heckmanm
Footballguy
cabbage twice?
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***Official Cooking Discussion Thread*** (1 Viewer)
- Thread starter NewlyRetired
- Start date
Cowboysfan8
Footballguy
I searched yesterday to try to find out how Chinese restaurants’ chicken breast pieces are so much better than mine when I make stir fry at home.
I watched a video where a woman cut hers (1 lb) into thin pieces then sprinkled them with a tsp of baking soda and worked it in to make sure they all had the soda on them. Then covered in the fridge for 30 mins, rinse them in a colander then pat dry.
I tried this and the chicken was SO MUCH better than what I always make. Soft and juicy (for chicken breast). Just an amazing difference. I wish I’d known this 20 yrs ago, ill never make it again without doing this
I watched a video where a woman cut hers (1 lb) into thin pieces then sprinkled them with a tsp of baking soda and worked it in to make sure they all had the soda on them. Then covered in the fridge for 30 mins, rinse them in a colander then pat dry.
I tried this and the chicken was SO MUCH better than what I always make. Soft and juicy (for chicken breast). Just an amazing difference. I wish I’d known this 20 yrs ago, ill never make it again without doing this
Eephus
Footballguy
This is called "Velveting". It can also be done in a mixture of cornstarch, oil, soy and just enough liquid (water, broth or Shaoxing wine) to make a slurry.
Instinctive
Footballguy
In my new role as #chefDad, I've had some awesome cooking these last couple weeks:
1. Double smoked ham: take a spiral cut ham from Costco, and smoke it with apple and maple for 2 hours at 275, then glaze it with the mix of glaze plus an izze soda, glaze again after another 30, take it off after ~3-3.5 hours. Tent with foil for ~45 mins, then basically butchered it all nicely into slices of the 3 core parts and kept a huge bone with some fat and a little meat to make a ham stock. Great on sandwiches, dice it up and put it in mac n cheese or pasta salad or on pizzas
2. Breakfast sandwiches: fry up a leftover meat (pulled pork, whatever steak we had, likely tri tip lately, and/or some of the ham from above), then fry an egg per sandwich (two for me) and melt a little cheese on the egg. Stack meat, bbq sauce, egg, cheese, hot sauce and then enjoy that gooey yolk just running down when you pick up the sandwich. Messy but delicious. Layers of flavor. I kind of hate toasted buns, but butter toasting them for my wife goes really well.
3. Sous vide tri tip: tons of options here, but marinade or heavy seasoning of your choice, 8 hours in the sous vide vac sealed, holding temp at like 132 or so (medium rare plus) and then resting for 15-45 mins, then a ripping sear on our infrared grill burner for just a minute per side tops. Slices beautifully, serve with my chimichurri (see below) and some maldon salt flakes. Then it's amazing thin sliced for sandwiches or steak and eggs.
4. Chimichurri: I keep messing with this, but I do a molcajete of garlic and a little salt and sugar until it's kind of a paste, then add in chopped up parsley, a little fresh oregano, and about cilantro equaling about half the parsley. If I have dill on hand I toss a little bit of that in too. ALL fresh herbs don't use dried. Add in a minced fresno pepper (or two, but taste and see how hot or mild it is), add in a really nice italian finishing olive oil and a little champagne vinegar with a full lemon of fresh juice. Keep mashing mashing mashing, probably add more parsley and maybe more cilantro. TASTE TASTE TASTE every batch the ratios are a little different, so remember you can always add more salt and sugar. Last time I got it a little too salty, although my wife and guests said it was awesome, just felt salty to me.
(would love any chimichurri suggestions, because it's bright and fresh and amazing, tangy, herby, some heat...I love this topping).
5. Ramen from scratch. THIS was quite an undertaking, and I relied heavily on the Ramen Lord's book of Ramen from reddit.
1. Double smoked ham: take a spiral cut ham from Costco, and smoke it with apple and maple for 2 hours at 275, then glaze it with the mix of glaze plus an izze soda, glaze again after another 30, take it off after ~3-3.5 hours. Tent with foil for ~45 mins, then basically butchered it all nicely into slices of the 3 core parts and kept a huge bone with some fat and a little meat to make a ham stock. Great on sandwiches, dice it up and put it in mac n cheese or pasta salad or on pizzas
2. Breakfast sandwiches: fry up a leftover meat (pulled pork, whatever steak we had, likely tri tip lately, and/or some of the ham from above), then fry an egg per sandwich (two for me) and melt a little cheese on the egg. Stack meat, bbq sauce, egg, cheese, hot sauce and then enjoy that gooey yolk just running down when you pick up the sandwich. Messy but delicious. Layers of flavor. I kind of hate toasted buns, but butter toasting them for my wife goes really well.
