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Re: Today I Made:

Posted: Thu Nov 29, 2018 6:00 pm UTC
by freezeblade
Moo, that sounds amazing. A+ would moan when biting into.

I made the first holiday cookies of the season today! Molasses Krinkles, basically a molasses-heavy spice cookie (ginger, cinnamon, clove). It's an old family recipe, although it's very close to the betty crocker recipe.

Re: Today I Made:

Posted: Sun Dec 02, 2018 4:27 pm UTC
by sardia
My mom is vegetarian half the month, so I made mushroom risotto for her. Except that risotto rice is expensive as hell considering it's Peasant origins. The second time I made it, I used California Rose rice instead. Much cheaper and they didn't notice a difference. I detected less of a bite, as the rice was mushier, but that could have been due to mistakes in cooking. Anyone made risotto before that can comment?

Re: Today I Made:

Posted: Mon Dec 03, 2018 3:27 am UTC
by PAstrychef
sardia wrote:My mom is vegetarian half the month, so I made mushroom risotto for her. Except that risotto rice is expensive as hell considering it's Peasant origins. The second time I made it, I used California Rose rice instead. Much cheaper and they didn't notice a difference. I detected less of a bite, as the rice was mushier, but that could have been due to mistakes in cooking. Anyone made risotto before that can comment?

It’s the short grain rice, which has a higher starch content that keeps it from going mushy. Just about any shirt grain rice will work fine. Also, the coating of the rice with oil before adding the liquid really helps.
It’s hannukah, so I made loads of latkes tonight. Tomorrow I make quarts of applesauce. The instant pot takes about 10 minutes to cook the fruit and a food mill finishes it off easily. We will be ready for various parties over the week.

Re: Today I Made:

Posted: Mon Dec 03, 2018 3:25 pm UTC
by Zohar
Thanks for reminding me, I'll have to take our applesauce out of the freezer!

Re: Today I Made:

Posted: Mon Dec 03, 2018 7:31 pm UTC
by Zohar
ALSO I made vegetarian borscht for the first time, which turned out great - super easy soup, and goes well with the fresh sourdough my husband made. I also made a Japanese curry with daikon which was pretty nice. Still need to prepare a spaghetti squash thing. My father-in-law made a bake with roasted spaghetti squash, tomato sauce, and cheese - I think he used cottage cheese and parmesan? I'll have to do something similar because it was delicious. Moo - this would work great as a low-carb meal!

Re: Today I Made:

Posted: Tue Dec 04, 2018 7:00 pm UTC
by Moo
Zohar wrote:My father-in-law made a bake with roasted spaghetti squash, tomato sauce, and cheese - I think he used cottage cheese and parmesan? I'll have to do something similar because it was delicious. Moo - this would work great as a low-carb meal!

Consider my efforts to find spaghetti squash renewed!

Re: Today I Made:

Posted: Mon Dec 10, 2018 2:54 am UTC
by PAstrychef
Besides vast numbers of latkes for hannukah last week, tonight I braised chicken thighs in apple cider with cabbage and bacon. Made a nice sweet and sour sauce from the cooking liquid.

Re: Today I Made:

Posted: Mon Dec 10, 2018 4:47 am UTC
by Moo
Made a few batches of fridge cleaning low carb egg muffins/quiches/frittatas/thingies (broccoli and blue cheese, ham and camembert, cheddar and cherry tomato), deodorized the oven from the broccoli and blue cheese with lemon halves, and made an almost very good sugar free chocolate mousse for desert last night - shouldn't have added butter to the melting dark chocolate when I realised I don't have enough cream for a ganache and for whipping. It was tasty but the texture was a bit weird.

Also roasted a chicken to take to a sick friend tonight, just need to steam some veggies and roast some potato wedges when I get home from work.

Re: Today I Made:

Posted: Mon Dec 10, 2018 5:34 pm UTC
by Sandry
Also made vast numbers of latkes. Some traditional, some half parsnip, some with zucchini and parmesan. Also made from scratch apple sauce to go with them. It was good times!

Re: Today I Made:

Posted: Mon Dec 10, 2018 10:11 pm UTC
by Zohar
Alex made latkes (potato, parsnip, and scallions) which were fantastic. I made jelly doughnuts that were the best I've made yet!

Re: Today I Made:

Posted: Thu Dec 13, 2018 4:02 pm UTC
by pogrmman
I just started my first lacto-fermented hot sauce today. It’s a wild pequin and Mexican oregano hot sauce. The ingredients are fresh wild chiles from my yard, dried Mexican oregano, and brine. Because they’re so small, instead of slicing them, I crushed the chiles with a fork.

