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Squashy Nipples posted:Well, I guess we can agree to disagree on these here. It's very dangerous. The Mexicans would use it to see - within. There is a place - terrifying to us. To people with the soapy taste gene. It is said: a person will come, the Coriando Eaterach. He will eat what we can not. Many have tried. They tried and failed? They tried and died.
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Sep 27, 2019 23:40
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Steve Yun posted:It's very dangerous. The Mexicans would use it to see - within. There is a place - terrifying to us. To people with the soapy taste gene. It is said: a person will come, the Coriando Eaterach. He will eat what we can not. Many have tried. I can't not read this in Jordan Peterson's Kermit voice.
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Sep 28, 2019 00:39
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Hellsau posted:I can't not read this in Jordan Peterson's Kermit voice. I've never heard his voice, and now I never need to.
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Sep 28, 2019 05:42
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Cut all the tomatoes out of my DWC hydroponic set up in my basement. They weren’t producing and I have 30 plants outside making a million tomatoes so I felt like getting rid of the inside ones. That freed up space to move my apocalypse scorpion pepper plant to a more open space (the lemon jalapeño was crowding it out). This winter I’m redoing the entire room down there to make it peppers in the tent only and herbs and lettuce in the open room.
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Sep 28, 2019 18:28
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I need to see this sometime, drat. Also I'm a bit over 5 months on HRT now. 
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Sep 29, 2019 02:26
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Manuel Calavera posted:I need to see this sometime, drat. I’m so proud of how far you’ve come. And that we all here, who are the family you choose, are the ones who get to share in your journey. Good on you.
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Sep 29, 2019 02:52
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Thanks dino. dear <3. I still need to make stuff from your cookbook. But I've been good and responsible and making food on my own, in part because that's far cheaper than eating out. It's nice to make chili or curry (with Aldi sauce because it's inexpensive and tastes pretty good with some additions) and have it last for five meals.
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Sep 29, 2019 03:28
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Manuel Calavera posted:I need to see this sometime, drat. ! hope it's been going well and you've been feeling great!
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Sep 30, 2019 00:55
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Actually having feelings & emotions counts, right? Because they're cool and good to have.
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Sep 30, 2019 02:21
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My friends helping out during dinner parties: oh your knives are so sharp! Cutting vegetables is so fun here! Also my friends helping out during dinner parties: 
Steve Yun fucked around with this message at 05:02 on Sep 30, 2019 |
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Sep 30, 2019 04:37
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They're helping!
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Sep 30, 2019 04:57
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Wow they could have at least put it all in the dishwasher.
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Sep 30, 2019 05:54
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Steve Yun posted:My friends helping out during dinner parties: oh your knives are so sharp! Cutting vegetables is so fun here! MyMom.jpg And yet, it's a total mystery how mine stay so sharp.
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Sep 30, 2019 09:38
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Help, I made chili last night and I ate way too much of the chili and I got food drunk and now I have a food hangover from all the chili what went into me. I refuse to take the blame for my excess chili consumption, someone else do it so I can be mad at you for my Actions.
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Sep 30, 2019 13:11
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Whalley posted:Help, I made chili last night and I ate way too much of the chili and I got food drunk and now I have a food hangover from all the chili what went into me. I refuse to take the blame for my excess chili consumption, someone else do it so I can be mad at you for my Actions. I am indeed a chili zealot, constantly preaching the chili gospel. It appears that I have over-pressured you and forced you against your will into chili excess. I am very sorry.
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Sep 30, 2019 13:15
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Whalley posted:Help, I made chili last night and I ate way too much of the chili and I got food drunk and now I have a food hangover from all the chili what went into me. I refuse to take the blame for my excess chili consumption, someone else do it so I can be mad at you for my Actions. Freeze it, a month from now you can get drunk and microwave it and be so pleased with your foresight.
