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They probably put mushrooms in it for the umani hit and depth of flavour.
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Feb 3, 2021 04:22
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Yeah thick soups can sometimes end up with weird color. I've made some chana dal soup before, which has the nice yellowish color of a lot of dal soups. I then added some crushed tomato and it turned a rather putrid orange color. I don't know how dark the kitchen basics veggie stock is, but I know that the veggie stock better than bouillon is also somewhat dark.
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Feb 3, 2021 05:23
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Better than Bouillon also does vegetarian "no chicken" and "no beef" bases. Fake chicken is good, haven't tried fake beef.
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Feb 3, 2021 07:03
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i like nice words
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Eat This Glob posted:Mushrooms aren't a vegetable though, dammit! This is insane, dude. Would you get upset if you ordered veggie fried rice and it had mushrooms in it?
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Feb 3, 2021 17:58
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prayer group posted:This is insane, dude. Would you get upset if you ordered veggie fried rice and it had mushrooms in it? It was fake indignation lol
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Feb 3, 2021 21:32
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I'm sure HelloFresh and such is considered cheating, but it's gotten me more recipes and things to try, so I've been really happy with it (and if anything sucks, I have a little bag of ingredients for whatever). Today's dish has roasted potatoes and zucchini, neither of which I'm a fan of, so I'm going to make an attempt at potato-zucchini hashbrowns instead. Wish me luck.
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Feb 3, 2021 22:08
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pro starcraft loser posted:I'm sure HelloFresh and such is considered cheating, but it's gotten me more recipes and things to try, so I've been really happy with it (and if anything sucks, I have a little bag of ingredients for whatever). Good luck. Report back. God be with you.
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Feb 3, 2021 23:49
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Trying out HelloFresh for a few weeks got me to try farro and kohlrabi and other ingredients that I keep meaning to try but never got around to
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Feb 3, 2021 23:59
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My wife did a month of field work in the Florida Keys which meant the closest grocery store was 45 minutes away. I sent her the two week trial for each Hello Fresh and Blue Apron and she liked them both well enough for that situation. I could see doing that now with the pandemic and the baby but we have a long backlog of recipes to try so not yet!
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Feb 4, 2021 00:11
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therattle posted:Good luck. Report back. God be with you. So not a total disaster but drat. 1. Make sure you have a grater before you set your mind on hash browns. 2. When in doubt, use less egg. I had basically a chunky rear end egg fritter which didn't cook evenly. But the sauce was good!
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Feb 4, 2021 01:02
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BrianBoitano posted:My wife did a month of field work in the Florida Keys which meant the closest grocery store was 45 minutes away. I sent her the two week trial for each Hello Fresh and Blue Apron and she liked them both well enough for that situation. I could see doing that now with the pandemic and the baby but we have a long backlog of recipes to try so not yet! We hit it hard a year ago when food at grocery stores was super unpredictable and delivery was booked out a week in advance. Even with all that a Hello Fresh box was on the doorstep every monday like clockwork. Generally I like them, they're generally pretty tasty. We've done Blue Apron and enjoyed that too. There's one with Chef in the name that we didn't care for.
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Feb 4, 2021 15:52
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I've been buying avocado like crazy, but I've only been seasoning it and eating it raw or slathering it on rice. Any suggestions for easy avocado additions to recipes? Does avocado mix will with marinating red meat? I often find myself with cheap steak or bison in my freezer.
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Feb 4, 2021 15:57
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Blue Labrador posted:I've been buying avocado like crazy, but I've only been seasoning it and eating it raw or slathering it on rice. Any suggestions for easy avocado additions to recipes? Does avocado mix will with marinating red meat? I often find myself with cheap steak or bison in my freezer. Never tried it myself but avocado is basically "nature's butter" so maybe mash some up and make a compound avocado "butter" to top your red meat. It won't melt like compound butter, but the avocado flavor is neutral enough that it would let whatever flavorings you add to it shine through with each bite of meat.
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Feb 4, 2021 17:05
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I've yet to find a recipe that calls for mayo that hasn't been improved by substituting avocado, e.g. egg salad sandwich.
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Feb 4, 2021 17:10
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Avocado will turn extremely black extremely fast unless you hit it with some acid. This may impinge on your marination efforts. Avocados have been a staple in my house my entire life, but I don't really cool with them. Rather, they're part of breakfast sprinkled with lime and salt, or they go in guacamole, or something like that.
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Feb 4, 2021 18:12
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Yeah, cooking with avos seems weird to me. In South Africa where I grew up they always came into season around Passover, so we would eat mashed avo with S&P on matzah. So good.
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Feb 4, 2021 18:53
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avocado is one of the best fried foods ever Vietnamese avocado shakes "Sinh tố bơ" are decadent If you're doing a lot of meat, instead of marinades you can do a nice green avocado sauce on top. Doesn't have the blackening issue mentioned earlier.
