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Hey I made Salsa Verde and an impromptu Pico de Gallo. Let's talk about it. I have pictures for sure, but there are some gaps because I was cooking and taking pictures with the presence of a toddler yelling "Dada!" over and over again down the hall and I was trying to do this quickly. Mistakes were made. Salsa Verde is a simple green salsa that is easy to make and a great way to make use of tomatillos that are currently in season.  Here we see what my cutting board currently looks like. Lots of what's here will make it into what we're making today, but not all of it. The tomatillos are the ones that look like green paper leaf pods.  Here is what they look like peeled and in a state of semi-undress. So for the salsa verde I made I used: Some tomatillos - about a pound or so A clove or two of garlic A few tablespoons of fresh cilantro A lime A jalapeno A couple dashes of ground cumin Typically some chopped onion is used as well but I forgot. Not a huge deal.  First give your tomatillos and garlic cloves a rough chop. Nothing fancy. Everything will go into the blender shortly.  Chop up your jalapeno. Here is where you determine the heat of your salsa. If you want full heat, keep the seeds. Otherwise scoop out the seeds and white membrane with a spoon. It's up to you how much jalapeno you add form here because you can't fully eliminate heat from the pepper.  Dump your tomatillos, garlic, jalapeno, cilantro, and cumin into a sauce pan. Bring to a boil. Once at a boil. reduce to medium low and simmer for about ten minutes or so. You just want everything to get softened up. Realize you really need to go at your sauce pan with some bar keeper's friend.  Looking good! Season with salt and pepper as needed. Add the juice from the lime. Now dump this into a blender and whir away for about ten to twenty seconds. It's up to you how chunky you want it. I like it a little chunky so I don't blend it for too long. Now here's where my photos trail off for a little bit.  At this point I realize the salsa verde is too watery. So I strain off the liquid, return it to the sauce pan, and reduce it before returning it to the bowl. This has the added advantage of intensifying flavors. Salsa Verde done! But oh no! I added too much jalapeno to the Salsa Verde! My wife's not all that into heat! Welp, time to make a Pico de Gallo then. Easy quick and delicious.  First chop up a lovely tomato then place the chopped tomato into a strainer over a bowl. Salt the tomato with some kosher salt and shake it around. You will immediately see delicious tomato water start to dribble into the bowl below. Later I will drink this directly from the bowl. Wait ten minutes or so. You are left with concentrated tomato chunks without the excess liquid you would get if you cut a tomato and just plopped it all in a bowl.  Plop it into a bowl. Add grated garlic clove, chopped onion, cilantro, and juice from one lime. Mix it up. That's it really. Let the fresh ingredients do the work.  And there we are. Use these liberally for tacos, chips, or whatever south of the border ethnic food you wanna try. I used them on boring tacos not otherwise worth mentioning but they were still great because of how tasty the salsas were. Have fun, kids. Bo-Pepper fucked around with this message at 04:00 on Aug 19, 2014 |
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Aug 19, 2014 03:57
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| # ? Apr 19, 2024 09:13 |
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That looks so delicious! If I tried making some salsa verde, do you think I would have success with my immersion blender, or would it be too much for the little blades to handle? I'm used to using a food processor but that's in a basement somewhere in the US and I haven't replaced it yet. |
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Aug 19, 2014 17:18
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Saranya posted:That looks so delicious! If I tried making some salsa verde, do you think I would have success with my immersion blender, or would it be too much for the little blades to handle? I'm used to using a food processor but that's in a basement somewhere in the US and I haven't replaced it yet. I think an immersion blender would do just fine. Maybe cut the tomatillos into somewhat smaller chunks but it's probably fine even if you don't. Go to town. |
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Aug 19, 2014 17:21
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Awesome, thanks! Now I have to go on a tomatillo hunt. |
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Aug 19, 2014 17:30
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I'm gonna buy some cheese on Friday. Last time I went I bought a 5 year cheddar that was really really nice. |
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Aug 19, 2014 19:00
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I made Chicken Creole in a slow cooker, here's how I did it. First you start with a roux. Cook 1 part day and 1 part flour until it looks like milk chocolate. Be careful not to let it burn. I make a whole lot and then freeze it, because making roux takes a while. This is the roux in my slow cooker, melting.  Then you chop up a mirepoix. Traditional French mirepoix is chopped onion, celery and carrots. Cajun/Creole mirepoix substitutes sweet peppers for the carrots. I mix both because I like carrots. The peppers are Anaheim, from my garden. You also add garlic with the mirepoix.  Mix the mirepoix and garlic into the roux and start the slow cooker (or put them into a pot and cook at low)  Wait until it smells delicious. Peel & chop tomatoes, or open a can of diced tomatoes. These are also from the garden. Open the slow cooker and toss them in for a little while, until the tomato softens up.   Chop up some chicken into bite size pieces. I prefer thigh meat, but all I had was breasts. Add it to the vegetables, and add Creole seasoning, hot sauce, salt, and pepper. I make the seasoning out of lemon pepper, cayenne powder, thyme, cumin, and a tiny amount of cinnamon. Luzianne works just as well, since I tried to copy it.  Close up the slow cooker one last time and let it sit for a few hours, or you can't wait any more. Pour it over some corn bread (I use the Betty Crocker southern buttermilk recipe) and chow down.  If the garden keeps doing well, I'm going to try and make lasagna with fresh noodles some time in the next week or two. Edit: Sorry for weird photo sizes, my phone sucks. The X-man cometh fucked around with this message at 20:25 on Aug 19, 2014 |
