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choicesfrog · 1 year ago

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what do your ocs/mcs/lis smell like? (not in a weird creepy way asdfghjk but in a what's their fav scent/their house smell way yk)

Thanks for the ask! Don’t worry I got what you meant! This got way too long, but it was fun to think about 😄

Dez really likes the scent of mint (and also eats mints/chews mint gum peppermint not wintergreen). I imagine Indigo having a citrusy smell from body wash.

Since Sloane likes lavender I imagine Carolina started using lavender scented shampoo. Also, lots of lavender soaps and candles.

Milo I think would probably have some super strong smelling cologne that gets its smell all over everything. He thinks it smells good, as for anyone else? Not so much 😅

I imagine Eloise and Hana really liking floral smells. Lots of flowers in their house. Gardenias, roses, lilies the works. I would imagine they both use some kind of floral perfume, but with a softer smell.

Elaine loves the smell of the ocean and tries to visit the beach whenever possible. I imagine Liam enjoying the smell of baked bread and baking scents in general (if that makes sense), reminding him of baking with his mother.

Similar to Liam, Lennox and Kate enjoy the smell of baked goods. You’d think they’d be tired of it after working in a bakery all day, but they both have a major sweet tooth. I imagine they still bake at home.

Jade likes the smell of cinnamon and strong smells in general. Naomi enjoys fresh air, nature, and just the smell of the outdoors, bringing her back to her time living on her family’s ranch.

So for Valentine my mind keeps coming back to this really gross smelling candle we had where I used to work that was a Halloween themed scent. I can’t even describe what it smelled like other than strong and gross, but I feel like he’d be into that? Also, herbs and spices. I imagine he’d join Ava on her witchy endeavors.

Marella likes the smell of typical bubble gum, cotton candy, and really any candy related scent. For some reason I imagine Andy liking the smell of movie theater popcorn. Those two probably watch a bunch of ridiculous movies together, so buttery popcorn is a common smell.

Cassie actually likes the smell of garlic. She’s also one that likes smells that remind her of cooking and happier times with her parents. She remembers eating large, strong smelling meals with her family. Garlic reminds her of her favorite garlic and butter noodles. The smell of hay and the forest remind Imogen of her beloved horse. I still picture her to be a major horse girl. Maybe opening up a rescue for them after the story. She also wears fancy perfume, and she likes floral and vanilla scented ones.

Theo likes the smell of coffee and coffee grounds. They needs their coffee in the morning to wake up/stay awake after all nighters. Trystan likes the smell of books having read a lot when she was younger.

Ruelle is another who loves the smell of nature, the forest, the river rushing by. They’re all smells that she can carry with her to remind her of home, even if she’d rather keep on traveling than return. Nia likes the smell of roses and sweet pea. I imagine her gravitating more towards floral and springtime smells.

Charlotte likes the smell of chocolate, crisp air, and wood burning in the fireplace. She enjoys cozy nights in, in the winter. I think of Emma as a fall and pumpkin spice person for some reason, so fall smells.

I imagine both Lily and Olive are super chaotic, and their home probably doesn’t smell too great sometimes, when they’re in their apartment and not supervising the Shadow Den. Lily likes the smell of pizza and uses really outrageous toppings. Olive is pretty similar in liking food smells. Usually fast food/junk food, French fries, potato chips (sour cream and onion). Just because vampires don’t need food, doesn’t mean they don’t like smelling it.

I feel like I don’t “know” Erica and Amalia enough since I’m not too far into It Lives Within, but I’ll probably update this when I figure something out.

#c: dez #c: carolina #c: milo #c: eloise #c: elaine #c: lennox #c: jade #c: valentine #c: marella #c: cassie #c: theo #c: ruelle #c: charlotte #c: olive

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kinokochouchou · 2 years ago

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pictures to make italian weep

#rambling #food #another day another abomination of a pasta made #pink chunks is salmon #more like really cheap scraps of salmon that is sold for fish enjoyers #honestly appreciate that they sell these necause fillet is very pricey #now if only they sold somehing like this for tuna..... a girl can dream #ANYWAY #this pasta is amazing tho #its firm even if i overcooked it a lil bit because im not used to good quality pasta lmao #but even slightly overcooked it doesnt have thus slimy texure #but thebsause is abomination #i just fried some garlic and onion flowers with butter #woth some spices and a bit of chili for that extra oomf #then cleaned the skillet rom that nice garlick butter and fried salmon bit a bit #then added butter back poured 3 small dollops of milk(dont have any cream)#and after if became slightly saucy added a lil bit o rice flour #and a dollop of tomato paste or the colour #then combined this abominatioj of a sauce with pasta and dine!#ah also added some fresh dill and green onions #and now to taste this stuff #salad is just a thing i shouldnt have added corn to it but too late

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whofanforsexed · 2 years ago

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Food Diary: Week Six

A cheeseburger wrap (ft. Laughing Cow, chopped spring onion & spinach, fried onion, and Carolina Reaper Extra Hot Sauce), Sinfadil, elder-flower cordial, pork chow mien, salt & pepper chicken, two episodes of Bly Manor (OooooooOo), sleep,

Pork chow mien, won ton soup, Doctor Who (Spyfall), Doctor Who (Planet Of The Spiders), Doctor Who (Robot) sleep.

A cheeseburger wrap (ft. cheesy garlic mashed potato, ground black pepper, chopped spring onions & spinach, melted plastic cheese, and Caroline Reaper Extra Hot Sauce), two episodes of Bly Manor (in many ways the actual finale, followed by a sort of Gothic french fancy), peas (with butter & pepper), another cheeseburger wrap (ft. cheesy garlic mashed potato, peas [with butter & pepper], ground black pepper, melted plastic cheese, and Carolina Reaper Extra Hot Sauce), Doctor Who (Robot), Doctor Who (Genesis Of The Daleks), sleep.

Summer Camp Island (nonsense with Yetis, unicorn training, and a total callout of Dyspraxic/ADHD disorganization), a deepfried chicken strip wrap (ft. cheesy garlic mashed potato, chopped spring onions & spinach, salt, ground black pepper, and flatgrilled jalapeno cheese bites), a jumbo battered sausage & curry sauce, some chips, a glass of white wine, several spicy tortilla chips, several slices of white chocolate & raspberry blondie, a can of fruity cider, several Sour Cream & Sweet Chili Kettle Chips, The Great Gatsby (honestly a great adaptation of a terrible story? I might be being overly harsh but I just really dislike all the characters as people, which seldom endears me to a narrative), a cheesy garlic mashed potato wrap (ft. Laughing Cow cheese spread, chopped spring onions & spinach, bacon, ground black pepper, melted plastic cheese, and deepfried chicken strips), sleep.

Medium fries, a McDonalds quarter-pounder with cheese, another a cheesy garlic mashed potato wrap (ft. Laughing Cow cheese spread, chopped spring onions & spinach, bacon, ground black pepper, melted plastic cheese, and deepfried chicken strips), a spare chicken curry, toast (ft. butter), episodes 4-6 of The Nevers (a little over familiar at second rewatch in almost as many weeks but still engaging), sleep.

A handful of of small chocolate coated spiced biscuit things, Dutch pea & ham soup (ft. other veg), buttered toast, a short Youtube video on the historical accuracy of costumes in The Nevers, several episodes of PBS Eons (dinosaurs and sea creatures and mammals and all sorts), two slices of cold pizza (ft. ham and no pineapple), two glasses of J20 Spritz and (red), the final episode of American Crime Story (an intense, character focused finale structured around the interplay between scenes more than big setpiece moments), a battered fish wrap (ft. Laughing Cow, ground black pepper, and salsa), an episode of Brand New Cherry Flavour (ft. basements, betrayals, mystery orifices, hookups with movie stars, a zombie, a tarantula, offscreen ants, and a large dog), sleep.

Several loose ends of bread (toasted with butter & Marmite), some of the Big Finish Eight Doctor audio adventure Zagreus (The doctor is lapsing in and out of being possessed by the eponymous embodiment of AntiTime, who has taken his name from ‘a time lord nursery rhyme’, which leads to a lot of scenes of McGann acting off himself. Charlie is being taken through something something projections based on memories something something, with an avatar of the TARDIS impersonating the Brigadier for... reasons. There are moments of charm but the attempts at surrealism are rather laboured and the whole thing has a four hour runtime, which seems gratuitous by any standard), Doctor Who (Genesis Of The Daleks), two deepfried chicken strip wraps (ft. Laughing Cow, ground black pepper, cheesy garlic mashed potato, bacon, chopped spring onion & spinach, and plastic cheese), Doctor Who (Terror Of The Zygons), peas (ft. butter, salt, and pepper), sleep.

#Doctor Who #Summer Camp Island #The Haunting of Bly Manor #Big Finish #Zagreus

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shark-el · 4 years ago

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Onion soup:

A firend of mine asked me for my Onion soup recipe. I was just gana send it to her plain simple and boring. But then I thought of a better way to waist my time that I should probably be spending doing work or researching for projects and thing. But I decided this was a lot more fun!

My idea was to be one of those annoying food blogs that tell their whole life story in an absolutely overly exaggerated fashion! One to make fun of blogs that do this, and tow because it's fun and why the hell not?!

So the idea for this started back when I was first starting out cooking and every single blog I found had a 1000 word essay about the origin of sed food. I found it extremely irritating because why do I did to know that this person's great uncle's best friends grandma's dog died in a fire in order to make this recipe?! So I would scroll down all the way to get to the actual recipe but the story just kept on going! Like about how her great great great grandfather's colleague from work had spills tea on his novel, a passion project that he had worked so hard for. I still had no idea how this was relevant at all to the spring rolls I was planning on making? And after an eternity of scrolling fingers tired and eyes full of tears I finally got to the recipe.

You'd think after all that back story and the amount I had learned about the person writing this like the fact that her great grandmother's favorite color was tangerine but specifically tangerine, and not orange because her childhood best friend had lent her a sweater that exact color and the next day she had never returned. That sweater has become a family heirloom that has been passed down ever since. Or the fact that she had avocado toast on Tuesday three years ago on may 18th at exactly 3:26 pm. Needless to say I knew a lot about this person and their family tree. It really helped me get the care and feeling I needed for my spring rolls. So that is why I'm going to be overly pretentious and do the same thing to you so have fun.

I was born at a very young age, in the evening on a hot August day. I don't remember much from this time in my life but my parents told me that I was miserable until I could do things for myself. After that I was a force to be reckoned with, nothing could stop me! There was one time when I was about 6 months old my parents had left me on the table thinking I couldn't get far, keeping an eye on me every once in a while but not paying much attention. The second I was put down I saw something gleaming in the corner of my eye, it was a delicious looking chocolate brownie. Nothing could stop me I was going to get that brownie no matter what! so I slowly started scooching my tiny baby body to the delicious looking dessert moving as fast as my little arms could take me. It had been 10 minutes of struggling from one end of the table to the other. I had finally made it! I was so close my hand was mere centimeters away from the prize. It was gonna be mine all mine! But then suddenly out of nowhere my dad's arms came and picked me up taking me away from my long awaited dessert. needless to say I was furious but I still never got that specific brownie (I've had other brownies don't get me wrong, it's just I never had that one. And at this point I don't think I'd want to since it's several years past it's expansion date).

That was my first experience with real food which might have been a core memory if I actually remembered it. Sadly this happened before i could remember it, but i'd like to think that it was the beginning of my love for food.

Over the years I started cooking it started off as learning how to make eggs and mac and cheese but then over the years I started to make more complex dishes, some worked and some didn't. Now I know that most people would rather be informed about the times that somebody failed rather than the time someone succeeded, they stand out more I guess and if you're actually sitting down to read this then I will reward you with some of my biggest cooking fails.

First off anything that involves baking, for instance there was one time I was going to bake a chocolate cake for a bake sale and well... so what happened was, I learned that I can't follow a recipe for the life of me! You may ask why I'm writing this recipe if I probably won't follow it anyway, but it's more a list of ingredients than a actual recipe. Anyway back to the story so my first mistake was I ended up putting in a tablespoon of salt instead of a teaspoon so normally this would be fine it would have just been a little bit salty, but problem was I had another mistake, I ended up putting in a tablespoon of mint extract instead of a teaspoon of vanilla extract as well, so the resulting cake was less cake tasting and more of the toothpaste variety. ( For some reason my brother loved it. He took about a handfuls. I would not recommend it with a glass of orange juice).

Another baking story, I was trying to make chicken pot pie, and filling itself is cooking. I can do that, throwing things in a pot, easy! It works! But do not, I repeat do not! leave me alone with a pie crust. my dad and I frantically tried to roll out said pie crust and not rip it, we were flailing around confused as to how dough worked. It took us about half an hour to roll out the pie crust so it would rip adds little as possible. After that day we came to a conclusion never to leave us with the job of baking ever again!

