I made something really different this evening, broccoli loaf. It's very light, and mild tasting. I think it would be amazing as grilled cheese and dipped into tomato soup.
I used this recipe, https://www.youtube.com/watch?v=3tCXhnx2Lmk&t=0
Made some lentil crunch wrap supremes this past week. They turned out amazing 
I will be making these a few times this spring and summer.
I made smashed lentil tacos and wow they were great! First I sauteed finely diced onion, red pepper, mushrooms and garlic. Then I combined them with a can of lentils, taco seasoning, ketchup, light soy sauce and blended oats. It looked very much like taco seasoned ground beef. Then I formed a ball of the lentils on the wrapped and pressed it until flat, then cooked in a fry pan on both sides. I made a dip it was an avocado, plain yogurt, cloves of garlic, lime juice and parsley. Blend until smooth. Full of flavour, extremely light on the wallet and I'm looking forward to having these again soon.
Made Napolitano style pizza dough for pizza night at home. The closer pizza has a pesto sauce with bacon, tomatoes and mozzarella. The further one is a simple tomato sauce with ground beef and sausage, tomatoes, mozza and topped with basil
It already feels like four years and it's only the start of February 2025.
Ooooh this was a good one. Broth was made with veggie broth, coconut cream, fish sauce, soy sauce, Brown sugar, garlic, ginger, paprika, and gochujang.
From Pizzeria Due we enjoyed the 50/50 Chicago deep dish pizza! Great atmosphere in that little joint an that pizza was great.
Over the holidays we drove from Saskatchewan to Columbus, Ohio for a wedding. We spent Christmas in Chicago and got to enjoy wet hot Italian beef sandwiches. Wow, they were great! A big thanks to my wife who found the place, Al's #1Beef.
First off here is the recipe, https://www.joshuaweissman.com/post/fermented-hot-sauce
It's a great mild sauce, I added like 4 Thai peppers I had to this. I would definitely kick up the heat next time I make this. But, with that said it's a yummy sauce.
I didn't have chicken but I had pork so I made these. It was amazing. Recipe https://khinskitchen.com/chinese-chicken-balls-with-sweet-and-sour-sauce/#recipe
It's chickpea flour, water, salt, black pepper, oil, rosemary and onions
It was a mix between https://www.themediterraneandish.com/farinata-recipe/ and this one https://www.youtube.com/watch?v=-vKnzKb60C4&t=3
Yeah, there was a nice period when Pidgin could easily handle all the chats. Then providers siloed their apps ๐ซค
The humour of it, because tofu is obviously boneless. Hahaha
Gotta be careful with them they'll bung you up! Haha
Thanks. It's extra firm tofu, water pressed out, then I froze it to get more water out. Tore the tofu into bite sized bits into a bowl, added some soy sauce, maple syrup and rice vinegar to it and let it marinade for a bit. I was out of regular flour so I used chickpea flour for the breading... In one bowl I added corn starch and chickpea flour and in another a bowl the same but with some water and mix it. Coat the bites in the dry mix, into the wet mix, back to the dry then shallow fry the bites. Cool then coat with your preferred sauce. Edit worth mentioning that while it was thawing I squeezed water from it. I was surprised at how much was in it.
Thunder for Lemmy been solid for me since I've been using it.
Like you work there and made this?
I dunno, really, it's the skin and tendons... I try to minimise good waste as best I can, but the bits cut off and removed would be the part you hold the drum and likely didn't eat. I'd say it feels like waste but really no one eats that bit. Plus, this way if you have pets, they get a treat and that skin and 5mm of tendon gets eaten ๐
It is a chicken drumstick, you cut and peel the skin/tendons from the drumstick where it starts to narrow. It is a bit of work doing that bit, then you simply push the meat down into a ball. I then seasoned it, smoked it, when they were done smoking I filled a coffee cup with BBQ sauce and dipped the meat into it and caramelized it on the BBQ.YouTube link This is where I saw them done. Seen a version where there were deep fried, going to give that a try sometime
I dunno Ford backed down from his 25% electricity export surcharge right away... Let's get a plan between the feds and provinces and coordinate in executing the retaliations. Then when T[rump] slaps 50% steel and aluminium tariffs Quebec and NFLD adds a electricrity surcharge to their exports.