Made it again yesterday, but with cream of chicken soup instead of cream of bacon. I also added in 6 cooked & cut-up bacon. Still great!
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(gift link)
When Owamni opened in 2021, chef Sean Sherman and his nonprofit NATIFS (North American Traditional Indigenous Food Systems) were “shooting high for what’s possible for what we do with modern Indigenous foods,” he said. They didn’t just hit the high mark, they shot for the stars and won a James Beard Award for Best New Restaurant in America.
So when it came time to open a new concept, the celebrity chef decided to come back down to earth, harnessing smoke and fire to showcase traditional barbecue techniques and ingredients at the forthcoming ŠHOTÁ Indigenous BBQ.
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NATIFS has acquired the historic Seward Co-Op Creamery building at 2601 E. Franklin Av. in Minneapolis, and will open NATIFS Wóyute Thipi (which means “food building”). The multiuse building will become home to NATIFS’ headquarters, house a commissary kitchen to supply Minnesota schools and hospitals with Indigenous foods, offer a co-working space, and become the site of the 80-seat counter-service restaurant.
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In addition to this local expansion, NATIFS is working with farther-flung communities to open similar institutions that promote Indigenous food systems. They’re currently working with Montana State University to open a restaurant concept in that state, and are aiming to build future “support centers” in cities like Anchorage, Seattle, Portland, Albuquerque and more.
“We’re seeing restaurants as a benefit for the nonprofit because it creates the jobs, it moves the food products and it gives people the experience and attracts the attention of the work that we do,” Sherman said.
Look for ŠHOTÁ Indigenous BBQ to open in mid-2025; more information at natifs.org.
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My favorite flavors are shisho, wasabi, Bonito and egg.
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big fan of kimchi furikake, here!
also like it on onigiri.
sometimes i put on clam or conch chowder. versatile that way.
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Likewise. It’s a staple in our household.
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If you can’t plug those two together, I’ll be very disappointed. Granted, what you can build with them is pretty… limited…
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You can, they’re together on our lazy susan.
It’s more of a stack than a snap though.
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Air fryer samosas. I only did the air frying; my family made the filling and wrapped them.
We ate them with chutney and yogurt.
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I feel like I’m taking crazy pills y’all! I am making smashed potatoes and I swear that there was a recipe that had them fried, but I can only find them oven baked (once parboiled and smashed)… Maybe I’m thinking of a different kind of fried potato recipe?
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This is the one I’ve used, posted upthread somewhere.
ETA: In the recipe they are pan-fried ahead of time, then reheated all together in the oven prior to serving.
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Like Hardware Wars, but with food.
I showed this to people at a party back in 2005. I haven’t seen it since then because I couldn’t remember what it was titled or even what the subject was.
Interesting that there are still 20-year-old videos still on YouTube.
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Maybe that was the recipe I was thinking of? I ended up just parboiling and baking, which seems like they turned out well enough!
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As long as they’re tasty! My complaint when I made them was they were a bit on the greasy side, but that might be in part because I was using butter and olive oil and a lower temp. If making them in the oven makes them crispy and tasty, that might just be the better way to do it. One less pan at the very least.
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They were tasty! Very crunchy, too, like kind of think potato chips?
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I added scallions to red sauce. I let it simmer until they softened and all the onion smell had gone. They ended up tasting a bit sweet. Very odd.
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Good ideas. I just eat It with Gohan and sometimes I pour hot green tea on It.
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After cooking:
It’s not the best corned beef I’ve ever had, but it’s pretty good, especially considering this is the first time I’ve ever tried any kind of meat curing. I will definitely be doing this again. It wasn’t hard at all, and it’s about half the price of buying a corned beef at the store.
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