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Post in Pizza Toppings: Simple/Elaborate, Traditional/Unusual
I admit to being boring when it comes to pizza. 
I prefer the more  traditional toppings, of just Italian sausage and mushroom and sometimes with olives.  
 
 And to be honest, if we had a decent place to order pizza from,  I probably wouldn't even bother to make pizza.
I only make them because Moe and Matt like homemade pizza. 
 

I'd be happy just eating the rim.
 
I prefer an uncooked sauce and have simplified it over the years. I drain a can of plum tomatoes, pulse right in the can
with the immersion blender,  and season with fresh garlic,  dried oregano, a little basil and some fennel seed, salt, pepper and a few chili flakes. And a splash of
olive oil.
 

 
My son loves the Greek Pizza I make with potatoes. 
 

 
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Post in Pizza Toppings: Simple/Elaborate, Traditional/Unusual
Tonight for dinner I made a pizza with gorgonzola, Brussels sprouts, and walnuts: probably more typical as a salad than a pizza topping, but I'd guess I'm not the first to make this combo. It was delicious. For the crust I used a simple sourdough, no frills.
 
Pre-baking

 
Post -baking (dressed with a cold salad of Brussels sprouts dressed in sherry vinegar and olive oil):
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Post in Gardening: (2016–  )
We’re having a seedling and seed shortage here, probably due to panic buying by non gardeners. Heard someone walked out of a nursery with broccoli seedlings saying “yay, broccoli in 2 weeks” yeah right. 
 
The Tibouchina is flowering, a beautiful colour. Shame about the bare patch, a product of the recent drought, it will be pruned back heavily soon.

 
We’re harvesting lots of mizuna for leafy green dishes.

 
We’ve also got lettuce (cos and butter) sufficient for current needs, a large butternut squash patch, jap pumpkin, sweet potato and regular potatoes. These first little guys are destined to be steamed and slathered in butter. I will do this while husband is in his shed, there’s not enough to share, lol.

 
We have also picked okra and two types of green beans. 
This is a huegelkulture bed, I think we’ll plant cauliflower and broccoli (if we can get seeds somehow). Behind it the kumquat tree is full of fruit, they are slowly ripening. The brandy is waiting.

 
A weird one - this is wild tobacco, should be pulled as it’s a weed. However, it’s also said to be a great substitute for toilet paper...keeping this one in the ground.
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Post in Drinks! 2018
Finally got around to trying a New York Sour (or as I learned from a Wondrich tweet, a "New York Stone Sour" with the inclusion of orange juice). 

Post in Dinner 2020
Thai yellow curry, with lots of toasted coriander seeds, coconut, lime zest, garlic, cumin, and tamarind. Cauliflower, yuba, marinated tofu, cherry tomatoes. Rice with toasted sesame seeds.
Carrot salad with scallions, peanuts, sesame seeds, chili, mint, tamarind, brown sugar and fish suace.
 
 
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Post in Dinner 2020
Masala dosa, minus dosa.  This time I served it with basmati.  The recipe is from Vivek Singh in The Guardian.  I like it so much I ordered his curry cookbook.  Cucumber raita on the side.
 
Why do I have two open jars of mango pickle in my refrigerator?
 
 
 
 
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Welcome to the latest eGullet Cook-off, Chicken and Dumplings, Number 51 in our Cook-Off Series. You’ll find the complete Cook-off Index here.
The eGullet Cook-off Series has covered such far-ranging and delicious topics as Cold Soups to Ossobuco and Enchiladas.
Our last Cook-Off captivated us with the earthy aromas of a slow-braised Lamb Stew wafting through the kitchen, (and down the halls of an apartment building).
As the cold, windy drafts of January blow us into a new decade, there are still plenty of winter days ahead and that's the perfect weather to savor a favorite comfort dish, Chicken and Dumplings. (For more discussion on this classic dish, you can read through our Chicken and Dumplings Topic here).
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Post in Challenge: Cook your way through your freezer (part 2)
with pork neck from the freezer I cooked a very traditional austrian dish today. simmered and served with root vegetables and fresh grated horseradish. two portions go now into the freezer with ready made meals :-(
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Post in Stuffed Cabbage Rolls--Cook-Off 36
Oh, that's exciting! I just bought a savoy cabbage with the view of making cabbage and wild mushroom rolls this Sunday (they forecast slush & snow for the weekend, so it's time to start cooking those Estonian winter classics). Meanwhile, here's a photo of some cabbage rolls with meat & rice stuffing I made last season - who said that cabbage rolls need to use white cabbage?
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Post in Breakfast 2020!
Bean haters and kale-phobes, avert your eyes for beans & greens on toast lie ahead.

Inspired by this recipe for Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs on Serious Eats. 
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eG Cook-Off #84: Ginger
Ginger.  The exotic, ugly little knob that releases and intoxicating perfume with flavor notes of pepper, citrus and tropical fruit.  Yet none of those words fully describes ginger.  It's only after we peel back the outer skin that we get that first waft of the unmistakeable scent of ginger.  
 
Ginger is a flowering plant whose rhizome, or root, is widely used as a spice, but also for medicinal purposes.  Ginger is part of the same family of plants that includes tumeric, cardamom and galangal.  Ginger originated in Southeast Asia, and is reported to have been domesticated some 5,000 years ago.  It became a valuable trade commodity in the spice trade, and was used by the Greeks and the Romans. 
 
Of course, we think of ginger in cuisine, and ginger isn't just used in Asian dishes.  However, a look at worldwide ginger production is also a reflection of the span of ginger across the globe.  The top producer of ginger is India, followed by Nigeria, China, Indonesia, Nepal and Thailand.  But that's just a small part of the story of ginger.  Ginger is used in all sorts of cuisines from around the world.  
 
