Here it is: https://www.epimel.es/recipes/lemonade-fra-1651. 4 portions makes 1.5 liters of lemonade. It's pretty simple, but the oranges make all the difference
History in Taberna? I follow that one, and Tasting History. I find it very interesting to dig through food history. Sometimes there are gems hidden in the past. That's how I found the best recipe for lemonade, for example. Nothing modern comes close, because they forget that they can add a few oranges to balance the acid
If you can handle the occasional failure or dish from the 14th century that does not fit a modern palate, sure!
They are dipped and fried in sauce and served with meat and potatoes cooked in tomato sauce, lettuce, queso fresco, and a spicy arbol sauce. These gorditas are different from those you would find in other states in Mexico.
Recipe: https://www.epimel.es/recipes/gorditas-de-puerto-vallarta
Ah, I didn't notice! I'll correct it
It's some of the best pasta I've ever had, up there with authentic carbonara and amatriciana. I should have cooked the sauce without a lid to thicken it more, but otherwise it went very well. I like the detail about mixing the pasta with cream, it makes it less sticky and gives a gentle background for the flavour of the sauce
Recipe: https://www.epimel.es/recipes/pasta-al-ragu-alla-bolognese
Are you referring to Weno Weno by Bananitomusic?
It was thin and tender enough that it was no problem to bite through it
Worked much better this time, as last time the meat was sliced thin, and therefore was difficult not to overcook. I used brioche buns to save time, since I didn't feel like making marraquetas
Recipe: https://www.epimel.es/recipes/sandwich-churrasco-italiano
It was a little too strong and sweet this time, so I dialed down the hibiscus and sugar for next time
It feels similar in vibe to dutch baby pancake. Both use a preheated pan or dish, some fat, and a dough that is quickly poured in and baked in the oven. It tastes better this time than last I made it, but the consistency is the true star of this dish. It's both crunchy and chewy, and the bits of meat add some variation. Though I would love to add some spices or sauce, or vegetables on the side or something
Recipe: https://www.epimel.es/recipes/toad-in-the-hole-fra-1841
Source recipe: https://www.tastinghistory.com/recipes/toadinthehole
It has a very safe taste. Feels like it's connected to mac n cheese (but it has potatoes). Apparently they often serve it with apple compote, which works ok, but I like it better without
It works well with single/double cream or mascarpone, and raspberry jam, applesauce and blueberry jam
The fat content is important to the taste and texture. If I only put milk, it becomes a lesser version that I could not eat every day. I'm not sure if the cholesterol reducing properties of the beta-glucan in the oatmeal wins over the dairy though
Recipe: https://www.epimel.es/recipes/kremete-havregrot-med-banan-og-syltetoy
Well, if you go to the about page, you can see how the name was chosen. The domain was then chosen to have a shorter URL. I first write recipes in norwegian, and then translate to english and spanish. I switched to linguini/fettucchini because it's so much better than spaghetti
Thanks, is there anything you would change about the site, or that is missing? Except photos, that's coming
It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
The original variant is, according to Wikipedia, supposed to be similar to ice cream. But this one uses a cream made of mascarpone, yoghurt, sugar, heavy cream and vanilla. It makes it easier, but I still want to try making the original which is "made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen". Sounds harder, but maybe better
It's definitely the best oatmeal I've tasted. I was sceptical, but it worked out very well. I've actually been wanting to make it again, haha
I regret turning on my computer today
At least until you add too much of it. Never drown chicken in turmeric and vinegar, I'm warning you
I've gotten very good at cooking by trying around 200-300 recipes from all around the world. Whatever dish you're thinking of, I can probably make it perfectly and tell you it's origin and related dishes. I've made a system of my recipes where they are organized by origin country, allergies, diets, ratings, categories and tons more, and all ingredients are connected to more information and other recipes where they're used. I feel like I'm getting close to solving cooking as a whole by fixing all paper cuts and annoyances involved one by one
Got any names of those communities? If they're interesting, I could contribute