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3 Bean and kale soup.
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Apr 21, 2020 00:12
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Mu Zeta posted: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. I'm upset that it's not more common, I'd never even heard of it before that video came up on YT, but given how simple it is that is not going to stop me from making it my breakfast every day from now until roni death. It's so tasty.
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Apr 21, 2020 00:49
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yeah imagine if restaurants started selling super simple stuff like avocado on toast for $10. Get on it, Chinese restaurants.
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Apr 21, 2020 00:59
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Steve Yun posted:Trip report: Restaurant Depot is open to the public now since the restaurant industry is collapsing.
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Apr 21, 2020 02:30
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broadly similar to webstaurant supply https://www.webstaurantstore.com/
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Apr 21, 2020 02:33
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No pics, but I've been working through my stock of black eyed peas and I can confirm that black eyed peas are still indeed very good.
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Apr 21, 2020 03:07
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I love Pinto's Mmmm Good. Pinto's picked and cleaned then fill the crock pot with water and let cook until tender. Red New Mexico chile powder or fresh if you have it salt garlic and some sort of fat like bacon or oil to take the edge/bitter off of the Chile. If you like throw a little browned hamburger into the soupy mess. Church potlucks always had 3 to 5 types of Chile Beans which is not the same as Chili. This might be an extreme south western New Mexican dish that we enjoyed near the NM panhandle. I will poke some good hearted fun at you eastern New Mexicans who embrace that filth called TexMex. Hah too each there own. I am not wanting to start a bean war! The Colorado Anasazi beans are pretty good though. I like them with fresh green chile pods.
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Apr 21, 2020 12:11
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What time is it? It's pretzely sausage roll time! I thought we were going to use the frozen sausage in stews and beans but instead, my wife did this recipe from the great British bake off book. We don't eat a lot of bread so it's kind of a special treat and I'm glad I stocked up on flour and yeast (thanks to early advice in this thread thanks again!) No beans here, but she's making a stew thing tonight that is one of the best kale delivery systems I've ever so stay tuned for that.
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Apr 21, 2020 20:01
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Those are some very fancy Pigs in a Blanket. I wish I could try them. Good Job! I want to hear about this Kale delivery device.
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Apr 22, 2020 05:04
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stinkypete posted:Those are some very fancy Pigs in a Blanket. I wish I could try them. Good Job! I want to hear about this Kale delivery device. I'll pass the compliment on. I can't really bake, that's my wife's jam. We had a crappy day, which happens, so we just split a can of chicken soup for dinner and put it off a day. Here's the recipe: https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric Pics tomorrow hopefully. Stay safe everyone!
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Apr 22, 2020 06:23
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Can confirm greatness of that Kale Delivery System. My sister-in-law introduced us to that one and it’s 11/10
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Apr 22, 2020 06:32
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 Really tasty! I made garlic naan in the cast iron using the recipe from food wishes, we snacked about a third of it waiting for the stew to finish.
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Apr 23, 2020 05:41
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BBQ Dave posted:
That naan looks good. Do you live near me and can you throw one up 10 stories because drat son. I mean it all looks good but I really want a naan right now and have no flour free to use for it.
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Apr 23, 2020 06:29
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I love homemade naan yum. I make mine on a cast iron skillet. How about you?
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Apr 23, 2020 08:04
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Pro roni recipe. Biriani. Sweat some aromatics garlic, onion, goon scrotum. What ever you have it works. Now that poo poo has had a chance to breathe put in your spices. Cumin, turmeric, cardamom, coriander. If you have whole poo poo you know how to deal with it, if you don't just put in a ratio of 1:1:.02:2 as listed above. I don't know how big your batch is so actual measurements are hard. Don't go crazy but don't skimp out either. After the spices have had a chance add what ever protein you fancy, just make sure it's small. Diced small, minced, your penis. Mince is a really good choice here. If you don't have mince or don't like minced things then just make it equivalent. Mostly cook your protein. Add a bunch of rice and enough stock / water to cook that rice + maybe a bit more. Let it sit like you're just cooking that rice. Congratulations you have biriani / pilaf / tasty loving rice. Not sure what they call it where you're from but that's it. This is obviously not a real recipe and what you can get and what you like is very much up to you. At the same time this is an easy dish to make and you will enjoy it.
