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Daniel
Hey,I’m Daniel, welcome to my blog!Read more about me here.
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My signature Caesar dressing. Seriously, everyone loves it and it's a crowd pleaser, so give it a try!Recipe link in bio (Linktree).It's creamy, full of flavor, and can be made using all natural ingredients (easy to make it organic). The only store dressing I know that comes anywhere close to holding a candle to this one is the original Caesar Cardini's dressing. But I'm quite sure his original concoction whipped up as an improvised dressing didn't contain numerous ingredients you'd find in the mass-produced version today, like soybean oil, xanthan gum, corn syrup, potassium sorbate, Calcium Disodium EDTA, and more.
3 days ago
Not gonna lie, always been a sucker for a humble flank steak grilled to a perfect medium rare. What cheap cuts do you love and what do you do to make them the 💣?This was around 2.75 lbs, marinated overnight in roughly a 1/2 cup of coconut aminos (can sub soy sauce but I like the sweetness of the coconut aminos), 2 cloves of garlic minced or pressed, 1.5 tsp sesame oil, 1 tsp mirin, and 1 TBSP rice vinegar (I also threw in a tsp of perilla leaf oil but it's optional). Ideally store in vacuum seal overnight (up to 24 hours), or a zip top bag rolled tight to really marinate the meat. Flip every 6-8 hours if meat isn't totally submerged. Don't skimp out on a meat thermometer for an internal temp ~145°F.
1 week ago
I just came on here to sing the praises of Atlanta's Antico Pizza! @gioantico The pickled, oil cured calabrian peppers are just to die for. With my gut issues I avoid this stuff now 99% of the time but, "when in Rome" and all that! I can't not 🤣.I actually never had a pizza this good in New York or anywhere else except a close challenge by Atlanta's Baraonda across from the Fox Theatre (which is gone anyway, I'll need to try @baraondasandysprings). I do have to say the original midtown Antico location is still my favorite but this was at the @braves game, which you can't complain about (until they lose 9-1)!Bet y'all wouldn't have guessed the best pizza in the US was right here in ATL! But don't forget those peppers, especially on that pizza!
3 weeks ago
Umeshu (Japanese plum wine) aged two years. I bought the ume plums at @hmartofficial near #bufordhighway a couple springs ago. Easy recipe in my second cookbook, linked in bio. After I took this I went ahead and strained and bottled and it's absolutely fantastic. Notes of cherry, oak, amaretto, prune, and more. Super smooth. Absolutely critical to age at least six months. 9-12 months is really recommended, and for the primo stuff... two years (sometimes longer). Thanks two years ago self!! Start a few so you can have some to age longer, if you can hold out.
1 month ago
Persian style pickles aka Khiar Shoor. Recipe in the first Insane in the Brine cookbook, link in bio.Many ways of going about this. One such way is to ferment the pickles in a saltwater brine, but top them off with vinegar at the outset. This worries a lot of fermenters who associate vinegar with the death of bacterial strains necessary for fermentation. But consider the fact that these bacteria, especially the ones around at the end of a ferment, are themselves highly acid tolerant. These fermented with all the drama and fizz you've come to expect! Unless the pH is below 3.4, the bacteria are not going to go dormant or die. In short, a small amount of vinegar isn't going to stop fermentation and may have certain benefits (a starting pH near or below 4.6 helps ensure no pathogenic microbes, and the vinegar gives a flavor boost too). Want to give it a try?
1 month ago
Honey-Fermented Charoset! A classic in its own time, if you haven't tried this, time is running out for this year's Seder. Or if you just love delicious and amazing flavors, there's no timeframe, but you should still hurry because it's phenomenal!Link in bio for the charoset recipe and guidance. Hurry, you have about a month!