I’m just making a small batch, as it’s a pain to harvest a bunch of these little guys and I’m worried it might be too hot. Literally just 5 or 6 of them can make a whole pot of chili go from too mild to just right in terms of heat. I used an entire jarful of them. They’re comprable to a mild habanero, only smaller and with a much quicker burn at the front of your mouth. They’re wonderfully delicious — they’ve got a super complex earthiness with some fruitiness to them too.

7CFF711B-0ADF-44A5-A018-E848C5C7EF80.jpeg

Re: Today I Made:

Posted: Thu Dec 13, 2018 4:46 pm UTC
by Zohar
I made a whole lot of these cookies for an office competition. They're pretty good, but not fantastic.

Re: Today I Made:

Posted: Mon Dec 17, 2018 3:41 am UTC
by dubsola
Are those the seeds pogrmman? They look like little grains of some kind. Anyway, looks great, I'd love to try it.

Re: Today I Made:

Posted: Mon Dec 17, 2018 6:09 pm UTC
by pogrmman
dubsola wrote:Are those the seeds pogrmman? They look like little grains of some kind. Anyway, looks great, I'd love to try it.

Yep. They are -- the wild chiles I used are really, really seedy. There's a ton of seeds in each one and not much flesh.
It's still fermenting, but it's been more active than I expected. There's tons of bubbling and it smells absolutely fantastic when I let out the pressure. I'm gonna puree it once it's done fermenting (maybe a month or two), and dilute with a little bit of vinegar.

Re: Today I Made:

Posted: Mon Dec 17, 2018 7:20 pm UTC
by freezeblade
Last night I made: First attempt at the mexican nut/seed brittle (Peanut, pumpkin seed, sesame) for holiday giveaways. I learned that good-god-damn do you have to work fast, or the caramel binding hardens up and crystallizes, leaving you not with little neat disks of brittle, but an assorted candy-coated nuts. These are delicious however, so I'm not complaining, I had the crumbliest bits as a movie-watching snack last night. Super tasty.

This morning I baked sourdough bagels (which were shaped and mixed the night before), for breakfast/lunch sandwiches (as well as just with schmear). They're a big hit at the office.

Re: Today I Made:

Posted: Wed Dec 19, 2018 3:29 am UTC
by Sandry
I was sitting at my kitchen table, failing to do some work I should theoretically be doing, which meant I was sitting next to a rutabaga I purchased and needed to use up.

I spontaneously peeled it, which then forced me to have to make something out of it pretty quickly, so I made some gratin. This is not remotely how I usually do things. I hope it turned out okay, because when I finished it at 10PM, I definitely didn't need to eat anything, so I haven't bothered trying it.

Earlier for dinner I intentionally made red curry, like a normal human being. That turned out fine, and I was going to get back to work afterward. I've also been doing this super lazy oats+maple syrup+coconut flakes+peanut butter+chocolate chips thing lately when I feel like something sweet, and made some of that as well.

Lots of food-creation-procrastination. Not so much with the actual work task I need to do. /:

Re: Today I Made:

Posted: Thu Dec 20, 2018 1:11 am UTC
by PAstrychef
Beef and barley and mushroom soup. I added an old ham hock from the freezer and now it’s too salty for mom. I think that tomorrow I will get some unsalted broth, cook more barley in it and add it in. Given that overnight the current barley will soak up most of the liquid, adding more broth will be necessary anyway.

Re: Today I Made:

Posted: Fri Dec 21, 2018 5:41 am UTC
by K.Sharon
Today I not able to made anything because I busy in cleaning my pool with my new automatic pool cleaner :D

Re: Today I Made:

Posted: Fri Dec 21, 2018 8:45 pm UTC
by pogrmman
A wonderful, but ugly sauce for some pasta. I started with a base of fresh jalapeño and garlic, cooked them in butter until tender, then added spicy sausage, milk (+ an egg yolk to thicken), Mexican oregano, a pinch of salt, and a splash of sherry vinegar to finish. It was great! Spicy, earthy, fresh, and bright. Just about perfect for lunch. It did look like dog barf, though :/

Re: Today I Made:

Posted: Sun Dec 23, 2018 2:04 am UTC
by PAstrychef
Instant pot sticky ribs. Found a recipe from a paleo blogger, so I used soy sauce instead of the coconut amino liquid specified, and they came out very well. I seem to have figured out just how long to leave things under the broiler without turning them to char. Now I have another full slab of ribs that I’m going to stuff and freeze, to bake next week. Mom had bought this huge package at Sams club.

Re: Today I Made:

Posted: Sun Dec 23, 2018 12:54 pm UTC
by Moo
Made millionaire shortbread with the 7yo for his grandad's Christmas present, and then a small batch of lavender shortbread as a thank you present because of being reminded again how ridiculously easy shortbread is.

