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Re: Today I Made:

Posted: Sat Mar 30, 2019 2:23 am UTC
by PAstrychef
Instant pot sticky ribs with soy and orange glaze. Last night I took the unfortunate saag paneer and made it into a custard, which I baked in a pair of acorn squash cut in half.

Re: Today I Made:

Posted: Sat Mar 30, 2019 9:57 pm UTC
by Zohar
Vegetarian cholent! I've never made it before. Well technically I made it last night and it just cooked in the oven until today.

Re: Today I Made:

Posted: Thu Apr 04, 2019 1:13 am UTC
by Sungura
TVP is still not working well :/ just the texture is wrong. Maybe I need to sear it more?

on plus side i'm getting really good at making curry and can add cabbage to a veggie i have cooked (and i enjoy it too so thats nice).

Re: Today I Made:

Posted: Thu Apr 04, 2019 2:50 pm UTC
by Zohar
Our friends cook with it and I think they marinate it for a while and then fry it for a ridiculously long amount of time. I hardly use it, at most I use the ground-beef type stuff and put it in a stew or something.

Re: Today I Made:

Posted: Thu Apr 04, 2019 5:55 pm UTC
by Sandry
This week I made vegan tteokbokki. It's not very authentic, in that it's missing all the fish bits and I put in crap tons of vegetables, because, well, I just really like them. Nonetheless, I find the end result tasty. :)

Re: Today I Made:

Posted: Thu Apr 04, 2019 7:49 pm UTC
by sardia
Zohar wrote:Our friends cook with it and I think they marinate it for a while and then fry it for a ridiculously long amount of time. I hardly use it, at most I use the ground-beef type stuff and put it in a stew or something.

Why not use extra firm tofu? Less time intensive, and easier to brown.

Re: Today I Made:

Posted: Thu Apr 04, 2019 8:03 pm UTC
by Zohar
You mean as a ground beef replacement? Doesn't have the same flavor I suppose. If I use tofu I like to feel its texture. Anyway as I said - I hardly use this. I maybe cooked with it three months ago or something, and I used tofu at least three times since then.

Re: Today I Made:

Posted: Thu Apr 04, 2019 9:12 pm UTC
by Sungura
Tvp is cheap - very cheap - source of good protein and stores long term. Hence playing with it. No veggie or vegan reasons; moneysaving and long term storage reasons for learning to cook with it.

So how long dows one fry it? I only did about five min but maybe that was too short. Yes this was cubes. The “groundmeat” type works fine in pastas like spaghetti and such, this was an attempt with the cubes to be “chicken” in a curry.

Hydrated with chicken bullion cube and honey for about 30min, drained and removed extra water with gentle press. Frying pan for about five min before adding to curry.

Feel free to please improve on that process!!

Today I made: Praliné Tounges
I cannot pipe the shape right, clearly.
But they taste yummy. Its outa that french cookie book that randomly showed up.
F9CF01EF-51CB-43B3-96B3-1A7718B321CB.jpeg

Re: Today I Made:

Posted: Fri Apr 05, 2019 2:13 pm UTC
by Zohar
Sungura wrote:So how long dows one fry it? I only did about five min but maybe that was too short. Yes this was cubes. The “groundmeat” type works fine in pastas like spaghetti and such, this was an attempt with the cubes to be “chicken” in a curry.

My only advice is maybe look up some YouTube videos if you haven't already - those are really good for observing people using actual cooking techniques.

Today I made: Praliné Tounges
I cannot pipe the shape right, clearly.

People sometimes tell me I should go on some cooking/baking reality show and my answer is always the same - I make pretty good food, but it almost always looks bad.

Re: Today I Made:

Posted: Fri Apr 05, 2019 3:02 pm UTC
by PAstrychef
Piping just takes practice, lots and lots of practice. You can also draw lines on parchment paper, turn the paper over and follow the lines. Even professionals do this for anything that they want a uniform size. Yes, the parchment is better than foil, and can make a big difference.

