Today I Made:

Apparently, people like to eat.

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Zohar
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Re: Today I Made:

Postby Zohar » Thu Sep 24, 2015 12:35 pm UTC

Two best food-related names I've heard in recent years:
A parent of a friend of Alex's (Mrs. Chu) had a juice truck or something like that in a Jewish Orthodox neighborhood. I'm not sure if she actually used this as a slogan or if it's something the kids came up with, but it's:
Spoiler:
Choosy Jews Choose Chu's Juice


And lately I heard of a sandwich place in Israel whose name is:
Spoiler:
The Ciabatta Convention


Edit: Oh oh and there's a French bistro right around the corner from our house called
Spoiler:
Baguette About It
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Re: Today I Made:

Postby bigglesworth » Thu Sep 24, 2015 2:03 pm UTC

Is the second one a pun or just a good name? :oops:
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Zohar
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Re: Today I Made:

Postby Zohar » Thu Sep 24, 2015 2:40 pm UTC

bigglesworth wrote:Is the second one a pun or just a good name? :oops:

It's a pun on the Geneva Convention. They just sound similar. I suppose it could depend on your accent.
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Re: Today I Made:

Postby AngrySquirrel » Sat Sep 26, 2015 2:24 pm UTC

Chicken soup
Chicken
Sweet potato
Carrots
onion
garlic
ginger root
bullion (norwegian style, not the horrible stuff that passes for bullion in the states)
Chillipaste
salt/pepper/curry/cumin-spices

It is pretty goddamn delicious and also kicking the arse of the plague that is currently occupying my body.
It's all like:
Chicken soup: Hey! Plague! You can't stay here!
Plague: Who are you to talk?
Chicken soup: I AM THE MIGHTY CHICKEN SOUP
*KAPOW* *uppercut right on the chin* *knee to the kidneys* *other knee straight into solar plexus* *final punch straight through plague's ribcage*
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Re: Today I Made:

Postby poxic » Sat Sep 26, 2015 2:54 pm UTC

Remind me to never be plague around you.
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Re: Today I Made:

Postby Nath » Sun Sep 27, 2015 1:25 pm UTC

Also made some plague-fighting food last night: arroz caldo with crispy garlic. Came out a bit thicker than I intended -- almost a runny risotto texture -- but still good plague-food.

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Re: Today I Made:

Postby Zohar » Tue Sep 29, 2015 1:01 pm UTC

Saturday it was pretty cool at night so I decided to make something hot and hearty food. It started off as a vegetarian chili but ended up just being a stew of with lots of roots, sweet potatoes, squash, beans, tomatoes, prunes etc.
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Re: Today I Made:

Postby Moo » Tue Sep 29, 2015 2:45 pm UTC

Wouldn't have thought to include prunes but that sounds pretty damn good!

Had SUCH a hankering for cookies yesterday. Made almond flour choc chip, not too bad. Nice and chewy.
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 Zohar » Tue Sep 29, 2015 2:58 pm UTC

Prunes work really well when doing all these vegetarian stews. It gives sort of a meaty flavor to it. It's nice to have the sweetness regardless, and using dried fruit with meat or chicken is pretty common in Mediterranean cuisine.
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Re: Today I Made:

Postby freezeblade » Tue Sep 29, 2015 4:04 pm UTC

Sourdough mixed flour baguettes (well, thin batards really, not skinny or long enough to be a true baguette), trying out a new steaming method in my oven.

(Preheat oven with tray full of lava rocks at 500F. Once oven is preheated (with baking stone as well) for 45 mins, boil water in kettle. Pour boiling water into tray full of rocks. Load Bread onto stone, turn off oven, timer for 5 mins. Turn back on oven to 500, keep tray with rocks in for 5 minutes, turn oven down to 450. remove tray. Bake for 7 mins. Rotate bread, bake for 5-7 mins more until a deep chestnut color is achieved.

I wish that they made ovens with steamers built in for home use, makes the production of proper french bread quite difficult without it, as you have to do a combonation of hacks to produce and keep the steam in your oven. For round breads I can use a big dutch oven, but baguettes? no luck.
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Re: Today I Made:

Postby Quercus » Sat Oct 03, 2015 6:02 pm UTC

Today I am currently making 2/3 of a gallon of Minestrone soup - yup, it's that time of year again :)

ETA: The Minestrone is yummy. Although on what planet of giants the amount I made serves 4, as stated in the recipe, I do not know. Still, can't have too much soup.

