Today I Made:

Apparently, people like to eat.

Moderators: SecondTalon, Moderators General, Prelates

User avatar
Zohar
COMMANDER PORN
Posts: 8020
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Thu Feb 01, 2018 3:53 pm UTC

Liri wrote:
natraj wrote:i made mushroom stroganoff bc i was craving it after suggesting zohar make it in a different thread :o

Zohar's recommendations have a high success rate at Being Awesome

I mean, thanks, but I think you misread natraj's post :) He suggested I make stroganoff. Which I should. Maybe this weekend.
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
Liri
Healthy non-floating pooper reporting for doodie.
Posts: 1107
Joined: Wed Oct 15, 2014 8:11 pm UTC
Contact:

Re: Today I Made:

Postby Liri » Thu Feb 01, 2018 4:50 pm UTC

Zohar wrote:
Liri wrote:
natraj wrote:i made mushroom stroganoff bc i was craving it after suggesting zohar make it in a different thread :o

Zohar's recommendations have a high success rate at Being Awesome

I mean, thanks, but I think you misread natraj's post :) He suggested I make stroganoff. Which I should. Maybe this weekend.

I absolutely did not read the post he was referring to before posting, yeah.

But that noodle soup with all the cilantro. That was amazing.
There's a certain amount of freedom involved in cycling: you're self-propelled and decide exactly where to go. If you see something that catches your eye to the left, you can veer off there, which isn't so easy in a car, and you can't cover as much ground walking.

User avatar
freezeblade
Posts: 1228
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Thu Feb 01, 2018 5:50 pm UTC

Oven is fixed!

Today I'm making:
sourdough pizza dough for pizza party this weekend
preferment (sourdough) for brown sandwich bread
preferment (yeasted) for pan dulce
Roasted meat of some sort over a bed of root veggies
Belial wrote:I am not even in the same country code as "the mood for this shit."

User avatar
Zohar
COMMANDER PORN
Posts: 8020
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Wed Feb 07, 2018 4:07 pm UTC

Made some mac and cheese for an under-the-weather husband.
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
Thesh
Made to Fuck Dinosaurs
Posts: 5831
Joined: Tue Jan 12, 2010 1:55 am UTC
Location: Colorado

Re: Today I Made:

Postby Thesh » Fri Feb 09, 2018 7:44 am UTC

Third attempt at high altitude baked beans: overnight soak in salted water, 45 minute simmer in plain water before adding flavors. Cooked in 2 hours this time. A bit too salty.
The rage in their eyes, torches in their hands
And the power of the cross bringing fear to all the land
And darkness will come to us all.

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 2858
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Sat Feb 10, 2018 10:06 pm UTC

Braised lamb shanks in the instant pot and made an onion panade from a recipe in this weeks Sunday NYTimes magazine. Imagine French onion soup, with way more bread and cheese and not so much broth. Very rich, very tasty. I think it will come out to go with tonight’s steaks.
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
Zohar
COMMANDER PORN
Posts: 8020
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Sun Feb 11, 2018 2:07 am UTC

Having dinner with friends, one of whom can't eat gluten. So I made a carrot soup with Moroccan spices, tahini, and crisp chickpeas, a mushroom and spinach quiche with an almond flour crust, and an almond-lemon cake with some sour cream.
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."

Not how I say my name

Sheikh al-Majaneen
Name Checks Out On Time, Tips Chambermaid
Posts: 1075
Joined: Fri Jan 01, 2010 5:17 am UTC
Location: couldn't even find coffee in copenhagen

Re: Today I Made:

Postby Sheikh al-Majaneen » Mon Feb 19, 2018 12:06 am UTC

For the past few nights I've been trying to get my rice to develop a crust when cooking it, like tah-dig in Persian cuisine, by pouring olive oil in after the rice is cooked and fluffy and letting it cook for a while longer (though the process is more complicated if you really want to do it right). Tonight, I succeeded, and I see why it's considered the best part of the rice traditionally.

I cooked the rice with chickpeas and about two teaspoons of a fenugreek spice mix (both leaves and seeds, as well as garlic powder and some crushed red pepper seeds), a couple dried limes, and a couple bay and kaffir lime leaves.

