The lockdown cookbook

Message Bookmarked
Bookmark Removed

How are you feeding yourself in self-isolation?

(I was going to ask how are you preparing but that question might get a bit stale, unlike my bag of besam flour)

American Fear of Pranksterism (Ed), Saturday, 14 March 2020 23:28 (three months ago) link

My wife has made a load of pickled things, they look good.

actually maybe it would be fitting to share our Hubei food at this time.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Saturday, 14 March 2020 23:31 (three months ago) link

beef cheek ragu and baked apples with butter and brown sugar

veg broth with lots of roots and kale

several portions of each in fridge and will prob batch up some more stuff tomorrow for lunches next week seeing as im still heading in to work

BSC Joan Baez (darraghmac), Saturday, 14 March 2020 23:36 (three months ago) link

What is Hubei food? Despite my instance that you can eat regional cuisine from every province in China here in Melbourne I don’t think I’ve ever run into it.

American Fear of Pranksterism (Ed), Saturday, 14 March 2020 23:39 (three months ago) link

Also please share recipes.

American Fear of Pranksterism (Ed), Saturday, 14 March 2020 23:40 (three months ago) link

Trying the Thai curry ramen w/American cheese thing tonight

change display name (Jordan), Saturday, 14 March 2020 23:53 (three months ago) link

Don't think you can find anything from Hubei outside China, only a handful of regional cuisines seem to make it overseas. Famous Wuhan dishes include hot dry noodles and spicy duck neck, cant say we eat either of those often though, she's from another town to the East of the province with different food. My father-in-law considers anything not from Huangmei to be suspicious foreign food which he won't touch.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Saturday, 14 March 2020 23:58 (three months ago) link

https://m.yelp.com/biz/hu-bei-restaurant-millbrae-2

brimstead, Sunday, 15 March 2020 00:09 (three months ago) link

just abt to make slowcook red lentil daal for the first time: it says it feeds 12, we shall see

mark s, Sunday, 15 March 2020 11:15 (three months ago) link

i should make this more often, it could hardly be easier and the main problem has been helping myself several times before it's had its proper full eight hours bcz it's so delicious

mark s, Sunday, 15 March 2020 19:06 (three months ago) link

do you have a recipe?

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Sunday, 15 March 2020 19:11 (three months ago) link

This is how it doesn’t feed 12.

Farinata will feature a lot, it satisfies that need for something bready and Savory whilst only being made of chickpea flour, olive oil, salt and water.

American Fear of Pranksterism (Ed), Sunday, 15 March 2020 19:11 (three months ago) link

recipe is here: https://cafejohnsonia.com/2014/02/slow-cooker-red-lentil-dal-recipe.html

(i didn't have any fenugreek or fennel or onion seeds and i used non-canned toms)

mark s, Sunday, 15 March 2020 19:18 (three months ago) link

Several xps

Joy Luck in London does Wuhan dry noodles and they are extremely delicious.

I have a freezer drawer full of fish which I’ll be rubbing with various pastes (gochujang, miso, tandoori paste etc.), roasting and eating with rice. Other than that it’ll be DUMPLINGS!, ramen and black daal for the foreseeable. If I can be bothered to bake bread I have fish fingers for a sandwich.

Mainly I’ll be making a dent in my wine stash to stop myself getting through too many teabags.

crisp, Sunday, 15 March 2020 20:58 (three months ago) link

This is what's cooking now, can't quite convey the smell which is intense and wonderful

https://www.youtube.com/watch?v=091ympU6P_0

hot dry noodles are the shit, Wuhan has the best breakfast in China, would also recommend the doupi, which is like rice with a meaty sauce on top then a sort of egg-tofu shell, also there are these little savory donuts, forget the name of those, and shaobing, which is like a very light puffed up pitta

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Sunday, 15 March 2020 21:20 (three months ago) link

lol @ the DUMPLINGS! autoreplace still existing :D

Stoop Crone (Trayce), Sunday, 15 March 2020 22:08 (three months ago) link

<3 <3

There's more Italy than necessary. (in orbit), Sunday, 15 March 2020 22:14 (three months ago) link

I found a Hubei restaurant in Melbourne but it may be too late to go now. Will check if there is Hubei food on EASI or Hungry Panda.

