pastameshugana
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Posts posted by pastameshugana
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7 hours ago, Annie_H said:
Is that a compound butter of some sort on top of the patty? Or cheese?
All of these pictures are beautiful and the food looks delicious!
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3 hours ago, Ann_T said:
@Shelby, whine all you want. You are entitled. I hope you are feeling better soon.
Moe requested burgers so that is what we had.On homemade Kaiser buns.Baked this afternoon.That is a magazine-cover-worthy burger and roll for sure!
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15 hours ago, heidih said:
That is what I was doing. Gerardo had a lefty mouse - which I did not know existed and that confused me!
I started brushing my teeth 'lefty' about 2 years ago just for the heck of it. It's 'almost' second nature now, so I guess I need a new challenge. I don't know about the mouse, that frightens me...
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3 hours ago, JoNorvelleWalker said:
Don't you have nine more?
Just last night we were reminding our 17yo daughter to be careful of the cheese grater, and she wasn't taking us seriously. That seems to be a lesson that simply cannot be taught, it must be 'caught'!
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52 minutes ago, gfweb said:
Having a few people over for dinner today. Until both households came down with covid.
Anybody want some pulled pork, slaw, beans, tomato salad and a plum-cornbread dessert?
Sorry to hear it, but I'd gladly take some of that pulled pork and amazing sounding dessert off your hands, if but for the ocean(s) separating us...
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13 hours ago, Steve Irby said:
Cukes and Nukes served with fresh garlic sausage stuffed chicken thighs. The salad was dressed with Lidl's Blush Vinaigrette. The chicken was drizzled with a quick sauce from the roasted chicken pan drippin's, heavy creme and guajillo peppers. After a trip to the Dr 😲 this morning I'm switching to smaller plates!
A gorgeous dish, something I would love to eat right now. It looks like spring on a plate (and it's *almost* spring for us here in South Africa).
But, what are the 'nukes'? I'm guessing the jalapeños I see (or are they serrano?).
Or am I missing some secret culinary treat I need to know about?
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3 hours ago, Honkman said:
Lemon shrimp risotto - made with a broth from shrimp shells and lemon peel. Shrimps added at the end and cooked off heat with the residual heat. Afterwards added lemon juice and zest as well as a little bit of heavy cream, egg yolk and basil. And finished with a few drops of olive oil.
Looks and sounds amazing. This picture conveys the 'feel' of risotto in a way that not many do.
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On 8/16/2022 at 4:46 PM, Okanagancook said:
This is a very good video. I have not made these but have seen this technique before. She mucks around getting the dough the right consistency until about 7 minutes into the video but from then on it is pretty good. Butter makes it better. Who knew.
Just an update. I was otherwise busy (being lazy) so Mrs. Meshugana tried the recipe in this video - and the technique and flakiness are *perfect*. This is exactly what we were looking for. The only change we'll make in the future is increasing the salt in the recipe.
Turns out Fatima is South African (our current home), which makes it extra special!
Looking forward to dinner tonight, we'll be having leftover curry (homemade from 'mother in law' spice blend from a local vendor), with these roti.
Thanks again!
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Thank you all for the wonderful help, I'll report back on our results!
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3 minutes ago, KennethT said:
This looks a lot like the roti prata that I love so much in Singapore. The basics are that you make a stretchy dough and stretch it really thin so that you can see through it. In Singapore, they slather the dough with some kind of shortening (which will stay solid at Singapore temp) then roll into a snake, then coil it into a disk and pressed flat.
That does sound like the idea. These do have a circular 'break up' pattern that certainly supports that method.
Thank you!
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I didn't post this in baking, because it's not really *baking* - but if it needs to move I apologize.
Below is a picture of a roti from a little chain restaurant here in Johannesburg. These things are just ridiculously good. We've made roti, paratha, and tortilla's for years, but nothing like this.
It's as if a tandoori roti and a croissant had a love-child and baptized it in butter. And this picture certainly doesn't do it justice.
How do you get that flaky, layered, texture?
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20 hours ago, weinoo said:
Possibly Significant Eater's favorite for a burger. I've had one or two and yes, they are pretty darn good.
My first (real) green chili cheeseburger was about 2010, in Alamogordo, NM. I went to a place and the lady could tell I was out of my element. She said, "Just trust me, I'll give you something you'll never forget." It was greasy, salty beef, melty cheddar, crisp pickles, shredded lettuce, a good ripe tomato, a healthy whack of yellow mustard, and tons of chopped, roasted green chili on a butter toasted bun. As evidenced: I still haven't forgotten it.
That combo of: green chili, mustard, pickle and lettuce are truly magical.
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We lived in New Mexico for 8 years, green chili is certainly a way of life. So much so that when I would have breakfast with staff, if someone ordered oatmeal, he would variably get mocked or someone would tell the server to put green chili the poor guys oats.
After the first year, we learned to ask around about when the two main 'harvests' would show up in the local stores. If you wanted to buy cases of the good stuff, you had to be there in the first two or three days. You could get them year round, but that first delivery was the freshest, biggest, and best-priced. (To be fair, the second harvest seemed to taste better, but I don't know why). When the shipments would come in, most grocery stores would have huge entry displays with stacks of 25lb cases of the varying heat levels.
