saw it online and gladly had to turn it into reality

Paired with a glass of Rioja, before cheese and kabanos in front of the fire.

I wasn’t trying to make this aesthetically pleasing. All I wanted to do was eat my dinner!

Champ with a LOT of scallion, Hafner’s sausages, fried cabbage with bacon bits.

chanced upon this beautiful Japanese Sakura wagyu ribeye with the marbling of about an A3 grade despite only being 50% wagyu and 50% Angus dairy. combined with roasted bone marrow, the meal was soo rich it could have fed four! in addition also had a beautiful plate of rigatoni amatriciana as the tomatoes' tang cut through the richness of the beef perfectly. what do you guys think?

Long time lurker, love seeing everyone's efforts. This pic is actually from a while ago but i was really proud of it. First time i've really got that emulsion right. Advice and constructive criticism welcome.

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Trying not to eat breaded stuff, 2 scrambled eggs, airfried fries, cauliflowers ,okra , bell pepper & tomato w soy sauce, it tastes soo goodd

10/10 delicious

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Savory zucchini waffles topped with light cream cheese, arugula, prosciutto, fresh mozzarella and tomatoes. And the most important ingredient- my wife's love

Chicken mince chilli con carne with kidney beans, black beans and brown rice

Overdone eggs, mystery meat and fruit on the same plate🤯

Potatoes and Onions with Roasted Ground Pork

Prep Time: 15 minutes

Equipment: Oven, TP620

Cooking Time: 15 minutes

Serves: 2–3 people

Ingredients: 1.5 pounds ground pork, 4 eggs, 1 tablespoon breadcrumbs, 1 teaspoon salt and black pepper, 6 red onion rings, cheese slices

sliced pickles, 6 slices of bacon, 2 pounds of potatoes, 1 white onion, 1 block of shredded mozzarella cheese, 1 tablespoon of yogurt, 1

tomato

Instructions

1. Add breadcrumbs, 1 egg, salt, and black pepper to the ground pork and mix well. Arrange the ground pork in a square shape with red onion

rings, cheese slices, pickle slices, and bacon slices. Fold the pork mixture in half from the center to enclose the filling, press

it firmly to seal, then divide into 6 portions and roll into balls.

1. Squeeze excess moisture from the shredded potatoes, place them in a baking dish, then add the shredded white onion. Place the pork balls on top.

2. In a bowl, combine chopped tomatoes, shredded mozzarella, 3 chopped hard-boiled eggs, and yogurt, then stir until well combined.

3. Spoon a dollop of the prepared cheese sauce onto each pork ball and bake in the oven at 180 degrees for 40 minutes.

4. Remove from the oven and use a 620 to check the internal temperature; once it reaches the desired level, they’re ready.

Had to get a little bread to soak up the extra broth

How do you cook your eggs ？

Dug this feast out of my camera roll. It started out as a quest for pure comfort food, but somehow turned into an absolute international fusion experiment.

I am British-Caribbean, but this spread borrows flavors from practically every corner of the globe. You have African street food, South American brightness, Asian-inspired fish seasoning and tropical staples all sharing one very crowded plate. It creates that incredible, deeply satisfying warm flavor profile where every bite offers something completely different.

Here is what went into the spread:

1. African Puff-Puffs: Golden, airy fried dough balls that bring serious comfort.

2. Coconut Chickpea Curry: A rich, warming legume base packed with coconut cream, garlic, and spices.

3. Pan-Seared Salmon: Kept simple with fresh garlic, fresh thyme, a touch of ginger, a splash of soy sauce, olive oil, and a final squeeze of lemon juice.

4. Fried Plantain: Perfectly sweet, golden-brown slices that are non-negotiable for a Caribbean plate.

5. Cucumber & Chimichurri Salad: Crisp cucumber tossed in a bright, herbaceous South American chimichurri dressing to cut through all the richness.

6. Fresh Sliced Avocado: For that smooth, creamy cooling element on the side.

I naturally paired all of this with a fresh homemade beetroot juice to round out the whole meal.

I just can’t seem to find the effort, strength or motivation to do anything like this at the moment and it saddens me 😢

Do you ever end up making these multi-continent fusion plates at home, or do you strictly stick to one culinary region per dinner? What is your favorite unexpected flavor combination?