Food
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- BuddhaHat1
- I used Rick Bayless' trick of reheating corn tortillas and they were the best I've ever had. The Arizona Gunslinger sauce was the best out of the 5 new bottles.BuddhaHat
- photos look like an authentic mexican restaurant menuimbecile
- What's the carne?Continuity
- carnitas - used a big hunk of pork shoulder after much cursing and knifework to extract the shoulder bladeBuddhaHat
- YummmmmContinuity
- Lolpango
- Why are you doing this to me? ರ╭╮ರpango
- looks ace as ever. you got to start making tortillas!MrT
- Speaking of tortillas @ MrT, the only Mexican grocery in Munich has started stock cast iron presses. Going to grab myself one in a couple of weeks!Continuity
- BuddhaHat2
- Noice! How about your dried chillies, ancho, guajillo, pasilla, etc? Those should be pantry staples, too.Continuity
- good tip @Continuity, looks like I'll need to make another trip ;)BuddhaHat
- ps. that Texan Hitch Hiker hot sauce almost blew my face off. It's tasty but rates a couple of levels above the other habanero sauces. Be warned!BuddhaHat
- Oh! Oh! I have another tip! If you can't find ancho chilli powder and you need it for whatever reason, whole dried ones will pulverise nicely ...Continuity
- in the spice grinder. Well, others will, too, but I guess ancho chilli powder is more in demand in recipes.Continuity
- As for the Texas Hitch Hiker ... I can only dream of it blowing my face off. Munich is _still_ a bit of a hotsauce dead zone, besides Cholula, TabascoContinuity
- ... and others of their ilk.Continuity
- i just finished a bottle of that hitchhiker. Used for it asian dishes mostly. Not badscarabin
- I put it in pho once and it was so hot i coughed and blew noodles all over my kitchen tablescarabin
- Aardvark is my go toduckseason
- Nairn0
- What ... is it?Continuity
- Aged salami alberoNairn
- Red sandalwoodscarabin
- That looks amazingsausages
- @nairn: we're gonna need more info than that please.
what's it made from, where can one get ithans_glib - fractal salamineverscared
- Scarabin's got it :)Nairn
- You and continuity were licking your lips, weren't you? :)Nairn
- I wasn't ... I was too confused for thatContinuity
- BuddhaHat5
- If you don't eat your meat, you can't have any pudding!skinny_puppy
- *slap!*skinny_puppy
- canoe1
What recipe/dish do you love to cook, love to eat?
And, do any of you write your own recipes?
I started a thread called Creative Kitchen where I was attempting for foodies that know how to cook to buy the same ingredients, try something new and learn throughout the process. We should get that going - every other week?
- Long list here... Paellas, meat, fish and vegetables in bbq or parrilla the most. But it is difficult to choose a favorite recipe or ingredient!OBBTKN
- No favorite recipe here, when I was a vegetarian I loved vegetarian English breakfast as lunch. And love vegan feijoada both the Portuguese and Brazilian onesoey_oey
- I rarely use a recipe unless there's someone invited for dinner, but I can share some in that thread, like asparagus soup topped with pistachios...oey_oey
- yumcanoe
- Oh fuck, where do I start. Tacos of all sorts, ramen of all sorts, boeuf bourguignon, carbonara, tortilla de patatas, spaghetti aglio e olio, the list goes on.Continuity
- I’m down if it’s not meat-centric every timescarabin
- Actually scratch that, i can just fashion a veg analogue for any meat ingredientsscarabin
- That's cool you get a veg box, we're doing that this summer also. We've had them before and you're right, challenging, and educational.canoe
- sted2
- Savage.palimpsest
- Someone was breading meat cutlets.Continuity
- fnaaarNairn
- I wanna see the end result.
