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R E K's posts Post Back to profile
R E K

Grimgrains.com has always had a mascot, a loaf of dark bread named Kuropanman, a tribute to Anpanman (a hero with a red bean paste filled pastry for a head).
I only became very interested in cooking when moving to Japan in 2012, the site came online shortly after that.
26 January at 23:05 | Open on merveilles.town
11 comments
R E K

I got some bamboo charcoal while in Japan and went a little cooking crazy... (I don't cook with it anymore).
26 January at 23:17 | Open on merveilles.town
Tendigits
R E K

@tendigits it was very fun to play with, my favorite experiment was the black gyoza
27 January at 1:43 | Open on merveilles.town
Tendigits

@rek this looks like from a super high end restaurant!

27 January at 2:47 | Open on merveilles.town
Robin

@rek this has big leather jacket energy

27 January at 4:19 | Open on hachyderm.io
Bad Diode
rostiger

@rek Looks beautiful! Did you ever notice the every so slightly grainy/crunchy texture the charcoal adds to meals? Especially in fluffier dough I think it's quite noticeable.

27 January at 7:53 | Open on merveilles.town
R E K

@rostiger I can't say I've noticed, I probably just don't remember, it's been a long long while since I've used it (last time may have been in 2015).

27 January at 15:49 | Open on merveilles.town
[DATA EXPUNGED]
R E K

@jameschip yea its pretty weird lol... should have seen the time i tried to make black scones, they resembled chunks of volcanic rock. I had a big "Is this food even?" moment.

27 January at 15:46 | Open on merveilles.town
timthelion

@rek @jameschip Your pot stickers look amazing.

In Czechia we have black rye bread(I think its actually Polish but who cares). It is made black with burnt molases I think. It's not quite as dark as yours but there are traditionally black breads... conovehonakopci.cz/2018/05/cer

27 January at 17:04 | Open on emacs.ch
WimⓂ️

@rek The visual presentation is amazing

27 January at 10:03 | Open on merveilles.town
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