Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby The EGE » Wed Jul 22, 2015 1:21 am UTC

Pulled pork! I had no idea it was this easy. Literally took a kilo of pork, added a tallboy of beer, some water, and a tad of vinegar, and threw it in the oven for three hours.
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Re: Today I Made:

Postby Bakemaster » Thu Jul 23, 2015 5:37 am UTC

We made sandwiches out of sliced ham and caprese salad. Was quite good. No vinegar since the ham was plenty salty; we went for a little mayo instead.
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Re: Today I Made:

Postby Quercus » Thu Jul 23, 2015 2:12 pm UTC

After the discussion about tinned fish in the controversial opinions thread, I was inspired to make calamari with chilli and herb breading (half flour and half cornmeal) from some tinned squid for lunch. It was delicious.

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Re: Today I Made:

Postby bigglesworth » Thu Jul 23, 2015 2:15 pm UTC

roband wrote:I had the leftover lamb, falafel and some of the ezme in tortilla wraps
I know that those are definitely foods I associate with the Anglo-Saxons.
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Re: Today I Made:

Postby roband » Thu Jul 23, 2015 2:18 pm UTC

I wondered if anyone would pull me up on that. I'm pretty sure that the tortillas I used are not authentic Mexican, in any way. Therefore, I was Anglicising the other stuff by putting them in "wraps".

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Re: Today I Made:

Postby Zohar » Thu Jul 23, 2015 4:48 pm UTC

Made some bread yesterday since I realized I can't really spend much cash and would rather be baking it from stuff we had at home, rather than buying it. Had a sandwich just now and it's just sooooo much better than store-bought bread. Not always, but at least this time it turned out really great. But it was the most basic of recipes.
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Re: Today I Made:

Postby freezeblade » Thu Jul 23, 2015 5:59 pm UTC

I too made bread yesterday.

My brown sandwich bread recipe, always makes the house smell amazing: molasssasy eggy wheaty goodness. nom.

Take #5 at recreating that peanutbutter cookie recipe I remember as a child in the lunchroom today, we'll see how it turns out.
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Re: Today I Made:

Postby Moo » Fri Jul 24, 2015 9:22 am UTC

I'm currently marinating some really beautiful looking fresh tuna in mirin, soy, ginger, garlic and sesame oil. I'll fry it tonight and stir fry some veggies to go with it.

I do not, however, usually like fresh tuna much. Hubby brought it home as something to try. I don't like the texture and mouth-feel of raw animal protein so by the time I've cooked it to a degree I can eat without gagging, it's very dry. I'm hoping the marinade will help. I'll do Hubby's less and the mooling's somewhere inbetween.

Maybe this should go in Controversial Opinions instead.
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Re: Today I Made:

Postby roband » Fri Jul 24, 2015 10:12 am UTC

Moo wrote:Maybe this should go in Controversial Opinions instead.

Yeah, it should :P Overcooked tuna is an abomination.

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Re: Today I Made:

Postby Zohar » Fri Jul 24, 2015 12:49 pm UTC

We had some leftover couscous, so yesterday I added a bit more couscous to it (using vegetable stock to cook it), I roasted some diced sweet potatoes, carrots and celery stalks, added black beans (canned+washed because lazy), fresh diced tomatoes, and toasted sliced almonds.
Then I took some chopped onion and garlic, let them steep in lemon juice for a few minutes, then added olive oil and salt and pepper for the dressing. Finally I added some crumbled goat cheese and finely chopped basil.

I know this all sounds pretty good, but somehow, by some unknown magic, this turned out to be one of the most delicious and satisfying things I've made in the recent months. I will definitely try to recreate. And I'm pretty sure it will be just as good, if not better, after sitting in the fridge for a night.
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Re: Today I Made:

Postby roband » Fri Jul 24, 2015 12:56 pm UTC

Zohar wrote:Then I took some chopped onion and garlic, let them steep in lemon juice for a few minutes,

What does this achieve?

---

Last night I roasted a large chicken rubbed with an Indian blend of spices over carrot and potatoes. I ate a leg portion, so still loads left for meals over the upcoming days!

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Re: Today I Made:

Postby Zohar » Fri Jul 24, 2015 1:17 pm UTC

roband wrote:
Zohar wrote:Then I took some chopped onion and garlic, let them steep in lemon juice for a few minutes,

What does this achieve?

It essentially cooks them - sort of like a short pickling process. Essentially it decreases their sharpness. You can use any acid - vinegar would work too.
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Re: Today I Made:

Postby Shro » Fri Jul 24, 2015 8:40 pm UTC

Ceviche is essentially fish "cooked" in citrus juice as well.

