Foodies BS Thread.

LMAO… I was just saying that to my brother today… he was mentioning the various hot sauces we use and progress. I mentioned that I’m developing a heat threshold ever since I experienced the heat variations of true Indian from spice selection to cooked. Holy hell! I can’t (and my ass definitely can’t) tolerate what I used to.

 

Not perfect. Wouldve been better with a thick tenderloin. But feel like its still passible.

 

The wife says the Vietnamese groceries down around Seattle has fresh. None here, maybe up in BC

Anyway: https://www.eatthoroughfare.com/s/stories/crispy-tempeh-rice-rolls

The wraps came out OK, but a bit of a battle with tempeh, and for mushrooms I used lion's mane that I chopped and precooked. The filling was too wet, frankly and those wraps too large (too much overlap). Both worked against each other. That said, not bad the first time without modifying the recipe too much. The insides were a bit like a bean burrito. Tasty enough.

We both made our own dipping sauces that were fantastic.

Needs half wrapper, and less liquid in the mix. Maybe pre cook tempeh in air fryer, less soy and use enoki with the carrot strips, not in the mix.

 

I like the lumpia wrappers better

 

OH, I'm following things now. Sorry, I'm slow some mornings.
I see.

I have....never thought of doing that before, but I am absolutely doing that soon.

 

I’ll share some pics of yummyness…

 

Lumpia/wonton wheat wrappers, yeah me too. But really different animal from rice wraps. The rice wraps IMHO are for (cold) spring rolls with shrimp, thin beef and veggies. My first time I ever cooked them. Hassle when cooking because they are magnetically attracted and stick like sticky mochi to each other. They don't exactly brown up easily either.

Damn. Hungry.

 

Me too… stuck inside for the next day or so with the good stuff at closed places. Been cooking to fill time, but don’t have the ingredients for much outside of local comfort foods…

 

Yea, I’m looking forward to TET just for that. Miss having a huge ass roasting pan filled with eggrolls from mama Nguyen.

 

I tell you the air fryer saved these things. The real thing- I wish !

 

Right around the corner… 31/1/2

 

Egg plant parmi. Minestrone.



No meat for 3 days. I'm ready to kill something! Now. Thawing a pork shoulder!

 

Diet or poor planning?

 

Hahahahaha my wife will eat meat, but does not tolerate it well. I agree to not cook meat 2-3 times a week, usually spread through the week. We obviously are not talking vegan here. Plenty of cheese, milk, eggs.

Anyway I am a believer in having the most mixed diet possible, mainly for health reasons - multiple reasons. But just the stuff we had around fresh led us here. Tomorrow pork shoulder roast - pork goulash. Plenty of meat in the freezer!!

 

Nice, I made one for Xmas a few years ago. Made the duxelle and pastry the day before. Lots of prep.

 

Chicken thighs in a cream sauce.

 

Made a borscht goulash hybrid used a pork shoulder roast included home kraut and pickled beets in the slow cooker, lots of cabbage, a big tater, celery, carrot, some canned beets, etc. After meat was falling apart I sieved the vegetative matter.

It was delicious.

 

My weekly bagel batch.
Home farm bacon and cheese on a bagel in the morning....
30% rye flour. Onion flakes, sunflower sesame poppy and flax seeds. 475deg oven with steam pan below.

 

I live in Doukabour country. Russian bortsch is a staple here with a couple of places selling by the litre, or dine in for a bowl and a big slab of home made bread. Russian borscht has very little beet, more cabbage and carrot and plenty of cream and butter.

I gave a neighbour a hand with some chores and his wife gave me a jar of her home made borscht. My god, died and gone to heaven.