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SubG posted:It's kinda wild seeing what items in every section are the nerd that doesn't get invited to the dance. Locally in frozen veg it's okra, which is nuts because okra owns. Similarly all the soft cheeses are loving gone but there's still blocks of hard cheeses. Last time I made a grocery run, I had a hankering for some risotto. Lo and behold, ever single type of rice at the store was completely sold out. Except Arborio. I understand it isn't the *ideal* rice for risotto, but it's all I've ever seen locally, and it works good enough.
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Apr 7, 2020 18:47
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You can make risotto with any kind of rice.
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Apr 7, 2020 20:17
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ughhhh posted:I hope people are saving the peels and scraps of veggies gen they cook. You can make great stock with all the carro/potato peels and ends of garlic and other veggies. Just make sure you don't put citrus or seeds(such as seeds from peppers). Less than ideal to put it in the freezer but it's fine to do so. Will herb stems always turn bitter in stock though? I've had two pressure cooked stocks with scraps including cilantro stems turn out really bitter, the less-cooked one less so.
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Apr 7, 2020 20:19
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ughhhh posted:I hope people are saving the peels and scraps of veggies gen they cook. You can make great stock with all the carro/potato peels and ends of garlic and other veggies. Just make sure you don't put citrus or seeds(such as seeds from peppers). Less than ideal to put it in the freezer but it's fine to do so. You know it!  We started the bag a couple of weeks ago, and we should have some chicken parts tonight. I heard potato peels make it cloudy, but onion skins make it richly colored. Also green beans make it bitter? Im excited haven't made stock in years. Beef stock made from roasted bones was my secret weapon back when I did competition chili (nothing big just a small town thing but I did it several years in a row). There's some great stuff in that budget bytes guide about freezing your onion, garlic, and peppers that I wanna try thanks for posting it.
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Apr 7, 2020 21:23
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Your cast iron can have a little bacon...as a treat
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Apr 7, 2020 21:41
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Eat This Glob posted:Your cast iron can have a little bacon...as a treat haha this made my wife laugh.
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Apr 7, 2020 22:40
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 These eggs were slightly on the runny side. Made a bunch to make ramen eggs though so there are now a pile curing in soy sauce brine in the fridge.
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Apr 9, 2020 02:46
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I made some buffalo chickpeas! The sauce was just butter, sambal olek, garlic powder, salt, vinegar, and a pinch of brown sugar. I simmered that up, put a little corn starch slurry in to keep it from separating too bad, then tossed the cooked chickpeas in to coat and warm up. Served over spinach with blue cheese. Absolutely delicious.
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Apr 9, 2020 15:08
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Suspect Bucket posted:I made some buffalo chickpeas! The sauce was just butter, sambal olek, garlic powder, salt, vinegar, and a pinch of brown sugar. I simmered that up, put a little corn starch slurry in to keep it from separating too bad, then tossed the cooked chickpeas in to coat and warm up. Served over spinach with blue cheese. Absolutely delicious. Oh poo poo how have I not had this before.
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Apr 9, 2020 15:42
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Suspect Bucket posted:I made some buffalo chickpeas! The sauce was just butter, sambal olek, garlic powder, salt, vinegar, and a pinch of brown sugar. I simmered that up, put a little corn starch slurry in to keep it from separating too bad, then tossed the cooked chickpeas in to coat and warm up. Served over spinach with blue cheese. Absolutely delicious. Ooh I've never used sambal oelek for buffalo sauce before. I usually use cholula because we get more general use out of that than we would Frank's or Crystal or whatever, but I love sambal and use it for all kinds of other stuff like livening up a pizza sauce base or a broth or a marinade (I used up the last of our last jar yesterday making tofu jerky).
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Apr 9, 2020 22:30
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I used sambal because I have two big jars of it that need using. My SIL ate almost an entire jar of it one time she was over for a few days, so I bought a big jar to replace it. Then SHE brought a big jar to replace what she had used.
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Apr 9, 2020 22:53
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Suspect Bucket posted:I used sambal because I have two big jars of it that need using. My SIL ate almost an entire jar of it one time she was over for a few days, so I bought a big jar to replace it. Then SHE brought a big jar to replace what she had used. This sounds like the best kind of mix up you could have.
