GoDawgs wrote: ↑Fri Nov 05, 2021 7:53 am Tomorrow is Football Saturday around here and a lot of times we make a frozen pizza for a quick and easy lunch. It's also Carb Cheat Day. LOL! Walmart was out of my favorite Screamin' Sicilian this week so last night I made my own dough. It's been a while since I did that but it's resting in the reefer to tang up a bit. Today I will make some pizza sauce from our home canned tomatoes and let it simmer low and slow until it's as thick as I want it. There's some fresh oregano, basil and a hint of rosemary to add in there with the garlic. Then it will sit in the reefer overnight to flavor up some more. Geez, I haven't used that pizza stone in a long time but it's still got that flavor baked into it.

worth1 wrote: ↑Sat Nov 13, 2021 9:36 am Kartoffelpuffer in action.
The trick is to get the moisture content right with just the right amount of four and baking powder.
The dried onion flakes are a plus too.
And the skillet can't be too hot.
Practiced at it many times.
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pepperhead212 wrote: ↑Sun Nov 14, 2021 11:03 pm I was going to make this last night, but my cousin called, and we talked for over 2 hours! So I made it today, instead. It's a Goan style dish - hot, and sour, with a coconut base, a LOT of garlic! I doubled the original recipe, as it was for 2 lbs mussels in the shells, but I had 2 lbs frozen mussels, removed from the shells. I didn't have fresh coconut, so I used some re-hydrated, unsweetened coconut instead, like I usually do, when it's ground to a paste.

The onions are sautéed in some oil, until golden, then garlic, ginger, and 6 chopped Thai green chilis are added, and cooked 2 minutes. The coconut paste (with roasted coriander, cumin, and 18 dried chilis in it), tomatoes, tamarind, salt, and a little water is added, and cooked down about 10 min. Then the mussels were added, and cooked, covered, about 4 minutes. Some coconut vinegar was added here, and a little jaggery, to adjust tartness. Served on some reheated brown basmati rice and oat groats. Absolutely delicious, and not too hot, even with all those peppers. Most were the late harvested Meteors, so this sort of proves they weren't very hot.

This probably took less time to cook than the rice and oats a couple nights earlier!
About a half cup of minced garlic and ginger for the Goan style mussels. by pepperhead212, on Flickr

2 cups coconut, plus roasted coriander, cumin, and Thai chilis, to grind into a paste. by pepperhead212, on Flickr

Coconut spice paste for the Goan style mussels. by pepperhead212, on Flickr

Lightly browned onions, with garlic, ginger, and green chilis added. by pepperhead212, on Flickr

Tomato, water, and tamarind added to the cooked onion/garlic mix. by pepperhead212, on Flickr

Sauce cooked down, with a little water left to steam the mussels. by pepperhead212, on Flickr

Mussels added, before mixing in, and cooking for 4 minutes. by pepperhead212, on Flickr

Finished Goan Mussels by pepperhead212, on Flickr

Goan style mussels, served on reheated basmati brown rice and oat groats. by pepperhead212, on Flickr