I get the cheap big bag of organic carrots and just scrub with a brush.
Food The (not so) delicious food thread
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I'll try that. Less work is good.
Although chickens do like the carrot peelings. I run a quick chop over the pile so they end up like worm length for them.
Amstel
The Hoarse Whisperer
After reading that 'big nutrients in the skins of veggies' I started rethinking peeling. & when I cook carrots, if you cleaned them well first, you can't really tell the skins are on when they're all cut down & cooked soft.
parsi ravo
heat (low) 1 heaped tbsp unslated butter
roast 1/2 cup of ravo (semolina) keep stirring so lumps dont form
when it is roasted (it will start smelling nutty and the grains will fluff up a bit) add 2 cups of milk
start mixing 1/2 to 1 cup of sugar
add more milk if too thick but keep mixing
its done when it leaves the sides of the vessel and is quite soft
add some ghee to a pan
add chopped cashew nuts and raisins and charoli (buchanania lanzan seeds)
DO NOT BURN THE CHAROLI
they will swell up when cooked
when done add these to the ravo
heat (low) 1 heaped tbsp unslated butter
roast 1/2 cup of ravo (semolina) keep stirring so lumps dont form
when it is roasted (it will start smelling nutty and the grains will fluff up a bit) add 2 cups of milk
start mixing 1/2 to 1 cup of sugar
add more milk if too thick but keep mixing
its done when it leaves the sides of the vessel and is quite soft
add some ghee to a pan
add chopped cashew nuts and raisins and charoli (buchanania lanzan seeds)
DO NOT BURN THE CHAROLI
they will swell up when cooked
when done add these to the ravo
Last edited:
Amstel
The Hoarse Whisperer
I also have four of his cookbooks - awesome Mexican food.
Amstel
The Hoarse Whisperer
Watching his show amazes me. Especially when he travels.
In mexico? Cooking on an open grill beachside. . .
We caught this fish a couple minutes ago right there [points to beach] and it should be just about the right size for the 4 of us for lunch. Manuel brought some different greens from the field down the road, and across the street from that, Maria grabbed some fresh lemons, limes and mangos.
I've seen a fair amount of cooking shows, but when I watch his, my mouth waters.
made bread 
used organic maida water dry yeast sugar and salt
used organic maida water dry yeast sugar and salt 
Jehannum
Puts the "pro" in procrastination
Burnt.
made focaccia smoked edam green chillis onions tomatoes garlic oregano cumin paprika salt and fuck ton of olive oil
tastes v good
smoked edam green chillis onions tomatoes garlic oregano cumin paprika salt and fuck ton of olive oil tastes v good
made focaccia
tastes v good
View attachment 5877
You are really jumping into baking! That looks so good
i am totally!! hoping its not a phaseYou are really jumping into baking! That looks so good
thanks boots, it turned out v nice my best bake yet, around a third is gone
fuck that looks good.
Made beef stock and then french onion soup in the instant pot, using these two recipes.
https://www.seriouseats.com/recipes/2018/11/pressure-cooker-beef-stock.html
https://www.earthfoodandfire.com/instant-pot-french-onion-soup/
And finally found Gruyere cheese at the store, it's so much better than swiss. Outcome: A+
Made beef stock and then french onion soup in the instant pot, using these two recipes.
https://www.seriouseats.com/recipes/2018/11/pressure-cooker-beef-stock.html
https://www.earthfoodandfire.com/instant-pot-french-onion-soup/
And finally found Gruyere cheese at the store, it's so much better than swiss. Outcome: A+
