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Any recommendations on a good cookbook for Mediterranean food? My friend really likes making whatever he can from scratch having had access to really good food in the past. A good set of recipes would make him pretty happy.
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Dec 16, 2016 08:24
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| # ¿ May 8, 2024 16:57 |
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therattle posted:Ottolenghi Plenty has some fantastic recipes. It's the Middle Eastern side of the Med - Mediterranean food encompasses a huge range of cuisines. Thanks! I think Middle Eastern is the side he's interested in. He complains a lot about how you can't get good falafel in this city. WorldIndustries fucked around with this message at 09:37 on Dec 16, 2016 |
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Dec 16, 2016 09:31
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therattle posted:All the Ottolenghi books are excellent but the first one in particular calls for a lot of obscure ingredients. If he likes ME food Persiana is also really excellent. You're a blessing, thanks!
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Dec 16, 2016 13:53
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Croatoan posted:Hey what's up my fellow new InstaPot owner! Make a thread I don't wanna. Same here, that cyber monday deal was really good.
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Jan 2, 2017 00:01
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BrianBoitano posted:
and get a good knife, which isn't very expensive these days. Tojiro DP is incredible value for the price.
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Apr 9, 2017 10:15
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just sharpen your knife
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Phummus posted:Went to see Alton Brown's "Eat Your Science" show a few nights ago. It's kind of a reminder that part of what made Good Eats entertaining was the fantastic production crew that turned his ideas into reality.
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Nov 8, 2017 18:10
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People age kimchi for upwards of 6 to 9 months, that's probably why its starting to taste really good!
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Jun 26, 2018 09:36
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I know it's kind of a gimmicky item, but those garlic peelers that are just silicon tubes work very well for peeling lots of garlic at once and getting less garlic on your hands then the knife-smash and peel method.
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Sep 14, 2018 23:29
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| # ¿ May 8, 2024 16:57 |
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Brawnfire posted:Do they crush the garlic? The worst thing is peeling garlic so you can slice the cloves, and I can't just wheck it with my knife if I'm going for that They don't at all, it's perfect for peeling and slicing
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Sep 16, 2018 10:25
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