Good morning all you beautiful people. Another gorgeous day in Adelaide in this Summer That Never Ends.
The weekend was a fermenting/preserving bonanza culminating in a lot of the #ChilliJamWithComplexFlavours which I bottled yesterday. It takes a few days to make. Plus - a lot of chilli oil as a side bonus of making this.
I have never ever, in my long life, tasted chilli products without them being used in something. But fermenting chillies earlier this year, and now this chilli jam/paste I have begun to stick my finger into chilli products that I am making (really a teaspoon, not directly into the batch).
Yes, there is heat and sometimes a LOT of heat. But I am finding that before the heat overwhelms all tastebuds, there is a moment of pure, non-heat taste. It is remarkable. In fact, the chilli oil surprised me - altho REALLY hot, has an very special flavour.
Also, the heat can kick-in in different places in the mouth. Utterly fascinating.
I hope you have a joy-filled day with laughter and good, healthy food.
Okra, how I love thee.
Every time I cook okra I wonder why I don't cook it more often.
My most favourite way is a simple saute. Rinse the okra, trim, slice just before cooking, saute with a little oil in hot pan but don't stir too much. Turn heat down a little if needed. Cook until done to your taste, but still with some texture.
They can be cooked this way with spices, but honestly are just as delicious without.
A small hit of lemon juice is also good, but not necessary.
I do like some chopped coriander with them but it is not necessary.
I can eat a plate of these, if I was allowed to. They disappear in no time.
What is your favourite (vegetarian) way to cook Okra?
#Food #Okra
nostr:npub1dn44pffjud0z0kxf7ucy8lzdha24vt4s92lngxfeqdffrd2zfcgs67cue6 This is the same recipe, from Nigel Slater's Nigel Slater’s The Kitchen Diaries II.
https://jonoandjules.com/2013/06/24/spelt-cider-bread/
I have also added it to my original post.
To Tempt or Inspire ....
Way back in Covid lockdown time everyone was baking bread. I was a bit of a laggard – we don’t eat a lot of bread so it was not my first thought. But, 4 months later than everyone else, I saw a recipe that had me visiting my secret supplier of bakers flour and fresh yeast (everywhere else was out of good quality product), and this beautiful loaf was born.
The recipe that excited my bread-baking genes was one from Nigel Slater that includes spelt flour and dry cider! The cider gives it a lovely, almost sour dough, tang. It is mixed with milk for a beautiful soft crust. This was Good Bread!
#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree
nostr:npub1wa0rqtnmc46ju9wvkdp3hwdqqenmtw7a58vjg2696tv9lfaw4jzs6t6pm7 All over, really. But mostly from Chinese tea shops. They tend to be higher quality at more affordable prices.
With some exceptions, I stay away from grocery stores—unless it’s an Asian grocery store.
I buy my Indian teas online. The best Indian brand, in my opinion, is Vahdam.
Western tea shops tend to be trash unless they’re specialized in a certain kind of blended teas. But they’re usually not so good when it comes to *pure* teas.
nostr:npub1jeqcnv0u9nyz8vjknegr2p62f54hfm3v9srudwq4rzarz4tqwk7qlujglm You must have some good Chinese tea shops nearby. Sadly we don't 😢 I agree, Vahdam is very good.
nostr:npub1jeqcnv0u9nyz8vjknegr2p62f54hfm3v9srudwq4rzarz4tqwk7qlujglm Hi Chris, can I ask, where do you get your teas from?
This is absolutely fabulous. The Sad Bastard Cookbook.
"It has recipes to make when you've worked a 16-hour day, when you can't stop crying and you don't know why, when you accidentally woke up an Eldritch abomination at the bottom of the ocean."
Download FREE from here: https://traumbooks.itch.io/the-sad-bastard-cookbook
#cookbookReviews #CookbookReview #vegan #vegetarian #cooking
A nice topping for salads and soups (and anything else). Keep in a jar, scale up as needed. Try these ratios then change to suit you.
1.5 Tbsp sunflower seeds, 1 tsp sesame seeds, 2 tsp pepitas, 1 scant tsp chia seeds, 1 scant tsp poppy seeds, 1 tsp nori seaweed chopped fine in processor, 1 tsp nutritional yeast flakes.
#food #vegetarian #EggFree #MyRecipes
The ten major principles of mise en place:
1. Planning is Prime
2. Arranging Spaces and Perfecting Movements
3. Cleaning as You Go
4. Making First Moves
5. Finishing Actions
6. Slowing Down to Speed Up
7. Call and Callback
8. Open Ears and Eyes
9. Inspect and Correct
10. Total Utilisation
From: Work Clean: The life-changing power of mise en place to organize your life, work and mind, Dan Charnas