Valvetubehead
Member
- Joined
- Jun 3, 2023
- Messages
- 55
- Likes
- 88
Beloved plated up her Shakshouka tonight along with her fresh bread and little wedge.
Delightful!
Delightful!
-
WANTED: Happy members who like to discuss audio and other topics related to our interest. Desire to learn and share knowledge of science required. There are many reviews of audio hardware and expert members to help answer your questions. Click here to have your audio equipment measured for free!
What's Cooking? Show us Your Plated Food Photos!
- Thread starter Helicopter
- Start date
What is that? It looks like bananas on a very large banana loaf,
That is exactly what it is. Thin slices of banana baked into banana bread
Keith_W
Major Contributor
I am practicing some vegan cooking.
Braised artichokes. Pick off the tough outer leaves and remove the fibrous outer layer from the stem. Slice off the tough top. Halve it and rub thoroughly with lemon juice. Remove the choke. Fry with some olive oil until golden, then add 1 cup of dry white wine, 1 cup of water, and some parsley, lemon zest, thyme, and garlic. Cover and braise for 15 minutes. Serve with chopped parsley and more lemon zest on top. The whole choke is perfumed with lemon and thyme and it is amazing!
Spaghetti olio e aglio. Finely dice a chilli and parsley leaves. Over low heat and using good quality olive oil, infuse the stalks into the oil. Then remove the stalks and turn off the heat and throw in 1 minced garlic clove for every 100g of pasta. Allow it to infuse. Meanwhile, cook the pasta until halfway to al dente. Remove the pasta and put it in the oil. Keep adding water and stirring until desired pasta texture is reached, risotto style. This causes more starch to be released and helps create a creamy sauce. Add in the chopped chillis and parsley a minute before end of cooking and serve.
Braised artichokes. Pick off the tough outer leaves and remove the fibrous outer layer from the stem. Slice off the tough top. Halve it and rub thoroughly with lemon juice. Remove the choke. Fry with some olive oil until golden, then add 1 cup of dry white wine, 1 cup of water, and some parsley, lemon zest, thyme, and garlic. Cover and braise for 15 minutes. Serve with chopped parsley and more lemon zest on top. The whole choke is perfumed with lemon and thyme and it is amazing!
Spaghetti olio e aglio. Finely dice a chilli and parsley leaves. Over low heat and using good quality olive oil, infuse the stalks into the oil. Then remove the stalks and turn off the heat and throw in 1 minced garlic clove for every 100g of pasta. Allow it to infuse. Meanwhile, cook the pasta until halfway to al dente. Remove the pasta and put it in the oil. Keep adding water and stirring until desired pasta texture is reached, risotto style. This causes more starch to be released and helps create a creamy sauce. Add in the chopped chillis and parsley a minute before end of cooking and serve.
Keith_W
Major Contributor
I saw these superb beef ribs at my butcher with beautiful marbling, and I could not resist. They were also very reasonably priced - A$25/kg (USD$7.50 per lb).
It's a cold winter's night in Melbourne. There was a break in the rain, so I fired up the grille and went outside to do some grilling. You need a "10 second heat", meaning you have to be able to hold your hand over the grille for 10 seconds before it gets so hot you have to remove it. This was Argentinian style, meaning salt, pepper, olive oil, and a long time on the grill. 60 minutes in total, 15 minutes each side, and finished on the bone. I would prefer a more objective method of measuring heat, but I can't think of a better way than what the Argentinians suggest, so I held my hand over the coals for 10 seconds. I had to remove it after 5 (low pain threshold) so I waited a bit until the embers died down.
In the last 20 minutes, I added the veggies. All were basted with a mixture of butter, dried oregano, salt, and pepper. The heat had died down a lot by this stage which is why I failed to get a nice char.
Served with a nice Argentinian Malbec, which is what I vaguely remember when I was in Argentina.
Last edited:
computer-audiophile
Major Contributor
I always forget that ASR is an international forum. While elsewhere it is cold, here it is summer hot, and we sit on the balcony and eat ice cream (with mochi ice cream).
computer-audiophile
Major Contributor
Not my cup of tea:
A bowl of Witch Cat Kwai's Godzilla Ramen. (Found on CNN travel)
A bowl of Witch Cat Kwai's Godzilla Ramen. (Found on CNN travel)
D
Deleted member 21219
Guest
Jim
computer-audiophile
Major Contributor
Interesting variety. Some of it looks Japanese (or Korean?) to me.
D
Deleted member 21219
Guest
Interesting variety. Some of it looks Japanese (or Korean?) to me.
A little of both, but basically Korean.
Jim
Count Arthur
Major Contributor
- Joined
- Jan 10, 2020
- Messages
- 2,265
- Likes
- 5,088
Everything is made in China.The crockery looks like china.
I'll get my coat.
...except china
Balle Clorin
Major Contributor
- Joined
- Dec 26, 2017
- Messages
- 1,379
- Likes
- 1,253
Dorade with lemon and rosemary… and baked potato , nammmm
Scratch refritos, tortillas, beef picadillo, and margaritas...
Hmmmz... Black Widow Porter sounds like a good dessert for after this sweet looking meal.