yyaldrin

in je ogen waait de wind
i pretty much eat the same thing everyday since some weeks.

three spoons of this:


plus an extra spoon of cumin, two onions, three pieces of garlic and a can of chopped tomatoes. then i just add whatever i have. potatoes, sweet potatoes, chickpeas, broccoli, chicken, paprika. anything really. the massala makes everything taste good.
 

wektor

Well-known member
i pretty much eat the same thing everyday since some weeks.

three spoons of this:


plus an extra spoon of cumin, two onions, three pieces of garlic and a can of chopped tomatoes. then i just add whatever i have. potatoes, sweet potatoes, chickpeas, broccoli, chicken, paprika. anything really. the massala makes everything taste good.
I've discovered a similar thing a while ago, if you mix sweet soy sauce with garam masala you can turn a whatever stir fry into something that tastes like jap curry. good stuff.
one of the better quick dinner combos apart from dark soy sauce+pnut butter, miso+pnut butter, tomato+egg
 

IdleRich

IdleRich
swedish kalpudding, with veggie mince in place of ground beef. sooooo good.

What's kalpudding Leo? Looks good anyhow.
I was ordered to do the cooking today so tuna poke with loads of soy sauce, honey, sesame etc and some avocado too. Main course did some pork skewers with a marinade I just guessed at by chucking loads of herbs together and some chips with kinda the same philosophy. Also an extremely basic salad.

RichPokeExplosion4.jpg
RichPokeExplosion5.jpg
 

Leo

Well-known member
A revelation. That looks tasty.

here's the recipe we used: https://cooking.nytimes.com/recipes/1018628-kalpudding-meatloaf-with-caramelized-cabbage

This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you’d use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. “Cabbage smells in a very special way when it almost burns,” he said. “It gets savory, almost like a beef stock. It tastes almost brown and umami yummy.” You’ll want to eat it right away, but the leftovers make for a fine sandwich in coming days.
 

Mr. Tea

Shub-Niggurath, Please
Staff member
Ha!Don't I had completely forgotten about the whole incident so specifics are a bit huh? The key notes in jerk are thyme and pimento (and scotch bonnet of course.

Jerk marinade:

Leaves from 1 bunch time
As many scotch bonnets as you can take (2-4)
2 cinnamon sticks
2 tbs chopped fresh coriander (not sure about this step beyond adding vegetable mass)
1 ts crushed coriander seed
2 tbs black peppercorns
1 ts grated nutmeg
3 ts pimento (aka allspiece) seed/equivalent ground
6 cloves garlic
2 ts fresh ginger
Juice of 2 limes
Zest of 1 lime

Olive oil

Basically smash up in pestle and mortar or food processor, add oil 'til you have a paste of the right consistency. Smear all over the place. Leave to soak into the chicken (or whatever) for a few hours if possible and cook in oven as normal.
I've just got some chicken marinating for tonight with (more or less) this recipe for the jerk paste. Smells pretty amazing already. High hopes for this, @DannyL!
 

DannyL

Wild Horses
It's a good one. The real way to do would be on a BBQ or a cast iron griddle (will make you kitchen a smoke bomb and potential gas you depending on how much chilli you've used) but the oven works well.
 

wektor

Well-known member
missus made some tuna gimbap, p much korean maki, had to cut the bastards - bit hard to do without fucking up the roll and spilling it all over
 

Mr. Tea

Shub-Niggurath, Please
Staff member
@DannyL - this was the finished result. I was fairly faithful to your recipe, although I used powdered coriander seed and ginger, and didn't bother with the coriander leaf (added some fresh, as a garnish). I also used about six or seven chilies, but they were generic 'hot chilies' from a jar, and certainly less spicy than scotch bonnets. Finished result had exactly the right level of heat and was fucking delicious, so big up your chest. I also did one chicken portion with much less on it, for Rowan to have for dinner this evening. Gotta get 'em on it while they're young.

jerkc_chicken.jpg
 
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