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Can you size down pics 2, 3, and 4? They are absolutely enormous.PDP-1 posted:Nice! I was already planning on making some peanut stew this weekend and I have some teff flour ordered that should arrive tomorrow to make injera bread to go with. This pic has me excited to get it done as I've been jonesing for some peanut stew ever since the East African food cart that used to show up near my workplace mysteriously disappeared. Their version was a lot thicker and less soupy, but I'm sure it's one of those recipes that has a million local variants. Have you made injera before? I would love to know a workable ratio of teff flour to water.
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Oct 8, 2015 12:27
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^^^^^ Done. Sorry they weren't huge on my screen. just copy pasted previous links.
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Oct 8, 2015 14:09
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The autumn breeze is in the air... It's time once again for the season of soups! Kicked things off with a simple butternut squash soup with all fresh ingredients (beside the rubbed sage) with a lazy grilled cheese for a side.    
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Oct 8, 2015 17:05
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Beautiful. Such colors. I had a pumpkin soup with black beans and andouille recently, delicious and really got me in the fall mood.
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Oct 8, 2015 17:28
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guppy posted:Have you made injera before? I would love to know a workable ratio of teff flour to water. Nope, I've never made it before - just eaten enough of it that experts have made to want more.  The internet tells me that the ratio is about 1 part flour to 1 or 1.5 parts water, or whatever makes a kind of pancake batter consistency. Then you let that sit for a day or so in a covered bowl until it starts to ferment and forms bubbles. When it's ready ladle enough into a med-high heated pan to cover the bottom about a quarter inch thick and cook while covered until the dough bubbles through and the top looks slightly glossy. Don't try to flip it, just cook from one side. The teff arrived today - I'll most likely mix up the batter tomorrow night and we should have results before the weekend is over!
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Oct 9, 2015 05:12
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ogopogo posted:Because I have a problem The only problem I see here is that I don't have this in my face right now emotive posted:
This is a thing of beauty! The better half had a long-awaited day off yesterday, so made her a treat for the evening:  Treacle-cured silverside of beef, slow braised for 4 hours; Pearl barley; Roasted heritage carrot; Shallots braised in Innis and Gunn and beef stock, with tarragon, black pepper, and reserved cure liquid; Sauce made from the shallot liquor, strained, finished with butter, fresh tarragon, and a splash of sherry.
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Oct 9, 2015 08:31
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 My attempt at this recipe for Lamb Spinach Curry with some modifications: http://www.cookstr.com/recipes/slow-cooked-lamb_and-spinach-curry First, my wife doesn't like lamb so that got swapped out for chicken. Next, tomato paste is fuckoff expensive here and we wouldn't ever use more than what is called for in this recipe so it's a little watery. I got a highly authentic baguette from the supermarket and it turned out pretty alright. I'm gonna file this under the "fusion," column so I can be guilt free.
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Oct 9, 2015 11:43
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ErIog posted:
Where do you live that tomato paste is expensive and what do you usually eat that you'd never use it again? I put tomato paste in every stew, most bean and pasta dishes, and even on toasted cheese sandwiches. E: The small cans suck, and don't last long before going moldy, but I buy the squeeze bottles here that last for ages. But that isn't the main reason why I post, the main reason is if you like chicken and spinach, look up a few saag chicken / chicken saagwala / murg saagwala recipes. Some use tomato (as in a few diced, or a can - not tomato paste). I sometimes chuck in coconut milk instead of tomato but I don't think that's traditional. Fo3 fucked around with this message at 12:58 on Oct 9, 2015 |
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Oct 9, 2015 12:50
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I live in Japan, and my wife and I cook mostly Japanese food along with random American foods that have never called for it. It's not like insanely expensive to get tomato paste, but it seemed silly to spend that much for an ingredient both of us were pretty sure would just sit rotting away in our kitchen that was such a small part of the overall recipe. If we cook a dish with tomatoes then we tend to just use fresh tomatoes. I understand tomato paste has its uses, but not for the what we tend to cook. If curry becomes a regular thing then I'll probably pick it up. Not right now, though. Thanks for the tip on saag chicken. I'll look into that, and it'll probably turn out even better than this did.
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Oct 9, 2015 14:25
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Tomato paste is somewhat important, as it adds umami. If you delete it from a recipe, you usually need to reduce tomatoes a lot or add extra salt, vinegar+sugar, herbs and spice to cover the lack of it, or substitute some other umami ingredient E: or go a different way to make a creamy dish. Fo3 fucked around with this message at 14:46 on Oct 9, 2015 |
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Oct 9, 2015 14:40
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you can get tomato paste in a tube that will stay fresh in the fridge for a year or more. great for when you just need a little bit here and there.
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Oct 9, 2015 18:13
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BraveUlysses posted:you can get tomato paste in a tube that will stay fresh in the fridge for a year or more. great for when you just need a little bit here and there. Eff that, buy 12 packs of the cans and go through them in a couple months. We use a lot of tomato paste.
