Random Food Thread.
- Thread starter jdcamb
- Start date
Chx thigh pozole incoming.
Work dinner. Once simmered down a bit, will strain bits out to go with some tortilla and the cilantro/cabbage/lime pictured. Abit of queso. Perhaps some red onion as well. Out of radish ATM. Corner bodega was out of them, and I can't be arsed to make a trip elsewhere. Basically pozole tacos.
Tomorrow will be whatever is left combined with a "family size" box of Annies Shells & Cheese, chucked under the broiler for a bit to get a nice crisped top. Thinking to chunk up some of that cabbage and roast it for a nice side.
Work dinner. Once simmered down a bit, will strain bits out to go with some tortilla and the cilantro/cabbage/lime pictured. Abit of queso. Perhaps some red onion as well. Out of radish ATM. Corner bodega was out of them, and I can't be arsed to make a trip elsewhere. Basically pozole tacos.
Tomorrow will be whatever is left combined with a "family size" box of Annies Shells & Cheese, chucked under the broiler for a bit to get a nice crisped top. Thinking to chunk up some of that cabbage and roast it for a nice side.
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Falfel from scratch (for Rideit)
Package of dried chick peas , I use 8 oz per batch. soak 24 hrs in water with a couple of tablesoons of baking soda. Rinse and drain before using, Baby Dill, Cilantro, Parsley, chop all 3 finely. fresh garlic cloves Onion ( I prefer red) spices: about a tablespoon each of Salt, Pepper, Cumin, Coriander, teaspoon of cayenne powder, 2- tablespoons of toasted sesame seeds. In a food processor with the steel cutting blade and the fine shredding disc add in the chick peas, the herbs, onion and garlic. when done empty the food processor into a bowl add the spices except the sesame seeds and add in a tablespoon of baking powder, and stir, Re run the mix through the food processor to make a fine paste then put it back in the bowl and add in the toasted sesame seeds. chill for at least 30 minutes before frying. I fry in pure olive oil (not Virgin) at 375 until brown. I also us a press to make my Falafel pucks as it compacts it enough to not fall apart in the oil and it drops them nicely into the hot oil without splashing.
Package of dried chick peas , I use 8 oz per batch. soak 24 hrs in water with a couple of tablesoons of baking soda. Rinse and drain before using, Baby Dill, Cilantro, Parsley, chop all 3 finely. fresh garlic cloves Onion ( I prefer red) spices: about a tablespoon each of Salt, Pepper, Cumin, Coriander, teaspoon of cayenne powder, 2- tablespoons of toasted sesame seeds. In a food processor with the steel cutting blade and the fine shredding disc add in the chick peas, the herbs, onion and garlic. when done empty the food processor into a bowl add the spices except the sesame seeds and add in a tablespoon of baking powder, and stir, Re run the mix through the food processor to make a fine paste then put it back in the bowl and add in the toasted sesame seeds. chill for at least 30 minutes before frying. I fry in pure olive oil (not Virgin) at 375 until brown. I also us a press to make my Falafel pucks as it compacts it enough to not fall apart in the oil and it drops them nicely into the hot oil without splashing.
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Butter, S&P, garlic, smoked paprika, grated parmesan & manchego. Cauliflower. *was* two heads worth. Also was very delicious.
Leftovers of last night: caramelized onions, and brown lentils cooked in chx stock.
"Fire roasted" AKA under the broiler tomatoes. Mixed hard cheese bits. ~ 0.5# pappardelle. Two small zucchini.
Lentil Bolognese over the pasta with shaved cheeses and crisped zucchini chunks is where I'm going.
"Fire roasted" AKA under the broiler tomatoes. Mixed hard cheese bits. ~ 0.5# pappardelle. Two small zucchini.
Lentil Bolognese over the pasta with shaved cheeses and crisped zucchini chunks is where I'm going.
first try at Soft Pretzels
fucking tasty is how they came out
took me a bit to get them to look right though
fucking tasty is how they came out
took me a bit to get them to look right though
Did you use lye?
