#shishitos

[justanoth3rday]

[eat-love-eat]

Grilled Steak Kabobs with Shishito Peppers

[1driedpersimmon]

Sesamie scribbles

I have made 0 prog in msq and hoh 😭😭😭

[los-plantalones]

🫑 this is a pepper appreciation post 🌶️

[morethansalad]

Shishito Pepper Salad with Sizzled Mint & Sesame (Vegan-Adaptable)

opt for a vegan honey alternative

[wildrungarden]

3/6/24 ~ starting 3 trays today! Mostly peppers and tomatoes - but a few extra things thrown in too 🍅🌶️

[echinoamy]

I may genuinely only buy bacon from the dollar store any more, this stuff is ridiculously fatty and the bacon fat is a big part of the reason I cook bacon ha

[banhbotloc]

[ID: 3 photos of making mushroom and egg toast, showing 1) a cutting board with mushrooms, purple garlic, and a shallot, 2) a frying pan with sauteed mushrooms and two fried eggs, and 3) a plate with two pieces of toast piled with sauteed mushrooms and a fried egg each, plus many cherries next to the toast. End ID]

an extremely farmer's market meal featuring purple hardneck garlic + tart cherries + crimini and shiitake mushrooms from the market this morning, plus a shallot + fried eggs + toast + honey diijon + salt and pepper and maggi sauce for my favorite meal i've made this summer, inspired by lucy knisley's sauteed mushroom recipes + leanne brown's things on toast

[briarpatch-kids]

PLANT FACT: the first "leaves" on a seedling aren't true leaves. They're called cotyledons and they usually die off once the plant is more developed. Once there's more leaves beyond the first one or two cotyledons those are the first "true" leaves!

These pepper plants are at the cotyledon stage, you can see the baby leaves coming out though. There's more than one plant in the pot because sometimes seeds don't grow or what does grow comes out wrong.

Once they get their true leaves I'll pick the best plant and pinch the other one off so they don't compete for nutrients and growing space. I've had seedlings sprout fully white before, those ones get pinched off because they can't use light to make food and will die on their when the seed runs out of nutrients to help it.

These pepper plants are a week or two older than the first set, they have their true leaves. The extra pepper sprout has been pinched off and the final pepper that gets planted in the garden is chosen.

[passengerpigeons]

begrudgingly went out to eat on a date (cheapskate) yesterday but got new inspiration for what to cook for the bookclub

[najia-cooks]

[ID: A small bowl of rice topped with green peppers, eggplant, and tofu in a light brown sauce. End ID.]

Chinese-Japanese eggplant and shishito pepper stir-fry

This stir-fry of Japanese eggplant, tofu, and shishito peppers uses Chinese bean paste and Sichuan pepper to produce a combination of mild, fermented, sour, and umami flavors common in chuka ryori (literally, "Chinese food")—Chinese-inspired food adapted to a Japanese palate. As well as a balance of flavors, this dish features a play of textures: softened, seared peppers, crisp-on-the-outside tofu, and meltingly tender eggplant.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the dish:

2 Japanese eggplant, cut into 1/2" x 1/2" x 1" pieces

5 shishito peppers

1 14oz block extra firm tofu

1 yellow onion, diced

3 cloves garlic, chopped

1/2" chunk (5g) ginger, julienned

Sesame seeds or sliced green onion, to garnish

For the sauce:

2 Tbsp doubanjiang (豆瓣醬)**

3 Tbsp mirin

1 Tbsp rice vinegar

1/4 cup vegetarian 'chicken' stock from concentrate, or vegetable stock plus 1 tsp soy sauce

Pinch ground Sichuan pepper

* Tofu from Asian grocery stores often comes pre-pressed. This type of tofu may be labeled "pressed"; you can also identify it by its denser texture and fewer pockets of liquid or air when compared to other extra firm tofu (the kind you'd tend to find at a Western grocery store). If you can't find any, you can press the tofu yourself.

