Speaking of "peasant food", a galette is a simple bit of crust folded around some fruit. I had some apples and pears in the fridge that had been there too long, so made some basic pie dough; peeled, cored, and sliced the fruit; caramelized the fruit in some butter and sugar and spices, let it cool a bit, then dumped it in the middle of the dough, folded up the edges, and baked.
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Was out walking this afternoon (bloody cold it was) and came across a small shop selling injera bread. Haven’t had any for years so had to buy some. That required that I cook some Ethiopian food to go with it and thus started a 2 and half hour cooking journey that I had not planned for! We’re talking about cooking mushed up onions for an hour just to start work on the base. More than a dozen unique spices to be measured out and combined. A very hot chilli pepper in there somewhere too. Man, it was tasty but it sure would have been less work to have walked away from that bread shop!
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Spaghetti pie (grandma used to make with spaghetti leftovers!) and quinoa/kale salad made with our first harvest of Ethiopian kale……definately going to grow more of that next year, tastes like a mild blend of kale and mustard greens.
Edit…..just noticed my Ethiopian kale is right under bigun’s Ethiopian meal, how’s that for coincidence !
that’s some freaky looking bread bigun……is it something like a crepe?
Edit…..just noticed my Ethiopian kale is right under bigun’s Ethiopian meal, how’s that for coincidence !
that’s some freaky looking bread bigun……is it something like a crepe?
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https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiJot63wY33AhWXxjgGHXRGB8sQFnoECDcQAQ&url=https://en.wikipedia.org/wiki/Injera&usg=AOvVaw3LAbYK37yi9gmwYZxkky1E
"In taste and texture, it is more similar to the South Indian appam."
Also, the flour is made in Idaho now, if you feel like trying it.
"In taste and texture, it is more similar to the South Indian appam."
Also, the flour is made in Idaho now, if you feel like trying it.
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Injera is a bread made from the fermented dough of the teff seeds, and the batter is cooked over a hot dished (not flat) plate.
The batter is viscous, and poured, then spread, rather than rolled.
Teff is a historic grass, local to the Ethiopian Highlands, South Sudan and Eritrea.
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwjW-4zzz433AhUT3jgGHfdPB6wQFnoECAMQAQ&url=https://en.wikipedia.org/wiki/Teff&usg=AOvVaw162oQg3hkhQINdrvFJq3p2
The batter is viscous, and poured, then spread, rather than rolled.
Teff is a historic grass, local to the Ethiopian Highlands, South Sudan and Eritrea.
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwjW-4zzz433AhUT3jgGHfdPB6wQFnoECAMQAQ&url=https://en.wikipedia.org/wiki/Teff&usg=AOvVaw162oQg3hkhQINdrvFJq3p2
A cookbook I have from a Sri Lankan woman calls these "hoppers", and one version "string hoppers", She says they a uniquely Sri Lankan dish, though of course there are similarities to things like dosa and idli.
Hoppers are made in this, a deeper curved vessel:
Appam is made on a regular Tawa, or this: (photo from internet seller)
The batter is similar, though I have never tasted hoppers.
The difference is in the depth of the cooking griddle.
Also, the Appam is thicker in the center, and flatter, hoppers are more even in thickness, and take a dish like shape on cooking.
And there are many varieties of Appam, see the article!
Appam is made on a regular Tawa, or this: (photo from internet seller)
The batter is similar, though I have never tasted hoppers.
The difference is in the depth of the cooking griddle.
Also, the Appam is thicker in the center, and flatter, hoppers are more even in thickness, and take a dish like shape on cooking.
And there are many varieties of Appam, see the article!
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Is that a cousin of wok? 🤔Hoppers are made in this, a deeper curved vessel:
When I first saw a wok, I thought "A kadhai with a stand"!
And no rings, of course.
The old ones were brass, now mostly aluminum and steel.
And no rings, of course.
The old ones were brass, now mostly aluminum and steel.
The thing with rings is called a Kadhai in Hindi, big ones can go 6 feet across, used in temples and large kitchens.
The rings are for holding them.
A wok has a supporting ring at the bottom, so it will not topple. At least some models sold in Australia are like that.
https://en.wikipedia.org/wiki/Wok
It says that the Wok is a recent addition to kitchen equipment in China, only 2,000 years old.
And the Wok evolved from the Kadhai, similar things are found in Malaysia and Indonesia as well.
The rings are for holding them.
A wok has a supporting ring at the bottom, so it will not topple. At least some models sold in Australia are like that.
https://en.wikipedia.org/wiki/Wok
It says that the Wok is a recent addition to kitchen equipment in China, only 2,000 years old.
And the Wok evolved from the Kadhai, similar things are found in Malaysia and Indonesia as well.
Easter dinner -- butterflied leg of lamb, creamed spinach, roasted potatoes, tomato salad with shallot and parsley -- top it off with a very nice Chateau Neuf!
DIY: Butter made from whipping cream, done in the stand mixer. Himalayan salt added after it was dried. Who knew? Came out great.
First try at making yogurt from 100% powdered whole milk and fermented veggie juice. Will be used to make the yogurt, egg and cream mozzarella tomorrow.
First try at making yogurt from 100% powdered whole milk and fermented veggie juice. Will be used to make the yogurt, egg and cream mozzarella tomorrow.
Nice Jack. Do you know it’s top temp yet? Please list the model number, that looks pretty funky.
A little googling and that looks like a Gozney Dome. Is yours propane only or a dual fuel? Either way, that looks like a great unit, congrats.