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Got drunk last night and did the prep for kabocha and apple soup to throw in the slow cooker this morning. Then today my roommate made some sesame challah to soak it up. Quick and dirty cell pic. Please ignore the piece of bread her boyfriend crushed in the background before i took over bread slicing duties: PS I'm loving the shakshuka love ITT, we make that all the time (usually with more challah because carbs).
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# ? Mar 3, 2017 02:01 |
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# ? May 21, 2024 15:08 |
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lock stock and Cheryl posted:
That looks amazing. What do you use for the crust?
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# ? Mar 3, 2017 02:06 |
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QuickbreathFinisher posted:
Fine, I'll try shakshuka. What's the best/not balls hard recipe we suggest?
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# ? Mar 3, 2017 03:55 |
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sweat poteto posted:That looks amazing. What do you use for the crust? I used a leftover galette crust. 1 stick butter, 1.25 cups flour, 1/4 cup water is my usual galette dough.
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# ? Mar 3, 2017 04:09 |
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Snowmankilla posted:Fine, I'll try shakshuka. What's the best/not balls hard recipe we suggest? I'm really enjoying Kenji's recipe here: http://www.seriouseats.com/recipes/2016/09/shakshuka-north-african-shirred-eggs-tomato-pepper-recipe.html
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# ? Mar 3, 2017 04:19 |
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emotive posted:I'm really enjoying Kenji's recipe here: speaking of, here's what I had for breakfast this morning: and the bread I baked last night to dip in it
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# ? Mar 3, 2017 04:53 |
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emotive posted:I'm really enjoying Kenji's recipe here: Thanks!
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# ? Mar 3, 2017 04:55 |
This was my starter shakshuka. It's simpler than Kenji's but still got me hooked. http://toriavey.com/toris-kitchen/2010/07/summer-2010-travel-blog-shakshuka/ E: I guess the olives and feta are optional in Kenji's, so they're pretty similar. Don't skip that fresh herb though. theres a will theres moe fucked around with this message at 05:07 on Mar 3, 2017 |
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# ? Mar 3, 2017 05:03 |
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I put tons of fresh cilantro in my shakshuka when I eat it. Parsley is good too but cilantro's where it's at. I also like to mix up my veggies. I always use peppers, but I've tried squash and zucchini, which were excellent, as well as mushrooms. The mushrooms were different, but still good. It's basically just a tomato-based vegetable stew, so feel free to go crazy with your modifications.
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# ? Mar 3, 2017 17:08 |
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Lack of effort on the photo front but it came out good. Old fashioned finnish soup with dumplings (unfilled, just flour, salt and milk, love 'em in soup) and some crisp bread.
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# ? Mar 3, 2017 18:56 |
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Decided to try and fancy up salmon teriyaki by crisping the skin on it own. It was tasty.
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# ? Mar 3, 2017 23:27 |
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Made some gumbo. Couldn't find okra anywhere so I didn't let the roux get as dark as I usually like.
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# ? Mar 3, 2017 23:58 |
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Breakfast, rye and ham, I love this ham, locally made, smoked with juniper and it's not like most hams (wet and soppy) but tender and almost falling apart. Definitely my #1 ranked favorite and I don't know any other place that makes it like this. Then the SO decided we needed more breakfast, so waffles with ice cream and bilberries (picked in the forests around us)
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# ? Mar 4, 2017 11:08 |
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I made an omelette / frittata thing (with herbs and chilli) and managed to not have it stick to the pan and come out as scrambled egg so I'm happy.
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# ? Mar 4, 2017 11:14 |
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His Divine Shadow posted:Breakfast, rye and ham, I love this ham, locally made, smoked with juniper and it's not like most hams (wet and soppy) but tender and almost falling apart. Definitely my #1 ranked favorite and I don't know any other place that makes it like this. Given the political situation in the US, and the breakfast situation in what appears to be some part of scandinavia (?,) is your national air traffic organization taking foreign skilled applicants?