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Aug 19, 2014 20:20
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Looks good! I keep saying I'm going to use that slow cooker I have in the cupboard but I never do. It would be so handy to just come home to food. |
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Aug 23, 2014 01:15
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I finally took the slow cooker and put it on the countertop and now I use it all the time. It's really good for making marinara or Bolognese sauces. I also use it to make dal when we cook Indian. |
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Aug 23, 2014 02:14
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im eating leftovers  I threw some fatty tri-tip beef into my casserole dish with onions carrots and potatoes(and water and spices too). I covered and baked it in low temps for a long while and its srsly amazingly tasty 
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Aug 23, 2014 02:54
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my kitchen is out of service until i fix the stopped sink and i left all my plumbing tools at work and bah |
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Aug 23, 2014 03:05
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Bo-Pepper posted:Hey I made Salsa Verde and an impromptu Pico de Gallo. Let's talk about it. I have pictures for sure, but there are some gaps because I was cooking and taking pictures with the presence of a toddler yelling "Dada!" over and over again down the hall and I was trying to do this quickly. Mistakes were made.  I want to try making your green salsaFor my pico/guac I chop tomatoes, white onions, avocados, jalapeno/red peppers, a half a habanero, and cilantro together, and ill put in lime juice, kosher salt, cracked pepper, and a little paprika. Im probably super overcomplicating it but im always happy by how everything turns out 
treasured8elief fucked around with this message at 03:09 on Aug 23, 2014 |
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Aug 23, 2014 03:07
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i made seitan, a fun food because it looks like a poop and also you get to make lots of satan jokes  hail seitan! satan gives us lots of protein and is delicious in sandwiches (vegetarian cheesesteak!), it is popular in my city as "meatless buffalo wings" but i like to think of it just as "let's dip seitan in frank's red hot or w/e" cause the idea of "fake meat" weirds me out, I'd rather just enjoy seitan as seitan, anyway! go to your local food coop or bulk grain store and go to their bulk grains section, and get vital wheat gluten flour, aka "vite wheat glute". you can get it at a regular store but it'll be a lot more expensive than if you get it from a bulk bin combine: 1 1/3 cup vite wheat glute 1/3 cup regular all-purpose flour or w/e 2 tsp of dry spices, i like to mix onion powder, garlic powder, ground sage, and a little cayenne a pinch or two of finely ground black pep separately, combine: 1 cup veggie broth or whatever broth you like 1 tbsp soy sauce mix wet in dry and knead it like dough! (no pics of this part sorry) you don't knead to knead it for too long though then roll it into a poop-like form and place it on some oily tinfoil like this:  also pictured: beer, because lol if you're not drinking tasty booze while cooking Lightly brush the whole turd with oil with your hands or a brush if you're afraid of oil Then roll up the tinfoil like a loving piece of candy, twist up the ends and all that  Then place it in a shallow pool of boiling water and steam it for 30 minutes  Next up: bake for 30 minutes at 350 F, will post more when i get there, am currently liveposting the creation of satan |
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Aug 24, 2014 20:39
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poke holes in it with a fork and put it in the goddamn oven for 30 minz at 350 F
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Aug 24, 2014 21:29
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man that looks terrible |
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Aug 24, 2014 21:29
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   FUKKEN ENJOY |
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Aug 24, 2014 21:38
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alnilam posted:
is it meat... or bread? |
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Aug 24, 2014 21:40
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It's bread that tastes just like meat -the holy grail. It's also almost completely gluten, which disproves all those gluten-free weirdos. |
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Aug 24, 2014 21:52
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Seitan owns but i have never had the chance to try it |
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Aug 24, 2014 22:01
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im gonna make my chicken balls in the coming week |
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Aug 24, 2014 22:35
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von Braun posted:Seitan owns but i have never had the chance to try it ...how can you think something owns if youve never eaten it |
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Aug 24, 2014 23:09
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Update: it was goddamn delicious |
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Aug 25, 2014 01:45
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alnilam posted:Update: it was goddamn delicious yeah? Whatd it taste like? |
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Aug 25, 2014 01:49
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I had some primo chicken and waffles this morning, all. The waffles had this spicy butter on them. |
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Aug 25, 2014 01:50
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dogcrash truther posted:I had some primo chicken and waffles this morning, all. The waffles had this spicy butter on them. Cinnamon apple butter is one of my favorite butters |
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Aug 25, 2014 03:01
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dogcrash truther posted:yeah? Whatd it taste like? Tasted like meaty bread 
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Aug 25, 2014 03:55
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I had breakfast gnocchi with two runny farm eggs, peas, and pancetta the other day. Local place that opened up recently called Krupa Grocery offers it. Was drat fine. 
