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GabbaDj
BTH



Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
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Quote:
SonicTitan said: Corn flour, pepper, salt and hot water, mix then put into hot oiled cast iron skillet with a tortilla iron (I use a smaller cast iron pan that's also oiled with nice patina to press them. For a tender-crisp texture I flip and fry other side then take off heat put on plate folded over itself but still rounded no crease at bottom, let sit for a bit.
I should also mention I par cook them then take out of pan and put a bowl over and cut an accurate circle with a sharp knife or razor then back into the pan to finish off.
Double Fry and thinner... I think that's what I need to try. Just like a good french fry, you need to double fry. Found myself a taco plate yesterday, soooo you know.....
-------------------- GabbaDj FAMM.ORG
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falcon



Registered: 04/01/02
Posts: 8,005
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Re: Whats for Dinner? [Re: GabbaDj] 3
#27873356 - 07/22/22 08:09 PM (1 year, 6 months ago) |
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Burger, fried eggs, yellow rice, fermented watermelon rind.
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SonicTitan


Registered: 05/17/16
Posts: 24,064
Last seen: 1 hour, 13 minutes
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Fermented watermelon rind? How did you prepare that?
-------------------- "We are a way for the cosmos to know itself."
 
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falcon



Registered: 04/01/02
Posts: 8,005
Last seen: 4 hours, 22 minutes
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This is a batch started on Friday, it's about fermented enough now for the way I like it. Clean up the pink off the rind and then peel off the green outer peel. Cut it into the size you want. What's on the plate and what's fermenting now are both seedless watermelon, it's easier for me to peel the green off it if it's in strips for seedless watermelons. Add some other vegies if you'd like to the mix, these have onion and cabbage for flavor but probably also help the fermentation get going faster as they are likely to have more of the bacteria responsible for lactic acid fermentation.
Add a teaspoon of salt for each pound of vegetables, a teaspoon of sugar this is optional. It gives the bacteria more sugar to work with when making the lactic acid.
The rind on the plate has a strong infusion of pickling spices added about an ounce for a pint with garlic and ginger also for flavor. The rind in the jar has no pickling spice, just garlic and ginger.
The jar is in a bowl of water to catch overflow, there's usually some wild yeast on the vegies and after a day or so it makes a lot of CO2, the bowl catches that, the water in the bowl also keeps the ferment from getting too warm if you don't have a cool place to put it.
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falcon



Registered: 04/01/02
Posts: 8,005
Last seen: 4 hours, 22 minutes
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Re: Whats for Dinner? [Re: falcon]
#27892909 - 08/06/22 07:36 PM (1 year, 5 months ago) |
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Tuna melt on a corn tortilla, sharp cheddar, tuna salad, bing cherries, some sweet onion slices. Would have been better if the onion slices were in vinegar and salted for a while.
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George998
Sorcerer



Registered: 05/19/19
Posts: 24
Loc: Neither here nor there
Last seen: 8 days, 23 hours
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Re: Whats for Dinner? [Re: falcon] 1
#27909420 - 08/19/22 10:41 AM (1 year, 5 months ago) |
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Cider🍺
-------------------- One of God’s own prototypes. A high powered mutant of some kind, never even considered for mass production. Too weird to live, too rare to die.
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falcon



Registered: 04/01/02
Posts: 8,005
Last seen: 4 hours, 22 minutes
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Re: Whats for Dinner? [Re: George998]
#27910063 - 08/19/22 06:12 PM (1 year, 5 months ago) |
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Peanut butter and watermelon rind pickle relish sandwiches.
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Niffla


Registered: 06/09/08
Posts: 46,482
Loc: Texas
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Re: Whats for Dinner? [Re: falcon] 4
#27919404 - 08/26/22 08:45 AM (1 year, 5 months ago) |
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Ethiopian fare from this past weekend. It was excellent.
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HAIL OUR NEW OTD KING
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Markamello
Stranger


Registered: 04/13/20
Posts: 238
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Re: Whats for Dinner? [Re: Niffla]
#27921618 - 08/27/22 05:43 PM (1 year, 4 months ago) |
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Quote:
Niffla said:


