Food
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- milfhunter2
Italy moves to ban lab-grown meat to protect food heritage
- They're on a tear. First ChatGPT, now this.Continuity
- The way to go, fuck that shit!OBBTKN
- idioticinteliboy
- shapesalad0
Any tried Jolly Pong?
Apparently it has a pleasant scent, one could say a jolly pong.
- ToO pRocEsSeD fOr YoU!Nairn
- cArBsSSs!palimpsest
- exactly.shapesalad
- JOLLY PONG CRABSNairn
- Needs moar lardscarabin
- BuddhaHat1
Vietnamese supermarket I visited today had my next kitchen purchase in stock. These things look like they'll crank like a fucking furnace.
I love exploring these places, so many cool things.
- zomg think of teh carbonz!!¡¡!hans_glib
- Make sure to cook everything in lard on that thing.Continuity
- palimpsest1
- Virgilio Martinez takes it to another level.
#nojalapenopalimpsest - Oh! I'll watch this this evening.Continuity
- https://www.instagra…palimpsest
- I'm sure you won't mind me posting more stuff in the sidenotes.
https://www.tastingt…palimpsest - He also has cookbook from Phaidon that I still haven't bought:
https://www.phaidon.…palimpsest - Posted the wrong link from TatstingTable:
https://www.tastingt…palimpsest - Mexican and Peruvian foods have intersections, but like all national cuisines, each has a distinguishable soul.palimpsest
- Damn, going to order this.Continuity
- 'each has a distinguishable soul'
To say nothing of not necessarily sharing ingredients. Notably, chillies ... ;)Continuity - XD
Motherfucker!!!palimpsest - Mexicans do use more chllies in the preparation. We just have aji amarillo and aji panca. The others are just to spice things up afterwards.palimpsest
- Virgilio Martinez takes it to another level.
- OBBTKN5
Menu for a dinner with friends tomorrow:
- Breaded pig's trotters.
- Breaded beef tongue in onion sauce.
- Snouts, tripe and pork cheek in tomato, with bacon and chorizo.
- Lamb kidneys sautéed with garlic.
- Grilled chicken livers and heart.
- Oven roasted chicken with sliced potatoes.
- Lettuce and spring onion salad.Let's see if this time I remember to take pictures ;)
- Me saco el sombrero.palimpsest
- Might want to add some relief in there more than the spring onion salad. Something like a chimichurri.canoe
- I say take out the salad.palimpsest
- Without any kind of balance or palette cleansing elements your cool offal dishes won't stand out on their own. Muddy. 86 the roasted chicken.canoe
- Just my two cents as someone who studied culinary arts and works with chefs. I mean if you're going for a total offal evening, then why the salad & rsted chkn?canoe
- The roasted chicken is for the bitches. Gotta please the bitches.palimpsest
- What is this Don Jr show?canoe
- donde está el vino tio?!?!? y el postre?!oey_oey
- Salad and chicken are for some "pussy friends" (dull close to veganism)OBBTKN
- There's going to be plenty of white and red wine... and cider. Hope my potato phone don't crash again, and can take photos!!OBBTKN
- What time are you expecting us?palimpsest
- Pig snouts?drgs
- Yeah drgsOBBTKN
- Well, at least take a picture of the snoutsdrgs
- YES CHEFstoplying
- We need an update.palimpsest
- Nairn1
For Danish
- palimpsest15
For Continuity
Papa rellena with classic beef filling and 1/4 of a boiled egg. You can also add an olive but I haven't found Peruvian olives here. Topped with Salsa Criolla and a side of Huancaina sauce and small fried mashed potato balls that I wanted to test.When building the potatoes I always leave a bit to make a lid then pinch the seams and roll back into potato shape. I then rolled the potatoes in all purpose flour, no egg wash.
The potato dough is 100% boiled potato.I've heard of other people use 30% cassava to add elasticity without changing the taste.
Filling is ground beef (chopped would have been better), onions, garlic, tomato paste and raisins.
The mashed potato balls came alright but the crust didn't hold up as well as the papa rellenas.- https://www.pngitem.…Nairn
- I'm sorry to say that I somewhat recently bought, and wasted, a jar of aji amarillo. I should've treated it as an ingredient, not a sauce, I now realise.Nairn
- https://www.thespruc…Nairn
- Oh. My. God.
You, sir, deliver!
I want ten of those. Now.Continuity - Aji amarillo paste is used like tomato paste, a base for our dishes.
If you ever get a hold of our again, Nairn, I recommend you try making Huancaína...palimpsest - ... or Ají de gallina where the taste of the Ají Amarillo shines.palimpsest
- Nommmscarabin
- the quality of this far exceeds
the expectations here :D lol
will you marry me?"+ :xDsted - I could castrate you and marry you in a heartbeat, Sporus.palimpsest
- ^ Someone's frisky tonight!
Also, should I be jealous?Continuity - You're my bottom bitch.
Nothing's gonna change that, boo.
I did this for you.
