What is/was for dinner?

[Gutwrench]

Bon Apetit is that old? I thought they were a new outfit, less than a decade. Hmm. Brad's that hippy one that comes off as a pothead. Speaking of recipes, have any experience with Red Boat fish sauce?

I’ll check out more of their videos. I think I’m subscribed to their channel too.
The magazine is probably older than me...if you can believe that. Haha.

No, I’m sorry I’m not familiar with Red Boat. I did look it up....extra virgin Vietnamese fish sauce?

 

[0388631]

I’ll check out more of their videos. I think I’m subscribed to their channel too.
The magazine is probably older than me...if you can believe that. Haha.

No, I’m sorry I’m not familiar with Red Boat. I did look it up....extra virgin Vietnamese fish sauce?

I can believe that. Yeah, apparently it a high quality sourced sauce. I don't think I've ever bought Vietnamese fish sauce before. Thai stuff, yeah. Tried the Filipino style a long while back and found I enjoyed it. Unlike the Thai, you do taste the salt used, but once that quickly washes over a wave of citrus and moderate heat come into play. I found the Thai stuff takes the heat out of dishes, especially very spicy soups with just a few light shakes of the bottle. I sometimes use fish sauce on butter basted fried eggs instead of salt. The fish taste is gone but the salt and other compounds as a result of the fermentation really brings out of the flavor of the whites, yolk and butter.

 

[Gutwrench]

Sorry for the poor quality. While at the market I picked up some olives stuffed with sundried tomatoes & a spicy marinaded brussel sprouts. These are going GREAT with a gin and tonic as I make the chowder and hummus.

 

[Scepticalscribe]

Sorry for the poor quality. While at the market I picked up some olives stuffed with sundried tomatoes & a spicy marinaded brussel sprouts. These are going GREAT with a gin and tonic as I make the chowder and hummus.

View attachment 816649

They look delicious. I love olives.

Yesterday, I picked up a generous helping of anchovy stuffed olives in the market; sigh. These get devoured somehow without my seeming to notice how it happens.

 

[Gutwrench]

They look delicious. I love olives.

Yesterday, I picked up a generous helping of anchovy stuffed olives in the market; sigh. These get devoured somehow without my seeming to notice how it happens.

I wish I was a fish lover because the flavor target would be so much more broad. Strong fish flavor disagrees with me. And my prejudice says anchovies is a strong flavor. You know Scepticalscribe, maybe I'd actually like anchovy stuffed olives if I tried them. There are so many flavors I like today that I (thought I) disliked in younger years.

 

[Scepticalscribe]

I wish I was a fish lover because the flavor target would be so much more broad. Strong fish flavor disagrees with me. And my prejudice says anchovies is a strong flavor. You know Scepticalscribe, maybe I'd actually like anchovy stuffed olives if I tried them. There are so many flavors I like today that I (thought I) disliked in younger years.

When I am preparing a fish stock, I usually dissolve some chopped and diced anchovies (from a tin of Ortiz anchovies) in olive oil (along with garlic and onion, naturally); nobody gets the taste of anchovy in the sauce - what they get is a stunning sense of depth - the sort of umami sensation that enhances the fish flavours of the other ingredients.

Anchovy stuffed olives are addictive; (as are garlic stuffed olives, and er, others - pepper stuffed olives....almond stuffed olives, and so on.)

My dad used to think he hated garlic, yet kept complimenting me on my cooking (the was the late 80s) "wow, what did you do there, that's delicious"; eventually, I fessed up - a confession that conceded that vast quantities of garlic somehow appeared in almost everything I cooked - and - immediately, from that moment on - his (assumed) dislike of garlic became consigned to the dustbin of history, and he happily devoured whatever I prepared, content in the knowledge that garlic was a feature of this dish.

 

[Gutwrench]

When I am preparing a fish stock, I usually dissolve some chopped and diced anchovies (from a tin of Ortiz anchovies) in olive oil (garlic and onion, naturally); nobody gets the taste of anchovy in the sauce - what they get is a stunning sense of depth - the sort of umami sensation that enhances the fish flavours of the other ingredients.

Anchovy stuffed olives are addictive; (as are garlic stuffed olives, and er, others - pepper stuffed olives....almond stuffed olives, and so on.)

