mmmmmm sno-peas. . . and thai curry. i must do this sometime soon, thx for the idea!
― freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 11 January 2018 14:42 (six years ago) link
thank you for introducing me to spiced butter. this is what went into the molcajete for the paste (from Peterson soup book). dried red chilies used for red curry paste.
Green Curry Paste2 tsp ground coriander1 tsp ground cumin3 tsp freshly ground black pepper0.5 tsp ground cloves1 tsp grated nutmeg0.25 cup cilantro leaves (tightly packed)0.5 in. ginger, peeled and grated2 kaffir lime leaves, finely chopped1 tsp shrimp paste (optional, leave out for vegan according to NYT recipe)1 tsp salt4 garlic cloves, peeled1 lemongrass stalk, bottom half only, finely sliced, then chopped2 shallots, peeled and chopped8 Thai chilies, seeded and chopped (or 12 jalapeno)0.25 cup peanut oil
― Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Thursday, 11 January 2018 16:08 (six years ago) link
lovely! hell yeah to the eggplant idea, too. gonna do this someday soon
― freedom is not having to measure life with a ruler (outdoor_miner), Friday, 12 January 2018 05:13 (six years ago) link
been cooking more tofu: extra firm, pressed, and dry fried. never marinate because adding to stuff with sauces, usually. anybody know a good way to press tofu quickly? or can somebody recommend a clever way to press tofu in the fridge while out or at work? or maybe pressing that hours ahead is a bad idea? is freezing really necessary?
― Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 18:01 (six years ago) link
http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html
^^^addresses the question of pressing
― gbx, Wednesday, 17 January 2018 18:59 (six years ago) link
hmmm. hot salt water idea is interesting. not crazy about consuming more paper towels after increasing surface area.
― Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 19:35 (six years ago) link
question:
i am making red beans and rice - recipe calls for smoked ham hock.all I could find at the store is smoked *PORK* hock, so, not cured.
should I cook the pork hock in the oven first before making the the red beans and rice, or is it ok to use it as is?
― Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:24 (six years ago) link
i don't know the answer to the question and i'm far from a pork expert so my question for you is why do you think you should cook it first? i'm learning
― assawoman bay (harbl), Monday, 29 January 2018 00:29 (six years ago) link
well, idk exactly except that if it was a ham hock, it would already be cured and essentially kinda 'cooked' already? but if I cook the pork hock all the good stuff would cook out of it and i think I want that in the beans. so.i guess I'm not 100% sure if the uncooked pork hock would affect the end result.
― Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:32 (six years ago) link
given the simmer time for a trad red beans recipe i'd just throw the smoked hock in there. i see no reason to pre-cook it as it's going to cook through in an hour+
― call all destroyer, Monday, 29 January 2018 00:33 (six years ago) link
made the unparalleled Cook's Illustrated Chicken Stew yesterday for the first time this season (their goal was to make a stew that was as rich and meaty as beef stew and they nailed it). It has so many glutamates (bacon, anchovy paste, soy sauce) and basically tastes like fond stew. It is, in full CI fashion, quite fussy, but when it tastes this good you don't mind it.
http://gourmay.net/recipes/chicken-stew-cooks-illustrated/
― the masseduction of lauryn hill (Stevie D(eux)), Monday, 29 January 2018 17:12 (six years ago) link
making gigantic-ass grilled cheese w/ roasted yams, kale massaged with reduced balsamic, grated guyere and fontina (daiya for vegan niece) on tj's pain pauline. i'm excited. did this once before and it was killer. salad of chopped (raw) bok choy and thinly sliced red cabbage w/ a tahini dressing to go with (not cuz it needs more salad but i need to use up some bok choy)
― freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 17 February 2018 22:21 (six years ago) link
sounds great! Doing fennnel/lemon sole in parchment tonight. With some tiny potatoes dressed in creme fraiche, horseradish, chives.
― Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 01:38 (six years ago) link
did the martha stewart mac & cheese recipe tonight for some friends, it's basic but so perfect
― call all destroyer, Sunday, 18 February 2018 02:13 (six years ago) link
always ready to try another mac & cheese recipe
― Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 04:51 (six years ago) link
barefoot contessa vegetable lasagna also basic but perfect. Especially if you just make the marinara instead of buying $15 marinara.
― Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 04:54 (six years ago) link
go nuts https://www.marthastewart.com/957243/macaroni-and-cheese
― call all destroyer, Sunday, 18 February 2018 04:55 (six years ago) link
been trying to cook a bit more lately. My most recent was pan-seared salmon topped with kalamata olive butter, and braised leaks on the side.
― Moodles, Sunday, 18 February 2018 04:59 (six years ago) link
Tonight I made chicken breasts with a cumin/paprika/turmeric rub and lime juice. Involved such exciting elenents as deboning the chicken and transferring a large ultra hot cast iron skillet back and forth between oven and stove.
― Moodles, Tuesday, 20 February 2018 02:13 (six years ago) link
sounds great, though deboning feels unnecessary. Had a veggie tajine out to dinner tonight and now know what to make next.
― Dat Login was the dname u doofus (Sufjan Grafton), Tuesday, 20 February 2018 03:29 (six years ago) link
Needed to be deboned to sit flat in the pan, but next time I'll probably just start with boneless breasts. I don't know that having the skin really added much.
― Moodles, Tuesday, 20 February 2018 03:59 (six years ago) link
St. Pat's supper last night was a simple one: ham (& mustard), colcannon, steamed chard, steamed carrots, Guiness. Nice, though.
― A is for (Aimless), Sunday, 18 March 2018 15:24 (six years ago) link
i did corned beef in the slowcooker & it turned out the best it’s been in recent memory. i programmed it to cook to a set internal temperature and it totally worked. i also made a really nice soda bread & we had all that with just kale & veg.
― Squeaky Fromage (VegemiteGrrl), Sunday, 18 March 2018 15:47 (six years ago) link
Just made a Dutch baby
― valorous wokelord (silby), Sunday, 18 March 2018 17:24 (six years ago) link
oooh how’d it turn out?
― Squeaky Fromage (VegemiteGrrl), Sunday, 18 March 2018 17:28 (six years ago) link
Good! Sometimes Joy of Cooking is unimpeachable
― valorous wokelord (silby), Sunday, 18 March 2018 17:38 (six years ago) link
Scarpetta spaghetti tonight. This is our go to pasta dinner. Always great, better when we can find fresh bucatini. We also add in all the chili flakes and crisp basil and garlic that is used to infuse the oil whereas in the recipes and videos he only uses the oil. https://www.youtube.com/watch?v=u7BeGj38J4k
― Yerac, Sunday, 18 March 2018 19:45 (six years ago) link
adding infused oil to the tomato sauce seems delicious. I am still skeptical, though, so I am compelled to make it myself. do you peel and seed fresh tomatoes when you make it or use canned? I've always used canned whole peeled san marzanos for red sauce.
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Monday, 19 March 2018 22:17 (six years ago) link
I like sauce better with fresh tomatoes but I definitely used canned when tomatoes are out of season.
― reggae mike love (polyphonic), Monday, 19 March 2018 22:32 (six years ago) link
do you use plum tomatoes? or san marzanos? I guess I'm hoping someone will confirm that TJ's canned plum tomatoes are good so I can save $5 every time I make red sauce.
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Monday, 19 March 2018 22:42 (six years ago) link
I use both. They're not that different but I'll splurge for real D.O.P. brands if it's a straight-up tomato sauce, just to set my little mind at ease. But for a lazy weekday night throw-together I'll use store-brand.
As for fresh, I think the best option in California is usually romas.
