not sure about how important/specific the carb requirements are. but lentils don’t have a lot of carbs(relatively speaking) and make for excellent dal. you can have it runny or thick like a stew. you can add a lot of chopped veggies for those who can chew. add eggs for extra proteins.
Just looking for low! Doctor said a piece of toast is okay, but there’s a big difference between a toast slice and a big bowl of Chex mix lol. Thank you for the suggestion!
ETA: also I’m splitting this between six individuals lol so if something is carbs and X I can always add more X so the carbs are lower for everyone as long as it’s not like oatmeal or something that’s like all carbs all the way down lol
The salsa I made on Sunday night has been a big hit. I wanted a more smokey flavor, as I had found some chocolate habaneros at my local market and wanted to capitalize on the smokey/earthy profile of them. I see a couple chocolate varietals here, so I think it might substitute well with what you have. Here is my recipe:
Ingredients:
10 red jalapeños
6 chocalate habaneros
10 bird's eyes
2 dried ancho chilis
2 dried arbol chilis
6 medium roma tomatoes
1.5 large onions (I did 1 red and 1/2 yellow)
4 cloves of garlic
juice of 7 limes
salt, msg, and cilantro to taste
Directions:
Broil the Jalapeños, habaneros, and bird's eyes together on high, about 6in from the heating element, until the tops of the Jalapeños are blackened. Flip all the peppers and repeat on the other side. Bring a small pot of water to a simmer.
While the peppers are broiling, bring a pan to medium-high heat and smoke the dried chilis. This will fumigate the immediate area, so if you can, you might consider doing this outside.
After the dried chiles have been darkened and are smoking, remove them from the heat, add the hot water to the pan, and cover to rehydrate the chiles for ~10min. You might need to flip the chilis after a few minutes if they aren't fully submerged. SAVE THIS WATER!
Remove the peppers from the broiler and set aside to cool. Chop the onions into halves and broil the tomatoes and onions on high until the tomato skins have split and blackened a bit.
Flip the onion halves and tomatoes. You can also add the garlic at this point, but be very careful not to let it burn, otherwise it will spoil the flavor. Remove once the tomato skins have been blackened on both sides.
Blend all the peppers, tomatoes, dried chilis, onions, garlic and lime juice together (unless you have a massive blender, you might want to use a large bowl and an immersion blender, as this is the "party size" recipe). Add the chili water from the rehydration until you achieve the desired consistency.
Add the desired amount of cilanto and salt to taste. You can't really go too far with the cilantro in terms of flavor (in my opinion) but this recipe makes a brilliant deep red salsa and too much cilantro can muddy it, though ymmv.
If you have msg, I have found it adds a little extra special something to the recipe. Again, season to taste. I usually do a ratio of 1 to 2 msg to salt as a guideline, but really I just eyeball that shit and taste test it at every step.
Let cool in the fridge (overnight ideally) and serve with anything salsa belongs on. This recipe also freezes well if it makes too much.
You have quite a bit more heat here than I did, so my recomendation with what you have is to swap the 10 bird's eyes with 5 Fatalii Jigsaws and the choco habaneros with the scorpions and the serpents. If this is for the general public to eat, I would only do 1 scorpion and 1 serpent. If you wanna fuck some shit up, do 2-3 serpents and 2-3 scorpions.
This recipe was made for my friends and fiancee who can't hang with me on spice, so it has some room to be hotter for someone who likes a really good kick in the ass.
I’d probably fill the jalapeños with a mix of cheeses (ricotta, mozzarella and Parmesan is a good combo) or ground meat, and then roast them until soft. You could also slice and pickle them with vinegar, water, salt, dill, garlic and you’re good to go.
The other peppers are simply too hot for that. So instead I’d suggest you to either smoke them or make a pepper sauce out of them; there are lots of good recipes on the internet for that, this one for example is rather simple and it tastes really well with some modifications, although I’d probably also add 1/4 onion and some dill to it.
I did canned because that’s what I had. I love using fresh vegetables, the taste is much better, usually I get frozen, but those are getting as expensive, if not more, then fresh
That looks delicious. How does one make their own Italian sausage? Like, you did the spice mix and casing or something else?.. now I really want homemade sausage. 🤤
All I did was take some fresh ground pork add about 3 tablespoons of Italian seasoning and 2 teaspoons of smoked paprika. Fried it up after mixing well then let it cool in the pan leaving the grease in it don’t cool too much to avoid letting the grease congeal. Using a slotted spatula or spoon to let the grease drip away as much as possible and put it on the pizza. If you want spicy Italian sausage add red pepper flakes to your taste and heat with a small dash of ground cayenne pepper.
