Food

[Seriously]

shishitos

Bless you

[Raza]

The pork tongue was a bit of a miss for me. It was rather tough and chewy, and maybe not salted enough to my taste. Sadly, that's one of the items that didn't get eaten from the leftover boxes. I have made beef tongue before and it was delicious.

That's a shame. Usually smoked meats have the best flavor.

[Henry Krinkle]

Two pounds of tumbler type tomatoes, a half a bulb of garlic, a couple of sprigs of both rosematy and thyme, a bit o' salt and a half cup olive oil.



50 minutes in a 350F oven.



Delicious.

[Henry Krinkle]

What a pepper harvest this morning!

[Henry Krinkle]

Gnocchi with tomatoes and zuke.

[geoffbot]

That all looks delightful. Do you ever pan fry your gnocchi?

[Henry Krinkle]

That all looks delightful. Do you ever pan fry your gnocchi?

Yes. Often, but not this time.

[Henry Krinkle]

Hot sauce #5. It's sort of #2 done right. I wanted a broad bright, fruity sauce, that was not too acidic and made some fundamental errors to start. This time I replaced the yellow onion with green onions, left out the garlic completely and changed from old world mangos to a new world mango pulp I know. Old world mangoes tend to be brighter and more acidic, whereas new world ones have a broader, heavier profile that acts as a foil to the cider vinegar rather than an amplifier. I also threw in some Caribbean spices. This is beautiful, hot, fruity and a bit sweet. Unlike the red sauce it doesn't have a huge finish, but I can live with that.

[geoffbot]

Rating the finish like on a bordeaux or scotch love it! How's the mouthfeel?!

[geoffbot]

I need to learn how to use herbs in food - I have no idea. Other than coriander which you put on everything.