Ok y'all, huge news, HUGE NEWS!

a user who by all accounts appears to be Nagi has joined the sub and has officially liked 3x of my posts on Reddit!

To say that I am star-struck is a massive understatement. Our favorite mod has reached out to verify if it is in fact Nagi, but hopefully this could the start of something awesome :)

Guys and gals, the counter has moved from 0 to 3. We are officially COOKING!

FYI the posts were:

• The Burritos
• The Chinese Noodle Soup
• The Forever Chocolate Cake

This has made my day, my week, my month!

Wow well yesterday was quite the ride! But the show must go on. Here's a simple one I made last week

This was a "quick find something you can prep quickly" dish. Shopping, prep, photoshoot, cook, plate photo in about an hour. That's good value! Stir-fries often are, unless you need to marinate overnight or tenderise the protein (both good ideas honestly).

This was simple, to the point, small number of ingredients, unmissable. Looks like the real thing, tastes like the real thing.

Difficulty: 1/10

Family rating: 8.5/10

Dinner by Nagi Maehashi, y'all get the book, it's so worth it

Dishes: 73 and 74 of 178.

Likes from Nagi: 3 (I nearly forgot to update this)

*So I knew this was going to happen and it happened: I stuffed up on the total count. I've updated it from 175 to 178. I think there might still be some edits along the way. Not too fussed, I'm cooking everything either way.

I cooked this on Saturday. My daughter had some friends over and I asked her to pick a dish to cook. Burritos it was.

Looked easy enough. Until I read the fine print.

The fine print: Burrito Recipe (p210) needs shredded beef right? Yeah that's another recipe on page 208. It also needs some kind of cooked rice. That's the Mexican red-rice recipe on page 223. Oh and you need some sort of a sauce to serve it with right? Lime Crema on page 219.

So I'd set out to tick one recipe, I actually had to do 4. A 4-for-1. I can do that. And I did.

Difficulty: 4/10 - Adding 1 for shredding what felt like a metric-ton of beef. Good thing I've been hitting the gym lately. Adding another difficulty point for the actual assembly and rolling of the burritos. I let my wife sub in for this one after I tore two of them. Adding a 3rd and final difficulty point for the fact that this is an all-afternooner dish. One does not "just" decide at 6pm that they'll make burritos for dinner.

Family rating: 9/10 - This was actually an 8.5 on the night but turned into a 9.5 the next day (yes I made enough for like 14x burritos). Main difference was that we incorporate the lime crema (fabulous 10/10 dish on its own) into the burritos instead of as a dipping sauce.

Dinner by Nagi Maehashi

Dishes: 69, 70, 71 and 72 of 175.

Likes from Nagi: 0 (still)

Woah boy, what a Saturday I chose to do this one! Nothing like a simple day with nothing to do, so I'll choose one I've been saving for a quiet, turning into an absolute storm of a day and then needing to do a long cook at the end of it!

Getting the rub. together is super simple and I marinated for around 5 hours! The bbq sauce was easy to prepare and mine reduced quicker than stated but that could be user error with heat setting, but mine have always been longer than stated at the same temp.

While all that was reducing I set about the macaroni salad! I'm not the fastest at chopping things up, but with plenty of time on hand while the ribs cooked, it was easy enough to prep and keep an eye on the sauce and start the glazing process.

Then it became time to juggle the in and out process of getting the ribs glazed with the bbq sauce and preparing the corn! Giving a generous basting to start off with, and following the process as outlined, it was around 2 times at the 5 minute step to get a nice thick glaze on the ribs.

While that was going on, I quickly modified the idea of the corn to work in the oven. I would have loved to have done them on the bbq grill, but it just wasn't feasible and oven space was limited.

The ribs came out super sticky and were loved instantly. The slight spice in the sauce really complimented the ribs well. I don't see the remains of this sauce lasting long. The meat was basically falling off the bone.

The macaroni salad was super creamy, this is going in the list for the family gatherings because everyone loved it and it makes a generous amount. Not as sweet as previous ones I've attempted and bought which was nice.

10/10 would do again but I highly recommend having an actually quiet day to do it with the cook time! Can't wait to eat the rest for lunch today!

https://www.recipetineats.com/oven-baked-barbecue-pork-ribs/

https://www.recipetineats.com/macaroni-salad/

https://www.recipetineats.com/how-to-grill-corn/

heyyy everyone! since moving out of home I've been experimenting with baking, exclusively through improving at Nagi's lemon tart recipe. here's a compilation of tarts over the last 6 months

some of these pictures are pretty bad lol (and the first tart) but there's been a lot of improvement! what a fantastic recipe. a couple tweaks I like to make are adding a little sprinkle of citric acid to the lemon juice when you add it to the pot (I am a fiend for sourness) and ofc piping chocolate over the top. the last one doesn't have chocolate because I made it for a friend who's allergic :3 who loved it by the way!!

thanks nagi!

https://www.recipetineats.com/lemon-tart/

https://www.recipetineats.com/oven-baked-chicken-schnitzel/

My days of faffing around with flour, egg and breadcrumbs are over! This is so easy and tasty.

Also, 1 whole box of Aldi panko crumbs was exactly the right amount for 2 chicken breasts (600gms - each cut into 2 schnitzels). And don’t forget to oil the rack, like I did.

I did find the breadcrumbs browned very quickly, so keep an eye on them, and only cooked them for 8mins, not the 13 recommended, because I had bashed them a bit thin.

Served with my own potato salad and carrot salad.

This was really really good.

I'd made a beef ragu for the lasagne some time back and it was soooooooo tasty so was eager to do this dish. It didn't disappoint. The only gripe I had was it seemed to just be unending! Making the sauce is a bunch of steps, then the chicken is slow-cooked.. then needs to be shredded which takes longer than it sounds, then mixed with sauce and finished, then you finally get to the pasta.. Needed close to a half day for this one! Then again I'm not a speedy cook.

But it was all worth it in the end. Glad I made tons because the leftovers were also absolutely sublime.

Difficulty: 3.5/10

Family rating: 9.5/10

Dinner by Nagi Maehashi

Dishes: 64 of 175.

Likes from Nagi: 0 (still)

I added potatoes (because moussaka needs potatoes! Sliced sweet potato and white potato thin with a mandolin then parboiled for a few mins) and didn’t put egg in the béchamel because I never do. It was delicious (much better than it looks 🤣)

Moussaka