Foodies BS Thread.

A little breakfast pizza

 

Vacuum sealing doesnt make them sterile.

Water bath canning has limits. Pressure canning will preserve low acid foods. But pressure canning in oil is not a good idea.

 

Did you mean to quote me?

 

Gotcha.

Many many things to learn if i want to do canning or jarring or whatever.

 

Yes. How can I help you?

 

https://nchfp.uga.edu/how/can

You can't really screw up preassure canning. Either the jars seal, or they don't. Most of what you can do in waterbath can be done in pressure canner.

 

Best stocking stuffer ever!!!

 

Appy for a gathering at a friend's house this afternoon.

Mini brioche, gravlax, cream fresh, capers, dill

 

oh hell yes...dare I say CUTE, even!!

 

Anyone had Hungarian mushroom soup?

Had it twice yesterday. Delicious!

I am not a fan of mushroom soup just to clear the fungal mat. But this this was something different

First was at a city deli for lunch. Creamy rich with nice paprika and slightly sweet. I had a luscious fat porchetta sandwich waiting but I gobbled the soup then ate the sammich

Later that evening my wife set off to duplicate the soup. She used fresh shitake mushrooms ‍. It was delicious and creamy but different.
Not as sweet- I suspect the restaurant version used a sweet wine and finished with sherry
More - herbs. She used our garden herbs. Very tasty but more up front
Less - paprika she was light said she didn’t want to over power. I had a Hungarian chef teacher in the past. Not shy with paprika her!
Crunchy onions- recipe called for chopped onions. Need to be grated or cooked very soft FIRST

I must say the fresh Japanese mushrooms worked very well!

 

Suddenly. Hungry.

 

Not hard to do on this thread

 

And I fast until noon because diabeatus

 

Shouldn’t even be lookin’ I’m Celiac.

 

True but I’m multi tasking/ watching Brit soccer Manchester Darby

 

Just please don’t sing

 

Some left over dough, ham, chedar, brown sugar, cinnamon pin wheels

 

Dunno bout that combo...but ok

 

Briefly worked in a fine dining Hungarian kitchen. Duck was the specialty.

I recall we sweated onions and paprika in a fair amount of oil to start any dish with paprika. It was a fine line of not burning the paprika. Don't recall a mushroom soup though.

 

I was thinking the same thing.

Don't get me wrong - I'd still try them, but I would have never though of it!