Axiom Fox
@axiomfox.bsky.social
#food
Pork belly confit seared crispy, on a bed of sauerkraut, mixed-berry agridolce.
I'm proud of the sauce: shallots sweat in butter, mixed berries, port wine, sugar, MSG, pepper, cinnamon stick, star anise, chicken stock, balsamic vinegar, simmered, strained and reduced.
Powerful stuff.
Pork belly confit seared crispy, on a bed of sauerkraut, mixed-berry agridolce.
I'm proud of the sauce: shallots sweat in butter, mixed berries, port wine, sugar, MSG, pepper, cinnamon stick, star anise, chicken stock, balsamic vinegar, simmered, strained and reduced.
Powerful stuff.
November 17, 2025 at 3:35 PM
#food
Pork belly confit seared crispy, on a bed of sauerkraut, mixed-berry agridolce.
I'm proud of the sauce: shallots sweat in butter, mixed berries, port wine, sugar, MSG, pepper, cinnamon stick, star anise, chicken stock, balsamic vinegar, simmered, strained and reduced.
Powerful stuff.
Pork belly confit seared crispy, on a bed of sauerkraut, mixed-berry agridolce.
I'm proud of the sauce: shallots sweat in butter, mixed berries, port wine, sugar, MSG, pepper, cinnamon stick, star anise, chicken stock, balsamic vinegar, simmered, strained and reduced.
Powerful stuff.
The little forepaw WIGGLES on the way down the slide.
November 15, 2025 at 11:08 PM
The little forepaw WIGGLES on the way down the slide.
We had a little error with the crust: it was SO WET, despite adding whole additional cups of flour. Maybe the humidity? Maybe we made an error in measurement?
Still, crumb came out airy and "moist" somehow, very good (it hit 210F, fully cooked).
Love those crispy edges!
Still, crumb came out airy and "moist" somehow, very good (it hit 210F, fully cooked).
Love those crispy edges!
November 13, 2025 at 6:39 PM
We had a little error with the crust: it was SO WET, despite adding whole additional cups of flour. Maybe the humidity? Maybe we made an error in measurement?
Still, crumb came out airy and "moist" somehow, very good (it hit 210F, fully cooked).
Love those crispy edges!
Still, crumb came out airy and "moist" somehow, very good (it hit 210F, fully cooked).
Love those crispy edges!
#food
PIZZA!
Detroit-style w/ red pizza sauce, shaved onions, pepperoni, green olives, soy-braised sliced meatballs, confit pork belly, gouda & parmesan & cheddar cheeses, dried oregano & thyme, onion & garlic powders, MSG, salt, pepper.
80% hydration dough 4-day fridge fermented.
Delicious!
PIZZA!
Detroit-style w/ red pizza sauce, shaved onions, pepperoni, green olives, soy-braised sliced meatballs, confit pork belly, gouda & parmesan & cheddar cheeses, dried oregano & thyme, onion & garlic powders, MSG, salt, pepper.
80% hydration dough 4-day fridge fermented.
Delicious!
November 13, 2025 at 6:27 PM
#food
PIZZA!
Detroit-style w/ red pizza sauce, shaved onions, pepperoni, green olives, soy-braised sliced meatballs, confit pork belly, gouda & parmesan & cheddar cheeses, dried oregano & thyme, onion & garlic powders, MSG, salt, pepper.
80% hydration dough 4-day fridge fermented.
Delicious!
PIZZA!
Detroit-style w/ red pizza sauce, shaved onions, pepperoni, green olives, soy-braised sliced meatballs, confit pork belly, gouda & parmesan & cheddar cheeses, dried oregano & thyme, onion & garlic powders, MSG, salt, pepper.
80% hydration dough 4-day fridge fermented.
Delicious!
#food
Oyster-sauce lacquered pan-seared chicken thighs (start in COLD PAN to render crispy skin, then finish in the oven). Rice.
Cauliflower gratin, with a sauce of cheese and béchamel (both home-made), crispy top made of buttered, spiced panko and RENDERED CHICKEN SKIN fried to crispy bits.
Oyster-sauce lacquered pan-seared chicken thighs (start in COLD PAN to render crispy skin, then finish in the oven). Rice.
Cauliflower gratin, with a sauce of cheese and béchamel (both home-made), crispy top made of buttered, spiced panko and RENDERED CHICKEN SKIN fried to crispy bits.
November 7, 2025 at 8:12 PM
#food
Oyster-sauce lacquered pan-seared chicken thighs (start in COLD PAN to render crispy skin, then finish in the oven). Rice.
