what's cooking? part 5: 2017-2027

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I love uncooked greens

Trϵϵship, Friday, 18 January 2019 02:21 (five years ago) link

they're great but i can't eat an entire lunch of them

call all destroyer, Friday, 18 January 2019 02:23 (five years ago) link

If i spent less money on food and had beautiful hands, i’d probably be happier

Trϵϵship, Friday, 18 January 2019 02:23 (five years ago) link

I eat salads at work (that I make) otherwise I get too sleepy and it forces me to eat salad.

Yeah try a mani/pedi. It's very nice. I make my spouse go sometimes for his feet. I usually can only do one or the other because I get aggravated about how long it takes.

Yerac, Friday, 18 January 2019 02:24 (five years ago) link

treesh, if you can eat the same things every day, you can assemble salad like those for like $3 each probably. i don't so much anymore but used to roast some vegetables, put them in a container, then keep one of those 1 lb containers of field greens in the fridge, then in the morning put the vegetables and the greens together with whatever meat, shredded beef, chicken, or tuna. and i have a couple of these dressing containers https://www.amazon.com/OXO-Grips-Salad-Dressing-Shaker/dp/B003L0OOR6 which i only spilled in my car one time. better to put dressing in at the time of eating because the salad greens will wilt otherwise.

forensic plumber (harbl), Friday, 18 January 2019 02:26 (five years ago) link

^^^ Yeah, I think I posted about what I buy at TJs to make my salads for the week. And then I put grey poupon on it only as dressing. Which sounds weird, but it's really good. Or maybe that is just me.

Yerac, Friday, 18 January 2019 02:29 (five years ago) link

congrats, Treesh. That is a good start.

Yerac sammich looks otm.

Scarpetta spaghetti was great with the homemade noodles, but the difference was very subtle. The noodles are whiter, smoother, and cook for less time. The flavor is different but also milder than the all semolina dry noodles. It seems to be more about texture. Anyway, I was thrilled that it worked out on this first try. But I think homemade pasta probably matters more for something like ravioli.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 02:58 (five years ago) link

Oh nice. I prefer fresh pasta just because I like the texture better. It's probably because I like things on the doughier side. But fresh pasta is super quick to cook. You did the sauce with the infused oil too?

I don't have any breadcrumbs to coat the paneer (if I manage to make it) but I do have some quinoa flakes (cereal) am thinking about using that instead. The last time I was in London last year I had this super good, huge paneer wrap for maybe 5 quid. It was so delicious. I think about it a lot.

Yerac, Friday, 18 January 2019 03:57 (five years ago) link

treesh, Rome wasn't built in a day. you're just laying the first foundations.

A is for (Aimless), Friday, 18 January 2019 03:59 (five years ago) link

xp yes, on the quick to cook. I think i did 2.5 minutes from frozen. Also did the infused oil. We really love that sauce with 50/50 canned and fresh tomatoes. Thanks again for getting us hooked.

I am interested in your paneer adventure. I've made it before and it was quite simple. I think the only possible mistake would be scalding the milk as you bring it to boil. I've only made quite crumbly paneer for kofta. I wonder if getting the solid brick comes simply from more time in the cheesecloth or what.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 04:36 (five years ago) link

speaking of kofta i was perusing a big Yucatan book the other week and it turns out a lot of Lebanese emigrated there @ some point so there was this Kibi de Papa recipe - mashed potato gets mixed with mint, bulghur, oregano, orange zest, chiles, a few dry ingredients (flour, baking powder) formed and then fried. i have never eaten a kibi before but am gonna make these someday soon
finally got my gas turned on after a week without and am gonna be a little boring and make split pea soup cuz it's easy and comforting

form that slug-like grex (outdoor_miner), Friday, 18 January 2019 13:49 (five years ago) link

xpost we have been quite lazy and only doing the canned tomatos, but so easy once you have a system of wandering away and coming back to stir down.

