Store bought pita bread just plain sucks. So I baked my own tonight. It made the Falafels so much better
Random Food Thread.
- Thread starter jdcamb
- Start date
Awesome!
I hear you, and normally would agree. However, living around the corner from a Lebanese deli has advantages. I'll happily buy their pita anytime vs. making my own! (which we've done)
I do have to give you crap for bagging on store bought pita while you're using store bought tzatziki?!?!
I re use all sorts of plastic containers and lids for the stuff I make. Wife buys these things of olives or Guac or in this case a tub of taziki to try. She has a peculiar pallet so I end up with some store bought stuff she likes and a batch of stuff I make to suit my tastes. My stuff ends up in a reused container vs tossing plastic in recycling after one use
FYI when I say store bought I mean Big Chain Supermarket crap not local mom and pop artisan bakery
Excellent!
You know I'm just giving you crap, right?
I'll leave being judgy about other people's food to @SkaredShtles
Viola's?
Yes.
Salad Niçoise
Carne Tacos tonight. I cut up half of a Habanero from the earliest ripe pod from my 2023 crop, that was a smart choice, dem suckers are really hot and sprinkled diced 1/4 pepper on each taco. I may need tums later
Ruths
Mine
Ruths
Mine
Falafel: everything from scratch, Falfel Balls, Pita Bread, and Taziki sauce. Vegi's from the local farmers market
@boostindoubles
Señor, go here. Order the Lomo Saltado, chaufa, ceviche mixto y norteño, and whatever else. Order fresh lime aide (limonada) if they have it, and please report back!
Señor, go here. Order the Lomo Saltado, chaufa, ceviche mixto y norteño, and whatever else. Order fresh lime aide (limonada) if they have it, and please report back!
I saw that in the paper today, it's on my list of places to visit. Will report back. You want to meet me there in the near future?
I’ll need a report first. The fact that they are trying to also do a little Mexican is a little disconcerting. They probably (correctly) assume that some customers might feel overwhelmed by Peruvian dishes that they don’t know.
But yeah, I should come through there next summer, hopefully before Canada (and the west) starts to get too Smokey.
But yeah, I should come through there next summer, hopefully before Canada (and the west) starts to get too Smokey.
Terrible meatball conglomerate of all the things that my cancer ridden/cancer dying dog will eat.You sure that's dog?
They weren't too terrible, other than general blandness.
She loved them!
Godspeed Princess Lumpy, you are a good girl!!!
My lucky dog gets burger bites on river / float days... spoiled he is.
Unrelated, DARK chocolate forms the base of my food pyramid and I've taken chocolate farm tours before where we got to taste fresh cacao bean fruit which was otherworldly.
So a $490* OG heirloom artesinal chocolate bar... hmn:
/https%3A%2F%2Ftf-cmsv2-smithsonianmag-media.s3.amazonaws.com%2Ffiler_public%2Fa8%2F4b%2Fa84ba790-b0f9-4a6b-b242-136fd5d6d92c%2Fsepoct2023_d07_equadorcacao.jpg)
www.smithsonianmag.com
*my go to's in order of taste:
Chocolove 77%
Tonys Chococolony 70%
Ghirardelli 60% double chips out the bag
My lucky dog gets burger bites on river / float days... spoiled he is.
Unrelated, DARK chocolate forms the base of my food pyramid and I've taken chocolate farm tours before where we got to taste fresh cacao bean fruit which was otherworldly.
So a $490* OG heirloom artesinal chocolate bar... hmn:
The Quest to Save the World’s Most Coveted Chocolate
For these ambitious scientists in the rainforests of Ecuador, helping the environment has never tasted so sweet
www.smithsonianmag.com
*my go to's in order of taste:
Chocolove 77%
Tonys Chococolony 70%
Ghirardelli 60% double chips out the bag
Roast yellow bell pepper, red onion and cauliflower. Basic chunky garlicky red sauce. Prosciutto. Mozzarella.
Dough of Mrs. Scrub's creation. No idea. I rolled mine out supah! thin. 600F for 15-ish minutes got me the crunchy kind of crusty I prefer, and not soupy toppings.
Dough of Mrs. Scrub's creation. No idea. I rolled mine out supah! thin. 600F for 15-ish minutes got me the crunchy kind of crusty I prefer, and not soupy toppings.
Ugly tomatoes FTW
burp. my side had onions, hers had olives. whole pizza: sourdough crust, garlic, pepperoni, mushrooms.
Last edited:
Your stir fry pan doesn’t look hot enough.
Chili Verde Pork Tamales from scratch
Slow cooked the pork in the crock pot for 10 hours after letting it sit with a dry rub then using Brother Thelonious Belgian Ale for the liquid and some sliced onion. Verdi sauce from the peppers a d Tomatillos in the photo plus spices, Maseca corn flour coarse milled for tamales, avocado.
Party time
Slow cooked the pork in the crock pot for 10 hours after letting it sit with a dry rub then using Brother Thelonious Belgian Ale for the liquid and some sliced onion. Verdi sauce from the peppers a d Tomatillos in the photo plus spices, Maseca corn flour coarse milled for tamales, avocado.
Party time
Last edited:
One of these days I'm going to try some of those uncooked Vietnamese type spring rolls. Like these:
I've had them, but never made them...You've never had these????????
I'd like some lumpia's right meow
Boar taint!
Egg salad with 고추가루 (gochugaru) on onion asiago toast
