Iron Chef WAYCT - What Are You Cooking Today
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The second dish with the peppers gets topped with coriander and sumac. It’s brilliant.
Nice, I'lll try that. I like Za'atar over mine, but had never thought to use sumac. I bet they would work well together too in Shakshuka, as they do in this classic Ottolenghi dish:
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Za'tar and Sumac purchased…
There’s an Indian lady on IG who swears that sumac is the only thing missing from the traditional Indian kitchen and now uses it liberally the way Garam Masala is used. I’m doing her sumac dusted Chana Masala this week.
Cheers @Alex I’m yet to buy an Ottolenghi book, but I have everything that appears in The Guardian bookmarked.
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Hmmm I would definitely be careful, as there are some poison varieties of sumac that will give you contact dermatitis ala poison ivy. That said, I don't think the poison ones look like that, or at least not the kind I've seen (I will wait for someone else to chime in on that).
The sumac I've used for spice is a darker purple color — and it's delicious
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Can you guys tell me if this is the sumac you use for cooking?
It's possible, although as @popvulture says there are poisonous varieties. Apparently they have white berries though (source: https://www.masterclass.com/articles/what-is-sumac-learn-how-to-use-sumac-with-tips-and-8-sumac-recipes#whats-the-difference-between-ground-sumac-powder-and-whole-sumac).
This gardening page makes reference to the berries of the "smooth" and "stag horn" sumac as being the edible type. Certainly looks similar to yours: https://www.gardeningknowhow.com/ornamental/trees/sumac/sumac-tree-info.htm
EDIT: Just done some research and yours is definitely not the poisonous variety. Yours looks like stag horn sumac.
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That looks class @neph93 - where’s the recipe from?
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That looks class @neph93 - where’s the recipe from?
Indian-American nutriomist on IG called @chiefspicemamma (about as cringe as it sounds), but her food is good and she knows her shizzle. The recipes are rigged to be as straightforward as possible while still being largely plant based and tasty. Makes them doable for a 48 year old with a small army of kids.
This is the Aloo Gobi post: https://www.instagram.com/p/CWJmNoPrV_5/?utm_medium=copy_link
Do be careful as she is a bit cack-handed with ingredients. Some are mentioned in the reels but not listed in the ingredients, while other times it is vice versa.
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Ha fair enough, thank you pal!
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Yum!
As for me, getting ready to cook (tomorrow) the Tra Vigne Forever Roasted Pork. It's goooooood…
https://www.foodnetwork.com/recipes/michael-chiarello/forever-roasted-pork-recipe-2118113
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Chiarello is a much better chef than he is a human being. Is that shaved fennel bulb, onion, or both @JDelage ? I didn’t see fennel bulb in the recipe but it would make a ton of sense with the other ingredients such as fennel seed. Sounds like an amazing dish!
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I would eat the hell out of that and the aloo gobi. Both look fantastic!
