I saw this"Parmigiano Reggiano Cheesecake" recipe referenced in Laurie Woolever's "Wide World of Cheese" article on the Flaming Hydra and I'm honestly torn on whether I want to try it or not. I'd say 60/40 wanting to. #cooking #recipes
Parmigiano Reggiano® Cheesecake
Next recipe experiments for lunch are a fresh plant based whole wheat pasta and “World’s Best Pasta Sauce” according to Pocket. Pasta was solid but I way overcooked it. Worth trying again. The sauce would be a not bad tomato soup maybe. I fell for clickbait #cooking #PlantBased #CookingChallenge
Next recipe experiments for lunch are from Greece(ish): Gigantes Plaki with a tofu-based “feta cheese”. All plant based and delicious. I was surprised how well that “feta” substituted in these smaller quantities. Tasty in larger but won’t fool anyone. #cooking #greece #PlantBased #CookingChallenge
The semester is over, but before it ended I had a last sit-in with a number of students I'm theoretically tutoring, in my office. We had "octopus pasta".
As you can see, no octopus was harmed in the making of this pasta. I gave it that name due to the spaghetti hanging out of the sausage piece. The students who helped me even counted exactly eight spaghetti sticks each time.
If you want children to eat their lunch, maybe give this a try. Just get a sausage you can cook (boil), that will hold a few spaghetti strands. I had tried a vegetarian version with mushrooms (we have bigger ones), but the spaghetti fall out more easily. Don't make the sausage pieces too long and better break the spaghetti in equal lengths, or they may be too long. Have fun!
#food #cooking #children #myphoto
I love shakshuka but it is obviously a post-15th century invention. Did the people living in North Africa and the Middle East have a similar dish before? Apparently yes! Ursulua has found a similar Medieval dish but made with eggplant. I'm going to try it. #food #cooking #history #FoodHistory
Medieval eggplant shakshouka
Yogurt & Beets (Mast-O Laboo) Part 2 - Iranian Street Food #cooking #ira... https://youtube.com/shorts/-g1_az1rESU?si=c9XPRpH4JEbDtfk8
https://yewtu.be/shorts/-g1_az1rESU?si=c4T4X98vU1C1zxt8&local=true
Make some Mu Shu Lite and Caesar Salad tacos! When the spiciness of the Mu Shu tacos gets too much, cool it down with some Chicken Caesar Salad tacos.
white corn soft tortillas
off-the-shelf chicken caesar salad
3-color coleslaw mix (chopped cabbage and chopped carots)
oil, salt, spicy ramen flavor packet, soy sauce
optional mushrooms
1) Fry up the coleslaw mix with some oil, salt, and spicy ramen flavor packet - and optionally mushrooms
2) Put this "Mu Shu Lite" in a bowl.
3) Fry the white corn soft tortillas to taste
4) Eat when tortillas are cool enough to handle.
I find having both a "hot" and "cold" option really makes the eating experience delightful. So luxurious!
BTW, I mostly finished eating them when I decided it would make a fun post and took a photo.
#books #literature #cooking #hopi
I’m making Indian Fry Bread. Hopi Fry Bread. (Wequivi)
The balls of dough are under a towel now. I’ll roll them out, and fry in a cast iron skillet.
I’ll be traveling to the Hopi Reservation in Arizona in May - before it gets too hot here in the West.
When you're your own cook
https://img-9gag-fun.9cache.com/photo/aZZbp9W_460svav1.mp4
15 sec video w/sound
#video #cooking #lol
As I'm trying to cut back on red meet consumption, trying to make old Iranian dishes with chicken instead of beef.
1kg chicken breast diced to 2cm cubes
1kg yellow onion, slow cooked with turmeric, black peppers salt and paprika. Then added the chicken and some salt and more peppers, after 20 minutes, added 1,5L of water to it and l slow cooked it while chopping the vegetables.
One bunch of celery, cut in small pieces, 1 bunch of parsley, finely chopped,, 2/3rd of a can of spinach, a few branches of cilantro and garlic shoots. With 2 dried line crushed and the seeds removed. 1 table spoon of tomato concentrate, well mixed with the juice of the stew.
Slow cooked over an hour and then served over basmati rice. I have about 8 or 9 more meals to freeze.
I think I used a bit too much celery. But that is ok. I love the taste.
