I made Ottolenghi’s black lime tofu last week and I feel comfortable now in my opinion that his recipes are somewhat overrated
Everything looks and sounds really good, but never really lives up to those expectations. Maybe I’m making the wrong stuff or not using good enough ingredients 🤷♂️
Everything looks and sounds really good, but never really lives up to those expectations. Maybe I’m making the wrong stuff or not using good enough ingredients 🤷♂️
By Bungie Go To PostI made Ottolenghi’s black lime tofu last week and I feel comfortable now in my opinion that his recipes are somewhat overratedI really like the roasted whole cauliflower with parsley sauce. We have most of his books, but I haven't really dipped in to most of them, but my partner swears by them
Everything looks and sounds really good, but never really lives up to those expectations. Maybe I’m making the wrong stuff or not using good enough ingredients 🤷♂️
By JesalR Go To PostI really like the roasted whole cauliflower with parsley sauce. We have most of his books, but I haven't really dipped in to most of them, but my partner swears by them
I haven't tried that one but then I'm not really into creamy sauces. Which book is it in?
I'm going to try do to his roasted butternut squash and red onion with tahini and za'atar. If that doesn't do it I'm writing him off
I made the butternut squash one. This one actually works for me, so Ottolenghi stays in the conversation for now
By Fenderputty Go To PostI love squash man tbat looks bomb as fuck
Easier to find the ingredients for than some of his other stuff
https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar
Had a chat with my partner, she mentioned some of her favourites
https://ottolenghi.co.uk/recipes/slow-cooked-chicken-with-a-crisp-corn-crust Is great for me
https://www.theguardian.com/lifeandstyle/2016/jul/16/roast-chicken-preserved-lemon-garlic-recipe-yotam-ottolenghi-roast-turnips-buckwheat-salad
https://www.theguardian.com/lifeandstyle/2010/jun/12/chermoula-aubergine-bulgar-recipe-ottolenghi
https://ottolenghi.co.uk/recipes/slow-cooked-chicken-with-a-crisp-corn-crust Is great for me
https://www.theguardian.com/lifeandstyle/2016/jul/16/roast-chicken-preserved-lemon-garlic-recipe-yotam-ottolenghi-roast-turnips-buckwheat-salad
https://www.theguardian.com/lifeandstyle/2010/jun/12/chermoula-aubergine-bulgar-recipe-ottolenghi
How do the fams generally clean their cast iron pans? I feel like my method isn’t the easiest or most efficient.
I’ve been warming it up on the hob, scraping any stuck on fond with a plastic utensil and then scrubbing it with a sponge and hot water (no soap) in the sink.
Then I’ll put it back on the hob to dry off, squirt some oil on and rub it in with paper towels.
This seems like so much fucking effort for a pan.
I’ve been warming it up on the hob, scraping any stuck on fond with a plastic utensil and then scrubbing it with a sponge and hot water (no soap) in the sink.
Then I’ll put it back on the hob to dry off, squirt some oil on and rub it in with paper towels.
This seems like so much fucking effort for a pan.
By HonestVapes Go To PostHow do the fams generally clean their cast iron pans? I feel like my method isn’t the easiest or most efficient.Just throw it away then 😂
I’ve been warming it up on the hob, scraping any stuck on fond with a plastic utensil and then scrubbing it with a sponge and hot water (no soap) in the sink.
Then I’ll put it back on the hob to dry off, squirt some oil on and rub it in with paper towels.
This seems like so much fucking effort for a pan.
By HonestVapes Go To PostHow do the fams generally clean their cast iron pans? I feel like my method isn’t the easiest or most efficient.What are you doing that you need to go to all this effort? I just a normal sponge and soap with water. Modern soaps won't take away the seasoning
I’ve been warming it up on the hob, scraping any stuck on fond with a plastic utensil and then scrubbing it with a sponge and hot water (no soap) in the sink.
Then I’ll put it back on the hob to dry off, squirt some oil on and rub it in with paper towels.
This seems like so much fucking effort for a pan.
Sohois is right, soap won't kill your seasoning.
If you've got stuff very stuck on like a marinade, I always fill the pan with hot water while it's still very hot to pull away the stuck bits. The I use a little plastic scraper if I need to, or a bamboo brush to give it a quick scrub out.
It's more effort than most pans, but it gets a little less necessary the more you use it
If you've got stuff very stuck on like a marinade, I always fill the pan with hot water while it's still very hot to pull away the stuck bits. The I use a little plastic scraper if I need to, or a bamboo brush to give it a quick scrub out.
It's more effort than most pans, but it gets a little less necessary the more you use it
By blackace Go To PostJust throw it away then 😂Never, shit’s amazing for making folded egg bagels and grilling chicken on.
had a bunch of mini tomatoes and needed something to do with them before they went bad, so I sundried them and bottled them in olive oil and salt. Tried them today and they turned out great.
