Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby Alder » Sun Nov 20, 2016 11:51 pm UTC

PAstrychef wrote:<all sorts of interesting things>

That sounds delicious, thanks!
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Re: Today I Made:

Postby Nath » Mon Nov 21, 2016 6:36 am UTC

Yesterday, we made roast chicken with Diana Kennedy's pipian rojo; Brussels sprouts with chorizo; apple pie.

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Re: Today I Made:

Postby Zohar » Mon Nov 21, 2016 2:18 pm UTC

A couple of days ago I made Smitten Kitchen's pumpkin-cheesecake slab pie recipe. I haven't tried it yet - brought it to work for a potluck. I'm not sure if I had the wrong pans or made an error with the measurements, but I ended up with way too much filling, and it also really splattered and dripped around in the oven, so I don't think I'll make it again. It will probably taste good though.
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Re: Today I Made:

Postby freezeblade » Mon Nov 21, 2016 4:06 pm UTC

Yesterda, after reading the dubsola's chili thread, decided it was time to make chili.

Cabinet cleaner chili:
Bacon (save drippings for browning meat/onions)
Ground Beef/Pork (save drippings as well, same reason)
One fresh tomato, a half-pack of re-hydrated sun dried tomatoes
Handfull of dried chlies, rehyrated
leftover beer from a party
Half of both a red onion and brown onion, leftover from a previous meal

Came out better than I expected!
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Re: Today I Made:

Postby Liri » Thu Nov 24, 2016 2:03 am UTC

Paneer Makhani and it was perfect and amazing and just as good if not better than the restaurants' and I can honestly die a little happier now.

It literally means "Cheese Butter". It is so rich and delicious. I made the cheese myself and grew my own fenugreek from seed for it. I have been planning this curry for years and actually prepping for a couple months (to let the fenugreek grow a good cup or two of leaves). I am looking forward to leftovers tomorrow so much.
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Re: Today I Made:

Postby Moo » Thu Nov 24, 2016 7:31 pm UTC

Well thanks a lot now I want saag paneer.
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Re: Today I Made:

Postby Nath » Fri Nov 25, 2016 5:46 pm UTC

My Thanksgiving contribution: a tarte tatin.

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Re: Today I Made:

Postby Zohar » Fri Nov 25, 2016 5:51 pm UTC

Which recipe did you use? I used to prepare the caramel first and then place the apples in it, which was the most dangerous bit - I burned more than one caramel and has to redo it (luckily it's cheap and doesn't take too long). Last time though I found a recipe on this pretty peculiar site that called for the apples to not be pilled as well as to be place in a pan with sugar and butter and only then turning up the heat. It made the process much simpler, and the result was pretty good.

(apparently I posted about this in the previous page)
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Re: Today I Made:

Postby Nath » Fri Nov 25, 2016 9:32 pm UTC

That's pretty close to the recipe I used, though my crust was a bit different, and I chose to peel the apples. I could have caramelized them more -- there weren't really any crispy bits. I also sprinkled on a bit of coarse salt on at the end.

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Re: Today I Made:

Postby Moo » Sun Nov 27, 2016 6:00 pm UTC

Had a cocktails and karaoke party on Friday for my upcoming birthday. Made lots of snacks, at least half of which were things wrapped in bacon (cream cheese stuffed jalapenos, baby potatoes, prunes, mini pork chipolata sausages). Also made my own take on mojitos and sangria.

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Re: Today I Made:

Postby Zohar » Sun Nov 27, 2016 7:37 pm UTC

Yesterday for a friendsgiving I made roasted sweet potatoes/potatoes/beets thing which turned out fine, just a bit dry.

Right now I have a big mushroom soup on the stove with about 3 pounds of mushrooms, a celeriac root, celery, onions, garlic, an entire bottle of white wine, and some spices and things. It will get pulsed and have cream added to it too.
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Re: Today I Made:

Postby freezeblade » Tue Nov 29, 2016 12:42 am UTC

I forgot to get some of the turkey leftovers from thankgiving, so I bought and roasted a turkey leg to have with the leftovers, along with some sweet potatoes:

Thanksgiving 2: electric boogaloo
Roast Turkey Leg (drippings turned into gravy)
Sweet Potatoes (roasted with turkey)
Mashed Potato/Parsnip
Savory Bread Pudding (standing in for stuffing)

Made an apple pie with Pippin and Arkansas Black apples, using the method outlined upthread by Pastrychef. Turned out great, I'll add a bit more corn starch, and down the sugar next time. It held together great!
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Re: Today I Made:

Postby PAstrychef » Wed Nov 30, 2016 3:41 am UTC

Enchiladas, of carnitas I made last week and -gasp!- canned enchilada sauce. They were still pretty damn good.
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Re: Today I Made:

Postby Nath » Wed Dec 07, 2016 7:42 am UTC

Chicken pho, to break in my new pressure cooker.

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Re: Today I Made:

Postby Bakemaster » Wed Dec 14, 2016 4:40 am UTC

Oh shit, did you join the Instant Pot cult?

