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No bread? No problem, make arepas instead. Three ingredients: masarepa, salt, water. Kneed into a dough and then skinny puck shapes. Fry until crispy and let rest. Then fill with whatever you like.
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May 3, 2020 18:55
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Since we only go the store every two weeks tops now I start to run out of fresh produce towards the end. Tonight I am down to root vegetables and frozen tilapia so I made a miso soup with tilapia, potato, carrot, and spring onions. Having miso paste on hand has saved me so many goddamned thoughtless dinner and lunchtimes. Just throw some carbs and veggies in a broth and go
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Apr 1, 2021 22:34
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poo poo POST MALONE posted:did you just cook the fish in the water or did you sear it first? I just went with a poach because it's a fish broth. I probably could've hit it with a soy sear or something but I was worried it'd fall apart if did that first
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Apr 1, 2021 22:37
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MAC knives are the best kitchen tool I've gotten for myself. I will never go back to lovely knives.
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Apr 14, 2021 03:49
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mediterranean medley plate lamb kofta, roasted eggplant, horiatiki, homemade tzatziki, hummus (I should learn to make this) super easy to make (swap the kofta for chicken and it's even easier), tasty, and maybe healthy underneath all the oil and cheese
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Apr 18, 2021 23:12
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It does boil the blood to the point where I must willfully make myself believe this is ignorance and not laziness. I mean who's the leftist who has never heard of a loving root cellar how do they think people survived before refrigeration? We have it so goddamned easy even living in the middle of nowhere you can get fresh fruits, vegetables, and meat unless you're eating nothing but handfuls of parsley and pre-cut lettuce how the gently caress can you not keep a crisper/freezer stocked full of actual food
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Apr 18, 2021 23:38
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Anyone have any recommendations for fish sauce/colatura di alici? I'm trying to expand my umami arsenal and if it was good enough for the ancient Greeks/romans I figure it's good enough to start sneaking into my recipes.
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Apr 19, 2021 22:59
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The Voice of Labor posted:red boat is the fish sauce of choice. we discuss things like this in the gbs sardine thread That's a very specific thread that I didn't know existed but I am intrigued. And red boat it is.
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Apr 20, 2021 00:01
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i say swears online posted:really? i found the pre-ground cheap stuff doesn't melt nearly as well as off the block. it's got the same powdery feel as pre-shredded regular cheese does pre-shredded cheese has anti-caking agents in it that makes it a bitch to use in sauces
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Apr 21, 2021 21:45
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Made this recipe, fettuccine (instead of spaghetti) con la colatura di alici https://www.seriouseats.com/recipes/2019/04/spaghetti-con-la-colatura-di-alici-pasta-with-colatura.html So loving tasty. Only thing I changed was that I added a few bay scallops. Highly recommend for a lazy pasta dish. Hardest thing was getting the anchovy sauce
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May 2, 2021 23:19
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Eat This Glob posted:ancient rome used the hell out of garum. fish sauce and italian food goes together like fish sauce and most savory food - fuckin' delicious I feel like we are at the crest of a fish sauce renaissance. Maybe I am just being optimistic but it sure seems like people are actively seeking umami foods and Asian fusion influences lately so I hope it's the case. If not for the fact that it stinks and is called fish sauce it could be the next old big thing
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May 3, 2021 03:41
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I made a stir fry tonight with bok choy, carrots, scallions, mushrooms, and pork loin "boneless ribs" I used the red boat fish sauce pretty liberally along with aromatics, and brown sugar/honey and pearl river dark soy sauce for the pork the dark soy sauce/pork combo has yet to disappoint me. I can't believe how many years I wasted trying to reproduce the delicious pantheon of Chinese/Japanese/Korean/Vietnamese flavors with a just bottle of kikkoman and wondering why the restaurant food always tasted so much better I can't wait to see what the next obvious in hindsight revelation is going to be for my cooking journey
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May 3, 2021 22:37
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Depending on the maker of the colatura it can be concentrated into a dark syrup or more liquid like a fish sauce. Best just to start small and build up, though the recipes I've seen for it also say that despite it being precious, if you are going to use it for a dish then you should go all out and really let it shine so if it's a flavor you enjoy, definitely go for it. I used about a tablespoon of the Agostino Recca bottle I got in some vodka sauce tonight and it definitely isn't overwhelming it. I probably could've used more.
