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I can get freekeh pretty much everywhere here, but it's always totally full of stones. Did you have the same problem with the stuff from Waitrose?
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Nov 30, 2014 17:34
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For Christmas dinner, I made Kenji's stuffing (replacing sausage with mushrooms+sage), and made a TON, so I froze some. Used the last of it up for Sunday breakfast – Stuffing Frittata with cheddar and Romano: Then for dinner, we used up some of our bounty from the farmer's market – Tagliatelle with garlic, beet greens (got these for almost free), cherry tomatoes, and goat cheese:  The pasta was good, the frittata was INSANE.
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Jan 19, 2015 18:21
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I Soup'd! Carrot and coriander. Finished it with yogurt and tahini and garnished with cilantro and sesame seeds.
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Jan 28, 2015 20:53
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Oooh, you just gave me an idea. I have some carrots with their tops sitting in the fridge. Wonder if I could make a pesto from the carrot tops?
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Jan 29, 2015 10:11
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Mujadara. Wanted something with it so I diced up some onion, avocado, and tomato and threw in some salt, cumin, and cinnamon.
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Feb 4, 2015 23:22
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sweat poteto posted:Made that tomato squash peanut stew someone posted way back when, pics have expired but has a link to the original. This is my go-to for pot luck. It's loving awesome and I've had tons of people ask me for the recipe. Looks good!
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Feb 15, 2015 20:00
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Cross post from the pizza thread. Cheese!  Spinach and feta: 
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Mar 22, 2015 08:21
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sweat poteto posted:On a bit of a lentil kick These both look awesome. I was on a lentil kick yesterday and made mujadra. Forgot to take a picture though  .
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Apr 14, 2015 08:13
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Elderbean posted:Attempted some Tarka Dal. I think next time I'm going to let the lentils get softer. Welp, I know what I'm having for lunch!
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May 7, 2015 08:17
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Is tachin like tahdig? Looks awesome. I loooooove crispy rice!
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May 9, 2015 18:20
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Xoidanor posted:What the hell is a beer float? Don't tell me you literally just poured beer on ice-cream. Well how else would you make one? They're delicious, especially with something like a chocolate stout or a nut brown.
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May 14, 2015 09:59
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X-post from the Mexican thread. This was lunch today: Pollo Pibil (cooked in a dutch oven lined with banana leaves) Steak (round marinated with orange juice, onion, garlic, cilantro) Salsa Roja Refried beans Rice with lime zest Pico de gallo Red cabbage Escabeche Corn tortillas and flour tortillas
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Jun 7, 2015 22:06
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Oh man, the 'what did you cook last night' thread has 35 new replies. I can't wait to see what everyone made! I (semi) recently cooked some tacos for a reddit meetup and it went really well. Pollo pibil Refried beans Pico de gallo Salsa ranchera Avocado lime cream thing that was crazy delicious 
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Jun 30, 2015 23:32
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Fetus Tree posted:could you talk more about the chicken and also what the white/green stuff is that appears to be behind the pico White and green stuff was literally just chopped white onion and cilantro. The chicken really is a thing of beauty. I mix up a couple different recipes. Basically take the dry spices from here: http://www.rickbayless.com/recipe/cochinita-pibil/ and use that in place of the achiote paste here: http://www.saveur.com/article/Recipes/Mexico-Chicken-Achiote I usually marinate the chicken overnight. It gets brought to a boil then simmers for 2.5 hours or so (last time we went almost 4.5 because we used so much drat chicken). Then shred it and pour the sauce over it. Couple notes about achiote seeds. They are hard. Really, really loving hard. I only have a dry spice grinder attachment for my Bamix so it took ages. Also, it will stain the poo poo out of everything. Moreso than turmeric. My dry spice grinder is a lovely shade of orange now. Worth it.
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Jul 1, 2015 01:46
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Breakfast!
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Jul 19, 2015 15:43
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We pizza'd last night. Recently bought an IR thermometer and learned that my stone hits 600f on the middle rack. Didn't get as much blistering as I wanted on the bottom, will move the stone a bit lower next round. Mozzarella, fresh mozzarella, capers.  Crumb.  Mozzarella, onion, pesto, parmesan. (Pesto and parmesan went on post cook.)  Crumb.  Mozzarella, spinach, mushrooms, cotija.  Mozzarella, mushroom, smoked paprika, cotija. Also minced a chipotle in adobo and mixed it into the sauce for this one. It was the last pizza, and probably the best of the lot.  Char (kinda). 
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Aug 3, 2015 17:12
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Flash Gordon Ramsay posted:A pizza steel is the best thing I've purchased for pizza. I put it on the top rack, the oven on convection 525. Pies cook in 3 minutes. Thanks! I used a 70% no-knead for the crust. Simplest thing ever and it was outstanding. So I've been trying to get a pizza steel and it's been drat near impossible. I was talking to my friends at a local pizza place here about how awesome steels are and the owner of the shop was listening into the conversation. He pipes up and says that stone is the best thing to cook on, and I said I couldn't find either one here. So he hands me this and says "Go home and make good food."  It's 1" thick and it's a beast. Best. Pizza guy. Ever. Veritek83 posted:Seconding the baking steel. Also that crumb is gorgeous. How long did you preheat? I think that might help with the char. 2 hour preheat. Maybe 15-20 min between pies. Next time I'm going to place the stone one rack lower and see how that goes.
