What's on your plate today?

smellysell

Go Vols!!!
Joined
Jan 9, 2007
Messages
6,517
My neighbors across the street are from India, they bring over some awesome stuff. Not a huge fan of the Goat but everything else is delicious!!!
I love pretty much all Indian food, goat included. One of my few gripes with bumblefuck Montana is the lack of ethnic food. No Indian food in the state capital?!?
 
Joined
Oct 8, 2008
Messages
4,833
Recipe please??

I more or less followed this one: Butter Chicken

I tend to be a little "that looks about right" when it comes to measuring things, and I used all ghee, no olive oil & left out the fenugreek leaves because WTF? 😂

Also used Half & Half instead of heavy cream. Thinking next time around I will probably substitute cayenne for the chili powder.

~Boar
 

CMontoya79

Newb Le professional!
Joined
Dec 8, 2008
Messages
5,624
Dinner last night. Scrach NY Style pizza.

New York Style Pizza Dough
1 cup water
2 1/2 cups flour
3/4 cup semolina
1/4 cup EVOO
2 tsp salt
2 1/2 tsp yeast
2 1/2 tsp honey

Mix oil, water, yeast, mix, add flour, salt, honey, mix, add semolina, mix, work dough on slightly floured counter for 15 min, until dough ball forms. Rest dough ball covered in bowl 30 min. Separate into 3 evenly sized (220 gram) dough balls. Flour baking sheet, place dough balls, slightly oil dough balls, cover with plastic wrap, allow to rise for 3-5 hours at room temp. Transfer to fridge for 24 hours. Stretch dough on counter dusted with semolina flour, stretch til thin and approx 16-18 inches, place onto pizza pan, add sauce, add cheese and any desired toppings.

Bake at 480F 10-15 min, until cheese is melted and crust is browned slightly.
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You can watch Vito Lacopelli onYoutube and see how he puts this together. I converted the measurements and seems I hit it right on the head.

Foldable, cheesy, chewy/soft and crispy. Delicious!!!
As for the sauce, many of you already know. Use San Marzano tomatoes.
 

thinde

Lobstah; the other white meat!
Joined
Feb 24, 2008
Messages
3,434
We have some friend who got baby chicks last fall and they‘re finally laying eggs full force. So with this weeks allotment I made some pickled eggs and beets. I used a hack that I thought was bullshit but really worked great! Steam room temperature eggs in a steamer basket for 13 minutes, Start the eggs when the water is boiling. Then water/ice bath for 15 minutes.......and wait for it........put them into a big enough tupperware container with about an inch of water and shake it hard up and down forty times.......to say the least I was skeptical but wow! The shells pealed off with ease. When I make Deviled Eggs I always make extra because I’m afraid I’m going to always have a couple that are tough to peal and get ugly.....not any more!
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smellysell

Go Vols!!!
Joined
Jan 9, 2007
Messages
6,517
We have some friend who got baby chicks last fall and they‘re finally laying eggs full force. So with this weeks allotment I made some pickled eggs and beets. I used a hack that I thought was bullshit but really worked great! Steam room temperature eggs in a steamer basket for 13 minutes, Start the eggs when the water is boiling. Then water/ice bath for 15 minutes.......and wait for it........put them into a big enough tupperware container with about an inch of water and shake it hard up and down forty times.......to say the least I was skeptical but wow! The shells pealed off with ease. When I make Deviled Eggs I always make extra because I’m afraid I’m going to always have a couple that are tough to peal and get ugly.....not any more!
View attachment 39943
I'll have to try that. I love hard boiled eggs but have never had luck doing them in a way that they consistently peel easily.
 

Nihon_Ni

真喜志友幸
Joined
May 2, 2010
Messages
1,071
We have some friend who got baby chicks last fall and they‘re finally laying eggs full force. So with this weeks allotment I made some pickled eggs and beets. I used a hack that I thought was bullshit but really worked great! Steam room temperature eggs in a steamer basket for 13 minutes, Start the eggs when the water is boiling. Then water/ice bath for 15 minutes.......and wait for it........put them into a big enough tupperware container with about an inch of water and shake it hard up and down forty times.......to say the least I was skeptical but wow! The shells pealed off with ease. When I make Deviled Eggs I always make extra because I’m afraid I’m going to always have a couple that are tough to peal and get ugly.....not any more!

There's two different things happening with this technique. If you've ever had a hard boiled egg with a green ring around the yolk that had a strong sulfur smell, that happens when hydrogen in the egg white combines with sulfur in the yolk during cooking, especially if the water is too hot. If you let them cool at room temperature, that sulfur remains concentrated at the edge of the egg white. If you cool them in ice water, it drives the sulfur back into the yolk and you don't smell or taste it because it's not concentrated.

The hack of shaking eggs to crack them can also be done in a pot. You're essentially cracking the egg all over with a blunt object, so you don't infuse any of the shell into the egg, and once cracked all over it becomes easy to peel.

Also, try peeling them under running water. Once you have the shell open, water will help to separate the egg from the membrane inside the shell, and they will slide right out.
 

thinde

Lobstah; the other white meat!
Joined
Feb 24, 2008
Messages
3,434
There's two different things happening with this technique. If you've ever had a hard boiled egg with a green ring around the yolk that had a strong sulfur smell, that happens when hydrogen in the egg white combines with sulfur in the yolk during cooking, especially if the water is too hot. If you let them cool at room temperature, that sulfur remains concentrated at the edge of the egg white. If you cool them in ice water, it drives the sulfur back into the yolk and you don't smell or taste it because it's not concentrated.

The hack of shaking eggs to crack them can also be done in a pot. You're essentially cracking the egg all over with a blunt object, so you don't infuse any of the shell into the egg, and once cracked all over it becomes easy to peel.

Also, try peeling them under running water. Once you have the shell open, water will help to separate the egg from the membrane inside the shell, and they will slide right out.
Thanks!
 

jfields

Where did all my money go?
Joined
Jan 25, 2007
Messages
13,029
Tuna melt, using the best tuna on the planet...


Really, it’s not cheap, but is soooo good.

View attachment 40612
Lol! Everything you get is the best on the planet!


Picked up some really large pieces of Chilean Sea Bass at Costco at the ridiculously low price of $17.00 a pound.
I think this is the best meal I have ever made.

Pan seared Chilean Sea Bass over a bed of Porcini mushroom risotto. Had a white wine lemon dill sauce, with fresh garlic, shallots, and capers. Then steamed French green beans.

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CigarStone

For once, knowledge is making me poor!
Joined
Mar 7, 2007
Messages
4,317
@thinde @Nihon_Ni

Tom, Rob, I have looked for years for a way to ease the process of peeling eggs. I read that a tablespoon of olive oil in the water while boiling worked.

It did!

After an ice bath every egg slid right out of the shell.
 

Nihon_Ni

真喜志友幸
Joined
May 2, 2010
Messages
1,071
Picked up some really large pieces of Chilean Sea Bass at Costco at the ridiculously low price of $17.00 a pound.

Okay, I'm seriously reconsidering my Costco strategy! I still don't need a gallon of mayo, but $17 CSB... :cool:
 
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