I didn’t get quite as much of Friday off as I’d planned, but I had time to make galettes. The recipe’s from here and it was awesome. Maybe more leek, less mushroom, but it’s a margin call.
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Less mushroom? Pshaw! That can never be the right answer.
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Only as a means of making space for more leek! Because all the vegetables needed to have the water cooked out of them, by the time the mushrooms were done they were much shrunken but also really intense. I had to tone it down a bit so we could taste the asparagus et al.
Next time I’ll make a proper effort and make the pastry as well, instead of frozen stuff. All in all this was a “would do again”.
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Daaaaammmnnnn.
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From the Crafting topic. Quince jelly.
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Try your quince jelly with manchego cheese!
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Quince and manchego are a fantastic combination! The jelly’s a bit sweeter and softer than dulce de membrillo, so you’d have to eat it with a spoon rather than cutting into chunks. Oh dear. What a sacrifice…
The jelly is a bit easier to make than the paste. I’ve made dulce de membrillo once and once only. As it thickens it starts to splatter blobs of super-heated, sugary paste and you have to wrap your stirring arm in a towel to avoid being burned, especially for those of us who are Kitchen Klutzs™.
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Anyone know if this brand is “good”?
And I hear this one packs a punch:
Honestly-- may favorite is Mama Creamy Tom Yum-- has to be the “creamy” variant.
Nongshim Spicy Pot Au Feu is good too.
Considering how cheap instant noodles are, it’s worth it to just buy one of every variety and try them, if you’re really into ramen. I remember the first time I walked into an Asian market, and saw there was an entire aisle dedicated to instant noodles, it was like finding the lost city of gold or something.
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Ah. ‘Shin Black’. That’s the only ramen I eat (although only once every couple of months or so; too much sodium). The broth has tons of character, and the spicy heat is borderline too much for me (meaning, perfect).
I’ve never tried the others you mentioned, although the seemingly target-the-westerners namings give me pause.
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Soft Taco Thursday.
Verde salsa added to pan browned pork shoulder then simmered, refried beans, rice, baby red onion.
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Mulberry season! Any good recipes out there? I just been eating them raw
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We have two over-achieving quince trees. Every year we are up to our arses in membrillo and marmalade. Last year three people offered to take the quinces and give us some jam. They took the fruit, but not one of them came through.
This year it’s going to be quince cider that gets distilled and turned into apple/quince liqueur.
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Quince cider/liqueur sounds amazing!
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I used to spend my summers sitting in my grandparents’ mulberry tree.
I wouldn’t come down until my arms and face were completely purple.
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It really is. The only problem is that you need to be careful on the distillation. Quince is incredibly high pectin which means extra pectinase if you don’t want a slimy mouthfeel. That, in turn, means more methanol which needs to be discarded in the first part of the distilling.
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According to some friends, the most delicious pie I’ve ever made was a mulberry pie. Everyone raved about it. Of course, none of us had ever had a mulberry pie before, so there was some novelty to it too. A friend had bought a house with an overgrown yard full of mulberry trees, and he brought some of the berries over at the peak of their ripeness, and I cooked up the pie and we had it after dinner.
The little stem part that goes down the middle of them that you spit out when you eat them raw (well, I do, anyway) got soft from the cooking and wasn’t a problem.
The recipe would be the same as for any two-crust berry pie, using whatever you prefer to thicken your pies with. I thicken mine with wheat flour, and I’ll use about half the sugar that most pie recipes call for in the filling.
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Fun food grilling experiment. As I was getting ready to grill some chunks of pork belly I pulled off new nasturtium leaves and placed the pork on top. Sprinkled with Tajin spice mix. It actually worked great! #grilling #bbq #pork #tajin
Frack! I cannot upload the video from my iPhone!
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Winner in the category of “What the Hell Can He do for an Encore?”
Black truffle Wagyu carbonara
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Maple-flavored confusion ensues:
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