Slice ciabatta lengthways, lightly toast, spread pesto on, top with mozzarella and sunblush tomatoes, stick back in the oven until the mozzarella has browned
Should really start ordering bruschetta when I go out, starting to eat more tomatoes having grown up only ever eating them as a sauce. Baked cherry tomatoes are delicious as well.
Should really start ordering bruschetta when I go out, starting to eat more tomatoes having grown up only ever eating them as a sauce. Baked cherry tomatoes are delicious as well.
By Hitch Go To PostSlice ciabatta lengthways, lightly toast, spread pesto on, top with mozzarella and sunblush tomatoes, stick back in the oven until the mozzarella has browned
Should really start ordering bruschetta when I go out, starting to eat more tomatoes having grown up only ever eating them as a sauce. Baked cherry tomatoes are delicious as well.
Should make you an honorary Italian.
By Shanks D Zoro Go To PostShould make you an honorary Italian.You've grown weak. He didn't even drizzle olive oil on top.
By Hitch Go To PostSlice ciabatta lengthways, lightly toast, spread pesto on, top with mozzarella and sunblush tomatoes, stick back in the oven until the mozzarella has brownedDon't even need a lot of effort with cherry tomatoes. Dark bread, just a minimal amount of butter and sliced cherry tomatoes are my favorite evening meal when you got quality tomatoes.
Should really start ordering bruschetta when I go out, starting to eat more tomatoes having grown up only ever eating them as a sauce. Baked cherry tomatoes are delicious as well.
By blackace Go To Posthad a bunch of mini tomatoes and needed something to do with them before they went bad, so I sundried them and bottled them in olive oil and salt. Tried them today and they turned out great.
We’re doing the same this year. Also want to try canning some for winter.
Just made some spicy pickles from my cucumbers and habanero. Also made pickled Serrano pepper.
We’ve been super efficient with the dehydrator. I have a bunch of ground habanero peppers we dried and we also dried our own basil and oregano.
Summer veggie gardens are the best!
I’m proud of this steak. The thickness was uneven, so the top half of the ribeye was slightly over cooked. Happy with the sear I get with the cheap cast iron griddle I have though.
The mushroom are just fried in butter with some garlic. The chips are basic oven chips from Aldi, pls no judge.
The mushroom are just fried in butter with some garlic. The chips are basic oven chips from Aldi, pls no judge.
Chips are actually really easy to do yourself.
1. Cut potato
2. Put in saucepan or other
3. Cover with oil, only need like 2cm of coverage.
4. Put over a medium heat for 35min. Stir rarely
5. Increase to high for 15 min, stirring regularly.
That's all
1. Cut potato
2. Put in saucepan or other
3. Cover with oil, only need like 2cm of coverage.
4. Put over a medium heat for 35min. Stir rarely
5. Increase to high for 15 min, stirring regularly.
That's all
Oh I know they’re easy to make. I just can’t stand the smell of chips cooked in oil. Shit stinks and clings to fabrics. So I stick with oven chips for the odd occasion I have them.
I tend to avoid shallow/deep frying in general unless I make fried chicken or fish.
I tend to avoid shallow/deep frying in general unless I make fried chicken or fish.
Tried kale yesterday for the first time unless I've had it as seaweed before
Good shit. Along with spinach seems like a piss easy and cheap way to get more greens into the diet.
Good shit. Along with spinach seems like a piss easy and cheap way to get more greens into the diet.
Roasted cavolo Nero is great, the best of kale.
I’m making Kenji’s Phat Phrik Khing for dinner tonight, one of my favourite go-tos
https://www.seriouseats.com/phat-phrik-khing-with-tofu-long-beans-dry-fry-thai-curry-mortar-and-pestle-vegan-experience
I’m making Kenji’s Phat Phrik Khing for dinner tonight, one of my favourite go-tos
https://www.seriouseats.com/phat-phrik-khing-with-tofu-long-beans-dry-fry-thai-curry-mortar-and-pestle-vegan-experience
https://www.tiktok.com/t/ZTRjaHwbx/?k=1
Gonna make this chorizo and egg taco this weekend. Gonna add tomatillos from my yard and use Serranos from yard too.
Gonna make this chorizo and egg taco this weekend. Gonna add tomatillos from my yard and use Serranos from yard too.
By Kuma Go To PostWhy I am just now seeing this thread
People post food in random thought and the life thread.
Really wished this was used more. Love seeing what people here cook
As it heats up, this salad is legitimately one of my favourite things to eat
https://alexandracooks.com/2019/03/22/charred-broccoli-salad-with-dates-almonds-cheddar/
https://alexandracooks.com/2019/03/22/charred-broccoli-salad-with-dates-almonds-cheddar/
Been char-frying and shallow-steaming my green beans recently. So much better than boiling in every respect.
Roasted broccoli is top tier. Really different flavour and texture compared to boiled. Same for fried Brussel sprouts
