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PT6A posted:I'm going to try making misr wot, but I only have green lentils instead of red lentils, how big of a heresy is this? I've done it, it was okay. Has to cook for a good bit longer, make sure to top it off with water plenty often
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Mar 19, 2020 23:38
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| # ¿ May 10, 2024 02:53 |
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 for solid mealsI'm soaking a pound of black beans. I usually kinda improvise with some cumin and stuff and get something pretty tasty but I have never really captured the flavor of Cuban style black beans and rice. Anyone have a solid recipe, one without meat?
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Mar 20, 2020 01:50
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ughhhh posted:Anyone got a good recipe for sourdough with proper preparation for starter? The recipe I'm using has too much hydration and mine came out less than ideal. Here's the recipe i make the most, which i happen to have recently typed up in a very  manner for another friend and in the spirit of i will copy and paste it hereAll in a big bowl 150 g starter +/- 50 - amount is pretty flexible 700 g warm water 750-800 g white AP flour 200-250 g whole wheat flour (make the total amt 1 kg flour) Mix up into a shaggy mess with hands, let sit 15 min 20 g sea salt Another 50 g water to help dissolve the salt Mix up / pinch / fold more with your hands Then fold it like an envelope 1 2 3 4 and flip over every 15-30 minutes, something like 4-8 times, just do this all in the evening while chillin watching the flix or whatev. Cover with wet cloth or tie whole bowl into a plastic bag in between Let rise overnight with the wet towel or bag Next morning before work divide the dough in twæn, shape two round loaves Put in proofing containers, which at simplest can be cuts of densely woven cloth in a bowl covered with lots of flour. Cover these as well and let rise in fridge for 8-12 hours. Or at room temp for 3ish hrs but i recommend the fridge. Using the fridge here makes it easier to hit the ideal window for baking. If you do room temp the window is narrower and harder to catch. Then after work bake at 475 F for 20 min in steam, 15 min without "With steam" can mean with a metal bowl/pot of water in the oven. It can also mean covered if you have the right kind of vessel, like two cast iron pans in a clamshell formation, or a duck oven If you have a coverable vessel the idea is you preheat it with the oven and uncover the bread after 20 min, finish for the last 12-15 min uncovered The bread is really done when it's starting to blacken a little. Knock on it and if it sounds holler it's done inside If no vessel use a baking stone if you have one. If no baking stone use a cookie sheet. I never use loaf pans alnilam fucked around with this message at 20:15 on Apr 4, 2020 |
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Apr 4, 2020 20:13
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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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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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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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BBQ Dave posted:Chef John from foodwishes posted a simplified Red Beans and Rice. It's one dish in the oven, great for less experienced cooks. Thinking of making this but don't currently have any jars of salsa. I do have canned diced tomatoes. Should I just use those, add a little lime juice and salt and cayenne, and call a day?
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May 6, 2020 17:51
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ThePopeOfFun posted:Re: Fasoulia Yeah drain them
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May 6, 2020 19:16
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alnilam posted:Thinking of making this but don't currently have any jars of salsa. I do have canned diced tomatoes. Should I just use those, add a little lime juice and salt and cayenne, and call a day? BBQ Dave posted:Sure that should work, but I'd add granulated garlic and granulated onion (like 1 tsp and 0.5 tsp) for a 10 oz can of tomatoes, and taste before adding to the main dish. Ended up making this with the above substitutions, also used black beans instead of kidney, also used 2.5 cups of rice instead of 3, anyway it turned out amazing it's really good and easy.
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May 7, 2020 12:20
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Queen Victorian posted:And a question: what is everybody growing in their quarantine victory gardens? Sensitive subject  we are (still? i think?) moving across country this summer for a job, so this spring we grassed over our big veggie garden and adopted away our chickens, then this poo poo happened
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May 8, 2020 23:33
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Thanks for the post about cacio e pepe, I made some gnocchi that way and it was excellent 1lb storebought gnocchi, boiled and taken out with slotted spoon Steal 1 cup of the pasta water out and set aside Sautee onion and gar in cast iron pan Add 4 T butter Add like i guess 1 T freshly coarsely ground black pepp for 30 s or so Add the pasta water and boil and let reduce a bit Add the gnocchi in and return to boil Add in like this much cheese  this is half pecorino "bosco tartufo" (truffley pecorino) and half parm reggiano, stir til melty Throw the cast iron into a broiler til brown  Eat eat eat
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May 15, 2020 03:05
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Known in some circles as 2 gallons
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May 24, 2020 13:11
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| # ¿ May 10, 2024 02:53 |
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Premade fake meats are also why normies always think it's expensive to go vegetarian. They assume that instead of buying meat you buy fake meat, and don't imagine that perhaps you buy none at all.
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May 25, 2020 16:59
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