User avatar
Thesh
Made to Fuck Dinosaurs
Posts: 5831
Joined: Tue Jan 12, 2010 1:55 am UTC
Location: Colorado

Re: Today I Made:

Postby Thesh » Mon Feb 19, 2018 12:11 am UTC

My rice cooker literally just turned off. Butter + Chicken Broth always results in a crust for me.
The rage in their eyes, torches in their hands
And the power of the cross bringing fear to all the land
And darkness will come to us all.

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 2858
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Mon Feb 19, 2018 3:26 am UTC

I tried cooking romanesco cauliflower for the first time. It’s a beautiful vegetable, bright chartruese with a fractal pattern to the florets. It tastes like a very mild broccoli, not much of cauliflower at all. I was more impressed with its looks.
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
Liri
Healthy non-floating pooper reporting for doodie.
Posts: 1107
Joined: Wed Oct 15, 2014 8:11 pm UTC
Contact:

Re: Today I Made:

Postby Liri » Mon Feb 19, 2018 4:08 am UTC

Sheikh al-Majaneen wrote:fenugreek

My favorite spice by a huge margin. I grew a huge batch of plants from seeds I got to use in cooking. And they made their own seeds!

That personal discovery of farming was very satisfying.
There's a certain amount of freedom involved in cycling: you're self-propelled and decide exactly where to go. If you see something that catches your eye to the left, you can veer off there, which isn't so easy in a car, and you can't cover as much ground walking.

User avatar
Zohar
COMMANDER PORN
Posts: 8020
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Mon Feb 19, 2018 3:29 pm UTC

Sheikh al-Majaneen wrote:For the past few nights I've been trying to get my rice to develop a crust when cooking it, like tah-dig in Persian cuisine, by pouring olive oil in after the rice is cooked and fluffy and letting it cook for a while longer (though the process is more complicated if you really want to do it right). Tonight, I succeeded, and I see why it's considered the best part of the rice traditionally.

People often put thin slices of potatoes at the bottom of the pot for similar results. Obviously not for crisp rice, but crisp potatoes.

I made some Indian food - turmeric potatoes with green pepper (surprisingly good despite containing literally only potatoes, green peppers, oil, turmeric, and salt), and a chickpea dish, not exactly channa masala - had a ton of onions and very little tomatoes.
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
freezeblade
Posts: 1228
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Mon Feb 19, 2018 4:10 pm UTC

Last night I made Hawaiian BBQ plate dinner:
Kalua style slow-roasted pork shoulder served over rice and steamed broccoli/napa cabbage, side of macaroni salad.

Pork was rubbed with a paste of chipotle (for the smoke), garlic, ginger, salt, and POG juice (passion, orange, guava). Wrapped tight in banana leaves, and roasted low and slow in a covered dutch oven.

Turned out amazing.

Also made this weekend: infused molasses kringles (spice cookies), bolillos (mexican-style yeasted bread rolls), and pizza dough for use later in the week.
Belial wrote:I am not even in the same country code as "the mood for this shit."

Sheikh al-Majaneen
Name Checks Out On Time, Tips Chambermaid
Posts: 1075
Joined: Fri Jan 01, 2010 5:17 am UTC
Location: couldn't even find coffee in copenhagen

Re: Today I Made:

Postby Sheikh al-Majaneen » Mon Feb 19, 2018 6:58 pm UTC

Fenugreek is awesome, but it's no coriander. They're not bad together, though.

Zohar wrote:I made some Indian food - turmeric potatoes with green pepper (surprisingly good despite containing literally only potatoes, green peppers, oil, turmeric, and salt), and a chickpea dish, not exactly channa masala - had a ton of onions and very little tomatoes.

Chickpeas go really well with amchur (dried mango powder) and anardana (dried, ground pomegranate seeds) for added sourness and sweetness. Sometimes you'll see them in chana pindi recipes. Or pindi chana...either way, you can't add enough of either. They're fantastic.