3. Sous vide tri tip: tons of options here, but marinade or heavy seasoning of your choice, 8 hours in the sous vide vac sealed, holding temp at like 132 or so (medium rare plus) and then resting for 15-45 mins, then a ripping sear on our infrared grill burner for just a minute per side tops. Slices beautifully, serve with my chimichurri (see below) and some maldon salt flakes. Then it's amazing thin sliced for sandwiches or steak and eggs.
4. Chimichurri: I keep messing with this, but I do a molcajete of garlic and a little salt and sugar until it's kind of a paste, then add in chopped up parsley, a little fresh oregano, and about cilantro equaling about half the parsley. If I have dill on hand I toss a little bit of that in too. ALL fresh herbs don't use dried. Add in a minced fresno pepper (or two, but taste and see how hot or mild it is), add in a really nice italian finishing olive oil and a little champagne vinegar with a full lemon of fresh juice. Keep mashing mashing mashing, probably add more parsley and maybe more cilantro. TASTE TASTE TASTE every batch the ratios are a little different, so remember you can always add more salt and sugar. Last time I got it a little too salty, although my wife and guests said it was awesome, just felt salty to me.
(would love any chimichurri suggestions, because it's bright and fresh and amazing, tangy, herby, some heat...I love this topping).
5. Ramen from scratch. THIS was quite an undertaking, and I relied heavily on the Ramen Lord's book of Ramen from reddit.
- Some nice, mizunara aged shoyu, mirin, kombu, and a ginger miso paste to make the tare
- two rotisserie chickens totally broken down and used to make chicken stock with our stock scrap bag (tomato ends, onion ends, basically all veggies that aren't potatoes or leafy greens) and a little mirepoix, plus a big bouquet garni of like 90% thyme, 10% rosemary. DID NOT skim the stock - wanted to keep and try to emulsify the gelatin
- Made the tare overnight, let the stock rest, and made a batch with the remaining shoyu, mirin, and some sake for marinated eggs, to let the marinade flavor meld overnight
- Softboiled eggs. These have been a pain in the BUTT to achieve, so I went sous vide style and tried some at various points. So we did 3 minutes straight into boiling water, then a 1 minute ice plunge, then 90 minutes at 145 in the sous vide. We tried to shell one and it was still a bit too soft, so did another 3 minutes in a hard boil, one minute ice bath, and they were AWESOME (although I lost one to a sticky shell peel that obliterated it, and two almost broke to I didn't marinate those two). Then put them submerged as possible in the marinade (they want to float), and jostled it every hour in fridge for about 8 hours (this was all first thing in the morning prepping for dinner)
- Cooked my stock, added some water, and made it into a real simple broth (tasting, seasoning - NO SALT in my stock or at this stage, the tare will be plenty salty). Also cooked my tare - keeping it just below boiling for around 30 minutes, then draining and removing the kombu, and setting aside to use to season the broth.
- Back to the stock - I think what I need here is either to use a bunch of miso paste or add some gelatin, because even using an immersion blender to try and emulsify the fats in it and make it creamier, but it didn't quite work. It was smooth, didn't break, but was still pretty thin. Was gonna do some corn starch slurry but decided against as that's really more for a stew or a sauce, not what I wanted here. I think adding gelatin AND miso paste might do the trick next time.
- Finally, added the tare - now it's time for some tasting and seasoning adjustments if needed. When you feel it's ready (as ready as it was gonna be, lacking the creaminess I wanted), toss in all your noodles and cook them quickly (I'm a shortcut here, so room to make your own noodles and make this awesome, but I literally just use packets of ramen noodles without their seasoning packets). Then get noodles and broth to your desired amounts in bowls to serve!
