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Its not mac and cheese cheese, but Kenjis vegan nacho cheese is loving dope as hell
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Mar 8, 2015 04:34
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Casu Marzu posted:Its not mac and cheese cheese, but Kenjis vegan nacho cheese is loving dope as hell This looks ridiculous, but I would for sure give it a try.
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Mar 8, 2015 06:07
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I made it for the last super bowl party and no one knew it wasnt cheese. Edit: well, cheeze
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Mar 8, 2015 06:16
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Yeah, to me nutritional yeast is more of the "gravy" flavor than "cheese". It made a pretty good vegetarian shepherd's pie for Thanksgiving.
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Mar 8, 2015 06:40
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I love nootch in my pesto and in my hummus. It adds a richness that might otherwise have to come from cheese (for pesto) or more olive oil (for both) or more tahini (for hummus). In a similar vein and for similar reasons, I really like whipping white miso into my sun dried tomato cream cheese spread.
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Mar 8, 2015 10:22
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Nicol Bolas posted:I love nootch in my pesto and in my hummus. It adds a richness that might otherwise have to come from cheese (for pesto) or more olive oil (for both) or more tahini (for hummus). In a similar vein and for similar reasons, I really like whipping white miso into my sun dried tomato cream cheese spread. What the hell is nootch?
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Mar 8, 2015 10:44
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therattle posted:What the hell is nootch? Nootch to the motherfucking bootch. 
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Mar 8, 2015 14:58
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Word, Wiggles.
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Mar 8, 2015 15:47
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therattle posted:What the hell is nootch? Nutritive yeast, the thing people were talking about? Dirty hippies and vegans sometimes call it nootch and it's satisfying to say and doesn't sound like the phrase "nutritive yeast" which is clearly a protein shake and / or a yeast infection treatment.
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Mar 8, 2015 18:27
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Nicol Bolas posted:yeast infection That yeast is only nutritional if it's being eaten. It's only a treatment if you manage to get it all.
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Mar 8, 2015 18:54
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contrapants posted:That yeast is only nutritional if it's being eaten. It's only a treatment if you manage to get it all. Oh, that's nasty.
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Mar 8, 2015 19:05
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I tried this chipotle mac & cheese recipe when I had to feed a vegan, and I still make it from time to time because it was so good. Doesn't really taste like cheese, but is perfectly creamy delicious comfort food. More recently, I got a bag of sodium citrate and went to town with modernist mac & cheese. One of these days I'm going to try making my own melty gouda slices.
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Mar 8, 2015 19:46
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What's the view on bamboo chopping boards? On the one hand, it's like wood. However, it seems harder. Bad for knives, or ok?
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Mar 8, 2015 20:27
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This has 0 technical knowledge behind it and I'm sure someone is going to  on me here, but I really like my bamboo board. It seems to dull my knives way slower than my plastic boards do, and it just has a more satisfying feel to it. I'm pretty sure I chop faster on it, too.
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Mar 8, 2015 22:43
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therattle posted:What's the view on bamboo chopping boards? On the one hand, it's like wood. However, it seems harder. Bad for knives, or ok? They're not the best of woods but I use it. Die hard spergs hate it but I think it feels better to use than plastic and its renewable and cheap. and I dont have the funds for a big fuckoff boardsmith board yet so it works fine for me in the stage of life I'm in. Definitely never teak though.
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Mar 8, 2015 22:46
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I was under the impression that wooden/bamboo cutting boards were WAY less sanitary than plastic. Like on an order of magnitude. That said, I'm not overly food safety conscious so I may not be the best to ask. I use plastic, myself and I love them. I actually prefer them to wood just based on feel.
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Mar 9, 2015 02:55
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Big Beef City posted:I was under the impression that wooden/bamboo cutting boards were WAY less sanitary than plastic. Plastic is super safe until they start getting grooved. Then they become breeding factories.
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Mar 9, 2015 03:00
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Bah. My plastic cutting boards are like sandpaper and they clean up just fine in the dishwasher.
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Mar 9, 2015 09:09
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Word on the street is that plastic is better if you dishwash otherwise grooves ain't groovy, but wood is naturally antibacterial. Don't know about bamboo but it is dishwasher-safe and we don't have meat or fish in the house.
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Mar 9, 2015 09:28
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I'm pretty sure whatever supposed antibacterial properties wood has isn't worth a squirt compared to just good old fashioned washing with soap.
