Recent content by SEEING-TO-BELIEVE

there was one recipe at least [whole roasted chicken] that didn't work too and we discussed about it here in the past. if you want i can try to search it for you...... sorry but there are so many replies and i will have to read them later..

yes. and i did the reverse sear. it is just that the oven temperature that he mentions is too low it's not the first recipe that they are mistaken about temperatures.. i will read the rest of the replies later on......

they say to cook on 275 f [135 c] for half an hour...... but it didn't cook it to internal temp of of 150 f.. it was pink on the outside and inside..... so i raised the temperature and waiting now. how come that they said to cook on 275 f if it is not ready on time? would glad to figure it...

thx next time browned cabbage is amazing

i've taken half of a chinese cabbage. roasted in the oven with some oil and a bit of raw onion. i've mixed soy sauce and a bit of sugar, a bit of sucarlose, chili flakes, black pepper, some toasted seseme oil, grounded ginger and granulated garlic.. then i've mixed it in with tongs and...

i dont actully know.......

on the whole wheat injera at the top is stewed spicy beef [you can choose if you want it spicy or not]. red cabbage is on the right. in the middle i think it was yellow peas and on the left is lentils. the bread on the side is tasty and fresh and served with prepared tahini that is a bit sweet...

another ethiopian meal in another restaurant.

ok so i've tried to prepare helen's pelmeni today but with chicken thighs instead of the meatloaf mix.... the filling came out to be very runny even tho i've used a scale to measure the chicken. i ended up making patties with the filling and froze the dough. can a dough with raw eggs can be...

i have been there again today and i am sad to say that it was less good. the injera was a bit dry.. and the beef a bit less tasty. i think that i wish restaurants were more consistent

i make hummus sometimes as a simple meal and i don't want to make the oil each time. also. the turmeric has to sink to the bottom in order for the oil to be clear yellow without residue of the turmeric.. but perhaps i will have to or something so it is safer.

the pepper sauce is used both in the body and on top of the hummus plate on the hummus....

you are probably talking about the vast majority of hummus recipes. a better hummus will include it. i will try what you are saying. how bad was the sickness?

i ground the peppers with its water along with an equal amount of fresh water because it is too spicy to add to the hummus undiluted i see what you are saying

these [see link]. the thing is that i dilute them in water..