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  1. shain

    Dinner 2020

    Funny, because I actually didn't care for the olives. Next time I'd keep them on the side.
  2. shain

    Dinner 2020

    Spinach shakshuka. With sirene and feta, onion, tomatoes, olives. Flavored with sumac, onion, garlic, lemon, herbs, olive oil. Sourdough bread.
  3. Hungarian mushroom soup. Plenty of paprika, vegetables, spices, herbs. Also fire roasted eggplant with a little sour cream, toasted sunflower seeds, lemon. Served with plenty of sour cream, crisp and warm light rye sourdough. Beer.
  4. Having grown with the go-to salad dressing being just un-emulsified EVOO and lemon, I haven't come to really care about sauces being emulsified. I guess this is also because we rarely have a very "leafy" salads. I guess I'd will prefer an emulsified sauce for this use.
  5. shain

    Hanukkah 2020

    Yes it's thin strands. I think it got common along with food processors that had the function to produce them. I think that they tend to produce a slightly lighter latke, and possibly a bit more crisp (I guess due to reduced cell damage. Apple sauce is not super popular in Israel, I'm pretty sure that sour cream is the most common dip. Also had them with guacamole once (not bad, but I think a smooth salsa of avocado and sour cream would work better). As for the sugar topping, I think it's mostly a children thing, but I guess I haven't grown out of it Also IMO, it must be dark brown
  6. shain

    Hanukkah 2020

    I prefer shoe-lice cut over shredded, I also dice the onion finely rather than shred. Salted and squeezed indeed! I used to let the liquid sit and collect the starch, then figured I can just potato starch from the bag - this also makes the type of potato used less meaningful. We're not apple sauce lovers here, but recently I figured that diced cooked apples are a good sub which we do enjoy. I'll keep the sour cream if you don't want it But admittedly, my favorite way of eating them is still how I used to as a child - with dark brown sugar (and a bit of salt).
  7. shain

    Hanukkah 2020

    Double frying (or fry+bake) is a great technique for latkes - same idea as with french fries. I usually shallow fry. We eat the last couple of batches as is, and the earlier, now cooled batches are pan fried again when desired. I never had luck with baked latkes. Maybe try baking (with plenty of oil), let them cool, then pan fry with a little oil.
  8. shain

    Apple Pie

    An interesting method used by Dave Arnold following a recipe in the book "Pie Marches On", suing no starch. Apples are mixed with sugar and drained. The apples go into the pie and baked. The liquid is reduced and added after baking. Seems like it will be quite foolproof in preventing a soggy bottom. I think that if I'd try it, I would add a little starch (tapioca) to the liquid, so that it will have a slightly more traditional texture. It will still be less starch than usually needed. It will also be easy to make sure the starch is fully cooked. I think this can be even more hel
  9. shain


    The only tapioca pudding I'm familiar with is one made of small pearls and coconut milk, served colds, often with various fruits and toppings. I dislike cold tapioca so it was never my thing. I never thought of trying it warm. Now with all due respect to tapioca pearls, starch noodles are way more fun in any application (hot or cold). Either thin ones (like rice vermicelli or mung bean noodles) or thick ones (like chendol).
  10. shain

    Bubble tea

    Thanks. Just old school loose leaf tea.
  11. shain

    Bubble tea

    No bubble tea topic?! We are way behind the trends. Made some with the classic black sugar boba, but added a bit of star anise. Strong tea and milk. Served hot, not too sweet.
  12. shain

    Dinner 2020

    Beautiful meals all around this thread - it's a pleasure to scroll though Cheat spinach nokedli (spätzle). Cheat because the batter is steamed then cut (rather than dropped into boiling water). Topped with cheese sauce (modernist cuisine style) of Maasdammer and blue cheese, with some milk, mustard and pepper. I made them too big by mistake, but still tastes great. "Romanian" frittatas with mushrooms, bell pepper, onion, paprika, lots of tarragon, brined cheese, sour cream, garlic. Peas with mushrooms, butter, dill, vinegar, pepper and a bit of aniseed. Semi-sweet v
  13. shain


    Something inspired by Hobak-juk - Korean pumpkin porridge. I used pumpkin along with whole rice (rather than rice flour). Flavored with brown sugar, some salt and a bit of nutmeg. Also added adzuki beans cooked with sugar and mochi balls. I also made some adzuki filled mochi for snacking.
  14. shain

    eG Cook-Off #72: Ramen

    I'd guess the chives, they taste quite different when dried (a bit like the scallions used to flavor potato chips). Dried celery also tastes different, but still distinctly like celery. And dried onion and garlic are also quite distinct and familiar.
  15. shain


    A bit late here - but my 2 cents. First, if your dates are firm, they are probably a bit old (that should be fine for baking, it's just moisture loss, only less fun to eat straight). If you have a large amount of dates to chop, you can de-seed then freeze them. They won't freeze solid, and will be easy to chop either by hand or a food processor. I also rarely use majhoul for baking. They are nice for eating because they are super plump and sweet - I love them stuffed with a piece of toasted walnut, with a cup of Turkish coffee. But they have mild flavor, and can be too soft when
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