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Currently dying of RedCorm family recipe frybread with beans, wild onions and sweet potato stuffed inside. ETA: posting recipe when I'm somewhere safe to share A Great Family Secret.
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Jan 28, 2019 01:40
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| # ? May 15, 2024 15:44 |
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Please do! It sounds amazing. |
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Jan 28, 2019 03:06
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My greek potroast was excellent as expected |
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Jan 28, 2019 16:04
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did your dog look @ it
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Jan 28, 2019 16:37
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Yes & licked the plate |
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Jan 28, 2019 17:46
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Jan 31, 2019 19:47
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I am separated and my divorce is almost final and these are great things as I am with someone who actually makes me happy and likes my cooking. The fine dining effortpost is that I get to buy new kitchen stuff for my new place. I get my roast pan and Le Creuset pot, but most of the rest of our stuff was old and crap. I plan to buy a Mercer chefs knife and follow the other recommendations of Serious Eats for knives. Any tips from fellow yobbers about cheap kitchen tools and things I shouldn't be without? |
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Feb 1, 2019 06:08
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Bacon Taco posted:I am separated and my divorce is almost final and these are great things as I am with someone who actually makes me happy and likes my cooking. The fine dining effortpost is that I get to buy new kitchen stuff for my new place. I get my roast pan and Le Creuset pot, but most of the rest of our stuff was old and crap. I plan to buy a Mercer chefs knife and follow the other recommendations of Serious Eats for knives. Any tips from fellow yobbers about cheap kitchen tools and things I shouldn't be without? I have hundreds of dollars worth of forged japanese knives and my most used knife by miles is this ten dollar stamped chinese vegetable cleaver https://www.wokshop.com/newstore/product/vegetable-cleaver/ . They've largely won over the GWS knife thread as well. It seems intimidating but with a little practice it really takes a lot of time and effort out of chopping vegetables, and your fear of cutting your fingers off will reinforce your claw technique https://www.youtube.com/watch?v=Ip1sAKybSHs Also, as you get some nice knives, get some cheap stones and learn to sharpen them yourself. This is the oft-neglected other half of a nice chef's knife. Nice knives shouldn't need to be sharpened more than once or twice a year for home use and you should be able to do all the maintenance you need on a 1000 grit stone (though if it doesn't come really sharp from the factory you'll want to start with a coarser stone or just get it professionally sharpened for round 1). King brand stones are good & cheap https://www.youtube.com/watch?v=rWYIU1L_8vA Also, instant pot. instant pot good. |
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Feb 1, 2019 15:40
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hamjobs posted:Currently dying of RedCorm family recipe frybread with beans, wild onions and sweet potato stuffed inside. hamjobs was intercepted on her way to deliver the secret how do I get my bread to split open in the oven like a goddamn chestburster tearing forth
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Feb 2, 2019 02:04
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Tonight, I only ate leftover pizza with some chips and salsa, but this 14 year old bottle of cabernet I picked up for 7 bucks at the liquor store is fantastic. It tastes like plums and oak.
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Feb 2, 2019 03:23
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has anyone had luck doing curries in instant pot? I've tried doing chicken vindaloo and tikka masala, but I wasn't happy with the results. maybe I just need a better recipe.
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Feb 2, 2019 03:28
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Sorry on frybread. I've been so depressed I've been sleeping and funposting has been low. Back in a few days.