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# ? Mar 4, 2017 17:16 |
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His Divine Shadow posted:Breakfast, rye and ham, I love this ham, locally made, smoked with juniper and it's not like most hams (wet and soppy) but tender and almost falling apart. Definitely my #1 ranked favorite and I don't know any other place that makes it like this. I have the same waffle maker!!!! looks tasty, will probably make something similar
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# ? Mar 4, 2017 20:23 |
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I don't know why, but I am surprised that those job description mugs are something in other countries than my own. I have one exactly like that, but for the job of waitress.
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# ? Mar 5, 2017 18:27 |
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Yeah that one's about dads, I got it for fathers day from my boys, though in reality it was their mom who bought it, they're only 3. Also MrYenko I am in Finland I know nothing about air travel aside from spending 13 hours with food poisoning in a plane.
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# ? Mar 6, 2017 09:22 |
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I just want your waffle maker.
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# ? Mar 6, 2017 14:39 |
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A few highlights from the past week: Made coconut curry soup again, this time with shrimp. Bonus movie theatre candy and dog toy in the background Definitely not the prettiest thing in the world: spicy peanut soup with kale and red onion, with a ton of berbere, garlic, and ginger Salmon w/ crispy skin over soba noodles with cucumber, eggplant, and gochujiang Also made a huge pot of chicken soup yesterday. Just a whole chicken, veggies, water, salt & pepper. Forgot to take a picture. We love soup in this house.
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# ? Mar 6, 2017 15:29 |
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kumba posted:A few highlights from the past week: This is some real good stuff by the way, made it a few times now for me and the wife. Definitely a good call to pour the soup over the noodles, for us the recipe makes about 4 servings so we get 2+ meals out of it. I tried a couple of other adjustments for my own taste as well: - Whatever brand of Vermicelli noodles it was I managed to find here was awful, tasted like chalk, so I ended up trying it with Yakisoba noodles instead. Worked perfectly fine, with I could find some fresh Ramen noodles to try though. - After bringing the soup to a boil, I like to poach a few eggs in there along with it. Much less work than trying to peel hard/soft boiled eggs
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# ? Mar 6, 2017 17:41 |
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Gwyrgyn Blood posted:- After bringing the soup to a boil, I like to poach a few eggs in there along with it. Much less work than trying to peel hard/soft boiled eggs Glad you enjoy it! Poached eggs is an excellent idea that I am definitely trying next time we make this.
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# ? Mar 6, 2017 17:54 |
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Who doesn't love black beans on a quesadilla? Cheese is a cheddar/gruyere mix with smoked gouda, both from TJ's, topped with sour cream, salsa verde and a few splashes of chipotle tabasco.
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# ? Mar 7, 2017 09:14 |
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Pork Shoulder Braised in Cider. Pan Fried Skate Wing with Thai Green Curry. Huge Strawberry Shortcake for Cousin-in-Law's birthday. With bonus layer of Cap'n Crunch mixed with White Chocolate.
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# ? Mar 7, 2017 22:17 |
Cavenagh posted:
Those all look great but this...
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# ? Mar 8, 2017 00:41 |
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What does skate wing taste like? I learned a long time ago that bad restaurants would try to pass off circular cutouts of skate as scallops, so I assume white, oily, and meaty?
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# ? Mar 8, 2017 01:48 |
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lock stock and Cheryl posted:Who doesn't love black beans on a quesadilla? Cheese is a cheddar/gruyere mix with smoked gouda, both from TJ's, topped with sour cream, salsa verde and a few splashes of chipotle tabasco. How do you go about eating that?
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# ? Mar 8, 2017 02:54 |
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Cavenagh posted:Pork Shoulder Braised in Cider. Tell me more about this, please.
