Today I Made:

Apparently, people like to eat.

Moderators: SecondTalon, Moderators General, Prelates

User avatar
Zohar
COMMANDER PORN
Posts: 8565
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Thu Jul 08, 2010 1:08 pm UTC

Today I made pasta (from scratch) with a sauce made from tomatoes, peppers, onions, garlic and some nuts. I had it with a nice salad. Ate too much... But it was tasty!

Edit: I just made a cake too.
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

User avatar
Bakemaster
pretty nice future dick
Posts: 8933
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Today I Made:

Postby Bakemaster » Fri Jul 09, 2010 4:02 am UTC

Bison burgers and black bean burgers, myself.

I stacked two bison patties together (with muenster) and called it a bidaddy burger.

Luckily, nobody shot or maimed me, and the meats were delicious! With more lettuce from the garden. I have this great speckled romaine that I just harvested. It's good-looking and good-tasting. Even if there was an earwig in it.

They keep trying to eat my brain, but I hit it with the sprayer.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
Telchar
That's Admiral 'The Hulk' Ackbar, to you sir
Posts: 1937
Joined: Sat Apr 05, 2008 9:06 pm UTC
Location: Cynicistia

Re: Today I Made:

Postby Telchar » Fri Jul 09, 2010 4:04 am UTC

It was really hot today, so just made a simple angel hair pasta with olive oil, green onions, lots of garlic, and shrimp. Ate it on the patio watching the sun go down. Good stuff.
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.

User avatar
poxic
Eloquently Prismatic
Posts: 4756
Joined: Sat Jun 07, 2008 3:28 am UTC
Location: Left coast of Canada

Re: Today I Made:

Postby poxic » Fri Jul 09, 2010 4:25 am UTC

Hey tin, here's part of the original recipe from Mollie's Still Life with Menu cookbook. (I looked for it online but had no joy.)

4 Tbl yellow, Hatcho, or barley miso (poxic's note: as long as it's not super-dark, you're probably good)
6 Tbl almond butter
1 1/2 cups boiling water

Place miso and nut butter in medium-sized bowl. Add a small amount of hot water (about 1/2 cup) and mash with a spoon (poxic: fork is good, too) until it becomes a uniform paste. Add the remaining water and mix until well combined. Serve warm or at room temp over hot steamed veggies and tofu, or mixed into hot soba noodles (or both!).

You can alter this recipe in several ways. Try using different kinds of nut butters, or several in combination. (My [Mollie's] current favorite is a combination of almond butter and toasted sesame tahini.) Try substituting apple juice for some of the water. Spice it up by adding small amounts of garlic and/or freshly grated ginger.

This sauce keeps for at least a week, so make it as far ahead of time as you need to for your convenience. If you're using it straight from the refrigerator, heat it gently either on the stove or in a microwave, but be careful not to cook it. [Om, indeed. -- poxic]

--

The original recipe was "Steamed Fresh Vegetables and Tofu with Soba Noodles", and involved lots of chopped veg and 'fu steamed (of course) to done-ness while the buckwheat soba noodles boiled until al dente. Mix some sauce with the noodles, pile on the veg, then pour the remaining sauce over the whole thing.

Me, when I make lunch for the next two or three workdays, I cook the noodles, pour all the sauce in, then chop the veg. Layer the noodlesauce with the raw veg, a couple or three layers, then slap on the lid and chill until lunchday. Throw that puppy in the nuker for a minute or two and behold, lightly cooked veg (if you've chopped it to the right size) that you can stir up with the sauced noodles and nom until you're done.
Last edited by poxic on Sat Jul 10, 2010 12:01 am UTC, edited 1 time in total.
The Supreme Ethical Rule: Act so as to elicit the best in others and thereby in thyself.
- Felix Adler, professor, lecturer, and reformer (13 Aug 1851-1933)

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Fri Jul 09, 2010 6:45 am UTC

Bakemaster wrote:Bison burgers and black bean burgers, myself.

I stacked two bison patties together (with muenster) and called it a bidaddy burger.

I'd have gone with 'quadrison' myself. Then again, I'm the kind of person who returns a prime rib if it comes divided into two equal parts.

Where'd you get the bison? Trader Joe's has some decent frozen bison patties.

User avatar
Coffee
Posts: 637
Joined: Mon Aug 18, 2008 5:56 am UTC
Location: Far away

Re: Today I Made:

Postby Coffee » Fri Jul 09, 2010 7:59 pm UTC

Technically last night; I made frozen yogurt flavored with candied jalepenos and about a pony of rum. I haven't tried it yet but this might wind up on the cooking disasters thread.
Far away boys, far away boys, away from you now.
I'm lying with my sweetheart, in her arms I'll be found.

