Food
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- pango1
That banana is a 3 hands type of deal...
- Continuity5
I seriously can't think of anything that's so ridiculously easy to make, and so maddeningly delicious at the same time.
the effort-to-reward ratio is outstanding.
Taco time!
- Recipe available on requestContinuity
- I'd love to try this. Recipe requested :-)Ianbolton
- Saw the recipe. Hand toasting and deseeding chiles is ridiculously easy? :)monospaced
- It takes ten minutes to process six chillies. How much easier do you want it?Continuity
- yes please. I would like to get the Recipe! is it somewhat authentic?milfhunter
- Already posted it, milfy. As to its authenticity ... I'm going to assume it's more less the real deal, though if someone from QBN México is representing in thisContinuity
- ... thread, maybe they could confirm/deny?Continuity
- A check!milfhunter
- Continuity8
Continuity's Chorizo Mexicano (for Ianbolton)
Ingredients:
500 g pork mince*
2 Ancho chillies
4 Guajillo chillies
1/2 Medium onion, roughly chopped
6 cloves garlic, roughly chopped
4 g / 0.5 tablespoon Chipotle flakes**
2 g / 1 teaspoon cumin
1 g / 1 teaspoon oregano***
11 g salt
1 g / 1/2 teaspoon black pepper
1/8 teaspoon ground cinnamon
60 ml apple cider vinegar*Try to go for an 80/20 lean-to-fat ratio, or even 70/30
**Normally, I add one whole chipotle from a can of them in adobo sauce, but I didn't have any this time, and it made no appreciable difference to the final product
***Ideally, Mexican oregano if you can find it. Otherwise, bog-standard Italian/Greek oregano works just fineMethod
1 // Split open your dried chillies (Ancho and Guajillo), and de-seed them, also removing any ribs that might be left;
2 // Toast the chillies in a dry pan for about 45 sec or a minute (or until they start to become fragrant) on each side, over medium heat. Cover with water, and bring to a boil. Once boiling, kill the heat, cover, and let sit for 20 minutes;
3 // In the meantime, add the chipotle, onion, garlic, spices, salt, and apple cider vinegar to the measuring cup that comes with an immersion blender (which I used) or to a food processor;
4 // Add the rehydrated Anchos and Guajillos to the above, and blend. Keep blending. Then blend some more. You want a paste, and it will probably be quite thick and viscous. Resist the temptation to loosen it up with water, that would affect the texture of the final product;
5 // Add the pork mince to a large non-reactive bowl (like glass), and break it up a bit. Pour/spoon/spatulate your chilli paste into the bowl with the pork;
6 // Slap some gloves on (e.g. black nitrile), and get stuck in. Mix, mash the meat and chilli paste together. Really get involved with it, and don't be fucking dainty about it. Squeeze it out between your fingers. You want to work that meat until it's just about a paste, too, like, you know ... meat made for sausage;
7 // Once you're done, leave the mixture in the bowl, and cover with cling film. Refrigerate overnight, to let the flavours come together and mature, and to let the salt and onion go to work on the texture of the meat;
8 // Use as desired. I'm particularly fond of its use in Tacos de chorizo con papas, with salsa verde, pickled red onions, cotija cheese, coriander, and lime juice. Yum.
- May I suggest just a bit of sweet paprika and a tiny (tiny) smidge of turmeric in here too?
No? Understood.Nairn - Ahem.Continuity
- o/t but I've been getting really into plain non-Spanish Paprika (which is all we had in our house prior) - Hungarian stuff is so... earthy. Delicious.Nairn
- Truth be told, sweet paprika ... to me it has no flavour, and I can never really figure out what it brings to the party.
Pimentón de la Vera, however ...Continuity - One of the few things that makes living in London worthwhile: Without much effort, I can go to shops from e'ry country and buy their spices, somewhat local.Nairn
- We've always got two cans of La Chinata paprika in our cupboard - sweet and spicy.
I'd kind've meh'd 'normal' paprika for years, 'til recently. Dumb.Nairn - I guess it must be the stuff in German supermarkets. All meh and bland.Continuity
- 'Ahem.' lol, i know :) I do a few dishes around the spice range you've set out here, and I always end up throwing extra shit into the pile tooNairn
- Then again, mainstream German supermarkets can't really be relied upon to carry chillis — fresh or flaked — with any appreciable heat, so ...Continuity
- I just love turmeric.
https://static.wikia…Nairn - Ha!Continuity
- Me, it's cumin. Life without that warm hug of a fragrance is no life at all.Continuity
- Oh yeah, especially with Spanish food - just a slight hint of cumin's mandatory on a lot of Spanish dishes, whether they like it or not. AL ANDALUS REPRESENT.Nairn
- #OBBTKNENRAGEDNairn
- Gotta try this.
