I realized that if I eat my pickles within a couple days I don’t really need to sterilize anything. Just salt and sugar and vinegar and warm water and you get something tasty within a day or two.
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Yes. Quick picking is super valuable. I pickle something almost every week. For example made some quick pickled radishes this week for tacos.
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It shouldn’t be controversial. I was going to try my hand at making pickled watermelon rind sometime this week.
This could go in the bread thread but it’s more of a general cooking post.
In the spirit of not always posting the Instagram successes here is my LOL of the day.
I decided to make fresh hamburger buns for dinner. However, in my most trumpian move in a long time, guess who forgot bread rises after forming. So I made all the rolls the size I wanted when forming and forgot about the second rise.
I give you my GIANT BUNS! Lemon for scale.
My girlfriend can’t stop laughing. She will be telling this story on our death beds.
The normal sized one was extra I thought “I’ll make a tiny bun to feed the dog” it’s the only actual hamburger bun sized one.
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mission gluten free tortillas
rotisserie breast
mashed potatoes
white cheese dip mixed with guacamole verde
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MrsWookie found some wagyu on her last trip to Costco. The choices were chuck roast, short rib, or tritip. She went tritip.
The pic she sent while at the store of the short rib looked, to my eye, better than this, as this looks “merely” prime, while the short rib looked much fattier than prime. Oh well. You go to war with the army you have.
20ish hours sous vide at 131 F, then, dried with paper towels and a brief stint in the freezer, and finally seared on cast iron. Quick gravy made from the fat, drippings, and fond in the pan in the pan, some flour, and the juices in the bag.
! !
Pretty great, but not really worth the premium over prime. Also, they should have gone for another 24 hours in the bath.
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Been craving falafel. Bought a couple pounds of dry chickpeas and soaked overnight. Made one batch tonight and put all the ingredients for another batch in a jar to put straight in the food processor. Think I’ll try frying in the cast iron next time instead of baking.
Put a falafel patty on some leftover buns with buffalo hummus and leftover salad. 10/10.
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I’m afraid to ask, but what’s buffalo hummus?
I’m assuming it is hummus with buffalo wing sauce.
I still don’t know what buffalo style means. I guess it’s mixed with a hot sauce?
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Ingredient label says cayenne, jalapeño, red pepper, etc. Buffalo sauce is generally a medium heat wing sauce.
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Okay, doesn’t sound offensive. Try making your own hummus if you already have pounds of chickpeas tho. It will be immensly better imo. While great hummus takes a million years of practice, good hummus is really easy to make.
My vegetarian dinner - pre-mixed Grilled Halloumi salad (some greens, tomatoes, cucumbers and jalapeños) with yozo-garlic-yogurt-olive oil dressing. Trying to keep most of my meals meatless has been challenging
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Have you not had “Buffalo wings” while in the US? If you’ve had hot wings with an orange-colored hot sauce, that’s what it’s referring to. I guess Frank’s Red Hot is the commercial version, although I personally don’t think it’s very good (to be fair I don’t find a lot of place’s wing sauce to be very good, it’s always a struggle to find the right balance).
I know what it is, i think. I have crystal hot sauce which i guess is similar. Just wasn’t sure what it means in regards to hummus. I assumed buffalo style is hot sauce with butter. Possible, but kinda strange, way to make hummus.
I think the original Buffalo sauce was just butter and Frank’s red hot. It could be damn near anything these days.
Buffalo wings is like wings with a very generic, mildly spicy vinegary/cayenne pepper sauce.It’s almost always served with celery and some bleu cheese or ranch dressing to keep white people from being overwhelmed by the spiciness of Frank’s Red Hot. I’m pretty sure there’s a bar near you that serves a buffalo chicken burger or wrap, but it’s like you’re really not missing anything if you never try one, so why bother.
It was very unfulfilling to research “what do people use instead of butter to make kosher buffalo wings” and find out that the answer is “margarine”.
Not mixing dairy and meat is definitely the dumbest cultural food taboo humans have ever come up with.
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What about religions that won’t let you eat bacon?
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