Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby Quercus » Mon Dec 25, 2017 10:19 pm UTC

Kewangji wrote:Unfortunately, this delicious vegan thing had basically nothing holding it together (maybe I made it too big?) so it fell apart as I was eating it. Still hella yummy though.


Chickpea juice! The answer's always chickpea juice (i refuse to call it aquafaba, just sounds too bloody pretentious, even for a miracle ingredient)

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Re: Today I Made:

Postby Kewangji » Mon Dec 25, 2017 11:00 pm UTC

Oooh! I'll save the juice next time I make hummus, I guess. (Does it keep long?)
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Re: Today I Made:

Postby Zohar » Tue Dec 26, 2017 5:19 pm UTC

Or just call it a sloppy Joe instead.
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Re: Today I Made:

Postby Quercus » Tue Dec 26, 2017 11:23 pm UTC

Kewangji wrote:Oooh! I'll save the juice next time I make hummus, I guess. (Does it keep long?)


Not really in the fridge (a week tops). but you can freeze it (tried, in ice cube trays, and it works great) or dry it (not tried). After either of those it lasts pretty much indefinitely. 3 tbsp replaces one egg. Make sure it's nice and thick - about egg white consistency or just a little thinner. You can reduce it over a low heat if the particular chickpea brand has thinner juice.

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Re: Today I Made:

Postby Kewangji » Tue Dec 26, 2017 11:55 pm UTC

Fantastic! I knew one could make meringue out of it but didn't know it also worked as egg replacement.

I'm trying to remember how these burgers were when I made them with egg though -- it's possible that they fell apart just as easily then.
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Re: Today I Made:

Postby Quercus » Wed Dec 27, 2017 9:25 am UTC

Kewangji wrote:Fantastic! I knew one could make meringue out of it but didn't know it also worked as egg replacement.


Mayonnaise too (works even better if you add a tiny pinch of Xanthan gum to stabilise the emulsion)!

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Re: Today I Made:

Postby PAstrychef » Mon Jan 01, 2018 11:55 pm UTC

For New Year’s Day-a big batch of hoppin John, which brings luck if you eat it today. It’s black eyed peas, ham, onion, celery and green pepper, various spices and rice. Last night we had sous vide lobster tails and leftover prime rib, very rare. Baked potatoes and pan roasted Brussels sprouts with hunters bacon, and pie for dessert. I stayed up until after 10!
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Re: Today I Made:

Postby natraj » Tue Jan 02, 2018 12:02 am UTC

yum! i am in the middle of making some hoppin john right now! but no ham and celery and i put collards in mine. it is one of my favourite things in winter. i would say my favourite new year tradition but also i think it's my only new year tradition.
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Re: Today I Made:

Postby Liri » Tue Jan 02, 2018 1:52 am UTC

Black-eyed peas and collards in this house, too. They were especially delicious this year.
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Re: Today I Made:

Postby Zohar » Tue Jan 02, 2018 3:25 pm UTC

I've never heard of Hoppin John and now I'm curious.

We didn't get around to having a proper Hanukkah party so for New Year's I made some jelly doughtnuts (generally good but slightly underbaked) and Alex made some amazing latkes.

Yesterday he made a bunch of chili - we used our instant pot to cook the black beans, worked super well. Problem was Alex often makes food that's too spicy for me. We intended to freeze half the black beans but ended up adding them, and after having dinner I just told him he's probably going to have to eat the chili on his own.
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Re: Today I Made:

Postby freezeblade » Fri Jan 05, 2018 5:01 pm UTC

Catching up post from holiday eating!

Yuletide I made (helped make, a family that cooks together stays together): So many cookies, Olallieberry crumb coffee cake, Tamales (4 kinds: cheese/chile, chicken mole, beef in chile rojo, and shredded pork in chile verde), and a big pot of delicious heirloom beans (Flor de Durazno).

New Years I (again, actually a group effort) made: Whole chicken wrapped in a hot water pastry crust and roasted, along with roasted root veg (rutabaga, parsnip, sweet potato, celeriac, shallot, garlic). I also made a big batch of Ponche* spiked with rum.

*This was my first time making a proper ponche out of fresh ingredients instead of using dry or canned, as I live somewhere where I can get some of the important ingredients (Tejocote being the main one, known as hawthorne apple, is particularly hard to find, and is included along with fresh sugar cane chunks, mexican guavas, crab apples, prunes, raisins, dry apricots, cinnamon sticks, and sweetened with raw sugar cones)
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Re: Today I Made:

Postby Zohar » Fri Jan 05, 2018 5:51 pm UTC

Yesterday I made a lovely big batch of fall soup. Roasted veggies in the oven - cauliflower, potatoes, sweet potatoes, acorn squash, celery, parsnip, carrots, onions, and garlic. Then I fried some ginger in butter, added everything and lots of veggie stock and pureed it. Finished off with salt and pepper (of course), some dried adobo-like spicy stuff, cinnamon, turmeric and a little bit of lemon. It was really good.
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Re: Today I Made:

Postby pogrmman » Mon Jan 15, 2018 2:24 am UTC

A couple days ago I made croissants for the first time. I was surprised at how easy it was! They came out really nice. The recipe I used had too much sugar IMO — even though I cut down on the sugar amount.


