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I made tacos and tostadas tonight with marinated bavette steak, frijoles refritos, Pico de Gallo and guac. All from scratch except I didn't grind my own masa to make the tortillas. Those are store bought.  (sorry for the weird focus, I used the food setting on my phone camera and I didn't know it would do that.) (this is a really good recipe for refritos. Stuff can be added during the mashing to bam, kick it up a notch. I put a couple tsp of this Peruvian pepper paste, couple tsp of salsa lizano, couple dashes of liquid mesquite smoke in.) Finger Prince fucked around with this message at 01:26 on May 9, 2019 |
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May 9, 2019 01:20
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hamjobs posted:This looks delicious! Good job on the beanfrens Ty, it is the second time making bean. I think the first time was better because I used some butter and lard with the oil, but this time I just used oil. Still tasty tho. Just finished it today. I enjoy making bean because it just does its thing while you do everything else. |
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May 11, 2019 00:27
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Android Blues posted:recipe for brown recluse venom pudding: Ok so I did it. Now, this recipe calls for 5 cups of apple-walnut flour, and I don't what to throw that much in the trash, so I halved the recipe for everything. Also, people look at you weird when you ask for apple-chia flaxseeds at the bulk store, so I just went with the dried chia seeds. First step: gather the ingredients.  In the bowl are the dry ingredients. The apple-walnut flour is made from 2 cups walnut meal and 1/2 cup apple chips blitzed in the blender and sifted through a coarsish seive. You want to be careful blitzing the apples so they break up into dust but not get sticky.* On the top row you can see the water (that's a full cup, but pretend its a half cup) lemon juice, spices, egg, and crystallized brown recluse venom. I don't live in Australia, so I can't get the fresh stuff.  Ready to cut in the butter. I also added the spices and ginger at this point. I cut it in with a spatula and my hands. You have to do it with your hands. I didn't know at what point to add the egg, so added it at this point. Blending was a bit of a disaster. I don't own an immersion blender, and your essentially making walnut butter at this step point. Definitely use an immersion blender.**  After blending at getting as much of the blended paste I could out of the blender, you end up with 3 muffin tins worth. Plenty. This is ready to go in the fridge for an hour!   Time to cook up the brown recluse venom! This is where you use the water and lemon juice***  That's looking about right! So since I'm making this poo poo up as I go, I figured I would try something fancy I read while doing my research. First, crumple up then smooth out a piece of parchment on a baking sheet. Next, spread some poison around on it. I used some white man's poison I had on my shelf.  Then pour your brown recluse venom reduction down the sheet on an angle. It'll bubble up when it contacts the poison, like so!**** https://i.imgur.com/Glyx7pK.gifv Since I only got a couple of good bubbly bits out of that experiment, I poured the rest of the venom onto the chilled puddings and put some chunks of the hardened mess (not pictured) on top, and put in the oven at 375f for about half an hour.  Here's one we made earlier!  Ta da!  Verdict: surprisingly edible! I ate about half of one. It's still going in the trash though. --------- Ok so here's what I learned: *this was an extremely rough guess, but if I was going to do this again, I'd probably experiment with more apple to give it a bit more flavour and possibly better texture? Could end up worse though. **this is where I screwed things up. Because the dough was so thick, I added both the water and the lemon juice to try to thin it out. However, having tasted the final product, this is definitely not where you add the lemon juice. I think the water also just made things stickier and if I was to do it over, I'd skip the water and hope to get a crumblier cake at the end. The egg? Did it do anything? I guess it helped bind the nut flours together. ***see above. I used 5 tablespoons of crystallized brown recluse venom to 1/2 cup water. For the full recipe use 10tbsp and 1 cup water like what the recipe says. Also mix in the lemon juice here. I hear it helps with the venom recrystallizing. ****don't bother wasting venom with this step, just pour all the venom onto the puddings. It kind of makes a nice crust when you bake it, and you want enough to give it some flavour. If you want a garnish, make it separately. |
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May 15, 2019 00:57
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Android Blues posted:can't believe you did this + am immeasurably pleased that you did this Thanks! It was a fun way to waste an afternoon. They're definitely thick, and dense, but too soft to use as building material. Delicious... Well they probably wouldn't be too bad with the changes I proposed. |
