I had some Salami this afternoon. The taste wasn't quite right, but it was decent enough.
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I had some Salami this afternoon. The taste wasn't quite right, but it was decent enough.
Do you guys like Cheesecake? With Strawberries? 'Cause I do! :p
I do like cheesecake. Don't think I've tried a strawberry combination though.
http://img40.imageshack.us/img40/79/p5240411z.jpg
Meanwhile, I'm snacking on these goodies as I study (or should be)......
*Raises both hands*Quote:
Originally Posted by Nadouku
I like how Nad always has these perfect looking hi-def pictures of their meals.
I just had a chipotle burrito and a monster m-80 for lunch... pleasantly adding around 1200 calories to my days diet :)
some guy came up to me when i was getting gas / buying monster and demo'd this car wash in a bottle stuff on my car... it was amazing but I didn't have $10 to spend on it. where he sprayed it on my window, you could rub your hand across it and it would be perfectly seethrough without even a mark.
I give my thanks to my Wal-Mart Photo Center. They can make my "normal" pictures into High Definition in no time, at no extra cost! :p
Had barbequed steak (was one grade lower than ribeye and was slightly overcooked), smoked fish (basically steamed/broiled), barbequed chicken, and grilled veggies (mushrooms, yellow squash, and cherry tomatoes) with a bottle of Heineken. Delicious. My gut is about to explode from all the food.
You should get a job in advertising as a photographer. Any fast food place could use your skills.Quote:
Originally Posted by Nadouku
http://img230.imageshack.us/img230/817/fastfoody.th.jpg
Hotpockets...fuck ya
Haha, I'm laughing at the Arby's Beef 'n' Cheddar picture. How advertising can go so wrong.
Arby's always has the worst advertising-to-reality ratio of any fast food place I've seen. But surprisingly, the food tastes as good as it looks in the picture. I guess you have to close your eyes when eating.
I've been dipping my Vanilla Crackers into milk for great taste in the morning. But the main course came when I had a red lobster for lunch. The taste was savory. :p
Homemade steak tacos with avocado and red cabbage.
I had some home-made pizza this week, everything was hand made, the dough, the sauce and everything but the cheese.
http://img36.imageshack.us/img36/1046/p7080056.th.jpg
http://img7.imageshack.us/img7/4504/p7080057.th.jpg
it was such a bad pizza that I'd leave the house, if I wasn't the one who made it.
That's pretty funny.
I'm currently eating frozen Reese's Peanut butter Cups. Damn these things are good frozen.
Edit:typo
the mary browns chicken burger which i had yesterday is by far the best chicken burger i've ever eaten (on this continent...it actually reminded me of a burger i used to have as a kid which is why i liked it so much)
here's my current favorite sandwich combo:
multi-grain wheat bread
sliced oven-roasted turkey
swiss cheese
spinach
honey dijon
hard-boiled egg
So good.......
I can feel it clogging your arteries right now...
For dinner (and leftover for lunch tomorrow) I had honey-orange salmon, tuna steaks, grilled chicken, and roasted vegetables on the barbecue smoker, with a bottle of Shiner Bohemian.Black Lager.
I made a hamburger steak from some leftover burgers.
Burgers (makes 4):
1 lb (2kg) 90/10 ground beef
Half of white onion
One clove garlic
a coule squirts of Worcestershire sauce
salt and pepper
Grilled in whatever manner you like, I usually use 85/15 meat, so these were a little dry.
Then for the sauce on top (1 serving), I didn't really measure, so estimates:
3-4 tablespoons ketchup
1/4 - 1/2 teaspoon tabasco sauce
1/4 teaspoon dried basil
Slathered thickly across the top of the burger, it had a really pleasant kick right in the back of your throat at the end of each bite. Chips (potato crisps) on the side.
My saliva glands were happily pumping away when I finished reading that. Might try it in the near future, though I'll have to work out what 85/15 means. (meat/fat ratio?)
I made menchi (minced) katsudon.
It is usually simply the normal tonkatsu used for katsudon, but in an attempt to impress my friends (which I believe succeeded), I decided to try using ground pork for the "tonakatsu" in the katsudon.
Strange enough, I found it a little bland but everyone else liked it. Maybe it was because I skimped on the sauce for my own serving because I wanted everyone else (around 6 people) to have as much of the sauce as possible.
The minced meat katsu worked great though, since it does not require one to bite into the meat. Tender meat (like black pig from Japan) is great for tonkatsu, but I can't really get it here. The menchi katsu was a great substitute.
