What's cooking? part 4

second breakfast otm

fking best idea I've had this year

Non-stick pan w sloped sides required.

Chicken, cider and leek casserole with buttery crispy-skinned baked potato, I <3 you

oh hi yeah think I might love that too, wow

:D

what is this fried egg flipping technique? Do you use a spatula or flip the pan or???

you put your hand upon the grip, when I flip you flip we flip

^^^ lol

chicken with a sell-by date of 12/6. ok or not ok?

ok

actually if bacteria have been producing toxins or something then probably even cooking wouldn't get rid of them so

No, it's fine. Sell-by doesn't even mean use-by, it's just a general guide. Just cook it and be conscientious about the clean-up.

Unless it smells funny. I go by smell with meat.

it wasn't slimy or bad smelling but i started to take it out and i just had a bad feeling about it. i bought it on december 1. it didn't seem right. i had some other, newer chicken i bought yesterday. i think the "rule" is within 2 days of sell-by. i wish they would say use by but then maybe they'd be afraid someone would sue them.

i made pilaf with saffron and yogurt curry chicken. very yellow dinner.

I've erred on the side of caution and also done the opposite and paid the price (with chicken specifically). Usually I go by smell too but sometimes you gotta go with your gut.

After all, it's your gut that'll pay if you fail to listen to it ;)

Milk from 11/24 is defs a no-go, tho, yes?

I have a bad habit of buying milk 2-3x a year and then not drinking it.

yes

don't drink milk

i think bad milk is not as unsafe. you can smell or taste it and tell with good enough accuracy. that's a long time ago though. also since you cannot smell you'd be better off dumping it.

Yep, bye milk.

Uuuugh I just confused the ponzu with the sesame oil. A very sesame dinner is upon me :( :( :(

Ahhhh! Oh no but that is kind of funny, too. When I discovered sesame oil I went NUTS with it, which was okay for a while but eventually I'd had enough. That love affair has not been rekindled with quite the same fervor since.

Verdict: it tastes ok but do not wish to make that mistake again.

Also? Quinoa easily just as good as rice in stir fry.

hah hah it's so easy to OD on sesame oil

Tried to replicate the rocket shrimp from my favorite food truck at home, with paleoizing. Breaded in coconut flour and egg and more coconut flour, deep-fried in coconut oil, tossed with a spicy remoulade of mayo, tabasco, horseradish. I am really not good at frying. it was edible, but not even close.

what went wrong?

I feckin loooove sesame oil.

deep-frying is hard to master

I don't think I've done it at home more than once or twice. thermometer is key.

I think:
1) shrimp weren't all the way thawed
2) I got the fear when the oil was at 350 - got dark and scary looking
3) so I turned it down some
4) breading didn't stick to the shrimp
5) neglected to think about putting the fried shrimp on paper towels to drain

I will figure out some way to bake them or - something.

aw hot oil is key! what's the smoke point of coconut oil anyway?

I made tempura shrimp
once and I think I double coated it

i think it's p. low--would prob not be my first choice for deep frying

It's 350 F

I should have used the ghee I made yesterday instead - smoke point 485 F

hm I've only ever deep fried w high
smoke point oils like peanut - never really got too close to the smoke point either

Oh well, live and learn - kitchen's finally cleaned up except for the (completely dark brown and full of crispy bits) oil.

yeah high smoke point is better - i dunno what the technique would be for deep frying low-smoke-point oils.

re batter not sticking: meat should be dry, ie with paper towel or something. if it's moist the batter doesn't stick

also if it cooks too slowly the batter doesn't adhere nice & fast & create that shell, so the low temp might be the culprit

I used to deep fry occasionally, but cleanup (esp oil straining) is such a hassle. Never again until I get a Fry Daddy. But the best shrimp I ever made were fried -- I think fried shrimp are why panko was invented.

just decided I'm going to make a raspberry cream icebox pie for christmas. with an oreo crust.

because it's fking Christmas, that's why :D

so i've been puttering around for pureed soups and found a good tonight. roast about 4 sweet potatoes for an hour at 400 until they're soft. meanwhile, cook down an onion in some oil, add some chopped garlic, a thin-sliced red pepper, and sliced jalapenos to taste. scoop out the sweet potato flesh and throw in the pot with a quart of veg stock, and let it all cook together for 20 mins or so before pureeing. top with curried apple pieces and a spoonful of plain yogurt.

pls to share other rad pureed soups?

that sounds yum!

seconding yr request for recommendations - all my soups lately have been made from beans (totally not my plan)...which only sustains a couple of days of eating before they get relegated to the freezer

i am generally not a pureed soup fan (something about overly smooth textures makes me go yuck) BUT thai curried pumpkin soup is good imo. could be done with butternut squash or sweet potato & is easy with curry paste, coconut milk, and added other stuff like ginger, shallot, garlic, lemongrass. also peanut chili soup with any of those orange ingredients is good.

I made shakshuka again this morning as per the aforeposted Bon Apetit recipe and jeez louise this stuff gets better every time. I am trying to think of ways to perfect it; maybe using smoked paprika instead of Hungarian and/or adding a little cayenne? But really, everything else is in perfect proportions (except garlic which you always add more of no matter what, and sliced instead of chopped). The 1tsp of cumin really is the perfect amount and y'all know it is so easy to overdo that shit.

dude I made it for was pretty o.O abt it as well and ate a shit ton of it

Really though why the fuck would you preheat the oven and transfer the pan to the oven and bake the eggs that way instead of just putting the lid on the pan? Like what diff would an oven make?

browing on top?

browning

in 5-7 minutes though?