Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby Sandry » Tue May 22, 2018 9:42 pm UTC

Huh! Fair enough. It does seem to me that washing versus peeling has to be at least somewhat arbitrary, but also I guess the notion that all carrots must be peeled before all uses was sort of inculcated in me growing up. I have no idea the comparative merits of peeling versus not - I've literally never logically evaluated my assumptions here.

I do explicitly try to not peel potatoes and cucumbers and apples because they all seem like the peel is a very different piece of the produce and probably has different nutritional properties, but carrots seem to have less of a discrete boundary and more just "this is the same as the inside bit, but a bit more textured." Now I'm curious if there are any beneficial properties to carrot skin.
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Re: Today I Made:

Postby Zohar » Tue May 22, 2018 9:55 pm UTC

I end up peeling cucumbers because the ones I find here are almost always English cucumbers which are bad and not Persian cucumbers which are good.

Edit: An internet search suggests maybe I'm finding "garden cucumbers". Anyway they're shitty and waxy.
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Re: Today I Made:

Postby neofence » Tue May 22, 2018 11:17 pm UTC

Tonight Chicken Marsala, SO good! Tomorrow chicken sandwiches with prosciutto, lettuce, crusty buns, and a red wine/mayo mix sauce. Oh, add the sage too. Soooo good!

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Re: Today I Made:

Postby neofence » Tue May 22, 2018 11:18 pm UTC

PAstrychef wrote:Split pea soup is great with ham. Also, ham and potato croquettes, ham with a sweet and sour glaze over rice, etc. you night chop some up and leave it in the freezer to add to omelets, crepes, fried rice and so on.


WOW, this sounds amazing.

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Re: Today I Made:

Postby PAstrychef » Wed May 23, 2018 1:47 am UTC

Zohar wrote:I end up peeling cucumbers because the ones I find here are almost always English cucumbers which are bad and not Persian cucumbers which are good.

Edit: An internet search suggests maybe I'm finding "garden cucumbers". Anyway they're shitty and waxy.

I’ve found that the cucumbers marketed as pickling cucumbers are better than the English ones, if not as good as Persian ones.
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Re: Today I Made:

Postby dubsola » Wed May 23, 2018 4:47 am UTC

Sandry wrote:I do explicitly try to not peel potatoes and cucumbers and apples because they all seem like the peel is a very different piece of the produce and probably has different nutritional properties, but carrots seem to have less of a discrete boundary and more just "this is the same as the inside bit, but a bit more textured." Now I'm curious if there are any beneficial properties to carrot skin.

I have always understood that there are loads of vitamins in the skin. A quick google bears this out, but of course it is the Internet.

I wonder if Persian cucumbers are the same as Lebanese cucumbers. That's what you find here in Australia. And they are far superior to the English kind, for sure. ... A quick google shows me that Persian cucumbers look a lot like Lebanese ones. I'm going to guess they are the same.

Also - rhubarb crumble is awesome. The last one I made was with pear and rhubarb, very nice, but I must try strawberry one day. Interestingly the farmers markets sell rhubarb now, even though we're well into autumn.

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Re: Today I Made:

Postby Zohar » Wed May 23, 2018 2:15 pm UTC

Following up on my craving, I made carrot cake yesterday. Also some humus which we had with pita (the bread, not our dog with the same name) and some salad.
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Re: Today I Made:

Postby PAstrychef » Sun May 27, 2018 3:21 am UTC

Had more fun with stuffed spaghetti squash, this time using spinach, shrimp, garlic and Parmesan. Tomorrow I think I will make ice cream, no idea what flavor yet.
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Re: Today I Made:

Postby sardia » Sun May 27, 2018 8:48 am UTC

I made white chicken chili today, but it gave me heartburn. I don't know why. Is it the white beans? https://www.seriouseats.com/recipes/201 ... -best.html
PS Still worth it.

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Re: Today I Made:

Postby dubsola » Mon May 28, 2018 3:21 am UTC

I thought you weren't supposed to put salt in soaking beans, but it appears that's actually not true. Huh.

