Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby Zohar » Tue May 14, 2019 5:12 pm UTC

I'll get to test it in a couple of hours, when the first semifinal will start airing.

Cooking with beets is a dangerous game. We don't have many options because our CSA provides us with A LOT of those.

Also yesterday I made max and cheese with peas and roasted asparagus om nom nom.
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Re: Today I Made:

Postby HardDust » Thu May 16, 2019 11:19 am UTC

Yesterday I made the first time an avocado soup with prawns, I picked up this recipe at the one vegan forum. I didn't expect that I can cook so yummy. :)

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Re: Today I Made:

Postby PAstrychef » Sat May 18, 2019 12:46 pm UTC

Did the spaghetti squash thing-this time used leeks and shallots, mushroom and chicken, sauced with some leftover hollandaise. It was nice without the rather rich cheesy sauce I often use.
Also made a dobos torte with a friend for her son’s birthday. Plenty of extra ganache for later uses.
The farmers market is today, so who knows what I’ll be dealing with this week.
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Re: Today I Made:

Postby Zohar » Sun May 19, 2019 7:08 pm UTC

Eurovision was yesterday, and hosted by Israel. So I made some Israeli food - falafel, tahini, chopped Israeli salad, a sorta tiramisu/cheesecake thing common there, and bought some good pita bread. I was surprised at the falafels - they turned out pretty good, and it was only my second time making them.
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Re: Today I Made:

Postby Sandry » Mon May 20, 2019 7:01 pm UTC

If you'd be willing to share your felafel recipe, I'd love to take a crack at making that, too, and would appreciate a solid place to start from. :)
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Re: Today I Made:

Postby Zohar » Tue May 21, 2019 3:25 pm UTC

I used this, which you probably wouldn't find very useful :) Here's a translation.

Makes about 25 balls. Ingredients:
2 cups dry chickpeas (ideally on the smaller side), soaked in water for 12 hours.
2 slices of dark bread, soaking in water, squeezed and crumbled (I used a few tablespoons of chickpea flour to remain gluten-free, worked well).
5 chopped garlic cloves
1 small onion
1 tablespoon flour (again, replaced with chickpea flour)
1/3 cup chopped parsley
1/2 cup chopped cilantro
1 heaped tbsp sesame seeds
1 tsp cumin
1 tsp paprika
1 tsp salt, pepper to taste
2 tsp baking soda
Oil for deep frying

Rinse and strain chickpeas, place in food processor with everything but the baking soda. Pulse until you get a thick paste. If too dry you can add some water, but in general shouldn't be watery. You can use a meat grinder and then you don't need one of the slices of bread (use a food processor and no bread - chickpea flour - and worked fine). Taste the mixture - should have a fairly strong flavor. Let rest in (ideally) fridge for 0.5-1 hour.
Heat oil to 340 deg F.
Add baking soda to mixture.
Make balls (about 1 inch in diameter? They expand). Fry for about 3 minutes, they should float to the top and be fairly brown. Try with one ball first, see you like the flavor and need to adjust anything.
Balls freeze well.
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Re: Today I Made:

Postby Sandry » Tue May 21, 2019 4:07 pm UTC

Sweet, thanks so much! Going to be a couple weeks before I can try, but looking forward to it. :D
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Re: Today I Made:

Postby sardia » Wed May 22, 2019 10:15 pm UTC

Sandry wrote:Sweet, thanks so much! Going to be a couple weeks before I can try, but looking forward to it. :D

How do you tolerate all the wasted fryer oil? I never fry because of that.

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Re: Today I Made:

Postby Zohar » Thu May 23, 2019 2:46 pm UTC

I really only deep-fry regularly once a year, on Hanuka. The rest of the time this hardly ever happens, this time (and the test run the week before) are the only times I can think of in recent years that I used oil for deep frying. I'll use it once or twice more just to fry the leftovers. So basically, it hardly ever happens.

In theory if the oil ends up clean enough you can filter it and reuse it quickly before it goes rancid.
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Re: Today I Made:

Postby Sungura » Fri May 24, 2019 1:33 am UTC

651B1FAF-F274-4BA1-83B9-65CEABA7704B.jpeg

I made cinnamon roll cookies.

They worked out great even though I half made up the recipe.
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Re: Today I Made:

Postby PAstrychef » Sun May 26, 2019 2:37 am UTC

Kefir marinated fried chicken, with a breading of panko and flour. The chicken itself was great-juicy and with good flavor. The breading, alas, mostly came off in the oil. It was ok, but too salty for my tastes. I will be adjusting this the next time I try it.
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Re: Today I Made:

Postby Sandry » Tue May 28, 2019 6:55 pm UTC

I made mujaddara, some roasted carrots and cauliflower, and a cucumber/pepper/tomato salad to go with. I was visiting my mom the whole weekend, and she's gone vegan, plus she hates half the things I make and half the spices I like, so I was relieved to find something that worked for us both.