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May 17, 2019 17:28
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FutonForensic posted:i hate looking up instant pot recipes, because they're nearly all exclusively keto or mommy blogs, and they have the biggest preambles for a process that usually comes down to "put ingredients in pot, close lid" Aaaarr  gghhhh this drives me nuts!Minimal exposition describing the basis for the recipe List of ingredients Method You want to write a travel blog, do it on a travel blog, not a recipe site! |
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May 20, 2019 22:13
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Oh an instant pot is a pressure cooker? Weird, when I was a kid I remember my mom using a pressure cooker all the time (though the only thing I can remember it being used for is corn on the cob). Then they all but disappeared from existence (or rather the extremely limited sphere of my existence), I think because microwaves became a thing. Actually she probably used it to cook bigos as well, though maybe just as a big pot instead of under pressure. Oh and peas pudding. poo poo it's all coming back to me now in this stream of consciousness post about pressure cookers. Ingredients: Corn Water Method: Put corn in pressure cooker with some water. Cook for a few minutes until done. |
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May 21, 2019 01:55
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Resting Lich Face posted:Requested kitchen porn. Holy poo poo is that an articulating faucet above the cooker so that you can fill pots with water right on the stove without doing it in the sink?? Because I have seen a lot of cool kitchens but I have never seen that and it looks awesome! And also you'd need to wash it like every day which would be less awesome. Also where does the water go if it leaks, or you accidentally turn it on, other than everywhere? |
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May 26, 2019 01:42
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I gotta think putting water source directly over a high power electric device has somehow got to be against fire code or not electrocute yourself code or something, but I guess if it's got a GFI breaker or something and the electrician didn't raise an eyebrow its probably fine. |
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May 26, 2019 04:22
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hamjobs posted:good thing my stove is made of fire The best kind of stove. |
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May 26, 2019 06:52
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poverty goat posted:I love my induction stove but I will never, ever own a cooktop with capacitive buttons ever again if I can help it. Theres just a bunch of prime real estate at the front where you can NOT put down a lid or a spoon or god help you if something boils over and reaches the control area the whole stove panics and turns off, and if not the buttons will become unresponsive. Same if you try to wipe it while in use. This is stupid, give me a drat mechanical knob please I've had those on halogen cooktops before. Dumb! Hey what should I do with these canned clams that isn't "put them in pasta!" or "soup!"? I'm thinking paella if I can get the right kind of rice. Think I can use carnaroli (risotto) rice? I've got an ancient can of it. |
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May 26, 2019 21:45
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hamjobs posted:Gonna rehash: I read this yesterday and it made with me think of this topic and also seethe with rage. https://www.gimmesomeoven.com/jambalaya-recipe/ Read this. Do it. Also what I ended up doing with those canned clams is making ceviche with some baby octo and squid salad from the good supermarket. Yeah yeah raw poo poo cooked in lime juice, you don't wanna see the state of seafood this far from shore. It turned out really fuckin good actually. Still got half a can left I'm gonna mix with artichoke somehow tomorrow. Edit loving -Jennifer loving dying here #turmeric #wellness Finger Prince fucked around with this message at 02:05 on May 28, 2019 |
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May 28, 2019 02:01
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Artichokes are loving weird and a pain in the rear end. |
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May 29, 2019 01:48
