Jump to content

shain

participating member
  • Content Count

    2,319
  • Joined

  • Last visited

4 Followers

Profile Information

  • Location
    Israel

Recent Profile Visitors

11,276 profile views
  1. shain

    Lunch 2021

    That's a well executed DIY project.
  2. shain

    Lunch 2021

    It's not homemade Making saj bread is an art I haven't mastered. I do have an electric pita oven that makes a fine saj if inverted. But no honorable saj bread baker will be caught using such a thing
  3. shain

    Lunch 2021

    Saj bread with labaneh, zaatar and olive oil. Rolled and briefly grilled just to get it warm and a bit crisp.
  4. shain

    Dinner 2021

    Lima beans with sage, butter, toasted sesame, caramelized onion, nutmeg. an attempt at a high hydration, slow baked, volkornbrot/pumpernickel. A bit too high hydration I think.
  5. Haven't felt like having straight whiskey for a while now. But I just poured myself some. Happy me. Have been drinking mostly beer as of late. Mostly NEIPAs and similar, as well as weizens and some local and European lagers. I also made some limoncello and orangecello, as well as some experimental infusions and cocoa liquor. We haven't had any of those yet. What are you been drinking? Not enough traffic in those threads...
  6. shain

    Dinner 2021

    Pasta al forno - mozzarella, roasted peppers, tomatoes, walnuts, herbs, smoked paprika, herbs, ricotta with nutmeg.
  7. shain

    Lunch 2021

    When you previously mentioned the dish I imagined the tofu left intact. Looks delicious this way as well.
  8. shain

    Dinner 2021

    Ain't ziti usually smaller? We don't have it in Israel for some reason. I guess I'll stick with my beloved rigatoni
  9. shain

    Dinner 2021

    I never saw straight cut penne (also it seems thinner). I think I like the esthetics of your penne much more than the regular one.
  10. shain

    Dinner 2021

    Are frozen fries available for you? I know some will argue about their quality or flavor, but they will be surely made from proper starchy potato varieties, and I personally quite like the texture of fried-frozen-refried chips. Kenji did a whole writeup about it in Serious Eats a few years ago. If they are not, you can try boiling the potatoes, dry, and dust with potato starch. Similar process to sweet potatoes which can't yield good fries naturally.
  11. I never made this dish (though it's on my to do list, so I'd love to hear your input once you make it). I think that since the kashk is rehydrated, than you can substitute it with a "fresh" product - you just need to nail the flavor profile. Kashk develops cheese like flavors since it's aged. I would go with a strong flavored labaneh if you can get it. You might also be able to ACH good results by using regular yogurt/labaneh along with a bit of a mildly funky cheese, maybe Pecorino.
  12. shain

    Lunch 2021

    I love mapo tofu with pasta/noodles, it's a nice variation which I often make with leftover mapo tofu. Not sure about spaghetti as the pasta shape, IMO a wider noodle or a short pasta works better.
  13. shain

    Dinner 2021

    Thanks! The sauce was indeed simple, honestly. The soup itself perhaps wasn't, but mostly because it had many ingredients.
  14. It's not that we don't mind, we're eager for you to do so
  15. shain

    Dinner 2021

    Hot pot style soup. Vegetable stock with carrots, celery, onion, ginger, scallions. Bay leaves, chilies, star anise, cinnamon, licorice root, Sichuan peppercorns, coriander seeds. Some soy sauce, broad bean paste, sugar, black vinegar, MSG, nutritional yeast. Frozen tofu, bean curd skin, carrots, cabbage, dried shiitake, shimeji, spinach, wood ear, kombu, pasta cooked in alkaline water and homemade potato starch flat noodles. Served with chili oil with fermented soy beans and with a simple sesame based dipping sauce.
×
×
  • Create New...