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Re: Today I Made:

Postby Moo » Mon Oct 05, 2015 12:47 pm UTC

Made tandoori lamb ribblets with a yogurt, mint and cumin sauce. The ribs were good, the sauce epic.
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Re: Today I Made:

Postby Zohar » Mon Oct 05, 2015 12:50 pm UTC

After last weekend's apple-picking, this weekend I made some applesauce (and froze a bunch of) and apple butter (which is essentially apple jam? It's a strange name). I also made vegan baozi, filled with chickpeas and cauliflower in teriyaki sauce with sesame oil. We ate them way too quickly.
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Re: Today I Made:

Postby Thesh » Mon Oct 05, 2015 2:07 pm UTC

Jams are usually supposed to have a more jellied consistency, whereas fruit butters are supposed to be closer to a puree, and thus easier to spread.
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Re: Today I Made:

Postby Quercus » Mon Oct 05, 2015 2:14 pm UTC

When I first came across fruit butter I though someone had figured out a way to make actual fruit-infused butter. I was very disappointed when I found out this was not the case.

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Re: Today I Made:

Postby Zohar » Mon Oct 05, 2015 2:22 pm UTC

Thesh wrote:Jams are usually supposed to have a more jellied consistency, whereas fruit butters are supposed to be closer to a puree, and thus easier to spread.

Basically what Quercus said - why is it called butter? Why not call it... apple spread? Also didn't know there were other fruit butters. Intriguing.
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Re: Today I Made:

Postby freezeblade » Mon Oct 05, 2015 3:55 pm UTC

Zohar wrote:
Thesh wrote:Jams are usually supposed to have a more jellied consistency, whereas fruit butters are supposed to be closer to a puree, and thus easier to spread.

Basically what Quercus said - why is it called butter? Why not call it... apple spread? Also didn't know there were other fruit butters. Intriguing.


quince butter is amazing.
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Re: Today I Made:

Postby bigglesworth » Mon Oct 05, 2015 3:58 pm UTC

Idea for apple butter:

Butter
Icing sugar
Boiling water
Calvados

Combine.
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Re: Today I Made:

Postby Quercus » Mon Oct 05, 2015 4:01 pm UTC

freezeblade wrote:quince butter is amazing.

Is that the same a quince cheese a.k.a. dulce de membrillo? (another very confusing name, although not as confusing as head cheese)

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Re: Today I Made:

Postby freezeblade » Mon Oct 05, 2015 7:44 pm UTC

Similar. membrillo is much firmer than "quince butter" which is closer to thick apple butter in texture. The process is close though.
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Re: Today I Made:

Postby Thesh » Tue Oct 06, 2015 12:13 am UTC

Zohar wrote:
Thesh wrote:Jams are usually supposed to have a more jellied consistency, whereas fruit butters are supposed to be closer to a puree, and thus easier to spread.

Basically what Quercus said - why is it called butter? Why not call it... apple spread? Also didn't know there were other fruit butters. Intriguing.

Probably for the same reason peanut butter is called "peanut butter" instead of "peanut spread."
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Re: Today I Made:

Postby Zohar » Tue Oct 06, 2015 1:07 am UTC

Good point, I certainly have heard of that.
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Re: Today I Made:

Postby Moo » Tue Oct 06, 2015 8:09 am UTC

Except peanut butter is at least made from a fatty substance, like butter.
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Re: Today I Made:

Postby Sandry » Tue Oct 06, 2015 4:04 pm UTC

This weekend I tried to make pupusas for the first time. The recipe is really simple (corn masa, a bit of salt, water), but I wasn't all that pleased with my end result. It just doesn't seem texturally quite the same as what I get from our local restaurant.

Has anyone made them? If so, any thoughts on best recipes or techniques to use?
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Re: Today I Made:

Postby Quercus » Fri Oct 09, 2015 9:40 pm UTC

Today I invented a beetroot tartare sauce (I didn't have any gherkins in). It was really quite good. Also stuck a load of garlic in there, which is not traditional but was a very good idea.

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Re: Today I Made:

Postby freezeblade » Fri Oct 09, 2015 10:16 pm UTC

Well, last night:
herbed olive oil sandwich bread. Herbs were thyme, basil, oregano, tarragon, rosemary.

Made the house smell absolutly amazing.
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Re: Today I Made:

Postby Nath » Mon Oct 12, 2015 12:59 am UTC

Bucatini all'Amatriciana (with bacon instead of guanciale). Leftovers went into a frittata.

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Re: Today I Made:

Postby Zohar » Mon Oct 12, 2015 12:59 pm UTC

Just some lasagna, to take to work.
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Re: Today I Made:

Postby Sandry » Tue Oct 13, 2015 5:41 pm UTC

I made two quiches (one zucchini and swiss, one spinach and feta) and kabocha squash soup. I'm still on the fence about the soup. I was cooking for my mom at her house, so a) a lot of spices and condiments I would have around the house she doesn't have, and b) she doesn't really have much spice tolerance.