That chilli looks nice. The heartburn could just be that it's a little rich?

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Re: Today I Made:

Postby Moo » Tue May 29, 2018 8:02 am UTC

I made slowcooker chili con carne yesterday but it was extremely lackluster for reasons I can't fully fathom, I didn't change anything about the way I always make it. At least I got several lunches out of the leftovers (either with rice or wrapped up with sour cream and cheese in a tortilla).
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Re: Today I Made:

Postby PAstrychef » Tue May 29, 2018 10:42 am UTC

It may be just that your spices are old.
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Re: Today I Made:

Postby Zohar » Tue May 29, 2018 2:21 pm UTC

Wanted to make sure I have lunch for work, so last night I made Marcella Hazan's tomato-onion-butter pasta sauce.
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Re: Today I Made:

Postby Moo » Tue May 29, 2018 2:33 pm UTC

PAstrychef wrote:It may be just that your spices are old.

I think you may be on to something
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 Sandry » Tue May 29, 2018 4:34 pm UTC

Made a bunch of twice baked potatoes and twice baked sweet potatoes, intended to cook more things, but just didn't get around to it. Guess I'll have to do some mid-week cooking. Here's hoping the temperature doesn't climb up so high I regret not cooking while the low was reasonable!

On the plus side, I bought my first peaches of the season, so am really looking forward to that. If they don't turn out to be horrible in texture, I think I'll make some peach salsa. If they do turn out texturally awful, I hope baking is viable at some point this week.

Being away for two weeks and then grocery shopping, though... that was about 3x as expensive as usual. I blame the restocking on cheeses factor. :P
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Re: Today I Made:

Postby dubsola » Wed May 30, 2018 4:28 am UTC

Moo wrote:I made slowcooker chili con carne yesterday but it was extremely lackluster for reasons I can't fully fathom, I didn't change anything about the way I always make it. At least I got several lunches out of the leftovers (either with rice or wrapped up with sour cream and cheese in a tortilla).

This will fix anything

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Re: Today I Made:

Postby Sandry » Thu May 31, 2018 12:06 am UTC


That stuff is the bomb. Particularly the chili garlic flavor. I ran myself out of my last bottle and need to get a replacement... I'm sort of thinking of just getting the 64oz size, since the 5 oz size is really not enough, but that seems a little bit ridiculous. Life is hard. :P
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Re: Today I Made:

Postby Liri » Thu May 31, 2018 12:15 am UTC


I was shopping at a Coles and saw Cackalacky* sauce in the deli section, which threw me for a loop. It was probably a one-off, but if you see it, I recommend it (sort of - I haven't used it much, but someone saw fit to ship it to Sydney all the way from the town next to mine).

*a nickname for my state
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Re: Today I Made:

Postby dubsola » Thu May 31, 2018 4:31 am UTC

Sandry wrote:

That stuff is the bomb. Particularly the chili garlic flavor. I ran myself out of my last bottle and need to get a replacement... I'm sort of thinking of just getting the 64oz size, since the 5 oz size is really not enough, but that seems a little bit ridiculous. Life is hard. :P

I wonder if it goes off? Oh wow I just looked up how much 64oz is. Ok that is ridiculous. I love it. I have never seen a bottle of hot sauce that big before. If you do it, and I definitely think you should, please provide a photo. Btw the Chipotle flavour is my current favourite.

In fact what I think you should do is buy that bottle and then keep it with you at all times. Put it on the table when you eat out. Look askance at anyone who asks you questions about it, like 'what? This is my bottle of hot sauce? Where is YOUR bottle of hot sauce? Oh that little thing? How often do you have to replace it?" and so on.

Liri wrote:I was shopping at a Coles and saw Cackalacky* sauce in the deli section, which threw me for a loop. It was probably a one-off, but if you see it, I recommend it (sort of - I haven't used it much, but someone saw fit to ship it to Sydney all the way from the town next to mine).