I wish there were more resources for the chemistry of cooking food. Malliard reactions in meat! Acidity denaturing proteins! How does baking even work?!?!
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Re: Today I Made:

Postby PAstrychef » Fri Jul 24, 2015 10:59 pm UTC

There are several good books out on food science. Harold McGee's On Food and Cooking is the comprehensive classic, and The Curious Cook is lighter reading. Alton Brown's series I'm Just Here For The Food covers a lot of ground. Cook's Illustrated has just put out The Science of Good Cooking, and The Food Lab has a similar title now available.
Funnily enough, the textbooks I used at culinary school covered very little of this. We used McGee in the class on food science.
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Re: Today I Made:

Postby Nath » Sun Jul 26, 2015 10:09 am UTC

Khao man gai (Thai chicken fat rice). Been meaning to make this dish for a long time. Turned out well. The dipping sauce is the best part.

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Re: Today I Made:

Postby roband » Sun Jul 26, 2015 10:53 am UTC

More falafel. I might be obsessed at this point :shock:

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Re: Today I Made:

Postby Echo244 » Sun Jul 26, 2015 4:40 pm UTC

Blackberry pie, as a means of stopping these Triffid-esque monsters from spreading any further. It's cooling in the kitchen.
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Re: Today I Made:

Postby poxic » Sun Jul 26, 2015 4:51 pm UTC

Battles are always that much easier when the enemy is delicious.
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Re: Today I Made:

Postby Quercus » Sun Jul 26, 2015 5:18 pm UTC

Zohar wrote:
roband wrote:
Zohar wrote:Then I took some chopped onion and garlic, let them steep in lemon juice for a few minutes,

What does this achieve?

It essentially cooks them - sort of like a short pickling process. Essentially it decreases their sharpness. You can use any acid - vinegar would work too.

I tried this for the first time yesterday, as a direct result of this post. It was in a chickpea and aubergine salad (sorry Zohar, I know your thoughts on aubergine). It really helped control the strength of the raw red onion. I got three effusive compliments from the four other people eating it, so thanks for the tip!

roband wrote:More falafel. I might be obsessed at this point :shock:

Falafel is gooood. I made some myself for the first time last week, and was surprised how easy it is - chuck ingredients in blender, blend, shape, fry, eat!

PAstrychef wrote:There are several good books out on food science. Harold McGee's On Food and Cooking is the comprehensive classic

While On Food and Cooking is a wonderful book and the bible in my kitchen, I'd quite like something way more technical, as in "filled with chemical structures and reaction mechanisms" technical. While it's perfect for the general audience, as someone with an undergraduate background in both chemistry and biochemistry some of the hand-waving is a little unsatisfying.

Edit: I'm being silly - I just needed to search for university level textbooks on food science, which in hindsight is obvious - *facepalm*

Of course, now I'm reminded how damn expensive university textbooks are.

Edit the second: Strongly considering purchasing Food: The Chemistry of its Components

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Re: Today I Made:

Postby PAstrychef » Sun Jul 26, 2015 9:04 pm UTC

An alternative way to get those books is to request them via interlibrary loan from your local library. They might also be available as ebooks. Don't forget to check out used book sites and university bookstore sites-if they change textbooks the old ones can often be found cheap(er).
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Re: Today I Made:

Postby Nath » Mon Jul 27, 2015 12:08 am UTC

Lunch today: leftover chicken fat rice (without the meat), topped with two crispy fried eggs, and the khao man gai fixings (dipping sauce, cucumber, cilantro). Man, this sauce. Someone should bottle and sell... oh.

Dinner: pad see ew with chicken.

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Re: Today I Made:

Postby Moo » Mon Jul 27, 2015 9:01 am UTC

My parents came over for breakfast on Sunday. Made a frankfurter and bacon egg bake quiche/casserole/thingy, and creamy peri-peri chicken livers. They brought fresh rye and ciabatta. So good. The recipe I chose for the livers took much longer than I thought it would but it was worth it.


Oh and the tuna turned out pretty well. Hubby looooved his rare one, but even my medium was pretty delicious. The marinade really tenderized the meat.
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Re: Today I Made:

Postby Quercus » Mon Jul 27, 2015 9:36 am UTC

Moo wrote:Oh and the tuna turned out pretty well. Hubby looooved his rare one, but even my medium was pretty delicious. The marinade really tenderized the meat.


Oooh, I'll have to tell my mum about that - she doesn't like her tuna rare, and my dad likes it really rare, so they have similar issues to you and your family. How long did you marinade it for, if you don't mind me asking?

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Re: Today I Made:

Postby Moo » Mon Jul 27, 2015 1:20 pm UTC

I mixed the marinade before work, and cooked it after - I guess about 10 hours? Mirrin plus lime juice made for a fair amount of acid.
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 Quercus » Mon Jul 27, 2015 1:27 pm UTC

Moo wrote:I mixed the marinade before work, and cooked it after - I guess about 10 hours? Mirrin plus lime juice made for a fair amount of acid.


Great, thanks.

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Re: Today I Made:

Postby Zohar » Tue Jul 28, 2015 12:35 pm UTC

Yesterday I made a fresh kale salad with some cucumbers, avocado and red currants. And, because that's too healthy, I also made baked mac & cheese.
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Re: Today I Made:

Postby Sandry » Tue Jul 28, 2015 7:12 pm UTC

When I got home after class last night, I made myself a late dinner that's basically a take off on a dish by a local restaurant. Mei Mei does a "Double Awesome," which they state is a scallion pancake sandwich with local greens pesto, cheddar, and two oozy eggs. I made mine with plain paratha, fried scallions and radicchio, one egg (fried hard, 'cause I hate oozy eggs) and cheddar.

