Rotisserie Berbere spiced Leg of lamb, Dal Tadke, Jeera Rice and Oven/pizza stone/ broiler naan.View attachment IMG_0110.jpeg
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.looks like we have the same vac machine, I like the thing a lot!
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! 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
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.
Ah, completely forgot about Ikea...Lingonberry is a fave and Ikea has pretty much made it available everywhere. Prefer it so much over cranberry beside meals.
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.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.
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!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.
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Also resealing Mylar bags for frozen veggies, crackers, cereal, etc. Just need to seal, not full vacuum.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.
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 storyI 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.
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 , needs an Asahi to go with it really
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that needs way more sauce, you can probably taste the veg!I made ugly, little, pork free ones recently,…so not really okonomiyaki but tasty…
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Served with soba and homemade mentsuyu (dipping sauce).
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