Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby BurntPancake » Fri May 27, 2011 5:57 pm UTC

Today, I made stuffed hamburgers.
The hamburger meat is stuffed with diced tomatoes, onions, and whatever else you want.
Plus cheese, lettuce, mustard and/or ketchup.

Yesterday, I made an order for chinese delivery.

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Re: Today I Made:

Postby broken_escalator » Fri May 27, 2011 8:24 pm UTC

I made a habernero pepper cream pasta again, but this time I accidentally misread the amount of flour... I used 2 cups instead of 2 tablespoons. Nooooo! Now its like porridge or dough. :cry:

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Re: Today I Made:

Postby Telchar » Fri May 27, 2011 10:59 pm UTC

Prepping to make scallop ceviche this weekend. Know a place that flys in sushi grade seafood every day so I can get fresh scallops. Need to make some tortilla chips and then we shall see...

Also: Do you think the scallops/shrimp would toughen the longer they are in the "marinade"? I would assume not but it's not a question I can find an answer to.
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Re: Today I Made:

Postby Amarantha » Sat May 28, 2011 11:30 am UTC

I made a chocolate self-saucing pudding, with some mashed banana added because I had to use up a banana. But I forgot to use self-raising flour. Here's hoping it's edible...

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Re: Today I Made:

Postby Chuff » Sun May 29, 2011 7:20 am UTC

Coffee cupcakes! Mmmm!
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Re: Today I Made:

Postby PAstrychef » Wed Jun 01, 2011 3:58 pm UTC

Polenta for breakfast.
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Re: Today I Made:

Postby broken_escalator » Wed Jun 01, 2011 4:13 pm UTC

Polenta with sausages sounds delicious right about now.

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Re: Today I Made:

Postby KestrelLowing » Wed Jun 01, 2011 4:19 pm UTC

Is polenta at all like grits?

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Re: Today I Made:

Postby Chuff » Wed Jun 01, 2011 11:43 pm UTC

I used to confuse polenta and placenta. I was on one occasion very embarrassed in bio class. Polenta is delicious, however.
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Re: Today I Made:

Postby PAstrychef » Thu Jun 02, 2011 10:48 am UTC

Polenta is the Italian version of cornmeal mush, with cheese stirred in. Grits are usually made from hulled corn and cornmeal from whole corn, but that's about the only difference.
Polenta is also often cooked and chIlled, whereupon you can slice it and fry it in butter or olive oil.
Last edited by PAstrychef on Thu Jun 02, 2011 5:13 pm UTC, edited 1 time in total.
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Re: Today I Made:

Postby KestrelLowing » Thu Jun 02, 2011 12:46 pm UTC

PAstrychef wrote:Polenta is the Italian version of cornmeal mush, with cheese stirred in. Grits are usually made from hulls corn and cornmeal from whole corn, but that's about the only difference.
Polenta is also often cooked and chIlled, whereupon you can slice it and fry it in butter or olive oil.


Ah! I've never eaten polenta and it has only come up in a few books I've read. I can imagine I'd like the fried kind!

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Re: Today I Made:

Postby Bakemaster » Thu Jun 02, 2011 11:50 pm UTC

I really like polenta made on the stove (I think the liquid-to-dry ratio we use is about 3:1, and add fresh oregano near the end) and then spread in a baking dish, topped with a sharp cheese like parmesan, and baked just until the cheese starts to brown. You can slice it into squares and top it with pretty much any sauce that would go with pasta. Last time we started with a bottle of store-bought red sauce, added vegetables and pureed silken tofu and ground turkey. It's still carbs but it's a bit less refined than pasta and it's easier to have a small portion than with pasta (for me at least).
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Re: Today I Made:

Postby PAstrychef » Sun Jun 05, 2011 2:00 am UTC

Leftover Cornish hen and pasta for dinner. Yeah leftovers! I was way to bushed to be cooking, and this was just right.
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Re: Today I Made:

Postby Amarantha » Sun Jun 05, 2011 11:37 am UTC

Baked kipflers with butter.
A microwave-poached egg (eaten as is, with a spoon, no condiments).
Roasted eggplant slices, in preparation for a future moussaka.
Spinach spaghetti with a creamy mushroom sauce.
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Re: Today I Made:

Postby darthchazza » Mon Jun 06, 2011 1:04 am UTC

The best steak sandwiches EVER.
Nice 500g rump steak seasoned with salt pepper and smoked paprika, cooked medium-rare in a frying pan. After I turned it the first time I spread mustard on top and covered it with sliced cheese which went all melty and gooey. Took it out and went at it with a cleaver till it was in bite sized pieces, put in in a lightly toasted half length baguette with a tomato, onion and Worcestershire sauce combo that I fried up in the juices in the bottom of the pan.

Five guys stood in a semicircle in the backyard and ate in reverent silence. We have no idea why we ate outside (we where halfway through our DnD session inside) but it was 5 minutes of pure bliss.

Also on polenta: adding the juices from a roast you just made instead of cheese/butter is an excellent move.
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Re: Today I Made:

Postby Nath » Mon Jun 06, 2011 2:30 am UTC

darthchazza wrote:The best steak sandwiches EVER.
Nice 500g rump steak seasoned with salt pepper and smoked paprika, cooked medium-rare in a frying pan. After I turned it the first time I spread mustard on top and covered it with sliced cheese which went all melty and gooey. Took it out and went at it with a cleaver till it was in bite sized pieces, put in in a lightly toasted half length baguette with a tomato, onion and Worcestershire sauce combo that I fried up in the juices in the bottom of the pan.

Did you cook it mustard-side down? I believe that would turn it into an Animal-Style steak sandwich.

Also also on polenta: I wonder how well it would stand up to a bit of sausage or minced bacon stirred into it before slicing and frying. Makes me think of those daikon cakes you get at dim-sum places.

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Re: Today I Made:

Postby darthchazza » Mon Jun 06, 2011 11:20 am UTC

Nath wrote:Did you cook it mustard-side down? I believe that would turn it into an Animal-Style steak sandwich.


No I only tuned it once and put the mustard and cheese on the side I cooked first. What this does is give you and even ratio of steak to mustard to melted cheese throughout.
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Re: Today I Made:

Postby Ulc » Wed Jun 08, 2011 12:09 pm UTC

Still in the process of making it, but I'm making a large batch of vegetable stock, it's been boiling for 2½ hours now, and in about half a hour I'm going to fish up the vegetables, and start boiling away water and freeze it in a icecube container.
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Re: Today I Made:

Postby grythyttan » Wed Jun 08, 2011 8:33 pm UTC

Pasta with tomato sauce and croutons fried with lots of chopped garlic, olive oil and parsley. It was yum!
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Re: Today I Made:

Postby Amarantha » Thu Jun 09, 2011 10:13 am UTC

Last couple of days:
tuna mornay
boeuf bourguignon
moussaka
lamb and chickpea tagine

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Re: Today I Made:

Postby Zohar » Sat Jun 11, 2011 2:31 pm UTC

Forgive me chef for I have sinned. It's been many months since my last "today I made" post. Today, though, I made savory muffins with onions and carrots omnomnom.
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Re: Today I Made:

Postby Telchar » Sat Jun 11, 2011 3:55 pm UTC

The shrimp and scallop seviche was really good! Sliced the scallops and put them in a salsa. The shrimp especially took up a lot of the citrus flavor.

Pan fried some pork chops last night using flour, chili powder, cinnamon, and onion powder. Served with wild rice w/ mushrooms and corn a la cob. It was very good.
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Re: Today I Made:

Postby cerbie » Sun Jun 12, 2011 8:13 am UTC

Yesterday: ceasar tabouli (1c medium bulgur, 1 yolk, ~1Tbsp mustard, ~1/2c olive oil, ~2Tbsp wine vinegar, juice of 1 lemon, ~2Tbsp worcestershire, 3 cloves of garlic, 1 bunch of parsley, 1 tomato, 1 small onion, some black olives, and wee bits of black pepper and parmesan).

