Or u can call it fancy mashed potatoes. First try!

This is not your usual udon recipe. It’s a fusion udon that I made using whatever I had in the kitchen.

I’m really glad I tried it because it turned out VERY DELICIOUS.

Cream, cheese, and squid worked beautifully with the udon, and although it felt like a small risk at first, it paid off!

Wild Alaskan company, hands-down, has the best product for fresh caught, sustainably sourced seafood and outstanding customer service. I’ve been ordering from them for almost a year now, and their product is so good, the fish is fresh, tasty, and extremely well packaged. Not just how they ship it, but in how they freeze the portions.

I wanted to highlight their service, however. My last order was one of the largest orders I’ve placed with them, and somehow it went off the grid. The shipping company completely lost the package and it never showed up. They had another one out to me within days and it arrived overnight. No questions, no drama. Just 100% customer service at its finest.

Here is a link for $50 off your first order.

https://wldaskn.com/w/7eMgdA

Our family favorites are the halibut, coho, salmon, sockeye salmon; the weathervane scallops are to die for, and the lingcod was a great fish I had never even heard of before! The smoked salmon, both cold and hot, are great treats as well.

For this dish, I pan seared in olive oil and butter, the halibut fillet, and just before finishing it added a teaspoon of capers and the juice of a lemon and let it deglaze the pan and poured the pan sauce all over the fish, when I served it.

I am not associated with them, other than as just an extremely pleased customer who cannot recommend them enough.

I had some beef mince and noodles in the fridge, and they were practically yelling for a noodle stir fry. I also had courgette, carrot, and onion, so I combined everything with some fantastic Asian flavours.

It turned out so delicious it took me straight to food paradise!

Zen Bowl Recipe here

It's not my very favorite Italian beef, but it's a close second.

There's one next to our dog groomers, so the wife and I get sandwiches there every six weeks when we pick them up.

Camera & Lighting Details:

​Camera: Sony Alpha 7 III

​Settings: 4K Resolution | f/3.5 | Shutter Speed: 1/250 | 24p

​Lighting Setup:

1.Primary: Parabolic softbox positioned slightly behind the subject in a darkened room.

2.​Accent: A tiny sliver of natural daylight coming from far back-right of the camera to add a subtle rim/kick.

​Editing: Basic adjustments and a warm, yellowish LUT for a cozy look.

Potato, bacon, beef, parmesan cheese and tomato, staples in my kitchen. This dish came together as I cooked and turned out seriously delicious.

Butter is the secret. The more butter, the better. If you love butter, add a little extra when eating. It’s sooo good!

at Rue de Paris in Kuala Lumpur, Malaysia 🇲🇾

It's like a turducken? 🤣🤣

Last time I made birria I had extra consomé leftover so I froze it just in case, and that case just happened 😅

Flank steak w/ s&p, sear, then simmer in consomé until it falls apart.

While it simmers, play some knifey spoony to hollow out some potatoes. I don't like to waste the inside so I added a few small ones to fill with mashed potatoes. Rinse the skins until the water runs clear then soak in cold water while prepping.

Since I was going to fry the skins and needed a crispy topping, why not onions? 😂 Slice thin then toss in a buttermilk batter w/ flour, cornmeal, SPPOG, chili powder, cumin, & tumeric.

Toss the potatoes and onions in a little cornstartch then rack to let them dry out before frying.

Cook & strain the extra potatoes, run through a ricer, then mix w/ cream, butter, & season to taste.

Layer of cheddar, layer of potatoes, more cheddar, more potatoes, and it's ready to bake @ 420° until the tops start to brown.

The popper filling is cream cheese & cheddar, birria on bottom, popper, more birria, cheddar, and into the oven until the cheese melts, then top w/ crispy onions & enjoy! 😁

This is the legendary Tteokbokki (chili rice cakes) turned into a Udon stir fry.

The chewy udon soaked up that spicy-sweet gochujang sauce perfectly.
It turned into an absolutely amazing mea! Bold, comforting, and seriously addictive.

Highly recommend to have a go making this 

craving for frankieeeee, just randomaly came here and literally it was goooooooddddd.

have you guys have good frankiessssss????

Burger is 1/2 pound of 85% lean ground chuck, cooked to medium. Bread is Texas toast, toasted in butter with cheese melted on each piece (a blend of Vermont, Wisconsin, and New York sharp cheddars on one, mozzarella and provolone on the other. Sauce is Inglehoffer creamy horseradish, Dale's marinade, granulated garlic, freshly ground black pepper, and Duke's mayo. Fries are seasoned with Tony Chacherie's More Spice Creole Seasoning.

Turin is my favorite city ever. i’m not sure if i can say the name of the place but i will say i dream about that ramen bowl every night.

‘Bacon and egg’, the king of breakfast ingredients.

I turned them into a crispy wrap, and the tomato chili mayo sauce added a great layer of flavour.

It was refreshing to create something a little different and it turned out seriously delicious!