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AnimeIsTrash posted:I ran out of the dry mango powder I normally use to add a sour element to my dal and used lemon juice instead and it came out fantastic. amchur powder is so great. my current favorite dal-adjacent thing is the red lentil soup take that andong did. https://www.youtube.com/watch?v=U6p8qHs8WGA
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May 22, 2021 03:34
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i bought a 1lb package of active dry yeast at the beginning of the pandemic. it has sat in my freezer since then because i don't know the conversion of this presentation of yeast to packets/stuff that comes in little brown glass jars.
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Jun 19, 2021 19:44
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mediaphage posted:what do you like to make? for a standard loaf of lean bread or pizza dough i will do: yeah mostly everything is lean-dough centric in my mind. i learned how to make bread from the cartoon illustrations in molly katzen's enchanted broccoli forest. it's very hippy dippy, very 1982 alternative lifestyle, very just do it by feel.
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Jun 20, 2021 06:16
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Jonny 290 posted:bread terrifies me. I have never once been able to successfully make anything involving flour and yeast. I just can't do it and i can't be hosed to keep trying b/c its so disappointing every time. i follow the instructions exactly and things never rise, or its burnt outside raw inside, or whatever. this is a ways back, but i'd recommend molly katzen's enchanted broccoli forest. it has lovely illustrations of breadmaking  it's been updated from it's extremely alternative lifestyle 1981 origins with things such as salt and somewhat less dairy, but you can still hear and feel the hippy crunch in every page.
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Sep 5, 2021 02:27
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PokeJoe posted:i love my Chinese cleaver. ive never badly cut myself with a knife but I knick my fingernails sometimes and it always makes my stomach drop only time i've ever gotten myself good with a cut in a kitchen was being insufficiently respectful of a mandolin.
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Sep 5, 2021 02:30
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President Beep posted:i think I’d like to pickle some eggs try korean mayak eggs. also, as the recipe states, that's a basic marinade/stir fry sauce that goes with everything. https://www.cookerru.com/mayak-eggs/
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Sep 5, 2021 02:33
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Stringent posted:i treat my mandolin like some kind of cursed mayan relic. yeah, i don't think i've pulled it out since then and probably won't without a cut glove.
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Sep 5, 2021 02:45
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mystes posted:Lol it had no salt in anything originally? i don't have an original version of it anymore-- but vegetarian eating of that time frame was typically criminally under seasoned.
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Sep 5, 2021 15:01
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yeah, you might need to rotate your pan halfway or three quarters through your roast time.
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Sep 7, 2021 23:43
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if you fink i'm freekeh
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Sep 13, 2021 04:09
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pointsofdata posted:When I get precooked lentils in the glass jars they taste amazing - when I try and cook them myself: not enough salt/spices/seasoning. stringy is an odd texture, how are you cooking them?
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Sep 13, 2021 16:28
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i will never stop plugging andong's take on red lentil soup https://www.youtube.com/watch?v=U6p8qHs8WGA the lemon wedge is not optional.
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Sep 13, 2021 17:02
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AnimeIsTrash posted:The sour note is so good in lentils. I normally use amchoor powder but if i'm out of it I use lemon or lime juice. oh that's a great idea. i'm all for more uses for amchur.
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Sep 13, 2021 17:16
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PokeJoe posted:I got my dad, a 67 year old Midwestern man, to try some tofu a few weeks ago and he said he actually liked it. Now he wants to put some in his smoker lol miso marinade and a dry rub sounds like it would work out fine.
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Sep 13, 2021 17:28
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pointsofdata posted:I add some salt, advice about when to do it in the cooking process seems to be mixed (and obv when making dhals etc. I add other spices/seasoning as appropriate despite the jokes up thread) - normally I just follow the instructions on the packet when I'm having them as a side. Stuff like this has a great texture with nothing other than salt, I'm convinced they do something differently, like use a pressure cooker or something: https://www.bio.coop/lentilles-vertes-450g-rc0834-000.html puy lentils take a little bit longer so maybe you need a bit more water and cook time. i usually do lentils in a pressure cooker rather than on the stove. bittman's basic braised lentil preperation is: 2 TBS olive oil 1/2 onion chopped 4 celery stalks with leaves, chopped 1 carrot, chopped 2 tsp minced garlic 1 bay leaf 1/2 cup dry white wine 2 c stock (chicken, beef, veg) or water 1 c dried brown lentils, picked over salt and pepper parsley for garnish sauté your veg in the olive oil add bay leaf, liquids and lentils bring to a boil cover partially, reduce heat to simmer, stir occasionally add liquid as needed and cook until desired tenderness (25-30 minutes) season with salt and pepper garnish with parsley
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Sep 13, 2021 17:47
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bob dobbs is dead posted:that one is just sugar and rice wine but its actually quite a distinct minority of uses of mirin where the quality matters a lot hon-mirin is hard to source and expensive. i honestly don't think you get a lot of bang for your buck out of it over using sake + sugar or aji mirin.
