Today I Made:

Apparently, people like to eat.

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Zohar
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Re: Today I Made:

Postby Zohar » Tue Mar 07, 2017 8:36 pm UTC

Since I've started watching a lot of food bloggers on YouTube, it's started to suggest I watch more food stuff there, including this one guy on the Martha Stewart channel called Thomas Joseph. He has a series of interesting videos called Kitchen Conundrums where he explains how different choices in baking affect the outcome. I happened to watch the one about brownies and he talked about fudgey vs. cakey brownies (the former wins hands down, of course). It's not surprising - less flour and more fat means fudgier brownies, but it's still interesting, and other videos are also good. Alex suggested I try his recipe, to see if he's any good. Turned out pretty great actually.

Also, he's very good-looking, and kind of stereotypically gay (have no idea if he's come out or not). The comments on his "pound cake" video are not particularly imaginative.
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Re: Today I Made:

Postby Sandry » Tue Mar 07, 2017 11:19 pm UTC

Hmmm. Not a good transition, but I did sort of help make pound cake this weekend. Lemon poppyseed. It was tasty, but I didn't do most of the work. I did division of labor with my friend and did all of the dinner cooking - a garlicky tahini spinach chickpea soup I like a lot- while she handled dealing with her mixer and zesting lemons and whatnot.

Anyhow, it was yum, but I think traditional pound cake may just be too rich for me. I find myself comparing it to the quickbreads I usually make and wishing it were more like those. *Shrug*
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Re: Today I Made:

Postby Moo » Wed Mar 08, 2017 10:01 am UTC

bessie wrote:Moo, my slow cooker's pot is cracked also, and I've been using liners (which I learned about here in the crockpot thread!). They're a little pricey for a plastic bag, but cheaper than replacing the pot, and cleanup is fast. I can leave the house and I don't need to worry about liquid seeping through the crack.
So, sad face, I can's find liners in South Africa; but I think I'm going to try oven cooking bags and see how it goes.
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.

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Re: Today I Made:

Postby Snake » Fri Mar 10, 2017 9:05 am UTC

All this Instagram/YouTube stuff does the job! I started to cook more :D Last weekend I prepared a vegetarian kebab (after watching a YouTube Channel of some Turkish women). She made it so tasty on video, but my vegetarian variant with goat cheese was not worse I am sure. Served with Tzatziki sauce with a loooot of garlic! :lol: Want to make it again. Pretty simple, fast and healthy dish.

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Re: Today I Made:

Postby freezeblade » Fri Mar 10, 2017 5:35 pm UTC

Purchased some "Dark Dutched Cocoa" recently, so I made mini devil's food bunt cakes with a few edits to enhance the "dark" flavors:

replaced 1/3 of the sugar with medium muscovado sugar. replaced the milk with buttermilk. replaced the vanilla extract with almond.

Served with a dollop of dulce de leche in the caldra, and a cloud of passion fruit whipped cream on top.

Amazing. the dark dutched cocoa gave it this awesome oldschool cocoa flavor, like the best Oreo cookie ever.
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Re: Today I Made:

Postby sardia » Mon Mar 13, 2017 4:23 am UTC

I made bbq ribs, where I did the rub, then cooked it in a pressure cooker. It was brought to pressure with a cup of chicken stock. When I finished, I'm left with 2 cups of juices, which I fridged, and separated the oil from. What do I do with the rib/pork stock? I tried using it for pork wonton soup as a base, but it felt too strong. (ended up 1 part stock, and 3 parts water, still too strong). So far, I've used it to deglaze asparagus fond, or to mix with bbq sauce to make it flow better.
Rub recipe
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Re: Today I Made:

Postby pogrmman » Mon Mar 13, 2017 4:56 am UTC

Really yesterday, but chile garlic oregano cibatta.

It was delicious -- I wish I'd added more chiles than I did. Because I'm in a small town in the Midwest, I didn't exactly have much of a selection there, so I went with dried New Mexico chiles (I rehydrated them).

The crumb had this neat orange color, and was nice and open, yet still soft and delicious. It was excellent with or without butter.

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Re: Today I Made:

Postby freezeblade » Tue Mar 14, 2017 11:53 pm UTC

Today I'm baking:
A chocolate babka that I prepped the dough for yesterday.
Fridge Cleaner Pizza!
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Re: Today I Made:

Postby PAstrychef » Wed Mar 15, 2017 2:12 am UTC

An almost Chinese roast duck. Broke the duck down into quarters, more in the French style than the Chinese method of "whack it into bits with a cleaver", then steamed it for 20 minutes in the instant pot, using teriyaki sauce, loads of ginger and a few chopped up clementines for the liquid. Crisped up the skin in a skillet, defatted the liquid and pan roasted it for another 15 minutes, then shoved it in a hot oven while I made pancakes from some leftover six grain mix with most of a bunch of scallions chopped in and steamed some asparagus. It was lovely.
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Re: Today I Made:

Postby sardia » Wed Mar 15, 2017 3:27 am UTC

PAstrychef wrote:An almost Chinese roast duck. Broke the duck down into quarters, more in the French style than the Chinese method of "whack it into bits with a cleaver", then steamed it for 20 minutes in the instant pot, using teriyaki sauce, loads of ginger and a few chopped up clementines for the liquid. Crisped up the skin in a skillet, defatted the liquid and pan roasted it for another 15 minutes, then shoved it in a hot oven while I made pancakes from some leftover six grain mix with most of a bunch of scallions chopped in and steamed some asparagus. It was lovely.

