shain

I wonder if one could dehydrate and salt the onions enough so that they are shelf stable (or at least fridge stable) for a long while. I wouldn't mind cooking down a huge batch of onions and having caramelized onion concentrate at hand to throw into dishes.

Short rice with a touch of sugar and rice vinegar. Egg, spring onion, home made chili oil with douchi and sesame oil. Taiwanese red dofuru. Peanuts. Soy sauce.

I hate trying to convince people to try to like things that they don't, but I'll just suggest those of you that dislike olives make sure to try salt dried black olives before ruling them all out

Gateau de semoule cross with tarte tatin. Gateau de semoule is a French custard cake made of milk and semolina, flavored with vanilla, and in this case also nutmeg. It is toothsome, milky slightly eggy. Quite akin to a cautious. Baked on top of caramelized apples. Served warm, with ice cream and walnuts, and a drizzle of cognac. I forgot to grease the pan... It released OK but some apples had to be pushed back into place

Quick tagliatelle with tomatoes, garlic, smoked mussels, chili. And an IPA.

Here you go:

500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape. 200-250 g sour cream 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark 6 medium eggs (or 5 large ones) 8-10 spring onions, thinly sliced apx 6 tbsp chopped parsley 2 garlic loves, minced Optional: 2 tsp nutritional yeast (or a bit of MSG) salt to taste (1.5 tsp) 1/2 tsp freshly ground pepper Bread crumbs topping: apx 15-25g butter 9 tbsp breadcrumbs (divided 7 + 2) a large pinch of salt Mix everything but the pasta and bread crumbs topping in a large bowl. Boil pasta in salted water slightly short of al-dante. Briefly wash the pasta to stop further cooking and drain well. Mix in with the batter. Melt the butter and mix with 7 tbsp bread crumbs and a bit of salt. Grease a baking pan or mold - I much prefer a silicone mold, but you can also use a springform pan. Cover the bottom of the pan with the buttery breadcrumbs. Top with the remaining 2 tbsp of breadcrumbs. Gently pour the pasta mixture on top. Bake at 190dC for apx 35 minutes, until set. You may need to cover the pan if it seems to be drying. Cool for a few minutes before flipping over a sheet pan. You may have loose breadcrumbs, put them back on top. When ready to serve, put under a medium-strong broiler until crisp and browned. pictured before broiling.

With flavor extracts It's all about how much you use. Even when of good quality only a few flavor extracts are pleasant by themselves. I have Lorann black cherry extract at hand, and also their strawberry. It is available via Amazon. It can be disgusting and artificial tasting if you use too much or rely on it by itself. But if I have some fruit or preserves which is less than stellar, I often add a drop, just enough to add a bit more depth. But quality can change between products and depend on what you are after. For example, I dislike Lorann's coconut, but enjoyed using Bakto's coconut in the past. Banana extract all taste extremely artificial, but sometimes this is what I'm after. The main use I make for the cherry extract is actually to make cherry coke, on the rare occasions I crave coca cola, I prefer the cherry version, which is not available to me.

Quesadillas made with home made corn tortillas. Fried on one said only (so that the we can also enjoy the soft texture). Some had fire roasted chilies added, the others had grilled corn (not pictured, to spare the faint of heart). Frijoles refritos. Salsa verde.

I was impressed by Jamaican porridge recpies that made use of it, granted I can't really tell the texture from videos. I think that I would enjoy grits, but probably not as a porridge, I prefer more texture in porridge. Edit to clarify, by "not as a porridge" I mean cooked thicker, more like polenta. Is polenta still considered porridge? The definition might be a bit of a cultural thing.

The recent discussion about congee, followed by winter finally starting to show here, got me thinking of porridge. So I'd love to hear your favorite ways of eating porridge. I'll admit I'm not a congee lover, at least not in the format I had it in, which I find too watery / lean. Although I do love rice pudding (as in thicker congee, not the baked kind, though it's also good) made with some milk, cream, coconut milk etc. I tend to prefer sweet porridge, mostly because that's what I grow up with and what I'm used to. Do you have a favorite savory porridge (especially a vegetarian one)? My default is rolled oatmeal, cooked with half water half milk until it's quite broken up. I'll have it thicker for breakfast or sometimes thin as warming snack. I top it quite conservatively with maple or dark brown sugar and cinnamon or nutmeg. Some raisins or nuts on occasion, but I generally dislike adding fruits (other than bananas). As for grains, other than oatmeal and rice (short grain!) I also enjoy barley and wheat. I quite dislike semolina and kasha porridges (even while liking it in other forms). Have you tried other interesting grains? I wish I could get my hands on hominy - I'm sure I'd love it as a porridge.

