Yep.
It mellows really nicely in vinegar, losing a lot of harshness. I chucked some herbs and a dried chilli in each jar to give it some extra flavour. Chop coarsely and stir through pasta, eat as it is with salami and cheese, or smash it and and cook with it.
Just bung it in vinegar? Or is there boiling, sugar, etc. involved?
1 Like
Here’s the basic recipe I started with:
I swapped the water for dry white wine and the red wine vinegar for plain white vinegar as that was all I had. Also chucked in about couple teaspoon of dried herbs into the brine when mixing and put a dried chilli in each jar before packing for heat/flavour.
It’s a pretty flexible recipe so could easily take some sweetness if you wanted, but there’s no extended boiling, just a hot brine and the processing does the rest.
1 Like
Tonight: Nachos!
- Slow-cooked frijoles pintos
- Homemade guacamole (the avocados we got this week are really good, no yucky bruises or stringy bits!) (and there is fresh juice from a very generous person’s home-grown lemons in the guac, too)
- Tortilla chips
- Shredded cheese (cheddar/jack blend)
- Tomatoes (sadly, not home-grown)
- Salsa and Cholula
2 Likes
Lemon ricotta pancakes, washed down with wine the neighbour left when he moved out as an apology for blocking the driveway with his moving van.
Hey, it’s Sunday night, okay?
1 Like
Rib Eye, Mark Twain style. Home made steak fries. Bowl of strawberries and heavy cream for dessert. I cut the berries up and coated them in sugar an hour or so ago, so it’ll be like strawberry quik.
2 Likes
Thanks to the discussion on another thread about hot peppers, and the fact that I need something that can be made early and eaten after I leave for rehearsal, tonight will be my black bean, corn, and roasted tomato quinoa dish, with (of course) peppers, avocado, and cilantro.
If it’s just me eating, I go for ‘large piece of cured meat/sausage, knife and some beer’
Oh dear lord, the Tropical Salad Bowl… 
Well breakfast but damn tasty and way easier than expected the first time I made them.
French pacakes.
1/2 stick butter (1/4 cup)
2 Eggs, 1/2 cup flour, 1/2 cup milk.
Preheat oven to 425F. Use this to melt the butter in a small cake pan, 9 inch square/round/about that size.
Beat the eggs. Mix in milk and flour till free of lumps, pour over the melted butter in the pan. Bake at 425F for 15 to 20 minutes.
Top with powdered sugar and lemon juice or favorite jam/preserves like substance. Or syrup if you are still a 13yr old who does not know any better.
1 Like
So, one big pancake cooked evenly without attention instead of standing over a hot griddle? Thank you very much!
edited to ask: does this deflate quickly after coming out of the oven? That’s a lot of liquid ingredients to a small amount of flour.
Yes it does. I see from image searching they are also called Dutch Babies.
Yes, that’s what I was thinking…that’s what I know it as!
And they are dead easy to make. If you have one of those hand/mini mixer things, 2 eggs in the mixing cup, mix, add milk mix, add flour, mix, pour into pan, clean up in the sink while it is baking.
1 Like
I use a whisk, which is even easier to clean up (raw egg needs proper washing)…but I’m notoriously old-school.
Very nice! In a restaurant, that would be called “rustic” style pizza, yes?
I call it 'how the hell do you roll things out in a circle, screw it, that’s good enough".
2 Likes
I am always in awe watching the guys toss the dough when I go to Pagliacci. They make it look so easy.
1 Like
Ha! Perfect. That’s why I usually end up with pizzas that are roughly ovoid or rectangular.
