I feel like we have a hard time finding asian restaurants that have tofu in France. I think we have a couple of days in Paris in July, so I want to remember the sparkling water fountains and to try the bo bun
― Yerac, Saturday, 26 May 2018 19:46 (six years ago) link
Damn I had no idea that Land of Plenty is out of print and going for $134 US on Amazon now; I've had it for years. It's good but not THAT good.
I live in a town now with a shockingly good asian grocery store for its size - I lived in a small place without one for over a decade so I still have to remind myself not to buy tons of everything when I go because I won't be back for six months. It's amazing to be able to get all kinds of fresh noodles, dozens of stir-fryable greens, thai basil, etc easily whenever I want to.
― joygoat, Saturday, 26 May 2018 19:49 (six years ago) link
I lived in Oahu for half a year and one of the things I most miss is prevalent asian groceries in every supermarket. YUM.
― Yerac, Saturday, 26 May 2018 19:55 (six years ago) link
Hmm, you may be right, but I don’t know, I don’t usually take tofu here. But often on menus it’ll be called soja.
― droit au butt (Euler), Saturday, 26 May 2018 19:58 (six years ago) link
Yeah, I eat everything but my partner doesn't. This is why we usually just go to Mme Shawn for tofu for him.
― Yerac, Saturday, 26 May 2018 20:06 (six years ago) link
Tonight’s 101 Easy Asian Recipes pick was chicken adobo, which I hadn’t done before. I don’t have any proper points of comparison I don’t think but it tastes good!I don’t think I’ve ever properly reduced a sauce though. Unless there’s actually no reason to boil down your sauce until it’s the consistency of pancake syrup. Is that even possible? Sauce is a complete mystery to me.
― valorous wokelord (silby), Monday, 28 May 2018 01:29 (six years ago) link
i also find sauce mysterious but the guideline i would start with is reducing takes way way longer than you expect
― call all destroyer, Monday, 28 May 2018 01:32 (six years ago) link
i love adobo, i was planning to try that recipe next too
― Squeaky Fromage (VegemiteGrrl), Monday, 28 May 2018 01:33 (six years ago) link
fuck it, this has been on my wishlist forever and i just bought it: https://smile.amazon.com/dp/0470194960/?coliid=I3L0KGYII342ZT&colid=1P6XT5QYBLVO9&psc=0&ref_=lv_ov_lig_dp_it
― call all destroyer, Monday, 28 May 2018 01:35 (six years ago) link
same, have not bought yet but thanks for the reminder
― sleeve, Monday, 28 May 2018 01:52 (six years ago) link
I have peterson's splendid soups. I texted the gumbo recipe to my friend in new orleans for a quick check, and he talked to me for the next two hours about how it was a recipe that could only have been conceived by the antichrist. Yet, I've always liked the other soups I've made from that book.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 28 May 2018 07:03 (six years ago) link
and the gumbo recipe is probably tasty, too. it's just hard to please everyone with such a broad sweep of a topic.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 28 May 2018 07:04 (six years ago) link
The black bean soup in that book is good.
― droit au butt (Euler), Monday, 28 May 2018 07:13 (six years ago) link
I made ricotta using the recipe from Kenji's book and...I guess I did it wrong. Curds stuck together almost immediately and the end result was kind of chewy :(
― A Box of After Dinner Comics Shipped to Your House Each Month (seandalai), Monday, 28 May 2018 18:02 (six years ago) link
Made oven-braised pork chops with red onion and pears, zucchini with anchovies and capers, plus my wife chipped in some delicious sauteed radishes. Good times!
― Mario Meatwagon (Moodles), Tuesday, 29 May 2018 00:48 (six years ago) link
I wouldn’t be surprised if I posted about this dish in the past but it was 90-something degrees today so for dinner I rinsed a can of cannellini beans, added a can of tuna in olive oil, sliced red onion, red wine vinegar, and flat leaf parsley and ate it with some bread and rose. Ten minutes of prep time and nothing to heat up
― joygoat, Tuesday, 29 May 2018 01:22 (six years ago) link
that sounds awesome, i'm saving it
― forensic plumber (harbl), Tuesday, 29 May 2018 01:26 (six years ago) link
I've been adding a crap ton of tumeric to everything because I went to the doctor and my uric acid levels were a little too high (so also cutting out wine for now). This weekend I made DUMPLINGS! again but they were tofu, tumeric, scallion, kale. Also did a salmon dhansak which came out well but the salmon had a lot of the properties as if we just used canned tuna.