It was much better on the katsu sandwich I made the day after though.
I realize now that I am fantastic at making dishes found in anime (curry, nikujaga, tonkatsu, katsudon, napolitan pasta, okonomiyaki, hamburg etc.), and that made me laugh.
EDIT: for hamburg (Japanese style burger steak) sauce, the easiest but really tasty shortcut is to use equal amounts of ketchup and Worcestershire sauce for the burger sauce. It is extremely easy, but a great sauce nonetheless.
85/15 is lean to fat ratio, usually labeled lean beef at the store. It's good for chili, spaghetti, whatever dish that doesn't revolve around the meat itself, but for hamburgers you can't go wrong with 80/20 chuck.
I think that's the Bulldog sauce that they sell. It's very popular in Japan.Quote:
Originally Posted by shinta|hikari
http://www.soya-japan.gr/food/sauce/bulldog.jpg
It is similar, but has a bit more zip. I think it is closest to the left bottle on that picture, since that is Japanese Worcestershire sauce. The tonkatsu sauce on the right is quite different though, since it is made from apples.
3 of my last 5 meals have been spaghetti with meat sauce and this:
https://mobilegrocerydelivery.com/products/18683.jpg
This is the most amazing pasta sauce ever. It's like creamy marinara, but tastier. It has some tangy-ness maybe from the vodka or whatever makes it vodka sauce, but it is freaking excellent. I added ground beef, shrimp, and a can of diced fire-roasted tomatoes. The sauce was excellent by itself too, like a soup.
I've never tried that sauce before, but my experiences with the brand have been excellent too.
Vanilla ice cream served on a bed of crushed, chocolate cookies. :)
Red Bean (paste) + Vanilla Ice Cream + Milk (optional)
http://img195.imageshack.us/img195/6763/pa190479.jpg
w/o milk
http://img132.imageshack.us/img132/3566/pa200482.jpg
w/ milk
The pictures don't look very appetizing, but it's good ;)
Google doesn't do much better. I found something that looks worse, even suggestive. :S It's here if you really want to see it.
Anyway, the ice cream chills the red bean paste and gives it a creamy texture. Milk(little) is optional. It adds more fluid to the mix, but the interesting thing is that the water component freezes on contact with the ice-cream, forming something similar to crushed ice, and gives it all a bit more bite.
Sick.
I'm eating chicken chasseur, recipe as follows
* 8 slices bacon, finely chopped
* vegetable oil
* 6 chicken breast halves (10-12 oz. each or 12 thighs at 6-8 oz. each)
* salt and pepper
* 1 1/4 lbs cremini mushrooms, quartered
* 1 red onion, chopped
* 4 garlic cloves, minced
* 1 1/2 cups dry white wine
* 2 tablespoons tomato paste
* 14 1/2 ounces diced tomatoes, drained
* 2 cups low sodium chicken broth
* 1/4 ounce dried porcini mushrooms, rinsed thoroughly and finely chopped
* 1 tablespoon fresh thyme, minced (or 1 t. dried)
* 2 bay leaves
* 1/2 teaspoon red pepper flakes
* 1/4 cup flour
* 1/4 cup fresh parsley, minced
Directions
1. Cook bacon over medium heat until crisp, about 8 minutes. Add bbacon to the crockpot. Reserve the bacon fat separately. You should have at least 2 T. If not, use vegetable oil for the missing fat.
2. Dry chicken with paper towels. Season with salt and pepper. Add 2 t. bacon fat to the skillet. Heat over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes. Put in the crockpot. (Remove the browned skin if using thighs.) Return the skillet to medium high heat and repeat with 2 more teaspoons of fat and the rest of the chicken. Discard any fat left in the skillet.
3. Add the remaining 2 t. fat to empty skillet. Heat over medium heat until shimmering. Add cremini's, red onion and 1/4 teaspoons salt. Cook until mushroom are brown, 10-15 minutes. Stir in the garlic. Cook for 15 seconds. Stir in wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 5 minutes. Put in crockpot.
4. Add tomatoes, 1.5 cups broth, porcini's, thyme, bay leaves and red pepper flakes to crockpot. Cover and cook on low until chicken is tender, about 4 hours.
5. Transfer chicken to large serving dish. Tent loosely with foil.
6. Discard bay leaves. Set the crockpot to high. Whisk flour with remaining 1/2 cup broth until smooth. Stir into crockpot. Cover and continue to cook until sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.
