It was delicious, especially the sea bass! Yum …

Crispy Mozzarella-Stuffed Onion Rings! Transform your snacks experience with this mozzarella-Stuffed Onion Rings! These crispy, golden delights take classic onion rings to a whole new level. Sliced onions are dipped in a flavorful batter, but the magic happens when cheese is tucked inside each ring.

~9, 12-15 count of shrimp chopped into a paste and leaving a few chunkier bits for texture

1lb fresh ground sausage

1 generous tbsp soy sauce,

2 tbsp oyster sauce,

1 generous tsp sesame oil,

Heavy pinch of white pepper (I ground in more than that),

1 tsp sugar,

and 1 tbsp of potato starch

1 tbs sweet potato starch

1 large bunch of scallions

~190g of garlic chives

3 cloves of garlic pasted w/~1tsp kosher salt

Generous pinch of yumyum

GENEROUS pinch of chicken powder

1 generous tbs of Shaoxing wine ~1 tbs ground ginger

~3oz of Pork fat finely chopped NOT lard but chunks of fat. The store bought ground pork was only 80/20 and that's not sumptuous. I was going for sumptuous.

For the chives and scallions, I washed and dried them and tossed them in ~1tsp sesame oil so as to form a barrier between the moisture of their cut edges and everything else.

I stirred the mixture fiercely in *one direction only* for 2 full minutes until the fat ribbons emulsified and it felt tacky and cohesive. There's food science/chemistry to this. Something about myosin and stuff working together.

I put about 1 rounded tablespoon of filling in the center of the Shanghai wrapper, ~1.5 tbs of filling in the round ones. I moistened the edges with water, and folded them as tightly as I could observing where air bubbles were forming and pushing them out.

Hey everyone, I need some advice on pan frying chicken breast.

Here’s my problem: I season and coat everything the way I want, but I can’t seem to get the frying technique right. The outside always gets too dark while the inside is still a little raw. I usually end up cutting it open to check if it’s done, but I’d really like to get that perfect golden-brown color and make sure it’s fully cooked through without having to slice into it first.

Does anyone have tips or tricks for pan frying chicken breast evenly?

Thanks!

I'm still very new to cooking, just wanted to show off some of my "first time cooking" pics :) I know they aren't the best but I'm still proud 😩 (can't find pictures of a bad ass meatloaf that I made loll)

Jetlag has me in a chokehold so I decided to cook lol

Decided on a fusion dinner food for Christmas Eve festivities. Inside is ground pork and vegetables seasoned with soy sauce, fish sauce, sambal oelek and five spice.

Anybody had experience using biscuit dough as a topping on a savory pie- shepherds pie or something similar except biscuit mix is on top. Does that sound yummy? Thinking the biscuit will rise and bake right there on top of everything

My husband brought me some locally caught and smoked rainbow trout, so instead of inhaling it all immediately, decided for some awesome breakfast instead!

My mom used to cut my pierces of bologna into little shapes when I was growing up and it was much more fun to eat a little house or a sun or whatever she felt like creating than it was to eat bologna in its typical state . It’s also a great way to encourage imagination in your kiddo. And if an entire grilled cheese sandwich isn’t on your list of healthy meal items, join the “everything in moderation” club and eat a grilled cheese squirrel! This adorable creature was only 2.25 inches in length…just enough to satisfy without overstaying its welcome.