The next cooking fail I have is finally about the soup recipe. You see the first time I tried making onion soup it didn't go very well... Let me explain what happened. I was really in the mood for a nice warm onion soup and I figured you just throw some onions in a pot with some white wine and water and let it sit. Problem was we didn't have any wine, and I was too young to go to the grocery store to buy some, so instead I decided to use grape juice. Never but I mean never cook an absurd amount of grape juice, the heated aroma smelt excruciatingly unappetizing and I would not recommend it on anyone. So the resulting soup was watered down hot grape juice and stir-fried onions. needless to say it did not taste good and smelled even worse. I told myself that would be the last time I'd ever make onion soup! Years have past and and I was really in the mood for onion soup again even after that disaster, so I decided to try once again. this time with no grape juice! I looked through multiple recipes some had more ingredients than others and ended up combining a lot of them together to make my own onion soup recipe the one you see before you. And though I was scared that I'd mess it up I decided that I just really wanted some onion soup so I made it and it turned out delicious. Look at that a happy ending isn't that just great?!

I'd be surprised if you actually read through all of this if you did a good job,if you didn't then you're probably not going to read this sentence but I don't blame you it's all good who actually reads these backstories to recipes anyway?

Anyway I think I've mumbled on long enough here is the actual recipe for this soup:

5-6 onions

7-8 cups of chicken/ onion stock ( cold be parve from show mixes)

3 cloves of garlic (probably more)

1/4 cups of soy sauce

1/3 cups of white wine (optional)

4 tablespoons of oil (2-3 at the beginning and then 1-2 in middle of caramelization)

4 tablespoons of flower

1 teaspoon sugar (helps with caramelization)

Salt (to taste)

Pepper ( to taste but approx 1/8-1/4 of a teaspoon)

Instructions:

1) caramelize onions:

On medium heat Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.

Increase the heat to medium high. Add the remaining tablespoon of oil (or butter depending on) and cook, stirring often, until the onions start to brown, about 15 more minutes.

Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.

Add garlic

2) Add Flour until mixed and quickly ( so it doesn't burn) add Add wine and soy sauce and once mixed well and incorporated

3)Add stock slowly, then add bay leaves and black pepper and salt (if needed, you can always add it later).

Bring to a summer and leve on low heat for 30 mins.

And now you officially scrolled too far, this is the point in a recipe blog where they add a bunch of links to all the recipes made by their friends families and anything else that comes to mind. Most people looking for the recipe would scroll all the way to the end trying to find it in this mess of words and unnecessary backstory told in an excruciatingly painful amount of detail. Then realize they've scrolled too far, sigh and start scrolling up again, this time a little slower.

It normally also has recommendations of foods that would go well with it, in the case of this onion soup I would recommend eating it with some garlic bread or grilled cheese sandwiches, basically all comfort foods that would spark Joy anytime you eat them.

If you're looking for aesthetic you can try making a bread bowl, cover it with cheese and broil it, which would have a whole other recipe linked in somewhere, with more details about how their great uncle's best firends associate made this same recipe for the pince of some country. But as I mentioned beforehand, I for one am not a baker and bread is most definitely a baking job. Not only is bread one of the more complex foods to bake, even if you put every ingredient precisely as the recipe mentions them, it still won't turn out right! Because ether the atmospheric pressure has changed very slightly, or the wind isn't blowing in the correct direction. Bread making is hard and I have a lot of respect for people who can do it correctly.

If you've read through all of this, damn that's dedication thank you and I applaud thee. I hope you enjoyed, and were amused.

#food #food blog #funny #onion soup #lol #exaggeration #please dont take me seriously #please dont come for me #stupid stuff #over the top #recipes #this is rediculous #im just procrastinating

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edgewaterfarmcsa · 3 years ago

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CSA WEEK 9

P I C K L I S T

CORN - LETTUCE - PURPLE CABBAGE - BASIL - GARLIC - (softy) BLUEBERRIES - TOMATO - BEETS

LEMON CUKES - SLICING CUKES - ANNISE HYSSOP - PURPLE PEPPER - HOTTY PEP JALAPENO - RED ONION

Lengthy pro-tip section, so not a lot of room for updates but I can tell you this: My heart is totally bursting from the back to back blueberry-pick-pop-ups. It just feels so good to be able to welcome you all into the fields again! And the turn out for both days and the good vibes all around are really and truly what CSA dreams are made of. Well, that and a ½ bushel box full of kimchi making crops (napa cabbage/bok choy/ginger/hot pepper/scallions/etc… who’s with me on this?).

In other news, last week Mother Nature finally started to lighten up on us and now we are getting some proper summer weather. The cukes and summer and zucchini just started to really kick in. Melons are on the verge of major harvesting and the flavor has been pretty good considering the water and lack of sun. Cherry and grape tomatoes should be coming in to it pretty soon as well. We have made most of our final direct seedings outside with the exception of a few more radishes and a spinach seeding for fall. FALL!!! EGADS, NOT READY!! We continue to plant broccoli, cabbage and cauliflower in hopes of some favorable September/October conditions, but goodness gracious at this point it’s all a crapshoot.

PRO TIPS:

SOFTY BLUES… YES! YOUR BLUEBERRIES ARE QUITE SOFT! THIS IS NOT AN ILLUSION… Here is the deal, as blueberry season marches on, the picking conditions are less than ideal. Literal branches hanging out in standing water. The field we are currently on is soaked- therefor the berries are super soaked. Nobody is pumped, HOWEVER, these berries can be combined with your berries from PYO on Saturday and transformed into the most beautiful and flavorful smoothie/pie/jam/sauce etc… OR FREEZE these blues, and in the winter when you are desperate for some summertime flavorflavs, thaw out, combine with yogurt, and soft blueberries will never be more welcome.

JENNY’S NOTE: THE FOLLOWING IS ENTIRELY FROM THE BON APPETIT WEBSITE, BUT I WHOLE-HEARTEDLY AGREE WITH THE FOOD PROCESSOR SENTIMENT. IF YOU CAN FIGURE OUT AWAY TO GET ONE (THEY ARE SO EXPENSIVE I KNOW!!!) THEY ARE TOTALLY WORTH THE INVESTMENT. IT’S A SUMMER EATING SEASON MUST… You will need a food processor—if you don’t have one, we highly recommend making this an excuse to get one; it’s a good investment that you’ll use forever and ever and ever—and a handful of ingredients like basil, pine nuts, olive oil, Parmesan, garlic, and salt. The key for this classic pesto is to add the basil at the very end instead of blending everything all at once. That way the herbs will maintain their verdant color without bruising or losing flavor.

Ingredients

MAKES ABOUT 1½ CUPS

½ cup pine nuts

3 oz. Parmesan, grated (about ¾ cup)

2 garlic cloves, finely grated

6 cups basil leaves (about 3 bunches)

¾ cup extra-virgin olive oil

1 tsp. kosher salt

Step 1

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.

Step 2

If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Step 3

Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.

Step 4

Divide pasta among bowls. Top with finely grated Parmesan.

Anise hyssop:

So fragrant! Bees love it! So beautiful! So productive! So medicinal! So delicious! The list goes on and on. This herb, with a flavor of licorice-mint, steeps beautifully in hot water for a divine summer tea meant to ward off the expected Summer cold, and soothe the ever racing Summer brain.

MEDICINAL PROPERTIES:

-alleviates fever and reduce bacterial and viral load in case of illness. Anti-inflammatory

- soothing cough suppressant

- encourages relaxation

How to use

Teas: Add fresh Anise Hyssop to a jar and cover with boiling water. Eyeball 6-8 tablespoons of fresh herb per quart jar (including flowers!). Cover and let steep until cool enough to drink. Strain and drink, or cool and refrigerate to save for iced tea.

Other: The leaves and flowers are edible. Add to savory or fruit salads, smoothies, or baking projects.

Garlic noodles (FROM THE OFFICIAL COOKBOOK OF SUMMER ‘21):

BURMA SUPERSTAR: ADDICTIVE RECIPES FROM THE CROSSROADS OF SOUTHEAST ASIA by Desmond Tan and Kate Leahy

¼ cup canola oil

4 tblsp. minced garlic

¾ cup sliced red onion soaked in water and drained

2 tblsp. Soy sauce

½ cup sriracha

1 tblsp. Minced ginger

¼ teaspoon sugar

¼ teaspoon salt

2 tblsp. Water

12 ounces fresh wide wonton noodles or dried chinese wheat noodles

1 cucumber thinly sliced

3 green onions thinly sliced (sub in your onion tops!)

In a small pot, heat the oil over medium heat. Add 3 tablespoons of the garlic, set the heat to low, and fry, swirling the pot frequently, until the garlic is nearly golden in color, no more than 3 minutes. (If the garlic starts to darken too quickly, pull the pot off the heat for 30 seconds before returning it to the heat). Because the garlic can burn quickly, watch the pot the while time while the garlic fries.

Immediately pour the oil into a heatproof bowl and let it cool. The garlic will continue to cook and turn golden as it sits. If the garlic is already golden brown before you take it off the heat and it looks like it might burn if left in the oil, all is not lost. Pour the oil through a fine mesh strainer into a heatproof bowl to remove the garlic from the oil and stop it from cooking further. Once the oil has cooled a bit, return the garlic to the oil.

Add the onions and soy sauce to the garlic.

In a small serving bowl, stir together the sriracha, the remaining 1 tablespoon of garlic, the ginger, sugar, salt, and water.

Bring a pot of water to a boil. Add the noodles and cook, stirring often with chopsticks, until nearly soft all the way through, about 4 minutes or until tender but still slightly chewy. Drain in a colander and rinse briefly under cold water. Give the colander a shake to remove excess water.

Return noodles to the pot. Pour in the garlic-soy sauce mixture and add the cucumbers. Give the noodles a stir with a pair of tongs, then divide among bowls. Top with “green onions”. Serve with srircha

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smoothcurvesinteractive · 4 years ago

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What Makes Dad's Tacos Special

What REALLY makes Dad’s tacos special

The Meat

The Tortillas

The whole Taco Bar Spread

What really makes my tacos special is the care I put into the meat and the tortillas. I’ve been making tacos since I was a teenager, and they were one of the first dinners I could cook for myself. The technique I use for cooking the meat, and the tortillas has been developed and tweaked and improved for around 40 years.

The meat should be fine crumbles. Ground turkey and Chicken tend to turn into really fine, almost sand like texture. 85 and 90% lean hamburger also tends to crumble really fine.

This technique can also make cheap (70% fat content) hamburger much healthier.

Raw corn tortillas are just gross, microwaved with a little water, they are a bit better. My technique for preparing tortillas looks involved but takes mere seconds per tortilla, and if you cook 2 or 3 tortillas at a time you can have a batch of a dozen cooked in under 10 min.

This technique also applies to wheat flour tortillas. For flour, us a LOT less water, half as much water per side as described below, and a bunch more butter. Wheat flour tortillas bubble up really nice and fun in a pan.

The Meat

Prep

Ground hamburger, Pork Turkey or Chicken

2 Packets of taco seasoning (1 packet per ½ lb of meat)

Paprika (ideally roasted turkish)

Onion powder

Garlic powder

1 teaspoon chopped garlic per lb meat

The biggest frying pan we got (often called a sauce pan)

Optional

roasted crushed pepper flakes

Finely chopped onion

Chopped baby onion stems

Finely chopped tomato

Refried beans (no more than ¼ cup per lb of meat)

Meat cooking Technique

In a big frying pan,

turned on high,

dump 1 to 2 lbs of the meat, smash it down with a fork until it covers the whole pan evenly.

Let that sizzle for a bit, like 4 min, until the meat on the button just starts to brown

With a spatula stir up the meant and turn as much of the meat over, to try to brown the other side

Repeat this 4 times, until a goo portion of the meat has started to brown

Now stir in ¾ pint or 2.5 cups of water for every lb of meat (this will seem like a LOT of water… don’t worry)

Keep stirring until you have a meat soup.

Once the meat soup has started to boil, add in the taco seasonings, and paprika (no more than a teaspoon of paprika per lb of meat

If you are in a hurry, you can drain off most of the water BEFORE adding the spices, do not drain off all the water or the spices won’t mix, and you’ll burn the meat.

Stir in the spices

Let boil down for 15 to 20 min, or until the meat is no longer floating in the water, and a lot of the fat has separated and starting to make a film on top.

DO NOT reduce the water all the way…

Turn off the burner

Prepare a plastic container, or a bowl, you are going to pour and spoon off the fat and the rest of the water. I usually press a bit ladle spoon down into the meat and gather up all the water and fat and ladle it into the the plastic container… This step is important we will use this stuff to make the tortillas delicious.

