When I've made sauce in the past I have generally started with some caramelized onions, ad a few fine chopped and crushed cloves of garlic (or a little minced from a jar if I'm being lazy) all in a bit of olive oil, then add some crushed tomatoes and seasoning and let it reduce for a while then just crush it down more with a ladle or a masher thing. But I like a nice smooth sauce.
I also tend to add just a bit of sugar since I also like it a little on the sweet side.
Guys I bought a mess of those little thai green eggplants and I need a recipe. Whatcha got for me?
not sure if they're just little eggplants or not, but if they are, I like to take roasted red peppers and mash them together with some goat cheese and spread it on top. Bake until just barely crunchy and top with honey and a drizzle of balsamic vinegar.
I generally use an uncooked sauce for pizza like Noisy, using lightly seasoned crushed or sauce tomatoes to enhance its brightness. Cooked sauces are for pasta or other entrees since it gets richer from the long simmer.
I always like a nice rich and somewhat sweet sauce on my pizza, perhaps it's just because I am so used to pizza restaurants around here and they aren't usually done in that style.
Yeah, I am sure our relative pasts factor heavily into our preferences. I have experimented with cooked sauces on my pizza, mostly because I had some left over from another dish, but have always strayed back towards the raw sauce.
Usually when Viv and I poach chicken we just use a standard Chinese marinade in the water and poach it in that for like 8 minutes.
So it's usually 2 parts Dark soy, 1 part light soy, 2 parts fish sauce, 2 parts shoaxing and .5 of sugar. And that is thrown into the poaching water. (That makes up about 25%) of the liquid of so, it's not an exact recipe don't sweat it if it is less).
Then we let it cool, slice it up and stick it into a simple salad with noodles and a lime/soy/sesame oil/chili dressing.
If you ever want to do a whole chicken you gotten do haianese chicken rice though.
Okay so I'm trying that pizza dough recipe from earlier in the thread and I forgot to buy ziplock bags earlier.
I figured it should be fine if I let it all rise together in one big bowl.
But uh, I don't know if my bowl is big enough, it's only been a few hours and it's just starting to touch the plastic cling wrap I put on top. I hope it'll be okay!
0
Options
UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
Okay so I'm trying that pizza dough recipe from earlier in the thread and I forgot to buy ziplock bags earlier.
I figured it should be fine if I let it all rise together in one big bowl.
But uh, I don't know if my bowl is big enough, it's only been a few hours and it's just starting to touch the plastic cling wrap I put on top. I hope it'll be okay!
If you're letting it rise more than a few hours/overnight, it should be in the fridge. Slows the rise, room temperature will rise a ton.
Okay so I'm trying that pizza dough recipe from earlier in the thread and I forgot to buy ziplock bags earlier.
I figured it should be fine if I let it all rise together in one big bowl.
But uh, I don't know if my bowl is big enough, it's only been a few hours and it's just starting to touch the plastic cling wrap I put on top. I hope it'll be okay!
If you're letting it rise more than a few hours/overnight, it should be in the fridge. Slows the rise, room temperature will rise a ton.
Oh yeah I forgot to mention, it is in the fridge. for a couple days hopefully.
Hopefully it will slow down a lot more here soon.
I am mostly worried it will overflow the bowl at some point and poke out from under the cling wrap and dry out.
EDIT: As of this morning it is rising fine, kinda evened out toward the top of the bowl, going to give it at least a whole day, maybe bake it tomorrow afternoon.
Think I might spend some time today doing my tomato sauce but I might have to pick up some basil.
back to basics for me, i used to do this all backwards before, eggs and salt first, etc etc. Now i do it in this order and it does work better. Dont do crem fresh though i dont like that stuff.
I am OBSESSED with this recipe right now
like, 3 times in 2 days obsessed. I'm using sour cream instead of creme fraiche, because that's what I have on hand, and Chef Google tells me that they're a closeish substitution in this case
last night, we made a roast chicken on top of sweet potatoes, onion chunks, and carrots that were in a deep roasting pan with garlic, chicken broth, a drizzle of olive oil, and some white wine
hour and a half and the veggies and chicken were falling apart. So good.
tomorrow, I'm going to do something with purple new potatoes, maitake, and a pork tenderloin marinated in apple juice (and chunks), rosemary, and some mustard
The better half and myself made a goat curry over the weekend. It was declious.
Only issue we had was not being prepared for all the bones in the goat. We thought we got rid of most of it but there was the odd small piece and some sinew left.
Pro tip, allow extra prep time to clean up your goat chunks.
I just ate a very large burger and chips. I really need to eat better. I want to buy a slow cooker, they seem like magic.
I wish I could find more solid slow cooker recipes. I have a so-so cookbook that came with mine that doesn't have real good/unique ones (there was three in there I cycled between but I'm sick of them now).
So
That leftover Easter ham
I forgot about it
I didn't freeze it
It's been in the fridge for eight days now
Is it still OK?
