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Zenithe
Feb 25, 2013

Ask not to whom the Anidavatar belongs; it belongs to thee.

Made some refried beans with a recipe that worked (I tried a very vanilla pinto bean recipe before and was very meh)

1 1/2 cups of dried black beans
1 white onion
2 cloves garlic
1 tbsp paprika
2 tsp cumin seeds
1/4 tsp chilli powder (the Indian stuff, probably more if you use a different heat source)
salt, pepper, lemon juice to taste

serve with salsa of tomato, onion, coriander, salt, pepper and lemon juice.

I used a fair bit more oil and salt than I did when I made the pinto bean one, and it made a huge difference.

Zenithe fucked around with this message at Apr 3, 2018 around 03:38

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Maximum Planck
Feb 16, 2012



Anyone have a favorite tajine recipe? I made this one and while it tasted fine, it came out way too mushy — and I didn't even add the stock mentioned in the recipe. I bet the texture would have worked out if I'd added the vegetables in stages (looking at you, eggplant & zucchini) and maybe used a wider pan for more surface area.

While I'm at it, I'd welcome any other recipes that use harissa! I accidentally made a ton.

Fo3
Feb 14, 2004
Interested party

Harissa goes good in kisir. Or you could put some in with a caponata and pasta (E; but a caponata is pretty close to what you cooked, but missing capers and olives).

Next time you do something like that recipe, I would probably use butternut pumpkin and cauliflower - they're my go to veg for simmering. Or if you want to use things like zucchini, eggplant and capsicum then roast or grill them separately and add them near the end.

Fo3 fucked around with this message at Apr 9, 2018 around 07:10

Fo3
Feb 14, 2004
Interested party

Today I veganed.
No money but my brother gave me a lemon and my mum gave me a leek. So what the hell, chana masala with a leek and 1/2 a lemon and dino.'s lemon rice with the other half a lemon and all the zest. Plus I threw in some green chillies and silverbeet I grow. If anyone cares I'll add start point recipes.

emotive
Dec 26, 2006



Maximum Planck posted:

Anyone have a favorite tajine recipe? I made this one and while it tasted fine, it came out way too mushy — and I didn't even add the stock mentioned in the recipe. I bet the texture would have worked out if I'd added the vegetables in stages (looking at you, eggplant & zucchini) and maybe used a wider pan for more surface area.

While I'm at it, I'd welcome any other recipes that use harissa! I accidentally made a ton.

When I do tagine I usually do eggplant, chickpeas, golden raisins and sweet potatoes. I usually use ras el hanout instead of harissa and squeeze in some lemon juice at the end-- not sure if it's still considered a tagine at that point, but hey.

emotive fucked around with this message at Apr 15, 2018 around 21:09

dino.
Mar 28, 2010


Fo3 posted:

Today I veganed.
No money but my brother gave me a lemon and my mum gave me a leek. So what the hell, chana masala with a leek and 1/2 a lemon and dino.'s lemon rice with the other half a lemon and all the zest. Plus I threw in some green chillies and silverbeet I grow. If anyone cares I'll add start point recipes.

Wait, I actually wrote down the drat lemon rice recipe? I thought I just threw out a quick youtube video of it. What is this recipe you speak of.

TychoCelchuuu
Jan 2, 2012

This space for Rent.

dino. posted:

Wait, I actually wrote down the drat lemon rice recipe? I thought I just threw out a quick youtube video of it. What is this recipe you speak of.
https://forums.somethingawful.com/s...1#post447820994

Fo3
Feb 14, 2004
Interested party

dino. posted:

Wait, I actually wrote down the drat lemon rice recipe? I thought I just threw out a quick youtube video of it. What is this recipe you speak of.

I have 3 versions! I used to prod and ask questions to you about it often, getting slight changes each time

The last one I used:

quote:

Dinos lemon rice
Cook the rice then spread it out onto a surface to cool off. It doesn't need to get cold, but it needs to be cooled down so that you can easily mix it with your hands, (the best way to mix it all together is with your hands. Any stirring or serving utensil will mush the rice too much. )

The white urad daal is there for a nutty flavor. If you have other nuts, use those in addition to white urad daal. If you cannot get white urad daal, simply use sesame seed or any other nut, be they cashews, or peanuts, or almond slivers. Asafoetida is there for authentic flavor and aroma. If you don’t have it, don’t use it.