Yerac, Friday, 18 January 2019 14:22 (five years ago) link

xp I've also never eaten a kibi but fried potato, risotto, etc balls are generally good

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 18:39 (five years ago) link

gonna make a bold claim here but imho most spherical foods are good

gbx, Friday, 18 January 2019 19:08 (five years ago) link

i agree. also cool names like kofta, kibi, and strangolapreti

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 19:37 (five years ago) link

albondigas is a cool word

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 18 January 2019 19:38 (five years ago) link

speaking of kofta i was perusing a big Yucatan book the other week and it turns out a lot of Lebanese emigrated there @ some point so there was this Kibi de Papa recipe - mashed potato gets mixed with mint, bulghur, oregano, orange zest, chiles, a few dry ingredients (flour, baking powder) formed and then fried. i have never eaten a kibi before but am gonna make these someday soon

this is extremely my shit, might need to peruse this book somewhere

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 18 January 2019 19:39 (five years ago) link

dang that sounds delicious

weird woman in a bar (La Lechera), Friday, 18 January 2019 19:40 (five years ago) link

i'm ~94% certain it was this book: https://www.seriouseats.com/2014/04/cook-the-book-yucatan-by-david-sterling.html
found it @ my local library and i'll try to remember to confirm. i already have a HUGE desire to visit Mexico and the book only added to the where/how long. i made a simple pot of beans from one of the recipes that called for caramelizing onions, adding cumin and oregano, chile (i used chopped habanero), and i subbed liquid smoke for bacon since i don't eat land animals, and that got added to the cooked beans (i used pintos cuz they're my fave, but recipe called for blackies). tha little variation elevated beans to out-bloody-rageous heights. made a rice dish (from book) to go with it that, again, was slightly different than i'd ever prepared rice and both of them combined was absolutely A+.

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 01:31 (five years ago) link

albondigas is a cool word

― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, January 18, 2019 11:38 AM (ten hours ago) Bookmark Flag Post Permalink

albóndigas, por favor

I have measured out my life in coffee shop loyalty cards (silby), Saturday, 19 January 2019 05:50 (five years ago) link

I have some vegan albondigas in my freezer.

outdoor miner. When you get a chance can you post the approximate portions for that black bean thing. We make a lot of black beans and I want to try it. I am going to have to figure out a bacon/liquid smoke sub though.

Yerac, Saturday, 19 January 2019 15:00 (five years ago) link

vegan meatballs with fake ground beef, or?
why no liquid smoke?

this is literally what i wrote down from book (it's quite simple but the flavors REALLY married after about 24 hours and was the best beans i've ever made iirc):
Simple Beans
1# Black or pintos – cook. Separately carmelize large onion (i cut into thin half-moons), adding t oreg., t cumin, habanero, liquid smoke to finish

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 15:45 (five years ago) link

chipotle powder sub for smoke? not sure i like the idea of canned chipotle for this on account of the acidity

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 15:54 (five years ago) link

Looks like soy protein. It's this brand. http://riku.cl/productos/albondigas-veganas/

I am in chile. I don't know how easy it will be to buy liquid smoke here. I do have some AZ mesquite smoked whisky. Maybe that will work.

Yerac, Saturday, 19 January 2019 15:55 (five years ago) link

yeah we have family bring us liquid smoke when they visit, otherwise it’s not available

L'assie (Euler), Saturday, 19 January 2019 15:58 (five years ago) link

I did buy some fresh milk today (although I think it wasn't whole milk) so I am feeling better that the paneer making will happen. I am going to just use lemon juice I guess for the acid.

Yerac, Saturday, 19 January 2019 16:00 (five years ago) link

you have mesquite smoked whisky! capful may do the trick? other obvious thing i just thought of is vegan bacon but maybe not available where you are as well.

those meatballs look good. i barely know Spanish, but looks like a seitan-y/soy protein combo. am guessing "laurel" in the seasonings is bay leaf. i like that

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 16:08 (five years ago) link

Someone visiting from Arizona brought it to us as a gift. It is this whiskey.
http://whiskeyreviewer.com/2015/02/del-bac-dorado-mesquite-smoked-whiskey_021215/

I am the easiest person to shop for. Just bring me food or weird alcohols.

Yerac, Saturday, 19 January 2019 16:12 (five years ago) link

had a smoked rum once @ a bar in LA that was insane

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 16:17 (five years ago) link

it's probably (almost certainly, based on my brief experience in chile) not more available than liquid smoke but i like using lapsang souchong leaves for smokiness in things

gbx, Saturday, 19 January 2019 17:49 (five years ago) link

Oh! I need to check what tea I have. We sometimes I have a roasted rice tea but I think that is likely too subtle.

I've had an amazing jalapeno tequila with lapsang tea before.

