FoodPorn

I made something really different this evening, broccoli loaf. It's very light, and mild tasting. I think it would be amazing as grilled cheese and dipped into tomato soup.

I used this recipe, https://www.youtube.com/watch?v=3tCXhnx2Lmk&t=0

From pork to veggies and spuds. Hope y’all enjoy.

• 3 racks using a different rub for each (hence the toothpicks)

• 225° pellet smoker with applewood for 5 hours

• No wrap and mopped about every 30 min. with a mix of beer and apple cider vinegar

• Last 30-40 min. basted with a mix of orange marmalade, 2 BBQ sauces, black pepper, and garlic powder

• Rested 10 min. under foil, sliced and served

Tender and juicy, but not fall off the bone. Couldn't have turned out better.

3.5 lb prime tomahawk ribeye

Moroccon friends came over Friday night so I served a meal with a little Maghreb twist.

With the above I served a combo of coleslaw and Dutch wintersalad with bell pepper, cucumber, tomato and cornsalad. Carrot and haricots vert. Spicy olives with peppers, pepper sauce, cauliflower, kohlrabi, gurken and carrots. 4 kinds of beans with Méditerranée herbs and spice.

Lamb stew I cooked for 3 hours with dades, mint and ginger bread. Shoarma out of the airfryer.

cross-posted from: https://lemmy.world/post/31380036

Pan fry shrimp in a bit of peanut oil, lightly salt (I had a 800g frozen pack), set aside.

Sauté 1 diced onion, 4 garlic cloves, thumb of ginger in the same pan.

Add 3 spoons curry powder mix (I used turmeric, cumin, coriander, chili) and 2 spoons of tomato paste.

Stir in 500 ml coconut milk + 100 ml water. Simmer 5–10 min.

Add back the shrimp just to heat up for a couple minutes.

Finish with juice of half lime.

For the raita - I used ~500g greek yoghurt, with a grated cucumber (drained the water), a clove of garlic, a pinch of salt, the juice from half lime, and some fresh mint. (It's very similar to tzatziki, without the dill and less garlic.)

This was my first attempt at fermenting anything! I also added a serrano pepper in there but the onions aren't particularly spicy. It went well otherwise though and these taste like the most onioniest onions I've ever tasted lol

They went really well on the salad I got at the grocery store this morning and they might be good on sandwiches or in a stew but I will use them sparingly because they are a VERY strong flavor...

As much as I like the way they taste, the smell they created while they were fermenting was honestly just horrendous lol

I think this weekend I will make some radish kimchi which hopefully will not smell nearly as strong

cross-posted from: https://lemmy.world/post/31271237

cross-posted from: https://lemmy.world/post/31267566

Self explanatory, but from chicken to veggies. (Sorry for forgetting to attack photo)

Noodles sunk, chicken broth, slice for trestelle mozzarella, spices and my usual basil since I have a lot to consume from my plant. The cheese just melts perfectly.

Hawaiian purple yam, baked potato,hard boiled egg,chop some veggies and topped off with fresh basil from my with cracked cheese.

I found Thomas's croissant bread and naturally decided to make French toast. The bread is a rolled loaf so structural integrity was a big factor. The dredge was a pint of heavy whipping cream, two eggs, a ton of cinnamon sugar, a little extra ground cinnamon, a splash of vanilla, a very small pinch of salt, and a little bit of Nespresso. The bread was very porous and soaked up the sludge to make a delightful custard. Griddled in butter for beautiful caramelization in the crust. 10/10

Personal pizza.

I ate this meal at the end of 5 days of bushwalking AKA backpacking.

The chips and “butter fish” are accompanied by a wedge of lemon, some tartare sauce and a sprinkling of chicken salt. Also a deep fried dim sim, a calamari ring, and a battered scallop.

Including a drink (ginger beer?), it cost AUD$16.80.