Or maybe the one in the middle?palimpsest - nice saveVectorMasked
- Nairn4
- Oh, yes please!Continuity
- Made these this evening. 3 large-ish sausages and a large mozsarella was way more than we 2½ needed, with some salad sides. Surprised me.Nairn
- Mozsarella?! Anyway, we now have two more packs of sausages to eat.Nairn
- 'Mozsarella' is the little-known Hungarian artisan variety.Continuity
- https://i.imgur.com/…Nairn
- OBBTKN3
This weekend I'm going to prepare some squid stuffed in its ink for some friends... Let's see if I remember to take some photos ;)
- txipirónpalimpsest
- Yes!OBBTKN
- Free your calendar for 2025, I'm going all in.palimpsest
- And get some pillows cause I'm coming in dry.palimpsest
- Aw, palimp. Incurable romantic, you are!Continuity
- I'm saving up to pay for your trip, Continuity. It'll be a night to remember.palimpsest
- I'm swooning as we speak!Continuity
- hydro742
- hell yeahbezoar
- omgDanish
- school lunch for the kids?futurefood
- would and mightimbecile
- scarabin2
Bought and seasoned an expensive de buyer mineral B carbon pan. My house smells like burning oil and i burnt my hands on the steel handle, but at least now i have a pan i can’t cook tomatoes in
- lol. no. now you have a pan that lasts several decades with no toxic waste at the manufacture and doesn't release toxic fume in the food after 2-3 years.pango
- stainless steel is good for tomato or any other high acidic food. also lasts several decades. just gotta learn to preheat it.pango
- Maybe i’ll try one of those next. I joke, but i am enjoying this pan. It has a much better shape for french omelettes than my othersscarabin
- My biggest hurdle is coming to terms with the aesthetics of a well-seasoned pan. The ones people ooh and ahh over on reddit look nastyscarabin
- lol i thought out of all the people, you be the one who likes the "weathered" look.pango
- carbon steel is great for frying or omelettes. Just don't use any nasty vegetable oils in it. Lard / Suet or Beef dripping all the way.shapesalad
- Yeah i don’t eat that dead animal shit. Vegetable oils are recommended for these pansscarabin
- that's a nice piece of kit you bought there scarabin, treated well it will outlast you!BuddhaHat
- Compare to none stick or *ceramic which lasts average 2 years.pango
- Nairn5
Do you actually hate food, Danish?
- scarabin2
Making mozzarella looks easy, but i’ve fucked it up twice. Thinkin’ i should source some raw milk. Too bad it’s outlawed here :/
- We can ship you some?grafician
- I mean
the real thing, but probably will get you on a no-fly list or somethinggrafician - I've made it a couple of times scarabin, how did you mess it up? I think I squeezed a bit too much moisture out of mine, it burned a bit when melting...BuddhaHat
- The first time it didn’t curdle much at all, the second time it curdled but the curds were grainy and never came together properly.scarabin
- I think it’s either the milk or my temperature controlscarabin
- If it messes up at that stage then I think it's a matter of temp and timing. I might give it another shot this weekend.BuddhaHat
- supermarkets existjagara
- Yeah but i like to have the ability to make all of the things i lovescarabin
- Sorry for being cynical about your cheese making endeavors. I like cooking too, I'm just very lazy. Go make cheese! ;)jagara
- scarabin1
- I do this one regularly with baby potatoes. I infuse olive oil with rosemary and garlic and toss the potatoes with it and some kosher salt when they're done.BuddhaHat
- ^^MrT
- this but fresh rosemary, garlic, in metled salted butter and covered in parmesan, zatarkingsteven
- also i just microwave spuds for 5 min instead of parboiling, no difference if you're roastingkingsteven
- What sort of za'atar do you use, KS? I bought a big bag of Palestinian-friendly stuff, but it's a bit.. meh. Finding it hard to use/finish.Nairn
- Also, never thought to mix it with parmesan, so that'll be happening this weekend. Probably on <these potatoes.Nairn
- I just pick it up from the local international supermarket and put it in a shaker so no idea of the brandkingsteven
- have some fancier stuff from ottolenghis shop I haven't cracked open yet. The parmesan zaatar combo is great with fried eggs tookingsteven
- I need to get in on this za-atar stuffscarabin
- Nairn1
Possibly the best crisps ('chips' to you Yankeedoodles) I've ever had. Spain takes back the crown from Italy in The Quality Chips league. UK lags far behind. I wish I was rich/successful enough to do something about this evident socio-moral tragedy for us Blightys. We've fallen behind.