0
Options
Metzger MeisterIt Gets Worsebefore it gets any better.Registered Userregular
edited April 2016
Maybe. It's been refrigerated and ham is already cured, so. My family ate a bunch of our Easter ham in some home-made mac and cheese last night and none of us have had any issues, for whatever that's worth.
I'm inclined to give a lot of leeway to a cured and baked ham in a refrigerator but am leery of telling you to eat it because if it kills you that makes me an accomplice to murder and I don't need that I tell you what
The breakthrough on the sweet potato fries issue--baking them on a rack really improved their texture. It's still not crispy but it's definitely more evenly baked, which made them a lot tastier.
Posts
When I've made sauce in the past I have generally started with some caramelized onions, ad a few fine chopped and crushed cloves of garlic (or a little minced from a jar if I'm being lazy) all in a bit of olive oil, then add some crushed tomatoes and seasoning and let it reduce for a while then just crush it down more with a ladle or a masher thing. But I like a nice smooth sauce.
I also tend to add just a bit of sugar since I also like it a little on the sweet side.
There's one recipe that's called "Mexican? Pizza?"
For real though you should make that.
Guys I bought a mess of those little thai green eggplants and I need a recipe. Whatcha got for me?
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
not sure if they're just little eggplants or not, but if they are, I like to take roasted red peppers and mash them together with some goat cheese and spread it on top. Bake until just barely crunchy and top with honey and a drizzle of balsamic vinegar.
Worst case I'll treat them like the thin purple and white ones.
Also, that eggplant dish sounds amazing. Yum.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
cool
the thin purple and white ones are the ones I was talking about
Seriously the best comfort food ever.
piece would be great, thanks
Steam // Secret Satan
Anyone have any brand recommendations?
Usually when Viv and I poach chicken we just use a standard Chinese marinade in the water and poach it in that for like 8 minutes.
So it's usually 2 parts Dark soy, 1 part light soy, 2 parts fish sauce, 2 parts shoaxing and .5 of sugar. And that is thrown into the poaching water. (That makes up about 25%) of the liquid of so, it's not an exact recipe don't sweat it if it is less).
Then we let it cool, slice it up and stick it into a simple salad with noodles and a lime/soy/sesame oil/chili dressing.
If you ever want to do a whole chicken you gotten do haianese chicken rice though.
Satans..... hints.....
Okay so I'm trying that pizza dough recipe from earlier in the thread and I forgot to buy ziplock bags earlier.
I figured it should be fine if I let it all rise together in one big bowl.
But uh, I don't know if my bowl is big enough, it's only been a few hours and it's just starting to touch the plastic cling wrap I put on top. I hope it'll be okay!
If you're letting it rise more than a few hours/overnight, it should be in the fridge. Slows the rise, room temperature will rise a ton.
Oh yeah I forgot to mention, it is in the fridge. for a couple days hopefully.
Hopefully it will slow down a lot more here soon.
I am mostly worried it will overflow the bowl at some point and poke out from under the cling wrap and dry out.
EDIT: As of this morning it is rising fine, kinda evened out toward the top of the bowl, going to give it at least a whole day, maybe bake it tomorrow afternoon.
Think I might spend some time today doing my tomato sauce but I might have to pick up some basil.
I am OBSESSED with this recipe right now
like, 3 times in 2 days obsessed. I'm using sour cream instead of creme fraiche, because that's what I have on hand, and Chef Google tells me that they're a closeish substitution in this case
hour and a half and the veggies and chicken were falling apart. So good.
tomorrow, I'm going to do something with purple new potatoes, maitake, and a pork tenderloin marinated in apple juice (and chunks), rosemary, and some mustard
Sauce and meatballs!
Veal, spicy sausage and ground beef
need my mailing address?
I just don't understand why the internet doesn't have a bunch of recipes for beehoon soto when it's all I want to eat
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
When I went to Catholic school Mexican Pizza was second only to Cheeseburger day
I know now that it's basically ground beef tomatoes and some kind of cheese blend but back then it was sorcery
Added a little brown rice into it too.
Steam ID - VeldrinD | SS Post | Wishlist
Only issue we had was not being prepared for all the bones in the goat. We thought we got rid of most of it but there was the odd small piece and some sinew left.
Pro tip, allow extra prep time to clean up your goat chunks.
I wish I could find more solid slow cooker recipes. I have a so-so cookbook that came with mine that doesn't have real good/unique ones (there was three in there I cycled between but I'm sick of them now).
yeah, I've been cooking mine a little longer as well
That leftover Easter ham
I forgot about it
I didn't freeze it
It's been in the fridge for eight days now
Is it still OK?
Depends. If it smells off or is slimy, it's probably best to not try it.
She said it was really good!
Switch: SW-7603-3284-4227
My ACNH Wishlists | My ACNH Catalog
http://www.fallout3nexus.com/downloads/file.php?id=16534