It sounds weird but grapes with feta or goat cheese.
I make spaghetti sauce a lot. Fresh mushrooms (never canned) and red peppers are a must for me.
Carrots and a little red wine if it's a Bolognese sauce.
Food thread
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I make spaghetti sauce a lot. Fresh mushrooms (never canned) and red peppers are a must for me.
Carrots and a little red wine if it's a Bolognese sauce.
I like making cauliflower and leek soup. Easy and quick and yummy. https://www.skinnytaste.com/cauliflower-leek-soup/
https://www.skinnytaste.com/cauliflower-leek-soup/
I will be doing the Food Challange before the end of February: Porchetta Co vs Canosa Bakery.
I already know what Canosa brings to the table, it's time for Porchetta co to nut up or shut up.
I already know what Canosa brings to the table, it's time for Porchetta co to nut up or shut up.
I had a great meal at Holy Chuck the other day.
Burger was cooked perfectly medium rare. Lots of great toppings. They also had Raging Bull fries, with gravy, BBQ sauce, sautéed onions, jalapenos and bacon. But to top it off, I had the best milkshake ever. Nutella/peanut buter shake. Super smooth, perfectly thick and packed with flavour. $8 shake.
I am just glad that it is not very close to my place.
Burger was cooked perfectly medium rare. Lots of great toppings. They also had Raging Bull fries, with gravy, BBQ sauce, sautéed onions, jalapenos and bacon. But to top it off, I had the best milkshake ever. Nutella/peanut buter shake. Super smooth, perfectly thick and packed with flavour. $8 shake.
I am just glad that it is not very close to my place.
Kylie Flavell is gorgeous beyond words, but her dream didn't turn out like she planned. Not sure what happened to the handsome Englishman?
0I tried making beef jerky - I ended up with old shoe leather.
But the marinade was a home run, I'm willing to share:
- Japanese soy sauce
- dry white wine
- a tablespoon of brown sugar
- four drops of habanero sauce
This stuff:
I have one old food dehydrators I used to make turkey jerky and all sorts of fruit and snacks for my kids when they were young. I dont use it any more to make jerkey because of the salt content. Its great for making sun dries tomatoes.
Thanks for reminding me Mr Deeds, I'm not into sun dried tomatoes but dried watermelon is exceptionally delicious.
WARNING
When making a marinade for a jerky do not use maple syrup. Sap is tree urine, when boiled into maple syrup it becomes pleasantly sweet. When you take the water out of maple syrup it becomes hotter than habanero peppers.
The Dirty Bird has maple dust fried chicken - it will make your tongue go numb.
WARNING
When making a marinade for a jerky do not use maple syrup. Sap is tree urine, when boiled into maple syrup it becomes pleasantly sweet. When you take the water out of maple syrup it becomes hotter than habanero peppers.
The Dirty Bird has maple dust fried chicken - it will make your tongue go numb.
I can assure you that dried maple syrup is just flavoured sugar. Not spicy. Dirty Bird must add really hot peppers to the evaporator (assuming they're making their own syrup or sugar) - or adding some form of chili powder to their maple sugar. I tried tapping the maple trees at my cottage so know from experience. You could try making your own hot maple powder by adding eg: diced ghost peppers to a pot of boiling maple syrup and reduce it until it becomes a thick goo. (pay close attention at this stage because the line from thick syrup to a black mess is very thin). Pour the syrup onto a sheet (straining out the peppers) and wait for it to solidify. Then break up the sheets of maple crystal and run it through a food processor to make a powder.
BTW - This should be a good year for Maple syrup if this weather continues (cold nights, warm days). On the subject of syrup - Birch syrup is very nice - a distinctly different flavour from Maple - more subtle, "cleaner" taste. And remember to store opened Maple syrup in the fridge. The sugar content isn't high enough to prevent spoilage once opened.
Temperature and humidity must be precisely controlled to dry age beef. Ideally you need to use a dry-aging fridge for best results.
Temperature and humidity must be precisely controlled to dry age beef. Ideally you need to use a dry-aging fridge for best results.
Cool - didn't know they made these in a home size.
I now grind my own beans and I use a coffee press. But the moka delivers great coffee too.
I make cheese fondue regularly for my kids for a quick winter meal. This will be blasphemy to some - but I always have a couple packages of PC Brand Fondue (pre-made) on hand. Just heat on the stove, then put on the burner for the meal. Cut up baguette, some apples, veggie - and it's a very quick meal. The PC Fondue is actually really good. Not grainy at all - real cheese with no filler, and they have all the right ingredients for a pretty authentic taste - the key is to heat it fully before putting on the burner. I also have a Raclette heater - but hardly ever use this. Hardly ever make meat fondue - just because all the sauces are too much work and now my youngest doesn't eat beef!
Temperature and humidity must be precisely controlled to dry age beef. Ideally you need to use a dry-aging fridge for best results.
I looked this up and it seems the company that makes this was started via kickstarter 4 or 5 years ago. They still sell these, but reviews are kind of mixed. About $1500 (USD). It's a converted wine fridge with a UV element and a humidifying capability to control dryness. Most of the problems seem to be with how the app controls it. Definitely has potential - I'd love to get something like this - small and doesn't need to be built in.
