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 (two 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 (one month 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 (one month 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 (one month 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 (one month 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 (one month 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 (one month 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 (one month 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 (one month 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 (one month 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 (one month 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 (one month ago) link
― out-of-print LaserDisc edition (sleeve), Saturday, 5 August 2023 00:59 (one month ago) link
Hing = asoefatida (sp?) or no?
― mom tossed in kimchee (quincie), Saturday, 5 August 2023 01:00 (one month ago) link
I believe that's the case, quincie!
― Albert Canoe (Leee), Saturday, 5 August 2023 01:04 (one month ago) link
haha, i call it asafoetida irl but hing is easier to type :)
― Deflatormouse, Saturday, 5 August 2023 01:56 (one month 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 (one month 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 (one month 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 (one month 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 (one month 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 (one month ago) link
Xp I have Thai tofu recipe that requires light & dark for the sauce
― just1n3, Saturday, 5 August 2023 13:03 (one month 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 (one month 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 (one week 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 (one week 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 (one week ago) link