Yum.Tried a new Ramen place, and took on their 50 gyoza platter.![]()
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That looks amazing and absolutely mouth-watering.
Yum.Tried a new Ramen place, and took on their 50 gyoza platter.![]()
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Terrible photo, but last night we were served a French dish that had many stuffed veggies including cabbage. They also included eggplant, and zucchini both stuffed with different meats, and cheeses.Its early cabbage roll season, these ones were inspired by the jerk chicken recipe I have been using for some time, it is mustard/herbs/habanero based jerk. We combined a mince of the raw jerk chicken with coconut rice and spinach and we have a nice flavorful roll, baked in tomato sauce from the garden.
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Haha, I would say it looks good but I can't tell, probably was amazing. I can post the whole grisly affair on the recipe thread which should give you an idea of how I do it. I would like to try to do stuffed eggplant somehow, that would be a challenge I bet.Terrible photo, but last night we were served a French dish that had many stuffed veggies including cabbage. They also included eggplant, and zucchini both stuffed with different meats, and cheeses.
I vowed to try cooking these when I get home.
What is your technique?![]()
Stuffed vegetables fall into that category of foods that frequently photograph poorly but (almost invariably) taste delicious.Terrible photo, but last night we were served a French dish that had many stuffed veggies including cabbage. They also included eggplant, and zucchini both stuffed with different meats, and cheeses.
I vowed to try cooking these when I get home.
What is your technique?![]()
Smoked turkey >>>![]()
They look amazing, must have been irresistibly delicious, and your description is absolutely mouth-watering.Cacio a Pepe Crackers - of course I had to add Zatar to one batch and chili powder to the other, it made a bunch and they are pretty amazing.
Literally 3 ingredients if you do not count the seasoning. The four types of cheeses used, Gouda, Manchego, Cheddar and Pecorino Romanoadd add up to a some money but wow the cheese flavor. Not your regular cheezits.
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Oh, wow.
That looks absolutely amazing; wonderful - I love sourdough bread.
instead of guanciale, which I do have in my fridge, and which I almost always have to hand, and which I use a lot, far preferring it to pancetta - today, I substituted anchovies,
My wrath shall descend upon you and your land!One can only hope that @yaxomoxay will see fit to forgive me this (rather tasty) culinary heresy.
Classics are considered classics for a very good reason, but that should not prevent us from experimentation, improvisation, and occasional tweaking of well known and well loved recipes.BLASPHEMY!!!!!!!!!!!
My wrath shall descend upon you and your land!
😜
In truth, I am not much of a food purist. People should enjoy what they enjoy. I wouldn’t call your creation a “carbonara” but that is the least important thing. You liked it, and that’s all that matters. It’s an interesting twist, I must say.