Thanks!palimpsest - Our recipe, comrade********
- Ahem? What are you guys talking about? I know that something was cooking as soon as I entered the bed. Wife's family is from Extremadura...OBBTKN
- The best paprika in the world is from there; Pimentón de la Vera, word.OBBTKN
- I would love to continue the conversation with you, but... I just had dinner some peppers stuffed with leeks that need to rest ;)OBBTKN
- I'm so making this. All ingredients confirmed, including the adobos. Cheers!MrT
- Legend. Cheers man. I'll follow this and let you know how it goes although I've no idea where to get those chillies here in Leeds, UKIanbolton
- I've got s few different paprika's, but regularly used Pimentón de la Vera. But it's easy to overdo it and ruin the other flavours.Ianbolton
- Haven't bought from them in a while, but I used to get regular relief packs from https://spicesonthew…Nairn
- @Ianbolton, they should be really, really easy to source online. If I can buy them in shops in a gastro-backwards place like Munich, you should be easily ableContinuity
- ... to order them online from a UK-based retailer.Continuity
- We all want to taste Conitnuity's chorizo!palimpsest
- Thanksss Cont!!milfhunter
- Oh, palimp. Rawr!Continuity
- + for pickled red onionsscarabin
- May I suggest just a bit of sweet paprika and a tiny (tiny) smidge of turmeric in here too?
- BuddhaHat2
Chuds BBQ delivers the answer to the question you didn't know you should be asking. Those delicious little chunks of white onion that come in a McDonald's cheeseburger? Rehydrated dried onion flakes. Mind Blown. See 7m31s. I made cheeseburgers the last 2 nights with American cheese and those little onion chunks and it has transformed my smashburger game.
- I heard they use tiny chopped cabbage at white castlescarabin
- not cheesetank02
- Yes that’s cheese.monospaced
- smashburger gamecanoe
- Good old Chud. Love his content.Continuity
- Also: not cheese.
It's a preparation made *with* cheese (in an ideal world, anyway), but not cheese in and of itself.Continuity
- Danish2
I found that on German Amazon store..
- feindasohr
- It's a tin of Haribo mrashmallow mice.Continuity
- Wildscarabin
- Danish0
:o
- palimpsest2
J. Kenji López-Alt Thinks You’ll Be Fine With an Induction Stove
https://www.theatlantic.com/idea…Caroline Mimbs Nyce: How much does the type of stove actually matter?
J. Kenji López-Alt: I would say for 99 percent of what home cooks—and even restaurant cooks—are doing at home, especially in the Western tradition, the heat source doesn’t matter much. All of your heat is being transferred to your food through the medium of a pan. A hot metal surface is a hot metal surface.
- sted1
corn is not visible because there is not enough of it and idk why it always lands at the bottom of the bowl.- deliberately making shite food photos.sted
- 4 types of pepper, 3 types of onions, chicken in homemade spicy marinade with mustard. quick and easy food that I like to makested
- I like to leave garlic thick as possible in this onested
- What do you call it?palimpsest
- Put it on a tortilla and you’ve got fajitasscarabin
- Throw some marinara sauce and mozzarella on it and makes some sandwiches.utopian
- put some food in it?
bon appetit!grafician - yes. you might want to bump up you plating and photo skills.milfhunter
- Corn falls through the spaces of the bigger pieces. It's the Brazil Nut Effect, aka Granular Convection.i_monk
- shapesalad1
Uzbekistan Samsas.
Beef, onion, spices, horse meat sausage, broth.
$6 is for the really big one.- This is the kind of food restaurants should make - things that would be a bit of a faff to make at home + you'd not light a tandoor oven for just one of these.shapesalad
- Nairn2
Sunday. End of week hodgepodge meal, clearing out the fridge. A half pot of potaje de garbanzos, some chicken gyoza, steamed and seasoned broccoli, garlic mushrooms, around a core of mushroom and speck parpadelle and oh my god I accidentally crossed the streams and had speck and mushroom pasta with some roasted sesame oil and I think I just profoundly improved Italian cooking forever.
Is there anything toasted sesame oil can't improve?
- Nairn1
Hey Yankeedoodles! Any of y'all get meatloaf recipes you'd like to share? I've never made it before, but I'm thinking it's about time.
This doesn't seem far off from what I think'd be nice...
