Recipe of the Day
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- OBBTKN25
Paella recipe, Valencian style, Basque interpretation ;)
I've prepared this paella in the bbq using firewood, the process is the same in any other cooking/heating method.
Heat the oil, virgin olive if possible, and add salt to the hot oil, in this way you do not have to correct salt afterwards, and brown the rabbit for about 5 minutes.
When the rabbit is golden, add the vegetables; green pepper, red pepper and pods, fry for about 10 minutes over medium heat.
When the vegetables are half fried, add hot water, until all the ingredients are covered, cook over high heat for about 10 or 15 minutes
Then add the rice, forming a cross, protruding a little over the broth
Cook over high heat for about 10 or 15 minutes, making sure that the water does not evaporate completely and the rice does not burn, the secret is to play with the right amount of fat, oil in this case, water and intensity of the fire.
Once we remove the paella from the fire, we let it rest for about 5 minutes, covering it with a cloth or newspaper, if the rice is missing to reach its point, during the rest it will finish cooking.
On egin!
- Yum!robotron3k
- That's amazing. I envy your setup and your patience to document the process. I end up spending hours on a dish and then take a sloppy photo before jumping in.garbage
- I made birria yesterday and barely have a photo. I'm going to try to try your method, but with different protein. I do have a chicken and a hen in the fridge...garbage
- miam !i_was
- and you did not invite any of us? fuck you:)utopian
- Rad!
I made NM style green chile stew last night.BonSeff - The wife and I will be over at 7, Felix :PPonyBoy
- Can I add the rice as a crescent instead of a cross. You know...Beeswax
- Oh man don't do this to me in the middle of the night :) lolhelloeatbreathedrive
- You both are always invited Kev, you know ;) And no prob Beeswax, me and my ancestors are pagans, you can try with David's star if you wish too...OBBTKN
- looks incredible!pedromendez
- Did you add safaron or paprika ? Or a bay leaf? Looks awesome. Thanks for documenting it. Simple pleasures.shapesalad
- Forgot it; Saffron, or colorant, and striped tomato with the hot water...OBBTKN
- Looks delicious !dmay
- But this how I always do my "rice with veggies" it was called paella?! Thought paella was cooked with sea food, anyway, looks AMAZING!grafician
- You could add shellfish to this at the end and it would be more than welcome.monospaced
- Looks so good. Gonna try this while on lockdown. Thanks!ben_
- Que rico!Chimp
- hm.ethered
- pango13
I've been going to this restaurant so often just to figure out all the ingredients in their beef noodle soup. And I FINALLY got the taste right after so many attempts!! I can stop going to that restaurant now lol
here's my fuzzy recipe for it.
measurements are just general guide lines...
*=must have. rest is pretty optional.*1 L Beef soup stock
7 cup Water
*1 lb Beef stew
2 tbsp Veggie oil
Garlic (minced)
Ginger (sliced)
Salt or soy sauce
Mitsuba / Shiro Negi / Green Onion / Cilantro
*Ramen Noodle / Egg noodle.
*Daikon or Carrot.
*Whatever green veggie you fancy. I like to use baby bok choy, broccoli or spinach.
*** Sake or whatever other kinds of rice wine.*** 3 tbsp Fermented Bean Paste/DouBanJian/Bean paste/Chili Bean Paste ( it's got many different names but all practically the same thing. It was hard to figure this one out). I'll post a photo below.
*** 4 stars of Anise. Hate this fucker, but it's what makes the taste.
*** 1 tbsp Fermented Olive Leaf. This is probably the trickiest to get (a must). Some times the label on the jar says "Oil Preserved Cabbage", "Pickled Olive Leaf" or "Olive Veggie". it's also the last ingredient that I figured out. I'll post photos below.
Just realized that's a lot of ingredients...
LET'S DO THIS BRO!!
