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drainpipe posted:Wait til you learn about ciabatta We should all be paying bread royalties
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Apr 28, 2023 02:32
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mystes posted:We should all be paying bread royalties No flaxation without rebreadsentation imo I had no idea ciabatta was invented so recently though, that's really cool.
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Apr 28, 2023 02:47
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SubG posted:Cardini used golden tongs for the entire process, but if you don't have a pair of gold tongs you can use regular ones. You can, but the gold tongs make the difference between merely eating, and dining
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Apr 28, 2023 17:24
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If you guys are looking for Caesar dressing riffs, you can make a really good vegetarian one with white miso instead of anchovy.
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Apr 28, 2023 18:00
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Do you keep the rest of it the same? I feel like with the miso you might not need the parm
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Apr 28, 2023 18:27
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drainpipe posted:Wait til you learn about ciabatta 
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Apr 28, 2023 19:15
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Guildenstern Mother posted:Do you keep the rest of it the same? I feel like with the miso you might not need the parm You can leave out the parm and even the egg if you must, but i like keeping them in there. Great on roasted veggies.
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Apr 29, 2023 02:16
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Miso is also good on toast if you run out of Vegemite.
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Apr 29, 2023 16:22
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Miso butter toast soldiers with soft boiled eggs is the breakfast of kings
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Apr 30, 2023 17:51
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Guildenstern Mother posted:Miso butter toast soldiers with soft boiled eggs is the breakfast of kings Tell me more.
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Apr 30, 2023 18:20
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 Dip the miso buttered toast sticks in the egg and then regret not making more toast is how I do it.
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Apr 30, 2023 19:04
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Guildenstern Mother posted:Marmite toast soldiers with soft boiled eggs is the breakfast of kings 
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Apr 30, 2023 19:13
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Yes yes,but what kind if miso? How much? Do you also butter the toast or is the miso in place of butter?
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Apr 30, 2023 20:36
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Licking off the spatula: Tired: frosting Wired: cookie dough Inspired:  Hell yeah green garlic season! Pesto 
BrianBoitano fucked around with this message at 22:12 on Apr 30, 2023 |
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Apr 30, 2023 22:07
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BrianBoitano posted:Licking off the spatula: Yeah! We were in the countryside on holiday over Easter and the property were were renting had lots. And when we went on a country walk there were absolute carpets of the stuff. Never seen so much. We made a wild garlic omelette, added it to a new potato, broad bean, feta and mint salad, and made an incredible pistou for a soup. I had wanted to do a straight pesto too. I love wild garlic.
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Apr 30, 2023 22:52
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Mr. Wiggles posted:Miso is also good on toast if you run out of Vegemite. White, yellow, and red? or one more than the other?
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May 1, 2023 00:38
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I’ve hit a huge roadblock in my desire/ability to cook. I blame it on a stressful job and a 2 year old and 4.5 year old who only like a handful of things I cook. Whenever I do put effort into a dish, either the kids have a meltdown so I can’t enjoy it/it’s too cold by the time I’m ready to eat, or they just refuse to eat it and then I’m dealing with them instead of enjoying the food. Half the time we fall back on them eating chicken nuggets or whatever while I make a portion for the wife and I. As long as it’s not meltdown city, that method can work. Anyone experienced something similar? The only really days with prep time are the weekends or an occasional weekday. Besides that it’s usually 30 minutes to get something on the table. I don’t mind a bit of prep the night before, though.
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May 1, 2023 02:18
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nwin posted:I’ve hit a huge roadblock in my desire/ability to cook. I blame it on a stressful job and a 2 year old and 4.5 year old who only like a handful of things I cook. Whenever I do put effort into a dish, either the kids have a meltdown so I can’t enjoy it/it’s too cold by the time I’m ready to eat, or they just refuse to eat it and then I’m dealing with them instead of enjoying the food. Half the time we fall back on them eating chicken nuggets or whatever while I make a portion for the wife and I. As long as it’s not meltdown city, that method can work. What did we do? We surrendered. We figured out meals that were mix-your-own like tacos. If one kid only ate guacamole and the other one only ate cheese, at least they'd eaten. Same with chili. A local restaurant had a chili special that we stole: chili was served with spaghetti, cheese, sour cream, and a side dish of spicy cooked peppers for the adults to use. If child only ate spaghetti and cheese, again, fine, they got fed. (Multivitamins are your friend in these years.) Another big hit was English-style curry, with side dishes of peanuts, coconut, chopped egg, dried fruits, and so on. You got to put your own stuff on your plate. Rice was always acceptable, and they would usually decide they wanted one or more of the mix-ins. Basically, when you give a child control over a complicated meal, they're happier (if not always happy) and you're happier because you can get the food that you want. And long-term, they try more of the non-bland stuff as their palates broaden. And I swear to you, this, too, shall pass. By the time the younger child was eleven he was ordering smoked trout in a restaurant to find out what it tasted like.
