|
Anne Whateley posted:Large grains of salt Garlic salt?
|
#
?
Oct 14, 2022 14:35
|
|
|
|
| # ? Jun 10, 2024 05:01 |
|
|
Christopher Ranch Winnie the Ketchup
|
|
#
?
Oct 14, 2022 17:14
|
|
|
Looks like Kroger is going to buy Albertsons https://amp.cnn.com/cnn/2022/10/14/business/kroger-albertsons-merger/index.html
|
|
#
?
Oct 15, 2022 10:14
|
|
|
therattle posted:None of you losers have read that NYer article, have you? You should! It’s good. Much like beans, it's really good
|
|
#
?
Oct 15, 2022 13:05
|
|
|
how can i give my salads more...oomph?? i've been hit with this super bad salad craving but for some reason none of the salads i make are fulfilling enough to make me feel like i've eaten an actual meal. today i made this fantastic salad bowl, with lettuce, shredded carrot, bulgur wheat, and tofu tossed in a mustard and lemon pepper vinaigrette, served with herby roasted carrots and parsnips and some pickled shallots, and it was awesome but it wasn't savoury enough, nor did it make me feel like i'd eaten a proper lunch. my salads are pretty balanced - i add some form of tofu to pretty much all of them, and i always serve alongside a carb - and i vary my ingredients (even if today it was pretty basic) so i'd appreciate any advice. perhaps i should just add msg to my dressings and call it a day?
|
|
#
?
Oct 15, 2022 13:17
|
|
|
Look for ways you can subtly amp the umami, msg is a good idea, finding ways to integrate dried fish, mushrooms or tomatoes can also boost the impact. Alternatively do what I’ve taken up doing with my salads and just eating more portions.
|
|
#
?
Oct 15, 2022 13:33
|
|
|
Anchovies. The answer is anchovies.
|
|
#
?
Oct 15, 2022 13:38
|
|
|
Lettuce and raw veggies just aren’t very calorie dense and digestible, so you gotta add more stuff. Good quality canned beans or chickpeas work great. Firm cooking lentils are done in like 20 minutes. These add some complex carbs and protein and a hearty bite. Toasted nuts and seeds are good for texture and provide lots of „good“ fats and some protein as well. I love salad with a savory and sweet component, so I use a lot of dried fruit like dates, raisins, figs or even apricots. If you eats dairy, cheeses like feta or mozzarella can be good. I also like to use leftover cooked vegetables like roasted potatoes or root vegetables.
|
|
#
?
Oct 15, 2022 13:38
|
|
|
i just made some lentil tofu today, so i'm gonna try adding some air fried lentil tofu croutons to my next salad, maybe some pecans too, it's the end of tomato season so i can work with what's left on my plants, and i've got way too many dried apricots so that might be a shout too. thanks for the tips!!
|
|
#
?
Oct 15, 2022 14:14
|
|
|
Avocado is another good way to add fat to a salad.
|
|
#
?
Oct 15, 2022 15:33
|
|
|
Enfys posted:Much like beans, it's really good Yes! Good.
|
|
#
?
Oct 15, 2022 18:00
|
|
|
One of my favorite salad amendments is to use the shredding blade of my food processor, shred up some beets, then make a spicy fridge pickle and toss a handful onto s bowl of leaves. I am lazy too, and make a standard red wine vinegarsalt brine and just add a tsp of one of the hot sauces in my fridge. Feta and beets and olives. Can do similar with carrots, too. Jam it all into a pint canning jar and give it a day or so to work it's magic.
|
|
#
?
Oct 16, 2022 21:58
|
|
|
Arkhamina posted:One of my favorite salad amendments is to use the shredding blade of my food processor, shred up some beets, then make a spicy fridge pickle and toss a handful onto s bowl of leaves. I am lazy too, and make a standard red wine vinegarsalt brine and just add a tsp of one of the hot sauces in my fridge. Feta and beets and olives. Can do similar with carrots, too. Jam it all into a pint canning jar and give it a day or so to work it's magic. Tell me more!
|
|
#
?
