My new diet:
- sourdough aubergine pizza
My new diet:
A food mailing list closed to anyone under 21? That’s a bit weird, @tastingtable:
Not to mention the requirement of a zip code with no indication of why or how it’s used.
Made pasta+chicken+tahini+peanut+cucumber+chili thing based loosely on seriouseats.com/recipes/2014/02/cold-sesame-noodle-salad-shredded-chicken-easy-recipe.html, was the tastiest thing I’ve cooked in a while. Now attempting some red bean soup + wholegrain glutinous rice balls for dessert.
Also last night: second try cooking horse meat from kolaportið — attempting to make edible via boiling on low heat for 4 hours. Afterwards it was significantly more tender but still fairly disgusting — would not recommend buying. Maybe as dogfood.
@andycarter a favourite place of mine is Mandi, off Ingólfstorg (location on map below) — they do really good syrian wraps
Now comfortable with Pizza, Dim Sum is my next food project. #tabdump:
Hungry after walk so tried making black sesame seed paste dumplings — similar to previous mochi but almost no sugar, with the dough boiled instead of baked. Interesting texture, would certainly add some honey to the paste next time as it needs a little more sweetness.
Followed these ingredients: rasamalaysia.com/black-sesame-dumplings-tang-yuan/2/, going to try making justonecookbook.com/recipes/black-sesame-ice-cream next
@roopagulati thanks! Currently mainly working on improving my pizza technique — I can do pretty good sourdough bases now, just bought a pizza stone and it’s had a huge effect. Pizza is now crispy but flexible and a little charred on the bottom.
Finished off a tiring 15000 step day with my best Spanish-style hot chocolate yet: milk, cornstarch, vanilla, dark chocolate, cinnamon, himalayan salt, a little licorice, masala curry powder and crumbled walnuts. mmmmmmmm.
Acquired today: one pizza stone and a paddle! Hopefully this will push my pizza quality to the next level now that I have a decent dough technique.
@_aitor thanks, they did indeed! Gave my brother and some friends the recipe, emphasis on thickness and gloopiness.
Made some @_aitor style hot chocolate with biscotti:
Having a go at making Sumendi’s leche frita (fried milk). Just put the mix in the fridge, pretty sure the consistency is perfect, but I’ll find out for sure tomorrow!
Having a go at Thai cooking tonight — making some grilled chicken with satay sauce + cucumber (new favourite flavour combination), as per this recipe.
Tried making some Spanish-style hot chocolate. A little lumpy, and probably not nearly thick enough for @_aitor’s standards, but delicious nontheless!