I’m with you, buddy. Just got a new bottle of Bulleit this afternoon!
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And the critics’ picks are in!
We sampled not only the “official” new State Fair foods, but also a bevy of unofficial new ones, bringing the number of bites to a mind-numbing 78.
They gave the pickle pizza two stars out of a possible four.
…a hand-tossed pie with house-made dill ranch sauce, topped with fresh mozzarella cheese, dill pickles and dill weed seasoning.
They refer to “the pickle pizza craze”… Anyone here tried one?
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The strangest pizza flavor I’ve had recently was a potato carbonara pizza. It was really good.
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Oscar Mayer is selling its first-ever “Cold Dog,”
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Potatoes carbonara:
Some notes:
- If you get a lot of fat rendered out of your pancetta, remove some before adding the eggs.
- Russet potatoes might be a better choice than reds, due to the higher starch content. It took a lot of work to get the sauce to thicken.
- I would have cut these down a bit more for more surface area for the sauce to cling to.
That said, it got an approval from the picky eater who loves potatoes!
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main meal today was sesame crusted, seared blackfin tuna with homegrown green salad and rice. mad at myself for overcooking the tuna, which should be red center with minimal white edges, but still such excellent, local catch (a fishing buddy that always shares the bounty!) and our own greens makes me a happy, well fed Keybilly!
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That looks amazing! I can practically taste the tuna dipped in soy sauce. Yum.
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I hear you about overcooking the fish - it happens so quickly!
But really, that looks like a picture from a magazine. So yummy, so colorful.
We had homemade biscuits and gravy with fresh tomatoes from the garden today. Not very photogenic, but also quite delicious. After years of doing the “cheaters” buttermilk with vinegar and milk, I’m a total convert to real buttermilk. What a difference!
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Did you add cheese? That’s what makes the regular stuff thick, otherwise, maybe hold onto some of your potato boiling water and reduce it down?
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Yes and yes. About a cup of finely shaved pecorino romano and about a third cup of the potato cooking water, reduced.
Like I mentioned, I think smaller-cut russet potatoes would contribute more starch for an easier sauce.
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Would that not instantly curdle the milk?
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Never has yet.
https://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
If you heat it up, for sure. That’s how I make home made paneer for Indian dishes.
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That’s actually sort of the idea-modern buttermilk is cultured to thicken it as well as give it the characteristic tang of true buttermilk-the liquid left over from churning butter. So souring the milk with lemon juice of vinegar makes a reasonable substitute for fake buttermilk. There are companies selling the real thing, but I’ve not yet seen it in the shelves in the Chicago area.
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This is so strange to me. I have never lived in a country where buttermilk wasn’t readily available from any supermarket. With how popular it is in US recipes for pancakes and biscuits etc. I would have thought it is even easier to get there.
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it is, but nobody wants to keep a liter of buttermilk when all that was needed was 250ml. i just don’t make pancakes or biscuits that often and less than liter containers just aren’t found (at least not down here.)
ETA: and i’m certainly not going to drink it!
[shudder]
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Not my cooking, but we had a professional baker come to class today to talk about historic and cultural breads. She brought around a dozen different styles to talk about historical grains and processes. A true master baker and an artisan. Lots of leftovers, which was nice.
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I’ve never had problems getting it, but then again, I live in the south, where it’s probably used more than in other places… 
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Seems like there is a niche for small containers of ultrapaseurized bullermill here.
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yeah, like heavy cream or whipping cream!
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