Pics?

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Re: Today I Made:

Postby Zohar » Wed Mar 15, 2017 1:41 pm UTC

Made some fresh egg pasta with a simple tomato sauce for the snow day.
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Re: Today I Made:

Postby Moo » Wed Mar 15, 2017 6:09 pm UTC

PAstrychef wrote:An almost Chinese roast duck. Broke the duck down into quarters, more in the French style than the Chinese method of "whack it into bits with a cleaver", then steamed it for 20 minutes in the instant pot, using teriyaki sauce, loads of ginger and a few chopped up clementines for the liquid. Crisped up the skin in a skillet, defatted the liquid and pan roasted it for another 15 minutes, then shoved it in a hot oven while I made pancakes from some leftover six grain mix with most of a bunch of scallions chopped in and steamed some asparagus. It was lovely.

Sounds AH-MA-ZING.

Made meatballs in tomato sauce in an oven baking bag in my cracked slow cooker. Not bad.
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Re: Today I Made:

Postby Bakemaster » Sat Mar 18, 2017 3:49 am UTC

Recently made flan, the super simple four-ingredient condensed milk kind, because I bought a flanera to use for pot-in-pot cooking with my pressure cooker. And then I wanted flan. I've actually never made it before, though I love it; I would like to find (hint hint, if anyone has a handy recipe) a good recipe that doesn't use condensed milk and is a bit less sweet, as the caramel provides plenty of sweetness.

As soon as I get my hands on some galangal, I'm making somlah marakot again.

D'you know that I only recently discovered that moussaka isn't traditionally vegetarian? It's so savory even without meat that I think I actually prefer it that way, unless I suppose if it were a one-pot meal, or had goat (which I very much prefer to beef or mutton). This is a tangent since I haven't recently made moussaka - but maybe I should plan to make vegetarian moussaka.
Moo wrote:kiddo discovered he does not like blueberry muffins.

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freezeblade wrote:Yucatan style roast pork (seville orange juice, beer marinade, with achote spices. Wrapped in banana leaves, baked low and slow in a dutch oven)

Love this dish. Though I never have bitter oranges and I found I prefer turmeric to achiote so my version is not so authentic. Plus, who has time for banana leaves? I should try it some time at a restaurant, done properly, if I can find it.
Nath wrote:I found some guanciale, so we made spaghetti carbonara and sauteed broccolini.

I read "found some guacamole" and almost had a cow, man.
Zohar wrote:Also, he's very good-looking, and kind of stereotypically gay (have no idea if he's come out or not).

Thought you were talking about Alex at first, was thinking, uhhhhh... wat? (For context, I am drinking a leetle bit)

Good lord this thread makes me so energized to cook more new things.
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Re: Today I Made:

Postby Bakemaster » Sun Mar 19, 2017 8:25 pm UTC

Somlah Marakot (yesterday)

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Re: Today I Made:

Postby Moo » Mon Mar 20, 2017 6:56 am UTC

As a wildcard suggestion, may I present: chocoflan? It's one of my favourite favourites to take to events.
http://www.foodnetwork.com/recipes/marc ... lan-recipe
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Chocolate cake on the bottom, flan on top. So good.

Also that^^ look spectacular
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Re: Today I Made:

Postby Nath » Mon Mar 20, 2017 8:03 am UTC

That Somlah Marakot looks pretty tasty!

On Saturday, we made pressure cooker lamb stew, soda bread, Brussels sprouts, and green beans with shallots; sort of a belated St Patrick's day meal. Washed down with Black Butte Porter instead of Guinness.

Today, spicy salmon cakes and a kale, apple, Gouda salad.

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Re: Today I Made:

Postby Moo » Mon Mar 20, 2017 8:07 am UTC

Nath wrote:spicy salmon cakes and a kale, apple, Gouda salad
Oooh that sounds great. Mind sharing recipes?
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Re: Today I Made:

Postby Zohar » Mon Mar 20, 2017 12:59 pm UTC

Had a couple of friends over. Made giant Persian noodle-lentil-bean soup with tons of herbs (like, it turned out almost green) and turmeric. Delicious. I also made a chocolate babka for dessert. It turned out pretty good, but I think I'd like to roll it finer in the future so there aren't as many areas of just-tasty-somewhat-dry-dough.
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Re: Today I Made:

Postby Moo » Mon Mar 20, 2017 1:28 pm UTC

Zohar: international man of mystery cookery
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Re: Today I Made:

Postby Nath » Mon Mar 20, 2017 4:36 pm UTC

Moo wrote:
Nath wrote:spicy salmon cakes and a kale, apple, Gouda salad
Oooh that sounds great. Mind sharing recipes?

