[schizophrenicroom]

same whenever ebt reloads for me. i bought some greek yogurt today for breakfast, and mushrooms and veg to cook for dinner. i want pancetta.

[!@#$%!]

greek yogurt makes a great dinner too. you ever eaten it with olive oil, herbs, maybe some red pepper flakes? mmm-mmm-mmm!

i have 2 gallons of yogurt in the oven now (w/ oven light not heat). for the sake of "science" (more like random curiosity but "science" sounds better) i added a tablet of rennet to it yesterday.

i have no idea what's gonna come out of it but today i'm straining it. whatever it is, it should be edible!

[schizophrenicroom]

ohh that sounds amazing

[!@#$%!]

yes-- in savory form you might have eaten "greek yogurt" as labne-- a middle eastern soft white cheese-- it's just more strained than yogurt or sometimes made different (different milks) but that's roughly it.

so as you remove whey from it you get yogurt --> "greek" yogurt --> yogurt cheese. labne with olive oil and thyme on a pita = mmmmmmm! add some olives... well well...

classic "israeli breakfast": chopped tomato/cucumber salad, fried eggs, pita, white cheese (basically, i think, curdled/strained yogurt). great in hot weather.

--

the rennet clumped some of the yogurt like cottage cheese bits, but i either didn't use enough rennet or didn't apply it correctly or left it long enought to curdle all of it or something. i didn't feel like reading a bunch of manuals beforehand ha ha ha.

now i have an old t-shirt full of yogurt plus about a 6 cups of whey. as it hangs for the day, the tshirt should shrink, and the whey drip increase.

whey is awesome to make stuff like rice or bread or even (for breakfast power) oatmeal or to drink as post-workout because its protein absorbs fast.

this milk processing is exciting stuff. next time i think i'll split it into cottage cheese and whey directly, if i can manage. no idea how, ha ha ha, but i'll wing it. (i know where to find the information but experimenting is more fun & memorable).

[schizophrenicroom]

wow, that actually sounds really fun. but dairy right now isn't too appealing to me... hungover and all I want is carbs

[!@#$%!]

have a tomato juice with a shake of tabasco and some eggs before considering a stack of pancakes...

(i have a great pancake recipe should you need one btw)

[!@#$%!]

i just had a pseudo-nicoise salad of garbanzos, skipjack tuna, "baby" chard/spinach/kale, shallots, red vinegar, olive oil. with a boiled red potato. all of it was prepped on the weekend (except for tje tuna that who knows when). and it was too late to add a hardboiled egg but i'm making some now for the 1/2 of this that was left.

now having an awesome 8-cent cup of coffee with a piece of swiss chocolate filled w/ nougat that a friend sent.

[schizophrenicroom]

I want all of that. I stir-fried some mushrooms/peppers/onions/tofu/broccoli with a soy ginger sauce and it came out super rad

[A Thousand Threads]

been experimenting with gnocchi again... beetroot horse radish gnocchi.
beetroot I half-cooked in a stock of vinegar, honey water + salt, then finished in the oven marinated with olive-oil, thyme, bay-leaf, caraway, black pepper... all in a package of tin foil which I opened in the end so they dry out... wanted them as dry as possible without losing taste.
added horse radish, made puree out of it all (throw away bay-leaf before)
this I then put into my regular gnocchi dough with a bit more wheat semolina than usual.

 

am not a big fan of beetroot in general, but they turned out spectacular.

served it in sage-butter with blanched cherry tomatos, roasted nuts and a bit of blue cheese and rucola.

[!@#$%!]

Originally Posted by A Thousand Threads

been experimenting with gnocchi again... beetroot horse radish gnocchi.
beetroot I half-cooked in a stock of vinegar, honey water + salt, then finished in the oven marinated with olive-oil, thyme, bay-leaf, caraway, black pepper... all in a package of tin foil which I opened in the end so they dry out... wanted them as dry as possible without losing taste.
added horse radish, made puree out of it all (throw away bay-leaf before)
this I then put into my regular gnocchi dough with a bit more wheat semolina than usual.

 

am not a big fan of beetroot in general, but they turned out spectacular.

served it in sage-butter with blanched cherry tomatos, roasted nuts and a bit of blue cheese and rucola.

!!!!!!!

 

must spread rep etc.

that also belongs on the post your art thread. just saying.

[Bytor Peltor]

First crawfish of the season eats the slowest......taste just as good:

 

 

[!@#$%!]

Originally Posted by Bytor Peltor

First crawfish of the season east the slowest......taste just as good:

 

 

 

[!@#$%!]

i wanted to lick the screen when i saw that beautiful bowl of crawfish

dammit i need to move to louisiana. nothing else will do.

[A Thousand Threads]

I'm allergic to shellfish.
seriously considered pooping tons of histamine antagonists when I was in louisiana and mississippi this christmas.
bytor, that's flashback territory.
I'm a catholic boy,
don't show me dat fruits!

[!@#$%!]

Originally Posted by A Thousand Threads

I'm allergic to shellfish.

that's fucking tragic!

maybe you can wear a patch of seafood on your skin. like they discovered with peanuts.

http://www.cbsnews.com/news/new-pean...-game-changer/

that study was recently finished and proven to work

to build immunity, you could put some dried shrimp flakes in your socks or something, ha ha.

but seriously i would try something like that. i love things from the ocean so much-- from seaweed to seasalt to everything that lives there.

[schizophrenicroom]

i had lobster ravoli for dinner. it was awesome. made spaghetti carbonara for lunch.

[A Thousand Threads]

oh god, now i'm posting in the food porn thread.
anyways...

Originally Posted by !@#$%!

that's fucking tragic!

maybe you can wear a patch of seafood on your skin. like they discovered with peanuts.

http://www.cbsnews.com/news/new-pean...-game-changer/

that study was recently finished and proven to work

to build immunity, you could put some dried shrimp flakes in your socks or something, ha ha.

but seriously i would try something like that. i love things from the ocean so much-- from seaweed to seasalt to everything that lives there.

haha. maybe I should try something like that. love the taste of langustes, etc...

yesterday I visited my mother. She showed me how she makes her Hascheeknödel.

 

notice, they don't even touch the plate and are in fact slightly floating above the plate.

She also gave me this:

 

from a farmer next to her house.
if you unpack that thing, everything smells like a hundred years old smokehouse.
it melts on the tounge and I wanna marry it but it's not legal here.

[_slavo_]

you're a cook, Christoph, your passion for food is highly visible.
good job man.

[!@#$%!]

Originally Posted by A Thousand Threads

oh god, now i'm posting in the food porn thread.
anyways...

you're the one contributing the actual porn-- which is fantastic, & thank you.

Originally Posted by A Thousand Threads

notice, they don't even touch the plate and are in fact slightly floating above the plate.

i see that. i believe.

Originally Posted by A Thousand Threads

it melts on the tounge and I wanna marry it but it's not legal here.

you can always get it pregnant and run away together

[EVOLghost]

alfredo pasta and some chicken my girlfriend made. twas delicious.