Bowl o Red aka Texas Chili.
Small diced beef, simmered in a dried guajillo chili sauce. Thickened with masa. Simple, clean flavors but absolute fire taste.
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Shakshuka, the food of tired fathers who eat at 2 am infront of their laptops.
Chop as many garlic cloves as you like, a couple of jalapenoes, saute in olive oil.
Add a can of good quality canned tomatoes (whole).
Breakdown the tomatoes as it cook.
Season with lots of coarse salt, black pepper, hot papprika (I use 3 different types cause I have them), cumin, tumeric.
Cook till sauce is very thick.
Crack two eggs (if you feel fancy, seperate the egg. add the white first, mix it in the sauce. Then gently place the yolks).
Cook till whites are steady and yolk is nice and runny.
Lots of fresh cilantro on top. Drizzle olive oil.
The important part is to eat with a good bread to dip in the sauce/yolk. It should be spicy. Seasoning is everything.
For maximum success serve with lemony tahini sauce.
Possible additions - Merguez sausages are classic. A good feta can also work.
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You can freeze bread very easily. What were your options for fresh tomatoes?
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My white trash version of this is a couple of bags for 3-Pepper and Onion frozen veg with a can of crushed tomatoes, simmer for a while then poach 4 - 6 eggs in it. Also works with Quinoa mixed in or chicken. Great on toast or over rice or just in a bowl.
Let’s talk seasoning. When we’re down to eating rice and canned beans, that stuff can be pretty bland. Maybe you grow your own herbs. Maybe you’re just used to using salt, pepper, and sriracha on everything.
If you’re not used to doing a lot of cooking for yourself, think about getting some sort of seasoning blend like creole seasoning or Mrs. Dash or hit the condiment aisle to find some stuff that will make things taste less boring when you’re on week five of a lockdown.
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Grunching but uh,
this joke reply is gonna come in handy, huh?
I don’t even want to read the thread for fear of seeing,
“I have two gnawed on chicken legs and a pork rib, baby can I get a stew going?”
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Use soy sauce or broths for some of the liquid you cook the rice with. You did get extra soy sauce didn’t you?
I normally buy soy sauce by the liter. I’m good.
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Americans are familiar with the Italian term for it “biscotti”. Twice baked bread.
And yes bread freezes very well. The majority of packaged grocery store bread comes in frozen. Ethnic grocery stores sell bread that was frozen and sailed across the ocean.
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The idea of twice-baked bread is a common food worldwide, with variations such as rusk or biscotti. They are usually dehydrated by baking a second time at low temperature so that leftover bread does not go to waste.
For fancy potato chips try sprinkling some shredded cheese on them then zapping them in the microwave for a few seconds. Delicious!
I’ve learned this week that having fresh baked bread in your house makes it impossible not to eat bread 27 times a day.
Pay heed.
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Forgot to post the bread results
Bread dough was wetter than I expected but it still turned out OK. The yeast we had was old and not very active, so it was a bit denser than expected too, and the bottom was a tad overcooked
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How did you decide when it was done? My research suggest thermometer was the best way and it worked great for me.
Timing in the recipe. Probably should have poked it.
The more I cook the less I believe timing for a lot of things. Just too much variability in altitude and oven temperature.
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Think about cook time as a recommendation for when to start checking for doneness. If I’m unfamiliar with a recipe, I’ll start checking 5 or 10 minutes before the end of prescribed cook time.
Altitude, oven temp reliability, heat distribution, temp of raw food going in, thickness/material of cooking vessel, consumer preference (!) - these are all reasons to think of cook time as nothing more than a generic recommendation.
Easier said than done, I suppose. Tough to know when it’s the right time - although that should come with increased recipe familiarity.
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I was checking the bread, but mainly for color and smell and not temperature.
Breadsavers ITT
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