What's cooking? part 4

my brother makes his own pot noodles for work in a kilner jar with miso, part-cooked noodles, tofu, spring onions, beef jerky, hardboiled eggs, seaweed etc. he's got v good at them, think I want in

I've done the real dashi before but miso is salty and I'm lazy so usually just use water or chicken stock from the freezer or something. I imagine I'm missing something but usually put garlic / ginger / green onions in my miso soups which would blunt that subtlety anyway.

I used scallions but I'm out of ginger, need to get that plus some wakame. Don't like tofu. Interested in the beef jerky version!

Luckily although I can't eat legumes at all, the fact that miso is pre-decomposed/broken down must make it okay bc I'm fine.

Hi friends, I have most of a can of chipotle peppers in my fridge! What should I do with them???

what else do you have?

I am going to the store later today so I can get anything, really!

i will ask you the same questions i ask myself:

what are you in the mood to eat?
how much time do you have to cook?
does this need to feed you for several days or just one meal?
what medium or vehicle do you want (soup/stew, rice, tortillas maybe in this case, other)

then try to figure out what to make

Sweet potato and black bean burritos or enchiladas or tostadas. Basically make some sweet potato and black bean and chipotle filling and then fill things with it.

i think i'm gonna do something with chipotles tonight. i have a pound of ground beef, a yam, black beans, canned tomatoes, onions, and nachos.

xp OMG YAS KWEEN THANK YOUUUU

I have so much tortillas/cheese/salsa to use up!

chipotles in adobo sauce last a while in the fridge if stored in a tightly closed jar

stevie you should make migas!

chop a little onion
chop a little green chile or a dried chile like an ancho or guajillo
chop some chipotles in adobo
slice tortillas into thin strips
whisk a couple eggs

fry the onion and chile, remove from skillet
fry the tortilla strips, remove from skillet
fry the eggs
add back to skillet the onion, chile, tortilla strips, chipotles, and some salsa
eat your delicious breakfeast!

xp They freeze great, too! I open a can and put it into tupperware immed and scoop it out for months.

that totally works too

I am not really a mayo person, but I can get behind mayo + chipotles in adobo (mince 'em up really fine) and a squeeze of lime as a sauce for . . . anything. Especially good on a fish taco!

This sauce is also good for marinating chicken parts (my favorite is bone in, skin on thighs), then dredging in breadcrumbs and oven baking until crispy. Not quite Pope Yes, but damn good.

you can make similar sauces w/greek yogurt if mayo isn't your thing

i feel like a v clever person even though this is not mindblowing at all

made coconut forbidden rice last night & had tons leftover. so this morning for breakfast i heated some up, added unsweetened almond milk & a touch of maple syrup and ate my breakfast like a goddamn muthafuckin BOSS

sounds freakin' magical

so

flippin

good

I'd never heard of coconut forbidden rice, or even of forbidden rice! Looks incredible. What recipe did you use? Would eat for breakfast, lunch or dinner.

recipe:

1 cup rice
1 can coconut milk
water to make 2 cups liquid
bring to boil, simmer 40 min-ish

that's it!

that's it???

weeeelll it's not perfect but it did the job. i think it needs more liquid, poss chicken stock instead of water

but p simple!

i used to make coconut rice years ago but i cant find my old recipe.

That'll do for me! Coconut milk, forbidden rice added to grocery list.

yay!

the existence of 'forbidden rice' is blowing my mind rn

had friend over last night for Ethiopian feast w beets, greens, red lentil wat and yellow split pea soup
she can't have injera bc of a wheat allergy (no all-teff injera is available w/o special order) so i made arepas for her and she really liked them. lotsa leftovers too!

That sounds delicious!

As posted in the gardening thread, my hens arrived today! They will be laying just over a dozen eggs per week, so I will need to be doing plenty of egg cooking! Ideas welcome!

I am! So excited! About my! Hens! Obv!

last night i had an ethiopian cheesesteak wrapped in injera

did not make it but it was bomb as fuq nonehteless

omg that sounds delicious

there's a usually french food place that does ethiopian food for lunch on Saturdays, and I need to try it. I realize that I am the last person in the USA to try ethiopian food.

and Chef Karim was going to teach my wife and I to make Moroccan food after I graduated but then he got sick, closed his restaurant, and moved ;_;

xxxp very jealous of those with hens. two of my colleagues have 4 hens each, and it really seems like a great idea if you have a place for them.

holy Q, I am very excited about your hens - post pictures on fb please

oh here's a hen idea: gimme dem eggs girl

^^^

haha

EGGS EGGS EGGS

Eggsperiments

Thread from when I bought an egg-share and had 6-12 dozen in my fridge all summer long.

so I peeled the skin off every chickpea in the latest batch of hummus. It seems to be smoother, but I don't know that I care. It was some good procrastination, anyway.

i put a cinnamon stick in my crockpot steelcut oats HOLLAAAAAA

Xp yeah I've tried that and I don't think it's worth it. I just run the food processor for like five mins.

thank you for linking that, Jaq! I am going to try not exceed the two dozen mark in the fridge, which will require a combination of daily eggs and/or egg-heavy recipes and/or sharing with friends.

made a nice super simple dish the other night from Morimoto cookbook: sushi rice risotto. had leftover sushi rice, "made" dashi with one of those teabag pouches that is a acceptable product, imo, simmered rice covered by dashi for a few minutes (had a little broccoli in there as well), then just poured over a couple beaten eggs, let it simmer ~30 seconds, turn off heat and let hot liquid finish the eggs. was sort of outrageously delicious for how easy it was to make.

I totally have some of those dashi teabag pouches! I got them in Japan like a year ago but I doubt they go bad, right? And boy do I have eggs. Gonna try this!

yall otm about chickpeas, not worth peeling the skin, just puree it a little longer. i also cook the chickpeaks until they are very very soft, much softer than i would otherwise want them to be if i weren't pureeing them into houmous

last time i made hummy i did it in a blender with enough oil/water to get it moving. took ~ 20 seconds and came out SO fluffy and "light"

xp, yeah i think my dashi bags are well old but haven't gotten rancid or anything. Eggs rule and i freaking LOVE that Morimoto guy - he's a genius but so playful too

made my first beef shortribs last night
-- they seem pretty expensive for the amt of meat they yield. why are they worth it? are they not?
-- the meat they yielded has been delicious so far, but i think that's in large part to the sauce, which caramelized in a tasty way
-- is there another cut of beef that i could use that is not as $ but good in a crockpot?

the sauce was a ancho chile mole-type sauce with coffee in it
delicious the next day though!! maybe better than last night.

-- they seem pretty expensive for the amt of meat they yield.

I've thought the same thing about short ribs when looking at them in the store, so I've never cooked any. A very marbled chuck roast is my go-to cut for braising and slow-cooking.

My wife cut a recipe out of her Oprah mag for me that I finally made today -- lemony shrimp DUMPLINGS!. They were awfully good.