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Liquid Communism posted:
Can I get a recipe for this? always looking for new vegan meals for  MY WIFE
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Apr 29, 2019 15:53
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| # ? May 14, 2024 23:44 |
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PinkoBastard posted:Can I get a recipe for this? always looking for new vegan meals for It is pretty lazy, since I was cooking at 6am and also made egg salad, tuna salad, and shrimp and sausage jambalaya for lunches at the same time. 1 12oz block of extra firm tofu, pressed under a plate and a weight for half an hour to firm it up further, then cubed. Tossed with 1 TB olive oil followed by 1 TB cornstarch and salt/pepper/garlic powder. Arrange on a baking sheet, bake at 400 degrees for 15m, flip the cubes, then 15m more. While that's baking, mince an onion, and toss it in a large saucepan to fry with a bit more oil. Once the onions start to turn translucent, add a clove or so of minced garlic and a drained and rinsed can of chickpeas. Salt, pepper, red pepper, and garam masala. Fry for another minute or two, then dump in a jar of vindaloo sauce, put the lid on, and reduce to simmer. Simmer 15m, then add the tofu and a couple good handfuls of spinach leaves, then put the lid back on until the spinach wilts, and serve over rice.
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Apr 29, 2019 16:11
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Even the (ex)professional cook cheats and uses doctored up jar curry. I am vindicated. Yusss! E: also I'm totally making that sometime, sounds ballin'. I might add some mushrooms instead of the tofu because my family dislikes tofu. I might tell em to shove it, time will tell. Resting Lich Face fucked around with this message at 23:41 on Apr 30, 2019 |
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Apr 30, 2019 23:31
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Liquid Communism posted:It is pretty lazy, since I was cooking at 6am and also made egg salad, tuna salad, and shrimp and sausage jambalaya for lunches at the same time. Thanks man 
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Apr 30, 2019 23:37
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I use a lot of jarred curries because I can't be arsed and they're delicious. Tried doing that cracked coconut method on Sunday before adding a healthy amount of madras curry, garlic, and ginger and holy hell I was not expecting it to make that big of a difference. The coconut flavor shined through way more than any time we've made it previously, so thanks to whoever suggested that!
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Apr 30, 2019 23:56
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Dr. Krieger posted:
Huh, I have a thing of ajvar somewhere. Question is kind of "where exactly" but I never did figure out what to do with it.
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May 1, 2019 00:30
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angerbeet posted:Huh, I have a thing of ajvar somewhere. Question is kind of "where exactly" but I never did figure out what to do with it. Yeah that's how I stumbled into that lunch, was really good. I only had panko and bone in pork chops but was similar to a meal I had in Croatia years ago except they went more Milanese style
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May 1, 2019 00:52
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kumba posted:I use a lot of jarred curries because I can't be arsed and they're delicious. Tried doing that cracked coconut method on Sunday before adding a healthy amount of madras curry, garlic, and ginger and holy hell I was not expecting it to make that big of a difference. The coconut flavor shined through way more than any time we've made it previously, so thanks to whoever suggested that! Shocking, right? I can tell if Thai restaurants do that by tasting the food, and I find it makes a huge difference. Five steps to an amazing curry. You'll never forget them.
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May 1, 2019 07:31
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A couple of my friends are in Japan this week posting all their delicious food, and I woke up this morning to the smell of a neighbor making curry so I had to do this curry rice tonight. First new thing I've cooked in a while so I wanted to share. Definitely going in the rotation.
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May 6, 2019 03:29
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Pan fried chicken, gravy and rice. Homemade finnish Sima for beverage. 
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May 6, 2019 06:59
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Weekend activities: Mussels and sourdough:     Burgers:      I probably should have swapped days as it was 65 and sunny for the mussels to be had outside, and then turned around to me grilling in the rain for burgers that had to be eaten inside. But goddammit I wanted a burger. Mussels were just steamed over a pot of onion, garlic, parsley, butter, wine, tomato, and some heavy cream. We saved a third of the mussels to throw into the leftover sauce and puree it, makes a nice fishy sauce I'll throw on tortellini or something as an easy dinner later. Sourdough was slightly under proofed but i ran out of time and the starter was chilled - think in the future I'll take it out of the fridge the day before i want to use it, give it a fresh feeding, and leave it on the counter overnight. Make sure that I don't have to extend rises too long. Tasted fine but the crumb wasn't as pretty as it could have been. Burgers were a sirloin, chuck, brisket blend with salt, pepper, and worchestershire. Bun > burger sauce > patty > cheddar > bacon jam > tomato > lettuce > bun glazed with butter and everything bagel mix. e; (the burger cross section was my 2nd, and it was the smallest burger on the biggest bun, but you get the idea) Nephzinho fucked around with this message at 14:33 on May 6, 2019 |
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May 6, 2019 14:04
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Oh my loving god.
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May 6, 2019 14:06
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Holy poo poo man, gimme them moules
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May 6, 2019 14:26
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Nephzinho posted:Weekend activities: Yo I'm gonna need an invite for next time. That looks dope, and what a great outdoor space.
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May 6, 2019 18:44
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Framboise posted:I would make onigiri/sushi all the drat time if I could ever get the seasoning right. It always ends up being way too sugary or way too vinegary. Onigiri is usually plain unsalted / unseasoned rice, unless it's a special sushi style onigiri like a masuzushi onigiri sold at a convenience store. Go wild with the rice balls!
