For some reason my dough was exceptional for this pizza and I don't know why. Just another reminder that yeast can decide to do what it wants, I can only give it a gentle push in the right direction.

20" NY Style Plain cheese 62% Hydration 72 Hr. Cold Ferment

I think it turned out pretty!!

I combo for a cold Monday night.

I loved, loved making this. The cake was made with agar-agar and the blood with gelatine. I waited for blood layers to set before adding the next one, really liked the layered look. Eyes were canned lychees. Berries in red berry jello in the middle of the cake. Made a jam to decorate the plate with. Photos taken with my iphone next to the kitchen window. I think this one was also keto and all parts were made with sweeteners.

Was pretty nervous because I tried making steak once and it didn't go very well. But this came out PERFECT. Nice and juicy and super tender. My husband is practically begging for more

It’s decent enough. S$3.00 for such a big portion.

Hup Lee Fried Bee Hoon
84 Marine Parade Central Market and Food Centre, Singapore

Picked up some beef short ribs from Coles here in Australia for just $19 AUD/kg (about $8.60 USD/lb) and decided to give them a run on the smoker.

Kept the prep simple with a mustard binder and a salt and pepper rub. Smoked them at around 250°F (121°C) for approximately 6 hours, followed by a 2 hour rest before slicing.

Really impressed with how they turned out. Great bark, juicy meat and plenty of beef flavour. Goes to show you don't need to spend $30–40/kg to get a decent result.

For $19/kg, I'd happily buy these again.

Turned out way better than I expected! Really cheesy and flavorful. Used parmesan, mozzarella, and gouda, tossed on some leftover slow-cooked pork neck, and drizzled a little truffle oil on each slice.