I think rep-lol had a hook up for real wagyu. Seem to remember him posting about it in the steak thread and some people bought through his guy but since he’s disappeared that isn’t really an option
I think this is normal. Texture and smell drive what people find appetizing just as much as taste.
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SO MUCH FOR THE TOLERANT LEFT I GUESS!
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Winning move is eat with no eggs for dinner, leftovers with eggs for breakfast. Everything magically becomes breakfast food if you put an egg on it.
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Made it with green pepper instead of red and didn’t finish with scallions. Served over brown rice that was cooked with Chinese sausage. Very tasty.
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I make myself over-easy eggs at least a handful of times per month, but I still can’t think too closely about the yolk while I’m eating.
I am so jealous of all your breads. My wife and both kids are celiac. Gluten free breads just aren’t the same.
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Dirty Rice
edit: Yes, it’s gross lookin’.
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that looks pretty much exactly like what every serving of dirty rice I’ve ever had looks like. Looks good!
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I spent way too much money online for a local auction (like $600!? omg…) that I’m going to pick up this weekend. One lot was like $15 and from the picture looks like it may have a Le Creuset dutch oven with a small chip on the outside. And it’s sitting on an orange enamel roasting tray, and there’s a white bnib sealed lidded white enamel or porcelain pot in the background.
ONE TIME DEALER!
Found the pics. Excited about that OG pyrex set, too. They famously changed the formula and only grandma’s pyrex actually does what it’s supposed to.
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Well, I did my best Shakshuka with what I had on hand, so:
No bell peppers
Diced tomatoes instead of whole
Forgot I had feta until the very end, so it didn’t melt
But, it was tasty. I’ll do it again with the right ingredients. Also, super filling. I figure I can eat this with 3 eggs in the morning and not need another meal until dinner which may help the summer weight loss challenge.
Also, I should have eaten it out of the pan.
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Also, @Yuv, I know I asked this before but I can’t find it. Can you post what you think is the best Shakshuka recipe on the webs? I want to take another stab at this with legit ingredients.
I feel very awkward with my self appointed role as some Shakshuka expert. It really is the equivalent of Chili or even a grilled cheese sandwich for Israelis. Everyone has some version and tricks but the principle is the same.
Can’t say I’ve seen any recipe in English that I like, so it’s better to just get the basic.
You need:
- Oil. I use olive oil. Traditional places that serve Shakshuka do not use olive oil. Generous amount.
- Garlic. Fresh garlic. I insist. It’s probably the only thing I’ll insist on. Don’t use any prechopped stuff.
- Tomatoes. You can use fresh ones. You can peel them. It’s a debate. I use whole canned tomatoes, preferably Italian. Traditional places use a mixture of fresh tomatoes and tomato paste.
- Heat. I use whatever fresh chilies I have. I love the taste of fresh chili over other methods of heat. Harissa or other North African chili pastes are a good alternative or addition. Traditional places use a lot of cayenne pepper and dried chili flakes.
- Spices. This is where it becomes a personal dish and why everyone is sure their version is the best. I use Cumin, Smoked Paprika, Hot Paprika as the base, but I will add stuff according to what I have. Turmeric or ground Caraway are options. S/P, sugar if you like.
- Eggs. One key thing that I don’t see many do in non-Israeli recipe is mixing the egg whites with the sauce. To me it’s key. This dish is about the yolks.
That’s the basic stuff. If you put all of these together, you’ll have a great shakshuka.
From here on you can add literally whatever you want.
- Onions/Bell Peppers. They are in a ton of recipes, both Israelis and not. I personally don’t feel the need to add any, but obviously that’s a personal preference.
- Meat. I mentioned this before, but spicy sausage is the best meat product to add to this. Fry them with the garlic and chili.
- Feta Cheese. It kinda became standard in recipes I’ve seen in English, but it’s def not a standard addition.
- Herbs. Cilantro/Parsley are the best if you went heavy on North African spices. Basil works well if you kept it more Italian. Preserved lemons are a trendy addition too (not a herb but i bundled those together).
- Tahini. It might be weird to serve a paste with a dish that is somewhat of a paste to begin with, but we eat Tahini with everything.
Last part - Bread. Shakshuka is meant to be eaten with bread.
Do not use toasted bread. The idea is to soak the sauce and the yolk. No crunch is needed here.
There really isn’t much in terms of recipe. Like NBZ said, the whole idea is to poach eggs in something other than water. Play with it however you like. Just make a sauce you like and break some eggs in it. I’ve seen spinach shakshuka, eggplant shakshuka, white shakshuka. It all work if you like the combinations. Just don’t overcook the eggs.
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Got it, thanks much!
Nice, I just bought some harissa on a whim but I will be using it in my weekend shakshuka. What type of oil do places typically use? I would think olive is ideal although I also have some toasted sunflower oil. Also I promise to use fresh garlic even though I hate dealing with it.
Own it! Every morning look yourself on the mirror and scream THIS IS MY TIME!!! Then get in there and talk some shakshuka smack.
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Yeah sunflowers oil is common. I don’t think it’s culinary choice but more of what was common and affordable. They will also use more oil than anyone possible needs so olive oil would make it expensive
I had a talk about this the other day while discussing Hot Ones. We don’t really have hot sauces in Israel. We have hot pastes. Harissa, Filfel Chuma, Zhug are all variation on the same thing. So use it wherever you want heat and feel the cumin/corriander seeds type of seasoning works for you. To me its the same as a non adventurous hot sauce
I can’t speak to your questions as I’ve never tried sourdough, even though I love it. I may get up the guts soon with all the talk itt.
I will say his channel is pretty great and hasn’t failed me thus far. He has many sourdough videos. It’s one of his obsessions.