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May 1, 2023 02:43
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I've been cooking my eggs in a way that I'm not sure there is a name for, but also there is no way I invented it and I'm curious is it's already a thing, because it has to be. Basically I hate fried eggs, because imo crunchy or browned or rubbery is not a texture I want anywhere near an egg. So I just use about 1/4 inch of water in place of oil and simmer them with the lid on. It's essentially just poaching them except in the shape of a fried egg. Anyone know what the name for this is? If there is one.
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May 1, 2023 03:31
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Yes, those are basted eggs and they’re incredible. I do mine for 2:30 at a low simmer for a perfect medium jamminess.
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May 1, 2023 03:42
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i like nice words
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Perfect, Thanks! Yeah looking that up it's exactly how I started doing it. I should just go back to starting the fry and adding the water later. Starting them off in water is a little finicky and they can stick. So much better than regular fried eggs either way though.
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May 1, 2023 04:07
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nwin posted:I’ve hit a huge roadblock in my desire/ability to cook. I blame it on a stressful job and a 2 year old and 4.5 year old who only like a handful of things I cook. Whenever I do put effort into a dish, either the kids have a meltdown so I can’t enjoy it/it’s too cold by the time I’m ready to eat, or they just refuse to eat it and then I’m dealing with them instead of enjoying the food. Half the time we fall back on them eating chicken nuggets or whatever while I make a portion for the wife and I. As long as it’s not meltdown city, that method can work. I was not a particularly picky eater growing up, but several of my cousins were. The lesson my aunts and uncles learned was: A - Getting the kid fed is more important than making sure the kid eats a perfect meal. B - Don't worry about about a balanced meal, or even a balanced day - try for a balanced week. If that fails, refer back to A.
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May 1, 2023 04:29
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One more tip: make Chinese fried chicken bits a la General Tso's, make a vegetable stir fry separately, kids eat homemade chicken nuggets, plus any bits of the stir fry they're willing to pick out. Again, separate highly flavored sauce for adults. When my children were only a little older than yours, they were excited by looking at the pictures in children's cookbooks and picking out things they could help make. Our son found an Israeli recipe for "lemon chicken" that we make to this day. He just turned thirty. Arsenic Lupin fucked around with this message at 04:46 on May 1, 2023 |
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May 1, 2023 04:42
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All the above are amazing and I am glad to hear it for my almost 3yo. What has worked for us is soy sauce rice or butter noodles as a standard every meal. Everything else gets a tiny portion on his plate or in tiny cups - metal sauce cups and silicone cupcake liners are both really useful. Refill his plate only when he asks - so he may really like strawberries but after asking for more strawberries 5 times he may try that falafel because it's easier than asking again. We never ask him to eat or try anything - only to interact in other ways. Identify, cut into a smaller piece please, put on a toothpick. Sometimes he follows that small action by eating, sometimes not. If all else fails, I'll skewer a piece and say "for childname or daddy?" and eat it if he says it's for me. Repeat a couple times and he sees it's safe and often but not nearly always has one bite just so he breaks up the "for daddy" pattern. Key equipment have been small but real metal silverware, real plates, aforementioned tiny cups, animal shaped toothpicks. Oh and air fryer, so making his frequent nuggets and fries is easy as possible.
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May 1, 2023 05:00
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Cheese sauce and deep frying were the two things that my mom did that got me to eat anything (not at the same time)
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May 1, 2023 05:41
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Steve Yun posted:Restaurant Depot started letting the public shop there when COVID hit (restaurants stopped buying because they were closed and groceries were empty because of panic shoppers), they’ll give you a one day pass if you show them your drivers license Sadly I went today and was told they don't do that anymore, you need to be a member which requires a business license  I can't believe how hard Diamond Crystal has been to find. It's such a small thing, but using Morton's kosher has really thrown my salting for a loop, things are either too salty, or not salty enough.