Oct 17, 2022 00:09
|
|
|
one of my many dumpling filling-related secrets is that i ferment my carrots before i add them to dumpling fillings - i just cut them into thin sticks, massage one tablespoon of rock salt into them per large carrot used, then chuck them in a glass jar filled with distilled water for a week or so
|
|
#
?
Oct 17, 2022 00:17
|
|
|
Roasted beets or raw?
|
|
#
?
Oct 17, 2022 00:53
|
|
|
w4ddl3d33 posted:one of my many dumpling filling-related secrets is that i ferment my carrots before i add them to dumpling fillings - i just cut them into thin sticks, massage one tablespoon of rock salt into them per large carrot used, then chuck them in a glass jar filled with distilled water for a week or so Man one of my favorite things at legit hole in the wall Mexican places is some fermented pickle thing with carrots onions and potatoes Edit: Google says escabeche I had one with pineapple mixed in too
|
|
#
?
Oct 17, 2022 04:38
|
|
|
A little sauerkraut on a fatty salad will surprise and delight.
|
|
#
?
Oct 17, 2022 04:55
|
|
|
Olives make any salad better - the more different varieties in a single salad, the better. Homemade garlicky croutons are also fantastic.
|
|
#
?
Oct 17, 2022 13:44
|
|
|
The best salad is a charcuterie platter
|
|
#
?
Oct 17, 2022 14:05
|
|
|
I love baked cubed apples or winter squash with bitter greens and a little smoked fish. Toss it with a little creamed horseradish. It also works great as a wrap or sandwich.
|
|
#
?
Oct 17, 2022 15:30
|
|
|
I'm kind of infatuated with this really simple soup I've made a few times while working from home. Chop and saute some onion, add Harissa, dump in a can of chopped tomatoes and a can of chick peas add a can of water or broth and then cook 30 minutes. Tastes amazing, is pretty low calories and has some good protein so it's filling. If you want some carbs you can add some pasta 10 minutes before you want to eat.
|
|
#
?
Oct 17, 2022 20:02
|
|
|
I've had to make big changes to my diet, so i've been doing a lot of stir fry. And i'm working on getting the seasons and everything right. I found out last night it is in fact possible to use too much Maggi sauce. I was not expecting to find that limit.
|
|
#
?
Oct 17, 2022 20:49
|
|
|
Trader Joe’s tteokbeokki is actually pretty good. It has legit levels of heat and tastes like Korean pepper flavor. Might want to add a little more onion and scallion, and you might want to cook it longer than the instructions or use a little less water to let it get to the appropriate thickness 
|
|
#
?
Oct 17, 2022 20:54
|
|
|
Murgos posted:I'm kind of infatuated with this really simple soup I've made a few times while working from home. Mmm. Sounds good. You could also spoon it over couscous or quinoa. Some garlic would be good, and if you want more veg some carrot or butternut squash would work really well, as would red or yellow peppers.
|
|
#
?
Oct 17, 2022 21:18
|
|
|
Walla posted:https://www.seriouseats.com/vegan-garbanzos-con-espinacas-jengibre-spinach-chickpea-stew-ginger-spanish I used this as a starting point last night and not only was it delicious, my friend asked for the recipe. A+ will cook again. I think I'm going to start making it with pasta to sustain my carbivore diet.
|
|
#
?
Oct 17, 2022 21:31
|
|
|
Steve Yun posted:Trader Joe’s tteokbeokki is actually pretty good. It has legit levels of heat and tastes like Korean pepper flavor. Might want to add a little more onion and scallion, and you might want to cook it longer than the instructions or use a little less water to let it get to the appropriate thickness Looks like cocktail weenies in barbecue sauce
|
|
#
?
