Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby Moo » Wed Feb 24, 2016 8:22 am UTC

That's not a meal, it's a vendetta :) *

Made some mash over the weekend by baking the potatoes, and saved the skins. Made twice-baked potatoes / souffle potatoes last night by mixing a very cheesey cheese sauce and some bacon into the leftover mash, filling the skins and topping with more cheese before baking.

I didn't have any of course, since I'm avoiding carbs, but they looked divine. Made up for it by eating two low carb "cinnamon rolls" that are nothing like cinnamon rolls but heavenly none the less.


*Full disclosure, I have stolen that line from a comedian. I can't remember who though
edited to fix quotes
Last edited by Moo on Thu Feb 25, 2016 10:54 am UTC, edited 1 time in total.
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 Thesh » Wed Feb 24, 2016 8:31 am UTC

Moo wrote:*Full disclosure, I have stolen that line from a comedian. I can't remember who though


Google tells me it's someone named Jimmy Shubert talking about a chicken omelet on Last Comic Standing ("That's not breakfast; that's a vendetta.")
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Re: Today I Made:

Postby Zohar » Wed Feb 24, 2016 1:58 pm UTC

Mighty Jalapeno wrote:
Zohar wrote:
Thesh wrote:Sourdough waffles seems weird to me, considering I've never made waffles with yeast. Now I wish I had a waffle iron.

Honestly they're not my favorite. They're very crisp, which is great, but they feel too light, not substantial enough.

YOU'RE MAKING ME WANT THEM MORE.

I'M SORRY! We could send you some starter maybe? I dunno if that's possible since you're in Canadia-land.
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Re: Today I Made:

Postby Mikeski » Wed Feb 24, 2016 4:28 pm UTC

Thesh wrote:
Moo wrote:*Full disclosure, I have stolen that line from a comedian. I can't remember who though

Google tells me it's someone named Jimmy Shubert talking about a chicken omelet on Last Comic Standing ("That's not breakfast; that's a vendetta.")

That sounds like how the Japanese name their "meat and eggs over rice" dishes. With beef, it's "gyuudon"; a "beef bowl". With pork, it's a "pork bowl", or "pork cutlet bowl" if it's breaded and fried.

With chicken, it's "oyakodon"; a "parent and child bowl". :shock:

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Re: Today I Made:

Postby freezeblade » Wed Feb 24, 2016 7:46 pm UTC

Zohar wrote:
Thesh wrote:Sourdough waffles seems weird to me, considering I've never made waffles with yeast. Now I wish I had a waffle iron.

Honestly they're not my favorite. They're very crisp, which is great, but they feel too light, not substantial enough.


do you have a "Belgian style" waffle iron, with the deep pockets? I can see how a thinner "eggo" style waffle would feel unsubstantial. I still use baking soda/baking powder to raise my waffles, the starter in this case is "spent" starter, which is mainly used for it's acid and flavor content, not for it's yeast.
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Re: Today I Made:

Postby Zohar » Wed Feb 24, 2016 9:07 pm UTC

I have no idea. I'm actually wondering how brioche dough would fare in it.
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Re: Today I Made:

Postby Mighty Jalapeno » Wed Feb 24, 2016 9:27 pm UTC

I made Chicken Heart Supreme. Haven't done that for a while. And since I was out of time at home and had to bring it to work and eat it here, I got to scare some co-workers with it. :lol:

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Re: Today I Made:

Postby PAstrychef » Thu Feb 25, 2016 4:43 am UTC

Zohar wrote:I have no idea. I'm actually wondering how brioche dough would fare in it.

Sounds like it's time for will it waffle?!
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Re: Today I Made:

Postby Kristen23 » Thu Feb 25, 2016 7:20 am UTC

Crispy chicken thighs with pepper, along with chicken pasta.
It's chicken all the way :D

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Re: Today I Made:

Postby Zohar » Thu Feb 25, 2016 1:58 pm UTC

PAstrychef wrote:
Zohar wrote:I have no idea. I'm actually wondering how brioche dough would fare in it.

Sounds like it's time for will it waffle?!

Fascinating.
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Re: Today I Made:

Postby Nath » Sat Feb 27, 2016 12:51 pm UTC

Spaghetti alla puttanesca.

(Suggestive eyebrow-waggle.)

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Re: Today I Made:

Postby Mikeski » Sat Feb 27, 2016 2:34 pm UTC

Nath wrote:Spaghetti alla puttanesca.

(Suggestive eyebrow-waggle.)

Putinesque? The sauce is so bold, it'll invade Syria?

(I admit it; I had to look it up to see why the eyebrow waggle. Well played.)

