What's cooking? part 4

Yeah, the first time I made mayo with EVOO I was soooooo excited, thinking it would be the best thing ever. I now stick to canola/other neutral oil :(

xpost thanks, dayo. What about your magical egg?

I dont know nothin about magical eggs

hmmmmmmmm

I'm gonna go with 6 minutes and see how that flies

most of the bibambap bowls Ive had have had eggs done sunny side up, runny, so that you can mix the yolk w/ the rice? if thats what u mean

u can also get a raw quail's egg and break it over your just made rice dish and mix it all up w/ the rice

There are many things in my house ATM; quail egg not among them :(

I have been tempted to pick them up at the asian grocer's, tho

man do we even HAVE any Koreans on ILX? I mean c'mon dayo u frontin

?

wait I thought you were Chinese???

he was

I'm american

i'm white

I don't think a 5 minute egg is specifically Korean - it's just a nice creamy yolk and fully cooked white.

All this egg talk - for lunch, I'm baking eggs in the remains of the italian chicken soup

Sorry dayo, pls report me to racist thread. But you were going on about bim bim bop and stuff and tbh I have no idea your citizenship until now, I just know you post the most awesome foods to the real chinese food thread etc etc

OK so I actually just fucked up not one but TWO batches of eggs. I can do a spot-on hard boiled no problem; I tried to do a runny-but-thickly-so yolk and ended up smashing the fuck out of them when I shook the pan to crack the shells; then I got scared and did the next batch the same way I would do HB but for 2 min longer and no cold rinse; ended up just perfectly HB. Anyway the pea shoots with garlic and ginger were great; kimchee made up for dumb eggs and rice was rice y'know. All in all, not a bad lunch, but c'mon with these five minute eggs

I mean two minutes less than for HB, but then I didn't stop the cooking like I do with my standard HB, gah eggs why u so hard today

bought smoked pork shank & 13 bean mix ...tomorrow ham & bean soup is gonna happen in my house, my house

I'm going to make horchata tonight. I wanna try it one made with almonds. Does anyone have a particularly good recipe? Also, I'm thinking of experimenting and using brown or jasmine or basmati rice. Anyone have any exp w/ this?

This week's giant pot of food to bring to lunch everyday is a dearly loved soup, Bittman's
West African Peanut Soup With Chicken. KALE. In a rare fit of being exactly unlike myself, though, I didn't have any garlic on hand.

i have achieved bean zen!

13 bean smoked pork shank soup was delicious, unexpectedly so. the meat off that shank was wow

Slow roasted 15 lbs of boneless pork shoulder overnight, rubbed with thyme, black green white and pink pepper, smoked paprika, salt. House smelled SO GOOD this morning and the cats were going insane from it. Couldn't stand it and ate a bunch for breakfast.

yuuuuum

Oh I'm totally going to try the Bittman peanut soup this week! Will halve it because it is just me until Friday.

It is like the quintessence of yummy/healthy/high-energy lunch.

Do you do it with a salad or bread or? I looooove soup, but unless it involves noodles or rice (pho, chinese noodle soups, korean soups served w/rice, etc.), I don't really feel *satisfied*.

A banana, usually? I eat a a banana w/everything, though. Bread would work.

I need to get over my banana aversion. Latest strategy is to eat a bunch of different kinds while in Sri Lanka, hoping I find one that rocks my world. Of course then I will never be able to find said bana variety stateside, and will continue my near-bananaless existence.

pan-grilled chicken with 3 pepper seasoning, roasted beets with yogurt-horseradish sauce & spinach greens.

apple crisp for dessert

sundays have become my cooking day & it makes me vvvvv happy

i need some advice from puff pastry expert, la lachera:

i have some litte pp shells (the round ones). i was thinking of spooning on some pesto and slices of roast delicata squash, maybe a little parm. do i just prick the bottoms? anything else i need to do to avoid sogginess?

maybe add a thin layer of cheese at the bottom to hold everything on there/create a bed for the possibly sog-creating pesto? what kind of pesto? might i recommend a spicy mint with red pepper flakes? i like really strong flavors though, so mint at your own risk ;)

how cool is this thing?!?!

http://24.media.tumblr.com/tumblr_meb6lpmsFn1rpe0jco1_500.jpg

wow! i love that

that's how I (would like to) roll

are those common in some part of the world? i remember seeing something vaguely like this when i was a kid, but i think it was in art class?!

basically i love anything that creates a pattern when you roll it over something else

They are for Springerle.

oh wow, thanks! that is so cool. i'm totally going to look into these thingies.

Thanks LL, I'm making a basic basil pesto, but I'll def do the cheese thing!

oh noooo... i hadn't had puff pastry products in so long, i'd forgotten how DELICIOUS they are!! i ate all the tops of the shells - jordan's never had this kind of stuff before so he won't know anything's missing ^_^

now i want to make everything with puff pastry!

i think i'm gonna do little PP apple pies for xmas - but they have to be vegan, can i skip the egg wash? it's just a shiny thing, right?

you could brush with maple maybe?

Doesn't puff pastry have butter in it? I thought that's how it got so flaky?

pepperidge farms makes an accidentally-vegan kind, i guess it has shortening in it instead?

Yeah I love accidentaal veganism and PP is common for it suprisingly! I think because veg shortening's cheaper than actual butter?

Mayo in this category too, cheap ones are made with thickeners instead of egg...

i almost always make my own pastry and i only use butter but i think a lot of the commercial ones are vegan.

omg you make your own puff pastry?
for real?
if so, i bow to you.

i think the egg is just for shiny, so you could easily go without

oops that last thing was to just!ne

also last night i made the chicken soup my host grandma (lol year abroad) taught me to make, which was the first time i had ever been taught how to make anything without a recipe. she is still my inspiration.

You can make reasonably good pie crust with Crisco instead of butter, it's not my favorite but it doesn't completely ruin it. So there's your vegan pastry. :)