How long until they hold a referendum to leave?

Nice cook but give us a moneyshot cross section of the sandwich next time!!!

That would be inside out sear since we’re being pedantic.

I used to cook at an all day breakfast joint, I pretty much stopped eating eggs after than.

Thanks.

Boil enough water to keep the egg submerged by an inch. Add the eggs to boiling water. Remove after 8 minutes into a cold water bath for a minute or two. Peel and halve.

Nobody:

Me: THIS SOUP ISN’T GOING TO SNORT ITSELF!!!

Bare hands and a straw

I already answered that… it’s the only bowl-like dish we have at work. Alternative was plating it in a clear plastic half litre container which wouldn’t fit the toppings at all.

We sell them at the shop. I’m not sure the brand, I’ll take a photo next shift.

I didn’t ever try the sausage on it’s own, only with the soup, noodles and other toppings but it fits perfectly as designed. We make a dumpling filling that we also sell as a sausage, this is just an incomplete version of that, as the other ingredients (aside from cabbage) are elsewhere in the dish.

Next time I’ll add salt to the broth. Even without sauce it could have used a dash or two. I’ve been eating a ton of sausage lately and wanted a low(er) sodium meal.

We all LOVED it, multiple coworkers rate it restaurant quality. I’ve never made ramen from scratch before (believe it or not I’ve never even soft boiled an egg before!) so while I admit this is a super simple dish to make I still take it as high praise.

That’s the closest dish we have to a bowl at work (butcher shop).

Hahaha I’m glad this was the first comment.

That loin looks incredible. Major improvement. Love to see it.

Jokes aside the year I got my brother the Paqui One Chip Challenge for Christmas the dusting was dark blue.

I regret giving him two because he challenged me.

There is a restaurant in Toronto called Conejo Negro (Black Rabbit) that got a Michelin recommendation a year or two ago. Not a star but still mad clout. Their plating is much closer to OP’s than the assembled-by-tweezers visual art projects people associate with haute cuisine.

I’d rather eat OP’s plate than an algorithm🤣

My first thought when I read the title too hehe

I love bread pudding.

I usually only ever eat beets when they’re pickled and inside a shawarma but I’m going to make this next time I’m on dessert duty.

I like squash soup. I LOVE zucchini bread. It’s the texture that gets me. Same with overly pickled peppers. Makes me gag. Love hot peppers but some foods presented in certain ways I can’t vibe.

I don’t do squash or zucchini myself but I’ll be damned if that doesn’t looks delicious.

Yup that sounds like sawdust.

Farce is rooted in a Latin word meaning “stuffing”. It’s what we call the prepared meat filling we intend to pipe into the casing.

Fun fact the word botulism is from the Latin word for sausage. They discovered botulism when a batch of sausage was spoiled so it is forever known as the sausage bacteria despite it being present all over the place.

I have no idea about specific practices, standards or regulations in Australia, only anecdotally from a friend who’s from there. He’s a few decades my senior and has been in Canada for even longer so take it with a grain of salt. I imagine quality will vary shop to shop just like everywhere else. Like I said most retail shops won’t generate nearly enough for it to make sense using, if anyone is doing it it’s the mass processors who actually generate tons of sawdust.

Lap cheong is a lot of work. The ramen dish I make with it will be worthwhile. I’m using bone broth from the same hog.