1. Get a soup pot.
2. Chop, slice and dice: Garlic, Ginger, Carrot or Daikon.
3. Fry garlic lightly with veggie oil in the pot first. (Medium heat)
4. Add beef stock and however much water you like.
5. Add Ginger, Anise, Fermented Bean Paste, Red chili pepper, Salt, Carrot/Daikon, Fermented Olive Leaf
6. Boil for... I dunno... 10-20 mins? taste the soup and add ingredients to your liking.
7. Sear the beef. whichever way you normally do it. I just use veggie oil and salt.
8. Bring the soup to simmer then add the beef in.
9. Add Sake. Free pour.... I usually just count to 3... or 5....
10. Simmer for.... 30-60 mins? depends on how tender you want the beef to be.11. Add Ramen/Egg Noodle in a separate pot of boiling water with 1 tbsp veggie oil+some salt). and let it cook till it's ready.
12. Dip the green veggie in the simmering soup for 5-10 mins.
13. Get a soup bowl, put in your cooked noodles, green veggies, soup+ingredients and mitsuba/cilantro on top.
14. Let the noodle soak in the soup before you start eating.Fermented Bean Paste/DouBanJian/Bean paste/Chili Bean Paste
http://www.justonecookbook.com/p…
Fermented Olive Leaf
https://www.amazon.com/PS-Olive-…
Just look for these 3 characters.
- this is the most complicated recipe i've ever seenGnash
- Usually the broths take a day or so. To really marry in the flavors. You should try a super long simmer.BH26
- no katsuobushi?ArchitectofFate
- Lol @gnash. Ya I might have made it a bit too complicated. But trust me this one is EPIC.pango
- BH26. I usually cook a giant pot and eat it for 3 days. It does eventually turned into really long simmer. Lol. But you're right. Longer the better.pango
- ArchitectofFate. If you like, I don't see why not. It does have a tone of ingredients already though.pango
- it does look goodGnash
- Looks greatset
- So if you're not under house arrest and don't have 2 days to kill, where might you buy this ready made? What's it called? :)_niko
- It's called 'I Can't Decide if it's Japanese or Chinese Noodle Soup'. Also, between the soy sauce, salt for the beef, chilli bean sauce, and ...Continuity
- ... salt in the noodle water, this is one salty fucker.Continuity
- And greasy, too. Look at those globs of oil in the photo.Continuity
- Lol They literally calls it beef noodle soup. As for the too salty concern. Just don't add too much salt or soy sauce. They are optional.pango
- Didn't really have a recipe. I just made up as I go based on what they have at the restaurant.pango
- Wait maybe it's a Taiwanese beef noodle. It was a Taiwanese restaurant. Very creative.pango
- Save me a bowl!!!BH26
- one of the ingredients is a pound of beef stew?monospaced
- ah ... that's the beef itsefl .... I actually have all of these ingredients except for the fermented olive leaf ... I'll try it!monospaced
- Ya.... you know... when you buy packaged beef, get the ones that says stewing beef on the label. It's more tender.pango
- Oh and because I don't really measure anything when I cook. Don't rely on any measurement I wrote... you just gotta feel it •___•pango
- @mono. Holy shit for real? I just recently discovered bean paste, fermented olive leaf and never used anise for anything.pango
- Looks good to me, polyglot heritage, globs of oil, (spit) star anise and all. Am curious about fermented olives - I take it a tapenade wouldn't suffice?detritus
- Yeah for real. I've been cooking Asian foods for a long while and live right next to koreatown so I have access to the imported ingredients.monospaced
- Detritus. I think the oil glob came from the chili bean paste. Otherwise there aren't much oil used. 1tbsp for frying the garlic and some from searing the beef.pango
- ... in 1L beef stock and 1.5L water.pango
- ambitious, but i bet it's great when done rightCalderone2000
- pango, you are insane. (Can I have some?)garbage
- I'd feed you guys this if you are ever in vancouver!pango
- Sounds like worth it!maquito
- Turns out our local oriental store's closed down. Bunch of fucker.detritus
- I've actually never been to BC, which is silly because it's so close.garbage
- Gardener8
The wife of one of my record collector friends has just won the competition to bake Britain's best loaf of bread!