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Feb 2, 2019 04:25
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hamjobs posted:Sorry on frybread. I've been so depressed I've been sleeping and funposting has been low. Back in a few days.  I wanted to share some bread pix but they’re too powerful for Imgur I guess. rye sourdough with nuruk and jigemi
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Feb 2, 2019 08:35
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 this was dinner last night and it was easy and delicious FutonForensic posted:has anyone had luck doing curries in instant pot? I've tried doing chicken vindaloo and tikka masala, but I wasn't happy with the results. maybe I just need a better recipe. These aren't really slow recipes anyway so they aren't going to benefit a whole lot from the instant pot- I'd say make the curry in a pan while your IP cooks the rice. It'll also make short work of anything with dry beans/lentils or pilafs. I got an indian IP cookbook for xmas but haven't really dug into it yet. poverty goat fucked around with this message at 15:15 on Feb 2, 2019 |
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Feb 2, 2019 15:05
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These aren't really slow recipes anyway so they aren't going to benefit a whole lot from the instant pot- I'd say make the curry in a pan while your IP cooks the rice. It'll also make short work of anything with dry beans/lentils or pilafs. I got an indian IP cookbook for xmas but haven't really dug into it yet. [/quote] My family makes dahl by pressure cooking the lentils/mung/toor with some spices and then cooking it in a pan adding the vaghar (the rest of the spices simmered in oil). Can you add ingredients partway through an instant pot cycle? I make my dahl in a slow cooker which comes out more liquid, which I like, but isn't authentic. |
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Feb 2, 2019 17:20
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No, you have to wait for pressure to release. This is the one big drawback of a PC, you can't taste and adjust along the way Here's the vindaloo from my Instant Pot Authorized Indian cookbook  I lolled at step 1, I think they're trying too hard to avoid getting a pan dirty, but it's also an acknowledgement that the IP's saute mode doesn't really quite get hot. Maybe it works great though. Here's the non-ip vindaloo i mentioned from the 660 curries:  It's not very hot there for a vindaloo so there's room to go hog wild E: also here's his hardcore pork vindaloo which will burn the hair off your chest 
poverty goat fucked around with this message at 19:18 on Feb 2, 2019 |
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Feb 2, 2019 19:11
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thanks for the recipes. i have some cashews in the house, so i think i'm going to first try some chicken mughlai
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Feb 2, 2019 21:32
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 sourdough. this is the whole wheat, rye, and nuruk starter. the added flour was 25% rye and 75% white bread flour, with the special addition of makgeolli lees (saccharified and mostly brewed up glutinous rice). the taste is great, but despite the interior temp exceeding 200 F, it’s a bit more moist than I prefer. the dough was pretty difficult to work with despite not having a whole lot of added moisture. the lees were a pressed solid, basically sake kasu, not sludgy. I think it really needed some more kneading despite my efforts. and maybe a little more rising time??
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Feb 3, 2019 01:24
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What's your hydration? What does the crumb look like? Open or dense? I can't tell from the pic whether it rose or pancaked. Let's see a cross section!POOL IS CLOSED posted:and maybe a little more rising time?? Think about rising in terms of volume, not time. Don't do anything just because a timer tells you to. How much did it actually rise? |
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Feb 3, 2019 15:58
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Cyberpunkey Monkey posted:Tonight, I only ate leftover pizza with some chips and salsa, but this 14 year old bottle of cabernet I picked up for 7 bucks at the liquor store is fantastic. It tastes like plums and oak. It's always nice when you find a really nice wine for cheap |
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Feb 3, 2019 23:24
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I’m having a weirdly hard time posting pix on awful app but that’s what I’m stuck with atm overall the crumb was fairly dense and tender, tending towards cake-iness in the center. there were some small bubbles like this around the outside. the bread definitely didn’t pancake but did get much less oven spring than I anticipated. i let it rise past doubling and also punched it down and folded twice during the rise. my starter is 50% water by weight and the recipe, not counting the starter or lees, is also about 50%. https://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe and 25% of the white flour was replaced with rye, which hasn’t caused me to have super slack dough previously so I’m thinking that’s the lees.
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Feb 3, 2019 23:29
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I've been baking beautiful loaf children and they are impossible to photograph well so you'll have to take my word 4or it tia |
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Feb 4, 2019 02:08
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PIC i wish you the best i am extremely a one trick pony on the sdough breb but i do the trick well so i can't give good advice on most things |
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Feb 4, 2019 02:09
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alnilam posted:I've been baking beautiful loaf children and they are impossible to photograph well so you'll have to take my word 4or it tia I post my bad pix without shame and so should u show me some bredd
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Feb 4, 2019 04:23
