/ck/ Cooking Thread
- Thread starter A Fucking Box
- Start date
Something
Lost Soul
will do, eventually…
Scumhook
Managing Account Details
as will we all...
NOTES: To crush the tomatoes, transfer to a large bowl and squeeze through your fingers to create a chunky puree. Alternatively, leave whole, add to pan, and use a pastry blender to cut the tomatoes directly in the pan.
INGREDIENTS: 3 tablespoons extra-virgin olive oil (45ml), plus more for drizzling 1 medium onion, thinly sliced 1 large red pepper (bell pepper for milder heat, or red horned pepper for hotter) 1 fresh small hot chili, such as jalapeño, Serrano, or Fresno 2 to 3 cloves garlic, thinly sliced 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika 2 teaspoons (8g) whole or ground cumin seed 1 (28-ounce; 800ml) can of whole peeled tomatoes, crushed by squeezing between your fingers (see note above) Kosher salt and freshly ground black pepper Large handful minced cilantro, parsley, or a mix 6 eggs For Serving: Sliced oil-cured black olives, feta cheese, or artichoke hearts (all optional) Crusty bread
DIRECTIONS: 1. Heat olive oil in a large skillet over high heat until shimmering. Add onion, red pepper, and chili, spread into an even layer, and cook without moving until the vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until the vegetables are fully softened and spottily charred, about 10 minutes total. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley. 2. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining five eggs, working around the pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until eggs whites are barely set and yolks are still runny, 5 to 8 minutes. 3. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
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I've never quite understood the need for kosher salt in recipes. It's absolutely no different than regular salt.
taste wise there really isn't much of a difference if its going in something where it dissolves like soup or stew. You get a noticeable texture difference if it goes on baked goods like cookies or pretzels or anything as a finisher where the crystals don't dissolve. You use kosher because its easier to pick up a pinch of it compared to table salt, therefore making it easier to measure small amounts by eyeball
No, you can get large grain salt that isn’t kosher and doesn‘t have the iodine additive.
.wil
Dramacrat
If there wasnt iodine reinforced salt your entire family would have goiters
i'm making cheese dip
I made the cheese dip
Yes, but you don’t always have to cook with it
.wil
Dramacrat
Don't be salty about salt.
I made the cheese dip
Is that ground beef swimming in your cheese dip?
And foreskin.
pork
