yeah, that book looks amazing and I will buy it eventually
― Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 7 May 2018 03:21 (six years ago) link
It’s good, rip lucky peach
― valorous wokelord (silby), Monday, 7 May 2018 03:36 (six years ago) link
y’all have GOT to try thishttps://food52.com/recipes/75260-spanish-baked-rice-with-chorizo-and-chickpeasIf you’re going for a meal instead of just a side dish I would recommend doubling the chickpeas and upping the currants a bit too.
― the masseduction of lauryn hill (Stevie D(eux)), Sunday, 13 May 2018 17:54 (six years ago) link
This look really, really good. I may try this out this week but substitute out the meat for something else. I wonder if chunks of some type of fish would be good in it. I am glad they included the pic because I was confused about the head of garlic.
― Yerac, Sunday, 13 May 2018 18:27 (six years ago) link
I've been making these whack momofuko compost-like cookies every weekend for about a month. I still don't have a process/recipe down but I pretty much now add 2 teaspoons of ground coffee, 1 teaspoon of indian chili powder, peanut butter, quinoa cereal flakes, vegetable potato chips and chocolate chips (no chocolate chips for me). I want them flatter and chewier but I think I think it's because I try to add 3/4 the amount of sugar and butter?
― Yerac, Sunday, 13 May 2018 18:34 (six years ago) link
― the masseduction of lauryn hill (Stevie D(eux)), Monday, 14 May 2018 00:06 (six years ago) link
I thought about soyrizo but it's more crumbly and was trying to think of something with heft.
― Yerac, Monday, 14 May 2018 00:29 (six years ago) link
Whipped up some fresh fettuccine with leeks and crumbled Italian sausage for mother's day dinner. It was quite yummy and easy to make.
― Mario Meatwagon (Moodles), Monday, 14 May 2018 00:53 (six years ago) link
ramp season is here so i made ramp chimichurri for hanger steak tonight
― call all destroyer, Monday, 14 May 2018 01:01 (six years ago) link
#rampitup
― Squeaky Fromage (VegemiteGrrl), Monday, 14 May 2018 01:53 (six years ago) link
successfully made Hainan Chicken Rice from the 101 Easy Asian Recipes book.Delicious!
― Squeaky Fromage (VegemiteGrrl), Monday, 14 May 2018 03:20 (six years ago) link
Yessss I gotta do that again some weekend soon, it’s so worth it
― valorous wokelord (silby), Monday, 14 May 2018 04:07 (six years ago) link
I ended up buying that book already. Only worry is the lack of fried stuff. Fried stuff is delicious.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 14 May 2018 04:54 (six years ago) link
It's a stupid worry, though, because it's one of the main stated constraints of the book. Also frying is messy, so hell yeah if I can make good stuff without it.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 14 May 2018 05:10 (six years ago) link
Yes I’m cooking with that book a lot lately, made the fish sauce spareribs last night, and the Chinese sausage fried rice as a side. Coordinating was stressful but both were excellent.
― droit au butt (Euler), Monday, 14 May 2018 06:58 (six years ago) link
we are addicted to the pepper/garlic/basil olive oil. been using it for toasting veggie burger buns and on toasted cheese sandwiches. will probably end up making that oil more frequently than the red sauce it's supposed to go in.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 17 May 2018 18:44 (six years ago) link
At Roberta's pizza in Brooklyn they have a bottle of spicy hot oil (kind of like this^^^) on every table. It's kind of addictive and the only time I ever put oil on my pizza. So good. Are you straining out all the basil/garlic/pepper?
