what's cooking? part 5: 2017-2027

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
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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.

bien sûr

received my alkali salts in the mail today to make chewier noodles. now will i actually make them.

that insta ravioli is gigantic. I wonder if it needs to be that size to get the pasta and yolk to cook nicely together.

that's a pretty clever thought. i think it's that size on account of the yolk. i noticed in the comments someone asked how long to boil for a just cooked yolk and pastaio say 4 minutes. which seems around the length of time i think rav usu cooks?
what kinda noods ya makin', S G? i baked baking soda once for homemade ramen and it worked really well. but was a bit of a pita to watch/bake

i'm going to follow the "alkaline noodles" dough recipe in momofuku (I am a one note poster). but I think I will cut them more like fettuccine size to use in a tofu khao soi. I discovered that I still have some curry paste left over for that recipe hidden deep in my fridge cheese drawer.

oh! thx for reminding me abt khao soi. imma try that soon. do you have a recipe you like? pretty sure i got the baked baking soda idea from lucky peach, speaking of the 'fuku people

I make the curry paste from nite+market for it. I just like the soupier noodle format more than the other curries. Lots of toppings also makes it fun. Also enjoy not having bland chicken breast in there.

https://www.alifewithpeace.com/a-life-with-peace/2017/10/16/the-best-khao-soi-youll-ever-eat-and-make

That link has the recipe, though a bit different.