American Fear of Pranksterism (Ed), Sunday, 15 March 2020 22:25 (three months ago) link

Although if this is an good recipe I have everything in the cupboard to make an ersatz version.

http://heneedsfood.com/recipe/hot-dry-noodles-reganmian/

American Fear of Pranksterism (Ed), Sunday, 15 March 2020 22:27 (three months ago) link

V says it looks good, but not reganmian, the noodles are the wrong sort and the pickled radish is not cut finely enough, small quibbles tbh, and she says it still looks good. For me it doesn't look like reganmian because it's not in a little cardboard bowl.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Sunday, 15 March 2020 22:41 (three months ago) link

Given my store cupboard currently extend to soba, spaghetti and udon, and my pickled raddish is Korean I might not get even that close.

American Fear of Pranksterism (Ed), Sunday, 15 March 2020 22:48 (three months ago) link

Still give it a go, wheat noodles in sesame paste with pickled radish is always a winner.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Sunday, 15 March 2020 22:50 (three months ago) link

makin some superiority burgers for the first time

also made some modernist cheese slices

we shall see

gbx, Monday, 16 March 2020 02:47 (three months ago) link

curious how the superiority burger comes out; i have the cookbook and i've eaten the burger in nyc but have not attempted it myself

call all destroyer, Monday, 16 March 2020 03:02 (three months ago) link

curious how the superiority burger comes out; i have the cookbook and i've eaten the burger in nyc but have not attempted it myself

― call all destroyer

jeez, that just sounds like a lot of work for a hamburger!

we're mostly sticking with our standards. lots of noodles and rice and chicken with various spices as appropriate. inspired us to go through and actually determine what ingredients we had on hand and what we can do with them, so our eating is going to have more variety than it's had in a while probably!

Kate (rushomancy), Monday, 16 March 2020 03:19 (three months ago) link

the burg was good folks

gbx, Monday, 16 March 2020 05:33 (three months ago) link

that said, there's definitely some tweaks and technique not specifically spelled out

used more potato starch than called for to get a better bind. using a ringmold after the first burg fell apart made a huge difference

gbx, Monday, 16 March 2020 05:34 (three months ago) link

There is an alternate Chinese world in Melbourne and some of the delivery services that were previously mandarin only (a struggle but you could make it work) have been opening up English language store front. Apropos the hubei food up thread I find I can now get prepackaged shelf stable duck neck snack on same day delivery along with all the hot pot ingredients I’ll ever need.

American Fear of Pranksterism (Ed), Monday, 16 March 2020 09:49 (three months ago) link

I made sweet potato and pea curry last night with, among other things, tamarind, and it was p good. mushroom fried rice tonight with a bit of roast chicken thrown in for me. saving my one tin of tomatoes for a special occasion!

ogmor, Monday, 16 March 2020 10:26 (three months ago) link

I can never really deal with spicy duck neck - the tolerance of my mouth for the heat is substantially more than the tolerance of my lips, if there's a single crack there it's agony to eat.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Monday, 16 March 2020 10:29 (three months ago) link

TIL that chinese five space and indian five spice are very much not the same thing :)

mark s, Monday, 16 March 2020 11:16 (three months ago) link

hackney five spice

mark s, Monday, 16 March 2020 11:16 (three months ago) link

bisto granules, daddy's sauce, non-brewed condiment, ice magic, butterscotch angel delight

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Monday, 16 March 2020 11:18 (three months ago) link

never heard of indian five spice before. it has fennel at least, and the concept of five.

ogmor, Monday, 16 March 2020 11:20 (three months ago) link

I never heard of it either! I just started finding Chinese five spice ok last year. I used to really dislike it.

Yerac, Monday, 16 March 2020 11:25 (three months ago) link

the idea of not liking any spice is insane to me

ogmor, Monday, 16 March 2020 11:25 (three months ago) link

people react strangely to sichuan pepper I guess, I cannot get enough of it.

