Miso shiitake ramen: BH fresh beautiful #shiitake, green onion, garlic, and ginger - This is the most delicate and vital step for #umami ! Keeping the heat low, marrying the garlic, ginger, mushrooms, olive oil, and #miso (#genmai and #shiro) - Yolk could be a bit softer but I'll take it - 🙏🏼 いただきます - Based off: http://www.hakubaku.com.au/en/recipes/vegan-miso-and-shiitake-ramen/
SEMANA DE ANIVERSARIO EN @trescuartosburgerbar !!! 🎂👀🍻🍔 Cumplimos 2 años y tiramos la casa por la ventana! 🤩😱 Queremos agradecer a nuestros Burgerlovers y por eso TODA esta semana hasta el Domingo, llévate 4 de estas bebes 🍔🍔🍔🍔 + 1 porcion de papas o camotes + 2 gaseosas o aguas 🥤🥤a S/ 39.90!! 😱😱😱 (Precio regular de S/90) Si no pudiste ir al Burger Fest esta es tu oportunidad para probar nuestras hamburguesas. * Aplica por delivery con @diloo_app y consumo en el local. Ca. Enrique Palacios 1072 - Miraflores #rib#umami#burgerlove#miraflores#limafood#trescuartosburgerbar#limaburger#aniversario
so this is what turbot frying in butter looks like. 😁😎 . . swipe left to see the easiest gourmet(esque) meal ever. and lucky you i'm going to tell you how to make it. this is literally a 30 minute (or less) meal. 😁😎 . . wash green beans (and cut ends if necessary). place in a frying pan with a little water in the bottom. cover and cook on low heat. . . rinse fish and squeeze juice of half a lime inside and out. season generously with your favorite UMAMI blend. 😁😎 put a little (or more) olive oil and butter in pan and heat to medium. once butter melts and pan is hot fry fish on one side for 5mins. turn over for another 5mins. then turn heat to low, cover and cook for another 5 - 10 minutes. once i take fish out of the pan i squeeze the rest of the lemon in and stir and drizzle the drippings over my fish. 😁😎 . . while fish is cooking check green beans and drain when done. there shouldn't be much water left. drizzle with olive oil and season. here i simply used salt and pepper but some nights i use #theocg or #theeverythingspice or whatever i'm feeling like. sprinkle with parmesan. 😁😎 . . two things: 1) do not be afraid of whole turbot. the bones are amazing. they are huge and come right out. you can either just lift the tail slightly and cut underneath to separate it entirely or just cut on top of the bone and then remove the bone. 2) taste your food! season then taste. season then taste. some seasonings require more. some require less. you don't have to live with bland food. . . #spiceoholic#bdaspicerevolution#spiceologist#umami#umamimami#umamibermuda#umamispice#spicelife . . #thedifferencethatspicemakes#cooklikeme#imsofancy . . be sure to leave your email at umamibermuda.com to hear about our individual (and organic) spices and spice blends.