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toplitzin posted:Leftover burnt ends and slaw Sir you must cease this lewd behavior immediately
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Jul 6, 2022 05:04
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Human Tornada posted:Made some vegetarian mapo tofu tater tots as a Friday night snack. A looser gravy would have been better for this application but it was still very good. Wait, this sounds great but I have to ask, did the tater tots come out soggy because of the mapo sauce, or did the tofu have to be drier than normal?
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Jul 6, 2022 14:51
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Pirate Radar posted:Wait, this sounds great but I have to ask, did the tater tots come out soggy because of the mapo sauce, or did the tofu have to be drier than normal? I mean the tots are crispy and then you pour the mapo tofu over top just before serving and eventually they'll get soggy but IIRC they held up pretty well in the 10 minutes it took me to eat this. I made the sauce a little thicker than I usually would (a little extra cornstarch) because I was thinking I would want it kind of like a Western style chili but now I'm thinking a looser gravy would soak into the tots more and up the sloppiness factor and just generally improve the dish.
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Jul 6, 2022 21:22
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Jul 7, 2022 00:36
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Oooo
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Jul 7, 2022 00:40
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After a glorious weekend of meaty decadence from smoked ribs to beer brats across multiple cookouts, I needed to switch it up. Grilled teriyaki tempeh and veggies. 
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Jul 7, 2022 01:58
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User Error posted:Oooo No, ooni.
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Jul 7, 2022 02:48
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Aglio e olio w/ chopped clams. Anchovies melted right into the olive oil. 
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Jul 7, 2022 23:18
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Jul 8, 2022 00:10
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That makes me want sloppy joes for some weird reason. May have to do that next week.
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Jul 8, 2022 02:45
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But I repeat myself
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Jul 8, 2022 03:00
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Bloodfart McCoy posted:Aglio e olio w/ chopped clams. Anchovies melted right into the olive oil. This looks amazing. Spaghetti alle vongole is one of my favorites and starting with anchovies melted into the oil makes pretty much every pasta better.
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Jul 8, 2022 14:09
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I one time accidentally ordered anchovies on my pizza, instead of artichokes. They were truly disgusting. I peeled them off but even then the pizza was ruined. That said, I recently had boquerones and it was actually really good. I'm not sure why people apparently insist on ruining this fish with a million pounds of salt?
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Jul 9, 2022 03:50
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Preservation.
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Jul 9, 2022 08:39
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I wanted to try anchovies on pizza for the first time so last week I made my own. It was just OK. I ended up removing most of them but the remnants of flavor they left on the pizza were alright. I may have messed up by using fancy refrigerated anchovies, rather than the typical can or jar. They weren't nearly as salty, tasted almost like pickled herring. I've used them in a couple dressings and marinades since then and they were great in those. I'll give the pizza one more go, with more traditional anchovies, but I think I'm probably just not a huge fan.
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Jul 9, 2022 13:57
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I recently had anchovies on a Caesar salad at a semi-fancy Italian place and it was AWESOME
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Jul 9, 2022 14:14
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Also great on a Niçoise salad.
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Jul 9, 2022 20:37
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I'm still trying to learn to cook. Any advice is welcome. I tried making skewers. I'm not sure if the texture was improved vs just roasting in the pan. The marinade I used had a whole lemon's worth of lemon juice and it made the chicken taste a little too sour. I think the onions were the best part. The skewers themselves weren't even warm after being in the oven at 400F for 20 minutes. No idea what they are made of. 
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Jul 10, 2022 05:51
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Nebrilos posted:I'm still trying to learn to cook. Any advice is welcome. hard to tell looking at a photo, but it looks as if you could use a little bit more oil on everything on the skewers before going into the oven. that might give it more of a oven roasted vibe. don't be stingy with the salt either, imo.
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Jul 10, 2022 06:07
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Nebrilos posted:I'm still trying to learn to cook. Any advice is welcome. How long did you marinade the chicken? The longer you marinade something in citrus it kinda makes it taste weird.
