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Finger Prince posted:I finally found the proper word describing these breaded meat filled crepes my grandma used to make: Paszteciki naleśnikowe. I only knew them as paszteciki (pronounced "pastechiki"), but apparently that's a different polish food and it's caused me years of confusion. This sounds delicious!
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Jul 23, 2019 01:33
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So I bought twenty pounds of hatch green chillies and I'm roasting them right now while drinking a cold beer and, well,I don't like to brag, but
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Aug 2, 2019 19:13
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hamjobs posted:So I bought twenty pounds of hatch green chillies and I'm roasting them right now while drinking a cold beer and, well,I don't like to brag, but whatcha gonna do with all them chilies?
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Aug 3, 2019 02:52
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could someone recommend a good fish bake recipe for a beginner? |
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Aug 3, 2019 06:10
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Season fish with salt and pepper, maybe some fresh dill and a squeeze of lemon. Broil until the fish is flaky throughout |
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Aug 4, 2019 20:50
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Manifisto posted:whatcha gonna do with all them chilies? Well obviously green Chile enchiladas but I'm roasted a bunch to make Chile for winter because we eat it over eggs. My vegan Chile is delicious.
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Aug 5, 2019 00:08
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hamjobs posted:My vegan Chile is delicious. recipes always appreciated!!
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Aug 5, 2019 03:58
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poverty goat posted:Season fish with salt and pepper, maybe some fresh dill and a squeeze of lemon. Broil until the fish is flaky throughout in addition to this, it depends a little on the type of fish you are looking at salmon bakes real easy, it is a forgiving fish with all that fat. for more delicate fish, a good way to do them in the oven is in parchment. you make up a little packet with the fish and flavorings (e.g. herbs, citrus zest, olives, what have you), seal it up, bake for the prescribed time, bam it's easy and really good (never too dry). I have made this recipe a bunch of times: https://www.epicurious.com/recipes/food/views/fish-fillets-with-tomatoes-and-olives-in-parchment-10410 works well also with tilapia, I imagine you could use many sorts of fish with it
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Aug 5, 2019 04:05
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bRo make your own hotsauce with them chiles. I did it a couple years ago and it pretty much boils down to (heh) sauteeing them chiles and blending them up with some vinegars and salt and spices of your choosing, I will dig back into my notes and try to update. The last time I did this I made a batch of red hot sauce using red chiles and red jalapenos that was so good I was extremely reluctant to use it and it went bad after like 4 months... I flew too high on wings of wax and paper 
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Aug 6, 2019 03:15
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Poise posted:The last time I did this I made a batch of red hot sauce using red chiles and red jalapenos that was so good I was extremely reluctant to use it and it went bad after like 4 months... I flew too high on wings of wax and paper i know this feeling. made a sauce out of a bunch of thai ornamental peppers last summer. motherfuckers were so hot i only needed to use a couple drops into anything I was cooking.
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Aug 6, 2019 03:47
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i've still been making recipes out of the america's test kitchen cookbook and i have to recommend it again: https://amzn.to/2YLNZEL I have the 2014 edition so the format of the latest might be different, but it has tons of really practical recipes, covering everything from roasts, sauces, sides, desserts, fry-ups, breads, good poo poo. used it earlier today to make whole roast chicken, not something i'd normally make on a weeknight
FutonForensic fucked around with this message at 03:55 on Aug 6, 2019
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Aug 6, 2019 03:48
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Lizard Wizard posted:could someone recommend a good fish bake recipe for a beginner? https://www.bonappetit.com/recipe/roast-fish-with-curry-butter |
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Aug 20, 2019 18:48
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i made those serious eats beer waffles this morning w/ irish butter, brown sugar and stella and they were pretty much perfect, at least for chemically leavened waffles thrown together at cook time also I was looking at that artisan waffle blog and this dude has been busy liquid brioche waffles this one replaces all oil in the recipe with almond oil cornbread waffles??? gingerbread waffles  yeast-risen buttermilk waffles i need to make more waffles i guess ive posted it before but just to complete my waffle sperg here's his liege waffle recipe. if you've never had a liege waffle they're more of a heavy dessert than a breakfast item, and they're amazing |
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Aug 24, 2019 15:37
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poverty goat posted:ive posted it before but just to complete my waffle sperg here's his liege waffle recipe. if you've never had a liege waffle they're more of a heavy dessert than a breakfast item, and they're amazing quote:As a final note, for the truly obsessive, who happen to have access to a flour mill and bolting equipment, you can get even deeper into these waffle with my fresh flour version of the recipe. That’s how I make them, these days. love this stuff |
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Aug 24, 2019 15:55
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you probably walk away from the farming stuff until you have a lot of time on your hands
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Aug 24, 2019 16:06
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wait, you mean you guys don't even grow your own wheat? 