― Yerac, Tuesday, 29 May 2018 01:28 (six years ago) link
I've got this new turmeric that is brighter yellow and makes longer lasting stains on everything it touches. but I love it. Night+Market fried peanuts with lime leaves, red pepper, lemon grass, etc. have changed my pad thai game. Long, complicated recipes are never too enjoyable for the person that eats them. So the key to enjoying my own cooking is putting all of the effort into toppings or additives that are delicious and can be added very simply to the recipe in the moment before eating. Or I guess just making stuff that reheats well.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 30 May 2018 18:15 (six years ago) link
ugh what great summer dishes should i make, help i'm going grocery shopping tonight someone hold my hand!!!!
― the masseduction of lauryn hill (Stevie D(eux)), Thursday, 31 May 2018 19:46 (six years ago) link
Hot dogs n potato salad
― valorous wokelord (silby), Thursday, 31 May 2018 19:47 (six years ago) link
pffft
― the masseduction of lauryn hill (Stevie D(eux)), Thursday, 31 May 2018 20:41 (six years ago) link
Cmon that’s the most summery meal there is
― valorous wokelord (silby), Thursday, 31 May 2018 20:42 (six years ago) link
i need to make a side dish for work picnic. no hot dogs, possible potato salad.
― forensic plumber (harbl), Thursday, 31 May 2018 23:43 (six years ago) link
How about a cold asparagus rice salad.
― WilliamC, Thursday, 31 May 2018 23:45 (six years ago) link
I make this Lebanese Lemon-Parsley Bean Salad. vegan and gluten-free!
― neutral yogurt (doo dah), Friday, 1 June 2018 00:40 (six years ago) link
green papaya salad.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Friday, 1 June 2018 00:56 (six years ago) link
i had to do dinner for 7 tonight with about one day's notice so i busted out this absolutely classic two-hour pork ribs joint:
http://www.laweekly.com/restaurants/a-recipe-from-the-chefs-vinny-dotolo-and-jon-shooks-balsamic-barbecued-baby-backs-2378837
― call all destroyer, Friday, 1 June 2018 02:33 (six years ago) link
y'all this was SO GOOD and SO EASY i just can't believe it, i just used ground pork from the store
https://www.bonappetit.com/recipe/ba-breakfast-sausage
― the masseduction of lauryn hill (Stevie D(eux)), Sunday, 3 June 2018 20:42 (six years ago) link
oh, i like the look of that Lebanese salad up there. gotta remember that. xxpost
on holiday from school and moving in a couple weeks to my transfer school area ( i found an apt. this weekend, YAY!) so am making use of some ingredients on hand. even though it's supposed to be scorching tomorrow, i made a big batch of curried lentil soup, that i think is gonna rule. that's for tomorrow/rest of the week. tonight making eggplant pizza. my housemate has a thing for eggplant.
― lâche pas la patate (outdoor_miner), Monday, 11 June 2018 16:25 (six years ago) link
i made the lebanese salad for guests and have been munching on the remains for like a week. it's very tasty.
― call all destroyer, Monday, 11 June 2018 17:15 (six years ago) link
I pan cooked a thin-cut porkchop and put it on a King's Hawaiian hamburger bun with mayo and hoisin, A+
― valorous wokelord (silby), Tuesday, 12 June 2018 20:30 (six years ago) link
I order halal lamb and chicken over rice and cut up tomatoes and cukes for an extra side salad with lemon dressing. One order will make at least two meals for me so it's a good way to prepare lunch the day before.
That's the extent of my cooking in past months.
― which do u hear yanny or (in orbit), Tuesday, 12 June 2018 20:35 (six years ago) link
haha! i regularly do the same thingalthough today i made (vegan!) spinach pies (in easy to use country-style phyllo) with onions, berbere, ginger, turmeric
it's my antidote for enduring food poisoning sunday-monday
― weird woman in a bar (La Lechera), Tuesday, 12 June 2018 20:39 (six years ago) link
(food poisoning was NOT from the place i usually get my meat/rice/tabouli/hummus fix)
― weird woman in a bar (La Lechera), Tuesday, 12 June 2018 20:40 (six years ago) link
I'm doing my first and hopefully last kitchen reno.
