yeah, i see that in recipes as well. my father-in-law has been making them for decades, and he dips in sauce before frying. it makes the skillet pretty messy.
― you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:40 (seven years ago) link
we also do not bake them, though. it looks like this may be a difference in assembly between enchiladas and enchiladas suizas
― you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:44 (seven years ago) link
i hate handling slimy sauced tortillas so i just make layered enchilada casserole now #lazy
― Squeaky Fromage (VegemiteGrrl), Tuesday, 5 September 2017 23:46 (seven years ago) link
the method described in beloved ilx favorite the border cookbook is to heat 1/2" to 1" of oil in a small skillet till hot. dip the tortillas in until they go limp (happens almost immediately ime), then sauce them, fill them, and roll them.
this has worked great for me so far.
― call all destroyer, Wednesday, 6 September 2017 00:28 (seven years ago) link
fry then dip imo
― weird woman in a bar (La Lechera), Wednesday, 6 September 2017 12:29 (seven years ago) link
border cookbook is so great, could be my favorite cookbook tbh
― marcos, Wednesday, 6 September 2017 16:06 (seven years ago) link
In Rick Bayless' Mexican Kitchen, he has recipes where he warms up the tortillas and then spoons sauce over, and then he has the "..."other" style of enchilada preparation: a cold tortilla is dipped in a robust red chile sauce, then seared quickly on an oiled surface. One taste and you'll understand why they're a favorite street food."
So I guess the dip-cold-and-fry method may be the street food style that is usually done with red sauce?
― you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 8 September 2017 00:14 (seven years ago) link
taking that book out led to creamy beet greens, potatoes, and poblano tacos, as it usually does
― you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 8 September 2017 03:25 (seven years ago) link
that pepper-infusion cacio e pepe method i reposted a little while ago worked pretty well. gradually building the sauce with pepper water and pasta water before adding the pasta seemed to prevent any major clumping. i will say that i would add pepper to finish much more aggressively than the recipe implies--the infusion is a nice backbone but it doesn't really kick your ass with black pepper like i want.
obv much better than any oil/butter method.
― call all destroyer, Wednesday, 13 September 2017 23:10 (seven years ago) link
I don't understand the "keep the sauce warm, but not over direct heat." part. Does that imply that you should turn on your oven?
― you are juror number 144 and we will excuse you (Sufjan Grafton), Wednesday, 13 September 2017 23:40 (seven years ago) link
honestly i didn't really do that part except for adding small amounts of warm pasta water until i was happy with the consistency
― call all destroyer, Wednesday, 13 September 2017 23:45 (seven years ago) link
xp double boiler I assume?
― sleeve, Thursday, 14 September 2017 00:20 (seven years ago) link
double boilers technically are direct (conductive) heat, their max temp is just limited to the 100C
i usually take "keep warm but not over direct heat" to mean "put it in the oven" (convective) or just keep it close to something that's hot (radiant)
― gbx, Thursday, 14 September 2017 00:25 (seven years ago) link
maybe directly heat a pot of water on adjacent burner?
― you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 14 September 2017 00:29 (seven years ago) link
I would also normally put something in a low oven to "keep it warm". anyway cad skipped it and lived, so we are good.
― you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 14 September 2017 00:30 (seven years ago) link
i have an induction range so radiant heat isn't really around, also the oven was in use roasting some asparagus. could've used the warming drawer i guess but it did work out ok.
― call all destroyer, Thursday, 14 September 2017 00:41 (seven years ago) link
btw if you want to skip the pasta-making portion technique i just subbed the 150g of pasta the recipe makes for 5 oz. of dry pasta and the proportions seemed totally reasonable.
― call all destroyer, Thursday, 14 September 2017 00:43 (seven years ago) link
thanks, gonna try this one.
― you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 14 September 2017 02:35 (seven years ago) link
was in the mood for soup a couple days ago when it was cooler and dreary outside. just getting around to making but i like the look of this recipe (w cumin and cinnamon for a soup sounded nice and warming) https://cooking.nytimes.com/recipes/1017980-mushroom-spinach-soup-with-cinnamon-coriander-and-cumin?em_pos=medium&emc=edit_ck_20170916&nl=cooking&nlid=73417899
― freedom is not having to measure life with a ruler (outdoor_miner), Friday, 22 September 2017 21:21 (seven years ago) link
made the popular NYT red lentil soup 2 days ago and it was perfect for the cooler, breezy afternoon yesterday. this one looks good to maybe try next. also pre-ordered that Soup Bible book somebody recommended in other thread. been making/freezing lots of stock. bring on the soup!
― you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 22 September 2017 21:45 (seven years ago) link
tomato jam seems to be very popular rn. a very fancy (overpriced) bakery is selling biscuit, egg, cheese, and tomato jam sandwiches for $8, which is insane. But I've been making my own tomato jam and putting it on nearly every sandwich I eat. Really gives them a "this is a fancy and expensive sandwich" feel.
― you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 2 October 2017 16:22 (seven years ago) link
Tomato jam a staple at my regular, too. Surprised by how sweet it is!
― Daniel_Rf, Tuesday, 3 October 2017 10:42 (seven years ago) link
haven't baked any cookies in a few years iirc. saw this neat looking recipe where the pans get shaken while baking to create textural dynamics. they're in the oven now and are gonna rule. subbed guajillo chile mexican chocolate and reduced the amount of sugar in the batter by a fair bit to balance
― freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 00:09 (seven years ago) link
that's cool!
I was a pastry chef for years so I burned out on a lot of that, but I still make cookies. Mostly chocolate chip, sometimes oatmeal raisin or holiday varieties when appropriate. I prefer the melted butter version, wife prefers whipped, we split the difference.
how often do you shake them?