(I joined it)
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Re: Today I Made:

Postby Nath » Wed Dec 14, 2016 9:31 am UTC

I was considering it, but ended up getting a regular stovetop pressure cooker instead, for counter space reasons.

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Re: Today I Made:

Postby PAstrychef » Wed Dec 14, 2016 12:34 pm UTC

Marinated some pork tenderloins in a commercial lime-garlic-herb marinade overnight, then braided them with quartered clementine oranges, some orange segments that were in the fridge and a bit of white wine. Worked out well for a complete improvisation.
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Re: Today I Made:

Postby Zohar » Sun Dec 18, 2016 5:44 pm UTC

Last night we had our Hanukkah party at home, so I made doughtnuts and latkes. They both turned out well, but I'm still struggling with getting a good-sized doughnut and the right ratio with jam.
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Re: Today I Made:

Postby Bakemaster » Tue Dec 20, 2016 4:13 pm UTC

PAstrychef wrote:Marinated some pork tenderloins in a commercial lime-garlic-herb marinade overnight, then braided them with quartered clementine oranges, some orange segments that were in the fridge and a bit of white wine. Worked out well for a complete improvisation.

You braided the tenderloins and there were oranges? Or you made a braid out of pork and oranges?
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Re: Today I Made:

Postby PAstrychef » Tue Dec 20, 2016 6:33 pm UTC

Bakemaster wrote:
PAstrychef wrote:Marinated some pork tenderloins in a commercial lime-garlic-herb marinade overnight, then braided them with quartered clementine oranges, some orange segments that were in the fridge and a bit of white wine. Worked out well for a complete improvisation.

You braided the tenderloins and there were oranges? Or you made a braid out of pork and oranges?

Argh, autocorrect! Braised! I braised the pork. But I could see braiding it if you cut in into long strips first.
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Re: Today I Made:

Postby freezeblade » Tue Dec 20, 2016 9:24 pm UTC

Today I'm making:
spiced, honeyed, wine-poached, pastry wrapped seckel pears.

Hoping they turn out well, poached them last night, they've been soaking in the poaching liquid, and I'll be wrapping them and baking them, to be served up with a syrup made of reduced poaching liquid.
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Re: Today I Made:

Postby Zohar » Wed Dec 21, 2016 1:53 pm UTC

Decided to have roasted butternut squash for dinner, so I put it in the oven. Then I got hungry and ate other stuff, and was left with lots of roasted butternut squash, so on Alex's suggestions I turned it into a bread. It's pretty delicious.

I don't get why they call this kind of stuff (pumpkin bread, banana bread, etc.) "breads". They're just cakes.
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Re: Today I Made:

Postby PAstrychef » Wed Dec 21, 2016 2:36 pm UTC

Because they're baked in loaf pans. For the most part. Personally, I would have made soup and raviolis.
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Re: Today I Made:

Postby Zohar » Wed Dec 21, 2016 3:32 pm UTC

In Israel at least that is definitely not a distinction we make. What about bread that's not baked in a loaf pan? Doesn't suddenly change into cake.

We already had a bunch of minestrone soup (which turned out closer to minestrone stew but I'm not complaining), and I didn't want to work too hard on it - I've been very tired recently...
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Re: Today I Made:

Postby freezeblade » Wed Dec 21, 2016 6:58 pm UTC

I always thought it was because they fell under the category of "quick breads," meaning chemically leavened. Although if you took the same batter and baked it in a muffin pan, I suppose you wouldn't call them "mini butternut breads," but rather "butternut muffins."

English is Weird.

Today I'm making: nothing exciting, probably just reheating leftovers. I leave for San Diego tomorrow, so I need to use up the perishables and leftovers in the fridge.
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Re: Today I Made:

Postby Thesh » Wed Dec 21, 2016 7:09 pm UTC

Totally not a complete definition, but generally I consider cakes to be lighter in texture than breads. It's the same difference as a cupcake and a muffin.
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Re: Today I Made:

Postby Zohar » Wed Dec 21, 2016 7:36 pm UTC

Whaa? Isn't a muffin just a cupcake with frosting?
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Re: Today I Made:

Postby PAstrychef » Wed Dec 21, 2016 7:44 pm UTC

Zohar wrote:Whaa? Isn't a cupcake just a muffin with frosting?

FTFY
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Re: Today I Made:

Postby freezeblade » Wed Dec 21, 2016 7:59 pm UTC

Zohar wrote:Whaa? Isn't a muffin just a cupcake with frosting?


Re: muffin vs. cupcake

IMO Cupcakes are more likely to be based off of a cake recipe (usually cream method of mixing), and muffins are a stiffer dough which has less fat content (also mixed using the muffin method). Historically that may have been more true, but the muffins you get in a coffee shop nowadays are probably much closer to cupcakes, higher fat content, mixed using the cream method (unless it's a purposefully "healthy" muffin, such has a bran muffin or corn muffin).