I think in an ideal world, I'd have the pesto as well, but we didn't have any pre-existing, and I wasn't going to make some just for one sorta sandwich thing. Anyhow, it was tasty and reasonably quick, and I'm totally doing that again, though perhaps not with radicchio specifically every time, just whatever leafy vegetable I have handy.
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Re: Today I Made:

Postby PAstrychef » Wed Jul 29, 2015 11:14 pm UTC

Stuffing waffles! Or waffled stuffing! I have a bag of stuffing mix I got for cheap, so I made a small amount then piled it in my waffle iron and let it get crispy for about five minutes. Worked great. Will do again.
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Re: Today I Made:

Postby poxic » Wed Jul 29, 2015 11:20 pm UTC

You reminded me of a story told by a friend. When he was a teenager, his mother started learning how to cook healthy food (this would have been in the '60s or '70s). Her first attempt at felafels was enough of a disaster that the family christened them "fucking awful felafels".

Which he then smushed into a waffle iron and grilled, solely so he could them call them "fucking awful felafel waffles".
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Re: Today I Made:

Postby Shro » Thu Jul 30, 2015 4:15 am UTC

If only you needed a license to make falafel, and then you could make lawful falafel.

Edit for slightly on topic. I bought chives from a Korean grocery store without knowing they were garlic chives. I started cooking them with no idea what they were going to turn out to be, but ended up adding some chili garlic sauce and mushrooms and greek yogurt for a delicious dip that I ate with blue corn tortilla chips.
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Re: Today I Made:

Postby PAstrychef » Fri Jul 31, 2015 6:06 pm UTC

Braised pork and sweet potatoes in coconut milk with chipotles in adobo and dried pineapple. Nice to use the slow cooker in the summer and keep the kitchen cooler.
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Re: Today I Made:

Postby freezeblade » Fri Jul 31, 2015 7:43 pm UTC

And here I had a hot oven:

Pizza night, fridge cleaner as usual, so the toppings were: Bacon, green bell pepper, jalapeno, red onion
Because the oven was preheated anyway, baked off some Pecan, brown sugar, cinnamon rolls. (sourdough of course)

Both were delicious.
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Re: Today I Made:

Postby roband » Fri Jul 31, 2015 8:28 pm UTC

My oven doesn't get hot enough for perfect pizza dough :(

Tonight was another roasted spatchcocked chicken, this time with chili paste, oil, lemon juice, smoked garlic and honey.

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Re: Today I Made:

Postby Nath » Sun Aug 02, 2015 8:38 am UTC

Shrimp and gai lan stir-fry. Kind of winged it, with some Thai and some Chinese ingredients. Turned out well.

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Re: Today I Made:

Postby Zohar » Sun Aug 02, 2015 2:02 pm UTC

Yesterday I made cornbread! In a cast iron pan! It was yummy! I forgot to put sugar in it though. But it's still good with a bit of jam and sour cream.
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Re: Today I Made:

Postby roband » Sun Aug 02, 2015 2:04 pm UTC

Any chance you could describe it to me? I've only ever seen pictures on the internet - it looks interesting, but I can't work out if I'd like it or not.

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Re: Today I Made:

Postby Zohar » Sun Aug 02, 2015 4:19 pm UTC

It's basically a sponge-cake sort of thing, but not very sweet, and with a corn flavor. It's very easy and cheap to make, I'd stay go for it and if you like it - make more.
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Re: Today I Made:

Postby PAstrychef » Mon Aug 03, 2015 2:32 am UTC

I taught a friend how to make roast chicken and potatoes. She was amazed at how easy it is, that you can do less chicken in the toaster oven, that you can freeze chicken parts in marinade, thaw and roast them-I may just have made a huge impact in my friends' life. As a chicken roaster since the age of ten, it never occurred to me that people really don't know this stuff.
If you have non cooking friends, try showing them one basic thing. It could change their life.
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Re: Today I Made:

Postby roband » Fri Aug 07, 2015 11:08 pm UTC

Bacon wrapped pork chops. It's exactly as amazing as you'd imagine. Yes, I feel like a pig.

Served with/in a homemade tomato sauce with steamed asparagus and sprouting broccoli.

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Re: Today I Made:

Postby dubsola » Mon Aug 10, 2015 4:28 am UTC

Sounds awful, roband.

(Obviously not serious).

I made a perfect simple pasta dish. I bought some fresh fettucini from the markets, and roasted zucchini, cherry tomatoes and garlic, and served with some great olive oil, fresh parsley, and pecorino cheese. Not to boast, but I really nailed it. Absolutely delicious, and proof that good ingredients mean that you don't have to have a proper sauce to have a good pasta meal.


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