Food

uptime

Festive Pomegranate Ahuácatl Chayote Tabouleh

• heat 1 cup water to a boil in a small pot
• add 1 cup bulgur wheat and 1 teaspoon salt
• remove from heat, stir, cover, and let sit for 1 hour
• meanwhile ...
• chop up a (peeled) chayote into delicate little pieces
• and like totally mince the heart of the chayote (the seed)
• mince a couple cloves of garlic real fine like grains of salt
• and a shallot - you know what to do with it: chop that sucker up!
• put the chopped chayote, garlic, and shallot in a large mixing bowl
• add salt, pepper, cumin, coriander - about 3/4 teaspoon each or to taste
• juice a lemon (remove seeds from juice!) drench the diced and spiced chayote
• slice 2 big tomatoes into elegant little pyramidal wedges (about 3 cm or whatever)
• chop a bunch of parsley (maybe 3/4 cup all chopped up, more is good too)
• and a cup of fresh mint leaves, delicately shredded
• slice up 5 green onions very thinly
• what the hell - let's chop up an ahuácatl (avocado) too! A big one!
• now add the tomatoes, parsley, mint, green onions, and ahuácatl to the chayote
• juice another lemon, pour it over all the stuffs
• grind some more black pepper and rock salt on top (according to taste)
• and add about 70 ml of decent olive oil, better if it's the good stuff
• now gently mix the plumped bulgur wheat into all that yumminess
• and mix in the juicy seeds of a ripe pomegranate for extra zest!
• garnish with fresh mint leaves
• celebrate with Amitz

poisson

I am Chinese and we Chinese eat a lot of weird shit. But what's this?

uptime

Tabouleh is a traditional middle eastern vegetable salad (allegedly the national dish of Lebanon) - the treatment above is of course my very own California hipster haute cuisine fusion-style adaptation.

Also it is delicious.

Anyhoo ... Here is another classic, salvaged from the cest pit of LET:

A Potatoe for Janevski ...

aka ... Potatöe à la Janevski!

• preheating oven to 365 (F°reedom Units!!! 185 C°ommigrade!)
• dicing 3 pale Potatoe of medium stature into quasi-hexagonal chunkings
• heating approx. 70 ml organic Cocoanut Oil in skillet to low-medium hotness
• gently placing Potatoe to sizzle several somber moments
• adding fresh Rosemarie from gardenings
• adding stale Dillweed from jar in cupboard
• dicing 1/3 red Onion (i cri evry tim!)
• sizzling Onion with Potatoe for indeterminate times
• slicing 2 cloves Garlic for tossing them into sizzling Potatoe
• sprinkling some Salts (or superior Potassiums if having any)
• adding pinch of Paprika, sprinkled with gusto
• and a grind of black Peppercorn, ground with a grimace
• aha! a tiny drop of "pure bourbon" Vanilla Extractions! (will be big splash in hot oil so beware!)
• shaking around in pan, and it is smelling so good!
• placing in oven to be baking for 1 month (or until done - not so long!)
• eating Potatoe while still it is warm!
• giving Thanks for inspirations in whatever the form!

Adam

I like cake.

somik

@Adam said:
I like cake.

Cheese cake fan here

poisson

@Adam said:
I like cake.

We call this cake:

And we call this cake too:

somik

@poisson said:

@Adam said:
I like cake.

We call this cake:

And we call this cake too:

No, just no.

I mean I dont have anything against carrot cake, but just the fact that they dont use carrots and it is not a cake...
Then again, i cant pass up a chance to eat a crispy fried carrot cake...

InceptionHosting

I have been making what I call salad wraps a lot recently, simple bust tasty, will take a picture next one I make.

1. Get 1 big tortilla wrap.
2. Use the back of a spoon to spread a generous amount sweet chili humus down the center.
3. Finley chop quarter of an iceberg lettuce and spread evenly on top.
4. Put a load of sliced green bell pepper on top of the lettuce
5. Put some chopped chilli peppers on top of that
6. Put some grated cheese (I use fake cheese) on top of that
7. Add finely diced red onion.
8. Add some chives and tomato
9. 1 long squirt of bbq sauce
10. Add an outrageous amount of sriracha
11. Wrap that bad boy out and go to crunch town!

poisson

@somik said:

I mean I dont have anything against carrot cake, but just the fact that they dont use carrots and it is not a cake...
Then again, i cant pass up a chance to eat a crispy fried carrot cake...