Cauliflower gratin, with a sauce of cheese and béchamel (both home-made), crispy top made of buttered, spiced panko and RENDERED CHICKEN SKIN fried to crispy bits.
Oyster-sauce lacquered pan-seared chicken thighs (start in COLD PAN to render crispy skin, then finish in the oven). Rice.
Cauliflower gratin, with a sauce of cheese and béchamel (both home-made), crispy top made of buttered, spiced panko and RENDERED CHICKEN SKIN fried to crispy bits.
#food
Recombination!
Here's a store-bought flour tortilla I shallow fried in home-rendered lard, topped with my home-refried beans, taco sauce, scallions, shredded cheese and my twice-cooked crispy pork belly confit, chopped to bits and crisped in lard AGAIN.
Mexican pizza?
Recombination!
Here's a store-bought flour tortilla I shallow fried in home-rendered lard, topped with my home-refried beans, taco sauce, scallions, shredded cheese and my twice-cooked crispy pork belly confit, chopped to bits and crisped in lard AGAIN.
Mexican pizza?
October 30, 2025 at 6:59 PM
#food
Recombination!
Here's a store-bought flour tortilla I shallow fried in home-rendered lard, topped with my home-refried beans, taco sauce, scallions, shredded cheese and my twice-cooked crispy pork belly confit, chopped to bits and crisped in lard AGAIN.
Mexican pizza?
Recombination!
Here's a store-bought flour tortilla I shallow fried in home-rendered lard, topped with my home-refried beans, taco sauce, scallions, shredded cheese and my twice-cooked crispy pork belly confit, chopped to bits and crisped in lard AGAIN.
Mexican pizza?
Frightening. Sure it's a big kitty, all "suckling and adorable," but it's also MURDER. Look at those f'n claws.
Still. Worth the risk. *love*
Still. Worth the risk. *love*
October 29, 2025 at 3:51 PM
Frightening. Sure it's a big kitty, all "suckling and adorable," but it's also MURDER. Look at those f'n claws.
Still. Worth the risk. *love*
Still. Worth the risk. *love*
RESULTS: this "dry run" used store-bought elements that next time I'll make by hand, including the guacamole, a salsa, even the tortillas!
I wanted to see how things went with these ingredients. Quite good, hits that "mission burrito vibe," but the full run will be epic. :)
I wanted to see how things went with these ingredients. Quite good, hits that "mission burrito vibe," but the full run will be epic. :)
October 28, 2025 at 8:23 PM
RESULTS: this "dry run" used store-bought elements that next time I'll make by hand, including the guacamole, a salsa, even the tortillas!
I wanted to see how things went with these ingredients. Quite good, hits that "mission burrito vibe," but the full run will be epic. :)
I wanted to see how things went with these ingredients. Quite good, hits that "mission burrito vibe," but the full run will be epic. :)
This "Mexican rice" is long grain rice made in a rice cooker with tomato sauce, onions, garlic, chili powder, garlic and onion powders, ancho and a big pat of butter.
Sadly, it's not a true success: good flavor, texture reveals slightly undercooked. I'll rescue it, but glad I did a dry run.
Sadly, it's not a true success: good flavor, texture reveals slightly undercooked. I'll rescue it, but glad I did a dry run.
October 28, 2025 at 8:20 PM
This "Mexican rice" is long grain rice made in a rice cooker with tomato sauce, onions, garlic, chili powder, garlic and onion powders, ancho and a big pat of butter.
Sadly, it's not a true success: good flavor, texture reveals slightly undercooked. I'll rescue it, but glad I did a dry run.
Sadly, it's not a true success: good flavor, texture reveals slightly undercooked. I'll rescue it, but glad I did a dry run.
Three days it took to process, cure, render the fat, then confit (5-hour slow roast) in its own fat, but wow, did this pork belly turn out amazing. Tender, deeply flavorful, and after I crisped it up, something truly special.
October 28, 2025 at 8:18 PM
Three days it took to process, cure, render the fat, then confit (5-hour slow roast) in its own fat, but wow, did this pork belly turn out amazing. Tender, deeply flavorful, and after I crisped it up, something truly special.
The elements.
* = made from scratch myself:
*Pinto beans "refried" in home-rendered pork fat
Cheese, grated
Scallions
*Tomatoes "concassé" (skins and seeds removed)
*Mexican rice
Sour cream
Guacamole
Lettuce
*Pork belly confit, crisped in a skellet
Tortillas (wheat)
Hot sauce
"Taco" sauce
Lime
* = made from scratch myself:
*Pinto beans "refried" in home-rendered pork fat
Cheese, grated
Scallions
*Tomatoes "concassé" (skins and seeds removed)
*Mexican rice
Sour cream
Guacamole
Lettuce
*Pork belly confit, crisped in a skellet
Tortillas (wheat)
Hot sauce
"Taco" sauce
Lime
October 28, 2025 at 8:16 PM
The elements.