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alnilam posted:I've been baking beautiful loaf children and they are impossible to photograph well so you'll have to take my word 4or it tia You really just have to approach it like a facebook selfie. Lighting, angles and misdirection  This loaf landed on its side in the dutch oven and is ugly as hell POOL IS CLOSED posted:I’m having a weirdly hard time posting pix on awful app but that’s what I’m stuck with atm quote:241g ripe (fed) sourdough starter code:As for your bread, more kneading is only going to make the crumb tighter, and if it's not pancaking it's probably not a lack of tension either (or maybe not, I'm used to a bit higher hydration where this is more pronounced). I don't know much about the lees, but at the very least you should consider its effect on hydration, and if it's grainy you should probably soak it first so it doesn't suck all the moisture out of the dough around it when mixed I'm going to suggest: 1.) try actually kneading and punching a bit less aggressively, which should produce a more open/less cakey crumb 2.) try proofing (step 6) in a bowl lined with a very-well-floured tea towel instead of flat on the baking sheet to maintain the shape a little better. 3.) Soak the lees or otherwise make sure you're adjusting the hydration It probably won't solve all your problems but it also never hurts to autolyse, which is when you mix only your water and flour (no salt, starter or yeast, yet) as a separate step and let it hang out for 30-40 minutes (up to an hour or two for mostly whole wheat) before continuing. This gives enzymes in the flour time to do things that ultimately lead to better gluten development etc., which are inhibited by the salt, starter, and potentially the lees poverty goat fucked around with this message at 16:38 on Feb 4, 2019 |
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Feb 4, 2019 16:22
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thanks! it’s not a bad loaf, but it could’ve been better, and i really want the next one to get there. I didn’t consider that I could’ve over kneaded given how flabby the dough felt. the final rise was in a round boule, because I like them spiraly marks. the lees were very tender (that rice was steamed and then fermented), but it almost definitely had a weird effect on the hydration level. will also try a proper autolyse next loaf! i hope to report back with satisfactory bread lewds later this week. in the mean time,  tepache de piña at long last. this bad boy *slaps hermetic lid* has half a pineapple, about a cup total of palm sugar and brown sugar, some Chinese cinnamon, Ceylon cinnamon, couple cloves, some allspice berries, black peppercorns, and coriander seeds in there. in a day or so it should be ready to 🍹
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Feb 5, 2019 05:49
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Chopped up and sauteed some onions, then dumped them in a pot of milk with potatoes, red peppers, celery, carrots, peas, corn, crab, garlic, tomato soup and spices from a blend. Brought it to a boil and then let it simmer on low for an hour. Added some "Parmesan style" powdered cheese and it was perfect. I realize now I should've added some fake bacon bits but I think I'm out of those.poverty goat posted:Also, instant pot. instant pot good. It sure is. I didn't use it for tonight's soup because I was making too much for it to handle. Got enough for the next few days. I usually use it for risotto or steaming frozen dumplings.
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Feb 5, 2019 12:53
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Bargearse posted:It's always nice when you find a really nice wine for cheap It seriously made my weekend. I usually drink cheap wine way too fast, but I drank on this bottle for three days before killing it because it was so savor-worthy. I'm still riding on that satisfaction trip. ---------------- |
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Feb 5, 2019 13:17
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the Korean food thread is dead so I’ve been terrorizing Discord with Three Pig Drink. who wants to learn about unnecessarily complicated rice hooch & save other nerds from pictures of mush?! like this rice flour I milled in an extremely stupid fashion!!!
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Feb 9, 2019 01:52
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Stupid milling is my favorite kind |
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Feb 9, 2019 02:50
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my process was washing 2 kg short grain rice in water until it ran clear, then soaking it six hours in tap water, draining in sieves for an hour, spreading over layered towels for about two hours until the surfaces of the grains were dry enough not to stick to my hands much, then in a bad blender, pulsing a cup at a time 3 seconds on and off until the grains were nubs, followed by a longer blitz, then passing the results through a flour sifter... repeat me and the rice flour are married now
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Feb 9, 2019 02:54
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POOL IS CLOSED posted:my process was washing 2 kg short grain rice in water until it ran clear, then soaking it six hours in tap water, draining in sieves for an hour, spreading over layered towels for about two hours until the surfaces of the grains were dry enough not to stick to my hands much, then in a bad blender, pulsing a cup at a time 3 seconds on and off until the grains were nubs, followed by a longer blitz, then passing the results through a flour sifter... repeat I hope you waited until marriage to anthropomorphize, as god intended
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Feb 9, 2019 03:17
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Manifisto posted:I hope you waited until marriage to anthropomorphize, as god intended who said anything about anthro. no cute waifus. only sentient rice flour here, as the Holy Book commands I’m making Sam Hea Ju, “Three Pig Liquor,” a traditional Korean makgeolli that has three fermentation stages. unlike the usual triple ferment where each stage only lasts 3-5 days, each stage of the Pig is 12 days, and you start it on the first pig day of the lunar new year. the second and third additions of rice are appropriately timed for the next two pig days. yesterday I got the primary fermentation started after much ado with grinding and mixing. today, the germs in the nuruk have begun producing amylase, which is converting rice starch into sugar. it’s a miracle of microbiology!
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Feb 9, 2019 03:21
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POOL IS CLOSED posted:who said anything about anthro. no cute waifus. only sentient rice flour here, as the Holy Book commands  i can't wait until it's ready; three piggy is delicious. how are your hands after all the flour mooshing?