7. Stir in parsley. Season with salt and pepper to taste. Spoon vegetables and some of the sauce over the chicken. Serve, passing the remaining sauce separately.
The fresher the thyme the better, it really makes the whole dish pop. I only used button mushrooms, I would feel bad paying more than 4 dollars for mushrooms, but I'm sure they're worth it. Don't forget the rice!
Well, since being a vegetarian for a while, it gets difficult finding tasty food, but I think I have been doing ok, although I kind of cheated today by having Korean cold noodles (b/c it uses a beef broth). It was still very tasty.
Also, not a big Corona fan; I love Asahi Prime Time, Hooegarden, and Little Kings.
My favorite beer is San Miguel Extra from the Philippines. I was a Corona fan and an Asahi extra dry fan, but San Miguel puts both to shame.
You should try San Miguel Red Horse beer from the Philippines. It tastes awful, but has one hell of a kick. Interestingly, I don't think the alcohol content is written on the bottle.
I wonder if that is even available here in the US, as it has to be imported. It's hard enough to find the San Miguel extra regular beer.
I don't like beers at all really so I doubt I'd like a nasty tasting beer like this Red Horse, but it's one of my "a man would" things. Like "a man would" drive a truck. "A man would" own a dog, not a cat. "A man would" own a gun. "A man would" drink beer, not wine coolers. So I'm 4 for 4 of these requirements for being a man.
I say beer is for chaser. A man would drink liquor.Quote:
Originally Posted by Animeniax
Yeah, that is what I do from time to time. Brandy, then beer.
I own a cat, I drive a car, and I don't own a gun though, so that still makes me less than half a man, according to Animeniax's standards.
Hell yea, especially in the Phillipines. Its so much sweeter when it costs like 75 cents and its fresh from the brewery...Oh man, I used to have those for breakfast. However, outside of the P.I., it does not have that same refreshment factor.Quote:
Originally Posted by Animeniax
I have to visit the Philippines sometime. The American dollar has a lot of pull there. And the idea of fresh San Miguel is making my mouth parched right now. I need a beer.Quote:
Originally Posted by rockmanj
Shrimp. .
That looks better then I expected, nice job dressing it up. But does it taste as good as it looks?
Is that spicy? Got to get myself some breakfast now...
This was my lunch today, poison in dumpling form:
http://forums.gotwoot.net/gallery/fi...0/DSC00184.JPG
MMmm...so good.
http://img.photobucket.com/albums/v3...37_3227593.jpg
That looks good jman!
I always bring some kind of bar to snack on between breakfast and lunch. I just ate this Kelloggs 'fiber plus chew bar' which is basically a rice crispy treat w\ chocolate masquerading as a "healthy" snack.
We went out for a birthday dinner 2 nights ago. The dish that consists of Peking duck skin, cucumber, sauce and pancake wrap was heaven.
Easily one of the tastiest dishes I've ever had.
Right now I'm eating a candied apple. I swear it's been close to 20 years since I've had one. Wow...I suddenly feel very old.
I just had 1KG of udon for dinner. It looks like I've got a football in my stomach.:o
I had purple yam pudding for dessert last night. It was awesome.
http://i59.photobucket.com/albums/g3...7/IMG_2796.jpg
It is basically mashed purple yam slowly cooked with condensed milk, coconut milk, butter and sugar. Yes, it is a purple mass of unhealthiness.
Is that some sort of Chinese dessert or some other country?
The ingredients make me think of this Malaysian desert I've had. It was green and white.
It is called "ube halaya", and it is a Philippine dessert. Much like 94% of Philippine cuisine, it is quite bad for one's health. It was also tough to make. It took an hour of constant stirring during the cooking process to get it to thicken like a jam.
Prawn noodles for breakfast.
http://img46.yfrog.com/img46/8106/wzk.jpg
That's your breakfast? When I think breakfast it's usually cereal because it's light enough for me to stomach first thing in the morning.
Comparatively, I think the Asian breakfasts are heavier. The usual fare would be congee, various flour based dishes, bread and toast, or other noodle variants. Rice is considered heavy and would usually be taken during lunch or dinner.Quote:
Originally Posted by fahoumh
Really?!Quote:
Originally Posted by Psyke
I always considered Western breakfasts by far being the heavier.
Maybe it's just the people I encounter, since I only used to eat little amounts of cereal or a 1-2 meat buns for breakfast. Heavier Sunday breakfast was usually rice-noodle roles. Nowadays I don't even eat breakfast.
