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First loaf of sourdough just came out of the oven and it's not the best loaf but still should be edible
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# ? Mar 22, 2020 05:23 |
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# ? May 25, 2024 13:43 |
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Seafood City is sort of a hardcore asian market
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# ? Mar 23, 2020 01:19 |
Steve Yun posted:
lol
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# ? Mar 23, 2020 08:11 |
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hahahahahah but yeah, as others have said, if you have non-white stores out by you, they have been plenty stocked when I have gone. I rotated between the local Mexican spot and a big Kan Man and they both had most of what I needed food wise.
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# ? Mar 23, 2020 14:28 |
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You know what doesn't go bad, apparently? The quinces I found at the back of my parents' cupboard that some friend of theirs gave them last autumn. I'd never really done anything with quinces before: while raw they're rock hard and basically flavourless other than being very sour. Supposedly the solution is to boil them in sugar water for an hour, so I decided to make a crumble. After peeling, coring and chopping the bastard things, I threw them in a pot full of water with a ton of sugar and the shrapnel from an old bag of cinnamon. It's only at this point that I thought of taking pictures for the internet so here you go: After boiling for like two hours or something the hard yellow fruit had become mushy, orange and actually started to taste pretty good. I also added a few chopped up pieces of crystallised ginger, because it was nearby and I have no self control. I strained the fruit out into my pie dish so it would still have some texture to it, reduced the liquid down to some kind of syrup and poured just enough over to cover the fruit mush. The rest of the juice has been kept for other purposes (read: I'm going to put it in every kind of alcohol I can find) I made a basic crumble topping from a very old cookbook I had lying around and stuck that in the oven for 40 minutes It came out pretty well. Taste test: as you might have guessed, it's very sour. Luckily there was a carton of premade custard hanging around. That worked. Actually pretty drat good. 8/10, would spend a day stewing fruit again.
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# ? Mar 23, 2020 23:35 |
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that looks tasty. Quince paste is another good thing, great to have with cheese and a good jam substitute too. I've been making a simplfied variant of this Rick Stein curry a bit, I think it's going into regular apocalypse rotation now. https://www.bbc.co.uk/food/recipes/potato_and_pea_curry_19537
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# ? Mar 24, 2020 11:46 |
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Membrillo is really good with cheese but it needs to be something contrasting, or you need something else in there like an onion jam or even just quick pickled red onions, that would be nice.
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# ? Mar 25, 2020 01:25 |
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Chef John from foodwishes posted a simplified Red Beans and Rice. It's one dish in the oven, great for less experienced cooks. "Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like." https://www.allrecipes.com/recipe/279361/the-best-baked-rice-and-beans/ A couple of my neighbors are in their late fifties (wife just corrected me seventies) and don't have a car so I drove to get them some stuff from trader Joes, which is on the other side of the next city. They gave me a $20 but I got em about forty dollars worth, I don't think they're well off. I kept thinking about that Death Stranding game that came out a couple of months ago. I get a text message on my wristwatch that someone all bunkered up needs supplies, head out, bring it back, wipe it down with alcohol, and enjoy the friendly waves from the window. Then hustled by the wife into my decontamination shower but no after shower beer. BBQ Dave fucked around with this message at 05:31 on Mar 25, 2020 |
# ? Mar 25, 2020 05:09 |
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Okay got a friend who was on her anniversary in Italy and got stuck due to the lockdown. I made a video about how to make shakshuka. She wants to make it, but doesn’t have harissa or Gochujang. No cumin or paprika either, she says Italians apparently don’t believe in spices. I suggested she try an American or Middle eastern store and she says they’re all closed. She has red pepper flakes. What else would go with red pepper flakes to make a ramshackle shakshuka? Olive oil, black pepper, extra garlic? Soy sauce? An anchovy fillet?
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# ? Mar 26, 2020 11:09 |
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Steve Yun posted:Okay got a friend who was on her anniversary in Italy and got stuck due to the lockdown. Honestly sounds to me like she should just forget about it in those conditions
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# ? Mar 26, 2020 11:28 |
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Steve Yun posted:Okay got a friend who was on her anniversary in Italy and got stuck due to the lockdown.
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# ? Mar 26, 2020 11:33 |
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Awesome thanks SubG It’s cool that I was almost there off the top of my head, just missing the basil and parm
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# ? Mar 26, 2020 12:05 |
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SubG posted:Crushed pepper, olive oil, anchovy, basil, parm is indeed the common approach to Italian shakshuka, popularly called uova in Purgatorio/eggs in Purgatory. It's a thing. I did something sort of like this for the shakshuka cook-or-die, I also used oregano and fennel seeds. I didn't use anchovy but that would've been a good innovation. I actually made a sort of shakshuka tonight for dinner, and I used some diced chorizo in addition to the usual stuff and let me tell you: that poo poo worked.
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# ? Mar 27, 2020 04:28 |
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If you live in a big city and want to go to a grocery where EVERYBODY wears masks, go to a Korean grocery. gently caress yeah.
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# ? Mar 27, 2020 22:06 |
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OH poo poo that eggplant I bought and forgot about from a week and a half ago is STILL GOOD. Yay! Babaganoush and hummus for dinner.