* = made from scratch myself:
*Pinto beans "refried" in home-rendered pork fat
Cheese, grated
Scallions
*Tomatoes "concassé" (skins and seeds removed)
*Mexican rice
Sour cream
Guacamole
Lettuce
*Pork belly confit, crisped in a skellet
Tortillas (wheat)
Hot sauce
"Taco" sauce
Lime
* = made from scratch myself:
*Pinto beans "refried" in home-rendered pork fat
Cheese, grated
Scallions
*Tomatoes "concassé" (skins and seeds removed)
*Mexican rice
Sour cream
Guacamole
Lettuce
*Pork belly confit, crisped in a skellet
Tortillas (wheat)
Hot sauce
"Taco" sauce
Lime
#food
BURRITO FROM SCRATCH project, "dry run" today with some store-bought elements.
First, some beauty shots, then a longer explanation.
(cont.)Burri
BURRITO FROM SCRATCH project, "dry run" today with some store-bought elements.
First, some beauty shots, then a longer explanation.
(cont.)Burri
October 28, 2025 at 8:11 PM
#food
BURRITO FROM SCRATCH project, "dry run" today with some store-bought elements.
First, some beauty shots, then a longer explanation.
(cont.)Burri
BURRITO FROM SCRATCH project, "dry run" today with some store-bought elements.
First, some beauty shots, then a longer explanation.
(cont.)Burri
#food
EXPERIMENT! Very similar meatballs to yesterday's classic Cantonese soup, but I cooked them like an Italian grandmother would, to golden+brown+delicious in a dry oven; parsley potatoes, rich brown gravy.
Interesting flavors of China in a "meat & taters" context. Darn delicious!
EXPERIMENT! Very similar meatballs to yesterday's classic Cantonese soup, but I cooked them like an Italian grandmother would, to golden+brown+delicious in a dry oven; parsley potatoes, rich brown gravy.
Interesting flavors of China in a "meat & taters" context. Darn delicious!
October 22, 2025 at 7:00 PM
#food
EXPERIMENT! Very similar meatballs to yesterday's classic Cantonese soup, but I cooked them like an Italian grandmother would, to golden+brown+delicious in a dry oven; parsley potatoes, rich brown gravy.
Interesting flavors of China in a "meat & taters" context. Darn delicious!
EXPERIMENT! Very similar meatballs to yesterday's classic Cantonese soup, but I cooked them like an Italian grandmother would, to golden+brown+delicious in a dry oven; parsley potatoes, rich brown gravy.
Interesting flavors of China in a "meat & taters" context. Darn delicious!
#food
Light classic Cantonese soup: pork meatballs (with pickled mustard greens) in a rich chicken broth with white pepper and big chunks of daikon radish, scallions to garnish.
Sometimes you don't want rice or noodles or bread, you want cleansing, clear, healthy, easy, delicious but nourishing.
Light classic Cantonese soup: pork meatballs (with pickled mustard greens) in a rich chicken broth with white pepper and big chunks of daikon radish, scallions to garnish.
Sometimes you don't want rice or noodles or bread, you want cleansing, clear, healthy, easy, delicious but nourishing.
October 21, 2025 at 5:23 PM
#food
Light classic Cantonese soup: pork meatballs (with pickled mustard greens) in a rich chicken broth with white pepper and big chunks of daikon radish, scallions to garnish.
Sometimes you don't want rice or noodles or bread, you want cleansing, clear, healthy, easy, delicious but nourishing.
Light classic Cantonese soup: pork meatballs (with pickled mustard greens) in a rich chicken broth with white pepper and big chunks of daikon radish, scallions to garnish.
Sometimes you don't want rice or noodles or bread, you want cleansing, clear, healthy, easy, delicious but nourishing.
#food
Tried for an 'art nouveau' flower thing today, and to my shock, it kinda worked!
Pretty. Orchid-like. Lilies? Mandrake!
@cargie.baby tells me it was delicious. :)
Tried for an 'art nouveau' flower thing today, and to my shock, it kinda worked!
Pretty. Orchid-like. Lilies? Mandrake!
@cargie.baby tells me it was delicious. :)
October 19, 2025 at 4:08 PM
#food
Tried for an 'art nouveau' flower thing today, and to my shock, it kinda worked!
Pretty. Orchid-like. Lilies? Mandrake!