I was kind of worried, but I've just been itching to make a caesary bulgur salad, for whatever reason, and it turned out pretty good. Not OMGTHISISDELICIOUS, but there will be future iterations.

P.S. I did not have fresh mint, in case you noticed that omission, and I'm not going to mix dry mint and fresh parsley.
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Re: Today I Made:

Postby Sandry » Sun Jun 12, 2011 6:38 pm UTC

Today I made a miserable failure of an attempt at an omelet. A local place here does these egg and cheese on a bagel things with really delicious and thin egg wrapping and holding in the cheddar. I wanted to try for a thinner egg like theirs, so I added a decent bit of milk to my egg.

It all looked fine until I tried to turn it. Then it not only didn't stay in one piece, it actually sort of tore itself to bits and deposited a good bit of mostly cooked egg on my stovetop.

*sigh* It was still perfectly edible, of course, but a major disappointment as compared with what I was hoping it would look like.
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Re: Today I Made:

Postby PAstrychef » Mon Jun 13, 2011 12:12 am UTC

You need less milk, and to cook it fairly dry on one side, then put the cheese on top to melt, then fold/roll it up, and flip it onto your breadstuffs. A bigger pan, with plenty of butter in it will help with the thin omelet part as well.
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Re: Today I Made:

Postby Sandry » Mon Jun 13, 2011 10:36 pm UTC

PAstrychef wrote:You need less milk, and to cook it fairly dry on one side, then put the cheese on top to melt, then fold/roll it up, and flip it onto your breadstuffs. A bigger pan, with plenty of butter in it will help with the thin omelet part as well.

Heh, I bet the plenty of butter part explains the added deliciousness as well. :)

Thanks for the tips!
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Re: Today I Made:

Postby Bakemaster » Tue Jun 14, 2011 2:34 am UTC

In the oven right now:

Roasted lemon potatoes
Mushroom-and-onion-stuffed bell peppers
Chickpea cutlets

All recipes courtesy of Veganomicon (with slight alterations, of course... as I am not actually vegan, I topped the stuffed peppers with parmesan).

EDIT: Wait I take something back. The stuffed peppers are not from the book at all, I just used some of the prep steps from the book's recipe for cajun stuffed peppers.
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Re: Today I Made:

Postby Coffee » Tue Jun 14, 2011 3:15 am UTC

Not sure what to call these; I suppose a type of cake.

1 cup rolled oats, ground in the coffee mill
1 cup whole wheat flour
1 cup milk
1/4 cup sesame seeds
2 tbsp butter
2 tbsp milk
3 tsp yeast
1 tsp salt

Combine flour, oats, sesame seeds, and salt in a bowl. In another bowl heat up (barely) the milk, butter, and honey. When wet mix is at a safe temp add the yeast. When yeast is woken up pour the wet on top of the dry and mix well into a very thick batter. Half-fill six muffin cups and let rise for about an hour. Bake at 450F for about 15-20 minutes.

Best oatmeal I've had in a while. I think I'll experiment with this one by replacing the sesame seeds with something else. Maybe veggies like onion and celery or something? Cheese perhaps? Cheese is always good...
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Re: Today I Made:

Postby Zohar » Wed Jun 15, 2011 11:26 am UTC

Sandry, don't be discouraged, omelettes are actually pretty difficult to make. :)

I made dahl yesterday omnomnom
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Re: Today I Made:

Postby Ulc » Wed Jun 15, 2011 5:40 pm UTC

Salmon marinated in greek yoghurt, freshly pressed orange juice, garlic, salt & peber - then fried in their own marinade on a hot pan
Served with freshly dug up potatoes (boiled), covered in primma donna cheese and salt & peber
And a mini-salad of mushrooms, baby tomatoes, bell pepper and parmasan cheese along with a tiny dash of balsomico

The pictures didn't turn out very well, so no pictures today.