Once all the water and as much fat as you can has been drained out of the pan, put the pan back on the burner (that is off but still hot) stir the meat for a bit. Leave the meat in the pan on the burner to cool and slow cook as the burner continues to cool down.

The Basic idea is to first brown the meat a bit, add a bunch of water, bring to boil stir in spices and then boil down most of that water, in doing so separating most of the fat from the meat and turning the meat into a finely ground crumbles. This also infuses all the meat with the spice mix.

The Tortillas

Corn tortillas

2 plates

Softened butter, or Butter like substance

Bowl of water

The water and fat separated from the meat (it should be good and dark orange/brown)

Pre-Prepare the tortillas

Ladle one teaspoon of the taco meat water onto each side of every tortilla, spread a bit of butter onto each side of each tortilla let the tortilla rest for a bit so the water soaked in, fry them up until they bubble and turn a nice yummy color. Fresh tortillas from the store are crumbly, and have a white and raw texture, this techniques partially breaks down the corn flower and re-constitutes the tortilla through frying in the pan. This technique dramatically improves the taste of the tortilla and the taco. Also this technique improves the strength of the tortillas, they won’t crumble and break like warmed up raw tortillas, and are stronger and much more flavorful than steamed tortillas.

This technique is based on the technique my mom used to make tortillas. She was taught by her mexican friends to always fry corn tortillas in butter, LOTS of butter.

Dads Specific Procedure

Equipment Prep

Pan and spatula are selected and placed on a burner on the stove

A prep plate is placed on the counter beside the stove top right next to the burner you’ll be cooking the tortillas on

Butter and butter knife are placed next to the prep plate

Plastic container with the taco water is placed next to the prep plate

Teaspoon is placed on the prep plate

Tortillas are pulled out, package opened and placed next to the prep plate

A receiving plate is placed on the counter opposite side of the stove

Prepping the tortillas

Take a tortilla from the bag,

place it on a plate,

Ladle the taco meat water onto the tortilla

Spread a bit of butter onto the tortilla

Flip the tortilla over

Ladle another teaspoon of water

Spread another bit of butter

The next tortilla goes on top of the previous tortilla

Prepping the pan

Ideally you have a cast iron, or thick bottomed stainless steel frying pan

Ideally you have a thin bladed stainless steel spatula with a lot of springy flex and a good handle .

Turn a burner on high

Get that pan and burner hot,

If you drop butter in the pan and the butter starts to burn, the pan is too hot. Water dripped onto the pan should instantly turn to steam

Frying the Tortillas

Get a frying pan really hot, ¼ of full burner power, water should sizzle and pop as soon as it touches the pan.

DO NOT put tortillas into a cool pan, they will stick, and not turn out well

With a tortilla in one hand and a teaspoon of water in the other

drop a teaspoon of water, and or a bit of butter into the pan

Immediately plop a tortilla on that sizzling hopping water/butter

With a spatula press the tortilla down, it should sizzle energetically

With the spatulat pressing down swish the tortilla around the pan in circles 3 or 5 times

Lift up the spatula.. Let the tortilla sizzle on the pan on it’s own for a few seconds

As soon as the tortilla starts to bubble flip it over.

WARNING. If this technique is working the very rim of the tortilla will start to stick to the pan. THIS IS A GOOD THING, it means the tortilla was fully soaked, and is cooking properly. BUT if you just try to shove the spatula under the tortilla like a pancake, the tortilla will rip.

work your spatula around the whole edge of the tortilla to scrape the whole rim off the pan.

This whole process takes 3 to 5 seconds per side, Each tortilla maybe takes 20 seconds.

The tortilla is done when it has a golden brown crust on each side and starts to stiffen up

Slide that tortilla off the pan onto a separate dry “receiving” plate

I will try to do 2 tortillas at a time, sometimes 3 in a big pan, I have done 6 or 8 at a time on a big griddle we use for pancakes or french toast,

As you progress onto your 3rd or 4th tortilla, the pan may cool down, OR start to over heat, if you are doing a big batch of tortillas you will likely have to adjust the temperature several times (this is for a classic electric stove, gas burners are no problem, higher end electric stoves don’t have as much a problem

Why this works and tastes so good The perfect tortilla is a golden brown on each side with bubbles that have made dark brown spots. The tortilla has a paper thin layer of dense brown cooked corn on each side of the tortilla, and the tortilla has a soft, completely cooked center.

This is achieved because my technique is both steaming the tortilla and frying it. Basically the whole tortilla gets steamed, and the thinnest outer part gets fried.

The water dissolves the corn flower, while infusing spices and fat from the meat into the corn meal. The hot pan turns the water to steam. and re-constitutes the corn meal into real yummy corn bread that holds together and has a much better texture than raw, or plane steamed/microwaved tortillas. The butter fry’s the outside of the tortilla giving it a slightly crispy exterior and a bunch of flavor that is separate and different than the flavor of the inside of the thin tortilla.

The tortilla will LOOK COOKED, with no hints of the powdery colored look of a raw tortilla.

Storage and reheating Leftover tortillas need to be stored in the fridge. These tortillas, because they have been cooked, will keep for a really long time and retain their flavor (weeks if kept in a ziploc baggie, or covered with plastic wrap.

RE-Heating. These tortillas taste just fine if nuked for 20 seconds in a sealed container with a slightly damp paper towel. Ideally a plate with a bit of plastic wrap over the top of it.

The Whole Taco Bar Spread

The third thing about Dads tacos is everybody gets to make their own the way they like them, with as little or as much of a plethora of ingredients.

Mains:

Dad’s Special Taco Meat

Dad’s Specially prepared corn tortillas

Flour Tortillas (12”)

Crunchy hard taco shells from a store

grated Tillamook sharp cheddar cheese

Finely Chopped onions

Finely Chopped fresh tomatoes

Finely chopped lettuce

Chili (ideally freshly made, but usually we do canned)

Re-Fried Beans

The Ideal taco bar also includes

Chopped Olives

Sour Cream

Uncle Ben’s Long Grain wild rice

Black beans (cooked)

Pinto beans (cooked)

Chopped baby onions

Salsa (ideally roasted chipotle or adobo)

Corn chips

grated Medium Cheddar cheese

grated jack cheese

grated colby cheese

Velveeta based cheese sauce (made with some taco seasoning)

Chili flakes/roasted thai chilis

Non vinegar based hot sauce (like the kind they make in mexican restaurants)

The ideal taco assembly in order

This ordering is not random or by fiat, but developed scientifically through over 40 years of experimentation trial and error. The order of ingredients DOES change the flavor and mouth feel of a taco. Also this order provides some structure and hope that the whole assemblage holds together as you fold, hold it and move it to your mouth.

Big Plate, ya need a big plate

1 to 6 tortillas laid out on the plate (if you do 6 you get the nickname el-gordo)

Spoon in refried beans down the center of each tortilla, spread it thin like peanut butter

Spoon in the meat on top of that

Chili

black beans

pinto beans

Salsa

All the cheese

Onions

Tomato

Baby onions

Olives

Cheese sauce

Sour cream

Sour Cream Technique

Sour cream should be closest to the lips, and the next thing after the tortillia that hits the taste buds. Sour cream is thick and sticky.Usually it can’t be labeled or spread on the loose fillings of a taco without messing it all up. Dad has discovered technique for getting sour cream on a loaded taco is to not try to blob it on top of all the loose stuff, but use a butter knife and spread it on the exposed lips of the tortilla, Sour cream is sticky, and spreads real well, you also don’t need a lot of it, spreading it on the lips of the tortilla will help hold the taco together as you take your first byte and spread out insurees every byte gets a bit of sour cream)

Dad’s Tacos DO NOT INCLUDE

Cilantro

Bell peppers of ANY kind

#dad #taco #taco talks #taco hemingway #philosophy #legacy #recipes #texmex #love #love through food #gratitude #inheritance #tacotuesday

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044-eu · 5 years ago

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Typical recipes of Puglia

The Puglian cuisine is simple and genuine. The products of his land range from the grain of the Table to the blue fish of its seas (and not only), to extra virgin olive oil and vegetables. All these products are the basis of the best typical Puglia dishes. Thinking of Puglia as not to think of the famous orecchiette sweepers of the rape tops, known all over the world, the stuffed mussels and the taralli and its liqueurs also very well known as the Puglian nut.

Taralli

Taralli are a great accompaniment to an aperitif or snack out of the meal. The only problem is that they are like cherries, one pulls the other. There are flavored in many ways, fennel, chili, pepper, just to name some of the best known. This is the basic recipe, then you can customize it as you like. Necessary for taralli 300 grams of flour 00 89 grams of white wine 60 grams of olive oil salt and pepper just enough to taste with fennel seeds, onion, chilli etc. Preparation of taralli Form with flour the typical fountain to knead and in the center add the oil, fennel seeds, salt and pepper and start kneading. Slowly add the wine and knead the dough until you get a firm and elastic mixture. Let the dough rest about thirty minutes, after which form dough cylinders about 7 - 8 centimeters long and form the classic shape of the taralli, round, joining the two garments overlapping them. Once you have finished preparing the taralli, boil a pot of salted water and put in the taralli a few at a time that they are removed as soon as they come to the surface. At this point the taralli are ready to be put in the oven already hot at 200 degrees for about 30 minutes.

BARESI GAGLIOZZE

A typical crunchy and delicious Puglia starter made with fried polenta. In the old town of Bari they are fried on the street especially in winter and are accompanied very well with cured meats and cheeses. Necessary for BARESI GAGLIOZZES 400 grams of cornflour for polenta a litre of water salt as needed seed oil for frying. Preparing BARESI GGAGLIOZZE To prepare the polenta boil the water and pour the corn flour in rain following the instructions on the corn packaging for polenta. At the end of cooking, however, it must be very dense. Transfer the polenta to a rectangular mould with very high edges and allow to cool completely for several hours. The polenta must become very dry otherwise it does not fry well. After this time, cut the polenta into slices of about one centimeter and fry in plenty of olive oil until the slice turns golden. Dry them on paper towels and serve still warm.

Orecchiette with turnip tops

The first best-known dish of the Puglia tradition. Traditionally orecchiettes are prepared at home, but are already ready in all supermarkets. Following the recipe with the turnip tops, I will also write the recipe to make orecchiette in the house. Necessary for orecchiette with turnip tops Grams 400 of turnip tops 400 grams of orecchiette 4 fillets of anchovies 1 teaspoon sweet paprika 1 garlic clove salt up, olive oil and chilli just enough Preparation of orecchiette with turnip tops. In a pot with plenty of boiling water cook the turnip tops that will have been cleaned and washed for about 2 minutes. After that also put the fresh ears that will cook in about 5 minutes. Meanwhile, prepare the sauté, putting in a rather large pan a drizzle of olive oil, the whole garlic (which should be removed at the end of cooking) the fillets of anchovies in the oven, roughly chopped and a pinch of chilli. After 5 minutes of cooking, add the turnip tops and orecchiette, which are now cooked, drained of the cooking water. Stir gently adding the sweet paprika and serve warm.

Puglia minestrone

Necessary for apulian minestrone 250 grams of pasta type trtiglioni 800 grams of turnip tops 2 onions olive oil, grated pecorino cheese, chilli powder, olive oil, salt and pepper just enough Preparation of minestrone with Puglia Clean the rape tops having the care to choose the turnip tops with the flowers that are softer. Cook the turnip tops in plenty of salted water for about ten minutes, Remove the larger stems and finely chop together with the onions. In a large pot with a few tablespoons of olive oil fry the onions and chopped stems of the turnip tops for a few minutes, adding salt, pepper and a pinch of chilli powder. As soon as the onion is golden add two liters of water and let it boil for about an hour and a half. After this time put the pasta and the tops and flowers of the turnips in the pot. Cook the pasta al dente and remove from the heat. Sprinkle the grated pecorino soup, season with salt and pepper and two or three tablespoons of seed oil. Serve not too hot.

Mussels stuffed with Puglia

This is a quick and tasty second that some also present as a starter, but it is so rich that it becomes almost a unique dish. Necessary for mussels stuffed with Puglia 800 grams of mussels 150 grams of grated pecorino cheese 150 grams of bread crumbs or breadcrumbs 4 eggs 2 cloves garlic half a small onion plenty of chopped parsley 400 grams of tomato puree or chopped tomatoes olive oil, salt and pepper just enough. Preparing stuffed mussels Wash the mussels thoroughly with a hard toothbrush and with a knife open the valves. Preserve the water of the mussels to flavor the sauce even more. Wet the bread crumb and squeeze it well and with this prepare a mixture by combining the whole eggs, the grated pecorino cheese, a clove of garlic and the parsley, very finely chopped. It must be a compact compound. With this mixture fill the valves of the mussels trying to close them by tightening them well. Now we prepare the sauce where to cook the stuffed mussels. In a large pan with a few tablespoons of olive oil fry the finely chopped onion and a whole crushed garlic (it will be removed at the end of cooking). Now add the tomato purée or the chopped tomatoes and cook for about 20 minutes. Combine the mussels and water, cook for another 20 minutes and serve warm.

