what's cooking? part 5: 2017-2027

i love the tubes of tomato paste. those silly little cans are the worst (never use it all, most goes to waste)

Those little cans suck. I didn't even measure, I just dump it all in because I hate waste.

i should probably just use the whole content but I'm scared i'll over tomato my meal (not sure how bad that would be when i think about it)

whenever I think like that it ends up being extremely bad

i am a real goody two shoes in the kitchen and respect any recipe I'm making. go a bit devil may care if I'm improvising mind you

Oh, I never follow recipes exactly. I was trying to explain to a baker friend about these compost cookies I made and it was like "well, I didn't have potato chips, but I had quinoa chips, and I didn't have brown sugar but put in agave, and I added in some hot chili powder, and I don't like pretzels or chocolate or butterscotch so left that out. But I like peanut butter so added in a dollop of that... " on and on.

If anything tastes bad or weird, I adjust it. But I also will eat almost anything.

i love the tubes of tomato paste. those silly little cans are the worst (never use it all, most goes to waste)

it's very freezable fwiw. also, sometimes i'll just reconstitute it into tomato juice and make bloody mary's w/ it

multiple xposts

also, i'm of pretty much the same mind as you when it comes to following many types of recipes and consider them a template rather than a rule
(of course there's maybe some exceptions - like my falafel recipe can't be messed with) xpost

I feel like one of those small cans is about 1/4 of a cup (what the recipe calls for)? It completely tasted fine.

A 6 oz. can of tomato paste is just over 5/8 cup.

Ok that seems about right. I just looked up a pic of the 6oz can and these are half the size of those.

I made the raw squash salad someone recommended from Six Seasons and it's one of the most delicious things I've ever made.

― lukas, Sunday, March 10, 2019 4:09 PM (two weeks ago) Bookmark Flag Post Permalink

2/2 for cutting myself with a vegetable peeler when making this

I finally used my spiralizer last night after having it for like 3 years. It was super quick. I can't believe I never used it before. I did have to watch a short youtube video on it because i got confused about the blades.

bit nonplussed that you can eat squash raw

mmm raw zucchini salad with manchego, basil, vinegar... so good

I'm assuming this isn't meaning zucchini tho? like butternut or similar

yeah sorry I was just thinking abt that recipe

ah, yes, that is good, i especially like that kind of thing with baby zucchini, which have a nice sweetness to them

I did zucchini noodles last night and pesto. You don't have to cook the zucchini but I sauteed it for like 30 seconds with olive oil and red chili peppers to warm it up a bit.

I need to try and reverse engineer the raw zucchini salad I had in the pub the other week. The pub does South Indian food and the salad definitely had vinegar, fresh turmeric, coriander seed, mustard seed, cumin and fresh coriander.

You should ask them for the recipe. And then post here because I would like to eat that. Or take a sample back to the lab.

bit nonplussed that you can eat squash raw

It's sliced very thin, translucent if possible. In that form it's really an excellent base for a salad.

Hm, looks like there's a $15 OXO spiralizer that would save me money on band-aids.

That OXO green spiralizer is the one I have. Someone gave it to me after they made veg noodles for dinner one night and I loved it so much. It's totally fine.

Good to know. So the one without the hand crank?

It's sliced very thin, translucent if possible.

mandolins rule for this

It's this one:

https://www.amazon.com/OXO-Grips-Handheld-Spiralizer-Green/dp/B013KAW5IQ/ref=sr_1_5?keywords=oxo+spiralizer&qid=1553898170&s=home-garden&sr=1-5

I would probably get annoyed if I had to do more than two zucchini like things but for 1-2 it's easy and great and I toss it in the side of cutlery drawer so it mocks me every day.

xp dude I cut myself, twice, with a vegetable peeler, I definitely wouldn't trust myself with a mandolin

Oh heck yeah. Also it can be a little clunky but I usually stick the item Bering processed in a clean cloth towel and hold on with that putting a barrier between fingertips and ultrasharp blade
XXposts
Oh hey! Made bagel batch no. 2 with v noticeable improvements. Added seeds to dough since they mostly fell off while toasting. Also cooked em directly on pizza stone in hot pizza oven. Still not perfect but went from like a C- to a B+ ?

