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10+ lbs of pork, simmering in its own juices with vinegar and spices. or it was earlier today. now it’s “maturing” overnight. to be served at a large gathering tomorrow (with a few other things).
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Vindaloo?
no. not all indian pork dishes are vindaloo.
rough “recipe” for this dish on twitter.
I use one of the Judd sister recipes for pancakes. I think it was Ashley. The key to the best pancakes is the flour. I recently started using Gristle and Toll. Small batch locally milled flour based in Pasadena. They sell their flour at Bristol Farms. Huge difference vs using King Arthur. The fluffiest most delicious pancakes.
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You said vinegar, those look like very spicy chiles, and it looks like vindaloo.
Wow, that’s an unusual mix of spices. Is that traditional or your invention?
Didn’t rise too well, I think by “room temperature” JKLA means something higher than 65°. I skipped the Pecorino Romano as I wasn’t in the mood. Good enough that I’ll make it again, but next time I think I’ll make a half recipe and use a quarter sheet pan. Milan Meat Co. pepperoni is bigger around and sliced thinner than the recipe calls for, but it’s cheap and tasty, spicier than most and with a fair amount of fennel.
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this is my improvization. but it ends up in a vaguely southwestern style.
traditional vindaloos are made with kashmiri chillies, which are not spicy. it’s a dish that’s meant to be more tangy than hot.
And the Portuguese original had no chiles. Maybe the first vindaloo didn’t, either, since chiles arrived in Goa around 30 years after the Portuguese conquest.
The liquid is great in salad dressing.
Uhhh Yum!
First attempt at homemade kimchi jjigae made with the last of my first batch of kimchi. Tasted pretty much like what I’ve had in restaurants.
Coleslaw using a variation on JKAL’s method. I let the shredded cabbage sit with 3% salt by weight until I liked the texture, drained in a colander, dressed with 1/4 cup mayo, 1 tablespoon apple balsamic, a couple of teaspoons of mustard, and lots of black pepper, then added some chopped red onion and a grated carrot. 3% is too much, I’ll have to add some carrots to bring it into balance.
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How did you cook the duck and what did you think of it?
It’s fully cooked so I just heated it in a pan. Tried but failed to crisp up the skin. The texture could be better, it’s a bit mushy, but the flavor’s good and when Costco has it you can’t beat the price.
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Smoked salmon pizza. Creme Fraiche, dill , pickled red onion , fried capers , and gorgonzola to top .
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Wow! Creme fraiche? Talk to me about that please.
Bought it our local health food market. Made in Petuluma. Lighter than sour cream . With a balanced cream taste and texture.
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