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Nexein posted:Barging into the cooking thread because I didn't know we had a cooking thread missed the chance to show off your shiny new chopstick holder I see. For shame. Edit: TTTRIPLEPOST 
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Mar 7, 2021 22:25
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| # ? Apr 13, 2021 09:25 |
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Gramps posted:missed the chance to show off your shiny new chopstick holder I see. For shame. I would eat the H*ck out of that foodstuff.
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Mar 8, 2021 01:00
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So the plating might be underwhelming and yes the tea is Lipton but I'm still happy with how breakfast turned out. https://ibb.co/gSsTbC6 Chickpeas in hot pepper sauce, hummus, labneh, fresh mozzarella, green olives, side salad, and toasted pita bread. Inspired by the Turkish restaurant near me which serves breakfast including homemade cheese, homemade bread, charcoal-grilled sausage, and a ton of little sides. Been hankerin' for that set but, you know, COVID. Bright Bart fucked around with this message at 19:29 on Mar 8, 2021 |
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Mar 8, 2021 13:00
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Bright Bart posted:So the plating might be underwhelming and yes the tea is Lipton but I'm still happy with how breakfast turned out. Would savor that breakfast, saving the olives for last so I could nibble them and enjoy them slowly.
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Mar 8, 2021 13:38
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I have to talk about what I made last night. RATATOUILLE So first off let me preface anything with me saying I've never had Ratatouille in my life. I cannot speak to how close this treatment hews to an authentic Ratatouille recipe. Anyway, I used this recipe as the general base for my activities. The more I looked it over, I realized what I was reading made Ratatouille sound like nothing less than a vegetable confit. So much olive oil in each step with each ingredient getting a lot of time to steep in the oil. It sounded like it was going to be very soft but delicious. I wanted to counteract the softness somewhat by giving it something to sit on that was at least firm. I landed on fried polenta cakes because I had a bag of polenta sitting on my counter for the last few days. Then I thought to add goat cheese because I had an opened CostCo tube of goat cheese in my fridge. Then I topped it with some crisped up prosciutto bits because I had some in my fridge from when I forgot to add it to another dish a few days ago. Everyone? All this random stuff all together made for one of the favorite things I've made in a long long time. Lady Pepper enjoyed that as well, saying, "That was delicious, babe. I housed that." No, she is not someone who often says or should(?) say "housed", but here we are. 
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Mar 8, 2021 14:50
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I've never tried ratatouille with goats cheese, but that sounds like a pro move and I would also house it. I did once try to make the version from the that film and it was very time consuming, not like it was in that film and not worth it really- but still delicious. |
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Mar 8, 2021 15:16
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Prof. Crocodile posted:Would savor that breakfast, saving the olives for last so I could nibble them and enjoy them slowly.  Normally I pour some olive oil on the hummus but thought I'd try it with olives on the pita. Should have added a drizzle over the cucumbers and tomato for a nicer photo.Also: That ratatouille looks both rustic and gourmand at the same time. |
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Mar 8, 2021 15:24
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Homemade hummus is so unbelievably good for how easy it is to make. I keep a little bottle of pomegranate molasses around just to finish off hummus with. It's really nice.
https://giant.gfycat.com/HairyCarefreeDachshund.webm |
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Mar 8, 2021 15:42
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Goat cheese is so fuckin' good |
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Mar 8, 2021 16:06
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Green curry pork happened today and despite being sinfully ugly I'm posting about it in the spirit of  I snagged a boned pork roast for like half off so I diced and braised it, seared the veggies and then reduced the coconut milk and cooked off the curry paste. yeah, paste, because I'm lazy, and it's impossible to find Thai chili here. Incredibly not photogenic but hot dog is it tasty e: it's also cauli rice 
https://giant.gfycat.com/FragrantGorgeousLeech.mp4 |
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Mar 12, 2021 22:17
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Had a bunch of dried mushrooms, so I spent all afternoon grinding them into powder. I don't like the texture of whole rehydrated mushrooms but the powder is very useful to mix in with all kinds of things. One batch was just straight shiitake, and another batch was a blend of 7 or 8 different kinds. It gets everywhere though while it's grinding, and it's very fine. Probably going to sprout spores in my sinuses. |
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Mar 13, 2021 02:07
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Made these street tacos tonight
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Mar 13, 2021 05:13
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 would x3
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Mar 13, 2021 05:28
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it’s meatless mondays at casa pepper butternut squash, chickpea and kale coconut curry over brown rice with crispy tofu
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Mar 15, 2021 23:24
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Bo-Pepper posted:it’s meatless mondays at casa pepper God drat, I would eat that |
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Mar 15, 2021 23:29
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Teddy Thunders posted:God drat, I would eat that it was real good dribbled lime juice over it
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Mar 15, 2021 23:31
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You ever just look at the curry you're cooking and go "drat I would eat this every day" bendier I just did that to your dinner |
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Mar 15, 2021 23:33
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Teddy Thunders posted:You ever just look at the curry you're cooking and go "drat I would eat this every day" bendier I just did that to your dinner i’m forever cursed to feel middling at best at the prospect of leftovers no matter how delicious i found the original offering like we’re going to eat this again on wednesday but i know i’ll just be shoveling food into my unexcited maw
