What's cooking? part 4

I have a metal one like the one on left! Works well.

although I have to admit I somehow had it at a weird angle and it sprayed lime juice directly in my eyes once, at high velocity. could have been a time-traveling lime sent by in orbit from this thread.

meanwhile, i was hoping someone would ask that haha
my students all were familiar with and knew how to operate the squeezer.

also i have sprayed myself in the eye with lime juice so many times that i have a special pair of goggles i wear when i'm doing it at home. last night i just hoped for the best.

THE GOGGLES! THEY DO NOTHING!

Oh OK, there is one of those (but metal) here at the house we are renting, and it is awesome because it is sized for Mexican limes, which are very small! I lugged my electric citrus juicer down here thinking it would be U&K for margarita-making, but it is pretty useless with the lil Mexican limes.

oh man I want a squeezer now

still giggling at my own comment :/

Somehow I have managed to elevate my breakfast burrito game w broccoli: I steamed a cup or two of frozen TJ's broc until almost-but-not-quite done and stuck it in the fridge and I throw 5 or 7 florets in the pan after I flip the egg.

TO REVIEW:
-melt butter in pan
-add two eggs, sprinkle soy chorizo over the uncooked egg
-flip egg and add broc to pan
-heat a flour tortilla up
-slide egg and broc onto tortilla, top w melted cheese and salsa, fold up
-be the queen of breakfast

The nickn variation:

-heat olive oil in a pan
-add chopped onions and cook until starting to brown, set aside
-add sliced mushrooms and cook until starting to soften
-add diced Pancetta to pan and cook with the mushrooms until most of the fat is melted, set mushrooms & pancetta aside
-cook an egg over easy while heating a middle-Eaatern flatbread in the toaster oven
-when egg is done wrap it and the rest in the flatbread, adding salt, pepper, and hot sauce
-enjoy with coffee

middle-eaten flatbread

i did this soyrizo/egg thing yesterday. in taco form. and it was GOOD!
'miner variation: saute wee bit of chorizo sans added fat, when browned coat bottom of pan with butter and add a couple beaten eggs. (meanwhile heat up corn tortilla in another pan). after flipping tortilla toss some shredded cheese on to melt. once it's melted, plate. top with soft cooked eggmixture, couple slices avo., and some habanero hot sauce.
i could eat this everyday.
xpost: i like the brocoli idea

I made a thread for sous vide: Sous vide

^^^gonna check out this thread in just a minute, but first:

How do I shot pizza dough? Anyone have a fail-proof (AHAHAH SEE WHAT I DID THERE) recipe that will also freeze well?

I'm pretty happy with the tasty food I can obtain/make in rural Mexico, but missing pizza :(

This one is my favourite:
http://thescrapingbowl.wordpress.com/2007/12/02/pizza-dough/

hahah I first read that URL as "the crapping bowl" and thought omg how did the hipster non-potty training technique get mixed up in the cooking thread!

Hah! No, no.. this dough is 100% feces free. Haven't tried to freeze it though, just saw your comment about that.

That looks like something I can attempt! I will make it a project for later in the week and will report back.

if we're talking pizza i want to put a word in for poached eggs as a pizza topping. i only did this once because my family/friends weren't into it, and so maybe it has been built up in my mind over time, but it was good.

there was no tomato sauce on this pizza though, just like arugula and ricotta cheese

i might try that pizza dough though, it looks good and also simple. i bookmarked the page. i haven't cooked very much lately, unfortunately.

Poached eggs, wow! I'm not sure if that would be my thing (though I love poached eggs in general), but I've been doing a tasty one lately with minced garlic as a base with a little tomato sauce on top, spinach, celery (good crunch), chicken & BBQ sauce. I'm not working now so it's a nice substitute for the delivery food we'd usually order in 1-2x a week (RIP General Tao chicken, you never taste as amazing when I make it.)

I made a ton of tzatziki for our BBQ last night and made pork souvlaki to go with it & extra pitas we had. Rolled in a little spinach orzo feta salad and it made for a delicious wrap.

It's been insanely nice for a week now - I grilled a tri tip last Sunday as I've seen them for years out here but never cooked one. Apparently there's a whole prescribed set of dishes you eat with grilled tri tip but I opted for salsa, avocados, beans, and grilled onions.