- "There's the bitterness of the matcha and the sweetness of the chocolate and white fruit, so the balance of the taste is quite exciting." ...gimmie!!PonyBoy
- the last time I did an 'e' was with David at a festival, he is a MONSTER on the dancefloor lolGardener
- what is the green flavoring?utopian
- MatchaContinuity
- I wonder what pango has to say about this.palimpsest
- thats cool!milfhunter
- hans_glib7
the jamie oliver method is pretty foolproof. the original recipe called for the mushrooms to be cooked separately in a pan with some olive oil, garlic and chilli... this version grills them for some reason.
Ingredients
1 small onion , peeled and finely chopped
2 sticks celery , trimmed and finely chopped
400 g risotto rice
75 ml vermouth or white wine
sea salt
freshly ground black pepper
4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster) , cleaned and sliced
a few sprigs fresh chervil, tarragon or parsley , leaves picked and chopped
1 lemon , juice of
1 teaspoon butter
1 small handful Parmesan cheese , freshly grated, plus extra for serving
extra virgin olive oil
1.5 litres organic chicken or vegetable stock , hot
1 handful dried porcini mushrooms
olive oilMethod
A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.- Yep, sorted. RIP Antonio.MrT
- fancy booze is the key ingredient for most thingsFax_Benson
- cheffy-type chefs swear by noilly prathans_glib
- Yup, I've made this very recipe dozens of times. Fool-proof and tasty.Continuity
- Also, Noilly Prat makes a damned fine classic martini.Continuity
- Well, the vermouth component of it, anyway.Continuity
- Beautiful :)PonyBoy
- I might have to buy some Noilly Prat - I like an Americano after an Aperol Spritz or three, just to reset the palate.detritus
- Quite annoyed by Aperol's marketing splurge - Spritz' were my personal Thing from Italy, and now every cunt's on them and bartends sigh at me when I order.detritus
- Haha. Aperol Spritz have been Munichers' favourite summer drink since, like, forever. Years and years.Continuity
- I meant here in Blighty, obviously.detritus
- you girlie boy, youhans_glib
- easy to make, easy to drink, what's not to like?hans_glib
- Worst one I've ever had was in a supposedly Italian-themed bar in Prague. I was fucking livid. Fuck you, Pastacaffé.detritus
- Is this the same Prague trip Mrs Detritus recently conned you into going on?Continuity
- The very same. Wish I'd gone years ago!detritus
- go to prague, keep it italian. makes sensehans_glib
- Well, neither of us drink lager (although I did on one day) and this place was right next to where we were going to listen to some music...detritus
- Also, I had the best Spritz I've ever had on our first night wandering around. Although that was a wine bar too...detritus
- On our very last night we found Our Own Place, half way out across town, tiny and local. It was a wine bar too...detritus
- detritus2
I'm going to be in such shit.
The burger sauce I made a few days ago (and again last night) contains Turmeric. Now Turmeric is something i've gotten really into over the past year or so, first with fresh stuff, then just the powder.
Love that shit.
Except, it stains like a bastard. I stopped using the fresh root as even showing it the chopping board fucked it up for days on end. I can live with it, 'er indoors less so.
The first of my burger sessions over the weekend was on Saturday night, and I was already a few tinnies in when I started cooking.
I was just tidying up the house before I came into work, in anticipation of partner who's on a plane home right now, and saw with horror a paw print of fucking yellow bastardry on the one of the couch cushions. They are - or at least were - white.
Also on one of the covers we have for the couch. Also the side of the shitty Ikea coffee table, also ex-white.
It's like a 4 year old with mental problems went crazy in there.
