Pide - a baked Turkish flat bread with various toppings, from scratch at home. Follow the step-by-step instructions and video for the dough and three topping variations: cheese, spinach, and spiced lamb.
More food porn in the DDG search results I pulled the image from: https://duckduckgo.com/?q=pide&ia=images&iax=images
Lately I have been making muesli a lot, which I only re-discovered recently.
I also only this year started to appreciate tart cherries which I enjoy mostly dried (unsweetened.)
OK, this one is going to be tough to explain. I’ll start with pictures:
These are two variants of 陈年八仙果 (chén nián bā xiān guǒ or “Aged Eight Immortals Fruit”). Basically you hollow out a pomelo, fill it with a mixture of plum pulp, tangerine peel, assorted spices (including licorice), and salt. Then you dry it until it’s dense. You cut it up into those wedges you see above and … well … you eat it.
Or you make tea with it.
Or you chop it up finely and use it to flavour meat dishes.
But mostly you just eat it as a snack.
Fermented squash. I ferment a lot of produce I get from my garden, even stuff I could eat fresh. But squash is first tier.
Banh Mi (with crispy pork, and lots of chilli and pate).
Try banh mi with an order of pho to dip it in. ;)
muhummara - it’s a dip, Syrian in origin, made from roasted red peppers enriched with walnut paste and sweetened with pomegranate molasses
it’s amazing on fresh bread
I put some on a pita for my seven-year-old and told him it was pizza, he devoured it and asked for more
I love Muhummara paired up with lebanese Ka’ak (spelling?) It is one of my favorite combinations.
I have a book with a recipe for that that ive been meaning to try for about a year now
Dates. I prefer fresh, but pitted and dried are still delicious.
Been trying to eat less meat since some times and came across two discoveries that stuck with me : kebab sandwiches with falafel instead of meat, and red beans ‘steaks’ (mashed beans with a bit of flour, onions, seasoning, fried in a pan) that are amazing alone or in burgers. Also thx for the question/thread, it’s very nice to see everyone slice of life
I’m also on a less-meat kick. The bean patties sound good. We’ve tried all of the frozen bean burgers but they’re always bland and full of preservatives.
I didnt try frozen ones so i cant really compare, but i guess handmade helps at least on the preservatives part. Tip : adding soy sauce if you like it can both replace salt and give kind of a meat taste.
Beans
Not quite discovered but I recently started making popcorn at home and it’s so good!! Before I only ever had popcorn at the cinema (where I don’t go often anyway), but as it turns out buying corn kernels and making it myself makes for a cheap and tasty snack. Less recently, I tried eel sushi and really liked it!! Shame I only know of one restaurant that does it though
Just a few seconds before the kernels start popping, one adds one spoon of butter and it is the tastiest thing.
Unfortunately I don’t like butter, but I’ll keep that in mind for my brother who does like it!
Fair!
Any other popcorn tricks?
Couple teaspoons of icing sugar or crush some cane sugar into powder with a mortar and pestle.
You can make it “totally next level” for maybe 30 extra calories
Mix the butter with sirarcha and drizzle after popping!
Pretty basic, but I’ve been adding coconut milk to my curries and it’s great because it gives it an extra richness as well as letting you add even more chilies!!
It raises the price per bowl a bit, but I think it’s worth it to make it a little more special.
Also a calorie bomb, unfortunately. It goes in my Thai green curry and I wish I could have it more often 😩
Coconut milk is also one of those things where brand name makes a huge difference.
Two things: satekroket in Amsterdam, from FEBO (I’m addicted to them whenever I go), and cottage pie I’ve been making from scratch.
You can’t say that and not share your recipe! Let us savour it as well
I used the BBC Good Foods recipe for a cottage pie, however I thinly sliced the onions so they cook slower and sweat differently with the carrots and celery.
People also told me the red wine doesn’t matter, however I chose some rather fruity and full bodied wines with the sauce/gravy - I think this really made a difference and the flavours really pop. I tried weaker red wines and they just don’t bring out the flavour in the same way.
Poke bowls!
What’s a poke bowl?;
There are different kinds but basically raw salmon/tuna, rice, maybe fruit, cucumber, lettuce, a sauce. It sounds really gross and weird but it’s somehow delicious (if you like sushi).
Sounds good!
Hummus in general but specifically: jalapeño hummus.
Turns out it’s delicious. I’ve been eating it with carrots, chips, and on sandwiches.
EDIT: OMFG PICKLE HUMMUS TOO, APPARENTLY. SO GOOD
Best sandwich ever is hummus, grated carrot and sultana. Fucking lovely
been fermenting everything! Juice, onions, cucumbers, peppers, ginger. Make it fizz baby!
That sounds dope. Where did you look for information on this? I’ve gotten into fermented foods more recently in my life and I love them.
Forums and blogs mostly; at the end of the day there’s a lot of similarity between fermenting and brewing and they are both really basic. If you use a search engine good keywords for alcohol are ‘hooch’ and ‘pruno’ and for vegetables ‘lacto ferment’ and then add in whatever you are trying to ferment and you’ll usually find lots of other people who have been doing it and love sharing their techniques.
My favorite right now is the Ginger Bug because i can’t quite seem to get it right and carbonate tea with it and that makes it interesting as the rest were very simple.