@cargie.baby tells me it was delicious. :)
Tried for an 'art nouveau' flower thing today, and to my shock, it kinda worked!
Pretty. Orchid-like. Lilies? Mandrake!
@cargie.baby tells me it was delicious. :)
DESSERT: home-made Mounds / Bounty bars with a twist!
Pandan-flavored sweetened condensed milk and desiccated coconut. Pandan provides the green color and a lovely vanilla-like floral note.
Topped with 62% dark TEMPERED chocolate. Look at those sharp crisp cut lines and that snap!
SO GOOD!
Pandan-flavored sweetened condensed milk and desiccated coconut. Pandan provides the green color and a lovely vanilla-like floral note.
Topped with 62% dark TEMPERED chocolate. Look at those sharp crisp cut lines and that snap!
SO GOOD!
October 17, 2025 at 3:15 PM
DESSERT: home-made Mounds / Bounty bars with a twist!
Pandan-flavored sweetened condensed milk and desiccated coconut. Pandan provides the green color and a lovely vanilla-like floral note.
Topped with 62% dark TEMPERED chocolate. Look at those sharp crisp cut lines and that snap!
SO GOOD!
Pandan-flavored sweetened condensed milk and desiccated coconut. Pandan provides the green color and a lovely vanilla-like floral note.
Topped with 62% dark TEMPERED chocolate. Look at those sharp crisp cut lines and that snap!
SO GOOD!
It's a multi-day, multi-stage cooking process, including vinegar air-drying the shanks in the fridge overnight, braising low and slow in beer and veggies and herbs in the oven, and then drying and salt-rubbing the skin for a heat blast to puff the skin.
Everything gets used, all turned into gravy.
Everything gets used, all turned into gravy.
October 17, 2025 at 3:10 PM
It's a multi-day, multi-stage cooking process, including vinegar air-drying the shanks in the fridge overnight, braising low and slow in beer and veggies and herbs in the oven, and then drying and salt-rubbing the skin for a heat blast to puff the skin.
Everything gets used, all turned into gravy.
Everything gets used, all turned into gravy.
#food
DOUBLE today: dinner and dessert.
First up, Schweinshaxe, "pig shank," the great double-cooked, crispy-skinned roast pork knuckle beloved by Germans everywhere. Here with buttered parsley potatoes and a stupendous gravy made out of vegetables and pan drippings from the pork:
(continued...)
DOUBLE today: dinner and dessert.
First up, Schweinshaxe, "pig shank," the great double-cooked, crispy-skinned roast pork knuckle beloved by Germans everywhere. Here with buttered parsley potatoes and a stupendous gravy made out of vegetables and pan drippings from the pork:
(continued...)
October 17, 2025 at 3:07 PM
#food
DOUBLE today: dinner and dessert.
First up, Schweinshaxe, "pig shank," the great double-cooked, crispy-skinned roast pork knuckle beloved by Germans everywhere. Here with buttered parsley potatoes and a stupendous gravy made out of vegetables and pan drippings from the pork:
(continued...)
DOUBLE today: dinner and dessert.
First up, Schweinshaxe, "pig shank," the great double-cooked, crispy-skinned roast pork knuckle beloved by Germans everywhere. Here with buttered parsley potatoes and a stupendous gravy made out of vegetables and pan drippings from the pork:
(continued...)
#food
Sometimes you just want BISCUITS 'n GRAVY, even if you don't have biscuits. This is a toasted buttered sesame seed bun.
It's saw mill / sausage / milk gravy with bacon and scallion whites, garnished with scallion greens and the crispy bits of bacon.
Details if y'all wantl. For now, YUM!
Sometimes you just want BISCUITS 'n GRAVY, even if you don't have biscuits. This is a toasted buttered sesame seed bun.
It's saw mill / sausage / milk gravy with bacon and scallion whites, garnished with scallion greens and the crispy bits of bacon.
Details if y'all wantl. For now, YUM!
October 15, 2025 at 4:45 PM
#food
Sometimes you just want BISCUITS 'n GRAVY, even if you don't have biscuits. This is a toasted buttered sesame seed bun.
It's saw mill / sausage / milk gravy with bacon and scallion whites, garnished with scallion greens and the crispy bits of bacon.
Details if y'all wantl. For now, YUM!
Sometimes you just want BISCUITS 'n GRAVY, even if you don't have biscuits. This is a toasted buttered sesame seed bun.
It's saw mill / sausage / milk gravy with bacon and scallion whites, garnished with scallion greens and the crispy bits of bacon.
Details if y'all wantl. For now, YUM!
#food
Shrimp scampi!
