Lately I have been making muesli a lot, which I only re-discovered recently.
I also only this year started to appreciate tart cherries which I enjoy mostly dried (unsweetened.)
Pide - a baked Turkish flat bread with various toppings, from scratch at home. Follow the step-by-step instructions and video for the dough and three topping variations: cheese, spinach, and spiced lamb.
More food porn in the DDG search results I pulled the image from: https://duckduckgo.com/?q=pide&ia=images&iax=images
Fermented squash. I ferment a lot of produce I get from my garden, even stuff I could eat fresh. But squash is first tier.
Dates. I prefer fresh, but pitted and dried are still delicious.
OK, this one is going to be tough to explain. I’ll start with pictures:
These are two variants of 陈年八仙果 (chén nián bā xiān guǒ or “Aged Eight Immortals Fruit”). Basically you hollow out a pomelo, fill it with a mixture of plum pulp, tangerine peel, assorted spices (including licorice), and salt. Then you dry it until it’s dense. You cut it up into those wedges you see above and … well … you eat it.
Or you make tea with it.
Or you chop it up finely and use it to flavour meat dishes.
But mostly you just eat it as a snack.
Banh Mi (with crispy pork, and lots of chilli and pate).
Try banh mi with an order of pho to dip it in. ;)
Beans
Two things: satekroket in Amsterdam, from FEBO (I’m addicted to them whenever I go), and cottage pie I’ve been making from scratch.
You can’t say that and not share your recipe! Let us savour it as well
I used the BBC Good Foods recipe for a cottage pie, however I thinly sliced the onions so they cook slower and sweat differently with the carrots and celery.
People also told me the red wine doesn’t matter, however I chose some rather fruity and full bodied wines with the sauce/gravy - I think this really made a difference and the flavours really pop. I tried weaker red wines and they just don’t bring out the flavour in the same way.
Proper Belgian waffles. I have seen two US supermarkets selling proper Liege waffles that you can take home and microwave yourself, and they taste phenomenal
I hope the ones properly made in Liege would be even better, but yeah the supermarket version is still good
Noodles with a chopped burger patty, onions fried in the burger grease, and a bit of barbecue sauce.
It was mostly a leftover Mashup, but if i could have it again I would.
Been trying to eat less meat since some times and came across two discoveries that stuck with me : kebab sandwiches with falafel instead of meat, and red beans ‘steaks’ (mashed beans with a bit of flour, onions, seasoning, fried in a pan) that are amazing alone or in burgers. Also thx for the question/thread, it’s very nice to see everyone slice of life
I’m also on a less-meat kick. The bean patties sound good. We’ve tried all of the frozen bean burgers but they’re always bland and full of preservatives.
I didnt try frozen ones so i cant really compare, but i guess handmade helps at least on the preservatives part. Tip : adding soy sauce if you like it can both replace salt and give kind of a meat taste.
Poke bowls!
What’s a poke bowl?;
There are different kinds but basically raw salmon/tuna, rice, maybe fruit, cucumber, lettuce, a sauce. It sounds really gross and weird but it’s somehow delicious (if you like sushi).
Sounds good!
muhummara - it’s a dip, Syrian in origin, made from roasted red peppers enriched with walnut paste and sweetened with pomegranate molasses
it’s amazing on fresh bread
I put some on a pita for my seven-year-old and told him it was pizza, he devoured it and asked for more
I love Muhummara paired up with lebanese Ka’ak (spelling?) It is one of my favorite combinations.
I have a book with a recipe for that that ive been meaning to try for about a year now
It’s quite mundane, as it’s a very common ingredient, but I suppose I accidentally discovered New uses in my own cooking life.
I was frying some leftover noodles and I accidentally spilled corn meal in the pan and I just stirred it all in and cooked it anyways. Well holy fuck.
Started adding it in to mashed potatoes and other things, it’s so versatile and mildly sweet.
You should try chinese mashed potato instant noodle combo
It sounds wack but its actually pretty good. Surprisingly works well, kinda like a creamy noodle soup
This is the one i tried
Good idea, unfortunately I have a gluten intolerance (not celiac, not an allergy, but it provokes my imautoimmune disorder which then provokes my psoriasis)
I think I’d like to try it, but I’ll probably use uncooked glass noodles (rice) and add oil.
Yup safety first!
…
Jajangmyeon. Saucy lil bowl of flavor
The original Chinese Zhajiangmian is much better IMO.
