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!

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).

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.

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

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.

First crawfish of the season eats 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.

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!

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.

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

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

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.

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

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


i see that. i believe.


you can always get it pregnant and run away together

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

Thanks for that!
Nah, i'll stay dishwasher for a while.

but, the herman family should visit vienna sometime soon. My sister got a baby too. We'd put the babies in the ring, have some Kaiserschmarrn and listen to weird records, those little meatballs could get into.

thanks for joghurt&kraut kick! fermentation should be every gigs side project.

im eating goat cheese with honey and toasted almonds

earlier i had rigatoni with mutton ragù. muttonnnnnnn!! so grassy and good. (it's still the one i butchered in december).

fermentation is awesome! i just inoculated a gallon of milk that i had in the slow cooker all day. looks like evaporated milk and i had to remove a dark thick skin from the top. i don't know what will come of it--and that's exactly the point of this.

omg, goat cheese. give me it all.

i cooked steak with chimichurri. and brussel sprouts/assorted veg. listened to broken social scene while i cooked and drank a bottle of cab sauv while i watched basketball. fucking awesome night.

[it was a ragù not a ragout, i frenchified the spelling & inadvertently changed the dish lol]

the best thing was not the goat cheese but this awesome honey from kansas i got from a friend--it has such an incredible smell. that and the almonds which i toasted for 12' instead of the previous 15'-- 15' in my oven doesn't burn them but it toasts them a bit overmuch. 12' is perfect after they cool (they keep cooking while they cool).

you can get basic goat cheese from trader joe's pretty reasonable. i get it from costco in industrial-sized packets.

¡qué rico el chimichurri! a ver cuándo invitas.

ooh, i can (but shouldn't) cover anything i eat in honey. i dip chicken tenders in it.

thursday i'm going on a cheese fest at trader joes. if my roommate isn't home, i wanna cook dinner for my mom for our birthday

is it a Swiss cheese fest? Then don't loose your bread

i want all the cheese

glutamates are gold!

i started taking an iron supplement on top of incorporating more in my diet and i feel SO MUCH BETTER lately. like, eating that steak was incredible.

recently our goat cheese/organic vegetable guy brought us dark blue goat cheese.
He was feeding the goats some leftovers from his fields he hadn't used before.
Turns out some of the berries that he fed em with, turned their milk blue.
still very tasty, but too ugly.

my room- and bandmate joshi, is a beekeeper (low-scale economically - more of a hobby), so I have a love/hate relationship with it... it makes me very submissive.
the honey that is.



i always blanch them in very very salty water first (take of skin). then roast them in heavy pan.

learn to fry liver-- it's cheap and a good way to get organic meat on a budget. i use butter and fry only briefly-- overcook & it turns to shoe leather.

also--lentils!

& dark greens. frozen is a great bang for the buck.


sounds awesome! i'd buy it. more antioxidants. tell him to feed them figs so the cheese comes out ready ha ha.


i'd like to get me some bees with all the things dying off-- like i'd be helping out. but first i need to get me some crops-- bees are not native to my woodlands so they need something to eat. i've considered africanized bees-- there's a man in arizona who harvests their stuff. have you seen that swiss documentary about bees? MORE THAN HONEY. it's really great!

http://buy.morethanhoneyfilm.com


oh, thanks for that! i like the taste of the woody skins for snacks and some dishes but for more delicates ones (marzipan etc) i'll try that.

the thing with almonds though (makes me feel guilty) they are a big reason bees are being poisoned.

[quote]

yes.red lentil soup with chilli mint joghurt. lentil-salad with turkish yoghurt. a ragou of dark lentils with sardines, olives, capers and some root vegetables cooked in the fond of your likes...
a pumpkin-lentilmouse terrine.

sitting here at 3pm. tomorrow first day as... well, cook I guess.
trying to figure out menu and how to deal with telling really untrained people on what they should do.
ui

first day? you got a new job after all??

ps those descriptions make me hungry!

i got some organic green lentils so ideas welcome

--

OH HEY the slow cooked milk yogurt turned out pretty good-- it's the color of evaporated milk and it's thick like a custard-- i wish i had put a vanilla bean during the heating process

nice experiment but i'll discontinue as it's not really a spring/summer flavor-- it's more for dark winter days when you want something hearty. supposedly some russians make that.

you're quite the yogurt man!

same place, which is running better and better again.
but as head of the kitchen it will be my first day... it's interesting. i can change the things a bit.

oh god, lentils sound good. if it weren't becoming unbearably hot-i really miss the breeze from biscayne bay- i'd try and make lentil soup somehow.

congrats on the new job, thousand threads.

not fixed yet with the job.
still have to get rid of the official cook (high-end hotel gastro trained dude, who I think, can't really cook at all).
butter-french-style guy.
nice fella though.

lentil soup:
steam onions (roughly cut), with bunch of thyme, ginger, bit garlic if you like, chilli. cilantro, bay leaf... and whatever you feel like should get in there.
add rinsed red lentils... put them in the pot.
turn up heat... add water (or stock if you have).
cook it till lentils are soft... mix it
season with salt, cayenne, and lime or be funny.

damn. maybe after the weekend id try. i have some brussels sprouts with some soy sauce and sweet chili sauce on top in my fridge to finish.