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Aug 24, 2019 20:05
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I forgot that that version of the waffle recipe was so obtuse and found the old version on his old waffle blog https://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette/ |
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Aug 24, 2019 20:32
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I like to use this site for Indian curry and other foods. It's a really good resource on understanding Indian recipes, ingredients, and techniques. Plus it's light on backstory food blog BS and you can calculate volume on the site. https://www.vegrecipesofindia.com/ |
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Aug 25, 2019 09:39
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SweetWillyRollbar posted:I like to use this site for Indian curry and other foods. It's a really good resource on understanding Indian recipes, ingredients, and techniques. Plus it's light on backstory food blog BS and you can calculate volume on the site. Nice, I can never get the flavour right when I try to make a curry. It's never close to restaurant flavour. I know one secret is msg, but I read one recipe from the head chef of a posh hotel in India and realized I'm using like a 10th the amount of aromatics I should be. I'm going to try this at some point: https://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/ and yeah, 6 cloves of garlic, 1" piece of ginger, 1/2 cup of finely diced onions, plus all the whole spices - that's a lot of flavour! Looking forward to trying it. Finger Prince fucked around with this message at 13:07 on Aug 25, 2019 |
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Aug 25, 2019 12:07
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Finger Prince posted:Nice, I can never get the flavour right when I try to make a curry. It's never close to restaurant flavour. I know one secret is mag, but I read one recipe from the head chef of a posh hotel in India and realized I'm using like a 10th the amount of aromatics I should be. I'm going to try this at some point: https://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/ and yeah, 6 cloves of garlic, 1" piece of ginger, 1/2 cup of finely diced onions, plus all the whole spices - that's a lot of flavour! Looking forward to trying it. I definitely also realized frying the cumin and mustard seed had a huge impact. Also cooking basmati rice with grapeseed oil and salt. |
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Aug 25, 2019 12:23
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https://i.imgur.com/HYrNBZD.gifv |
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Aug 25, 2019 15:00
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SweetWillyRollbar posted:Also cooking basmati rice with grapeseed oil and salt. one of my great breakthroughs in indian cooking was the realization that great aged basmati rice from pakistan is better and cheaper by the pound in a 10 pound sack from the indian grocery store than any of the garbage basmati I can buy in a white people grocery store. fallowed by the realization that a curry plant is practically a cactus from a care standpoint |
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Aug 25, 2019 16:33
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poverty goat posted:one of my great breakthroughs in indian cooking was the realization that great aged basmati rice from pakistan is better and cheaper by the pound in a 10 pound sack from the indian grocery store than any of the garbage basmati I can buy in a white people grocery store. fallowed by the realization that a curry plant is practically a cactus from a care standpoint Ethnic grocery stores are awesome as hell. I've never grown a curry plant but that's super interesting. |
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Aug 25, 2019 16:56
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Oh man the local Chinese grocery (well one of them) makes their own tofu in house and sells a roughly 5x5x2" block for a quarter and it's so much better then packaged stuff you get at a supermarket for $4
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Aug 25, 2019 17:21
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SweetWillyRollbar posted:Ethnic grocery stores are awesome as hell. There's a huge omni-international market near me and it's great. They have a huge, cheap fish market, lots of great/weird produce, large quantities of every misc cow/chicken/pig part you might ever want to cook into stock, and then extensive chinese/vietnamese/japanese/korean/indian/filipino/mexican sections. My last haul included some really nice looking poblanos, fresh local spanish mackerel for $4/lb, and a big jar of furikake which might be my new poo poo  The curry plants I got on ebay because I couldn't find anything locally- be careful because some other misc inedible plants are sometimes called "curry plant" in the US. They like well-drained sandy soil, no water dish under the pot, and shouldn't be watered until the soil looks dry. They rode out that july heat wave in virginia without ever looking thirsty, even as i murdered the neighboring fenugreek and basil through neglect. I've finally started using some leaves off the smaller of the two (letting my favorite just chill and grow for now), and they're VERY flavorful and fragrant and kind of remind me of scuppernong grapes poverty goat fucked around with this message at 15:28 on Aug 26, 2019 |
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Aug 26, 2019 15:22
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Nice! Yeah. It's always amazing the difference in price. I remember when I was living in Chicago and was looking around for a rolling pin. The nearby Target had some latex bullshit that was like $30. Went to the nearby Mexican grocery where they had a simple wooden fat dowel with handles laythed on for maybe $5. |
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Aug 26, 2019 15:51
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https://www.youtube.com/watch?v=lTAnJ4gOWZE new life goal: make poutine from scratch |
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Sep 2, 2019 16:05
