Food Porn Around the Internet-Photos
- Thread starter Rosie1
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So a scone is a kind of pancake?! In Norway, a scone is basically a bread roll where they've used baking powder instead of yeast. Wikipedia has an article about scones (see here) - but I don't see any pancakes!
A drop (or dropped) scone is a Scottish pancake. It's slightly smaller the American one. In the UK scones are small baked tea cakes.
No Knead Porridge Bread. Tamsin Burnett-Hall. Sainsbury's Magazine.
This unusual loaf is made with porridge left over from breakfast time, and is inspired by a recipe from food writer Claire Thomson, author of The Art Of The Larder.
It has a moist texture and crunchy crust, and makes fantastic toast. There’s no need for the usual 10 minutes or so of kneading to develop the gluten; instead, the dough is mixed and left to stand. While it rests, the enzymes develop the gluten – less effort for a better structure and flavour!
Val
Forum Legend
I woke up at 7a.m. and haven't had any breakfast yet. Right now i would like to have a couple of these green falafels (image from Pinterest).
Or these collard wraps (image from avocadopesto.com).
Or these collard wraps (image from avocadopesto.com).
This is funny: i used to hate any cumin as a kid, but when we went to Czech republic in 1993, i had to get used to it, because it was everywhere! I mean, of course, i was not vegan then, moreover, i had to eat what i was given (and Czech cuisine is sometimes very hard to digest). Cumin was in restaurant foods that they had ordered for our group for the whole week (or more), but(!) even when i managed to buy some food in grocers that i met on my way,- everything contained cumin too! I remember it distinctively - eating sauerkraut and bread with tons of cumin. One day i found myself in the bakery with plenty of varieties of bread, and i didn't find any bread without cumin! Eventually, in a week, i got used to it, because i needed to survive. I even brought a loaf of that bread home. My parents were spitting, as it was a ridiculous thing for soviet people - bread with cumin.And then, as an adult, if i accidentally saw a pail of sauerkraut with cumin, i was getting it, because i found some kind of pleasure in this taste. But still, cumin is not a thing that i would like to eat on a daily basis.
Are you sure that it's not caraway ?
The latter is the spice that you find in many Eastern European dishes.I remember having caraway bread that comes from Poland and it's also popular in other countries nearby.
Val
Forum Legend
I mean, there were whole cumin seeds everywhere, in enormous quantities. Even in soups, potato mash, macaroni, sauerkraut, draniki and grenki.Are you sure that it's not caraway ?
I remember having caraway bread that comes from Poland and it's also popular in other countries nearby.
I don't even think that bread counts.
I mean, there were whole cumin seeds everywhere, in enormous quantities. Even in soups, potato mash, macaroni, sauerkraut, draniki and grenki.
So it is caraway as it's used in many German (rye bread) and Eastern European cuisine. It is slightly lighter in colour ans has a delicate aniseed taste whilst cumin is more earthy and darker.
The latter is used in North African and Arab cuisine. The do look very similar and unless you're a specialist in spices, who could tell the difference.
I'm also not a big fan of caraway but hate cumin with a vengeance.
Val
Forum Legend
What about black cumin? Have you ever cooked anything of/with black cumin flour? I might seem crazy, but now, if i make soup, i put tons of black cumin flour into it. The whole huge pot of soup becomes a black substance with quite a specific smell and taste.So it is caraway as it's used in many German (rye bread) and Eastern European cuisine. It is slightly lighter in colour ans has a delicate aniseed taste whilst cumin is more earthy and darker.
The latter is used in North African and Arab cuisine. The do look very similar and unless you're a specialist in spices, who could tell the difference.
I'm also not a big fan of caraway but hate cumin with a vengeance.
It doesn't add so much density as flaxseed flour, so i also add flaxseed flour to it sometimes. I don't know if any sane person would make a scary black "mesivo" of his soup, but i do it willingly and i like it (especially, because it helps my digestion, +it's very satiating). (Plus, they say, it's very beneficial, and blah, blah, blah). I often add cayenne salsa to a plate of this soup (which is mostly made of beans or grains, haha), so i don't feel the strange taste of cumin flour so distinctively. Btw, tonight i'm going to make this kind of black soup (the time has come,- i've run out of any soup a long time ago), but this time it will be a pea soup.
What about black cumin? Have you ever cooked anything of/with black cumin flour? I might seem crazy, but now, if i make soup, i put tons of black cumin flour into it. The whole huge pot of soup becomes a black substance with quite a specific smell and taste.
I have used Nigella seeds (can't remember in which recipe) and they do taste different to cumin. However, I haven't tasted them ground.
I don't mind food having a black colour (Forbidden rice is a favourite of mine) and I think that it pairs well with other vivid colours.
Val
Forum Legend
I cook "mesivo" of forbidden rice too, as it's the only rice cultivar i can tolerate.I have used Nigella seeds (can't remember in which recipe) and they do taste different to cumin. However, I haven't tasted them ground.
I don't mind food having a black colour (Forbidden rice is a favourite of mine) and I think that it pairs well with other vivid colours.
P.S. When i'm talking about black cumin flour, i mean this thing. (I've taken it out of my closet, lol):
It's written here: "Muka iz semyan chornogo tmina. Dlya prigotovljeniya belkovo-vitaminnykh napitkov ee kulinarnykh bl'ud" ("Black cumin flour. For protein-vitamin cocktails and culinary dishes").
Val
Forum Legend
I don't mind having one of these for today's supper. (Ok, kiddin', i'll just go and buy some vegan dumplings now).
"Black bean vegan enchiladas". (Image from lightorangebean.com).
"Vegan lasagna". (Image from cilantroandcitronella.com).
Or i'd willingly eat these ones, as they remind me of Lithuanian zepellines a little bit. (Image from franchising.com).
"Black bean vegan enchiladas". (Image from lightorangebean.com).
"Vegan lasagna". (Image from cilantroandcitronella.com).
Or i'd willingly eat these ones, as they remind me of Lithuanian zepellines a little bit. (Image from franchising.com).