My dad used to think he hated garlic, yet kept complimenting me on my cooking (the was the late 80s) "wow, what did you do there, that's delicious"; eventually, I fessed up - a confession tat conceded that vast quantities of garlic somehow appeared in almost everything I cooked - and - immediately, form that moment on - his (assumed) dislike of garlic became consigned to the dustbin of history, and he happily devoured whatever I prepared, content in the knowledge that garlic was a feature of this dish.

This makes sense. Thank you.

 

[RootBeerMan]

I wish I was a fish lover because the flavor target would be so much more broad. Strong fish flavor disagrees with me. And my prejudice says anchovies is a strong flavor. You know Scepticalscribe, maybe I'd actually like anchovy stuffed olives if I tried them. There are so many flavors I like today that I (thought I) disliked in younger years.

Anchovies are pure umami! Next time you make a tomato pasta sauce start off with some olive oil and garlic in the pan and add a couple of jarred or canned anchovy fillets. You won't taste anything fishy. It adds a slight nuttiness to it, but really boosts the flavour! And anchovy stuffed olives? Yeah! Those are tasty!

One thing to remember about fish! If it's "fishy" smelling or tasting it is not a good piece of fish. Good fish should not have a pronounced smell or fishy taste. Good fish should smell like the sea, clean, a bit briny and fresh.

 

[Scepticalscribe]

Anchovies are pure umami! Next time you make a tomato pasta sauce start off with some olive oil and garlic in the pan and add a couple of jarred or canned anchovy fillets. You won't taste anything fishy. It adds a slight nuttiness to it, but really boosts the flavour! And anchovy stuffed olives? Yeah! Those are tasty!

One thing to remember about fish! If it's "fishy" smelling or tasting it is not a good piece of fish. Good fish should not have a pronounced smell or fishy taste. Good fish should smell like the sea, clean, a bit briny and fresh.

Exactly; I do this with pasta dishes as well - especially tomato based pasta sauces; the chopped and diced (canned or jarred) anchovy fillets (which become dissolved in olive oil when heat is applied) just add a depth of umami that really enhances the dish, and yes, boosts the flavour of other ingredients.

 

[Gutwrench]

The chowder is pretty good.
The flat bread is decent. I forgot the Asiago so it’s grated over top.
The hummus is ok. Too much lemon.

 

[RootBeerMan]

The chowder is pretty good.
The flat bread is decent. I forgot the Asiago so it’s grated over top.
The hummus is ok. Too much lemon.

View attachment 816695

If your hummus was only "OK" then I've got your solution. Here's an awesome recipe for hummus. It's mine! I guarantee you'll like it, especially if you can get good ingredients. Amazon has a few tahini's from the Middle East (I saw some Lebanese and others). And Middle Eastern olive oil is not too hard to find, either.

http://souptonutsblog.blogspot.com/2015/03/the-wonderful-paste-hummus.html

 

[0388631]

There's a few ethnic stores here that import ME original tahini. Oil wise I prefer California Olive Ranch because it's about the best you can get apart from Cobram Estate, or a very good Spanish olive oil. I dare say any exported Italian, Greek or ME product has been blended or tampered with.
[doublepost=1548041540][/doublepost]And for tahini, I've often been told by ME'ers that you must find a roasted then ground tahini and not raw sesame.

 

[Gutwrench]

If your hummus was only "OK" then I've got your solution. Here's an awesome recipe for hummus. It's mine! I guarantee you'll like it, especially if you can get good ingredients. Amazon has a few tahini's from the Middle East (I saw some Lebanese and others). And Middle Eastern olive oil is not too hard to find, either.

http://souptonutsblog.blogspot.com/2015/03/the-wonderful-paste-hummus.html

Thank you.

I have tahini. Our only difference is the cumin and the amount of tahini. I’ve made it with and without cumin.
(The baking soda was unnecessary because I used canned chickpeas.)
3T lemon felt like too much.

Mine:
16 oz garbanzo beans (drained if canned)
3-4 T lemon juice
1/4 c of the garbanzo bean liquid
2T tahini
2 cloves garlic
1/2 t salt (to taste)
2T olive oil

Add ingredients (except olive oil) to the blender and mix on low 3-4 minutes until smooth.

