Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby PAstrychef » Mon Jun 28, 2010 1:01 am UTC

A pot of vegetable risotto-leeks, fresh peas and asparagus. Plenty of fresh grated parm, and best of all, plenty of leftovers!
Two long weeks with almost no time to cook. I wonder what I'll find in the bottom drawer tomorrow.....
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Re: Today I Made:

Postby poxic » Mon Jun 28, 2010 2:13 am UTC

Nothing at all (barring cereal + milk), but I did finally pick up a copy of The Flavor Bible (and I do protest the missing 'u'). Looking forward to more fun (and skill) improvising around my allergies. Let the enlightenment begin! (with a reading of the intro, preferably)
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Re: Today I Made:

Postby Nath » Mon Jun 28, 2010 4:49 am UTC

Couple of days ago: pan-fried pork chop with (Trader Joe's) roasted piquillo peppers.

Yesterday: chicken tacos with avocados, Colby Jack and (Trader Joe's) KC-style BBQ sauce on (Trader Joe's) handmade corn tortillas.

Today looks like (Trader Joe's) chile lime chicken burgers (Trader Joe's) jalapeno cilantro hummus. As you might have guessed, I recently stocked up at a certain Californian grocery chain.

On a related note, jalapeno cilantro hummus is genius. Combines the best features of hummus and dhania chutney. Helps to stir in a little olive oil, though.

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Re: Today I Made:

Postby Moo » Mon Jun 28, 2010 7:06 am UTC

Yesterday I made sweet & sour pork (I go through regular chinese food cravings and this hit the spot perfectly), and traditional South African lamb and tomato stew (tamatiebredie) which we'll have tonight.
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.
Hawknc wrote:FFT: I didn't realise Proverbs 9:7-8 was the first recorded instance of "haters gonna hate"

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Re: Today I Made:

Postby Rinsaikeru » Mon Jun 28, 2010 7:34 pm UTC

Gluten free Coconut Cream Pie.

I used crushed gluten free cookies to make the base and substituted coconut milk into the recipe (it just called for milk which I deemed not coconuty enough for the pie I wanted to eat).
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Re: Today I Made:

Postby Telchar » Tue Jun 29, 2010 4:05 am UTC

Nath wrote:Couple of days ago: pan-fried pork chop with (Trader Joe's) roasted piquillo peppers.

Yesterday: chicken tacos with avocados, Colby Jack and (Trader Joe's) KC-style BBQ sauce on (Trader Joe's) handmade corn tortillas.

Today looks like (Trader Joe's) chile lime chicken burgers (Trader Joe's) jalapeno cilantro hummus. As you might have guessed, I recently stocked up at a certain Californian grocery chain.

On a related note, jalapeno cilantro hummus is genius. Combines the best features of hummus and dhania chutney. Helps to stir in a little olive oil, though.


Reminds me of Idiocracy.

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Zamfir wrote:Yeah, that's a good point. Everyone is all about presumption of innocence in rape threads. But when Mexican drug lords build APCs to carry their henchmen around, we immediately jump to criminal conclusions without hard evidence.

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Re: Today I Made:

Postby Bakemaster » Tue Jun 29, 2010 4:24 am UTC

Today I made broccoli salad with bean sprouts, slivered almonds, bacon, dried cranberries and carrot. I've never made broccoli salad before, but we went to a picnic and Sarah was really into it there, so I gave it a try. I wasn't going to use bean sprouts and carrot, but I had only a half head of broccoli; I'm actually really glad of that circumstance, because I think this is the way I'm going to make it from now on! The dressing was just mayo and white balsamic vinegar. Super easy, didn't need to be sweetened as in the recipes that called for regular white wine vinegar.

I also did some new red potatoes with butter and parsley. Something my mom used to throw together when I was younger; just boil, quarter, toss with butter and parsley, S&P. It's really a shame that Sarah doesn't like potatoes.
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Re: Today I Made:

Postby PAstrychef » Wed Jun 30, 2010 11:36 am UTC

Another batch of meatballs. They've become a regular thing to make up-with a big batch they're around for several days so I don't have to think about what's for lunch.
These were turkey with loads of dill and shallots and garlic. Not quite enough salt. Served them with new potatoes boiled, rolled with butter and herbs.
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Re: Today I Made:

Postby Telchar » Wed Jun 30, 2010 5:29 pm UTC

Made Jumbalaya last night, but used red onions and leek and added cilantro to the tomato sauce. Also cooked the onions to a clear consistency instead of more carmalized. Overall, a success.
Zamfir wrote:Yeah, that's a good point. Everyone is all about presumption of innocence in rape threads. But when Mexican drug lords build APCs to carry their henchmen around, we immediately jump to criminal conclusions without hard evidence.

