what's cooking? part 5: 2017-2027

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I have/was having those too and it's really sad but one thing I hope will help is buying a brand that doesn't use chemical stabilizers like guar gum and soy lecithin. Weirdly cheapo Goya doesn't use them and all the other, pricier ones do (that I've found).

Conic section rebellion 44 (in orbit), Thursday, 22 March 2018 18:18 (six years ago) link

Oh, I am going to start looking at the labels for them. Next, can you figure out what ingredient in most lipsticks/lip balm I am allergic to?

Yerac, Thursday, 22 March 2018 18:21 (six years ago) link

Idk but this is the only one I use, also for chemical irritation reasons: http://4.bp.blogspot.com/-NqpJG3U0l6E/T1Z2Gast13I/AAAAAAAANAs/nw6lR4Dr7Ik/s1600/Jordana_LOLLipOutLoudLipGloss_1.jpg

Again, ironically, it's the super-cheap version that is perfect.

Conic section rebellion 44 (in orbit), Thursday, 22 March 2018 18:26 (six years ago) link

Oh god sorry hueg

Conic section rebellion 44 (in orbit), Thursday, 22 March 2018 18:26 (six years ago) link

Ha! Thx. I was about to say the only thing I know I am not allergic to is cheap rose's salve and revlon.

I am making a tofu and broccoli stirfry tonight (brown sauce). I am going to use that link above's recommendation about pouring hot salted water over the tofu first to dry it out.

Yerac, Thursday, 22 March 2018 18:30 (six years ago) link

we made lasagna tonight, it wasn't anything too epic but I found some italian-style sausages at lol marks & spencer near work & since I live in a heavily muslim part of the city I can't find sausages excepts the most basic kinds near home so I snapped them up. although now that I think of it, I think of "italian sausage" from a north-american perspective & don't actually know anything about Italy-italian sausages. I should correct that! we have plenty of "genuine" italian food shops in the city, I just don't frequent them. really all I'm looking for is a spicier sausage than the generic-for-france saucisses de toulouse that I can find in the supermarkets around our apartment.

droit au butt (Euler), Thursday, 22 March 2018 18:31 (six years ago) link

No bechamel!

Yerac, Thursday, 22 March 2018 18:35 (six years ago) link

ABSOLUTELY NOT

droit au butt (Euler), Thursday, 22 March 2018 18:36 (six years ago) link

wait what

Squeaky Fromage (VegemiteGrrl), Thursday, 22 March 2018 18:49 (six years ago) link

but merguez is already the best sausage

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Thursday, 22 March 2018 18:50 (six years ago) link

we eat plenty of merguez! it is readily available in my neighborhood. but for lasagna ?

droit au butt (Euler), Thursday, 22 March 2018 18:55 (six years ago) link

I just googled to see if there are boudin noir lasagnas. Of course there are. I would try.

Yerac, Thursday, 22 March 2018 18:59 (six years ago) link

if you are taking it out of its casing, you can probably make any sausage into any other type of sausage, approximately

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Thursday, 22 March 2018 19:02 (six years ago) link

just read some moroccan recipe blogs with lasagna à la merguez, still, I'm not sure

droit au butt (Euler), Thursday, 22 March 2018 19:03 (six years ago) link

that sounds good

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Thursday, 22 March 2018 19:08 (six years ago) link

no i mean what is yr problem with bechamel in lasagna

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 00:06 (six years ago) link

Ha! Bechamel in lasagna on the controversial opinion thread set off the whole cheese discussion that led to the changing of the I Love Cooking Board to The Cheese Board. Bechamel in lasagna is a huge disappointment. Always. Granny jizz.

Yerac, Friday, 23 March 2018 00:10 (six years ago) link

isn't it the most traditional tho?

gbx, Friday, 23 March 2018 00:15 (six years ago) link

Post a controversial opinion

Yerac, Friday, 23 March 2018 00:18 (six years ago) link

some traditions are not worth saving

A is for (Aimless), Friday, 23 March 2018 00:18 (six years ago) link

I've never encountered this tradition

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:33 (six years ago) link

If your benchmark is granny jizz you are doing it wrong.

American Fear of Pranksterism (Ed), Friday, 23 March 2018 01:39 (six years ago) link

Damned autocorrect bechamel

American Fear of Pranksterism (Ed), Friday, 23 March 2018 01:39 (six years ago) link

I've never had good bechamel in a lasagna. It's only needed if you can't get cheese.

Yerac, Friday, 23 March 2018 01:46 (six years ago) link

I like goat cheese in lasagna

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:48 (six years ago) link

I assumed it was added on top or something. bechamel alone seems like it'd be so mild what's the point

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:50 (six years ago) link

kinda hitting me that i don't really like lasagna. or better said, i'll take its component parts in just about any other form.

call all destroyer, Friday, 23 March 2018 01:53 (six years ago) link

What form would the lasagna take, though

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:55 (six years ago) link

I guess it is just pasta, so you would like a different noodle

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:57 (six years ago) link

yeah, like i'd rather have a ricotta-filled pasta with some sauce or something like that

call all destroyer, Friday, 23 March 2018 02:00 (six years ago) link

I love any sort of baked pasta.