*a nickname for my state

Sometimes Coles gets random things just to see if they'll sell. More often than not they just get one or two shipments and then that's it. It's kinda frustrating, but not overly so as I generally don't shop there. We have a few specialty stores that sell all sorts of crazy things which I really like. I'll keep an eye out for it. I love the name.


Today I made: nothing cooked or prepared, really, but I've been trying to save money by not buying lunch. I saw some anchovies in chilli oil that looked good at the grocery store on the weekend, so I bought it along with some avocados. I have some amazing wholemeal bread which I toast, then avocado, then anchovies. It's pretty tasty.

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Re: Today I Made:

Postby Sandry » Thu May 31, 2018 4:29 pm UTC

dubsola wrote:
Sandry wrote:

That stuff is the bomb. Particularly the chili garlic flavor. I ran myself out of my last bottle and need to get a replacement... I'm sort of thinking of just getting the 64oz size, since the 5 oz size is really not enough, but that seems a little bit ridiculous. Life is hard. :P

I wonder if it goes off? Oh wow I just looked up how much 64oz is. Ok that is ridiculous. I love it. I have never seen a bottle of hot sauce that big before. If you do it, and I definitely think you should, please provide a photo. Btw the Chipotle flavour is my current favourite.

In fact what I think you should do is buy that bottle and then keep it with you at all times. Put it on the table when you eat out. Look askance at anyone who asks you questions about it, like 'what? This is my bottle of hot sauce? Where is YOUR bottle of hot sauce? Oh that little thing? How often do you have to replace it?" and so on.

Bwahahaha, that sounds rather entertaining, but I'm not sure I'm willing to go the distance on it. Seems like a pain to schlepp that much hot sauce around everywhere. Particularly since I don't have a purse, per se, but instead a cross body bag that just about fits one paperback in it that I mostly use to hold my sunglasses and mass transit card.
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Re: Today I Made:

Postby sardia » Fri Jun 01, 2018 3:33 pm UTC

Moo wrote:I made slowcooker chili con carne yesterday but it was extremely lackluster for reasons I can't fully fathom, I didn't change anything about the way I always make it. At least I got several lunches out of the leftovers (either with rice or wrapped up with sour cream and cheese in a tortilla).

What recipe are you using? If it's the serious eats one, try browning the steak before slow cooking.

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Re: Today I Made:

Postby Moo » Sat Jun 02, 2018 7:00 pm UTC

I appreciate, in an academic sense, the value of browning meat before stewing; but the realities of a weekday don't turn out that way for me. As for a recipe, I don't really use one but I always make it the same way (incl not browning the meat) but it usually turns out pretty good. I think PastryCHef must be right about old spices. I even added more spices when I got home from work and tasted it and it still was just... meh. But the kiddo ate it, so I count it as a win (he has fundamental disagreements with textural differences in his meals, or as he calls it, "food in food").
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Re: Today I Made:

Postby Liri » Sat Jun 02, 2018 7:58 pm UTC

pogrmman wrote: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.

I was at the coast and collected some! Thinking about separating the leaves by age (color) before dying them (I was not super picky until I realized how much of it there was on the trail we were walking). I'll let you know how it turns out.
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Re: Today I Made:

Postby Sandry » Mon Jun 04, 2018 4:50 pm UTC

Yesterday I made the best approximation of dry sauteed string beans I've managed to date. Not quite right, but palatable enough. Also made some veggie fried rice and some rice pudding.

I need to figure out what else to make in short order, though, because I need to use up the remainder of my red peppers and zucchini before they get sad on me.
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Re: Today I Made:

Postby sardia » Mon Jun 04, 2018 5:01 pm UTC

Sandry wrote:Yesterday I made the best approximation of dry sauteed string beans I've managed to date. Not quite right, but palatable enough. Also made some veggie fried rice and some rice pudding.

I need to figure out what else to make in short order, though, because I need to use up the remainder of my red peppers and zucchini before they get sad on me.

Zucchini bread?