...which reminds me I owe her my salad dressing recipe, since she liked that, and it's oil free, which she's also attempting to keep faithful on. Good word do I not want to keep her diet. :P
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Re: Today I Made:

Postby Zohar » Tue May 28, 2019 8:05 pm UTC

Mujaddara is such a great food.

I made rice, chickpea-tomato curry and a spinach-garlic-lemon thing. I'm always disappointed by how little spinach you end up with once it's all wilted... Also made a carrot cake with buttercream.
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Re: Today I Made:

Postby Sandry » Wed May 29, 2019 4:10 pm UTC

Oooh, both the curry and the spinach-garlic-lemon thing sound good. I agree with you on the spinach thing... half the time I use frozen more just to insulate myself from disappointment. :P
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Re: Today I Made:

Postby Zohar » Wed May 29, 2019 4:40 pm UTC

I used this recipe that someone linked to (thankfully there's a "jump to recipe" link). I think the spinach ended up a bit too lemon-y, I would use less. And I have no idea how close I got the proportions for the chickpeas, I think mine are more sauce-y, and I made the chickpeas themselves in the instantpot.

I did end up making about 3 cups of dry rice (so more once cooked), but honestly day-old rice is just not good - almost not worth it to prepare in advance. I wonder if there's a timer function on our instant pot so I can set it up at night so it's ready in the morning to pack to work.
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Re: Today I Made:

Postby Sandry » Thu May 30, 2019 2:46 pm UTC

Hm. There's a delay, but I don' t know how long it delays.

When I have old rice, I just make fried rice out of it. But that's not helpful if you already have food you want to eat rice with. :lol:

Last night I made strawberry rhubarb pie. I had some when it wasn't quite cooled yet, and it was delicious, and turned out not too liquidy. Hopefully it'll still be good when it's actually cool. :)
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Re: Today I Made:

Postby freezeblade » Thu May 30, 2019 4:35 pm UTC

Testing out uses for the candied bergmont peel I made last season:

Candied bergmont, almond, currant muffins. Base was my edited buttermilk/almond poppy seed muffin recipe. Topped with a meyer lemon glaze drizzle.

Turned out pretty amazing. Definitely do agian, maybe with a strussel topping instead of the lemon drizzle though.
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Re: Today I Made:

Postby sardia » Sun Jun 02, 2019 2:40 pm UTC

PAstrychef wrote:Kefir marinated fried chicken, with a breading of panko and flour. The chicken itself was great-juicy and with good flavor. The breading, alas, mostly came off in the oil. It was ok, but too salty for my tastes. I will be adjusting this the next time I try it.

Did you go triple flour, egg, panko, or was it just a single breading layer? Or was the oil not hot enough? I never make deep fried food anymore cuz of breading issues like yours.

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Re: Today I Made:

Postby PAstrychef » Sun Jun 02, 2019 8:57 pm UTC

sardia wrote:
PAstrychef wrote:Kefir marinated fried chicken, with a breading of panko and flour. The chicken itself was great-juicy and with good flavor. The breading, alas, mostly came off in the oil. It was ok, but too salty for my tastes. I will be adjusting this the next time I try it.

Did you go triple flour, egg, panko, or was it just a single breading layer? Or was the oil not hot enough? I never make deep fried food anymore cuz of breading issues like yours.

I suspect I didn’t follow the proper breading process, instead relying on a recipe with several other faults, which I corrected before beginning.
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Re: Today I Made:

Postby Zohar » Mon Jun 03, 2019 2:15 pm UTC

Made a caramelized onion quiche - I think I fried like 6 pounds of onions and they took forever to caramelize. Added thyme, mustard, a bit of sugar (for caramelization), and goat cheese. Turned out pretty good!

Then for dinner with friends last night we made a pavlova thing - a meringue, vanilla custard, some fresh fruit...
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Re: Today I Made:

Postby Sandry » Thu Jun 06, 2019 4:31 pm UTC

Caramelized onions are So Good, but the effort always makes me question if it's really worth doing it myself. I keep hoping there'll be some amazing shortcut I can do instead. :P

Also, pavlova is YUM. That all sounds amazing.

