Agreed.
You have reminded me to unearth the lovely little Turkish pepper grinders my mother brought back form Turkey years ago; they work very well with (or on) spices, and are most elegant, in appearance, as well.
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What is/was for dinner?
- Thread starter Gutwrench
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Agreed.
You have reminded me to unearth the lovely little Turkish pepper grinders my mother brought back form Turkey years ago; they work very well with (or on) spices, and are most elegant, in appearance, as well.
Chicken, rice and cabbage. It wasn’t pleasant. I added some cheese and a jar of tomato sauce for flavour.
It didn’t help much.
It didn’t help much.
The thing is, cabbage (in any form) works well - superbly well - with pork, bacon, lardons, ham, but not - to my mind, with chicken.
I never thought of cabbage with chicken, the many byproducts of the pig as @Scepticalscribe wrote or also beef (cabbage rolls with either pork or beef or both spring to mind) go very well. Even plain rice stuffed cabbage rolls. Smothered in avgolemono (egg lemon) sauce.
Corned beef may also work well with cabbage, as do any and all products deriving from the pig.
In my experience, with the exception of boiling cabbage in water which has already played host to boiled bacon (which does give cabbage a wonderful flavour), most of the time, cabbage and water are not especially compatible, or cannot be considered culinary friends.
However, while cabbage does not usually care much for water, it is a good friend to butter and olive oil or vegetable oil: Thus, steaming, sautéing or stir frying cabbage all often work well, especially if married wth strong flavours (garlic, ginger, chilli).
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Prawn (or pork) gyoza is better.
Also makes a cracking dressing for a cucumber salad when thinned out some.
I was feeling like having poached eggs with buttered bread this morning for breakfast after I woke for a glass of water. I decided to go back to sleep instead. Knowing a bull run of feet hitting hardwood and marble would soon wake me up in 2 hours.
Swordfish and sliced tomatoes with an oregano marinade. It’s plated but sitting there.
Thank you. Well, the tomatoes are good but over cooked the swordfish something fierce. Oh well.
I have had wild tuna on a number of occasions, but have had swordfish very rarely and am not entirely certain how it should be cooked (the carer did the needful when we had swordfish - sautéed, I seem to recall).
As a desperately uninformed teenage chef, it took me quite some time (plus a trip to France) to master the lesson that fish does not need to be cooked or prepared the way we cook meat, and certainly needs but a fraction of the time.
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Definitely.
The saving grace is I discovered some flavors worth playing with in the future. I grilled corn with butter and smoked paprika then removed it from the ear and mixed in cilantro, lime, and toasted pine nuts. The pine nuts added a nice buttery flavor and texture. Maybe toasted almond slivers might be tastier.
Now, that sounds amazing.
I have always loved corn on the cob.
Actually, I have loved it ever since my mother was expecting my younger brother, referred to as Decent Brother on these threads, to whom I am close; she suffered dreadfully from morning sickness while expecting him and one of the few things she could keep down was, oddly, corn, and corn on the cob.
Thus, as a very small child, I remember a winter when corn on the cob featured regularly on the menu, and was surprised, subsequently, when it seemed to disappear from family dinners.
Then, as is the way of life, Decent Brother realised that he adored corn on the cob, and corn, and tinned corn.
A few years ago, travelling back on leave from central Asia, and over-nighting in Istanbul, I remember strolling through the pedestrian area of the Old Town, clutching a corn on the cob, sprinkled with salt, which was dribbling generous quantities of butter, which made it both difficult (and delicious) to eat.
We drove down to Wharton, Texas to check out a BBQ place that used to be out on the highway before it burned down. We would pass it on our way to Kingsville to visit my wife’s parents. The old place was a multi-room shack with character. The new place feels more dumpy, completely lacking in character, but the brisket, sausage, and potato salad were excellent. The corn was overly sweet, which is not unusual in Southern recipes. I like naturally sweet corn, not with sugar added. Bottom line, the brisket was a bit better than local restaurants, but not worth the 90 minute drive including the heavy traffic in the heart of Houston to get to it.
And what are the restroom facilities like in such "multi room shacks"?
I ask because I have eaten in the equivalent of such places in southern Russia, where the food was excellent and the restrooms perfectly acceptable, whereas, in Georgia, where I spent two years a decade ago, the food in such places was invariably excellent, but the rest rooms a veritable horror story; they were usually to be found outside the main buildings of the restaurant, wooden structures vaguely resembling sentry boxes, inside, open to the earth, their presence advertised visually by the swarm of flies that surrounded them, and - olfactorially - by the odour that assailed your nostrils as you approached such spots.
The restaurant along with the single bathroom was clean, a definite plus. I know this matters more for women who do not want to use the toilet by hovering over it.
An observation in passing, speaking of bathrooms, my rule on the airplane is to leave the seat up after peeing. You know how men are bitched at for not raising the seat before peeing, because they sometimes spray the seat? Some of the worst offenders are women. I used to see this after a woman did not want to sit on the seat (even with disposable seat covers) peed and missed, and I mean all over. This happened more than I cared to remember and is why when I used the toilet, I left the seat up when finished, less chance for it to be soiled by the next guy or hovering gal who used the facility after me.
I wouldn't do almonds. That doesn't seem like a complementary taste profile. Toss in some cotija cheese, or leave it on the cob, smear it with mayo (Mexican if you can find it) then give it a liberal coating of cotija. That's a great Mexican street corn! You were almost there!
It is a very tasty yet soothing dish, less rich than potatoes grain (or dauphinoise), - which I love - and absolutely wonderful with anything that counts a pig among its ancestors.
The peas - frozen - I prepared in a French style; a little water, then seasoned with sea salt, black pepper, some organic fine brown sugar and lots of butter.
And fat, artisan sausages, bought from the person who made them.
Actually, I layer this dish - layer potatoes and onion, finishing off with thinly sliced potatoes - as you saw in the video - on top.
The recipe I use dots the top with butter - rather than olive oil (which I use with almost everything else).
Cooked in the stock (in the oven at 180C) for around an hour, it is delicious.
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Cooked myself at home tonight. That is Mishima Reserve Wagyu Beef on top. On the bottom I have Japanese rice with a dash of salt on it. On top of the rice I have garbanzo beans. I cooked the garbanzo beans from
Scratch soaking them and changing water constantly over 20 hours. Then I cooked the garbanzo beans in a slow cooker for 10 hours. Once cooked I added lemon,olive oil,dash of smashed garlic (smashed with lemon and salt),cumin and salt. I tossed the garbanzo beans with the ingredients mentioned then added them on top of the rice. I bought some nice mini tomatoes which I cut into 6 pieces each then tossed with olive oil,lemon and salt. Once tossed I added those on top of the garbanzo beans to one side. On the other side I added the Wagyu Beef which I pan fried. Last I sprinkled some minced parsley on top. I cut the parsley up with a dash of salt and pepper and chopped them up together on cutting board. Japanese fine black pepper used.
Scratch soaking them and changing water constantly over 20 hours. Then I cooked the garbanzo beans in a slow cooker for 10 hours. Once cooked I added lemon,olive oil,dash of smashed garlic (smashed with lemon and salt),cumin and salt. I tossed the garbanzo beans with the ingredients mentioned then added them on top of the rice. I bought some nice mini tomatoes which I cut into 6 pieces each then tossed with olive oil,lemon and salt. Once tossed I added those on top of the garbanzo beans to one side. On the other side I added the Wagyu Beef which I pan fried. Last I sprinkled some minced parsley on top. I cut the parsley up with a dash of salt and pepper and chopped them up together on cutting board. Japanese fine black pepper used.