We made paella this week for the first time. It was great! My wife got me a Williams Sonoma "Chicken Night" cookbook recently, and all four of the recipes we've done have been fantastic. It does a good job of distilling fancier sounding food into simpler recipes.
I'm relatively low-grade so cross-contamination is not Instant Doom Town but I have to behave more or less as if I have full-blown Celiac's most of the time. I eat something made with The Bad Stuff and it is a bad time for a bunch of reasons and then I'm really cranky for like three days? I didn't know that was a thing but here we are
Still
Me and SilverWind ate at Adamson's Barbecue today (bread on the side so she could make a sandwich; if anything was off I'll find out in a few hours but I don't think so) after reading about it on BlogTO. It's been open for about a month and is some really nice Texas-style barbecue
Ended up getting a half pound of brisket, half pound of short ribs, quarter pound of turkey breast, quarter pound of pulled pork, one sliced sausage link, and a pint of pinto beans. This ended up being exactly the right amount of food
Lord alive it was so good. The turkey was some really good stuff, not dry at all and crusted with good spices, the pulled pork was good and flavorful, the sausage was great, the short ribs were divine, and that brisket. Man that brisket, God alive, if any of you other Torontonians end up going to this place make sure you get some of the brisket from a fatty cut (they will ask you if you want fatty or lean, get fatty) because that is the best I have had. It was so tender we were cutting it with plastic forks, and unlike every other restaurant I've tried it was not at all dry in any part
That brisket alone was worth the drive. I bought an extra pound of it to take home and it's sitting in the kitchen right now, wrapped in butcher paper that is soaked through with drippings
A+ will be adding it to our regular rotation. Gonna take my brother there next time he visits.
I've been hankering to make ful medammes for ages now, would a slow cooker work well for that?
Edit: I've decided that I can't see why it wouldn't, so I'm omw home with a bag of fava beans and some tahini. Further bulletins as events warrant!
Ful update: I seriously underestimated the amount of liquid that would be needed to leave the beans swimming in the delicious broth that is the whole point of this dish IMO. So the output was basically stodge. Delicious stodge, mark you - the flavours were spot on, so I do not count the experiment as a failure, merely a data point.
After a little thought, I have repurposed the output, added a bunch of chopped coriander and parsley, and now ful-flavoured falafels are cooking as I type this.
What is the minimum cheapness of a knife that won't make a professional sharpener laugh at me when they open the box
Marty: The future, it's where you're going? Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
I prepared some food (a big pork loin) with a smoker for my first time ever, today. And it worked! I was so worried something was gonna go horribly wrong, but it came out just like I wanted it to!
+7
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
last night we had friends over to help us rearrange our furniture so that we could get the baby's crib into her room.
I followed a basic recipe for the sweet potato pie and oh my god. I have forgotten how sweet some American desserts can be.
The recipe called for 1lb sweet potatoes, I had about 1.5lbs. The recipe asked for 1 cup white sugar. I put in 3/4cup whit sugar and 1/4 light brown sugar.
and holy god it was sweet. I probably could have gotten away with only using 1/2cup sugar in total.
so now I'm left wondering if the sweet potatoes down here are just that much sweeter than in the states. cause the difference was marked.
But everybody loved the pie. I think next time I'm going to try and make it with some purple kumara instead of the standard orange.
Sweet potatoes are really sweet up here in Canada too. I can't imagine adding more sugar to them... though I guess I've never had them in the form of a pie. (I always aim to make them more savoury when I bake them...)
I followed a basic recipe for the sweet potato pie and oh my god. I have forgotten how sweet some American desserts can be.
The recipe called for 1lb sweet potatoes, I had about 1.5lbs. The recipe asked for 1 cup white sugar. I put in 3/4cup whit sugar and 1/4 light brown sugar.
and holy god it was sweet. I probably could have gotten away with only using 1/2cup sugar in total.
so now I'm left wondering if the sweet potatoes down here are just that much sweeter than in the states. cause the difference was marked.
But everybody loved the pie. I think next time I'm going to try and make it with some purple kumara instead of the standard orange.
I looked it up in my Joy of Cooking book, and their recipe uses a bit less than half the sugar of that one - 2 pounds of sweet potatoes and only 1/2 cup of sugar.
edit: reading it more closely it says to use 1 and 1/3 cups of the potato puree.
Noisymunk on
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Yeah there was like almost five cups of potato. Which turned out OK because my pie dish is deep dish.
Pie tasted just fine this evening. Still really sweet but not repulsive sweet.
I made a mango-pork curry with seasonal greens last night. It was a 'wing it with what's in the cupboard' recipe, and it was frigging excellent, so go me.
[edit: fuck, phone posting. Hang on
double edit: ok two stupid things. Why doesn't my phone come with a native in-app resizer (I have a third-party resizing app but come on this is a no-brainer)
secondly my work computer is unbelievably slow and needs a rebuild from the ground up and jesus christ i'm so sick of hardware limitations being the major impediment to my workflow. WORK INSTANTLY YOU FUCK
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Dinner tonight
leftover winter vegetable cheddar soup.
