What's cooking? part 4

it's part of a marinade for short ribs (i'm subbing in fake beef chunks). yeah, i was thinking of diluting it w/canola or even peanut oil. my TSO is in a tiny wee bottle with a drip dispenser, so i figured 2tbsp sub of that probably wasn't gonna fly.

i dunno i use tso all the time so i would just put the full 2tbsp in for a marinade, but i love the flavor.

also: WmC, i don't know if i ever properly thanked you for your amazing easy-rice recipe but if i didn't - OMG THANK YOU SO MUCH it is by far the most perfect-producing rice advice ever, i even posted it to my ~cooking blog~ bc i think everyone needs to hear it (i specifically credited you for it).

― just1n3, Sunday, March 6, 2011 11:43 AM (1 hour ago)

You're welcome! The easy rice recipe got even easier when I realized there was no need to rinse the rice. I don't know if I mentioned it on this thread or another one, but one time I made rice and left it unwashed because I wanted it starchy — I was going to make rice pudding with it. It turned out just as fluffy as ever.

What's the address for your cooking blog? I don't know if I've seen it before, and haven't looked at many food blogs other than Tep's in the last year or more.

I think the main reason to saute the rice with a bit of oil is the reason to use oil in any cooking — it conducts the heat evenly around the food and keeps it from scorching. I wonder how rice would turn out if I dry-toasted it instead of sauteing? Might try it.

I have never sauteed regular old rice before cooking it! Something I only do when making risotto, pilaf, etc. I only started rinsing when I got a rice cooker bcz it helps stop it from boiling over.

www.vegantester.wordpress.com is my blog.

i've decided to convert to brown jasmine rice, but is it true it takes way way way longer to cook? would yr method need to be modified for it?

Hm that rice tech is basically what I already do with basmatic rice - except for the sauteeing! Interestng. Must try.

it is by far the most perfect-producing rice advice ever

???

My perfect-every-time-rice (no sticking, even in stainless steel):

1. wash a cup of rice if it’s basmati, don’t bother if it’s generic long grain (rinse it in a strainer until the water runs clear)
2. saute the rice in your saucepan with olive oil (or canola I guess) until the rice starts smelling like popcorn
3. add 2 cups of water and a good pinch of salt
4. cover and drop the heat down to VERY LOW
5. set a timer for 20 minutes and fuhgeddaboudit
6. when the timer goes off, turn the heat off, don’t take the lid off, set the timer for 10 more minutes and fuhgeddaboudit
7. PROFIT

― WmC

making this http://smittenkitchen.com/2010/02/chana-masala/ for the 100th time + half can of coconut milk (had available from pumpkin custard this morning) + chopped kale

hmm i don't know about basmati - i accidentally bought basmati awhile ago and it was def NOT cooked in the above-specified 30mins.

i never feel like i can follow the cook time on any instructions! most things take me like twice as long

Seriously? I cook basmati all the time and after bringing it to the boil, I absorbption-method simmer it for only 10 mins, sit/stea, for 10, and mines cooked and fluffy.

sit/steam, that should say.

Like if I simmered it for 20 it would catch and burn, or turn into a mush.

well for rice i just use the rice cooker, i don't even keep track of how long that takes. just most recipes seem to give the wrong times for me

roasting some chickens w/ a spice rub
made a chimichurri sauce
also roasting potatoes
maybe make kale salad too

hmm i don't know about basmati - i accidentally bought basmati awhile ago and it was def NOT cooked in the above-specified 30mins.

― just1n3, Sunday, March 6, 2011 6:42 PM (2 hours ago) Bookmark

weird i just made basmati according to that recipe and it worked a charm

Basmati's all I use in dishes that call for long-grain, and I've never had any problem with doneness.

But I have had the rice come out a bit crunchy due to not putting enough water in.

Basmati's a rice you want a little on the dry/toothy side anyway, I reckon.

(whats the rice equiv of al dente?)

...al dente

slow-cooked pork belly, currently chilling in fridge all scored with salt, olive oil, coriander seeds and some herbs rubbed into it

in a few minutes it will be quick-roasted 4tha crackling and then slow-roasted 4tha tenderness

btw I now cook sanely

i love cooking breathes a collective sigh of relief <3

i was always gonna turn to the light. my best friend is a ridiculously good cook - the best home cook i've ever tasted in fact - and i frequently go to his house and assist with his cooking, so a few things have rubbed off. time to get the pork out of the fridge...

