Food

[OhDark30]

Makes my sesame ramen with poached egg seem a bit blah

#apocalypse chow

[geoffbot]

Deep fried ravioli

[skywatch]

Paella. Mmmm. I love waking up to the smell of saffron that fills the house after making this last night.

[Henry Krinkle]

My first attempt at Ethiopian cuisine took two days, and I learned to respect the incredible flavors that I love from my favorite Ethiopian restaurants. This is doro wat and shiro wat (chicken stew with egg and chickpea stew.) I gave the teff for the injera (flatbread made from an ancient grain) a couple days to ferment, and I still didn't taste the strong sour flavor that I love from that bread. I made the niter kibbeh (spiced clarified butter) from scratch and toasted the spices for a homemade Berbere spice mix. It turned out delicious, although I didn't hit the intense profile I was aiming for. If I could get the ferment going on the teff, I might really get it next time.

Attachment 94868

I recently came across a recipe for injera and the guy swears his Ethiopian grandmother always boosted the ferment with beer. I haven't tried it yet.

[Henry Krinkle]

Makes my sesame ramen with poached egg seem a bit blah

#apocalypse chow

I dunno. I'd eat that.

[Henry Krinkle]

Paella. Mmmm. I love waking up to the smell of saffron that fills the house after making this last night.

I swear the smell of saffron is like a drug to me. It's one of the reasons I make risotto milanese so much.

[skywatch]

I recently came across a recipe for injera and the guy swears his Ethiopian grandmother always boosted the ferment with beer. I haven't tried it yet.

I have kept a sourdough starter for over a decade (one of several going back 30 years) and after the first night of inactivity, I tried seeding the teff with a bit of the sourdough and waited another day. Nothing. There was enough CO2 in the batter that it got some of the desired bubbles, but none of the sour flavor. I had thought that teff was supposed to have its own yeast that lives with it, and I can only suspect that the teff flour we buy here has been sanitized in some way, to kill it. (Plus, this was American grown teff.) It would be typical modern food distribution practice, I suspect.

[Henry Krinkle]

I have kept a sourdough starter for over a decade (one of several going back 30 years) and after the first night of inactivity, I tried seeding the teff with a bit of the sourdough and waited another day. Nothing. There was enough CO2 in the batter that it got some of the desired bubbles, but none of the sour flavor. I had thought that teff was supposed to have its own yeast that lives with it, and I can only suspect that the teff flour we buy here has been sanitized in some way, to kill it. (Plus, this was American grown teff.) It would be typical modern food distribution practice, I suspect.

I agree.

I have been quite lazy about starters for several years. I do a lot of fridge aging of my doughs and they are quite nice. One of my nieces is gluten intolerant, not celliac, and she has had luck with bread in France. She mostly hates gluten free bread so I have suggested trying sourdough from good flour and she's willing. So...new sourdough on the way.

[Samanator]

Paella. Mmmm. I love waking up to the smell of saffron that fills the house after making this last night.

Wow, one of my favorites. It’s been a while since I’ve had it. Robs (Toppers) brother Russ makes it and it is fantastic. Pretty much anything he makes is awesome, but his was possibly the best I ever had. Your looks great a also. Now I’m hungry.


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[skywatch]

Wow, one of my favorites. It’s been a while since I’ve had it. Robs (Toppers) brother Russ makes it and it is fantastic. Pretty much anything he makes is awesome, but his was possibly the best I ever had. Your looks great a also. Now I’m hungry.

I would invite you over for leftovers tonight but we're not supposed to... oh, and you're 3000 miles away. There's that. Cheers!