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May 7, 2019 04:19
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Mongoose posted:Onigiri is usually plain unsalted / unseasoned rice, unless it's a special sushi style onigiri like a masuzushi onigiri sold at a convenience store. Go wild with the rice balls! Huh, really? I always thought it was essentially made of the same style of seasoned rice you'd make nigiri with or something.
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May 7, 2019 05:25
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Nah, plain rice, and salt the exterior liberally when packing them.
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May 7, 2019 07:33
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Grilled some wangs last night. Such spicy jerk.
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May 7, 2019 13:18
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Ooh excellent wings! We red braised some pork and some tofu, and ate it with three kinds of pickles and some lovely soba 
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May 7, 2019 13:39
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Framboise posted:Huh, really? I always thought it was essentially made of the same style of seasoned rice you'd make nigiri with or something. Nope. That said, I prefer to use sushi seasoned rice when I make it, or at least to mix the rice with furikake. More flavor is good.
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May 7, 2019 13:40
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 Burgers need eggs. 
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May 8, 2019 16:33
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Liquid Communism posted:
Add a grilled pineapple ring, some sliced pickled beetroot, canadian bacon and baby, you got an aussie burger with the lot  pim01 posted:We red braised some pork I'm gonna do the same in my new IP this weekend! Did you use the SA Chinese food thread recipe?
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May 9, 2019 00:00
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Ranter posted:I'm gonna do the same in my new IP this weekend! Did you use the SA Chinese food thread recipe? I've based my version on Fuchsia Dunlop's recipe, as it's nice snd sweet and sticky, and reminds me most of the really good red braised porks I've had in China and Singapore. If you use the IP (never used it for red braising, but dont see why it wouldn't work), its probably best to make sure you reduce the sauce after, or cut the water used at the start. Its nicest when it coats the meat and is lovely and shiny 
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May 9, 2019 07:30
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Ranter posted:Add a grilled pineapple ring, some sliced pickled beetroot, canadian bacon and baby, you got an aussie burger with the lot Resident burger eating checking in to say no, we don't put baby on our burgers
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May 9, 2019 09:34
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iajanus posted:Resident burger eating I thought you fried them up and served them on the side
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May 9, 2019 10:29
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iajanus posted:Resident burger eating What about dingo?
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May 9, 2019 14:25
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iajanus posted:Resident burger eating touche
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May 9, 2019 16:54
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 Pineapple fried rice with chicken thigh.
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May 9, 2019 18:31
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Coasterphreak posted:I thought you fried them up and served them on the side Exactly. Also gently caress off pineapple, that's a trash burger item
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May 9, 2019 22:47
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iajanus posted:Exactly. Need it to cover the flavor of the marsupial meat they cut the beef with.
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May 10, 2019 00:08
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Stringent posted:Need it to cover the flavor of the marsupial meat they cut the beef with. my local permanent fast food caravan (the kind open til 5am used by taxi drivers and drunks after the pub) back in the day mixed coles snag meat into their beef patties. Was actually pretty good. Their chips gravy was as black as my step-grandmother's heart and you could get vegemite on your all pork-rear end in a top hat hotdogs. poo poo was legit. Also its not a burger with the lot unless its got the pineapple and beetroot, fight me iajanus. Bald Stalin fucked around with this message at 01:23 on May 10, 2019 |
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May 10, 2019 01:16
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iajanus posted:Exactly. Look at you taking umbrage with the pineapple and not the pickles or the mustard, tomato sauce combo instead of bbq sauce. Hand in your thongs and eureka stockade flag tattoo.
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May 10, 2019 01:23
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 I've got stuff in the sous vide, but I'm not even going to open the bag because I would rather just eat another of these.
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May 12, 2019 00:48
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jobson groeth posted:Look at you taking umbrage with the pineapple and not the pickles or the mustard, tomato sauce combo instead of bbq sauce. Hand in your thongs and eureka stockade flag tattoo. loving bbq sauce can gently caress off too. The exception is the reaper chilli bbq sauce I got from the markets in the weekend, that can stay And that snag meat idea sounds like a winner
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May 12, 2019 01:46
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Did a scratch pizza using the Flour Water Salt Heat method. Absolutely kicked the rear end of the pre-made crusts I used to use. 
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May 12, 2019 03:24
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Kinda looks like a metroid
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May 12, 2019 03:48
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Can you elaborate on the method, that looks delicious
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May 12, 2019 04:11
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I've got some elephant garlic growing this year and they have some lovely scapes. Does anyone have something to recommend to do with them besides sauteing in butter. Dont get me wrong. I love them that way. Just looking for some ideas.
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May 12, 2019 07:14
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ZombieCrew posted:I've got some elephant garlic growing this year and they have some lovely scapes. Does anyone have something to recommend to do with them besides sauteing in butter. Dont get me wrong. I love them that way. Just looking for some ideas. Make aioli or pesto with them. Buy the very best quality pasta and make aglio e olio with them. Make a compound butter out of them and put it on steak or in chicken kiev. Wilt them into a white bean salad or over blanched green beans. Make a bootleg wild garlic soup. Put them en papillote with some monkfish or swordfish and a bit of spinach or samphire if you can get it. Make a coleslaw with apples and fennel and add the scapes whole.
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May 12, 2019 07:43
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They're also awesome done the szechuanese way - stir-fried with some smoked streaky bacon.
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May 12, 2019 09:24
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