Right now I am in my yard in shorts and a t shirt after digging up my lawn and pruning trees all day, drinking my Jauques Pepin glass of wine while waiting for the rack of lamb to finish grilling before I throw the asparagus on.

Someone just gave me a BOATLOAD of loverly yellow summer squashes – all I do w/them is sautee or calabacitas. Any tips on switching up my Some Are Squash game?

do you have a grill?

No. It is the one thing I covet most, however!

yeah i'm not a big summer squash guy but they grill well. get yourself a grill pan if a real grill isn't viable!

raw in salad with a nice vinegary dressing is a good thing

Use raw slices with dip instead of chips

been hunting for a light summer soba noodle salad without gloppy peanutty or mido dressing..yaaaay finally found one and it was PERFECT

(i left out the ham)

http://kanakoskitchen.com/2010/07/13/hiyashi-chuka/

*miso

yumm, cold Japanese noodles are on a short list of absolute fave hot weather edibles. I've a nice tsukejuru (cold noodle dipping sauce) recipe if you ever are of a mind....
just made "new fake cheese sauce" justin3 mentioned upthread. altered a little on account of not finding a exact recipe anywhere. blended: two roasted yellow peppers, 1/3 cup raw cashews, and added tsp Dijon, pinch turmeric, 2 T tahini, 1/2 cup nutritional yeast; and 1/4-1/2 cup soy milk to make more blendable. tastes awesome.

would love a good tsukejuru recipe

Me too! Also tips on what kind of noodle to use.

yes plz plz share the recipe, outdoor miner!

I think usually soba noodles are used for cold noodle salads? I use soba noodles.

i think you pretty much got it, ODM! this is the recipe i use:

1 cup raw cashews, soaked a few hours or overnight
7 ounces of prepared roasted red peppers
1/2 cup nutritional yeast
2 TB raw tahini
1/2 tsp salt
1/2 cup unsweetened soy milk, plus a bit more if needed to thin it out to a sauce-like consistency

(i don't use the tahini)

OK dumb question about cold noodles--do you shock the noodles in cold water immediately after cooking and then sauce them, or do you sauce warm and then chill in fridge, or???

shock in cold water, then sauce.

I shock, drain, and sauce.

I generally go for soba but a nice udon is a lovely noodle, too. I live right near Japantown so noodle options are a-plenty. and def. shock the noodle after boiling. both noodle and sauce are served room temp. for the uninitiated, to the tsukejuru, when it's go-time, people often add wasabi, grated daikon and maybe sliced green onion. and when eating the noodle is dunked into the sauce. tsukejuru is never poured over, in trad Japanese dining.
anyhow in japantown they sell these nice instant dashi products in teabag form. dashi from scratch is simple: soak 1 oz kombu in qt cold water overnight. remove kombu, bring to boil. add 1/4cup cold water and 1 oz bonito flakes (ya don't wanna overcook bonito it'll get narsty). bring to boil and remove from heat at once. allow flakes to settle 30-60 seconds and strain. I've worked in Japanese places that use these dashi in teabag things. they're a fine product and graet timesaver.
tsukejuru (cold noodle dipping sauce)(got this recipe out of a japantown library cookbook years ago. don't recall which one):
2 1/2 cups dashi
3 oz Japanese soy sauce
4 T mirin (I like to use a dry sherry since most mirin sold here has corn syrup added)
1 tsp sugar
1 oz bonito flakes
bring just to boil. stir in flakes off heat. strain after 10 seconds. cool to room temp.

xpost to just1n3:
thx for your ratios and details! I only thought of throwing in a little tahini on account of the fact that I didn't want to open another bag of cashews but did want some more umami/nutiness

oh, and i use yellow peppers, not red

that part I remembered from your OP on this subject. given my lust for things hot'n'spicy next time I make this ima def employ a roasted habanero or 3

Can anyone recommend a good resource for learning the cooking times of diff veggies? I've googled but can't find anything decent. I just want to be able to get a feel for what order to add things to the pan when I'm sauteeing a bunch of diff shit

Dunno if I've seen it written down anywhere, it doesn't take that much trial and error to work it out though ime.

I am thinking, in order: onion + garlic > mushrooms + broccoli > zucchini > tomatillo

how are you using the tomatillo

I'm sauteeing chorizo and then removing it and using the fat to make a veg stir fry, then re-adding the 'rizo, then keeping it to make breakfast burritos with throughout the week

not even gonna drain the chorizo on paper towels either #yolo