Re: Today I Made:

Posted: Sun Dec 23, 2018 11:44 pm UTC
by sardia
Got invited to a vegetarian party, so I made tofu spring rolls. The tamarind sauce was a hit. I heard she was struggling to get tasty vegetarian food on a regular basis.

https://www.seriouseats.com/recipes/201 ... ecipe.html
I like the flavor, but setting up the tofu was a pain in the ass. It didn't help that I didn't have a blender or a mortar. And then there's the expense of fresh herbs, which is a key part of the dish. Overall, very tasty, but I'm not sure if I'll make this again. Maybe if I can find basil at a ethnic store on sale.

Re: Today I Made:

Posted: Mon Dec 24, 2018 3:12 pm UTC
by Zohar
sardia wrote:I heard she was struggling to get tasty vegetarian food on a regular basis.

A lot of Ethiopian food is fantastic and vegan, and most of it isn't very hard to do - it's a lot of stews and roasted things.

On Saturday I made a tray of lemon bars and a tray of my grandmother's bars. The latter are essentially a yolk-y dough covered with a layer of jam (apricot in my case) and topped with a grounded nut mixture (pecan-walnut in my case) folders into a meringue. They turned out really well, but could probably have waited in the oven just a tiny bit more. We used to have them all the time in the freezer, and we would eat them straight from it.

Yesterday I made a breakfast with some of our CSA vegetables - a greens-garlic-cheddar omelette, fried carrots and sweet potatoes (kind of like home fries), and a slice of toast from bread my husband made.

Then in the afternoon I made the cake for a Japanese Christmas Cake which I'll complete this afternoon before dinner.

Re: Today I Made:

Posted: Mon Dec 24, 2018 4:38 pm UTC
by Thesh
Breakfast burrito with chorizo (the Mexican meat salsa, not that weird Spanish re-solidified ground meat stuff), scrambled eggs, and hash browns. I recently learned that this was something that it's possible to make at home. I really wish people would have told me that before.

Re: Today I Made:

Posted: Tue Dec 25, 2018 3:49 pm UTC
by pogrmman
I made sourdough pancakes for Christmas breakfast. They came out great — chewy, tangy, super filling and hearty. I haven’t made them for a while, but they’re one of my favorite things to cook.


14242558-F719-42B0-B803-4E06F8FC1DBF.jpeg

Re: Today I Made:

Posted: Wed Dec 26, 2018 4:09 am UTC
by Sungura
Moo wrote:Made millionaire shortbread with the 7yo for his grandad's Christmas present, and then a small batch of lavender shortbread as a thank you present because of being reminded again how ridiculously easy shortbread is.

There must be a secret because i can never get it to work right.
I need to bake gf at the moment and id think the texture of shortbread and the type of biscuit it is should be wonderful with almond flour but nope.
Litterally have tried dozens of recipes to no avail.

Instead ive been doing a ton of macarons and sponges which are supposidly hard but seem to be only things working. Ok sure my macarons still sometimes crack on the top but idfc, tastes the same!

Now looking up soda bread recipes as it seems an easy bread to sub out to almond flour too. I know i could use a gf mix but almond flour is just so easy to use and tastey.

Re: Today I Made:

Posted: Wed Dec 26, 2018 3:45 pm UTC
by Zohar
On Sunday/Monday I made a Japanese Christmas cake! It turned out really nice, actually! I used the King Arthur baking at altitude guide to adjust the recipe. I was very happy it all worked out, since it's a cake with no leavening agent, only the whipped eggs.

It was pretty good and light!

Spoiler:
IMG_20181224_213018152.jpg

Re: Today I Made:

Posted: Thu Dec 27, 2018 4:02 pm UTC
by Sandry
Made chocolate peanut butter pretzel bark and chocolate peppermint patties last night. Need to make so much more candy. I have so much chocolate for this, it's unreasonable.

Re: Today I Made:

Posted: Fri Dec 28, 2018 6:03 pm UTC
by Sandry
Made vegan caramel for the first time last night. I think that turned out reasonably well. Unfortunately I then tried to make it into turtle bark and the end result is really difficult to break. The caramel just really wants to be stretchy as opposed to breaking. Also finished the chocolate covered marzipan. I think tomorrow is going to be cookie making, then I'll be done with what I want to accomplish for holiday treats for people.

Re: Today I Made:

Posted: Sat Dec 29, 2018 2:29 am UTC
by sardia
Sandry wrote:Made vegan caramel for the first time last night. I think that turned out reasonably well. Unfortunately I then tried to make it into turtle bark and the end result is really difficult to break. The caramel just really wants to be stretchy as opposed to breaking. Also finished the chocolate covered marzipan. I think tomorrow is going to be cookie making, then I'll be done with what I want to accomplish for holiday treats for people.