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I made tamales! I was going to give up on them because I didn't think I'd be able to get the right filling, then on a whim I bought a can of Goya hominy. Boiled that and mashed it with some shallot and garlic (boiled with the hominy, I'd probably just mince and add it fresh while mashing next time), butter, and seasoning, etc., a chunk of Oaxaca cheese in the middle, wrapped in corn husk and steamed. They came out perfect, I was really surprised! The small can of hominy was enough for 4 tamales. It was way easier than some of the slave over a hot stove all day with an oil drum full of masa and a bucket of whipped lard type recipes I'd seen. I didn't want to make a thousand of them! Also omg how tasty is hominy! Where have you been all my life! Finger Prince fucked around with this message at 03:31 on Jun 5, 2019 |
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Jun 5, 2019 03:27
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Manifisto posted:nice! how long did you boil the hominy? what seasonings? how long did you need to steam 'em? I boiled it for about 10 minutes. I did two separate batches (half a can at a time), because I was experimenting. The first batch i just used salt, garlic powder, and a bit of Ecuador spice mix from a local spice shop (not sure what's in it). The second batch was the same except I added more of the Ecuador spice mix, about a tsp of this Peruvian pepper paste I have, and some diced up roast poblano. I steamed them for about an hour and a half (managed to boil the pot dry in the process), but they were probably good to go earlier. They were both really good, but the first let a lot more of the corn flavour come through, and was much more like the kind I had in Peru. I think I liked them better because the spicier ones covered the corn flavour up more.  Please don't be grossed out by the partly eaten ceviche! Sorry! E: I used roughly a tbsp of butter per batch, so 2 tbsp for a full can. Finger Prince fucked around with this message at 18:23 on Jun 5, 2019 |
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Jun 5, 2019 18:17
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Resting Lich Face posted:I wish I could enjoy lettuce for teh healthys but I just can't. OMG same. Lettuce is the worst vegetable. I'm fine with plenty of leaves, but lettuce is just a waste of cellulose encased water. |
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Jun 10, 2019 01:44
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I just made a Big Salad for dinner and it contained: Cuke Radish Avo Those little Peruvian peppers Capers Olives Bit of black garlic manchego White onion Cherry tomatoes Busted up tostadas Spring mix leaves No lettuce required |
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Jun 10, 2019 01:53
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alnilam posted:I may be factually wrong bc i am an idjit for sure but i generally consider lettuce as a category of small leafy plants that are eaten raw and aren't herbs Are ghosts a soup? |
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Jun 10, 2019 03:39
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Manifisto posted:gordon ramsay: what??? the chef paired steak with potatoes???? Gordon Ramsey used to have a pub where I used to live. I went to it once. It was overpriced and mediocre, and for being a "gastropub" in London, had a shockingly poor beer selection. Like good job you've got London pride, well you'd loving better since they brew it across the road. Oh and you've got the multi-lager tap! How adventurous. Anyway it went out of business. |
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Jun 12, 2019 21:04
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poverty goat posted:I have 2 basil plants that are going for the world record apparently which would be fine, but they're starting to steal sun from my serranos which are also very ambitious this year. what's there to do with a gratuitous amount of fresh basil? pickled basil? basil preserves? Lemme tell you about the Good Word (it is pesto) Basically get a bunch of pine nuts, toast em in a pan or toaster oven for a bit, shred up a bunch of real deal parmigiano reggiano DO fuckin P, mince up some garlic, all that basil, bit o sea salt flakes, chuck all that poo poo in the biggest mortar you got with a good old glug glug glug of olive oil and mash it up like it's fuckin Port of Spain carnival. Then add some more olive oil. You can use a blender too, probably a stick blender would be better. |
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Jun 14, 2019 00:40
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So, what to do with that pesto? I mean, pasta, sure. You can spread it on breads as like a part of a sort of like a chaucuterie for lunch, all kinds of stuff. Now, I don't know what you've been told about gnocchi, probably boil them right? Hell naw. Fry those guys in a bit of olive oil and butter until they're nicely toasty golden brown, then spoon a big dollop of your fresh pesto in there, swish it around, put it on a plate and eat the gently caress out of that basil gnocchi. Toss some finely diced Pancetta bits in the pan just before you add the pesto, or crisp them up separately and sprinkle on top for extra bonus points. Finger Prince fucked around with this message at 01:32 on Jun 14, 2019 |
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Jun 14, 2019 00:53