My white-Aussie friends eat things like 3-5 pieces of toast, bowls of cereal, maybe some bacon & eggs plus something to wash it down with.
Filipinos probably eat one of the heaviest breakfasts in the world.
A usual breakfast would be:
1) Fried garlic rice (with tons of oil, enough to make the rice glisten),
2) Fried (in oil, as if it doesn't have enough) Longanisa (sugar cured fatty pork sausage) or Tocino (sugar cured fatty pork slices) or maybe Tapa (cured beef)
3) Fried eggs (yes, fried again because eggs are almost always fried here).
4) Sometimes a salad of salted egg (go cholesterol!) and tomatoes.
If you are poor, and most Filipinos are unfortunately, 3 is replaced by fried (as expected) Tuyo (salted dried fish) or Daing (smoked dried fish). This is still quite unhealthy because of the insane amount of salt content.
I'm gonna cast my vote for Mexicans having the potentially heaviest breakfasts.
"Migas and Fajitas" sounded good on the menu, but not after I carried it around inside me all day. It was more like a lunch/heavy dinner.
Edit:
Nevermind, the sound of all that makes me never want to eat again.Quote:
Filipinos probably eat one of the heaviest breakfasts in the world.
I personally never eat that kind of breakfast though. I used to not eat breakfast at all, now I just eat a minimal amount of whole wheat cereal with skim milk.
But eggs are cheap...Quote:
Originally Posted by shinta|hikari
Anyway, I can't contribute anything here because Finns don't generally eat heavy breakfasts by any reckoning.
If you think about it, a standard breakfast from the south in the US isn't exactly light either.
Waffles or Pancake with syrup
Eggs
Bacon
I do notice that western cultures tend to eat more sweets during breakfast (maybe because sugar give fast energy). Asian breakfasts that i'm familiar with are more like pho noodles, and baguettes (vietnamese) meat dumplin, congee and a variety of other steamed foods (chinese) and the traditional Japanese breakfast which really doesn't differ from the other meals. I do notice that the Japanese only really eat Natto for breakfast, but that could just be my relatives who i was staying with in Japan.
Sorry, I meant 2.Quote:
Originally Posted by Kraco
I just had the fattiest pasta meal in my life.
After finishing a takeaway container of (what I thought was) Penne Carbonara, there was 1 tablespoon of pure oil left in the tub.
Describe how I feel in one word? Saturated
Do you think it was Extra Virgin Olive Oil? If it was, then you don't really have much to worry about.
EDIT: I used "too" instead of "to"
I doubt it. Probably 100% vegetable or canola oil. It tasted rather good still. :oQuote:
Originally Posted by fahoumh
On a different note, I've discovered these past-expiry-date Cadbury BrunchBars in my cupboard, and have been eating those for the past week or so for breakfast.
Cadbury + "toasted coconut" can't be good for me. When it goes down, it leaves a thick, dry feeling behind in my throat too. But I think I'll finish off these regardless before I move on the my healthier (and probably also expired) fruit bars.
------------------------------
edit: I forgot to bring lunch today, so popped down the the local city restaurants for something to eat, and ended up settling with some fettucine + salmon in dill sauce. It was good and all (pasta was freshly made I think), but damn the serving was small. I could have easily eaten 4 plates of it. After sitting for 5mins afterwards though, it manages to be just short of being enough. (no where near full, but enough).
My next choice was then to either head back up to the office or pop by Hungry Jacks (aka Burger King) on the way and pick up a burger (forking out even more money).
I've heard that supposedly eating till you're just short of being full is good for your health, but that's like pulling out at the last minute. :(
Hahaha. Well, as long as it tasted good.Quote:
Originally Posted by Buffalobiian
How far past the expiry date are they? And that feeling you described sounds worse than the worst case of cotton mouth.Quote:
On a different note, I've discovered these past-expiry-date Cadbury BrunchBars in my cupboard, and have been eating those for the past week or so for breakfast.
Cadbury + "toasted coconut" can't be good for me. When it goes down, it leaves a thick, dry feeling behind in my throat too. But I think I'll finish off these regardless before I move on the my healthier (and probably also expired) fruit bars.
