One of the things I love most about a lot of Spanish #cooking is that, often, there aren’t a lot of ingredients. The object is to let the few that are there shine. Which is why we’re so picky about ingredients down here. Good olive oil, good tomatoes, good onions, good clams and a nice manzanilla to steam the clams in with some garlic.
The complexity of flavour tends, I think, to come from the method of cooking, rather than seasonings.
I'm making a sofrito. Just with an onion and two tomatoes, finely chopped, and some salt.
The trick is to let the onions cook slowly. In Spanish, this is called ‘pochar’ - to poach in oil. It gives the onions a complexity of flavour, and then once they’re translucent, in go the finely chopped vine tomatoes (I peeled these, because they’re delicious but the skin is a little tough) again, simmering slowly, to bring out that magical change that happens to slow cooked tomatoes. #cooking
Today my fishmonger Fran in el mercado Salamanca, had some really wonderful clams - almejas de carril. Just the right size, not too big, not too small.
Perfect for almejas a la marinera #cooking
Bloodywood is a band from New Delhi. They blend metal with traditional Indian folk instruments. It sounds hokey, but it’s done brilliantly.
This video for “Tadka” is badass. It’s a song about cooking, family, and respect for women/elders. It’s everything you wouldn’t expect from a metal song.
But it slays. If you love metal, get ready to move your body.
vid.northbound.online/w/bLrwik…
#Music #Metal #India #Traditional #Folk #Bloodywood #NewDelhi #BangYourHead #Tadka #Cooking
Tohle jídlo ( soja na kari s jablky ) jsem vařila poprvé a jedla poprvé, a musím uznat, že je to výborné 👌
Vždy jsem se těmto kombinacím vyhýbala a i kari jsem nikdy neměla ráda, nicméně chutě se mění.
Tímto děkuji @GuloGulo za inspiraci, a zařazuji do jídelníčku 👍
I love rice cookers
youtube.com/watch?v=RSTNhvDGbY…
#Cooking #Food #Rice #RiceCookers #Science
You can support this channel on Patreon! Link below Bet you didn't think a rice cooker was so interesting, did ya?Links! Get your links! Hot, fresh, links...YouTube
I'm #ActuallyAutistic and I know food preparation is difficult for many folks in the community.
But learning to feed yourself is a skill that has cascading effects (I get severely depressed if I don't feed myself food I like). Not to mention, not everyone has the $$ for takeout
I've been sending this 'sad bastards cookbook' to everyone archive.org/details/sad-bastar…
It focuses on 'boil water and eat' and 'ingredients that don't go bad'
#Food #Cooking #ADHD #ActuallyAutistic
A practical cookbook for those with depression. Written by Zilla Novikov & Rachel A. Rosen. Illustrated by Marten Norr. Originally available for free...Internet Archive
Chinese tea discourse in the west, without the food, is like meditation culture in the west: without the faith. I made a scallop chicken congee WITH pipa oolong tea in the broth. Topped it with Teochew (Chaozhou) olive vegetable preserves and, somehow, sour cream and onion dusted chicken chicharrones (that I also made).
#Tea #ChineseFood #Food #Cooking
Check out this recipe for a southern Malaysian Malay sambal kicap, however I doubt 20 birds eye chillies is the right amount for anyone not from that part of the world (try 8 if you think you’re a spice head)
periuk.my/recipes/sambal-kicap…
#TootSea #Malaysia #Cooking #Recipes
Sambals don’t need to be complicated. Just three ingredients can give you a soy sauce sambal so good, you’ll want for no other condiment.www.periuk.my
This is the best frozen har gow. It tastes better than many lower end takeout dimsum spots in San Francisco. Just steam or microwave it yourself at home.
I know this because I’ve eaten many bad frozen har gows before finding this one!
sayweee.com/en/product/Savory-…
#Food #Cooking #Chinese #Dimsum #BAE #BayAreaEats
Here’s my list of lazy food that tastes good (I cannot stand most American convenience foods)
#GoodMorning adventurers!!
Today's toot is late as yesterday, but for good reasons!
My #Sunday is all about making my partner happy, so I started early in the #kitchen preparing dough for #pizza. For this evening, we will feast! 🍕 🍕 🍕
This is the "puntata". In two hours "staglio" and then "appretto" for other 6 hours.
I'll explain the concepts (poorly, I'm not a professional chef) in a following toot.
How are you doing this fine #sunday adventurers?
Have a photo of "puntata"!
