what's cooking? part 5: 2017-2027

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not because it really needs to go to 2027 because we'll all be under the ocean by then but because part 4 started in 2007

assawoman bay (harbl), Sunday, 8 January 2017 00:14 (four years ago) link

i made some pretty great tomato soup yesterday

san marzano toms + butter in pressure cooker w salt and baking soda
veggie stock + drained liquid from toms + a few bags of lapsang souchong
puree toms w stick blender, drain through sieve, combine with liquid ingredients
maple syrup + fish sauce to taste

jason waterfalls (gbx), Sunday, 8 January 2017 14:47 (four years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup? is this entirely your own invention or are you following some unknown and wild tradition?

ogmor, Sunday, 8 January 2017 16:29 (four years ago) link

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (four years ago) link

bored single men who spend a lot of time on food blogs

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (four years ago) link

well I am impressed, it sounds delicious (though not sure about the tea). how long did you cook it for?

ogmor, Sunday, 8 January 2017 18:26 (four years ago) link

toms were in the pressure cooker for 20mins, which is the bulk of the cooking time

in the context of bold tomato flavor and stock, the tea adds primarily smokiness and some sweetness. it's worth trying, i think!

jason waterfalls (gbx), Sunday, 8 January 2017 18:31 (four years ago) link

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (four years ago) link

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (four years ago) link

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (four years ago) link

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (four years ago) link

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (four years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (four years ago) link

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (four years ago) link

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (four years ago) link

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (four years ago) link

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (four years ago) link

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (four years ago) link

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (four years ago) link

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (four years ago) link

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (four years ago) link

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (four years ago) link

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (four years ago) link

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (four years ago) link

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (four years ago) link

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (four years ago) link

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (four years ago) link

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (four years ago) link

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (four years ago) link

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (four years ago) link

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (four years ago) link

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (four years ago) link

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (four years ago) link

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (four years ago) link

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (four years ago) link

hmph

sleeve, Wednesday, 11 January 2017 17:57 (four years ago) link

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (four years ago) link

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (four years ago) link

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (four years ago) link

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (four years ago) link

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (four years ago) link

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (four years ago) link

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (four years ago) link

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (four years ago) link

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (four years ago) link

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (four years ago) link

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (four years ago) link

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (four years ago) link

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (four years ago) link

i love takuan. have put them in tuna salad, and sushi rolls. obvious, but just chopped up, served atop some rice, maybe alongside a fried egg for breakfast if you're into that sort of thing

scampos sacra fames (outdoor_miner), Friday, 23 July 2021 19:21 (two months ago) link

Feels like rice-a-roni when you make rice with knorr granulated tomato-chicken bouillon, but that seems to be the only way to make it "restaurant style"

two weeks pass...

i need help with my stovetop pinto beans
i am relativelt new to cooking dried beans from scratch but i always hate the way mine taste!

last weekend this is what i did
i quicksoaked in the instant pot bc i forgot to soak them overnight
i put them in a big heavy pot & covered with enough water to cover by 2 inches
cooked them covered on low for roughly 2 hours.
By that time the beans were tender & cooked, but there was at least an inch of liquid
i removed the cover & simmered for an hour or more to reduce the liquid

the texture was fine but they had a strong metallic taste.
maybe i reduced for too long?
avoid instant pot quicksoak?
or do the whole thing in instsnt pot?
avoid soaking & do them entirely on the stove?

help me obiwan ilx, youre my only hope…

terminators of endearment (VegemiteGrrl), Wednesday, 18 August 2021 19:33 (one month ago) link

If the beans have a metallic taste, that is probably a problem with the bean and not with the preparation.

First recommendation: use the nice, fresh dried heirloom beans from Rancho Gordo (https://www.ranchogordo.com/). They make a huge difference.

I don't use any instant pot or quick cooking methods - strictly OG. Use a dutch oven if you have one. If not, use any big heavy pot.

If you use Rancho Gordo beans, you can soak them for 1-4 hours in the morning and then cook them in the afternoon (no thinking ahead). You can also dispense with soaking them all together, they will just take longer to cook.

DO NOT THROW OUT THE SOAKING WATER!!!

After the soak, include the beans and the soaking liquid in your pot and top off with any additional water to cover by two inches.

Cover the pot and put it on high with one clove of garlic, couple of bay leaves, and a few grinds of pepper, and some olive oil. Herbs are also nice depending on what you are using the beans for. Add other aromatics depending on the application. Bring to a heavy boil and remove the lid. Cook uncovered on a full boil for 10 minutes.

