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sweat poteto posted:On a bit of a lentil kick These look great! I've been wanting to try cooking lentils, how would I go about that? Do I get a bag of dried ones and soak+cook them like black beans? How do you season yours?
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Apr 18, 2015 02:34
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plasmoduck posted:I've been wanting to try cooking lentils, how would I go about that? Do I get a bag of dried ones and soak+cook them like black beans? How do you season yours? Yep just grab a bag of dried green or Puy lentils, boil in double the volume of water starting from cold - no soaking. When they taste/feel how you want them, drain and run under cold water. Quick flavouring is to fry some onion, celery, etc in the pot before adding the lentils and water, and add a bay leave while it boils. Takes about 20 mins from cold.
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Apr 18, 2015 11:13
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Sex Hobbit posted:Any tips on how to keep enoki mushrooms from going off so quick? I like them and all, but half the reason I have so much on there is just to use them up before they get slimy. How are yours packaged? I've had the best luck by leaving the unused portion attached to the base and putting the opened plastic baggie they come in inside a closed paper bag or wrapping it in dampened paper towels before putting in a high-humidity crisper drawer. Still have to use them up in about four days (if they were top shape when I bought them) or less, though. They're just too delicate to keep very long.
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Apr 18, 2015 16:18
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 Beef rendang with green beans and brown rice.
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Apr 18, 2015 17:52
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Fondue in a beef broth, I am used to using grapeseed oil for meats and veggies and scallops, but we shall see said the blind man.
Nhilist fucked around with this message at 00:02 on Apr 19, 2015 |
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Apr 18, 2015 23:49
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Made a blue/blackberry crumble . Unfortunately forgot the lemon zest  
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Apr 19, 2015 07:47
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Lazy Sunday breakfast, fresh beignets with homemade strawberry jam:
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Apr 19, 2015 17:30
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goodness posted:Made a blue/blackberry crumble . Unfortunately forgot the lemon zest It's a beauty! I use lime zest in mine.
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Apr 19, 2015 22:22
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guppy posted:Lazy Sunday breakfast, fresh beignets with homemade strawberry jam: 
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Apr 19, 2015 22:42
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RedTonic posted:How are yours packaged? I've had the best luck by leaving the unused portion attached to the base and putting the opened plastic baggie they come in inside a closed paper bag or wrapping it in dampened paper towels before putting in a high-humidity crisper drawer. Still have to use them up in about four days (if they were top shape when I bought them) or less, though. They're just too delicate to keep very long. Same as yours it sounds like; I've been wrapping them in saran wrap and putting them in the crisper.
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Apr 19, 2015 22:44
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Sex Hobbit posted:Same as yours it sounds like; I've been wrapping them in saran wrap and putting them in the crisper. My experience is that a little breathing room provides a bit more longevity than impermeable saran wrap--I guess mushrooms need some air to not go to slime. It's a bit counter intuitive to me, since I like to wrap everything in plastic or put it in a tupperware box.
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Apr 19, 2015 22:52
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guppy posted:Lazy Sunday breakfast, fresh beignets with homemade strawberry jam: These look delicious! However, I don't think you know what lazy is. My lazy morning breakfast is some oatmeal, or perhaps cold pizza from last night.
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Apr 19, 2015 22:55
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Apologies for lovely phone pic. Yesterday was Sunday, so naturally I cooked a roast:
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Apr 20, 2015 12:56
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we had an ehm..."Meal of Things", inari and edamame, small meatballs in satay sauce, tuna salad, blue cheese and bread 
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Apr 20, 2015 16:01
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Couple of recent meals that came out looking and tasting nice. The weekend's Cornish pasties, chickpea chips and some extra filling because too much is better than too little:  And tonight's khorasan wheat, chestnut mushroom and cavolo nero... um... bowl. This was a test of new ingredients that, with some lemon and dill, tasted great. 
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Apr 20, 2015 18:25
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 Made frites tonight!
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Apr 21, 2015 05:00
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Made paneer for the first time tonight. Went with a simple butter paneer with spinach. Very tasty!
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Apr 22, 2015 03:35
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 Salsa is so drat delicious and easy to make, I can't believe I just now got around to it. I forgot to buy chips at the store, so this batch is lasting me longer than normal.
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Apr 23, 2015 03:03
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Democratic Pirate posted:
What was your recipe?
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Apr 23, 2015 07:50
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goodness posted:What was your recipe? http://www.onceuponachef.com/2012/09/roasted-tomato-salsa.html Used a top hit on Google. I used white onions instead of yellow and forgot the lime, but it's still tasty and was great on my breakfast taco this am.
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Apr 23, 2015 17:33
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My wife was away for work last night, so obviously it was time to cook up one of the 1kg steaks in the freezer. I marinated it in red wine and habanero sauce to give it a nice flavour, and slow cooked it on the barbecue for about 45 minutes.  
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Apr 24, 2015 01:01
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..did... did you eat anything else with it? A vegetable?
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Apr 24, 2015 04:16
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It was 1kg and that's about my limit for food, generally.
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Apr 24, 2015 05:01
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Echeveria posted:..did... did you eat anything else with it? A vegetable? Beer/Wine is a vegetable right?
