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[Cooking] thread 2: 2019's 2020's revenge
Erin The Red
The Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered User regular
The Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered User regular
Hey nerds. Do you like to apply varying types of heat to raw materials and convert them into delicious end products via alchemy or some shit? If so, this is the place for you!
Here's some recent creations of mine
Burgs with provolone and tomato and greens with some mac and cheese on the side
Miso, lemon, and garlic salmon with some togarashi on top and rice a roni and sauteed kale
Muffaletta!
What have y'all been cooking? What are you proud of? What needs work?
Here's some recent creations of mine
Burgs with provolone and tomato and greens with some mac and cheese on the side
Miso, lemon, and garlic salmon with some togarashi on top and rice a roni and sauteed kale
Muffaletta!
What have y'all been cooking? What are you proud of? What needs work?
DJ Eebs on
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Those dishes look delicious
I have not done too much cooking lately
my girlfriend and I have made some things on the grill, but I don't have any pictures
We made some tasty stuffed jalapenos last weekend, they were pretty easy and tasted good
Tomorrow I gotta use these avocados but I'm working 12 hours sooooooooooooooo I guess it's waiting until Saturday.
Really cramps my style
Damn I could go for some stuffed jalapenos right now
Whole mess of guacamole?
Urgh that's the worst
today I'm drying a few bunches of fenugreek leaves
making spruce tip ice cream
and this evening, laying block for the smokehouse I'm building! the slab and rebar are done
Don't want that much bread!
Eggs, some kinda protein (I like sausage), little tomato, maybe some cheese. Dash of hot sauce. Perfection.
I like putting potatoes in too because CARBS FOR THE CARB GOD
Breakfast chimichangas
no smokehouse work for me tonight =(
And sourdough pretzels.
And I drank a half glass of wine and now I'm all warm and fuzzy and kinda sleepy.
Twenty year old me is embarrassed at my lightweight-ness.
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Not enough for that
Thinking about just slicin' 'em up and drizzling some olive oil on 'em.
Half a glass of wine.
I got hot, dizzy, giggly, emotional, vulnerable.
I need to go back to not drinking. Lol
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Ahh, there we go.
edit: it should be noted that the yard is on a steep incline (for a yard anyway) and the block is level
well some of them are level
edit2: well, the blocks seem fairly immobile and nothing fell down so I guess I did ok!
Good news, buddy. Now you've got a steamer.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
A few days ago I made a batch of dough but subbed ghee in place of olive oil and took a bunch of notes as relates to my process and as accurate a list of ingredients as I could mostly to determine nutritional info
Crust Notes
What I notice right off the bat is the crust has kind of a softer bite to it but is still decently snappy, and I can taste the faintest whisper of the butter flavour which I'm finding I prefer over olive oil
It's a pretty subtle difference, flavour is marginally better but stretching it is just a little bit trickier as it seems to rip a bit more readily, not bad enough to be a huge problem but the dough doesn't last long before it's all devoured
The first piece of dough I used I only let rise 24 hours and I found it wasn't quite stretchy enough for me to fill out a 14" pizza pan as I usually do, but I got it to stretch to about a 12" diameter - after that first day they were all pliable enough for me to get the usual size
Sauce Notes
This will likely change given the last batch of sauce I threw together like a whirlwind through the kitchen last second when I realized I had no sauce and no time to run out and get more
I basically smashed my tomatoes, put tomato paste in to hurry the thickening (probably a little overboard but it was still totally tasty to my palate), added seasonings I knew I'd like and kept tasting til it felt right, it's almost a little jammy, probably a little on the thick side
This sauce was so appealing and simple to make but I still think it needs a little bit of know-how and confidence in the kitchen since I think that of any dish that depends on tasting as you go
It wouldn't hurt to add onions, sub the garlic blend for actual fresh garlic, basil, and oregano, but I was really happy with how this came out
I stored it all in a strawberry jam jar I'd just emptied and recognize it in the fridge by the crusted tomatoes around the lid that I barely bothered to wipe off
Cheese Notes
I spent stupid money - $13 on half a pound of 22-24 month aged parm at a specialty shop in a high cost of living city - but I could have gotten it for half that at Costco and even at the cost I paid it was basically $1.14 for how much cheese I use on a given pizza which I can live with when it's this good
The mozzarella I use is branded Galbani Pizza Mozzarella or Saputo Mozzarellissima but honestly the key for me here is finding a cheese with 20% milk fat, 52% moisture, you got that and you'll get similar results
Ingredients & Miscellaneous Notes
DOUGH
2.5 cups warm water (Best results between 90-100 F)
1 tsp active dry yeast
1 tbsp sugar
2.5 tbsp ghee OR 2 tbsp olive oil
1 tbsp kosher salt
5 cups bread flour (base amount, expect to work a little more in depending on ambient moisture)
0.25 cup bread flour (you might not need this but I work it in when I'm counting calories just in case)
2 tbsp olive oil (should cover what you leave the dough in to rest, you'll leave some behind when you pull the dough but I include it for estimation's sake)
This makes enough dough to split into 4 roughly 14-inch pizzas if you got your stretching down, you should definitely manage 12-inch no problem
Each dough ball is an estimated 940 calories including the extra olive oil it rests in
SAUCE
1 28-oz can San Marzano-style tomatoes (you can honestly probably get away with any 28-oz canned tomato in about any style, but I like these the best so far)
1 5.5-oz can tomato paste
1 tbsp olive oil
0.5 tbsp garlic herb seasoning blend* (or whatever italian herb blend you can find)
1 tbsp sugar*
1 tsp kosher salt*
1 tsp ground black pepper*
Slowly crush the hell out of the tomatoes with your bare hands, you want it all finely crushed but you don't wanna paint the walls, get it in a saucepan and don't bother draining
Just throw all the rest of the shit in with the crushed tomatoes and stir it until it's fairly uniform or at least as uniform as a mildly chunky sauce will be, stir occasionally and keep an eye on it til it's the consistency you like
*NOTE! Seasoning amounts are loose estimates!! I eyeballed this stuff and just kept throwing more sugar, pinching salt, and grinding pepper into the sauce as I went in tiny amounts as I kept it cooking - start here but taste and adjust as you go!
