit left over
• Modification #4
• Bake one pan at a time for 15-16 minutes. Fully cool cookies on baking sheet.
  • Bake for 30 minutes. This was in a convection oven at 275°F so you may need to adjust.
• Repeat with second portion of dough.
• Gather all scraps into a ball and roll again until all dough has been used.

Oreo Creme Filling

• Modification #5: you may want to double this recipe
• To the bowl of a stand mixer fitted with the paddle attachment, add shortening, corn syrup, vanilla and salt.
• 96 grams palm shortening,13 grams (10 mL) corn syrup,2.5 mL imitation vanilla extract,⅛ teaspoon kosher salt
• Mix on medium speed until fully incorporated, scraping bowl as needed to ensure ingredients are well combined.
• Add powdered sugar and corn starch. Begin mixing at low speed, then increase speed to medium and mix until filling begins to form small clumps.
• 8 grams corn starch,150 grams powdered sugar
• Scrape bowl and paddle well. Continue mixing on low speed until filling pulls together into a ball.

Assembly

• Modification #6: You will want to put all of the frosting on this cookie, but you can use a spatula to finish it off better than I did.
• Using a #110 scoop or a teaspoon, scoop a leveled amount of filling out of the bowl. Using your hands, roll it into a small ball. It should weigh 5 grams.
• Standard Golden Oreo cookies have about 3 to 4 grams of filling per cookie. I prefer a bit more filling, so I've bumped it up to 5 grams per cookie.
• Turn a cookie upside down and place the ball of filling in the center. Place another cookie right-side-up on top of the filling and press gently.
• Pick the cookie up and turn it sideways so you can see the filling (this will help you press the filling evenly.) Gently press using both hands until the filling is the same thickness as one of the cookies. It won't quite extend to the edges.
• Repeat process until all cookies are filled.

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.

By iPhone 8 Plus with sunlight

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.

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.