Food stuff & Spring Roll Veggie

hey here are pics of the weird food i make myself make so i can feel like im eating something and not packaged wheat pastes reconstructed to mimic the concept of eating a labour intensive but not really in the long run whole plant food based dish. i ate hundreds of koream dumplings already. 4.89 for 50 pcs. im part korean kimchi dumpling now.

 i have no idea what this is, can you guess>>???

 these were so good

 from the garden louis grew these them abandoned an entire field of tomatoes i had no idea what to do>>???

 i dont know what that saucey stuff is oh ya its falafels, i made these pyramid shaped falafels in tomato based butter chicken like sauce. i didnt really like it i think the falael mix was not good. ill try to make it from scratch in the future, i love chickpeas.

 dumplings

 pad thai hey i bought real tamarind im going to attempt a new pad thai today

 yogurt and cream and blue cheese sauce with honey baby organic kale and red peppercorn salad and these pork strips i bought from my local butcher rowe farms hey it had a normal colour. i dont really know how to cook pork, and had no cooking oil, used butter, and cooked the red peppercorns with the pork halfway and added honey on it and omg it was like delicious pork with tiny savory nerd candies. i really loved it and i tried making gravy but ended up making brown pan rice and kind of didnt really do a good job with the gravy.

 plantain and thick red cocoa

 honey mung with green onion and egg and red peppercorn and roasted tomato i tried asian mexican breakfast ala canadienne balsamic vinegar and salt on the honey mung yum

this pad thai was so good i ate twice the second time i added more basil chili oil
so apparently the secret to the tastiest pad thai is using real tamarind and that amazing basil chili oil which is basil in oil with lots of red chili enough to make the oil orange red which colours the pad thai tamarind sauce and makes it better looking than the brown tan colour it started out as. wow these noodles were so good. the only thing is the chili oil, well the old roommate left it, and it expired. woops. i saw it in the korean store for like 3 bucks. its thai though. so are the rice noodles. im going to get a new basil chili tomorrow so i can make this dish for my friend whos sick as cancer. also i bet this basil chili oil bottle will be useful for making thai fried rice. mmmmmmm im so glad i decided to make food two times today. i have energy. i can think!

my plating sucks been using this nice blue dish i found in the house, its from portugal and has a really nice colour. but i miss how my white plate looks for my pretend i am interested in food pictures. hey this pad thai was very good. using real tamarind from thailand, thai noodles, and thai chili basil oil. now thats an authentic thai flavour, expired oil and all.


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I love fried food as comfort food.

Spring Roll Veggie

 Filling

2 cups bean sprouts
4 inches carrot grated
1/2 small onion finely chopped
1 small garlic clove finely chopped or pinch of granules
1/2 inch ginger finely chopped
5 mushrooms finely chopped
5-7 leaves kale finely chopped

1 tbsp hoisin sauce
2 tsp rice starch
1 tbsp water
3 tbsp oil

pepper

20-25 wrappers
flour paste

Directions

add 1 tsp oil and pepper to pan, then 1 tsp oil to sautee onion, ginger and garlic move aside, add 1 tsp oil and the rest of the vegetable except bean sprouts and sautee on high heat for about 2 minutes, move aside or remove from pan. add the sprouts and cook on high heat until sprouts start to soften, add the hoisin sauce and rice powder with 1 tbsp water, add the rest of the vegetables and cook until thickened. allow to cool and use this mixture to fill rolls.

fry rolls with remaining oil till browned and crisp on all sides, about 3 minutes, drain on paper. serve with balsamic vinegar and sweet chili sauce.
EDIT:
the rest were soft a few hours later. i wanted a gooey inside but they got soft and were not that gooey when i ate them.
i want them like the vietnamese rolls, solid.
the first ones didnt have sauce inside and no sprouts.
mmm i kind of want to eat a spring roll right now. i can see the value in making them in advance now.

Foccacia Bread and Banana Spring Rolls Recipe

yumfun!

https://www.kingarthurflour.com/recipes/golden-focaccia-recipe

used Pumpkin Seed oil yum and herbs de provance
and some natural salt from the korean store

Made this recipe but really fudged on the starter...took me two days
so i "fed" half of the starter (i kind of deflated it) apparently the things are called sponges too and those are cibattas
and made one whole wheat piece
which burned a bit on the edges
i couldnt figure out why it inflated and puffed up so much
turns out the pan wasnt oiled enough maybe the edges stuck to the pan instead of sliding out
so the edges got crusty
and the bottom edges kind of burned, crisp, like a cracker
not enough oil and kinda weird water and oil application with hands
pretty cool
i used regular unbleached flour for the starter
the starter and new sponge / old starter didnt rise as quick as the whole wheat half i fed, so i left it to keep rising
and realized it doesnt have salt or oil within the dough
so i might add more flour and yeast and knead it with oil and salt and rerise and bake
i gag thinking about the starters from 150 years ago? what the heck. so i guess a few days is fine.
like i ate a packet of salvaged sweet chili sauce from an expired kit in the freezer and was convinced i would probably survive if i had to live in an spaceship and eat only packaged food. made spring rolls! the fillings were all loose which i didnt like i kind of want them kinda gooey maybe adding some starch in the saute before rolling the little bundles of joy. i called them sausage rolls cos i bought some well packaged ground pork. maybe ill try them veggie next time. i started making them as these delicious banana fritters coated with caramelized sugar

 instead of buying watermelon gelatin candy at the dollar store (also good)
what would a banana pork roll taste like. the canadian pork is so yummy it makes me despair for the cute little large huge scary looking pigs out there. i tend to think of my animal eating as something i can do for the animal (its mutual enjoyment) because now that animal has made soap and sewn some clothes, something it would never have been able to do otherwise. insanely justifiable genocide of yummy porks. bet a nice pork and eggplant focaccia would be so bomb.what kind of cheese goes with that? what kind of spices? what about a sweet pepper pork and banana dish with blossoms what is it called pochero? but in a spring roll. mmm gah im so hungry wtf

banana fritters:
spring roll wrappers
wheat paste
bananas almost ripe or unripe
cinnamon
salt
sugar
oil
cut banana into pieces to roll
sprinkle generously with cinnamon
roll into tight packages and seal with the wheat paste
pan fry these, sprinkle salt onto wrappers
when the spring roll wrapper seems to have opacity add sugar
pour it directly on the rolls in the frying oil
when the sugar has caramelized and changed colour make sure the keep moving the sugar that falls off the wrappers back onto itself. remove from oil when the caramel is light brown and not too liquidy falling off (cos its difficult and tricky) place onto a strainer or glass dish. drain the oil with papertowel or paper when the sugar has cooled and formed its caramel shell around the wrapper (otherwise it just sticks onto the papertowel)
this is called turon and i used to pull out the jackfruit slices that were inside them