Food

Out of context: Reply #1091

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  • palimpsest15

    For Continuity


    Papa rellena with classic beef filling and 1/4 of a boiled egg. You can also add an olive but I haven't found Peruvian olives here. Topped with Salsa Criolla and a side of Huancaina sauce and small fried mashed potato balls that I wanted to test.

    When building the potatoes I always leave a bit to make a lid then pinch the seams and roll back into potato shape. I then rolled the potatoes in all purpose flour, no egg wash.

    The potato dough is 100% boiled potato.I've heard of other people use 30% cassava to add elasticity without changing the taste.

    Filling is ground beef (chopped would have been better), onions, garlic, tomato paste and raisins.
    The mashed potato balls came alright but the crust didn't hold up as well as the papa rellenas.

    palimpsest 15Permalink
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    • https://www.pngitem.…Nairn
    • I'm sorry to say that I somewhat recently bought, and wasted, a jar of aji amarillo. I should've treated it as an ingredient, not a sauce, I now realise.Nairn
    • https://www.thespruc…Nairn
    • Oh. My. God.
      You, sir, deliver!
      I want ten of those. Now.      Continuity
    • Aji amarillo paste is used like tomato paste, a base for our dishes.
      If you ever get a hold of our again, Nairn, I recommend you try making Huancaína...      palimpsest
    • ... or Ají de gallina where the taste of the Ají Amarillo shines.palimpsest
    • Nommmscarabin
    • the quality of this far exceeds
      the expectations here :D lol
      will you marry me?"+ :xD      sted
    • I could castrate you and marry you in a heartbeat, Sporus.palimpsest
    • ^ Someone's frisky tonight!
      Also, should I be jealous?      Continuity
    • You're my bottom bitch.
      Nothing's gonna change that, boo.
      I did this for you.
      <3      palimpsest
    • <3 !Continuity
    • I almost forgot:
      #nojalapeño      palimpsest
    • FLOL!Continuity
    • ++koma_
    • Thanks for sharing the recipe pali, and for doing the lower instincts flow again on this old-ass site ;)OBBTKN
    • Did you take pics from that dinner?
      We're waiting on an update.      palimpsest
    • This is interesting but the raisins confuse me. I'd eat it though, send it over.garbage
    • Raisins find their way in a lot of central and south American savoury dishes. Picadillo, for example. Oddly enough, it's an awesome combo.Continuity
    • I grew up with raisins in savory fillings like for empanadas and turkey so it seems natural to me. The mix is also used in northern Africa.palimpsest
    • I'd be surprised if these are phone photos.pango
    • They are phone photos. Portrait mode.
      Curious about your feedback, pangi.      palimpsest
    • They are? Damn! How come Buddhat's photo look so different!?!
      K that make sense. Portrait mode tend to warm up the photo a tiny bit. Cuz skin tones.      pango
    • They're good. Sharp. Good exposure. Colour seems natural. I'm guessing you have one of those tube lights in the kitchen.pango
    • Thanks pango. This means so much to me.palimpsest
    • Um, guys? It's suppose to be *my* #niceweek, not yours ...Continuity
    • LOLpalimpsest
    • Wait, you found aji amarillo, but not peruvian olives?canoe
    • I live in Prague, brought the AA from Barcelona. I have seen Peruvian olives make an appearance in French markets recently though.palimpsest
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