Hummus and tzatziki with homemade naan (I didn’t want pitas), and a cucumber, carrot and tomato salad.
The only thing I had to buy for this was cucumber and tomato as I had the rest on hand. Or I thought I did. All out of olive oil before even finishing the hummus. So that was finished with peanut oil. But that’s almost out too. So the salad had to use bacon grease. And we are out of kalamata olives.
Cost per person, $2.25
I don’t post here as much as I should, partly because my plating / photos are typically underwhelming, but also because I find your china bloody-well genius. Like every photo a new, gorgeous set used. oO
Damn you, FP, damn you.
:P
I used to do a lot more micro plating back in the Google+ days. So I have a lot of tiny dishes I never use.
And foof, I just love those Japanese, sushi-restaurant plates you have. Not that I’m particularly looking to buy them, but I just admire that combination of simple practicality plus lovely artistry, FWIW.
Tried to come up with a good search, but I’m still kinda failing hard: 🥴
https://www.google.com/search?q=elaborate%2C+restaurant-grade%2C+sumi-kiri+kaku-zara+serving+plates&udm=2My wife spent some time in Japan. We have a few things around from that. Tiny plates. Large furniture.
Huh! Interesting, stepped furniture design, as approved by a meower I see. And that huge egg is bloody-well genius. (how do you decide the abundant amount of meowers are allowed inside, I wonder)
Slightly-related-- back in my old group-house, I used to have this awesome, super-thick, ruddy-earthy plate with ornate Chinese characters and engraved, elaborate figures. It stood on a little stand, but turns out was not a plate at all, but actually a solid block of Tea. :D
(dunno where you are now, Gary Chandler, but you the best!)
I picked up the egg myself before I ever met her. I think it was $2 at Goodwill. It just happens to fit.
We are at our limit in cats. But every few years there is an opening because they are cats not Turritopsis dohrnii. And it helps that at this point we are only responsible for the medical expenses on just a few of these and most of the food is donated. Most are technically “owned” by a rescue. They just live here because for one reason or another they couldn’t be adopted by anyone.
Turritopsis dohrnii
Hah! Oh yeah.
Meanwhile, look at the current, toxic bag of billionaires, thinking that their useful response to self-inflicted civilisational collapse will be retiring to their underground ‘paradises,’ with their medical teams dedicated to lengthening their telomere situation, harvesting organs to preserve their egotistical, pathetic lives, and similar shizzle I.e. Logans’ Run, but without the actual sun involved. But indeed a dome-involved, kinda-sorta.
(and actually, that whole scenario would pretty-quickly turn absolutely sadistic and chaotic for them as I reckon it, but whatever)
NOTE-- I’m having a mixed drink at the moment, and am a bit keyed up upon latest health frustration, so caveat emptor. :S
Question-- do your felines ever mess with your galliformes, and vice-versa? I remember you saying that the hens were overall a mildly-behaving crew, but if there’s one thing I know, it’s that cats like to fuck with things, and chickens can be absolutely peckingly-brutal upon… a load of other things.
Cats know to avoid the geese. And no cats is going to catch up with a full-grown chicken. In theory they could definitely catch one of the ducks but that hasn’t happened.
From now on, all your cooking posts must have a complementary cat picture with them.
Ain’t nobody got time for that dot gif
“Cooking with Chinua Achebe”
Cooking with Trent Reznor. But honestly either will do.
We’ve all seen enough, now it’s time to decide The meekness of love or the power of pride It doesn’t matter if you’re good or smart God damn it, things fall apart
- Built to Spill
Carry the Zero! <3
Naan is closer to Greek pita anyway.
There is definitely a difference between Greek pita and US store bought pita. The real thing is closer to naan. Then again so is a Taco Bell gordita shell.
Yeah, growing up in an Italian/Greek area all my Greek friends’ parents always served pita that was basically naan so I’m always confused to see people use (what to me is) Lebanese pita. Might be a regional thing that they were all from the same place?
I wish I knew.
I didn’t want pitas
I’m sorry but can you just climb that stake over here? No don’t worry about the firewood at the bottom.
Pitas take more effort and prep time than naan. And sometimes you just want something chewy and stretchy.
It’s scientific.
How we making naan?
Edit: and tzatziki?
Tzatziki
One cucumber
2 cups yogurt.
1 clove garlic, minced (optional).
2 tablespoons lemon juice.
2 tablespoons dried (1 tbsp fresh) dill.
Pinch of salt.- peel the cucumber, grate it, squeeze out moisture by hand or with a t-shirt or cheesecloth, mesh strainer or whatever you have.
- Mix all the things.
- Refrigerate for 30 minutes (optional).
That looks way easier than I imagine.
I stock the large container of yogurt to go with my homemade granola. I keep lemon juice on hand for all the things. I have about two more years of dried dill I harvested. Literally all I ever need for this is a cucumber. It’s fast and easy.
Naan
150 grams warm (105f) water
1 tbsp sugar.
1/2 tsp dry yeast
1 tsp sesame seeds (optional)
1/4 tsp fennel seeds (optional)
1/4 tsp cumin seeds (optional)
250 grams AP flour
1/2 tsp salt
1 tbsp milk/cream/yogurt/sour-cream
1 tbsp olive oil- mix the water, sugar, yeast and seeds together in a small bowl
- let them rest until the yeast becomes frothy (5-10 min)
- mix the flour and salt in a large bowl with a whisk
- pour the dairy and yeast slurry into the flour bowl
- mix together until a dough forms
- kneed for just a few minutes until it gets some elasticity, you may need more flour.
- coat the bowl with the oil, coat the dough,
- let rest for 30 minutes until it doubles in size
- split into four balls and roll them about 1/4 inch thick
- Heat a cast iron skillet to 450°
- cook each side until you see smoke.
does the skillet need oil or is what is coating the dough enough?
Dry skillet. The dough oil is plenty.
I hate most of the components of the food posted, but that looks super delicious.
I really wanted some of the $1.99 bacon on sale at a local store but decided this was the more responsible option because my wife wanted fresh veg.
I dunno, looks like that center is holding nicely.
