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- Mar 8, 2011
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Hokkaido Kombu !
This dish of Spaghetti with Rocket and Ricotta from the danish chefs Kirk+Maabjerg has 150g of rocket per serving.
That could easily make a salad for four, but it totally works and is very delicious.
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Edit: here is the recipe
Thanks, I posted the recipe here.Looks great! Is it basically a take on like an arugula pesto/pistou? I see some near the bottom right of the photo that looks chopped and wilted, the rest seems pretty integrated into the sauce. Trying to figure out the recipe here. I've got so many greens in the fridge that need using . . . could probably do a version of this with kale. Pls help lol.
What were the dipping sauces?
Know the name of this dish: "culture clash"Punjabi Mattar Paneer + Goan Beef Vindaloo with Potatoes + Mexican Spiced Pork Chop + Thai Jasmine Rice.
Masamoto KS?Taco Tuesday
(There was more than 1 taco involved)
Thanks for the tips. I fished out a small one and it just tasted like salty cucumber. Needs to go for quite a while longer.
I ferment anything i can and lots of it. Be happy to help. For starters how much salt did you use? If there is interest i can start a fermentation thread?They don't need to go any longer now. Both jars now have blue and grey mold and will be tossed. I think the temp of the room was too high.
I ferment anything i can and lots of it. Be happy to help. For starters how much salt did you use? If there is interest i can start a fermentation thread?
That is how i started. I used a surgical glove as an air lock it filled with CO2 like a balloon. I sent him a picture and he emailed back. He is also accessibleGreat source for help with fermentation is Wild Fermentation | Fermentation makes foods more nutritious, as well as delicious! :: Wild Fermentation
Sandor Katz is really good at this stuff, his books are great too.
That looks good. But it also looks like the final thing you’ll ever eat. I hope that I’m wrong and that you’ll recover. SoonLunch is .... fresh cabbage and homemade sauerkraut sauteed with bacon, garlic and nigella seeds. Wish me luck.
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Prepped with my beater, a 210 Uraku.
I do love these Australian artisan-designed-and-produced wrought iron solidteknics pans
i'll take a cheese pie to goPizza night.
ham and pineapple
cheese
sweet fennel sausage and mushroom.
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I have been on the edge of getting one of these for a long while now... need/want a bigger skillet. I keep ping-ponging back and forth between Lodge and Solidteknics. I really like the concept but am not mad about the aesthetic design... which... lets face it... is pretty superficial. They also do an interesting stainless range...
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