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Apr 24, 2015 05:42
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Habanero is a vegetable.  Also, vegetables are green and so is my envy of that steak.
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Apr 24, 2015 12:01
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iajanus posted:My wife was away for work last night, so obviously it was time to cook up one of the 1kg steaks in the freezer. I marinated it in red wine and habanero sauce to give it a nice flavour, and slow cooked it on the barbecue for about 45 minutes. Holy poo poo! Nice work sir
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Apr 24, 2015 12:07
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I'm honestly surprised it turned out that well if it was on a grill for 45 min. E: doesn't marinating things in alcohol dry them out?
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Apr 24, 2015 14:17
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Major Ryan posted:chickpea chips hosed up my pancreas a couple of months ago due to 15 years of nightly drinking. Cut back the booze but ended up back in hospital because of too much fried food, so now have to cut off any oils/fat too  VelociBacon posted:I'm honestly surprised it turned out that well if it was on a grill for 45 min. No, and he said BBQ, not grill. BBQ can be low and slow. A grill can be a gas or electric hotplate without a hood and run hot(can have a hood though and be used like a BBQ). But a proper BBQ is charcoal and can be low heat, has a hood/lid and be used like a low temp oven if you use the right amount of fuel/charcoal. In Australia we call a grill a BBQ, maybe Canada is the same. But when someone in the US says BBQ, they don't mean a grill/flat top. Fo3 fucked around with this message at 15:05 on Apr 24, 2015 |
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Apr 24, 2015 14:55
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Fo3 posted:Why am I only hearing about chickpea chips now? This surprises you??
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Apr 24, 2015 16:18
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Fo3 posted:Why am I only hearing about chickpea chips now? And being a proper Australian my barbecue runs on gas  . I dream of a charcoal one. Luckily mine has a lid so I can moderate the temperature nicely and use it like an oven. I usually steal seriouseats method for cooking thick steaks which had always worked nicely for me. Salt the outside liberally 45 minutes before cooking and let it sit out for that time. Cook over a low heat flipping every five minutes until about 5C under desired doneness, then blast it on high heat for a minute each side to get a nice crust. Let it rest for five minutes afterwards and it comes out delicious.
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Apr 24, 2015 23:09
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 Gambas al ajillo (with a good hit of sichuan peppercorn in the oil), fresh baguette, sauteed green beans, vinho verde. 
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Apr 25, 2015 00:17
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Casu Marzu posted:
This looks fantastic and now I'm hungry again. I got a ton of kale in my first CSA box yesterday, so I did a kale & cannellini bean & tomato thing, along with some breaded tilapia. This kale dish is going to last forever. 
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Apr 25, 2015 01:20
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What's going on with that dry slice of bread?
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Apr 25, 2015 02:42
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Moey posted:What's going on with that dry slice of bread? It doesn't photograph so well covered in olive oil?
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Apr 25, 2015 03:18
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n/m
Fo3 fucked around with this message at 12:15 on Apr 25, 2015 |
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Apr 25, 2015 11:52
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Veritek83 posted:It doesn't photograph so well covered in olive oil? Ah makes sense. I have been becoming very fond of bread with a little oil and balsamic. Or oil and Parmesan.
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Apr 25, 2015 15:01
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 Pork chop, sweet 'tater fries, and zucchini/white cabbage/onions sautéed with mirin and rice vinegar.  Fake Fast Food Friday: Mung bean falafel on gingery puda (still one of my favourite lazy comfort foods, thanks Dino.!)  So good, so filling.
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Apr 25, 2015 16:53
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PiratePing posted:
That looks great, do you have a recipe?
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Apr 25, 2015 18:35
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gipskrampf posted:That looks great, do you have a recipe? Puda: dino. posted:Besan ki puda I usually make them with grated ginger, scallions, turmeric plus whatever catches my eye. Bolded part because seriously, a LOT of oil. Mung bean falafel: I boiled a bunch of split mung beans and roughly blitzed them with a stick blender until they were pureed enough to stick together but also still had a lot of whole pieces. Blend more for a smoother texture but it should still be a bit crumbly, definitely not a paste. I ended up with about 2+ cups of crumbly mush and added: Cilantro, a big handful, finely chopped Parsley (should have, had none) Onion, finely chopped Garlic, two toes Lemon juice Cumin powder (next time I want whole seeds, toasted) Coriander powder A glug of olive oil Salt and pepper A big heaping tbs of chickpea flour + as much water as needed to make it sticky enough to form rough balls. Put on baking tray (squish flat a bit) and bake, or fry. They go really well with warm-sweet flavours so maybe put a fair deal of paprika/chilli in them too. They won't taste as falafel-y but the mung beans are stronger and nuttier in flavour than chickpeas. Mine came out slightly bland at least, hence the paprika. Next time I'll make them red and eat them with roasted bell peppers and black olives in a pita 
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Apr 25, 2015 19:33
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A friend gave me an enameled cast iron tagine and it's quickly become a favorite piece of cookware. I made a lentil and veggie tagine tonight. 
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Apr 26, 2015 01:55
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