What's cooking? part 4

but of course <3

Fusion night -- yellow curry shrimp & grits. Too salty, but the basic idea is a keeper.

shrimp and grits = shrits? grimp?

Shrits sounds like what happens after you eat the curry

do not mock the low country classics, vg

no mocking intended

just childish silliness, I swear

<3

hey tera, have a look at this recipe website: http://www.manifestvegan.com/category/baked-goods/ (it's vegan and also gluten-free, but you could probably sub dairy products for a lot of the vegan stuff)

COOL! I will take a look! I must also say that cooking with electric is not the same as cooking or baking with gas. I love gas stoves!

oh and this woman also does a lot of GF stuff (and vegan): http://www.veganricha.com/p/recipe-index-by-label.html

it's generally indian food, but she has some baking on there as well.

OOOOOhhhhhhhh just1n3, this all looks really yummy!!!! Pumpkin maple pancakes, swooooooooooon....
The other website...carrot halwa, double swoooooooon!!!!!!!!
Both of these websites are also along the lines of how I want to eat. Thannks!

you're welcome!

tonight i am making sweet potato piccata

i don't even like capers so this should be interesting

http://farm9.staticflickr.com/8331/8081595074_104926d3e4.jpg

it was pretty tasty

oooowow!!!!!!!! looks it!

i'm making mussels in green curry broth for dinner. i also have some kale and a butternut squash. what should i do with them?

Roast the squash and drizzle some buckwheat honey over it before serving. Kale, make a salad w/ lemon, oo, pecorino or save it for smoothies.

i threw out my blender because i was tired of it so i don't make smoothies anymore! i got the kale for making w/ dinner. i think i have eaten too much of that kale salad. i think i might make some kind of honey ginger dressing for the squash though.

Kale: clean, de-rib, toss in oo/s & p/paprika/cayenne, lay on plate, chuck in microwave for 7 mins, eat with both hands.

After making tacos last night I still have a lot of pulled pork left over and I was thinking I would make a BBQ sauce for the rest. I've never made a BBQ sauce before and I found a lot of recipes for different styles. Anyone have a favorite, with mustard or without, vinegar?

balsamic bbq sauce

really enjoyed this sauce

i don't have a microwave! i also threw out my toaster. that's 3 normal kitchen appliances i don't have

how do you reheat food?

i don't usually need to or bother but sometimes in nonstick frying pan

harbl, you could braise the kale; saute in a bit of oil w onion & garlic, add enough water to cover & simmer for 20 min

add some rice noodles and some kind of sauce/dressing,
save the leftovers for tomorrow's lunch, eat cold or room temp or warm, as you please,
maybe with cubed tofu or some of those crunchy breaded not-chicken strips cut into pieces so they seem more fancy/less formerly frozen.
that's what i plan to do with some been-in-there-for-a-while kale this very evening (with tofu because that's getting old too)

autumnal weather and quiet evening in = schleswig christmas cabbage, pickled herring, baked potato. a glass of gin.

I just eat vegetables raw when I'm lazy

which is like all the time

Enough for dinner + lunch or dinner tomorrow (or let's face it, the next day)
Took about 10 min to make
sesame seeds for crunch recommended
http://farm9.staticflickr.com/8334/8084249831_58b018d454_n.jpg

i'm just making some plain old salad with this. it's gonna be plenty of mussels w/ baguettes anyway.

Smoked 30 lbs of bone-in pork shoulder overnight. Dying of pork here.

Here let me help u w that

ysi

I would if I could, believe me! I love good pork sooooo much, but I told husband that I was at risk of pork poisioning with all this smoked pork in the house. Fortunately, a prior experiment confirmed that it freezes well, plus we have local friends who are delighted to come over for pork in exchange for wine :)

oh yeah it freezes great.

protip: if you have a foodsaver or some kind of vacuum-sealing bag, you can pop the frozen pork in a pot of water, bring it to the boil, let it go for another 5 -10 minutes after that, and voila reheated.

tastes a lot better to heat up ribs/pulled pork that way vs most other reheating methods, esp microwaving

I have: 4lbs of short ribs. I do not have: bottles of wine or 6 cups of beef broth. Must I go shopping??

yup

mussels was awesome. it's this recipe http://www.sassyradish.com/2011/06/coconut-green-curry-mussels/ which was good in that it uses pre-made curry paste but the addition of lemongrass (which i was surprised was cheap at wf, will buy again) makes it taste like not pre-made.

i'm making chicken adobo for dinner and making applesauce and something with canned pumpkin. and kale.

I used to read a ton of food blogs, but haven't done that for a couple of years now. . . what blogs are people liking these days? (I just added sassyradish)

Whoah. Reading back in saddyradish I just fell over this astonishing (to me) instruction: " “Pasta sauces may cook slowly or rapidly, they make take 4 minutes or 4 hours, but the always cook by evaporation, which concentrates and clearly defines their flavor. Never cook a sauce in a covered pan, or it will emerge with a bland, steamed, weakly formulated taste.”

WHAT?? Holy cow I've been doing it wrong forever.

Also a revelation: you can ROAST radishes?? This is the solution to the two bunches in my fridge, particularly the ones that are getting kind of old and I didn't know what to do with.

^^^roasted radishes are p good! They mellow out but are still kinda toothy.

sassyradish OTM about pasta sauces, what the heck you been doing girl?

Well covering, obviously.

My mother has made bolognese sauce (referred to just as "spaghetti") in a crock pot or covered on the stove my entire life! It never occurred to me to question.

sassyradish OTM about pasta sauces, what the heck you been doing girl?
i say with a goodnatured lol that this was my reaction exactly -- how else would the water evaporate to create a sauce instead of "stuff suspended in water"?
good thing my mom never cooked, i guess

my parents cover; I think this is a midwestern thing

I guess I escaped my midwestern cooking destiny on this one (see also: mushy vegetables)

I never even thought about it. Part of the cooking would of course always be with the lid off but during long simmering I thought the purpose was to uh meld flavors and/or cook things, not nec evaporation, so I put the lid on to KEEP it from drying out! Now that I think it through.

i guess i always figured it's the same concept as any reduction -- simmer off excess moisture and leave concentrated flavor