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Monday, 16 March 2020 11:27 (three months ago) link

Sichuan Pepper and sancho pepper are the best favours.
I’m trying to grown them on my roof right now because they are such wonderful flavours and even better when fresh.

American Fear of Pranksterism (Ed), Monday, 16 March 2020 11:28 (three months ago) link

sichuan pepper w/ fish curry is incredible

ogmor, Monday, 16 March 2020 11:29 (three months ago) link

"hunting for fennel in the time of pandemic"

the daal i made yesterday is in fact a five-spice daal acc.madhur jaffrey, it just didn't advertise as such on the one-line site i raided (bcz i wanted slowcook advice)

mark s, Monday, 16 March 2020 11:30 (three months ago) link

that advice in full btw: "8-10 hours on low"

mark s, Monday, 16 March 2020 11:31 (three months ago) link

This is a good thing to do with sichuan pepper and fish - though in the picture they have squeamishly taken the fish off the bone, also I would expect a lot more oil in there.

https://thewoksoflife.com/sichuan-boiled-fish-shui-zhu-yu/

Wuhan!! Got You All in Check (Camaraderie at Arms Length), Monday, 16 March 2020 11:33 (three months ago) link

that looks excellent

ogmor, Monday, 16 March 2020 11:35 (three months ago) link

it was the star anise that put me off I think .I am not a fan of that flavor.

Yerac, Monday, 16 March 2020 11:43 (three months ago) link

but i had a far of the five spice from forever ago and used it when I made these scallion flower buns and it was good.

Yerac, Monday, 16 March 2020 11:45 (three months ago) link

I'm wondering wether its time to find some interesting WWII rationing style recipes that involve bulking things out with like jello.

Stoop Crone (Trayce), Monday, 16 March 2020 22:17 (three months ago) link

we are just doing avocado, scallion, raw garlic, cooked mushroom do it yourself sushi handrolls tonight.

Yerac, Monday, 16 March 2020 22:23 (three months ago) link

+ jalapeno.

Yerac, Monday, 16 March 2020 22:23 (three months ago) link

I made a new sourdough starter. Then I made 27 sourdough English muffins with it. Before I baked them, I dried out the sourdough discard and ground it up, then sprinkled it on top.

From start to finish: eight days. Cost: about six bucks. I dried and ground

rb (soda), Friday, 27 March 2020 00:15 (three months ago) link

soda bread

ole uncle tiktok (darraghmac), Friday, 27 March 2020 00:36 (three months ago) link

corn bread

Li'l Brexit (Tracer Hand), Friday, 27 March 2020 10:33 (three months ago) link

Making some bullshit Thai shrimp soup. Red curry paste, shrimp stock, coconut milk, shrimp. I forgot noodles on my kamikaze store run this morning.

Why, I would make a fantastic Nero! (PBKR), Friday, 27 March 2020 22:50 (three months ago) link

Oh, I also don't have tamarind, so I am using lime zest to bitter it.

Why, I would make a fantastic Nero! (PBKR), Friday, 27 March 2020 22:51 (three months ago) link

i made a little pizza from leftover naan and leftover regular pizza ingredients

forensic plumber (harbl), Friday, 27 March 2020 23:57 (three months ago) link

leftover curry over cheap previously frozen fries that we hate

Nudeln und Klopapier Gore (Sufjan Grafton), Saturday, 28 March 2020 01:31 (three months ago) link

made some bullshit butternut squash soup with miso and dashi, threw in a lot of rice and a block of tofu, which lasted me the weekend at least

like, I’m eating an elephant head (katherine), Sunday, 29 March 2020 21:15 (three months ago) link

Made a very large batch of ghormeh sabzi (Persian herb stew) to freeze after a 2am trip to the grocery store.