The 'flavouring' ingredients are literally salt and '2.66% Iberian Ham'.
- Have you been to Canadanb
- https://prod-spinney…
for me, these :)rzu-rzu - Spain can lick my boot when it comes to crisps, chips, whatever...oey_oey
- I've arranged a drop off to a client's flat tomorrow morning... basically to give me an excuse to visit a deli local to their place which sells these... :)Nairn
- OMG. I want these.Continuity
- I've since had the Pimenton ones (ok, not brilliant) and then last night, another pack of these and the first time was no fluke.
So. Fucking. Good.Nairn - Only bad thing - I found a shop very nearby sells them. They're £4 a packet. This is the same shop I avoid to prevent myself spending £30 a month on kimchi...Nairn
- I just tried to order these from their online shop.
They only ship to Spain.
:(Continuity - Have you got my personal email, Continuity? Or, do you want to send me a mailing address via Discord? Won't be quick, mind - I never am! :)Nairn
- I don't, actually. Gimme a mo, I'll pop onto DiscordContinuity
- RogerRoger!Nairn
- mort_4
- Put bag on lap, open and enjoyjagara
- "Fresh!"
Now, now that's an exceptionally bold claim.Continuity
- ok_not_ok1
- I mean, i'd an ok recipe, but I suspect it's not the reason you posted this..? ;)Nairn
- lol!ok_not_ok
- i came for the banana crushing implement, i stayed for the banana crushing implementkingsteven
- hahahahaNairn
- I'm here for the back story.ShenanigansTV
- I'm drooling, because of the food I swearjagara
- utopian2
- The four humours?Fax_Benson
- Milk a bull and you have a friend for life.fooler
- Lol faxscarabin
- The four cowteats of the apocalypsenb
- BuddhaHat3
Pad Thai - did a couple of attempts over the weekend, both turned out great. In the second attempt I bumped up the sauce amounts by 25% and pre-cooked the noodles for half the recommended time, and it came out even better. Used garlic chives from the back yard, they're an easy herb to grow and smell great.
- Let's spend 4 times the amount of time and 2 times the dollar amount of ingredients for something I can get in 10 minutes and 12 bucks for take out.fooler
- Look, all the ingredients bought in standard pack sizes from a supermarket probably would've cost about $20, you're right.BuddhaHat
- But with that $20 I could probably fill 4 takeaway containers. The 10 minutes means shit if you enjoy cooking new things.BuddhaHat
- @fooler yes, but making Pad Thai is a lovely experience.jagara
- Continuity2
Nairn.
Nairn.
Nairn.
Smoked meats in small urban flats.
INDOOR SMOKING, NAIRN.
- Ach't, I've been smoking indoors for years
HONK HONK.
I don't understand the door - I can't see a seal there to keep smoke in?Nairn - btw, can you link that knife sharpener you bought recently? Ta! xNairn
- Ah yeah!
https://www.horl.com…
I think I'll be ordering more discs of different grits, though, to get a finer edge.Continuity - As for the smoking gizmo, it's still a prototype, as I understand it But ywah, the door does seal in the smoke, which gets evacuated I believe with vacuum andContinuity
- ... filteration, thus always keeping it fresh.Continuity
- god that rolling sharpener looks dangerous lol I might stick to my diamond steel and stonesBuddhaHat
- @Buddha It's not, actually. It's really easy to use, and very safe indeed.Continuity
- dude... if you gonna spend that much on a sharpening stone... why not get a electric one?pango
- https://www.amazon.c…pango
- 9 pound cheaper too.pango
- Ach't, I've been smoking indoors for years