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Apr 9, 2020 23:05
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I keep a lot of cannellini beans for doing pasta sauce but we decided to try something new and made fasoulia,  it was loving good, highly recommendThe recipe we used, loosely adapted from a few sources based on what we had bc of the coronapocalypse, was: 2 med onions 1 tsp salt ½ tsp black pep ½ tsp cinn ½ tsp cumin 1 tsp allspice 1 tsp coriander 1 14ozcan diced fire roasted tomatoes 2 cans worth, or 2/3 lb dry then cooked, cannellini beans 1 cup water 2-3 Tbsp lemon juice Carmelize onion with all spices on low-med heat in a thick bottom, perhaps even cast iron, pot (20ish min) Add beans, tomato, water, bring to boil, simmer 10 min Add lemon juice just before serving, garnishing with fresh cilantro or flat parsley would be good if you have it (we didn't) Serve with bread
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Apr 10, 2020 00:45
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Bean meal https://www.youtube.com/watch?v=SiYZnPk_Lwg
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Apr 11, 2020 23:49
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Maybe not beans, but not a bad quarantine recipe - made chicken and sausage gumbo with okra for Easter dinner. Recipe is straight-forward gumbo recipe. Currently closest to a cook's illustrated recipe at this point, though with okra and a bit more spice, since I'm trying a dry (oven-toasted) roux instead of the classic wet roux. Ingredients
Serve hot over white rice. I have a pressure cooker black beans recipe I make occasionally I may break out later this week. If I do, I'll try to remember to post it here. Borachon fucked around with this message at 01:10 on Apr 13, 2020 |
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Apr 13, 2020 00:19
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Currently vibing on my two ingredient soup. Kimchi + tinned tuna with as much water as you want to make it a soup and cook till it's hot. Feeling like a bit more protein then drop an egg in there to poach.
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Apr 13, 2020 11:01
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Kimchi + hot dogs or spam works too. Throw in some kraft cheese and a block of ramen noodles and baby you got a stew going.
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Apr 13, 2020 20:38
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Inceltown posted:Currently vibing on my two ingredient soup. Congrats, you have independently discovered kimchi jjigae. You can make it much better with only a little more effort, but you have the basic version that most people cook down. Swap that water for some dashi (powdered is fine), add any or all of: some tofu cubes, chopped green onion, garlic, gochugaru, gochujang, mushrooms, dab of sesame oil to finish.
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Apr 13, 2020 21:07
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Hi everybody hope you and yours are well! Without further ado Roll that beautiful bean footage!   a feast fit for a king This recipe is from my wife's NYT cooking app her friend bought her. She only cooks the well-reviewed ones and it's still hit and miss, but this one is a hit! Knob of butter 1.5 cup diced carrots 1.5 cup shallots (onion oughta work) 8 oz sliced mushrooms (we used crimini) 5 thyme sprigs 3 minced garlic cloves 1 cup red wine 2 tsp tomato paste (wife used 2 tbsp came out great) 2 16 oz cans of cannellini beans 2 cup low sodium veg broth (ours was homemade from scraps, see post above!) 1 tbsp cognac or brandy 2 tbsp chopped fresh parsley (from our new but humble garden) 1 tsp balsamic Melt butter, cook onion and carrot with S&P cook until begin to soften 5 min Add mushrooms 7min Add thyme sprigs and garlic 30 sec Add wine and tomato paste until wine is mostly cooked down Add beans, broth, cognac, salt and pepper. simmer 25 min remove from heat, remove sprigs, stir in balsamic, garnish with parsley! I believe canned mushrooms and great northern beans would be fine substitutes. edit: Now that I think about it I bay leaf this recipe would benefit from a bay leaf. BBQ Dave fucked around with this message at 22:46 on Apr 16, 2020 |
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Apr 16, 2020 19:19
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Beanutiful
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Apr 16, 2020 19:47
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BBQ Dave posted:Hi everybody hope you and yours are well! Without further ado bean Bean BeaN BEAN
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Apr 17, 2020 00:34
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Inceltown posted:bean Bean BeaN BEAN *more people come out into the hallway joining the chant* bean! Bean! beaN! *chant grows deafeningly loud as people spill out into the streets* BEAN! BEAN! BEAN!