I am just trying to boggle minds who have not ventured into Asia what Asians call "cake" may be quite unimaginable to them.

Adam

Adam's Cake Definition
Cake -- is Plain Sponge and Plain Icing.

Also thanks @AnthonySmith for the wrap recipe I might try it.

InceptionHosting

I used to go to a chinese resturant at least once per week, sometimes 3 - 4 times p/week in the early 00's and got to know some of the staff quite well, they always used to bring me out "traditional Chinese deserts" to try, the one I remember most is quite hard to describe.

Pale green, almost like jelly custard, not see through, quite sweet, only had that one once but I really liked it, they brought it out with "sweet soup" which looked like a breading ground/orgy for frogs in a bowl but it was ok

poisson

@AnthonySmith said:
I used to go to a chinese resturant at least once per week, sometimes 3 - 4 times p/week in the early 00's and got to know some of the staff quite well, they always used to bring me out "traditional Chinese deserts" to try, the one I remember most is quite hard to describe.

Pale green, almost like jelly custard, not see through, quite sweet, only had that one once but I really liked it, they brought it out with "sweet soup" which looked like a breading ground/orgy for frogs in a bowl but it was ok

Take a picture with your Galaxy S2 and share it with us in future. We should have enough Asians eyes to tell you what that funky green thing might be. And speaking about frogs, would you like some frog leg porridge?

somik

@AnthonySmith said:

Pale green, almost like jelly custard, not see through, quite sweet, only had that one once but I really liked it, they brought it out with

Kueh?

InceptionHosting

@poisson said:

@AnthonySmith said:
I used to go to a chinese resturant at least once per week, sometimes 3 - 4 times p/week in the early 00's and got to know some of the staff quite well, they always used to bring me out "traditional Chinese deserts" to try, the one I remember most is quite hard to describe.

Pale green, almost like jelly custard, not see through, quite sweet, only had that one once but I really liked it, they brought it out with "sweet soup" which looked like a breading ground/orgy for frogs in a bowl but it was ok

Take a picture with your Galaxy S2 and share it with us in future. We should have enough Asians eyes to tell you what that funky green thing might be. And speaking about frogs, would you like some frog leg porridge?

It was about 18 years ago

InceptionHosting

@somik said:

@AnthonySmith said:

Pale green, almost like jelly custard, not see through, quite sweet, only had that one once but I really liked it, they brought it out with

Kueh?

Looked like the one on the bottom right but more gelatinous.

terrorgen

Probably agar-agar
It's gelatinous, colorless and tasteless you can color/flavor it however you like.

InceptionHosting

@terrorgen said:
Probably agar-agar
It's gelatinous, colorless and tasteless you can color/flavor it however you like.

You know, I used agar when making cashew cheese a few years ago, that could well have been it.

InceptionHosting

Dinner tonight, BEFORE I made it vanish under 3 different types of chili sauce (sriracha mayo, extra hot sriracha, Carolina reaper encona)

Adam

What's this fancy stuff?
Just get in the car and go to your local Kabab House, a large Kabab will do!

InceptionHosting

@Adam said:
What's this fancy stuff?
Just get in the car and go to your local Kabab House, a large Kabab will do!

That shit will kill you.

Adam

"I Know"
Enjoy Reading The Edits Ant

mikho

@AnthonySmith said:

@Adam said:
What's this fancy stuff?
Just get in the car and go to your local Kabab House, a large Kabab will do!

That shit will kill you.

Thats Kaboom, not Kabab.

somik

@mikho said:

@AnthonySmith said:

@Adam said:
What's this fancy stuff?
Just get in the car and go to your local Kabab House, a large Kabab will do!

That shit will kill you.

Thats Kaboom, not Kabab.

Both of them will. Only one of them will kill slowly...

andrej

Finally some good topics. As some of you knows already, i own fine dining restaurant in Croatia. Let me post few of our popular dishes.

Osso buco

Duck Breast

Veal Cheek

Duck prsuitto salad

MichaelCee

A kebab for kebob.

ITLabs

From Portugal Bacalhau a lagareiro (codfish)
 

dave

Cake is dangerous stuff, but quite hard to get hold of these days. Dimesmeric andersonphospate was always good fun.

TheDP

My kinda dish

perryoo11

sushi

BusterWolf

lazyt

Maybe it's being ex military but it all looks good to me.