Today I Made:

Apparently, people like to eat.

Moderators: SecondTalon, Moderators General, Prelates

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Sat Nov 15, 2014 6:25 am UTC

Yesterday, scallion pancakes with leftover teriyaki soup (chicken teriyaki and rice in dashi with Hubbard squash and wakame).

Today, about to make kheema mattar and paratha, because I haven't done that in years for some reason.

User avatar
Zohar
COMMANDER PORN
Posts: 8509
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Sun Nov 16, 2014 3:25 pm UTC

Making some pita bread to serve (partially) as pita chips for a thick lentil soup I'll be making later on.
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

User avatar
freezeblade
Posts: 1386
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Mon Nov 17, 2014 8:36 pm UTC

Chicken pot, chicken pot, chicken pot pie (made from leftovers):

roasted carrots, sweet potato, potato, onion, garlic.
1 breast + 1 thigh of a leftover roasted chicken
lard/butter crust (new folding technique, made it more like a blitz puff pastry)
Gravy made from chicken/veggie drippings (deglazed)

Bakemaster wrote:I read today that to go for intense flavor I should use less starter in the dough, give it more time to rise, and favor temperatures outside the yeast's comfort zone so the bacteria has more influence.


For a more robust starter flavor, I've found it best to keep a wet starter (100% hydration, 1:1 flour:water by weight), with a feeding regime of approximatly 1:3:3 (starter:flour:water). Wetter environments favor bacteria over yeast, so that is what you want. You can also try a cold bulk ferment (in the fridge) of the dough, pre-shaping (in a covered bowl) or post-shaping (in a tin/brotform, wrapped in plastic).

My "sour" sourdough has constantly been this one but with a higher hydration (because I'm using a higher-protein flour and it absorbs more water).

any other tips you are looking for, just shoot me a message.
Belial wrote:I am not even in the same country code as "the mood for this shit."

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Tue Nov 18, 2014 12:28 pm UTC

Short ribs braised in tomato sauce, on polenta. Well, corn mush.

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Thu Nov 20, 2014 3:44 am UTC

Pan fried pork cutlets, with a not great barbecue sauce improved by the addition of some pomegranate molasses.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

User avatar
roband
Posts: 2545
Joined: Tue Sep 21, 2010 2:52 pm UTC
Location: UK

Re: Today I Made:

Postby roband » Thu Nov 20, 2014 9:01 am UTC

Taco bowl. Super basic, but amazing.

User avatar
freezeblade
Posts: 1386
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Fri Nov 21, 2014 5:09 pm UTC

Attempting to re-create my grandmother's molasses kringle cookie recipe.

It was too late to call the rents last night to have them dig up the recipe card, so I did a google search and ended up making the first one that popped up. This happened to be the betty crocker recipe, and it tastes exactly the same as my grandma's. This has led me to believe that the recipe card was probably a transcription of the betty crocker recipe, either from a neighbor's book, or from the label on a contaner of molasses back in the 40s-50s.

Made me wonder, how many passed down "secret family recipe" cards were actually transcriptions from commercial "package recipes" from the heyday of commercial packaging?
Belial wrote:I am not even in the same country code as "the mood for this shit."

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Sun Nov 23, 2014 10:57 am UTC

Green curry with roast chicken and eggplant. Decided to make the curry paste the old fashioned way with a mortar and pestle, despite using leftover roast chicken and the wrong kind of eggplant, to clear out the fridge.

EDIT: Tom yum gai, made with leftover aromatics and roast chicken carcass from last night's green curry. Threw in some nam prik pao as well. Such a simple, amazing soup, if you have the ingredients handy. If I had to explain the appeal of Thai food to someone who'd never had it, I think this is the dish I'd pick to do it with. ('Do it with' as in 'introduce them to Thai food', not the American Pie thing.)

(It's got a lot of birdseye peppers.)

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Sat Nov 29, 2014 9:24 pm UTC

For thanksgiving I made a small turkey breast in milk, just the way I often do a pork roast. Brown all over, add milk and some cream to pot, thrown in sage, garlic and lemon. Cook, turning every so often, until done. It made a nice meal for one, and I had leftovers. Served with bulgar pilaf and spinach.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

User avatar
Sandry
My cheese is pants?
Posts: 1893
Joined: Sun May 13, 2007 3:36 am UTC
Location: Boston area
Contact:

Re: Today I Made:

Postby Sandry » Mon Dec 01, 2014 5:55 pm UTC

I did two potluckish Thanksgivings (one Thursday, one Saturday), and between them made two bries en croute (one more successful than the other), two vegan gravies (again, one more successful than the other, but opposite way around for this one), vegan stuffing, a tofurkey (which doesn't count as cooking) and garlic sage cauliflower.

