Today I Made:

Apparently, people like to eat.

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PAstrychef
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Re: Today I Made:

Postby PAstrychef » Sat Mar 30, 2019 2:23 am UTC

Instant pot sticky ribs with soy and orange glaze. Last night I took the unfortunate saag paneer and made it into a custard, which I baked in a pair of acorn squash cut in half.
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Re: Today I Made:

Postby Zohar » Sat Mar 30, 2019 9:57 pm UTC

Vegetarian cholent! I've never made it before. Well technically I made it last night and it just cooked in the oven until today.
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Re: Today I Made:

Postby Sungura » Thu Apr 04, 2019 1:13 am UTC

TVP is still not working well :/ just the texture is wrong. Maybe I need to sear it more?

on plus side i'm getting really good at making curry and can add cabbage to a veggie i have cooked (and i enjoy it too so thats nice).
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Re: Today I Made:

Postby Zohar » Thu Apr 04, 2019 2:50 pm UTC

Our friends cook with it and I think they marinate it for a while and then fry it for a ridiculously long amount of time. I hardly use it, at most I use the ground-beef type stuff and put it in a stew or something.
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Re: Today I Made:

Postby Sandry » Thu Apr 04, 2019 5:55 pm UTC

This week I made vegan tteokbokki. It's not very authentic, in that it's missing all the fish bits and I put in crap tons of vegetables, because, well, I just really like them. Nonetheless, I find the end result tasty. :)
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Re: Today I Made:

Postby sardia » Thu Apr 04, 2019 7:49 pm UTC

Zohar wrote:Our friends cook with it and I think they marinate it for a while and then fry it for a ridiculously long amount of time. I hardly use it, at most I use the ground-beef type stuff and put it in a stew or something.

Why not use extra firm tofu? Less time intensive, and easier to brown.

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Re: Today I Made:

Postby Zohar » Thu Apr 04, 2019 8:03 pm UTC

You mean as a ground beef replacement? Doesn't have the same flavor I suppose. If I use tofu I like to feel its texture. Anyway as I said - I hardly use this. I maybe cooked with it three months ago or something, and I used tofu at least three times since then.
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Re: Today I Made:

Postby Sungura » Thu Apr 04, 2019 9:12 pm UTC

Tvp is cheap - very cheap - source of good protein and stores long term. Hence playing with it. No veggie or vegan reasons; moneysaving and long term storage reasons for learning to cook with it.

So how long dows one fry it? I only did about five min but maybe that was too short. Yes this was cubes. The “groundmeat” type works fine in pastas like spaghetti and such, this was an attempt with the cubes to be “chicken” in a curry.

Hydrated with chicken bullion cube and honey for about 30min, drained and removed extra water with gentle press. Frying pan for about five min before adding to curry.

Feel free to please improve on that process!!

Today I made: Praliné Tounges
I cannot pipe the shape right, clearly.
But they taste yummy. Its outa that french cookie book that randomly showed up.
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Re: Today I Made:

Postby Zohar » Fri Apr 05, 2019 2:13 pm UTC

Sungura wrote:So how long dows one fry it? I only did about five min but maybe that was too short. Yes this was cubes. The “groundmeat” type works fine in pastas like spaghetti and such, this was an attempt with the cubes to be “chicken” in a curry.

My only advice is maybe look up some YouTube videos if you haven't already - those are really good for observing people using actual cooking techniques.

Today I made: Praliné Tounges
I cannot pipe the shape right, clearly.

People sometimes tell me I should go on some cooking/baking reality show and my answer is always the same - I make pretty good food, but it almost always looks bad.
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Re: Today I Made:

Postby PAstrychef » Fri Apr 05, 2019 3:02 pm UTC

Piping just takes practice, lots and lots of practice. You can also draw lines on parchment paper, turn the paper over and follow the lines. Even professionals do this for anything that they want a uniform size. Yes, the parchment is better than foil, and can make a big difference.
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 Sungura » Fri Apr 05, 2019 6:55 pm UTC

PAstrychef wrote:Piping just takes practice, lots and lots of practice. You can also draw lines on parchment paper, turn the paper over and follow the lines. Even professionals do this for anything that they want a uniform size. Yes, the parchment is better than foil, and can make a big difference.

I did do it on parchment. Photo was my cooling rack

I am a very good piper, i was a decorator at cookies by design for four years. I dont have a flat tip so getting the dumbell shape was difficult; i kept ending up with dicks :lol: . Next time since the dough is wet and flattens out i may just do two circles and let them merge. Im used to dealing with royal icing not wet mix like this or these shapes is all. If indecorated them theyd look amazingballs! Lol
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Re: Today I Made:

Postby PAstrychef » Fri Apr 05, 2019 10:11 pm UTC

Despite my years of practice I’m still just a mediocre decorator. Not enough hand-eye coordination.
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 Sungura » Fri Apr 05, 2019 11:34 pm UTC

benefits of aspie! Lol

Anyway. Did the large round tip and worked much better. Didnt even draw on tray cause idgaf

Ahhhhright tip makes all the difference! They arent perfect uniform but 95% better than last time. Payoff of time to draw the lines on parchment isnt good enough for how fast theyll be eaten
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Re: Today I Made:

Postby pogrmman » Sat Apr 06, 2019 11:30 pm UTC

Chili — I haven’t made some in a while (being at school and all). I was holding off on doing it due to lack of fresh chiles here, but I decided that idgaf and made some using dried chiles instead. It came out quite nice! I probably should’ve used more dried ones so I could cut back I chile powder use, but it is a pain to purée the reconstituted chiles with only a knife... I was pleasantly surprised that I could find Mexican oregano — one of the key spices for a good batch of chili imo.

