OMG a master of the dark arts!
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@schurem Not to keep my secrets - the only cow milk in Lasagna is in the Bechamel.
You swap that with kaschew nuts milk.
Beside that, nothing changes. The Parmesan doesn’t have lactose as it’s seasoned for a long time.
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This would see me stumbling out onto my lawn, dropping to my knees, and throwing my arms into the air ala DaFoe in Platoon, with adagio for strings playing.
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Uhmmmmmm…
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I could do without the mess on the outside of the boxes and takeout bag.
Wheels
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I was wondering if people were eating cardboard and paper bags and didn’t let me in on it…
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I’m not saying that I ain’t salivating and would be all over that like a fat kid on a cupcake, but that is definitely a coronary in a box!
Maybe that is the healthier choice?
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So, I loved this little steak. The cut is a flat iron (called oyster blade elsewhere) and it’s the best kept secret in steak cuts. It’s a smaller steak, but tender and very flavorful. It’s also hard to ruin in terms of cooking. At a medium-high heat, 3 minutes a side, you’ll get medium rare every time. Let sit for five minutes and make a wine sauce to adorn it.
It was great.
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So, thanks to my girlfriend I got a gift of Buckwheat from Ukraine.
Cooked it for the first time last night.
Caramelized a small white onion with red wine, butter and Simbambili* and then slid in a couple of scrambled eggs. Then pan-tossed all of it with the buckwheat (after soaking it in salted boiling hot water for 10 minutes or so) with a little more butter and served with oven baked pre-made bread (quite common here in Germany).
It. Was. Amazing.
A new flavor for something new. 9/10, should try with other proteins like chicken breast or ocean fish.
*guys, if you never tasted Simbambili you’re at a loss. It’s a Spices mix from Kenya that absolutely blows my mind. It can literally be used everywhere and it enhance taste without highjacking it. Impressive.
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@smokinhole sorry for not managing yesterday. I’ll find the time today.
One thing to know about cacio e pepe though is how you cook the pasta.
If you put less water when you cook it – let’s say half the amount of water you’d usually put in the pot-- it’s more starchy and helps making the cacio sauce.
Usually if you grate the cheese (pecorino romano or other VERY seasoned and hard cheese) really fine you can just toss 200grams of it in a bowl and after you cooked the pasta you can make the roux by just adding the very starchy pasta water.
This is the quick and dirty of it.
The recipe for the real roux I make- it will take a bit longer.
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You da mano!
The less water for a higher starch concentration is pretty clever. I was using pecorino. The 2nd attempt with the corn starch cheat was better but not great. I’ll try again in a month once my body finishes digesting what I’ve already made.
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Hahah yeah I know what you mean 
but otherwise, add some flour -whisked in really well - just to make sure there’s enough starch-equivalent in the cheese.
If you want to make sure you are in a recoverable situation you put the mixture in a small-ish pot on a small fire with low flame.
Remember to make this when the pasta is nearly done.
it’s much better to cook the pasta a bit less and let it rest while you do the cheese sauce - rather than having a cold cheese cream slowly firming up while you try to finish preparing the pasta.
But for this- let me write up the complete thing- these are segment of a disjointed recipe.
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Usually I’m not the type of guy that pushes brands or anything BUT… I tried Kimchi in a proper Koren restaurant and never found anything equivalent in shops, which was sad as I absolutely adore the stuff.
That is until last Friday when I found THIS!
Holy everything! It’s not very expensive even if it’s not exactly cheap… IIRC it’s like 3.5EUR per jar.
I am absolutely sold. Fantastic. Brilliant. Amazing. Wonderful. Spectacular. 
PS: it is spicy, yeah, but not that dramatic to deserve 4 peppers out of 5, IMHO, YMMV.
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Looks good. What kind of meal do you use it in?
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So, for me it’s twofold.
One use for it for me is as an entrée.
I love to nibble at a small bowl of that while I cook.
But essentially any use you would do of fermented vegetables.
So the second use is a side/garnish for meat (especially if strong tasting) or as an additional ingredient.
My favorite is making a wrap of lamb or marinated chicken and adding Kimchi before closing it.
This article is what piqued my interest -
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So, would you try these…?
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Doh’ I read that as would you buy these…
I would want to try one first… Tentatively, I mean I know I have ‘eaten’ worse, but definitely the sniff & lick test before I put it in my mouth.
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Im on the keto diet so I’ve been experimental 
mostly out of boredom
I give you. The reminder of this evenings snack.
“Schmerz-kase”
The recipe is wonderfully simple. Cheese and a dollop of this
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HAHAHAHAHA Schmerz-Käse is cool.
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