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drat son, is that beef all pulled apart, or still big hunks? |
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Jun 21, 2019 02:21
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joke_explainer posted:What are you cooking, BYOB? Today I made a sort of not quite Lebanese, definitely not Greek moussaka. I layered mandolined purple sweet potato, fried onion, eggplant, sliced garlic, capers, stewed tomato, purple sweet potato, fried onion, eggplant, sliced garlic, shitake, red pepper, purple sweet potato. Seasoned each layer with a combination of garlic powder, za'atar, ras al hanout. Baked it 45 minutes covered in foil, sprinkled parmesan on top and baked another 15ish minutes. I lightly fried each thing in olive oil before layering. It was drat good and I've even got two portions left. |
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Jun 29, 2019 04:31
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I finally found the proper word describing these breaded meat filled crepes my grandma used to make: Paszteciki naleśnikowe. I only knew them as paszteciki (pronounced "pastechiki"), but apparently that's a different polish food and it's caused me years of confusion. Anyway basically you make crepes (keep them very pale, don't let them get browned like normal french crepes), then you fill them with a ground meat and fried onions mixture, fold them into a little pillow, then coat them in egg and breadcrumbs and pan fry them, and eat them with borscht or just stuff your drat face with them because they're so gooooood. The best way to do the meat that my grandma did was to use leftover roast beef and mince that up before frying it with diced onions, but you can do it however. Season the meat with salt and probably pepper. I highly recommend making these if you have the opportunity, and I'm going to do some soon I think. |
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Jul 22, 2019 17:12
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SweetWillyRollbar posted:I like to use this site for Indian curry and other foods. It's a really good resource on understanding Indian recipes, ingredients, and techniques. Plus it's light on backstory food blog BS and you can calculate volume on the site. Nice, I can never get the flavour right when I try to make a curry. It's never close to restaurant flavour. I know one secret is msg, but I read one recipe from the head chef of a posh hotel in India and realized I'm using like a 10th the amount of aromatics I should be. I'm going to try this at some point: https://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/ and yeah, 6 cloves of garlic, 1" piece of ginger, 1/2 cup of finely diced onions, plus all the whole spices - that's a lot of flavour! Looking forward to trying it. Finger Prince fucked around with this message at 13:07 on Aug 25, 2019 |
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Aug 25, 2019 12:07
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https://i.imgur.com/HYrNBZD.gifv |
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Aug 25, 2019 15:00
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If you were to hypothetically make Yorkshire pudding poutine, would you put the cheese curds in the center before putting in the oven? Or would you bake them first and put the cheese curds in the hollow after they've risen? |
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Sep 18, 2019 21:55
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Let's make: fideuá!* *I have never made fideuá before. I didn't even know it existed until a couple of weeks ago. It's sort of like paella only with noodles. It's traditionally made with seafood, but you can make it with landfood like chicken and chorizo, which is what I had and thus what I will attempt to make. Let's get this poo poo started:  I found fideo noodles that you'd probably use for sopa de fideo if you were Mexican from a local Latin American store. Then we got some piquillo peppers from a jar, black Olives, little chorizos (Spanish kind, not Mexican), celery, a paste made from sweet pimenton and mashed piquillo (because I can't get ñora pepper paste here, and it's hard to find outside Spain apparently), some red shepherd pepper, 4 big cloves of garlic and about a quarter big Spanish onion, roughly chopped. Up top is half a can of San marzano tomatoes, Ortolina (which is like tomato paste but better and if you ever see it you should get some), 1l chicken stock, saffron, and some leftover rotisserie chicken from the grocery store. The small jar is some very underwhelming garlic aioli.  A bigass pan and some Olive oil. Btw I am a messy cook so ignore the mess, it's what I do.  Two packs of noodles. Too much perhaps? Probably would make less next time, and only use one.  Stir these around until they start to brown. Is this brown enough? Maybe. Probably.  Put the noodles aside and then fry up the vegetables.  