Today I Made:

Apparently, people like to eat.

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Moo
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Re: Today I Made:

Postby Moo » Mon Jun 26, 2017 8:17 pm UTC

Zohar wrote:I don't remember when I last had mascarpone, and I was going by the google image search results for it. I might be wrong, it does look pretty close.
It's kind of like cream cheese except more creamy and slightly less firm, a bit more like double cream (but not as runny). It's super smooth and yum.
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Re: Today I Made:

Postby freezeblade » Mon Jun 26, 2017 8:42 pm UTC

It really makes the best cheesecake, I think.

Crème fraîche may work for you as well, if you can find it, but that's even less firm.
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Re: Today I Made:

Postby Zohar » Mon Jun 26, 2017 8:47 pm UTC

I should get some mascarpone and see if it would work, then. Thanks for the advice (although the craving has been satiated for now, I'm sure my cheeselust will rear its ugly head again).
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Re: Today I Made:

Postby PAstrychef » Mon Jun 26, 2017 9:42 pm UTC

Zohar, you are aiming for a variation on tiramisu. The marscapone sold in American grocery stores is just the ticket. I tend to lighten it with some whipped cream folded in. You could use a Kedem brand tea biscuit fir this with good results.
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Re: Today I Made:

Postby speising » Mon Jun 26, 2017 9:52 pm UTC

If what you call "quark" is the same thing germans call by that name, and i like to call "Topfen", since quark is just an awful sound, it is a bit crumbly and sour. Mascarpone has a very neutral taste, and is, in my experience, smooth and creamy.
I like to make cheesecake with topfen, since it has more taste than cream cheese.

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Re: Today I Made:

Postby freezeblade » Mon Jun 26, 2017 10:20 pm UTC

speising wrote:If what you call "quark" is the same thing germans call by that name, and i like to call "Topfen", since quark is just an awful sound, it is a bit crumbly and sour. Mascarpone has a very neutral taste, and is, in my experience, smooth and creamy.
I like to make cheesecake with topfen, since it has more taste than cream cheese.


the crumbly quark is more akin to what, In American Grocery Stores, would be called Farmer's Cheese, Fresh Cheese, Greek Basket Cheese, or possibly Queso Fresco (If you're in an area with a high latinx population).
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Re: Today I Made:

Postby PAstrychef » Wed Jun 28, 2017 8:01 pm UTC

Roasted Asian-ish duck. Steamed the duck with soy, sesame, orange juice, cinnamon, garlic, ginger in the instant pot, then roasted it using the leftover liquid (reduced) as a glaze.
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Re: Today I Made:

Postby Sandry » Thu Jun 29, 2017 4:17 pm UTC

Last night I made from-scratch mac and cheese with cheddar and gouda. Not perfect balance, IMO, as I didn't have enough cheddar in the house, but still happy-making. :)
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Re: Today I Made:

Postby PAstrychef » Tue Jul 04, 2017 10:28 pm UTC

Fooled around in the kitchen, just because I had the time.
Instant pot baked beans,
Green goddess potato salad,
Roasted chicken,
A "Bombay" noodle kugel, made with pineapple, coconut milk, cinnamon, ginger, vanilla and cardamom.
All of these are going to a beachside fireworks viewing party later tonight.
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Re: Today I Made:

Postby MWak » Wed Jul 05, 2017 12:44 am UTC

Today I made a tandoori spice and olive oil rubbed, oven baked chicken.
It was roast over a bed of diced turnips, yellow onion, portobello mushrooms, croutons, and heirloom tomatoes that were also salted and mixed with olive oil and tandoori.

It's good! Could use more salt, but I'm trying to cut back on salt so... no biggie.

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Re: Today I Made:

Postby Sandry » Thu Jul 06, 2017 4:43 pm UTC

I made basically this - https://moosewoodcooks.com/2011/10/navajo-stew/ - which I don't know that I believe is particularly Navajo, but whatever, Moosewood. As per usual, I adulterated it by adding a couple more vegetables and more beans, but it seems like a relatively simple and tasty thing to make, assuming you aren't in weather where turning your oven on seems like the worst idea in creation. (I waited until like 9 PM before I was willing to do so.)
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Re: Today I Made:

Postby Zohar » Thu Jul 13, 2017 1:53 pm UTC

I completely forgot on Saturday I made the cauliflower farro recipe from Smitten Kitchen again. I can't recommend it enough - it's so easy and delicious. Though it looks like it's a lot of work, the only mildly laborious part is cutting up the cauliflower.

We did a few exchanges - used wheat instead of farro, and a combination of gouda and mozzarella instead of fontina cheese. But any melty cheese would work.
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Re: Today I Made:

Postby PAstrychef » Mon Jul 17, 2017 1:15 am UTC

I had some leftover koshary, a dish of rice, lentils and pasta. I found a quart of lamb stock in the freezer. I melded them together and made a soup! I added very tiny lamb meatballs, and it worked out well.
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Re: Today I Made:

Postby Zohar » Mon Jul 17, 2017 12:55 pm UTC

Koshary is delicious, there's a place near here that sells it and I order it quite often.

For our move we're trying to get rid of some leftover food, so we made a sort of beans and rice - the rice was has onion and lime zest and juice (unfortunately we forgot to get cilantro), the beans have some more onions, garlic, peppers, carrots, tomatoes, a bit of a Cajun blend and some bay leaves.
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Re: Today I Made:

Postby trpmb6 » Tue Jul 18, 2017 6:08 pm UTC

This past weekend I smoked cheesecake because I told my wife that I could smoke anything in my new Bradley smoker and she said "I bet you can't smoke cheesecake"

It turns out Project Smoke has a recipe for it.

It turned out quite good. The lemon zest is key though. Without that citrus flavor up front the smoke would be a bit overpowering.

The cheesecake was the desert for a smoked whole chicken (used hickory) main dish with a side salad with a bacon dressing my wife does an amazing job of whipping together.

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Re: Today I Made:

Postby KnightExemplar » Tue Jul 18, 2017 10:35 pm UTC

Pesto Biscuits Just... make Biscuits and dump Pesto into them.

This is from memory, so I'm probably wrong here and there... but it was roughly:

* 10oz of Flour (add / remove as humidity changes. Usually more flour needed in more humid conditions, less in dry conditions)
* 1/2 oz of sugar
* 1/2 oz of baking powder
* 1/4 oz of salt
* Dry ingredients sifted together (I hope I didn't miss any ingredients...)

* 4oz butter (original recipe was 3.5oz of butter, but 4oz is a full stick and therefore more convenient)
* 2oz Yogurt
* 4oz of Milk

* Some amount of Pesto (two tablespoons).

I'm lazy, and I do everything by weight, even the wet stuff. I don't got time for taking out measuring spoons or whatever, I dump it all onto the kitchen scale until all the ingredients are in. Cut butter into the sifted ingredients. Mix wet ingredients (Yogurt + Milk is a buttermilk substitute), add Pesto to taste. Baked for 12 minutes on a parchment paper.
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