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- 20 de Ene, 2021
Fuchsia Dunlop’s recipe is the best version I’ve tried. Highly recommend her regional Chinese cookbooks.
What Have You Cooked Recently?
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- 6 de Sep, 2019
Never tried this myself but it seems manageable and not too hard.
I mostly make Thai or Jap/Korean rice or noodle dishes myself so can't help with true chineese dishes.
- Registrado
- 4 de Ene, 2021
Hey, is fifteen lbs fried chx breast and eighteen lbs roasted pork loin enough for seventy people? Find out next time on Funerals For Friends! Also wild rice dressing and roasted green beans.
- Registrado
- 7 de Dic, 2013
If you can give some pointers on those too it would be great.
- Registrado
- 9 de Jun, 2019
Was pleasantly surprised when I went to make instant ramen and found I had a box of Zatarain's Red Beans and Rice. Hell yeah.
- Registrado
- 5 de Ago, 2019
Made some shakshuka, but I decided to go more Mexican-inspired with the spices.
Served it with cornbread. That shit hit different.
Served it with cornbread. That shit hit different.
- Registrado
- 17 de Abr, 2016
Prepped an herb-rubbed turkey, some asparagus and baby bellas overnight with the plan that they be tossed in the oven and ready for Easter Dinner today.
Was going to smoke it but my dad's grill is a massive grill and one bird at 13lbs doesn't even begin to take up space in that thing. (Bird was originally for Christmas but never used so why not, right?)
Was going to smoke it but my dad's grill is a massive grill and one bird at 13lbs doesn't even begin to take up space in that thing. (Bird was originally for Christmas but never used so why not, right?)
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- Registrado
- 2 de Ene, 2020
Made a tray of Lasagna for Easter. This is how I was taught:
2 large tubs of polly-o ricotta, 2 eggs, garlic powder, parsley flakes, mix all that shit in a big bowl, boil the pasta until cooked but not soft that it falls apart, let dry for a bit on some paper towels.
Take tray, pour sauce>pasta (4 lines in a row horizontally)>mixed Ricotta>shredded mozarella cheese. Repeat until last layer, then just add sauce and mozarella ontop. Bake until ready
2 large tubs of polly-o ricotta, 2 eggs, garlic powder, parsley flakes, mix all that shit in a big bowl, boil the pasta until cooked but not soft that it falls apart, let dry for a bit on some paper towels.
Take tray, pour sauce>pasta (4 lines in a row horizontally)>mixed Ricotta>shredded mozarella cheese. Repeat until last layer, then just add sauce and mozarella ontop. Bake until ready
- Registrado
- 19 de Abr, 2019
I baked a potato and ate it with butter and ketchup, pretty damn good.
- Registrado
- 28 de Dic, 2014
A big batch of basmati rice. I didn't feel hungry today, so I ate a bowl of it with a bit of butter, a bit of sesame oil, a splash of fish sauce and a teaspoon of nutritional yeast.
The rest is for egg-fried rice, probably tomorrow.
The rest is for egg-fried rice, probably tomorrow.