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Re: Today I Made:

Postby Bakemaster » Wed Jun 30, 2010 9:59 pm UTC

PAstrychef wrote:new potatoes boiled, rolled with butter and herbs.

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Re: Today I Made:

Postby Rinsaikeru » Thu Jul 01, 2010 3:28 pm UTC

Yeah Bake, I noticed that too. You both make the same things and I can guarantee I've yet to see you both in the same place.
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Re: Today I Made:

Postby broken_escalator » Thu Jul 01, 2010 3:59 pm UTC

Preparing to make beef lasagna, but I'm not sure if I should get a smaller cooking dish... I can either make a long lasagna that isn't very deep or I can go buy a smaller cooking dish and make a deep lasagna. I'm leaning towards deeper lasagna but I've only made lasagna once before and the edges of some of the noodles didn't get cooked :cry:

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Re: Today I Made:

Postby Telchar » Thu Jul 01, 2010 5:01 pm UTC

IMO the crusty part on the outside of the lasagna is the best part.
Last edited by Telchar on Thu Jul 01, 2010 5:25 pm UTC, edited 1 time in total.
Zamfir wrote:Yeah, that's a good point. Everyone is all about presumption of innocence in rape threads. But when Mexican drug lords build APCs to carry their henchmen around, we immediately jump to criminal conclusions without hard evidence.

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Re: Today I Made:

Postby broken_escalator » Thu Jul 01, 2010 5:06 pm UTC

Really? Then it was intentional all along!

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Re: Today I Made:

Postby PAstrychef » Fri Jul 02, 2010 1:22 am UTC

A batch of ribs with a new recipe that just didn't work out very well. I had too much heat for the amount of meat on the grill and they carbonized. At least these are pretty good ribs that I get for cheap, so I don't feel quite as pissed off. Absolutely NOT amazing. At all.
Bakemaster, please don't feel compelled to do these too, of if you do, use very little charcoal!
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Re: Today I Made:

Postby Coffee » Fri Jul 02, 2010 6:03 am UTC

Today I made: reservations.
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Re: Today I Made:

Postby Moo » Fri Jul 02, 2010 7:16 am UTC

(teehee)

@broken_escalator: you could try lining the dish with foil that makes a smaller cavity than the original dish itself? I guess it'd have to be heavy weight foil. It still may not work, just sounds like something I'd try.
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.
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Re: Today I Made:

Postby broken_escalator » Fri Jul 02, 2010 2:03 pm UTC

That's not a bad idea, I'll let you know if anything explodes from trying it :wink:

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Re: Today I Made:

Postby cerbie » Sat Jul 03, 2010 5:58 am UTC

Technically yesterday:
coconut curry broth/sauce, w/ konbu broth to start it off, for dipping vegetables and noodles in
"Korean style noodle"
Browned slices of sausage, white squash, green onion, ginger, and jalapeno, in a light red wine sauce (pre-editorial reality: "oh shit, it's all starting to burn! What do I have with alcohol or vinegar that I can get poured on it in under ten seconds?!")
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Re: Today I Made:

Postby poxic » Sat Jul 03, 2010 6:10 am UTC

cerbie wrote:"oh shit, it's all starting to burn! What do I have with alcohol or vinegar that I can get poured on it in under ten seconds?!"

Heh. I once brought a mushroom-based dip to a work potluck, plus crackers to use as dippers. I didn't tell very many people that it was supposed to be mushroom balls, but that I'd somehow screwed up the liquid proportion or something and it wouldn't un-mush.

