"what if toast tasted like kimchi"
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Replying to @bitemyapp @moodprobiotic
It's sautéed shallot with mint-ricotta-lemonzest-peas
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Replying to @blue_traveler @bitemyapp
looks good fam, but i repeat myself
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Replying to @blue_traveler @bitemyapp
its a variation on this. talbott's recipes are sometimes a little too "modernist gastronomy" for my taste, but hes got a bunch of neat ones. the main difference in mine is i dried eggplant for 24 hours & used panko breadcrumbs as the second breading layerhttps://www.youtube.com/watch?v=q4dmDkNXRy4 …
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other than that, minor variations include max 2 layers, mozzarella instead of burrata (but burrata is good, but also subbing it for ricotta is GREAT on this too), adding some sliced tomato on top there for acidity, & not adding sugar to the balsamic reduction (you dont need it)
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Replying to @moodprobiotic @bitemyapp
mouth is watering. Can't watch this right now, but I'll look at it tomorrow.
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Burrata is relatively easy to make, apparently. I knew the difference in method between that and ricotta like a year ago but have since forgotten Anyway, reminds me that I could probably make some if I ever want to go all-out
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wait what you can just like...make...burrata??
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its pretty easy to make your own cheeses if they're simple enough. queso fresco, paneer, burrata, all of them i think can be made in one afternoon
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I've only made ricotta I'm impressed
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Burrata is basically upcycled mozzarella
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well, if theres anyone to be impressed with its my mom
. shes the one thats done all of this0 replies 0 retweets 2 likesThanks. Twitter will use this to make your timeline better. UndoUndo
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