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Mar 15, 2021 23:44
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Bo-Pepper posted:i’m forever cursed to feel middling at best at the prospect of leftovers no matter how delicious i found the original offering Even if you put nice garnishes on top? The garnish is what makes the leftovers edible imo. |
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Mar 15, 2021 23:45
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Also I feel this way with like, large amounts of beans. I get tired of the same beans day 2. |
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Mar 15, 2021 23:45
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Teddy Thunders posted:Even if you put nice garnishes on top? The garnish is what makes the leftovers edible imo. most of my good garnishes are earmarked for the lettuce wraps planned for tomorrow i am my worst enemy
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Mar 15, 2021 23:50
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Bo-Pepper posted:most of my good garnishes are earmarked for the lettuce wraps planned for tomorrow i am my worst enemy Wanna see them wraps I ended up with potatoes and eggplant and onions and tomatoes because I guess it's an alliums and nightshades night. |
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Mar 15, 2021 23:51
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I usually eat the same curry for like a week |
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Mar 15, 2021 23:51
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What I'm saying is I could eat that curry for a week at least. |
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Mar 15, 2021 23:52
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Who amongst us would not eat the rear end end out of that curry |
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Mar 15, 2021 23:59
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i went rear end to rear end with that curry and it was a good time
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Mar 16, 2021 00:17
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i need to start planning and making lunches to freeze like curry and burritos and poo poo. maybe make a proper bolognese and make a lasagna I don't like to eat the same thing every day but if I make like 5 servings of a bunch of different things I can stagger it, but that means I have to freeze them
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Mar 16, 2021 00:50
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I made a bunch of tortilla soup last night. |
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Mar 16, 2021 00:51
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more falafel please posted:i need to start planning and making lunches to freeze like curry and burritos and poo poo. maybe make a proper bolognese and make a lasagna three or four times a year i make a gigantic pot of chili and it’s as close to a religious ceremony i have in my life it takes all day receiving intense care and attention i parcel out the freezer bags of chili for storage and know when push comes to shove the answer to what’s for finger can be “chili i guess?” and that is of immense comfort to me
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Mar 16, 2021 01:02
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Bo-Pepper posted:three or four times a year i make a gigantic pot of chili and it’s as close to a religious ceremony i have in my life What is finger? How is chili formed? |
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Mar 16, 2021 01:03
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Chili is the most complicated magic spell I work and it's absolutely worth 12 hours of my life. |
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Mar 16, 2021 01:03
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where i’m from finger means dinner you must be poorly traveled and it’s certainly not a spell check alteration
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Mar 16, 2021 01:06
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Bo-Pepper posted:where i’m from finger means dinner you must be poorly traveled and it’s certainly not a spell check alteration I'm deeply sorry if I gave you the impression that I was anything other than a country bumpkin who survives off of foraged acorns and government cheese. |
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Mar 16, 2021 01:07
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Teddy Thunders posted:Chili is the most complicated magic spell I work and it's absolutely worth 12 hours of my life. just use a crock pot. set it and forget it babyyyy https://giant.gfycat.com/InformalAridHuia.webm |
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Mar 16, 2021 03:03
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prepuce repurposed posted:just use a crock pot. set it and forget it babyyyy My chili is dark magic |
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Mar 16, 2021 03:09
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Ok somebody post a chili recipe that can fit within a 7 quart crock pot and I'll make it. I'm on a lifelong quest for the perfect recipe
https://giant.gfycat.com/InformalAridHuia.webm |
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Mar 16, 2021 03:15
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what's a good veggie sub for beef broth? veggie stock with some fish sauce maybe?
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Mar 16, 2021 03:24
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more falafel please posted:what's a good veggie sub for beef broth? veggie stock with some fish sauce maybe? Veggie stock plus liquid aminos works p good too, also if you have just decent soy sauce and veg broth that works. Basically you're just wanting to hit somewhat umami + watery. |
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Mar 16, 2021 03:50
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Also the tiniest drop of liquid smoke will ratchet up the flavor like a roasted bone will. My dad also does a thing where he'll cook the vegetables down and then squeeze every last drop of liquor off of them. Then he boils the liquor with aromatics and adds his umami stuff (he uses kombu and soy paste sometimes, sometimes he uses kombu and fish sauce, sometimes it's all over the place) and repeats until it's intense. Then he uses that for a soup base. |
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Mar 16, 2021 03:54
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| # ? Apr 13, 2021 09:25 |
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Here is my thoroughly adequate tortilla soup.
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Mar 16, 2021 10:48
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