- Topping time! I used rotisserie chicken dark meat we had broken down, a full scallion sliced real thin, some 3 hour roasted tomatoes (I'd have roasted even longer in hindsight), sliced jalapeno, some bean sprouts. I would have done some wood ear mushrooms for the texture but our grocery store was out of them the day before, and then added our amazing marinaded softboiled eggs
Cowboysfan8
Footballguy
Yes. I watched a few of those videos also. The baking soda just seemed so much easier
New Binky the Doormat
Footballguy
you didn't get any metallic taste?
Cowboysfan8
Footballguy
No, none
Drunken knight
Footballguy
this is how i do it... sometimes other ingredients as well (gr ginger, gr onion, sesame oil, sambal olek, mirin, etc
gianmarco
Footballguy
My chimichurri recipe (my mother is from Argentina, so this is the style it's based on):
1 cup parsley
3/4 cup olive oil
3 tablespoons vinegar (white for me, but can use red wine)
1 tablespoon oregano
1 teaspoon salt
1/4 teaspoon pepper
3-4 cloves of garlic, finally chopped
red pepper flakes to taste
I hand chop the parsley. I find it comes out better than trying to use a food processor or blender.
And this tastes better the next day and beyond.
This on skirt steak is :chefskiss:
Skirt steak with nothing but generous salt, 2 minutes each side on a hot cast iron pan. Doesn't get any easier and so, so good when topped with above chimichurri.
Wingnut
Footballguy
Did a little surf and turf tonight;
Grilled beef filet, sautéed mushrooms, asparagus, and pan seared scallops with a celery root puree.
Not my best plating cuz I was starving, but it was tasty AF.
Deeelicious
Grilled beef filet, sautéed mushrooms, asparagus, and pan seared scallops with a celery root puree.
Not my best plating cuz I was starving, but it was tasty AF.
Deeelicious
Ron Swanson
Footballguy
MInd sharing the celery root puree recipe?
Wingnut
Footballguy
It's pretty much like THIS ONE but I simmer in chicken stock instead of water, add 2 garlic cloves and a Bay leaf to the boil, use milk instead of cream, sub fresh cracked black for cayenne, and add a bit of umami powder and parmesan cheese.
And I save the stock afterwards, it's great for soups, stews, sauces, etc.
Scoresman
Footballguy
So my New Year's resolution this year was to perfect pizza. First up is New York style "dollar slice". Made my first attempt last weekend, and it came out better than expectations.
I used kenji's dough recipe. Basically put everything in a food processor and pulse until it forms a blob, knead for a couple more minutes and refrigerate 24 hours.
For the sauce, I was trying to replicate my favorite pizza sauce that I've had at various places. I always had a hard time describing it much less recreating it. Then I saw a post somewhere that said most places just use a can of good tomatoes, add a little sugar, and that's it. No cooking. It cooks on the pizza. So I did that and it was exactly like the sauce I remembered.
Cheese was whole milk low moisture mozzarella grated myself. Deitz and Watson pepperoni.
Cooked in a 500 degree oven on a pizza steel. Only change I would make going forward is to cook it a minute or two longer.
I used kenji's dough recipe. Basically put everything in a food processor and pulse until it forms a blob, knead for a couple more minutes and refrigerate 24 hours.
For the sauce, I was trying to replicate my favorite pizza sauce that I've had at various places. I always had a hard time describing it much less recreating it. Then I saw a post somewhere that said most places just use a can of good tomatoes, add a little sugar, and that's it. No cooking. It cooks on the pizza. So I did that and it was exactly like the sauce I remembered.
Cheese was whole milk low moisture mozzarella grated myself. Deitz and Watson pepperoni.
Cooked in a 500 degree oven on a pizza steel. Only change I would make going forward is to cook it a minute or two longer.
Chemical X
Footballguy
low on my list, but i actually bought and seeded a pomegranate. i found a way to pop the top and section it for ease.
The Gator
Footballguy
Ron Swanson
Footballguy
I went through the same process. Landed on Wingnut's dough recipe from the Canadian couple and cold ferment it for several days. Hormel uncured pepperoni won the pepperoni battle for me along with Polly O mozzerella. San Marzano whole tomatoes crushed up and cooked on the pizza. No sugar. I add a little diced sweet onion. Cook on a 700 ish degree gas grill pizza oven. Perfect pizza.
Hastur
Footballguy
Coconut Curry Chicken
Made some Coconut Curry Chicken for dinner the other night, and made it tonight with eggplant and chick peas instead of chicken. So good!
