Had a late breakfast. Some eggs, some queso fresco, some serranos to go with the eggs....a few sweet peppers too...and some mandarins.....


oh yeah...and tortillas.

sounds fantastic

now go earn yr carbs :D

Sweet peppers stuffed with boudain

Since I fucked up and didn't bring a lunch to school today - not much :(

you could eat poetry like mark strand

I discovered something new, it's called Burrata and it's delicious. It looks like mozzarella, and it is the same on the outside, but it's filled with cream on the inside.


Here's the recipe I made (it's for 2 persons):


Ravioli with tomato, eggplant and burrata


Ingredients:

• 1 eggplant
• 2 tbsp traditional olive oil
• 190 g of tastytom vine tomatoes [these are small,and sweet tasting]
• 250 g chilled ravioli with burrata and tomato [ready made fresh ravioli, you could pick probably any other type if you don't have this flavour. You could even make this recipe with regular pasta probably]
• 125 g buffalo burrata
• 70 g Parma ham [I used coburger ham because my small supermarket doesn't have Parmaham]
• 7½ g of fresh basil
• 1 tbsp capers [I used roasted pine nuts, because I don''t like capers]

Kitchen stuff

• coarse grater

Prepare

1. Roast the pine nuts in a frying pan without oil (or a tiny drop of sesame oil)
2. Cut the eggplant into 1 cm cubes. Heat the oil in a wok and stir-fry the eggplant for 10 minutes over medium heat. Meanwhile, halve the tomatoes and grate them on the cutting edge on a coarse grater. You then only have the skin, that is not used.
3. Cook the pasta according to the instructions on the package. Halve the burrata and cut the ham and only the basil leaves into strips.
4. Remove the wok from the heat and mix the grated tomato, ham, basil and capers (or the roasted pine nuts) into the eggplant. Divide the lukewarm pasta on the plates and put the sauce on it. Put half a burrata on each plate. Sprinkle generously with freshly ground pepper.

Super simple & quick recipe, even I couldn't ruin it. I will definitely make it again!

^^ nice to see people getting into cooking

i spatchcocked and roasted a chicken last night

there was a lot of smoke and it burned my eyes :D

(came out tasty though. but 450F was too high. i had to chop and recook)

martha was asking for 500. wtf.

https://www.marthastewart.com/922339...icken-potatoes

go for 400. 350, even. easy does it.

ps- i should have read the comments. another rawbird mentioned there.

chile verde with homemade sauce, braised pork tenderloin, baby spinach salad with pine nuts and fresh local pears

Homemade (the meal, not the noodles), makeshift quasi-Chow Mein with garlic, garlic shrub, onion and an evenly spread helping of Yakitori and Black Bean paste as well as a pinch of lemongrass powder. Decided to go for broader, tagliatelle-sized taiwanese noodles for this endeavor.

looks like it tastes like a good wok hei, even though i assume there was no actual wok (was there?)

--

my focaccia glued itself to the pan btw. the first time i made one that did not happen, but this was an aluminum pan which might have had something to do with the bad results.

it also came out cakey. thinking the neapolitan flour is not suited to this altitude. i don't know. i'm not much of a baker. but it tastes okay.

funny dinner last night. I made ajika sauce and used it with baked organic lentils with onions and garlic with smoked pork sausages from Otto's in PDX. Kind of worked most of the day on it, totally edible results, but really reminded me of beanies and weenies that my ma used to slop across the table on us after she came home from work. I can usually do a fail on a meal and it's shitty or inedible, but this was a fail like none I've done before.

maybe cook the lentils french style and add broiled pork sausages on the side? with a caramelized onion garlic garnish? glass of pinot noir to wash it all down?

https://www.seriouseats.com/recipes/...ls-recipe.html

i fear baking it all together might destroy the sausages and not get the lentils right

alright. best wishes! failing is learning when done right.

—

i just ate some glorious popcorn. seasoned with: kalamata olive oil, nutritional yeast, diamond crystal kosher salt. the olive oil and the yeast interact incredibly well somehow. the kosher salt pulverizes and sticks to the popcorn instead of falling to the bottom on the bowl. win!

also just made some chicken liver paté (sheeekkenn, jacques pépin would say)

now about to:

bake granola for the week
bake some bread for tomorrow’s sandwiches
fix some refried beans for breakfast
amen

As the first person who responded to this thread 13 years ago on 6/6/06 probably while working my first job at Subway, I would like to report that I am now a cook at an upscale restaurant and today I ate Fettuccine with Italian Sausage, Rabe, Kalamata Olives and a nice pan sauce. Good day.

