What do your meals look like (show me pictures)....
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just_Tomek wrote: »Sumac spiced wild sockeye salmon fillet, roasted parsnip and pickled veggies.
What does sumac taste like? I saw this the other day in the spice aisle and can honestly say I can't remember ever tasting it.
It's lemony. In a mezzes/tapas restaurant we go to sometimes (wide geographical area starting in Andalucia and ending in the Levant) they have a spice mix on the table of sumac and coarse salt to dip bread in that has first been drizzled with olive oil.4 -
just_Tomek wrote: »just_Tomek wrote: »Sumac spiced wild sockeye salmon fillet, roasted parsnip and pickled veggies.
What does sumac taste like? I saw this the other day in the spice aisle and can honestly say I can't remember ever tasting it.
It's lemony. In a mezzes/tapas restaurant we go to sometimes (wide geographical area starting in Andalucia and ending in the Levant) they have a spice mix on the table of sumac and coarse salt to dip bread in that has first been drizzled with olive oil.
This. Its lemony BUT it also has this "interesting" smell and taste to it. Difficult to describe. Do what I did the first time, buy it and try it. I love it
Thanks both of you. I think I may have to pick it up. What is the best protein for it in your opinion--if not using fish?0 -
just_Tomek wrote: »just_Tomek wrote: »Sumac spiced wild sockeye salmon fillet, roasted parsnip and pickled veggies.
What does sumac taste like? I saw this the other day in the spice aisle and can honestly say I can't remember ever tasting it.
It's lemony. In a mezzes/tapas restaurant we go to sometimes (wide geographical area starting in Andalucia and ending in the Levant) they have a spice mix on the table of sumac and coarse salt to dip bread in that has first been drizzled with olive oil.
This. Its lemony BUT it also has this "interesting" smell and taste to it. Difficult to describe. Do what I did the first time, buy it and try it. I love it
Thanks both of you. I think I may have to pick it up. What is the best protein for it in your opinion--if not using fish?
I would pick a protein that works well with an acidic tang and maybe with a little fat content to compliment the earthy scent. Lamb chops, chicken thighs or pork ribs come to mind. Traditionallly used in middle eastern cooking but also the deep south of Italy.
If you are trying it for the first time, try in in a neutral setting such as mixing sumac with a little salt and dipping bread that has been dipped or drizzled with olive oil. Or on buttered popcorn. Useful for adding a citrus tang when you don't want to add any extra liquid to a recipe, such as for balancing the flavour of meatballs or kofte.
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That chicken option was a bit iffy. But the other option was pasta with pesto and my experience with pasta on airplanes has been pretty awful. Although I love homemade pesto, I hate the taste of ascorbic acid in the industrially manufactured stuff. Chicken option was kind of a 70s chicken a la king. Tasted like childhood TV dinners.
Air Canada food is not great. Best long haul economy class food I've had has been Thai Airways, Japanese Airlines and Alitalia. But yeah, those are national carriers of countries where people are a bit food obsessed.2 -
Beef and pork bulgogi over power greens, Napa cabbage and zucchini noodles.
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Thai grilled pork and chili sauce.
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@just_Tomek I think I need to move in with you!!!0
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Air fried bits and bobs from the freezer. Louwhiss seafood pouches, homemade Dutch bitterballen, leftover Portuguese marinated carrots, Maesri Thai seafood sauce.
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just_Tomek wrote: »Home baked breasd, curried egg salad for breakfast.
Grass fed ribeye, buckwheat and veggies with some chianti to wash it all down.
Drool 🤤
I'd swap the wine for a whiskey but the rest is perfect1 -
just_Tomek wrote: »slimgirljo15 wrote: »just_Tomek wrote: »Home baked breasd, curried egg salad for breakfast.
Grass fed ribeye, buckwheat and veggies with some chianti to wash it all down.
Drool 🤤
I'd swap the wine for a whiskey but the rest is perfect
Whiskey with dinner? That belongs in the weird things you do with food thread lol
Whiskey after dinner, that I understand. On the rocks please.
Lol.. I just meant I don't drink wine, I prefer spirits.. after dinner is perfect 🙂
So, when can I come over? 😁
And can you cook the same meal again as above?... I love trifle btw0 -
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Roll your own California hand rolls and miso soup. Fillings were sushi rice, cucumber, avocado, crab sticks, omelette, green onion, chive, pickled daikon. Condiments were kikkoman soy, kewpie mayo, wasabi in a tube, furikake. The miso soup contained tofu cubes and hijiki seaweed.
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Roll your own California hand rolls and miso soup. Fillings were sushi rice, cucumber, avocado, crab sticks, omelette, green onion, chive, pickled daikon. Condiments were kikkoman soy, kewpie mayo, wasabi in a tube, furikake. The miso soup contained tofu cubes and hijiki seaweed.
That looks incredible!1 -
Homemade lamb/pork/beef gyros on homemade paleo flatbread. Side Greek salad. Lots of sriracha!
