I would happily eat Garlic bread with anything
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āEh, itās food the way I make it. Iām not claiming itās the way your grandma made it.ā
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We could go into the chorizo put on paella by many internationals (including famous chefs like Jamie Oliver). People from Valencia would cry out: Anathema! I know itās not right, but I live and let die.
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Yeah they can definitely get stuffed over that.
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I was once witness to the lasers shooting from the restaurant ownerās eyes when a pair of tourists ordered a capuccino after dinner. This was in Montepulciano after the most awesome Bistecca Fiorentina I will ever have eatenāI canāt eat beef anymore without unpleasant consequences also that was so good that unless I go back to that place I doubt it could be better anywhere. I would probably bear the consequences for trying that again.
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Whatās wrong with a cappuccino after dinnerā¦?
After dinner is espresso, after lunch is espresso, the only acceptable time to have a Capuccino is never (if you ask me) or for breakfastāto replace a meal.
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Yes, a cappuccino is bulky enough that you should not need to take it close to a meal. Again, rules like that are there to be broken.
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I am going to attempt an Adam Ragusea āRed Beans and Riceā recipe tonight: doubling it because beans come in 1kg bags here.
Iām replacing the smoked ham hock with bacon and ham (not exactly sure how much yetā¦) because smoked ham hock are delicious for flavouring but tragically impossible to find. Ditto with smoked turkey legs.
Anyway. Fingers crossed that it turns out okayā¦ I will try to remember to take pictures and report back.
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And, as is tradition, I forgot to take pictures! Curses!
End results were pretty good. I doubled the recipe because aināt nobody have time to cook more than a few times a week (tragically), but the results turned out pretty okay. A bit al dente for my tastes, but the flavour was solid and there is a lot of veg in the final dish.
Not crazy about the final splash of vinegar Adam often adds to his dishes to ābrightenā up long cooked items, but thatās probably just a me-thing.
Anyway. Comparing it to Alton Brownās Red beans and Rice isnāt fair: ABās dish takes days (literal days) of prep work and cooks for almost twice as long but holy hells it is spectacular, where as ARās dish is a perfectly serviceable rice-and-beans dish that didnāt take a ton of prep or work to cook.
Oh, and definitely add hot sauce afterwards. Shockingly better.
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Iāve been hard at work on a valentineās week feast for the wife. Obviously I only remembered to get a snap of the third course. Lemon cod on chorizo and sun-dried tomato risotto with crispy fried chorizo to garnish.
She approved, which was a bit of luck as I just made it up as I went along.
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Yesterday, my daughter was home from school for Lincolnās Birthday (observed). She helped me make four loaves of cinnamon bread.
Today, I, unassisted, turned them french toast for the freezer. (this is about half of it. Would be 18 0.75 inch slices per loaf, for a total of 72 slices, and 36 bags, but Certain People wanted toast for breakfast.)
Not shown is the hour in 147 degree water bath, nor the hour in post jacuzzi ice bath, in preperation for the deep freeze.
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That seems a lot of prep for French toastā¦
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I made seitan for the first time recently. Itās really good. Iām going to make another batch and freeze it (which is vaguely exciting because I basically never freeze things that didnāt come from a supermarket freezerā¦ if Iāve cooked something, then thatās usually what Iām eating at meal times until itās finished). Iām going to experiment with ingredients and flavours a bit as well ā I want to find out what a bit of liquid smoke does to it, for starters.
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Ah, but itās not work to take a couple of bags out of the freezer the night before, and then cook for a couple minutes. If itās for a group, thawing and heating can be done in the water bath, and then it only needs a quick sear, to get some browning and a bit of crust.
Doing four loaves at once is also not four times the work, so it saves net time.
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my wife promised the hellion french toast for breakfast, but neglected to get any out of the freezer yesterday. And it was one of her early work days, so I had to deal with it.
I put a pot of water on the stove, turned the burner on, put two bags in the pot, and took a shower and got dressed. By that time, the french toast was thawed, and nearly up to temperature. I took it out of the bags, fried it in some butter for a couple minutes, and served breakfast.
out of the bag, ready for the griddle.
Ready for eating.
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Hummus! I realise that doesnāt sound very impressive, but in the past my attempts have always been notably worse than store-bought hummus (tip: go easy on the garlic!), and Iāve managed to get a result that I really like this time; so Iām very happy knowing that I can easily make a batch that is cheaper than buying it, saves on packaging, and is just as nice.
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Yes i rather gave up on making my own hummus after two very garlicky attempts that were just horrible
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I was going to leave it out entirely to be safe, but after tasting decided to add a fraction of what Iād done the previous time, and it worked out nicely. My suggestion would be to add an amount that you wouldnāt expect to make any difference, and itāll probably be good : )
I think my mantra for experimenting with flavours will be this: You can always add more if thereās not enough, but itās very difficult to add less if thereās too much.
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