What's cooking? part 4

Tried to make gingerbread, succeeded in creating a paperweight. Since I have had to go gluten-free I bake less and less. I use to love baking but now it's something I rarely if ever attempt. Not being able to work with real flour is joyless cooking.

Oh, don't say that! Have you tried the Bob's Red Mill GF all-purpose flour?

It's what I have been using....

what are you using for fat, and for liquid?

I had been toying with making this recipe for my inlaws for christmas bc they're all gluten free but it turns out they're also p much everything-free too so :/ but I kind of want to try it anyway bc it seems like it would taste really good http://cookinggfwithanna.blogspot.com/2011/11/time-for-mormors-gingerbread-cake.html

but stevie otm - don't give up! take it as a mystery to be solved like sherlock. crack the code!
maybe it is worth another try, with diff ingredients?

Most kosher-for-passover baked goods are not very awesome, but I have had a truly awesome flourless chocolate cake the uses ground hazelnuts and it was soooooooo good. So yeah, maybe look into some kosher-for-passover recipes?

See also: coconut macaroons!

oh god, in college I had a flourless chocolate cake with whole plums baked into it...the best chocolate cake I've ever had

I still dream about it

Spent days thinking of this, dying to have time to make it and...poop.
http://www.designsponge.com/2012/10/in-the-kitchen-with-yvette-van-bovens-luxurious-gingerbread.html/

I made a very similar sort of thing in the past with apples and raisins that everyone loved, using regular four, so I was excited to try this. I usually use that $7 Namaste Spice Cake mix to make any sort of cake:carrot, apple spice, fruit cake even....but when I have tried anything from scratch, I get heavy, hard or chewy messes that I just throw out. Happened with Christmas cookies last year....terrible! So this year holiday baking will either be done with gluten, store bought gluten-free or skip it altogether and stick to juicing through the holidays.

maybe you just need to seek out actual gluten free recipes to start with, instead of converting? converting from one to the other might be where you're tripping up?

On this last recipe yes but the others were gluten-free recipes.

bummer

I do sympathize, nothing worse than cooking and having it not turn out the way you plan, esp if you don't always have time for baking and whatnot

You understand!

but of course <3

Fusion night -- yellow curry shrimp & grits. Too salty, but the basic idea is a keeper.

shrimp and grits = shrits? grimp?

Shrits sounds like what happens after you eat the curry

do not mock the low country classics, vg

no mocking intended

just childish silliness, I swear

<3

hey tera, have a look at this recipe website: http://www.manifestvegan.com/category/baked-goods/ (it's vegan and also gluten-free, but you could probably sub dairy products for a lot of the vegan stuff)

COOL! I will take a look! I must also say that cooking with electric is not the same as cooking or baking with gas. I love gas stoves!

oh and this woman also does a lot of GF stuff (and vegan): http://www.veganricha.com/p/recipe-index-by-label.html

it's generally indian food, but she has some baking on there as well.

OOOOOhhhhhhhh just1n3, this all looks really yummy!!!! Pumpkin maple pancakes, swooooooooooon....
The other website...carrot halwa, double swoooooooon!!!!!!!!
Both of these websites are also along the lines of how I want to eat. Thannks!

you're welcome!

tonight i am making sweet potato piccata

i don't even like capers so this should be interesting

http://farm9.staticflickr.com/8331/8081595074_104926d3e4.jpg

it was pretty tasty

oooowow!!!!!!!! looks it!

i'm making mussels in green curry broth for dinner. i also have some kale and a butternut squash. what should i do with them?

Roast the squash and drizzle some buckwheat honey over it before serving. Kale, make a salad w/ lemon, oo, pecorino or save it for smoothies.

i threw out my blender because i was tired of it so i don't make smoothies anymore! i got the kale for making w/ dinner. i think i have eaten too much of that kale salad. i think i might make some kind of honey ginger dressing for the squash though.

Kale: clean, de-rib, toss in oo/s & p/paprika/cayenne, lay on plate, chuck in microwave for 7 mins, eat with both hands.

After making tacos last night I still have a lot of pulled pork left over and I was thinking I would make a BBQ sauce for the rest. I've never made a BBQ sauce before and I found a lot of recipes for different styles. Anyone have a favorite, with mustard or without, vinegar?

balsamic bbq sauce

really enjoyed this sauce

i don't have a microwave! i also threw out my toaster. that's 3 normal kitchen appliances i don't have

how do you reheat food?

i don't usually need to or bother but sometimes in nonstick frying pan

harbl, you could braise the kale; saute in a bit of oil w onion & garlic, add enough water to cover & simmer for 20 min

add some rice noodles and some kind of sauce/dressing,
save the leftovers for tomorrow's lunch, eat cold or room temp or warm, as you please,
maybe with cubed tofu or some of those crunchy breaded not-chicken strips cut into pieces so they seem more fancy/less formerly frozen.
that's what i plan to do with some been-in-there-for-a-while kale this very evening (with tofu because that's getting old too)

autumnal weather and quiet evening in = schleswig christmas cabbage, pickled herring, baked potato. a glass of gin.

I just eat vegetables raw when I'm lazy

which is like all the time

Enough for dinner + lunch or dinner tomorrow (or let's face it, the next day)
Took about 10 min to make
sesame seeds for crunch recommended
http://farm9.staticflickr.com/8334/8084249831_58b018d454_n.jpg

i'm just making some plain old salad with this. it's gonna be plenty of mussels w/ baguettes anyway.

Smoked 30 lbs of bone-in pork shoulder overnight. Dying of pork here.

Here let me help u w that

ysi

I would if I could, believe me! I love good pork sooooo much, but I told husband that I was at risk of pork poisioning with all this smoked pork in the house. Fortunately, a prior experiment confirmed that it freezes well, plus we have local friends who are delighted to come over for pork in exchange for wine :)

oh yeah it freezes great.

protip: if you have a foodsaver or some kind of vacuum-sealing bag, you can pop the frozen pork in a pot of water, bring it to the boil, let it go for another 5 -10 minutes after that, and voila reheated.

tastes a lot better to heat up ribs/pulled pork that way vs most other reheating methods, esp microwaving

I have: 4lbs of short ribs. I do not have: bottles of wine or 6 cups of beef broth. Must I go shopping??