In the food processor:
-3 large leeks (green part only)
-2 bunches of parsley
-1 bunch dill
-1 bunch cilantro
-About 7oz fresh spinach (too much will ruin it)
-A small handful of dried fenugreek leaves ("methi" from an Indian grocer)

In a large non-stick pot: sautee an onion in a generous amount of grapeseed oil with a pinch each of turmeric and black pepper until translucent. Add herb mixture and sautee over fairly high heat for 10-15 mins, stirring constantly (burning the herbs will ruin it). The herbs will turn a darker color, then slowly add water until it has the consistency of mud, bring to a boil and reduce heat to simmer. Add 4x limoo omani (dried lemons or limes) and 3/4lb of dried red kidney beans, and 1tbsp salt or to taste. You should poke holes in the limoo omani with a fork before adding them. (Adding more lemon juice, as some recipes call for, will ruin it IMO)
Cover and simmer for 2-3 hours.

You eat it with basmati rice.

Deflatormouse, Sunday, 29 March 2020 22:05 (three months ago) link

That sounds delicious.

Made soup base with heads and bones of a big sea bass and a little dover sole and a load of prawn heads/shells with white miso and some bits of veg and dried seaweed, then strained it and poached some cabbage and a couple of skate wings in it, served over cold flat noodles tossed in crispy chilli oil. Same again for lunch tomorrow.

crisp, Sunday, 29 March 2020 22:40 (three months ago) link

Local market had $0.99/lb pork shoulder so I picked up a 8.5lb shoulder and roasted it cuban style. Feel like I have a main dish for the week.

Elvis Telecom, Monday, 30 March 2020 01:02 (three months ago) link

much deliciousness in these posts. made the six seasons cauliflower ragu. It is the kind of thing kids and adults can enjoy. But also tricked 2 and 4 year old into eating a quarter head of cauliflower in one meal. Will probably replace all other iterations of mac and cheese with this.

Nudeln und Klopapier Gore (Sufjan Grafton), Monday, 30 March 2020 02:10 (three months ago) link

That’s a big shoulder and a delicious way to cook it. I hope you have associated Cuban sandwich fixings.

American Fear of Pranksterism (Ed), Monday, 30 March 2020 02:18 (three months ago) link

to go with the pasta I sauteed some turnips in butter, then tossed with bread crumbs and romano cheese; I feel like my two modes during all of this are no appetite at all or compulsion to prepare vegetables in the least healthy way possible

like, I’m eating an elephant head (katherine), Wednesday, 1 April 2020 03:12 (three months ago) link

Pulled elk sausages out of the freezer this morning. I think I will poach them in beer and serve with boiled potatoes and sautéed frozen kale.

Why, I would make a fantastic Nero! (PBKR), Wednesday, 1 April 2020 12:48 (three months ago) link

Anyone got any recommendations for salt beef, beyond bagels, reubens etc? Am considering incorporating into some kind of Portuguese-style wet rice thing but other suggestions gratefully received (I have a lot of salt beef)

crisp, Wednesday, 1 April 2020 14:55 (three months ago) link

I assume you have thought of corned beef and cabbage

like, I’m eating an elephant head (katherine), Wednesday, 1 April 2020 16:47 (three months ago) link

What's a good, ethical (ie their workers are not currently striking for paid sick leave) place to mail-order food things? I'm looking for flavors I can't get in this small town--curry paste, sambal olek, dried guajillo, pasilla, arboles chilies, also I can't find a single lentil in the whole county so if I could order some that would be great. There's no grocery deliver, it would be straight mail order.

There's more Italy than necessary. (in orbit), Thursday, 2 April 2020 16:33 (three months ago) link

Also I don't need anything from there but browsing the Food 52 site is extremely soothing.

There's more Italy than necessary. (in orbit), Thursday, 2 April 2020 16:34 (three months ago) link

By the by

The most delicious and surprising way of eating a lot of vegetables for dinner is to make pinakbet, Filipino vegetable stew. Every time I make it, I am constantly surprised at how delicious it is, and how healthy it is, which is completely out-of-step with the majority of Filipino cuisine.

I'll type out the recipe here-- I can't find as good a one online as the one I use from my cookbook. (I omit chicharron/lechon that the recipe recommends as garnish, because I don't like that shit.)

