So wife is out of town on business, which means I get to eat red meat again, at least for a few days. Saturday night I made some venison tenderloin with polenta and stir fried broccoli. Last night I did a beef tongue sous vide for 24 hours at 170F, cubed up and crisped in the cast iron for some amazing lengua tacos. Honestly, there is no better single taco out there than a perfectly executed lengua taco with cilantro, onions, and an ancho-chipotle salsa.
I cannot remember which thread it was where we were talking about spiced coffee, but today; I added pumpkin pie spice to the latest batch of cold brew coffee I am steeping. About two tablespoons to 500 g of ground coffee
I added about half a teaspoon of dried cayenne pepper powder too.
So wife is out of town on business, which means I get to eat red meat again, at least for a few days. Saturday night I made some venison tenderloin with polenta and stir fried broccoli. Last night I did a beef tongue sous vide for 24 hours at 170F, cubed up and crisped in the cast iron for some amazing lengua tacos. Honestly, there is no better single taco out there than a perfectly executed lengua taco with cilantro, onions, and an ancho-chipotle salsa.
It is pretty amazing how delicious grilled food is just because it's grilled. If I had more space and more time to justify the purchase, I'd totally get a tiny little outdoor grill.
I steeped/brewed that cold brew for 24 hours. I mixed the concentrate with water at a 1:3 ratio. It's very good! Not too spicy or too pumpkin pie spiced, just a little bit of spiciness. I think it will be delicious when it's cold.
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webguy20I spend too much time on the InternetRegistered Userregular
I steeped/brewed that cold brew for 24 hours. I mixed the concentrate with water at a 1:3 ratio. It's very good! Not too spicy or too pumpkin pie spiced, just a little bit of spiciness. I think it will be delicious when it's cold.
I imagine a heavier spiced version would go well with a bit of cream.
I steeped/brewed that cold brew for 24 hours. I mixed the concentrate with water at a 1:3 ratio. It's very good! Not too spicy or too pumpkin pie spiced, just a little bit of spiciness. I think it will be delicious when it's cold.
I imagine a heavier spiced version would go well with a bit of cream.
Yeah, I may double both spices later in the year and mix it with some almond milk
I'm mildly lactose intolerant
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webguy20I spend too much time on the InternetRegistered Userregular
Making up some Blackberry Cobbler with fresh picked blackberries. It's bubbling nicely in the oven.
I am making a batch of recado negro to marinade chicken. Tomorrow I'll grill it, slice it thin, and serve it on fresh corn tortillas with homemade tomatillo salsa, lime, black beans, white onion, and sour cream
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
so half of the alton brown granola recipe is going to be enough to give me a week's worth of granola just for myself for breakfasts.
That sounds pretty damned good. I can't wait to play around with the flavours some more.
Although I think I'll try to go just straight honey, and not molasses. it's good! but can be a bit on the bitter side (combined with the slightly over toastedness) so is at times too much.
I'm attempting to use my bread machine again today. last time was a disaster. water was too cold and the yeast was dead.
Could I bloom the yeast in the water first and then add it to the machine? Do you think that would work ok?
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Blooming the yeast shouldn't hurt, since the party doesn't really get started until the sugar arrives.
It might be unnecessary, though. The rapid-rise or instant yeast called for in bread machine recipes is specifically designed to not require blooming, so I'd recommend upping the water temperature in your dough as a first troubleshooting step. And given the different enzymes and additives in different brands of rapid-rise yeast, it's possible that it could end up activating more than you'd like and waste valuable gas potential just floating around the bowl.
I made some chili with venison tenderloin pieces, a teaspoon of Hot Ones The Last Dab Redux, I think, some salsa, some diced tomatoes, some homemade spaghetti sauce, two cans of black beans, a can of corn and some dried peppers
It's spicy as all fuck and delicious
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
it's working!
The bread is rising and baking and smells amazing.
and that's with me forgetting to put the paddle into the stupid thing and having to reach down into the layers of water and flour and put the paddle in.