- Registrado
- 4 de Feb, 2013
I see some folks talking about Easter stuff, as is tradition I did the desserts for the big family get together. Originally I was going to make a cake but I decided to make cupcakes instead, seemed like a fun idea
I went with a lemon meringue idea, white cake with lemon curd and meringue that I heavily whipped on top. I had everything I thought I needed, so I went with my favorite basic white cake recipe, which is flour (cake flour this time, I had what was left of a box), sugar, baking powder, salt, eggs and egg whites, whole milk or buttermilk, vanilla and butter, mixed it up for a bit and it came out great, 25 minutes in at 350 and bam
I probably should have turned them halfway through to achieve uniform browning but otherwise great, soft and springy on the inside with the little bit of crust so that it can tolerate toppings
Next came the curd, I feel like there's lots of ways to make it but I like lemons (juice and zest/peels), sugar, cornstarch, an egg and some yolks, and butter, just saucepan it up with the juice/zest and sugar, then grab some of the hot juice and mix it with the starch in a bowl, combine and recombine (back in the pan), reduce to low, add eggs and butter, reduce and thicken, sieve the big chunkies out and put it in a bowl to cool, I did so next to my kitchen door leading out to my deck (it was around 30 degrees last night, perfect to chill it further)
Afterwards I combined, grabbed cupcakes, added curd (dipped the tops in) and then added meringue with a ziploc piping bag (forgot to securely close the back end some gooshed out on me, as is tradition), at the last second I grabbed my confectioners' torch because why wouldn't I toast the meringue
All in all quite happy with them, I made a dozen in this carrier and a few extra that I will take with me but not tell anyone about unless they're needed (so I can eat them myself later lol, they're fantastic judging by the samples)
Been a while since I piped on meringue, can you tell
I went with a lemon meringue idea, white cake with lemon curd and meringue that I heavily whipped on top. I had everything I thought I needed, so I went with my favorite basic white cake recipe, which is flour (cake flour this time, I had what was left of a box), sugar, baking powder, salt, eggs and egg whites, whole milk or buttermilk, vanilla and butter, mixed it up for a bit and it came out great, 25 minutes in at 350 and bam
I probably should have turned them halfway through to achieve uniform browning but otherwise great, soft and springy on the inside with the little bit of crust so that it can tolerate toppings
Next came the curd, I feel like there's lots of ways to make it but I like lemons (juice and zest/peels), sugar, cornstarch, an egg and some yolks, and butter, just saucepan it up with the juice/zest and sugar, then grab some of the hot juice and mix it with the starch in a bowl, combine and recombine (back in the pan), reduce to low, add eggs and butter, reduce and thicken, sieve the big chunkies out and put it in a bowl to cool, I did so next to my kitchen door leading out to my deck (it was around 30 degrees last night, perfect to chill it further)
Afterwards I combined, grabbed cupcakes, added curd (dipped the tops in) and then added meringue with a ziploc piping bag (forgot to securely close the back end some gooshed out on me, as is tradition), at the last second I grabbed my confectioners' torch because why wouldn't I toast the meringue
All in all quite happy with them, I made a dozen in this carrier and a few extra that I will take with me but not tell anyone about unless they're needed (so I can eat them myself later lol, they're fantastic judging by the samples)
Been a while since I piped on meringue, can you tell
- Registrado
- 30 de Ene, 2021
I made Buddae Jiggae - Korean army stew. I did a hybrid of a few recipes as I didn't have quite all the ingredients of either.
OG stock would be made from dried shitake mushroom, kelp and gutted and de headed anchovies. My stock was half chicken stock then half dashi powder flavoured water and 2 shitake mushrooms.
It normally doesn't have corn on the cob but my husband likes it so i put that in near the end of the stock brewing to pre cook it along with smoked gammon bits. I didn't use baked beans because my husband hates them. I used Polish chicken and pork sausage and spam which I fried both before to get thwt crisp edge which I like. Recipes say use 1 american cheese slice. Personally i recommend using one slice per person. It's great to have thst cheese spicy mix. I don't know why you would use kimchi innthe stew when I particularly like it for the cold and vinegar contrast to the stew so I used mine to season portions. If you use gojujang or miso paste if your spice mix you get a fermented flavour anyway? I had nappa cabbage, ramen noodles, rice cakes, ennoki mushrooms nd half an onion. Garnish spring onion. Anyway just my personal thoughts. This is definitely a winter post hangover winner dish imo. Salty. Spicy. Hot. All good things.
I don't have a table top stove like you should do for this dish and appropriate wide pot so I can't make this stuff look pretty. I use my instant pot to keep it bubbling on the table top. However this does mean you can't really use chopsticks to serve yourself.
Pic is pre the last 5 minute boil taking to the table to let the ingredients cook and the spicy sauce get to work.
OG stock would be made from dried shitake mushroom, kelp and gutted and de headed anchovies. My stock was half chicken stock then half dashi powder flavoured water and 2 shitake mushrooms.
It normally doesn't have corn on the cob but my husband likes it so i put that in near the end of the stock brewing to pre cook it along with smoked gammon bits. I didn't use baked beans because my husband hates them. I used Polish chicken and pork sausage and spam which I fried both before to get thwt crisp edge which I like. Recipes say use 1 american cheese slice. Personally i recommend using one slice per person. It's great to have thst cheese spicy mix. I don't know why you would use kimchi innthe stew when I particularly like it for the cold and vinegar contrast to the stew so I used mine to season portions. If you use gojujang or miso paste if your spice mix you get a fermented flavour anyway? I had nappa cabbage, ramen noodles, rice cakes, ennoki mushrooms nd half an onion. Garnish spring onion. Anyway just my personal thoughts. This is definitely a winter post hangover winner dish imo. Salty. Spicy. Hot. All good things.
