Thanks!
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Yeah, that’s why you add a whole pepper, it can handle higher heat… or maybe i just sautee at lower heat?
Yeah almost all the plant is edible, even nasturtium leaves are good in salads, very similar to watercress in flavor…
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Whole dried peppers do char in hot oil. It’s an important part or your tarka/tadka when making daal. And this dish is deliberately cooked hot, hence making sure the garlic is removed before turning the heat up and adding the tomatoes.
But, your taste is your own. I can hardly claim to knowledge of authenticity. I just know that my friends from different parts of Italy are very concerned about how exactly you do their local food, and less so about other regions!
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Oh 100%, I’ve seen some serious shade thrown at people for tiny little recipie variations… my partner is from Rome, and boy are they testy about Carbonara and Amatriciana (and loads of other things)…
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Sounds like the Great American Pizza Debate!
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Do not stir those waters friend, for that pool is deeper and darker than ever you know…
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I respectfully disagree. I think the puddle is thin, and crispy crusted… 
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Look, why don’t we move onto something easily solved and non contentious like… oh the middle East or something?
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I never said we should have such a debate!
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Nissin’s longest instant noodles ever are here to make you slurp like you’ve never slurped before
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made a variation of kim chi jeon tonight from NYT Cooking. it is saurkraut jeon and it is good!
same basice recipe, just use saurkraut instead of kim chi, add thin, long sliced scallions, thin sliced peperoncini(sp?) pickled peppers. did it in the waffle maker on high for 10 minutes or more, til it stops steaming. the light will go on to say “I’m done”, but it lies. double the time in the iron or a bit more for crispy done-ness! use dipping sauce of your choice, I used soy sauce, rice vinegar, sesame (and chili oil - love you, Clutch!) sesame seeds and chopped scallions. a little ban chan of boiled egg and kim chi on the side and… yum!
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Sauerkraut is actually a common enough addition to potato pancakes in central Europe and Latkas in Ashkenazi cooking.
And sauerkraut pancakes quite bit like korean kimchi pancakes are also a Polish dish with a funny name.
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oh, dear! love the funny name!
sounds like a tasty dish, as well!
will have to try and report back.
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I can’t vouch for that particular recipe, never made them. It’s just the first result featuring the funny name.
Doesn’t seem to be a terribly popular dish these days, but used to be pretty common on menus in the Polish community I grew up near. Used to be able to get them for breakfast at this one deli near my house.
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maybe with some kielbasa and some Żywiec?
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Żywiec is for punks. Tatra.
But a kielbasa egg and cheese on a kaiser roll is a local specialty around here.
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Stir fry of shrimp, salmon and book choy with mushrooms.
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Pandemic Pantry meets Polar Vortex!
It’s still pretty warm out, here, right now: 8℉ (-13℃). Coming up, though, Saturday night’s low will be -13℉ (-25℃), and Sunday’s high will be -1℉ (-18℃). Gonna be wanting some excuses to turn the oven on, that can be made with whatever I have on hand.
For starters I made a pumpkin pie tonight. No idea why I suddenly wanted pumpkin pie today, but luckily, I had picked up some cans of pumpkin on sale after Thanksgiving. It hit the spot and kept the kitchen warm for a while.
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Ohmygosh! It’s also a polish NWA cover band? 
Sounds delicious!
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We’ve been talking tofu on another thread so I thought I’d share a recent success. I made this to toss into a stir fry but ended up eating half of it just snacking, like you would with say, mixed nuts or beef jerky.
Squished water out of the tofu by wrapping in a tea towel and setting my big skillet on top for a few minutes, then cut it into cubes. I made a marinade in a bag: soy sauce, maple sugar, minced ginger and garlic, hot chili flakes, sesame oil and a dash of fish sauce. Tossed the cubes in and let them sit in the fridge overnight.
To cook, I just spread them on a silpat-covered baking sheet and baked at 400 F for about 40 minutes, flipping partway through.
I’ve been doing a similar thing, but cutting the block into slabs, thinking the cubes would be a hassle to work with, but they weren’t. The extra surface area was totally worth the tiny bit of extra work. Crispy and crunchy, robust enough to hold their own in a big batch of stir fry.
We can get local tofu from our farm share, will totally make again!
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