User avatar
Zohar
COMMANDER PORN
Posts: 8565
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Fri Jul 09, 2010 11:36 pm UTC

Today I made whole grain rye bread (half-rye half white flour) and a bunch of pesto sauce.
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

User avatar
tin
Foxy McAwesomesworth
Posts: 1406
Joined: Mon Mar 10, 2008 3:28 pm UTC
Location: Glasgow, UK
Contact:

Re: Today I Made:

Postby tin » Sat Jul 10, 2010 1:29 pm UTC

poxic wrote:Hey tin, here's part of the original recipe from Mollie's Still Life with Menu cookbook. (I looked for it online but had no joy.)

4 Tbl yellow, Hatcho, or barley miso (poxic's note: as long as it's not super-dark, you're probably good)
6 Tbl almond butter
1 1/2 cups boiling water

Place miso and nut butter in medium-sized bowl. Add a small amount of hot water (about 1/2 cup) and mash with a spoon (poxic: fork is good, too) until it becomes a uniform paste. Add the remaining water and mix until well combined. Serve warm or at room temp over hot steamed veggies and tofu, or mixed into hot soba noodles (or both!).

You can alter this recipe in several ways. Try using different kinds of nut butters, or several in combination. (My [Mollie's] current favorite is a combination of almond butter and toasted sesame tahini.) Try substituting apple juice for some of the water. Spice it up by adding small amounts of garlic and/or freshly grated ginger.

This sauce keeps for at least a week, so make it as far ahead of time as you need to for your convenience. If you're using it straight from the refrigerator, heat it gently either on the stove or in a microwave, but be careful not to cook it. [Om, indeed. -- poxic]

--

The original recipe was "Steamed Fresh Vegetables and Tofu with Soba Noodles", and involved lots of chopped veg and 'fu steamed (of course) to done-ness while the buckwheat soba noodles boiled until al dente. Mix some sauce with the noodles, pile on the veg, then pour the remaining sauce over the whole thing.

Me, when I make lunch for the next two or three workdays, I cook the noodles, pour all the sauce in, then chop the veg. Layer the noodlesauce with the raw veg, a couple or three layers, then slap on the lid and chill until lunchday. Throw that puppy in the nuker for a minute or two and behold, lightly cooked veg (if you've chopped it to the right size) that you can stir up with the sauced noodles and nom until you're done.


You're a star. Cheers for that! That lunch suggestion sounds fab, because overcooked veg in leftovers can be a bit bleh.

I've never seen almond butter around in my local health/international food stores, but to be honest, i've never looked for it. I'm sure I can find it. :)
i dare you to take me on...

User avatar
Bakemaster
pretty nice future dick
Posts: 8933
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Today I Made:

Postby Bakemaster » Sat Jul 10, 2010 7:37 pm UTC

Nath wrote:Where'd you get the bison? Trader Joe's has some decent frozen bison patties.

Local supermarket chain sells some decently-sized frozen preshaped patties. They have bulk ground bison meat as well, but since it comes frozen either way, I just buy the preshaped patties for convenience.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
Dibley
Posts: 1346
Joined: Tue Jun 12, 2007 8:00 pm UTC
Location: Napa Valley, California
Contact:

Re: Today I Made:

Postby Dibley » Sat Jul 10, 2010 8:11 pm UTC

I get packs of ground bison at safeway for not too extortionately priced; makes great meatballs, and I really want to try using it in frikadeller.

User avatar
Bakemaster
pretty nice future dick
Posts: 8933
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Today I Made:

Postby Bakemaster » Sun Jul 11, 2010 3:30 am UTC

Sarah and I are finishing up a batch of rosemary-sage polenta (with just a hint of mint). Some roasted tomatoes to go with. Didn't start the adzuki beans early enough so we're going to just use them later in something else.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
ThinkSweet
Posts: 104
Joined: Mon Sep 21, 2009 6:04 am UTC
Location: Australia

Re: Today I Made:

Postby ThinkSweet » Mon Jul 12, 2010 12:40 am UTC

Carrot and ricotta parcels with basil bechamel sauce & roast vegies glazed in equal parts oil, red wine vinegar, honey, and wholegrain mustard.

It was for a few friends & they loved my favourite way to do roast vegies - only one had tried them like that before :D
</rant>

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3068
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Mon Jul 12, 2010 1:21 pm UTC

How did you make the parcels?
Later today, raviolis from dough made a few days ago.
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.

