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I've been wanting to make this cabbage casserole for 13 years apparently but never got around to it: https://www.justhungry.com/japanese-layered-cabbage-casserole-kyabetsu-no-kasaneni
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Aug 19, 2021 00:08
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angerbeet posted:I've been wanting to make this cabbage casserole for 13 years apparently but never got around to it: https://www.justhungry.com/japanese-layered-cabbage-casserole-kyabetsu-no-kasaneni That looks great. I’m wondering how to make it vegetarian.
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Aug 19, 2021 00:27
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You could probably replace the meat with (very small dice) flavorful mushrooms and the stock with veg stock and whatever egg replace for the egg if not ovo.
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Aug 19, 2021 00:56
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angerbeet posted:You could probably replace the meat with (very small dice) flavorful mushrooms and the stock with veg stock and whatever egg replace for the egg if not ovo. Thanks! Vegetarian not vegan would suffice.
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Aug 19, 2021 10:40
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SubG posted:You're describing gołąbkis, if you want to look up recipes to try to chase the version you remember. They're a quintessentially Polish dish so pretty much any source for Polish recipes will have a recipe for gołąbkis, but they're one of those things where everybody's matka/babcia has their own special version. Or at least it was that way in mid-20th Century communities of Polish immigrants in the US. Neat. Yeah, she was a great cook, but basically everything was in her head, and she measured with like... Coffee cups or whatever was handy. Recipe? Nope!
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Aug 19, 2021 18:37
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Arkhamina posted:Neat. Yeah, she was a great cook, but basically everything was in her head, and she measured with like... Coffee cups or whatever was handy. Recipe? Nope! Here's mine if it helps. Ingredients · 2 tablespoons Olive Oil #1 · 2 teaspoons mince Garlic #1 · 28 ounces Crushed Tomatoes, Canned · 8 ounces Tomato Sauce · 14 ½ ounces Diced Tomatoes, Canned · ⅛ teaspoons Red Pepper Flakes · 2 tablespoons White Wine Vinegar · 1 tablespoon Sugar · ¼ teaspoons Salt #1 · ¼ teaspoons Black Pepper #1 · 2 tablespoons Olive oil #2 · 1 cup dice Onion, Yellow · 2 teaspoons mince Garlic, minced #2 · 2 tablespoons Tomato Paste · 2 tablespoons Red Wine · 2 tablespoons chop Parsley, Fresh · 1 pound Ground Beef · 1 pound Ground Pork · 1 ½ cups cook White Rice, Long-Grain · ¼ teaspoons Salt #2 · ¼ teaspoons Black Pepper #2 · 2 whole Cabbage · 2 tablespoons Olive oil #3 1. Heat olive oil #1 in large sauce pan over medium high heat. Add garlic #1 and sauté for 1 minute. 2. Stir in crushed tomatoes, tomato sauce, diced tomatoes and cook for 5 minutes. 3. Stir in red pepper, white wine vinegar, and sugar. Simmer a few minutes until slightly thickened. 4. Season with salt #1 and pepper #1. Remove from heat and set aside. 5. Heat olive oil #2 in medium skillet. Sauté onions and minced garlic until soft. 6. Stir in tomato paste, red wine, parsley and 0.5 cups prepared sauce. 7. Remove from heat. 8. In a large bowl, combine meats (raw), onion and tomato mixture, and cooked rice. Season with salt #2 and pepper #2 and set aside. 9. Boil a large pot of salted water over high heat. 10. Remove cores and outer damaged leaves of cabbage. (Save outer leaves) Remove remaining leaves carefully. 11. Blanch leaves for 5 minutes. 12. Drain leaves and run under cold water. 13. Prepare baking pan by lining with reserved outer leaves. 14. Lay out blanched leaves and place about 0.5 cup filling in each, rolling up burrito style. 15. Place seam side down in baking pan. 16. Pour remaining sauce over rolls and fold in the cabbage leaf "blanket". 17. Drizzle with olive oil #3. 18. Bake at 350 for 1 hour or until meat is cooked through (may need to check internal temperature with meat thermometer).
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Aug 19, 2021 18:58
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Oh that looks awesome, thanks! Will definitely try it.
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Aug 19, 2021 22:32
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I just ate some really spicy ghost pepper wings, and my bottom lip swelled up. Never happened before. What I'm saying is that these were good wings.
