Rotisserie Berbere spiced Leg of lamb, Dal Tadke, Jeera Rice and Oven/pizza stone/ broiler naan.View attachment IMG_0110.jpeg
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
- Start date
Help Support Kitchen Knife Forums:
Sunday get up early hike. Big salad, followed by Salmon burger & air fryer steak fry's. Have a beer take a nap.
Canneloni with burrata and a tomato-caper topping
Last edited:
Got myself a new toy… a commercial grade vacuum sealer 
Of course I had to try it out. Chicken peri peri (or something along those lines) bagged all snug and ready to go into the fridge for a day.
I then made some sort of middle eastern influenced rice with loads of spice, chopped dates, onion, garlic, almond slices, and cherry tomatoes.
Green asparagus was added to my lunch portion today when I heated it all up as I wanted to get it done just right.
Of course I had to try it out. Chicken peri peri (or something along those lines) bagged all snug and ready to go into the fridge for a day.
I then made some sort of middle eastern influenced rice with loads of spice, chopped dates, onion, garlic, almond slices, and cherry tomatoes.
Green asparagus was added to my lunch portion today when I heated it all up as I wanted to get it done just right.
- Joined
- Feb 9, 2018
- Messages
- 4,509
- Reaction score
- 6,558
looks like we have the same vac machine, I like the thing a lot!
Nice!
I’ve been happy with it (the little use it has gotten so far). Plan on doing things like fermented salsas (thanks Brad Leone!), etc., so it most definitely will see use other than packing proteins for marinating.Sous vide is also one option that I’ve yet to explore, but this is certainly a step in that direction
Michi
I dislike attempts to rewrite history
Once you have a vacuum sealer, you’ll find more uses for it. They are great for freezing, pickling, marinating, curing meat, and equilibrating moisture content of salami and dry-cured meats. And sous vide, of course. I use mine a lot.Nice!
Sous vide is also one option that I’ve yet to explore, but this is certainly a step in that direction
DitmasPork
Senior Member
Simple supper—salad + farfalle with duck egg, scallion, umami chili oil
parbaked
Senior Member
St. Louis ribs, mash, zucchini and salad…
And now for something completely different
My late-night snack is a regional Finnish delicacy known as ”Black sausage”, basically a blood sausage made of pig blood and rice, served here with lingonberry jam and quick spring cabbage salad/slaw (salt, vinegar and a bit of neutral vegetable oil).
Lingonberry jam is very nice with such items, though rather hard to come by outside of the Nordics, you can sub it with tart cherry jam or preserve.
My late-night snack is a regional Finnish delicacy known as ”Black sausage”, basically a blood sausage made of pig blood and rice, served here with lingonberry jam and quick spring cabbage salad/slaw (salt, vinegar and a bit of neutral vegetable oil).
Lingonberry jam is very nice with such items, though rather hard to come by outside of the Nordics, you can sub it with tart cherry jam or preserve.
Lingonberry is a fave and Ikea has pretty much made it available everywhere. Prefer it so much over cranberry beside meals.
Ah, completely forgot about Ikea...
Swedish style hash with the eggs scrambled in. It's not ketchup on top - it's gojuchang.
On today’s episode of crimes against cuisine. Tuna melt with garam and tandoor masala, bonus points as I burnt it a tad while making a squash purée. Burnt bread aside… love these for a quick bite. Wife is revolted.
Michi
I dislike attempts to rewrite history
I can totally see how this will be tasty. Nice idea, thanks! I’ll try doing something along those lines, too. For me, it’ll have some raw red onion with it, and maybe some fresh tomato.
As an avid enjoyer of both tuna melts and slightly burned bread, this is not a crime against cuisine in the least. This is peak culinary performance!
parbaked
Senior Member
Also resealing Mylar bags for frozen veggies, crackers, cereal, etc. Just need to seal, not full vacuum.
One day I decided to change it up from the typical cumin, salt, pepper and I haven’t looked back. Very tasty, color is another story
Cleaning out refrigerator vegetables gone wild even a bitter melon. Lots of eggplant Panang curry. Cook shrimp last minute with little butter put on a plate ladle little curry sauce on shrimp. Don't like overcooked shrimp. This one had little heat spice.
DitmasPork
Senior Member
Chǎo Fàn/Chahan
Fried Rice with Duck Egg, Shiitake, Garlic
+
Avocado Salad
Fried rice ingredients: basmati rice, duck egg, shiitake mushroom, scallion, garlic, Teochew umami chili oil, Malaysian soy sauce, ramen pepper, kosher salt
Fried Rice with Duck Egg, Shiitake, Garlic
+
Avocado Salad
Fried rice ingredients: basmati rice, duck egg, shiitake mushroom, scallion, garlic, Teochew umami chili oil, Malaysian soy sauce, ramen pepper, kosher salt
nipsy
Well-Known Member
Okonomiyaki (again) still not got it quite right, think I need more better or less veg. (more batter it is next time!)
Bloody lovely though, needs an Asahi to go with it really
Bloody lovely though
, needs an Asahi to go with it really
Oooooh nice!! Okonomiyaki (or Yoko Ono Maki as my old boss would frequently fumble it) is an all time favorite! Gonna have to make some tonight!Okonomiyaki (again) still not got it quite right, think I need more better or less veg. (more batter it is next time!)
Bloody lovely though
View attachment 318592
parbaked
Senior Member
I made ugly, little, pork free ones recently,…so not really okonomiyaki but tasty…
Served with soba and homemade mentsuyu (dipping sauce).
Served with soba and homemade mentsuyu (dipping sauce).
nipsy
Well-Known Member
that needs way more sauce, you can probably taste the veg!
Rendered lard yesterday, omelette today, with pistachio+cracklings+berbere/awaze. Cold brew over orange slice.
Spring time, time for Frankfurter Grie Soß...
An all time favourite and ckassic of our region and especially during this time of the year.
Done by hand it needs seven herbs, lemon, sourcream, yoghurt and mustard. Then you serve it with potatoes and hard boiled eggs.
An all time favourite and ckassic of our region and especially during this time of the year.
Done by hand it needs seven herbs, lemon, sourcream, yoghurt and mustard. Then you serve it with potatoes and hard boiled eggs.