User avatar
Bakemaster
pretty nice future dick
Posts: 8933
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Today I Made:

Postby Bakemaster » Mon Jul 12, 2010 8:42 pm UTC

Last night, grilled halibut fillets (ohmigod good), red romaine salad with blue cheese, apples and bell pepper, and dousha bao as mentioned in the dumples thread. Picture in said thread once I get it off the camera. But man, that halibut. I nailed the grilling and it was so. Damn. Good.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
ThinkSweet
Posts: 104
Joined: Mon Sep 21, 2009 6:04 am UTC
Location: Australia

Re: Today I Made:

Postby ThinkSweet » Mon Jul 12, 2010 11:18 pm UTC

PAstrychef wrote:How did you make the parcels?
Later today, raviolis from dough made a few days ago.

The parcels were in fillo pastry, from dough I didn't make because it would be insanely hard :P
</rant>

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3068
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Tue Jul 13, 2010 4:18 am UTC

I've made phyllo. Once, at culinary school, with the wife of the Greek Ambassador to the US, in a demo. It was neat, but I've stuck to the pre-sheeted variety ever since.
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.

User avatar
ThinkSweet
Posts: 104
Joined: Mon Sep 21, 2009 6:04 am UTC
Location: Australia

Re: Today I Made:

Postby ThinkSweet » Wed Jul 14, 2010 11:44 pm UTC

Wow! That must have been great! I just can't imagine getting anything that thin and it still being intact.
</rant>

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3068
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Fri Jul 16, 2010 1:54 am UTC

Got the sticky ribs right! Just enough charring for flavor. Very yummy when not totally covered in carbon.
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.

User avatar
Bakemaster
pretty nice future dick
Posts: 8933
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Today I Made:

Postby Bakemaster » Fri Jul 16, 2010 3:02 am UTC

HA! I made nothing remotely resembling ribs today, I'll have you know.

Dinner for me tonight was baked ling cod (wild and on sale, woo!) with a lemon-garlic butter sauce, corn on the cob, red plum halves and avocado quarters.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
poxic
Eloquently Prismatic
Posts: 4756
Joined: Sat Jun 07, 2008 3:28 am UTC
Location: Left coast of Canada

Re: Today I Made:

Postby poxic » Sun Jul 18, 2010 4:11 am UTC

Last night, I accidentally made a delicious corn soup. It went something like this:

1. Get four free corns on cobs from family member.
2. Decide to make corn chowder. Scrape corn off the cobs, then start boiling the cobs in water because of faint recollection that this is a good idea.
3. Look up recipe online. Realise that there are no other suitable ingredients in the house.
4. Throw some nutmeg, ginger, turmeric, a bit of salt, and a veggie bouillon cube into the water.
5. Remove the cobs. Add the corn. Realise that there's too much water for the amount of corn.
6. Add some soy milk anyway.
7. Add a few cloves of chopped garlic. Turn off the heat.
8. Eat a bowl of the still-crunchy corn soup. Eat another bowl because damn, that's tasty. Put the rest in the fridge.
9. Eat another bowl today, straight out of the fridge. Damn, that's tasty. Want to eat more but decide against it due to limiations on stomach capacity.

Next time, I'll try actually planning ahead. And I sure as hell won't forget the garlic.
The Supreme Ethical Rule: Act so as to elicit the best in others and thereby in thyself.
- Felix Adler, professor, lecturer, and reformer (13 Aug 1851-1933)

User avatar
Zohar
COMMANDER PORN
Posts: 8565
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Sun Jul 18, 2010 8:08 am UTC

Yesterday I made a carrot and pea casserole (a very Israeli sort of dish) with some rice, and a pasta pie thingy (you know, like mac & cheese in the oven).
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

User avatar
Amarantha
Posts: 1638
Joined: Tue Nov 27, 2007 4:56 am UTC
Location: Melbourne, Australia

Re: Today I Made:

Postby Amarantha » Sun Jul 18, 2010 10:52 am UTC

Chinese steeped chicken (first attempt - may work, may fail).
Cauliflower soup.

