This looks amazing. Do you have your own recipe or one online somewhere that you reference? I Googled and so many different ones came up...if I make it, I'd like it to look like your picture!

Very happy with the outcome. I will whip up some honey butter to go with the next batch.


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I use a slightly modified version of the Serious Eats recipe.

https://www.seriouseats.com/recipes/...th-cheese.html

I skip the fresh chiles because I can never find them, I have added a little adobo sauce from a chile in adobo can and it add the same flavor if you're in a pinch.

I also just use boneless skinless thighs like 90% of the time. As you can see above, I precut the thighs and marinade everything for 2 hours. That saves a goodly amount of time as the marinade is the majority of the prep. It's a perfect gameday or event snack for that reason, you can just grate the cheese and slice the scallions and finish it inside of 10 minutes. Always broil 1 minute too long though. The cheese is best heavily browned. The one pictured was rushed.

One of the gents whose videos I've watched on sourdough baking suggests using the unused portion of the starter to essentially make these (he went with scallions only, but adding the kimchi seems like it would be a great idea--although you might use a bit less given the dough will be sour to begin with). Sourdough starter is going to be 1-1 flour-water as it is, plus brings the flavor from the week or so of its own fermentation (and most people just toss the excess when they're baking, it seems).

I've seen that as well. That's more of a Chinese version as that usually do a twist and smash before frying while also making more of a formal dough. This recipe is just a bunch of glop that you fry in batches. Both absolutely delicious though!

they’re gorgeous! How do you do honey butter? Just a combo of honey and butter? I’ve also read an idea of brushing honey on the outside of the buns.

I have stopped buying slider buns.
I have to make more tomorrow. I’ll definitely do a batch with chocolate mini chips. They were a big hit! Thanks again to LapLap.

Made some basic guacamole today but added sundried tomatoes (chopped up). OMG next world goodness. I think I might need to make it again for some guacamole enchiladas cooked from local Tex-Mex restaurant. With a mole sauce. Need to use up the big Costco bag of avocados.

I’ve only seen normal Costco stores carrying the 6 pack of avocados. The business center sometimes has them by the case.

Just the two ingredients. The Martha Stewart ratio is 2 tbsp honey to a stick of butter. I warm the butter to room temp on the counter but refrigerate leftovers after making.

Alton Brown adds vanilla and cinnamon to his. You can experiment.

thanks - I love Martha. We have her mini baking pan silpat and some of her dish towels.

One bit of learning since cooking more is that the authors of cookbooks are bald-faced liars about preparation time. I'm fairly efficient in the kitchen but double the "prep time" for any recipe. It's not like I'm in a hurry most days anyway.

They fail to take into account that they make the recipe 20 times and are usually at least professional cooks, if not chefs. "30 minute meals from scratch" are a scam unless it's a very basic stirfry.

Yes, there were 6 in the bag but they are HUGE. I normally use 3-4 to make guacamole but used only two. For me, this 6-pack seemed “big”. I wish I could eat an entire case!

Tomorrow’s project is a Greek olive bread. The recipe makes 2 loaves but I will try to make one large and 2 small since I want to share with my father in law and my next door neighbor. I will need to be very careful about cooking times. They are free form loaves so I won’t have to worry about loaf pans.

i am a little worried about the recipe’s test for doneness. You tap the loaf on the bottom and listen for a hollow sound?

I’m working on banana bread.
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