That looks amazing
― Tracer Hand, Tuesday, 21 March 2023 10:12 (six months ago) link
Justine, are you trying to keep it vegetarian/vegan? In which case, a non-bean protein source like lentils or mushrooms? And I think maybe some eggplant could work too.
― Shartreuse (Leee), Tuesday, 21 March 2023 17:31 (six months ago) link
Yeah trying to keep it vegan.
It might be too wet for this but I’m thinking of using it like a salsa over taco lentils in a tortilla with some romaine.
― just1n3, Tuesday, 21 March 2023 18:14 (six months ago) link
add some more soy sauce
― | (Latham Green), Wednesday, 22 March 2023 13:41 (six months ago) link
I’m trying to get back into cooking again now that I have a way nicer kitchen. This recipe was from a meal kit box years ago - it didn’t have complete measurements so some of this is just my guesses, but it tastes really good and is super fast and easy.
Creamy mushroom pasta: Get half a pound of penne or similar pasta boiling. About 5mins before it’s done, add a couple tbsp of sundried tomatoes to the pot.
Get a couple of tbsp of oil heating in a large pan. Add a punnet (like 8oz I guess) of mushrooms (my fav is shiitake but reg ones are fine. I don’t like the texture of sliced mushrooms so I dice mine) and sauté till golden (5mins). Add half a diced onion and a big handful of frozen peas. Sauté till onion is translucent (5mins). Add 1/2 c coconut cream, 1/4 c pasta water, about a cup of mushroom stock concentrate (I didn’t have any last time so I just used water and like a a tsp of umami seasoning), a pinch of Italian seasoning and 2 tbsp of any kind of parm (I use the cheap shelf stable powder). Stir and let thicken them take off heat and toss in pasta and sun dried tomatoes.
I made shredded and roasted Brussels last time and dumped them on top and it was a great match.
― just1n3, Wednesday, 3 May 2023 08:05 (five months ago) link
I sometimes add a dash of Braggs at the end just to pump up the umami even more.
― just1n3, Wednesday, 3 May 2023 08:08 (five months ago) link
I've got my first ever microwave oven arriving tomorrow. If there is another heatwave this summer I'm only using the instant pot or the microwave. And also cooking becomes absolutely exhausting at times. It can be a really stimulating activity when you are learning new tricks and recipes, but doing it routinely for years without a break it becomes like too much work. Perhaps ultra-processed dross in plastic boxes is a necessary evil that I'm going to have to get into for a bit.
― calzino, Wednesday, 3 May 2023 09:08 (five months ago) link
I never had a microwave until a couple years ago. Use it pretty regularly to heat rice/grains/soups/etc. Also think it's perfectly acceptable for steaming veg. Have fun with it!
― matcha man (outdoor_miner), Saturday, 6 May 2023 23:20 (four months ago) link
I've not really got into anything other than warming up chicken chow mein ready meals yet. It's quite liberating having the option of taking a day or two off cooking and just warming up some ultra processed food in a carton, which has actually turned out to be much more substantial and decent than I was expecting.
― calzino, Sunday, 7 May 2023 07:32 (four months ago) link
just made some rice in a microwave steamer pot. It wasn't really any quicker but an easier washing up job and creates less heat and gas is so expensive. So yeah that's one thing I'm into now.
― calzino, Sunday, 7 May 2023 11:43 (four months ago) link
Those microwave rice steamers changed my life. So much easier and zero guesswork.
― kinder, Sunday, 7 May 2023 18:40 (four months ago) link
This certainly broccoli soup is epic, and pretty easy!
― Sid Bream You My Love (Leee), Sunday, 7 May 2023 18:44 (four months ago) link
yep, just filled it rice with a 2:1 water ratio and pressed the button on 12 mins. The 20th century was pretty neat in some ways!
― calzino, Sunday, 7 May 2023 19:08 (four months ago) link
calzino do you have an immersion blender? it's great for things like humus and gazpacho when it's too hot out too cook on the stovetop.
something like this is a good option during a heat wave:
i can't be bothered with making the noodles from scratch. i just make the dressing and the toppings. i live next to a Korean super mega market but you could cook some rice noodles or something in the microwave if fresh ones aren't available.