User avatar
Zohar
COMMANDER PORN
Posts: 8020
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Mon Feb 19, 2018 8:23 pm UTC

The recipe suggested mango powder but we didn't have any. It suggested lemon juice as substitute, so I used that. Probably not as authentic but still turned out great.
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
PAstrychef
for all intimate metaphysical encounters
Posts: 2858
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Sun Feb 25, 2018 3:19 am UTC

Sort of eggplant parmigiana. Breaded and fried the eggplant, then topped it with shredded mozzarella and stuck it in the oven. Served the marinara sauce on the side, along with some not great homemade fettuccine. Hand rolling just dissent give the same texture that runnng the dough through the pasta machine does.
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
Zohar
COMMANDER PORN
Posts: 8020
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Mon Feb 26, 2018 3:27 pm UTC

I just noticed again we have the pasta attachment to our mixer and we haven't made fresh pasta in a while. Should probably fix that.

Friday I made some delicious, delicious humus. It really turned out fantastic. I got some mushrooms and pita bread to make fried mushroom topping for it tonight. I also made Smitten Kitchen's tahini-carrot muffins with tahini glaze, but they honestly didn't turn out so great. The dog was baked perfectly - exactly as moist as I wanted it to be, really good. But the flavor wasn't great, and I wasn't sold on the glaze.

Was going to make some broccoli quiche but ended up staying at the in-laws for longer than expected, will make it this week.
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
freezeblade
Posts: 1228
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Mon Feb 26, 2018 9:48 pm UTC

Last night I made:
Yucatan Style Roast Pork. Similar but different than the hawaiian style roast pork I did last week, Pork was rubbed with achiote spice mix and sour orange juice (in this case a bergmont orange), then wrapped in banana leaves and baked in a closed dutch oven at about 300F for 4 hours. Served with black beans and rice.

Bergmont zest snowball cookies. Much like those snowball cookies (sometimes known as mexican wedding cookies here) but with Bergmont zest and lemoncello instead of the vanilla extract.

Today I am baking: sourdough sandwich bread for the week.
Belial wrote:I am not even in the same country code as "the mood for this shit."

User avatar
jobriath
Posts: 256
Joined: Wed Apr 04, 2007 2:11 pm UTC
Location: North of England

Re: Today I Made:

Postby jobriath » Wed Feb 28, 2018 3:34 pm UTC

Zohar wrote:The dog was baked perfectly - exactly as moist as I wanted it to be, really good.

But Zohar, I thought you were vegetarian!

There is no content to this post other than to point out an amusing typo and to use the opportunity to express belated thanks for some advice/listenin' you gave me a while back. Cheers!

User avatar
Zohar
COMMANDER PORN
Posts: 8020
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Wed Feb 28, 2018 3:44 pm UTC

Oh god. I was SO tired on Monday. Puppy woke us up twice during the night to take her outside. No wonder I wanted to bake her.
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
Sandry
My cheese is pants?
Posts: 1838
Joined: Sun May 13, 2007 3:36 am UTC
Location: Camberville
Contact:

Re: Today I Made:

Postby Sandry » Wed Feb 28, 2018 5:50 pm UTC

Lol, poor puppy. And poor Zohar, too!

Last night I made what might have pretensions of being kheer, but is certainly at least rice pudding of a sort. It was okay warm. Will try it again later cold and see if I like it better or worse that way.
He does not spout ever more, new stupidities. He "diversifies his wrongness portfolio."
(My pronouns are She/Her/Hers)

User avatar
Moo
Oh man! I'm going to be so rebellious! I'm gonna...
Posts: 6370
Joined: Thu Aug 16, 2007 3:15 pm UTC
Location: Beyond the goblin city
Contact:

Re: Today I Made:

Postby Moo » Fri Mar 02, 2018 7:55 am UTC

Since the builders have broken down one wall of my kitchen, rendering it inoperable,I have made
  • Roast chicken
  • Chicken tequitos
  • Crumbed kingklip (fish) with potato wedges
  • Cape Malay style minced beef curry with rice
  • Cheese & tomato quiche
  • Banana choc chip cupcakes with choc ganache

Not bad for a make-shift kitchen set up in the bar using a combi micro/convection oven, airfryer, slowcooker and electric frying pan.