Re: Today I Made:

Posted: Fri Apr 05, 2019 6:55 pm UTC
by Sungura
PAstrychef wrote:Piping just takes practice, lots and lots of practice. You can also draw lines on parchment paper, turn the paper over and follow the lines. Even professionals do this for anything that they want a uniform size. Yes, the parchment is better than foil, and can make a big difference.

I did do it on parchment. Photo was my cooling rack

I am a very good piper, i was a decorator at cookies by design for four years. I dont have a flat tip so getting the dumbell shape was difficult; i kept ending up with dicks :lol: . Next time since the dough is wet and flattens out i may just do two circles and let them merge. Im used to dealing with royal icing not wet mix like this or these shapes is all. If indecorated them theyd look amazingballs! Lol

Re: Today I Made:

Posted: Fri Apr 05, 2019 10:11 pm UTC
by PAstrychef
Despite my years of practice I’m still just a mediocre decorator. Not enough hand-eye coordination.

Re: Today I Made:

Posted: Fri Apr 05, 2019 11:34 pm UTC
by Sungura
benefits of aspie! Lol

Anyway. Did the large round tip and worked much better. Didnt even draw on tray cause idgaf

Ahhhhright tip makes all the difference! They arent perfect uniform but 95% better than last time. Payoff of time to draw the lines on parchment isnt good enough for how fast theyll be eaten

Re: Today I Made:

Posted: Sat Apr 06, 2019 11:30 pm UTC
by pogrmman
Chili — I haven’t made some in a while (being at school and all). I was holding off on doing it due to lack of fresh chiles here, but I decided that idgaf and made some using dried chiles instead. It came out quite nice! I probably should’ve used more dried ones so I could cut back I chile powder use, but it is a pain to purée the reconstituted chiles with only a knife... I was pleasantly surprised that I could find Mexican oregano — one of the key spices for a good batch of chili imo.

Re: Today I Made:

Posted: Sun Apr 07, 2019 12:19 am UTC
by PAstrychef
The first grilled meat of the season. A nice slab of skirt steak, and some asparagus. A welcome spring dinner! (I know, some folks are out there in their snowshoes running the grill, but I just never got into that.)

Re: Today I Made:

Posted: Mon Apr 08, 2019 12:40 am UTC
by dubsola
Meanwhile here in Autumn land I roasted up a bunch of vegetables (capsicum, eggplant, tomatoes and garlic) and put them on top of angel hair pasta with sundried tomato pesto, fresh basil and toasted pine nuts. So delicious and SO EASY.

Re: Today I Made:

Posted: Mon Apr 08, 2019 5:28 am UTC
by sardia
dubsola wrote:Meanwhile here in Autumn land I roasted up a bunch of vegetables (capsicum, eggplant, tomatoes and garlic) and put them on top of angel hair pasta with sundried tomato pesto, fresh basil and toasted pine nuts. So delicious and SO EASY.

Isn't pasta suppose to be easy? I suppose sourcing ingredients can be hard if you don't sorta know what you're doing.

Re: Today I Made:

Posted: Mon Apr 08, 2019 5:35 am UTC
by dubsola
I didn't know it was supposed to be easy. I have always found it to be so.

Re: Today I Made:

Posted: Mon Apr 08, 2019 9:58 am UTC
by Moo
This weekend I made:
A chakalaka and cheese quickbread (left of the oven on the counter), a pineapple-upside-down cake (top shelf), a chocoflan (bottom shelf in a water bath) and two mini chocoflans for tasting (top shelf). The first two were for taking to my grandma's this weekend (her birthday was on Sunday) and the chocoflan was for another friend's birthday present.

It was the first time in a while everything I made came out as I'd hoped. It was dope.

