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i made a winter chowder with turnips, carrots. celery, rutabaga, and potatoes. its very good ladled over my cheese toast!
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Apr 3, 2023 21:09
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AxGrap posted:Trying to think of other things to do with squid besides deep frying. They are tasty and cheap enough. Cleaning them is a hell of a biology lesson for kid#1. I get squid tubes more often than a whole squid that needs to be cleaned, and one trick that should work with the tube part of a whole squid is to drop them in boiling water for 60 seconds. Drop them on top of a salad.
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Apr 4, 2023 06:39
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feeling crummy, made broth in the instapot from what's left of 2 Costco rotisserie chickens. bit of salt, solid handful of whole peppercorns and a few star anise in there for 1h on high pressure tonight: chicken lemon orzo soup. hell yeah I could eat this forever. bunch of dill, more ground pepper, and like 1/2c lemon juice. cleans the ol sinuses right out real nice
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Apr 4, 2023 07:25
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AxGrap posted:Trying to think of other things to do with squid besides deep frying. They are tasty and cheap enough. Cleaning them is a hell of a biology lesson for kid#1. boiled squid with miso sauce https://www.justonecookbook.com/boiled-squid-with-miso-vinaigrette/
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Apr 4, 2023 10:08
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https://twitter.com/molly0xFFF/status/1643265834243039232
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Apr 4, 2023 16:30
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yeah obviously. if they were using the real text you could just copy the text out
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Apr 4, 2023 16:44
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I made some temaki and it was surprisingly easy even without adding vinegar to the rice and just using imitation crab the nori and perfectly Zojirushi neuro fuzzily cooked rice got me like 75% there in flavor and smell and texture to high quality stuff I've had and was honestly better than the average restaurant even on my second attempt
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Apr 4, 2023 22:32
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I got some dried "jiri" tiny anchovies, they just really stood out and I'm pretty sure I can mix it into sauce for pasta, which i always put canned anchovies or mackerel in. Any other ideas? This is the most exciting thing that I've found in my life in a while Note I'm completely ignorant of kind of cooking and most eating east of Tehran and I don't have any equipment like a wok or similar.
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Apr 5, 2023 20:58
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sautee em with garlic, rice wine, soy sauce, sesame oil and either honey or gochujang (or both I guess) for a basic myeulchi bokkeum. Great on rice or mixed with fried shishtos (or similar) as a side
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Apr 5, 2023 21:18
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bought some pre-made Chinese five spice blend because last time I ground star anise my family complained that the house stunk for days. whatever. I'm just trying to make delicious concoctions for you.
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Apr 6, 2023 01:05
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Made a boiled dinner tonight. Took some discounted beef, cut it into large chunks, then simmered it for 2.5 hours or so. Had the water well salted and seasoned with thyme and rosemary. Then I added shallots, potatoes, and celery. Let it simmer for another hour. The broth I strained and served as a first course, after putting it in the broiler for a bit with some croutons and cheese. The beef was tender and tasty and the veg was great as well. Delicious. Really easy too.
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Apr 7, 2023 04:43
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I'll have to try broiled water.
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Apr 7, 2023 05:57
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hifi posted:I'll have to try broiled water. it's french onion soup minus the onions
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Apr 7, 2023 07:06
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Apr 8, 2023 01:42
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I think your bread is very pretty.
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Apr 8, 2023 02:01
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those are some drat fine loaves my wife asked for takeout for dinner but I protested and instead re-heated some pulled pork in the broiler, roasted some parboiled carrots, and re-heated day-old white rice in the microwave. in the end she told me it was better than takeout if only because it saved us $45 or whatever dinner for two costs now. felt good.
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Apr 8, 2023 03:04
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very nice!
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Apr 8, 2023 03:08
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DR FRASIER KRANG posted:those are some drat fine loaves That's so cute, great job
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Apr 8, 2023 03:18
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the first thing I had in New Orleans when we moved there in the early 1990s was a fried shrimp poboy from Domilises this is what I made with some of that bread 
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Apr 8, 2023 04:38
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i am harry posted:the first thing I had in New Orleans when we moved there in the early 1990s was a fried shrimp poboy from Domilises 
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Apr 8, 2023 04:44
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Nice but those tomatoes look unsalted and is that Catsup
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Apr 8, 2023 05:03
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tomatoes are home grown so they don’t need any and no it’s ketchup because that’s what goes on a fried shrimp poboy
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Apr 8, 2023 05:06
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i am harry posted:tomatoes are home grown so they don’t need any and no it’s ketchup because that’s what goes on a fried shrimp poboy tomatoes and ketchup can't be on the same thing, it's a rule. you made a jumbo jack but congrats on the shrimp, that's pro-fry
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Apr 8, 2023 06:17
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DR FRASIER KRANG posted:
do you happen to have the recipe for this still? even the most mediocre of pulled pork (the one I make) is still wayyyy better than most meat dishes to me, and this looks a cut above that. for tonight's dinner I did something my Mexican family never does: added greens to the beans. i roasted a hefty amount of carrots and onions, added some recently-cooked beans and their juice, then finished it with a bunch of kale and simmered the resulting stew for 20 minutes. a nice change of pace after a lifetime of plain beans with crumbly cheese, or spicy beans with bacon.