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Re: Today I Made:

Postby Nath » Sun Feb 28, 2016 8:45 am UTC

Got a Dutch oven full of cassoulet in the oven. Or I guess it's technically a Dutchovenulet. Among other things, contains four duck legs (two fresh, two confit), four pork sausages (amounting to probably a pound or so), most of a pound (dry weight) of beans, and a quarter pound of salted pork belly (sold as 'uncured pancetta', whatever that means). I think this is the largest amount of food I've cooked when not cooking for a crowd, and I almost certainly don't own enough tupperware. It's also only about halfway through the six-ish hour prep+cooking time, and it's nearing 1 am.

Eh, it's fine, 4 am me can deal with it.

EDIT: 4 am me here. That was so worth it. I don't know what 1 am me was complaining about.

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Re: Today I Made:

Postby Mighty Jalapeno » Mon Feb 29, 2016 2:18 am UTC

Roasted red pesto. So-o-o-o-o good. The sauce was so dark it was more like black sauce with some red bits. Everyone wolfed it down except Phee who says it's too wierd and sweet (and all those roasted and dried and carmelized tomatoes and onions and peppers and garlic really do make for a sweet sauce). It doesn't seem sweet to me at all, because the flavor is so CONCENTRATED, but it turns her off. Oh well. I also made greek marinated chicken thighs and she ate three of those. It evens out.

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Re: Today I Made:

Postby PAstrychef » Mon Feb 29, 2016 2:32 am UTC

Sweet potato and chickpea curry with spinach and straw mushrooms, done in the pressure cooker. Must reduce cooking time, the sweet potato was too mushy when I served it. Maybe I'll give it a buzz with the stick blender and call it soup!
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Re: Today I Made:

Postby Nelson43 » Mon Feb 29, 2016 5:24 am UTC

today i made some special dish.

california
chicken casserole.

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Re: Today I Made:

Postby Moo » Mon Feb 29, 2016 8:09 am UTC

Made the lemon and rosemary roast chicken portions again. It went down like a lead balloon with my three <=4yo dinner guests; it was well appreciated by Hubby (who didn't have any last time); and I hope it was nice because I didn't get any. A friend ended up in an emergency situation on Friday and I took what was left over to her (luckily I had made a lot).
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 » Mon Feb 29, 2016 1:50 pm UTC

Made some pasta with "bolognese" sauce - lots of veggies (onions, garlic, carrots, bell peppers, tomatoes, lots of mushrooms), red wine, tomato paste, and vegan "ground meat" thing. Turned out very well!
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Re: Today I Made:

Postby natraj » Wed Mar 02, 2016 12:58 am UTC

today i made some tadka dal and broccoli paruppu usili and also some maple cupcakes with candied maple-cinnamon walnuts. i have a problem with making the cupcakes where accidentally i just eat half the candied walnuts before they can make it into the cupcakes, but this is an ok sort of problem to have.
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Re: Today I Made:

Postby Moo » Wed Mar 02, 2016 12:42 pm UTC

natraj wrote:maple cupcakes with candied maple-cinnamon walnuts.
If it wasn't so hard and expensive to get maple syrup here, I'd be all over asking for that recipe. Sounds great.


Speaking of cupcakes, I made 36 banana and dark choc cupcakes last night for Hubby's birthday today.
Spoiler:
I can't get this to not be sideways in preview; it's right way up when you click it.
bananachoccupcakes.JPG
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 » Wed Mar 02, 2016 4:16 pm UTC

natraj wrote:i have a problem with making the cupcakes where accidentally i just eat half the candied walnuts before they can make it into the cupcakes

That is a familiar problem (not with cupcakes but, you know, in general).
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Re: Today I Made:

Postby freezeblade » Wed Mar 02, 2016 6:50 pm UTC

Lemon/wild blueberry buttermilk muffins for the office.

The lemon portion was actually a ponderosa lemon, which is a lemon/citron hybrid, and I was using pre-frozen wild blueberries, a brand i'm not used to which had quite a bit of ice in the bag. I think the ice caused too much moisture, and my muffins to sank post-baking :(

They crowned up very nice, but once they cooled fell right down. So depressing, they looked so great right out of the oven.

I may not have mixed them enough either (at work the rule was mixed until the batter turned a certain shade of beige).

Oh well. more muffins to test! (they still tasted awesome)
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Re: Today I Made:

Postby natraj » Wed Mar 02, 2016 6:56 pm UTC

Zohar wrote:
natraj wrote:i have a problem with making the cupcakes where accidentally i just eat half the candied walnuts before they can make it into the cupcakes

That is a familiar problem (not with cupcakes but, you know, in general).


i overcooked the cupcakes a little bit and they were not quite as delicious as they usually are (although still nice and maply) but Oh me yarm the candied walnuts are so good.
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Re: Today I Made:

Postby PictureSarah » Thu Mar 03, 2016 12:16 am UTC

natraj wrote:
Zohar wrote:
natraj wrote:i have a problem with making the cupcakes where accidentally i just eat half the candied walnuts before they can make it into the cupcakes

That is a familiar problem (not with cupcakes but, you know, in general).


i overcooked the cupcakes a little bit and they were not quite as delicious as they usually are (although still nice and maply) but Oh me yarm the candied walnuts are so good.