Switzerland has the worst food ever. I've been eating a lot of shit for the last 6 months. I can't wait to get home for Christmas to have some proper home-made food again.

nice, very nice...

oh no! lolol

try the french side? no?

well, french part is like 3 hours from Zurich by train, so not that easy to go there for lunch breaks :)

ah, shit.

i grew up with an emigré german swiss baker in the neighborhood, and the breads and pastries and cheeses and hams were glorious.

maybe focus on their fortes? though i admit the same thing 3x day would be... trying. german cooking (no offense, people) is not the greatest.

maybe investigate a little. i don’t know. can’t you get supplies from home? are there immigrant shops? what do you miss?

Swiss cheese stinks

literally!



If you ever come across a can like this, hold your nose and run away as fast as you can!

the one i can’t stand is limburger. at least the american version of it. phew!

thanks of the warning about that one. i’ve never seen it but will look for it—for science! :D

Initial reaction:
Limburgers are not cheese, they are people that live in the province Limburg. They do not necessarily stink but they all do speak funny and too often unintelligible

Reaction after googling:
Haha, I live 30 minutes from Limburg and I seriously never heard of that cheese! I'll check if they have it in my (tiny, especially for US standard) supermarket

But it is a traditional Dutch product apparently, not something that's invented in the US and branded to sound foreign ;-)

Update:
correction: it's actually not Dutch but Belgian cheese, in Belgium there's also a province named Limburg.

wikipedo sez the region is now split between 3 countries

and maybe your local version of the stinky cheese is good

but the american (kraft brand?) version i bought years ago smelled like death

apparently, it is no longer made

probably it was only popular with necrophiliacs...

eta: maybe it wasn’t kraft. maybe it was this?



fucking vile...

in any case, excited to begin baking my first rye breads... feels like i’m about to enter the holy bread sanctum or something. nah, i know that’s reserved for sourdoughs. but still... i’m being initiated into the minor rye mysteries.

I am still working on white bread

check out maybe ken forkish, although his book has no rye recipes, just wheat (white, whole), in 3 different fermentation types— solid methods, great results.

eta: actually has some ryes in the sourdoughs. still alien to me.

Grilled shrimp poboy to close out the decade

bakers are miracle workers, IMO

I just ate last year's chinese food....

seriously, a glazed ham

was gonna have red beans and rice but i cna’t find the kitchen pots

Red beans & rice is a serious play! I’m not a big ham guy, but if I’m lucky, I get to partake of a spiral ham a couple times each year.

Tonight we have zumo sausages and boudain links with pork chops, mac & cheese, black eyed peas and potato-cabbage-hash and cornbread......all for health and wealth in 2020

Your soul...but hopefully chicken in a little bit.

Filet americain on bread. This is a new recipe that contains real Americans!! Yummy!

such a darlin!

for lunch today: persimmon, walnuts and hazelnuts

and filet gumbo contains?

I've made myself veggie burgers with olives, mushrooms, tomatoes, garlic, fennel powder, peri peri sauce, onions, black pepper, pink salt and flour. They taste nice.

making olive tapenade today (and meatballs for tomato/carrot/meatball soup!)

got a rye loaf rising while the oven reaches the right temperature

after it bakes and cools properly in a rack etc it should be ready for lunch

i’m trying to empty the fridge before i go food shopping, so chances are i will eat it with butter, bacon, eggs, beans, fig and apricot jam (not everything at once).

[eta: came out great!]

—


do you have a shareable recipe or basic outline for this? curious...

lmao

I do not understand the concept of 'Hamburger'.
Gumbo i get
i make this:




funny thread. Still at it though
here's me with some o'mine tools




here's the biggest wild boar belly i could get ahold of (still have some pancetta left, after a year now):



hoping to find some more time to post in here again maybe.
bussi

p.s. symbols man...
got the noma fermentation book? (german translation just got out)
Kills and ruins it at the same time!

I HAVE THE NOMA BOOK RIGHT HERE!

[eta: http://sonicyouth.com/gossip/showpos...postcount=5786]

all koji all the time hahaha

im approaching it very slowly because i don’t want to overcomplicate my life. i’m learning bread right now.

ps- that wild boar looks glorious. and the gumbo, a beauty

pps- the hamburger is the american bastard child of the frikadelle aka hamburg steak

haaaahaaaaaahaaaaaaahaaaaaaaaaaaaaaaa!