Heat up the stock with a pinch of saffron  Once the onions and stuff are starting to brown up a bit, chuck in the chicken and tomato and pepper pastes, mix it all together and get it cooking.  Pour in the tomatoes and stir around, let their juice deglaze the pan, get boiling.  Chuck the noodles back in the pan and mix through.  Gradually add the stock. Mix it through but dont keep stirring, think paella. I maybe stirred too much and maybe used too much stock. The noodles absorb it really fast.  Well at least it looks the part!  Under the broiler for a brief bit to crust the top a little.  Bit of aioli on top. Zero effort plating, but it is peasant food, after all. How did it turn out? Like the home made version of the very good restaurant version I had in London. Not bad, but definitely could use some refinement. Also I made way too loving much. Not a bad first effort, but it suffers for not having good Spanish ingredients. I can see why this is done traditionally with seafood, and I think it would be better that way, but the seafood here is trash so. |
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Nov 5, 2019 01:05
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Speaking of making real bolognese, this recipe will change your life: http://foodnouveau.com/recipes/how-tos/how-to-make-an-authentic-bolognese-sauce/ And you don't have to follow it perfectly to still get the results. You can make it dairy free by using oat milk, which works great. You can simmer it for the recommended 2-3 hours, but you can speed it along at a bit higher heat and it's still delicious after 1-2. It's definitely worth the effort! |
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Nov 11, 2019 15:00
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Manifisto posted:cool cool, thank you both. I will consult and see if folks would like a bolognese. I am now vaguely wondering about how well a vegetarian bolognese with "beyond beef" would work (for the veggie one). I don't know how you replace the pancetta though and that seems p. important. I used bacony tempeh strips in a bean dish this summer and that worked out p well flavorwise, but texturally it didn't do much of the work that bacon does. I've made it without pancetta before and it still turns out good. You could maybe substitute some pine nuts and maybe diced up olives, but it's totally fine to skip it. I wouldn't use fake bacon, and even normal North American style bacon I think would be too overpowering. You can also use prosciutto ends instead of actual pancetta, though that's still meat. |
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Nov 11, 2019 15:26
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Lemme share a recipe I came up with a while back. Haven't made it in a while, but it's fuckin good. It's vegetarian, not vegan, because of the cream used in the topping and the butter used in sautéing. You could probably make it vegan, but the mash wouldn't be creamy which wouldn't be great. It's basically shepherds pie only since it's got no sheep in it, I called it harvest pie.  Cepes=porcini Swede=rutabaga Heavy cream=whipping cream or double cream H&P=that Japanese chili seasoning in the little glass jars (substitute cayenne or some other chili) Berbere=Ethiopian spice mix, I use mild. Google what's in it if you can't get it and want to blend your own. You could probably substitute some ras al hanout and paprika or something. Yeast flakes=nutritional yeast Seasoning is all to taste, use your judgement. Figure 1-2 teaspoons of each of them. If you're using dried rosemary, grind it up in a mortar&pestle. |
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Nov 11, 2019 22:20
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I've done a spatchcock before, it's pretty easy with some heavy duty scissors. But really the best way to cook a whole chicken is to get one fresh off the rotisserie from the grocery store or butcher. |
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Dec 8, 2019 16:03
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SweetWillyRollbar posted:My friend gave me a yuzu from his grandpa's tree or something. I'm not totally sure what to make with it. Especially since I don't really have time to cook lately. A fancy cocktail with gin. |
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Dec 16, 2019 16:06
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Lemme share my crispy roasted potato recipe (actually I stole it from Heston Blumenthal but I don't feel bad at all about it): This is for peeled potatoes, so if you like the skins this isn't one to try, but sometimes you just want crispy oily carbs and to hell with paying lip service to healthfulness by leaving the skins on. Also you can put the skins in a fine mesh sieve or cheese cloth (I use a tea strainer) and boil them with the potatoes, which supposedly adds some flavour back into them but I don't know if that's bullshit or not. Also it takes a long rear end time so bear that in mind. So first, you peel and chop your potatoes into largish pieces. Small ones you could halve, big ones will be like 