Whole recipe is an estimated 600 calories - I really don't recall the exact amount I used, it was like 5 heaped tablespoons but this will be enough to sauce about 4-6 pizzas depending on how much sauce you like, just glomming it over adds 100-150 calories per pizza which ain't bad so far as I'm concerned
I'll probably revisit this later, actually measure by weight what it all cooked down to and how much I use in a given pizza but I'm happy enough assuming overly generous portions for the sake of shooting under my calorie limits
TOPPINGS
20 grams parmigiano reggiano cheese
100 grams mozzarella cheese (20% milk fat, 52% moisture)
Grate the parmesan through the finest holes your grater has and do the mozzarella on the big round shreds, you really likely don't need me to tell you this though
Get your hands high up over the pizza when you sprinkle the cheese over - especially the parm - I swear you'll get more even coverage
The cheeses combined should work out to 360 calories (~80 parm, ~280 mozz) which I will add up and divide with other components below:
Rough Calorie Breakdown
Oil = 240 calories
Sauce = 150 calories
Cheese = 360 calories
Total = 1450 cal/pizza = 181.25 cal/slice
(assuming cut into eight)
Honestly not bad as far as I'm concerned, I'll eat half and I have a hard time feeling bad about a 725 calorie dinner
If I want anything else I cut it as absolutely thinly as I can, I run my knife through my cheapy Ikea ASPEKT sharpener every time I cut my toppings
I'd estimate my cuts are 1/4" to 1/8" but in any case just go as super thin as you can manage, you can always overlap if you want more stuff but I want to make sure the toppings don't screw with the cooking too much
After all those notes I'd taken the other day I had made the last of the ghee pizza dough tonight, 4 days after I initially made this batch
Overall it's still delicious but it definitely falls apart faster than the olive oil dough does, but it's not impossible to work with
I've been hearing the recipe I use for my dough lasts up to a week in the fridge, but I wouldn't let this ghee substitution age past 4 days as it starts to spider-web like crazy fairly soon in
With all that said I imagine my comments make it out to sound like a pain to work with, but it's still absolutely delicious and though knuckling it out does get risky, doing the gravity pinch works just fine so long as you're careful and generally have the practice to know how the dough handles
I love sinking my teeth into this pizza, it's got a really nice crisp crust and you can really hear it
I know. Vertical video. Sue me. Lock me in jail. Gut me like a goddamn fish!!
Anyway the crust is definitely still excellent regardless of the dough struggling to hold together - torn between doing the regular olive oil crust next time or maybe even splitting the fat evenly between olive oil and ghee to see what happens
it came out so amazinnngggggg i love it so much so much comfort food.
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Find your nearest Indian restaurant. Good Tikka Masala is fucking fantastic.
It was a hit! I do think my ratios were a bit off though (oz-> gr conversion can do that), hers looks a little oilier, darker and thicker with...shallot mass. I sliced mine a lot thinner though. Either way it was really good! Oh yeah and I used spaghetti, because it's what I had.
Mine doesn't look quite as pretty, but it'll do!
and in old project news, my black felt finally arrived so my spice rack door is back on the docket.
should hopefully be finished soon!
The problem is that Indian is under represented around here, and the two current restaurants are both closed right now for the immediate future. Believe me though, when they open back up I'll be eagerly in line. Indian is one cuisine I've never really explored before, I really need to alleviate that.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Also I ordered some cheese making supplies today because starting to drink IPAs can't be my quarantine thing, I accept that I'm a cliche but I don't have to like it. I got a culture and some wax to try a hard cheese and a kefir culture because I needed to hit the free shipping amount but the very first thing I'm going to try is a mozzarella because I know who I am.
keep us posted!
There are only two restaurants? Or there are only two restaurants that were open because our new apocalypse?
Satans..... hints.....
There's only two main restaurants in town in general for the last few years. We had a couple food trucks for a while, and every now and then another restaurant will make a go.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I genuinely do not know what I would do if there were only two restaurants I could go to.
Cook more myself I guess, but it just seems like a thing that would drive me crazy. How many people live in your town?
Satans..... hints.....
Two Indian restaurants. We have dozens and dozens of restaurants across the board.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Satans..... hints.....
Hahaha yea. A town small enough for just two restaurants is a town too small for me. Even the town I grew up in that had about 6000k people had over a dozen places to eat and a couple chains. Though it was quite exciting during 6th grade when we finally got a McDonalds.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
We have lots of great Mexican, though. And some damn good seafood. I enjoy living an hour from the coast.