I also ate some of the best chocolate pie I've ever had. I need to try to make that.
He does not spout ever more, new stupidities. He "diversifies his wrongness portfolio."
(My pronouns are She/Her/Hers)

User avatar
poxic
Eloquently Prismatic
Posts: 4749
Joined: Sat Jun 07, 2008 3:28 am UTC
Location: Left coast of Canada

Re: Today I Made:

Postby poxic » Mon Dec 01, 2014 11:19 pm UTC

Sandry wrote:I also ate some of the best chocolate pie I've ever had. I need to try to make that.

*cough* recipe *cough*
In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.
- Albert Schweitzer, philosopher, physician, musician, Nobel laureate (14 Jan 1875-1965)

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Tue Dec 02, 2014 12:25 am UTC

My Thanksgiving workload was pretty light this year: roasted Brussels sprouts with shallots and vinaigrette. Also made a simple cranberry-orange sauce, and roasted some more vegetables and made another vinaigrette for a salad somebody else was making. A young cousin of mine also wanted to make a pie with me, but we had too many desserts already.

It's lucky we weren't too ambitious this year. A series of aunts kept the kitchen occupied until 3 in the afternoon, because they decided that we needed a full home-cooked breakfast and late lunch in addition to the Thanksgiving dinner. Fortunately, some of the cooking could be done on the grill outside.

User avatar
Sandry
My cheese is pants?
Posts: 1893
Joined: Sun May 13, 2007 3:36 am UTC
Location: Boston area
Contact:

Re: Today I Made:

Postby Sandry » Tue Dec 02, 2014 5:53 pm UTC

poxic wrote:
Sandry wrote:I also ate some of the best chocolate pie I've ever had. I need to try to make that.

*cough* recipe *cough*

I don't precisely have one. My understanding is: graham cracker crust, chocolate layer basically made of cream cheese + nutella, top layer of whipped cream.

My guess is it's likely along these lines: http://cravingcobbler.com/nutella-chocolate-cream-pie/
He does not spout ever more, new stupidities. He "diversifies his wrongness portfolio."
(My pronouns are She/Her/Hers)

speising
Posts: 2347
Joined: Mon Sep 03, 2012 4:54 pm UTC
Location: wien

Re: Today I Made:

Postby speising » Tue Dec 02, 2014 6:09 pm UTC

Sandry wrote:
poxic wrote:
Sandry wrote:I also ate some of the best chocolate pie I've ever had. I need to try to make that.

*cough* recipe *cough*

I don't precisely have one. My understanding is: graham cracker crust, chocolate layer basically made of cream cheese + nutella, top layer of whipped cream.

My guess is it's likely along these lines: http://cravingcobbler.com/nutella-chocolate-cream-pie/

so, where's the chocolate?

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Tue Dec 02, 2014 9:26 pm UTC

speising wrote:
Sandry wrote:
poxic wrote:
Sandry wrote:I also ate some of the best chocolate pie I've ever had. I need to try to make that.

*cough* recipe *cough*

I don't precisely have one. My understanding is: graham cracker crust, chocolate layer basically made of cream cheese + nutella, top layer of whipped cream.

My guess is it's likely along these lines: http://cravingcobbler.com/nutella-chocolate-cream-pie/

so, where's the chocolate?

In the Nutella.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

speising
Posts: 2347
Joined: Mon Sep 03, 2012 4:54 pm UTC
Location: wien

Re: Today I Made:

Postby speising » Tue Dec 02, 2014 9:40 pm UTC

not really. don't get me wrong, i love the stuff, and it contains a bit of cocoa, but there's no chocolate anywhere.

User avatar
poxic
Eloquently Prismatic
Posts: 4749
Joined: Sat Jun 07, 2008 3:28 am UTC
Location: Left coast of Canada

Re: Today I Made:

Postby poxic » Tue Dec 02, 2014 11:54 pm UTC

In Canada, that would be called "Chocolatey Pie". There's a federal rule that you can't describe something as chocolate unless it meets a given definition of what chocolate is. Insufficient chocolatehood, you have to weasel-word your package.

I've never examined a jar of Nutella to see if they get away with "chocolate" around here. I should check next time I grocery.
In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.
- Albert Schweitzer, philosopher, physician, musician, Nobel laureate (14 Jan 1875-1965)

Indy
Posts: 88
Joined: Tue Jul 03, 2012 10:05 pm UTC

Re: Today I Made:

Postby Indy » Wed Dec 03, 2014 12:07 am UTC

We have a rule like that about sausages. They have to be 66% meat, I think it is, to qualify for the name. Hence the abomination known as 'sizzlers'
Manuka in bloom may breed despair

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Wed Dec 03, 2014 1:26 am UTC

poxic wrote:In Canada, that would be called "Chocolatey Pie". There's a federal rule that you can't describe something as chocolate unless it meets a given definition of what chocolate is. Insufficient chocolatehood, you have to weasel-word your package.