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Jul 10, 2022 06:14
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Thanks for the advice.Stringent posted:hard to tell looking at a photo, but it looks as if you could use a little bit more oil on everything on the skewers before going into the oven. that might give it more of a oven roasted vibe. don't be stingy with the salt either, imo. The marinade (which only went on the chicken) had 2 TBSP of oil in it and .5 tsp salt. The recipe didn't say to put oil and salt on the vegetables, and I realized that was weird right after I had put everything on the skewers. I added a bit of oil and salt to the vegetables, but it was hard to do on the skewers. TontoCorazon posted:How long did you marinade the chicken? The longer you marinade something in citrus it kinda makes it taste weird. Half an hour.
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Jul 10, 2022 06:30
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Nebrilos posted:I'm still trying to learn to cook. Any advice is welcome. A bunch of advice/opinion: grill them, not roast them. If you have to roast them, you need a much hotter oven. Alternatively use chicken thigh which needs a longer cook (and has more fat and flavour) or much bigger pieces of breast, or smaller bits of vegetable. If you’re using quality ingredients a marinade is pointless on skewers, oil and fire or direct heat should cook the whole thing in less than ten minutes, after which a spritz of fresh lemon and some crunchy salt will achieve a much better effect. Acid has a tendency to ‘cook’ food, so raw lemon can screw up cooking times, especially on something that requires almost no cooking (like little bits of chicken breast). Try grating some lemon zest into the oil you’re cooking with.
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Jul 10, 2022 10:58
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Nice crust. What dough recipe did you use?
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Jul 10, 2022 11:55
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Nebrilos posted:I'm still trying to learn to cook. Any advice is welcome. If you have access to a nice hot grill, that’s going to be your best bet for skewers. The flame will bring a bit of that great charred flavor that you’re looking for. Never done skewers in the oven, but if I was going to try it I’d say get them under the broiler nice and close. Then flip them when they get some char on them. A little brush of olive oil and making sure the veggies and meat are patted dry before broiling/grilling will allow for better browning. Overall the ones you made don’t look bad. I’d eat them.
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Jul 10, 2022 15:19
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Torquemada posted:A bunch of advice/opinion: grill them, not roast them. If you have to roast them, you need a much hotter oven. Alternatively use chicken thigh which needs a longer cook (and has more fat and flavour) or much bigger pieces of breast, or smaller bits of vegetable. If you’re using quality ingredients a marinade is pointless on skewers, oil and fire or direct heat should cook the whole thing in less than ten minutes, after which a spritz of fresh lemon and some crunchy salt will achieve a much better effect. Acid has a tendency to ‘cook’ food, so raw lemon can screw up cooking times, especially on something that requires almost no cooking (like little bits of chicken breast). Try grating some lemon zest into the oil you’re cooking with. This is all correct to me. My skewers are always chicken thighs, and either grilled or on the top rack under the broiler, turned four times, finished with lemon and salt, and ready.
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Jul 10, 2022 15:33
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Finally cooked my big bone-in ribeye last night, turned out VERY good! 3 days ago, just after salting it and before putting it in the fridge for the dry-brine...  And here's what it looked like after 2.5 days of dry-brining in the fridge, and sawing off the bone on the end so the drat thing will lay flat in the pan. I let it cool down, and then seasoned it liberally with Montreal-style Steak Seasoning seconds before...  Searing in a pan with butter, fresh garlic, rosemary, thyme, and chopped scallions, getting that nice tasty crust and doing lots of basting...  Done and cooling for five minutes...  Got a perfect medium-rare except on like the very end; quite pleased with myself, was REALLY delicious and all three of us ate every last morsel and gnawed the bone 
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Jul 10, 2022 22:53
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kaworu posted:Finally cooked my big bone-in ribeye last night, turned out VERY good! Would chew on that bone!
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Jul 11, 2022 02:45
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Sliced chicken breast and lemon-caper sauce over fettuccine. It was sort of like a lighter chicken piccata. Really tasty and pretty easy. 
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Jul 12, 2022 06:02
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I tried augmenting some store-bought tomato sauce with the stir-fried vegetables. It was okay, but the texture was wrong. I think the sauce was too thin. It needed to be thicker to go with the vegetables. Do you think I could have tried reducing the sauce?Torquemada posted:A bunch of advice/opinion: grill them, not roast them. If you have to roast them, you need a much hotter oven. Alternatively use chicken thigh which needs a longer cook (and has more fat and flavour) or much bigger pieces of breast, or smaller bits of vegetable. If you’re using quality ingredients a marinade is pointless on skewers, oil and fire or direct heat should cook the whole thing in less than ten minutes, after which a spritz of fresh lemon and some crunchy salt will achieve a much better effect. Acid has a tendency to ‘cook’ food, so raw lemon can screw up cooking times, especially on something that requires almost no cooking (like little bits of chicken breast). Try grating some lemon zest into the oil you’re cooking with. May I ask why you recommend smaller pieces of vegetable? Is it because the vegetables were undercooked compared to the chicken? I thought the vegetables came out fine texture-wise and I measured the chicken with an instant read thermometer.