I uh. Am afraid I'm basically never going to cook again, because my job now does catered lunches every day. So like, my cooking requirements are going down by at least half. I guess it may be good for my budget, but I'm worried about correspondingly if it'll be okay for my health. >_<
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Re: Today I Made:

Postby Zohar » Thu Jun 06, 2019 8:29 pm UTC

I made them in a non-stick pot and only stirred them once every 15 minutes or so, and got pretty good results.

Catered lunches are so hard. Like on the one hand you don't have to put in effort to make food, which is amazing, and you don't have to decide what to make or eat either. On the other hand, they can be a lot less healthy, and (at least in my experience) you can easily overeat. If there aren't enough healthy options, that may be something you can talk about with someone. But if there are and it's just that it's hard to eat the right amount, well, that may require more discipline than I have to deal with.
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Re: Today I Made:

Postby PAstrychef » Thu Jun 06, 2019 10:20 pm UTC

For portion control, try a smaller plate.
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Re: Today I Made:

Postby Zohar » Fri Jun 07, 2019 2:57 pm UTC

I usually leave for work at 7:30, but today I finished all my morning stuff (shower, dog walk...) at 7, so I ended up slicing and frying some potatoes and onions, grated some cheddar on top, and added a couple of fried eggs as well. It was delicious.
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Re: Today I Made:

Postby PAstrychef » Sat Jun 08, 2019 1:36 am UTC

A salad of grilled corn, zucchini ribbons and avocado lime dressing. Next time I think I will go for a smaller ribbon, these were odd to get on the fork. The dressing was basically a very smooth guacamole.
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Re: Today I Made:

Postby Sungura » Sat Jun 08, 2019 2:15 am UTC

Dinner:
Chicken, zuchini, yellow squash, red pepper curry i did a ton of spices dont ask me what it was delish i just kept tossing things in. Im really enjoying playing with flavours in curry. Plus its a one pan meal so easy to clean up and everyone here likes it.

Desert:
Chocolate cinnamon biscuit with choc ganache and chopped walnuts on top. I failed the ganache first two times but third time it worked and stayed shiny so yay!
Happy with this too I started with a rough recipe i found for chocolate biscuits and made up the rest including adding cinnamon.

387EAE9F-62A5-4F11-B324-9E84D26986BA.jpeg


@PAstrychef - how does one make zucchini ribbons? To grill corn do you boil on cob then grill on cob then chop off or...?
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Re: Today I Made:

Postby Thesh » Sat Jun 08, 2019 2:39 am UTC

For corn on the cob, just leave them in the husk and throw them on the grill.
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Re: Today I Made:

Postby PAstrychef » Sat Jun 08, 2019 3:42 am UTC

These ears were husked first, I wanted a bit of char on the kernels. There was no other cooking required. The zucchini I just sliced with a vegetable peeler. It was “normal” sized zuke, about 1.5” in diameter. Next time I will either make the ribbons shorter than zucchini length ( about 10”) or use the julienne peeler to get narrow strips.
The fancy spiralizer is, alas, in storage.
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Re: Today I Made:

Postby sardia » Sun Jun 09, 2019 2:57 pm UTC

Sandry wrote:Caramelized onions are So Good, but the effort always makes me question if it's really worth doing it myself. I keep hoping there'll be some amazing shortcut I can do instead. :P

Also, pavlova is YUM. That all sounds amazing.

I uh. Am afraid I'm basically never going to cook again, because my job now does catered lunches every day. So like, my cooking requirements are going down by at least half. I guess it may be good for my budget, but I'm worried about correspondingly if it'll be okay for my health. >_<

Baking soda to increase browning via PH changes, sugar to aid in caramelization, and you can also pressure cook them if you don't care about the texture (aka french onion soup). https://www.seriouseats.com/2012/08/vid ... in-fi.html

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Re: Today I Made:

Postby dubsola » Mon Jun 10, 2019 4:30 am UTC

Did a bit of cooking on the weekend. Did a minestrone from scratch (ie no vegetable stock powder), bread and butter pudding, rhubarb plum and pear crumble, and homemade custard. Pretty good food for the stormy weather we've been having

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Re: Today I Made:

Postby Zohar » Mon Jun 10, 2019 3:50 pm UTC

Cooked a bunch yesterday! Roasted sweet potatoes, black beans, and a cabbagey salad for lunches during the week, and a stir fry with fried tofu and veggies for dinner.