― sleeve, Friday, 6 October 2017 00:46 (seven years ago) link
i've been making chocolate chip cookies lately w/ dorie greenspan recipe and they are the bomb dot com. haven't tried a cookie with melted butter yet.
― assawoman bay (harbl), Friday, 6 October 2017 00:48 (seven years ago) link
I'm tired of tomato jam already
I'm turning into a flatbread pizza badass these days, so many good ready-made crusts available
― El Tomboto, Friday, 6 October 2017 00:56 (seven years ago) link
i ended up shaking them a couple times after first putting them in for ten minutes. they don't look like the pic, but i bet they're deece. they look nice!https://scontent-dft4-1.xx.fbcdn.net/v/t31.0-8/22289782_10214411195535333_7459497610865515378_o.jpg?oh=87796497b4e7e28bdcd8fbfc7e4e7a33&oe=5A430827
― freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 03:10 (seven years ago) link
don't think i've ever done cookies w melted butter but my fave brownie recipe uses that. mmmm oatmeal is the deal! xxpost
― freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 03:21 (seven years ago) link
mmm y'all choc chip cookies w/melted butter are the best, more caramelized and chewy, flatter and kinda translucent
melt 1 stick butterwhisk with 1/2C white and 1/2C brown sugaradd 1 tsp vanilla, 1 eggsift 1C plus 2T AP flour with 1 tsp soda and 1/2 tsp saltadd at least 1/2C chips, or more to taste
bake 10-12 mins at 350
― sleeve, Friday, 6 October 2017 13:59 (seven years ago) link
I usually put the dough in the fridge for a few minutes to set up, the heat of the butter can make the batter a bit loose right out of the bowl
― sleeve, Friday, 6 October 2017 14:00 (seven years ago) link
gonna try these imo
― Squeaky Fromage (VegemiteGrrl), Sunday, 8 October 2017 01:05 (seven years ago) link
help i impulse-bought some spanish (cured) chorizo what shd i do w it?
― northwest pass-agg (Stevie D(eux)), Thursday, 12 October 2017 20:20 (seven years ago) link
soup!
― you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 12 October 2017 20:31 (seven years ago) link
Fry up with taters!
― mom tossed in kimchee (quincie), Thursday, 12 October 2017 20:39 (seven years ago) link
Cook up with mussels or clams!
― mom tossed in kimchee (quincie), Thursday, 12 October 2017 20:41 (seven years ago) link
Something like this, super good, really easy:potato and chorizo stewI also love it with fried eggs, and it’s been a long time but I used to frequently make sort of a chickpea and chorizo in saffron broth almost-soup with sautéed cod and garlic and smoked paprika butter plopped on top to melt at the end.
― joygoat, Thursday, 12 October 2017 20:47 (seven years ago) link
oh that sounds delicious
― marcos, Thursday, 12 October 2017 20:55 (seven years ago) link
ignore the spanish and put it in paella. it's v good in red lentil soups though
― ogmor, Thursday, 12 October 2017 21:00 (seven years ago) link
this is cooking at château d'harbl tomorrow http://www.italianfoodforever.com/2013/03/slow-cooker-rabbit-ragu-for-pasta/
― assawoman bay (harbl), Saturday, 28 October 2017 23:35 (seven years ago) link
chez harbl must smell amazing today!
― mom tossed in kimchee (quincie), Sunday, 29 October 2017 19:06 (seven years ago) link
i had bad experiences with rabbit as a kid but i wish u all the best harb
― Squeaky Fromage (VegemiteGrrl), Sunday, 29 October 2017 20:02 (seven years ago) link
WELL the rabbit guy didn't bring rabbits to the farmers' market because it was raining. not sure what that has to do with rabbits except maybe just expecting fewer customers. he was sorry. i made it with half ground beef half sausage instead. it does smell good.
― assawoman bay (harbl), Sunday, 29 October 2017 20:37 (seven years ago) link
I fired up the slow cooker and did a sort of beef bourgignon which was surprisingly good. Past few Sundays I've been making myself cook double so I don't need to cook on Mondays and it's been a brilliant idea.
― kinder, Sunday, 29 October 2017 20:54 (seven years ago) link
I am midway through a slow cooker bouillabaisse with turkey thighs and tons of Pernod.
― rb (soda), Sunday, 29 October 2017 21:00 (seven years ago) link
I made a seafood risotto with swordfish and it was my best yet
― ogmor, Sunday, 29 October 2017 22:26 (seven years ago) link
I finally learned how to fry the perfect egg and feel it is one of my life’s greatest achievements. No more undercooked white or semi cooked yolk!
― just1n3, Sunday, 29 October 2017 22:56 (seven years ago) link
game changer!
― Squeaky Fromage (VegemiteGrrl), Sunday, 29 October 2017 23:04 (seven years ago) link
what are your tips xp
― call all destroyer, Sunday, 29 October 2017 23:27 (seven years ago) link
yes please share i love a good fried egg
― assawoman bay (harbl), Sunday, 29 October 2017 23:30 (seven years ago) link
I use a little non stick pan, high heat, crack the eggs into a bowl first rather than straight into the pan, and then after adding the eggs the trick is adding a little water and then covering - I’d read that using lots of oil and spooning the hot oil over the whites was the way to get the whites cooked first but it was a pain and didn’t work that well, but THEN I read that adding a bit of water steams the whites. It’s super fast too - takes about a minute.
I’ve been doing it this way for a week and getting totally perfect eggs every time.
― just1n3, Monday, 30 October 2017 02:29 (seven years ago) link