Pinakbet

serves 4

3 cloves garlic
1 onion
4 tomatoes
6 long beans
1 bitter melon (or several mini ones, if you can find them) do not omit the bitter melon even if you don't like it, trust me, it is amazing in this dish and I don't generally like bitter melon
3 winged beans (pretty niche, not necessary)
8 okra
half a small eggplant
half a butternut squash
1/4 c oil (I use peanut)
3 Tbsp fish paste (if you can't get the real thing, I use mashed-up anchovies with commonly available fish sauce, or combine that IKEA-available Kalles shit with fish sauce)
A handful of cherry tomatoes

1. Put a litre of water on the boil, as salty as the sea. Set up your rice cooker to make rice.
2. Mince the garlic. Chop the onion. Wedge the tomatoes. Cut the long beans into 2" pieces. Halve the bitter melon, remove the seeds and slice. Cut the winged beans into 1" pieces. Remove stems from the okra. Cube the eggplant. Cube the squash.
3. Boil the squash for five minutes in the water. Remove with a wire skimmer; keep the water boiling.
4. Boil the other vegetables (except garlic, onion, cherry tomatoes) for 1 minute. Remove from heat and drain in a colander.
5. Get a big sauce pan and heat the oil over medium heat. Add the onion, saute until nearly translucent. Add the garlic, let cook for a minute.
6. Add the tomatoes and fish paste. Let simmer a couple minutes.
7. Add the other vegetables. Mix for about a minute or so over the heat, then remove from heat.
8. Garnish with cherry tomatoes and fish sauce

So, like, your veg are boiled a minute, fried a minute, served over rice, and honestly I can't really communicate how surprisingly delicious this mass of undercooked vegetables ends up being. I hope somebody reads this and makes it!

we have no stan but to choice (flamboyant goon tie included), Thursday, 2 April 2020 19:50 (three months ago) link

https://www.foxyfolksy.com/pinakbet/

Here's an online recipe-- ground pork is often added (I'd cook the onions/garlic less, then throw it in for ten minutes until it starts to foam). Parboiling the veg (as above) is REALLY effective, unlike this recipe and others would suggest. Look at how delicious this dish is, though!

we have no stan but to choice (flamboyant goon tie included), Thursday, 2 April 2020 19:55 (three months ago) link

Not sure how I came across this, could definitely have been ilx

http://www.seriouseats.com/recipes/2016/01/braised-chicken-thighs-cabbage-bacon-recipe.html

Cannot recommend highly enough. Anything that doesn't start with frying garlic is uncharted territory for me but it turned out really well.

lukas, Thursday, 2 April 2020 20:41 (three months ago) link

io I've heard good things about https://oaktownspiceshop.com/

lukas, Thursday, 2 April 2020 20:41 (three months ago) link

I made toum with some garlic that wasn't the best and past it's best and it's too astringent. mellowed it with some yoghurt and it tasted ok drizzled on a roasted whole head of cauliflower and as a dipping sauce for rotisserie chicken (my gf had the latter)

COVID and the Gang (jim in vancouver), Thursday, 2 April 2020 21:27 (three months ago) link

What's a good, ethical (ie their workers are not currently striking for paid sick leave) place to mail-order food things? I'm looking for flavors I can't get in this small town--curry paste, sambal olek, dried guajillo, pasilla, arboles chilies, also I can't find a single lentil in the whole county so if I could order some that would be great. There's no grocery deliver, it would be straight mail order.

― There's more Italy than necessary. (in orbit), Thursday, April 2, 2020 9:33 AM (two days ago) bookmarkflaglink

loz, if it's chiles you want i can probably sort this out

gbx, Saturday, 4 April 2020 18:31 (three months ago) link

Thanks, dude! Actually C brought home some arboles and pasillas from Queens the other day so I'm good there but I'm still missing the Asian stuff. Might just wait it out.

There could be a modified posole in the cards though.

There's more Italy than necessary. (in orbit), Saturday, 4 April 2020 19:16 (three months ago) link

IO, I get chile products from here — http://thechileshop.com/ — every year or so. Everything's been really good so far.