<3palimpsest - <3 !Continuity
- I almost forgot:
#nojalapeñopalimpsest - FLOL!Continuity
- ++koma_
- Thanks for sharing the recipe pali, and for doing the lower instincts flow again on this old-ass site ;)OBBTKN
- Did you take pics from that dinner?
We're waiting on an update.palimpsest - This is interesting but the raisins confuse me. I'd eat it though, send it over.garbage
- Raisins find their way in a lot of central and south American savoury dishes. Picadillo, for example. Oddly enough, it's an awesome combo.Continuity
- I grew up with raisins in savory fillings like for empanadas and turkey so it seems natural to me. The mix is also used in northern Africa.palimpsest
- I'd be surprised if these are phone photos.pango
- They are phone photos. Portrait mode.
Curious about your feedback, pangi.palimpsest - They are? Damn! How come Buddhat's photo look so different!?!
K that make sense. Portrait mode tend to warm up the photo a tiny bit. Cuz skin tones.pango - They're good. Sharp. Good exposure. Colour seems natural. I'm guessing you have one of those tube lights in the kitchen.pango
- Thanks pango. This means so much to me.palimpsest
- Um, guys? It's suppose to be *my* #niceweek, not yours ...Continuity
- LOLpalimpsest
- Wait, you found aji amarillo, but not peruvian olives?canoe
- I live in Prague, brought the AA from Barcelona. I have seen Peruvian olives make an appearance in French markets recently though.palimpsest
- sted2
sht that nobody ever posts part II.
the mess you made in the kitchen while cooking
- Savage.palimpsest
- Someone was breading meat cutlets.Continuity
- fnaaarNairn
- I wanna see the end result.
Or maybe the one in the middle?palimpsest - nice saveVectorMasked
- BuddhaHat0
One of my batches of dough for tomorrow is getting a little excited
- Nothing like a good lively dough.
Whatcha making?Continuity - Got a couple of couples coming round with their kids, so it's pizza all round, and I made an excellent foccaccia tonight too.BuddhaHat
- Doing fennel and sausage with roast capsicum, jamon and rocket (arugula), pepperoni, and hawaiian.BuddhaHat
- https://i.imgur.com/…Nairn
- Oh fuck! I just saw this on imgur so thought I'd freak you out :)
Far too late...Nairn - That's the one lolBuddhaHat
- Nothing like a good lively dough.
- BuddhaHat1
Image not loading for me so reposting
- O_OContinuity
- That cling wrap is hanging on for dear life!BuddhaHat
- Nice!palimpsest
- cling wrap = toxic mess. Use a bigger bowl with a plate / pan lid / tea towel on topshapesalad
- Your keyboard is made of microplastics, Shape. Best to not use it anymorescarabin
- I knew it was a shapesalad's note even before reading his name...dmay
- XD downersaladpango
- BuddhaHat4
Lighting drastically different due to different times of day, but Kenji's Detroit deep dish hawaiian for the kids during the day, and later in the afternoon the fennel sausage and roast capsicum and pepperoni pizzas on 60% hydration Naples style dough for the parents. Deep dish in the oven, Naples pizza in the Ooni Koda 16. Naples dough + Ooni is freaking unbelievable. Really stable, easy to shape dough, copes with toppings and slices really well. 18 hours ferment + rise for all doughs.
- Wonderful, Buddha! I hope everyone enjoyed the fruits of your labours!Continuity
- Thanks Continuity, I learn something every time I make pizza, I'm not sure I'll ever tire of it. After yesterday a mate of mine and his wife think I'm a genius.BuddhaHat
- The dough for that deep dish was sublime, the softest spongiest foccaccia-style dough you can imagine.BuddhaHat
- Looks delicious. Been wondering if the Ooni Koda is worth it.koma_
- OBBTKN10
Yesterday's meal, sunny day, everything prepared on the charcoal bbq:
- Turbot with Donostiarra sauce.
- Grilled mussels with spicy tomato sauce and parsley.
- Potato wedges with paprika.And some cider...
- Turbot.
Baller!palimpsest - nice man.oey_oey
- ^ you have to see that as a double compliment as I'm vegan ;-)oey_oey
- I had mussels just like that on Sunday night with family, although nowhere near as big as the ones you've got. Freaking delicious with a glass of white wine.BuddhaHat
- and the closest thing we can get to that turbot down here is flounder, it's a beautiful fish. What you've got there looks sensational. que deliciosio!!BuddhaHat
- @oey, my plan was to also make some leeks on the bbq (my youngest daughter is vegetarian), but, in the end, there was no time...OBBTKN
- I prefer leeks to "Catalonian calçots", finer and tastier!
Next time ;)OBBTKN - Next month the bonito season begins, incredible also for the bbq, LolOBBTKN
- nice!Fax_Benson
- Turbot.
- Nairn1
If you know, you know! He made one of those mega-rated recipes that keep getting promoted by the YouTubes, that every time you watch them you think "Yeahhhh... but a bit bland and really? eh, meh?", but NO. NO
NOT.
- Cheers Nairn, added to the weeknight list, RecipeTinEats has a couple of similar recipes and they are great.BuddhaHat
