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#tasty

2 posts2 participants1 post today
Public
Julia
A new discovery on Piazza Caracciolo — the absolutely best sandwich — pane con la milza, a legendary street offering of Palermo.

For this delicacy, cow spleen, lung, and trachea are boiled for a long time until soft, then, right before serving, fried in pork lard, placed on a bun, and sprinkled with salt and lemon juice. Frying in lard gives the meat the most incredible softness and that final touch of salt and lemon juice just bursts the flavors in the mouth. Nothing so tender and umami at the same time — and so unmistakably Italian — in my recent memory. The sandwich is filling but, honestly, you’d want these flavors and textures to linger.

#food #streetfood #italianfood #sandwiches #sicily #travel #paneconlamilza #tasty
#tasty
Public
James Akers

I finally made a super sour loaf! Bread 15B came from a stiff (acetic acid) starter and sat in the fridge for about a week with a bunch of time out of the fridge to age an have its delicious bacteria from just right. I added olives an pecans to it with wheat germ around the outside. The bread is flavorful enough to hold it's own against the olives!

Though I would also share some work projects- the "No 79" is going to some fancy Manhattan development and will be outside, with housings. Should look good- and with 3 bars on the ground floor of this new residential building, I may actually go see my work when it's installed an have a drink :) Big ruby numbers- it WILL be seen.
All that and the "ANCY"- a test for this new Spielberg movie was 1 days work (along with some email sending). Feels good to put in a full days work an be able to share with you all :)

Bread 15B sitting on a cutting board, little wheat germ husks covering it with an appetizing split running along the sides. A pale ochre silver an pink gold glass cup in the background
An upside down red neon "9" sitting in the cooling rack above the smashed reject bin on my bending table. Yellow welding screen in the background.
A slice into bread 15B. Lots of aging means not the biggest rise. You can see the pecans and olives I put inside of it. It leaves behind an interesting sour almost bitter aftertaste
A days work on the aging table. Three tubes- No, 79, and ANCY. They all use housings- so I have them propped up on electrode boxes while the black paint drys that I am using to block out the connections
#neon#bread#sourdough
Public
Julia
This Bhutanese curry — Jasha Maroo — was probably one of the tastiest I’ve made. What turned it so I could not pinpoint — no unusual ingredients or spices, no special techniques. It was pleasantly spicy warm and umami off the charts.

The end result was a compilation of several recipes, writing it here for myself to remember.

WHAT WENT IN
— 1 large red onion, sliced pole to pole
— 2 Tbsp ginger, minced
— 2 leeks, sliced
— 5 garlic cloves, minced
— 5 small tomatoes, roughly chopped
— 3 red chilies, sliced
— 2 lb chicken thighs, cut into 2” pieces
— 1 Tbsp chili powder, Asian, not Mexican
— 1 tsp Sichuan peppercorns, toasted and ground
— 1 tsp salt
— about 2 cups chicken stock
— cilantro to finish

The first six ingredients were softened in the wok. Then in went the chicken and spices. Once the chicken lost its raw color, I added the stock and cooked everything covered on medium low for about 15 minutes, then — uncovered until the juices thickened a bit.

Along with the curry we had Khatem, bitter melon deep fried in butter — yes, butter! — seasoned with chili powder and salt. Bitter might not be everyone’s cup of tea but bitter in butter might convert some. That creaminess is so appropriate!

There was also Goen Hogay, traditional cucumber salad with shallots, scallions, cilantro, and red pepper, seasoned with Asian chili powder, salt, and cheese.

To heat things up, I mixed some Ezay, a spicy condiment into a bowl of cabbage Patta Gobi.

And traditional Bhutanese red rice was a background to all that.

#food #cooking #curry #cookingathome #homemeade #foodie #cookingtherapy #tasty
#tasty
Public
🎄Robot Diver🎄

Things you think are gross, but you just haven't made them yourself?

Candied peel and glace fruit.

I spent my entire childhood thinking that shit was revolting because of the disgusting store bought candied peel and green cherries my grandma used to use.

That is until we were bored in lockdown and made some candied grapefruit peel and the world has never been the same since.

#unexpected#foodOnAbudget#tasty
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