I cannot compare against previous cupcakes, but they were very delicious! And I also was sorely tempted to eat a handful of candied walnuts, but resisted!
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Re: Today I Made:

Postby Neil_Boekend » Thu Mar 03, 2016 8:38 am UTC

Zohar wrote:Made some pasta with "bolognese" sauce - lots of veggies (onions, garlic, carrots, bell peppers, tomatoes, lots of mushrooms), red wine, tomato paste, and vegan "ground meat" thing. Turned out very well!

Sounds far better than most bolognese sauces I have seen (mostly meat with some tomato and a bit of vegetables sprinkled in between). Could I have a recepie? Or the coarse preparation (Fry everything or cook stuff? Preparation time? Red unions or white ones?)
I do have my own pasta + red sauce (I have been informed that I shouldn't call it bolognese) that I like but I am curious to try yours one of these days!
Last edited by Neil_Boekend on Thu Mar 03, 2016 12:16 pm UTC, edited 1 time in total.
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Re: Today I Made:

Postby Nath » Thu Mar 03, 2016 9:00 am UTC

Last night (or was it the night before?): a small serving of spaghetti cacio e pepe.

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Re: Today I Made:

Postby Moo » Thu Mar 03, 2016 1:47 pm UTC

Made hubby his favourite BLT for lunch at work yesterday (his birthday), and his favourite "cheeseburger pasta" for dinner, and by request a giant Oreo cookie cake. He is very very tired and overworked so I'm having trouble guessing if it all just wasn't that good or if he's just not physically capable of enthusiasm at the moment. Same goes for his gifts, actually.

The giant Oreo was too dense and dry; I did tell him I should use my trusted choc cake recipe but he wanted me to stick to the original recipe so it won't go wrong (eg. collapse). Thank goodness I halved the recipe; I still ended up using 7 eggs. It's frigging huge. At least it looked cool.
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Re: Today I Made:

Postby Zohar » Thu Mar 03, 2016 2:00 pm UTC

Nath wrote:Last night (or was it the night before?): a small serving of spaghetti cacio e pepe.

Were you watching My Drunk Kitchen by any chance?

Neil_Boekend wrote:Could I have a recepie? Or the coarse preparation (Fry everything or cook stuff? Preparation time? Red unions or white ones?)

We actually did base it on some recipe but unfortunately I can't find it at the moment. I think it was basically:
Spoiler:
1-2 onions, as much garlic as you like, 5-6 medium carrots, 4-5 celery stalks, 1-2 red bell peppers, ~1 pound mushrooms, ~1 ounce dried mushrooms, red wine, salt, pepper, fresh thyme and oregano, tomato paste (maybe 3 tablespoons?), 1 can of peeled tomatoes. I also added a package of tofurkey (I think it was chorizo flavor? Whatever imitation ground beef you can find I suppose).

Prep:
Finely chop all fresh veggies (I think original recipe just asked you to pulse carefully in food processor). Soak dried mushrooms in boiling water. Chop everything up. Heat big pot on medium heat with olive oil, add onions, then carrots, celery, garlic, bell peppers. Let all of that soften. Add fresh mushrooms and fake beef, fry and stir while they look some of their liquid. Drain soaked mushrooms, keep the soaking water (except the very last tablespoon which might have some dirt in it or something). Chop those mushrooms, throw them in. Add mushroom water and red wine (I think we used 1-2 cups?). Let all of that boil down until the alcohol evaporates. Finely chop the fresh herbs and add them in, then add all the tomato-y stuff. Now just cook all of that until it reduces a bit, doesn't have too much liquid, and salt and pepper as needed.

In short, chop everything and throw it in a pot :) I think this was roughly how much we used for ~1.5 lb of pasta (750 grams or something), but you should be able to easily freeze this sauce (in individual portions if you want, makes thawing-for-one easier). Works well with some grated parmesan on top.
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Re: Today I Made:

Postby Neil_Boekend » Thu Mar 03, 2016 3:27 pm UTC

Sounds interesting. I usually fry everything in my large wok and then add the liquids so this will be a nice change. I'll attempt it today, with the ingredients I bought for my normal pasta + red sauce (the ingredients don't differ too much).
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Re: Today I Made:

Postby Mighty Jalapeno » Thu Mar 03, 2016 4:14 pm UTC

Some ridiculously epic "everything in the fridge plus chicken" curry. It's spicy enough that it counts as my cardio workout for the day, too.

