食欲のままに振り切った２日間の晩酌。

食欲のままに振り切った２日間の晩酌。

Today’s business is over. Today is also another day that is going to end without incident . Lately, things have calmed down and I’ve been spending my days peacefully, but I still want to reward myself from time to time, so I’m going to have a drink today as well. Today, I’m going to have a quick drink with the leftovers from Lopia from the other day . I cut some slits in the frankfurters to make them look festive. I bought some fresh lettuce yesterday, and I’d like to use it up while it’s still fresh. I ‘ll also cut some slits in the small ones. I forgot to mention that these are Lopia’s original brand sausages. The salad is simple, but I’d like to eat it with the choregi dressing I made yesterday. I want to eat the sausages quickly. Since they’re sausages, they don’t really need to be cooked that much, so I’m not sure how to cook them. Lopia’s sausages are surprisingly It was a light dish, so today I would like to try sausages with various sauces. The surface is browned and looks delicious. I will wait a little while, so I will eat the golden squid and wait. Squid never disappoints. Once it is cooked, I will move the sausage. I was surprised that it wasn’t hot. The wieners are lonely, so I will prepare a fried egg as well. I will sprinkle some spices on it. Today, I was ready for dinner very quickly. There are times when this is good, right? I will try it as it is. It has a crispy texture and the meat juice overflows. If we are talking about crispness alone, Lopia’s sausages may be the best. Since I was able to taste it as it is, I will start with the classic ketchup mustard. It ‘s already too classic, no mistake. It’s delicious without any added flavor. The sourness of the tomatoes and the mustard seeds are sour and spicy, so it feels more refreshing than nothing, and I feel like I can eat it more and more . Next is cheese sauce. I tried it last time and it’s a sauce I absolutely trust. This is the first time I’ve eaten it with sausage, but it might go better with chicken. Cheese sauce and wieners (as is). Next, I’ll try chili sauce . Chili sauce is versatile. I think it’s delicious with chili sauce in general. I’ve never actually used chili sauce before, so it was a new discovery for me. It’s my first attempt, and it goes well with garlic . Well, they also have sausages with garlic, so I expected a little too much from the garlic. I think the ketchup mustard is the most delicious. Before the frankfurter, I ordered a fried egg. For the fried egg, I didn’t hesitate to use mayonnaise ketchup. Do this carefully so as not to crush the yolk The richness of the mayonnaise and the sourness of the ketchup The two things I always have at home make for a rather luxurious fried egg …lol Before moving on to the next sausage , I was able to reset everything with the fried egg I had left over, so I’m going to go with the Sriracha for the last one The frankfurters are just too crunchy It’s a spicy tomato ketchup, so it has a spicy adult taste that goes well with alcohol I was wondering how to use it, but as expected the base is ketchup It goes well with the sausage I’ll finish with the classic ketchup mustard In the end , this turned out to be the most delicious, which is not very interesting (lol) But this mustard goes really well with the sausage and ketchup I was more satisfied with the sausage than I expected, so I’ll move on to the next one Let’s start by preparing drinks! Next up is an Egan’s highball! The final dish this time is definitely a good match for highballs. I’ve already tried it, and it was so delicious I was impressed. It has fried balls inside and is flat on the bottom like this. I want to buy this again. I feel like frozen takoyaki has evolved a lot in recent years. As a home drinker, I’m happy to be able to eat delicious takoyaki without going out. Suddenly the door opened and there was Marl and Noel on the other side. Did they come in lured by the smell of takoyaki? I don’t have any takoyaki sauce, so I’ll use my favorite sauce. There were only a few left at Lopia, so I thought it might be popular, but when you eat it, you’ll understand why I bought it again. The nice scent of green laver . The dough is the most creamy of the frozen ones and the taste of the dough is effective. However, the octopus is really surprisingly not very noticeable. However , I don’t mind the smallness of the octopus… In fact, the dough is so creamy that it’s even better without the octopus. I think I’ll have to buy it again at the next Lopia. I forgot mayonnaise even though it’s takoyaki . I don’t have any lemonsco, so I’ll try putting one lemon on it. Did I put a little too much on…? The sourness of the lemon adds a refreshing touch. I think I may have opened a new door! Lemon takoyaki is pretty good. I was thinking of eating it with lemon salt, but I forgot and poured sauce on it, but it was still good. The sweet and spicy sauce, the mellowness of the mayonnaise, and the creamy texture of the dough are just perfect. Apparently the door was accidentally closed, and Marl was begging me to open it, but he didn’t come…lol. Come on , Marl, do you need something?