OMG, that is fucking hilarious. And yeah, it's pretty a good feeling when I'm done eating, lean back, and let out a good belch. Not very proper but it's usually around close friends.Quote:
but that's like pulling out at the last minute. :(
I had some Ddukbokki for the first time which is a Korean dish for Spicy Rice Cakes with Fish Cakes. It wasn't spicy enough, which is probably attributed to how weak the general Western population is with spicy food but damn it was good. It made me really full considering how little I ate of it, due to the fact that rice cakes are so thick and condensed.
I ate today a steak of mixed minced moose meat and minced beef, with mashed potatoes. I'm far from being even a decent steak cook but fortunately moose meat belongs to the best meats around, so it alone made the deed much easier. Although I had to be very careful with spices in order to avoid masking the moose meat's own taste. No use having excellent ingredients if you can't taste them. So, I only used some pepper and salt, plus a little paprika.
I really have to try moose meat then!. Can you describe its taste and texture? Please be as detailed as you can, and not just liken it to some other meat. Also, what flavours go well with it?
I like goat meat if not for its extremely tough texture. Is moose like that as well? Of course, since you used minced meat, it would not be tough at all, but what if it was an actual cut?
Unfortunately my prime interests in things edible lie in sweet, baked things where I even consider my skills tolerable, unlike with actual meals where lasagne is the most complicated dish I've ever made (and it's not complicated at all, of course).
Moose naturally has game taste since they are beasts living in the wilds. So, it has more flavour as such than typical farm grown animals. This is why I wanted to be careful with the spices. It's not overly tough, though, in my opinion. I have eaten it in myriad forms over the years. It's excellent in soups or stews and as a roast. I think it's kind of airy as a roast, not tough or overly dense. I don't think the texture in a soup is that different compared to beef, perhaps. It has very little fat as well, which is considered a plus in any meat at least in these parts.
Sorry, but I'm pretty lousy at describing tastes. I've eaten moose as long as I can remember and I consider it a lot better than reindeer, for example (not that reindeer would be bad either). Still, it's highly valuable meat as it's all game and hunting really costs an arm and a leg despite the animals growing themselves up freely. So, hunters aren't really willing to deal it out just like that. That's why any moose meat I've got is random.
Seems like an interesting culinary experience. Unfortunately, that means I won't be able to have that any time soon, seeing as it is that hard to get.
I made myself some melon pan this weekend. I made two different recipes because I wanted to try out the differences before creating my own.
This one has a good crust that is easy to decorate, but lacked flavor in my opinion. I think it needed a bit more sugar in the cookie topping.
http://i59.photobucket.com/albums/g3...7/IMG_2818.jpg
This batch was a lot richer, but the topping could not be decorated because of the amount of fat in it making it soft. It was almost too rich, and the bread deteriorated quickly in taste only a few hours after baking.
http://i59.photobucket.com/albums/g3...7/IMG_2824.jpg
I finally made my own recipe, which basically follows the 1st one only with more sugar for the topping, and a longer baking time.
Seems like an interesting culinary experience. Unfortunately, that means I won't be able to have that any time soon, seeing as it is that hard to get.
I made myself some melon pan this weekend. I made two different recipes because I wanted to try out the differences before creating my own.
This one has a good crust that is easy to decorate, but lacked flavor in my opinion. I think it needed a bit more sugar in the cookie topping.
http://i59.photobucket.com/albums/g3...7/IMG_2818.jpg
This batch was a lot richer, but the topping could not be decorated because of the amount of fat in it making it soft. It was almost too rich, and the bread deteriorated quickly in taste only a few hours after baking.
http://i59.photobucket.com/albums/g3...7/IMG_2824.jpg
I finally made my own recipe, which basically follows the 1st one only with more sugar for the topping, and a longer baking time.
Do they have any filling inside, or is the melon flavour in the bread (if there's melon flavour at all)?
No filling, and no melon flavor. I am trying not to be too ambitious in my bread making, since I only started one week ago when I bought my first (both own and use) oven.
Also, melon pan is rarely filled or flavored with melon in Japan, and I was aiming for a more authentic version. In my experience, melon flavored melon pan is far from being delectable. I will definitely add chocolate chips in the next try though. Maybe even white chocolate chips...
The last sentence threw me off for a minute or two thinking about portable ovens. Living in Australia builds the impression into our minds that household ovens are in-built under the stove.Quote:
Originally Posted by shinta|hikari
Yeah, I wasn't sure how/if melon pan was flavoured normally.Quote:
Also, melon pan is rarely filled or flavored with melon in Japan, and I was aiming for a more authentic version. In my experience, melon flavored melon pan is far from being delectable. I will definitely add chocolate chips in the next try though. Maybe even white chocolate chips...
