Recipe of the Day
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- Nairn0
After making an tasty and interesting, if likely not very authentic, 'Chipotle Chicken' stewmelange type thing at the weekend, I thought "I wonder what this would be like with some nduja in it?"
And now, as if to prompt, the Guardian has knocked me for six with this wonderful sounding motherfucker, which i'll be trying to make this weekend (I say 'trying' - 'recipe' looks simple af)..
I imagine it'd work with sobrassada too.
https://www.theguardian.com/food…
- ********0
- shapesalad0
I really want to cook this, but.... so many steps. Boil it, fry it, steam it....
- Nairn0
Cacio e pepe ... with Schezuan pepper.
Fuck me, so good. My MIL made some over christmas, apparently she's - like me - got into the little numbing citrusy fuckers recently.
I've just Googled for this recipe (ie. I've no idea whether this particular version's any good - I'm just taken by the general concept).
https://thewoksoflife.com/2015/0…
I know Scarabin (lang may his soul sleep) professed a love for them here a few years back - but have any of you lot experimented with them at all? Curious to know of any non-Chinese uses for them!
- Nairn0
- I’d do this so fast except that I’d never deep fry something in my own kitchen.monospaced
- Nairn1
I made Roast Potatoes last night (well, about 1am this morning because I'm a fucking moron) using a bit of Bicarbonate of Soda (Baking Soda) in the preboil, then a mix of ghee and olive oil with chicken stock concentrate with garlic and herbs reduction).
I'm never not doing it this way again. They were possibly the best Roast potatoes I've ever had (although next time I'd use some beef dripping instead of ghee and chicken concentrate)
Page here has a breakdown..
https://www.seriouseats.com/2016…- were you drunk again mate? Did you get any of your hair in them?Ianbolton
- Not drunk per se, just a very late night at the studio.
Along with three ciders.Nairn - (I've basically got another week on my own — the last time for at least 6 months I can be a feckless manbaby, drinking too much as I go about my so-called life)Nairn
- ..hence the potatoes three nights on the trot. 'er indoors doesn't much appreciate my barbarian love of tatties.Nairn
- I've cooked them this way before - very good indeed.Gnash
- LOL disrupting roast potatoesMrT
- Nairn0
I just squeezed more juice form half a lime than I did a whole larger lemon.
Something's terribly wrong in the universe today.
- Also - found a jar of really nice-looking Mole that I forgot I'd bought. went out of date in April 2015. Still ok, y'reckon? I've only just opened it. Smells okNairn
- https://media.giphy.…Bluejam
- Nairn0
The bumping of https://www.qbn.com/topics/41019…
made me want to post this, which I did at the weekend.It's sort of a somewhat-refined "THROW ALL THE SHIT IN THE MARINADE!!!1one" recipe, but came out pretty good.
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Turmeric-ish Chicken marinade, for BBQing
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Chicken thighs: 12 or so, depending upon size. Skinless or not, your call.
Lemon Juice, at least one fruit, Lime too if you're going crazy.
Olive oil: Just over the amount of liquid as above, doubling it
Fresh Ginger: An inch-worth, peeled, chopped and smashed to a mush
Garlic: Half a bulb, chopped and smashed to a mush
Turmeric powder: generous teaspoon, add more for colour. Too much and it'll taste weird.
Cumin powder: teaspoon
Dried Kashmiri Chili: deseeded and ground up - about a teaspoon
(- if you want it spicy, keep in the seeds)
Paprika: 1 teaspoon
(- I need to try some Sweet smoked Spanish Paprika with this.. might be overpowering, though)
Turkish Pepper Flakes ('Aleppo Pepper'): 1 loaded teaspoon
Dark unrefined sugar (like muscovado or molasses): Generous teaspoon (if only normal sugar, half as much)
Salt: Maldon or othersuch flaked, a heavy sprinkling
Fresh Ground Pepper: a half teaspoon or so.—
All the measurements above are approximate, but inwardly-proportional - I think one should make more marinade than necessary - you can always shake off excess before cooking. What harm can more marinade do?
Marinade for at least an hour or two, preferably a few hours. Longer if you have skin on.
The aim is to make something colourful and flavoursome with a bit of spice and a bit of earthy turmeric, but with a citrus zing. Colour-wise it's a battle between turmeric and the paprika, yellow and red. Deep orange-yellow's what's to aim for, but if it comes out a bit more red, so fuck? The Pepper Flakes are largely irrelevant taste-wise (they're outcompeted by the Kashmiri Chili and the Paprika powder), but they lend a nice granularity to the chicken coating and are morsels of specific taste to savour.
Salt's important in marinades and BBQ, so don't go light on it - if you can be bothered, salt down the meat shortly before mixing it all up in a marinade. The meat needs the salt as much as the marinade.
The sugar's less to add sweetness (although it is a little bit, to balance the salt and turmeric) - hence reducing the amount if you only have sweet refined sugar, but more so to add something to add caramelization and encourage the maillard effect, binding the marinade to flesh. Unrefined sugars have a rich taste profile all of their own, so are better than refined sugars, if you can.
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BBQ, flipping fairly frequently 'til there's some nice dark burnt bits.
- Nairn2
If you're going to do marinades in ziplock bags, American-style — DON'T buy apparently-shit bags and fondle them so fucking hard that they split, vomiting raw chicken and marinade all over your work surface and floor. It's a bit of a pain.
- robotron3k-3
This.
- No-bake is for liberals.deadsperm
- does anyone actually bake cheesecake? like, ever?scruffics
- Someone hasn't heard of pickles....robotron3k
- dont play me like a fool, cheesecakecannonball1978
- Nairn2
Potatoes!
Potatoes!
Potatoes!
Potatoes!
https://www.theguardian.com/food…
Potatoes!
Potatoes!- I get the impression Nairn might like potatoes.
I've been known to be wrong, though.Continuity - It's the Scot's blood - means I'm about 36% potato.Nairn
- I get the impression Nairn might like potatoes.