Even when frozen?

Re: Today I Made:

Posted: Sat Dec 29, 2018 10:31 pm UTC
by PAstrychef
Corn chowder, with some bacon. I’m going to cook some bacon and chop it for a garnish, then fry small diced potatoes in the fat to add in. Maybe some small diced red pepper? Right now it’s very beige.

Re: Today I Made:

Posted: Sun Dec 30, 2018 6:27 pm UTC
by sardia
PAstrychef wrote:Corn chowder, with some bacon. I’m going to cook some bacon and chop it for a garnish, then fry small diced potatoes in the fat to add in. Maybe some small diced red pepper? Right now it’s very beige.

I'm undecided about Instagramable/pretty food. For one thing, it hurts the ugly but tasty dishes like most German foods and stuff like risotto or potato leek soup. I say if it tastes good, eat it. No need add garnish just to pretty it up. Or better yet, double down on the beige, and add some butter/evoo.
If you must, why not some greens like tarragon, chives, or green onion. The contrast between cracked pepper and greens should be colorful enough.

Re: Today I Made:

Posted: Mon Dec 31, 2018 2:15 am UTC
by Sungura
protip: if you forget to put flour in your sponge, it collapses and it turns into an eggy sugarry delish mess

question: do you let bread cool in the tin? mine just broke in half when i tipped it out, it wasn't even really that stuck i seem to remeber that happening a good deal in past when ive tried bread. yes i grease and dust with flower like recipes say, they really aren't stuck they just break in half - top n bottom - trying to tip them out.

Re: Today I Made:

Posted: Tue Jan 01, 2019 3:39 am UTC
by PAstrychef
The next step would be a piece of parchment in the bottom of the pan. Or a baking stone and hand formed loaves. Or the Dutch oven technique used with no-knead recipes. I’ve had a few loaves tear that way, but not many. I tend to turn mine out onto a rack as soon as they come out of the oven.

Re: Today I Made:

Posted: Wed Jan 02, 2019 3:17 am UTC
by Sungura
PAstrychef wrote:The next step would be a piece of parchment in the bottom of the pan. Or a baking stone and hand formed loaves. Or the Dutch oven technique used with no-knead recipes. I’ve had a few loaves tear that way, but not many. I tend to turn mine out onto a rack as soon as they come out of the oven.

thank you, i will try that. just parchment or do i still flour it or something? Or like...flour sides and parchment on the bottom?

Re: Today I Made:

Posted: Wed Jan 02, 2019 11:10 am UTC
by PAstrychef
I use pan spray and no flour. Parchment after the spray. Mostly the flour is to give batters something to cling to as they rise. Bread dough doesn’t really need it. You can also use a long thin knife or offset spatula around the loaf to make sure the corners are loose.

Re: Today I Made:

Posted: Wed Jan 02, 2019 6:27 pm UTC
by freezeblade
For pan loafs, I heavily butter the tin, which has it's own non-stick patina on it as well. I remove the bread from the tin as soon as it is out of the oven, turned out onto a cooling rack.

The only time I flour as well as butter is for cake, or batter breads, as PAstrychef lists.

Re: Today I Made:

Posted: Thu Jan 03, 2019 1:17 am UTC
by Sungura
okay well this was banana bread...my partner got me a banana at the store to try again cause the broken bread was maybe gone by everyone in the same night so it's the whole "it didn't actually work you mussssst try again" lol. I will do the parchement paper on the bottom!

Re: Today I Made:

Posted: Thu Jan 03, 2019 2:10 am UTC
by PAstrychef
For that kind of batter, the parchment is your best bet, but do loosen the sides before you turn it over. It does need to cool for a while first. I’ve had bundt cakes fall into piles of crumbs when turned out too soon.

Re: Today I Made:

Posted: Thu Jan 03, 2019 5:45 pm UTC
by Sandry
sardia wrote:
Sandry wrote:Made vegan caramel for the first time last night. I think that turned out reasonably well. Unfortunately I then tried to make it into turtle bark and the end result is really difficult to break. The caramel just really wants to be stretchy as opposed to breaking. Also finished the chocolate covered marzipan. I think tomorrow is going to be cookie making, then I'll be done with what I want to accomplish for holiday treats for people.

Even when frozen?

Sadly yeah, even when frozen. In the end, I took a pizza cutter to it to get it in strips, then put it on top of graham crackers so it didn't just stick to bloody everything. This worked fine and was delicious, but still messy.