Don't ask about washing the dishes, though.
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"

User avatar
Quercus
Posts: 1684
Joined: Thu Sep 19, 2013 12:22 pm UTC
Location: London, UK
Contact:

Re: Today I Made:

Postby Quercus » Fri Mar 02, 2018 10:17 am UTC

Moo wrote:Since the builders have broken down one wall of my kitchen, rendering it inoperable,I have made
  • Roast chicken
  • Chicken tequitos
  • Crumbed kingklip (fish) with potato wedges
  • Cape Malay style minced beef curry with rice
  • Cheese & tomato quiche
  • Banana choc chip cupcakes with choc ganache

Not bad for a make-shift kitchen set up in the bar using a combi micro/convection oven, airfryer, slowcooker and electric frying pan.

Don't ask about washing the dishes, though.

Holy crap! That's way more impressive than I usually manage in a fully functional kitchen.

User avatar
Sandry
My cheese is pants?
Posts: 1838
Joined: Sun May 13, 2007 3:36 am UTC
Location: Camberville
Contact:

Re: Today I Made:

Postby Sandry » Mon Mar 05, 2018 6:45 pm UTC

This weekend I went on some sort of cooking rampage, and have made like three weeks worth of batch cooked food.
I have made:
    Shakshuka (with added zucchini, 'cause I needed to get rid of some, and I think zucchini in tomato base is delicious)
    Mulligatawny soup (probably with non-standard vegetable add-ins, because if anything in my kitchen sits still long enough it has vegetables thrown into it)
    Meatless Cincinnati chili
    Green tofu vegetable Thai curry
    Twice baked potatoes with broccoli
    (And rice and veggie spaghetti to go with the curry and chili)

I have two more cauliflowers to cook, and some suggestions for what to do with them, so that'll need to happen relatively soon, and I have some apples that want to be spiced and baked, but I'm already using most of my tupperware and I have literally a gallon of soup (and three other dishes) in my freezer already, so this may be a problem. A delicious, delicious problem.
He does not spout ever more, new stupidities. He "diversifies his wrongness portfolio."
(My pronouns are She/Her/Hers)

User avatar
Moo
Oh man! I'm going to be so rebellious! I'm gonna...
Posts: 6370
Joined: Thu Aug 16, 2007 3:15 pm UTC
Location: Beyond the goblin city
Contact:

Re: Today I Made:

Postby Moo » Mon Mar 05, 2018 7:29 pm UTC

Quercus wrote:Holy crap! That's way more impressive than I usually manage in a fully functional kitchen.
Finally my frankly unhealthy amount of small kitchen appliances is vindicated :)

Sandry wrote:I have two more cauliflowers to cook, and some suggestions for what to do with them, so that'll need to happen relatively soon
I thought initially you were asking for suggestions, and although I see on reread you already have some, I already went and found my favourite cauliflower soup recipe so I'ma leave this here:
http://moonicasmeals.blogspot.co.za/201 ... -soup.html

I'm already using most of my tupperware and I have literally a gallon of soup (and three other dishes) in my freezer already
I find ziploc bags super useful for this sort of thing.
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"

User avatar
Quercus
Posts: 1684
Joined: Thu Sep 19, 2013 12:22 pm UTC
Location: London, UK
Contact:

Re: Today I Made:

Postby Quercus » Mon Mar 05, 2018 9:09 pm UTC

Moo wrote:
I'm already using most of my tupperware and I have literally a gallon of soup (and three other dishes) in my freezer already
I find ziploc bags super useful for this sort of thing.


*souper useful

User avatar
Liri
Healthy non-floating pooper reporting for doodie.
Posts: 1107
Joined: Wed Oct 15, 2014 8:11 pm UTC
Contact:

Re: Today I Made:

Postby Liri » Thu Mar 08, 2018 1:26 am UTC

Soup!

Cauliflower, lentils, tomatoes, celery, garlic, ginger, cumin, coriander, cayenne, sage, oregano, turmeric, singe parsley, and a cinnamon stick. The last item was very much a What the Hell decision, and the aroma is a tad unusual but it's quite delicious.
There's a certain amount of freedom involved in cycling: you're self-propelled and decide exactly where to go. If you see something that catches your eye to the left, you can veer off there, which isn't so easy in a car, and you can't cover as much ground walking.

