Do I see an image of Elvis or is it maybe Paul McCartney, the Beatles-guy who died in 1966??
Oh a picture of "food". My Weekend breakfirst - on the weekdays I normally leave the bread out to reduce carbondioxide intake, but this is a Swedish X-mas Holiday 'knäckebröd' with a piece of Xmas ham and some Ukrainian mustard, called Mother-in-law's Mustard ... It surely is as I almost lost my moustasche ...
Thank you but no. A Mother who knew it was a changing world and the need for men to have skills other than chopping wood or changing a tire.
For some reason, the pictures on my iPad are in reverse order but not so on the desktop. Confusing.
OK. Pizza is actualy world wide. Not so much my sorrentinos, a kind of filed pasta with ricotta, cheese, nuts, basil, pepper and spices. Sorrentino cames from Sorrento, in Italy although it is said that they are a creation locally done and in Sorrento are unknown. Perhaps I must call them Banfileños.
Attachments
Anyone here like bamboo shoot in chili oil? If so, take the time to make your own so it can be customized to your taste and cost about 1/10 what those little jars cost. Plus you're not wasting all that oil.
Start with 3 lbs. of the sliced bamboo shoot in brine, rinse well, drain and put in the salad spinner.
Place in a large bowl and add 1 tbsp table salt, 1 tbsp MSG and a pinch of Prague powder. Stir well and sit for 15 minutes.
Add 4 Tbsp chili in oil, 6 Tbsp sesame oil and 6 Tbsp olive oil, stir.
Add 1 Tbsp smoked paprika, and 2 tsp garlic powder, stir.
Let meld overnight then bottle.
Try using less flavours your first time just in case, unless you know you want spicy and savory.
You'll note it does not have that same red colour as the bottled stuff. That's deliberate. No point in loading it up with oil when most people just throw it away anyway.
Start with 3 lbs. of the sliced bamboo shoot in brine, rinse well, drain and put in the salad spinner.
Place in a large bowl and add 1 tbsp table salt, 1 tbsp MSG and a pinch of Prague powder. Stir well and sit for 15 minutes.
Add 4 Tbsp chili in oil, 6 Tbsp sesame oil and 6 Tbsp olive oil, stir.
Add 1 Tbsp smoked paprika, and 2 tsp garlic powder, stir.
Let meld overnight then bottle.
Try using less flavours your first time just in case, unless you know you want spicy and savory.
You'll note it does not have that same red colour as the bottled stuff. That's deliberate. No point in loading it up with oil when most people just throw it away anyway.
Attachments
The main difference between empanadas and sorrentinos is that the former are fryed in oil or cooked alone in a oven/furnace while sorrentinos are boiled in water, some people add salt to water but I don't. There is also a diference in the dough. For sorrentinos it has flour and eggs only (1egg/100g of flour) and for empanadas it is made with flour, oil, salt and water. I usualy made both for my own.
I cooked a blueberry oat cake today, my first failure. Not sure if I made an error or it was just a bad recipe. The mixture was far too wet and it turned out gluggy.
Hi Osvaldo. She didn't make empanadas, she made empadinhas. Those are baked. Often shaped like little pies in large muffin tins or free hand.
OK. The "nha" end comes from portuguese. I am not familiarized with portuguese food. Mostly italian and spanish.
Maybe the water from the berries was excessive, so the proportions changed, and the product was soggy?
Try with less to no water, and add some coarse ground flour, makes it a bit crunchy.
Try with less to no water, and add some coarse ground flour, makes it a bit crunchy.
These recipes are from the Coorg area of Karnataka state in South India:
http://www.coorgrecipes.com/bamboo-shoot-curry/+
https://kodavaclan.com/kodaguheritage/baimballe-curry/
It is a signature dish there, and you can modify it to taste.
The home made version is not spicy by Indian standards.
You could start with less spices for the first time.
If the shoots are carrot or radish like in hardness, soak them in sesame oil, green chilli paste, broken mustard seeds, a little red chilli powder, and a little salt.
A hint of turmeric is optional, as is sugar powder.
Toss it, leave for three days, then consume in 10 days from start.
This one is from Assam, uses fermented bamboo shoots, seems to be suitable for Cal:
https://www.betterbutter.in/recipe/34585/bamboo-shoot-pickle
Enjoy...
http://www.coorgrecipes.com/bamboo-shoot-curry/+
https://kodavaclan.com/kodaguheritage/baimballe-curry/
It is a signature dish there, and you can modify it to taste.
The home made version is not spicy by Indian standards.
You could start with less spices for the first time.
If the shoots are carrot or radish like in hardness, soak them in sesame oil, green chilli paste, broken mustard seeds, a little red chilli powder, and a little salt.
A hint of turmeric is optional, as is sugar powder.
Toss it, leave for three days, then consume in 10 days from start.
This one is from Assam, uses fermented bamboo shoots, seems to be suitable for Cal:
https://www.betterbutter.in/recipe/34585/bamboo-shoot-pickle
Enjoy...
Last edited:
This is a recipe from the North Indian state of Punjab:
https://maayeka.com/2018/12/gajar-mooli-ka-achar.html
Tasty short term pickle, finish in 15 days.
https://maayeka.com/2018/12/gajar-mooli-ka-achar.html
Tasty short term pickle, finish in 15 days.
And that's fine but she didn't make empanadas. She makes those all the time. This time she made empadinhas. Different shape, different filling.
In this part of the world, empanada is a half moon shape made from a single round piece of dough folded over and sealed. An empadinha is a cup which is filled with a second piece added as a crust. In this house, both are baked, not fried.
Empanada - eaten as a finger food often as a snack.
Empadinha - eaten with utensils often as an entree.