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It's actually a very easy to put together meal for a weeknight if you use store bought sushi vinegar for making the sushi rice which can be cooked in advance since you have it cold anyway. Optional omelette can be made in advance too, since you want it cold. Miso soup can be cheated with instant dashi powder, dry store cupboard hijiki, and miso is also a store cupboard ingredient I always have in the fridge. I make easy work of toasting nori in the air fryer. Cut a packet of sheets in half, put in the air fryer under a weight such as a coffee cup and toast on lowest temperature (80C) for 10 minutes. You could do this in a convection oven where won't need the weight as the fan is less aggressive. For the rest it is just laying out thawed crab sticks and cutting up some cold veg.That looks incredible!
It's a nice hot weather meal. A Japanese girlfriend showed me this as a budget friendly and easy family style way to serve sushi at home. No expensive sushi grade raw fish is involved and the cook doesn't need to roll anything in advance. If you don't like processed crab sticks some blanched or even pre-cooked shrimp could be substituted.
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just_Tomek wrote: »slimgirljo15 wrote: »just_Tomek wrote: »slimgirljo15 wrote: »just_Tomek wrote: »Home baked breasd, curried egg salad for breakfast.
Grass fed ribeye, buckwheat and veggies with some chianti to wash it all down.
Drool 🤤
I'd swap the wine for a whiskey but the rest is perfect
Whiskey with dinner? That belongs in the weird things you do with food thread lol
Whiskey after dinner, that I understand. On the rocks please.
Lol.. I just meant I don't drink wine, I prefer spirits.. after dinner is perfect 🙂
So, when can I come over? 😁
And can you cook the same meal again as above?... I love trifle btw
Anytime. I just need days notice, and yeap I do take requests. You bring good whisky / brandy and we are on.
Mississauga, ON just in case you were wondering
I'll need to book a flight ✈ I'm Australian..
I'll have to settle for your amazing pics for a bit 🙂Roll your own California hand rolls and miso soup. Fillings were sushi rice, cucumber, avocado, crab sticks, omelette, green onion, chive, pickled daikon. Condiments were kikkoman soy, kewpie mayo, wasabi in a tube, furikake. The miso soup contained tofu cubes and hijiki seaweed.
I've tried to make my own, the guts all fell out 😔 I didnt roll firmly enough.1 -
Low carb Roasted duck with hot chili sauce.
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Instant pot Korean chicken thighs, baby hasselback potatoes and sauteed power greens.
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South Africa Braai (=BBQ) restaurant. I had pork ribs with broccoli, both cooked in a wood smoker. Hubby had a chicken skewer, roast potatoes and vegetarian Cape Malay curry.
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@madwells1 , thank you, I forgot to put a pan of water in the oven with duck. So the duck is a bit dry and burn.Your Korean chicken looks yummy.What's in the sauce ? I want to make Korean Gochujang chicken wings but I need to buy the sauce first. 🍗🌶🌶🌶1
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just_Tomek wrote: »
Me too...as per usual. It's becoming a (almost) daily thing! I know I could make more and freeze, but I like them 'fresh'.
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@madwells1 , thank you, I forgot to put a pan of water in the oven with duck. So the duck is a bit dry and burn.Your Korean chicken looks yummy.What's in the sauce ? I want to make Korean Gochujang chicken wings but I need to buy the sauce first. 🍗🌶🌶🌶
I use a basic sauce that I throw together that can be used for pretty much anything. Note I don't really measure so these are all approximations.- 3 tablespoons honey
- I use 2-3 TBSP Korean chili powder , but you can use gochujang instead. Mine is always hard and since I don't know what the ingredient list says, I assume there is lots of sugar in it, so I try not to use it (hence the reason it is hard!!!)
- 1/4 cup soy sauce (sub coconut aminos if paleo)
- 1/8 - 1/4 rice wine vinegar
- 1 teaspoon sesame oil
- 1.5 teaspoon finely minced ginger
- 2 garlic cloves, finely minced
I usually throw this mixture together, then pour it into a ziploc and marinate whatever I am cooking. For chicken, I marinate over night or longer, for salmon, only 30 minutes or so.
For chicken, once marinated, I throw it all (including the marinade) into the instant pot and high pressure for 10 minutes. natural release. Remove the meat, add more honey to taste (if needed) to the instant pot, a little tomato paste, salt and pepper.
Reduce by 1/3 to 1/2 depending on how much water you put in, then thicken if necessary. I use tapioca flour and water, but you can use cornstarch, etc.
Throw under broiler and enjoy!!
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Dinner: air fried chicken breast with Stubb's Pork Rub and a salad.
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nighthawk584 wrote: »Dinner: air fried chicken breast with Stubb's Pork Rub and a salad.
Delicious..1 -
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@madwells1 , thank you for your Korean Chicken recipe. I wrote it down and I'll try it out later. x 🍗🍗🍗👍🏽0
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Pina colada sorbet for next Saturday's dinner party. Two tins of unsweetened pineapple, a tin of coconut cream, a couple of tablespoons of sugar to taste, a coupe of shots of white rum so that the mixture doesn't freeze too solid when made without an ice cream maker.
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