I didn't have macaroni and cheese growing up. It wasn't really a thing here. I remember as a kid that a friend introduced me to "mac and cheese" as a sort of food hack. His version involved placing tomato sauce on top of cooked spaghetti, then nuking it so that it melts. I don't think that I was very impressed, as I don't recall ever making it myself later (and I had my fair share of "creative" concoctions as a kid). When I was a bit older there were a couple of mac and cheese products imported here (not any of those mentioned in this thread). Maybe they were bad, or maybe it was just too late for me to develop the love for it. I do make macaroni and cheese like dishes on occasion. My favorite is made with a portion of smoked cheese, topped with buttered cornflakes and baked. It's great. I also enjoyed the Modernist cuisine recipe, but not enough to make it again (maybe I will some time soon).

A pasta bake with sour cream, spring onion, parsley and garlic, With a buttery and crisp breadcrumbs topping. This is a recipe my mother used to make quite often when I was a child, and I still make it at least once a year.

Grilled corn in red Thai curry sauce (coconut cream, curry paste, lime zest, makrut lime, coriander seeds, sugar, peanuts. A Thai-Chinese take on Goong ob woonsen. Bean starch noodles with Shrimps. With ginger, roughly cut fried garlic, celery, anise, cinnamon, oyster sauce, soy sauce, chili, bay leaves, lime.

Kuku sabzi in muffin form. Kuku sabzi is a Persian herb frittata, here made with dill, parsley, spring onion, cilantro, tarragon, toasted walnuts, dried cranberries, a few spices such chili, pepper, turmeric and a hint of mace and lemon zest. Also a few cubes of very nontraditional mozzarella, it works in Italian frittatas and in Persian ones just as well Also fire roasted eggplant with strained yogurt, wild blackberries, almonds and rose water. Added some pepper before serving. Served with simit bread (bought), labneh, Sirene cheese, wine.

Persian themed pasta in a yogurt based sauce, flavored with dill, onion, garlic, olive oil, a bit of tarragon, turmeric, lemon, mace, pepper. Roasted eggplant cubes, some yellow peas, more yogurt on top, pomegranate, almonds. Wine and sliced vegetables.

You may be able to make a jam using calcium set pectin, but I'd suggest trying to make a fluid gel instead.

Vanilla and chocolate chips ice cream made interesting with an addition of candied orange peel, toasted pistachios and orange blossom water.

I roast it over a gas burner. You have to use an open flame for the smokey flavor, the peel should be completely charred and burnt.

Zaatar and yogurt quick bread (recipe). Baba ganoush - fire roasted eggplant, tahini, lemon, garlic. Rice stuffed grape vines from the market, labneh, veggies, homemade pickles.

@ambra I love torfie and pici! I wish I could get them here. Maybe I'll try to make trofie myself, I do have some frozen pesto that I'd love to have with it.

Bucatini is actually one of my favorite shapes. I just love its bite, mess be damned. I also quite like wagon wheels (rotelle), I'll admit it's a "kid's pasta" and looks silly, but nostalgia plays a role, and I think it has a good bite as well. Not a fan of farfalle, but it has its usages, mostly in less saucy pastas that eat more like a salad of sorts or perhaps in a stew (i.e. when it's a dish with pasta rather than a pasta dish), but then again, there are probably better shapes for this ass well. And while I like penne, I do think it's overused, and often not suited to the sauce. My favorites in not particular order are bucatini, wide flat pastas (anything from fettuccine to pappardella), rigatoni, ditalini, conchiglie (cavatelli is better, but less available), cavatappi and radiatori.

@weinoo Those two pasta shapes are so pretty together Also, I love pasta with beans / chickpeas. Roasted veggies, finished with fresh mozzarella, basil, a bit of balsamic vinegar, pepper and olive oil. Served with a warm crisp baguette. I passed some of the veggies over a live flame before roasting them in order to introduce some grill flavor. Pre roast:

Grilled sandwich filled with Indian / Middle-Easter spiced split peas with brined cheese, onion, tomatoes, cilantro. Served with yogurt, tamarind chutney, amba, zchug. A salad of stir fried zucchini with nigella flavored Tzfat cheese, cumin, lemon and olive oil.

Thank you!