Octopus A PIGNATA

This is an ancient recipe from Salentina that owes its name to the pinata that is the pot of crock where usually in Puglia the octopus is cooked. Necessary for the octopus A PIGNATA 1 octopus or meatballs for about 1 kilograms 350 grams of chopped tomatoes 500 grams of potatoes 1 garlic clove 1 small onion chopped parsley a tablespoon 2 bay leaves salt pepper and olive oil just enough Preparing the PIGNATA POPO Clean the octopus or meatballs very well, cutting it into not very small pieces. In a few tablespoons of oil, in the shard pinata, brown the finely chopped onion and the whole garlic (which is then removed at the end of cooking). Add the peeled tomatoes into small pieces and cook for a few minutes. Add the octopus in pieces, along with the chopped parsley, the 2 bay leaves. Season with salt and pepper and cook very slowly for about an hour and a half with the lid. The octopus produces a lot of water in cooking so there should be no problems with cooking. Halfway through cooking, add the potatoes, which should be peeled and cut into small pieces. After this time cook the octopus for another twenty minutes without a lid to let the sauce be withdrawn a little. Sprinkle with chopped parsley and serve hot.

Puglian Nocino

It is a typical Puglian liqueur made with nuts. It is very well known both in Italy and around the world. It is a bitter with digestive properties. Necessary for the Puglian nocino half a litre of alcohol at 95 degrees half a kilogram of nuts 1 nutmeg 1 cinnamon stick 3 cloves the peel of half a lemon 150 grams of sugar 100 grams of water Preparation of the Puglian nocino In a very large glass container put the walnuts that will have been cut into pieces along with the lemon peel, cloves, nutmeg and cinnamon stick. Now add the alcohol to 95 degrees and immediately close the container to prevent the alcohol from evaporating. Leave to infuse for 40 days in a cool and dry and possibly ventilated place. After this period, cook the water with sugar to prepare a syrup that will be added to the liquor once it is completely cooled. Stir and strain before bottling the liquor. This is left for several months before being enjoyed usually 3 or 4.

Lecce pasticciotto

Typical sweet treat salentino very greedy because stuffed with custard. Necessary for leccesian pastries 500 grams of flour 200 grams of sugar 200 grams of butter 2 whole eggs the grated zest of half a lemon (as for the shortcrust pastry) half a litre of whole milk 5 egg yolks 80 grams of flour the grated zest of half a lemon 170 grams of sugar (as far as custard is concerned) Preparation of leccesial pastries We prepare the shortcrust pastry for the pastry. In a bowl combine the flour with the sugar, the butter at room temperature cut into small pieces, the two beaten eggs and the grated zest of half a lemon. Work the dough obtained on a flat esplanade to obtain a firm and elastic dough. Wrap the dough in a clear plastic sheet and refrigerate for at least 50 minutes. Let's prepare the custard in the meantime. With the electric whisks whisk whisk the egg yolks with sugar, add the flour and the zest of half a grated lemon. In a saucepan cook the egg and sugar mixture with the milk until it reaches the boil. Freshly boiled put the mixture in a bowl to make it cool completely. To make these treats you need special molds (they are oval molds made of aluminum). Take the shortbread and after working it a little with your hands spread it in a pastry of about half a centimeter. From this puff pastry cut oval pieces a little larger than the molds where you will put the piece to cover the bottom and edges. Now fill with the custard each mould with the pastry and cover everything with other pieces of shortbread to close. Beat an egg and brush the surface of the pastries with it before putting them in the oven already hot at 180 degrees for 30 - 35 minutes. Read the full article

#cook #English #fishes #italy #kitchen #lecce #pasta #puglia #recipes #soups

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chizbun · 5 years ago

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Service at Bistro Manuel was impeccable. After a lemony sorbet palate cleanser, we were ready for the mains. At first I thought we ordered a lot but I managed to tuck in a little bit of everything on this list: Mild Spice Arabbiata - Penne in tomato sauce with basil, garlic and chili. The hint of chili was overpowering and made the dish more appetizing. Seared Scallops and Scampi - Bechamel-stuffed rigatoni pasta with seared scallops and shrimps Lamb Shawarma Grilled Pizza - A pizza that has that Mediterranean take on it. I was thinking this was made for the International crowd in Poblacion and yes, I was right, this is one of their bestsellers. The pizza has lamb belly, tomato and onions, and served with a yoghurt and chili dip. Very interesting! Only for the Rich Pizza - This pizza is so rich and luxurious, it screams "You don't sit with us!" Luxury does even fit the word to describe its decadence. It has lobster, duck liver, scallops, prosciutto, smoked salmon, carabao milk cheese, and truffled tomato sauce. It looked so pretty, with edible flowers as garnish. Tastewise, everything melded together, and it was truly an indulgence at its peak. Pan-fried Fillet of Salmon - The bacon butter sauce upped the taste of this fillet. Eat with the side of caramelized onions and potatoes, and it's heaven. Roasted Duck Breast - Am not entirely a fan of duck but this Moulard duck was divine. Served with some compressed potatoes and sauce. Lamb and Lamb with Lamb - Absolute one of the stars in this lineup. That's lamb served 3 ways! Roasf lamb rump, stewed lamb breast and fried lamb sweetbrrad with sieved potatoes. Suprisingly, there is no anggo or gamey aftertaste we usually get when eating lamb. Chef Ariel's secret? Best ingredients. No cutbacks. Just fine premium meat to serve to his guests. US Ribeye Prime Steak - No complaints here. Steak was done medium and I couldn't be happier. Served with truffled mash potatoes and chilled hollandaise sauce, this is the steak done right. Stay hooked for the desserts!!! 📌 Bistro Manuel 2nd Floor, Six Axis Center, B. Valdez St. Poblacion, Makati City #chizbun #chizbuneats #bistromanuel #welovetoeatph #saansaph (at Bistro Manuel) https://www.instagram.com/p/B6HqJi5HpB6/?igshid=kd1qgdcwrvxb

#chizbun #chizbuneats #bistromanuel #welovetoeatph #saansaph

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ebenvt · 5 years ago

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Stockyard photos from Chicago

Images from the Union Stock Yards, Chicago, USA, and pork abattoir’s, from The Modern Packing House, by Nickerson and Collins Co., Chicago, 1905 and 1920.

Ham pump from the 1910’s

Wiltshire cut c 1920

Union Stock Yard, Chicago, USA, C 1920

Pork abattoir, c 1920

Union Stock Yard, Chicago, USA, C 1920

Entrance to the Union Stock Yard, Chicago, USA, C 1920

Photos from Harris Bacon, Wiltshire, England

Harris photos from old newspapers and redrawn in Cape Town.

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Harris Bacon photos, courtesy of Susan Boddington, curator of the Calne Heritage Centre.

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Ancient photos from Germany

An old pic re-published in the doctoral dissertation of Klaus-Dieter Baja, University of Hamburg, on the changing face of the butches profession.

Vintage photos by Edward S Curtis

Drying Whale Meat – Hooper Bay (The North American Indian, V. XX. Norwood, MA, The PLIMPTON Press). Artist, Edward S Curtis.

Drying Meat, Flathead, 1910 – Hand colored vintage photogravure – 5 1/4 x 7 1/4 inches plate. Edward S. Curtis. From nygardgallery.com

An iconic photo by Curtis, Edward S., 1868-1952, created c1908 November 19, Two Dakota Indian women hanging meat to dry on poles, tent in background. Published in: The North American Indian / Edward S. Curtis. [Seattle, Wash.] : Edward S. Curtis, 1907-30, v. 3, p. 96.

Smokehouses

Meat Curing and Smokehouse – Built in Goria after plans by the United States Dep of Agriculture. Photo – 1919 from Woodford County Journal (Eureka, Illinois), 20 Jan 1919, p 3.

Photos from Robert Goodrick

About this photo, he writes, “That was the year when we cleaned 900 pieces of poultry — I smelled like a turkey for weeks after :-(”

He says that “The bearded wonder in the center of the photo Quiet Waters Farm is yours truly 1974 I believe :)”

Robert remembers that “this is when ‘butchers’ was ‘real’ butchers 🙂 that Christmas we did over a 1000 birds which included a few ducks, geese, roasting chickens (6lb’ers) as well as a few (true) capons 9/10 lbs) — Largest turkey, if I remember right, was 55 lbs and the smallest was around 7/8 lbs — two of us cleaned the whole lot in about 12 hours”

“My third job in Vancouver British Columbia — My first lasted six weeks as I did not do the right handshake — another story for over a pint — Second lasted about six months as they were pulling the building down, so went down the street and joined this lot — ended up running the place for the owners :)”

How I love these stories!

Laurence Green’s references to Cape food.

From his work HARBOURS OF MEMORY (1969), published by Howard Timmins, Green makes the following references to meat and food recipes. Many of his best stories he got in bars, drinking with old folks and from magazines and old pamphlets he collected from flea markets. He was a journalist and an author and I think, if I recall correctly, at one point wrote for the Cape Argus or Cape Times. His word pictures are priceless. Here are a few nuggets.

The secret curry powder

From The Road to the Harbour he writes, “Hungry seamen paid sixpence for pea soup or fish, a shilling for roast beef or steak. Many generous hosts provided bread, cheese, and pickles free of charge. A favourite meal in many harbour taverns consisted of a plate of mulligatawny soup followed by sosaties and rice, curried fragments of mutton on bamboo skewers. This cost one shilling and sixpence, including a glass of wine.”

Curries of various sorts were favourite everyday meals in the seafaring quarter. If you passed down Waterkant or Bree Street between certain hours there were such pungent aromas of chilies and garlic, mustard oil and onions, that you might have been in Calcutta. Jacob Watermeyer, a Strand Street ship chandler, was the far-sighted businessman who transformed the curry and rice dishes of Cape Town. This remarkable episode brought him and his assistant a fortune. The master of a British sailing ship owed Watermeyer money for stores and he departed without paying the bill. Next time he called, however, the honest captain entered Watermeyer’s shop and announced: “I still can’t pay, but if you care to come down on board my ship I will show you something valuable.” Watermeyer and his assistant lunched in the saloon and were given the finest curry they had ever tasted. After lunch, the captain handed them a list of ingredients and showed them how to mix the curry powder which had made the lunch memorable. I do not pretend to know the exact amount of turmeric, ginger, chilies and other spices that went into the powder; it was a secret recipe. No one could say that it was dominated by this or that condiment. It was a true blend, and compared with the other curry powders of the period it seemed to have an almost magical effect on soups, pumpkin, beans, crawfish or snoek, eggs, chicken and meats. The captain revealed to Watermeyer the whole secret process and gave him a sealed barrel of the curry powder. Watermeyer canceled the debt, three hundred pounds, a substantial amount to write off in those golden days. He put the curry powder on the market in tins and Cape Town flocked to his store to buy more. Here was a powder with just the right bite. It gave a rich, almost mysterious stimulating quality to a thick stew. People glowed and perspired and declared that Watermeyer’s curry powder made them feel cool in the heat of summer. The assistant married Watermeyer’s daughter and inherited the secret. He built a store in Adderley Street far more ornate than the little ship chandler’s shop down on the waterfront. The store has gone but the curry powder survives and is still mixed just as that forgotten sea captain showed Jacob Watermeyer in the Indiaman’s saloon more than a century ago.

Few old people record their memories and I was lucky to hear the curry saga before the origin was lost. When an interesting person dies a whole page of the past is torn away. I am grateful to those who spoke to me and left their most vivid impressions

Picture from the Shambles – leopards and sand sharks

Leopards were still visiting the shambles at the foot of Adderley Street in search of offal when Hinton was a boy. Wharf Square, outside the old mainline railway station, was close to the wharf. The slaughterhouse, built long before the station, supplied meat to troops bound for India before the Suez Canal was built. Shortly after World War II an aged coloured man showed officials the door in this building where he had stood shovelling refuse into Table Bay. So many sand sharks gathered for the feast. that they called the place Haaibaai. Now the shambles has been demolished and the nearest sea is more than twelve hundred yards from Wharf Square.

Polony, existed from at least 1900’s with much older roots

“Butchers prepared fine mutton hams and polonies and these kept fresh in any climate. The polonies were a foot long, one inch in diameter, made of pork and other meats and fat with various spices; they were bound in bundles of twenty-four and sewn up in airtight bladders.”