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May 4, 2021 22:27
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Eat This Glob posted:i... gently caress... me... gun... i post in both threads
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May 5, 2021 03:32
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Zedhe Khoja posted:i like kolaches, but jelly rolls are the holy gently caress is this looks like if a fish had a loin roast
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May 5, 2021 12:43
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Grind those bastards into powder and put them in anything
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May 10, 2021 19:55
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I just made no bake cookies. I never realized how terrible these are for you
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May 11, 2021 01:51
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Make sure you get you cholesterol checked before you start cooking with bacon fat on the regular though. It's tasty but don't die
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May 11, 2021 22:27
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All things in moderation is all I'm saying. No one wants to end up like the fitness goon who ate all his meals cooked in excess bacon fat because it was "keto" and had a heart attack
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May 11, 2021 22:42
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I bought some dried bonito flakes (a bit for me and a bit for my cats) and mixed some in with my stir fry today western cooking has so much to learn it's like a free smoky salty flavor you can use like a goddamned condiment
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May 12, 2021 22:36
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I was planning on making some tortillas for dinner but as it turns out, you can't do that with masarepa so I made arepas instead and now I am eating one with strawberry jam I don't regret the mistake
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Jun 7, 2021 02:01
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Here's a little something I've learned recently Put a star anise pod in like all your soups/sauces/stews just also remember to take it out before you serve it
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Jul 13, 2021 23:10
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poo poo POST MALONE posted:My in laws gave me like a dozen summer squashes and a head of cabbage. cabbage, sausage, and potato soup is the stuff of heroes basically this but adjust it to whatever you feel like, I can tell by your other posts you know enough about what you're doin'/what you like https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/
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Aug 30, 2021 03:16
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Bar Ran Dun posted:yeah crocks are superior in every way. Wait wait what tell me how to ferment my own pickles at home I do quick pickles all the time but I'm worried fermenting stuff will kill me but I guess I shouldn't be so afraid it's like one of the earliest culinary techniques we learned as a species but still I'm ready to make it happen
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Aug 31, 2021 02:52
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poo poo POST MALONE posted:my bougie brother gifted me a bottle of super nice olive oil and it's the most fragrant olive oil I've ever used. Buy giant liter tins of terra Creta it's the best This is my secret brand so none of you ruin this for me
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Aug 31, 2021 23:51
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i say swears online posted:olive oil always goes bad on me so quickly. i need to just put it in the fridge, or drink it Definitely get tins and pour out only what you think you'll need into something more convenient. Preferable something made of dark glass. Also I've been getting into european mustards lately and this seems like the thread to talk about that those fuckers don't mess around with the heat
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Sep 1, 2021 18:13
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Almighty Ken posted:i'm here for mustard chat. hit us with some recommendations. Well I'm not very far along on this journey but I've tried these two so far  If you try to use them like you would an american mustard they will destroy your sinuses it's really closer to a harsh horseradish or wasabi sensation
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Sep 1, 2021 19:07
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yeah, maybe I described the sensation improperly it's not a painful burn like you'd associate with peppery heat it's very pleasant in small doses and definitely triggers some otherwise underutilized taste receptors maybe "pungent" is a better word for it
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Sep 1, 2021 22:32
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If you find a way to get affordable pre-shelled crab you let me know because I've never seen the like of it I'm guessing just by the price there must not be a good mechanical way to separate them but anywho if you're making soup you want all the shells and bits for stock flavoring anyhow
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Sep 2, 2021 22:40
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all I'm saying is you get yourself some crab shells, a couple of onion skins baby, you got a stock goin'
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Sep 2, 2021 22:54
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Pounds of crab meat, good god are you cooking for a hungry sailing vessel that cheapest you're getting fresh meat is like $13 in an 8 oz tub and that's if you're buying from wal-mart or the ilk. Good Soldier Svejk has issued a correction as of 00:52 on Sep 3, 2021 |
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Sep 3, 2021 00:41
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the shells are where all the vitamins are anyway
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Sep 3, 2021 00:51
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You've got to imagine it's like buying the $4 bronze extruded pasta, an $8 jar of sauce, and... Like I guess if you used ribeye or something, and bought precut veggies and those hella expensive clamshells of fresh herbs.
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Oct 25, 2021 03:37
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Not really a "cooking" skill but does anyone else in here gently caress with some maldon's sea salt I remember the first time I bought it a few years ago being like "$8 for such a small amount of salt what am I a Rockefeller" but I use it loving daily now and would never go back
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Oct 27, 2021 13:32
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Just-In-Timeberlake posted:I use it as a topping finish for focaccia, but that's it. What else do you use it for? Goddamned near everything, really - but in the same way. Top some pasta with it, put it on a seared whatever, roasted vegetables, eggs Granted you do have to modulate the amount of salt you cook with if you're finishing with more salt but I always find I under-utilize kosher salt by itself anyhow - it's hard to get a sense when you're shaking I keep the maldon's in a salt cellar and it's a much easier to get a sense of the salt/dish ratio that way I think when you're taking a literal pinch
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Oct 27, 2021 13:46
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poo poo POST MALONE posted:wait isn't anchovy fish sauce just Roman fish sauce? crap. If it is put that poo poo in any meat/pasta dish you make you need both types anyhow
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Nov 1, 2021 21:37
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i say swears online posted:speaking of toaster ovens, this beast is on super-sale righ tnow, it's my big kitchen purchase of the year and i can shoehorn it in as a sorta-gift to my roommate I have a similar breville and it has completely replaced my usual oven unless I need the space. Heats up faster and more evenly
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Dec 21, 2021 01:51
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Doesn't Chick-fil-A brine their chicken in pickle juice? I feel like that's a thing
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Dec 21, 2021 02:23
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I attempted this recipe, my first ever breads https://www.cdkitchen.com/recipes/recs/286/Hard_Rolls7162.shtml  I wanted more of an italian hard roll sorta thing with really dense texture but these are super crunchy on the outside and fluffy inside. Still good. I'm happy I proved to myself even a slapdash cook can do a bread
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Jan 9, 2022 19:13
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| # ¿ Apr 26, 2024 08:05 |
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I learned today you can buy a 5lb bag of fresh pho noodles for less than the cost of a single bowl at a restaurant. And they freeze incredibly well. Gonna be good eats in the Svejk household
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Jan 24, 2022 02:55
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