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Aug 20, 2021 03:52
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Mr. Wiggles posted:I just ate some really spicy ghost pepper wings, and my bottom lip swelled up. Never happened before. Are you sure your tearing up and bottom lip stuff weren't you just emotionally blubbering about having an indescribably good wing
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Aug 20, 2021 06:49
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signalnoise posted:Are you sure your tearing up and bottom lip stuff weren't you just emotionally blubbering about having an indescribably good wing That's absolutely possible. But since my lip is still swollen this morning, the emotional overwhelming may have been more severe than I thought.
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Aug 20, 2021 13:49
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Dear goons please look at my homemade blue and yellow tortilla chips.
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Aug 21, 2021 00:18
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Nice
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Aug 21, 2021 00:35
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Gotta say I don't find that at all appealing but it's cool anyways
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Aug 21, 2021 02:49
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Same Great Paste posted:Dear goons please look at my homemade blue and yellow tortilla chips. those are awesome. was it basically same process for two corns and then mix ropes, or?
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Aug 21, 2021 07:33
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Scientastic posted:This made me a bit sad. I live in London/Surrey (depending on who you talk to), and we barbecue all the time in summer: no firefighters, only tinder and twigs that I get the kids to gather. I should hope not or you're having a very bad day! I am a London-doer and bbq fairly regularly, granted I'm not veggie. Does take a bit of fortitude sometimes, is all. And yes, getting a chimney starter changed my life.
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Aug 21, 2021 16:04
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Chard posted:those are awesome. was it basically same process for two corns and then mix ropes, or? Thank you! The first few I tried doing strict bi-color like a black and white cookie, and those didn't quite work. But the "gently caress it, marbled" ones in the pic were the exact process and exactly as simple as you have guessed. I'm not sure if the failures were just luck or if bigger solid areas are harder somehow.
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Aug 21, 2021 17:47
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If I ever meet J. Kenji-Lopez, I will fight him. I drunkenly watched his video on french bread pizza, and made some today. It was good. Really good. I can feel myself getting fatter right now, and I already want to make it again.
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Aug 21, 2021 23:45
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My whole life I've always approached steak buying by grabbing Ribeye, Tbone, NY strip sirloin etc. whenever it's on sale. I have always just sort of overlooked skirt steak. Picked one up this week and made fajitas with it since it was on sale, and I feel like a fool. This might be like, my favorite cut of steak it's loving amazing. The worst part is the second I took a bite a lightbulb went off like "ohhhhhh this is what I should have been using for fajitas for the last 15 years. This is fajita steak." Why did I never look this up. Dumbass veni.
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Aug 22, 2021 01:47
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Shooting Blanks posted:If I ever meet J. Kenji-Lopez, I will fight him. I drunkenly watched his video on french bread pizza, and made some today. It was good. Really good. I can feel myself getting fatter right now, and I already want to make it again. wait'll you try this one: https://www.seriouseats.com/foolproof-pan-pizza-recipe
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Aug 22, 2021 02:34
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veni veni veni posted:My whole life I've always approached steak buying by grabbing Ribeye, Tbone, NY strip sirloin etc. whenever it's on sale. I have always just sort of overlooked skirt steak. Picked one up this week and made fajitas with it since it was on sale, and I feel like a fool. This might be like, my favorite cut of steak it's loving amazing. The worst part is the second I took a bite a lightbulb went off like "ohhhhhh this is what I should have been using for fajitas for the last 15 years. This is fajita steak." Why did I never look this up. Dumbass veni. skirt steak is legit more expensive per pound at my local grocery store than bone-in "luxury" cuts and boy am i mad lol
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Aug 22, 2021 05:32
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Eat This Glob posted:skirt steak is legit more expensive per pound at my local grocery store than bone-in "luxury" cuts and boy am i mad lol gently caress, remember when oxtail was affordable?
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Aug 22, 2021 05:36
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Mister Facetious posted:gently caress, remember when oxtail was affordable? yup.  edit: same goes for short ribs and rounds of marrow bones Eat This Glob fucked around with this message at 05:41 on Aug 22, 2021 |
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Aug 22, 2021 05:39
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Eat This Glob posted:yup. Keep your voice down! My asian mart still has these for a good price!