Miami weisse (WmC), Saturday, 4 April 2020 20:54 (three months ago) link

had some zucchini about to turn so I made pesto with it (not the greatest I've had but pesto is very substitutable), then took a hunk of goat cheese and made pasta sauce; if I ever have children I really suspect I'm going to become that mom who hides vegetables in everything

like, I’m eating an elephant head (katherine), Friday, 10 April 2020 16:15 (three months ago) link

made amazing asparagus risotto last night. one of the best things i’ve made for ages. absolutely ballsed up a chicken pilaf earlier in the week - whole grain rice was all that was available and cos i never cook with it i forgot it takes twice as long to cook. result totally inedible. had to make it all again and drank a lot of beer and danced round my kitchen in the process. the end result was v 5/10.

waterzooi - belgian fish soup - tonight.

Fizzles, Friday, 10 April 2020 16:18 (three months ago) link

I have so much arborio rice, I really need to commit to some risottos. Chx soup on my schedule for tomorrow though, with the intent of freezing it for later.

There's more Italy than necessary. (in orbit), Friday, 10 April 2020 16:35 (three months ago) link

I don't like zucchini or eggplant or any squashes so it's been basically kale and broccoli and fresh salad veg (as long as they'll keep) for us--feels like I need to branch out a bit but I'm not that creative with veg!

There's more Italy than necessary. (in orbit), Friday, 10 April 2020 16:48 (three months ago) link

we have been murdering the fennel risotti recently. lattermost one also had a large leek in it which pushed things even further. great lockdown food, would endorse

courgette and aubergine were both very apt ingredients in the giant daal tt made last night. they stew really well and soak up any flavour

my big question for tonight is how to deal with kohlrabi. the current feeling is a soup but that's almost a waste of its texture maybe?

ban laggy jazzer (imago), Friday, 10 April 2020 17:02 (three months ago) link

great for high-heat roasting

call all destroyer, Friday, 10 April 2020 17:06 (three months ago) link

or shaved raw in some sort of salad context

call all destroyer, Friday, 10 April 2020 17:06 (three months ago) link

the former sounds eminently plausible!

ban laggy jazzer (imago), Friday, 10 April 2020 17:10 (three months ago) link

went with the soup, accompanied by the leaves turned into crisps a la kale

it is superlative

https://www.abelandcole.co.uk/recipes/hellas-creamy-kohlrabi-soup

ban laggy jazzer (imago), Friday, 10 April 2020 19:25 (three months ago) link

fake larb (i.e. with textured vegetable protein instead of meat because it's shelf-stable), which didn't turn out half bad actually

like, I’m eating an elephant head (katherine), Sunday, 19 April 2020 23:08 (two months ago) link

arroz con pollo with some drumsticks that have been in the freezer for some years. they were vacuum sealed and look good as new, though.

forensic plumber (harbl), Monday, 27 April 2020 23:25 (two months ago) link

there's a loquat tree on hoa property behind our home. going to harvest some for jam this year. i say that every year, and i've never actually done it, though.

Nudeln und Klopapier Gore (Sufjan Grafton), Monday, 27 April 2020 23:36 (two months ago) link

had some saffron in my pantry for a truly unreasonable amount of time, but finally used it today to marinate some chicken, alongside a roasted radish salad, which is probably one of the best things I've made in years

like, I’m eating an elephant head (katherine), Thursday, 30 April 2020 01:48 (two months ago) link

saffron so expensive. must use it up. someday I'll get a proper tahdig on saffron rice. Today, i harvested the 8 cups loquats. We watched paddington 2 and made 2 jars of marmalade.

Morton Koopa Jr. Sings Elvis (Sufjan Grafton), Thursday, 30 April 2020 02:15 (two months ago) link

yeah, it's like that thing when you're playing a video game and you're reluctant to use up the best potion item in the game because then it's gone. except with ingredients

like, I’m eating an elephant head (katherine), Thursday, 30 April 2020 03:39 (two months ago) link

Even though I made a massive shopping run yesterday, from which we shall be eating for most of the next 3 weeks (!) I now confine myself to one store only rather than the three I usually shop at, and there is no menu prepared in advance from which to make my list and no guarantee what I seek shall be findable. So, there are a great many dishes we could make, but it's a bit like Tetris, in that it is easy to have gaps among necessary ingredients, and if one dish is chosen, it may preclude four other dishes by virtue of using all of one ingredient that then won't be replenished for quite a while. It is a daily game of optimization, constantly restarted with a shorter list of fresh ingredients. Fun at times, frustrating other times.