Immediately reduce the heat to as low as you can get it - an occasional perk/ripple is ideal. Use the lid to adjust the heat and amount of evaporation (lid on if your liquid is evaporating too fast, lid off if you need more reduction).

If your cooking liquid gets too low before the beans are done, do not add room temp water to the cooking beans - add hot water from a kettle.

DO NOT SALT BEANS (OR ADD ACID) UNTIL THEY ARE PRETTY MUCH DONE COOKING.

When they are done cooking (tender, but not falling apart for salads and some soups, falling apart for spreads, refried beans, etc.), remove from heat, add salt, and cover and let sit for a half hour so they can absorb the salt.

If you are using beans for a salad or other application where you are not serving them in the liquid, do not keep reducing the liquid. Just use a strainer to separate the beans from the liquid.

IF YOU ARE USING NICE BEANS, BUT DON"T NEED THE LIQUID FOR THE RECIPE, DO NOT THROW OUT THE COOKING LIQUID - FREEZE IT AND USE IT IN REPLACE OF CHICKEN OR BEEF STOCK.

I just made a beet risotto and used left over bean broth instead of store bought chicken stock and it ruled.

Beans are awesome.

Captain Beefart (PBKR), Wednesday, 18 August 2021 19:53 (one month ago) link

i think that's a really good guide. my stovetop does not do gentle simmering so i prefer pressure cooking for beans at this point. with that method i do like to soak and i do salt earlier in the process. but overnight soak + 3:1 liquid:beans in instant pot with a couple bay leaves and a couple smashed garlic cloves has been working well for me.

call all destroyer, Thursday, 19 August 2021 01:50 (one month ago) link

thanks folks! very helpful :)

terminators of endearment (VegemiteGrrl), Thursday, 19 August 2021 02:20 (one month ago) link

Nancy Silverton's methods yield very tasty beans ime: https://www.chiceats.com/recipe/vegan-vegetarian-beans/ceci-cooked-chickpeas

that web recipe says "flake salt" but the book simply says kosher salt. I usually use the broth to make a bean-and-greens soup later. She maybe uses a lower ratio of water to beans. She suggests a 1-4 hour soak for white beans, so that can change depending on the bean. She also does 2 carrots, 2 celery ribs, and 2 chile de arbol. The evoo is also a bit odd for a non pressure cooker recipe. It is all delicious, though!

also adds the salt right away

The nice thing about beans is once you get the hang of it, they are pretty forgiving and a fun canvas on which to experiment/clean out the refrigerator.

Captain Beefart (PBKR), Thursday, 19 August 2021 03:15 (one month ago) link

Curious about the motivations for going with dry beans. Are you using them to save on a bit of money?

wildleee questionable baking substitutions (Leee), Thursday, 19 August 2021 05:51 (one month ago) link

nothing like that really. a friend made scratch beans at a cookout recently & they were so good & the recipe sounded so simple that i decided to try my hand

terminators of endearment (VegemiteGrrl), Thursday, 19 August 2021 06:14 (one month ago) link

i also just remembered theres a stand at my farmers market that sells dried beans, i might hit them up

terminators of endearment (VegemiteGrrl), Thursday, 19 August 2021 06:15 (one month ago) link

Beans cooked from dry taste much better than canned.

Sassy Boutonnière (ledriver), Thursday, 19 August 2021 06:20 (one month ago) link

Some bean revelations:

I made real baked beans this winter using Yellow Eye beans. The recipe is dead simple - they cook for like 5 hours. I'm not a big baked bean person, but these were so good. Smoky, sweet, rich, savory. Perfect with meatloaf and other childhood nostalgia meals.

The Royal Corona beans on RG are unusually giant white beans. Rich, creamy insides with pretty thick skins and a distinctive taste and aroma. Cook them, drain them, and make a room temp salad with chopped celery, parsley, red onion, olive oil, red wine vinegar, and good quality tuna packed in oil (drained first). I made this for lunch a couple times this year. Absolutely everything I want in a meal and very healthy.

Captain Beefart (PBKR), Thursday, 19 August 2021 11:17 (one month ago) link

huge fan of dried beans here, that is all

sleeve, Thursday, 19 August 2021 15:07 (one month ago) link

canned beans are shit compared to dry

《Myst1kOblivi0n》 (jim in vancouver), Thursday, 19 August 2021 19:33 (one month ago) link

although both destroy my insides and so i rarely touch them nowadays :'(

《Myst1kOblivi0n》 (jim in vancouver), Thursday, 19 August 2021 19:33 (one month ago) link

I'm convinced and just ordered the Royal Corona beans! Along with 3 others. Your recipe with the parsley and tuna won me over.

