Okay 40 secs in and like onion isn’t a part of a standard shakshuka recipe.
Smoked some kick ass ribs last night. I don’t do ribs too often but if they come out like this I may have to.
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I’ve been making shakshuka like twice a week the way my dude Yuv taught me. I don’t know how it’s supposed to be pronounced but it’s pretty great easy comfort food and I will always associate this dish with times of great national anxiety. Plus you can fuck around with it and change up the spices you use or the herbs or you can process the tomatoes into more of a sauce. I make it with tumeric and a shitload of red pepper powder and serve it with tortillas because fuck you that’s how I roll.
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It’s mostly annoying to my ear because he pronounces it really slowly and as if it’s two separate words and over pronounces every syllable. But it’s obviously a silly pet peeve.
The only really bad part is where he called for a ‘toasted pita’. This is the exact opposite of the way you eat shakshuka. The bread is suppose to absorb the sauce.
Anyone have an opinion on sharpening knives? I can’t seem to get mine sharp anymore. You guys have systems, stones, devices you use/recommend?
Babish got famous off of his voice, format, and from stealing Ratatat’s best music. He is the kind of cook that learned something five minutes ago and pretends he knows what he’s doing. There’s an episode of italian chefs judging italian dishes where they rip him apart mercilessly. I hate his cooking instincts.
I agree with this. I like watching his videos sometimes for entertainment and ideas for things to make but I Iiterally never replicate his techniques.
Step one is your knife cheap. If so it will never stay sharp
Step 2 get it professionally sharpened
Step 3 watch a few videos of how to use a stone to keep it sharp between trips to the pro
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I’ve got a rack sitting in the fridge, going to smoke it this weekend
I should add you don’t need a super expensive knife but if you bought it a super store like Walmart etc it will never stay sharp no matter what you do. Buy at least one good chefs knife around 8-10 inches. Spend maybe $80 to $120 bucks it should be good.
I use this and it works really well:
handheld belt sander? Not sure if srs.
My knives are not cheap, no.
LOL @ me, I’m oddly like … “MY KNIVES ARE NOT CHEAP BRO”
I have a silicon carbide stone, but didn’t keep it oiled and it all filled in and basically quit sharpening. Lazy me then bought a whetstone off ebay but it’s not very coarse and so either my techniue is bad or something because I can’t seem to get my blades sharp with that either. 6000/1000 grit, the whetstone. Not sure what it’s made of.
Used to be pretty good @ sharpening.
Thanks. … whenever I see a tool like this, I think “I should just use a stone.” And then I realize I have one and can’t use it. Vicious thought-cycle and dull knives.
It’s what I use and it works. Not sure the issue?
Very nice. Basil and Pine Nuts?
I’ve somehow lost 11 pounds through 10 weeks of a pescatarian diet. Way more energy, less irritable, highly recommend.
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Half and half mix of fresh basil and parsley for the herbs, almonds for the nuts, freshly-canned tuna/anchovy, and only the finest Kroger-brand parmesan cheese.
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