I pre-poached the shrimp in court bullion. Spaghettini is the pasta. COPIOUS garlic, parmesan, butter, fresh thyme and enough parsley to please a horse. Red pepper flakes and lots of fresh cracked black pepper too. Pasta water to emulsify the sauce.
Damn-near perfect.
Shrimp scampi!
I pre-poached the shrimp in court bullion. Spaghettini is the pasta. COPIOUS garlic, parmesan, butter, fresh thyme and enough parsley to please a horse. Red pepper flakes and lots of fresh cracked black pepper too. Pasta water to emulsify the sauce.
Damn-near perfect.
October 13, 2025 at 5:41 PM
#food
Shrimp scampi!
I pre-poached the shrimp in court bullion. Spaghettini is the pasta. COPIOUS garlic, parmesan, butter, fresh thyme and enough parsley to please a horse. Red pepper flakes and lots of fresh cracked black pepper too. Pasta water to emulsify the sauce.
Damn-near perfect.
Shrimp scampi!
I pre-poached the shrimp in court bullion. Spaghettini is the pasta. COPIOUS garlic, parmesan, butter, fresh thyme and enough parsley to please a horse. Red pepper flakes and lots of fresh cracked black pepper too. Pasta water to emulsify the sauce.
Damn-near perfect.
#food
I like how today's latte art turned out. Very 'Starry Night'--dramatic tree (or perhaps fern?), windswept storms (or perhaps waves of mist or humid air), a huge moon? (Sun?)
Tasted delicious, too.
I like how today's latte art turned out. Very 'Starry Night'--dramatic tree (or perhaps fern?), windswept storms (or perhaps waves of mist or humid air), a huge moon? (Sun?)
Tasted delicious, too.
October 10, 2025 at 12:49 AM
#food
I like how today's latte art turned out. Very 'Starry Night'--dramatic tree (or perhaps fern?), windswept storms (or perhaps waves of mist or humid air), a huge moon? (Sun?)
Tasted delicious, too.
I like how today's latte art turned out. Very 'Starry Night'--dramatic tree (or perhaps fern?), windswept storms (or perhaps waves of mist or humid air), a huge moon? (Sun?)
Tasted delicious, too.
#food
Crisp weather reminds me of leafy walks home from school, so I made a junior-high cafeteria classic:
Sloppy Joes from scratch (no cans) are extremely rich, dark in flavor--too intense, so I lightened it with heavy cream and thickened with a beurre manié.
Cheap supermarket bun, of course.
Crisp weather reminds me of leafy walks home from school, so I made a junior-high cafeteria classic:
Sloppy Joes from scratch (no cans) are extremely rich, dark in flavor--too intense, so I lightened it with heavy cream and thickened with a beurre manié.
Cheap supermarket bun, of course.
October 4, 2025 at 2:53 PM
#food
Crisp weather reminds me of leafy walks home from school, so I made a junior-high cafeteria classic:
Sloppy Joes from scratch (no cans) are extremely rich, dark in flavor--too intense, so I lightened it with heavy cream and thickened with a beurre manié.
Cheap supermarket bun, of course.
Crisp weather reminds me of leafy walks home from school, so I made a junior-high cafeteria classic:
Sloppy Joes from scratch (no cans) are extremely rich, dark in flavor--too intense, so I lightened it with heavy cream and thickened with a beurre manié.
Cheap supermarket bun, of course.
#food
Not every dish I attempt comes out pretty.
A "gooey butter cake" (yeah, boxed cake, too-sweet cream cheese layer, etc.) I stubbornly made in a pan an inch too large and with metal walls too thin.
Tastes correct, tiny but overdone bottom crust, but lost its integrity coming out of the pan.
Not every dish I attempt comes out pretty.
A "gooey butter cake" (yeah, boxed cake, too-sweet cream cheese layer, etc.) I stubbornly made in a pan an inch too large and with metal walls too thin.
Tastes correct, tiny but overdone bottom crust, but lost its integrity coming out of the pan.
October 1, 2025 at 8:27 PM
#food
Not every dish I attempt comes out pretty.
A "gooey butter cake" (yeah, boxed cake, too-sweet cream cheese layer, etc.) I stubbornly made in a pan an inch too large and with metal walls too thin.
Tastes correct, tiny but overdone bottom crust, but lost its integrity coming out of the pan.
Not every dish I attempt comes out pretty.
A "gooey butter cake" (yeah, boxed cake, too-sweet cream cheese layer, etc.) I stubbornly made in a pan an inch too large and with metal walls too thin.
Tastes correct, tiny but overdone bottom crust, but lost its integrity coming out of the pan.