What's cooking? part 4

minor success story: tonight i wanted to use some tomatoes/onions/green peppers, and i made a decent pasta sauce out of them (along with garlic and olive oil and some balsamic vinegar), and it actually came out really well! it's no big deal, but normally i would have been struggling to figure out something to do with leftover ingredients. being able to feed my housemates a decent meal was a nice bonus

tomorrow is tofu stir fry with a strawberry/arugula salad.

yay!

just want to do a shoutout to wmc; last night i needed some quick white rice and his method worked flawlessly!

Glad to hear it! It really is the easiest method ever.

seared tri-tip over romaine and baby kale for a steak salad tonight with a pile of spaghetti squash tossed with ghee and lemon pepper - very tasty.

I made this recipe for butternut/tofu/soba stir fry and my friend raaaaved about it (use a whole 16oz pkg of tofu though; 6oz is way too little). It's easy, too!

http://www.nytimes.com/2009/11/09/health/nutrition/09recipehealth.html?_r=0

What kind of tofu did you use? I get confused by all of the different kinds.

-pan fried corn, canned black beans, sriracha + kewpie mayo + lemon juice, pan fried garlic
-can't stop eating
-I am despicable

- arepas with cheddar cheese, later to be stuffed with scrambled eggs & veg.

My roommate is doing a super bowl thing tmrw with wings so there's no point in removing any grease from the kitchen surfaces today, plus I should do all my weekend cooking before he starts. Look for adobo chicken questions here later possibly.

I am just mixing sriracha and kewpie mayo and putting it on everything. i'm not even trying any more.

I have made a pot of chili and gotten other Super Bowlish foods. Not likely to watch the game, but any excuse for cheese dip.

This morning I made yellow maize arepas with cheddar cheese, and then topped them with scrambled eggs + peppers + scallions + tomatillo salsa + avocado. Seriously food is proof that someone up there loves us very much.

sriracha mayo and soy milk who knew this would be such a beautiful combination

goes perfectly with my sriracha mayo sour patch kids

Things I put on the popcorn I just made:

Butter
Rosemary
Salt/Pepper
Cayenne
Honey

HOW IS THIS NOT A CONTROLLED SUBSTANCE.

just received my thermapen and it is maybe the best-packaged thing ever. it has a certificate of calibration with handwritten notes, and included in the shipping box was a mini bag of jelly beans.

quincie: I always get the firmest I can get. My fav brand is Twin Oaks (it is like the firmest meatiest tofu ever).

~*~ATTN ATTN MIND-BLOWING RECIPE ALERT!~*~

I went over a friend's house and he made/served this mexican pasta w/ tomato sauce, chorizo, avocado, cotija cheese, and crema and it was FUCKING INSANE!! Here is recipe:

http://www.patismexicantable.com/2011/05/mexican_style_pasta_with_tomato_sauce_chorizo_fresh_cream/

wow that looks delicious

would love to try some Mexican recipes but I don't think there's any way to get the right ingredients where I am

currently eating the end of last night's pork vindaloo, made from Classic Indian Cookery - it tastes pretty good! Nothing like the standard curry house vindaloo, which is just a spicier version of the standard curry.

I made some stir-fried chicken with a bunch of portabello mushrooms I had that I needed to use up. Lacked a juice, so I used agave syrup, soy sauce, five spice powder, garlic, and some chili garlic sauce. Ended up pretty tasty. Feel like I'm finally getting a handle on five spice

mr veg made bacon-wrapped jalapenos stuffed with pulled pork & cream cheese as an appetizer tonight - they were so big we ended up eating them for dinner

that sounds like a dinner!

so good!

I have never fucked w/ 5spice

I haaaaate licorice/anise/fennel though

It kind of loses the individual flavors in the blend, but I could see a pronounced dislike coloring your impressions, still.

I'm with Stevie tbh. I avoid that stuff.

u crazy

I don't like cinnamon all that much but it's ok

oh man 5-spice is the shiznit

I used to live down the street from what appeared to be an Asian food warehouse and distribution center, and biking by there was like being dropped into a vat of 5-spice. Bleargh.

yummmmmmmmmmmm

:) asian food warehouse <3 <3

Hahah. It was a block with now-defunct light industrial properties--machine shops and stuff--that were mostly turned into warehouses and garages. No signs on anything but lots of trucks loading boxes of food and everything smelling like anise.

no people
tons of anise
aw yeah

where is this oasis

Yes, this is where I need to be 4ever

how do I shot frozen shredded hash brown potatoes?

i make those every sunday for breakfast! are you just looking to cook 'em up basic or do you want to do something *interesting* (nb i never do anything interesting with them)

Either as long as they come out tasty

ok, so for basic, i use oil, nonstick pan, high heat. dump 'em in, as close to one layer as you can get. let them crisp up for a couple mins and then flip them--they're ready to flip when they're turning golden brown and your spatula wants to pick up a segment that has kind of fused together. let the other side cook for a couple more mins, season generously with salt and pepper, and serve in mounds to sop up over-easy eggs.

Exactly right, on all counts. I throw in some chunks of cheese at some point right before I flip 'em but I'm midwestern like that.

oh hm! No butter even?

you can use butter if you want
are there not instructions on the bag?

Well there prob are but I wanted to see if you guys had like insider pro-tips

i dunno, the bag seems like a place to start for basic cooking instructions. the rest would be limited only by your pantry/palate/creativity. maybe add some onion or garlic powder (or actual sauteed onions/garlic) for flavor? some scallions? some herb-of-your-choice? mix in some shredded zucchini for added health? make more solid potato cakes with garbanzo powder, garam masala, curry powder, and an egg? i dunno.

garbanzo FLOUR not powder

sorry!

yeah onion/garlic powder would be the first obvious place to go