What are things you'd change about your kitchen layout and why?
Are you happy with your appliances?
Should I get a bright orange wall oven?
― mom tossed in kimchee (quincie), Tuesday, 12 June 2018 20:53 (six years ago) link
Yes to the last.
― valorous wokelord (silby), Tuesday, 12 June 2018 20:54 (six years ago) link
yes to orange ovenmost annoying thing is that the trash can is too far from the cutting area. if i had my way they would be closer together.
― weird woman in a bar (La Lechera), Tuesday, 12 June 2018 21:05 (six years ago) link
Bright orange oven yes. If I could redo my kitchen, I would seal seal seal the spaces between all the appliances and counters and the floors. I hate food particles falling in between. Definitely a bigger double sink (I rarely use the dishwasher), built in wine cellar, prep space for two people, and integrated seating/hangout for when I am waiting for stuff to cook. I'm not really into spending a lot on appliances, as long as I have a gas burner and an inoffensive fridge, I'm good.
― Yerac, Tuesday, 12 June 2018 21:14 (six years ago) link
Although I do covet Smeg and Big Chill fridges.
― Yerac, Tuesday, 12 June 2018 21:16 (six years ago) link
most annoying thing is that the trash can is too far from the cutting area. if i had my way they would be closer together.
― weird woman in a bar (La Lechera), Tuesday, June 12, 2018 5:05 PM (three hours ago) Bookmark Flag Post Permalink
this is a good one.
― call all destroyer, Wednesday, 13 June 2018 00:50 (six years ago) link
my layout is pretty inoffensive; a big u shape with a peninsula with seating and the fridge on the opposite wall. if i had more space i'd add a center island because it's the best place to do prep. i'd def get a double wall oven if i could.
― call all destroyer, Wednesday, 13 June 2018 00:54 (six years ago) link
we added a butcher block in the middle of our kitchen (family heirloom of my wife's), it is slung low so I mostly use it for mortar/pestle grinding but it is extremely handy to put things on when you are in the middle of a project, islands rule
― sleeve, Wednesday, 13 June 2018 00:58 (six years ago) link
buzzfeed had an article on DJ Zedd's house. Most of it was whatever but I did like his costco room and the vacuum at the bottom of the kitchen cabinets that you can kick dropped food to get vacuumed up.
― Yerac, Wednesday, 13 June 2018 01:10 (six years ago) link
Trash placement is an excellent point. I was gonna put it near the sink/dishwasher opposite the island where I'd be doing prep, but maybe it should be at the island.
I have decided to say fuck it and put the rangetop in the island instead of against a wall. This is a highly controversial move in the kitchen design world, apparently, but I'm doing it anyway. This means a hood hanging over the island, but I can rig it so that it is over my sight line when I am at the rangetop.
Architect is urging me to put in a speed oven. I've never had a speed oven but it gives some more options than a microwave and could supplement the BRIGHT ORANGE WALL OVEN if for some reason I needed more baking power.
― mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:17 (six years ago) link
i just read about speed ovens for a minute and they sound like expensive bullshit
― call all destroyer, Wednesday, 13 June 2018 02:21 (six years ago) link
I have never heard of these either. I was trying to figure out if it was morelike a toaster oven or those weird mocrowave/oven combos that are all over europe.
― Yerac, Wednesday, 13 June 2018 02:22 (six years ago) link
yeah sounds like the latter. idk, i only use my microwave to reheat leftovers and melt butter, but it cost like 150 bucks and does those things fine. if you have a good-quality wall oven with convection idk what this thing is getting you.
― call all destroyer, Wednesday, 13 June 2018 02:24 (six years ago) link
So apparently you have a microwave mode, a convection mode (for baking), and a combo MW/convection combo mode.
I'm like you, destroyer, with the reheat and butter melt. But I guess having a second small oven isn't the worst thing, especially since I do a lot of cooking just for 2 ppl and it would be nice not to have to preheat the big oven all the time.
― mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:34 (six years ago) link
I'm really into toaster ovens but probably because I started using them at a much later age (when my house wasn't sending enough electricity to my oven so I was relying entirely on my toaster oven). They really can cook almost anything.
― Yerac, Wednesday, 13 June 2018 02:37 (six years ago) link