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Sep 30, 2019 14:04
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Freeze all your slop foods. I got 3 quarts of curry, a quart of etouffee and soon I’m gonna have a couple quarts of shakshuka. Trade with friends whenever you get bored of your own foods
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Sep 30, 2019 14:51
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I want to go vegetarian for a week. Is there a good easy resource for that? edit: also I have a lot of peaches and tart apples and could use a nice recipe for those.
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Sep 30, 2019 14:59
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Bert Roberge posted:I want to go vegetarian for a week. Is there a good easy resource for that? Sure thing. The key is (and this is the tough part but don't get discouraged because a lot of people have trouble with this when they first get started): don't eat any meat or meat containing foods.
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Sep 30, 2019 15:05
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Bert Roberge posted:I want to go vegetarian for a week. Is there a good easy resource for that? Uhhh... what does the time period have to do with it? What kind of vegetarian cooking do you like? Do you know how to make Dino Dal? Bert Roberge posted:edit: also I have a lot of peaches and tart apples and could use a nice recipe for those. Ah, see, ask specific questions, get specific answers. This recipe works with pretty much any fresh fruit, but my mom always made it with straight rhubarb. The important thing is to pour the batter into the pool of melted butter, so that the batter is totally surrounded by melted butter when it cooks. Fruit Cobbler 2 cups fruit: peeled, paired, sliced (peaches, apples, rhubarb, strawberries work best) ¾ stick of butter 1 cup sugar ¾ cup milk ¾ cup flour 1 tsp baking powder dash salt sprinkle of cinnamon (optional, depends on type of fruit) Preheat oven to 350° Melt butter in pan. Combine all ingredients except fruit. Pour batter into the middle of the pan with butter. DO NOT STIR! Pour fruit into the middle of the pan. DO NOT STIR! Bake for about 1 hour, until top is nicely browned. Serve warm, with ice cream if desired.
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Sep 30, 2019 15:08
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Does fish count as meat because all my vegetarian friends eat seafood
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Sep 30, 2019 15:08
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Bert Roberge posted:I want to go vegetarian for a week. Is there a good easy resource for that? Realtalk: rice, beans, and broccoli to start, season as desired
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Sep 30, 2019 15:13
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Steve Yun posted:Does fish count as meat because all my vegetarian friends eat seafood Well, all of my vegan friends eat honey.
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Sep 30, 2019 15:15
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Steve Yun posted:Does fish count as meat because all my vegetarian friends eat seafood Those are pescatarians. I do that during lent.
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Sep 30, 2019 15:24
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On a serious note, try shakshuka. I just made some this weekend and it was super delicious and it’s vegetarian
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Sep 30, 2019 15:43
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Steve Yun posted:On a serious note, try shakshuka. I just made some this weekend and it was super delicious and it’s vegetarian I've never had it with harissa but Alton acted like that's standard. What kind of hosed up shakshuka have I been eating up til now?
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Sep 30, 2019 16:14
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Flash Gordon Ramsay posted:I've never had it with harissa but Alton acted like that's standard. What kind of hosed up shakshuka have I been eating up til now? IDK I've never added harissa.  I've used cayenne but that's just my go to. Shakshuka is a great lazy sunday breakfast.
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Sep 30, 2019 16:30
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Oh wow. I do tend to make shakshuka with whatever I have on hand, but I always have some harissa in the house. But then again, the next town over is a Little-Lebanon , so I have tons of choices. Its SO good with Lebanese bread, and we've got a great local baker, too.
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Sep 30, 2019 16:37
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I had the impression that there really wasn't any real "one true shakshuka" and that there are several local and regional variations all around the mediterranean. All shakshukas are good shakshukas.
