I have been drooling since yesterday, pleade tell me that those mushy peas are mome made.
They are! I donât do them very often as itâs not easy to get the right dried peas here.
Thatâs why thereâs only one meal with mushy amongst those photos.
What are they called and where do you get them?
I usually get them in the UK and ask people to bring them over when they visit.
I often use these ones.
Otherwise I have sometimes found them in Asian supermarkets in bigger bags labelled as dried green peas.
Sometimes itâs not what you eat, but how you eat it. This Japanese-ish dinner features food thatâs tasty, pretty, and has contrasting textures. The shrimp-and-kimchee gyoza** (crunchy on the bottoms and soft inside) sit in the pan they were cooked in and are dipped in spicy sauce. Sunomono (crunchy cucumber sliced thin, salted for 5 minutes, excess water pressed out) is simply dressed with rice wine vinegar, a pinch of sugar, and lots of toasted sesame seeds. I added a ripe avocado for its silky texture. Origami napkins, old china, and vintage lacquerware make the simple meal seem special. Served on a very old Chinese table that is stuck together with traditional fish-based glue, so it âbreathesâ with changing humidityâhere you can see the crack that opens up in the centre in very dry winters. Hyacinths mandatory, chopsticks optional.
**Local supermarkets recently started carrying kimchee. Yay!
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They look good.
Weâre having them again this evening so Iâll try to remember to take a photo although we wonât be having mushy peas either.
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Still got some fish left in the freezer, so I am going to try makimg the batter with my mexican nixtamalised flour.
Should be good.
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Hey guys, love this thread! Could I request some exceptionally good low or no-carbohydrate meals?
@bowlie, Iâm making this one tomorrow. Itâs yummy. I really like her website for interesting recipes:
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No!
Soooooo⌠Ask me how Fish 'n Chips with nixtamalised batter went.
The fish came second place after the crunchy, crispy, Mexican tinged batter.
Going to try chicken next.
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something against grilled T-bone steaks with salad, or Salmon with battered tofu cubes in chickpeas flour?
Oh COME ONNN!
I see your fish 'n chips and raise you cottage pie.
Still had some banger filling gaining sentence in the freezer.
It was great. Eight burps out of ten.
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In making #1089 above, I changed it a little. Cajun-spiced cauliflower is roasted at high temperature with yellow cherry tomatoes and wedges of lemon, which turn sweet and juicy. Tipped onto a warm platter and strewn with torn-apart burrata, then dotted with a rough pesto of parsley, garlic, lemon, and pumpkin seed. Avocado fans go on the sides, and more seeds go on top along with extra parsley. It makes a nice sharing plate.
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Holy crap. That is amazing. Do you have a deep fryer or do you use a pot?
I can just imagine either prawns or jacob mussels in that.
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We have a deep fryer which we keep just for fishy stuff.
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