Ima Gardener (in orbit), Thursday, 19 August 2021 20:15 (one month ago) link

that sounds so good.

Linda and Jodie Rocco (map), Thursday, 19 August 2021 20:20 (one month ago) link

OK I've tried dried beans a few times -- black beans were pretty much fine but the chickpeas had a brittle texture I didn't like -- but yall are making me rethink my assumptions!

wildleee questionable baking substitutions (Leee), Thursday, 19 August 2021 21:51 (one month ago) link

Brittle beans sound undercooked. Need low and slow until fully done, and then they are great

I'm convinced and just ordered the Royal Corona beans! Along with 3 others. Your recipe with the parsley and tuna won me over.

― Ima Gardener (in orbit), Thursday, August 19, 2021 4:15 PM (two hours ago) bookmarkflaglink

Yah! Hope you enjoy them!

OK I've tried dried beans a few times -- black beans were pretty much fine but the chickpeas had a brittle texture I didn't like -- but yall are making me rethink my assumptions!

Chickpeas are the one bean that you absolutely have to soak overnight. Even so they can take longer to cook than other beans. The nice thing is if you are using them for a spread where keeping them whole doesn't matter, you cannot over cook them (in fact it's better).

Captain Beefart (PBKR), Thursday, 19 August 2021 22:27 (one month ago) link

i got a bag of the royal coronas last time i was in a store that sells RG stuff! maybe i'll make them next week. many years ago i went to a long-gone restaurant that served pork ribs with a giant corona bean salad and i really loved that dish.

call all destroyer, Thursday, 19 August 2021 23:30 (one month ago) link

OK I've tried dried beans a few times -- black beans were pretty much fine but the chickpeas had a brittle texture I didn't like -- but yall are making me rethink my assumptions!

You pretty much gotta pressure cook chickpeas. Otherwise, it takes forever to get them tender.

Sassy Boutonnière (ledriver), Friday, 20 August 2021 00:18 (one month ago) link

not true. I made Ottolenghi's hummus recipe awhile back. Soaked chickpeas get cooked over medium heat with baking soda for a few minutes. added water and brought to a boil. they were super tender in 20 minutes or so

scampos sacra fames (outdoor_miner), Friday, 20 August 2021 19:26 (one month ago) link

his other tricks in that recipe, which was by far the best hummus i've ever made, included a slightly higher ratio of tahini (which i sort of already always did), and throwing in some ice water while food processor was running.

scampos sacra fames (outdoor_miner), Friday, 20 August 2021 19:28 (one month ago) link

The method in the Zahav cookbook uses ice water (a pretty good amount), except you whisk it into the tehina sauce with your lemon, garlic and seasonings, then season the chickpeas with the sauce.

Captain Beefart (PBKR), Friday, 20 August 2021 19:37 (one month ago) link

i haven't seen that book but that sounds interesting (and couterintuitive)but i found that hummus recipe online somewhere last year, probably here: https://www.seriouseats.com/basic-hummus-from-jerusalem-ottolenghi

scampos sacra fames (outdoor_miner), Friday, 20 August 2021 19:47 (one month ago) link

Even weirder is you don't have to peel the garlic because you blend it with lemon and salt and then strain it before adding the tahini.

Captain Beefart (PBKR), Friday, 20 August 2021 20:04 (one month ago) link

forgot about that silliness. guess i'll try it that way next time, but i just peeled the **cking garlic last time

scampos sacra fames (outdoor_miner), Friday, 20 August 2021 20:40 (one month ago) link

I support any recipe that circumvents peeling the garlic

two weeks pass...

YOU GUYS

i achieved very delicious beans!
thx to PKBR for the hand-holding instructions upthread. i followed them & magic did indeed happen!

though: while I did acquire rancho gordo beans & now know where i can buy them locally, i will be seeking out other local options vis farmers market etc because $6 for a pound of dried beans is um…crazy?

terminators of endearment (VegemiteGrrl), Tuesday, 7 September 2021 01:08 (one month ago) link

I just made a batch of baked beans for Labor Day supper using fairly ordinary small white beans, but of course baking them with onion, tomato & molasses means that the underlying taste of the beans is a negligible factor in the resulting deliciousness. Their 'tooth' is the more important factor. Should be slightly firm but very yielding. The canned stuff is just awful.

it is to laugh, like so, ha! (Aimless), Tuesday, 7 September 2021 01:16 (one month ago) link