1.5 pounds boneless chicken thighs chopped
1 tablespoon olive oil
1 medium onion chopped
2 jalapeno peppers chopped
3 cloves garlic chopped
1 tablespoon red curry paste
1 tablespoon curry powder I used yellow curry powder - use 2 tablespoons for extra spicy
1 tablespoon garam masala
14 ounce can coconut milk
1 cup chicken broth or water
1 stalk lemongrass
Salt and pepper to taste
FOR SERVING: Fresh chopped parsley, spicy chili flakes, rice or rice noodles (if desired)
Heat a large pan or pot to medium high heat. Add the olive oil.
Add the onion and peppers and cook them down for 5 minutes.
Add the garlic and cook another minute, stirring.
Add the chopped chicken thighs and cook for 5 minutes, stirring.
Add the curry paste, curry powder and garam masala. Stir and cook another minute.
Add the coconut milk, chicken broth or water and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.
Simmer for 10 minutes, or until the chicken cooks through and the flavor develops. You can simmer longer if you'd like.
Serve over rice or noodles (if desired, or just serve into bowls), topped with fresh chopped parsley and spicy red pepper flakes. Discard the lemongrass stalk.
Made some Coconut Curry Chicken for dinner the other night, and made it tonight with eggplant and chick peas instead of chicken. So good!
1.5 pounds boneless chicken thighs chopped
1 tablespoon olive oil
1 medium onion chopped
2 jalapeno peppers chopped
3 cloves garlic chopped
1 tablespoon red curry paste
1 tablespoon curry powder I used yellow curry powder - use 2 tablespoons for extra spicy
1 tablespoon garam masala
14 ounce can coconut milk
1 cup chicken broth or water
1 stalk lemongrass
Salt and pepper to taste
FOR SERVING: Fresh chopped parsley, spicy chili flakes, rice or rice noodles (if desired)
Heat a large pan or pot to medium high heat. Add the olive oil.
Add the onion and peppers and cook them down for 5 minutes.
Add the garlic and cook another minute, stirring.
Add the chopped chicken thighs and cook for 5 minutes, stirring.
Add the curry paste, curry powder and garam masala. Stir and cook another minute.
Add the coconut milk, chicken broth or water and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.
Simmer for 10 minutes, or until the chicken cooks through and the flavor develops. You can simmer longer if you'd like.
Serve over rice or noodles (if desired, or just serve into bowls), topped with fresh chopped parsley and spicy red pepper flakes. Discard the lemongrass stalk.
Hastur
Footballguy
So, riffing off the concepts of Huevos Rancheros and Shakshuka, I threw this together this morning. Gotta say, it came out pretty good! I'll provide a recipe of what I did this morning, but as long as you stick to the general concept of the dish, you can't go wrong.
1/2 onion, diced
1 Jalapeno, diced(I kept the seeds and pith in for a good kick)
1 can diced tomatoes with green chilies
1/2 can black beans
1/2 cup chicken stock
2 pieces of bacon, cut into thin strips, cooked, and set aside
2 eggs
Good melting cheese with some flavor(sharp cheddar, Queso Fresco, etc.)
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp paprika
1/2 tsp cayenne
Salt and pepper
A little oil, onion and jalapeno into a skillet, and cook until translucent(4-6 minutes). Throw in the spices and let bloom in the oil(30 seconds or so). Dump in the tomatoes, black beans, and chicken stock. Stir, and let reduce for 15 minutes or so on medium simmer. While that is simmering, get a smaller skillet on medium heat, and fry up the bacon. Take the bacon out, along with most of the remaining fat. Keep some in for flavor though. Ladle in a cup or so of the onion/jalapeno/tomato mix into the small skillet, crack in two eggs, and cover for 3 minutes. Take lid off, sprinkle some cheese on top, and recover for 1 minute. Plate the egg mixture, and top with crumbled bacon.
Que the scene in Face-Off when John Travolta's character says "Whew wee you good lookin'!"
1/2 onion, diced
1 Jalapeno, diced(I kept the seeds and pith in for a good kick)
1 can diced tomatoes with green chilies
1/2 can black beans
1/2 cup chicken stock
2 pieces of bacon, cut into thin strips, cooked, and set aside
2 eggs
Good melting cheese with some flavor(sharp cheddar, Queso Fresco, etc.)