I've never examined a jar of Nutella to see if they get away with "chocolate" around here. I should check next time I grocery.


I think that rule only applies to chocolate sold as chocolate, and not chocolate as a flavoring. So you can still label chocolate milk as chocolate milk, for instance, even though it doesn't contain all that much actual chocolate. The US has similar rules, but with very lenient chocolatehood thresholds. A sugar bar that's 10% chocolate and 12% milk can be sold in the US as milk chocolate.

Interestingly, I don't think Nutella jars in the US actually use the word 'chocolate' either. It's a 'hazelnut spread with skim milk & cocoa'.

User avatar
poxic
Eloquently Prismatic
Posts: 4749
Joined: Sat Jun 07, 2008 3:28 am UTC
Location: Left coast of Canada

Re: Today I Made:

Postby poxic » Wed Dec 03, 2014 1:40 am UTC

So now I'm reading Canadian government websites outside of work hours. For fun, as it were.
The feds wrote:In the case of a few foods where "chocolate" has traditionally been used as part of the common name, such as chocolate pudding, chocolate cake, chocolate cookies, chocolate cake (mix) and chocolate frosting (icing), there is no objection to the use of the word "chocolate" to indicate the flavour of the final food, since consumers are not likely to be deceived by such use. ... Compound coatings, which are products having the appearance but not the composition of chocolate, are often used as an outside layer or coating for biscuits, candy and frozen confections or as chips within baked goods. There should be no indication in the advertisements for these products that the coatings are "chocolate". However, "chocolate flavoured", "chocolate-like" and "chocolaty" have been accepted as appropriate descriptions of such coatings and chips.

... Candies and candy bars coated with chocolate or milk chocolate should not be called "chocolate candies" or "chocolate bars", but can be named "chocolate coated candies" or "chocolate coated bars", as applicable. Only a solid chocolate candy, bar, etc., can be labelled "Chocolate Candy" or "Chocolate Bar".

Well then.

Incidentally, this delightful page goes into detail about what can be called which kind of chocolate. If you call a product "chocolate", it must contain at least 18% cocoa butter and 14% fat-free cocoa solids. There are more pages describing sweet chocolate, milk chocolate, white chocolate, and various cocoa-related products.

BRB, craving chocolate.
In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.
- Albert Schweitzer, philosopher, physician, musician, Nobel laureate (14 Jan 1875-1965)

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Wed Dec 03, 2014 2:14 am UTC

There are plenty of candy bars sold in the US that use chocolaty on the label. Three Musketeers and Payday come immediately to mind.
And beyond the label, the uses are different for all of those types of chocolate. Choosing the right product will make or break the finished item. And yes, you can have too much fat in a ganache, too much cocoa solids in a bar and too much sugar in semi-sweet. Chocolate gets very complicated.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

User avatar
Quercus
Posts: 1800
Joined: Thu Sep 19, 2013 12:22 pm UTC
Location: London, UK
Contact:

Re: Today I Made:

Postby Quercus » Wed Dec 03, 2014 10:50 pm UTC

PAstrychef wrote:too much cocoa solids in a bar


For cooking, yes, but for eating you have to work pretty hard at that - only the Hotel Chocolat 99% cocoa bar was too much for me, I've had 90% that was lovely.

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Fri Dec 05, 2014 11:13 am UTC

Samosa-chhole (potato pastry with chickpea curry), and a persimmon samosa a la mode.

User avatar
freezeblade
Posts: 1386
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Fri Dec 05, 2014 4:43 pm UTC

Yesterday was a very productive day.

Pizza (Bell pepper, onion, sausage. My usual sourdough crust)
Lamb Shank barley stew
super-fudgy dark chocolate brownies
Belial wrote:I am not even in the same country code as "the mood for this shit."

User avatar
Quercus
Posts: 1800
Joined: Thu Sep 19, 2013 12:22 pm UTC
Location: London, UK
Contact:

Re: Today I Made:

Postby Quercus » Fri Dec 05, 2014 9:08 pm UTC

Butternut squash and ricotta quesadillas, which worked very well indeed.

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Mon Dec 08, 2014 2:50 am UTC

Dan-dan noodles, made by smooshing together a bunch of recipes I found online.