It was still damn tasty, though. One or two people asked for the recipe, complicated as it was (it called for umeboshi paste, among other kinda-exotic ingredients.)
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Re: Today I Made:

Postby Zohar » Sat Jul 03, 2010 7:18 am UTC

Yesterday I made a yeast cake, called a "rose cake" in Hebrew. It looks like this, sort of (not my picture):
Spoiler:
Image

Basically I make yeast dough, roll it to a rectangle, spread a filling over it (in my case dulce de leche), roll it, cut into pieces and arrange in a pan. I then added a vanilla-cream cheese-butter glazing. It was very tasty but I cut the pieces a little too big so when they rose in the oven the center was much lower than the surrounding roses. Looked sort of like a crown. It was good, I'd have preferred if it were prettier.

I also made another spinach lasagna, for my grandparents today. This time I used a lot more spinach so it's not as creamy as before. I'm expecting good results.
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Re: Today I Made:

Postby SocialCammy » Sat Jul 03, 2010 3:08 pm UTC

Cabbage, green onion, garlic, and a cubanelle pepper stir-fried bacon grease; with the bacon added back in, then an egg lightly scrambled in (to help make a sauce, mostly), and finally a little soy sauce and wine (reisling) thrown in for a final steam-heavy tossing just before serving w/ soba noodles.

I have some bean sprout and cabbage salad soaking in the fridge, too.
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Re: Today I Made:

Postby Ended » Sat Jul 03, 2010 11:17 pm UTC

Pan-fried fillet steak with new potatoes and broccoli. I was worried that I'd set the smoke alarm off (I live in shared accommodation and the stove has no hood), so I cooked on a lower heat than I would have liked. It turned out well, though. Now the whole kitchen smells of delicious, delicious beef.
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Re: Today I Made:

Postby Moo » Sun Jul 04, 2010 5:17 pm UTC

Friday: frigging delish home made nachos (well, home topped, I didn't make the chips)
Yesterday: a huuuge pot of minestrone.
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.
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Re: Today I Made:

Postby ilokoipi » Sun Jul 04, 2010 7:06 pm UTC

Sort of macaroni salad with, well, macaroni obviously, then peas, sweet corn, bell pepper, carrot, broccoli, tuna and feta cheese (or something closely resembling feta cheese), with mayo. My friend's mum always makes this for all their parties, but try as I may, my version is never as good as hers.

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Re: Today I Made:

Postby Bakemaster » Sun Jul 04, 2010 8:30 pm UTC

Weenies and smores on a campfire. We had these giant marshmallows which ended up being a terrible idea as they don't cook right and are too much marshmallow at once. We got G&B's ginger chocolate, Dagoba lavender blueberry, and a 74% bar with hazelnut toffee. And I baked a sweet potato in the coals that was amazing, some kind of Japanese sweet potato but I can't remember what it said exactly on the bin.
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Re: Today I Made:

Postby PAstrychef » Mon Jul 05, 2010 1:59 am UTC

Bakemaster wrote:Weenies and smores on a campfire. We had these giant marshmallows which ended up being a terrible idea as they don't cook right and are too much marshmallow at once. We got G&B's ginger chocolate, Dagoba lavender blueberry, and a 74% bar with hazelnut toffee. And I baked a sweet potato in the coals that was amazing, some kind of Japanese sweet potato but I can't remember what it said exactly on the bin.

But what about the weenies? Ginger in the s'mores sounds like an inspired idea.
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Re: Today I Made:

Postby PatrickRsGhost » Mon Jul 05, 2010 2:19 am UTC

Zohar wrote:Yesterday I made a yeast cake, called a "rose cake" in Hebrew. It looks like this, sort of (not my picture):
Spoiler:
Image

Basically I make yeast dough, roll it to a rectangle, spread a filling over it (in my case dulce de leche), roll it, cut into pieces and arrange in a pan. I then added a vanilla-cream cheese-butter glazing. It was very tasty but I cut the pieces a little too big so when they rose in the oven the center was much lower than the surrounding roses. Looked sort of like a crown. It was good, I'd have preferred if it were prettier.


*Drools*

Who cares about looks? As long as it was omnomnomnomnomnomalicious. Unless, of course, you're very picky, or are planning to present it to guests. Otherwise, if it's just for you, I say, "Who cares?"