Marl told me to open it, right? It’s peaceful today too. Peace and deliciousness are the best. Today I was able to finish it easily and I’m satisfied to be able to eat the takoyaki that I couldn’t eat last time . The next day. Today’s weather is cloudy. I’m out of soy sauce, but I don’t feel like going out now. I have some ingredients left over from the sale the other day, so I’m going to use them to have a drink in the evening. These big peeled shrimp are always welcome on sale 😂 I’ll lightly wipe off the water, add salt and pepper, and rub them together. I was going to make shrimp chili, but I ran out of soy sauce, so I’ll change it up and make shrimp mayo . Wheat flour, water-dissolved potato starch, beaten egg, salad oil
I’m too worried about Chinese food, so I’m going to use a recipe from a famous Chinese chef. Based on the recipe , it would be better to add a little more clay. I’ll add some flour, but I wonder if more potato starch is better. It’s not water-soluble, but… will it clump? I’m so worried about making small adjustments from the very beginning. After that, I added a lot of potato starch and it was finally done. I don’t have any fresh cream to use for the shrimp mayonnaise sauce, so I’m going to reduce the milk. In the meantime, I’m going to prepare the other ingredient, chicken. I want to make a simple yakitori out of the chicken. I’ll set aside the chicken skin and cut the chicken into bite-sized pieces . I’ve got the wrong size cutting board, so I’ll cut it little by little 😂 I’ll also cut the chicken skin so that it’s easier to eat . I’ll marinate the remaining chicken. It’s really delicious and I’m addicted to it . I’ll introduce this again at the next dinner party 🍺 Now I’ll focus on yakitori.The main character this time is chicken skin, not negima, so is a little bit of chicken thigh meat okay? You use a lot to make just one, so it’s a precious piece.I thought it felt a little different, so I changed it to a spiral roll.I made one really strange thing, it turned out to be more voluminous than I expected.Now I’ll go back to the shrimp, which must have been lonely since I left it.I wiped the moisture off the shrimp and coated them with flour so that the batter would stick easily.I’ll fry it with my hands.It seems like it’s best to coat the shrimp mayo with a thick batter so that it doesn’t get overpowered by the mayonnaise, so I coated it well.Now I’m going to deep fry it until it’s crispy.In the meantime, I’ll prepare the grill.The place where I store the grill is very crowded, so I’m always thinking about how I can make more space.I feel like the batter is a little thick, so I’ll make it a little thinner for the second batch and fry it! We will also be preparing the yakitori. Shrimp mayonnaise and yakitori are an unusual combination… lol. All that’s left now is to just fry it. I forgot to season the yakitori 💦 Today I will be using the Honirishi again. This level of doneness is only possible with a wire rack, isn’t it? If you use charcoal, it’s even better, but the trick to continuing doing it is to keep it simple 😂(?) By the time the last shrimp were fried, the kitchen was scorching hot. There was a lot more than I expected, and I feel like there isn’t enough mayonnaise for it . And it’s so hot… Can I have a beer before I finish it…? 焼き鳥が美味しか った。 焼 き 鳥と
焼 き鳥と焼き鳥と 焼き 鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼 き鳥 と焼 き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼 き鳥と焼き鳥と焼き鳥と 焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥 と 焼 き鳥と 焼き鳥 と焼き鳥と焼き鳥と焼き鳥と焼き 鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き鳥と焼き 鳥と焼き鳥と焼鳥と焼き鳥 と 焼 鳥 と 焼 き 鳥と焼鳥と焼き鳥と焼鳥と焼き鳥と焼鳥と焼き鳥と焼鳥と焼き鳥と焼鳥と焼き鳥 と 焼 鳥 と 焼 鳥 The shrimp is