I'm so happy I figured out how to get tofu to actually crisp up nicely - I wrap it in paper towels and press it under something heavy, then cut it up, season/marinade, toss in starch (we had tapioca flour but cornstarch would work well too), place pieces in a hot non-stick pan with a decent amount of oil (like 2-3 mm deep) and just let them sit there until they brown on the bottom, then flip. Fussing was the big problem.
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Re: Today I Made:

Postby Sandry » Mon Jun 10, 2019 5:19 pm UTC

Zohar wrote:I made them in a non-stick pot and only stirred them once every 15 minutes or so, and got pretty good results.

Catered lunches are so hard. Like on the one hand you don't have to put in effort to make food, which is amazing, and you don't have to decide what to make or eat either. On the other hand, they can be a lot less healthy, and (at least in my experience) you can easily overeat. If there aren't enough healthy options, that may be something you can talk about with someone. But if there are and it's just that it's hard to eat the right amount, well, that may require more discipline than I have to deal with.

It's actually in some ways even weirder because you don't choose yourself - someone dishes it up for you, so I basically tell them "I want brown rice and veggies and tofu" and then I get the amount they give me... including they're the ones picking the plate, so plate size isn't a super controllable factor, either.

I dunno. So far it isn't totally killing me because legit today that was my option, so at least it's healthy. We'll see how it goes, though.

I did actually cook things this weekend - vegetarian German-ish potato salad and quinoa stuffed peppers.
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Re: Today I Made:

Postby PAstrychef » Wed Jun 19, 2019 2:28 am UTC

Started some ribs on the grill-dry rub and wrapped in foil, then on the grill for 2 hours. Tomorrow I will unwrap them, and finish them with a nice glaze, whatever I think will accent the flavors of the rub.
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Re: Today I Made:

Postby sardia » Wed Jun 19, 2019 2:48 am UTC

PAstrychef wrote:Started some ribs on the grill-dry rub and wrapped in foil, then on the grill for 2 hours. Tomorrow I will unwrap them, and finish them with a nice glaze, whatever I think will accent the flavors of the rub.

If you wrap them in foil, what's the point of the grill? Slight smoke exposure with fancy wood chips?

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Re: Today I Made:

Postby PAstrychef » Wed Jun 19, 2019 3:14 am UTC

They cook faster, and I will smoke them some tomorrow. It’s not perfect BBQ, but they will still be tasty. Some days I just can’t deal with seven hours of checking the grill. We did get a new grill, with a barrel shape and a much better layout for smoking than the old kettle.
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Re: Today I Made:

Postby sardia » Wed Jun 19, 2019 11:49 am UTC

PAstrychef wrote:They cook faster, and I will smoke them some tomorrow. It’s not perfect BBQ, but they will still be tasty. Some days I just can’t deal with seven hours of checking the grill. We did get a new grill, with a barrel shape and a much better layout for smoking than the old kettle.

Have you tried pressure cooking the ribs? It pairs really well with a final smoking and/or finishing on a grill. My old boss did that, was impressed with the results.

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Re: Today I Made:

Postby Zohar » Wed Jun 19, 2019 2:08 pm UTC

For a father's day barbecue thing on the weekend I made some veggie patties using this Bon Appetit recipe. It uses black beans, tofu, quinoa, and a bunch of other flavors and binding agents. It turned out very good! Then we were left with a bunch of quinoa so I made Smitten Kitchen's cauliflower farro dish which I've made before and is excellent, except with quinoa instead of farro, had no capers so replaced with dried tomatoes, and added some asparagus since it looked good.
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Re: Today I Made:

Postby PAstrychef » Wed Jun 19, 2019 9:26 pm UTC

sardia wrote:
PAstrychef wrote:They cook faster, and I will smoke them some tomorrow. It’s not perfect BBQ, but they will still be tasty. Some days I just can’t deal with seven hours of checking the grill. We did get a new grill, with a barrel shape and a much better layout for smoking than the old kettle.

Have you tried pressure cooking the ribs? It pairs really well with a final smoking and/or finishing on a grill. My old boss did that, was impressed with the results.

I do that in the winter, and it does work well. I was hoping to get some “grilled” nuances on this batch. Like chili, there are many ways to cook ribs over a fire.
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Re: Today I Made:

Postby sardia » Wed Jun 19, 2019 10:58 pm UTC

Not sure about your setup, and propane vs charcoal blurs together with certain features. How would you rate them vs your winter ribs?
After the convenience of single hour ribs, it's hard for me to justify 2 hours+smoking. I'm pretty sure it'll be better than pressure cooker ribs, but I'm curious if they are that MUCH better.

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Re: Today I Made:

Postby PAstrychef » Fri Jun 21, 2019 5:09 pm UTC

Using a charcoal grill. In the winter the ribs become much more about the sauce, on the grill I try to focus on the meat.
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