― Yerac, Thursday, 17 May 2018 20:23 (six years ago) link
yes, I strain it out. I could definitely see leaving the stuff in there if I minced things up more nicely.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 17 May 2018 20:54 (six years ago) link
thanks to thread I made the scarpetta spaghetti recipe, only instead of basil I used rosemary and instead of tomato sauce I made tomato soup
― mom tossed in kimchee (quincie), Thursday, 17 May 2018 22:54 (six years ago) link
so basically my post is every comment to any online recipe, ever
scarpetti soup sounds good. there's a whole section of flavored oils in the book. going to flavor some oils later.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 17 May 2018 22:59 (six years ago) link
noticed a local place that uses beets on various vegetarian sandwiches, which seemed uninspired to me at first. but the idea stuck w/me and now i'm addicted. just made a bagel with a bit of cream cheese, a layer of thinly sliced steamed beets, about a third of a mashed avocado and some chopped up thai chiles. the combination sweet/salty/creamy/spicy is the kind of taste sensation i live for dammit
― lâche pas la patate (outdoor_miner), Saturday, 26 May 2018 15:08 (six years ago) link
I love beets. We make a beet & tomato salad that's a classic.
Do any of you have a recipe for dan dan noodles that you're enthusiastic about? I'd like one where the peanut or sesame taste is prominent, but I'm happy to hear of others. I had a version of it in Japan that I have been trying and failing to replicate for months now.
― droit au butt (Euler), Saturday, 26 May 2018 15:20 (six years ago) link
I wish I knew how to make stuff like that. My current favorite lunch spot has a fantastic Dan Dan hand-pulled noodles that's soooo good.
― Mario Meatwagon (Moodles), Saturday, 26 May 2018 15:26 (six years ago) link
raw shredded beets go great on sandwiches or veggie wraps
― Squeaky Fromage (VegemiteGrrl), Saturday, 26 May 2018 16:16 (six years ago) link
I don't make exact dan dan noodles, but I find noodle dishes are improved by magnitudes if you can get or make fresh noodles.
Ohhhh, I never even think of putting beets on things. I've been in a radish putting on things mood lately.
I greatly messed up a huge pot of caramelized onions I was making a couple of months ago ( i tried to use baking soda to speed up the process and obliterated it). but I froze it into ice cube trays and have been using it for a salad dressing base with whole grain mustard, lemon, capers, balsamic, garlic.
― Yerac, Saturday, 26 May 2018 17:02 (six years ago) link
I was just planing to make dan dan noodles this week. I have the fuscia Dunlop Sichuan cookbook and was going to use that as a starting point. I actually bought the preserved mustard greens last week and need to make chili oil at some point
― joygoat, Saturday, 26 May 2018 18:09 (six years ago) link
oh I have preserved mustard greens in the pantry, and need to make chili oil as well. The chili oil from that book is wonderful.
― mom tossed in kimchee (quincie), Saturday, 26 May 2018 18:14 (six years ago) link
holy hell, the sichuan cookbook is like $90 on amazon! i've seen some recipes for dan dan noodles that call for broad bean chile paste and some that don't. do any of you with dan dan experience have feelings about this one way or the other? i think i wanted to make this dish abt a year ago but never found that paste @ my local asian food store, then i just forgot about it.
― lâche pas la patate (outdoor_miner), Saturday, 26 May 2018 18:25 (six years ago) link
oh wait I don't have the sichuan book, just Every Grain of Rice
― mom tossed in kimchee (quincie), Saturday, 26 May 2018 18:26 (six years ago) link
I just made what has become the unofficial main dish of Paris: bo bun. I can check out the Dunlap dan dan noodles. I can get fresh noodles pretty easily in my neighborhood.
― droit au butt (Euler), Saturday, 26 May 2018 18:30 (six years ago) link
The restaurant I go to puts in bok choy, I guess instead of mustard greens
― Mario Meatwagon (Moodles), Saturday, 26 May 2018 18:32 (six years ago) link
I had to look up what bo bun is and the first article that came up from eater "what's the deal with all the bo bun in Paris."
― Yerac, Saturday, 26 May 2018 18:40 (six years ago) link
A salmon dhansak is scheduled for tonight. Not sure how this will go.