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp paprika
1/2 tsp cayenne
Salt and pepper
A little oil, onion and jalapeno into a skillet, and cook until translucent(4-6 minutes). Throw in the spices and let bloom in the oil(30 seconds or so). Dump in the tomatoes, black beans, and chicken stock. Stir, and let reduce for 15 minutes or so on medium simmer. While that is simmering, get a smaller skillet on medium heat, and fry up the bacon. Take the bacon out, along with most of the remaining fat. Keep some in for flavor though. Ladle in a cup or so of the onion/jalapeno/tomato mix into the small skillet, crack in two eggs, and cover for 3 minutes. Take lid off, sprinkle some cheese on top, and recover for 1 minute. Plate the egg mixture, and top with crumbled bacon.
Que the scene in Face-Off when John Travolta's character says "Whew wee you good lookin'!"
Hastur
Footballguy
Walnut and Basil pesto pasta sauce. Mind blowing.
1 Cup Walnuts
A good bunch of basil
3-4 tablespoons Ricotta cheese
3 anchovies
1-2 garlic cloves
1/2 cup Parmesan cheese
Olive oil
S&P
Throw everything in a high powered blender and whirl until smooth. Put some in a warm skillet, add pasta water, and whisk until it forms a sauce. Throw in the pasta, toss, plate, and prepare to be rattled to the core of your being.
1 Cup Walnuts
A good bunch of basil
3-4 tablespoons Ricotta cheese
3 anchovies
1-2 garlic cloves
1/2 cup Parmesan cheese
Olive oil
S&P
Throw everything in a high powered blender and whirl until smooth. Put some in a warm skillet, add pasta water, and whisk until it forms a sauce. Throw in the pasta, toss, plate, and prepare to be rattled to the core of your being.
and 
Hastur
Footballguy
Made the omelette from the show 'The Bear' this morning. Whisking the eggs thru a sieve gives the omelette a texture I cannot explain. You have to do it to experience it.
Good video tutorial
For those who don't watch the show, it is a french style omelette with garlic and herb cheese topped with chives and crumbled ruffled sour cream and onion potato chips.
Good video tutorial
For those who don't watch the show, it is a french style omelette with garlic and herb cheese topped with chives and crumbled ruffled sour cream and onion potato chips.
Wingnut
Footballguy
No pic?
Hastur
Footballguy
Sorry, no. I lost/forgot all the imaging sharing/storing sites. I haven't had to share an image since :e: went down.No pic?
The Gator
Footballguy
Pork chops, broccolini and a squash blossom stuffed with goat cheese. Didn’t have many blossoms to pick from, but I’ll take it for my first try. Need bigger ones and less goat cheese next time.
Hastur
Footballguy
Always been a fan of hummus. Have been branching out with different flavor profiles lately. I'm currently obsessed with this one:
One can chick peas, juice reserved
1-2 tablespoons peanut butter
Juice of half a lemon
1-2 tablespoons ginger
1-3 tablespoons Szechuan Spicy Sauce(depending on how spicy you like it).
2 cloves garlic
Blend, adding the reserved chick pea juice as needed for consistency. I didn't add salt as the Szechuan spicy sauce already has 500mg of sodium per tablespoon. I also used a sodium free can of chick peas. I'm old enough now to have to keep my eye on sodium levels, so adjust as you see fit.
One can chick peas, juice reserved
1-2 tablespoons peanut butter
Juice of half a lemon
1-2 tablespoons ginger
1-3 tablespoons Szechuan Spicy Sauce(depending on how spicy you like it).
2 cloves garlic
Blend, adding the reserved chick pea juice as needed for consistency. I didn't add salt as the Szechuan spicy sauce already has 500mg of sodium per tablespoon. I also used a sodium free can of chick peas. I'm old enough now to have to keep my eye on sodium levels, so adjust as you see fit.
Drunken knight
Footballguy
I’ve made quite a few.
