I normally use Lee Kum Kee Chiu Chow Chilli Oil but is this better do you know? Just curious
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- Thread starter fiveub
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I normally use Lee Kum Kee Chiu Chow Chilli Oil but is this better do you know? Just curious
Caporegime
First attempt making Gyozas. Actual cooked Gyoza ti fikkiw,
Caporegime
Final result. Burnt the "wings" a bit, about a minute too long. But the taste is on point! I am impressed with myself for a first attempt.
Soldato
The OH paid for a night out last night, so it's only fair I cook the breakfast.
Caporegime
Half ham, half ham and nduja, courtesy of my Ooni Koda 16.
Caporegime
It's tiny…
Soldato
Why is this thread still here admin guys?
It all kind of happens in the other threads on this board now.
It all kind of happens in the other threads on this board now.
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Soldato
Yea, it's all pretty much in now eating vs this one tbf
Basler Leckeli ( like a gingerbread cookie/biscuit thing))
Copied the recipe from
Not convinced though ! I watched some videos on youtube after and most of them seemed to have much more moist dough so obviously had a higher water %
still boiling and will look frosted once it cools.
it's meant to be cut into rectangles but it's just going in a jar anyway so....
Copied the recipe from
Not convinced though ! I watched some videos on youtube after and most of them seemed to have much more moist dough so obviously had a higher water %
still boiling and will look frosted once it cools.
it's meant to be cut into rectangles but it's just going in a jar anyway so....
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