|
"the pied piper of ham joints" always makes me laugh.
|
#
?
Sep 14, 2021 00:41
|
|
|
|
| # ? May 27, 2024 21:09 |
|
|
Computer viking posted:Good, good. I'd consider those more of a dessert / museum café / sunday lunch deal than a normal breakfast, but they're never wrong. Now I'm curious about the other ones.
|
|
#
?
Sep 14, 2021 00:50
|
|
|
This is reminding me of a dish of bottarga and lardo I ate in Sardinia ten years ago, delicious but you definitely get the meat sweat effect from that much fat and salt.
|
|
#
?
Sep 14, 2021 07:38
|
|
|
Salo, or the 120 Grams of Sodium
|
|
#
?
Sep 14, 2021 07:48
|
|
|
Devils Affricate posted:Salo, or the 120 Grams of Sodium lmao also I'm curious about pickled lard honestly
|
|
#
?
Sep 14, 2021 08:32
|
|
|
TELL ME ALL YOUR THOUGHTS ON LARD CAUSE I'D REALLY LIKE TO EAT IT AND FRY SOME MOZZARELLA TELL ME ALL YOUR THOUGHTS ON LARD CAUSE I'M ON MY WAY TO EAT IT SO TELL ME AM I VERY FAR LET ME CHECK MY PHONE NOW
|
|
#
?
Sep 14, 2021 10:11
|
|
|
Devils Affricate posted:Salo, or the 120 Grams of Sodium
|
|
#
?
Sep 14, 2021 12:26
|
|
|
|
| # ? May 27, 2024 21:09 |
|
|
YeahTubaMike posted:Now I'm curious about the other ones.  https://en.wikipedia.org/wiki/Svele . There are two problems with making them in the US: The sour milk and the rising agent. I've seen recipes with several different styles of bacteria fermented milk - cultured milk, sour milk, and kefir. Kefir is by far the most tart of those, but it's also the one I think you're most likely to find in the US? It's apparently acceptable, so use Kefir. The other issue is that traditionally you make them rise with equal amounts of baking soda (which presumably reacts with the acid in the sour milk) and salt of hartshorn (ammonium carbonate; baker's ammonia, E503). The latter decomposes into ammonia and CO2 when heated, and as long as you're not using it in anything too thick, the ammonia will evaporate away. A traditional svele should smell slightly of ammonia when fresh out of the pan, but adjusting the soda/salt of hartshorn ratio can get rid of that. However, I imagine it's a whole project to get hold of in the US, so you can probably skip it entirely and use baking soda alone. I'm sure that makes them a bit less fluffy, but it should be fine? This recipe is a scaled down version from a ferry company recipe - but it's still a good 4.5 lbs or so of floppy waffle pancake things; you may want to halve it again. It's also from just around when Norwegian recipes shifted from volume to weight, and there's a lot of variation both from the conversion and personal taste. I see varying opinions on if margarine or butter works better in this. This is my attempt at averaging a bunch of different recipes: 4 eggs 2 dl sugar 75 g margarine or butter, molten 1 L kefir 1 L fine wheat flour 1 heaped teaspoon baking soda Whip the sugar and eggs together until fluffy and light Stir in the butter, then the kefir Stir in the flour, some at the time. Sifting probably helps. Finally, stir in the baking soda Let rest for a few minutes, then fry in a pan or on a griddle. e: I may as well try to americanize this. This is ... roughly right, but rounded differently to make for clean measurements: 4 eggs 1 cup of sugar 1 stick of butter, molten 4 cups of kefir 4 cups of flour 1 heaped teaspoon of baking soda Computer viking fucked around with this message at 22:37 on Sep 14, 2021 |
|
#
?
Sep 14, 2021 21:37
|
|