Then the real chili-heads had their own favorite farms or areas, and special chillies. While green chili is not normally a very hot pepper, you could get mild, medium, hot, extra hot, and triple-x. And some years the XXX would be a fair comparison to some of the genuinely hot chillies in the world. The triple-X wasn't usually available at normal grocers, but some of the smaller places would carry them. Some friends were so committed they would drive a couple of hours to a particular farm or roadside stand to get their favorite batch each year.
One of my favorites was a red chili from Jemez. Just a wonderful smoky flavor, it made the best red enchiladas I've ever had. We used to know a family that had a farm there and could get a private stash from time to time.
As for restaurants, a couple of Green-Chile winners (As you can tell, I can't decide on a spelling of chili or chile...)
Statewide: Blake's Lottaburger has great green chili cheeseburgers. A real staple. Depending on the season or the day they range from medium to very hot.
Gallup (northwest NM):
-The Rocket has the hottest green chili that is still mild enough to truly enjoy - great with juevos-rancheros or to dip your crispy bacon in
-Jerry's Cafe has the absolute tastiest green chili, but not very hot. Not a stew, but a sauce. Also, their ground beef (in tacos & enchiladas) is catnip-level-addictive
We're living back overseas again, and this time the only food we really miss is Green Chili.
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10 hours ago, Smithy said:
1. Have you asked the bakers about the seasoning?
2. Any chance it's zaatar?
That sounds like a good candidate. Even if it's not the recipe from the original rolls, I think I'm inspired to whip up some zaatar infused rolls!
My first time having zaatar was in Jerusalem, we bought some hot, soft pretzels and they gave us little cups of zaatar to dip them in. Fabulous.
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4 hours ago, btbyrd said:
His and hers anniversary dinner. Grilled salmon for her, ribeye for me. With summer veg and mashed potatoes.
Beautiful meals, great presentation, and congratulations!
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3 hours ago, JoNorvelleWalker said:
So you can't agree on anything?
Lol!
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10 hours ago, Owtahear said:
Made one of my favorite meals homemade....... Goi Cuon and Pho. Death row meal. I crave it when I am not feeling good. When I am feeling good. When it is cold and damp, when it is hot out. Truly a top 10 death row meal for me.
In our home, Pho would definitely be one of our most-craved meals. Sadly it's hard to find here (Johannesburg, South Africa).
However, we have found some delightful Chinese Hot Pot at a few tiny places that we have developed a real love for, so it 'sort-of' scratches the itch.
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Can someone identify this pasta shape? This is from one of my favorite food YouTubers (sounds like a modern root vegetable). Mikey Chen AKA Strictly Dumpling. Normally his food tours trend toward Asian street food, but he's posted several videos recently from Italy. This shape looks fun:
Also, as a side note, this topic makes me a little sad, because it's one of the ones started by Fat Guy that still lives on. It was 15 years ago, living in India, when I bought his book and got hooked on eGullet. It was such a joy to follow him, as he'd talk about walking around to 'build up a calorie deficit' before a big meal. I still use that excuse! Sorry for the topic swerve.
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16 hours ago, Ann_T said:I made Moe waffles for breakfast.
Topped with blueberries warmed up in the maple syrup.
I think he like them.This looks astoundingly delicious. I don't often eat breakfast, but I would eat THAT for sure. Blueberries and waffles are one of those magical combos.
What kind of batter did you use for your 'plaid pancakes'?
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8 hours ago, Kim Shook said:
Mr. Kim thinks it's a gallon. I'm not so sure - I think it could be more. We'll see tomorrow when I decant them into canning jars.
Lol. When you're driving 7 hours round trip for a sauce, it had certainly better NOT be less than a gallon!
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5 hours ago, liuzhou said:
Smoked sturgeon with caviar.
This looks interesting to me. I've never had sturgeon (that I'm aware of), how would you describe it (flavor/texture/etc)? It looks like an oily fish, or is that an illusion in the photo?
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17 hours ago, liuzhou said:
The least flavourful part of the bird. I prefer the feet!
Amen on the least flavorful bit. You can get chicken feet many places on the street here (Soweto, South Africa), usually at night. Just cooked over coals. My wife jokes that it's the perfect snack because the toothpick is built in.
For all of our years since we lived in India we've preferred and bought leg/thigh, far tastier than the breast!
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1 hour ago, Honkman said:
Stir-fried celery with shiitake mushrooms, ginger and scallions and a sauce made from chili-fermented black beans, soy sauce, rice vinegar and toasted sesame oil - served over rice
This sounds (and looks) very nice! And in my book, I think you've nailed the 'topping to rice' ratio perfectly!
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15 hours ago, Ann_T said:I put a big pot of my favourite chili on to simmer on Tuesday. Froze 11 generous individual servings.
Moe had chili for breakfast with toasted homemade baguette and I'm working today and will take chili for lunch.This looks and sounds positively fantastic.
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Dinner 2022
in Cooking
Posted
Sounds delicious!