― Yerac, Saturday, 26 May 2018 18:43 (six years ago) link
Bo bun is rice noodles with a lemon & fish sauce sauce topped with peanuts and a meat or tofu. Beef is the mainstay topping here but I prefer pork because of the legendary pork salad at the Thai Café at St@nf0rd, RIP
― droit au butt (Euler), Saturday, 26 May 2018 19:38 (six years ago) link
Do you have a favorite bo bun in Paris that has tofu?
― Yerac, Saturday, 26 May 2018 19:40 (six years ago) link
At any place that doesn’t just sell premade ones (those are common now), you can request tofu or a meat as you like. When I eat them outside the home it’s usually around the Sorbonne; I had a decent one on the rue Saint Jacques recently. But normally you’re better off in the 13th for Vietnamienne cuisine.
― droit au butt (Euler), Saturday, 26 May 2018 19:43 (six years ago) link
I feel like we have a hard time finding asian restaurants that have tofu in France. I think we have a couple of days in Paris in July, so I want to remember the sparkling water fountains and to try the bo bun
― Yerac, Saturday, 26 May 2018 19:46 (six years ago) link
Damn I had no idea that Land of Plenty is out of print and going for $134 US on Amazon now; I've had it for years. It's good but not THAT good.
I live in a town now with a shockingly good asian grocery store for its size - I lived in a small place without one for over a decade so I still have to remind myself not to buy tons of everything when I go because I won't be back for six months. It's amazing to be able to get all kinds of fresh noodles, dozens of stir-fryable greens, thai basil, etc easily whenever I want to.
― joygoat, Saturday, 26 May 2018 19:49 (six years ago) link
I lived in Oahu for half a year and one of the things I most miss is prevalent asian groceries in every supermarket. YUM.
― Yerac, Saturday, 26 May 2018 19:55 (six years ago) link
Hmm, you may be right, but I don’t know, I don’t usually take tofu here. But often on menus it’ll be called soja.
― droit au butt (Euler), Saturday, 26 May 2018 19:58 (six years ago) link
Yeah, I eat everything but my partner doesn't. This is why we usually just go to Mme Shawn for tofu for him.
― Yerac, Saturday, 26 May 2018 20:06 (six years ago) link
Tonight’s 101 Easy Asian Recipes pick was chicken adobo, which I hadn’t done before. I don’t have any proper points of comparison I don’t think but it tastes good!I don’t think I’ve ever properly reduced a sauce though. Unless there’s actually no reason to boil down your sauce until it’s the consistency of pancake syrup. Is that even possible? Sauce is a complete mystery to me.
― valorous wokelord (silby), Monday, 28 May 2018 01:29 (six years ago) link
i also find sauce mysterious but the guideline i would start with is reducing takes way way longer than you expect
― call all destroyer, Monday, 28 May 2018 01:32 (six years ago) link
i love adobo, i was planning to try that recipe next too
― Squeaky Fromage (VegemiteGrrl), Monday, 28 May 2018 01:33 (six years ago) link
fuck it, this has been on my wishlist forever and i just bought it: https://smile.amazon.com/dp/0470194960/?coliid=I3L0KGYII342ZT&colid=1P6XT5QYBLVO9&psc=0&ref_=lv_ov_lig_dp_it
― call all destroyer, Monday, 28 May 2018 01:35 (six years ago) link
same, have not bought yet but thanks for the reminder
― sleeve, Monday, 28 May 2018 01:52 (six years ago) link
I have peterson's splendid soups. I texted the gumbo recipe to my friend in new orleans for a quick check, and he talked to me for the next two hours about how it was a recipe that could only have been conceived by the antichrist. Yet, I've always liked the other soups I've made from that book.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 28 May 2018 07:03 (six years ago) link
and the gumbo recipe is probably tasty, too. it's just hard to please everyone with such a broad sweep of a topic.
― Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 28 May 2018 07:04 (six years ago) link
The black bean soup in that book is good.
― droit au butt (Euler), Monday, 28 May 2018 07:13 (six years ago) link