2 months ago
Pink pickled turnips (torshi left) easy ecipe below! Always a blast giving away 60 or so of my mini falafels at my daughter's school International Night. My 6th year representing Israel. I loved how friendly and appreciative everyone was and always has been. You go #CobbCounty!!These falafels had THE WORKS. Most of the components I made myself. I did import those @galilbrands pickles and they were 🔥. Check insaneinthebrine.com for these recipes: Middle Eastern Salad, Green Tahini, Torshi Left (my fermented version) and more. My first cookbook also contains my fermented #schug recipe.Although I usually like to ferment my Torshi Left (pink pickled turnip), I ran out of time and did a "quick" or "fridge" pickle version. It still takes several days for the flavor and color to develop. It has a clean flavor you could consider a palate cleanser for a side pickle but it's also perfectly tasty mixed into the meal itself. Torshi Left Recipe: For a quart jar: 1 large turnip (peeled & cleaned), cut into 1.5" batons (~600g)5-6 batons beet (fewer will yield more of a pink color)1 T pickling salt2 bay leaves 2 cloves garlic, quartered 1 cup white vinegar 1.25 cuos water Cut the turnip and cover with the salt in a mixing bowl. Mix well, evenly coating the salt. After a few hours, pour out all the liquid and rinse the turnips well. Allow to drain for 15+ minutes.Add the bay leaves and garlic to the jar, along with the turnip and beet batons. The turnips will be pliable so with a little pushing you'll be able to fit it all. In a small saucepan, combine the water and vinegar and bring just to a boil. Remove from heat and pour over the jar until 1/4" from the top. There will likely be excess brine. Close lid tightly. Allow to cool and then refrigerate. Ready in 5-6 days. Recommend shaking a few times.
2 months ago
The recipe for my mile high kefir biscuits is in my first cookbook. The recipe for making your own milk kefir (which is better and way less nuisance than buttermilk!) is in there too! Link in bio, I'm old school♥️I put a little twist on these and combined melted butter (1T) with honey (1.5tsp) and a couple drops of vanilla. I brush this liquid mix on the biscuits as soon as they're out of the oven. If you're prompt, it soaks in, the top quickly dries and goes back to being a crispy biscuit. A crispy, scrumptiously sweet biscuit!!!
4 months ago
My signature Caesar dressing. Seriously, everyone loves it and it's a crowd pleaser, so give it a try!Recipe link in bio (Linktree).It's creamy, full of flavor, and can be made using all natural ingredients (easy to make it organic). The only store dressing I know that comes anywhere close to holding a candle to this one is the original Caesar Cardini's dressing. But I'm quite sure his original concoction whipped up as an improvised dressing didn't contain numerous ingredients you'd find in the mass-produced version today, like soybean oil, xanthan gum, corn syrup, potassium sorbate, Calcium Disodium EDTA, and more.
3 days ago
Not gonna lie, always been a sucker for a humble flank steak grilled to a perfect medium rare. What cheap cuts do you love and what do you do to make them the 💣?This was around 2.75 lbs, marinated overnight in roughly a 1/2 cup of coconut aminos (can sub soy sauce but I like the sweetness of the coconut aminos), 2 cloves of garlic minced or pressed, 1.5 tsp sesame oil, 1 tsp mirin, and 1 TBSP rice vinegar (I also threw in a tsp of perilla leaf oil but it's optional). Ideally store in vacuum seal overnight (up to 24 hours), or a zip top bag rolled tight to really marinate the meat. Flip every 6-8 hours if meat isn't totally submerged. Don't skimp out on a meat thermometer for an internal temp ~145°F.
1 week ago
I just came on here to sing the praises of Atlanta's Antico Pizza! @gioantico The pickled, oil cured calabrian peppers are just to die for. With my gut issues I avoid this stuff now 99% of the time but, "when in Rome" and all that! I can't not 🤣.I actually never had a pizza this good in New York or anywhere else except a close challenge by Atlanta's Baraonda across from the Fox Theatre (which is gone anyway, I'll need to try @baraondasandysprings). I do have to say the original midtown Antico location is still my favorite but this was at the @braves game, which you can't complain about (until they lose 9-1)!Bet y'all wouldn't have guessed the best pizza in the US was right here in ATL! But don't forget those peppers, especially on that pizza!
