Garlic, potatoes and crispy pork bits !
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The exposure is a bit meh but it tasted really good
The exposure is a bit meh but it tasted really good
I suppose, but the combo of ingredients popped for the camera, and that’s the main thing, innit?
Every few days I make something that turns out rather well, and I think ‘I should really share this on the FV,’ and then I realise that looks-wise, it’s absolutely nothing special. Problem is, I tend to mix everything together in to soups, stews, scrambled egg dishes and so forth, and it becomes really hard to tell one thing from another in my scratch dishes.
So typically, you can’t see from my photos that certain spices or low-key ingredients really made the dish pop, like adding in a stick of cinnamon, a couple teaspoons of liquid smoke, chopped cilantro and/or fennel seeds just before finishing, some potato flour to thicken things up and make the dish more creamy, some TruLime powder to up the sharpness / acidity, some dried mushrooms to kick up the savory / umame, etc, etc.
Back in the day, some post-college buddies who lived in a group house would rotate cooking duties, constantly experimenting with ingredients and spices in their stews and casseroles, which would invariably look all too samey in the end. Delicious as the dishes might be, they had a common name for them-- “splooge.” So that’s what I am, basically. A splooge-cook. A cooker of splooge.
*(^@#$
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The exposure is a bit meh but it tasted really good
Garlic & potatoes are so good.
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The exposure is a bit meh but it tasted really good
where is the jasmine rice?
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Awesome thanks! Will give it a shot. I also learned the term lardon which I never knew before today…
On my side, i learned that you can use lardons in english which is nice
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The exposure is a bit meh but it tasted really good
I suppose, but the combo of ingredients popped for the camera, and that’s the main thing, innit?
Every few days I make something that turns out rather well, and I think ‘I should really share this on the FV,’ and then I realise that looks-wise, it’s absolutely nothing special. Problem is, I tend to mix everything together in to soups, stews, scrambled egg dishes and so forth, and it becomes really hard to tell one thing from another in my scratch dishes.
So typically, you can’t see from my photos that certain spices or low-key ingredients really made the dish pop, like adding in a stick of cinnamon, a couple teaspoons of liquid smoke, chopped cilantro and/or fennel seeds just before finishing, some potato flour to thicken things up and make the dish more creamy, some TruLime powder to up the sharpness / acidity, some dried mushrooms to kick up the savory / umame, etc, etc.
Back in the day, some post-college buddies who lived in a group house would rotate cooking duties, constantly experimenting with ingredients and spices in their stews and casseroles, which would invariably look all too samey in the end. Delicious as the dishes might be, they had a common name for them-- “splooge.” So that’s what I am, basically. A splooge-cook. A cooker of splooge.
*(^@#$
I’m no expert, but you can usually get away with some nice plating and a few colorfull topings. Look at a curry for example, it’s really tasty, but the curry itself usually looks like an orange/greenish stew (not talking about japanese curry here) what makes it pop in photos is the cilantro added last minute or the stzrk contrast with som white rice.
In the end, you might as well post your “sploodge” every now and then. It’s not like the sub is drowning in content and you always get nice tips out of it
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Garlic & potatoes are so good.
Boil em dice em put em in a pan !
Truly a marvelous ingredient
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where is the jasmine rice?
In my pantry, i didn’t put any in this dish, felt like the potatoes were sufficient starch for me o_O
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I’m no expert, but you can usually get away with some nice plating and a few colorfull topings. Look at a curry for example, it’s really tasty, but the curry itself usually looks like an orange/greenish stew (not talking about japanese curry here) what makes it pop in photos is the cilantro added last minute or the stzrk contrast with som white rice.
In the end, you might as well post your “sploodge” every now and then. It’s not like the sub is drowning in content and you always get nice tips out of it
Good points and good advice… thank you!
In the end, you might as well post your “sploodge” every now and then.
Oh, dear… you totally missed my “oat” posts, it sounds like.
Hahaha… there are feelings of both “sadness” and “gladness” XD
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Good points and good advice… thank you!
In the end, you might as well post your “sploodge” every now and then.
Oh, dear… you totally missed my “oat” posts, it sounds like.
Hahaha… there are feelings of both “sadness” and “gladness” XD
you totally missed my post
Yeah… I’m kind of new
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you totally missed my post
Yeah… I’m kind of new
Ah, welcome!
Ok, found it… Classic “spooge” inside experimental oat-taco shells:
Taco-test #1 of the 'oat tortilla' experiment:
Backstory: https://piefed.social/c/cooking/p/1453727/making-simple-oat-wraps-from-scratch-recipe-and-notes Homemade oat-tortillas formed in…
(piefed.social)
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Ah, welcome!
Ok, found it… Classic “spooge” inside experimental oat-taco shells:
Taco-test #1 of the 'oat tortilla' experiment:
Backstory: https://piefed.social/c/cooking/p/1453727/making-simple-oat-wraps-from-scratch-recipe-and-notes Homemade oat-tortillas formed in…
(piefed.social)
Oh my ! Divisive post indeed XD At least you got some engagement out of those.
Oat tacos look fun ! Wonder if it would fit as breakfast (oat taco filled with yogurt, bananas sirup of some kind, some nuts…
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Oh my ! Divisive post indeed XD At least you got some engagement out of those.
Oat tacos look fun ! Wonder if it would fit as breakfast (oat taco filled with yogurt, bananas sirup of some kind, some nuts…
Since oat ‘tortillas’ are basically wraps, they can be used 'round the day, far as I know.
Actually, steel-cut oats in general are such a massive upgrade nutritionally over white rice, that I tend to use them all through the day.