― reggae mike love (polyphonic), Monday, 19 March 2018 22:58 (six years ago) link
Same^^^ If I can get nice tomatoes I will use that. But canned tomatoes works in a pinch (especially, since I am lazy and I always keep can tomatoes around, I am pretty sure I have used some of TJ's tomatoes in a can before). This video may be better to show how to make it. Around the 14 minutes mark is where they show it. I had it in the restaurant before. And it was amazing. But it's more amazing to not pay $20+ dollars or however much the entree was (I can't remember). And we've changed the dish around a little like I said because I love bits of fried, chewy garlic and it more spicy.
https://www.youtube.com/watch?v=Y3iU9gpIpwE
― Yerac, Monday, 19 March 2018 23:09 (six years ago) link
ok, thanks. might be fun to do a canned DOP, canned store brand plum, and fresh roma taste test. suppose it will have to wait until summer.
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Monday, 19 March 2018 23:15 (six years ago) link
I'm currently excited that I've found a local supplier of Gobo (burdock root). Kinpira cooked and I am eye some tasty gobo and beef tendon recipes.
― American Fear of Pranksterism (Ed), Tuesday, 20 March 2018 07:18 (six years ago) link
Last night made Greek style roasted chicken with cucumber yogurt sauce.
― Mario Meatwagon (Moodles), Tuesday, 20 March 2018 18:51 (six years ago) link
sounds delish - recipe?I made puff pastry tarts with leeks, bacon, goat's cheese - really easy and yum
― kinder, Tuesday, 20 March 2018 20:53 (six years ago) link
Poke last night. Super easy. I feel "on trend" but if you tell anyone in Hawaii how it's taken over the mainland they are kind of astonished.
― Yerac, Tuesday, 20 March 2018 20:58 (six years ago) link
I hope you made 5 outrageous island sauces that you kept in squeeze bottles
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Tuesday, 20 March 2018 21:04 (six years ago) link
No, we just make regular poke. I put some spicy garlic sauce in mine though.
― Yerac, Tuesday, 20 March 2018 21:06 (six years ago) link
sounds like the only sauce one needs
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Tuesday, 20 March 2018 21:09 (six years ago) link
Pretty much. Even when we would get it from the grocery store the regular poke is always the best. The spicy poke sometimes has too much mayo.
― Yerac, Tuesday, 20 March 2018 21:10 (six years ago) link
We do put avocado in ours though, which isn't entirely common in Hawaii.
― Yerac, Tuesday, 20 March 2018 21:11 (six years ago) link
it is strange how "spicy" = "some mayo" only in the context of raw fish
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Tuesday, 20 March 2018 21:12 (six years ago) link
Yeah, I am not into it. The sushi where I am right now often has too much cream cheese or mayo because it's Nikkei style (Japanese-Peruvian).
― Yerac, Tuesday, 20 March 2018 21:14 (six years ago) link
re:avocado, it is best to be authentic to the idea that avocado is good in poke imo
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Tuesday, 20 March 2018 21:18 (six years ago) link
there must be at least 5 poke places opening here this summer, it’s p crazy
― Squeaky Fromage (VegemiteGrrl), Wednesday, 21 March 2018 00:11 (six years ago) link
I think they are just opening everywhere since it's easy and you don't need a kitchen. We make it every time we see tuna on sale. In Hawaii I think most places sell it $8-14ish/lb depending on whether it was fresh or flash frozen fish or if it had a fancy salt/shoyu.
― Yerac, Wednesday, 21 March 2018 00:31 (six years ago) link
i made a rotini pasta + tomato and meat sauce. pancetta, italian sausage. onion, red bell pepper, garlic, butter, san marzanos, dried basil, salt and pepper, red pepper flakes, shredded cheese blend. fun to make something so good from really basic "dollar store" type groceries.
― map, Wednesday, 21 March 2018 00:39 (six years ago) link
man that sounds good
we got a subscription to Milk Street magazine and have been making a lot of stuff from it, tonight it was a cool egg/bread/chorizo/kale scramble. I'd prefer to eat less meat but when you cook for an 86 year old Italian dude yr options are limited
― sleeve, Wednesday, 21 March 2018 02:34 (six years ago) link
Carbonara with broccoli rabe.
― Moo Vaughn, Wednesday, 21 March 2018 05:48 (six years ago) link