Anna N

Oops. Not mine. Chris Hennes'. It is on my to do list.

Bought it long before I succumbed to the importance of red for both speed and efficiency. (Too many of us on this forum are old enough to have read Vance Packard).

Yep I can see the close relationship between asparagus and parsley. I'd be worried that the replacement for oxtail would be pig snout.

There was a time that I thought potatoes had to be the most boring vegetable on earth. Now I am much like you. I see a potato: I want a potato.

Like this.

Sorry I missed the yogurt.

Completely unorthodox I am sure. I was rereading One Good Dish by David Tanis. I recall being very disappointed when I first read this book. But going through it today I dog-eared many pages (relax it's a Kindle version). And I came across his recipe for potatoes Anna. Having never had much success with this dish in the past I had an urge to try it again and darn there was a potato sitting on the counter. I used a faux mandoline to slice the potatoes and still have all of my digits with epidermis intact. I wore cut resistant gloves and held the potato in a clean towel. I think the secret to success is cutting those potatoes almost paper thin. But I also had leftover meatball tajia and so I put the two of them together. Orthodoxy is overrated.

Well... not quite. the one from the book uses ghee instead of oil and includes yogurt. The methods are also quite different and even the shaping. Not to say that might not be good but it isn't the recipe I followed. Edited to add: I did try to find a recipe online so I could link to it but was not successful.

I would have no hesitation in saying they are better than most homemade naans that I have made.

I re-homed mine because it took up so much room. But while I had it I found it very satisfactory.

Here it is. Not a very good photo I'm afraid but I ate it for lunch with Bäco bread (documented in the Bread Topic). I am very happy with both the curry and the bread. What I would change the next time is something I did which was not in the recipe and didn't help the end product. I rinsed the blender (Thermomix) with some water and added it to the Instant Pot. I did this for two reasons neither of them justifiable on reflection. First, I was a little leery of using the Instant Pot with so little liquid and secondly I didn't want to waste anything in the blender it was a little too lazy to stand there and scrape it all out. It didn't need the extra liquid!

Bäco bread from the cookbook of the same name by Josef Centeno. An attempt to show you the texture. Wow! I see what all the fuss is about. I made my dough in the Thermomix because I no longer have the strength nor stamina to knead by hand. I found it required quite a lot more flour than was called for in the recipe. One always has to be ready to adjust when making bread. They were only two steps that were slightly challenging and both will be solved with experience. The first was shaping. The bread is very, very easy to roll out but getting a nicely shaped oval every time was beyond me. The other challenge is adjusting the heat to cook each side within about a minute. Again with practice this can easily be overcome. I have frozen 4 balls of dough to see if freezing is an option. And I will freeze the remaining fully cooked bread to see how it fares. I stood at the stove and devoured the last one!

I am afraid we are diseased. It's cilantro here unless you're using the seeds in which case it's coriander. And I still haven't learned to like the stuff although I work hard at it.

Different strokes for different folks.

And I shall avoid looking for them at all! I don't need any encouragement to acquire new addictions.

Yes, I could see how that could happen. Here.

Yeah. I was getting around to that.

I enjoyed it tonight with some Israeli couscous (ptitim) which I found much more to my liking than regular couscous. I am curious to know what you used as "chili". I chose some Aleppo Pepper but I'm not sure that was the most appropriate. Since I enjoyed it I don't suppose it much matters but I would still like my curiosity satisfied.

I have far too many ingredients that meet that same criterion. Edited to add: I see Amazon carries the cubeb pepper. I don't see buying it unless I become addicted to it though.

Arrrghhh. I succumbed and bought the book. Tomorrow I am aiming to make the Bäco bread. Limited access to ingredients even the more common ones will leave me way behind in your dust cloud. But I'll enjoy everything you post anyway. Incidentally somebody who made that dish mentioned that for the cubeb they subbed 1/2 teaspoon allspice berries and 1/2 teaspoon peppercorns. I'm assuming they would have ground them.

Sorry I meant to add a link to @shain's version. I have added that link now.

For whatever reason it doesn't go to that page when I click the link on my iPhone. I get this

Oh I don't know. A gochujang glaze and some banchan might not be so bad.

My tajia is not as nearly as nicely plated as @shain's (I am cooling it off before refrigerating it). But I did want to show that I had made it and it is quite delicious. It may or may not appear at dinner this evening. Edited to add a link to @shain version Click

But I think glace is quite different from very liquid stock. I would be much more comfortable keeping glace in the refrigerator although knowing how obsessive I am, I'd probably still freeze it.