Oct 17, 2022 22:56
|
|
|
I love it when people see tteokbeokki for the first time. I prefer rice cakes to be like stir-fried with 'sheperd's purse', I don't know the real name of the dish (sorry) but had it a few times, really savory and filling. Recipe.
|
|
#
?
Oct 17, 2022 23:04
|
|
|
Brawnfire posted:Looks like cocktail weenies in barbecue sauce Having made it, I'd say it's worse, but it was a fun, educational experience. I'll never use gochujang again though.
|
|
#
?
Oct 18, 2022 01:56
|
|
|
I really want to like Gochujang but that ferment funk puts me off every time. I love every other part of it though.
|
|
#
?
Oct 18, 2022 04:12
|
|
|
Gochujang smells like the nacho cheese you get at a hockey game and I respect that a lot
|
|
#
?
Oct 18, 2022 04:20
|
|
|
Once a week I shred a head of cabbage and dress it with a neutral vinegar and oil dressing and keep it in the fridge. I might shred a carrot for colour into it as well. If I look at supper and think it needs some more veg to it, I might take a portion of it, slice some tomatoes, spring onions, beets, bell peppers, nuts, whatever and toss that in with a little more extra dressing. (Keep ready mixed mustard vinaigrette in the fridge as well. )
|
|
#
?
Oct 18, 2022 10:13
|
|
|
I love gochujang! It's great.
|
|
#
?
Oct 18, 2022 10:53
|
|
|
It's way, way, way too much sugar for the amount of flavor it adds to something. I'd put this in the culinary hot take thread, but meh. 
|
|
#
?
Oct 18, 2022 15:15
|
|
|
i took your advice and made a big salad for lunch today - i used my go-to english mustard/onion vinegar/lemon pepper dressing, with julienned carrot, shredded lettuce, shredded savoy cabbage, raisins, craisins, slivered almonds, home fries, sauteed mushrooms, crispy smoked tofu and a little garlic - and now i understand the salad hype, because holy poo poo, it's sweet and salty and smoky and spicy and yet so so fresh. this was how i used the last of my homegrown potatoes and it's a fitting send-off. i think when you're eating raw you need a variety of texture and to cover the whole spectrum of flavours in order to make up for the comfort of hot food and i cracked it thanks to the help i got in here
|
|
#
?
Oct 18, 2022 15:31
|
|
|
Mister Facetious posted:It's way, way, way too much sugar for the amount of flavor it adds to something.
|
|
#
?
Oct 18, 2022 16:06
|
|
|
Force de Fappe posted:Once a week I shred a head of cabbage and dress it with a neutral vinegar and oil dressing and keep it in the fridge. I might shred a carrot for colour into it as well. If I look at supper and think it needs some more veg to it, I might take a portion of it, slice some tomatoes, spring onions, beets, bell peppers, nuts, whatever and toss that in with a little more extra dressing. (Keep ready mixed mustard vinaigrette in the fridge as well. ) The cabbage doesn't get all wilt-y after a couple days?
|
|
#
?
Oct 18, 2022 16:55
|
|
|
mystes posted:Are you talking about the paste or the prepared sauce or both? Both. The amount of sugar in the sauce itself is insanity. And then the recipe usually calls for even more sugar and/or corn syrup or honey. Just cut out the middle man and eat dessert.
|
|
#
?
Oct 18, 2022 18:44
|
|
|
What if it's a delicious meat dessert?
|
|
#
?
Oct 18, 2022 18:45
|
|
|
mystes posted:Are you talking about the paste or the prepared sauce or both? The paste in the tub
|
|
#
?
Oct 18, 2022 19:00
|
|
|
|
| # ? Jun 10, 2024 05:01 |
|
|
I guess you do add even more sugar to make the sauce from the paste in addition to stuff like vinegar that balances it out, but if you're having a whole serving of bibimbap I don't feel like the sauce seems excessively sweet since you don't normally have huge quantities of it
|
|
#
?
Oct 18, 2022 19:10
|
|