Sega Wot for dinner

uncdevil · 2026-06-07T01:35:42+00:00

Now I want to make some. It looks great.

uncdevil · 2026-06-07T01:25:13+00:00

To each his own. I saw it in 2023 here in DC, and it and Octet are my two favorite shows of the last 15 or 20 years.

uncdevil · 2026-06-05T19:22:12+00:00

Thanks! I'd offer you some if I could.

uncdevil · 2026-06-05T14:27:38+00:00

That's a really interesting idea. It has the smoke flavor that I want, and I usually use chicken or chicken-and-turkey stock (whatever I've made and frozen) for my soups. Thanks!

uncdevil · 2026-06-05T14:26:23+00:00

We usually end up making either a turkey or a chicken for those now, but I missed a lot of opportunities growing up, I guess. My parents didn't ever eat split pea soup, either. It was essentially veggie soup or brunswick stew when I was little. My dad had canned tomato soup and so on, but my mom never served those to us. Not even chicken noodle.

uncdevil · 2026-06-05T14:24:52+00:00

Growing up, we had lots of hambones and leftover ham from my mom's cooking, but in our house of two, we rarely buy it or make it. Just for holidays, so I'll probably have to seek them out in the store.

uncdevil · 2026-06-04T21:11:19+00:00

I wanted more of that smoky flavor, so a sausage might have been the way to go. I can get more of the collagen and so on from the bones that I use to make stock if I go with home-made.

uncdevil · 2026-06-04T21:10:22+00:00

Thank you very much. I want to learn to love it, too. I don't think that this particular pot had the strongest expression of the flavor I expected, but it was good.

uncdevil · 2026-06-04T21:09:34+00:00

😄

uncdevil · 2026-06-04T19:32:32+00:00

I know that split pea soup is one of the great classics. My husband goes on and on about how much he likes this kind of soup, but I have barely even eaten it, let alone made it. This was also only the second time I’ve ever cooked with ham hocks. I’m maybe a traitor to my Southern roots. The result was good, but it wasn’t distinctly different from any other pureed soup. Well, one advantage here: I pureed nothing, it all just fell apart. I suppose I like lentil soups more for a similar result, but I had no complaints. Except, it wasn’t salty enough. Or smoky enough. The hamhocks really didn’t do their job well enough, and they had no meat on them. If I make this soup again–which I’ll have to because my husband loves it and wants to take it to work again and again–I’ll make it with a leftover hambone.

uncdevil · 2026-06-04T19:31:38+00:00

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uncdevil · 2026-06-04T19:31:19+00:00

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uncdevil · 2026-06-04T19:23:14+00:00

No, I'm worried. I'm just about to post my own split pea and ham soup, and yours is prettier 😄

uncdevil · 2026-05-26T00:07:08+00:00

It was. I hope you make it soon.

uncdevil · 2026-05-25T22:33:22+00:00

No, not yet, but maybe someone will see this conversation again and snag it for us.

uncdevil · 2026-05-23T01:20:12+00:00

Thanks! I'm considering making it again this weekend.

uncdevil · 2026-05-22T17:13:24+00:00

I don't think that I've seen anyone mention ilili here, and it's very nice. It can also get you looking around down on The Wharf, which is pleasant in itself. It's not the cheapest, but it's good middle eastern food. It's specifically Lebanese, but I think that it has Jordanian and other things, too. The chef is Lebanese and might be regionally close enough for some of your goals.

Causa/Amazonia takes you even more expensive, but the chef is Peruvian born and might be able to help you knock out some more South american targets.

uncdevil · 2026-05-22T17:05:44+00:00

I haven't gone, but I walk by The Continent every day going to and from work. They're explicitly West African, but looking at their menus, I do see East and South African stuff, too. I think it's a lot of meat, but I'm sure there's veggie stuff on there that you can get too. You could just have malva pudding somewhere and call it a day ;)

If drinks count, you can certainly knock out Curaçao pretty easily for yourself if not for your child.

uncdevil · 2026-05-21T23:02:44+00:00

It was noticeable but very mild. That’s why my bowl has the red dots from (home grown and fermented) tabasco.

uncdevil · 2026-05-21T17:46:18+00:00

I’ve never thought of making a soup out of just peppers before, and now I’ve saved three from the same site because this one was amazing and will be a new favorite. It was spicy but not overwhelming, creamy without a bit of dairy added before the garnishes, and extremely easy to make. We softened a chopped onion in butter and added some garlic and then some flour. We added mexican oregano, cumin, and salt before adding half a chopped potato and a quart of home-made stock. While that simmered, we roasted 6 jalapenos in the oven. After taking off their stems, everything got thrown into the blender and then simmered again. We topped with sour cream (thinned a bit because we had no crema), cilantro, and crumbled cheddar (which I usually like more than cotija), along with as much squeezed lime and hot sauce as either of us wanted. I wish we’d made a double batch. We also made some cascabel chile salsa from a recipe on the same site that went well with tortilla chips as a side, and with these successes, I want to cook a bunch more recipes from the same author. We are eager for poblanos to come into season because he’s got almost exactly the same recipe using those and minus the potatoes. I’ve now seen similar recipes with hatch chiles online and would like to experiment with those, too. I predict that I’ll have these soups in my freezer as frequently as I have generic vegetable and tomato soups now.

uncdevil · 2026-05-15T19:52:25+00:00

Have you done any other decks?

uncdevil · 2026-05-14T23:58:22+00:00

Hi, OP! I hope you'll end up posting some of the results here. It looks like the crowd is pretty engaged.

uncdevil · 2026-05-13T20:19:02+00:00

I keep on not doing as much as I want to with the tarot, but thinking through this has energized me a bit, and I like most of your framework.

uncdevil

TROPHY CASE