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Mar 9, 2015 09:58
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i need some impressive vegetarian recipes for a date tuesday night, all my best show-off dishes have proteins. i do a solid risotto so i'll either do that or the fried polenta cakes w/tomato-wine sauce from ad hoc at home for one course, but i'm trying to think of a main
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Mar 9, 2015 10:07
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wheez the roux posted:i need some impressive vegetarian recipes for a date tuesday night, all my best show-off dishes have proteins. i do a solid risotto so i'll either do that or the fried polenta cakes w/tomato-wine sauce from ad hoc at home for one course, but i'm trying to think of a main Check out Ottolenghi. We cook vegetarian at home and often make a few smaller dishes, tapas style, like broad bean pea manchego dip, Harissa balsamic slow roasted tomatoes, and sautéed mushrooms, with bread, socca, etc. Vegetarian cooking lends itself less well to a main (I think) which often has an animal protein as it's centrepiece.
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Mar 9, 2015 10:33
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i have the ottolenghi cookbook and tbh most of it just pisses me off because he manages to make things more complicated than loving thomas keller for dishes i've made just as well or far better with much simpler instructions and/or ingredients i guess i could make the risotto the main with some nice garnishes and plating but then focus on a couple fancy hors d'oeuvres and a flashy dessert like bananas foster my normal go-to date main is steak au poivre since it is the Ideologically Correct sexy night food because it involves mashing pepper, heavy cast iron, setting liquor on fire, and rare red meat
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Mar 9, 2015 10:38
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wheez the roux posted:i need some impressive vegetarian recipes for a date tuesday night, all my best show-off dishes have proteins. i do a solid risotto so i'll either do that or the fried polenta cakes w/tomato-wine sauce from ad hoc at home for one course, but i'm trying to think of a main Wild mushroom ravioli in parmesan broth with oven dried tomatoes. Get on it.
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Mar 9, 2015 11:05
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unfortunately my pasta machine is with my sister about 2k miles away. i mean yeah I guess i could roll it out but then she has my ravioli cutter and mold too. it's basically be mini dumplings...which isn't a horrible idea. with the pasta maker i could make it way cooler though and use the technique from modernist cuisine to create a ravioli dough with brown mushroom stripes. if you have a good recipe I could do without those tools though then link it and yeah that'd be great. otherwise i might do something as simply as a fresh pesto linguini since making the pesto on the spot is kind of a cool process for someone who's never seen it. and it's loving delicious
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Mar 9, 2015 11:31
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wheez the roux posted:i have the ottolenghi cookbook and tbh most of it just pisses me off because he manages to make things more complicated than loving thomas keller for dishes i've made just as well or far better with much simpler instructions and/or ingredients His first book is stupid like that, I agree, but Plenty and Jerusalem are much simpler.
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Mar 9, 2015 14:01
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"naturally antibacterial" sets off like every single bullshit detector that I own. Anyway I bought some expensive squid ink spaghetti because I want to see what squid ink tastes like. Any serving suggestions? Right now I'm leaning towards just salt + olive oil with ricotta on the side. I asked the italian guys in the italian stuff store, but they had no clue.
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Mar 9, 2015 16:30
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Mr. Wiggles posted:So, I forgot a photo, but the shake n bake turned out really well. Soaked the chicken in buttermilk all day, and it didn't need an eggwash after that. Shook in a mixture of flour, panko, spices, and oil. Baked ta 400 for a while and it got all crispy and golden. Stayed very moist and nice. A fantastic supper with some cornbread, greens, and braised carrots. Shake 'n bake Zeitgeist; this was just in the NY Times: http://cooking.nytimes.com/recipes/1016067-easy-sheet-pan-chicken?em_pos=medium&emc=edit_ck_20150309&nl=cooking&nlid=70213249
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Mar 9, 2015 16:33
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CommonShore posted:"naturally antibacterial" sets off like every single bullshit detector that I own. http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm http://www.fefpeb.org/wood-food/properties-of-wood/antibacterial-effect quote:Wood exhibited growth-inhibiting properties and cells were no longer metabolically active, concluding that the potential for cross contamination of foods stored directly in contact with previously contaminated poplar wood crates is low under experimental conditions. http://www.wkpaletten.ch/v2_eng/pdf/holz_ein_bakterienkiller.pdf
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Mar 9, 2015 16:46
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Very Strange Things posted:Shake 'n bake Zeitgeist; this was just in the NY Times: http://cooking.nytimes.com/recipes/1016067-easy-sheet-pan-chicken?em_pos=medium&emc=edit_ck_20150309&nl=cooking&nlid=70213249 brb calling up Saveur to inform them of my culinary genius.
