Tacos again, because we had leftover longaniza and the BF had bought some chorizo that didn’t get used. great combo. side salad.
but here’s the star of the show… we took a little drive yesterday and ended up at the Russian grocery and bought, among other things, CHOCOLATE BUTTER. it’s Ukrainian, and it is GENIUS. nothing like Nutella, which I dislike (too sweet) - this is sweet, yes, but delicately so, and salty of course, and it finishes with a wonderful cream taste. I’ve mostly been eating it in slivers off a knife, but I need to buy some good bread to slather it on. absolutely scrumptious, and I’m going to need to stock up. or never buy it ever, ever again.
I actually thought Nigella’s (ie Ash Sarkar’s) was the equivalent easy/tasty to my friend’s mom’s mustard fish adaptation that uses Coleman’s. I think you’d like it more than the one you linked, which has tomatoes and peas (the latter doesn’t go with indian fish in my brain).
There are as many bharta/bhorta/chokha (one state over) recipes as families. It’s intended to be an easy flavor-punch mash to go with rice when the rest of the meal is bland (eg plain dal).
Re mustard oil - I used to stock it but never used it… and I forgot to bring some back. So I use a sharp olive oil to finish instead, and a bit of sharp mustard in the dish (Coleman’s or similar).
There are some import restrictions so south asian mustard oil In the US can’t be sold as edible - it will be in the beauty section
Oh my. MY. Not that the rest of your dinner wasn’t fab but this sounded so wonderful I had to google it. Could you maybe do a pic of the ingredients list? Cuz I find recipes that use butter, cocoa, sugar, salt and vanilla. But then some things I find say it’s just butter and cocoa…
And clearly - CLEARLY - this is something I need. Especially on fresh baked bread…
Yes, you are right, it is just a matter of habit - my little daughter eats only “spaghetti” - despite the fact that it can be tagliatelle, fusilli, farfalle and even gnocchi we call it all - spaghetti
I have been trying to find the perfect temp and timing for cooking steak in the air fryer. The one cooked the other night was at 380 for 6 minutes. Still not rare enough for me, so next time will cook a total of 5 minutes. They are unbelievably juice and tender when cooked in air fryer and I highly recommend. This is how I prepared the one the other night. The marinade was an experiment and I truly liked it.
Waiting2Retire’s AF Steak
For large steak
1 T oil
3/4 tsp ground black pepper
3/4 tsp salt
3/4 tsp soy sauce
Whisk together oil, pepper, salt, and soy sauce.
Add steak to Pyrex dish and pour in sauce until coated. Sprinkle with garlic salt. Marinate at least 30 minutes Then flip in the dish brush with marinade, sprinkle with garlic salt, and marinate another 30 minutes.
Preheat air fryer on Air Fry setting for 5 minutes @380. Add steak when “Add Food” comes on. Cook in middle slot of oven-type air fryer. After 3 minutes, flip and continue for another 2 minutes. When done add a pat of butter.