See my article I did based on Greens description, The Origins of Polony.

Pigs in blankets were served as oysters, wrapped in bacon

About chef Luigi, he tells the following. “So he served “pigs in blankets” (oysters wrapped in bacon and fried) or oysters au gratin, sole and oyster pie, oysters sweated in butter and served on hot fried bread, oyster soufflees, oysters with spinach, grilled oysters and fried oysters chopped and mixed with scrambled eggs.”

From Australia

The country of Australia holds some of the most iconic meat history.

Tim Westwood made me aware of this remarkable video.

youtube

Meat Hangers

Kevin Ahern took these pictures of Petroglyphs National Monuments in Albuquerque, NM, dating to between 800 and 1200 BP with the oldest dating to 2000 BCE. He tells me that the images depict the Yucca bud.

“The uses of this plant are numerous, the least of which today being for textile use. The strikingly tall inflorescence stalks have long fibres in them that can be spun to make (incredibly uncomfortable) clothing, textiles, or rope. Yucca flowers are also edible, and are a deep-fried delicacy in some southern states in the US. Some species of the genus also have edible fruits, but this species isn’t one of them since the fruit walls are made up of very tough plant tissue. (botanicalmusings)

The leaves of this plant (Yucca filamentosa; Adams needle) are also sometimes referred to as “meat hangers” since they are so tough they can pierce meat and can be knotted together to make a ring that can be hung on a tree branch to dry-cured meat.” (botanicalmusings)

The reference to the hanging of meat for curing seems to originate from Small (1933) who recorded that “leaves of all southern species were used by pioneers to make rope and string for hanging up cured meats.” Daniel F. Austin says that he found fishermen in the early 1970s on Great Inagua near the Bahamas still using cord made from Yucca to hang their bonefish to dry. (Austin, 2004)

Yucca to the native tribe, Alabama was called tosiina istatakka (tosiina, from Spanish tocino for Bacon, ist-, it is, atakkaaka, hanging). The name is derived from their use of the sharp point on the leaf and its fibers to hang meat for smoking (Sylestine, et al, 1993) (Austin, 2004)

More On Sweet Potato

Camote or Sweet Potato: Photos, Cooking, and Health Benefits A spreading, easy to grow, herbaceous plant, sweet potato belongs to the morning glory family. The tuberous root is considered a staple food in some countries, and so are the young leaves. Sweet potato (ipomoea batatas) Kamote Sweet potato is a widely grown crop in the Philippines not just for its tuberous roots but also for the young leaves. The tops and the young leaves of sweet potato, is consumed as a vegetable and is a regular amongst other greens at wet markets and vendor stands. It is a favorite veggie ingredient on some Filipino dishes such as the sinigang which is a soured dish and the Ilocano dish pinakbet. The tuberous root is also an important crop in the country, a farmer's food as they call it. With the tops as a vegetable crop, the tuberous root on the other hand is an easy afternoon snack that can be boiled or fried and caramelized. Click thumbnail to view full-size

Cassava | Source

Showing the firm, white, homogeneous flesh. | Source

Source Cassava (manihot esculenta) Kamoteng Kahoy Cassava is another major root crop in the Philippines. Known as kamoteng kahoy, this woody shrub bears the tuberous roots rich in carbohydrates, minerals, A, B, C vitamins and protein. Encased in a detachable rind is a firm, white homogeneous flesh that is the main ingredient on some favorite Filipino desserts such as the nilupak which is made from grated cassava with condense milk and butter, and cassava cake which is also made from grated cassava, eggs, and coconut milk. It can also just be boiled for a mid afternoon snack called merienda and is serve with shredded coconut or sugar. In other countries such as in in Indonesia, if not fried or boiled, the cassava roots are made into a cake from fermented tuberous roots. In Brazil, a crepe made from the cassava powder is served with fruit jellies or shredded coconut. Other names for cassava are: Yuca, manioc root, mandioca, balinghoy, tapioca and mogo Ginger (zingiber officinale) Luya The ginger or luya as it's known in the Philippines is often use as a spice. Just like the lemongrass, the ginger is used in cooking to rid of fishy smell and serves the same purpose in sauteing meats. It is use as well on some other dishes such as the

pinapaitan of the Ilocanos which is a stewed beef innards. Aside from its culinary uses, ginger is also a good herbal remedy and can be made into ginger tea which treats cold and cough. Some other products such as candies, cookies, crackers and the carbonated soft drink ginger ale is also made from the ginger root. Indeed, this root crop is a valuable addition in the kitchen. Click thumbnail to view full-size

Source

Source Click thumbnail to view full-size

peanuts | Source

Source Peanut (arachis hypogaea) Mani Peanut is another valuable crop in the Philippines. It is commonly seen sold in roadside stalls and in the markets either boiled, roasted or fried along with other Filipino street foods. It is a favorite amongst travelers specially while still warm and would often seen sold by street vendors wrapped in a plastic bag with other goodies. Peanut, or known as mani in the country is also one of the favorite snacks coated with flour. There's been few peanut coated products that I knew of and had tried and two of them are Nagaraya Cracker Nuts and Mayasi. Peanuts are also made into cooking oil.

garlic | Source

garlic plants | Source Garlic (allium sativum) Bawang Garlic, called bawang is a frequent seasoning in the Philippines. It is used in many Filipino dishes such as the soured fish dish paksiw and with onion, is often used in sauteing as a lot of Filipino dishes are sauteed first. Usually crushed, or minced, together with ground black pepper and some Thai chili in vinegar or soy sauce, garlic or bawang is used as a dipping sauce for fried, broiled or grilled fish, barbecues, and meats. Aside from the culinary usage of garlic, it is also used as an alternative remedy. From a young age, I had used a mixture of minced garlic and onion, topped with honey to treat cough, colds and an oncoming asthma attack, and all that I had learned from my mother. It is also used in treating toothache and a good disinfectant. Did you know? In the Philippines, the garlic is believed to ward off aswang, which is a Filipino vampire-like mythical creature. Click thumbnail to view full-size

shallots | Source

Diced shallots on Vietnamese soup. | Source

Source Shallot (allum ascalonicum) Sibuyas Tagalog Shallot, known as sibuyas tagalog or lasona, could also be seen grown into vegetable gardens, even just in pots. We grow ours in pots and they do very well. The shallot ( and its leaves) is used in dipping sauce along with diced tomatoes, and with or without diced green mango. With either a mixture of soy sauce and lime or one's favorite fermented shrimp or fish sauce, it is a favorite dipping sauce for grilled or fried fish. The diced leaves is also used to compliment the Filipino rice porridge, arroz caldo.

Root Crops Grown In The Philippines

Have you grown any of these?

Yes. I've tried growing most of those. Yes. I have shallots in my garden. Only a few. I used to grow cassava before.See results Read the full article

#RootCropsGrowninthePhilippines|HubPagesHubPages

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thisislizheather · 5 years ago

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July Jiffs 2019

So technically the end of August is the appropriate time to start any and all Halloween/autumn talk (I think I made up that rule, but it feels right), so I’ll respect that and wait. Just know that I’m inwardly filling up with joy in anticipation of the best time of the year. Here’s what went down this month!

I made a list of some of my favourite summer vacation-y movies that I like to watch to pass the ungodly slow summer hours.

I read and reviewed the book Tiny Beautiful Things by Cheryl Strayed (the woman who wrote Wild).

We had a small party for July 4th and it was the best. Here’s what I made and loved: Panzanella Salad with Fresh Mozzarella (I used the How Sweet Eats recipe, but added mozzarella and omitted the corn and avocado - I also made the croutons the Ree Drummond way, because that’s the tastiest way), Spinach Bacon & Artichoke Stuffed Mushrooms (because they’re so delicious I want to scream), I used bell peppers as the bowls for holding the ranch for the vegetables, Slow Cooker Ribs, Eggplant Lasagna (I can’t remember the recipe I used, but it was pretty basic), Peanut Butter & Nutella Cheesecake Bars (this was the second time I’ve made these and it’s a perfect dessert to make a night or two before so that it can really set up), Blueberry Lemon Bread, and a charcuterie board (which is like assembling food art & I love it).

My favourite fruit/vegetable season is the end of summer mainly because of the fresh tomatoes and corn, so I can’t wait to try some of these corn dishes available in NYC right now. Although I don’t know how any of them are going to compete with the corn gnocchi at Park Avenue Summer. (I just looked and there’s also a sweet corn agnolotti with black summer truffles on the menu now too, so things just got interesting.)

Jenn sent me a link to this lovely poem Perhaps the World Ends Here by Joy Harjo that I just love.

I watched the AOC documentary Knock Down The House on Netflix and it’s so, so good. Cried at the ending.

I went on Nathan’s podcast to talk about dogs, cheating and movies.

I went for lunch at the cafe at Lilia in Brooklyn and it was ONLY AVERAGE. So that was disappointing. Maybe I ordered badly? I got the prosciutto, parmigiano butter, balsamic mustard sandwich - and even though it looks great (love whole grain mustard), it was really just too bready and not very flavourful.

Above Photo: Prosciutto, parmigiano butter, balsamic mustard sandwich at Lilia Cafe, Brooklyn

I saw Midsommar (by the same guy who did Hereditary last year) and I really liked it. Some parts are just unnecessarily graphic (and the slow motion shots of this stuff are insane to watch), but the plot was great. Love an original movie.

Watched the entirety of Champions on Netflix and it really bums me out that it got cancelled, it was a really fun show.

Made this chocolate chunk coconut banana bread and it was goooooood.

I visited the new TWA Hotel at JFK and wrote about it over here.

So excited to hear that there will be three more seasons of Big Mouth!

I also rewatched Dante’s Peak (still a great movie) and Twister (again, it holds up). I think I was in a natural disaster kinda mood that week.

Do you remember experiencing or hearing about the ride Kongfrontation at Universal Studios in Florida? I’ve only ever heard of it, but it seems like it was probably the best ride that ever existed at that park. I hate how most ride these days are just 3D screens with no real interaction or animatronics, it’s bullshit.

Fucking obsessed with this strawberry lemonade kombucha that’s apparently only available at Trader Joe’s. I thought their gingerade was the best flavour, but now I have to reassess everything. (Also tried the “watermelon wonder” but it’s pure trash.)

Some songs that I can’t stop listening to: You Need To Calm Down by Taylor Swift, Blow Your Mind by Dua Lipa, Everybody by Elliphant feat. Azealia Banks, Boys by Lizzo, Let Me Go by Hailee Steinfeld & Alesso feat. Florida Georgia Line & watt, Doin’ Time by Lana Del Ray, We Were Young by Petit Biscuit feat. JP Cooper, Calma (Remix) by Pedro Capo & Farruko

Apparently I can’t get enough of Bill Hader.

I refuse to shut up about how great the (square bottle) nail polishes are at Urban Outfitters. They’ve been consistently great for years. I’ve been wearing their neon pink Hot Tub off and on for at least five years, and they keep putting out wicked new colours. There’s almost always a 3 for $10 deal and recently I got Coffee Creamer, Sun Bunny & Optic White and they’re BEAUTIFUL.

It’s currently Restaurant Week again (it’s on until August 16th), so of course I went back to The Dutch for their beautiful wagyu steak tartare. I also had the corn cappelletti with chanterelle mushrooms and marjoram that was heavenly.

Above Photo: Wagyu steak tartare, The Dutch, NYC

Above Photo: Corn cappelletti, The Dutch, NYC

I saw The Farewell and it’s everything I wanted it to be and more! Definitely go see it. It also reminded me of this beautiful song that I had to sing for a competition once years ago, Caro Mio Ben.

There’s a deal with ClassPass where you can use the service for free for two weeks, so I tried it and it’s not that great. It’s just too expensive to justify having it when I already have a monthly gym membership somewhere else. I did try an aqua cycling class through Aqua Studio during the free trial and it was… only okay. I mean, it’s fun and great to be in the salt water, but it wasn’t all that challenging as a workout.

I wasn’t planning on buying it, but I tried it, loved it, so had to buy it: Glossier’s Brow Flick. I’m still learning how to use it properly, but so far I’m really into it. It inspired this eyebrow products video that I posted last week.

I saw Toy Story 4 and I really hope this is the final one they make because the ending was so good. That’s all I’ll say. Quality series of movies, right here.

Some friends of mine recently opened up a small, late night food place called Foodstruck in Astoria and the food is really good. They’ve just opened, so they’re still figuring out their hours but I think they’re catering to the late night crowd, especially servers/bartenders who get off work late. Check out some of the food specials from this past week.