User avatar
Telchar
That's Admiral 'The Hulk' Ackbar, to you sir
Posts: 1937
Joined: Sat Apr 05, 2008 9:06 pm UTC
Location: Cynicistia

Re: Today I Made:

Postby Telchar » Sun Jul 18, 2010 1:41 pm UTC

Ribs with a dry rub of brown sugar, ground mustard, cumin, chili powder, powdered garlic, and cloves.
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.

blue_eyedspacemonkey
Posts: 1277
Joined: Thu May 15, 2008 2:12 pm UTC
Location: Salford, UK
Contact:

Re: Today I Made:

Postby blue_eyedspacemonkey » Sun Jul 18, 2010 4:39 pm UTC

Double chocolate chip muffins and chocolate brownies as family are coming to visit tomorrow :) Picture here: viewtopic.php?p=2240862#p2240862
Cross posting FTW!
"Nowadays most people die of a sort of creeping common sense, and discover when it is too late that the only things one never regrets are one's mistakes"

So. Twitter

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3068
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Wed Jul 21, 2010 12:44 am UTC

Finally actually made the giant raviolis with egg inside as well as spinach-ricotta filling. First I made some pasta dough, but didn't make the raviolis because I didn't have any spinach, then I went out of town for the weekend, and it wasn't usable when I got back. Then I made the filling, but didn't have the flour for the pasta dough. Yesterday I made new dough, the filling was still good and the raviolis were tonight's dinner!
I need to work out how to hold uncooked raviolis without their becoming soggy from the filling before I boil them.
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.

User avatar
studyinserendipity
~Hanners~
Posts: 417
Joined: Sat Feb 02, 2008 5:30 am UTC
Location: teaching your children about cephalopods
Contact:

Re: Today I Made:

Postby studyinserendipity » Wed Jul 21, 2010 1:27 am UTC

PAstrychef, happy to hear you spat in the face of fate and got those raviolis made regardless of the universe's non-compliances. Is it tricky to make ravioli dough? I haven't had ravioli since I went gluten-free; and at this point it seems like I should just buckle down and screw with recipes on my own.

Today Yesterday I made a can of soup fried tomato open-face sandwiches with mozzarella and avocado on rice cakes. (Note: it MAY just be that I hate GF bread, but I really enjoy open-face rice cake sandwiches in general. It may be the hint of salt and light texture... mmmmm rice cakes...)
People wanted for hazardous journey. Small wages, bitter cold, long months of complete darkness, constant danger, safe return doubtful. Honor and recognition in case of success.

she/her/hers

User avatar
Bakemaster
pretty nice future dick
Posts: 8933
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Today I Made:

Postby Bakemaster » Wed Jul 21, 2010 2:00 am UTC

Today I am in the process of making: Steak fajitas, woo! There's something about fajitas that is just better than tacos. I couldn't say quite what it is, maybe the chunkiness is what I like, or maybe the relative concentration of lime and garlic. Guac to go with, of course, and the regular accoutrement.

And it looks like PAstrychef and I have finally de-synchronized, though whether that's a good or bad thing, I couldn't say. :p (<---it's a saucepan with bubbles coming out!)
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
Zohar
COMMANDER PORN
Posts: 8565
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Wed Jul 21, 2010 5:52 am UTC

Yesterday I made cranberry-banana muffins. They turned out pretty good (except that I always put too dough per muffin in the first batch and then their tops get all hexagonal from touching each other). The cranberries were more sour than I expected. I have another package of them in the freezer, next time I think I'll make white-chocolate and cranberries. I think it would go well.
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

User avatar
cerbie
Posts: 934
Joined: Sat Jul 05, 2008 5:14 am UTC
Location: USA

Re: Today I Made:

Postby cerbie » Wed Jul 21, 2010 11:33 am UTC

T-4 days: japanese style Italian sausage curry (yes, you read that correctly)
T-3 days: whole wheat cheddar and Jalepeno bread
T-2 days: ...uh, that was a ton of bread...
T-1 days: onion, cabbage, and garlic saute, deglazed with red wine, and mixed up with "Korean style noodle" (I still haven't figured out exactly what kind they are)
DSenette: (...) on the whole, even a trained killer cow is kind of stupid.

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3068
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Wed Jul 21, 2010 3:21 pm UTC

Pasta dough itself is quite easy, but if you're gluten free you're better off trying the products for sale and finding one you like. I know there are several companies making GF pastas, and the time needed to develop the dough was impressive. (they gave talks way back when I was in food school) If you really want to make your own, I'd look up GF pasta recipes and see what works for you.
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.

User avatar
Telchar
That's Admiral 'The Hulk' Ackbar, to you sir
Posts: 1937
Joined: Sat Apr 05, 2008 9:06 pm UTC
Location: Cynicistia

Re: Today I Made:

Postby Telchar » Wed Jul 21, 2010 5:57 pm UTC

Dungeness crabs and muscles in garlic, shallots, butter, and white wine with garlic artisan bread.
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.

User avatar
Telchar
That's Admiral 'The Hulk' Ackbar, to you sir
Posts: 1937
Joined: Sat Apr 05, 2008 9:06 pm UTC
Location: Cynicistia

Re: Today I Made:

Postby Telchar » Fri Jul 23, 2010 2:22 pm UTC

Sushi!