Ha, I want a mandolin too, but I drink while I make dinner.

The crank ones aren't that much more. I guess it depends on how dedicated you are to spiralizing your food.

What kind of bagels were they? Eventually you should start making super bougie ones.

mandolins are indeed kind of terrifying, I use the plastic guard but still wish I had one of those kevlar gloves you use with meat slicers

Yeah I don't have a guard but cutproof gloves also a v good option. Bagels were Caraway and black sesame seed with a bit of cornmeal in dough cuz I miss the corn rye bagels

i got a kevlar glove after the second time i sliced the shit out of my finger on a mandoline. it was a really good idea.

Attempting tiramisu today

made rice paper bacon just now. had to force myself to move away from pan and not devour the entirety. only problem was temp. variation in oven which yielded a tiny burnt piece, some that were underdone and chewy but not bad, and a few that were close to perfection. think i'll turn down heat next time. or maybe stove top cast iron is the way to go. . .

! I had never heard of this! but just got very sad that I recently tossed out a package of rice paper that had been following us around for years. I just searched for them to make sure. Ugh. I have a lot of tofu right now so might try to do a small batch of bacon tofu.

i'm making a turkey pot pie out of some frozen leftover filling. trying to work on my cheap food and pie crust skills, both. what are some other meat pies?

made a pinto soup puree (from https://patijinich.com/tarascan-soup/). seems pretty nice. cooked pintos fresh for it bc i thought that would make a difference flavorwise but maybe wasn't necessary. put a little too much ancho in, but it'll be completely fine once avo, cilantro, and a little sour cream gets stirred in.

have all the fixins for tempeh reubens so looking forward to some killer sandwiches during the week

I was just reading a buzzfeed on chipotle's guac recipe. Someone in the comments mentions that you should let the lime juice, red onion, cilantro, jalapeno etc (basically everything but the avocado) macerate before mashing it all up. Like the French Laundry gazpacho, I wonder if this is the nudge to make it super good but still fresh tasting. Am going to try that this weekend.

Also, I have an interest in trying to make mochi but need to find some glutinous rice flour first- may be impossible.

that's a cool idea abt the guac, plz report back!

that does seem like a good idea.

i made risotto tonight. i've done it a few times before but this was the first time i think i really nailed it.

probably tempers the raw onion a bit too, i am cautious about onions in guac and sometimes omit them. a couple weeks ago i made guac by mixing fresh green salsa my mexican store sells, it's very hot, with an avocado. it was good.

i make a few things with raw onion in and prefer to let them sit in the lemon/lime juice for a bit while I get the other stuff ready

made quiche lorraine in a deep pie dish for easter, and it was tasty. now i own a nice deep pie dish. i fear for my health.

blanching onion is good if you're worried about it being too much.

Because "food, it puts me in a good mood" and also bc "o.my.lanta!".https://www.instagram.com/p/BwuwyULhrC1/?utm_source=ig_share_sheet&igshid=1he0i1otcw7pt

Oh, alternatively soaking for ten minutes in a ice bath keeps onion raw while taking away most of the bite

I still need to try to make the guac, I ended up making gazpacho instead. Maybe this weekend if the avocados look good.

Ugh, I would make that raviolo with egg yolk in a heartbeat. Except my spouse doesn't eat dairy or eggs (or meat). So it would be a lot of work for me to eat them all, which I am also not opposed to.

Maybe I should just be decadent and make two for myself and use the rest of the dough for regular pasta.

Do it! I've never seen a egg yolk the size of a tennis ball before. But Tha guy's nettle dough, too - so freakin lovely looking. Probably not that difficult but I've also never worked with them. spot on about using this idea though imho.

Oh I didn't even realize it was a goose egg. I am going to be in France all of July so maybe I should try to find one there then.