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Feb 4, 2021 19:13
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I find cooked avocado completely nauseating, and I can’t bear it. Raw, it’s lovely, but something about the texture really puts me off when it’s hot.
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Feb 4, 2021 19:15
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I mash my avocado on top of sourdough toast for breakfast to own the olds.
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Feb 4, 2021 19:49
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BrianBoitano posted:avocado is one of the best fried foods ever I make avocado sauce all the time, and it works just as well with frozen avocado (it just turns out a bit rusty). Avocado chunks, water, some citrus, some salt, and something spicy. poo poo I'm literally eating some of it right now on a bowl full of leftover taco meat beans and rice.
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Feb 4, 2021 20:00
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Democratic Pirate posted:I mash my avocado on top of sourdough toast for breakfast to own the olds. I don’t do this and now I have a house
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Feb 4, 2021 20:09
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Scientastic posted:I find cooked avocado completely nauseating, and I can’t bear it. Raw, it’s lovely, but something about the texture really puts me off when it’s hot. Aye. Likewise.
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Feb 4, 2021 20:14
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Scientastic posted:I find cooked avocado completely nauseating, and I can’t bear it. Raw, it’s lovely, but something about the texture really puts me off when it’s hot. I find your lack of soap de mayas confusing. In other news I had a chicken parm yesterday that cured me of several days of depression from being snowed in alone. Magic.
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Feb 4, 2021 20:24
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i was jonesing for bruschetta for dinner tonight so i went to the grocery store as one does after jumping in their pandemic tyvek suit. i was out of balsamic and the cashier reached for the 500 ml bottle and knocked it to the ground. it wasn't terribly expensive stuff, but that smell is gonna linger for a bit, i bet. im sorry it wasn't apple sauce or something 
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Feb 5, 2021 01:15
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Every time I come across this, I feel the need to share it again https://i.imgur.com/9qhxy8m.mp4
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Feb 5, 2021 05:05
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there used to be a really complicated, "ultimate" beef stroganoff recipe kicking around gws. I want to say it was like heston blumenthal or something, complicated but worth it. anyone know it?
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Feb 5, 2021 06:57
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Crusty Nutsack posted:there used to be a really complicated, "ultimate" beef stroganoff recipe kicking around gws. I want to say it was like heston blumenthal or something, complicated but worth it. anyone know it? Keller? https://www.epicurious.com/recipes/member/views/ad-hoc-beef-stroganoff-52594801
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Feb 5, 2021 07:00
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Drink and Fight posted:Keller? https://www.epicurious.com/recipes/member/views/ad-hoc-beef-stroganoff-52594801 yup that's it, thank you!
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Feb 5, 2021 07:10
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Heston blumenthal has that chili recipes where it takes 3 days and you make stock 3 times and use like 25# of meat
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Feb 5, 2021 14:13
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BrianBoitano posted:That's fantastic, thank you. Fingat still not healed because it refuses to bleed and thus no platelets. I hate those, I always end up supergluing them shut so I quit catching the flap on stuff.
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Feb 8, 2021 21:20
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I did that with Second Skin and not only did it not help but it melted a bit of my dinner table's varnish in the 0.5 seconds between dripping off and trying to clean it up. Good thing my cats and infant are already destroying all furniture! It has healed by now, though I have an extra flap of skin I'm tempted to excise
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Feb 8, 2021 21:46
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BrianBoitano posted:
Just pull your mandolin out again
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Feb 9, 2021 00:00
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Enfys posted:Just pull your mandolin out again Play the blood tune.
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Feb 9, 2021 01:50
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What happened with the name change? I completely disagree with that advice. When in doubt, you should use more egg.
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Feb 9, 2021 09:00
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I bought some square spaghetti. I think I like it a lot better than round spaghetti. Thoughts on it? Are there recipes you favor/disfavor it for?
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Feb 9, 2021 14:39
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I still haven't decided on what to make my girl for Valentine's Day. Was thinking of sous vide salmon with béarnaise or hollandaise (internet seems divided on this one), or maybe duck of some sort. Suggestions?
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Feb 9, 2021 16:27
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Our plan is to eat some smash burgers and fried cheese curds and pass out on the couch watching something terrible.
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Feb 9, 2021 16:31
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Rude to ruin his girl's appetite like that
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Feb 9, 2021 16:41
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Casu Marzu posted:Our plan is to eat some smash burgers and fried cheese curds and pass out on the couch watching something terrible. Smashburgs are her standing birthday dinner request. She rarely eats beef, so that's a once year treat.
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Feb 9, 2021 16:43
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When you remember red cabbage is a pH indicator  
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Feb 9, 2021 19:24
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