Re: Today I Made:

Posted: Mon Apr 08, 2019 3:33 pm UTC
by Zohar
Yesterday I made some fresh tofu, which I then fried to crispness. Also grilled a bunch of vegetables - zucchinis, bell peppers, cauliflower, butternut squash, onion, mixed all those, made a batch of beans, and a ginger-rice vinegar sort of dressing. The idea is to have that as a salad for work for a few days. I would have liked to include some grain but we ran out of things. Maybe I'll get some farro or something on my way back from work.

Also started making cookies. Google Home has a neat feature where it can read you the recipe one-by-one, but I didn't read it ahead of time, so I ended up having to substitute some ingredients and finally found out I have to cool the dough for at least two hours, so I'll just bake them today.

Re: Today I Made:

Posted: Fri Apr 12, 2019 3:35 pm UTC
by sardia
I made some cashew butter and pistachio butter last night. Former in a blender and the latter in a mortar. The blender was quite easy, but I kept overloading even my Vitamix,(forces a30 min cool down cycle). No added ingredients just nuts.
They pistachio butter was creamier but the cashew butter is more popular.

This should be helpful when I want/need peanut butter but don't feel like keeping a mostly full jar forever.

Re: Today I Made:

Posted: Tue Apr 16, 2019 1:59 am UTC
by PAstrychef
Some brioche-ish dough that will become fancy cinnamon rolls tomorrow.

Re: Today I Made:

Posted: Tue Apr 16, 2019 10:07 am UTC
by Moo
Made a huge batch of chile con carne last night when I had my folks over for dinner; made taquitos-esque thingies with the leftovers for lunch today. I'm sure what goes for chile in my house is wildly inaccurate by any recognized standards but it always goes down well; especially now that autumn is setting in.

Re: Today I Made:

Posted: Tue Apr 16, 2019 2:35 pm UTC
by Zohar
Oh, on Sunday I made a giant "salad" of buckwheat, beans, onions, carrots, cilantro, and a very sweet-vinegary dressing.

Re: Today I Made:

Posted: Thu Apr 18, 2019 3:38 am UTC
by PAstrychef
Spinach, mushroom and almond “burgers” from an old NYT recipe. They don’t hold together well, but they make a fine dinner with a fried egg and some (optional) bacon.

Re: Today I Made:

Posted: Thu Apr 18, 2019 5:04 am UTC
by dubsola
Moo wrote:Made a huge batch of chile con carne last night when I had my folks over for dinner; made taquitos-esque thingies with the leftovers for lunch today. I'm sure what goes for chile in my house is wildly inaccurate by any recognized standards but it always goes down well; especially now that autumn is setting in.

I personally think anything goes when it comes to chile.

I made a sort of cassoulet. It turned out amazing. I used three kinds of beans and the inside of some great pork and fennel sausages (yes, a little bit unusual).

Re: Today I Made:

Posted: Mon Apr 22, 2019 7:28 pm UTC
by Zohar
We held a Seder last Friday, so we cooked a bunch of stuff - on Thursday we made a (flourless) chocolate mousse cake and a great vegetable broth. On Friday we made a Persian herb dish called Kuku, crispy Persian rice (tadig) and matzoh balls for the broth.
.

Re: Today I Made:

Posted: Thu Apr 25, 2019 7:16 am UTC
by Moo
Made a strata yesterday from a ciabatta I bought for the weekend that we didn't eat. Previously, I'd let it stand overnight as per the smitten kitchen recipe and then bake it, but this time I layered the bread slices with bacon and cheddar, poured over a milk & egg mix, and put it on low in the slow cooker for most of the day. It was amazing.

Re: Today I Made:

Posted: Tue Apr 30, 2019 1:47 pm UTC
by PAstrychef
Chicken with unfortunate dumplings. I made them in advance and when we went to eat them they had become hard and dense, looking undercooked inside. I reboiled them for a while the next day, but they aren’t quite right. Will avoid precooking the dumplings next time.
I’ve been working on making some more of the recipes I’ve saved over at epicurious.com, so I also make sesame pork burgers with sweet and spicy cabbage slaw. The cinnamon buns baked up very nicely too, but pics are too much effort.

