drsaltzman
Well-Known Member
1 zip (almost … 25g) Panama Red and 16 ounces ghee.
Smells great. Bud makes the difference vs. trim scraps.
Smells great. Bud makes the difference vs. trim scraps.
New and Improved TnT Foodie thread
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Simple things done well, you just can't beat the flavors. Lovely Sativied
Sativied
Well-Known Member
Some if not most Dutch would say this is the national dish, or type of dish, traditional stamppot… I usually buy this fresh made and add gravy and sausage but after noticing the price hike this season (it’s typical fall/winter food) I made the most popular two myself. Stamppot was hell in most cases when I was young, boiled potatoes + boiled veggies like most days, but stamped, mashed. I don’t like endive, or raw yellow onions with my carrots (which makes ‘hutspot’), childhood trauma food. 4 decades later my tastebuds changed quite a bit but I still won’t eat endive, I just see no reason considering the many alternatives.
Endive… wife loves it, of course.
Ok that doesn’t sound very appetizing… let me fix that with some sizzling smoked bacon:
Good stamppot, like most good things in life, gets better with bacon. Lots of bacon.
My fermented food, with a few tbsp of applejuice.
Stamping the potatoes with a stamper (also includes a little milk and butter)
Not all stamppot comes with bacon, but in any case it needs rookworst, smoked sausage, which is like a fat smoked wiener of quality meat (more sturdy than a typical hotdog), which allows for a whole lot of mustard. This is like the Coca Cola of dutch smoked sausage:
What’s also good with mustard is gravy, stamppot needs lots of gravy. Basically you make a cup in the stamppot and poor a bunch of gravy in it. Beef gravy, with some of the bacon juice.
Wife’s version, endive stamppot.
My plate, zuurkool, or as the germans say: sauerkraut. In our case it’s synonymous with sauerkraut stamppot but it makes total sense to me to put it on a hotdog sandwich.
Endive… wife loves it, of course.
Ok that doesn’t sound very appetizing… let me fix that with some sizzling smoked bacon:
Good stamppot, like most good things in life, gets better with bacon. Lots of bacon.
My fermented food, with a few tbsp of applejuice.
Stamping the potatoes with a stamper (also includes a little milk and butter)
Not all stamppot comes with bacon, but in any case it needs rookworst, smoked sausage, which is like a fat smoked wiener of quality meat (more sturdy than a typical hotdog), which allows for a whole lot of mustard. This is like the Coca Cola of dutch smoked sausage:
What’s also good with mustard is gravy, stamppot needs lots of gravy. Basically you make a cup in the stamppot and poor a bunch of gravy in it. Beef gravy, with some of the bacon juice.
Wife’s version, endive stamppot.
My plate, zuurkool, or as the germans say: sauerkraut. In our case it’s synonymous with sauerkraut stamppot but it makes total sense to me to put it on a hotdog sandwich.
It looks very similar to colcannon
Never Had Colcannon? Now's The Time to Change That
Colcannon is an Irish mashed potato recipe made with greens, scallions, and plenty of butter and cream. It's a delicious and fun way to eat your greens.
and the sausage looks like knockwurst, how does it compare?
rkymtnman
Well-Known Member
kinda looks a mix of knockwurst and kielbasa.It looks very similar to colcannon
Never Had Colcannon? Now's The Time to Change That
Colcannon is an Irish mashed potato recipe made with greens, scallions, and plenty of butter and cream. It's a delicious and fun way to eat your greens.www.simplyrecipes.com
and the sausage looks like knockwurst, how does it compare?
i picked up some bavarian weisswurst for camping this weekend. and some pretzel rolls.
Sativied
Well-Known Member
Rookworst is thicker and longer, horseshoe shaped, has more/stronger taste but could definitely be described as a very good large smokey knackwurst that doesn't knack. I've had many different types of knackwurst (german) and knakworst (dutch) - should be 'snapsausages" in english - and while very similar to each other and to rookworst, they're unmistakably different when you eat them. Taste and texture. Slightly different technique and more specific recipe, no garlic. Smoked on beech wood traditionally. I translated it as smoked sausage, which it is, but more accurately would be smokeworst, focus on smoke.
drsaltzman
Well-Known Member
Bellissimo!
Antidote Man
Well-Known Member
PopAndSonGrows
Well-Known Member
Gozney pizza oven. Pops making a ridiculous Sicilian pizza.
The product. I don't usually like artichoke hearts on pizza, but I only pulled off like one or two. Amazing. I'm blessed to have basically been raised on food like this.
PadawanWarrior
Well-Known Member
Courtesy of my daughter.