Given that she had lime and ginger, I went down a sort of Asian-inspired route, but it really could've done with more spice. Oh well, it was edible and well received by the lunch guests we had. And the quiches came out perfectly.
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Re: Today I Made:

Postby Mighty Jalapeno » Tue Oct 13, 2015 5:50 pm UTC

My 'Fried Everything' is now 'Crock Pot Everything'. It goes a little something like this:

Dice and cook down 3 onions over medium heat until well browned.
Dice and cook down 3 bell peppers on top of all that.
Dice and cook down a few handfuls of mushrooms on top of that.
Add ginger and garlic and sesame oil (plenty of it!) and mix.
Add 1 can coconut milk and several large tablespoons of green curry paste (takes practice to find YOUR level.)

After that, pretty much add whatever veggies you want. I add:

Two cups of shredded cabbage
Two cups of pre-bagged broccoli slaw
One 500g bag of frozen Oriental Mix
Two cups of frozen peas
Two cups of stock
Whatever spices you want. I go heavy on the thai spices and Chinese Five Spice.


Cook everything for a few hours on low until it's all mixed wonderfully. Then add in one or two packs of steam-fry noodles to soak up all the extra liquid, then parcel it out into 500mL containers for lunches for all week.

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Re: Today I Made:

Postby roband » Tue Oct 13, 2015 6:12 pm UTC

Mighty Jalapeno wrote:'Crock Pot Everything'.

Sounds great. Would red curry paste be swappable in? Green doesn't do much for me

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Re: Today I Made:

Postby Mighty Jalapeno » Tue Oct 13, 2015 6:17 pm UTC

Oh, absolutely. I have both in my fridge, and I go back and forth. This was a green crock pot day. :)

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Re: Today I Made:

Postby Mighty Jalapeno » Wed Oct 14, 2015 4:54 pm UTC

Double posting for baking question:

My applesauce muffins don't rise nearly as much as they're supposed to. I double the recipe, and instead of now having 2 cups applesauce I have 1 cup applesauce and 1 cup crushed peaches. The muffins are DELICIOUS, oh man, and my kids love them, but they don't rise much. They're very dense. Do I start adding more baking powder? Are the peaches screwing with the leavening? How can I counter that without ruining the taste?

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Re: Today I Made:

Postby Zohar » Wed Oct 14, 2015 4:57 pm UTC

Hmm, I'm not a food chemist, but maybe the baking powder is reacting with the acidity of the peaches/apples? Perhaps only mixing those in the very last possible moment would be best. On the other hand, you don't want to add the flour too early and mix too often, or your muffins will turn out hard.
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Re: Today I Made:

Postby roband » Wed Oct 14, 2015 5:28 pm UTC

My gf is a dessert chef and has spoken to me a few times about chemistry in baking, so I ran this past her.

Unfortunately, she doesn't have a certain answer:

"Depends on what type of flour they're using, self raising flour is good for things like this, but if you're adding too much liquid to a mix it can mess with the rising and make them dense. Would have to see the recipe to work it out properly"

Got the recipe to hand? :)

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Re: Today I Made:

Postby Mighty Jalapeno » Wed Oct 14, 2015 5:34 pm UTC

http://www.food.com/recipe/easy-applesa ... ins-389287

But I double it, and go for 1 cup applesauce and 1 cup crushed peaches. The recipe DOES turn out very very wet. Perhaps too wet?

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Re: Today I Made:

Postby roband » Wed Oct 14, 2015 5:42 pm UTC

"Yeah it might be too wet, make sure you don't over mix it as well, it's alright if it's a little bit lumpy with muffins. And use self-raising flour rather than plain flour, helps them rise a lot better."

So nothing specific, it seems. Hope it helps a little.

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Re: Today I Made:

Postby Zohar » Wed Oct 14, 2015 5:47 pm UTC

That's surprising to me. From what I know self-raising flour is just flour with added baking powder in it.
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Re: Today I Made:

Postby Mighty Jalapeno » Wed Oct 14, 2015 5:49 pm UTC

I have 40 lbs of white flour and 40 lbs of whole wheat flour to get through before I'm going to start buying self-raising flour, but I'll try the other suggestions. I probably am over-mixing and not giving it enough time to bubble up on its own before I toss it in the oven. Thanks!

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Re: Today I Made:

Postby freezeblade » Wed Oct 14, 2015 6:47 pm UTC

I'm thinking that the baking powder is indeed reacting with the acid in the peaches and applesauce (lots of malic acid in apples). First off, are you using a double acting or single acting baking powder? If you are using a single-acting, there wont' be a second rise from the heat in the oven (that is the second-action). If you are avoiding aluminum in your baking powder, there is only a few companies that make actual double acting baking powders that do not contain aluminum (bob's red mill, argo), others that claim double acting, without aluminum, are likely lying (check ingrediants).

If it were me, looking at that recipe, I would stiffin the batter a bit (a few more tablespoons of flour). Or use a flour with a slightly higher protein content (some AP flours have very low protein [gluten] content, compared to others). That or the recipe uses a different compaction rate when it counts "cups" (this is why I use recipies that use weight measurments, not volume. another rant for another day).

If you'd like help further troubleshooting, toss me a message.
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