I ended up underproofing them somewhat, but they were awesome! I turned the scraps into palmiers and brioche — which were also fantastic. It’s pretty cool how the different shapes can taste different as the lamination is destroyed and as the layers are baked crispier (like in the palmier).

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Re: Today I Made:

Postby Moo » Mon Jan 15, 2018 7:01 am UTC

My friend came for dinner on Friday night, and she's trying to be super good in January after a very indulgent December - but her birthday is in January! So I tried to make a healthy but fun evening. We had rice cakes, veggie crisps and veg crudite with homemade tsatsiki and salsa dips on the table. Hubby made chicken thighs and corn over the fire and butternut squash wrapped in foil in the coals, and a salad to go with it; all served with a lower kJ and lower alcohol wine (choice of white and dry rose).

For desert I made a yogurt baked cheesecake. The crust was a bit boring (I'd made it from "light" digestive biscuits and 50% fat spread instead of butter) but the filling was quite good. Not nearly as rich and indulgent as a traditional cheesecake but also not nearly as prone to curdling or cracking. It was definitely the prettiest cheesecake I've ever made. Filling was just yogurt, smooth cottage cheese, 2 eggs, xylitol, lemon juice and gelatin. I'm definitely remembering that one the next time I have to make desert for calorie conscious people.
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Re: Today I Made:

Postby Ginger » Wed Jan 17, 2018 11:11 pm UTC

ONE DAY G made an entire cherry cobbler by Herself w/only minor help from a recipe book and her mommy. Just tellin' not actually doin' Ginger did it all by herself. Pitted the cherries herself, made the crusty bits herself, cooked it herself... and then ate it while it was still hotness hotness. Just kidding~ <3 And I shared it w/my family and even gave some to the pets. When it was not hot.
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Re: Today I Made:

Postby PAstrychef » Thu Jan 18, 2018 2:11 am UTC

Portobello mushrooms filled with white beans, spinach and prosciutto. A nice meal, after a few weeks of semi chaotic cooking due to being sick, plumbing issues in the house and having company-at least they stayed at a hotel.
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Re: Today I Made:

Postby Zohar » Thu Jan 18, 2018 6:36 pm UTC

Made some roasted Brussels sprouts which turned out good (olive oil, honey, chili flakes, salt, pepper, squeezed a lemon on top once they were done). Got some pizza dough and made a pizza but while it was delicious it wasn't very pizza-y. Too much cheese and the instructions said to set the oven to 350 which is dumb and I should have gone for 500 from the get-go.
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Re: Today I Made:

Postby Peaceful Whale » Thu Jan 18, 2018 9:31 pm UTC

Mochi... but I’m to lazy to divide it up into balls, so it’s just 2 big globs... which is ok, I’m the only one who eats it in my family. :P
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Re: Today I Made:

Postby Thesh » Fri Jan 19, 2018 4:31 am UTC

I tried making baked beans using dried navy beans. I didn't soak them because Serious Eats said it only saves 20-30 minutes. Overall, it took a couple hours longer than I expected, and they still weren't quite done when I got tired of waiting. I think the altitude messed everything up. Next time I'll soak them.
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Re: Today I Made:

Postby Zohar » Fri Jan 19, 2018 3:01 pm UTC

For what it's worth, I made dry black beans in an instant pot a few weeks ago with no soaking in less than an hour. I would assume there are cheaper alternatives if you're looking for a pressure cooker, but so far I'm pretty impressed with it.
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Re: Today I Made:

Postby Sandry » Fri Jan 19, 2018 5:28 pm UTC

Zohar wrote:For what it's worth, I made dry black beans in an instant pot a few weeks ago with no soaking in less than an hour. I would assume there are cheaper alternatives if you're looking for a pressure cooker, but so far I'm pretty impressed with it.

Yup, I have an Instant Pot-esque machine and start to finish beans are now quick enough that I don't keep any canned beans at all anymore, and just have pounds of dry beans available. It's really fantastic from an expense and a space perspective. Plus I never have to worry about rinsing and salt and whatever.
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Re: Today I Made:

Postby PAstrychef » Sun Jan 21, 2018 1:30 am UTC

Braised chicken thighs in white wine and stock with fennel and artichoke hearts. Roasted some golden beets and made maftoul (the big couscous) with preserved lemon and mint.
The meal was heavy on the beige spectrum, but tasty.
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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Re: Today I Made:

Postby Ginger » Mon Jan 22, 2018 1:35 am UTC

TIM: Coffee in my French Press. I do it a lot. It is heavenly having warm coffee on a day of cold weathers. And I've got new coffee recipes to try in the futures now.
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Re: Today I Made:

Postby PAstrychef » Wed Jan 24, 2018 4:36 am UTC

A quesadilla ring with lime chili sour cream dip for a pot luck event.
I was remembering the days when you would eat at a friends house and recognize the dish as coming from Mastering The Art of French Cooking, and wondering when I will hear “that’s from a tasty video, right? The party apps one, with the lasagne ring too, right? “
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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