JCC Remove the Bay Leaf: The Cooking Thread

@Mistress_Renata It's the first time I hear of ponzu sauce and I had to look it up. Do you really consider that a must-have, or is it something that you could replace with a bit of soy and a squeeze of lemon?

 

You could probably do soy and lemon. It's a small bottle, so it doesn't take up much space and since it was my first time trying the recipe I figured I'd better not take chances.

 

It's a little more complicated, since it typically has some other flavors blended in (kombu / bonito + usually a splash of vinegar AND sake/mirin in addition to the soy + citrus). You probably can get away with just soy + citrus, but it'll lack the depth of flavor you'd normally get.

 

Fish sauce is like my new secret weapon. Just a few drops adds an incredible dimension to sauces and things, huge umami! It's also good for baiting bug traps.

 

This is all foods I love. Mmm schnitzel.

We just made some soy eggs with some sake and rice vinegar to soak overnight. They're sooooo good

 

Does anyone here have any experience making babka? Specifically, babka with a cinnamon or poppy seed filling? One of the traditional things we make for Easter in Greece is tsoureki, which, like babka, is a version of brioche, and I thought we'd try something a little different this year; but all the babka recipes I see are chocolate babka and that's not what I'm looking for.

 

But chocolate babka is the only babka worth having...

 

Nah. Poppy seed or bust.

 

Cooked an Easter Weekend Biryani

 

^ what's in it?

 

It's a beef biryani, I also added some boiled eggs cause i could.

 

C'mon, man... a beef biryani?

 

That guy in the picture is from Pakistan, he'd love beef biryani!

 

That's the joke!

But biryani originated with a majority-Hindu section of South Asia, right?

 

It's a Mughal dish!