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I wanted to try anchovies on pizza for the first time so last week I made my own. It was just OK. I ended up removing most of them but the remnants of flavor they left on the pizza were alright. I may have messed up by using fancy refrigerated anchovies, rather than the typical can or jar. They weren't nearly as salty, tasted almost like pickled herring. I've used them in a couple dressings and marinades since then and they were great in those. I'll give the pizza one more go, with more traditional anchovies, but I think I'm probably just not a huge fan.
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Jul 9, 2022 13:57
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| # ¿ Apr 30, 2024 22:52 |
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I made Ottolenghi's Celebration Rice today, for my sister's birthday even though she's 3000 miles away. Made it as written except was so excited to eat it I that forgot the sprinkling of parsley at the end, which would have made it even prettier. 5/5 for appearance and flavor, for sure will make again. Next time I would try to increase the spices, though I worry it will make the rice a less appealing brown color. Also would half the recipe because oof at this beautiful mountain of food for a not very large family. Dogs are going to eat really well for a little while. I think also next time I would be conservative with the yogurt drizzle. It's delicious, but I'm concerned what it will do when I reheat it.
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Jul 15, 2022 02:20
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Side note I thought for sure my wife was having some ambien delerium or something about some star trek character until I looked the recipe up.
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Jul 15, 2022 02:24
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Professor Wayne posted:Looks great! Ottolenghi has some good stuff. I make his roasted sweet potatoes several times a year: https://ottolenghi.co.uk/recipes/roast-sweet-potatoes-with-pickled-onions-coriander-and-goat-s-cheese I made this tonight and it was delicious! Thanks! No pictures because plating is my least developed skill. Even still, with all the colors this looked pretty good dumped on a plate. I had regular sweet potatoes and some purple ones that were kind of sweetish but looked pretty, and I accidentally bought feta instead of goat cheese but it worked fine. I especially liked the pickled onions with it. It took a couple hours for them to take on any lime flavor but when they got there they were really tasty and I ended the meal just straight up eating them out of the bowl they were in.
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Jul 15, 2022 23:59
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Re: garden tomatoes, I have similar feelings about bush-ripened berries. A fat juicy Oregon blackberry, warm from the sun and plucked from the vine, is one of my favorite things in life and I have to restrain myself from eating so many that I poo poo my pants later on. Store-bought black/rasp/blueberries aren't worth any price to me, unless they're local, and even then they're just an acceptable approximation of the real thing.
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Aug 4, 2022 15:23
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It was hyperbole, but I will get some stomach upset if I eat too many berries. I don't think this is terribly uncommon.
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Aug 4, 2022 19:35
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That's one of my favorite meals. Persian stores will have packets of dried herbs that are much more convenient than processing all the fresh stuff and taste just as good. I always serve it with a simple cucumber/tomato/onion salad and a big dollop of plain yogurt.
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Jan 8, 2024 13:05
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| # ¿ Apr 30, 2024 22:52 |
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Nope, dried. I usually use this particular one. You rehydrate the herbs, then squeeze as much water out as you can, then fry them like the fresh ones. It doesn't make sense to me but it works. My Iranian inlaws always did it this way and I always swore fresh herbs would taste better until I proved myself wrong. Edit: oh yeah I always throw in fresh spinach if I have it. I don't think it does much particularly for the flavor but adds SUPER FOOD. ihop fucked around with this message at 22:46 on Jan 8, 2024 |
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Jan 8, 2024 22:44
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