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i made these and i think they are probably the ultimate brownies https://www.seriouseats.com/recipes/2018/02/print/bravetart-glossy-fudge-brownies.html |
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Sep 4, 2019 23:52
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Eat my balls. Please. Lamb and beef kofte "meatballs" with mint, parsley, smoked paprika and ras al hanout over spinach, couscous and Bell pepper salad with spicy harissa tomato sauce and crisped pita. It's "what the gently caress do I do with this stuff, but with spices I like instead" as riff on a plated recipe from a while back because gently caress paying that much for delivery food. |
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Sep 6, 2019 20:55
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wanna eat them balls |
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Sep 6, 2019 21:03
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Ok so recipe for my balls: Half a pound of ground beef Half a pound of ground lamb One egg Two pitas A cup of water or milk A large Bell pepper Half a pound of couscous Pot of salted water A half pound of spinach About 3Tbsp of harissa, divided 3-6 cloves of garlic use ten whatever IDC One juice and zest of one lemon, divided in two Some mint Some parsley Ras Al hanout, about a tbsp, divided One 14 oz can of crushed tomatoes Kosher salt, about a 1/2tsp plus to taste Black pepper, freshly ground like chef John Cut your pitas into quarters, set aside 6 and break up 2 wedges in a bowl. Pour over a cup of water or milk and set it aside. Mince your garlic and herbs, divide in two combined piles, set aside. Dice your Bell pepper, wash and dry your spinach. Combine in bowl with half of lemon juice and zest, set aside. Preheat your oven to 450F. Boil your salted water. Mix in bowl: beef and lamb, egg, half of ras Al hanout, half of garlic and herb mix, half of harissa and the dialed, squeezed breadcrumb mixture. Season with salt and pepper. Dump the water or milk, you ain't need it no more. Throw your couscous in the now boiling water, turn off and cover to let it cook and absorb the water. Make your balls: In a lined pan, spray or brush Olive oil on lightly. Make about 15 meatballs, maybe 16. Bake at 450F for ten minutes. Throw your pita in another pan and cook all for another 5 minutes. Make tomato sauce: Glug Olive oil into a sauce pan and heat over medium until it shimmers. Quickly stir in harissa and ras Al hanout to make a roux without burning, then add other half of garlic and herb mix, as well as canned tomatoes. Cook over medium heat for five to eight minutes, then turn off and finish sauce with lemon and zest to brighten. Turn off oven, removes balls and chips. Combine hot balls with sauce; cool chips. Combine now tender couscous with spinach mixture to steam and flavor. When wilted, serve couscous salad under balls with sauce and pita chips. |
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Sep 6, 2019 21:15
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k but for real, i'm probably just gonna reheat some curry |
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Sep 6, 2019 21:18
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TVsVeryOwn posted:k but for real, i'm probably just gonna reheat some curry Give me the curry and nobody gets hurt |
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Sep 6, 2019 21:21
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Ras Al Hanout from epicurious if you can't find it: 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander seeds 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves Mix it all in a bag really well. It stays ok in the pantry for like six months. |
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Sep 6, 2019 21:26
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hamjobs posted:Eat my balls. Please. sounds good, looks good, thank for recipe
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Sep 6, 2019 21:29
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 Honey balsamic glazed roasted chicken with roasted potato and spinach salad. |
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Sep 8, 2019 18:12
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hamjobs posted:
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Sep 8, 2019 18:19
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Potato salad: About 2 pounds of red potatoes, washed and diced 4-6 scallions, including green tops, diced Some  MAYONNAISE An equal part Dijon mustard An equal part whole grain mustard Enough Apple cider vinegar to blend to dressing About 2 ounces of spinach, raw Kosher salt Freshly ground black pepper Olive oil for roasting Line a pan with foil, shiny side down, and toss taters with olive oil, salt and pepper. Roast at 450F for twenty minutes or until tender and a little brown. Mix together dressing while it roasts--all the scallions, vinegar, mustards, mayo, a bit of salt and pepper. Whisk it until it's blended well. Keep it out, you're going to dress the potatoes and raw spinach as soon as the potatoes come out of the oven, then refrigerate. For the chicken: 6 chicken thighs, bone in skin on Kosher salt Freshly ground black pepper Pat the chicken VERY DRY. This is important, you want a crispy skin. Salt and pepper all over, skin side up, roast for 35 minutes or until the chicken is thoroughly cooked and the skin is brown and crispy. Drain on towel to soak up excess fat, save pan schmaltz (the fat from the chicken) for another day. For the glaze: Equal parts honey, balsamic vinegar. Bring to a boil them reduce to a simmer while whisking in while grain mustard. Enough that you like it. Reduce for 5-8 minutes, and glaze the rested chicken as soon as you remove the reduction from heat. Rinse your pan immediately or you will be sad when you do dishes. |
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Sep 8, 2019 18:35
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hamjobs posted:
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Sep 8, 2019 19:48
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| # ? May 22, 2024 12:33 |
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Kaiser Schnitzel posted:Man ey's a lotta people in here. Ayooooo |
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Sep 8, 2019 19:53
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