Food 2: Chew Harder • Page 92

I made a peach habanero hot sauce today but I think the recipe was a little too salty for my liking. Round two tomorrow.

 

Happy fourth from popeyes

 

My wife has been obsessed with this Yemeni coffee shop that’s in the area. So she took me there this morning before we ran some errands and it was fantastic



To drink, I got an iced marib, which was coffee with cardamom which was refreshing. Cardamom was subtle yet added great flavor. Coffee wasn’t super strong either. Almost felt like I was drinking an iced tea? Wife got a tea she’s been obsessing over (I don’t remember the name, but it was an iced tea with cream) which was great too. Nice floral flavor and not too sweet.

We also split a chicken musakha (tube-shaped one on the left) and a spinach fatayer (triangle-shaped one on the right). Both super tasty too.

They also have a bunch of great-looking cakes too, but didn’t get a chance to try. I don’t doubt I’ll be back soon!

 

There was a Yemeni coffee shop I’d go to in Buffalo and I absolutely loved it. Never actually ate there because it was usually an after work coffee on my way home before dinner but their food looked incredible.

 

I used to always prefer no tomatoes in my linguine with clams, but lately I like to make the white sauce and add some cherry tomatoes for the last few minutes of cooking. It's the best of both worlds. It's also surprisingly hard to find a good recipe for this dish online.

 

Round two came out considerably better

 

Yoooo

 

great color on that hot sauce!

 

I thought it was orange juice

 

same

 

It does look like orange juice lol but it’s peach habanero hot sauce

 

How did you make it?

 

with peaches and habaneros

 

I used about 13 habaneros and 3 scotch bonnets, 11 cloves of garlic, 4 peaches (2 white, 2 yellow), half an onion, half a carrot, 3/4 tsp of salt, and a cup each of water and white vinegar. Roughly chopped everything, brought to a boil, and then simmered for about 15 minutes. Blended everything and strained a few times.

I followed a recipe for the batch I made the other day and it was not good. Called for 4 tbs of salt and 2 tbs of brown sugar. It was way too salty and peaches are plenty sweet on their own without needing to add any sugar.

 

Sounds delicious! I've never made a hot sauce before, so I'm curious. Do you expect that to last a long time in the fridge or in your pantry?

 

I imagine it will last a month or two. I’ve made hot sauce in the past and they’ve been good in the fridge for about that long. This one might not last as long just given the fruit in it. I should probably work on making sauces shelf-stable but I’m wary of shattering the bottles lol. That said, I usually kill a bottle in a few weeks and I’m planning to give some to friends so I don’t think this one will last that long. This might be the best sauce I’ve made to date.

 

So we ended up going back there today haha. But this time we also got some treats to share



We got the biscoff milk cake (which was so good! Tasted like a big pancake), the biscoff cheesecake (also good, had a biscoff crust!) and the pistachio milk cake (which also ruled, but didn’t really taste like pistachio?). How great (and tempting) it is to live about a 15 minute drive from this place…

 

I always thought you needed a specialized deep freezer for sushi fish, but today I found out FDA guidelines actually list -20C/-4F for 7 days as a safe alternative. Impossible to overstate how much salmon I’m about to buy on my way home today

 

I'm planning to make chicken smash burgers tonight. I'm really looking forward to it. I've only made them once or twice before, but never with this much care. Potato bun, 2 thin patties, cheddar cheese, arugula, tomato, and my signature ranch. The ground chicken I found is 92% lean, so I'm hoping they don't dry out too much.

 

Sounds great. I did a 'smashburger' taco recipe (actually inspired by one of your prior posts) where it was sort of greekstyle. Smashed the chicken into the tortilla and then the usual sort of gyro / Mediterranean toppings. It was good and I didn't think the chicken dried out at all but obviously like ground turkey, I went heavier on the flavorings and seasonings compared to what I'd do for a beef smash taco.

 

This also sounds great. Did you add any extra fat or moisture, like an egg? I feel like it's unnecessary, but I did consider it. I think for these chicken burgers it'll be beneficial to put down some oil before smashing. I might have to do the Mediterranean style smash tacos. I thought about making this a Greek style burger, initially, but settled on a classic preparation. You've got me thinking and now also hungry.

 

Some panuchos and a salbute from a Yucatecan spot I had recently here in Portland.


Was able to go to Disneyland when visiting friends and family in CA and got this birria ramen.


Also from my CA trip. Whenever I visit my hometown, the only food place I get nostalgic for and HAVE to go to is this local pizza chain. It’s greasy but so good.

 

I didn't, i just relied on the sauces and toppings to add any extra moisture. I do typically add an egg to turkey burgers though.

 

Been curious to try that birria ramen. There’s so many options at the parks now that I always kind of forget about it

 

What's the pizza chain?