Ethiopian fare from this past weekend. It was excellent.
I spent 2 months travelling through Ethiopia a long time ago and could see the potential the food has. Unfortunately the meals were often served with fragments of broken bone through them, often the food did not taste the freshest and was not prepared in the most sanitary conditions. I was very sick many times lol. My favourites were shakla tibs and bayenetu. It was a long time ago but I was informed that beef and goat are only slaughtered on Sunday's in Ethiopia due to religion and refrigeration was scarse, meaning that ordering meat dishes after Wednesday is not recommended and beyenatu is only served on Thursdays. It was an interesting travel but I'd love to try Ethiopian prepared in a first world country.
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Niffla


Registered: 06/09/08
Posts: 46,482
Loc: Texas
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Yeah due to the poverty in Ethiopia, I can see where freshness and access to quality ingredients could be an issue.
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HAIL OUR NEW OTD KING
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SonicTitan


Registered: 05/17/16
Posts: 24,064
Last seen: 1 hour, 13 minutes
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Breakfast today, smoked meat with leaf lettuce, onion, tomato, medium sharp cheddar and plain yellow mustard. On Italian crusty buns.

Supper last night, marinated/roasted tikka masala chicken with garden salad, roasted shepherd's pepper/green pepper, caramelized onion marmalade with roasted garlic hummus and some pita
-------------------- "We are a way for the cosmos to know itself."
 
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SonicTitan


Registered: 05/17/16
Posts: 24,064
Last seen: 1 hour, 13 minutes
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 Pesto fried pork with penne and sharp cheddar cream sauce with pesto/tomato/onion garlic toast.
-------------------- "We are a way for the cosmos to know itself."
 
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falcon



Registered: 04/01/02
Posts: 8,005
Last seen: 4 hours, 22 minutes
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Black beans, eggs and quinoa salad with tomatoes, cukes, cilantro, onion,jalepeno, lemon and olive oil.
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GabbaDj
BTH



Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
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Re: Whats for Dinner? [Re: falcon] 2
#27971054 - 09/27/22 05:27 PM (1 year, 3 months ago) |
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Breakfast For Dinner.

THis pic was brought to you by Spotted Cow Beer
-------------------- GabbaDj FAMM.ORG
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SonicTitan


Registered: 05/17/16
Posts: 24,064
Last seen: 1 hour, 13 minutes
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A proper Sunday dinner
-------------------- "We are a way for the cosmos to know itself."
 
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GabbaDj
BTH



Registered: 04/08/01
Posts: 19,679
Loc: By The Lake
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#1 Pork Chops with zukisquash and a salad.
#2 I bought 5lb. of ground beef on sale a while ago, made a bunch of spaghetti and froze it in portioned containers. This was my last container so now I need to decide if I am going to do spaghetti again or if I will do lasagna? I always have either one in my freezer.

This message has been brought to you by Vodka mixed cocktails.
-------------------- GabbaDj FAMM.ORG
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falcon



Registered: 04/01/02
Posts: 8,005
Last seen: 4 hours, 22 minutes
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Re: Whats for Dinner? [Re: GabbaDj]
#27987012 - 10/07/22 07:31 PM (1 year, 3 months ago) |
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I'd always chose lasagna,.
Tonight's dinner: gaucamole, potato chips, salted peanuts in the shell and Bell's Two Hearted Ale.
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geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 21 minutes
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Re: Whats for Dinner? [Re: falcon]
#27990630 - 10/09/22 05:17 PM (1 year, 3 months ago) |
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Quote:
falcon said: Tonight's dinner: gaucamole, potato chips, salted peanuts in the shell and Bell's Two Hearted Ale.
Been there!
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-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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falcon



Registered: 04/01/02
Posts: 8,005
Last seen: 4 hours, 22 minutes
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Re: Whats for Dinner? [Re: geokills]
#27990720 - 10/09/22 06:12 PM (1 year, 3 months ago) |
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was supposed to be the predinner snack
last night
one of five stuffed cabbages with lemon, olive oil and salt
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geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙


Registered: 05/08/01
Posts: 23,417
Loc: city of angels
Last seen: 1 hour, 21 minutes
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Re: Whats for Dinner? [Re: falcon] 2
#27997298 - 10/13/22 06:25 PM (1 year, 3 months ago) |
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I love me some quality stuffed cabbage leaves. Had some absolutely epic ones at a Russian restaurant on a large ferry from Stockholm, Sweden to Tallinn, Estonia. You should post up your recipe in a separate thread! 
Tonights we got some grass fed smoked beef weens, grilled bok choi and delicata squash.
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-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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