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Sep 16, 2021 02:37
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the nice thing about dosa batter is you can just make up a batch and after overnight fermentation (instant pot set to yogurt ~12hours with glass lid, or in the oven if you have a pilot light, or just on the counter if you live someplace warm), put it in the fridge and use it for the next 3-4 days. if you don't have a giant flattop/tava for majestic dosa manufacture, an uttapam is the same batter just in a different presentation, so it's a little more suited for your average frying pan.
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Sep 18, 2021 16:25
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https://i.postimg.cc/dtQwjgnV/Steel-Katori-4-2-500x.webp one of the little flat bottomed stainless steel bowls to spread. pour the batter from the bowl onto your surface and then use the flat bottom to spread it around.
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Sep 19, 2021 16:53
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saw a video of someone making a plov and they put several upside down heads of garlic atop it before pressure cooking it, and now i want to try.
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Sep 24, 2021 11:34
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Kenny Logins posted:that's how we make it. it works! but a solid ip recipe is a bit tough to find. my wife took one and modified it through trial and error, i'll see if i can get it written down (i want it noted for future use anyway) awesome, thanks. i'll get some heads of garlic and give it a spin next time i go to the farmer's market.
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Sep 26, 2021 22:51
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PokeJoe posted:I got a few pounds of pork belly what should I do with it red braise! https://www.youtube.com/watch?v=K4E1Y27LWQE
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Sep 26, 2021 23:36
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the yospos food shame thread
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Sep 27, 2021 01:44
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“vegan butter” buffalo sauce sounds so much better than “margarine” buffalo sauce doesn’t it?
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Oct 12, 2021 15:23
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authenticity is a trap just don’t be a white guy and act like you invented pho
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Oct 12, 2021 23:54
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the pho reference was to BA being BA in 2016 https://www.mic.com/articles/153733/bon-appetit-video-of-white-chef-explaining-how-to-eat-pho-is-peak-cuisine-columbusing/amp you can probably still find the video if you go look
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Oct 13, 2021 04:57
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Ellie Trashcakes posted:This is my surprised face 😐 if i wanted to get out of bed i could go to evangeline's on sunday and watch people dress up like it's 1937 and play their horns at diners trying to talk while having an expensive brunch it's always out there, latent, waiting to erupt again like herpes.
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Oct 17, 2021 17:56
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the all purpose viet dressing/condiment is fantastic fish sauce rice vinegar sugar garlic thinly sliced chilies
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Oct 24, 2021 20:47
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i use better than bullion onion base and roasted garlic base in my beans and it's rad.
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Nov 2, 2021 01:18
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PokeJoe posted:they have onion base??? https://www.betterthanbouillon.com/products/onion-base/ yeah, it's pretty good. my local grocery now stocks most better than bullion products, but before that i would order from amazon.
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Nov 2, 2021 01:28
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AnimeIsTrash posted:Yeah wtf, this is the first i'm hearing of it to. I'm going to get a jar and start using it excessively. I use better than bullion or some bullion powder I get from the store for my lentils and beans normally. amazon has it too if you can't find it in your store. it's like eight bucks and change for a jar, but you get a lot of value out of it. better than bullion is quality overall other than the beef, lobster, and ham bases. those are meh to yuck in my opinion.
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Nov 3, 2021 01:21
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I did the confit pork shoulder and every fragment of meat is 100% done to perfection. helen rennies criticism of roasting and braising pork shoulder were spot on. the vast majority of the fat rendered out and all the meat was basted. it should have been more strongly spiced/seasoned, but my pork shoulder was a two pack so once I work my way through five pounds of confit pork I can experiment with increasing the seasoning.
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Dec 28, 2021 15:42
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do a no knead dough or let the dough come to temp and and relax for 15 minutes. if you knead it before rolling it out it's going to tighten up.
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Jan 5, 2022 17:41
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carla, of BA test kitchen fame, has a cookbook and has been doing youtube videos of things from it. the book is in the mail for me to enjoy and here his her riff on a tofu stir fry with green beans https://www.youtube.com/watch?v=O5S2Zz0sDH4
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Jan 6, 2022 04:38
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every time i see one of those ooni ovens i want to buy one, and also live in a time where i could have friend over to enjoy pizza with.
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Jan 24, 2022 23:04
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Sagebrush posted:silicone silicone mats should not be used over 450f
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Jan 24, 2022 23:28
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Eeyo posted:i want to make some teriyaki stuff, so i’m looking for some real mirin. the h-mart didn’t have any (but they did have a lot of korean liquor). i found a pair of japanese groceries nearby, i’m hoping i can find some there. i don't think that the juice is worth the squeeze looking for real mirin. sake + pinch of sugar is fine.
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Feb 21, 2022 14:46
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okonomiyaki are an excellent way to use up any veg odds and ends you might have languishing in the crisper. also the correct number of green onions to use is all of them.
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May 15, 2022 02:57
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i wish i liked star anise more.
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May 17, 2022 16:09
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PokeJoe posted:Kirkland is fine to good, it's all I bother with. yeah-- they carry a couple different olive oils and i've been far happier with anything i've gotten there than anywhere else.
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Jul 9, 2022 20:05
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Trimson Grondag 3 posted:collard update: they taste like what you cook them in. pretty good with the ham hock. any greens seasoning that doesn't contain msg is wrong
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Jul 12, 2022 09:02
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