Ingredients:
4 cups cooked and cooled rice
2 tablespoons peanut or canola oil
½ teaspoon whole mustard seeds
½ teaspoon whole cumin seeds
¼ teaspoon turmeric
Juice and zest of one to two lemons
Optional:
1/8 teaspoon asafoetida (if you can’t find it, omit it)
1 tablespoon freshly grated ginger root (not powdered—if you don’t have fresh, omit it)
¼ teaspoon white urad daal, or sesame seeds
Salt, to taste

Traditional Method:
Cook the rice and cool down to room temperature.
Use a skillet or wok to heat up the peanut or canola oil. When the oil gets hot enough that a small wisp of smoke escapes the surface, add the mustard seeds. The mustard seeds should begin popping.

When the popping subsides, add the cumin seeds and urad daal or sesame. Add the asafoetida, and wait for the popping of the cumin to subside.

Add optional nuts and cook until are toasted. Add the turmeric. Stir it through well, and make sure that the turmeric cooks for about 30 - 45 seconds over the heat. If it doesn't cook well, turmeric has a horrible taste.
{fo3 edit: stir through the rice now)
Finally, add the grated ginger, and turn off the heat. Ginger cooks extremely quickly, and does not require the flame to be on. Slam on the lid, and walk away from the stove. The ginger will cook in the residual heat.

While you wait for the ginger to "cook", zest and juice your lemon. Feel comfortable in knowing that your ginger and spices won't burn, because the stove is off. Life is good.

Open the lid of the spice pot, and pour in the lemon juice and lemon zest. Stir gently to combine.

Variations: There are many times when the situation is less than ideal. I may have forgotten to buy the lemons, or the lemon juice, and I've got all of a teaspoon of the stuff lying around. I can't find my ginger, because I used it in something else in a fit of inspiration. I used up the last of the nuts the night before while sitting on my duff, and watching Golden Girls. Either way, life can sometimes end up in ways you don't want for it to end up.

1) If I'm running extremely low on lemon juice, I sprinkle in a small dab of citric acid (which can be found in bulk in most Indian stores) to amp up the lemony taste. Citrc acid keeps forever, and is good for when I've not got the time to make lemons happen.

3) When I run out of ginger, I don't panic at all. That's when I slide in a few cloves of smashed garlic, or a bit of chopped onion. As I come from a Brahmin house, this is strictly Not Done, but seeing as how my family does eat garlic and onion, many of those recipes are done from tradition or not having garlic or onion lying around. These days, however, I find that it's easier to keep garlic or onion in stock than ginger, which tends to turn on me rather quickly.

The one from the GWS link is one of the versions I had, I went with the above one for more variations. There's another that I had that was mainly preamble, so I condensed whatever was in that one and added to the above, omitting stuff I already knew or didn't want.

Fo3 fucked around with this message at Apr 18, 2018 around 15:46

friendly 2 da void
Mar 22, 2018



Dino you are the GOAT for introducing me to the wonders of Adai. I'm a vegetarian who is also hitting the gym for the first time ever so I've gotta really watch those macros bruh!! This stuff is insane. Eats like a pancake but its full of protein and fiber. Much love

x420ReDdIT_Br0nYx
Jan 21, 2013


Maximum Planck posted:

Anyone have a favorite tajine recipe? I made this one and while it tasted fine, it came out way too mushy — and I didn't even add the stock mentioned in the recipe. I bet the texture would have worked out if I'd added the vegetables in stages (looking at you, eggplant & zucchini) and maybe used a wider pan for more surface area.

While I'm at it, I'd welcome any other recipes that use harissa! I accidentally made a ton.


emotive posted:

When I do tagine I usually do eggplant, chickpeas, golden raisins and sweet potatoes. I usually use ras el hanout instead of harissa and squeeze in some lemon juice at the end-- not sure if it's still considered a tagine at that point, but hey.

I use ras el hanout too, it's my favorite spice mix. I just put an aubergine, courgettes, a red pepper, chickpeas, celery stalks and sometimes carrots in a big pot with olive oil, then I add the vegetable stock, water and spices and let it simmer for a while. It does come out mushy but I've never seen a tajine that wasn't and I love overcooked veggies anyway. Do not be afraid to go crazy with dried fruits and nuts, too. Raisins and prunes are great, but my mom used dried apricots and almonds and it worked really well.

A tajine is whatever you want in a big pot with spices, and if that makes me a Tajine Anarchist so be it.