Epic. The garnish had plenty of salt in it and most of it had to be scraped from the crackling, but the crackling itself was near-perfect and the pork was absolutely perfect, tender-cooked and flavoursome. My gf made a lovely pasta salad (with olives and apples) to accompany it and the whole thing was wolfed down with some white wine. :D

i have been living in this house since last june and only discovered today that we have thyme growing in our front garden!

i made zucchini fritters tonight and they were a complete disaster - i couldn't seem to get the temperature of the oil right and the salsa i made to go with them was just awful, thanks some really foul olive oil :/

Yeah I could see fritters going quite greasy if the oil wasnt hot enough :(

I just made this awesome potato & leek soup that was pretty basic, but then I added some honey roasted parsnips and ham fried a bit in butter with garlic and it was epic. Somehow it was really rich despite only having a little cream in, and I could only eat a small bowl, dunno why. Anyway that plus homemade multigrain bread with super crusty crust = :D

ok so i really want to try this vegan pate recipe BUT i hate cilantro so i'm wondering what a good sub would be:

2 lb. fresh spinach, thoroughly washed
3 unpeeled garlic cloves
⅔ cup walnuts, coarsely chopped
1 tsp. coarse salt
1 tsp. ground coriander
~ Pinch of cayenne
⅔ cup fresh cilantro, chopped
⅓ cup Italian parsley, chopped
½ cup grated onion, rinsed and squeezed dry
3 tsp. rice-wine vinegar
½ tsp. freshly ground black pepper

mint!!

alternately
basil?
maybe watercress?

arugula?

anything green and flavorful

could prolly just axe it altogether and up the parsley a bit, too

i mean it's basically an herb paste, right? whatever herbs you like will do.

mmm basil is a good idea - that never occurred to me.

ok so i found this ~other~ veg 'pate' recipe that i like the sound of, so i'm gonna try to fuse them somehow:

* 1 cup sunflower seed
* 1/2 cup whole wheat flour
* 1/2 cup nutritional yeast
* 1/2 teaspoon salt
* 1/2 cup canola oil
* 2 tablespoons lemon juice
* 1 potato, peeled and chopped
* 1 large carrot, peeled and sliced
* 1 onion, peeled and chopped
* 1 stalk celery, chopped
* 1 clove garlic, peeled
* 1 1/2 cups water
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil leaves
* 1/2 teaspoon dried sage
* 1/2 teaspoon dried savory
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground dry mustard

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1. 1 Preheat oven to 350 F.
2. 2 Lightly grease an 8x8 inch baking dish.
3. 3 In a food processor, blend all the ingredients until they are almost smooth.
4. 4 Transfer mixture to the baking dish.
5. 5 Bake for 1 hour, or until lightly browned.

any advice/suggestions from ILC's chefs?

You should try this one as well (you'd have to replace the gelatine with Agar to make it vegetarian tho)

http://www.taste.com.au/recipes/6030/porcini+mushroom+pate

(or just omit it - tis just the trad jelly decoraiton on top I just realised)

ew i've always hated that cat food smell of real pate!

yeah i was def thinking of adding mushrooms for a meatier flavour.

well that was pretty shit!

it turned out more like a creamy pesto - but it was heaps of work (steaming spinach in batches and having to squeeze it out, plus grate an onion), i should have just made regular old pesto.

I made all this shrimp stock a few months ago, just from shrimp shells + onions, carrots, lemons, herbs, etc. It has a slightly bitter taste. I think I cooked it down way too long & now I have no idea how much to use, or what to use it for. What I am saying is I am afraid of this stock.

would it be a complete disaster/waste of my time to sub marg and egg replacer into this brownie recipe??

* Nonstick vegetable oil spray
* 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
* 1 1/4 cups sugar
* 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
* 1 teaspoon vanilla extract
* 2 large eggs, chilled
* 1/3 cup plus 1 tablespoon unbleached all purpose flour
* 1 cup walnut pieces

Preparation

*
Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

You won't get the browning/foaming going on with margarine, or the browned butter flavor, but as long as you use stick margarine (not soft spread, which is full of water) you'll get acceptable fudgie brownie goodness.

oooh good to know!

on a related note: i was making old-fashioned chocolate afghans the other day, and thought i'd veganize them with marg... but i ran out so i though 'oh hey i'm sure shortening will work just fine'.

it really didn't.

does anyone except nzers know what an afghan is??

surely americans have experienced the wonders of a good afghan?!

i can't remember if i got this link from ilx and it's already posted here but this is interesting:

the importance of butter in cookies

haha i dont know - none of my australian or uk friends know what they are! i was surprised as well i thought it was just a standard thing