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7 votes
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Aztec chocolate (xocolatl) - Blood & Spice
7 votes -
Brad makes fermented salsa | It's Alive
4 votes -
The legendary medieval cockentrice
4 votes -
Claire and Gaby make apple empanadas | Dessert Person
6 votes -
Brad makes fermented fruit leather | It's Alive
4 votes -
February 16th is Fettisdagen (Fat Tuesday) here in Sweden, our name for the Catholic celebration of Shrove Tuesday – bake your own Semla with this easy, traditional recipe
12 votes -
Your favorite vegetarian recipes
Hi, Where I am living we are going back into a month long lockdown, I would like to find some vegetarian recipes to cook. I am not a Chef but I cook everyday so more advanced recipes are fine,...
Hi,
Where I am living we are going back into a month long lockdown, I would like to find some vegetarian recipes to cook.
I am not a Chef but I cook everyday so more advanced recipes are fine, though I also like quick wins when I don't feel like spending much time cooking.
What do you people eat when you don't want to eat meat? What are your favorite recipes?
Thanks!
32 votes -
How to make your own fermented hot sauce
7 votes -
Claire Saffitz makes confetti cake | Dessert Person
9 votes -
How to eat like a pirate: Hardtack & grog
3 votes -
Bachelor Chow from Futurama | Binging with Babish
9 votes -
335 year old recipe, 'Rice Puddings In Guts' (beef bung casing), from The Acompliſht Cook
5 votes -
Glazed lemon cookies
6 votes -
The butteriest popcorn, movie theater style (but using real butter)
7 votes -
Torrijas caramelizadas: Spain's custardy, crunchy, and creamy answer to French toast
6 votes -
Claire Saffitz makes oat and pecan brittle cookies | Dessert Person
7 votes -
Armenian sini manti recipe: Crunchy-crisp baked lamb dumplings in a rich, aromatic broth
8 votes -
An elixir from the French Alps, frozen in time
9 votes -
Unwrapping Aztec Tamales | The Tamale Wars
8 votes -
Three ways to cook a smashburger with three burger experts | The Burger Show
7 votes -
Claire Saffitz makes soft and crispy focaccia | Dessert Person
7 votes -
How to cook Thanksgiving dinner for one
9 votes -
Pumpion Pie from 1670
9 votes -
Thanksgiving made small(er): Tips and recipes for a scaled down menu
6 votes -
How to make homemade flour tortillas
10 votes -
Ancient Roman Placenta – Honey Cheesecake
6 votes -
Roasted garlic is one of the easiest hands-off cooking projects around
4 votes -
Scappi's Renaissance herb torte
7 votes -
Coffin pies - Death and chocolate
5 votes -
Kitchen stock = liquid gold
12 votes -
Anyone who says tofu is bland or boring hasn’t eaten mapo tofu, the intoxicatingly spicy, fragrant dish from the Sichuan Province of China
19 votes -
Chef recreates the KFC Zinger burger... But can he also make it vegan?
4 votes -
Spartan black broth | Melas Zomos
4 votes -
Great medieval bake off
7 votes -
What's your go-to special dish for cooking?
Maybe you make it every weekend or just when you've got some caloric budget to burn.
14 votes -
Nine popsicle recipes to make you feel like a kid again
3 votes -
The Native-American origins of gumbo
4 votes -
The simple joys of tamarind: Sweet, sour and tender under its brittle shell, the fruit’s pulp is equally at home in desserts and savory dishes
5 votes -
“Hot-dog salad” is not a phrase that naturally ignites the appetite, but please hear me out
5 votes -
Perfecting roast chicken, the French way, using "poach-and-roast"
6 votes -
Favorite cocktail recipes and unnatural drink experiments?
It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out. Right now, I'm drinking an...
It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out.
Right now, I'm drinking an unnatural experiment made with odd drams to get rid of a couple of near-empties prior to moving.
2 oz. jack pine gin (freezer cold, local product, could use any botanical gin)
1 oz. peony baijiu (gift from a friend's visit to China)Shake with ice, serve in a coupe glass with a very small amount of ice. It's good enough that I'll try making peony-infused vodka next spring.
[I don't usually enjoy mixed drinks because so many are too sweet - that's the spouse's domain. But some combinations of herbal, floral, spicy, bitter, or sour flavors work for my taste.]
Feel free to share what's working for you.
11 votes -
David Atherton's recipe for Swedish crown cake – this ‘kronans kaka’ is made with potato for a gluten-free sweet treat
2 votes -
Reclaiming Indian food from the white gaze
19 votes -
Cook a classical feast: Nine recipes from ancient Greece and Rome
7 votes -
Food Escapades & Curry Fridays ! Classic Indian Green Curry / Chicken Handi
Hello hello, sorry for being a bit late recently with these, been real tired hahah. Alas, I am still keeping the tradition and making these once a week, every Friday ! It's my little escape time,...
Hello hello, sorry for being a bit late recently with these, been real tired hahah. Alas, I am still keeping the tradition and making these once a week, every Friday ! It's my little escape time, anyways :P Since I missed the writeup for last week, I'll be putting both on the same post for extra goodies for the fellow readers of this !