- stuff it with sausage, that's the original recipe... it's called fucked-meat :)sted
- My mum made meatloaf once for me when I was a child, and she put brown sugar and pineapple in it. It was one of the worst things I've ever eaten.BuddhaHat
- ^ OMG ... horrificContinuity
- In any case ... I've been meaning to try this one:
https://www.youtube.…Continuity - Also, our boy Chef John's got you:
https://www.youtube.…
Now, go shake some cayenne!Continuity - Oh, and I've also made some adaptations to this one:
https://www.atbbq.co…Continuity - https://youtu.be/PCY…pango
- ++1 Chef John recipe - that looks like the sort of route I'd like to take. Thanks!Nairn
- meat + loaf... two word that should not be put together. Gross.shapesalad
- What's the objective of the recipe? Decrease protein intake, increase carbs?shapesalad
- Dinner is the objective.Nairn
- shape, you stooge. Carbs are good. Eat your fucking carbs. And for the record, here's the nutritional breakdown of one portion of my adaptation ofContinuity
- the smoked BBQ meatloaf, according to myfitnesspal:Continuity
- 424 kcal
Protein: 43 g
Fat: 17 g
Carbohydrates: 27 g
Seems to favour protein to me.Continuity - If you ate more carbs, you'd be able to deadlift more than 20 kg ...Continuity
- Meatloaf always sounded awful to me, seeing how it was portrayed on American TV Shows, but after eating polpettone in Italy, I'm wondering why it ...Nairn
- .. it can't just be fucking great. It's like a big juicy burger or meatball. What's not to like?
I originally mistyped it as 'meatload', which DOES sound awful.Nairn - Exactly. It in the end, it all comes down to which flavourings you use.
And brown sugar, pineapple, and a hardboiled egg embedded in it are not the way.Continuity - well in Hungary sausage and hardboiled eggs are expected to be built into it :)sted
- Sausage, yes. Hardboiled egg? Absolute no-go.
https://i.imgur.com/…Continuity
- BuddhaHat0
Tonight's quick green chicken curry. Spent about $17 not including pantry items and will get 3-4 meals for 2 from it.
- I made a vegan curry for 20 adults on my partner's birthday. 17 people showed up including 7 children aged between 3 and 10. Nothing was left. Damn!oey_oey
- This looks like it would be wonderful over rice, or other carbohydrates.Continuity
- I wanted to eat some more the next day.
I made also basmati rice on the side.
I'll leave you guys the ingredients later.
I guess you can cook, so no how-to ;-)oey_oey
- oey_oey1
Vegan Curry
1 big cauliflower (boil for a bit before adding to the rest)
3 big carrots
1 bigger red bell pepper
250g to 400g mushrooms
500g Hokkaido pumpkin
250g to 500g green beans
400g tofu (fry with olive oil and soy sauce before adding)
400g vegan chicken replacement in filet or stripes ( fry with olive oil, soy sauce, and lemon before adding)
1 mango
1 lemon
1 big onion
½ to 1 garlic bulb
as much ginger zest as you like
400g coconut yogurt
1 can of coconut milk (there's some already with curry)
curry
pepper
salt
as much coriander/cilantro as you like (if you prefer parsley well then...)Something like this and other spices that you find proper to add.
I didn’t use chili sauce or similar because of the kids, I prepared some on the side for the adults.
I think I haven't forgotten anything.
- I use sea salt. and I'll probably write a few comments LOL!oey_oey
- Noice! I'd try smoked tofu, for that little extra something-something.Continuity
- you can do that too, but I prefer to fry nature tofu because it absorbs other flavors better and add some sesame seeds for exampleoey_oey
- there are other meat supplements that fit well but the tofu had to be in a size to separate it and the other vegan stuff could not be more of soy originoey_oey
- there's these stripes of vegan döner, kebab, gyros, etc...almost all would fit in.oey_oey
- Are mushrooms vegan?palimpsest
- I should think so, right?
Well, unless they're grown in animal shit, then I suppose they wouldn't be.Continuity - wtf is vegan chicken made of?hans_glib
- Maybe a chicken that got the covid vaccine, and is therefore (according to some) no longer a chicken. Like that tomato. Right, palimp?Continuity
- That's gold, Continuity.
Pure gold!!!palimpsest
- Nairn0
- for how much would you lick it? :Dsted
- IT'S ALIVE. IT'S FUCKING ALIVE.Continuity
- https://i.imgur.com/…hans_glib
- Did.. did you just make a video game reference? WHO ARE YOU, AND WHAT HAVE YOU DONE WITH HANS?!Nairn
- Nairn4
- Oh, yes please!Continuity
- Made these this evening. 3 large-ish sausages and a large mozsarella was way more than we 2½ needed, with some salad sides. Surprised me.Nairn
- Mozsarella?! Anyway, we now have two more packs of sausages to eat.Nairn
- 'Mozsarella' is the little-known Hungarian artisan variety.Continuity
- https://i.imgur.com/…Nairn