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Jul 12, 2022 21:25
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Grilled chops with Montreal chicken seasoning, roasted sweet/potatoes with onion soup mix, sautéed zucchini from the garden.
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Jul 12, 2022 22:57
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Nebrilos posted:I tried augmenting some store-bought tomato sauce with the stir-fried vegetables. It was okay, but the texture was wrong. I think the sauce was too thin. It needed to be thicker to go with the vegetables. Do you think I could have tried reducing the sauce? You can absolutely reduce tomato sauce, it will only become better tasting. I like to augment a high quality storebought marinara with Italian sausage or meatballs as well as vegetables and usually this requires a bit of cooking to marry everything together.
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Jul 12, 2022 23:24
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vonnegutt posted:You can absolutely reduce tomato sauce, it will only become better tasting. I like to augment a high quality storebought marinara with Italian sausage or meatballs as well as vegetables and usually this requires a bit of cooking to marry everything together. Can you tell me which store-bought marinara sauces you would consider high quality? Sorry for all the questions. devmd01 posted:roasted sweet/potatoes with onion soup mix 
Nebrilos fucked around with this message at 06:55 on Jul 13, 2022 |
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Jul 13, 2022 06:52
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Rao’s sauce is good.
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Jul 13, 2022 07:23
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Nebrilos posted:May I ask why you recommend smaller pieces of vegetable? Is it because the vegetables were undercooked compared to the chicken? I thought the vegetables came out fine texture-wise and I measured the chicken with an instant read thermometer. My guess is smaller pieces means more surface area for charring/browning and more evenly cooked veggies.
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Jul 13, 2022 12:22
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yum nua with somen. it's over 80 degrees in london and spicy + herbs + chilled noodles is the only thing that makes life feel worth living
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Jul 13, 2022 13:10
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Nebrilos posted:I tried augmenting some store-bought tomato sauce with the stir-fried vegetables. It was okay, but the texture was wrong. I think the sauce was too thin. It needed to be thicker to go with the vegetables. Do you think I could have tried reducing the sauce? You need juicy meat and veg with charred bits, which is the point of skewers. The veg will be enjoyable over a much wider range of cooking time and temperature than the chicken: that is to say onions and peppers taste good raw, really charred and soft, and every point in between. Chicken is only good for a tiny bit of time when cooked this way. So. Either you use bigger bits of chicken, which have a chance to char up before the interior is overdone, or smaller veg and a much hotter heat. Sorry if this doesn’t make sense, I’m very tired.
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Jul 13, 2022 13:33
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Had to plate fast and messy due to hungry toddler Jeweled rice, lentil zucchini fritters with lemon yogurt sauce, baby corn with butter. I always balk at how big the zucchini pieces look in the batter but I'm always happy they stick out and get slightly charred!
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Jul 13, 2022 13:39
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I hope you ate the baby corn like little corn on the cob
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Jul 13, 2022 13:59
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Nebrilos posted:Can you tell me which store-bought marinara sauces you would consider high quality? Sorry for all the questions. Chemmy posted:Rao’s sauce is good. Rao's is exactly what I use.
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Jul 13, 2022 20:33
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I made Ottolenghi's Celebration Rice today, for my sister's birthday even though she's 3000 miles away. Made it as written except was so excited to eat it I that forgot the sprinkling of parsley at the end, which would have made it even prettier. 5/5 for appearance and flavor, for sure will make again. Next time I would try to increase the spices, though I worry it will make the rice a less appealing brown color. Also would half the recipe because oof at this beautiful mountain of food for a not very large family. Dogs are going to eat really well for a little while. I think also next time I would be conservative with the yogurt drizzle. It's delicious, but I'm concerned what it will do when I reheat it.
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Jul 15, 2022 02:20
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