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Aug 3, 2015 21:41
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Oh I absolutely agree that steel>stone. But this stone was free. And I believe shipping a pizza steel to me from Amazon costs roughly $450 last time I checked 
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Aug 3, 2015 23:35
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Changed up my steel cut oats routine. Parmesan, pepper, eggs. Savory oats > sweet oats. 
angor fucked around with this message at 08:17 on Sep 18, 2015 |
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Sep 18, 2015 08:15
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FaradayCage posted:Eggs look great. Where'd you get em? Recently started buying U.A.E. eggs: http://jenan.ae/en/large_white.aspx They're incredibly tasty and I like them a lot. I'm happy they came about recently (or at least came to where I live recently) because our egg options were ridiculous. Anything cage free, omega 3, etc are $8-$10/dozen. These are $1.45 for 6.
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Sep 19, 2015 07:05
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sweat poteto posted:black pepper tofu with asparagus Good lord this looks fantastic. Is the recipe from Plenty? Your own?
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Sep 30, 2015 23:45
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ogopogo posted:Because I have a problem I want problems like this. 
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Oct 8, 2015 10:00
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Thoht posted:What's your dough process? 600g flour 420g water 5g instant yeast 14g fine sea salt No knead! Mix and let it sit for 12-15 hours then throw it in the fridge for a couple days. Take it out a few hours before you're ready to pizza and portion into 200g-ish balls. Let them bench proof for an hour while your oven heats up.
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Dec 26, 2015 10:57
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Sunday morning shakshuka.
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Apr 11, 2016 09:06
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Don't be scared! I totally overcooked the eggs and it was still delicious. Shakshuka is really, really easy to make, and quite forgiving. I totally cheated and used a nonstick to cook this in then transferred to a (warmed) stainless so it was that much more fool proof.
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Apr 11, 2016 23:09
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MrSlam posted:WELP! Shakshuka! Sorry for the Naked Lunch pics. That's feta cheese on top. Thanks goats! Dude, that looks awesome!
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Apr 16, 2016 10:33
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Had some friends over, made some food: Miso glazed eggplant and tofu. 
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Apr 21, 2016 14:19
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The Midniter posted:That's fuckin' beautiful. Vegan I would imagine? Thanks! And yeah, I suppose it is. Bonus! From what I've read, this isn't traditional miso glazed eggplant. I've only got dark miso (don't remember the name) on hand so I used that, sugar, and a bit of water to make the glaze. Eggplants get cut in half, oiled, and put face down on this lovely non-stick grill pan thing I was given. After a few minutes, they get turned over, add water or stock, cover and turn the heat down. In about 20 minutes they're perfect. Then just spoon the glaze over and throw them under a broiler for a minute or so. Super easy, and WAY tastier than the amount of effort put in.
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Apr 21, 2016 15:17
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VelociBacon posted:Looks great. What is that technique for slicing the scallions? I've attempted to do really angled cuts and it never turns out that well. Split them in half, then slice lengthwise.
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Apr 21, 2016 17:13
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silvergoose posted:Shakshuka attempt 2: better, added toasted cumin seeds, smoked paprika, bell pepper, a little less red chili. Can confirm. That's exactly what it translates to.
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Jun 26, 2016 22:56
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silvergoose posted:Did you heat it, or eat it cold? I could imagine it being good both ways... I would imagine you could get away with making huge batches of the 'everything but the egg' and portioning them out into ziplock bags and freezing. Near-instant shaksuka whenever you want!
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Jun 27, 2016 09:22
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Cross post from the pizza thread. Full album: http://imgur.com/a/HHmIE
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Jul 7, 2016 09:41
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iajanus posted:Horrible phone photo but I made crispy skin duck last night and it was delicious Pic wasn't showing up for me. Rehosted 
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Aug 5, 2016 09:54
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I made Cornish pasties! Well not exactly, I didn't add beef this time around. These were onion, potato, turnip, and cheddar. Salt, pepper, thyme, and parsley. Next time I'll add a bit of mustard I think, but these were REALLY tasty, even though I added way too much water to the dough. I have 260g of dough left over. What should I do with it?
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Sep 1, 2016 00:03
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Leftover dough became little jam tart/hand pie things.
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Sep 1, 2016 14:48
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Shakshuka..........tacos? Why the hell not! 
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Oct 6, 2016 12:29
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Aaannnd now I have too cook Thanksgiving dinner with a slipped disc  I wonder if I can drink on this medication?
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Nov 20, 2016 11:14
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Applewood smoked cheddar and leek risotto. Tried my hand and stovetop-smoking some cashews and they turned out really nice.
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Nov 29, 2016 12:42
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| # ¿ May 21, 2024 14:26 |
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sweat poteto posted:poo poo, that looks delicious! Lasagne! Now I know exactly what I'm doing with the ton of free beet greens I got over the weekend
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Dec 12, 2016 08:51
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