June 5th:
this week for my curry dish I have prepared a green indian curry ! Which, frankly, I didn't know existed in this form before.... If you know me, you know there are two foods that I really hate the most when raw, those being cilantro and yoghurt. So, when my dad sent me a green curry based on cilantro and yoghurt, I was a bit skeptical at first. I mean, surely combining both of my least hated ingredients together would make for a sensory disaster ! But, to my surprise, eating this was not as much of a pain as I thought it was going to be. No no, instead of being an awful pile of green mush, it ended up being quite nice chicken with a rich and tasty green sauce on top. Honestly, one of the most confusing and fun times of my life ! Cooking it was a bit of a hassle tho, since it did smell awful for me. But it was well worth it ! :P
Picture of the dish: https://imgur.com/a/LNV3nAl
Recipe: https://www.scrambledchefs.com/classic-indian-green-curry/June 12th:
Hello hello, sorry for being a bit late recently with these, been real tired hahah. Alas, I am still keeping the tradition and making these once a week, every Friday ! It's my little escape time, anyways :P
This week, I have prepared a dish I found on the channel Get Curried: Chicken Handi! It's a dish traditionally made in a special pan called a Handi, which I do not own! So I just used my trusty dutch oven pot. The recipe was a pretty simple curry, consisting of a mostly cream/yoghurt based sauce with a little tomato, varied spices, onion, and of course, chicken ! I think by it's own it was a pretty good recipe, but for me, what made it stand out was the fact that I used ghee for the first time in one of these. Took me 6 months to finally do it, but I bought a tub of ghee for this just to try it out. And...
Oh My God.Ghee was an absolute game changer !!! The nutty, creamy flavour really propelled this dish into fantastic territories I didn't even know were possible ! I haven't been this ecstatic for a single ingredient in a while, but god damn. I truly believe ghee to be irreplaceable after this experience, I'll have to see if it impacts other dishes I've made a lot or not. But safe to say, this was such a great addition to my cooking ingredients. Will have to use again.
On another note, here's a little anecdote about the whole cooking process from that day. Dad and I went to buy some yoghurt to make naan (which turned out quite amazing in the end), and he saw a tub of yoghurt that was on sale. Quite cheap, too. So without hesitation, he bought it. Once we got back home, he realized it was skim yoghurt, which wouldn't make for the best naan, but it's alright anyways. Once he started kneading the dough, he soon quickly realized that he had gotten... Vanilla yoghurt. So now, we had a whole batch of sugary naan dough which would definitely not work well with our curry and no yoghurt left for anything. In retrospect that was quite funny, lol.
He did end up going for some yoghurt, though. We ended up making some pretty great naan, as I said before :PAnyhoo, great recipe that I'd REALLY recommend doing, especially if you're using ghee! But maybe don't use too much, we made the mistake of adding a bit much, which made a really big grease pool on top, which could be unappetising. But hey, you ain't hearing me complain about it :P
Picture of the dish: https://imgur.com/a/uEi00Q9
Recipe: https://www.youtube.com/watch?v=IO0issT0Rmc
Question of the day: what foods have had a "click" in your lifetime? Perhaps something you have once hated, but then suddenly just finally understood. It's happened to me a few times, curious to see if anyone else has gotten that feeling hahahah.Have a great day and STAY SAFE ! <3
Tomi, your friendly neighbourhood marshmallow~7 votes -
Oldest cookbook in the West | Ancient Roman mussels
6 votes -
Uniquely spatchcocked dry rubbed smoked chicken recipe
3 votes -
Black pepper ice cream recipe
4 votes -
Food Escapades & Curry Fridays ! Bon Appetit's Chana Masala
hello hello dear friends ! I am here once again a little late on my curry posting this week... the whole world is just so in shambles right now! It's a bit of a heavy subject so I'll refrain from...
hello hello dear friends !
I am here once again a little late on my curry posting this week... the whole world is just so in shambles right now! It's a bit of a heavy subject so I'll refrain from talking too much about it, but it's certainly affected me personally if I am honest. Might be a factor in why I decided for something so simple this week hahaha.
Anyways, we've got another Chana Masala this week ! Yes yes, the third week I do this recipe, and it's still quite a kicker ! This time, I used a recipe from the trusty ol' Bon Appetit, which was honestly probably the easiest one of all the ones I have made. Just put some tomatoes on some onions and add curry powder and chickpeas and BLAMO ! a delicious, hearty meal ! It's still crazy to me that such things like this exist... It took me like, what, a few minutes to dice and brown an onion ? then wait 20 minutes ? and then I get to have such a nice and happy time with my parents eating at the table together and cherishing moments together... all from something as simple as this! it really is a marvel, I tell ya.
Picture of the dish: https://imgur.com/a/MORtjiv
Recipe: https://www.bonappetit.com/recipe/chana-masala
Question of the day: What is a food that you absolutely adore that is also quite healthy ?Have a great day and STAY SAFE ! <3
Tomi, your friendly neighbourhood marshmallow~6 votes