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 2858
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Thu Mar 08, 2018 8:21 pm UTC

So many gyoza that I ran out of wrappers before I ran out of filling. I used pre-made wrappers from the store. No, I didn’t pleat the edge. I did have some egroll wrappers that I put the extra filling in.
Also grilled some poblanos for chilie rellenos.
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
Sandry
My cheese is pants?
Posts: 1838
Joined: Sun May 13, 2007 3:36 am UTC
Location: Camberville
Contact:

Re: Today I Made:

Postby Sandry » Mon Mar 12, 2018 5:05 pm UTC

Made more curry and more twice baked potatoes and froze them... I'm going to have food for a month.

Also made aloo ghobi, spinach dahl and a crustless asparagus brie quiche.

I dunno why it's been two weeks of "cook as though the apocalypse is coming, but your freezer will still work", but that's apparently the memo I got.
He does not spout ever more, new stupidities. He "diversifies his wrongness portfolio."
(My pronouns are She/Her/Hers)

User avatar
Zohar
COMMANDER PORN
Posts: 8020
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Wed Mar 14, 2018 2:18 pm UTC

We got some dutch cocoa powder last weekend and it didn't fit in one jar, so I was psychologically thinking "We have a shitload of cocoa, I should use it up". Made some delicious brownies last night as a result.
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
sardia
Posts: 6104
Joined: Sat Apr 03, 2010 3:39 am UTC

Re: Today I Made:

Postby sardia » Fri Mar 16, 2018 4:13 am UTC

Zohar wrote:We got some dutch cocoa powder last weekend and it didn't fit in one jar, so I was psychologically thinking "We have a shitload of cocoa, I should use it up". Made some delicious brownies last night as a result.

At some point, you should consider savory uses for cocoa.

User avatar
Zohar
COMMANDER PORN
Posts: 8020
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: Denver

Re: Today I Made:

Postby Zohar » Fri Mar 16, 2018 7:36 pm UTC

I've used some in Japanese curry rice. We do Mexican food sometimes. No chicken, but I'm sure mole sauce works with other stuff. Thanks for the idea!
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
PAstrychef
for all intimate metaphysical encounters
Posts: 2858
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: Today I Made:

Postby PAstrychef » Mon Mar 19, 2018 2:51 am UTC

Took the leftover cabbage, carrots and potatoes from yesterday’s corned beef dinner and fried them up in some bacon grease, then sliced the end of the corned beef and heated it up on top while the bottom got good and crispy. Colcannon is a great way to use up cabbage and spuds.
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
pogrmman
Posts: 478
Joined: Wed Jun 29, 2016 10:53 pm UTC
Location: Probably outside

Re: Today I Made:

Postby pogrmman » Sun Mar 25, 2018 5:44 am UTC

It’s not really food, but I made yaupon tea tonight. For those who don’t know, yaupon holly is a small evergreen tree that grows all over the south. It’s super common, and also the only plant native to the US with caffeine.

Most recipes for this tea call for just knocking off as many leaves as you can and roasting them right away. I decided that I might as well try treating it like actual tea — I picked a handful of young, fresh leaves yesterday, then bruised them and let them oxidize. I then let them dry out at room temperature. So, it’s almost like a black tea.

It’s absolutely delicious — it’s very floral and complex. It’s not bitter at all (though it has a slight bit of the sort of astringency you get in some teas), and it’s very smooth. It’s like an excellent actual tea, but it’s different in some way. It doesn’t exactly have the same sorts of flavors as normal tea, but it’s still really nice. It reminds me a bit of some oolong teas I’ve had. I’m about to try making a second steeping to see how it is.

EE45E8C8-388F-4EBC-A8BB-EDC16A0A4F53.jpeg

User avatar
Liri
Healthy non-floating pooper reporting for doodie.
Posts: 1107
Joined: Wed Oct 15, 2014 8:11 pm UTC
Contact:

Re: Today I Made:

Postby Liri » Sun Mar 25, 2018 12:46 pm UTC

That's awesome! I've wanted to try that for a while, ever since I learned about its caffeine content, and that it's in the same genus (Ilex) with yerba mate.