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Mon Dec 08, 2014 3:51 am UTC

Skirt steak marinated in herb and citrus marinade called Mojo, cut into strips and sautéed with onions and potatoes, wrapped up in some onion seed naan. Alas, I ate so much beef I forgot the broccoli in the microwave, and will have to eat it for breakfast.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

User avatar
Zohar
COMMANDER PORN
Posts: 8509
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Mon Dec 08, 2014 5:42 pm UTC

Today I'm making French onion soup! The onions are currently caramelizing, but they've got a while to go.
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

User avatar
Thesh
Made to Fuck Dinosaurs
Posts: 6568
Joined: Tue Jan 12, 2010 1:55 am UTC
Location: Colorado

Re: Today I Made:

Postby Thesh » Mon Dec 08, 2014 7:23 pm UTC

Last night I made some chili. Half a pound of ancho chilies, 8 jalapeños, 8 habaneros, 10 serranos, a pound and a half of beef chuck chopped up into half inch cubes, one 15oz can of tomato sauce, one 15 oz can black beans (drained), half a yellow onion (diced), about two tablespoons of fresh ground cumin, one tablespoon of garlic powder, and some salt.

I simmered it for 3.5 hours. It could have simmered for an extra 1-2 hours to further tenderize the beef, but it was already 8:30pm and I was hungry.
Summum ius, summa iniuria.

User avatar
freezeblade
Posts: 1386
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Mon Dec 08, 2014 7:28 pm UTC

Thesh wrote:...8 habaneros...

jumpin Jesus christ in a pushup bra, that hurts me even thinking about it.

You have also upset all the people who don't believe in adding beans to chili.

Yesterday I made chocolate sandwich cookies with some leftover granche I had in the fridge, from making a double-dark chocolate cake (used it to frost the cake, made too much)
Belial wrote:I am not even in the same country code as "the mood for this shit."

User avatar
Thesh
Made to Fuck Dinosaurs
Posts: 6568
Joined: Tue Jan 12, 2010 1:55 am UTC
Location: Colorado

Re: Today I Made:

Postby Thesh » Mon Dec 08, 2014 8:43 pm UTC

Or tomato sauce. But you know what? To hell with them, this is my chili, I will put the stuff I like in it. They are perfectly free to make beanless, tomatoless chili. My experience is that the starch from the beans and the fat from the beef help to really thicken the chili.
Summum ius, summa iniuria.

User avatar
freezeblade
Posts: 1386
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Mon Dec 08, 2014 8:53 pm UTC

I'm just jokin, I put beans in my chili, and cactus (nopales), so how about them apples, chili purists?
Belial wrote:I am not even in the same country code as "the mood for this shit."

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Mon Dec 08, 2014 9:11 pm UTC

There is no one true chili. Folks just have to get over themselves.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

User avatar
Sandry
My cheese is pants?
Posts: 1893
Joined: Sun May 13, 2007 3:36 am UTC
Location: Boston area
Contact:

Re: Today I Made:

Postby Sandry » Mon Dec 08, 2014 10:37 pm UTC

PAstrychef wrote:There is no one true chili. Folks just have to get over themselves.

Hardcore agreed. It's so clearly a style of food meant to be adaptable for what you have at hand.
He does not spout ever more, new stupidities. He "diversifies his wrongness portfolio."
(My pronouns are She/Her/Hers)

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Tue Dec 09, 2014 12:58 am UTC

Upgraded some boxed chicken broth with bones and an onion, to help with my head cold. Tomorrow I may make it into avegolemono. If I have the energy.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

Indy
Posts: 88
Joined: Tue Jul 03, 2012 10:05 pm UTC

Re: Today I Made:

Postby Indy » Tue Dec 09, 2014 2:41 am UTC

Mmmm avgolemono. That's one of those simple things that I'm sure is delicious and I just haven't made.
Manuka in bloom may breed despair

User avatar
Bakemaster
pretty nice future dick
Posts: 8933
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Today I Made:

Postby Bakemaster » Tue Dec 09, 2014 4:20 am UTC

If you don't cook your chili on the range with a horse as your sous chef and a harmonica as your stirring spoon, something something something
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Tue Dec 09, 2014 9:16 am UTC

Minced turkey with dry-fried green beans, Sichuan style.

mat.tia
Posts: 90
Joined: Tue Nov 22, 2011 11:06 am UTC
Location: Torino

Re: Today I Made:

Postby mat.tia » Thu Dec 11, 2014 1:36 pm UTC

Simple steak tartare with egg yolk, minced capers, mashed garlic, pepper and olive oil. I felt like a king!

User avatar
freezeblade
Posts: 1386
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Thu Dec 11, 2014 5:22 pm UTC

last night:
Simple Roast chicken on a bed of root veggies.
Cafe de olla stick cookies (amazing. anise-sented coffee/almond cookies, almost like mini-biscotti)
Kugelhopf for the "holiday treats potluck" at work.
Belial wrote:I am not even in the same country code as "the mood for this shit."


Return to “Food”

Who is online

Users browsing this forum: No registered users and 22 guests