Facebook and it’s ilk are the reason I moved away from other forms of social media and internet community.

Working with them in any form seems like a great way to poison the waters if the fediverse.

There should be zero collaboration.

Katz pastrami is some of the best, imo. I’m sure you can find a small Jewish deli that does a better one off the beaten path, but it’s hard to beat Katz!

A proper fucking dog dragged through the garden, love to see it

I think I’d have the soup separate and dunk the sandwich liberally, but I can see spreading some on both pieces of bread first, too

Yo I hope you don’t feel much about the vegan hot dog thing, that one user was outta pocket. Shit looked good and of all the products to say shit on, the vegan hot dog is the wildest as the substitutes are damn good these days.

Also your soup sandwich looks delicious, tho it looks like one of those meals you need to eschew manners to eat and savor the mess after. I see cucumber, zucchini, mushrooms there, what else ya got on it?

It tastes good tho.

I like it when the food tastes good.

What? Salads at the BBQ are important and kick ass. Salads of fresh, ripe tomato and herbaceous basil with a touch of oil and vinegar, smashed cucumbers with chili powder and black vinegar, watermelon and mint salads, potato salad with a good mustard and dill…

They ain’t the mains at the meal, but they serve a critical function of rounding out the meals and brightening up the plate and palate. Plus they’re packed with vitamins so they help you drink longer in the sun without a nasty hangover the next day.

This looks absolutely lovely, what sort of cake is it? What is the center layer?

Looks like a real nice bowl of fish. Chirashi really hits the spot from time to time.

I often see them look like this with goyische recipes from other parts of Europe. The potato pancake recipes of Europe sprung up around the same time, shortly after the Columbian Exchange, and there’s a slight regional variance to them. The Ashkenazi latke seems identical to the Reibekuchen from the Rhineland. Had some at a Weihnachtsmarkt in Cologne which was perfect when I was feeling homesick one year.

Do your latkes look like this? I have a feeling I don’t use as much corn starch/flour or grate them larger so the strands of potato are more defined. But maybe I’m splitting hairs!

And my trick for good latkes is frying them in schmaltz! No sour cream with those, applesauce only, but the chicken flavor is worth it. And, of course, the gribenes! 🤤

After seeing your post I’ve made this for breakfast twice, thanks for the suggestion!

It’s wild how the sugar works here, I’m honestly surprised as I found the idea of putting granulated sugar in a sandwich off putting but it really does make the vegetables shine. It’s a quick and easy recipe, too, I’m absolutely putting this in the rotation for morning meals.

Mostly what you’re doing here is balancing out the salt and acid levels of the pumpkin puree while carmalizing the sugars in it. The nutmeg and allspice accentuate the flavor and evoke pumpkin pie and since those spices are so synonymous with pumpkin in our minds, it helps make it taste “more pumpkiny”. You could also use cinnamon here, but I find cinnamon is so noticeable that it will swing the flavor from “pumpkin” to “pumpkin pie” which may not work for every dish. Everything is added in very small amounts, I’ll say. The result shouldn’t taste salty, acidic, sweet or spiced, we’re talking pinches and quarter to half teaspoons of ingredients to a 32 Oz can of puree.

Edit: there also needs to be an amount of fat for a rounded flavor profile, but I don’t mention it here because I assume whatever dish I’m adding this to usually has that component in it. I also omit parts of this process if the recipe is going to do it anyway, such as in a blended curry or soup.

I’ve made dozens of pumpkin pies, soups, cookies, etc with fresh and canned pumpkin. It’s one of the few products on the market where the canned goods are just as nice as the fresh when it comes to recipe outcome. Now I’m not sure if there’s a great difference in brands when it comes to quality, but I usually get Libby’s.

To OP’s point of wanting more pumpkin flavor, lightly fry the puree with some salt and MSG (or another umami component such as soy sauce or fish sauce) with a pinch of nutmeg and allspice. Balance with acid of choice (apple cider vinegar or black vinegar work very well, but honestly any will do) and you should get more pumpkin flavor out of your puree.

The effort and practice really shows. Thanks for sharing.

Lovely crumb on it, it looks like it got a phenomenal rise! And what a wonderful ear the vent developed, the swooshing flourish is a good touch, you must have gotten a good bit of surface tension for it to peel back like that so well.