Salmon cakes: a can (14 oz) or equivalent quantity of poached salmon (also works with mackerel or other fish), two beaten eggs, spices and seasonings to taste (last night's: salt, pepper, cumin, coriander, cayenne, paprika, mustard powder), optional chopped aromatics (scallions last night; fresh chiles work great too). Stir it all together with enough panko breadcrumbs to make it hold together without visible liquidy parts. Cover and ​refrigerate at least half an hour to hydrate the breadcrumbs; if you used enough, there shouldn't be a pool of liquid at the bottom. Dredge with more panko and pan fry until brown and crispy (5-7 minutes per side). Serve with raita, or Thai sriracha, or Cajun remoulade, or whatever other sauce sounds good.

Salad: cut kale into strips, add matchsticks of tart apple and aged Gouda, and toss in a dressing of lemon juice, olive oil, salt, pepper, and a little honey and Dijon.

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Re: Today I Made:

Postby Sandry » Mon Mar 20, 2017 10:54 pm UTC

Zohar wrote:Had a couple of friends over. Made giant Persian noodle-lentil-bean soup with tons of herbs (like, it turned out almost green) and turmeric. Delicious. I also made a chocolate babka for dessert. It turned out pretty good, but I think I'd like to roll it finer in the future so there aren't as many areas of just-tasty-somewhat-dry-dough.

Ooooh, can I beg that soup recipe? That sounds like exactly the sort of thing I'd love!

This weekend I made some dahl, aloo saag and simple rice for potluck lunch today at work. Sadly I only had one other coworker actually follow through on the pot luck aspect, so we just shared lunch a bit. But more vegetables for me, since she made a mushroom and bok choy dish and gingered carrots, nom. :)
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Re: Today I Made:

Postby Zohar » Mon Mar 20, 2017 11:26 pm UTC

Here it is! Warning - we decided to double the amount and it's ENORMOUS, and took us a while to take leaves off of stems for the herbs.
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Re: Today I Made:

Postby Bakemaster » Wed Mar 22, 2017 2:30 am UTC

Today, just some quick tacos.
Moo wrote:chocoflan?

Interesting. Very pretty, but I'm skeptical - I love the hell out of both of those things separately, can they really be improved together? May try it.
Nath wrote:That Somlah Marakot looks pretty tasty!

It is super soup. From the same cookbook as that other soup recipe I gave you that one time. Google will find you the recipe, I've only ever seen the one variation.
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Re: Today I Made:

Postby Nath » Wed Mar 22, 2017 3:43 am UTC

Bakemaster wrote:
Nath wrote:That Somlah Marakot looks pretty tasty!

It is super soup. From the same cookbook as that other soup recipe I gave you that one time. Google will find you the recipe, I've only ever seen the one variation.


I remember. That other one was also pretty tasty; thank you!

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Re: Today I Made:

Postby PAstrychef » Wed Mar 22, 2017 3:58 am UTC

Chocoflan is as wonderful as it looks.
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Re: Today I Made:

Postby Moo » Wed Mar 22, 2017 7:39 am UTC

PAstrychef wrote:Chocoflan is as wonderful as it looks.
It really, really is.

Had my parents over for lunch on Sunday; made a bread pudding from hot cross buns for dessert but it was disappointing and not nearly sweet enough. Made myself a low carb baked egg custard to have instead, it was much better than everyone else's. Oops.

Made pizza last night with that self raising flour + yogurt dough but everything about it was crap. Not the dough's fault; I messed with it too much, I didn't have mozarella, my oven wasn't hot enough.. again, my own flax seed meal and parmesan low carb pizza topped with chilli salsa, cheddar and bacon was much better. And took a quarter of the time to make.
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Re: Today I Made:

Postby juliahlitz » Wed Mar 22, 2017 3:57 pm UTC

Yesterday I made -

Skinny Blueberry Overnight Oats (from Skinnytaste website)
Veggie salad
Kale salad
The rest of my day was more heating and prepping!

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Re: Today I Made:

Postby freezeblade » Wed Mar 22, 2017 4:03 pm UTC

Last night I prepped pizza dough for later in the week, stoked that I just got in a new bag of tipo 00 durum wheat flour, which I use for 25% of the flour weight in my pizza dough.

Today I'm making orange sticky buns, but with sumo citrus zest instead of orange (also known as dekopon, it's a very large mandarin hybrid, and is just about the tastiest citrus I can imagine) The season is short for these, and they are sold at a premium (about $1.99 apiece, but they are big, more than a half pound each), so I try to use every little bit of their delicious tastiness (their zest is also super thick, so you get a good bang for your buck).
Spoiler for large picture of a smallish dekopon with handsize for reference
Spoiler:
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Last night I also made a wonderful chicken pot pie (well, I made and formed the crust, my wife made the awesome filling).
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Re: Today I Made:

Postby Liri » Fri Mar 24, 2017 1:43 am UTC

Zohar wrote:Here it is! Warning - we decided to double the amount and it's ENORMOUS, and took us a while to take leaves off of stems for the herbs.

My brother's reaction: "this makes me feel like I've been crying and now it's comforting me"

nice


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