Off the top of my head, I feel cupcake recipes still have a higher egg content, possibly with the egg whites beat stiff and folded into the batter.
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Re: Today I Made:

Postby Zohar » Wed Dec 21, 2016 8:15 pm UTC

Ah yes, thanks for the correction PAstry, that's what I meant to write. Google seems to agree as well:
muffins.png
Muffins!
cupcakes.png
Cupcakes!
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Re: Today I Made:

Postby Thesh » Wed Dec 21, 2016 10:56 pm UTC

Yeah, I've never had a cupcake and a muffin in which the texture was the same. The first few google links for me:

http://www.thekitchn.com/whats-the-diff ... e-v-113056
http://eugeniekitchen.com/cupcakes-vs-muffins/
http://www.cakespy.com/blog/2008/6/1/cu ... tions.html
https://spoonuniversity.com/lifestyle/c ... ffin-facts

From the third link:

According to our dictionary, a cupcake is defined as "a small cake, the size of an individual portion, baked in a cup-shaped mold," whereas the muffin is defined as "a small, cup-shaped quick bread, often sweetened." Strangely, the definitions don't touch on the subject of frosting, which to many seems to be a defining characteristic of a cupcake.
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Re: Today I Made:

Postby PAstrychef » Thu Dec 22, 2016 12:04 am UTC

As muffins got sweeter, larger and more often topped with crunchy bits and/or glaze they became harder to differentiate from cupcakes. Usually muffins have a coarser texture due to their mixing method.
Of course, with the advent of the cupcake-only bakery cupcakes have had to get bigger and fancier as well-to justify the extravagant prices.
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Re: Today I Made:

Postby doogly » Mon Dec 26, 2016 3:37 am UTC

Rouladen.

Which, due to a lil sniffle of a snaffu, my great aunt made for Christmas Eve. So it was a double header and the pressure was on, because she brought fuckin A game last night. I can stand with a tall head with these guys though.
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Re: Today I Made:

Postby PAstrychef » Mon Dec 26, 2016 4:35 am UTC

Wanted to revive a holiday tradition with my mom-making cinnamon buns. But the dough got a late start, then we went out, so now it's in the cooler and I will finish them tomorrow.
We had the whole assembly line thing going when I was a kid. It took decades for me to realize that the buns themselves weren't actually very good examples of their kind.
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Re: Today I Made:

Postby Bakemaster » Mon Jan 02, 2017 4:36 am UTC

Shakshuka! Not Kenji's recipe, but close enough (though I wish I'd thought to add the olives, that would have been really fine).

I've wanted to try this dish for a few years, pretty much since I got hens and started eating eggs more often and in more variety of styles. It's really satisfying, I think I'm going to bring this into my regular rotation of familiar dishes.
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Re: Today I Made:

Postby Zohar » Mon Jan 02, 2017 2:24 pm UTC

Shakshuka is delicious, satisfying, and easy
Incidentally I made some for breakfast yesterday.
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Re: Today I Made:

Postby PAstrychef » Wed Jan 04, 2017 3:20 am UTC

Had good luck with an improvisation tonight. Braised a large (6#) chicken with orange juice, buckwheat honey quartered clementines and a whole head of garlic. Let it cook covered in a low oven for the afternoon and it was great. Ended up pulling out the bones and shredding the meat, mixing it all up for sandwiches tomorrow.
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Re: Today I Made:

Postby freezeblade » Wed Jan 04, 2017 3:53 pm UTC

Got the new Anthony Bordain cookbook for the holidays, nice bit of writing. It's sort of his "family cookbook" what he cooks at home, gathered from childhood and his travels around. As such, expect to see many stews and spicy noodle dishes (his fav).

Anywho, it's cold, so I made his Tuscan kale stew; very simple, kale, sausage, potatoes, a little bit of seasoning, simmered for ages. Tasty.
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Re: Today I Made:

Postby Nath » Wed Jan 04, 2017 6:00 pm UTC

I made apple pie on New Year's Eve. I was in India, so I made it with maida, which is a refined flour not too different from AP (but I think with less gluten). I found some apples that seemed to be Granny Smiths, standing in for my usual Braeburns. I borrowed a few tricks from PAstryChef's post earlier in this thread, like macerating the apples to get the juices out, and laying down some flour and sugar on the bottom crust. Made a caramel sauce with the drippings, and poured it over the lattice. Ended up with one standard pie, and one top-crust-only cobbler-ish object in a big Pyrex baking dish, to feed the small crowd.

Turned out pretty well! The bottom crust on the standard pie wasn't soggy, for a change. Served with vanilla ice cream, and a whisky caramel sauce for those who wanted it.

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Re: Today I Made:

Postby pogrmman » Wed Jan 04, 2017 6:56 pm UTC

Nothing all that fancy recently. The most work was in the nice yeasted bread I made on New Year's Eve. Nothing fancy -- just two loves of a 70% hydration white bread made with an overnight poolish. It came out really nice:

IMG_1707.JPG


My shaping and scoring could use work though. It's not super even. I can do a boule just fine, but a longer batard-like loaf like this is much harder.

The crumb was great -- chewy, moist, delicious flavor, evenly distributed bubbles of all sorts of sizes. It was gone before I could get a picture though!


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