― No, 𝘐'𝘮 Breathless! (Deflatormouse), Sunday, 7 May 2023 19:51 (four months ago) link
I have to cook for a young autistic guy with multiple sensory issues with food and trying new things can be difficult and unpredictable. I can't explain the heartbreak I feel when I've been working on a culinary masterpiece for hours and he coldly pushes the plate away and says "bin". Lol it's funny really, but at that moment it really fucking isn't.
― calzino, Sunday, 7 May 2023 20:18 (four months ago) link
aw man, now that's a tough critic <3
― No, 𝘐'𝘮 Breathless! (Deflatormouse), Sunday, 7 May 2023 21:06 (four months ago) link
feel for you. how many things do you have that are accepted easily?
― kinder, Sunday, 7 May 2023 21:34 (four months ago) link
he generally errs towards spicy food, it's hard to nail anything that he will reliably accept. Some days it takes him 2 to even 3 hours to eat a meal and I'm never sure if it will end up in the bin or be eaten. I'd say the most reliable one is any curry with chick-peas and some other protein with some rice. At his college he frequently misses the afternoon program because by the time he has finished his dinner it's time to go home!
― calzino, Sunday, 7 May 2023 21:56 (four months ago) link
this trend is what has driven me to get a microwave oven and say bollox to 7 days a week cooking for a bit. I still made a curry for dinner today though, just a basic one with jarred spice paste. And it was much more successful than ones I have planned and spent hours on marinating and following instructions pedantically from an Indian food cookbook.
― calzino, Sunday, 7 May 2023 22:20 (four months ago) link
successful = he ate it within half an hour of being served!
― calzino, Sunday, 7 May 2023 22:27 (four months ago) link
that's quite a responsibility and sounds very challenging emotionally and everything. if processed or packaged food gets the job done and gives you some relief, awesome. i also hear you about cooking becoming a drudgery when you have to do it all the time. i've been feeling that way lately.
― No, 𝘐'𝘮 Breathless! (Deflatormouse), Sunday, 7 May 2023 22:39 (four months ago) link
I finally made tofu (for my husband) and chicken (for me) satay this weekend and it was so fuckin good! I didn’t make the satay marinade or peanut sauce from scratch though so maybe it doesn’t count. It’s always my fav Thai food to order and it never occurred to me how easy it would be to make at home. Made a quick-pickle cuke and onion salad, roasted broccoli and jasmine rice to go with it and it was delicious.
― just1n3, Monday, 26 June 2023 19:56 (three months ago) link
This is delicious, made it last night but added lemon juice at the end:
I also didn’t really deep fry the zucchini they way they say to in the recipe - I just fried them in about a 1/4” of oil in a wide cast iron enamel pan, and they came out just the same.
― just1n3, Monday, 31 July 2023 23:26 (two months ago) link
I've been obsessed w/Korean bbq, I tried this marinade with beef ribs, then chicken thighs, then round steak, delicious every time
1 Asian pear (see headnote), peeled, cored and cut into rough 1-inch chunks10 medium garlic cloves, smashed and peeled1 2-inch piece fresh ginger, peeled and roughly chopped1/2 cup sake1/2 cup soy sauce1/3 cup white sugar1/4 cup mirinGround black pepper3 pounds thin (⅛- to ¼-inch-thick) bone-in, flanken-cut beef short ribs (see headnote)Lettuce leaves, to serveSsamjang, to serve
n a blender, combine the pear, garlic, ginger, sake, soy sauce, sugar, mirin and ½ teaspoon pepper. Blend until smooth, 15 to 20 seconds. Pour the mixture into a 9-by-13-inch baking dish. Add the short ribs, turning them to coat with the marinade, and arrange in an even layer; the ribs should be mostly submerged. Cover and refrigerate for at least 2 hours or up to 24 hours, turning them once or twice to ensure they marinate evenly.02Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.03Transfer the short ribs from the marinade to a large plate, allowing excess marinade to drip off. Place as many ribs as will comfortably fit on the grill grate (on the hot side if using charcoal). Cook, uncovered, until nicely charred on the bottom, 2 to 3 minutes. Using tongs, flip the ribs and grill until the second sides are nicely charred, about 2 minutes, then transfer to a platter. If not all ribs fit onto the grill, cook the remainder in the same way.04Serve the ribs with lettuce leaves and ssamjang. To eat, smear a little ssamjang on a piece of lettuce, cut a piece of meat from the bone and wrap it in the lettuce.
