Share a recipe or food thought - General Discussion.

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#3091285 17-Jun-2023 21:46

networkn:
freitasm:

Olives (and anchovies) are delicious.

I've tried to like them, but I can't keep them in my mouth. I eat pretty much everything else. I can't really even cope if they have been touching something I'm eating. Not sure why. I want to like them.

I have an impressive variety of olive oils in my cupboards and I love them, but the satans balls themselves, nope can't do it.

they’re an acquired taste. I remember as a kid being given one to try. Anticipation was high was the adults were popping them down like lollies. I think I nearly died after that first taste.

Try eating a small piece of one next time you have the opportunity with a chunk of cheese. Or, try them on your next Subway sandwich. They also go well with some good strong wine.

You're not on Atlantis anymore, Duncan Idaho.

Tinkerisk

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#3091286 17-Jun-2023 21:49

MadEngineer:

Try eating a small piece of one next time you have the opportunity with a chunk of cheese. Or, try them on your next Subway sandwich. They also go well with some good strong wine.

Put 3-4 of these on a homemade Margherita pizza, as an embedded salty accent, so to speak. That's not so extreme.

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#3091311 18-Jun-2023 04:59

Today it was quite hot outside and in the afternoon it actually rained again after about 2 months in the form of a thunderstorm! I made a

guacamole with fresh ciabatta bread and Corona Extra

(no it's a licence brew from Belgium and yes, they have this famous "Manneken Piss" and yes again, I now the urban legend about Corona (yellow corn) beer as well) as an evening snack, which was very much welcomed! I'm slowly having to get Mrs Tinkerisk back into the kitchen so she doesn't get too used to my daily cooking service. But that's ok with me, as she's very busy at work at the moment ;-)

However, you have to like coriander a lot, as it is one of the characteristic main ingredients of a guacamole. I love it bunchwise but unfortunately, I didn‘t get this „famous secret geekzone cilandro badge“ up to now. 😄

freitasm

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#3091355 18-Jun-2023 12:48

@Tinkerisk:

However, you have to like coriander a lot, as it is one of the characteristic main ingredients of a guacamole. I love it bunchwise but unfortunately, I didn‘t get this „famous secret geekzone cilandro badge“ up to now. 😄

The "Coriander badge" was created as a joke and only one person has it - moderator @michaelmurfy who hates coriander. It was manually assigned.

networkn

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#3092391 20-Jun-2023 08:46

https://www.stuff.co.nz/life-style/food-drink/300908878/20yearold-mount-maunganui-chef-takes-top-toastie-title-for-2023

I tried this when I was down in the mount and thought it was comfortably the best toastie in the take over I've tried this year (I tried 5).

Such great innovation and to be honest the rest of the food there was excellent as well.

Tinkerisk

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#3092469 20-Jun-2023 12:19

freitasm:

@Tinkerisk:

However, you have to like coriander a lot, as it is one of the characteristic main ingredients of a guacamole. I love it bunchwise but unfortunately, I didn‘t get this „famous secret geekzone cilandro badge“ up to now. 😄

The "Coriander badge" was created as a joke and only one person has it - moderator @michaelmurfy who hates coriander. It was manually assigned.

I had already thought something similar. I'm sorry for him and for my son, coriander herb also tastes like soap or mothballs - unfortunately (we know, the gene thing). On the other hand, he loves coriander seeds in baked bread a lot which is a different story.

My happiness is not necessarily dependent on a badge now, but thank you for the clarification, Mauricio. 😄

Tinkerisk

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#3093283 22-Jun-2023 02:13

Tomorrow at noon I'm going the 150 metres over to the farmers' market to buy everything I need for a traditional braised beef roast with grilled sweet potatoes w/cherry tomatoes at the weekend.

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#3098505 2-Jul-2023 03:37

The thing that I make that has the most universal appeal has to be naan. I’d probably make it once a week and it’s both dead simple and very versatile.

The most common way you use it is as a flatbread for gyros/kebabs/wraps. We did a Greek version today with tomato and cucumber salad and a lemon garlic yogurt sauce. It tasted of summer and got demolished by the family.

Miss 9 helped me make most of it which was also cool.

Tinkerisk

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#3098792 2-Jul-2023 23:47

Got a source for mānuka honey in the city. Will taste it in comparison to my grandfather‘s bee honey … 😏 (which I only can remember when I was a child).

Tinkerisk

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#3098793 2-Jul-2023 23:50

Today we have an original Hungarian goulash (prepared a little differently than we usually do in Germany). It comes with a single, huge sweet potato, but enough for two people. A glass of red wine as a side dish. 😄

Tinkerisk

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#3108625 27-Jul-2023 02:03

If you think German „Sauerkraut“ is boring, well share the enthusiasm for the recipes of this lady. 😉

Tinkerisk

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#3112546 7-Aug-2023 05:46

Marinated corn-fed chicken with beer without a can in a clay pot (modern ‚Römertopf‘ pot) and coleslaw salad.
I thought I'd try the oven version, as it's raining outside at the moment.

Ready for the oven.

Pot with closed lid (all watered before travelling in the NOT preheated oven.

Ready!

Here we go, bon appetite!

Well, it had to be eaten from game dishes, as it was the precursor of the AT-ST from Star Wars ... 😁

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#3114446 11-Aug-2023 10:31

An idea for those who've never tried smoked fish (and those who have).

Get a nice Sourdough bread or something hard like a frenchstick can work too, get a smoked fish, Ruby or Kahawai works well. Break it apart, making sure there are no bones/scales (this is a lot simpler than it sounds)

In a pan, scramble some eggs in butter. Make sure not to overcook the eggs simply by taking the pan off the heat occasionally until you see the egg is "almost cooked" then turn the heat off, the eggs will cook the rest of the way from the residual heat.

I toast the bread in the pan and sop up the remaining butter/oil if any. Plate the bread, put the warm scrambled eggs on top and smoked fish flakes on top of that. Season with pepper/salt, I use celtic sea salt with this, as it seems to work well with the rest of the flavours.

Use remaining smoked fish for potato + smoked fish fritters :)

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#3114584 11-Aug-2023 12:37

That sounds great.

If anyone hasn't had a chance to try it, Smoked Bluenose is ungodly levels of amazing.

Tinkerisk

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#3128866 17-Sep-2023 23:17

„Oktoberfest brunch“ in the team office on Saturday morning. Rather unusual here in the north of the republic, but we "import" things from the Bavarian south.

Yesterday we had (really delicious) liver dumpling soup, Obazda, pretzels, Weisswurst sausages, Bavarian coleslaw and wheat beer. You know that Oktoberfest always starts in September, that's why it's called October Fest. 😆

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