My favorite is probably the one with edamame and sesame oil
My favorite is probably the one with edamame and sesame oil
Drunken knight
Footballguy
@Hawks64
Caramelized onion/bacon gratin
1-2 yellow onions (finely sliced)
7-10 slices of bacon (diced)
3 lbs of potatoes (russet)
2 cloves of garlic
3/4 qt of cream
1/2 pt of milk
8 oz to 1 lb of shredded gruyere
salt and white pepper to taste
crisp diced bacon. set aside with slotted spoon. use bacon fat to caramelize onions (use some veg oil or butter if it seems like there's not enough fat). this is a slow process (even at home i'd go 1-2 hours). you cook a little. you add a little water. you let it almost evaporate. then add more water. once done you can set them aside (you can do this a day or so in advance).
preheat oven at 400. milk, cream, and garlic in a pot. bring to a boil (watch out! it will very quickly overflow and run over the sides of your pot!). take garlic out and set aside. while you are waiting for the milk/cream to boil.. peel potatoes and hold in cold water. thinly slice the potatoes (size of potato chips or thinner) and arrange in a greased baking dish. a layer or two of potato, onion, bacon, cheese, and a little of the milk/cream... keep doing that until you are out..... top it with the gruyere.. in oven cook about 40 min... you want the potatoes to absorb the milk and the top to brown.
let it sit for about 10 min before portioning
Caramelized onion/bacon gratin
1-2 yellow onions (finely sliced)
7-10 slices of bacon (diced)
3 lbs of potatoes (russet)
2 cloves of garlic
3/4 qt of cream
1/2 pt of milk
8 oz to 1 lb of shredded gruyere
salt and white pepper to taste
crisp diced bacon. set aside with slotted spoon. use bacon fat to caramelize onions (use some veg oil or butter if it seems like there's not enough fat). this is a slow process (even at home i'd go 1-2 hours). you cook a little. you add a little water. you let it almost evaporate. then add more water. once done you can set them aside (you can do this a day or so in advance).
preheat oven at 400. milk, cream, and garlic in a pot. bring to a boil (watch out! it will very quickly overflow and run over the sides of your pot!). take garlic out and set aside. while you are waiting for the milk/cream to boil.. peel potatoes and hold in cold water. thinly slice the potatoes (size of potato chips or thinner) and arrange in a greased baking dish. a layer or two of potato, onion, bacon, cheese, and a little of the milk/cream... keep doing that until you are out..... top it with the gruyere.. in oven cook about 40 min... you want the potatoes to absorb the milk and the top to brown.
let it sit for about 10 min before portioning
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Hawks64
Footballguy
Sounds amazing, thanks @Drunken knight
Judge Smails
Footballguy
One of my go to’s. Perfect meal
Hastur
Footballguy
I may be way late to the party on this, but I finally discovered the bread baked in the grocery store. They have these large round rustic loaves of bread. I love them. Takes a grilled cheese to a whole different level. Especially the flavored ones. They make a roasted garlic loaf. Heaven.
Hastur
Footballguy
Butternut Squash Soup
1 Butternut, peeled, cored, and cut into 1 inch chunks
1 onion, chopped
2 carrots, peeled and diced
1 bell pepper, chopped(I used an orange one so as not to 'disturb' the color of the soup)
2 stalks celery, diced
1 tbsp grated fresh ginger
1 tbsp fresh garlic, diced
1 tsp freshly cracked black pepper
1 tsp cumin
1 tbsp dried herbs(I use Lighthouse Salad Herb blend)
4-5 cups chicken stock
1/4 Cup heavy cream
Soup pot on medium, and add the veggies except the squash. Sweat them for several minutes, then add the ginger, garlic, cumin, herbs, and pepper. Cook another minute or so, and add the squash and stock. Bring to a simmer for 20-25 minutes. I used a stick blender, but you could use a regular blender. Stir in the heavy cream and serve.
The soup groups I'm in on FB always raves about this soup, so I made it tonight. It lives up to the hype!
1 Butternut, peeled, cored, and cut into 1 inch chunks
1 onion, chopped
2 carrots, peeled and diced
1 bell pepper, chopped(I used an orange one so as not to 'disturb' the color of the soup)
2 stalks celery, diced
1 tbsp grated fresh ginger
1 tbsp fresh garlic, diced
1 tsp freshly cracked black pepper
1 tsp cumin
1 tbsp dried herbs(I use Lighthouse Salad Herb blend)
4-5 cups chicken stock
1/4 Cup heavy cream
Soup pot on medium, and add the veggies except the squash. Sweat them for several minutes, then add the ginger, garlic, cumin, herbs, and pepper. Cook another minute or so, and add the squash and stock. Bring to a simmer for 20-25 minutes. I used a stick blender, but you could use a regular blender. Stir in the heavy cream and serve.