Re: Today I Made:

Posted: Mon May 06, 2019 6:21 am UTC
by pogrmman
Cardamom bread — it came out really good too. The shaping was a little messed when I rotated the loaves to compensate for the shitty dorm oven, but it still tasted great.
D8B4D0C6-1AD7-46F7-B0E9-FD99CDB80555.jpeg


It’s a family tradition for the holidays — I’ve never had a thanksgiving meal without it. But, it’s a fun bread to make and it’s literally the best sweet bread I’ve had anywhere, so I usually make it right around finals so my friends and I can share it and take a break from all the work. It’s not the easiest thing to make, especially considering the recipe has around 15 words about the process of making it. It does take ~7 hours at a minimum, but most of that is passive time waiting for it to rise and/or proof.

Re: Today I Made:

Posted: Mon May 06, 2019 4:05 pm UTC
by PAstrychef
Lemon-pepper shrimp with hollandaise. This hollandaise came out quite well, which the last batch did not.

Re: Today I Made:

Posted: Mon May 06, 2019 5:44 pm UTC
by Sandry
I made a Thai curry with mock duck from a can and with bean curd sheets in. I think I like the latter better than the former, but had been really curious to try and see what it'd be like. I love veggie duck in restaurants, but I am definitely suspecting they do it from a different source or process, as what I had was significantly softer. Maybe I'll try it again and try baking the fake duck first to try to dry it out a bit and make it a bit less soft? Iunno.

Anyhow, the curry is delicious, anyhow, and the bean curd is great, so that's nice. :) Needs more variety of vegetables, though. I only have four, and that's fewer than my usual.

Re: Today I Made:

Posted: Tue May 07, 2019 2:05 pm UTC
by Zohar
Over the weekend I made some Israeli salad, shakshuka, and humus for a brunch with friends. We bribed them with food to help us do a bit of gardening.

Re: Today I Made:

Posted: Tue May 07, 2019 5:36 pm UTC
by sardia
Just came back from New Orleans, so I made french donuts. Only inflated by hot oil and baking soda. The mix is pretty simple though I hear the yeast version is tastier.
It requires surprisingly little oil. Flavor reminds me of a less crunchy elephant funnel ear from carnivals.

Re: Today I Made:

Posted: Sun May 12, 2019 7:03 pm UTC
by PAstrychef
Corn fritters with bacon and maple syrup. It’s about as all American a meal as you could make.
Mom suggested going on a world-wide bacon comparison trip. Who wants to join us?

Re: Today I Made:

Posted: Mon May 13, 2019 10:55 am UTC
by Moo
Ooh, ooh! Pick me!

Sunday was the day I realised I still had the 3.6kg stewing beef special bulk pack in the fridge and I'd better cook it before I lose it. So yesterday, on top of the keto almond lemon shortbread cookies I made, I made beef goulash soup, Malaysian style beef curry and balsamic shredded beef.

I'll make a roasted tomato basil soup tonight and then that's dinner for the week (and then some) sorted.

Re: Today I Made:

Posted: Mon May 13, 2019 2:33 pm UTC
by Zohar
Friday afternoon the farm we get out CSA from called us and asked if we wanted to go asparagus picking the next day (they asked for sign-ups several months prior), so we did. Apparently farm work is hard, and this is an organic farm so we had to keep searching through the weeds to see if asparagus was picking out. Still, we ended up with a ridiculous amount of asparagus, I'm guessing like 15 pounds at least.

Saturday night we made fresh pasta ravioli stuffed with (blanched) asparagus, ricotta, and mint, and dressed with a pureed sauce of peas and green onions. Very summery and delicious. We finished it off with some lemon zest and parmesan.

Sunday I wanted to do a trial run on falafel for upcoming Eurovision this weekend (Israel won last year so they're hosting this year, so I'm making Israeli food). It was my first time making falafel and of course I bungled up the recipe. Ended up having to add egg and some flour to make them stick, but the flavor was decent. Looking forward to doing a better job next weekend.