I'm a little too inland for it to grow here, but I see it all the time when I go to the coast.
There's a certain amount of freedom involved in cycling: you're self-propelled and decide exactly where to go. If you see something that catches your eye to the left, you can veer off there, which isn't so easy in a car, and you can't cover as much ground walking.

User avatar
pogrmman
Posts: 478
Joined: Wed Jun 29, 2016 10:53 pm UTC
Location: Probably outside

Re: Today I Made:

Postby pogrmman » Sun Mar 25, 2018 6:02 pm UTC

I should make some more of it. It was really nice. I could probably harvest 2-3 pounds of tender young leaves and shoots just from plants within a 5 minute walk of my house. (It’d also be a pain in the ass, but it does taste pretty good.)

If you get the opportunity to try it, I certainly would recommend it! There are some places selling the tea online — idk how good it is though. I know some of the restaurants around here serve it.

User avatar
Sandry
My cheese is pants?
Posts: 1838
Joined: Sun May 13, 2007 3:36 am UTC
Location: Camberville
Contact:

Re: Today I Made:

Postby Sandry » Mon Mar 26, 2018 5:30 pm UTC

Yesterday I made a vegan potato salad, tomato chickpea and zucchini soup, and scones.

The potato salad was inspired by a friend having made some this past summer with pickles in it (IE pickled cucumber for non-Americans). It sounded weird to me, but then I tried it and really enjoyed it. Anyhow, my end result is this weird bastardized cross between American and German potato salad, except the bacon you'd use in German potato salad I used a vegan tempeh bacon substitute, and my standard mayo is Just Mayo, because I like it better than normal mayonnaise. So I combined my fake mayo with pickle brine, balsamic vinegar and a bunch of whole grain mustard, and the end result is weird, but I really enjoy it, and the diced pickles and celery and onions make it have enough crunch to be texturally interesting. I'm definitely going to do this again, though I'm not convinced the fake bacon added enough, flavor-wise, to be worth bothering with, so I think I should do some A/B testing.
He does not spout ever more, new stupidities. He "diversifies his wrongness portfolio."
(My pronouns are She/Her/Hers)

User avatar
cephalopod9
Posts: 1978
Joined: Sat Dec 02, 2006 7:23 am UTC

Re: Today I Made:

Postby cephalopod9 » Thu Mar 29, 2018 1:12 am UTC

I made some crepes, with strawberries and brie, and a little bit of balsamic.
is it wasteful to toss out the brie rind? it had been in the fridge for a bit, and i just wanted the gooey part.

i'm trying to get into the mood to temper some chocolate and make some easter candies, or something. I bought some jumbo Hershey bars when they were on clearance after christmas and then didn't get around to using them for valentines candies like I planned.
I still have peeps from last year that I scooped when they dropped to 5cents a box, so maybe "planned" is overly generous in describing my actions.

User avatar
Jplus
Posts: 1709
Joined: Wed Apr 21, 2010 12:29 pm UTC
Location: Netherlands

Re: Today I Made:

Postby Jplus » Thu Mar 29, 2018 10:22 pm UTC

cephalopod9 wrote:is it wasteful to toss out the brie rind? it had been in the fridge for a bit, and i just wanted the gooey part.

I think it's wasteful. You should have given the rind to me.

That said, the crepes sounded (read?) delicious!
"There are only two hard problems in computer science: cache coherence, naming things, and off-by-one errors." (Phil Karlton and Leon Bambrick)

coding and xkcd combined

(Julian/Julian's)

User avatar
freezeblade
Posts: 1228
Joined: Fri Aug 24, 2012 5:11 pm UTC
Location: Oakland

Re: Today I Made:

Postby freezeblade » Thu Mar 29, 2018 11:38 pm UTC

I would shred the brie rind and use it in a cheese mix for pizza toppings. Of course, I view pizza as a fridge cleaner for whatever bits of meat/veg/cheese I have around.

Today I am making: Pizza! crust was made two days ago (sourdough), toppings will likely be roast chicken, bacon, onion, and jalapeno, maybe with green onion added after baking, depending if the green onion in the fridge is any good.
Belial wrote:I am not even in the same country code as "the mood for this shit."


Return to “Food”

Who is online

Users browsing this forum: No registered users and 8 guests