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# ? Mar 8, 2017 03:02 |
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Tiggum posted:How do you go about eating that? With your bare hands, if they happen to be holding a fork
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# ? Mar 8, 2017 03:37 |
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Phil Moscowitz posted:What does skate wing taste like? I learned a long time ago that bad restaurants would try to pass off circular cutouts of skate as scallops, so I assume white, oily, and meaty? Isn't skate one of those things you need to soak to get the urea out of?
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# ? Mar 8, 2017 04:51 |
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Suspect Bucket posted:Isn't skate one of those things you need to soak to get the urea out of? No. quote:The fish store their nontoxic waste (urea) in their tissues, as do sharks. Whether the skate is a “targeted” catch or an accidental bycatch, the skin-on wings are quickly cut off, rinsed and stored onboard, on ice, at 40 degrees or less, he says. They may be held that way for three days or so: “We unload skin-on wings from the vessels, and they are fine.” Any ammonia smell is the result of inferior, improper handling, he suspects, such as when the skate has not been bled properly, because that draining blood will carry with it most of the urea. Some folks say soaking skate in buttermilk will get rid of an ammonia aroma and any off-taste, but experts do not recommend it. And then this serious eats article doesn't mention anything about soaking etc. http://www.seriouseats.com/2011/06/the-nasty-bits-skate-wing.html
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# ? Mar 8, 2017 16:10 |
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It's been a while since I was masturbated at. Skate does taste similar to scallop, but it has a very distinct flesh, kind of noodle like, utterly different to a scallop. Monk fish was used in the UK as fake Scampi as it had a similar flavour so I'd not be surprised if it was used to fake scallops. Never had to soak it, just remove membrane and trim it up. Never found it to have a urea taste. Ranter posted:Tell me more about this, please. I use a skin on pork shoulder, makes the sauce nice and gelatinous. Sear it off, use the resulting fat to colour up carrots, shallots, fennel, leek and celery. I also added some trotter bits because I had them. De-glaze with dry cider (alcoholic, of course). Add fennel fronds, parsley, thyme, bay leaves and a generous amount of pepper. Use enough cider to cover the pork to begin with and gently simmer for about three hours until it temps at about 140f/60c. Pull out the meat and let it rest. Remove the herbs. Slice and serve with mashed potato, champ, rutabega, something to soak up juices and the braising liquid along with the braising veg. Green cabbage goes well too. Tiggum posted:How do you go about eating that? There's a fork in the picture. Could be a clue.
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# ? Mar 8, 2017 17:06 |
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I might try this but with removing the fat cap at some point to try and crisp it up separately. Seems like such a waste not to try and make crackling out of it. Do you think mixing in some corn starch to the braising liquid when serving could work?
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# ? Mar 8, 2017 17:32 |
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Whether using corn starch or plain flour make a slurry with cold water first and then add that otherwise you'll get lumps
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# ? Mar 8, 2017 18:14 |
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Yeh no poo poo? Or make a roux...
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# ? Mar 8, 2017 18:24 |
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I've chucked a spoonful or so of flour in when the veg is browned before. Hey presto, pork roux.
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# ? Mar 8, 2017 19:11 |
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Combination of having drunk cravings and being on keto means improvising with pizzaburgs.
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# ? Mar 9, 2017 21:18 |
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Got gifted some slider buns left over from a caterer I worked for. BBQ sliders cooked on charcoal topped with fried shallot rings (breaded of course) served with house salad (apple matchsticks, toasted pine nuts, goat cheese) and sweet potato fries.
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# ? Mar 9, 2017 21:56 |
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Theophany posted:Combination of having drunk cravings and being on keto means improvising with pizzaburgs. Speaking from experience keto is more effective and better for you if you eat some vegetables too. Helps with the pooping too. Do you get your dense greens in when not drunkenly craving?
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# ? Mar 9, 2017 23:29 |
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# ? May 21, 2024 15:08 |
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Deleted.
DiomedesGodshill fucked around with this message at 06:16 on Mar 10, 2017 |
# ? Mar 10, 2017 06:04 |