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Oct 9, 2015 19:46
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silvergoose posted:Eff that, buy 12 packs of the cans and go through them in a couple months. So do I and it's such bullshit because I almost never use an entire can. I need cans that are half the size of a normal tomato paste can.
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Oct 9, 2015 20:12
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Flash Gordon Ramsay posted:So do I and it's such bullshit because I almost never use an entire can. I need cans that are half the size of a normal tomato paste can. Oh. I mean I toss a whole can into some things, but yeah, sometimes I use half a can and then put saran wrap on and then within a week or two use the rest.
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Oct 9, 2015 20:22
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What the gently caress, why is tomato paste called tomato puree in swedish when it's clearly the other thing? I had to go to wikipedia to be sure of what you were even talking about. 
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Oct 9, 2015 20:24
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Forget about cans, go for the triple concentrate: 
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Oct 9, 2015 20:29
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Flash Gordon Ramsay posted:So do I and it's such bullshit because I almost never use an entire can. I need cans that are half the size of a normal tomato paste can.  As well as double height ones of those (140g, not depicted).
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Oct 9, 2015 21:36
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I believe a standard small can here is about 6oz, so 180 grams or so.
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Oct 9, 2015 21:39
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Weird how that poo poo differs regionally for no good reason.
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Oct 9, 2015 21:48
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Flipperwaldt posted:Weird how that poo poo differs regionally for no good reason. Kind of like butter packaging...
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Oct 9, 2015 23:06
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That Works posted:Kind of like butter packaging... Are you saying my recipes asking for half a stick of butter aren't an exact amount? That would explain some things...
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Oct 10, 2015 01:21
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Fo3 posted:If you delete it from a recipe, you usually need to reduce tomatoes a lot or add extra salt, vinegar+sugar, herbs and spice... Yeah, that's exactly what I did.
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Oct 10, 2015 02:23
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iajanus posted:Are you saying my recipes asking for half a stick of butter aren't an exact amount? That would explain some things...
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Oct 10, 2015 15:15
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Steak au Poivre
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Oct 12, 2015 03:11
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Chicken Carbonara I made loosely following the instructions on the GWS wiki, but throwing in carrots and spinach instead of mushrooms. Topped with some cheese, and the saddest dried parsley/oregano. I should really spring for fresh herbs, but both my wife and I are between jobs right now. I also probably could have done more to add some color to the chicken, but I always overcook chicken so I tried to baby it a little more this time so it would come out less dry.
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Oct 12, 2015 14:44
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Sorry to be that guy again, tell me if I'm annoying. You can't go wrong with chicken in a stainless steel pan in small batches. Stainless is best for colour and not over cooking if done in batches. The other night I made a pressure cooked risotto (with roasted butternut squash/pumpkin, steamed beans and chicken) I actually forgot about the chicken until the last couple of minutes as most of my risottos are vegetarian. But in the last 2 min I cooked the chicken in a stainless pan and got plenty of colour without overcooking them. I have a non stick pan, a wok and a cast iron pan, but the stainless steel pan is the quickest and best way to cook meats and give colour IMO. The non stick pan has many uses, so too the cast iron, but the SS pan rules for chicken and steak colour/crust. E: Also you have to be careful about the gws wiki, honestly a lot of those recipes are pre-gws, some are not that good. It's probably not the right season for you, but I don't spend any money on herbs either, I only use what I can grow for cheap/free. Mainly thyme, parsley and rosemary, trying still with sage and oregano. No had much luck with coriander-either bolts too soon or root disease or other bacteria/fungus gets it. But if even I can grow rosemary, thyme and parsley, then anyone can. Fo3 fucked around with this message at 17:46 on Oct 12, 2015 |
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Oct 12, 2015 17:36
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I think it may depend on your stove too. I have a crappy electric stove and my cast iron pan always browns food better than my stainless steel pans, and I have nice All Clad pans. I recently did some pan roasted chicken thighs that I didn't want to cook in two batches so I cooked half in my cast iron and half in my stainless steel pan and the cast iron ones turned out much better with browner and crisper skin.
