Idk how much more it costs because I stole both of them and didn't look at the price but i feel like it's the ground beef equivalent of buying apple products

Fry up some garlic, ginger, shallot and bread in a frying pan until golden in olive oil.

Empty into a blender or mortar and pestle.

Make a smooth paste with added parsley and coriander.

Place into a pot of water seasoned with salt and olive oil.

Boil gently at mid temp.

Crack an egg and poach in the soup until set yet creamy inside approx. 4 mins.

Enjoy!

Since the first time I ever went to JJ's the #9 has always been my go to but I sometimes try new things at least once as they come out (the Cuban for example, which was awful). I thought the Caprese salami pesto would be decent since it's still an Italian sandwich but it was a bit of a let down. The mozzarella was weirdly tasteless, like the texture was there but it didn't taste like anything. Also the balsamic sauce was too sweet.

Overall I'd say 6/10, it's edible but far inferior to the GOAT #9.

Inspire me.

Hello sirs.

The food eaten in the southern part of India has quite a few differences when it comes to ingredients, herbs and spice blends when compared to north India. A few days ago I made sambar, which is a spiced lentil soup with lots of colorful vegetables and a tamarind broth. The spices and herbs used are red chillies, fenugreek seeds, coriander, cumin, black pepper, black mustard seeds, turmeric powder and most importantly, curry leaves! It's a very flavorful and slightly tart because of the tamarind, with a nice light broth. It's probably one of my favorite Indian dishes. Paired with the sambar is Chettinad pepper chicken, a spicy semi-dry to dry curry with lots of black pepper and some aged basmati rice, which is very aromatic and delicious. The brand that I used for Laila, in the green package.

The curry leaves that I used were nice, but the taste wasn't as pronounced as I expected. I think that the fresh leaves are the best, but you can use frozen leaves as I did because I'm a cheapskate. Dried leaves are really weak, fyi.

For the best taste I'd recommend making your own masala/spice blends with freshly toasted spices, so much more flavorful than ground spices bought in stores. Doing this however requires you having quite a few whole spices already and having either a mortar and pestle, an Indian wet blender or a coffee grinder. If you're not in the mood to undertake such a project then you can just buy the masala powders at your local Indian or Asian store. Brands like MDH, Everest and MTR are good.

If you like Thai curries and soups then you'll probably love South Indian food. Give it a try!

Here is what toad in the hole is supposed to look like.

Sausages inside a Yorkshire pudding

Here is the NYT version

Eggs inside a piece of toast

It's not exactly a complicated dish.

Thread full of confused and outraged

https://twitter.com/ShowerAbsolute/status/1652043297496375330?t=9kz9osjWAKz6P0yVnK5Ukg&s=19

NYT continuing their impressive trend of every single article about Britain being completely wrong

?

— fucked up foods (@fuckedupfoods) April 27, 2023

Hello dramautists im back with yet another weekly dead food thread. As always share the tasty food you ate past week, but spare the garbage goyslop no one needs to know about that

Last week i dont think ive eaten anything memorable. Made some shoarma and ate some spaghetti but nothing special or unique. Other than that my sister baked some chocolate cake for the family, which was very good

@Kong-Vann since youre back you can pin this

Samgeori Farms in Damyang County, South Korea.

@kongbu

Colonise this restaurant and you'll won't regret it

I sadly don't have a picture, but here's a link explaining what it is:

https://steakschool.com/learn/what-cut-of-beef-is-picanha/

I found this butcher just outside my city and they had prime grade picanha steaks, plus a whole bunch of other shit I usually can't find anywhere, like a big chunk of high quality pork belly, a bunch of weird sausage, really nice beef stock, and many many other things that get my gears turning. Here's a picture of a ribeye they also sold me so you can see how awesome this shit is.

Anyway, I've eaten at enough of those churrascaria places to where I am aware of what a picanha steak is (sort of) but I've never bought one before and I sure as heck didn't know how to cook it. I have an air fryer/toaster oven/rotisserie appliance so I figured I should make like the brazilians and skewer this son of a b-word and put it on spin mode. I wasn't sure this was going to work out for me because they had cut this thing pretty small, much like the pictures at the top of the link above, which makes it hard to cook that way. It turned out this wasn't very important in any case, because the steak was actually too heavy for the shitty motor in my rotisserie, and it failed to spin it. I think it's a matter of poor geometry, because I've cooked a whole chicken in there before, but once the steak went horizontal, my poor air fryer was absolutely choking trying to turn this steak, it was like watching a guy who tried to bench too much and now he's gasping and looking around for someone to lift the bar off him.

Anyway, I gave up on the rotisserie and just got a cast iron pan hot enough to smoke. This kind of steak has a big fat cap, so I cooked that in the pan for a couple minutes until there was quite a bit of rendered fat in there, then I seared the steak for a minute on each side. Then I turned the heat down and just cooked the thing for two minutes at a time, flipping it over and over, I think 4 times in total. Before I took it out of the pan, I splashed the melted fat all over both sides of it as much as possible.

The point of all of this is that if you go somewhere and they are selling this cut of beef, you need to buy ALL OF IT. This was one of the best steaks I've ever eaten.

A traditional dish with a personal touch. See our recipe for authentic King’s Hand pic.twitter.com/0zhBZkZMre

— NYT Cooking & Food (@thatfrood) April 20, 2023

Post your results here

I will not eat the bugs (or tolerate them within a mile of my food, probably excessive). And I like wash my hands and stuff. But other than that pretty tolerant

The tuna salad didn't go bad. Just made this melt, it's good

Its just tuna, mayo and diced onions and jalapeños. Came over during my lunch break and made a sandwich and didn't notice i left it out until I got off work because I was really just focused on grabbing some stuff I forgot to bring and in a rush

Is it too lightly carbonated? Perhaps. We could all stand to be more bubbly. BUT does it feel like drinking perfume? NO! It tastes like carbonated water with bit of fruit. That is what I'm looking for. That is what I got. Another W for spindrift is the color. Idk about you but I NEVER drink from a can. ALWAYS glass preferably perfectly clear double walled glass. Double wall prevents fog. Other flavored waters don't have color or have unnatural unappetizing colors. It mixes well with vodka. In conclusion add more bubble to spin drift.

Raspberry Lime is the best one. It has good color.

If you are too good or lazy to RTFA then you a should send me some DC. (100 will suffice)