** Doubanjiang is a paste of fermented soybeans which may or may not have chili peppers added. You may also see spicy doubanjiang, commonly eaten in the Sichuan province, called la doubanjiang (辣豆瓣醬). Use doubanjiang (also called "sweet bean paste") or la doubanjiang (also called "hot bean paste," "spicy bean paste," "spicy broad bean paste," etc.) according to your taste. If you don't have doubanjiang, you can substitute another fermented soybean product (such as doenjang or miso paste); for la doubanjiang, add Sichuan chili oil to taste.

INSTRUCTIONS:

For the sauce:

1. Whisk together all sauce ingredients in a small bowl until well combined.

For the dish:

1. Drain tofu. If your tofu is not pre-pressed, press it by wrapping it in a kitchen towel, placing a plate on top of it, and putting something moderately heavy (about the weight of two cans of soup) on top of the plate. Press for 30 minutes to an hour to remove excess water.

2. Cut tofu into 1 1/2” x 1” x 1” pieces. In a large bowl, coat tofu in 1/4 cup cornstarch and gently toss to coat.

3. Heat about 1/2” of neutral oil in a large pan on medium (the oil should come about halfway up the sides of the tofu pieces). Fry tofu, turning over once, until golden brown. The tofu will initially stick to the pan; you'll know it's ready to be turned when it releases. Once both sides have been fried and tofu is a uniform color and texture, set aside on a paper-towel-lined plate or a wire rack.

4. While the tofu is frying, heat 2 tsp neutral oil in another large pan on high and sear shishito peppers until black spots appear, turning once. Set aside.

5. In the same pan, fry onion, garlic, and ginger on high until fragrant, about one minute. Remove from heat.

6. Fry eggplant in about 1/2" of oil (I used the same pan and oil I had used for the tofu) until tender.

If you want to use less oil, you may also braise the eggplant: fry it briefly in the pan with your aromatics (onion, garlic, and ginger), then add 1/4 cup water, cover, and steam until eggplant is softened.

7. Move eggplant to the pan with your aromatics. Add sauce and simmer on medium for a minute until fragrant.

8. Add shishito peppers in with the eggplant and sauce mixture and simmer until the sauce has thickened.

9. Add tofu and fold into the sauce. Garnish with sesame seeds or green onion as desired and serve hot over rice.

[justanoth3rday]

[nyckie]

i hate how i end up doing a million things all at once on days i feel sorta OK

[necrowizard]

going beast mode upon some turkish delights rn

[inthecityofgoodabode]

August 2024: The Wasteland, Harvest, Salsa & Why?

In this previous post, I mentioned collecting a water lily seed head. I dispersed the seeds in The Wasteland rivulet (It is marked by that spot where the tree line extends the furthest into the field). If they take off, the lily pads would provide great cover for the local amphibian population:

Sunday harvest from the front yard & backyard gardens:

I made salsa tonight to go with our tacos. The recipe I use calls for half of a Bell Pepper & 5 Jalapenos but we didn't have any Jalapenos so I used 5 Shishito peppers (They have a similar heat to Jalapenos) & an Anaheim:

Homemade salsa made with almost all homegrown ingredients. The only thing that isn't our is the salt, red wine vinegar & cilantro. I wish the cilantro had been ours but, for us, cilantro is a Spring & Fall crop. We had some cilantro try to come up from seed on its own but the August heat caused it to whither:

Why? I thought half sheets were a dumb idea but this a step beyond. Never in my life, have I made a mess that only required a toilet sheet sized piece of paper towel. When I make an ass, it is Brazilian butt lift sized. I'm lucky if one full sheet of paper towel will suffice. This is how I know the concept of consumer driven economics is bullshit because I don't know of anyone who needed this. I can't even conceive of how this could save the paper towel manufacturers money. Who the hell asked for this?:

[morethansalad]

Blistered Shishito Peppers with Lemon Basil Cashew Cream (Vegan)