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Feb 10, 2019 11:11
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the blender saved me tbh. if I’d had to do it with a mortar and pestle the arthritic revenge de buff would’ve been fierce. awful app is up to something again so no pix today.
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Feb 11, 2019 03:52
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i started another nukadoko!!!! it is just like a regular nukadoko and it's dark in my house (because it's dark outside and i guess i'm allergic to turning on lights or something), so i haven't taken pictures yet. i am ready to put some pickled gd radish and turnip in my FACE. frybread recipe from my family (the redcorns and harjos) because my dad is a king of bread: a lot of lard. just a fuckload of lard. if you do not use lard or animals products, any high-temp frying oil will work, but there is a definite preference for either peanut or grapeseed because super high temps + delicious taste. 4 cups of plain (all-purpose, not self-raising) flour 2 cups of buttermilk or soured "heavy milk" (it's just fresh fresh whole milk, not skimmed, with a bit of vinegar to sour it) 2 teaspoons of aluminum-free baking powder 1/2 to 1 teaspoon of salt, depending on how salty you want the bread sift your flour four times. i don't know why it's important that it's four but my dad said it's important, and all my aunties agreed. do not cross the aunties, they are terrifying. sift a fifth time with the salt and baking powder into your mixing bowl, making a well in the center as for making pasta, and pour in your buttermilk. you will have to do this by hand--incorporate the buttermilk until a soft dough forms, then knead a bit in the bowl until it stiffens. throw it out onto a floured board or counter, knead a bit more, and roll it into a rectangle about a half inch thick. it's important that it's not too thin and not too thick--the bread will puff as it cooks, and that's important for both texture and interior doneness. cut it into squares--i like anywhere from 3 to 5" squares, but 4 is the standard, cut a tiny slit in the middle, and fry in very very very hot fat (about 450F) until it is medium-dark brown--just past golden. you'll have to flip it once, AND NO MORE, so be careful. this is actually best done in a large boilin kettle or cauldron or gently caress, even a turkey fryer, but outside is the preference because of the fat that you will likely burn the gently caress out of yourself at least twice in this process. drain well on kitchen towels--honestly we have "frying towels," they're just reedcloth or linen or cotton towels that we use to drain frybread, because you can wash or boil the grease off and paper towels are expensive back home. serve either sweet, with possum grape jelly or honey, or my favorite, as an "ndn taco," with beans and greens and lots of hot sauce and sometimes cheese and salsa and black olives and lettuce and definitely, always, onions. always with the onions. if you do not put onions on it my aunties will probably come look at you all disappointed and do the aunties-sucking-their-teeth thing. anyway that's the family heirloom. it's just frybread, but the secret is using the best poo poo you can get because otherwise my people would've starved to death because they were given wheat instead of our normal foods.
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Feb 11, 2019 08:20
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also dad says this is important so i'm adding it here: the buttermilk should always, if you can get it, be the best buttermilk you can get. if you make butter, you should save the whey up and let it get a little sour, then make the frybread. otherwise, the strongest, not-artificially-thickened, sourest buttermilk you can buy or barter for will work. in a pinch, fat-milk will work especially if it's raw, and then allowed to sour naturally or cultured or soured with vinegar will work too. people freak out a lot about using naturally soured milk, but it's literally called for in tons of recipes up until the 80s because food safety was  and also we didn't have basic human rights or the ability to buy foods in stores most places until relatively recently. so we used what we had.
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Feb 11, 2019 08:23
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my rural grandma has a bunch of weird food safety rules she internalized from being in the generation that went from riding horses to the schoolhouse to building digital health records I learned from her about candling eggs, always breaking eggs into an empty dish to be sure they were still good, cooking the poo poo out of all meat, religiously obeying rules for canning but also keeping leftovers in covered casseroles on the counter and boiling them once a day to keep them from going off, and to keep a tin of rendered bacon grease by the stove I should ask her how they did with milk when she was young
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Feb 11, 2019 23:10
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I still do most of those weird rural food safety things. And I still eat beans off the vine even though I know it's bad, and raw slices of sweet potato as we're cutting then to dry. I have accepted I'll probably die of egg borne hhhhhh meatchlamydia or something, but it's worked so far so maybe it's okay? Ehhh?
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Feb 12, 2019 06:17
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Also we always put milk in the icebox which was literally an ice box, like one from the thirties, until the year we got the gas fridge from my aunt. I think I was four or so.
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Feb 12, 2019 06:18
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