Very intimidating, but turned out really well with a few rolls being somewhat crumbly. Did one with tuna, mango, cucumber, and tempura shrimp and another with tuna, avocado, cream cheese, and tempura shrimp with roe on the outside and crisped with a hand burner. Both were really good.
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.

User avatar
Zohar
COMMANDER PORN
Posts: 8565
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Fri Jul 23, 2010 8:03 pm UTC

Today I made onion pie (ummmm... pie....) and some cranberry-white-chocolate muffins. Those were good!
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

blue_eyedspacemonkey
Posts: 1277
Joined: Thu May 15, 2008 2:12 pm UTC
Location: Salford, UK
Contact:

Re: Today I Made:

Postby blue_eyedspacemonkey » Sat Jul 24, 2010 6:09 pm UTC

I made a roast beef dinner. I managed to make the gravy from scratch for the first time and it went well - yay! :)
"Nowadays most people die of a sort of creeping common sense, and discover when it is too late that the only things one never regrets are one's mistakes"

So. Twitter

User avatar
Bakemaster
pretty nice future dick
Posts: 8933
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: One of those hot places

Re: Today I Made:

Postby Bakemaster » Sat Jul 24, 2010 7:32 pm UTC

I made a BRANana bread recipe from Taste of Home magazine earlier this week. (Anyone who gets the magazine can look up the recipe on their site, but you have to be logged in.) I'd made it before, but this time I used 88% cacao dark chocolate chunks and increased the banana from 1.5 to 2 cups. It's a real stand-out gem, compared to most of the stuff in that magazine that's honestly pretty crap. I think they call for regular chocolate chips in their recipe, but the dark chocolate is essential I feel for keeping the balance tilted away from cake and toward bread. It can still be cake even with bran and flax in, if it's sweet enough.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc

User avatar
PictureSarah
Secretary of Penile Nomenclature
Posts: 4576
Joined: Fri Jul 06, 2007 8:37 pm UTC
Location: Sacramento, CA
Contact:

Re: Today I Made:

Postby PictureSarah » Sat Jul 24, 2010 11:37 pm UTC

Peach-mango cobbler, and I'm in the process of making a yogurt-coconut-lime chicken dish with rice and roasted veggies.
"A ship is safe in harbor, but that's not what ships are for."

User avatar
Nath
Posts: 3148
Joined: Sat Sep 08, 2007 8:14 pm UTC

Re: Today I Made:

Postby Nath » Sun Jul 25, 2010 6:57 am UTC

My take on chankonabe, a.k.a. sumo wrestler soup. Well, not so much made as making; it's still simmering.

I used a miso base with chicken (pre-pan-fried, skin-on), mushrooms, bok choy and jalapeno, with a little fish sauce and lemon juice added. I had a few other ingredients handy, but it seemed like enough stuff. I have enough stuff handy for another batch soon; I'll switch in some of the alternate ingredients.

User avatar
Amarantha
Posts: 1638
Joined: Tue Nov 27, 2007 4:56 am UTC
Location: Melbourne, Australia

Re: Today I Made:

Postby Amarantha » Sun Jul 25, 2010 9:21 am UTC

Scrambled eggs, with shaved Tasmanian black truffle.

Cauliflower soup, with a drizzle of truffle oil.

Rice noodle soup, and a Loire Valley bubbly with a dash of truffle liqueur.

I didn't even plan it that way; it was just like "O hai, I have truffle for that". I'm saving the truffled pate de foie gras for a day when I can do it justice.

User avatar
TheSkyMovesSideways
Posts: 589
Joined: Thu Oct 02, 2008 8:36 am UTC
Location: Melbourne, Australia
Contact:

Re: Today I Made:

Postby TheSkyMovesSideways » Sun Jul 25, 2010 10:37 am UTC

Ok, I'm jealous. :D

Amarantha, how do you find the truffle oil? Is it worthy as a substitute? (Or as a separate ingredient in its own right?)
I had all kinds of plans in case of a zombie attack.
I just figured I'd be on the other side.
~ASW

crowey
That's DOCTOR Crowey, to you
Posts: 1603
Joined: Wed Feb 20, 2008 10:52 pm UTC
Location: UK

Re: Today I Made:

Postby crowey » Sun Jul 25, 2010 6:31 pm UTC

blueberry cake with cream cheese frosting. I also did my first ever frozen buttercream transfer for a design on top. it looks rather good.
Spoiler:
Image


Return to “Food”

Who is online

Users browsing this forum: No registered users and 7 guests