I made some chili with venison tenderloin pieces, a teaspoon of Hot Ones The Last Dab Redux, I think, some salsa, some diced tomatoes, some homemade spaghetti sauce, two cans of black beans, a can of corn and some dried peppers
It's spicy as all fuck and delicious
Not to be contrarian, but do you dislike the gameyness of venison in general? Throwing one of the best cuts of the deer in a chili, especially the one with the least amount of fat/connective tissues is kind of a waste of that cut, imho. It's like throwing filet mignon in chili or a stew. Usually with the small tenderloin is best off with a real quick hard sear on both sides and done, maybe finish with a deglazed pan sauce.
Took me a little longer to get around to this than I meant to, but I finally made this last night for my family and didn't even fuck it up enough to greatly impact the dish! I don't cook very often and am not very confident in my skill, so making something like this and everyone liking it a lot was a big confidence-booster for me. It was really just as good as I had imagined it would be when I first saw that video. Served it with rice and steamed green beans. Definitely gonna make it again soon. Lessons I learned: needed the pan to be a little hotter when I put in the porkchops, as the first side I cooked didn't brown at all, and needed a little bit less salt. I got lucky and didn't quite oversalt it for my tastes but I was right on the verge of it.
Took me a little longer to get around to this than I meant to, but I finally made this last night for my family and didn't even fuck it up enough to greatly impact the dish! I don't cook very often and am not very confident in my skill, so making something like this and everyone liking it a lot was a big confidence-booster for me. It was really just as good as I had imagined it would be when I first saw that video. Served it with rice and steamed green beans. Definitely gonna make it again soon. Lessons I learned: needed the pan to be a little hotter when I put in the porkchops, as the first side I cooked didn't brown at all, and needed a little bit less salt. I got lucky and didn't quite oversalt it for my tastes but I was right on the verge of it.
Another quick tip for getting some good searing is to make sure your protein is dry when it hits the hot pan. Salting is definitely something that you develop an instinctual feel for over time.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Had aubergine 'tacos' tonight. They were really tasty. I should eat aubergine more often. It just soaks up flavour like a sponge.
Okay I only need to use a few ounces of this can of condensed milk
Can I just wrap the top with plastic wrap and save it in the fridge?
Yes, for a while. Smof is right, though, it's a good basis for a lot of desserts, so if you don't have any pressing need for the rest of it id look into baking something or making dulce de leche
Okay I only need to use a few ounces of this can of condensed milk
Can I just wrap the top with plastic wrap and save it in the fridge?
Yes, for a while. Smof is right, though, it's a good basis for a lot of desserts, so if you don't have any pressing need for the rest of it id look into baking something or making dulce de leche
Ah yeah, see I was going to make a cafe bombon since I've always wanted to try one. Figured I would save the rest for more if I liked it.
But actually dulce de leche sounds good too... I forgot you could make that with condensed milk.
You can just use those and have individually portioned custard/creme brulee/flan/whatever. You might be able to get a more reasonable quantity of them for just a few bucks.
Teh tarik is also an option, it is condensed milk added to strong tea and then frothed by pouring from one vessel to another.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Tried tempeh for the first time yesterday. It was, like most of these sorts of things when I have them for the first time, fine. Not great, not terrible. I could probably learn to make it taste better but like with all the fake-meat things I've tried so far I don't really see the point.
Tried tempeh for the first time yesterday. It was, like most of these sorts of things when I have them for the first time, fine. Not great, not terrible. I could probably learn to make it taste better but like with all the fake-meat things I've tried so far I don't really see the point.
Like tofu, tempeh isn’t really meant to be a meat replacement in its original context.
I’ve bought pre packed tempeh and it’s fine, but fresh fermented then fried tempeh (either home made or from an Indonesian restaurant) is amazing, super crispy on the outside with a delicious nutty flavour.
I really should make some tempeh again...
My girlfriend and I are looking into purchasing a pressure cooker. Any recommendations?
Our only requirement is that it's IH-capable, and we're thinking around 4L in size. What we'd like to avoid are any models or types that are notoriously difficult to clean - neither of us have owned one before.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I like my sunbeam 7-in-1 cooker. kinda like an instapot, just a different brand. it does slow cooker, boiling, other things, pressure cooking etc
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I added about half a teaspoon of dried cayenne pepper powder too.
I will report the results on Wednesday.
I'm gonna have to go with buche #1, lengua #2.