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Re: Today I Made:

Postby PAstrychef » Sun Apr 07, 2019 12:19 am UTC

The first grilled meat of the season. A nice slab of skirt steak, and some asparagus. A welcome spring dinner! (I know, some folks are out there in their snowshoes running the grill, but I just never got into that.)
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Re: Today I Made:

Postby dubsola » Mon Apr 08, 2019 12:40 am UTC

Meanwhile here in Autumn land I roasted up a bunch of vegetables (capsicum, eggplant, tomatoes and garlic) and put them on top of angel hair pasta with sundried tomato pesto, fresh basil and toasted pine nuts. So delicious and SO EASY.

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Re: Today I Made:

Postby sardia » Mon Apr 08, 2019 5:28 am UTC

dubsola wrote:Meanwhile here in Autumn land I roasted up a bunch of vegetables (capsicum, eggplant, tomatoes and garlic) and put them on top of angel hair pasta with sundried tomato pesto, fresh basil and toasted pine nuts. So delicious and SO EASY.

Isn't pasta suppose to be easy? I suppose sourcing ingredients can be hard if you don't sorta know what you're doing.

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Re: Today I Made:

Postby dubsola » Mon Apr 08, 2019 5:35 am UTC

I didn't know it was supposed to be easy. I have always found it to be so.

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Re: Today I Made:

Postby Moo » Mon Apr 08, 2019 9:58 am UTC

This weekend I made:
A chakalaka and cheese quickbread (left of the oven on the counter), a pineapple-upside-down cake (top shelf), a chocoflan (bottom shelf in a water bath) and two mini chocoflans for tasting (top shelf). The first two were for taking to my grandma's this weekend (her birthday was on Sunday) and the chocoflan was for another friend's birthday present.

It was the first time in a while everything I made came out as I'd hoped. It was dope.
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Re: Today I Made:

Postby Zohar » Mon Apr 08, 2019 3:33 pm UTC

Yesterday I made some fresh tofu, which I then fried to crispness. Also grilled a bunch of vegetables - zucchinis, bell peppers, cauliflower, butternut squash, onion, mixed all those, made a batch of beans, and a ginger-rice vinegar sort of dressing. The idea is to have that as a salad for work for a few days. I would have liked to include some grain but we ran out of things. Maybe I'll get some farro or something on my way back from work.

Also started making cookies. Google Home has a neat feature where it can read you the recipe one-by-one, but I didn't read it ahead of time, so I ended up having to substitute some ingredients and finally found out I have to cool the dough for at least two hours, so I'll just bake them today.
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Re: Today I Made:

Postby sardia » Fri Apr 12, 2019 3:35 pm UTC

I made some cashew butter and pistachio butter last night. Former in a blender and the latter in a mortar. The blender was quite easy, but I kept overloading even my Vitamix,(forces a30 min cool down cycle). No added ingredients just nuts.
They pistachio butter was creamier but the cashew butter is more popular.

This should be helpful when I want/need peanut butter but don't feel like keeping a mostly full jar forever.

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Re: Today I Made:

Postby PAstrychef » Tue Apr 16, 2019 1:59 am UTC

Some brioche-ish dough that will become fancy cinnamon rolls tomorrow.
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Re: Today I Made:

Postby Moo » Tue Apr 16, 2019 10:07 am UTC

Made a huge batch of chile con carne last night when I had my folks over for dinner; made taquitos-esque thingies with the leftovers for lunch today. I'm sure what goes for chile in my house is wildly inaccurate by any recognized standards but it always goes down well; especially now that autumn is setting in.
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 Zohar » Tue Apr 16, 2019 2:35 pm UTC

Oh, on Sunday I made a giant "salad" of buckwheat, beans, onions, carrots, cilantro, and a very sweet-vinegary dressing.
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Re: Today I Made:

Postby PAstrychef » Thu Apr 18, 2019 3:38 am UTC

Spinach, mushroom and almond “burgers” from an old NYT recipe. They don’t hold together well, but they make a fine dinner with a fried egg and some (optional) bacon.
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Re: Today I Made:

Postby dubsola » Thu Apr 18, 2019 5:04 am UTC

Moo wrote:Made a huge batch of chile con carne last night when I had my folks over for dinner; made taquitos-esque thingies with the leftovers for lunch today. I'm sure what goes for chile in my house is wildly inaccurate by any recognized standards but it always goes down well; especially now that autumn is setting in.

I personally think anything goes when it comes to chile.

I made a sort of cassoulet. It turned out amazing. I used three kinds of beans and the inside of some great pork and fennel sausages (yes, a little bit unusual).


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