I'm doomed. All I could manage was to turn shit upside down or inside out and hope I can get away with it 'til the weekend, when she's working in France.
Beware Turmeric, people.
- lols. as you say, the root is fantastic for yellow fingers, clothes, etc etchans_glib
- White cushions sound doomed but I often splat it on a wooden work surface and it disappears in a day or two...MrT
- and lol yellow bastardryMrT
- wow. how'd the dog(?) get into the sauce?sarahfailin
- I am said dog. A slightly inebriated one.detritus
- I ferment with turmeric ... I always have yellow stains on my fingers. Fuck it it tastes nice!mugwart
- I use rubber gloves if I handle it. Shit will make your hands look like you've got the plague.davey_g
- plot twist! nice.sarahfailin
- Yea no one told me about that, maybe 15 years ago, first time I chopped raw turmeric. Had yellow fingers for at least a week.set
- Nairn2
- minced meat? lamb shawarma for life!renderedred
- OK, I'm going to have to try this.Continuity
- Now I have to find a video for the Halifax donair.i_monk
- I'm fasting at the moment, it was a torture watching it. though I'm not a big meat eater I'll definitely try this.Beeswax
- +1 @i_monk.ideaist
- Sorry, Beeswax! Although I'mm gladdened to hear a Turk saying it's worth a go :)Nairn
- Here you go, i_monk:
https://youtu.be/LXX…Continuity - "The donair sauce is an addictively sweet blend of evaporated milk, vinegar, garlic powder and sugar." WAAAT?Nairn
- That's the Maritimes for you.i_monk
- It's one of the most revolting things you can ever put in your mouth, actually. I just did it as a service to i_monk.Continuity
- And Beeswax, what on Earth are you doing watching cookery vids whilst fasting?! You're a real sucker for punishment!Continuity
- haha, i do the same when I'm hungry.
Perverse.Nairn
- cannonball19786
"I aint got time to care for shit breakfast tacos"
If you are not a stupid idiot this should take you like 10 min max.
You need:
• Two eggs
• One lime
• Mexican cheese
• Salt and pepper
• Corn tortillas
• Irish butter
• Green onion
• Olive oil
• Vinegar
• Bowl
• Zester
• Small pan
• Kitchen knifeCrack the eggs into the bowl. Whip the two eggs only until the yolk is generally even in the bowl so you have a sort of egg marble look.
Zest the lime into the bowl.
Pinch some mexican cheese into the bowl.
Put a tiny spritz of vinegar into the bowl.
Chop up one green onion and put that... into the bowl.
Put the bowl aside.
Put the small pan the stove at high. When it's hot, put stove on lowest setting, butter the pan with one or two pads of the good Irish Butter that your mother likes and melt evenly across pan. Don't burn that shit or I swear to fucking god I'll kill you. What are you, soft in the head? I said don't burn the butter.
Get a plate. Put a paper towel square over that shit.
Now fry two corn tortillas over the pan until they puff up. Then get them shits off the pan, put them on the plate, put another paper towel over to keep them warm. Good job so far, retard.
Now put raise the heat like one notch above the lowest setting. Drizzle olive oil over the pan. Just drizzle asshole, I didn't say slather. Lube it up for the eggs like I lubed up your mom for her eggs.
Okay now pour the bowl into the pan. Scramble the eggs as they are fluffing up and add two pinches of salt and one pinch of pepper.
Shake the pan. Are the eggs solid and jiggly like titties? Take the eggs out of the pan and put them into the tortilla. Take the lime that you skinned like a fucking monster and squirt them inside the tacos. Chop up a sprig of cilantro and put it also in the tacos.
Take the taco and shove it into your mouth and shut the fuck up. lean the pan in the sink as you are eating. Put your coat on. Eat the other taco and shove the other half in the trash. Rinse the plate, but like not all the way, and then put it in the dish washer all lopsided so your wife gets all mad at you. Go to work.