Final update. So it is necessary to cook the filling before hand. There’s just no way arround it. However, it’s not too bad, and is doable, just not as good as precooking.
Which, for a rhubarb blueberry pie, to keep the colors separted like this. One could cook the zucchini with the rhubarb, and then cook the blueberries separate. I do like the coloring of this. (was my second attempt for cooking the zucchini in the pie crust. I partially boiled the zucchini with ground ginger, the filled it in the bottom, and put the fruit on top. I had hoped the flavors would have blended in downwards. It did a bit, but still not as good as I hoped. Meh, nothing made in haste, nothing found in good taste, :smile:)
It’s a little americentric in what they expect you to have at your local store, but between amazon, a good specialty Asian store, and some creative experimenting you’ll find almost everything and might even find better adaptations.
Be prepared for a lot of reading to start with, as you follow the links to substitution lists, variants and deep dives in each component of the Ramen dish.
I have tried several, the ramen recipes are fantastic, and although they do aim for home style cooking (which is different from restaurant cooking), they definitely measure up with ramen I’ve had in Japan.
More than the recipes, JOC teaches how the dish is composed, meaning it’s very easy to the make your own versions with locally available ingredients and substitutes.
I don’t think I’ve found a better resource for Ramen yet, including the videos people link. What would you recommend for the best recipes?
I’ve always thought of u/Ramen_Lord’s ebook as the go-to. Essentially all aspects of ramen making are covered here. If you don’t want to make noodles, just buy chukamen at the store. If you don’t want to spend too much time making broth, make a shoyu ramen. Essentially you can choose to focus on what part of the dish you want to master and then move to the next until you are able to make a whole bowl from scratch (if that’s your goal).
I’m sure JOC’s recipe is great, but since ramen isn’t really a homestyle dish, to me it make sense to learn from a resource that isn’t focused on homestyle Japanese.
That’s also not a great explanation, and doesn’t provide the “mechanical” desciption supposedly offered.
That flavor appears to be a combination of possibly 2 factors. Supposedly one contributing flavor is the burnt fuel from the flavor. I don’t believe that one because burnt fuel doesn’t taste good. The other, which is kind of mentioned by the post is the maillard and caramelization reactions in the food. I believe these are distinct from other preparations because the wok slightly burns the food. This process is only allowed briefly and in only very small areas since the contact area and time is minimized.
I guess you mean burnt food? Because burnt fuel in food is obviously not part of wok cooking, though some people swear that food cooked on wood/charcoal fired are the best.
The partial caramelisation part is true. If you look closely at professionally made fried noodles for example, you can really see bits of browning/crusting on the noodles. Just bits. Browning the whole ingredients to the point of having a golden brown crust all over, like bread, is not the goal.
Ultimately, for me at least, Wok Hay isn’t a flavour. Its a sensation. Seeing it as a flavour is one dimensional and a lot of things about it cannot be explained when limited only to that context.
If you’re looking to get a similar texture to whole milk, your best bet is probably an alternative milk with a similar fat profile to whole milk. That’s what makes whole milk the ideal milk steam so nicely. Many alternative milk brands will have a “barista” version of their milk that is intended to steam as nicely as whole milk. In my own experience, these have had much better texture than lactose-free whole milks, but you might have to hunt for a brand with a flavor that your gf likes.
As others have said, lactose free milk! As another option, my local vegan cafe also offers things like oat milk and coconut milk - and while they don’t quite give the same foam as regular milk, I reckon they make a much better tasting latte.
Lactose free milk foams up fine in my experience. You can also get ‘barrista’ style alternative milks that are made to be able to foam up like cows milk. Usually these are in baking or health food isles.
I’m pretty sure lactose free milks are just milk with the lactase enzyme added… exactly same as the supplements she doesn’t want to take. Could be be a good way to trick her to going that route I guess
You could also look for dented cans at market basket a while back and they would charge you 50% off but i think this is gone since youre not technically supposed to eat from dented cans lol
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