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Apr 17, 2020 00:41
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alnilam posted:*more people come out into the hallway joining the chant* bean! Bean! beaN! 
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Apr 17, 2020 12:39
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Meat is gone, only beans remain.
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Apr 17, 2020 19:34
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Suspect Bucket posted:Meat is gone, only beans remain. and nothing of value was lost
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Apr 17, 2020 23:39
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Apr 18, 2020 01:29
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It kinda sucks it took a pandemic to get the general populace buying beans but my god I hope people enjoy them. That rancho Gordo brand was seling insane amounts of beans because of this debacle. On the pulse side of things I'm so glad I finally developed a taste for chickpeas and can't get enough. My partner just made coconut curry paste chickpeas with brocolli and bell peppers with rice and it was delicous. Have also developed a love of channa masala from our local Indian restaurant - they told us they're actually doing pretty well with just takeout sales here in Los Angeles - and I'm torn between learning how to cook it and just ordering it from them to support the business.
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Apr 18, 2020 04:04
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bartlebee posted:It kinda sucks it took a pandemic to get the general populace buying beans but my god I hope people enjoy them. Word. bartlebee posted:My partner just made coconut curry paste chickpeas with broccoli and bell peppers with rice and it was delicious. You should take a picture and post the recipe next time bartlebee. Unless of course, you'd "prefer not to"  Black Bean Soup New York times food app strikes again. This one was okay.... we'll go over potential improvements. 1 tsp pureed chipotle adobo (we froze some in ice cube trays the last time we opened a 7 oz can) 2 tsp evo 2 carrots peeled and chopped 2 onions peeled and chopped (went with shallots because that was what we had, fine mince cuz that how my lady likes em. She did everything else (except the tortila strips)) 4 minced garlic cloves 1cup red wine 2 jalapenos seeded and chopped 1 lb dry black beans (recipe advises "do not soak" ... this is where it went off the rails for me) 2 quarts veggie or chicken stock (we used the stock we made from vegetable scraps pictured earlier in the thread) oregano bay leaves red wine vinegar to taste (we went with balsamic because that was what we had)  sautee garlic, onion, and carrot in the evo, 5-10 min (recipe did not say when to add)  Add the wine and cook down, then add jalapenos and cook for a couple of minutes, then make a hole in the middle of the veggies and fry the chipotle a couple of minutes before mixing together. Add beans, stock, bay leaves, and oregano. Boil for 15 then leave the lid cracked open and simmer for 1 to 2 hours. It took longer than 2 hours and instead of soupy it was just kinda... stewy. My wife hit it with the stick blender just a bit.  Got bored and hungry during that time so I defrosted some corn tortillas (never freezing corn tortillas again.. failed experiment. Steam seems to be the best way to bring them back to life), sliced em up, mixed with seasoned veggie oil and baked them in the oven 10 min 375 I think. Made up for the dearth of toppings this dish was screaming for (all we had was cotija)  Oh and I farted all morning and day after. Not angry or stinky farts just a merry little staccato all day long. This is why we will be soaking the beans and changing the water a couple of times next time. And there will be a next time there's a good flavor here. Besides soaking the beans if I get a whack at this one I'll add more stock, puree smooth, lots of toppings... toasted chickpeas, homemade sour cream (looked it up, fun and easy), pickled onions, breaded and fried jalapeno slices, avocado, a spoiler, spinning rims etc  And there were leftovers tonight so I'm on the road again! There was some leftover pork loin and mango salsa at work with brown rice. Thanks for reading everyone! Keep the recipes coming even the beanless ones.