Above Photo: Burger with gruyere, onion marmalade, sun dried tomatoes & a rosemary garlic butter on a potato bun

Above Photo: Fried boneless chicken thighs with a garlic soy tamarind glaze

Above Photo: Fried chicken sandwich with a spicy mayo, cheese sauce & pickles on a potato bun

My too-kind friend Irene got us a housewarming gift of a Diptyque candle (in eucalyptus) and somehow it’s still going after three months of daily use, which is incredible. Do not look up how expensive this candle is.

I watched To All The Boys I’ve Loved Before on Netflix and really liked it! Especially the hot tub scene. But let’s not get into it. I double-checked to make sure they’re both over 21 and they are, so all’s good.

Made this pappardelle pasta with mushroom ragu when Nathan was out of town (I like to get my mushroom recipes in when he’s gone) and it’s definitely going on my favourite-dinner-recipes list.

I ate at Misi in Brooklyn because I’ve wanted to go for ages and the pasta was solid as hell, I’d definitely go back. We had the charred peppers, marjoram, and whipped ricotta crostini, the corzetti with marinated sungold (peeled) tomatoes, garlic, pecorino & summer herbs (have you ever eaten a PEELED tomato? It almost feels wrong. The good kind of wrong), the strangozzi with pork sugo, nutmeg and parmigiana and for dessert we had the strawberries and cream gelato (it was a special that night) and the espresso gelato. Everything was so crazy good. The service was fantastic and the space is huge. Is it better than Lilia or L'Artusi (pasta-wise)? Ugh, that's such a hard question. It's really good. I'll have to revisit to get more intel to make a final decision on that.

I went to Coney Island with Irene and it was great, as it always should be.

I visited the Profundo Day Club (mainly to get my ass in a pool) earlier this month, and I highly doubt that I’ll return. Mostly because even though the pool was nice (small, but nice) and refreshing, the blaring house music in the middle of the day was a little excessive. There’s also a disco ball above the pool itself. And a unicorn floatie that drifts around the water. And waitresses who shoot sparklers off when someone buys a bottle of liquor. It’s… not for me, let’s say. And the cheapest pass was $70 (tax included), which is waaaay too expensive for Queens. Let’s be real.

There’s a new season of Comedians In Cars Getting Coffee and the Martin Short episode is just lovely. It almost killed me when he was talking about when he bought his house and said, “We bought it in 1986” even though his wife passed away years ago. Am I being ridiculous in thinking that him using the word “we” is so sad and sweet and nice? Or maybe that’s a normal thing to say and I’d melt at anything to come out of his mouth. And while it was a good episode, I got so fucking sick of all the filler shots of coffee being brewed, coffee being poured into a cup, beans being tossed in a can, flowers sitting in vases - for fuck sake JUST TALK TO MARTIN SHORT AND SHOW ME THAT. Annoying as hell.

Nathan and I started watching season three of Stranger Things and… it’s not good? We saw all of the first season, which was pretty good. Attempted season two and never finished it because it became boring. And last week, we watched the first couple episodes of season three and I think we’ve silently agreed on just stopping it altogether. And look, I’m happy other people like it, but it’s just not for me. Demogorgons are too close to being dragons, maybe that’s why I can’t care about them?

I like to go to at least one baseball game each season, so I went to a Mets game last weekend and got this beauty that was the giveaway (below) since it was the 50th anniversary of the moon landing.

Honestly, this bobblehead makes me so happy for some reason. I love going to Citi Field especially ‘cause the food is always so good. We got the filet mignon steak sandwich from the aptly named Pat LaFrieda’s Original Filet Mignon Steak Sandwich, incredible fries from Box Frites, souvenir cups & drinks from Effen Vodka Bar, mozzarella sticks from Big Mozz, and chips & queso with ginger lime margaritas from Cantina.

Above Photo: Pat LaFrieda’s filet mignon steak sandwich, Citi Field

Above Photo: Fries with parmesan ranch and cheese sauce from Box Frites, Citi Field

Two new things that I’m going to start doing:

1. Buying less things off of Amazon. If there’s an alternative, independently run company that I can find the item at (and if the price isn’t wildly more expensive) then I’ll shop there instead. Every new thing I hear about Amazon makes me shudder, and I hate that it’s become my default place for me to buy anything.

2. If a store/restaurant is cashless (ie. credit cards only), then I’ll refuse to shop there. It’s insane that this isn’t illegal everywhere yet. I’m so sick of it and cash should be accepted everywhere, it’s nuts that I even need to say that. (I was excited to have lunch at Ole & Steen in Union Square for lunch the other day, but they’re “cashfree” so fuck them!)

Some things that I’m looking forward to doing this month: I’ve already sent in my email requesting tickets for Saturday Night Live (you can only request tickets during the entire month of August), I can’t wait to see Scary Stories To Tell In The Dark with Layla, there’s a tomato gelato that I want to try that sounds either awful or life-affirming, going on our anniversary trip at the end of the month, excited for a Canyon Creek caesar salad with Harmeet, planning on going to the CNE with my mom (haven’t done this in years), going to two weddings (!!) and I love weddings, being in a pool with Marla and a bunch of our kids, and taking advantage of a few more Restaurant Week specials. Excited for the last month of trash weather!

#Liz Heather #Nathan Macintosh #July Jiffs 2019 #monthly roundup #summer #NYC #best of NYC #best summer #Positive Anger

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gyrlversion · 6 years ago

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Munchies’ Farideh Sadeghin Is a Regular at Her Local Slice Joint

Farideh Sadighen at L’Industrie in Williamsburg.

Photo: Christian Rodriguez

As the culinary director at Vice’s Munchies, Farideh Sadeghin’s days are split into two distinct modes of eating: “I make nice, really great things at work,” she says, “and when I leave I have random junky things like pizza and fried clams and hot dogs.” (As of this year, she’s also the host of “The Cooking Show With Farideh,” a goofy and candid stand-and-stir.) This week, Sadeghin realized she can’t go a day without chocolate, got in not one but three styles of pizza, had clam chowder and lobster rolls on Long Island, and celebrated her birthday with dinner at Keen’s and karaoke. Read all about it in this week’s Grub Street Diet.

Thursday, May 2 I wake up around 6 a.m. most days and either run outside or at the gym. I’m not a morning person, exactly, but I can get out of bed. I don’t drink coffee (well, once in a blue moon, but it makes me fucking hyper and nauseous). I also don’t really eat breakfast, so when I get home from the gym or whatever, I shower and walk to work. I live in Bushwick and the office is in Williamsburg, so it only takes around 40 minutes most days.

Once at the office, I started on the first test of a recipe for gluten-free almond-and-blueberry scones I was working on for “The Cooking Show.” I used only half a cup of blueberries and ate the rest. The scones came out good, maybe a little salty. They looked more like cookies than scones, which maybe I wasn’t mad about? Had to think on that. I wanted to riff a bit on strawberry shortcake, but with blueberries and maybe nectarines.

I showed Amanda, our kitchen manager, how to fillet a salmon, and we decided to pickle some, gravlax some, and cook some for lunch. My intern tested a recipe for the katsu sando from Matt Abergel’s book, Chicken and Charcoal. Had a bite of that, too.

I set up a station for Abra Berens, author of Ruffage. She made a recipe from her book, a stewed eggplant and tomato dish. I made it the day before so we had a swap and threw that in the oven to heat. She came and I took her to the rooftop garden to grab some random herbs and flowers to garnish the dish. I scarfed down some eggplant stew and a chunk of bread.

After she left, I started on another possible recipe for the show, this time for stuffies (a classic Rhode Island recipe; basically breadcrumbs, chorizo, and clams stuffed into some quahog shells and baked). They’re great, but have too much hot sauce, so I planned to remake them the next week. Amanda made a shredded cabbage and arugula salad with some lemon juice and olive oil and I ate a large bowl of that. Needed some greens. I also grabbed a handful of M&M’s, because also needed some chocolate. We always have M&Ms in the office as snacks, plain and peanut. (I keep a stash in the freezer at work, also at home. Chocolate is always better cold, IMHO.) We used to have peanut butter M&Ms which are the best, but we don’t have those anymore. I don’t know, fucking cutbacks, man.

I went to boxing that night (I have never been a “workout class” person, but a friend got me into this and I like it for my hand-eye memory stuff). I grabbed a glass of wine from the Four Horsemen afterwards and then wandered over to L’Industrie for a slice (the Farmer, with goat cheese, guanciale, crème fraîche, honey, and basil). I walk by it daily to and from work, and the pizza is awesome. I go almost every week. Always crispy and light, naturally leavened. I like to go in there and talk shit with Massimo, the owner, and Nick, one of the pizzaiolos.

I walked home and decided that I needed chocolate. There was none left in my freezer, but I managed to scrounge up the last Cookie Time Afghan biscuit I brought back from a trip to New Zealand in February. They’re chocolatey and crunchy. I thought there were potato chips in them … but, nope, Googled to confirm, and it’s actually cornflakes.

Friday, May 3 6 a.m. wake up. You now know my morning routine, except this time, I ate the other half of my cookie before walking out the door to work. There were chocolate crumbs, and you don’t want to waste those. They’re from New Zealand!

On Fridays, Vice gives us bagels and Peter Pan doughnuts. I tore a fourth of a bagel and slathered it with veggie cream cheese (honestly never, ever liked veggie cream cheese before, but I am a convert as of, like, a month ago). An hour later, I saw a box of doughnuts still there and broke into one of them, too. To any of my colleagues reading this, yes, I am the dick who breaks off pieces of the bagels and donuts on Friday, leaving remnants of dough, and I am not ashamed to admit it.

I tested a new recipe I’m developing for a peanut butter–chocolate tart with a gluten-free crust. Kind of like a Reese’s peanut butter cup? The crust was not good. At all. But the chocolate and peanut butter layers were fucking great. Also, cooked up some escargot that was leftover from a shoot and snacked on snails.

Our West Coast senior editor Hilary was in town so we baked an impossible flan together. It’s a classic Mexican dessert that I’m putting in our third cookbook. Basically, you pour some caramel in a cake pan, then chocolate cake batter, then a flan mix, cover it with foil and bake it in a water bath. The layers separate and once it is baked and cooled, you flip it out and the caramel is on top, then the flan, then the cake. It’s really good, but the version I’d been working on has been giving me some trouble, so I’m tweaking it.

Made some cookie dough to freeze for the Altro Paradiso bake sale Natasha Pickowicz organized to benefit Planned Parenthood. I love cookie dough and will eat it raw forever, always. Totally forgot that I had weed-infused cookie dough portioned out in my freezer that I should eat!

Also made some onion dip for a going-away party we hosted in the kitchen later that night for one of the founders of Munchies and executive producer, Chris Grosso. Detroit-style pepperoni pizzas, some steaks from DeBragga, roasted chickens, salad, cheese boards, ricotta cheesecake. Lots of wine. Maybe a little too much wine, TBH. Some cheesecake may have ended up on the ceiling? We ended up at a friend’s later that night with Archie’s pizza and freshly baked peanut butter and chocolate chip cookies. I was passed out, sitting on the couch, I’d keep waking up, they’d be like pizza is coming soon, I’d be talking and pass out again. You know how it goes.

I was sent home with a goodie bag of cookies. I ate a couple more on my ride home.

Saturday, May 4 Woke up early, despite being able to sleep-in. Ate a cookie. Drank a can of tangerine LaCroix (drinking an ice-cold can of soda from the can is my personal hangover cure). Popped in a slice of Vogel’s bread to the toaster (another souvenir from my trip to New Zealand). Vogel’s bread is the best bread, ever. Four-inch squares, pretty dense. It takes two go’s in the toaster to toast it. I slathered on some butter and Marmite (the NZ kind, not the English kind). It’s similar to Vegemite, maybe a touch sweeter. I LOVE the stuff. I know Marmite and Vegemite can be quite polarizing in general, but I lived in NZ for around seven years (I was working as a chef while over there) and became addicted to the stuff. My recent trip was the first time I’d been back in almost seven years, so I stocked up on all my favorite foods.

Vogel’s in hand, I grabbed my camping stuff (thankful I had set out most of it throughout the week so I had less to pack with my foggy brain). My friends Kim, Lili, Eleanore, and I drove out to Long Island to camp for the night. We stopped at Bigelow’s Clam Shack on the way and got a bowl each of Manhattan and New England clam chowder and mixed them. Not sure if that is something everyone does, but it is definitely a Maryland thing with crab soup, and doing it with chowder works just as well. Also got Ipswich clams (with tartar sauce for me) and coleslaw. Had a Budweiser. Oh, also shrimp cocktail. I’m 100 percent a seafood shack person.

Kept driving and stopped at Lobster Roll on our way to our campsite. Split a few lobster rolls, ate some fries, drank some wine. (Don’t worry, Kim was the designated driver.) Also had a chocolate egg cream. Grabbed some extra pickles to have with dinner.