Re: Today I Made:

Posted: Mon May 13, 2019 4:34 pm UTC
by Sandry
Zohar wrote:Sunday I wanted to do a trial run on falafel for upcoming Eurovision this weekend (Israel won last year so they're hosting this year, so I'm making Israeli food). It was my first time making falafel and of course I bungled up the recipe. Ended up having to add egg and some flour to make them stick, but the flavor was decent. Looking forward to doing a better job next weekend.

Oooh, how do you watch Eurovision from the states, btw?

Also, hope your end falafel is excellent! :)

This weekend I made lemon poppyseed scones (again, because they're a favorite), hummus, skordalia, and vegetarian "meatballs" out of lentils, TVP, kale and whatnot. Somewhat heavy on the whatnot. :P

Anyhow. I just had the latter three with roasted tomatoes, shredded carrots and brown rice as a bowl for lunch and man, it was so tasty. I was concerned the skordalia was too garlicky when I tried it on its own, but in context it's fantastic. Oh man, though, drinking seltzer after garlicking the heck out of my mouth is a weird experience. >_<

Re: Today I Made:

Posted: Mon May 13, 2019 4:48 pm UTC
by Zohar
One of my favorite restaurant near our old apartment makes a beet skordallia. We tried our hand at the recipe (using roasted beets) and the result was fantastic.

Sandry wrote:Oooh, how do you watch Eurovision from the states, btw?

I'm not sure yet. A few years ago LogoTV bought the rights to broadcast it and you could watch the stream from their website/YouTube channel, and the official Eurovision broadcast got geolocked. This year no one actually bought the broadcast in the US, so there are two options I can think of:
1. The broadcast isn't geolocked anymore and you'll be able to see the official Eurovision one.
2. It's still geolocked and you'll need to use a VPN to spoof an IP address in Europe that will allow you to watch it.

The BBC might allow you to watch it as well? I'm going to experiment (briefly from work) during the semi finals on Tuesday and Thursday and see what my options are. I might do a trial version of a VPN service. Anyone have suggestions for one?

Re: Today I Made:

Posted: Tue May 14, 2019 4:24 pm UTC
by Sandry
Zohar wrote:One of my favorite restaurant near our old apartment makes a beet skordallia. We tried our hand at the recipe (using roasted beets) and the result was fantastic.

Sandry wrote:Oooh, how do you watch Eurovision from the states, btw?

I'm not sure yet. A few years ago LogoTV bought the rights to broadcast it and you could watch the stream from their website/YouTube channel, and the official Eurovision broadcast got geolocked. This year no one actually bought the broadcast in the US, so there are two options I can think of:
1. The broadcast isn't geolocked anymore and you'll be able to see the official Eurovision one.
2. It's still geolocked and you'll need to use a VPN to spoof an IP address in Europe that will allow you to watch it.

The BBC might allow you to watch it as well? I'm going to experiment (briefly from work) during the semi finals on Tuesday and Thursday and see what my options are. I might do a trial version of a VPN service. Anyone have suggestions for one?

Ooh, based on the comments here - https://eurovision.tv/story/watch-tonig ... ision-2019 -
Due to rights limitations, the YouTube live stream is not available in Canada, Bolivia, Costa Rica, Dominican Republic, Ecuador, El Salvador, Guatemala, Honduras, Nicaragua, Panama, Paraguay, Uruguay and Venezuela. We apologize for the inconvenience.
I suspect it will be watchable via the official stream.

I feel like if they were going to specify that many countries and the US is not on the list, we're probably home safe. (Here's hoping!)

Also, hmmm.... beet skordalia sounds interesting, but I'm not sure I'd want to go out of my way to try making that... I feel like cooking with beets is always a question of "will it be worth the pink stains I'll introduce somewhere?" because I'm uh. Bad at things. :P