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Apr 23, 2020 08:13
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stinkypete posted:I love homemade naan yum. I make mine on a cast-iron skillet. How about you? Yep, smokin' hot cast iron. Super easy check it out: https://foodwishes.blogspot.com/2019/02/garlic-naan-now-100-tandoor-free.html
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Apr 23, 2020 17:19
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Made some gnocchi today. Simply parmesan / butter sauce. My only regret is not making more.
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Apr 27, 2020 08:44
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I have a bunch of dry pasta. I usually prefer pesto to red sauce and am tired of them both. Any other saucing suggestions? Cooking with a pescatarian so ragus might be off the table, and I don't do milk/cream (cheez is OK). Planning to try romesco but would like for other unconventional ideas.
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Apr 28, 2020 00:28
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blk posted:I have a bunch of dry pasta. I usually prefer pesto to red sauce and am tired of them both. Any other saucing suggestions? Cooking with a pescatarian so ragus might be off the table, and I don't do milk/cream (cheez is OK). Cacio e Pepe I'm a huge fan of puttanesca too but that is red sauce.
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Apr 28, 2020 00:31
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Cacio e pepe is cool, but does anyone know why it's suddenly having a moment? Not trying to question it as a choice or anything, just honestly curious why it's suddenly something everyone's making. Anyway, another you-always-have-the-stuff pasta approach everyone should know is aglio e olio, which (as the name implies) is garlic (sliced or minced, and usually cooked until fragrant) and olive oil. Crushed red pepper is the most common embellishment. Al burro is the (simpler) ancestor to alfredo sauces, consisting of cheese (typically parm) and butter. In the simplest form in equal quantities (by weight), by adding the grated cheese to the pasta with a bit of pasta water, tossing until the cheese is mostly melted, and then tossing with the butter until smooth. This classic version was embellished by first doubling the butter, then tripling it, producing the first dish known as fettuccine alfredo. Alfredo sauces with cream, thickeners, and so on all came later. Carbonara is a goon favourite: fry some cured pork, cook some spaghetti, grate some hard cheese. When the pasta is done, throw it in the pan with the fried pork, add the cheese, crack an egg over the entire mess and toss to combine. A lot of verbiage has been devoted to which pork and cheese are the most ritualistically pure, but anything you have on hand will both work, be good, and and have as much historical precedent as more upscale versions. One of the purity arguments involving carbonara involves the inclusion of peas. Without delving into that mess, it is worth noting that there are a whole shitload of pasta with peas recipes that are loving delicious and work perfectly with frozen peas. The basic pasta e piselli---pasta + peas + garlic + parm is good. The super traditional version involves cooking the pasta and peas together in chicken stock, using very little stock so that the pasta is ready when the stock is absorbed/evaporated and the pot is dry. This is a little finicky and I don't find the result to be worth the extra effort, but I'll throw it out there anyway. Cured pork is a common addition to pasta e piselli, and is great even if you run the risk of getting a lecture on carbonara when you make it.
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Apr 28, 2020 01:26
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Lost my train of thought. The request was for nonmeat recipes, and I was going to describe carbonara and then point out that you can do basically the same thing without the pork, just adding some other fat to get the same texture/consistency. Butter is a common choice for this, which basically gives you al burro + egg.
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Apr 28, 2020 01:36
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I can't believe I just thought of the perfect answer for the thread: pasta e fagioli. Pasta and beans. Like pasta e piselli it's usually made with broth, and sometimes served as a soup-like thing instead of what in the US we think of as a `pasta dish' or whatever. But it's one of those things that's so basic that you can find a version of it everywhere and they're all different.
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Apr 28, 2020 01:52
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It is worth pointing out that, in Italian fashion, you add peas because you have peas. This is true for any vegetable - I had some really good zucchini flower carbonara once because of this highly praise-able philosophy.
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Apr 28, 2020 03:25
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SubG posted:Cacio e pepe is cool, but does anyone know why it's suddenly having a moment? Not trying to question it as a choice or anything, just honestly curious why it's suddenly something everyone's making. No idea why it's all the rage but I avoided saying al burro because my post just before that already used it as an idea.