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Sep 30, 2019 16:57
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DekeThornton posted:I had the impression that there really wasn't any real "one true shakshuka" and that there are several local and regional variations all around the mediterranean. All shakshukas are good shakshukas. Yeah to be clear I have no allegiance to the one true anything, I just had never had shakshuka with harissa even though by some accounts (maybe just Alton's?) it's standard. The "one true" way with any food is an annoying thing, especially since many (most?) of the recipes that folks do that with are peasant recipes that are by design made with whatever is cheap and on hand. And therefore regional variations should be expected because again what's available in the summer in Africa may not be what I can get in the winter in Spain or whatever. Also, beans in chili is ok because beans are an extender which is a perfectly valid thing to add to a cheap meal.
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Sep 30, 2019 17:14
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I wonder if the reason "peasant food", as you say, seems to attract the "one true recipe" crowd is that they can be fairly easily leartned by people who aren't great at cooking so they become fiercly protective of the one or the few things that they can do really well and that they can get a sense of superiroity from. Apart from the fact that various italian trade associations use in their export strategies. Like how guanciale has been put forward as the "traditional" ingredient in carbonara.
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Sep 30, 2019 17:32
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I always assumed it was a benign sort of tribalism. Like how different regions love their version of BBQ sauce or whatever. Just pride in being with "your team". Ninja edit: Well I guess there's always just being used to the way you like your food. Like I love my version of potato salad and think pretty much all others suck but that's because I've altered it to hit exactly what I like and nothing I don't.
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Sep 30, 2019 17:44
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Croatoan posted:I always assumed it was a benign sort of tribalism. Like how different regions love their version of BBQ sauce or whatever. Just pride in being with "your team". Sure, that is of course always there, but that doesn't really explain påeople with zero connection to the place of origin of a dish being weirdly attached to it's authenticity.
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Sep 30, 2019 17:50
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Alton has a habit of declaring such-and-such is The Best Way, a bad habit he shares with ATK and Kenji. Harissa, while not necessary, was very good though. Alton also says to grate the tomato into the stew, to peel the skins off the bell peppers and left out the onions, which suggests to me he likes his food to be on the mono-textural side. I ignored that and put in the onions every other recipe calls for and threw in whole canned tomatoes that I mashed with a spatula. Reading several recipes and taking bits and pieces was a good call in this case.
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Sep 30, 2019 22:16
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I put beans in my shakshuka so you know, whatever. Always put a onion.
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Sep 30, 2019 22:31
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Steve Yun posted:Alton has a habit of declaring such-and-such is The Best Way, a bad habit he shares with ATK and Kenji. Harissa is a good addition to shakshuka. I like berbere too sometimes. Or like, any spice blend. It's a good dish no matter what.
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Sep 30, 2019 22:40
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I tossed a couple spoonfuls of gochujang in mine last time because I wanted a bit of sweetness along with the chili flavor.
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Sep 30, 2019 22:47
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Steve Yun posted:Reading several recipes and taking bits and pieces was a good call in this case. The first time I did it, I watched Bobby Flay make one and thought to myself, hey, I have most of that in my kitchen! I just kind of winged it, and it came out awesome. I think Bobby Flay was the first chef I recall using harissa, but that would have been... 6 years ago? I had always seen it at the middle-eastern markets, but didn't know how to use it. Casu Marzu posted:I tossed a couple spoonfuls of gochujang in mine last time because I wanted a bit of sweetness along with the chili flavor. Mmm, totally legit.
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Sep 30, 2019 23:36
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Alton’s recipe is the fussiest one I’ve seen but once you’ve made the harissa and preserved lemons it’s enough of them for a dozen batches and makes the recipe easy each subsequent time
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Oct 1, 2019 00:06
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Casu Marzu posted:I tossed a couple spoonfuls of gochujang in mine last time because I wanted a bit of sweetness along with the chili flavor. My grandma grew up in Korea during ww2 when it was poorer than Somalia and she still forks over the equivalent of 45 usd a pound for gochujang that's less sweet (complaining about it all the while) I mean, she's rich and so is the rest of the family now, but she cheaps out on everything else
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Oct 1, 2019 00:39
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