I managed to make quesadillas with corn tortillas instead of the flour, and it was a hit. Trying to figure out how to make it more pliable though. Maybe I should steam it, and then make proper half shells instead of 2 flat pieces sandwiching the filling.

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Re: Today I Made:

Postby freezeblade » Mon Jun 04, 2018 5:34 pm UTC

sardia wrote:I managed to make quesadillas with corn tortillas instead of the flour, and it was a hit. Trying to figure out how to make it more pliable though. Maybe I should steam it, and then make proper half shells instead of 2 flat pieces sandwiching the filling.


Tips on making corn tortillas more pliable: lightly damp dry (old) tortillas with wet hands, heat tortillas over a pre-heated thick pan on med/high. Tortillas should be warmed on both sides, but not "toasted" at this stage. Build quesadillas, finish on same pan, flipping as many times as necessary.

Most supermarket-bought brands of tortillas are garbage, imho. If you can, find a latino store which sources tortillas from a local tortilla maker (tortillaria), they will be much more fresh, and will last longer without drying out as much.
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Re: Today I Made:

Postby sardia » Mon Jun 04, 2018 6:15 pm UTC

You have a problem with El milagro brand? It's been my goto corn source.
The Hispanic stores make tortillas for you?

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Re: Today I Made:

Postby freezeblade » Mon Jun 04, 2018 6:47 pm UTC

sardia wrote:You have a problem with El milagro brand? It's been my goto corn source.
The Hispanic stores make tortillas for you?


I've mainly had a problem with the two common store brands here: Mission and Guerrero.

Latino stores typically source from two local tortilla factories out here (Bay Area, California): La Finca (my favorite) and La Rosa. I've found that local and fresh is more important than brand itself. Most large Latino supermarkets also produce their own brand of tortillas in-house (Mi Pueblo, Cardenas, etc.).
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Re: Today I Made:

Postby dubsola » Tue Jun 05, 2018 1:21 am UTC

It's either Mission or El Paso all the way over here in Australia

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Re: Today I Made:

Postby Moo » Fri Jun 08, 2018 12:54 pm UTC

Bit of a return to form with my dinner offerings recently, for a change. This week featured a very lovely white fish in sour cream bake and some awesome balsamic ostrich medallions.
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 sardia » Fri Jun 08, 2018 10:12 pm UTC

freezeblade wrote:
sardia wrote:I managed to make quesadillas with corn tortillas instead of the flour, and it was a hit. Trying to figure out how to make it more pliable though. Maybe I should steam it, and then make proper half shells instead of 2 flat pieces sandwiching the filling.


Tips on making corn tortillas more pliable: lightly damp dry (old) tortillas with wet hands, heat tortillas over a pre-heated thick pan on med/high. Tortillas should be warmed on both sides, but not "toasted" at this stage. Build quesadillas, finish on same pan, flipping as many times as necessary.

Most supermarket-bought brands of tortillas are garbage, imho. If you can, find a latino store which sources tortillas from a local tortilla maker (tortillaria), they will be much more fresh, and will last longer without drying out as much.

Easier solution, wrap tortillas in damp towel, and microwave for half minute. Same concept, but faster and less cleanup.

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Re: Today I Made:

Postby freezeblade » Fri Jun 08, 2018 10:21 pm UTC

sardia wrote:Easier solution, wrap tortillas in damp towel, and microwave for half minute. Same concept, but faster and less cleanup.


My wife is Latina, I mentioned this method to her, and she shook her head in dismay :lol:

It may work for others I suppose, but I don't own a microwave, and I feel that little bit of toasted tortilla where it has been in contact with the hot comal (cast iron pan in this case), is amazing.
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Re: Today I Made:

Postby sardia » Fri Jun 08, 2018 10:54 pm UTC

freezeblade wrote:
sardia wrote:Easier solution, wrap tortillas in damp towel, and microwave for half minute. Same concept, but faster and less cleanup.