Got to our campsite to set up camp. Drank wine on the beach. Built a campfire and ate cheese. A huge seagull grabbed our huge knob of blue cheese and flew off with it. We ate Manchego and gouda instead, plus oysters that Eleanore had grabbed from Greenpoint Fish and Lobster before we left the city.

Grilled up some hot dogs I had from Olympia Provisions. Ate those with spicy brown mustard and Dijon. Mustard is my favorite condiment, so I double down on my dog. Also topped it with crispy shallots and crispy garlic. Oh, and one of those pickles from before.

Had stowed away a Cadbury almond chocolate bar and ate a lot of that with more wine. A bit of whisky, but mainly wine, then crawled into my tent.

Sunday, May 5 Woke up to a lot of rain hitting the tent. It definitely sounded worse in the tent than actually being outside, but still, rain sucks when you have to pack up a campsite. Kim made a Spanish tortilla and stuck a candle in it. My birthday was on Monday, so they sang to me (I really hate when people sing HBD to me), then we sliced into the tortilla, topped it with lots of hot sauce. I should mention that this all happened in one of the tents since it was raining.

Drove out to the lighthouse. Didn’t get out of the car because: rain. Went into town to get coffee and some food at Anthony’s Pancake House. Kim got banana pancakes, Eleanore got the club sandwich, and I got mozzarella sticks. We wanted soft serve from John’s Drive-In, but the rain just didn’t really get us in the mood, so we grabbed some Cool Ranch Doritos and Cheetos for the road.

Got home and put away all my wet camping crap. Showered and got into comfy clothes for the couch. I cook a ton at work, so I usually opt for easy things when I’m home that don’t require a ton of effort. My fridge is often full of only condiments. Also eggs and flour tortillas and fermented bamboo shoots.

I made a box of ash-e reshteh from Sadaf Foods. Ash-e reshteh is an Iranian soup with noodles and beans and herbs. My dad is Iranian and made something similar growing up (minus the noodles), and it is kind of the perfect thing to eat on the couch when it’s raining (warm, filling, comfort food). He’d do it in the crockpot, and you would eat it for a week straight. The smell of it reminds me of my dad in a good way.

Monday, May 6 It was my birthday. Went to the grocery store and got stuff to make BLTs (one of my all-time favorite sandwiches). The grocery store had Peter Luger’s bacon, so I grabbed a couple of those and some sourdough, tomatoes, and lettuce. Also a Carvel ice cream cake because Tuesday was my colleague Peter’s birthday and we were going to celebrate our b-days with ice cream cake (mainly because I love ice cream cake). I bought some Klondike bars, too, because if I have learned anything about myself while documenting what I have been eating for the last five days, it is that I cannot go a day without chocolate. The guy at the register sang “Happy Birthday” to me which was weird but fine. Ate a Klondike bar on my walk back to the office. P.S. Klondike bars are a lot less thick than they used to be. What’s up with that?

Laid the bacon out on trays and baked it all, toasted the bread, sliced and seasoned the tomatoes. Duke’s mayonnaise, but only because we didn’t have Hellman’s. Ate my BLT standing in the kitchen (I often find that I eat while standing at work). Got mayo on my neck somehow. Also had sour cream and onion chips. Fuck, those are the best, especially with a sandwich. I usually put chips on my sandwiches, but in the case of the BLT, sour cream and onion chips are enjoyed on the side. If you’re not putting chips on your sandwich, you’re doing it wrong.

Was delivered a package of Bagel Bites and Totino’s Pizza Rolls. I had no idea from who, until my friend Laura texted me about a package. She’s visiting next weekend from Richmond, so I decide to not immediately open and bake them all, but pop them back in the freezer and will make them for her visit. Only the best for my guests.

Left work a little early and met my friend Kate at the bar at Keen’s Steakhouse. She got there before me and ordered some crudités. I have to say, celery is fucking great. I love a celery stick. Had a dirty gin martini, four olives. We ordered and split the prime-rib hash, a wedge salad, and creamed spinach. Switched to a Manhattan and drank two of those. Came out from the bathroom to a piece of Key lime pie with a candle stuck in it. Nobody sang. The crust was very good. The pie was, too.

Forced Kate to go to karaoke and sing some songs. I may or may not have a note in my phone of just karaoke songs. Pat Benatar and 4 Non Blondes were definitely sung. We were the only ones there, which, you’d think would be cool, but I kind of like seeing other people sing awkwardly. Finished the night with a Maker’s on the rocks. Maybe two?

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earthyshelley · 6 years ago

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Copenhagen Eats

If we’re being completely transparent, I wasn’t overly psyched to visit Copenhagen, which—I’m fully aware—is a bratty thing to admit. Mostly, I was excited to visit my sister who was studying there for the semester. HOWEVER, let’s be thankful for the low expectations I set because my entire Copenhagen experience was flawless, and it effortlessly exceeded my (dumb) premature judgments.

Let me preface that for me, it was so easy to find vegan food in Copenhagen. Every café had oat milk along with other plant milks (oat is my favorite), every grocery store had pre-made (and surprisingly delicious) vegan wraps and sandwiches, and every 7/11 had vegan ice cream bars! However, if you have a certain spot on your list that you really want to hit, make sure you check the hours ahead of time since European hours in my experience have been somewhat erratic.

Here are the top places I ate at in Copenhagen (in no particular order):

Souls -- Melchiors Pl. 3, 2100 København, Denmark

The motto of Souls is: “Eat like you give a fork.” Very cute. I ate here twice and got (i) the warm potato salad and (ii) the avo smash. The warm potato salad was a legitimate salad with roasted sweet and white potatoes, marinated tofu, truffle dressing, artichoke, roasted nuts, kale, hummus, garlic bread, and cashew-curry dressing. The avo mash was avocado toast on rye bread topped with radish, sprouts, pickled onion, and cherry tomatoes.

Souls is a little pricey but the portions are good and the food is high-quality and filling. The staff was super friendly and the atmosphere was really chill. You wouldn’t know the entire place was vegan unless you were looking for it. They also offer take-away.

The Organic Boho -- Prinsessegade 23, 1422 København, Denmark

The Organic Boho has a much more vegan-y vibe, if you know what I mean. Full of very granola looking people, earthy tones, and woven wall hangings. I’m all for it. The food was so photogenic that when it’s served to you, you are convinced you’ve “made it” as an influencer. My mom, sister, and I split a falafel burger, fried cauliflower burger, and “The Love Plate,” which was a platter of avocado toast, fried cauliflower, sweet potato fries, chili mayo, falafel, salad bowl, veggie chips, bread, and plant based butter. Every morsel we inhaled was divine, and all of the meals were adorned with edible flowers. Zero complaints.

Madenitaly – Holbergsgade 22, 1057 København, Denmark

This was one of the places we had plans to go to before finding out they were closed. Madenitaly is an entirely vegan Italian restaurant. I recommend the ravioli, and if you’re with a big party I recommend getting a variety of pizza slices to sample since there are so many you should really try them all! Make a note to stop here on the day you visit Nyhavn (where everyone takes “the” Copenhagen picture – see above) since its close in proximity.

Nicecream – Elmegade 30, 2200 København, Denmark

Before or after you snag a vegan Magnum ice cream bar from 7/11, make a note to visit Nicecream! A vegan, organic, fair-trade ice cream shop, they have a cute poster inside with graphics for all the reasons to go vegan, and their ice cream is so good it rivals Boston’s FoMu. I got a chocolate frappe and I’d get it again and again. All of their ice cream is coconut milk based.

Torvehallerne -- Frederiksborggade 21, 1362 København, Denmark

A giant food hall with sneaky vegan options. By sneaky, I mean there aren’t giant green “V”s posted over everything. You just have to look, and ask. Everyone I inquired of here spoke perfect English. Expect some touristy prices.

Reffen – A, Refshalevej 167, 1432 København, Denmark

Reffen is a gathering of street food vendors hidden amongst shipping containers. It’s trendy, it’s cool, and it’s got some of the best food I’ve ever had in my life. Not kidding. It’s difficult to get to, but the journey is well worth it. Grab whoever you can find, order everything you can afford, and then feast.

#denmark #copenhagen #travel #restaurantreview #vegan #foodie

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vacationsoup · 6 years ago

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[Duplicated:154316] Great Vegan Food in Edinburgh

Going vegan – or vegetarian – in Edinburgh

Edinburgh has been the proud holder of the title “UK’s Most Vegan-Friendly City” on a number of occasions as is evidenced by the i-heart-tofu hashtag on Insta! With 120 listings on the Happy Cow app, vegans and vegetarians alike won’t have a problem finding somewhere to eat in Edinburgh. We have compiled a list of some of our favourites.

Holy Cow With a 100% vegan, organic and Fairtrade menu, Holy Cow, located in the heart of Edinburgh, will delight vegans and omnivores alike. They have a great range of delicious-sounding burgers made from portobello mushrooms, pulled jackfruit, tofu and much more, all served with a generous side helping of their legendary homemade chips. Otherwise, try their Holy Sandwiches, eg Hot Green Pea with lettuce, wasabi green pea hummus, cucumber, spring onion and sprouts – yum! Open 10am – 10pm weekdays and 10am-6pm on Sundays.

Paradise Palms Located in the heart of Edinburgh University’s campus buildings, Paradise Palms is a rather kitsch bar but has a fabulous cocktail menu and a great atmosphere. The bar is home to Lucky Pig, which has a completely vegetarian menu and includes dishes such as black bean and seitan burger, pulled BBQ jackfruit sub or roasted squash chilli bowl and corn bread. Another highlight of their menu is their homemade dipping sauces which are all vegan and gluten free, including a vegan garlic aioli and a Buckfast-flavoured BBQ sauce. American soul food at its best.

Harmonium Well-known on the vegetarian circuit in Edinburgh, you’ll find all of your old favourites here, including creamy mac and cheese, juicy burgers, tasty pizza and tempting desserts - all vegan of course. Even the wine list is vegan. With dishes like Harissa Baked Cauliflower with za’atar, pomegranate, coriander seed, mint, dill, parsley, lemon and almond or pan Seared King Oyster Mushroom Scallops with crispy chorizo, sage butter and leaf, just make sure you are hungry if you choose this eatery.

David Bann Those looking for posh nosh in Edinburgh should head for David Bann where the “nouvelle” menu sweeps through most of the globe, from the Mediterranean to the Pacific, via India and Thailand. Considered one of the best vegetarian restaurants in Edinburgh, the food is innovative and eclectic – think Thai fritters, a selection of tempting pastry dishes and delicately spiced smoked tofu, and how about whiskey panna cotta for dessert? The stylish interior doesn’t mean prices to match – you can enjoy fine dining at very reasonable prices. With its location just off the Royal Mile, it’s also considered a wonderful place for a romantic dinner for two.

@Pizza Don’t think for a moment that you won’t be able to find a pizza joint if you’re vegan. @Pizza is located in Edinburgh’s West End and, with their pizzas only taking 90 seconds to cook, they will do it right in front of you! There are two ways you order your pizza - either build your own from their wide range of toppings available (with vegan options clearly marked) or you can choose one of their pre-made combinations, all of which can be veganised on request. Even the cheese is 100% vegan.

Hendersons Edinburgh’s original vegetarian restaurant, Hendersons is still going strong and now has several branches throughout the city. It offers contemporary vegetarian and vegan cuisine while holding firm to its founding philosophy of serving wholesome food made using fresh, local and organic ingredients. The unique buzz of the iconic Salad Table restaurant in Edinburgh’s historic New Town is complemented by the informal atmosphere of Hendersons Vegan restaurant on Thistle Street. The original Hendersons Shop & Deli on the corner of Hanover and Thistle Street is a true Edinburgh institution. In 2015, they also opened at Holyrood next to the Scottish Parliament. Bread Street Brasserie This classy bistro, which emphasises seasonal Scottish produce, features clearly labelled vegan options on its menu and also holds a monthly vegan evening that proves a hit with vegans all over Edinburgh. Each month the menu completely changes, so no two meals here will ever be the same. Having said that, the structure of the menu stays pretty much the same from month to month: there are usually three options to choose from for each course, and usually a gluten-free option or two as well. Naked Bakery Having been described as serving “pieces of edible art”, the cakes and macarons at Naked Bakery have had a cult following for a while. A new savoury lunch menu was launched in February 2019, which is also completely vegan. Have you ever wondered what a pink waffle is? Well, in this establishment, it’s a light and crispy waffle served with whipped cream, strawberries, banana, blueberries, raspberries, blackberries and maple syrup. Pink seems to be a theme – you could also try the Naked Bakery Signature Burger, the house-made brioche bun with Beyond Meat Burger, lettuce, tomato, beetroot hummus, avocado, pink mayo and sweet potato fries. The décor is just as beautiful as the food - walls are covered in Instragrammable purple flowers, table numbers are labelled with beautiful gold signs and the plates, bowls and cups make a statement in black and gold.