How about the texture? For example, is it supposed to be spongy, doughly, crisp, dense?
Too bad I can't be there to taste test. :D
Melon pan is basically bread with a cookie topping/coating. The cookie layer is supposed to be slightly crisp and sweet, while the bread inside is soft and light. It usually does not have any flavoring aside from the usual butter and sugar. It is not uncommon to see them with chocolate chips on the topping though.
Sorry for the double post, but I feel it is warranted with the amount of material I am about to post.
I have been on a baking spree the last few days. This is my own version of curry pan, with my special pork curry recipe (with bacon!).
http://i59.photobucket.com/albums/g3...7/IMG_2835.jpg
http://i59.photobucket.com/albums/g3...7/IMG_2837.jpg
Here are some banana muffins with chocolate chip and raisins.
http://i59.photobucket.com/albums/g3...7/IMG_2841.jpg
And here are the croissants I finished making (after 14 hours of labour) right now.
http://i59.photobucket.com/albums/g3...7/IMG_2858.jpg
The better shaped ones are currently frozen for future use. These are the odd shaped ones that were produced due to my inexperience at pastry shaping.
I swore that I would never make croissants again during the process of making it, but I slowly had to take it back when my house began smelling like a french bakery during baking. I swore to make croissants again the moment I ripped one open and heard the crisp crust cracking. Then I had to double think that oath in consideration of my health and diet plans when I ate 5 pieces right after I bit into one.
That curry pan looks so good. please come be my housewife.
Yeah, those curry pans look really good.
Although baking is kind of a hobby of mine, I'll probably never make croissants. So much fat that it simply unnerves me.
I agree. I am thinking of it as a very rare treat, as well as practice doing more difficult baking techniques, and an exercise of patience (something which I severely lack).
The curry pans were indeed great, and much easier to make than croissants if you have leftover curry.
What's the orange outer layer of the curry pan?
I always assumed curry pan was simply bread with curry filling.
Panko bread crumbs. It is lightly deep fried, then I baked them to prevent too much oil from being absorbed. Panko is very light anyway so very little oil is taken up, but I wanted to go the extra mile.
Curry pan is generally like this in Japan, only less fluffy.
The curry pan was awesome.
"Spiceghettios."
I took a can of regular spaghettios and added in some extra aged cheddar cheese and a liberal dose of Tabasco (pepper sauce).
I contemplated going with another hot sauce (Frank's Red Hot), but the advantage of Tabasco is that it adds heat without adding in too much flavor. Spaghettios taste pretty good on their own, so I didn't want to overpower that flavor.
I was left with a filling (and gloriously unhealthy) pasta soup that gives a pleasing and subtle burn in the back of the throat.
(I take that back, Spaghettios are actually pretty healthy for you aside from higher than average sodium.)
Baked two pizzas yesterday.
This is the thick crust version.
http://i59.photobucket.com/albums/g3...7/IMG_2861.jpg
http://i59.photobucket.com/albums/g3...7/IMG_2862.jpg
This is the thin crust version:
http://i59.photobucket.com/albums/g3...7/IMG_2863.jpg
The thick crust was really good, though it was lacking toppings a bit. The crust was really thick, but the the outside was crisp while the inside was nice and soft. It also lacked the oil usually found in pizza takeouts. Really, one of the best pizzas I have ever had.
The thin crust one had a raw crust, mainly because of a bad pan. The top was burning while the crust was still raw. Strange enough, people liked it better than the other one. Maybe it is because pizza = toppings here in my country. I am personally a crust man, with toppings being a nice plus.
You'd make a great wife.
That looks great man. What does the sauce taste? Was it more like a simpler tomato paste, or heavily seasoned and modified?
Onions are probably the best thing you can have on a pizza, so I highly approve. :)
Seasoned and modified. It added marjoram, basil, oregano, cayenne, garlic, onion and chili flakes.
I made Paska today! That's Mennonite/Ukrainian Easter Bread, which I wanted to make at Easter but didn't actually have time until today. Pics are of before and after baking. It's a citrus-y bread (has a whole orange and a whole lemon in it) that is usually eaten with icing instead of butter on the slices. Yummmmm
http://i34.photobucket.com/albums/d1...l/P2230002.jpg
Fresh out of the oven!
http://i34.photobucket.com/albums/d1...l/P2230005.jpg
Looks great! Can you share the recipe via pm? I love citrus flavors, so I might try making it if it is not too difficult.
