Do you buy a gallon of olive oil a month like that dude on 2p2?
How was the duck skin? Crispy? I’m always hit or miss here.
How did you do the peaches too? They look great. Whenever I try to cook peaches for a savoury, they end up mush.
Fairly crispy, but I could have perhaps done better if the heat in the pan were a bit lower. Peaches were just lightly cooked on each exposed surface in duck fat, maybe 15 seconds each side.
Ah lol. Yeah, no wonder. I’ve been doing peaches for 3 or 4 minutes. Will try this when peaches are in season here.
Just some food porn. Last piece of my steak tonight. Dry rub turned to a thin crust with the high cast iron sear. Flakes off as you chew with a delicious combo of its original coffee garlic flavor, butter, and char. Rare, flavorful meat; soft texture that breaks apart effortlessly as you chew and releases the melted fat marbled throughout.
8 Likes
I just sit and say ‘mmmmmmm’. Great description.
This was 2x fried fries and beer brats from a few weeks ago. Tonight is beer brats simmering on charcoal with foil potatoes with onions and cheese and garlic.
3 Likes
My roasted broccoli/potato/pesto soup experiment is pushing the envelope even further.
1 Like
Kinda cajoled myself into trying out a dish I haven’t eaten since childhood: beef stroganoff. Kenji’s recipe looked enticing enough to try on its own, and the novelty of turning what I think of as a horrible dish into something tasty only added to that.
Starting with filets instead of ground beef helps.
Subbed out the button mushrooms, because it’s chanterelle szn bros.
Things coming together.
Egg noodles and all.
Legit good. Very savory between the mushrooms and all the umami hacks in the recipe.
5 Likes
Wouldn’t it spoil after 50 days?
10 Likes
Canadians definitely have the right idea on Thanksgiving. A little more space between that and Christmas would be nice. Having it on a Monday is suboptmal, tho. Thursday leading in to a defacto 4-day weekend is definitely the way to go.
Thursday in mid-October would be the GOAT.
1 Like
Never even heard of it, and definitely would not have guessed that corn was the main ingredient based on that pic. A quick look at the various recipes that come from googling shows a pretty tight consensus on the ingredients with the only real differences on when the sugar and supplementary fruit gets added. Doesn’t seem too hard, e.g.
I grew up drinking chicha morada in all its forms. It is too sweet for me now, but I loved it when I was young.
I don’t have a recipe, but if you like chicha you should try the “mazamorra morada” dessert, which is also made with purple corn. And since you have a sweet tooth, have you tried Inka Cola?
2 Likes
Everyone who tries it for the first time says the same thing about bubble gum taste. The first time I heard that I was baffled because us Peruvians drink boat loads of Inka Cola and the thought of bubble gum taste never occurred to me. But after I moved from Peru and stopped having it on the regular I agree that the taste is quite peculiar.
Hey, do you have any good recipes for lomo saltado? I seem to remember it has an ingredient that wasn’t easy to find.
Tried out Kenji’s barbacoa recipe for tacos tonight.
Braised
Shredded
Assembled. A little greasy, but not hard and quite flavorful.
6 Likes
This is my go-to recipe for lomo saltado: Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) Recipe
If you can’t find frozen yellow peppers at your local international food store, buy the yellow pepper paste, which is what I normally use. Amazon also sells it:
Inca’s Food Aji Amarillo Paste - Hot Yellow Pepper Paste, 7.5 Oz Jar - Product of Peru https://www.amazon.com/dp/B003G52K5E/
2 Likes
Never had authentic Peruvian food, but i’ve been to a Nikkei restaurant in Barcelona that was amazing. Not sure if you can find that cuisine easily but I need to try again.
The Peruvian government has made it a national interest to export and promote their cuisine, so it might not be as hard to find as you think. I have been to 2-3 different places around the Bay if you’re able to make it down that way. Really tasty food.