Lazy Lettuce Lazy Lettuce’s mission is to provide tasty vegan fast food that’s decent value for money. The team behind the eatery have been providing tempting vegan burgers at many festivals and events around the city but now have a regular pop-up residency at The Well Café every Friday and Saturday night just off Nicolson Street. Examples of their fine fare include “honey-mustard chicken”, a chicken-style patty, seeded bun, “honey-mustard” sauce (with agave), cheez, lettuce and onions. They are also well-known for their soy milkshakes.

Travel Tip created by Helen Thomas in association with Vacation Soup

#Edinburgh #foodie #GroupAccommodationEdinburgh #VacationSoup

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greecechef4-blog · 6 years ago

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Sunda: A Seat At Melbourne's Best New Restaurant?

Sunda is an intriguing restaurant slightly hidden away on Punch Lane on the edge of Melbourne's Chinatown area. It is named after the Sunda region incorporating Indonesia, Malaysia and Vietnam. The menu is an intriguing mix of these three cuisines crossed with native Australian ingredients-think buttermilk roti with Vegemite curry topped with shaved Tasmanian truffles or an unforgettable Bika Ambon honeycomb cake.

There isn't anything really like Sunda in Sydney which is my prerequisite when choosing restaurants in Melbourne. Knowing this, my food writer friend Sofia suggested that we dine at Sunda. Chef Khanh Nguyen (formerly of Mr Wong, Bentley Restaurant & Bar, Yellow and Cirrus) hails from the inner west in Sydney and moved to Melbourne in December 2017. Sunda is also Khanh's first venture by himself.

"I didn’t like that people saw Vietnamese food as a cheap cuisine. As with other cuisines, Vietnamese food is just as time consuming with so many techniques to produce the dishes that make it what it is. I felt like I would be restricting myself if I were to open a Vietnamese restaurant and cooking Vietnamese food alone. From there I decided to cook south east Asian food, which became my new goal. The flavours are somewhat familiar to what you would find in south east Asia but by combining it with native ingredients it creates something quite unique," he says.

The simple glass box dining room is made up of bar seats as well as two long share tables. Bar seating allows you to watch the chefs in action and is where we take a seat. They bring us a tasty Achar (pickled vegetables) with dried soybeans and kohlrabi to snack on.

Truffle roti $36

A day earlier Sofia tagged me on an Instagram post of Khanh's letting me know that we would be dining on the final night that they had Tasmanian truffles on their menu. I almost feel that truffles are the universe's way of making you thankful for winter and at Sunda they're generously grated over a crispy, buttery, buttermilk roti served with a round of Vegemite curry. If this isn't a dish to suggest that multiculturalism works I don't what is.

The vegemite curry roti dish is the result of several weeks of testing. There were versions of the dish using a wattleseed dough, a version cooked in lemon myrtle oil and one with a Davidson plum sauce. But it wasn't until one of his chefs made a simple roti at home and told him that it was better than the ones that he was making that he pared it back, "Sometimes you just shouldn’t try to much with adjusting a traditional dish," he says. They replaced the milk with buttermilk, used cultured butter, condensed milk and layered the dough with brown butter and made the roti what it is today. It is a lengthy process which is why it is an off menu item and they only serve 20-25 daily. And the Vegemite curry? "The vegemite component is made from the usual ingredients you’d find in a curry with added butter, roasted yeast, vegemite and sour cream. That little dip has around 35 ingredients, giving it a unique and complex flavour," explains Khanh. And it is amazing.

Crispy tempeh, ginger flower, tamarind, palm sugar $6

Even tempeh, an oft derided vegetarian or vegan ingredient becomes a thing of tastiness with a rich palm sugar and tamarind sauce with fried ginger flower on top. It's like a tasty chip dipped in a sweet, tangy sauce.

Wagyu rendang bun, pickled radish, fermented sambal $9

We watch as they fry the wagyu rendang bun. The wagyu is soft and not as spiced as some rendang can be but it's served puffy and piping hot with a wonderfully pungent fermented sambal as well as pickled radish to take the heat out of the sambal if you need it.

‘Otak otak’, spanner crab curry, finger lime, rice crisps $27

The most popular dish coming out of the kitchen is undoubtedly the otak otak. Usually it's a light fish mousse wrapped in banana leaves in a smart little package. This version is a long and slender spanner crab stock and coconut milk parfait infused with curry paste then set with a seaweed extract. It is served resting on a charred banana leaf with picked spanner crab meat, chilli, finger lime, coriander and a nuoc cham (sweet fish sauce dressing) gel parfait and served with rounds of house made crispy rice crisps which you spoon it on. I dare anyone to stop at one rice crisp of this. The curried spanner crab mousse spreads lightly and creamy with the crunchy crisps.

Fremantle octopus, bush tomato, lemongrass sambal, onion $24

Although I think that this is perhaps one dish too many for the two of us, I'm so glad that we ordered the Fremantle octopus. It is exquisitely pretty and come cut into bite sized, tender pieces on top of a bush tomato and lemongrass sambal with slices of onion.

The creamy sambal is made with lemongrass, shallot, tomato and garlic then is cooked down until caramelised and blended until smooth and seasoned with kombu stock and sherry vinegar. The sauce is spicy and addictive while the octopus melts in the mouth.

Lamb rump, cashew nut, saltbush, native curry $40

We are often the girls with eyes bigger than our stomachs. This lamb rump curry is a version of a dish that Khanh's mother used to make. When the lamb arrives it's a generous portion. There are slices of melting, fat ringed lamb rump enriched with curry paste and Vegemite with cashews, saltbush and a native curry. The native curry is made with the usual curry spices with the addition of native spices like lemon myrtle, aniseed myrtle and native pepperberry. The cashew nuts have been braised for hours in Indonesian palm sugar and crispy fried saltbush seasoned with vinegar.

Egg noodles, XO sauce, chicken crackling, pepperberry $22

One of Sofia's favourite dishes was the egg noodles with XO sauce and chicken cracking. I immediately gravitated towards it too because when it's freezing cold I go for comfort foods like breads, noodles and pasta. And this is a beauty. With a good char from the wok the egg noodles are cooked with XO sauce and native pepperberry as well as a sprinkling of crunchy pieces of chicken crackling. It's sizeable too and the sort of dish you find yourself going back to, even after you think you've eaten enough.

Bika ambon, banana custard, macadamia, pandan $18

And then comes dessert and a must order is the Bika Ambon. It's an Indonesian cake with a delightfully spongy texture. Khanh describes it as "It's a cake I first experienced during a trip to Medan, Indonesia. I was fascinated by the little air pockets and strands that were layered through the cake and decided I wanted to put it on the menu at Sunda." The process is long and the cake is an infusion of coconut milk and cream, kaffir lime leaf, lemongrass and dark palm sugar. It is then left to ferment and sour with yeast for four before being poured into a cake tin and cooked for two hours. Khanh serves it with banana custard, macadamia and pandan ice cream as an ode to banana bread. It's like a puffy crumpet banana cake in a cake form. The banana custard, roasted macadamias, pandan ice cream all go wonderfully with this soft, warm and spongey cake.

Vietnamese coffee, chocolate, coconut, wattleseed

And because it's the end of truffle season, we also try the Vietnaese coffee dessert. It's Khanh's take on Vietnamese coffee ice cream which he drank every day during his research trip. It starts with chocolate coffee mousse, dehydrated wattleseed cake, puffed wild rice, cocoa nibs, coffee honeycomb, young coconut granita and a condensed milk ice cream with Vietnamese coffee dust and what else but shavings of lush truffle. I only wish there was something like this in Sydney!

So tell me Dear Reader, which dish did you like the sound of best? And when offered truffle as an option, do you take it up?

This meal was independently paid for.

18 Punch Lane, Melbourne VIC 3000 Tuesday to Thursday 6–11pm Friday 12–3pm, 5:30–11pm Saturday 5:30–11pm Closed Sunday and Monday sunda.com.au Phone: (03) 9654 8190

Source: http://www.notquitenigella.com/2018/09/27/sunda-melbourne-review/

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laroque09 · 8 years ago

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Wild garlic is the ingredient du jour these days. Good Lord, you can even buy it in the shops. Just as you can buy dandelion leaves in France. It even turned up in my veg. box last week: which was faintly annoying, as I can have as large a haul as I want of the stuff, simply by stepping out of the door and taking a two-minute walk to the woods.

It was fine though, as it made sure I tried this recipe from one of my favourite food bloggers, Linda Duffin, aka Mrs. Portly. A recipe for gnocchi? Good. With wild garlic? Excellent. But fried in butter and oil before serving? Wasn’t that a little odd? No, it wasn’t. It changed those gnocchi from comforting nursery fodder into something altogether more satisfactory to accompany a fine plate of local sausages and some barely cooked purple sprouting broccoli. Don’t tell Linda, by the way, but I steamed my potatoes rather than baking them. It was absolutely fine.

Linda’s asked me to cut and paste her post rather than reblogging it. I hope this won’t dissuade you from exploring her site. You’ll find some recipes you’ll want to try out within moments.

Mrs Portly’s Kitchen

A Suffolk Aga Saga

Pan-Fried Wild Garlic Gnocchi

Posted on March 31, 2017

Wild garlic abounds at this time of year … everywhere except in my neighbourhood. I am planting some for next year but in the meantime I have to forage far afield to find it. There are alternatives though if it’s equally elusive where you live.

You can replace it with three-cornered leek, which often grows wild where garlic doesn’t, or steal a few leaves from any domestic garlic bulbs you may have growing in the garden. I haven’t tried it with the green part of spring onions but it’s worth experimenting.

You don’t have to pan-fry the gnocchi (in which case try brown butter, a few fried sage leaves and grated parmesan) but it’s a lovely way to eat them, either as a side dish, or on their own with a good tomato sauce.

We ate them with seared venison fillet and purple sprouting broccoli, steamed and tossed with a mixture of butter, lemon juice and zest and anchovy.

Any leftover gnocchi can be frozen, uncooked, in a single layer. Transfer to a sealable bag and when you want to eat them, cook from frozen, straight into boiling water.

A note on foraging: it’s not illegal to pick flowers, fruit, fungi and foliage in the UK provided it’s for personal rather than commercial use. There are exceptions to this: local by-laws may forbid foraging and for obvious reasons you can’t do it at Sites of Special Scientific Interest.

It is illegal to uproot a plant and it’s sensible to pick a leaf or two from lots of plants rather than to denude one. And bear in mind that while foraging isn’t classed as theft, you may still be committing the civil offence of trespass. If in doubt, ask the landowner.

PAN-FRIED WILD GARLIC GNOCCHI

Servings: makes around 40

Ingredients:

700g floury potatoes

Salt and freshly ground black pepper

120g wild garlic leaves, thoroughly rinsed, or 80g domestic garlic leaves

2 egg yolks

150g plain flour

Rice flour, for dusting

Olive oil and butter, for frying

Method:

Bake the potatoes until soft. As soon as they’re cool enough to handle, scoop out the middles and push through a ricer into a bowl. Allow to cool.

Blanch the garlic leaves in boiling water for a minute, drain very thoroughly and chop finely. Add to the potato along with the eggs yolks and stir with a fork to mix.

Season well and add three-quarters of the flour, stirring with the fork again. Form into a dough and add more flour as necessary until you have a soft, pliable but not overly sticky dough. You may not need all the flour. Try not to over-work it or your gnocchi will be tough.

Dust your work surface lightly with rice flour. Divide the dough into four and roll into sausages, about 2cm in diameter. With a sharp knife, cut into 2.5cm sections.

You can either use these as they are, as little cushions, or roll them over a floured fork to make indentations. These ridges are supposed to help sauce adhere but honestly, I don’t think it makes much difference and unless you are deft and experienced, there’s a danger of over-working the dough.

Bring a large pan of salted water to a boil and drop in the gnocchi in batches. Don’t overcrowd the pan. They’re about done when they bob to the surface, around three minutes. Give them another 20 seconds then taste one: it should be cooked through and not floury. Remove with a slotted spoon and drain well.

Heat two tablespoons of olive oil with a good knob of butter in a heavy-based pan and fry the gnocchi on each side until golden brown. Eat straight away.

Wild garlic, Mrs. Portly style. Wild garlic is the ingredient du jour these days. Good Lord, you can even buy it in the shops.

#gnocchi #Mrs. Portly&039;s Kitchen #wild garlic

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