Looks great! Weird that Kashmiri chilli was so hard to find, it’s in every Asian grocery here (UK) and even in the international section in many British supermarkets.
Well, Britain does have closer ties to India than the US does, but I was a little surprised that my favorite spice store didn’t have it either. ¯\(ツ)/¯
That has its own benefits, for sure. I have been known to use a press or even a toaster oven as well.
However, grilled cheese for me is similar to cooking an egg. It’s the purest form of cooking and it’s an art form that is easy to screw up.
The butter to bread ratio needs to be perfect and the bread needs a perfect toast in a pan. In rare cases I’ll use some good cheeses, but American cheese is the only one that truly works. Butter the pan, not the bread. Keep the sammich moving at all times while it cooks. Timing is paramount for the toast.
If that makes the grilled cheese any better, I really don’t know. There is, in measurable quantities, more love added to it, so by default, it’s better.
It doesn’t look like it was in contact with any cooking surface at all on the side we can see and we can’t see the other side at all, so I don’t know how you made the jump to panini, lol. It looks dry and sad.
That was cooked on a toastie maker. They’re pretty common where I live. It’s like a sandwich press with molded hotplates to squeeze the sandwich into the shape you see there. They do get kind of dry on the outside.
Yeah, it definitely looks like it was smashed into too small of a space, but it doesn’t actually look grilled/fried, it looks toasted. No matter what, it’s quite unappetizing, as is that red water next to it, lol.
I’ve never seen tomat soup look like that, canned or not. It looks super diluted and very weird in colour. It looks more like a weirdly dark strawberry lemonade or something.
This looks really good. I’ll focus on a few details, mostly concerning translation of some ingredients.
Arracacha (PT: mandioquinha, cenoura-branca, batata-baroa etc.) is not the same root as cassava (PT: aipim, mandioca etc.). It’s another veg. This is relevant here because cassava has a milder taste, while this sort of stew benefits from fillings with more distinctive tastes.
You’ll also see people using cassava meal farofa instead.
Slicing the oranges this way looks like a bother when you’re eating the dish. Most people I see instead peel them and cut them into 1/8ths.
I’m neither vegetarian nor I can eat beans (although I often prepare something equivalent with chickpeast) but, if I had to guess, the best subs for the pork and beef in feijoada would be seitan, firmer types of tofu, and perhaps even mushrooms. Bonus points if smoked. I like what the guy in the video (and you) did with the bell pepper though - it’s a great way to add flavour.
That’s a bummer. A friend of mine tried this and went on a multi month long spree trying different flavors of ice cream for this. The quality of the finished product may depend on the brand of ice cream used.
I’m not saying that this can or should replace baking an actual cake, but if you’re just curious or don’t have all the ingredients on hand (or just suck at baking and want something stupidly simple) this is an option.
I think we only tried 2 different ice creams. Different flavors and different brands. Both were kinda bla.
Maybe there is a way to make it good, or maybe our tastes don’t line up with who this is really for… Then again maybe this is just a waste of good icecream.
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