Foodies BS Thread.

We served a small ricotta cake in the restaurant but made it in a timbole to fit with the played desert. I think I have the recipe in a notebook but have never made it. Measurements could be odd because of the size of the cake.

The Silver spoon book is very good.

 

Thanks for this.

I had never heard of Flavour Bible before you mentioning it but one of my chef instructors recommended Culinary Artistry to us. I can't stand the text portion of the book. Too artsy fartsy for my cooking. I'll keep my eyes open for Flavour Bible.

 

Amzon lists it….

$17 The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

HERE and there is apparently a

$23 The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

vegetarian version as well!

 

Corned beef and cabbage means corned beef and hash made in my 17” CI skillet!

 

Spring time and it’s flattop cooking.
Chicken fajitas, pork loin and some taters, bc I had them.

 

Tokyo Fried Chicken Co. Can’t beat it with the Tokyo mayo and the spicy ponzu lime sauce.

 

I do not defend the execution of this one - made it slap-dash during my lunch break today. I've made this much better in the past, but it worked out.

Loco moco

 

Making me miss Hawaii, dude!

 

Made ghee yesterday

 

I don’t use ghee… but what is the difference between home and store? Just wondering.
Indian intimidates me a bit with so many spices and variations. I have a good friend who was set to teach me, but then her husband passed. Being Hindi, that pushed obligations where I haven’t seen her in well over a year. So, I only make a few things… buy helpers, and do pickup/dine-in (several regions, and nearby nations available).

 

Jarred ghee is more expensive and sorta unknown sources. Homemade is fresh and tastes better too.

 

What do you make with all them milk solids?

 

Forever supporting @bvbull200

Spicy massage pulled pork, pickled jalapeños, aged white cheddar mac ’n’ cheese, buttermilk fried onions, and chipotle crema.

 

For me, following recipes for Indian is incredibly important but once you've made something, going back and adding more cumin or chili powder to fit your likes is easy enough.

My wife's favorite Indian dish:

https://pipingpotcurry.com/palak-paneer-instant-pot/#recipe

And you can never go wrong with butter chicken:

https://temeculablogs.com/easy-instant-pot-butter-chicken/#recipe

 

I can handle some of those, but truth be told… Garam Masala is like saying meat rub. There are regional and individual differences. I like things like the eggplant and okra dishes, Chicken 65, Cauliflower stew, even the simplest onions in pepper. Don’t get me started on Chutney… I wish I could learn the names or at minimum the ingredients I favor. I can say gobi, bhindi, bengan, etc.

Wanna tell me what this is? (I’d love to know)

 

The potatoes and onions are coated in bacon grease, as the chicken cooks it’s fat drips onto them as well. The best taters you’ll eat!




The inspiration came from seeing these carts in Cafes in Paris. When I was there we kept seeing these carts everywhere. They cut up a cooked chicken and sell you however much you want along with potatoes.

 

Palak paneer is in the regular rotation at our house...love it

 

My wife made chili tonight.



More specifically, plant based "meat" chili with a few too many jalepenos for my liking, hence the rice to cut it a bit. Accompanied by gluten free cornbread.

 

The solids on the left have enough fat and lots of flavor just as a spread or whatever. On veggies. In baked goods. Anything but frying in reality.

The first cut of solids has a great lactic tang. Interesting. That bit there, not much tang and not much of the nutty flavor of ghee itself.