A dang food blog

Making: Pork shoulder steak with red onion sauce, roasted red skin potatoes & sugar snap peas 2 servings prepared  Here's what I have: Vegetables: 24.1 oz Red skin potato  1 tsp Baking soda  1 tsp Salt  1 tsp Pepper  1 tbsp Garlic paste  15 oz Sugar snap peas  0.3 oz Butter  Salt/Pepper - to taste  Protein: 48.6 oz Pork shoulder 6.9 oz Red Onion  16 oz Beef broth  2 oz Worcestershire sauce  2 tbsp Brown sugar  Preparation:  The redskin potatoes were boiled first for 15 minutes and baking soda and salt. Next they were drained and the garlic paste salt and pepper were added. These were then placed in a oven on convection setting at 325 degrees for 15 minutes. Using my instant pot the pork shoulder was combined with the beef broth, brown sugar and Worcestershire sauce.  The pot was set for 30 minutes cook, 15 mins pressure release. Once the steak was finished it was removed and transf...

Making: Chocolate chocolate chocolate chip cookies! 24 servings prepared Here's what I have: 315 g Gluten free all-purpose flour   *This mix contains Xanthan gum  1 tsp Baking soda 1/2 tsp Kosher salt 164 g Light brown sugar 150 g Granulated sugar 11.5 oz Chocolate chips 32 g cup baking chocolate powder 2 Large eggs 2 tsp Pure vanilla extract  112 g Butter Preparation:  The dry ingredients for all mixed together using a whisk until everything was well blended. This was set aside. Half of the butter was melted and then whisked together with the other half of the butter until it had a creamy consistency. The eggs and vanilla extract were added in next and mixed until everything was well Incorporated. Using a hand mixer on medium speed the flour mix was added to the wet mix in tbsp increments until it was completely Blended. Last chocolate morsels were added and folded into the dough mix. The cookies were weighed up at 1.8 ounces per dough ball. ...