Ssamjang recipe, just mix:
1/3 cup doenjang1/4 cup gochujang3 scallions, thinly sliced4 medium garlic cloves, minced1 tablespoon minced yellow onion2 tablespoons toasted sesame oil2 tablespoons toasted and finely chopped walnuts1 tablespoon sesame seeds, toasted1 tablespoon white sugar
― out-of-print LaserDisc edition (sleeve), Monday, 31 July 2023 23:32 (two months ago) link
Just going to throw together a salad with black-eye peas, fresh chopped tomato, cucumber, red onion, maybe some parsley along with some kind of acidic dressing. We'll eat it with ham, either on the side or in the salad. I haven't decided, yet.
― more difficult than I look (Aimless), Monday, 31 July 2023 23:35 (two months ago) link
This was awesome the first time I made it (vegan spinach curry):
One suggestion would be to add a little bit of mint as well.
― Albert Canoe (Leee), Monday, 31 July 2023 23:40 (two months ago) link
sleeve, that bbq recipe looks amazing. I will have to give that a try soon.
― il lavoro mi rovina la giornata (PBKR), Wednesday, 2 August 2023 23:39 (two months ago) link
Why can’t I find light soy sauce anywhere except for a very high price online? Is “lite” the same as “light”?
― just1n3, Thursday, 3 August 2023 07:25 (two months ago) link
Nevermind - I just read that regular and light are interchangeable. Dark is the really different one.
― just1n3, Thursday, 3 August 2023 07:34 (two months ago) link
talking of dark and light soy I attempted a basic Cantonese Chow Mein the other day that was a fail because the noodles I used were crappy uk supermarket brand fine ones. I've got the dark and light soy sorted, just needed one of them bags of pan fried egg noodles you get from Chinese supermarkets that I couldn't find at Morrisons.
― vodkaitamin effrtvescent (calzino), Thursday, 3 August 2023 08:08 (two months ago) link
I think the light soy is cheaper and generally the standard one because it hasn't been fermented as long
― vodkaitamin effrtvescent (calzino), Thursday, 3 August 2023 08:15 (two months ago) link
homebrew green pea curry with lots of cumin, greens and coconut milk i've been making once a week all summer, my lunch most days. very bright, almost fluorescent yellow color.
heat neutral oil in a soup pot on med-high, add whole spices (1 tbsp black mustard seed, 1.5 tbsp cumin seed, 4 or 5 shelled cardamom pods, a few whole cloves, a pinch of smashed coriander seeds) and a pinch of hing. add a diced onion when the seeds start to pop. when onion is translucent add thumb sized piece of ginger (minced) and equal amount of garlic (also minced) and 1/2 tbsp cumin powder. saute for a couple of minutes until the garlic and ginger is fragrant.
add 1 lb of split green peas (rinsed), 8 cups of water, however much salt you like and 2 tsp turmeric powder. bring to a boil, then cover and reduce to a simmer until peas are more or less soft. add a can of coconut milk (pref Brad's Organic) and puree with an immersion blender. simmer until peas are completely cooked.
remove from heat and add a bunch of greens (stalked kale or baby spinach), juice of half a lime, 2 teaspoons S&B curry powder (you can use garam masala i guess). give it another quick blitz with the immersion blender to chop up the greens. serve it the next day ideally, with fresh cilantro. on its own, over rice, or with roti. i like it chilled.
the cardamom, cloves and coriander don't affect the overall flavor of the dish very much in such small amounts but you get a few mouthfuls with nice surprises.
had a really good quinoa "Alla Nerano" recently, from a posh deli next to Lennox Hill Hospital. it was $4 for a little taste, like half a serving. i might try to make it myself. there were pistachios in it!!
― Deflatormouse, Saturday, 5 August 2023 00:20 (two months ago) link
Is hing worth going out of my way to find? I saw that it's similar to fennel seeds.
― Albert Canoe (Leee), Saturday, 5 August 2023 00:56 (two months ago) link
― out-of-print LaserDisc edition (sleeve), Saturday, 5 August 2023 00:59 (two months ago) link
Hing = asoefatida (sp?) or no?
