Stylizer1
SENSimillanaire
I thought this would be a great time to start a thread about one of the necessities of life. Whether it be for sustenance or sin please let us know what it is you need to love
Anyone try Shakshuka?
Just before the lock down I had people over for brunch and made it along with cornflake crusted french toast, roasted potatoes, asparagus, broiled salmon, and some really good cheese that I bought from a store on Beechwood Ave called Jacobsons. Made some mimosa's with some prosecco. mmmmm
Cheese Wall – Jacobsons Gourmet Concepts
Chateau de Bourgogne and Monte Enebro are really good cheeses.
Anyone try Shakshuka?
Just before the lock down I had people over for brunch and made it along with cornflake crusted french toast, roasted potatoes, asparagus, broiled salmon, and some really good cheese that I bought from a store on Beechwood Ave called Jacobsons. Made some mimosa's with some prosecco. mmmmm
Cheese Wall – Jacobsons Gourmet Concepts
Chateau de Bourgogne and Monte Enebro are really good cheeses.
Anyone try Shakshuka?
Just before the lock down I had people over for brunch and made it along with cornflake crusted french toast, roasted potatoes, asparagus, broiled salmon, and some really good cheese that I bought from a store on Beechwood Ave called Jacobsons. Made some mimosa's with some prosecco. mmmmm
Cheese Wall – Jacobsons Gourmet Concepts
Chateau de Bourgogne and Monte Enebro are really good cheeses.
Because I had about 12 people over I used a baguette cut on a bias as to not take up too much space on the plate or fill people up on it. The crunch from the cornflakes make sit next level.Wow! Corn flake encrusted French toast. That sound amazing.
What type of bread do you use for French toast? Over the years I tried quite a few. Recently I am more of a fan of brioche loaf for the French toast. Though still one of the easiest and tastiest is baguette, sliced on an angle, though any way works. Served with a few sliced bananas, and sliced strawberries. All drenched in maple syrup.
I added some chorizo to the peppers and onions to help add fragrance and spice. Added some smoked paprika too.I made Shakshuka for the first time last week. It was pretty good and really easy to make.
I had it years ago while in Paris and was trying to think of what to make for my brunch and it just popped into my head. I made it in a Paella pan and used Cento San Marzano tomatoes. Bought some jalapeno cheddar bread from Art Is In Bakery sliced into wedges to dip in the egg yolk.I make shakshuka all the time (if I’m really up early I’ll bake challah with it). I have my own recipe based on my time living in Tel Aviv. Very special dish for me.
Last time I made it with sous vide poached eggs (rather than poaching the eggs in the sauce itself). The texture of the eggs was bonkers.
Also, I recently bought a butane torch and a Searzall attachment. Haven’t used it yet but I can’t wait to crust up some sous vide steaks.
edit: you sound like quite the cook by the way. That brunch menu is incredible.
80 Day Dry Aged Burger sounds funky. will try it when down in that area. Used to love going to Hintonburger then they moved, and moved, then closed. I just lost track of them.Fauna has an incredible burger right now for 20 bucks. Best ever. Cooked Medium, basically an aged rib eye made into patties.
They have brought it back for over 30 years.Anyone know if they’re bringing McRib back this year?
Smoked paprika was in the recipe I used already, but the chorizo would be a good add on if I'm not going for vegetarian dish,I added some chorizo to the peppers and onions to help add fragrance and spice. Added some smoked paprika too.
Chorizo gives enough heat that it dances on the tongue but doesn't linger.Smoked paprika was in the recipe I used already, but the chorizo would be a good add on if I'm not going for vegetarian dish,
I skipped on the cayenne (I think, it was that or red pepper flakes) because my kids don't like spicy. There was only a very small amount in the recipe mind you.
Chorizo gives enough heat that it dances on the tongue but doesn't linger.
Love em. Used to buy them from a Hungarian butcher in the market for years until they sold the biz. I loved slicing them into rounds, frying them and adding them to pasta sauce. There like mini lamb meatballs with loads of flavour.Try merguez one time. Incredible.
Love em. Used to buy them from a Hungarian butcher in the market for years until they sold the biz. I loved slicing them into rounds, frying them and adding them to pasta sauce. There like mini lamb meatballs with loads of flavour.
Another hack, buying keftka and using that to make chili. Friggin great stuff.
Anyone try any restaurants during covid?
Most of the places I went to before the lockdown are open now. I still wouldn't go to a sit down place or a patio though. Would rather people come over for a BBQ or brunch instead. I only really went out to restaurants on the rare occasion anyway.Fauna, they had three items on the menu, 2 were 3 course meals and a burger/fries