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Oct 12, 2015 18:49
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Butterflying the chicken or lowering the heat will let you get good color without having it taste like hay. I saw you're in Japan. Is fresh parsley/cilantro that expensive? Because it also appears in a lot of stuff so if you're cooking fairly regularly it will rarely go to waste. Even on a rice and beans budget diet, it's a huge part of those dishes, and you will really notice the difference vs dried. If it's a money thing, if you've got a tiny bit of space with ample light you can definitely just get seeds. also yeah, while the GWS wiki has a lot of cool stuff, there's definitely odd or straight up bad recipes occasionally. Back when I didn't know better, I made a pad thai recipe with like 12 tablespoons of brown sugar or something totally insane. Some are just non traditional, which is basically what yours was, some Americanized alfredo/carbonara mash up, but unless you cook enough to realize that, you wouldn't know that. I like that and other different takes on traditional stuff a lot actually, but most people think carbonara as something more traditional like this http://www.goonswithspoons.com/Spaghetti_alla_carbonara which is why the wiki can sometimes be unreliable ColHannibal posted:Steak au Poivre 
THE MACHO MAN fucked around with this message at 18:56 on Oct 12, 2015 |
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Oct 12, 2015 18:52
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mich posted:I think it may depend on your stove too. I have a crappy electric stove and my cast iron pan always browns food better than my stainless steel pans, and I have nice All Clad pans. I recently did some pan roasted chicken thighs that I didn't want to cook in two batches so I cooked half in my cast iron and half in my stainless steel pan and the cast iron ones turned out much better with browner and crisper skin. Probably. I'm on gas and the burners are only a pathetic 2.5", my clad SS or my older aluminium/copper disc based SS pans probably spread the heat better than CI and get hotter much quicker. While an electric stove has a wider heat spread, and a slow heat increase, so CI works better for you. Fo3 fucked around with this message at 19:05 on Oct 12, 2015 |
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Oct 12, 2015 19:01
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Fo3 posted:Probably. I'm on gas and the burners are only a pathetic 2.5", my clad SS or my older aluminium/copper disc based SS pans probably spread the heat better than CI and get hotter much quicker. While an electric stove has a wider heat spread, and a slow heat increase, so CI works better for you. Definitely, Like mich I have a crappy electric range and can definitely get a much better sear using my cast iron than a stainless pan. Granted, I have lovely stainless cookware, but still.
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Oct 12, 2015 19:08
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I meant to take picture of these after I cooked them but I was too busy eating but this was dinner last night (well, the main course)
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Oct 12, 2015 19:08
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ErIog posted:Chicken Carbonara I made loosely following the instructions on the GWS wiki, but throwing in carrots and spinach instead of mushrooms. Topped with some cheese, and the saddest dried parsley/oregano. I should really spring for fresh herbs, but both my wife and I are between jobs right now. I also probably could have done more to add some color to the chicken, but I always overcook chicken so I tried to baby it a little more this time so it would come out less dry. Ugh, this is a reminder why we need to delete the poo poo "carbonara" recipe off the GWS wiki
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Oct 12, 2015 20:28
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That's the only type that was in Hong Kong. Let them make it, then show them the better version.
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Oct 12, 2015 20:40
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THE MACHO MAN posted:Butterflying the chicken or lowering the heat will let you get good color without having it taste like hay. I saw you're in Japan. Is fresh parsley/cilantro that expensive? Because it also appears in a lot of stuff so if you're cooking fairly regularly it will rarely go to waste. Even on a rice and beans budget diet, it's a huge part of those dishes, and you will really notice the difference vs dried. If it's a money thing, if you've got a tiny bit of space with ample light you can definitely just get seeds. I saw both recipes, and I chose the shittier one because I was able to use what I had in the house versus the other one where I'd have to go to the import food store to get 1/4lb of proper parmesan and pancetta. The herbs seemed a bit expensive to me for the size of the packages, but I have no idea what fresh herbs cost in the US. Foreigners here complain about it a bunch, though. We should probably start an herb garden since we do have a bit of space to do it, and my wife would probably love something like that. Also, we just moved in together about a month ago, and the pan situation is dire. We have 2 non-stick pans, a pot handed down from her grandmother, and a traditional Japanese nabe. We really should go get some stainless, but she loves non-stick for some reason. BraveUlysses posted:Ugh, this is a reminder why we need to delete the poo poo "carbonara" recipe off the GWS wiki Or maybe just rename it "American Bullshit Carbonara" so it doesn't piss everybody off that it's not a true carbonara. It's not a bad recipe. It's just not a carbonara, and I assumed as much when I made it.
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Oct 13, 2015 01:08
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ErIog posted:Chicken Carbonara I made loosely following the instructions on the GWS wiki, but throwing in carrots and spinach instead of mushrooms. Topped with some cheese, and the saddest dried parsley/oregano. I should really spring for fresh herbs, but both my wife and I are between jobs right now. I also probably could have done more to add some color to the chicken, but I always overcook chicken so I tried to baby it a little more this time so it would come out less dry.  Yeah.... yeah we really need to get rid of that recipe. Along with that pad thai sugarbomb as well.
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Oct 13, 2015 07:15
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I fell on the ramen wagon... this is like a Japanese hybrid ramen with the sesame miso broth from my ICSA entry. So loving good. No, I didn't make the noodles - it was a Friday night throw-together... literally took like 15 minutes. Amazing.
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Oct 17, 2015 20:45
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what's on the bottom right of the bowl?
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Oct 18, 2015 00:13
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While I haven't technically eaten it yet, my amazing roommate strikes again. He just brought home about 15lb of this stuff. It's like gold. I can't wait to tear into it.
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Oct 18, 2015 01:03
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Scallops romesco with green beans.
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Oct 18, 2015 02:33
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im full of poo poo posted:what's on the bottom right of the bowl? Yummy delicious 5-spice pressed tofu.
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Oct 18, 2015 03:42
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