What's cooking? part 4

what part was frozen?!?

btw the toasted flavor does go away as the mix gets colder!

no I mean I just made a ton of burritos and individually wrapped them in foil and froze them.

ah, good thinking

this is a really stupid q but i have never made & then frozen burritos before; how do you heat them up stevie? do you just defrost & eat cold or do you have them warm?

microwave i imagine

I love those foil pouch curries! Thres one called TastyBites and theyre all vegetarian or vegan, the palak paneer one is deliciouusss, tho I add extra paneer or tofu squares to it as they're stingy on the cheese.

The chana masala is also nice, tho I feel weird eating a potato chickpea curry I could make myself in 10 mins flat with a can of chickpeas :/

a cool thing to do with the kale was to braise it in equal parts chicken adobo juice and chicken broth

!!!!

am so going to try that

I...would try that, too. Not tonight, my kale is gonna be a salad to go with short ribs and polenta. But soon.

stevie inspired me to go for burritos for dinner tonight too

smoked chicken, pintos, brown rice, and some sauteed veg OMNOMNOM

In "can I rly eat that?" news, I made chicken stock last weekend and decanted it into a lidded container and into the fridge pretty much right away. It developed a seal of fat on top and has sat untouched in the fridge ever since.

Is it still good after a week, you think?

I'd eat it but I would bring it to a full boil for at least a minute first.

Would have done that anyway, but yeah other interwebs concensus seems to range from "trust the smell test but a week is just ok" to "oh god no dont touch it!". Ive a fairly cast iron gut so im not too worried.

3 days is the general rule of thumb

I would say what joygoat said. full boil, then consume

Haha there's chix broth in my fridge that's like two weeks old and I just used it tonight. You'd never believe my uncle is a health inspector.

conchiglie pasta w asparagus, peas, green onions and sausage in an olive oil and lemon dressing

chicken broth can last like a month in the fridge, don't sweat it.

if you're scared just boil it before you use it, or keep it in the freezer

kinda looks like this:

http://img.foodnetwork.com/FOOD/2011/10/13/CCUTG202_Conchiglie-with-Guanciale-and-Peas_s4x3_al.jpg

I usually freeze it! Ive been lazy this week :) I figured the lid of fat on top would help preserve it a lil as well.

peas + pasta = <3

I always trust the sniff test anyway, and Ive never had food poisoning that im aware of (oh boy once I threw a chicken breast into a hot pan and the instant stench + weird green colour = INTO THE BIN)

xpost

what's magical about it is that the conchiglie capture the peas and sausage bits in the folds

pea delivery vessels

exactly

omg my coffee ice cream turned out perfect!

but the lid lock of the old early 80s plastic ice cream maker i have snapped off so i literally had to smash the lid with a hammer to get at the ice cream inside and i cut my finger doing it :-(

ah well easy come ($1 at yard sale) easy go

~ caveman style ~

that's how I always eat icecream tbh

with a hammer?

HULK SMASH ICECREAM IN MY FACE

yes

with a hammer

i knew it would turn out ok
hope you enjoyed your blood garnish

look at all this goodness

http://farm9.staticflickr.com/8336/8088988640_3e25c5aba9.jpg

can somebody make me some coffee ice cream rite now

COME AND GET IT

this is pretty much the first time i've succeeded in making ice cream that's as good as what you get at the store, imo rather ironic i had to break the ice cream maker doing it

http://i.imgur.com/y91E6.jpg

what kind of coffee did you use

major dickinson's blend from peet's, ground quite finely

my favorite store-bought coffee ice cream is actually the haagen-dazs five brand

well that and the talenti cappuccino which is a bit spendy for my taste

what an unnecessary "actually"

talenti is more of a gelato innit?

what roast level is the peets?

i just drooled
omg

Breyer's coffee ice cream is the worst; the only ice cream I will buy besides B&J and HD is Blue Bunny.

this is a really stupid q but i have never made & then frozen burritos before; how do you heat them up stevie? do you just defrost & eat cold or do you have them warm?

― *buffs lens* (schlump), Sunday, October 14, 2012 6:20 PM (Yesterday) Bookmark Flag Post Permalink

Well, I made them to eat at work (work = a macrobiotic/health/natural foods store where we're not allowed to have a microwave in the break room bcz it will destroy foods' living energy), so I usu just let it thaw in my locker for 4-5h and then pop it in the break room toaster oven for like 30m til it is warm throughout. Obv it would be much easier to just unwrap the tin foil and nuke for like a minute or two, but yeah, just heat and eat!

oh man. wow.

ty! & wow at your break room regulations. it's a legal requirement that offices in the UK have microwaves so people can have heated albeit nuked delicious warm foods, iirc. it sounds like a real good thing to do, anyway; i make rice probably most days & just do it pretty straightforwardly, but if i was making a whole lot of stuff for freezing i could make a pretty elegant variation, go to town w/added extras. maybe this will happen over the wintertime.

we're not allowed to have a microwave in the break room bcz it will destroy foods' living energy

Every time I use a microwave now I'm going to imagine the food screaming as it loses its precious natural living energy, and laugh.

damn i really need to start using our ice cream maker.

breyer's is actually pretty good - turkey hill and edy's are your real villains imo

Need some tips: I have an 8x8 sq pan filled w/ leftover mac and cheese in the fridge that I am going to cut up/coat in breadcrumbs/deep fry, and I am going out to get panko/oil/egg tonight, but how exactly do I do this w/o a high-temp thermometer? I mean I have a meat thermometer that goes to like 200-something but how do you deep fry, really?