Ginger isn't simply the knobs in the supermarket produce section.  Travel to your local Asian, Indian, International or Mexican market and you'll find different varieties and cousins of ginger.
 

 
For years I always wondered what those little spears were that garnished Japanese dishes.  Was it some sort of vegetable or fruit.  It wasn't until I became an avid fan of Japanese cooking programs that I learned about "young ginger."  Ginger that is harvested when young.  Sometimes pickled, young ginger is crisp, clean and refreshing yet not as strong as older ginger. 
 

 

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Post in Pasta Extruders: 2011-
Hearing none...
 

 
 
Wish I had $10,000 to lay down on a pasta extruder but I don't.  I had (and may still have) an older KitchenAid extruder that extruded horizontally.  Didn't Galileo prove that unless you were on the space station gravity affected pasta?  Extruding pasta horizontally is asking for trouble. 
 
The new kitchenAid extruder arrived tonight, and the first thing I tested was if my old Simac dies would fit.  They do!  A sad day when DeLonghi subsumed Simac.  Sort of like a capitalistic black hole.
 
 

 
Dinner was maccheroni quadrifoglio with walnut sauce.
 
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Post in Dinner 2020
I used this one: https://www.recipetineats.com/thai-fish-cakes-2/
 
Last night, salmon tacos
 
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Post in Lunch 2020
Variations on 2 recipes from Made in Spain by José Andrés. 

Broiled scallops with Albariño wine on a bed of caramelized onion and diced cured ham topped with breadcrumbs and a salad of greens, oranges, olives and anchovy with a dressing of Chinchón (I subbed ouzo), sherry vinegar, olive oil, orange zest and juice. 
 
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French Press coffee. What's special about it?
Hello everyone, the question is about how french press is different from other types of making coffee? I do not drink it at all, but it seems like I have to know it. I saw a guide on youtube how to make a french press coffee. And can't understand the chemical process. There's no a a "tradition" or "aesthetics" if to compare with cooking coffee in hot sand in turkish coffee pot. And what about the taste?
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Post in Breakfast 2020!
Lachuch with warm Tzfat cheese, honey, nigella, toasted sesame, rose water.
 
 
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Post in [How] Do You Garnish Your Hot Dog?
Not long ago, Significant Eater and I were in Chicago for a few days. Which meant we had to have a dog or two...
 
'
 
With pickled jalapeños, onions, pickles, mustard, relish, etc.  Wasn't bad.
 
At home, though, or at Katz's, it's griddled with mustard and sauerkraut.  As it should be.  
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Growing Japanese food plants & herbs
I posted this on General Food Topics, but here it is again...
Do you have any questions about growing Japanese food plants - herbs, vegetables, fruits in containers or gardens?
I'm doing a project on writing up information about Japanese plants in English with my local university horticulture department, eager to hear which plants people outside Japan are interested in growing.
So ask away! You may see some of them responding directly on this forum, and I'll collate other responses and post them.
  • 133 replies

Post in eG Cook-Off #84: Ginger
This is an example of a molasses cookie recipe from the 1950's.  The recipe calls for 2 tsp. of ginger.  I just finished baking my molasses cookies using a recipe from 1930 and I used 1 tsp. ground ginger and 2 tsp. grated fresh ginger.  I'll post a photo later.  I remember it was a real treat when Mother made warm gingerbread, but sadly I rarely make it today.  Not that I don't love it, I just never think of gingerbread.
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Post in Moroccan Tagine Cooking
No, wood is incredibly rare and expensive. A brazier such as in the photo below holds coals and the tagine is set on top.
The reason there are so many steamed foods in Moroccan cooking is cost effective: the double decker effect of cooking. For example, couscous steamed in an upper chamber with the stew bubbling below.

Post in Making Marmalade: Tips & Techniques
I couldn't resist. There were more calamondins at Specialty Produce this morning when I picked up my produce box, and I had to get some...
In the box there was a Buddha's Hand, so I am thinking of combining the two for marmalade. Should I add a third citrus? Any advice is welcome!
 
 

Post in The Bread Topic (2016–)
Two focaccia...focacce? Started out with the foacccia recipe in Ottolenghi, subbed in 50% stone ground whole wheat flour (Sonora/Red Fife blend) and  divided it into two 1/4 sheet pans instead of one 1/2 sheet.
Topped one pan with red onion and goat cheese, one of the 3 topping choices in the Ottolenghi recipe.   Used the other one to make the Fried Kimchi Focaccia from Everyday Korean available online here) in which a heaping cup of chopped kimchi is fried in butter until the edges start to brown, then used to top the focaccia.  I added a sprinkle of mozzarella to that one. 

 
Messy crumb photo

 
The kimchi focaccia is surprisingly good. After being fried in butter than baked, the flavor is still tangy and funky but not harsh at all.  Next time, I'll drop the temp or turn off the convection so it doesn't brown so quickly. 
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Post in Breakfast 2020!
Turkish poached eggs on herbed yogurt with spiced butter and some flatbread from the freezer
 
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Easter chocolates 2020
I didn’t see a thread for this year so decided to start one. I had a disastrous round of bunnies, followed by the first eggs of the Season. Have finally cleaned all of my bunny moulds ready for another go shortly. I’d love to see what everyone is doing with their eggs/bunnies.
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Post in The Bread Topic (2016–)
Haven't baked in a few weeks.   Ended up working 15 days out of the last 18.
 

Baked last night. 

Dough had been in the fridge since Wednesday. 
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