Lol dried beans at my farmers market are $10 a pound! So I get Rancho Gordo and congratulate myself on my thriftiness!

mom tossed in kimchee (quincie), Tuesday, 7 September 2021 04:26 (one month ago) link

yeah even though i can afford it that's kind of the reason i have never bought them. i know they are great but idk. even organic beans from the bulk section of the store near me are like $3 at most. i usually get them from the indian or mexican store and they come out fine. someday i will get some and compare.

criminally negligible (harbl), Tuesday, 7 September 2021 13:23 (one month ago) link

congrats on your beans vg! that's how i felt when i perfected my black beans. they are exactly as i like them!

re shopping: i go a store that sells a high volume of beans and buy the non-Goya brand, usually $1.19/lb. people pay $10 per pound of beans?!

weird woman in a bar (La Lechera), Tuesday, 7 September 2021 16:17 (one month ago) link

I like the El Mexicano beans I get at the store. Rancho does have a few varieties that are harder to find though. I love their hominy, for example.

reggae mike love (polyphonic), Tuesday, 7 September 2021 16:35 (one month ago) link

(Yes, I know hominy isn't beans)

reggae mike love (polyphonic), Tuesday, 7 September 2021 16:37 (one month ago) link

Made the lentil recipe that someone linked here ages ago: https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

Don’t know why I don’t make it more often, I added carrots and diced yam with the garlic/tomato/berbere, and left out the additional salt, and it turned out great.

JoeStork, Wednesday, 8 September 2021 02:31 (one month ago) link

VG, congrats on the delicious beans! Sorry about the Rancho Gordo stan-ing. Their main benefits are probably freshness and variety, but I'm sure the same can be achieved from other sources as well.

I am making baked beans today with yellow-eye beans I simmered yesterday. They cook for 5 more hours in the oven at 250 degrees!

Taliban! (PBKR), Thursday, 9 September 2021 13:20 (one month ago) link

Haha! It takes a special kind of bean stan to appreciate something that has to cook for 7 hours and at the end it's still a bean. I appreciate that. I made chili with some of my RG yellow beans last week and it was good chili but didn't really showcase the beans. I'll have to go and think about what I've done and mend my ways for the next recipe.

Ima Gardener (in orbit), Thursday, 9 September 2021 13:36 (one month ago) link

Certainly the more non-bean stuff that's in a bean recipe, the harder it will be to appreciate any subtle bean differences and the harder it is to justify paying a higher price.

Taliban! (PBKR), Thursday, 9 September 2021 13:42 (one month ago) link

roll that beautiful bean footage!

criminally negligible (harbl), Thursday, 9 September 2021 14:14 (one month ago) link

I am excited about the following dried varieties in our pantry:

Peruvian yellow beans
red Salvadoran beans
Whipple beans, a rare heirloom

sleeve, Thursday, 9 September 2021 15:21 (one month ago) link

Made the lentil recipe that someone linked here ages ago: https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

Don’t know why I don’t make it more often, I added carrots and diced yam with the garlic/tomato/berbere, and left out the additional salt, and it turned out great.

― JoeStork, Tuesday, September 7, 2021 10:31 PM (two days ago) bookmarkflaglink

this may have been me, i have made this a bunch of times and love it. i think i will make it tonight, in fact. i also put sweet potatoes in it if i have them. i have an actual mesir wat recipe but this is easier.

criminally negligible (harbl), Thursday, 9 September 2021 21:11 (one month ago) link

actually making it now, i made some chicken stock today (no celery or carrots because i don't like how it makes it taste too vegetable-y when making things like this). i need to get more berbere and store it better. gets kind of oxidized and loses the nice berbere smell.

criminally negligible (harbl), Sunday, 12 September 2021 23:26 (one month ago) link

two weeks pass...

made the mozza at home lasagna, complete with bechamel, and enjoyed it. nancy has a dried arbol chile, bay leaves, and half of an onion in the butter/flour/milk while you make it. you take that stuff out later, but I think it results in an excellent flavor. wonder if it could win some anti-bechamels over. probably not.

balance transfer eligible (Sufjan Grafton), Wednesday, 29 September 2021 18:26 (two weeks ago) link

i made mapo tofu last night, w/impossible beef

good stuff

gbx, Wednesday, 29 September 2021 19:03 (two weeks ago) link

yeah have made it successfully with beanfeast before, so a decent meat substitute would be perfect

edited to reflect developments which occurred (Camaraderie at Arms Length), Wednesday, 29 September 2021 19:11 (two weeks ago) link


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