8ths or whatever. Then boil the crap out of them until they're almost ready to fall apart. Like you're going to make mashed potatoes. Tip them into a colander and give em a flip, to break them up around the edges. Let them chill out until they stop steaming otherwise they'll be too moist. Make sure there's some space between them so they get air and can dry out some. Then tip them into a roasting pan and glug glug a bunch of olive oil onto them. Be generous. Gently mix them around with the oil so they're fully coated. At this point you can add some dried rosemary that you crushed in a mortar or whatever. Then roast those guys at 350F for an hour to an hour and a half, maybe more but that should be enough. Perfect roast potatoes! Oh yeah since I live in the land of sad potatoes now, where the only options are white, red, yellow, and roasting (like what even is a varietal who the gently caress knows or cares right??), Yukon golds work well for this. |
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Jan 8, 2020 03:11
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Resting Lich Face posted:The above works better if you add baking soda to the water when you boil them. Duly noted |
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Jan 8, 2020 03:49
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poverty goat posted:i pretty much never peel potatoes for anything. the skins add color, flavor & nutrition and are always welcome i say. anyway, if there's a secret to those potatoes, it's the schmaltz, and the 6 or 8 cloves of garlic I crushed and cooked into the schmaltz on low for about 20 minutes Oh yeah they do look good. I love all skin-on potatoes too, and pretty much all potatoes. But my partner doesn't like them unless they're roasted like I described or mashed with loads of cream and garlic and other roots, so I don't eat them as much as I'd like. That's neat to know about the pH and adding baking soda, I never knew that before. I could never really brown onions right before, I'll have to try it. |
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Jan 8, 2020 13:57
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I kind of want to see a fine dining take on American Business Hotel buffet breakfast. Like, powdered eggs but maybe formed into a small cube, and flavoured with something. Mystery meat sausage patty only made with real heritage breed pork or wild boar, all organic and stuff. Turkey gravy only somehow better than the stuff at a hotel breakfast? I dunno that stuff still weirds me out. Waffle, still made in the diy waffle iron, but with honest to goodness fresh Belgian waffle batter. |
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Mar 21, 2020 02:53
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It's time for patacones! Get yourself a green plantain (bit of yellow ok but mainly green)  Chop it up into roughly 1" or so chunks  Boil 'em up like potatoes!  (I forgot to time for how long so just guess, until they're soft and you can poke em with a pointy thing without too much trouble, and they look like they're getting soft around the sides) Take them out and squash them flat with the back of a knife or spatula or the heel of your hand (but they're hot so be careful).  (I've done them prettier before but I may have boiled these too long. End result is still fine tho). Into some hot oil!  Patacones!  Tossed em in a bowl with some salt flakes and a little dusting of cinnamon I had left over from a marinade I made. No photos of the finished product because they didn't last long enough. |
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Mar 23, 2020 23:52
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Entropic posted:postin' noods drat, them some nice noods. |
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Mar 28, 2020 00:21
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Burn my mouth with it. Burn my mouth! |
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Apr 5, 2020 03:00
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| # ¿ Apr 26, 2024 00:31 |
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I just whipped up a marinade for chicken legs out of an arbitrary amount of Olive oil, soy sauce, garlic paste, shallot paste, dried rosemary and basil, few splashes of bottled lemon juice, mirin, and liquid mesquite smoke, and whole buttermilk. Dipped my finger in to taste, and daaaamn that's tasty. Will see how it roasts up, kind of wish I'd measured now. If I had to guess, maybe 50-75ml oil, 1/2 tbsp of each paste, 1/2-1 tsp lemon juice, 1/4 tsp smoke, 1/2 tsp mirin 1/2-1 tbsp soy sauce, 1 tsp of each dry herb, 150ish ml of buttermilk, maybe closer to 200ml. Not gonna do fried chicken because I haven't got a deep fryer and any alternatives are super duper messy and a pain. I hate doing home deep frying. I'm thinking of just doing a low heat slow roast, unless someone has any other ideas. |
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Apr 8, 2020 21:08
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