That sounds really, really good. Big fan of chickpeas but apart from hummus one has to know what to do with them to make them not taste bland, sure sounds like you know how to do that.
Nice, big fan of kefir as well, used to drink it daily in my more health-concious days in the long ago. Really like that you made it at home, i made yoghurt at home before and i am kind of fascinated by the whole process of making fermented milk products by yourself ever since.
Aw, thanks. I love chickpeas, though some people do strange things with them. I tried this before sweet hummus was a short-lived fad, and it mostly tasted like almond butter rather than cookie dough. I think it'd need a bit of brown sugar, since that's what contributes to the flavor of actual cookie dough.
I wish i hadn't clicked that link. Seriously, what the absolute fuck?
Seriously, it's so simple but so, so good.
Reminds me that I once tried a vegan puttanesca recipe, because I'm a weenie who doesn't like anchovies (but fish sauce is good for some reason). It was okay, but having had actual puttanesca, you can't really compare the two. I don't like the fishy taste in puttanesca, personally, but it's definitely not puttanesca without the anchovies.I wish i hadn't clicked that link. Seriously, what the absolute fuck?
Some thread tax: Posted above how me and GF had Osso Bucco for dinner (which was excellent), she also prepared Gremolata, a North Italian condiment which is, depending on where you at in the north, just very finely chopped garlic, parsley and lemon zest. Neither of us are or have ancestry in the north, the one she prepared was with capers instead of the garlic. We completely forgot about putting any of it on our initial meal, had seconds an hour ago, tried that stuff out and it is crazy how a simple condiment like that just elevated the dish. Just perfect counter balance to the heavy tomato base of the Osso Bucco sauce, never would've thought it's that good. Already told her i am going to put that on the next Carbonara i am cooking, even if i can practically hear my ancestors crying out in indignation about that (italian) food heresy
This is pretty much as good as it gets even if it's basically just napolitano fish sauce. Watched a documentary about how it is prepared not too long ago, one of the things that showcases perfectly how extremely seriously Naples takes its cuisine. I am not sure if i wrote it ITT before but italian food autism is bad, Naples'
If you're super sensitive to the fish taste, maybe try something else like soy sauce (heresy, I know), coconut aminos or even plain old MSG to give that umami hit without the fishiness?
Wanna hear an ossobucco crisis? I was making jus for ossobucco and some dildo swapped the starch for confectionery sugar, and i made a sugar slurry and threw right into it
Nothing fancy here, but blackened shrimp are great by themselves, as an appetizer, with steak or other seafood, etc. Salt/pepper/garlic/onion, a bit of cayenne & (smoked) paprika, then grill or pan sear.
I did shrimp pesto, and it was pretty good ifisaysomahself
Ceviche, gumbo, paella
Looks and sounds fantastic. I remember the last time i made (deep-fried) won tons i struggled so much with the folding that i eventually used a fork to clamp them shut, came out nicely in the end.
One of my favorite shrimp dishes is Shrimp Harpin. I typically use the recipe from The New Good Housekeeping Cookbook (1986) because it omits the traditional slivered almonds, which I cannot stand the texture of.
Grilled Shrimp Fajitas. I don't have a recipe (or a grill), but I had some at a restaurant a long time ago and it was damn good.