- hahamonospaced
- what's Mexican cheese?VectorMasked
- cotijamonospaced
- detritus2
Everything benefits from smoked salt.
If you don't have any, go buy some.
- I have some and haven't used it. I am not a big smoke flavor person. If i use this am i going to regret it? it smells smokey.capn_ron
- How can you not like smoke flavour? You're American! I dunno - try it. A small amount adds a little homespun warmth to dishes cooked in modern kitchens.detritus
- Potatoes especially, which is what I'm cooking now, and which precipitated this adulation.detritus
- Fuck. I've just thought: I wonder what a pinch of this would be like in an espresso?detritus
- I'll give it a try. but if I don't like it you're going to get an earfull. I like smoke flavor in BBQ, but not much else.capn_ron
- i had the worst craft cocktail ever that was super smokey. that might have been my turning point. I'll give it a whirl tonight. maybe on some sweet potatoescapn_ron
- Nah, smoked cheese, olives, fish, duck, plenty of smoked non-BBQ is good.MrT
- smoked maldon is always on my tablescarabin
- ++scarabin
- make sure visitors know what it is though, i've had folks scoop it out of my salt bowl and stir it into their coffee thinking it was turbinado sugar :)scarabin
- As does liquid smoke and smoked garlicmugwart
- Smoked Maldon salt is fantastic. As is Pimentón de la Vera. Yum.Continuity
- Perro picante o dulce?
https://sgfm.elcorte…
El mejor!detritus - Oh, both!Continuity
- Oh, I just thought: I'll bet anything a small flake of smoked Maldon on a caramel would be fucking heaven.Continuity
- I've never come across the term 'turbinado' for what we here in Blighty call 'demerara' sugar. Can you get 'muscovado' sugar where you are?detritus
- ^@Scarabin.
I used to drink filthy-strong plunged coffee with muscovado sugar when I was at uni. I'm now thinking to buy a plunger and try with smoked salt..detritus
- shapesalad2
- NiceGnash
- They started off quaffing about the right amount of wine to get started cooking outdoors. Not sure about the addition of coal to the recipe though.Nairn
- @4:35 - *nods sagelyNairn
- EGGS? I think all that beautiful countryside's gone to heir heads.Nairn
- I love how Brokeback Mountain's just like a normal thing in these countries. Despite our prejudices, they're remarkably open in some respects.Nairn
- I like the whole ass tomato as a side dish thingscarabin
- love this guybrt44
- Wolfboy4
I got this recipe from Ocado where I get my big shop from. It's perfect for mid-week as it's fairly quick (about an hour including prep) but does 4 portions and is excellent reheated a day or two later.
BATCH COOKING MOTHER FUCKERS!!!!
Chicken and chorizo stew (it's called a stew, but it's not one that needs like 3 hours at a low temp):
Ingredients
110g chorizo
1 onion , diced
1 red chilli, (you decide how you want to use it – de-seeded, a full one, just the half)
4 garlic cloves , chopped
1 tbsp dried Italian herbs
400g chicken breast , diced
410g can of chickpeas
400g chopped tomatoes
Chicken StockInstructions
Pre-heat the oven to 180°C, 160°C fan, Gas Mark 4.
In a frying pan:
Fry the chorizo (cubed) over a low heat until the oil is released.
Add the onions and fry for 2–3 minutes until they begin to soften.
Stir in the chilli, garlic and Italian herbs.
Add the chicken and fry until it has started to brown all over.
Into what ever pot you'll be putting in the oven:
Drain and rinse the chickpeas. Add the tomatoes, 100ml of water and the full stock cube (or what ever type of stock you use), and bring to the boil.
Transfer everything from the chicken frying pan to the pot and put it into the oven to bake for 30–35 minutes.
Really simple, really tasty. I guess the only thing you really need to watch out for is over frying the chicken in the early stages; because if you're going to dry it out, that is when it will happen.