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Aug 22, 2021 07:41
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I've never experienced the alleged goodness of Oxtail. My only experience with it was buying it once in a while for 50 cents a pound, so my half Indonesian ex wife could make this horrible soup. Not that I am saying Oxtail soup is inherently horrible, but that's the only time I've had it and it was like eating a giant rubbery slice of a finger with water logged skin. I'm sure it's good in the hands of a better cook.
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Aug 22, 2021 08:06
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They're delicious if you cook them long enough but yeah, if you don't cook it right oxtail is up there with the nastiest things you can eat. And honestly even when they're cooked right they're kinda a pain in the rear end to eat. I always chomp down on a bone and stop eating cause it makes me freak out that I'm gonna do it again. I also think skirt steak is overrated but we also have 15 of them in the freezer right now so I'm probably wrong out of sheer burnout.
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Aug 22, 2021 12:00
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I knew this guy who, if you invited him to a party, would come with a massive hangar steak and pan-sear it in your kitchen Same guy almost always made flaming cocktails Kinda dangerous guest but drat that poo poo was tasty
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Aug 22, 2021 16:30
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Mister Facetious posted:Keep your voice down! My asian mart still has these for a good price! sorry, ill try and delete it
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Aug 23, 2021 02:59
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Remember when meat in general was affordable? also housing.
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Aug 23, 2021 07:28
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My mother gave me a half gallon bag of dried mint leaves. Gonna add a handful to this ginger beer recipe during the steeping and see how it turns out. https://toriavey.com/toris-kitchen/the-old-fashioned-way-homemade-ginger-beer/
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Aug 24, 2021 23:58
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My mother has mint growing in her garden, as it does, and a friend of hers from church takes some to lovingly dry and give to a Syrian refugee family the church sponsored into Canada. The Syrian family refers to her as "the mint woman" as I'm sure whatever available spaces in their home are packed full of mint leaves by this point.
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Aug 25, 2021 00:35
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I love it when good intentions get weird
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Aug 25, 2021 00:48
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everyone knows that the road to hell is paved with good mintentions
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Aug 25, 2021 00:49
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mystes posted:everyone knows that the road to hell is paved with good mintentions I guess I was wrong, but I always thought that was from Shakespearmint
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Aug 25, 2021 01:06
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angerbeet posted:My mother has mint growing in her garden, as it does, and a friend of hers from church takes some to lovingly dry and give to a Syrian refugee family the church sponsored into Canada. This leaves me feeling warm inside
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Aug 25, 2021 01:10
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There's all sorts of ways to experimint with a versatile ingredient like that
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Aug 25, 2021 01:56
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angerbeet posted:My mother has mint growing in her garden, as it does, and a friend of hers from church takes some to lovingly dry and give to a Syrian refugee family the church sponsored into Canada.
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Aug 25, 2021 02:10
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fizzymercury posted:I wish someone wanted my garden full of mint, even if they were only being overly polite about taking it. "Here, please, take as much as you want." "O-okay, which plants here are the mint--?" "IT'S ALL THE MINT, LADY, THE WHOLE YARD IS THE FUCKEN MINT NOW. IT WON."
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Aug 25, 2021 02:34
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 https://www.koreatimes.co.kr/www/culture/2021/08/141_314399.html November 22 is Kimchi Day. Edit: “The resolution also specified that South Korea is "the country of origin of kimchi," amid continued attempts by some Chinese media claiming the Korean dish is Chinese, a move that has sparked strong criticism as many people regard it as Korea's soul food and often link it to the nation's identity.” Oof that’s gonna start a war Steve Yun fucked around with this message at 03:25 on Aug 25, 2021 |
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Aug 25, 2021 03:21
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Guildenstern Mother posted:There's all sorts of ways to experimint with a versatile ingredient like that Spear me these mint puns
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Aug 25, 2021 03:58
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Steve Yun posted:
Finally, California passing some real laws Also I never hate this thread more than when it’s full of puns. I realize I am only encouraging the puns by stating this. I regret nothing. Non-pun mint-related content: the home ec teacher at school modeled her students’ first recipe today: “dirt pudding” with chocolate pudding, crushed cookies, a gummy worm, and a mint leaf “sprout” She likes me so I get to eat her samples sometimes, it was very cute and good
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Aug 25, 2021 04:43
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