Plate
Score a shallow furrow/groove across the surface and fill with olive oil
Garnish with parsley or cilantro

 

[hawkeye_a]

Goan prawn curry with plain white rice.

Strong coconut and tamarin flavor(i think). Never enough prawns .

 

[0388631]

Thank you.

I have tahini. Our only difference is the cumin and the amount of tahini. I’ve made it with and without cumin.
(The baking soda was unnecessary because I used canned chickpeas.)
3T lemon felt like too much.

Mine:
16 oz garbanzo beans (drained if canned)
3-4 T lemon juice
1/4 c of the garbanzo bean liquid
2T tahini
2 cloves garlic
1/2 t salt (to taste)
2T olive oil

Add ingredients (except olive oil) to the blender and mix on low 3-4 minutes until smooth.

Plate
Score a shallow furrow/groove across the surface and fill with olive oil
Garnish with parsley or cilantro

Cumin is a spice where you should sometimes go by taste and not what a recipe says. It can easily overpower other flavors.

 

[Gutwrench]

Cumin is a spice where you should sometimes go by taste and not what a recipe says. It can easily overpower other flavors.

I like it hummus sometimes.
I use a generous amount with lamb rack!

 

[0388631]

I like it hummus sometimes.
I use a generous amount with lamb rack!

I find it makes or breaks Mexican food myself. I once roasted a whole pork loin, the fat part not the tenderloin, and chopped it up some fattier cuts for burritos during a Superbowl game. The recipe I got was from a translated Mexican cookbook and it really made the pork shine. Sadly I lost that recipe when doing some spring cleaning and moving stuff around.

One thing I've always been bad at making was salsa. And I still can't get it right. @jkcerda gave me some pointers but it isn't as good as the ones I've had in Mexico or at an authentic joint here.

 

[Gutwrench]

And for tahini, I've often been told by ME'ers that you must find a roasted then ground tahini and not raw sesame.

The TC has a nice ethnic representation. Holy Land Market is probably the best in the city. I used to go there on Saturday’s for their lunches then shop in their market afterwards.

http://holylandbrand.com/

 

[0388631]

The TC has a nice ethnic representation. Holy Land Market is probably the best in the city. I used to go there on Saturday’s for their lunches then shop in their market afterwards.

http://holylandbrand.com/

Yeah, I know some stuff. I knew a few people from the TC years and years ago on another forum. I've got a decent idea of how diverse it is. Basha's is a popular chain in Arizona and New Mexico, I think, that's owned by a Lebanese American family, IIRC. HEB carries a large swath of ME food. I assume this is a change over time because so many ME'ers settle in Texas, too.

 

[Scepticalscribe]

Goan prawn curry with plain white rice.

Strong coconut and tamarin flavor(i think). Never enough prawns .

Goan prawn curry sounds amazing: How did you prepare this dish?

 

[Scepticalscribe]

Sweet potato (roasted) along with onion, garlic, and artisan sausage (all also roasted) are what I have in mind.

 

[0388631]

spicy marinaded brussel sprouts.

Sounds lovely. Came across pickled Brussels sprouts a month or two back. Tempted to try my hand at them. Going to have to look up this marinade stuff.

 

[arkitect]

Sounds lovely. Came across pickled Brussels sprouts a month or two back. Tempted to try my hand at them. Going to have to look up this marinade stuff.

Those work very well. I make mine similarly to my pickled gherkins. Very easy to make.
A nice change from the home fermented Sauerkraut.

 

[Scepticalscribe]

Sounds lovely. Came across pickled Brussels sprouts a month or two back. Tempted to try my hand at them. Going to have to look up this marinade stuff.

I plan to glaze my sausages this evening (probably something with honey, French mustard, star anise, brown sugar, and a dash of soya sauce).
[doublepost=1548084416][/doublepost]

Those work very well. I make mine similarly to my pickled gherkins. Very easy to make.
A nice change from the home fermented Sauerkraut.

How do you prepare them?

 

[0388631]

Those work very well. I make mine similarly to my pickled gherkins. Very easy to make.
A nice change from the home fermented Sauerkraut.

I just quarter or either cabbage heads and do a traditional ferment. I have some every so often for its bacterial benefits. I never had luck with cucumbers, but I believe you have to use pickling salt to keep their crispness.