That's the recipe as I found it, but I added a few mushrooms as I put it in the oven. Also, I guess you could do it with chicken on the bone, but I don't know how that effects the timings.
- detritus0
Two things I don't cook much of — beef, Chinese.
Steak and burgers are two of my favourite things, but they're treats for me and I tend to prefer someone else making them for me, well, these days.
Anyway, I'm about to cook some sort of half made up beef and noodles thing, with a focus on pepper and shiitake and I'm trying something that might completely fuck it all up before I've even started — I've sprinkled a load of baking soda over the cut beef in an attempt to force tenderise it.
To be honest, it smells awful — that sickly buttery beef smell mixed with a sort of metallic soapiness.
If this shit doesn't wash off, I've just ruined a load of otherwise nice beef :/
- poor animal, died for nothing...oey
- I have an idea, put it under the tap, wash it. then pit it inside a tupperware with garlic, red wine and other spices. make it tomorrow.oey
- Washed off already and in to a soy and soy marinade for a half hour. The horrible smell has gone, thankfully. Just hope it doesn't taste odd now!detritus
- *soy and sugardetritus
- was it edible?Fax_Benson
- 30 min marinade won't do a great deal, all the best with it.fadein11
- i'm vegetarian by the way.oey
- Well, less a marinade than a wash. I don't like marinating beef - makes it tough.detritus
- lol oey get out of the beef post!!pango
- never heard of baking soda to tenderise beef... i usually just slow stew it for more than an hour.pango
- yep same. baking soda a new one for me.fadein11
- I learned the baking soda trick from a Chinese chef. They do it in almost all the restaurants. You only need a teaspoon per pound!monospaced
- Tomorrow I'm using bicarbonate soda in chickpeas, yo!detritus
- detritus3
Patience is the main ingredient in risotto.
- Somewhat ironically, for an Italian dish.detritus
- ^ I used to think it was French... the general prep and overall ingredients just seems so.ETM
- but the name is risotto, which is very Italian soundingmonospaced
- PonyBoy0
I'm looking for a basic yet classic Risotto recipe... I've always enjoyed your standard onion / garlic / mascarpone / parmesan dish but I've never once attempted it. I've watched it being made a few different ways but w/varying basic ingredient substitutions (ag— broth: chicken, beef... fish... which is best? mascarpone or cream cheese? wine: white or can I substitute a wine-vinegar or other various vinegars if I'm asked to avoid booze (whatevs)... shallots or onions??).
This dish takes a minimum of 45 mins for someone of my speed / skill to prepare... I'm pretty sure I'm going to fuck it up but damnit I'm gonna give it a shot.
anyone?... mono? :)
- I like to make mushroom risotto with a strip steak. white wine, beef and mushroom broth, and shalots (sweeter than onions)dmay
- Mushrooms, f.e. porcini mushrooms. Cook them in seperate Pan and mix when risotto is ready.grotesk_neue
- Please don't fuck around with mascarpone, you only use butter and real parmesan.grotesk_neue
- Use a decent white wine you would also drink while you cook the risotto. No vinegar.grotesk_neue
- The alcohol in the wine evaporates completly while cooking, don't worry about it.grotesk_neue
- Last time I made this I roasted some butternut squash and stirred this through at the end. Great addition with just mushroom n parmesanIanbolton
- So I dodged the mascarpone / cream cheese and opted to add white and portabello shrooms (weak day at the grocer).PonyBoy
- Shrooms first (like grotesk said), then olive oil, white onions (couldn't find shallots) and a bit of garlic, then rice to soak it up... then the wine...PonyBoy
- ...then into the broth routine (about 25 mins). Finished by adding back the shrooms & juices, butter, chives, parmesan and a bit of S&P...done (and perfect!)PonyBoy
- I used chicken broth but added half an onion, celery, parsley and pepper and let that simmer about 20 mins (used a 1/2 cup more stock to evap down)PonyBoy
- DO NOT PUT MASCARPONE OR CREAM CHEESE IN RISOTTO.MrT
- I didn't :)PonyBoy
- Sautee some shallots in olive oil until translucent. Season and add a touch of dijon. Then add 1C of Arborio rice and sautee for a few minutes.monospaced
- Add in 1/2 cup of chicken stock at a time, stirring regularly, for the next 18 minutes, until you've used up 3 cups of stock/water.monospaced
- At this point you can toss in peas (frozen or fresh), or grilled mushrooms, or anything the hell you want, like a handful of parmesan or whatever. Easy!monospaced
- If I have some open, I often add a dash of white wine to the shallots and rice and let it evaporate before I start adding stock. Butter is good too, for flavor.monospaced
- maquito2
Capicolla
Mi grandmother called it "Coppa", but I learned from the internetz it's more commonly named Capicolla, or Capocollo.
