shakashuka is pretty tasty. My main use for eggs is ice cream tho. You have a good ice cream machine? Check out David Lebovitz’s Perfect Scoop for some damn fine recipes.
Not really a recipe, but this is what I’d usually do:
I’ll just hard-boil a bunch at once and keep them in the fridge. They should keep for a while after that as long as they’re refrigerated. I’ll add one or two to every lunch, which is usually some sort of ramen or noodles, so it goes well and adds protein.
I hate the YT thumb algo as much as the next person, but in context, it’s his channel and the guy doing the talking is entirely different. The gist he’s communicating is how complicated all this can seem, or that there are a lot more cuts present on those 3 sheets than is typically seen elsewhere.
I only water bath can because pressure cookers and canners scare the shit out of me. This is a me problem. Also, if I were to sell my goods, I think the foods have to be like jams, jellies, fruit butters, all water bath stuff anyways!
Thanks for this! Cardamom is one of my favorites because that’s what makes Swedish pancakes so good! Just remember… a little goes a long damn way!
My grandmothers pancake recipe, just add about a teaspoon or two of cardamom.
1 Qt. Buttermilk
2 TBS Baking Soda
1 TBS Salt
4 Cups Flour
2 TBS Baking Powder
1 Pkg Dry Yeast
1/4 C. Oil
6 Eggs
Put 1 quart buttermilk in large bowl and add 2 TBS Baking SODA and 1 TBS Salt.
Mix 4 cups of flour with 2 TBS Baking POWDER, stir this mixture into the buttermilk.
Add one package of dry yeast, 1/4 cup oil. Mix.
Whip 6 eggs till foamy, fold in mixture. Do not use electric mixer, use mixer tine by hand.
Pour batter into large pitcher or bowl. Cover with foil and let sit overnight.
The next morning put a cup of milk in the pitcher to thin the batter.
Heat pan until hot. Add 3 TBS or so of oil, when water droplets sizzle in the pan it’s ready. Cook pancakes in 2s or 3s. When the tops are covered in steam-holes then it’s ready to flip. 2 to 3 minutes or so.
Lasts 10 days to 2 weeks in fridge. Yeast will turn black over time, this is normal. Stir batter before use.
While that sounds delicious it has nothing to do with Sweden. We dont have buttermilk and I’ve never heard anyone putting cardemom into pancakes. Or yeast.
We just use milk, egg, flour and salt. Whisky together and fry in butter, makes thin and crispy pancakes.
It tastes just like sushi because it’s the same exact ingredients you would put in a regular roll. Obviously the cheese is extra, but you’ll find it (or cream cheese) in the more elaborate sushi rolls restaurants offer. A basic California maki for example can have cucumber and mango in it.
The nice thing about this dish is you can literally use any combination of ingredients you want, just like you have tons of different rolls you can choose from at a sushi restaurant.
I think the reaction comes from the baking part, not so much the ingredients. Imagine someone saying beef tartar wedged between two balls of uncooked dough tastes like a hamburger. You’d probably be sceptical too.
Oh man, wait till you get a taste of Asian Hot Shrimp Salad. It was the first dish with hot/warm mayo I ever tasted, and it’s amazing! Also, japanese mayo is not as sour and tangy as regular mayo, so it works with heat well. Check out takoyaki and okonomiyaki as well, which are both hot dishes with mayo.
Fair, but the baking part is really more like heating a bunch of already cooked ingredients. So there’s not much of a change with the elements of the ingredients and the heat from the oven just fuses them into an integrated dish that you can pick up with chopsticks. The only thing that drastically changes is the mozarella cheese that melts. Otherwise, the entire dish stays as is and can technically be eaten even without baking.
So the analogy would instead be like assembling a bread bun, cooked beef patty, some veggies, and heating it in the oven for a couple of minutes. It’s already a burger before putting it into the oven, and it’s the same burger, just toastier and maybe crispier, afterwards.
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.
Use low heat, add butter or bacon grease to pan and melt before cooking the eggs.
Once you get good at that, try it on a seasoned cast iron. Once you get good at that, ditch the nonstick disposable health and environmental hazard. Cast irons last lifetimes and the worst thing they put in your food is iron.
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