3 weeks ago
Umeshu (Japanese plum wine) aged two years. I bought the ume plums at @hmartofficial near #bufordhighway a couple springs ago. Easy recipe in my second cookbook, linked in bio. After I took this I went ahead and strained and bottled and it's absolutely fantastic. Notes of cherry, oak, amaretto, prune, and more. Super smooth. Absolutely critical to age at least six months. 9-12 months is really recommended, and for the primo stuff... two years (sometimes longer). Thanks two years ago self!! Start a few so you can have some to age longer, if you can hold out.
1 month ago
Persian style pickles aka Khiar Shoor. Recipe in the first Insane in the Brine cookbook, link in bio.Many ways of going about this. One such way is to ferment the pickles in a saltwater brine, but top them off with vinegar at the outset. This worries a lot of fermenters who associate vinegar with the death of bacterial strains necessary for fermentation. But consider the fact that these bacteria, especially the ones around at the end of a ferment, are themselves highly acid tolerant. These fermented with all the drama and fizz you've come to expect! Unless the pH is below 3.4, the bacteria are not going to go dormant or die. In short, a small amount of vinegar isn't going to stop fermentation and may have certain benefits (a starting pH near or below 4.6 helps ensure no pathogenic microbes, and the vinegar gives a flavor boost too). Want to give it a try?
1 month ago
Honey-Fermented Charoset! A classic in its own time, if you haven't tried this, time is running out for this year's Seder. Or if you just love delicious and amazing flavors, there's no timeframe, but you should still hurry because it's phenomenal!Link in bio for the charoset recipe and guidance. Hurry, you have about a month!
2 months ago
Pink pickled turnips (torshi left) easy ecipe below! Always a blast giving away 60 or so of my mini falafels at my daughter's school International Night. My 6th year representing Israel. I loved how friendly and appreciative everyone was and always has been. You go #CobbCounty!!These falafels had THE WORKS. Most of the components I made myself. I did import those @galilbrands pickles and they were 🔥. Check insaneinthebrine.com for these recipes: Middle Eastern Salad, Green Tahini, Torshi Left (my fermented version) and more. My first cookbook also contains my fermented #schug recipe.Although I usually like to ferment my Torshi Left (pink pickled turnip), I ran out of time and did a "quick" or "fridge" pickle version. It still takes several days for the flavor and color to develop. It has a clean flavor you could consider a palate cleanser for a side pickle but it's also perfectly tasty mixed into the meal itself. Torshi Left Recipe: For a quart jar: 1 large turnip (peeled & cleaned), cut into 1.5" batons (~600g)5-6 batons beet (fewer will yield more of a pink color)1 T pickling salt2 bay leaves 2 cloves garlic, quartered 1 cup white vinegar 1.25 cuos water Cut the turnip and cover with the salt in a mixing bowl. Mix well, evenly coating the salt. After a few hours, pour out all the liquid and rinse the turnips well. Allow to drain for 15+ minutes.Add the bay leaves and garlic to the jar, along with the turnip and beet batons. The turnips will be pliable so with a little pushing you'll be able to fit it all. In a small saucepan, combine the water and vinegar and bring just to a boil. Remove from heat and pour over the jar until 1/4" from the top. There will likely be excess brine. Close lid tightly. Allow to cool and then refrigerate. Ready in 5-6 days. Recommend shaking a few times.
2 months ago
The recipe for my mile high kefir biscuits is in my first cookbook. The recipe for making your own milk kefir (which is better and way less nuisance than buttermilk!) is in there too! Link in bio, I'm old school♥️I put a little twist on these and combined melted butter (1T) with honey (1.5tsp) and a couple drops of vanilla. I brush this liquid mix on the biscuits as soon as they're out of the oven. If you're prompt, it soaks in, the top quickly dries and goes back to being a crispy biscuit. A crispy, scrumptiously sweet biscuit!!!
4 months ago
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