Ingredients:
Pork shoulder
Salt
Cayenne Pepper
Paprika
Cord
Paper4 days cold stored in salt, a lot of salt... covered in. It may release liquid. Throw away liquid, put more salt... fridge (repeat).
Day 4: remove salt. Clean with water. Mix up Pepper, Paprika, and rub it wildly. Punch it and make it absorb all that spice. Make sure it's all covered up in the red hot mix.
Tie up - you may use different techniques, google it. Cover in paper, tie up again. Make some holes for it to breathe, and hang in a fresh, cold place. Do not fridge. We don't want more humidity outside than inside the meat, it may cause mold. Write down the date you hanged it, trust me. Wait 1 month. If it causes mold, rinse it out with a wet piece of paper. Aaaand Pronto!
- Curious, I looked up for recipes and there's a wide variety of different ingredients and timings fyi... This one works, I can tell you.maquito
- Fuck me, that's brave! I love Lonza/Lomo, which is similar to this I reckon - Might have to give it a go sometime. End result looks delicious - good job, M!detritus
- Tks detritus!! Give it a try, share some pics!maquito
- what cut of meat?Gnash
- pork shouldermonospaced
- lol, how'd i miss that in the list. derpGnash
- Nairn3
Newsletter from my hot sauce supplier came through earlier, with a link to Kimchi soup. "Ooh!" thought I, "that could be nice".
Basically, it's just a bit of sofritto with A JAR OF FUCKING KIMCHI, oh and a bit of rice and veg.
Sounds wonderful!
https://www.eatenalive.co.uk/rec…
- shapesalad3
- How badass was it when he took a bite of that parsley bundle at the end? I have everything I need to make this right now :)monospaced
- This guy has some pretty amazing recipes on his channel. I’m still looking for an Owl sous chef though. So I can replicate some of his meals.BH26
- MrT2
A bit sweary.
- attention whore needs more attentionutopian
- maybe you should’ve spat out the spunk shake instead of swallowing it.MrT
- this chick is annoyingcannonball1978
- imbecile2
A person can make ghee at home using regular unsalted butter. Melt the butter slowly and skim off the solids that gather on the surface. Continue to cook the butter until all the milk solids have sunk to the bottom and the liquid is clear — this is clarified butter.
Continue to cook for a few more minutes until the milk solids at the bottom of the pan turn brown. The cooked milk solids give the ghee its flavor and color. Sieve the liquid into a jar or bottle and let it cool and solidify.
- How odd for me - I just last night bought a can of ghee. Fucking love that shit. Just easier buying a can - shit lasts for aaagesNairn
- Only problem with buying canned ghee is avoiding ones with added Ethyl Butyrate, which makes it fucking disgusting.Nairn
- ..or, as I did many years ago, accidentalyl buy vegetable ghee, which is an affront to all that is good in the world.Nairn
- I make my ghee from Grass-fed butter. Next levelGnash
- I didn’t think it would make a diff, but it didGnash
- *imagines pastures of butter, grazing*imbecile