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Apr 18, 2020 07:06
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bartlebee posted:It kinda sucks it took a pandemic to get the general populace buying beans but my god I hope people enjoy them. That rancho Gordo brand was seling insane amounts of beans because of this debacle. On the pulse side of things I'm so glad I finally developed a taste for chickpeas and can't get enough. My partner just made coconut curry paste chickpeas with brocolli and bell peppers with rice and it was delicous. Have also developed a love of channa masala from our local Indian restaurant - they told us they're actually doing pretty well with just takeout sales here in Los Angeles - and I'm torn between learning how to cook it and just ordering it from them to support the business. I am an unstoppable curried chickpea fiend. They are vastly better once you start cooking from dried instead of canned too, although I cheat and do them in my instant pot. Chana masala with some spinach wilted in is my jam. 1.5c dry chickpeas, 3T oil/butter/ghee, a chopped medium onion, a few cloves of garlic (2T), an inch or so of minced ginger, couple minced green chilis (I use serannos since that's what I can get), 1.5c diced tomato (canned is fine), and a couple good handfuls of spinach. Tsp of salt, tsp tumeric, 2 bay leaves, tsp chili powder, tsp cumin seed, 2 cardamom pods, tsp garam masala, tbsp of dried fenugreek leaves (kasuri methi). 2c water or stock. Soak the beans (or don't, but the tomatoes will overcook). Heat the oil, toast the cumin, bay, and coriander. Once they're sputtering add the onion and sautee until softend. Add tomato, garlic, ginger, chilis, salt, tumeric, and chili powder. Sautee ~5m until the tomatoes start to break down. Add the beans, 2c liquid, set to manual pressure and run 30m. 10m natural release. Kick back on to sautee, stir in garam masala, kasuri methi, and spinach. Simmer for a few minutes until spinach wilts, cutting with water/stock if it seems too thick. If you want to pad it out more, throw in a couple potatoes with the chickpeas, 1" cubed. Liquid Communism fucked around with this message at 09:34 on Apr 18, 2020 |
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Apr 18, 2020 09:15
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The twelve year old made us egg sandwiches for breakfast, with avocado that had lime and cilantro. Not what I expected but damned if it isn't tasty.
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Apr 18, 2020 15:42
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https://thekrazycouponlady.com/tips/money/restaurant-depot-wholesale-grocery-prices Restaurant Depot is now open to the public! Get massive industrial portions of food at wholesale prices! See the whacky no-name brands cheap restaurants and bars use, like Senator Whiskey!
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Apr 19, 2020 02:31
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https://www.youtube.com/watch?v=OOZmnG7xc94 Made scallion pancake, but I fried it, then pulled it out and rolled it even flatter with a rolling pin, then fried it again. Got some great crunch and flaky layering
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Apr 19, 2020 04:26
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I'm posting this here because I hate you specifically. Do not think I'm talking about someone else it is being put here because you are the worst poster, your fears and doubts are right. https://twitter.com/EscoBlades/status/1250885658689839104
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Apr 19, 2020 07:22
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Suspect Bucket posted:Anyhoo, Channa Masala. https://minimalistbaker.com/easy-chana-masala/
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Apr 19, 2020 23:23
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Made this for breakfast this morning but was too hungry to think of taking a pic. A super simple tomato fried egg thing that takes almost no time and allows you to use up some of the tomatoes you may have bought extra off because you're worried about hits to the supply chain. https://www.youtube.com/watch?v=aJNNq_-vKEE
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Apr 20, 2020 01:00
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That's the most Chinese food ever and it's strange that it's not in more Chinese restaurants. I guess it's considered more home cooking.
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Apr 20, 2020 01:24
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Trip report: Restaurant Depot is open to the public now since the restaurant industry is collapsing. https://imgur.com/a/YXSXpDY Open 7am to 3pm, they require non-members to sign in. They are very empty since I guess most of the public hasn’t caught on yet or doesn’t want LOL huge portions. No returns because of coronaparanoia. I accidentally bought 20 pounds of orecchiette thinking it was elbow macaroni. Oh well! No booze sales to the public, which is unfortunate because I was curious about the bottom shelf Bar Code Brand garbage they had A few things have regular human portions, like chocolate syrup, oats, etc but most of it’s like 6 pound cans of fruits and veggies, 20 pound bags of beans and 50 pound bags of rice or onions or potatoes Plenty of jugs of cleaning supplies, but no Clorox wipes, no Lysol can sprays and no yeast
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Apr 20, 2020 01:59
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drat, our local Restaurant Depot was in the part of town that got destroyed by a tornado.
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Apr 20, 2020 02:07
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My friend in Chicago says his local one is swamped by old Greek ladies though so YMMV
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Apr 20, 2020 03:18
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The Yelp reviews for mine say there are long lines to get those day passes. I don't really want 20 pounds of chickens though.
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Apr 20, 2020 03:28
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