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Aug 25, 2014 03:59
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alnilam posted:Then place it in a shallow pool of boiling water and steam it for 30 minutes I should note here, the lid should be on during steaming, the lid was removed here for picture |
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Aug 25, 2014 05:42
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I don't want to get pedantic, but what you're showing in that pic is a shallow poach or a braise. If you want to steam it properly you should have the item completely removed from the liquid. |
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Aug 25, 2014 05:46
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Yes that's true, i consider it a "lazy man's steam" |
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Aug 25, 2014 05:48
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This whole seitan thing is really getting me down. I guess I should try it for myself but it doesn't exactly look really good. I'm sure it was tasty. |
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Aug 25, 2014 06:16
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Security Drone posted:This whole seitan thing is really getting me down. "I've been really depressed lately" "Aww what's been bothering you?" "Well it's this food, seitan. It looks kinda gross! But i wonder if it's tasty? I just don't know" |
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Aug 25, 2014 14:37
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alnilam posted:
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Aug 25, 2014 17:23
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get a new cutting board ugh |
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Aug 25, 2014 19:40
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when they dig that cutting board out of a landfill in 1000 years theyll be able to clone you from all the poop permanently embedded in the grooves |
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Aug 25, 2014 19:50
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Optimally you want a wood cutting board that is end grain. End grain cutting boards more readily "heal" cuts in the board and is less prone to harboring bad germs than a scratched up plastic one. Just sterilize it with white vinegar and treat it with mineral oil every now and again. I looked for the Ikea one you see in my pics that was cheap and solid as a rock, but they don't seem to sell it anymore. This one seems nice enough though. There's others if you look around. It's a solid investment for not a lot of money. And if you take care of it, it's esentially a life long purchase. |
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Aug 25, 2014 20:06
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bo-pepper can you recommend a type of cutting board that is good that is not wood? wood kind of oogs me out and i'm using a bumpy glass one right now but i'm p sure my knife is going to slip and i'm going to impale myself and die |
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Aug 25, 2014 20:16
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WD-40 posted:bo-pepper can you recommend a type of cutting board that is good that is not wood? wood kind of oogs me out and i'm using a bumpy glass one right now but i'm p sure my knife is going to slip and i'm going to impale myself and die Oh god no not glass never glass stop it please not glass. Glass dulls your knives. In turn your knives become dull. A dull knife is a dangerous knife. You want a sharp knife that goes where you tell it to go, not some glass dulled bullcrap that slides off that tomato and into your finger. Here, get a Sani-Tuff rubber cutting board. It actually combines the best of wood and plastic except it looks bland as hell. http://www.centralrestaurant.com/Restaurant-Rubber-Cutting-Board-12-inWx18-inD-3-4-in-Thick-c82p12982.html?gclid=CKO53NmQr8ACFStk7Aod3h0AJg 
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Aug 25, 2014 20:19
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Speaking of knives, if any of you are in the market for a new inexpensive chef's knife, the Victorinox Fibrox 8" Chef's Knife is the gold standard. Cook's Illustrated regularly reviews it as the top knife in their testings for anything that doesn't cost a month's pay. By all accounts it's a great knife that does what you want without any fuss. It's easily possible to fall into the rabbit hole of knife porn and sucking dick in alley ways for fancy chef knife money, but if you want a legitimately good everyday knife, that's your pick. |
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Aug 25, 2014 20:28
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Bo-Pepper posted:Optimally you want a wood cutting board that is end grain. End grain cutting boards more readily "heal" cuts in the board and is less prone to harboring bad germs than a scratched up plastic one. Does this apply to side grain wood boards too? I always use plastic for meat because I think it's more sanitary than wood. Guess I'll have to change that around. |
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Aug 25, 2014 20:37
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| # ? Apr 19, 2024 09:13 |
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The X-man cometh posted:Does this apply to side grain wood boards too? I always use plastic for meat because I think it's more sanitary than wood. Guess I'll have to change that around. Well what really happens with end grain cutting boards is that nasty bacteria and such are wicked a millimeter or so into the board itself where they die later when the board dries. That doesn't really happen with the side grain ones. Side grain boards are also a little tougher on knives. I never use those. There's nothing actually wrong with a clean plastic cutting board. Also it's hard to underestimate the convenience of a board that can be put in the dishwasher. But people tend to keep them past their useful life and allow deep cuts and scratches to harbor dirt and gunk. Glass never. Never glass. |
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Aug 25, 2014 20:46
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