shaped like a Chinese burdock root. You can put as much sauce as you want to eat. The yakitori is a little hot, so you can eat it right away. The shrimp is really plump. The batter is thick, so it’s covered in plenty of sauce. The sauce is a little runny, but the taste is just right. I’m looking for a new grilled one soon, so I’m looking for a bigger one that can grill a little more. The combination of yakitori and shrimp mayo is not often seen, so it feels fresh. It’s delicious when it’s hot . The taste is punchy and really stimulates your appetite. It’s an irresistible visual 🤤 It’s as hot as the outside, so it’s delicious to enjoy with beer. The skin on this one was a little thick, so the texture of the skin inside was good. The flavor is strong and I love both the quick and crispy ones. Some of them were a little burnt, so I took a break from the yakitori and tried shrimp mayo again. Eating shrimp mayo just before eating makes you feel luxurious, like in a high-end restaurant. It seems that raw shrimp were on sale today, so I wanted to eat shrimp sashimi as well, but the shrimp mayo satisfied my shrimp craving. Both of them really love to sleep on their backs. I would like to try putting a little shrimp mayo sauce on the yakitori. It’s mayonnaise, but it has lemon in it, so it ‘s refreshing and I think I can eat as much as I want. Since it’s mayonnaise, it usually goes well with anything. While I’m waiting, I’ll keep adding shrimp mayo. It’s difficult to make shrimp mayo well. It was a bit difficult, but the process was easier than I thought, so it’s a shrimp dish I want to make again. The shrimp inside are incredibly plump and plump, and that alone makes me happy. I put off some unfinished work, so I’m going to be busy tomorrow, but it’s so delicious that I can forget about that for a moment. I’m running out of mayonnaise, more than shrimp. Today I used peeled shrimp, so the preparation was very easy, and I realized once again how convenient peeled shrimp is. I want to keep both shelled and peeled shrimp in the freezer. I think I’ll be addicted to shrimp mayonnaise for a while. I’d like to finish enjoying the shrimp mayo, clean up , and start preparing the final dish. Today, I would like to consume them in order of the expiration date. It’s my first time eating it, so it’s hard. I’m a little worried about this because the carbonation has been weak since yesterday, so I’m going to change the gas.There were other designs that I liked better, but this one-touch is incredibly easy to use, but I’m having trouble with the cover.When it gets hot, the amount of carbonation consumed increases.Since I changed it, I wanted it to be strongly carbonated.While I was having trouble, the water boiled before I could make a drink.The fresh lemon sour I had the other day was delicious, so I wanted to make it again, but I don’t have any today, so I’ll make a straight lemon juice sour.I’m happy that it’s clearly more carbonated than yesterday, so I’ll eat the last shrimp mayo and wait.I don’t get to eat shrimp mayo very often, so I forgot about it, but it’s really delicious.Yes , I was just saying this now.The scent might not be that strong… I’m looking forward to eating Nongshim’s Ansung Tanmen for the first time. Oh, it smells really spicy. If I mix it well, the smell will be too spicy, so I’m worried. First of all, I’ll try the soup. It’s okay , it’s spicy, but so far it seems to be okay. Yes, it’s delicious. It ‘s a little spicy, but not as spicy as Shin Ramen, and it’s delicious with a good flavor or dashi stock. It’s spicy, but it’s … spicy at all, it’s just right . I thought it was spicy, but it has seaweed in it. The noodles feel a little chewy. I think this noodle would be very delicious if combined with mayonnaise, and it’s delicious with the mayonnaise in the shrimp mayo. It’s been a long time since I’ve had ramen since Toowoomba. Ramen is really good. It’s different from the spicy Korean ramen of the same genre, Jin Ramen and Samyang , and it was another new ramen discovery. Thank you for reading to the end today.

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