I imagine a heavier spiced version would go well with a bit of cream.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Yeah, I may double both spices later in the year and mix it with some almond milk
I'm mildly lactose intolerant
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
That sounds pretty damned good. I can't wait to play around with the flavours some more.
Although I think I'll try to go just straight honey, and not molasses. it's good! but can be a bit on the bitter side (combined with the slightly over toastedness) so is at times too much.
I'm attempting to use my bread machine again today. last time was a disaster. water was too cold and the yeast was dead.
Could I bloom the yeast in the water first and then add it to the machine? Do you think that would work ok?
Democrats Abroad! || Vote From Abroad
It might be unnecessary, though. The rapid-rise or instant yeast called for in bread machine recipes is specifically designed to not require blooming, so I'd recommend upping the water temperature in your dough as a first troubleshooting step. And given the different enzymes and additives in different brands of rapid-rise yeast, it's possible that it could end up activating more than you'd like and waste valuable gas potential just floating around the bowl.
It's spicy as all fuck and delicious
The bread is rising and baking and smells amazing.
and that's with me forgetting to put the paddle into the stupid thing and having to reach down into the layers of water and flour and put the paddle in.
I can do this!
Democrats Abroad! || Vote From Abroad
Not to be contrarian, but do you dislike the gameyness of venison in general? Throwing one of the best cuts of the deer in a chili, especially the one with the least amount of fat/connective tissues is kind of a waste of that cut, imho. It's like throwing filet mignon in chili or a stew. Usually with the small tenderloin is best off with a real quick hard sear on both sides and done, maybe finish with a deglazed pan sauce.
Took me a little longer to get around to this than I meant to, but I finally made this last night for my family and didn't even fuck it up enough to greatly impact the dish! I don't cook very often and am not very confident in my skill, so making something like this and everyone liking it a lot was a big confidence-booster for me. It was really just as good as I had imagined it would be when I first saw that video. Served it with rice and steamed green beans. Definitely gonna make it again soon. Lessons I learned: needed the pan to be a little hotter when I put in the porkchops, as the first side I cooked didn't brown at all, and needed a little bit less salt. I got lucky and didn't quite oversalt it for my tastes but I was right on the verge of it.
Another quick tip for getting some good searing is to make sure your protein is dry when it hits the hot pan. Salting is definitely something that you develop an instinctual feel for over time.
Can I just wrap the top with plastic wrap and save it in the fridge?
Yes, for a while. Smof is right, though, it's a good basis for a lot of desserts, so if you don't have any pressing need for the rest of it id look into baking something or making dulce de leche
Ah yeah, see I was going to make a cafe bombon since I've always wanted to try one. Figured I would save the rest for more if I liked it.
But actually dulce de leche sounds good too... I forgot you could make that with condensed milk.
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
Check to see if any grocery stores in your area have something like these with the other aluminum pans in the baking section: https://www.amazon.com/Made-Aluminum-Ramekin-Disposable-Baking/dp/B0773SV6L4/ref=sr_1_6?qid=1566507555&refinements=p_n_material_browse:316625011&s=kitchen&sr=1-6&th=1
You can just use those and have individually portioned custard/creme brulee/flan/whatever. You might be able to get a more reasonable quantity of them for just a few bucks.
It's not burnt, that's the recado negro. Great flavor. Not too spicy, but you know it's there
I'm a big fan of veggie burgers that aren't trying to be burger-like, though. The texture and flavor are miles ahead, and they're delicious.
Southwest black bean flavor?? Hell yes give that to me
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I need to make another batch of the lentil and mushroom burgers I made a week or 2 ago. They were banging.
Few weeks should do I'd imagine
I’ve bought pre packed tempeh and it’s fine, but fresh fermented then fried tempeh (either home made or from an Indonesian restaurant) is amazing, super crispy on the outside with a delicious nutty flavour.
I really should make some tempeh again...
Our only requirement is that it's IH-capable, and we're thinking around 4L in size. What we'd like to avoid are any models or types that are notoriously difficult to clean - neither of us have owned one before.
Democrats Abroad! || Vote From Abroad
the D&D thread usually has good equipment folks.
Democrats Abroad! || Vote From Abroad
https://epicurious.com/expert-advice/the-best-stovetop-pressure-cooker-product-review-article
I use an electric, so can't offer any input.