Yum.Tried a new Ramen place, and took on their 50 gyoza platter.
That looks amazing and absolutely mouth-watering.
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Food, Glorious Food
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That looks amazing and absolutely mouth-watering.
From this tomato solids with onions, roasted peppers, garlic, basil, Parmesan cheese rind.
To the full real sauce, four or so hours later. It is amazing.
To the full real sauce, four or so hours later. It is amazing.
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.
, 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.
ah feck, It's a bad idea to have a deep dive in a thread like this at midnight....will have to put a lock on the fridge...
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
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I vowed to try cooking these when I get home.
What is your technique?
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 a Turkey for a friend of mine who does not have a way to cook his turkey, just the smell was amazing.
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.
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.
They look amazing, must have been irresistibly delicious, and your description is absolutely mouth-watering.
Yum.
Would blue cheese also work with this recipe?
Miso glazed salmon with sauteed garlic green beans.
Roasted cod with a shaved Fennel salad, in lemon honey mustard herb dressing.
Cleaning out my cabinet I found a bottle of Patatas Brava sauce from our last trip to Spain. It is expiring soon so tonight was the night.
It is a mayo based sauce but mixed with lots of peppers popular in Northern Spain and Catalonia.
They usually fry the potatoes but I decided to make Kenjis extra crispy roasted potatoes recipe that uses baking soda to make the water alkaline, and give a great crust.
Paired it with some fajita chicken, and tequila lime slaw tacos.
It is a mayo based sauce but mixed with lots of peppers popular in Northern Spain and Catalonia.
They usually fry the potatoes but I decided to make Kenjis extra crispy roasted potatoes recipe that uses baking soda to make the water alkaline, and give a great crust.
Paired it with some fajita chicken, and tequila lime slaw tacos.
A tweak on Pasta Carbonara, or, rather a dish inspired by Pasta Carbonara; one does not always need to be a purist, and I would never attempt to argue that this is anything resembling what is understood by a classic carbonara.
Today, I found myself craving the taste of anchovies - those lovely ones that come in jars, or tins, with oil, Ortiz is a brand that I will frequently find myself reaching for - and eggs; indeed, anchovies and scrambled eggs - and toast - is a classic (though sadly infrequently seen, these days) British 19th century and early to mid 20th century breakfast - the sort of thing one might have been served in gentlemen's clubs.
However, I am out of bread - shall pay a visit to the French bakery later in the week to remedy this deficiency - yet still craved that taste of anchovies and eggs.
Inspiration struck, taking the form of tweaking the classic recipe for Pasta Carbonara (free range, organic, egg yolks, a generous quantity of grated - by me - Pecorino Romano, pasta, several twists of black pepper, a few ladles of that gloriously starchy pasta cooking broth, and - 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, cooking them on a low heat and allowing them to dissolve into the olive oil, to which they imparted an amazing flavour).
One can only hope that @yaxomoxay will see fit to forgive me this (rather tasty) culinary heresy.
Today, I found myself craving the taste of anchovies - those lovely ones that come in jars, or tins, with oil, Ortiz is a brand that I will frequently find myself reaching for - and eggs; indeed, anchovies and scrambled eggs - and toast - is a classic (though sadly infrequently seen, these days) British 19th century and early to mid 20th century breakfast - the sort of thing one might have been served in gentlemen's clubs.
However, I am out of bread - shall pay a visit to the French bakery later in the week to remedy this deficiency - yet still craved that taste of anchovies and eggs.
Inspiration struck, taking the form of tweaking the classic recipe for Pasta Carbonara (free range, organic, egg yolks, a generous quantity of grated - by me - Pecorino Romano, pasta, several twists of black pepper, a few ladles of that gloriously starchy pasta cooking broth, and - 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, cooking them on a low heat and allowing them to dissolve into the olive oil, to which they imparted an amazing flavour).
One can only hope that @yaxomoxay will see fit to forgive me this (rather tasty) culinary heresy.
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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.
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.
Indeed, to my mind, some of the best dishes developed out of a sort of creative fusion of different tastes, culinary cultures, traditions and flavours.
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