A dang food blog

Reviewing: Chicken ramen in a Shoyu-style broth with mushrooms chili garlic oil and crispy onion 1 serving prepared  Here's what you get: Garlic cloves Scallion Ginger Button mushroom Sesame seed Sesame oil Chili flake Ramen noodle (not used) Pork Ramen stock concentrate Chicken stock concentrate Soy sauce (not used) Chicken cutlet Spinach Crispy fried onion (not used) Substitutes: Rice noodles  Oven baked onion  Tamari sauce (not pictured) The broth: To make the broth the scallion whites, ginger and garlic or cooked in a little bit of oil. Next 2 cups of vegetable broth were added along with the stock concentrate, and tamari sauce. This was left to simmer while the rest of the food was cooking. The Onion and garlic oil: To make the garlic oil the sesame seeds,  half of the garlic, sesame oil, salt  chili flake and a little bit of avocado oil were combined. This was heated until fragrant and set to the side. To replace the crispy onion...

Reviewing: Pork & Veggie Bibimbap with Zucchini, Carrots & Jasmine rice 1 serving prepared  Here's what you get: Jasmine rice  Carrots  Ginger  White wine vinegar  Sriracha (I used my big bottle) Ground pork -5 oz used  Scallions  Zucchini  Garlic  Sesame oil  Soy sauce (not used) Tamari (substitution) The rice: I only made a 1/4 cup, using a little over 3/4 cups of water and a tsp rice vinegar it took 15 mins total to cook. The sauce and scallion pickles: Both of these were easy prep and take just a few seconds to put together after the scallions are chopped. The veggies: The prep for these was pretty quick and I like the idea of thin slicing  for the carrots. Unfortunately I destroyed my potato perler and used a spiral cutter instead. I also decided to use a non stick pan this time and... nope.  The veggies came out fine but I didn't get the same char I like when using my cast iron pan.  The protein: ...