Last cooking thread died a while ago here's a new one. Made some poached eggs and bacon. The vinegar trick really does work for the eggs, but don't use too much - only a splash in a full pan.
I made some stovetop macaroni cheese (well spaghetti actually) to enjoy while watching the super bowl. I find that adding a couple of whole peeled garlic cloves, lightly crushed with the flat of a knife against the chopping board, really elevates the sauce. Still working on the best ratio of mild cheese to parmesan for optimum flavour.
>Super Bowl >flavour Total American Cultural Domination
Shakshuka. Mostly following the serious eats recipe though with feta as suggested by chef john. Also couldn't find fresh chiles so using diced pickled ones. Really delicious one of the best things I've made. Just need to work out how to nail the eggs. Undercooked on top and overcooked underneath. Probably because my pan lid didn't fit, maybe also need to get the sauce up around the eggs more.
I moved up North coming from southern Europe. I find my relationship with food changing. Here, people don't share meals as much, and I don't feel as much as cooking nor eating. Meals have becoming way simpler, dare I say, modest, a bit like local food. I don't know if it is a good thing. >>1169 What's your recipe?
>>1190 So I didn't use one recipe I blended a few together based on what ingredients I had / what sounded good to me. 1. Add one red bell pepper, thinly sliced lengthways, and one medium sized onion, also thinly sliced, to the pan on a medium high heat with generous amount of olive oil. 2. Fry until beginning to char, then stir and reduce heat to a more gentle sautee. 3. Add roughly minced garlic, about four cloves, and some chopped pickled jalapenos. Continue to cook for maybe a minute longer until the garlic has begun to soften. 4. Add generous amount of spanish smoked paprika and ground cumin, and a little oregano (not too much of the latter - do not want it to taste like pasta sauce). Mix well and cook for thirty more seconds. 5. Add tin of good chopped tomatoes. Bring pan to a simmer. Season with salt and pepper to taste. Continue to cook for five to ten more minutes. 6. Crumble half of your feta cheese into the mixture and stir through. 7. Make wells in the mixture for each of your eggs. Carefully break an egg into each. Using your wooden spatula, bring the sauce up and around each the white of each egg. Season top of each egg with a little salt. Reduce the heat of the burner to prevent overcooking the underside of the eggs and cover with a close fitting lid. (I failed at this part and didn't have a proper lid which is probably why mine didn't cook perfectly) 8. Allow five to ten minutes for the eggs to poach in the sauce, checking frequently. Take the pan off the heat when the eggs are slightly underdone, allowing them to finish in the residual heat of the sauce. Finish by crumbling over the remainder of the feta, and some fresh chopped herbs - coriander would be ideal, but I only had basil. Serve with thickly sliced fresh crusty bread.
I totally wrecked my expensive Swedish cast iron pan making exclusively shakshuka lol. I don't know how to re-season it with oil or however its called so it just sits there unused :T
>>1202 Looking forward to seeing your version! >>1204 It's not rusty is it? If it's rusty that will require a bit more work but otherwise just give it a good clean with washing up liquid and a scouring pad. Then wipe it all over with a thin film of vegetable oil, then put it on the hob at a medium high heat until the oil smokes somewhat. Then cook a few rashers of fatty bacon for a bacon sandwich. Eat the sandwich. Your pan is now perfectly serviceable again.
Made an egg and bacon fry up but instead of having toast as is traditional I had rice which I sort of semi-fried and seasoned with garlic powder and paprika. Pleased with how good it was.
I made Spaghetti all'assassina, the bizarre pasta dish which you cook like a risotto almost to the point of charring. I thought this was really good. My only regrets were that I didn't use a nonstick pan (because I don't own one), only my cast iron, which meant that it was hard to get the really deep brown crust to remain on the pasta strands and not just burn onto the bottom of the pan. I also would have added even more chilli. It was hot but the intense flavour of the sauce is so well suited to being made really spicy. Sorry for the terrible picture. >>1207 the purpose of seasoning is to have an even layer of polymerised oil completely coating the metal of the cooking surface. if this is what your 'weird black crust' seems like, then your pan is well on its way to being usable again, and you just need to keep cooking with it. If it seems like burnt food, though, there is no point trying to season over the top of it. Use whatever means necessary to remove it, including chemical cleaners. This will strip whatever seasoning you have on your pan but it will provide a clean slate for you to start using it again
I made a polish style bacon, onion, mushroom, and sauerkraut stew with home fermented sauerkraut.
this nigga cant do anything without making a 40 minute video about it
Been making rice pudding. Nice old-fashioned dessert that doesn't need too much sugar to taste indulgent. Currently topping with raspberry jam, anyone else have suggestions?