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Barras de pan - another bread thread
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Ruphus
Posts: 3782
Joined: Nov. 18 2010
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 RE: Barras de pan - another bread thread (in reply to Escribano)
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Man, I could kill for a meal with fine bread like above baguette and a plate of different cheeses, specially hard cheese and especially specimen like Appenzeller!
But there is a delicious alternative in the fresh category, and when I woke up this morning it came to mind that I must overcome the laziness and finally make quark again.
Quark is a sort of fresh cheese common in German language countries. Even in supply Cockaigne like the USA scarcely found (and if so, expensive).
This make is already truly delicious by itself, but what I´m aiming at is an emulation of herb mascarpone.
Usually that Italian dairy variety is exclusively known as a sweet ingredient, but folks don´t know what a waste it is to miss out on its salty herb variation on fresh bread.
Don´t know what herbs the Italians use for it, and couldn´t find out on the internet, but shall improvise something.
Having some acquaintances here who already dig in a big way yours truly´s mix bread (presented in a former thread), I shall invite them to increase the pleasure through a gathering with the mascarpone emulation on the table, and at that opportunity introduce them to garlic butter too, which is unknown here as well.
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Bolognese was the first true recipe that I learned.
As you know every family there has their own recipe. Originally kind of orthodox with the kind of preparation used to, I discovered after some years that adding finely chopped carrot only late (little before the spice), so that it will retain al dente, yields a nice oral consistence.
However, only in small proportion, otherwise it will make things too sweet and override the main character of dish.
-As you know well, while warming up yours today, dishes like Bolognese do taste best when they have rested and get warmed up again. (Mentioning it for folks who might not be aware.)
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REPORT THIS POST AS INAPPROPRIATE |
Date Mar. 19 2018 6:55:36
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Ruphus
Posts: 3782
Joined: Nov. 18 2010
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RE: Barras de pan - another bread thread (in reply to Escribano)
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C´mon, here´s another one while we are at cuisine.
Me had a little conversation this week with the staff from Impossible Foods.
Being totally taken by their approach to artificial meat. And they seem to be getting better day by day with the meaty quality. Now delivering their hamburgers to over 500 restaurants in the USA.
And Mr. Brown, the founder, really has some ideal.
As I learned as of late, also planing to distribute the production technology to farmers worldwide, so that they may make artificial meat products by themselves (and not just beef substitute / there will be more of kinds).
If interested in the vision: https://medium.com/impossible-foods/the-mission-that-motivates-us-d4d7de61665
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My personal seek for a lesser perfected substitute (after having experienced two or three tasty alternatives, unfortunately without noting them down) and after lots of disappointing ready-made stuff.
As people (especially of the working class) in Central America substitute meat long since, usually through varieties of beans, I improvised something last week, and found it quite decently well tasting. And as its meatball-like smell somehow kept lingering in the kitchen, me made some again yesterday with slightly varied spicing.
If anyone likes to try:
One can use ready cooked ones like canned kidney beans (and pour off all the liquid) or cook basically any sort of beans (protein and nutrition wise most substantial are white peas). Taste wise, if you can get your hands on black beans, I would suggest those.
Procedure the way I tried:
Cooked the beans, drained off the water.
Added some rolled outs, finely chopped onions, chili, paprika, curcuma, one egg and salt and mashed the whole thing.
You´ll see that the rolled outs gives the mix a consistency like minced meat. And it even looks like a mix of minced beef and pork.
Then formed flat balls and fried them, voilá!
Simon, now I messed up your thread; sorry!
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REPORT THIS POST AS INAPPROPRIATE |
Date Mar. 19 2018 7:36:43
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