Everyday Misc Cooking Photos w/ details

[David Chang]

one of the last cool evenings to do cold smoking..

maldon salt

cultured french butter

salmon

[remi]

One of my favourite meals to cook on the KK is paella. Especially since moving to our new house, which has an induction cooktop. Steel paella pans are never perfectly flat, so induction cooking is a pain. And then there is the mess.

Cooking a paella outdoors, over fire, is one of life’s great pleasures. And that’s all traditional paella was- a rice dish cooked over fire in a pan. Having spent some time in Valencia, I’m well versed in traditional paella- and often make a traditional inspired dish with chicken, green beans and sliced Roma tomatoes. At other times- I go maximalist.

Tonight, with my parents visiting from interstate, was maximalist. Chorizo, chicken thighs, baby calamari, prawns and mussels with Roma tomato, saffron, spicy smoked and sweet pimenton, fresh rosemary from the garden and green beans  on top.

My friends always complain that I say that each iteration of a dish was the best ever. They have a point. Nevertheless this was the best paella ever- smoky, spicy, redolent of the aromas of fresh seafood and herbs, the bitter crunch of the soccsrat from the bottom of the pan.

Sharpened up with a healthy squeeze of fresh lemon over the top. Heaven.

Edited April 14 by remi

[MacKenzie]

Wow.  

 

[tony b]

👍 👍

[David Chang]

boerewors
pap
chakalaka

[Tyrus]

That looks all aroud nice. Don't know what it means, I thought first before seeing it might have been a chocolate invention, I was wrong. Clue me in David, am I the only one. 

[David Chang]

@Tyrus this is my first time making south african food. someone gifted me boerewors, which is that coiled sausage.

pap is a white corn polenta made into a creamed texture, the rice substitute over there.

chakalaka is like a mix veg stew sauce. 

[Tyrus]

Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send. The sausage at a glance looks like a mix of pork and beef, I'll find a recipe and make a batch. Call it a challenge of curiousity.

[JDBBQ]

Brisket for a nice spring day with kids being home


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[jonj]

22 hours ago, Tyrus said:

Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send.

@Braai-Q

[C6Bill]

I was so busy i forgot to take pics while cooking but .....

[Tyrus]

Is that what is referred to as signature bread?  Dinner for two,,,,,,,,,,,,,,,,,dozen, looking good.

[tekobo]

On 4/19/2025 at 6:42 PM, Tyrus said:

Intriguing, the S. African by Tekebo would surely know more about this cuisine...his name begins with a B as I try to recall, it'll come to me after I hit send. The sausage at a glance looks like a mix of pork and beef, I'll find a recipe and make a batch. Call it a challenge of curiousity.

Yes, as @jonj said, the South African is @Braai-Q.  I am pretty certain he shared his boerewors sausage recipe with me but I just can't lay my hands on it at this moment.  Hopefully all this tagging will wake him up and he will find his way over to help you!

Great looking cooks all.  Can't wait for our summer to kick in.

[Tyrus]

5 hours ago, tekobo said:

I am pretty certain he shared his boerewors sausage recipe with me but I just can't lay my hands on it

Not a problem, I found a recipe on YT by a S.African gent. I looked over a few and one common addition seems to be Corriander. Going to do it today, I'd post the results however I'm having a bit of a problem with my photo storage. Seems when I add them in the pictures go where they want, have you ever tried looking through a thousand photos of mostly cooking pics....it ain't fun.  Nope, not that one, Nope, not that one, etc, etc