Brisket before the wrap:
Some of this will end up as chili later this week for a camping trip. Some of it will probably end up in some shakshuka, too.
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ALso, on the topic of shakshuka, I’ve been following the serious eats recipe and it’s great, but I can’t eat 6 eggs and reheating it the next day means you end up with overcooked eggs. Much worse than trying to reheat Taco Bell.
So, I’ve been making the base, and then using enough of it for 2 eggs a day for about 3 days. Works pretty well, and makes breakfast pretty easy most of the week.
I really enjoyed this. I hope she continues to have a long and successful career, and in a perfect world all the jerks from Bon Appetite would end up bussing tables at Red Lobster for the rest of their lives.
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I watched this yesterday. It’s unreal what she makes.
Final product. Don’t mind the screwed up slicing. This was the oddest brisket I’ve ever smoked. THe point was some kind of weird folded over thing. Never seen it like that before. Still tasty, and the messy parts will end up in the chili.
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I made a pot of wild rice and chicken soup with fresh herbs, a classic bit of comfort food from Minnesota. Takes a while to cook wild rice, but the texture is so worth it. Wild rice is native to the Great Lakes region and Canada and was a big part of native Ojiwba cooking. Norwegian immigrants loved the stuff so much that they brought it back to Europe; you’ll find many Norwegian recipes that make use of wild rice.
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Yeah, that is very Minnesota right there.
Tonight, I should have taken pictures, but I didn’t realize it would be a meal worth bragging about. MrsWookie got Korean cut short ribs instead of French cut short ribs, so we ended up doing kalbi instead of braised short ribs, following Serious Eats, obv. I have eaten Kalbi many times, but I hadn’t usually had them with ssamjang and rice in lettuce tacos. Hooo boy was that good.
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If you ever skim through any Norwegian cookbook, there will 100% for sure definitely be a recipe for salmon and wild rice. And they definitely don’t grow wild rice anywhere in Scandinavia, that is some shit they import from Minnesota and Canada.
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I finally made this, turned out pretty good. It helps a lot that I’ve got a bag of keffir lime leaves, makes a huge difference in thai curry outcomes IMO.
I used squash, a couple of bell peppers from my garden, and chickpeas. Very tasty but I think I might use some extra coconut oil to make it richer next time.
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Trying to figure out what the next israeli food trend here going to be. Please let it be sabich
An ode to McDonald’s Mash Ups.
Mapo tofu night! This is possibly the spiciest thing I’ve ever made, using a tablespoon of szechuan peppercorn, 2 tablespoons of szechuan broadbean paste, one red pepper from my garden and two dry chile arbol (I don’t have birds eye chillis so I guess this is technically Chinese-Mexican fusion).
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Shakshuka has been a regular thing for me during the COVID crisis. It’s so easy and comforting.
Give us the recipe and we’ll try it.
It’s more of a construction dish than actual cooking.
Also it requires good pita which i remember you said was a missing in your area
OK, so give us another easy recipe that we can all appropriate.
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The hot new ingredient of 2021: Manischewitz
Hey Mr. Wookie or anyone else have any good homemade pizza recipes? I’m using a King Arthur gluten free dough recipe but looking for ideas on everything upstairs.
I’ve worked countless hours in a couple of New York and Sicilian style pizzerias but would love to hear from the our resident chef extraordinaire.
Probably gonna use the best jar sauce I can find and just modify it with garlic, fresh tomatoes and garlic to taste on the first one.
Somebody posted a very saucy pie way up thread that looked pretty fricking tasty.
There was an NY pizza dough recipe posted a while back that I have made a bunch. I didn’t post the recipe, though. I don’t remember exactly who did.
It was me.
I got you, fam:
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