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Re: Today I Made:

Posted: Mon Jun 11, 2018 4:19 pm UTC
by Sandry
Well, I used up most of my prior too many zucchini and red peppers problems via something like a tortilla soup, which was fine.

Yesterday I finished off the last red pepper as part of a caprese-ish pasta salad that I'm having for lunch today and seems to have turned out quite pleasant, and I cleared out more vegetables with a tofu curry.

I have a bunch of atulfo mangos and some peaches now and am definitely going to make some fruit salsas this week. We'll see if the weather agrees with my brain, which is suddenly really adamant that it's summer, even though I think today's high isn't even breaking seventy.

Re: Today I Made:

Posted: Mon Jun 11, 2018 5:02 pm UTC
by freezeblade
sardia wrote:I made chocolate coated pretzels and yogurt coated pretzels last night. The chocolate ones were great, though it was only 66% cocoa. Has anyone tried eating 100%cocoa chocolate before? Someone warned me away, said it would be too bitter.


100% cocoa solids tastes...terrible. At least, that's my impression after trying some high-quality stuff I got from TCHO (local chocolate company) before baking with it. The sweet spot for me for dark chocolate is the upper 70s, low 80's in percentage.

Re: Today I Made:

Posted: Mon Jun 11, 2018 9:04 pm UTC
by Moo
Have tried 99% and it's ... something, but it's not chocolate. And not pleasant. An ingredient maybe but not something to be eaten. It's not even primarily the bitterness, but the unpleasant, crumbly, waxy mouth-feel.

Re: Today I Made:

Posted: Tue Jun 12, 2018 3:44 pm UTC
by jeffk
dubsola wrote:I have no rational reason but something about boiling water in the microwave seems wrong.


I'm thinking about it in terms of tea and getting the water to the proper temperature, so...
  • Slate says the microwave doesn't heat water evenly. (The article says it's because the kettle heats from the bottom, allowing convection currents to mix the water up, while microwaves hit the water at random places. I recall reading something similar years ago, except that article claimed that the microwaves hit the water from the side. Either way, the convection currents don't work as well.)
  • OTOH, Lifehacker claims that the mug's too small for side-vs-bottom heating to be an issue; the real problem is that you can't control the temperature as easily.
I'm not a water-boiling scientist, so I don't have the right equipment to test any of these theories out :(

Re: Today I Made:

Posted: Wed Jun 13, 2018 11:56 am UTC
by Moo
Big batch of broccoli and cheddar soup for the residents' association neighbourhood bonfire night on the weekend (it's winter here). Was gooood.

Re: Today I Made:

Posted: Fri Jun 15, 2018 6:39 pm UTC
by sardia
Continuation of chocolate covered pretzels.
Pretzels are a dumb core, their essential properties are dryness, saltiness, crunchiness, and savory brownedness.
Healthier replacement: roasted nuts. Maybe dried fruit?

Re: Today I Made:

Posted: Sun Jun 17, 2018 7:47 pm UTC
by Moo
The mooling and I made millionaire's shortbread for my dad for Father's Day. On the downside, I overcooked the caramel layer (due to still no oven so used the microwave), so not much caramel in the resulting chocolate caramel shortbread. On the upside, I just invented really good fudge* shortbread.


*as in crumbly fudge, which is apparently actually called tablet?

Re: Today I Made:

Posted: Tue Jun 19, 2018 1:32 pm UTC
by PAstrychef
Chunked up a beef eye round roast and tossed it in the instant pot with some pepperoncini, dried herbs and some mayo. Shredded it it when it was nice and tender. Served it on brioche rolls. Plenty leftover for other meals, too. For some reason this is called a Mississippi roast. It’s a nice variation on regular pot roast.

Re: Today I Made:

Posted: Tue Jun 19, 2018 2:11 pm UTC
by Zohar
Made a big batch of mac and cheese (tasty but a bit too salty), brownies (tried a new recipe, was a bit of a hassle and while they were dense, they weren't fudgy enough), and a salad (turned out good).

So overall, OK cooking day? Does anyone have a really good brownie recipe? I'm looking for soft, slightly-gooey, somewhat dense, intense flavor. Not particularly interested in recipes with baking powder in them - would turn out too fluffy.

Re: Today I Made:

Posted: Tue Jun 19, 2018 3:30 pm UTC
by freezeblade
Zohar wrote:Does anyone have a really good brownie recipe? I'm looking for soft, slightly-gooey, somewhat dense, intense flavor. Not particularly interested in recipes with baking powder in them - would turn out too fluffy.


I've been working on my brownie recipe for a while. I'll write it down when I get home, but they are along the fudge-y side rather than the cake-y side. I have two versions, one with bar chocolate, and another with cocoa powder.*

*The cocoa powder one was designed as a carrier of medicine for a friend of mine with Lupis, so the flavor had to cut though the...green...flavor. Both recipes are gluten free, but have so little flour (less than a 1/4c for the whole batch) that it does not affect the flavor or texture.

Re: Today I Made:

Posted: Tue Jun 19, 2018 4:22 pm UTC
by PAstrychef
My go to brownies are from the Joy Of Cooking.

Re: Today I Made:

Posted: Wed Jun 20, 2018 4:44 pm UTC
by techblogger911
PAstrychef wrote:My go to brownies are from the Joy Of Cooking.


Nothing like brownies yum yum :)