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# ? Mar 28, 2020 17:41 |
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Steve Yun posted:Okay got a friend who was on her anniversary in Italy and got stuck due to the lockdown. bagna cauda time
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# ? Mar 28, 2020 22:33 |
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Liquid Communism posted:Grab a few lbs of flour and a bag of yeast and use the time to perfect your daily bread recipe. For bonus points, make your own butter. Love it. If you can find flour. My local grocery stores have been cleared out but they should restock soon. Fortunately, we've always bought in 25lb bags and butter in 10 lb lots so that's helpful Yay for Costco before they became a scene from Day of the Dead. My daughter and I've been baking again. I just use a standard recipe (pick any) that we play with. My recipe uses half milk, half water, and more butter than normal. Add sugar, you get doughnuts if you shallow fry after the second rise.. Add cheese, you get savory rolls. Add both, you get a fast rising dough that's both savory and sweet and everyone loves. Never be afraid you'll ruin it. Just adjust your ratios and make notes if it works or doesn't. I find that almost everything works. Make some weird stuff. It's fun. Add a bunch of eggs to a one loaf recipe (like 4 yolks plus a whole egg). Give it a first rise. Roll it out and add lot of butter, sugar, and cinnamon. Roll it up, cut it stick it in a pan and put it in the fridge before you go to bed. In the morning, put it in the oven, put a pan of boiling water underneath and let it get a second rise for 20 min or so. Take the pan of water out. Fire the oven to 325f for about 20-30 min from when you've turned the oven on. Keep an eye on it. You won't even want frosting. All-in, it's about 25 minutes of work.
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# ? Mar 29, 2020 03:11 |
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Bon Apetit shut down their office so all the hosts are recording from home https://www.youtube.com/watch?v=yssNu8Eynb8 Their video editors are doing a great job
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# ? Mar 31, 2020 18:14 |
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Molly likes some bullshit as usual. though it looks tasty. Glad so many others do pour overs like the gods intended.
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# ? Mar 31, 2020 19:32 |
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Coffee sodas and coffee shrubs are legit. Sohla once again proves herself the coolest person on staff.
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# ? Mar 31, 2020 22:58 |
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gently caress I just made some amazing ad hoc chicken Dropped off most of it and a stuffing waffle, modernist Mac, brussel sprouts and a color changing French 75 for a friend’s birthday Kept one drumstick for me, so good Cooking for friends on Facebook live is fun, you guys are all great cooks, entertain your friends
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# ? Apr 1, 2020 01:57 |
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Vegan quaran-thali! Almost all from canned or dried food. ok the naan isn't actually vegan but it would have been real easy to do
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# ? Apr 1, 2020 02:38 |
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Got a recipe for the spinach or mustard green thing?
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# ? Apr 1, 2020 04:43 |
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Mu Zeta posted:Got a recipe for the spinach or mustard green thing? Buy a jar of "Karela Mix Pickle" from your local halal grocer!
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# ? Apr 1, 2020 05:04 |
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This Cavolo Nero, Salami & Borlotti Bean dish was great and really works for quarrantine situation, especially if you can grow the kale/whatever yourself. Don't do like I did and overcook the beans.
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# ? Apr 1, 2020 11:08 |
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Looks great!
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# ? Apr 1, 2020 15:58 |
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Just want to point out the miracle that is the Apple. Looked in the back of my fridge and found an apple that’s been sitting there for 4-6 months, who knows how long. Still good!
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# ? Apr 2, 2020 03:52 |
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Yeah I stocked up on some apples. They last a real long time and if they're starting to lose their crisp, applesauce time! I am trying like hell to eat what i have in the house already because my wife works in an east coast ER. I'd feel like a real peice of poo poo if i came down with the virus and I went to the store a couple days prior for some basil to make pesto or whatever. I grew up for a period working on an apple orchard where my dad lived after my parents divorced. I had my fill of apples for a while there. Glad I can circle back around to craving them
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# ? Apr 2, 2020 04:31 |
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I only learned about the humidity function in fridges yesterday. You're supposed to put fruits like apples and other stuff that rots easily in low humidity. Other vegetables like carrots go into high humidity.
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# ? Apr 2, 2020 04:34 |
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# ? Apr 4, 2020 18:48 |
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Anyone got a good recipe for sourdough with proper preparation for starter? The recipe I'm using has too much hydration and mine came out less than ideal.
