Today I Made:

Apparently, people like to eat.

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sardia
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Re: Today I Made:

Postby sardia » Sat Mar 31, 2018 3:25 am UTC

freezeblade wrote:I would shred the brie rind and use it in a cheese mix for pizza toppings. Of course, I view pizza as a fridge cleaner for whatever bits of meat/veg/cheese I have around.

Today I am making: Pizza! crust was made two days ago (sourdough), toppings will likely be roast chicken, bacon, onion, and jalapeno, maybe with green onion added after baking, depending if the green onion in the fridge is any good.
it's harder to justify given the nutrients to calorie ratio in a pizza. Maybe home made dough has more fiber?
Most dishes can use up leftovers. However I'm struggling to use up a 10lb+ ham. It's sitting in my freezer. So far I tried using it in
Baked beans
Red beans and rice
Pork Verde chili.

I'm going to try roasting it next. But that's a lot to just eat roasted ham, even with a theoretically great marinade/sauce.

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PAstrychef
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Re: Today I Made:

Postby PAstrychef » Sat Mar 31, 2018 8:53 am UTC

Split pea soup is great with ham. Also, ham and potato croquettes, ham with a sweet and sour glaze over rice, etc. you night chop some up and leave it in the freezer to add to omelets, crepes, fried rice and so on.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

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cephalopod9
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Re: Today I Made:

Postby cephalopod9 » Sat Mar 31, 2018 11:23 am UTC

Jplus wrote:That said, the crepes sounded (read?) delicious!

pretty good, not my best crepes ever, and the strawberries were on the mushy side. I chopped 'em up to take to a thing, and then forgot them. I keep meaning to learn how to make a good balsamic vinegar reduction.

freezeblade wrote:Pizza! crust was made two days ago (sourdough), toppings will likely be roast chicken, bacon, onion, and jalapeno, maybe with green onion added after baking, depending if the green onion in the fridge is any good.
I understand these words individually, but not together.

I spend at least 10 times as much time thinking about food crafting than i do actually doing anything in the kitchen. I heated up a can of spinach with leftover chicken and cheese, and an entire can of store brand spinach probably has more sodium than I was accounting for.

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Zohar
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Re: Today I Made:

Postby Zohar » Sun Apr 01, 2018 7:44 pm UTC

We had a seder at our place so we made a shitload of food - matzo ball soup, roasted sweet potatoes with chickpeas and a yogurt dressing, charoset, a chocolate mousse cake, and macarons.
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Sandry
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Re: Today I Made:

Postby Sandry » Mon Apr 02, 2018 5:09 pm UTC

I made okonomiyaki and spinach dahl and apple crisp and rice pudding.

I feel like I've gotten pretty good at making a thing that is like enough to okonomiyaki to be worth calling it that and it's not as high effort as I was afraid it'd be, and given how much of it is cabbage, it's not super expensive. But since frying things is inherently a staged process for doing multiple servings, it seems like it's a time-consuming process.

I think I keep ending up at things that are essentially curries, soups, or casseroles because it's so much easier to scale those up for batch cooking than other types of cooking. And that's basically fine, but I guess I sometimes find myself thinking I never make anything interesting. I'd been considering doing an eggplant dish I made in my French squared cooking class, but I feel like if putting in the extra effort doesn't result in something both tastier and healthier than something like spinach dahl, why bother?
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Zohar
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Re: Today I Made:

Postby Zohar » Mon Apr 02, 2018 5:27 pm UTC

Okonomiyaki was perhaps my favorite food to discover in Japan and it's really unpopular outside of it. I don't know why...
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flicky1991
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Re: Today I Made:

Postby flicky1991 » Mon Apr 02, 2018 5:51 pm UTC

I sometimes go to a restaurant that claims to be the only restaurant in Europe to specialise in okonomiyaki. I agree, I don't understand why it's not popular either - I specifically sought out this restaurant because I had loved it so much on the previous occasions I'd tried it.
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Re: Today I Made:

Postby PAstrychef » Mon Apr 16, 2018 8:37 am UTC

Breaded cutlets and asparagus. Of course it’s snowing instead of being springlike.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

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Zohar
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Re: Today I Made:

Postby Zohar » Mon Apr 16, 2018 2:20 pm UTC

My brother's been in town so we went out a lot instead of cooking stuff. But Saturday night I made Smitten Kitchen's fig newtons recipe. The dough was a bit finicky to deal with at first but after I put in the freezer for ~8 minutes it was much easier to work with.

I liked the recipe overall, but I think it would have worked better with dried prunes instead of figs. Of course, then it won't be fig newtons.
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Sandry
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Re: Today I Made:

Postby Sandry » Tue Apr 17, 2018 4:47 pm UTC

Yesterday I made twice baked sweet potatoes filled with caramelized onions, spinach and cheddar. I was not feeling at all confident about the flavor profile working, but I'm enjoying my first one for lunch today with no objections. :)

Also roasted off a bunch of veggies for hummus/cheese/sunflower seed/roasted veggie sandwiches, baked a metric ton of spiced apples and made a bunch of shakshuka.

I guess one good thing about this winter just not going away at all - I like all of these foods and it doesn't feel weird to be eating them even though it's supposed to be spring 'cause it's constantly descending back down to freezing temps. *shrug*
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Re: Today I Made:

Postby PAstrychef » Wed Apr 18, 2018 1:53 am UTC

Stuffed a pair of Cornish hens with spiced rice, chopped dried apricots, preserved lemons and pine nuts then roasted them on a bed of sliced potatoes in a hot oven.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

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Zohar
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Re: Today I Made:

Postby Zohar » Wed Apr 18, 2018 2:29 pm UTC

Made some fried rice last night with a bunch of veggies. Turned out pretty decent.

Having friends for dinner tonight so making some roasted potatoes, something with asparagus, and cauliflower with tahini.
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

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