My wife is Latina, I mentioned this method to her, and she shook her head in dismay :lol:

It may work for others I suppose, but I don't own a microwave, and I feel that little bit of toasted tortilla where it has been in contact with the hot comal (cast iron pan in this case), is amazing.

I said I'm making quesadillas in my OP. https://www.seriouseats.com/2017/02/foo ... illas.html The toasted tortilla(in quesadilla form) was implied. This is just a first step to make it pliable enough to fold.

Microwaves are nice for niche cooking, try getting one. Toast herbs and spices and peppers. Cook bacon, and boils water the fastest.

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Re: Today I Made:

Postby freezeblade » Fri Jun 08, 2018 11:08 pm UTC

sardia wrote:Microwaves are nice for niche cooking, try getting one. Toast herbs and spices and peppers. Cook bacon, and boils water the fastest.


Small apartment Kitchen, not much room for one, and I love my toaster oven for most of the applications I would use a microwave for:

Toast Herbs: I prefer to do this on a pan, on low, or in the toaster oven.
Cook Bacon: Better to do in a pan or in the oven for larger amounts, IMHO.
Boil Water: I do have an electric kettle, just as anyone who drinks far too much tea/coffee should. Fast enough.
Re-heat leftovers: Prefer to do this on the stove, or in the toaster oven. Microwaves make starchy stuff gummy.

The only thing I really miss having a microwave for:
Scalding Milk: For baking mostly, way easier/less mess than doing it on the stovetop.
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Re: Today I Made:

Postby PAstrychef » Sat Jun 09, 2018 12:49 am UTC

A bacon-mushroom-leek pizza/flatbread thing. Store bought dough, already rolled out into a rectangle. Made a cheese base from odds and bobs in the fridge, topped it all with mozzarella.
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Re: Today I Made:

Postby dubsola » Mon Jun 11, 2018 1:21 am UTC

I have no rational reason but something about boiling water in the microwave seems wrong.

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Re: Today I Made:

Postby Mikeski » Mon Jun 11, 2018 3:29 am UTC

dubsola wrote:I have no rational reason but something about boiling water in the microwave seems wrong.

There's the urban legend about superheated water from a microwave exploding, but you need near-perfect conditions to make it happen: pure distilled water, not tap water, and a perfectly-smooth container, so there are no places for bubbles to start forming.

Mythbusters did a thing on it years ago. They called it 'true', but only with those caveats. So just keep the distilled water in brand-new pieces of Pyrex out of the nuker, and you'll be fine.

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Re: Today I Made:

Postby sardia » Mon Jun 11, 2018 1:57 pm UTC

dubsola wrote:I have no rational reason but something about boiling water in the microwave seems wrong.

Iirc, it's the fastest way to heat up water.

I made chocolate coated pretzels and yogurt coated pretzels last night. The chocolate ones were great, though it was only 66% cocoa. Has anyone tried eating 100%cocoa chocolate before? Someone warned me away, said it would be too bitter.

PS the recipes for yogurt pretzels are God awful. It's like mostly sugar. The recipe vary between 5:2 sugar: yogurt to 3:2 ratio. Does the type of yogurt matter? Should I dry it in the oven?
https://www.stonyfield.com/recipes/yogu ... d-pretzels

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Re: Today I Made:

Postby Liri » Mon Jun 11, 2018 2:32 pm UTC

I eat 100% all the time. Not very much in a go, but yeah. It's a similar experience to drinking black coffee. Certainly you should at least try it.
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.

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Re: Today I Made:

Postby Zohar » Mon Jun 11, 2018 2:48 pm UTC

Had family over last night - my parents-in-law, my sister-in-law and her husband, and unusually (because they're visiting), my own parents. I decided to make basically everything from scratch, which may have a been a bit silly. I made egg pasta and a creamy mushroom sauce; a beet, lentil, and goat cheese salad with pistachio pesto; a tarte tatine for dessert (made the crust, too).

Everything turned out pretty good, except the tarte - it was tasty, but I was a bit too quick to take it out and it was too sugary and not caramel-y enough.
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