Maximum Planck
Feb 16, 2012



Thanks for all the tajine tips (and reminding me to cook more lemon rice)!

x420ReDdIT_Br0nYx posted:

I use ras el hanout too, it's my favorite spice mix. I just put an aubergine, courgettes, a red pepper, chickpeas, celery stalks and sometimes carrots in a big pot with olive oil, then I add the vegetable stock, water and spices and let it simmer for a while. It does come out mushy but I've never seen a tajine that wasn't and I love overcooked veggies anyway. Do not be afraid to go crazy with dried fruits and nuts, too. Raisins and prunes are great, but my mom used dried apricots and almonds and it worked really well.

A tajine is whatever you want in a big pot with spices, and if that makes me a Tajine Anarchist so be it.

Adding more types of dried fruits and nuts sounds delicious. I've never had authentic tajine, just local interpretations of it, so I'm wondering: if it's meant to be all soft, do you then serve it with a side or by itself? It seems like it could use a firm counterpart.

Major Ryan
May 10, 2008

Completely blank

dino. posted:

Wait, I actually wrote down the drat lemon rice recipe? I thought I just threw out a quick youtube video of it. What is this recipe you speak of.

I cook this lemon rice all the time. Sesame seed and cashews work for me, but it's great for whatever I've got lying around that can go in.

x420ReDdIT_Br0nYx
Jan 21, 2013


Maximum Planck posted:

Adding more types of dried fruits and nuts sounds delicious. I've never had authentic tajine, just local interpretations of it, so I'm wondering: if it's meant to be all soft, do you then serve it with a side or by itself? It seems like it could use a firm counterpart.

I always serve it over couscous with a slotted spoon so as to avoid drowning it (and keep the broth for soup!) but it's great with quinoa, rice and bulgur too. I know it's not really a firm counterpart but if you really don't like the texture don't be afraid to undercook the vegetables a bit and to use red pepper, carrots and celery or any crunchy vegetable that you like. I imagine using tomatoes and potatoes makes the dish mushier than it needs to be, but in my experience it's supposed to be a very fragrant mess that you mix with your couscous so the real difference in the end is the spice mix that you use. Still, adding the veggies in stages like you said could always be the thing that works for you!

Maximum Planck
Feb 16, 2012



No, that makes a lot of sense! Using the broth for soup is clever, I'm definitely doing that next time.

The Midniter
Jul 9, 2001



I cook a lot of chickpeas and end up with a lot of tasty bean broth. I used it to make a simple vegan soup this week. I cooked down two leeks, sliced thin, and some garlic in some olive oil in a pot. To that I added the broth (~3.5 quarts), about two pounds of peeled and cut Yukon Gold potatoes, a head of cauliflower I chopped up, and some thyme. Simmer for 20 minutes, and stick blend with authority until completely smooth. This soup gets a lot of depth from the bean broth and the thyme works really well with the other ingredients, and the potatoes and cauliflower lend it a creamy quality after being pureed into nothingness. Obviously salt to taste but I actually didn't have to salt mine a lick because the broth I used was already seasoned from cooking the chickpeas.

Colonel J
Jan 3, 2008


Since the past few weeks I've been not only cooking my chickpeas (instant pot is amazing), but also making my own tahini. I eat about a pint of hummus a day, it's glorious!

colonp
Apr 21, 2007
Hi!

Hummus truly is glorious. Imma make a batch tomorrow, but with PNB rather than tahini (my tahinis always go bad and then I get sad).

Ras Het
May 23, 2007

when I was a child, I spake as a child, I understood as a child, I thought as a child - but now I am a man.


colonp posted:

Hummus truly is glorious. Imma make a batch tomorrow, but with PNB rather than tahini (my tahinis always go bad and then I get sad).

[hundreds of Israeli missile silos and Palestinian rocket launchers revolve towards your general direction]

colonp
Apr 21, 2007
Hi!

..at least I'll have hummus..

Fo3
Feb 14, 2004
Interested party

Buy a big bag of sesame seeds. When you want some tahini pan roast or broil sesame seeds and grind them up. voila tahini

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Colonel J
Jan 3, 2008


I'm not sure how it can go bad. I read homemade tahini lasts about a month in the fridge, and so far I've always finished mine under that time and it's always been good.

I can't believe I used to buy it at insane markups when it's so simple to make yourself.

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