1 head broccoli
1 head cauliflower
1 carrot
2 ribs celery
5ish small potatoes
minced garlic
Vegetable or chicken stock (bouillon or regular)
1/4 cup flour
1/2 cup dairy liquid (milk or cream)
pick your seasoning (I used roasted vegetable seasoning)
shredded cheddar cheese
cut up veggies roughly same size
put in pot
cover with stock/broth/water & bouillon whatever you're using
add in large spoonful o minced garlic
bring to boil and then simmer until veggies are squishable
Use either blender/stick blender to make smooth
Mix flour and dairy liquid together
pour into soup
bring back to boil/fast simmer
add in cheddar cheese
serve with more cheese on top and sprinkle of paprika
Horrary we have a camping trip planned for the weekend of the 10th! Now I get to be an adult camping!
Sadly due to a pipe bursting in our apartment last year I lost all my cast iron I guess I just need to buy a new dutch oven! Gonna make some cobbler! Super pumped
Posts
Still
Me and SilverWind ate at Adamson's Barbecue today (bread on the side so she could make a sandwich; if anything was off I'll find out in a few hours but I don't think so) after reading about it on BlogTO. It's been open for about a month and is some really nice Texas-style barbecue
Ended up getting a half pound of brisket, half pound of short ribs, quarter pound of turkey breast, quarter pound of pulled pork, one sliced sausage link, and a pint of pinto beans. This ended up being exactly the right amount of food
Lord alive it was so good. The turkey was some really good stuff, not dry at all and crusted with good spices, the pulled pork was good and flavorful, the sausage was great, the short ribs were divine, and that brisket. Man that brisket, God alive, if any of you other Torontonians end up going to this place make sure you get some of the brisket from a fatty cut (they will ask you if you want fatty or lean, get fatty) because that is the best I have had. It was so tender we were cutting it with plastic forks, and unlike every other restaurant I've tried it was not at all dry in any part
That brisket alone was worth the drive. I bought an extra pound of it to take home and it's sitting in the kitchen right now, wrapped in butcher paper that is soaked through with drippings
A+ will be adding it to our regular rotation. Gonna take my brother there next time he visits.
Ful update: I seriously underestimated the amount of liquid that would be needed to leave the beans swimming in the delicious broth that is the whole point of this dish IMO. So the output was basically stodge. Delicious stodge, mark you - the flavours were spot on, so I do not count the experiment as a failure, merely a data point.
After a little thought, I have repurposed the output, added a bunch of chopped coriander and parsley, and now ful-flavoured falafels are cooking as I type this.
I should buy a better one soon.
I have a set of wustoff knives
They finally lost their edge after about 10 years and now I need to sharpen them every couple months
Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
I prepared some food (a big pork loin) with a smoker for my first time ever, today. And it worked! I was so worried something was gonna go horribly wrong, but it came out just like I wanted it to!
As a thank you, I made dinner.
Roast chicken
Roasted veggies (broccoli, cauliflower, carrots, brussels spouts)
mashed potatoes
sweet potato pie
I followed a basic recipe for the sweet potato pie and oh my god. I have forgotten how sweet some American desserts can be.
The recipe called for 1lb sweet potatoes, I had about 1.5lbs. The recipe asked for 1 cup white sugar. I put in 3/4cup whit sugar and 1/4 light brown sugar.
and holy god it was sweet. I probably could have gotten away with only using 1/2cup sugar in total.
so now I'm left wondering if the sweet potatoes down here are just that much sweeter than in the states. cause the difference was marked.
But everybody loved the pie. I think next time I'm going to try and make it with some purple kumara instead of the standard orange.
Democrats Abroad! || Vote From Abroad
Switch: SW-7603-3284-4227
My ACNH Wishlists | My ACNH Catalog
I looked it up in my Joy of Cooking book, and their recipe uses a bit less than half the sugar of that one - 2 pounds of sweet potatoes and only 1/2 cup of sugar.
edit: reading it more closely it says to use 1 and 1/3 cups of the potato puree.
Pie tasted just fine this evening. Still really sweet but not repulsive sweet.
Democrats Abroad! || Vote From Abroad
Limey-Tip™: Apple Sauce doesn't need any sugar in. Just a pinch of salt and a few cloves.
[edit: fuck, phone posting. Hang on
double edit: ok two stupid things. Why doesn't my phone come with a native in-app resizer (I have a third-party resizing app but come on this is a no-brainer)
secondly my work computer is unbelievably slow and needs a rebuild from the ground up and jesus christ i'm so sick of hardware limitations being the major impediment to my workflow. WORK INSTANTLY YOU FUCK
yes. it was me. and i sound like friggin' Paula Deen every time I say it too.
Democrats Abroad! || Vote From Abroad
leftover winter vegetable cheddar soup.
1 head broccoli
1 head cauliflower
1 carrot
2 ribs celery
5ish small potatoes
minced garlic
Vegetable or chicken stock (bouillon or regular)
1/4 cup flour
1/2 cup dairy liquid (milk or cream)
pick your seasoning (I used roasted vegetable seasoning)
shredded cheddar cheese
cut up veggies roughly same size
put in pot
cover with stock/broth/water & bouillon whatever you're using
add in large spoonful o minced garlic
bring to boil and then simmer until veggies are squishable
Use either blender/stick blender to make smooth
Mix flour and dairy liquid together
pour into soup
bring back to boil/fast simmer
add in cheddar cheese
serve with more cheese on top and sprinkle of paprika
Democrats Abroad! || Vote From Abroad
Sadly due to a pipe bursting in our apartment last year I lost all my cast iron