Yerac, Friday, 23 March 2018 02:02 (six years ago) link

i cant with you ppl

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 02:17 (six years ago) link

Plain bechamel sounds bland. I make a parmesan cheese sauce with shallots and thickened with egg yolks.

WilliamC, Friday, 23 March 2018 03:44 (six years ago) link

that sounds good. The mixture of egg, goat cheese, and ricotta in the recipe I make is pretty saucy. but there's mozzarella, too.

cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:21 (six years ago) link

i dont know any of you

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 04:35 (six years ago) link

I looked at recipes, and the bechamel is just mixed with the red sauce. there's a bunch of other cheese. that seems fine, and I don't know why it'd be bad if it were made properly.

cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:46 (six years ago) link

I've never had good bechamel in a lasagna. It's only needed if you can't get cheese.

― Yerac, Thursday, March 22, 2018 6:46 PM (three hours ago) Bookmark Flag Post Permalink

this post implied replacement of cheese

cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:47 (six years ago) link

mixed with the

what is happening

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 04:47 (six years ago) link

ok idk what giadas on

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 06:07 (six years ago) link

xpost To clarify, the only way I can fairly imagine it used in lasagna is because other cheese is more expensive sometimes hard to get and it acts as a filler to cream it up. But it's disgusting. I even dislike it in croque monsieur. This is all covered in that other thread though. Growing up, I no one ever put it in lasagna. But I had a lot of asians making it for me.

Yerac, Friday, 23 March 2018 12:15 (six years ago) link

All the sainsbury, tesco, M&S ready to go ones just look like a white goopey mess. The main grocery stores where I am are only slightly better where they may have it only as one layer. I think in the US most ready to go lasagnas don't have that travesty.

Yerac, Friday, 23 March 2018 12:21 (six years ago) link

I made a new thread for this Controversial Food Opinions - The Béchamel Test

Yerac, Friday, 23 March 2018 12:38 (six years ago) link

I made Hainan chicken rice out of 101 Easy Asian Recipes. (Roughly equivalent to khao mun gai.) Poached chicken, chicken fat rice w aromatics, broth made from the poaching liquid, condiments. Absurdly flavorful and good and an excellent use of a couple hours and a chicken.

valorous wokelord (silby), Monday, 26 March 2018 06:05 (six years ago) link

That shit's delicious, I ate it like half a dozen times when I was in Singapore where it's like the national Big Mac Extra Value Meal. That plus a side of stir fried or braised greens is the best.

joygoat, Monday, 26 March 2018 13:31 (six years ago) link

I like that cookbook, I've been making its economy noodles (also from Singapore I guess?) a lot.

I should go to Singapore just to eat I think.

droit au butt (Euler), Monday, 26 March 2018 13:34 (six years ago) link

Oh wow, I never even thought of making hainan chicken from scratch. I always want my friend from SIngapore to make it for me but he sometimes cant because he runs out of the "season packets" he brings back from SIngapore and for a stupid reason I assumed you needed those. HA!

Yerac, Monday, 26 March 2018 14:18 (six years ago) link

I made such a good spicy steak run tonight I think we might have version 2.0 going gold finally, after only 11 years

El Tomboto, Friday, 30 March 2018 23:05 (six years ago) link

what is a spicy steak run? idk what you are talking about aside from the words "spicy" and 'steak"

weird woman in a bar (La Lechera), Friday, 30 March 2018 23:42 (six years ago) link

Rub not run. Whatever who cares you know what I’s saying. Seared into an incredible crispy crust, didn’t need or want for any kind of that compound butter or sauce nonsense.

Steak was huge, 24oz or so, so I guess divide everything in half (or more) for more normal preparations. Foreigners: 1 tsp = ~5 ml

1 tsp kosher salt

Put this in a tiny bowl and set aside.

1 tsp black pepper
1 tsp granulated garlic
1 tsp parsley flakes
.5 tsp white pepper
.5 tsp thyme
.5 tsp paprika
.5 tsp peri-peri
.5 tsp rosemary

Mix all of the above into a different little bowl. Mix gently, but thoroughly.

1 tsp EVOO

drizzle that on the steak and rub it all over

Then, rub the seasoning mix all over the oiled-up steak. I just use my gross fingers that still have EVOO and steak juice on them fwiw.

Lastly, sprinkle the kosher salt on the top and bottom of the steak, and rub it like nanook.

After 2-5 minutes sear both sides and cook to your desired doneness.

El Tomboto, Saturday, 31 March 2018 00:00 (six years ago) link


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