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May 1, 2023 06:35
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Gah, that must be recent. I last went there like 6 months ago What a bummer. They had some amazing stuff Edit: the thing I do to make my Diamond last longer is that I have plain granulated salt and Diamond salt in little custard cups by the stove and I’ll use the granulated salt whenever I can. That way you’ll have less trips to go looking for Diamond Steve Yun fucked around with this message at 07:11 on May 1, 2023 |
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May 1, 2023 07:06
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Carillon posted:Sadly I went today and was told they don't do that anymore, you need to be a member which requires a business license Why not just get it on Amazon?
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May 1, 2023 08:06
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therattle posted:Yes yes,but what kind if miso? How much? Do you also butter the toast or is the miso in place of butter? Roughly equal parts miso and soft butter mixed together and then butter the toast with it. Whatever miso is fine
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May 1, 2023 14:31
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Carillon posted:White, yellow, and red? or one more than the other? Whatever you've got. For me it's usually white miso, but it's all fine. Miso is way more versatile in western cooking than most people conceive of.
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May 1, 2023 17:20
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Guildenstern Mother posted:Roughly equal parts miso and soft butter mixed together and then butter the toast with it. Whatever miso is fine Ta. I’ve got some darker misos and find them WAY more intense than sweet white miso.
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May 1, 2023 18:01
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This might be cooking heresy but recently I’ve been big into cooking pasta in a pan with all the flavors in there with it. About 3oz of pasta, a cup of water, drizzle of olive oil and some salt, then just throw in whatever you want it to taste like. Today for lunch I did some capers, a spoon of pesto and a spoon of garlic crisp, and it was fantastic. All of it reduces together with the starchy pasta water so it comes out with a kind of creamy sauce. Throw in a bit of parm and basil at the end and have a good meal.
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May 1, 2023 19:08
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Hell yeah. People get so fussy about pasta decorum but you can totally cook that poo poo one-pan style.
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May 1, 2023 19:16
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Anno posted:This might be cooking heresy but recently I’ve been big into cooking pasta in a pan with all the flavors in there with it. About 3oz of pasta, a cup of water, drizzle of olive oil and some salt, then just throw in whatever you want it to taste like. Today for lunch I did some capers, a spoon of pesto and a spoon of garlic crisp, and it was fantastic. All of it reduces together with the starchy pasta water so it comes out with a kind of creamy sauce. Throw in a bit of parm and basil at the end and have a good meal. Fresh pasta, or dried?
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May 1, 2023 20:42
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So far I’ve only tried with normal rear end Aldi’s boxed dry linguine
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May 1, 2023 20:51
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Anno posted:This might be cooking heresy but recently I’ve been big into cooking pasta in a pan with all the flavors in there with it. About 3oz of pasta, a cup of water, drizzle of olive oil and some salt, then just throw in whatever you want it to taste like. Today for lunch I did some capers, a spoon of pesto and a spoon of garlic crisp, and it was fantastic. All of it reduces together with the starchy pasta water so it comes out with a kind of creamy sauce. Throw in a bit of parm and basil at the end and have a good meal. If there's too much water you're going to be wasteful with the other ingredients you add to flavor the liquid sufficiently (if you dump parm into the water especially you're going to waste parm flavoring water that you're going to dump) mystes fucked around with this message at 21:04 on May 1, 2023 |
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May 1, 2023 21:00
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mystes posted:I don't morally object to this but it's going to be hard to ensure the pasta is the correct doneness and the liquid is sufficiently reduced at the same time yeah, this was my concern too. Or you wait until the water level is correct at which point the pasta may be overcooked. One could titrate it to that one had the correct ratio of water to pasta worked (eg 1 cup water to 100g pasta) but but that might take some trial and error.
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May 1, 2023 21:02
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If you don't want to have to boil the pasta separately but can plan in advance, you might be better off rehydrating it in advance which apparently makes it behave like fresh pasta so it can just cook it quickly in a sauce in a couple minutes I haven't tried that yet though
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May 1, 2023 21:05
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mystes posted:I don't morally object to this but it's going to be hard to ensure the pasta is the correct doneness and the liquid is sufficiently reduced at the same time So I do a variant of this for all my Midwest pasta casseroles. The trick is to treat it like a risotto and just add hot stock/liquid slowly. I find conchigli, farfalle, or penne to work the best. Once the pasta hits al dente, add your veg, fresh herbs, cheese/protein of choice and bake for 20 minutes at 350. I tend to add a splash of vermouth in, as well as extra stock depending on how saucy I want it.
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May 1, 2023 21:08
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What's the point when you blend it into nutraloaf afterwards, I don't think the texture will matter??
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May 1, 2023 21:11
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