The soup groups I'm in on FB always raves about this soup, so I made it tonight. It lives up to the hype!
Wingnut
Footballguy
I've been harvesting key limes from my tree for a couple weeks and freezing them until I had enough for a Key Lime Pie. Finally had about 15 and made a ridiculously delicious pie over the weekend. I made a graham cracker/macadamia nut crust (!!) and topped it with home made whipped cream. Fantastic.
Key lime pie
Yummm
Key lime pie
Yummm
Instinctive
Footballguy
Trying to crank through leftovers after the new baby's grandparents left.
Asian-inspired cucumber salad!
About 2.5 english cucumbers (cut up)
like 1/2 cup nice soy sauce/shoyu (leftover from making eggs for ramen)
like 1/4 cup rice vinegar
like 1/8 cup toasted seasame oil
like 1/8 cup mirin
1-2 Tablespoons or so of Gochuchang paste
a bunch of ground ginger and garlic
a few dahses fish sauce
a tablespoon or so of Worcestershire sauce
Throw all in container and shake.
Pretty good! We'll see how it is after some time in fridge too.
Asian-inspired cucumber salad!
About 2.5 english cucumbers (cut up)
like 1/2 cup nice soy sauce/shoyu (leftover from making eggs for ramen)
like 1/4 cup rice vinegar
like 1/8 cup toasted seasame oil
like 1/8 cup mirin
1-2 Tablespoons or so of Gochuchang paste
a bunch of ground ginger and garlic
a few dahses fish sauce
a tablespoon or so of Worcestershire sauce
Throw all in container and shake.
Pretty good! We'll see how it is after some time in fridge too.
Cowboysfan8
Footballguy
Missed this. I LOVE key lime pie. That looks fantastic
Instinctive
Footballguy
Simple dinner/dessert combo tonight too:
Sweet Potatoes, scrubbed and tossed in olive oil and sea salt. Baked at 400 degrees for a little over an hour, split in half, topped with cinnamon, a little brown sugar, and mini marshmallows for another 10 minutes.
Serve with Maldon sea salt
Sweet Potatoes, scrubbed and tossed in olive oil and sea salt. Baked at 400 degrees for a little over an hour, split in half, topped with cinnamon, a little brown sugar, and mini marshmallows for another 10 minutes.
Serve with Maldon sea salt
Eephus
Footballguy
That's a lot of soy sauce.
I usually add something sweet to cucumber salad. I find it neutralizes some of the sharpness of the vinegar.
Instinctive
Footballguy
Yeah my mom's recipe has a bunch of brown sugar. I have a feeling I'll need to add something in the morning, but moron and sesame oil both have a certain sweetness and rice vinegar is much less sharp than ACV. So we shall see!
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The Gator
Footballguy
ftr, i read this recipe in a teenage girl's, like, voice and stuff.
Hastur
Footballguy
The autocorrect/typo makes this post gold! Gold, Jerry, Gold!
Instinctive
Footballguy
HAHAHA mirin LOL my b fam
Drunken knight
Footballguy
Petit ribeye tonight…. Oscar
heckmanm
Footballguy
So, was this the first steak out of Oscar, to be followed by Oscar II, Oscar III? Or do you name each one separately? I have to confess unfamiliarity with the world of high-end butchery.
Drunken knight
Footballguy
We pay our respects to the South Pole angus.
Instinctive
Footballguy
Follow up: definitely not too acidic. Sweet and a little nutty. The toasted sesame oil comes through strong and if my wife wasnt a spice wimp I'd easily double or triple the gochuchang.
Chemical X
Footballguy
cooking in italy is a bit different than the states. i have my pots, but i’m using a propane cooker and finding the ingredients i like has been a challenge. the veggies just don’t seem to have the same ooomph that i’m used to. right now i am trying a mulligatawny soup.
Drunken knight
Footballguy
Though I imagine the regional items for you shine.
Chemical X
Footballguy
hyper seasonal…..
Eephus
Footballguy
Can you get white truffles?
Chemical X
Footballguy
in my area, black are much more prevalent, especially in orvieto. white season is winter time and i’ve seen them here and there. pricier and not worth the value for me.