I don't have a table top stove like you should do for this dish and appropriate wide pot so I can't make this stuff look pretty. I use my instant pot to keep it bubbling on the table top. However this does mean you can't really use chopsticks to serve yourself.
Pic is pre the last 5 minute boil taking to the table to let the ingredients cook and the spicy sauce get to work.
- Registrado
- 17 de Mar, 2018
For Easter dinner today I did a Hormel honey glazed ham, green bean casserole, Mormon funeral potatoes, mashed potatoes, and a big load of deviled eggs.
There is literally no holiday I don't use as as excuse to cook a lot of good food.
There is literally no holiday I don't use as as excuse to cook a lot of good food.
- Registrado
- 10 de Sep, 2013
My tradition is to make cinnimon rolls on Easter, usually the bisquick recipe since no matter what it's always my favorite. This year I made a blueberry roll with lemon icing, they turned out very light and fluffy but with a tiny bit of crispy crunch on the bottom.
We usually don't do anything really big for dinner, I'll just be making a small ham and eggs. I'm thinking of slicing the ham and cutting a hole on the middle, and frying an egg in the hole.
We usually don't do anything really big for dinner, I'll just be making a small ham and eggs. I'm thinking of slicing the ham and cutting a hole on the middle, and frying an egg in the hole.
- Registrado
- 16 de Nov, 2017
I can't really eat a lot of food and live with a vegetarian, so no Easter ham for me. Wanted something nice though, so I made homemade spaghetti and jarred sauce because all the grocery stores are closed for the holiday. Still turned out dank as fuck though, and I have leftovers for the next few days. Pasta was made nonna style with 00 flour and 3 eggs and then put through my pasta maker attachment for my kitchenaid because who the fuck has the time or patience to hand roll spaghetti?
- Registrado
- 5 de Mar, 2021
Salmon and rice, now I can eat fish. Using Mirin in the rice is a life saver.
- Registrado
- 28 de Dic, 2014
Egg-fried rice. I'd intended to go and get a lot of ingredients for it and made the rice yesterday, so I just had to make do. I don't have a wok and even if I did, I don't have wok-fu, or wok-hei or whatever, nor the proper kind of stove, so my substitute was just actually using the high setting you're never supposed to use. The only veggies were a half an onion and a chopped jalapeno, fried in a fairly generous amount of peanut oil once it came up to heat, followed by some other savories, like celery seed and minced garlic, followed by two eggs, with really fast stirring between each new ingredient, and finally rice, finished after frying with fish sauce, cayenne pepper, madras curry (for the turmeric mainly), the juice of half a lime, and this shit, which I finally figured out what it is:
This is something called CLH chili sauce. I thought I was getting one of the more familiar kinds, but this is some kind of highly fermented, incredibly salty, but nicely spicy chili sauce with broadbeans of all things. I added about a quarter teaspoon not because it's particularly hot in that quantity but because the flavors are pretty intense and I didn't want to wreck the rice.
It works well in quantities that small.
So not particularly fancy and not the recipe I wanted to do, but it turned out pretty well.
This is something called CLH chili sauce. I thought I was getting one of the more familiar kinds, but this is some kind of highly fermented, incredibly salty, but nicely spicy chili sauce with broadbeans of all things. I added about a quarter teaspoon not because it's particularly hot in that quantity but because the flavors are pretty intense and I didn't want to wreck the rice.
It works well in quantities that small.
So not particularly fancy and not the recipe I wanted to do, but it turned out pretty well.
HERE YOU GO
kiwifarms.net
- Registrado
- 31 de Oct, 2020
i see a hotpot buried by a texas breakfast.
- Registrado
- 3 de Feb, 2013
Got some turkey bones in the freezer. My buddy is moving and found some dry pinto beans that "best by" of 2019. I like a good challenge, so I took them home and am going to make some stock from the turkey bones and cook the old pinto beans in them. I know they're safe to eat, but supposedly they don't taste as good when older, but I say challenge accepted.