what's cooking? part 5: 2017-2027

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I really love my microplan and dowel rolling pin and glass lasagna size pan that I use for a lot of things. All the rest above is pretty spot on. The last time I moved I fit almost all my utensils in a bottle bag and all the cookware in 2 boxes. I kind of want one of those deep soup pots though.

Yerac, Tuesday, 10 April 2018 21:20 (five years ago) link

I make eggs every morning so a non-stick pan is a must.

Yerac, Tuesday, 10 April 2018 21:21 (five years ago) link

i love non-stick pans. i just get really cheap ones and then replace when they are inevitably done.

Louis Jägermeister (jim in vancouver), Tuesday, 10 April 2018 21:39 (five years ago) link

I bought a bunch of paper last year to do fish en papillote but I can't seem to make myself do it.

Yerac, Tuesday, 10 April 2018 21:43 (five years ago) link

Yeah found a round-bottom wok at Uwajimaya here in Seattle.

valorous wokelord (silby), Tuesday, 10 April 2018 22:06 (five years ago) link

damn, that place looks amazing

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 22:13 (five years ago) link

i used a carbon steel 12" skillet at my friend's house the other day and i'm totally smitten. definitely gonna splurge on one in a few paychecks

gbx, Tuesday, 10 April 2018 22:19 (five years ago) link

They’re not even a splurge! ~$30

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 22:47 (five years ago) link

Oh wait I’m thinking wok; don’t know about a carbon steel skillet?

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 22:48 (five years ago) link

they are similarly affordable

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 22:51 (five years ago) link

Carbon steel is my material of choice for wok after trying 3 or 4 different kinds

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 23:00 (five years ago) link

same

mr veg got me a carbon steel wok for my birthday a few years back & i love it

Squeaky Fromage (VegemiteGrrl), Tuesday, 10 April 2018 23:01 (five years ago) link

is anything that isn't carbon steel even really a wok

valorous wokelord (silby), Tuesday, 10 April 2018 23:03 (five years ago) link

Rude!

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 23:12 (five years ago) link

is anything that isn't carbon steel even really a wok

― valorous wokelord (silby), Wednesday, 11 April 2018 9:03 AM (twelve minutes ago) Bookmark Flag Post Permalink

Truth

American Fear of Pranksterism (Ed), Tuesday, 10 April 2018 23:18 (five years ago) link

I bought a bunch of paper last year to do fish en papillote but I can't seem to make myself do it.

― Yerac, Tuesday, April 10, 2018 5:43 PM (two hours ago) Bookmark Flag Post Permalink

do it! easy and satisfying.

call all destroyer, Wednesday, 11 April 2018 00:05 (five years ago) link

I know! I just made fish and veggies tonight but it seems so much easier to just cook separately and not portioned out for some weird reason.

Yerac, Wednesday, 11 April 2018 00:34 (five years ago) link

made kuay tiew kua gai tonight (but with tofu instead of gai). my first experience with preserved cabbage. i might need to find some other uses because i'd need to make this 100 times to use the container. not very saucy, so easier to get more char than pad see ew.

Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 11 April 2018 02:43 (five years ago) link

oh that sounds good. do you think kim chee would work for this?
also, anyone ever work with fermented bean curd? i made a Filipino dish once that used it that was KILLER. it was super simple - sauteed onions with LOADS of ginger, added pureed canned tomatoes and a couple cubes of fermented tofu and then stewed a side of fish in it. it was one of the best, simple things i ever made. picked up some more fermented tofu to make this again, but haven't yet. was wondering if anyone had any other ideas. thx

freedom is not having to measure life with a ruler (outdoor_miner), Wednesday, 11 April 2018 18:14 (five years ago) link

the cabbage was pretty subtle. there was some minced pickled yellow radish in there as well. they were nice additions, but I bet you could use almost anything with that pickled/fermented profile. I've not used fermented bean curd, but I remember seeing it in the book I'm working through. I think it may have been one of the curries? I'll try to find it again.

Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 11 April 2018 20:33 (five years ago) link

it's good in congee

Louis Jägermeister (jim in vancouver), Wednesday, 11 April 2018 20:38 (five years ago) link

huh, that's a good idea. i tried congee once @ a nice restaurant and the blandness turned me off. but i wld def try to make it w/some more intense flavors added

freedom is not having to measure life with a ruler (outdoor_miner), Wednesday, 11 April 2018 23:55 (five years ago) link

did the deep fried garlic green beans tonight, and they did not disappoint. had them with jasmine rice and spicy fried tofu (brined with garlic lemongrass, white pepper, salt. stir fried with prik tum). will be doing this one again on Friday by request.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 12 April 2018 04:56 (five years ago) link

Did you brine your own tofu?
ahi poke with quinoa tonight, tomorrow may try the pad see ew again with fried tofu.

I need to figure out a new chickpea salad to make. I usually do a cumin/tumeric, red onion/pepper thing but want to change up the flavor profile.

Yerac, Saturday, 14 April 2018 19:17 (five years ago) link

yes, I buy 1lb extra firm tofu. I freeze it over night and thaw in the fridge. Then I cut into 7 or 8 rectangular slices to put between paper towels. Then I cut into small triangles and put in a container with the garlic, lemongrass, white pepper, salt, and water to cover. Leave for 30 minutes at room temp and then drain. I bet some of that is not necessary, but it works.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 19:32 (five years ago) link

I also fry it in the wok for a minute or two at the beginning of any stir fry because we like it a bit crispy. I add .5 to 1 tbsp of prik tum (I think this is a generic name, but it's just minced garlic, jalapenos, and birds eyes simmered low in oil for 45 minutes) after the first minute or so, if we want it to be spicy.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 19:34 (five years ago) link

making garlic green beans again tonight, but also trying out homemade orange fried cauliflower. made and ate my first larb during the week, which was awesome to me, but my partner was not as into it. so will probably need to save it for lunches.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 19:38 (five years ago) link

i love when i read what someone's making and it sends me down a rabbithole which is what just happened with your talk of larb and orange cauli. is the latter like an asian-flavored dish or just using orange colored cauli (or both)?

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 14 April 2018 20:06 (five years ago) link

Wait why do you freeze it overnight? To make it more porous?

Yerac, Saturday, 14 April 2018 20:27 (five years ago) link

yeah i was confused by that too. like do you take it out of the brine and then wring it out?

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 14 April 2018 20:37 (five years ago) link

xp yes, that's what it's supposed to do, and I think it makes sense. The tofu also seems to drain the water into the paper towels more readily after thawing? but I've taken the approach of doing everything to the tofu. I should probably start subtracting some things to figure out what's actually necessary. I so admired Nancy Silverton's brute force approach to figuring shit out in that one chef's table episode. She would probably make one of every permutation of that recipe and taste them all. I wish I had the time and space to really understand what works.

xxp for the orange cauliflower, I am just subbing the cauliflower into the recipe for orange chicken in the night + market book. that is also the book with the recipe for vegan larb (a variation in the margin of the larb gai recipe, but he does serve it at the restaurant). I've not done the orange cauliflower before, so it may not end well. but I have to get the oil going to fry the green beans, anyway, so I'm just going to fry everything.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 20:41 (five years ago) link

Yeah, I think I knew about it being porous because my mom freezes tofu a lot when she buys it in bulk. I am not a fan of the texture after so I would probably skip that part for myself.

Yerac, Saturday, 14 April 2018 20:45 (five years ago) link

xp I don't ring it out before frying. I brine it, drain it, and then dump about 1/4 lb into a bowl lined with paper towel to absorb some moisture before brining. I save the rest in the fridge and do this 2 to 3 more times during the week. I don't think you need to get all of the water out before frying. I figure that there'd be moisture in chicken, too, if I were frying that. I might be doing this wrong because I'm more or less following a recipe meant for chicken.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 20:45 (five years ago) link

Yerac, do you prefer softer tofu? or you just don't like how porous it gets? think I only enjoy soft tofu in soups.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 20:47 (five years ago) link

I am fine with soft tofu when it's made in-house or fresh. Otherwise to buy for the home we get very firm tofu. My spouse doesn't eat cheese so besides using it in asian dishes I'll make lasagnas or manicottis with it for him.