Yerac, Saturday, 19 January 2019 19:37 (five years ago) link

www.bonappetit.com/recipe/root-vegetable-tagine-with-sweet-potatoes-carrots-turnips-and-spice-roasted-chickpeas/

made this veg tagine but with red skinned potatoes instead of sweet, dried turkish apricots instead of sundried tomatoes, fresh mint, and pearl couscous. Pretty good! Similar to chana masala but with the preserved lemon instead of pomegranate seed for the sour. The roastiness of the chickpeas also made for a good meat sub.

why date Ryan Adams in the first place? (Sufjan Grafton), Sunday, 20 January 2019 01:22 (five years ago) link

i've never oven-roasted chickpeas. seems like a good idea.

call all destroyer, Sunday, 20 January 2019 02:14 (five years ago) link

It is. You have to cook them before roasting. But you can do a lot by changing the spice mix and using them as a drinking snack as well.

why date Ryan Adams in the first place? (Sufjan Grafton), Sunday, 20 January 2019 04:00 (five years ago) link

Lebanese 7 spice is a good one

why date Ryan Adams in the first place? (Sufjan Grafton), Sunday, 20 January 2019 04:01 (five years ago) link

I made the tandoori paneer sandwich. Which turned into more of a paneer wrap and paneer salad. It was good! Although the one liter of milk only produced about 1 & 1/4 inch X 3 inch piece of paneer, but it was tasty and not dry (like some I have bought). The paneer was ridiculously easy to make. I did it while watching one of the Fyre Festival docs. I really like my quinoa flake breading (super crunchy) but I forgot I didn't have flour so tried to use semolina and no egg white so it wasn't sticking that well. And then I kind of just winged the rest of the spices in the recipe.

But one revelation is that making tandoori mayo is worth it. I didn't make the mayo from scratch but used this vegan mayo we had in the fridge and mixed in red chili powder, mango powder, lime juice, garam masala and a madras curry mix i got from sainsbury.

Yerac, Sunday, 20 January 2019 21:45 (five years ago) link

Oh that should read one liter of milk produce 1/4 inch X 3 inch square of paneer.

Yerac, Sunday, 20 January 2019 21:46 (five years ago) link

Maybe 1/2 inch thick. Just definitely not an inch.

Yerac, Sunday, 20 January 2019 21:47 (five years ago) link

Yeah, there's not much there after it all separates. It is so simple to make that it feels like a waste of money to buy it. We live by a grocery outlet that often has high quality milk at a good price with the catch that it is not too far out from the sell by date. Making cheap paneer from the fanciest milk brings me joy.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 03:42 (five years ago) link

Tandoori mayo sounds like a great addition to the usual mint chutney and tamarind sauce for pakora or samosas

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 03:50 (five years ago) link

Speaking of indian-ish mayo things I made egg salad the other day and added some mango pickle instead of my usual Dijon mustard and it was surprisingly good

joygoat, Monday, 21 January 2019 15:51 (five years ago) link

I made rice noodles for pad see ew yesterday. The batter is very simple, but it was difficult to distribute it within the pan and force a uniformly thin sheet. You have to steam them, apparently, so your sheet size is limited by the largest steam chamber you can construct in the kitchen. This is the main frustration. I wonder if you can do it in the oven with sheet pans and steam from ice cubes? Anyway, they tasted fine but were a bit thick.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 17:49 (five years ago) link

that sounds fun! have a recipe. or any pics?

form that slug-like grex (outdoor_miner), Monday, 21 January 2019 18:30 (five years ago) link

What was your rice noodle batter? I've only made pad see ew doing a regular all purpose flour/water noodle.

Yerac, Monday, 21 January 2019 18:31 (five years ago) link

I used the recipe here. I chose it because it only uses rice flour and tapioca starch/flour, which were things I had. Other recipes I'd found use 4 or more starches and flours and might taste better. The flavor probably matters more if you aren't doing a stir fry. I'd watch the video in that link to see how she tilts the pan over the steam until the noodles first set before adding the lid. That was the trickiest part. The noodles also seemed to improve after I left them out on a covered plate for a few hours.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 18:49 (five years ago) link

That looks pretty complicated.

Yerac, Monday, 21 January 2019 18:57 (five years ago) link

good lord! you must have the patience of a saint to go through that

form that slug-like grex (outdoor_miner), Monday, 21 January 2019 20:42 (five years ago) link

It felt quite a bit like making pancakes. It was simpler than making the spaghetti noodles which required the pasta roller/cutter.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 21:15 (five years ago) link

I do knife cut noodles and just use the dowel to roll it out.

Yerac, Monday, 21 January 2019 21:16 (five years ago) link

do you notice that the noodles are firmer in stir fry? It seems like it'd be a big departure, but I'd love to use a rolled out dough for this.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 22:50 (five years ago) link


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