I really want to start eating more healthily, but dishes like this is the reason I don't :(

Now. Whisky and Game of Thrones!
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Re: Today I Made:

Postby cerbie » Wed Jun 15, 2011 11:32 pm UTC

Unless you are diabetic, how on Earth is that not a healthy meal?
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Re: Today I Made:

Postby Ulc » Thu Jun 16, 2011 7:04 am UTC

cerbie wrote:Unless you are diabetic, how on Earth is that not a healthy meal?


Potatoes aren't a good thing if you're a bit overweight - it's lots and lots of carbohydrates and very little else, and to make it worse, it's easily digestible. Using that much cheese isn't really a good thing either (when I cover things in cheese, I mean just that!)

Of course it isn't as bad as eating fast food or anything like that.
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Re: Today I Made:

Postby Sandry » Thu Jun 16, 2011 5:56 pm UTC

Zohar wrote:Sandry, don't be discouraged, omelettes are actually pretty difficult to make. :)

I made dahl yesterday omnomnom

*Grin* I can do them sometimes, but apparently not when trying for variations.

In other news: dahl. omnomnomnom.

I should do that again sometime soon!
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Re: Today I Made:

Postby roband » Fri Jun 17, 2011 12:36 pm UTC

I made doughnuts!

Well, I made the dough, my girlfriend cooked them and I decorated them.
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Re: Today I Made:

Postby Telchar » Fri Jun 17, 2011 4:29 pm UTC

Made a kind of stewed beef short ribs in the crockpot. Added stock, onions, garlic, chili sauce, and brown sugar. Made some mashed potatoes but was still almost too rich to eat. Flavor was great but the fat made it almost gross.
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Re: Today I Made:

Postby topquark » Fri Jun 17, 2011 11:27 pm UTC

Veggie stir-fry with toasted sesame seeds. Om nom nom :mrgreen:

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Recipe here: http://go-go-vegan.blogspot.com/2011/06/sesame-stir-fry-recipe.html

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Re: Today I Made:

Postby PAstrychef » Sat Jun 18, 2011 4:05 am UTC

Telchar wrote:Made a kind of stewed beef short ribs in the crockpot. Added stock, onions, garlic, chili sauce, and brown sugar. Made some mashed potatoes but was still almost too rich to eat. Flavor was great but the fat made it almost gross.

Short ribs are fantastic if you can take the time to chill the liquid and remove the extra fat as it congeals on top. You can also use one of tkse separating pitchers with the spout opening at the bottom of the cup, so the fat is trapped inside.
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Re: Today I Made:

Postby Mywedworks » Sun Jun 19, 2011 4:22 pm UTC

yesterday we made a healthy sandwich filled with vegies...lettuce with mayo , some ham, a little bit cheese, tomato, and some bit of cucumber...

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Re: Today I Made:

Postby Bakemaster » Mon Jun 20, 2011 2:25 am UTC

Father's day meal for my dad-in-law and his/our family:
  • Grilled chipotle sirloin steak
  • Grilled chipotle haddock fillet
  • Grilled tomatillos with lime-basil garnish
  • Grilled eggplant
  • Giant slices of watermelon
  • Home-made dark chocolate, orange and walnut ice cream
  • EXPENSIVE AND BEAUTIFUL MINT JULEPS... FOR EVERYONE! (in progress)
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Re: Today I Made:

Postby Telchar » Mon Jun 20, 2011 2:54 am UTC

Made some really good jambalaya. Slicing the andouille thin is really key to getting the dark, crisp edges that make them so good. Also added a small can of tomato paste to the diced tomatoes in order to thicken the sauce with success. It wasn't particularly runny before but this seemed to give it more depth.
Zamfir wrote:Yeah, that's a good point. Everyone is all about presumption of innocence in rape threads. But when Mexican drug lords build APCs to carry their henchmen around, we immediately jump to criminal conclusions without hard evidence.


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