Recent comments in /f/food

popperinthere t1_j25a26n wrote

Reply to [homemade] Deep fried olives stuffed with blue cheese and anchovy paste. by NeoGh0st

Whoa whoa whoa, way too much for the taste buds despite the fact I haven't tried them. Two of those ingredients alone would be enough. If you opted for Spanish olives you could go with both if the blue cheese was somewhat mild. What did you fry them in? They look crumbed. I'm not a fan of anchovies usually but I bet they'd go well with Kalamata olives. Maybe fill the olive with anchovy and roll the olive in a cream/blue cheese and breadcrumb mix for frying? Damn, Now I'm inspired. Need to try this out, thanks. Lol

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NeoGh0st OP t1_j25a0pt wrote

Reply to comment by chikkinnveggeeze in [homemade] Deep fried olives stuffed with blue cheese and anchovy paste. by NeoGh0st

  1. Take pimento olives and pull out the pepper.
  2. Mix blue cheese and anchovy paste in a 50/50 ratio. 3. Stuff the mix into a piping bag and fill the olives.
  3. Dredge the olives with your standard flour/egg/seasoned breadcrumb mix.
  4. Fry on medium-high heat for about a minute, or until you get a deep gold/brown crust.

Eat them!

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srrymydog8yrtwinkie t1_j259lqv wrote

Reply to comment by predictably_complex in [Homemade] Salmon on a bed of rice and vegetables by predictably_complex

Adding the peas is fine. It's just that your vegetables should maintain their colour by not overcooking them. We used to cook vegetables to squishy mush but now we tend to cook veg, like you've used, so it still has a bit of crunch. The peas should still pop a bit when you eat them. I hope this helps. Your salmon and rice look divine! Good work!

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