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Mar 9, 2015 16:51
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So my dad has roped me into cooking a 3 course dinner for 5 while I'm home on vacation. The theme is white wine. He's got a pretty impressive cellar, so I figure I'll start with the food and then find wines that work with it. I'm still in the brainstorming stage, but I'm pretty set on doing scallop mousseline as the first course. What are your ideas for creative food and (white) wine pairings?
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Mar 9, 2015 17:16
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Wroughtirony posted:So my dad has roped me into cooking a 3 course dinner for 5 while I'm home on vacation. The theme is white wine. He's got a pretty impressive cellar, so I figure I'll start with the food and then find wines that work with it. I'm still in the brainstorming stage, but I'm pretty set on doing scallop mousseline as the first course. You can't go wrong with a cheese course for dessert. A nice Semillon or German Riesling gets along with blues or really funky Epoisses-style stuff. Throw in some candied walnuts and maybe some membrillo and you've got a classy and quickly prepared dessert. Otherwise make a not-too-sweet bread pudding with bits of blue cheese in it; that can be served warm which contrasts nicely with chilled wines. Seafoods paired specifically with wine make me think saffron, especially for mussels or in some kind of paella application. South African stuff tends to match well, or something Spanish for a regional pairing. Roasted chicken with a grand cru Chablis is classic and great as well.
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Mar 9, 2015 17:43
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Wroughtirony posted:So my dad has roped me into cooking a 3 course dinner for 5 while I'm home on vacation. The theme is white wine. He's got a pretty impressive cellar, so I figure I'll start with the food and then find wines that work with it. I'm still in the brainstorming stage, but I'm pretty set on doing scallop mousseline as the first course. Make bouillabaisse or a fisherman's stew! Maybe some sort of ridiculous pork and thyme and apricot and pine nut roulade for the main?
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Mar 9, 2015 17:57
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Wroughtirony posted:So my dad has roped me into cooking a 3 course dinner for 5 while I'm home on vacation. The theme is white wine. He's got a pretty impressive cellar, so I figure I'll start with the food and then find wines that work with it. I'm still in the brainstorming stage, but I'm pretty set on doing scallop mousseline as the first course. Anything alsacian really. ChouCroute, foie gras, washed cheeses etc
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Mar 9, 2015 18:19
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Very Strange Things posted:Shake 'n bake Zeitgeist; this was just in the NY Times: http://cooking.nytimes.com/recipes/1016067-easy-sheet-pan-chicken?em_pos=medium&emc=edit_ck_20150309&nl=cooking&nlid=70213249 Would you say this thread was ahead of the times? 
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Mar 9, 2015 19:23
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Thirding alsacian. Fuckin yum.
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Mar 9, 2015 20:51
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CommonShore posted:Anyway I bought some expensive squid ink spaghetti because I want to see what squid ink tastes like. Any serving suggestions? Right now I'm leaning towards just salt + olive oil with ricotta on the side. I asked the italian guys in the italian stuff store, but they had no clue. Ooh I just cooked with cuttlefish ink spaghetti, which is almost the same thing - pimped it in the dinner thread. Recipe was from a youtube vid but I transcribed it. Here it is if that interests you (it's drat tasty). Shame on your guys for not knowing such a stone-cold Italian classic!
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Mar 9, 2015 21:11
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franco posted:Ooh I just cooked with cuttlefish ink spaghetti, which is almost the same thing - pimped it in the dinner thread. Recipe was from a youtube vid but I transcribed it. Here it is if that interests you (it's drat tasty). Shame on your guys for not knowing such a stone-cold Italian classic! Rad. Thanks! I'll see if I can snag some clams.
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Mar 10, 2015 00:13
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Squid ink pasta is OK, but what I really want is squid ink to actually cook seafood in -- possibly my favorite dish from my honeymoon. Anyone know of a source in NYC?
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Mar 10, 2015 01:44
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Amazon? http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=squid+ink
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Mar 10, 2015 01:48
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