What's cooking? part 4

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

iirc tomatillo takes a real long time in a saute pan.

damnit, yr prob right bcz it is still v citrusy. I keep thinking it's basically like a ripe tomato (it's not)

one thing you can do is broil it for a few mins to soften it up

Broccoli probably going to take longer than mushrooms unless you parboil/steam it a bit first.

Broil the tomatillos otm, otherwise they'll be flavorless/raw. You can also pan roast on the stove for a few min each side.

fuck i did this whole thing wrong you guys

ain't no wrong, honeychild. there's only practice :)

I always find I need to do onions for way longer than garlic (before the garlic starts to burn) but apparently no recipe agrees with me and they all tend to add them at the same time

My friend just emailed my faaaaavorite salad dressing recipe and how she wrote it is a treat:

1/4 cup juice of oranges
1/4 of the mustard that is from Dijon
3 tablespoons of the vinegar that comes from fermenting apples into cider
2 tablespoons of the sugar that has NOT been turned the color of a ghost
1 teaspoon the grated rind of an traffic cone-colored citrus fruit
1/2 cup of the oil that comes from juicing a Mediterranean tree fruit
Some of that shit that scares away vampires (to taste)
Some saline mineral rock and some ground black spicy stuff (also to taste)

Shake all ingredients in a small jar or whisk in a small bowl.

Voila! You have salad dressing.

If you combine some grape tomatoes w/some cut up radishes and french cucumbers & that dressing, it is one bomb-ass salad.

i want that

i have a similar recipe! but with rice vinegar instead. it's really nice with spinach/avocado/carrot/spring onions. and roasted potatoes.

In a departure from the ordinary, tonight I am making a pizza from scratch for the first time in maybe a couple of decades. For those who are curious, it shall have no pineapple on it. It will have some cilantro, but not much. It will also have olives, onions, mushrooms, red bell pepper, artichoke hearts and chopped green garlic.

It will have some cilantro

WHAT THE FUCK
WHY WOULD YOU DO THAT

DUMPLINGS!! FoetusPork and chive, using composite recipes for maximum flavour. Displayed utmost restraint by not posting all about it on fb, but basically they were the essence of China. Instead of folding and crimping as I usually would, I made pouches, which held their shape surprisingly well. I made enough for two dinners in a row, and I'm going to freeze the rest.

ive never made these from scratch

Stevie, you seem very upset by something I said about the pizza I made yesterday.

I am terribly sorry to have upset you over something as stupid and piddly-assed as whether or not I put a tiny bit of cilantro on a pizza I made for me and my wife. I am astonished at the degree of caring and conern you obviuosly feel over this trivial, senseless fact that has no bearing on your life whatsoever.

I promise never to do it again. Your full and complete approval of my pizza over the internet means too much to me to jeopardize in this thoughtless way. Forgive me.

I forgive you.

You can put whatever you'd like* on your pizza.

*not cilantro

Stevie otm, I don't care who the pizza is for, shouldn't have cilantro in it.

#TeamNoCilantro NO CILANTRERS ALLOWED IN THE ROOM!!!!

god I really want a pizza now though but it's 1:30a and also I have no money for pizza ;_;

I do have leftover baked ziti though which is other saucy cheesy carbs

You guys have any other rules I need to know? It's easier to meet them if I know them ahead of time.

No mayo or mustard or pickles.

...on pizza

or anything else.

Don't listen to Stevie, that's rule #2.

Rule 3: if someone says they don't like/won't eat something, the correct response is "good, more for me!"

For instance I give Jaq all my mushrooms and I take Stevie's pickles.

*snicker*

sorry

no no i want the mushrooms!

SORRY I ONLY GIVE MY MUSHROOMS TO PEOPLE WHO LIKE MAYONNAISE.

i would like to have an infinite supply of cilantro and put cilantro on all my food

I'm wearing a jacket made of cilantro right now.

currently making a coffee cake with walnut praline and the praline is awesome! who knew hot sugar water could turn into such a thing!
accidentally made the icing with too much coffee (read tablespoons instead of teaspoons)
next up: steak and shallots in red wine reduction

That is my ideal meal.

:D

i made a vegan chocolate mousse from a paleo website that turned out really good - but definitely not mousse-like, more like frosting: http://guiltykitchen.com/2013/05/22/chocolate-avocado-mousse/