A is for (Aimless), Thursday, 30 April 2020 03:53 (two months ago) link

saffron so expensive. must use it up. someday I'll get a proper tahdig on saffron rice. Today, i harvested the 8 cups loquats. We watched paddington 2 and made 2 jars of marmalade.


Sounds like someone has figured out how to live

Yanni Xenakis (Hadrian VIII), Thursday, 30 April 2020 04:29 (two months ago) link

xp the recipe optimisation game is very relatable. I am quite fatigued by it this week. My indecision is bad at the best of times, but when it necessitates sacrifice too then it's hard to make any decision at all! Especially because everything is now organised by what is going to go off first rather than what I want to make. I miss impulse.

But anyway, the proliferation of pesto and houmous varietals continues to favourably rule many dishes. So cheap and easy to make!

tangenttangent, Thursday, 30 April 2020 21:20 (two months ago) link

I am making my own wide rice noodles again now that I have a proper steamer basket. Getting prettay good.

Morton Koopa Jr. Sings Elvis (Sufjan Grafton), Saturday, 2 May 2020 00:05 (two months ago) link

made this, was phenomenal (with substitutions -- couldn't find ground lamb so substituted turkey and upped the spices, used pistachios in place of pine nuts because I hate pine nuts, I'm sure someone on twitter is screencapping this and getting 100,000 likes on what a horrible person with horrible taste I am) https://www.bonappetit.com/recipe/spiced-lamb-and-dill-yogurt-pasta

like, I’m eating an elephant head (katherine), Friday, 8 May 2020 01:19 (two months ago) link

https://scontent.fphl1-1.fna.fbcdn.net/v/t1.0-9/p720x720/96774332_10158106960244000_5216103069342760960_o.jpg?_nc_cat=105&_nc_sid=8024bb&_nc_ohc=C9OOwr2UY0sAX-QG52j&_nc_ht=scontent.fphl1-1.fna&_nc_tp=6&oh=b7487e8a32dd271550c5a55dfae01fc1&oe=5EDB8215

A homemade chocolate custard--not as photogenic as my sister's loaves of bread, but definitely delicious. Tomorrow once it's set, we'll see if it's better than pudding from a mix.

Life is a banquet and my invitation was lost in the mail (j.lu), Saturday, 9 May 2020 15:38 (two months ago) link

one month passes...

Anybody with an Aeropress can make amazing cold drip coffee at home really easily. Here is the recipe. OK this looks long but I swear it's easy. Serve black over ice. Do not water down! It's like the whiskey of coffees.

1. Set the plunger aside, you won't be using it.
2. Get a small plastic water bottle
3. Cut the bottom off of it with some scissors
4. Take the cap off, poke a very small hole in it, and screw the cap back on
5. Turn it upside down and pour water in what used to be the bottom. You should get about 1 drop per second coming out of the hole in the cap. If it's going too fast, put a piece of sellotape over the hole and play with it a little until you get the right flow. Nice.
6. Set everything up the normal way, i.e. a jar or coffee cup underneath everything, and put enough coffee in your Aeropress for about 3 cups of coffee. i.e. 3 scoops. This is going to be strong!
7. Put another one of your paper filters OVER the coffee grounds, down in the Aeropress. This is going to ensure that the water distributes evenly through the coffee.
8. You may want to put the funnel on top to hold the upside-down water bottle steady.
9. Turn your water bottle upside down, fill about 3/4 full of cold water, and put into the top of the Aeropress.
10. Voila - you should be seeing cold water drip slowly through the grounds, and eventually drip down into your jar. It'll take an hour or so.

Li'l Brexit (Tracer Hand), Wednesday, 24 June 2020 16:00 (two weeks ago) link

Whoa, mini-Toddy, nice

change display name (Jordan), Wednesday, 24 June 2020 16:56 (two weeks ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.