Yerac, Saturday, 14 April 2018 20:54 (five years ago) link

My mom gets a lot of the tofu skins, seiten thingys but I can never seem to find the right things when I go to asian markets.

Yerac, Saturday, 14 April 2018 20:55 (five years ago) link

Oh and yeah the porous, spongey ones I don't like. but I think that happens more when you freeze the ones that are laying out in open water in asian stores and not the ones commercially packed. I like aburaage sometimes even though that gets a little too spongey for me.

Yerac, Saturday, 14 April 2018 20:59 (five years ago) link

late to this but Uwajimaya is a must-stop destination if u are visiting Seattle, it's all true

sleeve, Monday, 16 April 2018 00:27 (five years ago) link

There is a yelp picture captioned "variety of eggplants" that i visit from work and daydream about.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 16 April 2018 02:31 (five years ago) link

I made spaghetti with sauce from a jar, Parmesan cheese, and toast at home garlic bread. Not sure if there’s a better way to make dinner without actually doing anything.

valorous wokelord (silby), Monday, 16 April 2018 02:39 (five years ago) link

sometimes it’s the best way!!

Squeaky Fromage (VegemiteGrrl), Monday, 16 April 2018 02:50 (five years ago) link

my go to quick and easy is de cecco spag, raos sauce, and some gardein fake meatballs

if you actually toss the noodles in already warm sauce with a bit of water from the noodles it's entirely satisfying

gbx, Monday, 16 April 2018 02:59 (five years ago) link

de cecco spag, raos sauce, and some gardein
wut?!

i wasn't sure if these were typos or i just didn't know what you're talking about
"fake meatballs" i understand

weird woman in a bar (La Lechera), Monday, 16 April 2018 12:41 (five years ago) link

raos is good, quick, and easy, but i still have to complain that it's too expensive. Could buy the same amount of sauce, including a few meatballs, from a pizzaria and save $4.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 16 April 2018 13:43 (five years ago) link

gardein (i haven't had the meatballs) makes a fantastic pseudo fish nugget thingy i've been loving lately. was really in the mood for fish and chips and these guys, imo, are a sub that makes me not really miss the real thing.

freedom is not having to measure life with a ruler (outdoor_miner), Monday, 16 April 2018 16:31 (five years ago) link

their chik'n tendies are also v good

gbx, Monday, 16 April 2018 16:52 (five years ago) link

made my best ever batch of seitan last night. came out SO much more tender than previous batches. may have been due to being a little clever and going straight for a Isa Chandra recipe this time. anyways, just sauteed it lightly then brushed on a simple homemade bbq sauce. A+

tonight, since i only have one class on mondays, getting ready for https://www.veganricha.com/2017/07/methi-malai-paneer-tofu-fenugreek-greens-creamy-sauce.html
don't have fenugreek leaves so subbing a little fenugreek and some baby spinach

freedom is not having to measure life with a ruler (outdoor_miner), Monday, 16 April 2018 18:12 (five years ago) link

going to try out the butter tofu on that site, thanks.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 16 April 2018 18:54 (five years ago) link

Those look delicious. I want to try it too although I have the feeling that all the tofu dishes I have been making recently may be wreaking havoc on our digestion.

Yerac, Monday, 16 April 2018 22:39 (five years ago) link

Had a try at halloumi fries yesterday, BBC Good Food recipe. Don't really "get" it, I have to say - halloumi is well heavy on its own, why douse it in oil?

Daniel_Rf, Tuesday, 17 April 2018 11:01 (five years ago) link


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