It really does look delicious. I am a fan of citrus fruits myself. I often eat Lemons by themselves (rine and all... minus seeds). So I envy those that get to taste this... =P...
This is the first time I've heard of citrusy breads. I think I've had breads before that perhaps had bits of orange peels in it or something (or maybe that was just the jam).
How does that taste? Looks awesome.
Hey shinta|hikari, any chance we can get the recipe for that curry pan? I imagine you bake the bread yourself which might put it outside of my culinary abilities, but it might be fun to try. Looks delicious, hope it tasted as good.
Kare pan recipe
Makes 8 to 10 buns
The dough:
• 3 cups of all-purpose flour
• 1 ¾ tsp. regular dry yeast
• 2 Tbs. sugar
• 1 1/2 tsp. salt
• 2 large eggs, beaten, with 1 Tbs. taken out and reserved for the eggwash (see below)
• 1/2 cup + 2 Tbs. milk
• 2 1/2 Tbs. butter, at room temperature
The filling:
• About 4 cups of leftover curry (any filling will do really, including stews etc. If you are making curry, you can use the Japanese curry roux blocks that make it a cinch to produce a good curry. Experiment with what ingredients you like. Japanese curry is very flexible. I add ripe mango puree and bacon in my curry filling, but you can do anything as long as it can be mushed up to filling consistency. Recipe is at the bottom of the post)
The coating:
• Panko or Japanese bread crumbs
• The reserved 1 Tbs. egg from the dough
• Milk
To fry:
• Oil
Equipment and supplies:
• Parchment paper, cut into 10 pieces about 20cm / 8 in cm square (big enough to hold the buns)
• Pastry brush
• Deep fat fryer or wok or a deep enough pan for frying
• A spatula big enough to put a bun on
• Oven
1) Make the dough. If you’re mixing by hand, mix together the dry ingredients with a whisk (or sift). Make a well in the middle of the mixed dry stuff. Add the egg (don’t forget to reserve 1 Tbs. for the coating/wash) and milk into the well, and mix rapidly with your fingertips until you get a rough dough. Continue mixing until you have a ball.
2) Add the butter, cut into small pieces, and knead on a lightly floured surface. The dough will be very sticky at first but resist the temptation to flour your board too much, or the dough will become very stiff. If you keep scraping off the stuck on dough with a scraper and kneading and stretching, eventually the dough will become smooth, coherent and pliable.
3) Once you have a nice smooth dough ball, put into a clean ball, cover with plastic film and let rise for about 1 to 1/2 hours until doubled in size. Punch down the dough, re-cover and let rise an additional 45 minutes.
4) While the dough is rising, deal with the curry. Mash down or smoosh/cut up any big bits of carrot, potato, meat etc. Over a low heat, slowly cook down the curry until it’s reduce to 2 cups or so, and thick and paste-like. Let cool, then refrigerate until stiff.
5) Take out the dough, punch down, knead and divide into 8 to 10 pieces. Roll each piece into a ball, and let rest for about 15 minutes under a piece of plastic or a damp kitchen towel.
6) Put about 1 tablespoon of milk in the reserved egg, and mix well.
7) Start forming the buns. With a rolling pin or with your hands, flatten out each piece into a thin round, with the center thicker than the edges. If you’re making 10 buns the circle should be about 18cm / 7 inches in diameter.
8) Paint the edges of the circle with the egg wash. Don’t make it too wet - the purpose of the egg wash it to act as a glue to form a seal.
9) Put a tablespoon or so of curry in the center of the circle. Gather up the opposing edges of the circle above the filling.
10) Pinch the dough all around to seal well, like making a dumpling.
11) When the edges are all crimped, push the crimped edge down to one side.
12) Add a bit more milk to the egg wash and put into a bowl or dish big enough to contain a bun. Dip the bun into the egg wash, coating it on all sides, then roll in bread crumbs.
13) Put each bun on a piece of parchment paper. Leave in a warm place for about 15 minutes - the buns should rise to about 1.5 times their original size.
14) In the meantime, preheat the oven to 150°C / 300°F. Heat the frying oil to 175°C / 350°F (this is pretty hot, be careful)
15) If the buns have developed any gaps, pinch them closed.
16) Pick up a bun with the paper, with a spatula. Slide the bun, paper and all, into the hot oil. Don’t worry the paper won’t burn - just scoop it out with the spatula.
