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Banh Mi (with crispy pork, and lots of chilli and pate).
Try banh mi with an order of pho to dip it in. ;)
Fermented squash. I ferment a lot of produce I get from my garden, even stuff I could eat fresh. But squash is first tier.
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
Dates. I prefer fresh, but pitted and dried are still delicious.
It’s quite mundane, as it’s a very common ingredient, but I suppose I accidentally discovered New uses in my own cooking life.
I was frying some leftover noodles and I accidentally spilled corn meal in the pan and I just stirred it all in and cooked it anyways. Well holy fuck.
Started adding it in to mashed potatoes and other things, it’s so versatile and mildly sweet.
You should try chinese mashed potato instant noodle combo
It sounds wack but its actually pretty good. Surprisingly works well, kinda like a creamy noodle soup
This is the one i tried
Good idea, unfortunately I have a gluten intolerance (not celiac, not an allergy, but it provokes my imautoimmune disorder which then provokes my psoriasis)
I think I’d like to try it, but I’ll probably use uncooked glass noodles (rice) and add oil.
Yup safety first!
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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.)
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.
Proper Belgian waffles. I have seen two US supermarkets selling proper Liege waffles that you can take home and microwave yourself, and they taste phenomenal
I hope the ones properly made in Liege would be even better, but yeah the supermarket version is still good
Noodles with a chopped burger patty, onions fried in the burger grease, and a bit of barbecue sauce.
It was mostly a leftover Mashup, but if i could have it again I would.
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
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.
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
Hot sauce and spicy foods in general. When I was younger I couldn’t handle the heat, but now I’m trying hot sauce on all sorts of things.