― mom tossed in kimchee (quincie), Saturday, 5 August 2023 01:00 (two months ago) link
I believe that's the case, quincie!
― Albert Canoe (Leee), Saturday, 5 August 2023 01:04 (two months ago) link
haha, i call it asafoetida irl but hing is easier to type :)
― Deflatormouse, Saturday, 5 August 2023 01:56 (two months ago) link
prob worth having if you make lots of dal, otherwise no. it's generally "optional" and most recipes that use it only call for a pinch (Madhur Jaffrey's daily tarka uses like half a tsp, which is a lot) so a 3.5 gram container can last practically forever.
Brahmin ascetics who don't eat onions or garlic use it to flavor their food, to give an idea of its pungency.
― Deflatormouse, Saturday, 5 August 2023 02:01 (two months ago) link
I've got two packets of asafoetida powder on my spice wrack only used it a handful of times for chana dal. One of them subtle ingredients where through my own ignorance I wasn't sure what it added so its become an underused one.
― vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 06:19 (two months ago) link
It's also one of them ingredients that I couldn't find easily with online supermarket deliveries - I think I got it from ebay
― vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 06:24 (two months ago) link
dark soy sauce is mostly for marinades and glazes for meat
― the world is your octopus (Camaraderie at Arms Length), Saturday, 5 August 2023 07:40 (two months ago) link
it's quite mad that the evolution of soy as a top notch condiment came about because most ppl were getting priced out of salt
― vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 08:54 (two months ago) link
Xp I have Thai tofu recipe that requires light & dark for the sauce
― just1n3, Saturday, 5 August 2023 13:03 (two months ago) link
same with the recipe I was doing, it was a mix of light/dark plus oyster sauce and sugar. I love how so little of it can flavour so much.
― vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 13:14 (two months ago) link
Question for you all. Years ago my Colombian friend made me a meal, which was delicious and I often make some version of it myself, but I wondered if it had a specific name?It's just a rice salad, white rice mixed with black beans, black olives, diced spring onions, cucumber and cherry tomatoes, with lots of cilantro. We have it with chicken just cooked with basic or Mexican kind of chicken seasoning.
― kinder, Thursday, 14 September 2023 18:59 (three weeks ago) link
that sounds delicious. I am hoping somebody who knows says something like "it's called 'ensalada de arroz'" and you immediately enter the rice poll thread with "well there's no goddamn ensalada de arroz so...".
― The Xenaverse Connection (Sufjan Grafton), Thursday, 14 September 2023 21:29 (three weeks ago) link
Doesn’t sound familiar to me as a known dish w a specific name but it does sound tasty!
― Piggy Lepton (La Lechera), Thursday, 14 September 2023 22:02 (three weeks ago) link
Never had this happen before.
We get various chili peppers from our CSA. Over the years they have ranged from not hot at all to very hot. I have a decent heat tolerance, love Thai and Indian that is very hot. I mostly just sweat a lot. One time we had one chili that was so hot that when it hit the wok, we had to leave the room.
Sometimes we get habaneros. I've made habanero hot sauces and salsa that I can eat straight on chips, no problem.
We got chilis this week that looked like habaneros but were bright red. I was dicing it up before adding it to a stir-fry and luckily did a taste test. This pepper was so hot a brief touch with my index finger to the outside of the pepper and then touching my tongue with the same finger produced a point of pain. Eating a very small piece (no seeds) produced extreme physical pain throughout my mouth and throat that lasted at least 30 minutes. It was orders of magnitude hotter than any chili I have ever had.
I know chilis can be hot to the touch, use gloves, etc., but never had an issue with handling them barehanded except for accidentally touching my eyes after chopping once in a while. I still didn't realize how hot this pepper was, because after washing my hands three times, I used the bathroom and (apologies for TMI) realized the side of my penis that I had touched was on fire. This lasted at least 15 minutes after washing the area with soap and water.
In sum: this was a very hot chili.
― il lavoro mi rovina la giornata (PBKR), Wednesday, 4 October 2023 14:49 (yesterday) link
― out-of-print LaserDisc edition (sleeve), Wednesday, 4 October 2023 14:54 (yesterday) link
lmao amazing story. good reminder to stay vigilant
― flopson, Wednesday, 4 October 2023 15:00 (yesterday) link