17) Fry the buns until golden brown - this shouldn’t take more than 5 minutes per bun. If they won’t stay down just hold them down a bit. Do about 2 or 3 at a time at most - don’t overcrowd the pan.
18) Drain well on a rack or several layers of paper towels, and put the buns on a baking sheet. Bake for about 8-10 minutes. If you don't have an oven, simply extend the frying time around 2-3 minutes, although this might make the bread absorb more oil and make it a bit more greasy. Be careful of burning when frying for a long time.
Recipe adapted from a site somewhere.
I realized that the filling part is a bit vague, so here is my recipe for curry filling.
Japanese Kare recipe
1/2 package golden curry (or any brand that you like) roux blocks
2/3 cup diced carrots
2/3 cup diced potatoes
1 cup onions, sliced thick
300 grams lean ground pork (beef will work as well)
4-5 slices bacon, sliced into 1 inch lengths
Stock of whatever ground meat you are using
1 Ripe mango, mashed or pureed (optional, use only if making the bread soon after making the curry) - This will add an exquisite sweetness and acidity to the curry.
1) Cook the bacon in a pan until lightly browned (not crispy). Remove the bacon and set aside.
2) Brown onions in the bacon fat. Cook until it has become really soft and dark. This is important to achieve the sweetness necessary for Japanese curry.
3) Add ground meat and cook until browned. Add bacon and carrots in the pan. Give it a stir.
4) Add the stock until it barely covers the ingredients.
5) Bring to boil and simmer for 10-15 minutes.
6) Add the potatoes. Continue simmering for 10 more minutes or until all vegetables are cooked but not mushy.
7) Add mango puree and mix until evenly incorporated. Chop up the curry roux blocks to small pieces and add to the pan. Remove from the heat and mix until the curry has thickened.
8) Serve hot with rice, but not too hot that it will burn away your taste buds making you curse yourself due to impatience.
Looks very good and delicious indeed, despite the name.Quote:
Originally Posted by KitKat
Looks awesome! :D
Recent nom noms :
Breakfast :
http://i43.photobucket.com/albums/e3.../breakfast.jpg
Light dinner sandwich served w\ chicken noodle soup :
http://i43.photobucket.com/albums/e3...m/sandwich.jpg
"taco salad" chile w\ corn topped w\ cream and cheese and lettuce :
http://i43.photobucket.com/albums/e3.../tacosalad.jpg
STEAK!:
http://i43.photobucket.com/albums/e3...ucom/steak.jpg
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You're making me want to eat breakfast and lunch again.
You're making me want to eat in general.
Too bad I am no good at cooking.
Bill: This is pretty different from those breads that have fruit peel in them. Personally, I'm not so much a fan of chunks of stuff in my bread. In this one you peel the orange and lemon with a vegetable peeler to get the outside bit that has all the fruit oils in it, and then discard the white layer and chop up the inside fruit and puree it all in the blender until it's very smooth. The bread is only slightly sweet, and it has a very smooth texture.
Shinta: Recipe on its way to you! Also, I definitely am going to try out that curry pan. Looks amazing. I'll post here when I have some results :)
Just ate 2 sandwiches of Smoked Hungarian Salami with hot-peppered Monterey Jack cheese, tomatoes and lettuce and mustard on 12-grain bread and a glass of milk for lunch. Nothing glamorous but still good, nonetheless.
I made potato gratin with bacon (yes, I love bacon) during the weekend. It was easier than I thought, and tasted divine. It is very unhealthy, but that very reason I workout is to be able to eat stuff like this without worrying about getting fat.
http://i59.photobucket.com/albums/g3...7/IMG_2904.jpg
http://i59.photobucket.com/albums/g3...7/IMG_2906.jpg
These are the french vanilla chocolate cupcakes I made for dessert. The white ones are topped with vanilla frosting (which was not so good because I used half caster sugar instead of only confectioner's sugar because I did not have enough for the recipe. The brown ones were fantastic though. I used nutella and some cream to make a chocolate hazelnut syrup.
http://i59.photobucket.com/albums/g3...7/IMG_2903.jpg
Then I made a thick crust pizza yesterday. It had tons of bacon (again). I think this is the best one I have made yet simply because it had a great crust that has good texture and flavor while having the proper thickness and still having a crunchy bottom. I am definitely keeping this pizza dough recipe. The balance between the toppings and the crust was also better than before.
http://i59.photobucket.com/albums/g3...7/IMG_2921.jpg