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Apr 8, 2023 06:22
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here it is: https://www.simplyrecipes.com/recipes/slow_cooker_chinese_pulled_pork/ I just do it in the oven because I don't own a slow cooker. good results though.
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Apr 8, 2023 06:23
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i say swears online posted:tomatoes and ketchup can't be on the same thing, it's a rule. you made a jumbo jack thanks but you’ll have to take that up with all of New Orleans
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Apr 8, 2023 17:32
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many places use a remolade
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Apr 8, 2023 17:52
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this is sounding pretty loving reddity fellas I made a Domilise’s inspired fried shrimp poboy from the ground up and it’s amazing. there’s nothing more to say
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Apr 8, 2023 18:40
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remoulade and tartar are s-tier condiments
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Apr 8, 2023 18:43
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Anyone have a tip for peeling these little bastards? e: looks like a dunking in some scalding water did the trick! ha! now I’m peeling them with just my fingers and soon they will all be pickled 
i am harry has issued a correction as of 18:55 on Apr 8, 2023 |
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Apr 8, 2023 18:51
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i am harry posted:Anyone have a tip for peeling these little bastards? Cut them in half
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Apr 8, 2023 18:52
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i say swears online posted:remoulade and tartar are s-tier condiments ketchup is just coctail sauce w/out the horseradish
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Apr 8, 2023 19:01
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cocktail sauce also sucks. if i'm getting a fried seafood basket i always sub tartar
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Apr 8, 2023 19:07
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i am harry posted:e: looks like a dunking in some scalding water did the trick! ha! now I’m peeling them with just my fingers and soon they will all be pickled this is a good tip ty, i hate when i get onions and the only ones i can find look like they were squished flat instead of round
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Apr 8, 2023 19:08
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I know this is going to sound super obvious to anyone who knows anything, but it's shocking how much better the results are when you get a quality cut of meat from a local butcher versus whatever is wrapped in plastic at the grocery store. like even with cuts of meat that aren't fine in any sense and are typically meant for long slow roasting or braising, the difference is astounding. I made the exact same pulled pork recipe two times and when I made it with a pork butt I bought at the farmers market, it was melting into its own fatty renderings by the fourth hour. when I made it with a grocery store pork butt it took way longer and even then I had to chop the pieces up with a chef's knife because it wasn't nearly as tender as it needed to be for shredding with forks.
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Apr 8, 2023 19:08
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HootTheOwl posted:Cut them in half i was about to before I thought about scalding them to teach them a lesson, but if I did that then they don’t look as pretty. 
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Apr 8, 2023 19:10
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DR FRASIER KRANG posted:here it is: thank you! I don't have a slow cooker either so that works for me I made this caramel/chocolate/pecan tart because I just had too many leftover pecans and chocolate chips. The caramel was suprisingly easy and delicious, just a bunch of individually wrapped caramels and a splash of heavy whipping cream. I'll definitely incorporate that into some turtle brownies at some point. The crust had that pleasant combination of salt and nuttiness that all my favorite dark chocolates have, too  Here's the recipe
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Apr 8, 2023 19:15
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DR FRASIER KRANG posted:I know this is going to sound super obvious to anyone who knows anything, but it's shocking how much better the results are when you get a quality cut of meat from a local butcher versus whatever is wrapped in plastic at the grocery store. i just moved next to a farmer's market that meets tomorrow so now i'm convinced to go
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Apr 8, 2023 19:17
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catgirlgenius posted:thank you! I don't have a slow cooker either so that works for me nice. caramel and caramel sauce is super simple and impresses people every time pecan best nut (besides pistachios but i've never cooked with them)
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Apr 8, 2023 19:18
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hell yeah eating less and better meat feels better as well as tastes better. when I was living in the uk I’d often walk home and stop at a nice butchers to get something for dinner. I found that the combination of rice noodles and fried chili oil can convince my brain I’m getting that meaty texture in a vegetable stirfry
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Apr 8, 2023 19:20
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