Bowling shirts are his thing.
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I had an epiphany the other day while making a very late night dinner. Shakshuka is the chili of the middle east (or vise versa). It’s a ‘manly’ dish, as in it’s a dish that every man knows, or thinks he knows, how to make even if he can’t cook anything else. Each said dad has a ‘secret recipe’, which is basically the exact same recipe as it’s merely eggs in tomato sauce. It’s a very forgiven dish, so everyone pretty sure they nailed it each time. [no disrespect to your championship chili, just reminded me of that thought].
Quite surprised that raw onion with Hummus is a thing here. It’s pretty rare even back home, as people are wary of onion breath. Anyway, as cliche as it might sound, a really good hummus is perfectly delicious with a fork or spoon.
A pretty key thing in making Hummus is the chickpeas themselves. Making it from a can, no matter what ‘trick’ you will use, will never yield great results. It could do for an okay hummus. I am unfamiliar with the variety available in the states, but what is sold as Garbanzo Beans is simply never be good enough for great hummus. The one most commonly used is named “Bulgarian Hummus” in Israel, but I doubt that’s an official name. They are probably 1/3 the size of Garbanzo Beans.
Don’t think this blog is updated anymore, but it’s a decent source of information. The Hebrew version was pretty good for Hummus reviews in the previous decade:
The ones in your photo look like standard sized Garbanzo Beans.
it’s still smaller, but they do tend to be on the larger side in that specific place.
This is the size difference, 1/3 was an exaggeration it seems.
If you are into food and culture the new Hulu show Taste the Nation with Padma Lakshmi is outstanding. It’s an exploration of immigrant culture in America through their food. One of my favourite things I’ve watched in some time.
Homemade pizza night! Well, kinda. Frozen Udi’s gluten free pizza dough, so the dough makers itt may scoff.
Marinara sauce, caramelized fennel and onions, churched-up ground Beyond Meat, mozzarella, and a bit of aged cheddar zested on top after cooking. Finished with a drizzle of Mongolian Fire Oil which is International Isle-speak for chili oil.
Washed down with a Trillium Brewing Company DIPA. Solid Sunday.
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i want that
They don’t miss. At $20 for a 4-pack, they better not.
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Sour dough seems like pro level cooking. I’ve never tried it.
A channel I watch has some good videos on it.
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Yeah that’s a little slack I guess. I struggle with that issue too. Couple things:
It’s gonna be a sticky dough. I stretch & fold in the bowl. For shaping, get a bench scraper.
How old is your starter? After feeding it, how big does it get? If it’s in a jar it should be like 3x as big 8-10 hours after you feed it. If it’s not there yet but is sour, feed it 2x a day for a few days. Keep it warm. 85 is probably optimal and warmer is better than cooler.
It’s ok to use a lesser hydration. A lot of recipes I see are like 78 or 80%. Start at 70%, you’ll have a much easier time shaping it.
And slice the top always. Easiest way is scissors.
You will thank me for this. Here is the simplest, and perhaps, tastiest desert on earth.
Dip fresh strawberries in sour cream then in brown sugar.
It’s absolutely magical.
just mix sugar with sour cream. That’s the way my grandparents used to eat Strawberries and I get the cravings for that every couple of years
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I already posted this before, but pesto + lemon + fancy canned tuna + fusili is a really great and very easy summer funtime pasta dish.
Had a date over so I made the steamed whole trout with the beurre rouge that I just learned. I used a bold red wine instead of a pink this time but it still came out great. Fish timed perfectly at 400 for 25 min, flipping it once halfway just in case. Served it with rice and green salad with oil + lime.
She was not a fan of the sauce. She said it was too tangy, but that the fish was perfect. She finished the plate. I asked her if the fish was fattie or oily and she said no it was great and it felt really light and balanced and that’s why she had all of it. I then did the stupid boy thing of suggesting maybe the reason it felt so BALANCED WAS BECAUSE OF THE TANGY SAUCE CUTTING TRHgsohdgsohdg…
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I read “three bowl job” wrong and figured that was your, ahem “reward” for putting in so much effort on the pancakes. I bought the ingredients to make his pancakes, then reread the recipe and decided to stick with my premade mixes. Kodiak or TJ’s brand are fine by me.
I’m planning on getting a proper wok from the Asian grocery store tomorrow. I’m assuming they’ll have better stuff there than if I went to a regular store and I’d rather buy from them than Amazon. If anyone has something to add besides what Kenji says about buying a wok in the Food Lab (carbon steel, small and long handles, spun on a lathe), I would appreciate it!
I should add I made mapo tofu for the first time a couple of weeks ago because my brother made it and inspired me. It came out incredibly good, one of the best things I’ve made. I’ll post pictures and what not the text time I make it. I used this recipe: Mapo Tofu Recipe: The Real Deal - The Woks of Life
Do you have a decent burner for it? Otherwise I don’t think I’d bother.
Define ‘decent’ and why wouldn’t you bother?