shain
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Posts posted by shain
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Perhaps try this recipe by David Lebovitz: https://www.google.com/amp/s/www.dailyherald.com/amp-article/20180814/entlife/180819677/
Edit: they mention they use the same machine as you
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2 hours ago, BonVivant said:
Looks like shacha sauce. It's a popular paste/sauce and has multiple uses. You tend to get it with soups and hot pot meals.
Did you eat the dark block in your bowl? I love this stuff.
Looks spot on! Many thanks.
I had the tiniest nibble of this blood cake (it was duck's I believe) - I'm a vegetarian (to some definition, since I'm OK with some types of seafood), but it was interesting enough to try. I recall it had tofu-like texture, with a mild flavor and obviously some irony flavor.
I had ramen noodles with stewed soft tofu, fried tofu skin, kumbo and shrimp balls.
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Blintz rolls with ricotta and nuts. A hint of cinnamon.
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Some take away bourekas - one with bulgarian cheese, one with potatoes and one with spinach.
I had better.
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When I visited Taiwan earlier this year we had soup at a street side stall. You could pick ingredients and the vendor would stew them and served with the stock. On top of the bowl they placed a paste that I couldn't identify. It was grainy and dark grayish-red, quite spicy and I believe might have contained fermened beans.
Anyone able to Identity it?
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The poking test is not very reliable, especially with high hydration doughs. You want it to still spring back, slowly. Generally, I find the look of the dough to be the best indicator, but this requires some experience with the specific recipe. It should have risen lightly and seem a bit relaxed, yet still have a tight surface.
Always err on under proofing.
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25 minutes ago, Isabelle Prescott said:
May I suggest you are letting it rise too long in the pan before baking it. Once the gluten has reached its peak of expansion it will deflate, hence the bread will fall. I find its better to let it rise too little rather than too long.
This was my diagnosis as well.
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And for today's brunch, a dish I wanted to make for a long while.
I took advantage of what is likely one of the last chilli days of this year to make a kubaneh.
Kubaneh is a jewish Yemenite bread, which much like jachnun (another Yemenite pastry), is baked all night long in order to be eaten on Shabbat. Many jewish dishes from across the world are similar in being cooked over night to be served on Saturday - cholent (Europe), tbbit (Iraq), skhinna (Morocco) , kugel (Europe).
The kubaneh is made of a simple sweetened bread dough, with butter rolled into it. It is lightly flavored with fenugreek and nigella.
After being slowly baked all night, it develops a butterscotch flavor, without being sweet.
Along with it I also baked eggs, which together with zchug and mashed tomatoes are a customary eaten together.
Some ouzo subs for the more traditional arak.
I also had some with yogurt and honey.
If your wheater still allows, consider making it - very easy to make.
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Frittata with roasted peppers, mozzarella, basail, feta.
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Pecan, maple and brown butter financiers.
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Baked mushrooms, filled with ricotta and toasted walnut paste.
Roasted sweet potato and butternut squash, chestnuts. With caramelized onion, coconut cream and star anise, over black quinoa.
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11 hours ago, sartoric said:
I had a meeting to attend last night, so dinner was early and snacky. Cheats samosas, filled with spicy potato and peas, served with a fresh spinach chutney.
By cheat you refer to using phyllo, right?
If so, all you need is some marketing - call it "samosa borek" and you are no longer cheating - you are cooking innovative fusion food! 😁
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Beetroot stew with onion, celery, chickpeas, baharat, chili, allspice.
Served with couscous and semolina-chickpea dumplings.
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1 hour ago, chord said:
So in the end you all have decided to steal my dinner and split it up amongst yourselves? Perhaps I need to double-check my door locks.
But think of all the other internet points you'll have 😆
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1 hour ago, JoNorvelleWalker said:
I'd give it two "likes" if you scraped off the cauliflower.
And I'll give you three if you'll bring it to me.
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Stir fried green beans with mushrooms, ginger, wakame, toasted sesame, garlic, dark soy sauce, black vinegar.
Tofu with bell pepper and chili. The tofu frozen and defrosted in order to make it spongey, then pan fried and cooked in hoisin, soy sauce and chili. The peppers and chilies stir fried until charred. All mixed with five spice mix, vinegar and scallions.
Steamed rice.
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Please forgive me for a poor presentation of a delicious soup.
Chickpea soup, with sesame and peanut paste, parsley, cilantro, cumin, chili, lemon. Pasta.
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2
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Lasagna with mushrooms and spinach.
Ricotta, motz, parm and cream. Flavored with thyme, nutmeg, pepper and garlic.
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5
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Makos beigli and dios beigli - poppy and walnut rolls.
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Just throwing in some etymology. Hummus is the Arabic name for chickpeas. It was also borrowed in Hebrew (the proper Hebrew name is khimtza). The proper name of the dish is "hummus bi altakhina" lit. "chickpeas with tahini", but everyone just calls it hummus. So by this logic you can name your dish "kabda bi altakhina" - liver with tahini.
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Making use of the mallow growing wild in the garden in a casserole with zucchini, sirene cheese, zaatar, lemon zest.
Served with slow baked potato.
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1 hour ago, BetD said:
Those look so, so good!
Thank you!
This is actually a really easy dish to make.
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Butter roasted carrots with nigella, black sesame, cardamom, cumin, fennel seeds. Feta.
Peas in cream, onion and methi.
Cabbage and black lentils with browned onion, chili, plenty of hingh, coriander seeds and leaves.
Basmati rice with toasted cumin and spinach.
Salty yogurt, mango chutney.
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Honey cake.
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Dinner 2019
in Cooking
Posted
Sayor lodeh with sticky rice.