Sounds similar to what we call cinnamon rolls or cinnamon buns here in the U.S. The way I make them is similar to the method you described, but instead of sitting them in a round cake pan, I'd place them on a baking sheet about two inches apart, let them rise, then bake them. Actually the recipe I use is a bit complicated, because it calls for (I did it this way to make them rise) two or three different rising sessions, in between each step between when you roll them out, add filling and roll them up, cut, and place on baking sheets.

My dad once made the cinnamon rolls they made on America's Test Kitchen. They. Were. AWESOME. Big, tender, flaky, and of course had cream cheese icing.
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Re: Today I Made:

Postby Zohar » Mon Jul 05, 2010 4:40 am UTC

I'm pretty picky about my food, but it was also for my step sister's birthday. It was very tasty, just not so pretty.
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Re: Today I Made:

Postby Amarantha » Mon Jul 05, 2010 1:20 pm UTC

Lamb chop with smashed kipflers and cucumber salad.
Fish pie (nearly done, smells awesome).

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Re: Today I Made:

Postby Bakemaster » Wed Jul 07, 2010 2:13 am UTC

I have some zucchini, peppers, tempeh and sweet corn on the grill, just with olive oil and rosemary. Gonna be pretty good with fresh avocado, maybe some greens from the garden.
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Re: Today I Made:

Postby PAstrychef » Wed Jul 07, 2010 2:57 am UTC

Don't serve it all, I'm on my way over!
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Re: Today I Made:

Postby poxic » Wed Jul 07, 2010 3:05 am UTC

I found a recipe in one of Mollie Katzen's cookbooks that called for miso paste + almond butter + hot water as a sauce for noodles and veg. I don't think I've bothered reading the specific proportions after the first time I made it. I just think "okay, some miso paste and somewhat more-nut butter-of-some-sort, thin it out until we're good".

So yeah, it's buckwheat soba noodles + this sauce + hacked up broccoli and cauliflower. Omnomnom. I've added garlic in the past, which is nice but not needed. There's lots of flavour there already.
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Re: Today I Made:

Postby Moo » Wed Jul 07, 2010 7:01 am UTC

Tonight I plan to make: gruyere and raclette fondue. OM NOM NOM.
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Re: Today I Made:

Postby Zohar » Wed Jul 07, 2010 7:13 am UTC

OH WANT.
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Re: Today I Made:

Postby PAstrychef » Wed Jul 07, 2010 3:31 pm UTC

corn fritters with fresh corn. One of the best side effects of summer is leftover corn on the cob. They just aren't the same made with frozen corn, even though corn chowder is fine made with frozen corn. It's gone from 3 ears for a buck to 8 ears for a buck. Yeah!
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Re: Today I Made:

Postby Bakemaster » Wed Jul 07, 2010 7:40 pm UTC

I guess it helps to live in the midwest... 5 for $2 here in N. California.

Of course, strawberries and avocados are super cheap here, so I think I'll live.
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Re: Today I Made:

Postby cerbie » Thu Jul 08, 2010 2:25 am UTC

SocialCammy wrote:Cabbage, green onion, garlic, and a cubanelle pepper stir-fried bacon grease; with the bacon added back in, then an egg lightly scrambled in (to help make a sauce, mostly), and finally a little soy sauce and wine (reisling) thrown in for a final steam-heavy tossing just before serving w/ soba noodles.

I have some bean sprout and cabbage salad soaking in the fridge, too.
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Re: Today I Made:

Postby Amarantha » Thu Jul 08, 2010 11:17 am UTC

Beef and lentil burgers.
Veg stir fry.

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Re: Today I Made:

Postby tin » Thu Jul 08, 2010 12:22 pm UTC

poxic wrote:I found a recipe in one of Mollie Katzen's cookbooks that called for miso paste + almond butter + hot water as a sauce for noodles and veg. I don't think I've bothered reading the specific proportions after the first time I made it. I just think "okay, some miso paste and somewhat more-nut butter-of-some-sort, thin it out until we're good".

So yeah, it's buckwheat soba noodles + this sauce + hacked up broccoli and cauliflower. Omnomnom. I've added garlic in the past, which is nice but not needed. There's lots of flavour there already.


This sounds amazing and so easy. Brilliant for a quick and tasty lunch when i'm working at home in the studio (which is a lot nowadays). I shall seek out miso paste and almond butter this weekend!
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