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01-20-2022, 08:33 AM | #5193 | |
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01-20-2022, 08:34 AM | #5194 | |
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01-20-2022, 08:38 AM | #5195 | |
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I am of Maltese origin, so food is central to my culture but FMD they are all huge, we eat way too much shit. Shit tastes good though, tastes sooooooooooooo goood. |
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01-20-2022, 10:07 AM | #5196 |
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One of my favorites these days is Palmini palm hearts pasta, along with their palm hearts rice. Both take sauces very nicely, and I actually prefer the palm heart angel hair pasta over zoodles and real pasta.....
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01-20-2022, 10:13 AM | #5197 |
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Home made chicken curry with basmati and salad
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01-20-2022, 05:56 PM | #5199 |
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Chicken Sandwich
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01-20-2022, 06:18 PM | #5200 |
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Last night Charcuterie at home. Baked Brie with Tobasco pepper jelly was especially delicious. Didn't even come close to finishing anything but the wine. Tor…. Yum.
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01-20-2022, 06:23 PM | #5202 |
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And the best parking spot at Outback…
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01-20-2022, 07:14 PM | #5203 |
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Ful Mudammas:
1 can fava beans 1 can chickpeas 1 medium red onion, diced 3 roma tomatoes, diced 2 cloves garlic, finely minced 2T cumin seeds (I like cumin) 1T coriander seeds 1t cumin powder 1t coriander powder 1 green chile, chopped salt and black pepper to taste fresh flat leaf parsley 1/2c + 1/2c fresh coriander (cilantro) 1/2c + 1/2c 1 lemon, flesh only kalamata olives approx 1/3 cup extra virgin olive oil Tahini sauce: 2T tahini (sesame) paste 1 clove garlic, finely minced 2T extra virgin olive oil water salt Ful Mudammas: Heat olive oil until hot but not smoking. Add cumin and coriander seeds and fry until fragrant, careful not to burn them. Add 3/4 of the onion and cook until they start to soften. Add garlic and green chile. Cook further until onions are translucent. Add 2 of the diced tomatoes and cook until the tomatoes soften. Add cumin and coriander powder, cook until well incorporated. Add fava beans and chickpeas, including the liquid in the can. Bring to boil then reduce heat to simmer. Add lemon flesh. Add salt and black pepper to taste. Add 1/2c each cilantro and parsley. Mash 1/2 of the beans using a masher, glass jar, can, etc. Mix well to incorporate the whole and mashed beans. Simmer covered for 30 minutes. Transfer to serving bowl or plate, garnish with remaining parsley, cilantro, onions, tomatoes and olives. Drizzle tahini sauce and more extra virgin olive oil. Serve with grilled pita. Sliced hard boiled eggs are also good as a garnish. Tahini sauce: Mix ingredients together, adding water at the end to adjust consistency. The sauce should drizzle off a spoon. All flavors should be detectable: sesame, garlic, lemon, salt, olive oil. This recipe is slightly different from mine, but the method is mostly the same: (and the tabla music is good!) Last edited by chassis; 01-20-2022 at 08:51 PM.. |
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01-20-2022, 09:07 PM | #5204 |
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Tacos de papas con Turkey
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01-20-2022, 10:28 PM | #5206 |
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Home made tomato/jale then mixed with avo from the back yard
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01-21-2022, 02:23 AM | #5207 | |
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NY Times had a "Fast Spaghetti Bolognese" recipe that I thought was okay. Their time-saver is using Worcestershire. The texture also isn't the same as a long simmered sauce but it was okay.
https://cooking.nytimes.com/recipes/...etti-bolognese Quote:
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01-21-2022, 08:25 AM | #5208 |
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The mushroom risotto was on point so now I can go for the Milanese, just didnt want to burn through expensive ass saffron in shitty rice.
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01-21-2022, 08:32 AM | #5209 | |
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Obviously in the winter you have to work with canned san maraznos so its not possible but in the summer, when you can get good ripe romas, take all of the basic sauce ingredients (tomatoes, garlic, onions, herbs, etc) cut them into chunks, drizzle and toss in olive oil and throw them single layer in the oven. 1-3 hours depending on mass and you end up with browned (aka caramelized) tomatoes, garlic, etc. Then you can transfer to a pot for finishing/seasoning. Hit with a masher or immersion blender depending on how chunky you want. The dry cooking method converts all of those starches and whatnot and generates a lot more flavor. |
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01-21-2022, 01:49 PM | #5211 |
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01-22-2022, 07:16 PM | #5212 |
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Home-Made Tagliatelle Pasta with Prosciutto and Walnut Creamy Mascarpone Sauce
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01-22-2022, 10:44 PM | #5213 |
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I appreciate your skill , passion and sharing .
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