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# ? Apr 4, 2020 18:58 |
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ughhhh posted:Anyone got a good recipe for sourdough with proper preparation for starter? The recipe I'm using has too much hydration and mine came out less than ideal. Here's the recipe i make the most, which i happen to have recently typed up in a very manner for another friend and in the spirit of i will copy and paste it here All in a big bowl 150 g starter +/- 50 - amount is pretty flexible 700 g warm water 750-800 g white AP flour 200-250 g whole wheat flour (make the total amt 1 kg flour) Mix up into a shaggy mess with hands, let sit 15 min 20 g sea salt Another 50 g water to help dissolve the salt Mix up / pinch / fold more with your hands Then fold it like an envelope 1 2 3 4 and flip over every 15-30 minutes, something like 4-8 times, just do this all in the evening while chillin watching the flix or whatev. Cover with wet cloth or tie whole bowl into a plastic bag in between Let rise overnight with the wet towel or bag Next morning before work divide the dough in twæn, shape two round loaves Put in proofing containers, which at simplest can be cuts of densely woven cloth in a bowl covered with lots of flour. Cover these as well and let rise in fridge for 8-12 hours. Or at room temp for 3ish hrs but i recommend the fridge. Using the fridge here makes it easier to hit the ideal window for baking. If you do room temp the window is narrower and harder to catch. Then after work bake at 475 F for 20 min in steam, 15 min without "With steam" can mean with a metal bowl/pot of water in the oven. It can also mean covered if you have the right kind of vessel, like two cast iron pans in a clamshell formation, or a duck oven If you have a coverable vessel the idea is you preheat it with the oven and uncover the bread after 20 min, finish for the last 12-15 min uncovered The bread is really done when it's starting to blacken a little. Knock on it and if it sounds holler it's done inside If no vessel use a baking stone if you have one. If no baking stone use a cookie sheet. I never use loaf pans alnilam fucked around with this message at 20:15 on Apr 4, 2020 |
# ? Apr 4, 2020 20:13 |
ughhhh posted:Anyone got a good recipe for sourdough with proper preparation for starter? The recipe I'm using has too much hydration and mine came out less than ideal. i like chef john's, its easy for a single boule and comes out great. i think it can be hydrated more than he does, esp. if you are using any whole wheat: https://www.allrecipes.com/recipe/2...d=st_trending_s e: are you using a dutch oven?
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# ? Apr 5, 2020 02:56 |
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Either the search function is broken or no one has bothered to mention congee. Nothing is simpler to make. Get a cup of rice and 2 litres of what ever stock you have. Chop up a bit of ginger. Put that in a slow cooker on low and leave overnight. You now have delicious congee. Want to make it fancy? Put some chicken thighs in there bone and all. Don't eat meat but still feel fancy? Add some corn to it about half an hour before you want to eat it. Go hog wild and garnish it with some spring onion and a drizzle of soy sauce. Don't have corn or chicken? Who cares just chuck it in it will probably be good. I'm not your mother telling you what you can and can't do.
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# ? Apr 5, 2020 04:28 |
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Inceltown posted:Either the search function is broken or no one has bothered to mention congee. Nothing is simpler to make. We jook! A great suggestion I forgot to mention it here. It's great (especially when sick) I first learned about it here a few years ago when the "help I'm poor and want to make good food" thread got weird: https://forums.somethingawful.com/showthread.php?threadid=3692030&userid=38969 We do the soft boiled egg, green onion, and crispy flour - fried shallots ... but you can throw whatever you want in it. And on it! Soy sauce is fine but I've used hot sauce and worchestershire too.
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# ? Apr 5, 2020 05:24 |
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I put some jalapeño in the one I started last night because I had some and nothing else to use it in. Not going to lie, I will do that again for sure.
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# ? Apr 5, 2020 05:38 |
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Hey can I get some help on something? I bought some chicken thighs and I was planning to make something in the crockpot, but I want to ensure I'm going to do it right. My recipe was going to be something like: -chicken thighs -potatoes -onions -carrots -chicken stock -a little water? Should I just dump these things in the crockpot and let it go for 6 hours on low? Should I use something other than chicken stock? The liquid level should be just high enough to cover the solids, right? Because they're thighs, I don't have to worry as much about the chicken drying out or getting overcooked? I have an ok selection of herbs and such what might be good to add, and should it be added near the end?
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# ? Apr 5, 2020 15:25 |
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Chakan posted:Hey can I get some help on something? I bought some chicken thighs and I was planning to make something in the crockpot, but I want to ensure I'm going to do it right. My recipe was going to be something like: Searing or roasting the ingredients before souping will give better flavor, but it would be fine if you don't want to. I would put some rosemary and thyme, maybe bay leaf in at the beginning of cooking, and salt and pepper and splash of vinegar at the end to taste. Also you should add celery to the vegetables if you have it. I've been making variations on this recipe a lot lately, recommend as a corona recipe because you could make it with almost no fresh ingredients if you needed to. https://www.bbc.co.uk/food/recipes/thai_fish_curry_48352/amp
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# ? Apr 5, 2020 15:59 |
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Chakan posted:Hey can I get some help on something? I bought some chicken thighs and I was planning to make something in the crockpot, but I want to ensure I'm going to do it right. My recipe was going to be something like: *Carl weathers on arrested development voice* Baby, you got a stew goin
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# ? Apr 6, 2020 20:15 |
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# ? May 25, 2024 13:43 |
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I hope people are saving the peels and scraps of veggies gen they cook. You can make great stock with all the carro/potato peels and ends of garlic and other veggies. Just make sure you don't put citrus or seeds(such as seeds from peppers). Less than ideal to put it in the freezer but it's fine to do so. I made 3 quarts of veggie stock that I am now using for everything from 1 week of veggie scraps.
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# ? Apr 6, 2020 20:35 |