“what do you want for dinner?” “Potato soup!” “I don’t know if I have time for that. Let me check.” I found a previous post of mine here and realized I not only had time to make her soup but make some bread.
Cost per person: $1.80
“what do you want for dinner?” “Potato soup!” “I don’t know if I have time for that. Let me check.” I found a previous post of mine here and realized I not only had time to make her soup but make some bread.
Cost per person: $1.80
Are you and the missus roughly in the same ‘capsaicin neighborhood?’ Because one thing I’ve learned, living with housemates (when I was younger) is that everyone seems to have a rather specific, unique heat tolerance, with a ‘little extra’ being a problem, and too little being ‘not hot enough.’
Oh btw, for anyone reading who’s not fond of vinegar-based stuff and likes cheap, but quality hot sauce: I’ve learned to buy something scorching, like ghost-pepper hot sauce (non-extract preferable) and add it to mayo-type, bargain-bin salad dressings in order to make a delicious, creamy hot sauce. A full container (think Tabasco-sized) ghost-pepper sauce lasts me over half a year, when titrated out that way. :D
What? Really? The red pepper interferes with flavor when hot oil is involved?
Goldang, I can’t believe I’m this old, and still learning basic cooking science / chemistry. :S
We aren’t even on the same tectonic plate. She has gotten better over the years of living with me but she will always have that built-in Pennsylvania defect.
Occasionally she’s in the mood for something spicy. But when I post pictures of chili you’re not seeing her bowl with a lot more sour cream on it.
But when you’re adding red pepper flakes to everyday recipes you’re not adding enough for heat. I’m just adding it for a little bit of layered flavor. If you can identify it in there then you’ve added too much.
Not that it interferes so much as the heat gets cranked up. It releases that heat trapped inside.
On this old and I’m still trying and learning new things. If I had more resources I’d be learning how to cook Eastern African food. I’ve never made their spongy pancake they use as a delivery system for all kinds of goodness.
XD
Careful, now! D:
Holy shizzle-muffins, I’ve loved “injera”-spongy bread from the few times I had it in Ethiopean restaurants, back in Philly. It’s such a different… fun way of eating stews.
Based on a quick search, buckwheat flour is evidently a decent match for the original “teff” flour, when making injera.
There is something amazing about that sour sponge. I’ll get around to making it one day.