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Apr 28, 2020 03:42
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SubG posted:Lost my train of thought. The request was for nonmeat recipes, and I was going to describe carbonara and then point out that you can do basically the same thing without the pork, just adding some other fat to get the same texture/consistency. Butter is a common choice for this, which basically gives you al burro + egg. If you get more technical on your "non-meat" make seafood pasta: canned sardines, tomatoes and fennel go wonderful together.
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Apr 28, 2020 09:35
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If you're tired of pesto, making it with a different green can be quite nice. Arugula pesto is really nice and something of a change.
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Apr 29, 2020 00:29
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I made pesto a week or two ago with some dandelion greens that were on their last legs and it was delicious.
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Apr 29, 2020 00:33
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How Wonderful! posted:I made pesto a week or two ago with some dandelion greens that were on their last legs and it was delicious. Yuuup. Also don't hesitate to toast up any kind of nuts or throw a couple olives in there etc. We've been making pesto a couple times this month from greens on their way out. Ours the other night was toasted pecans, olive oil, mustard greens, arugula and a little bit of parmesan. Came out awesome.
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Apr 29, 2020 00:40
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angerbeet posted:If you're tired of pesto, making it with a different green can be quite nice. Arugula pesto is really nice and something of a change. Garlic mustard is super invasive in much of the US, you're doing the environment a favor if you pull as much as you can from wild forests, AND it makes a decent pesto.
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Apr 29, 2020 00:56
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blk posted:I have a bunch of dry pasta. I usually prefer pesto to red sauce and am tired of them both. Any other saucing suggestions? Cooking with a pescatarian so ragus might be off the table, and I don't do milk/cream (cheez is OK). Sage and brown butter sauce is real good too.
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Apr 29, 2020 02:29
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You can try a vegan cheese sauce which can be a nice change of pace. It's generally some cooked sweet potato, carrots, and nutritional yeast in a blender. But it turns the dish into a carb bomb. https://simpleveganblog.com/vegan-cheese/
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Apr 29, 2020 02:43
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Gimme your best pinto beans recipes, preferably Mexican, preferably not charro. I've made tons of beans but never cooked pintos before.
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May 3, 2020 00:08
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That Works posted:Gimme your best pinto beans recipes, preferably Mexican, preferably not charro.
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May 3, 2020 04:10
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That Works posted:Gimme your best pinto beans recipes, preferably Mexican, preferably not charro. https://patijinich.com/tarascan-soup/ https://dorastable.com/vegan-roasted-tomatillo-enchiladas/ https://dorastable.com/gallina-pinta-bean-and-hominy-soup/ https://flanandapplepie.wordpress.com/2017/01/16/sopa-purepecha-de-frijol-purepecha-bean-soup/ https://cooking.nytimes.com/recipes/1014454-enfrijoladas
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May 3, 2020 08:31
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SubG posted:Refried beans too obvious? That was gonna be my default if nothing else looked interesting. TychoCelchuuu posted:https://patijinich.com/tarascan-soup/ Thanks!
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May 3, 2020 10:44
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That Works posted:preferably not charro. 
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May 4, 2020 01:59
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Ok maybe charro
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May 4, 2020 02:10
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Cheap, easy, fast! Black bean bake!    1 tbsp oil 1 small onion minced 5 garlic cloves minced .25 cup tomato paste 1 tsp cumin or less .25 tsp red pepper flakes 1.5 tsp smoked paprika 2 14 oz cans black beans rinsed and drained .5 cup boiling water 1.5 cup grated sharp cheddar S&P tortilla chips - Preheat oven to 475 - Saute onion in cast iron pan until translucent and barely brown around edges - Add garlic cook until fragrant - add tomato paste and spices until dark 2 min at most - add water and beans - add S&P - spread cheese on top - put in the oven for 10 minutes. - top with crumbled cotija and whatever other toppings you have on hand like salsa, leftover meats, diced avocado
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May 4, 2020 08:12
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I got celery, romaine and beets from a friend. What should I do with them
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May 6, 2020 03:37
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roast and chill the beets then slice them over a romaine and shredded celery salad.
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May 6, 2020 04:08
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