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Re: Today I Made:

Postby The EGE » Thu Mar 03, 2016 7:03 pm UTC

Mississippi Roast! It's the easiest thing ever but turned out incredibly well.

One three-pound chuck roast (I used the cheapest Market Basket roast). Place in crockpot, dry.
Pour one packet of Hidden Valley ranch powder and one packet of McCormick au jus gravy powder on top.
Place one stick of butter on the middle of the roast.
Surround the butter with 5-7 pepperoncini peppers.
Leave on low for 8 hours. Come back to your dwelling smelling of meaty perfection.
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Re: Today I Made:

Postby Nath » Thu Mar 03, 2016 7:44 pm UTC

Zohar wrote:Were you watching My Drunk Kitchen by any chance?

I was not. But drunk cacio e pepe sounds like a good idea.

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Re: Today I Made:

Postby Zohar » Thu Mar 03, 2016 7:47 pm UTC

Nath wrote:
Zohar wrote:Were you watching My Drunk Kitchen by any chance?

I was not. But drunk cacio e pepe sounds like a good idea.

Well that was last week's episode (can't get to YouTube at work to post a link).
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Re: Today I Made:

Postby Nath » Thu Mar 03, 2016 9:26 pm UTC

Yeah, I looked it up when I read your post. The show seems to have changed over the years: less drunk, more cooking. I think I approve.

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Re: Today I Made:

Postby Zohar » Thu Mar 03, 2016 9:28 pm UTC

Nath wrote:Yeah, I looked it up when I read your post. The show seems to have changed over the years: less drunk, more cooking. I think I approve.

Well I'm not sure the quality of cooking has improved much, but she has definitely commented on how she doesn't want to drink as much as she did initially.
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Re: Today I Made:

Postby Neil_Boekend » Fri Mar 04, 2016 12:27 pm UTC

Zohar wrote:
Spoiler:
1-2 onions, as much garlic as you like, 5-6 medium carrots, 4-5 celery stalks, 1-2 red bell peppers, ~1 pound mushrooms, ~1 ounce dried mushrooms, red wine, salt, pepper, fresh thyme and oregano, tomato paste (maybe 3 tablespoons?), 1 can of peeled tomatoes. I also added a package of tofurkey (I think it was chorizo flavor? Whatever imitation ground beef you can find I suppose).

Prep:
Finely chop all fresh veggies (I think original recipe just asked you to pulse carefully in food processor). Soak dried mushrooms in boiling water. Chop everything up. Heat big pot on medium heat with olive oil, add onions, then carrots, celery, garlic, bell peppers. Let all of that soften. Add fresh mushrooms and fake beef, fry and stir while they look some of their liquid. Drain soaked mushrooms, keep the soaking water (except the very last tablespoon which might have some dirt in it or something). Chop those mushrooms, throw them in. Add mushroom water and red wine (I think we used 1-2 cups?). Let all of that boil down until the alcohol evaporates. Finely chop the fresh herbs and add them in, then add all the tomato-y stuff. Now just cook all of that until it reduces a bit, doesn't have too much liquid, and salt and pepper as needed.

In short, chop everything and throw it in a pot :) I think this was roughly how much we used for ~1.5 lb of pasta (750 grams or something), but you should be able to easily freeze this sauce (in individual portions if you want, makes thawing-for-one easier). Works well with some grated parmesan on top.

Made it, liked it, will make it again.
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Re: Today I Made:

Postby natraj » Fri Mar 04, 2016 9:44 pm UTC

TECHNICALLY YESTERDAY but currently i am eating it i made a peanutty stew with harissa and it had eggplant and sweet potato and okra and came out SO GOOD oh man i am currently pleased with the state of things in my mouth.
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Re: Today I Made:

Postby freezeblade » Fri Mar 04, 2016 9:59 pm UTC

Tonight I'm making: Fridge-cleaner pizza. I think I have some bacon, pineapple and red onions laying around, along with about a half of a red bell pepper.

Prepping: lemon sticky buns
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Re: Today I Made:

Postby Nath » Sun Mar 06, 2016 1:01 pm UTC

I made a fridge-cleaner dish as well, with black beans, rice, and back-of-the-freezer chicken thighs.

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Re: Today I Made:

Postby PAstrychef » Sun Mar 06, 2016 10:54 pm UTC

Overslept when napping and had to through dinner together in a hurry. Ended up with spicy meatball mix and frozen mixed veggies over pasta shells with cheese sauce-sort of a grown up hamburger helper.
Tonight will be what was supposed to be last nights menu-herb seasoned lamb breast in the instant pot, green beans and boiled new potatoes.
Mom and I will be making meatballs from the meatball mix (ground beef and turkey, with a spice blend from a local store). When cooked they will get frozen to be useful in future crises.
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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