UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
edited December 2020
did a test run of a salad I'm bringing to dinner with my parents/sister tomorrow night, kind of a combination of a brussels sprout slaw I've been making the last couple weeks, and the roasted squash & radicchio salad BA did for a thanksgiving series a year or two back
That's shredded brussels sprouts and radicchio, roasted butternut squash, crumbled feta and pomegranate seeds, with a lemon/dijon/maple vinaigrette.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Brisket is Inn the slow cooker
Chicken stock cause it's what I had
Garlic
Onion soup mix
Pickling spices
Bay leaves
Mushroom
Gonna take it out at five, mix up some kind of glaze, and then into the oven for about twenty minutes
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
edited December 2020
Came out really good
Edit:
So in the slow cooker for 6 hours on high.
chicken stock
pickling spice
bay leaves
garlic
yellow mustard seeds
white mushrooms
balsamic vinegar
out of the slow cooker and into the oven for about 25 minutes with my favourite beef glaze
tomato paste
american brown spicy mustard
dark soy sauce
golden syrup (usually dark brown sugar but i couldnt be bothered digging into the pantry for it tonight)
When you use google to search for recipes, do you almost universally get random food blog results rather than mainstream websites?
Because honestly I do not trust or like food bloggers and it is SO insanely frustrating to have to open separate search tabs for Serious Eats, Food and Wine, Saveur, King Arthur Flour, etc, etc, etc, to look for a recipe I can rely on
I get weird food blogs plus stuff like allrecipes, the latter of which never puts enough salt or spice in anything and the former of which is just really hit-or-miss
for American classics I stick to ree drummond, otherwise I go for serious eats, or straight to Kenji, sometimes Chef John or Alton Brown
Well on the way to having everything ready for tomorrow so I can just heat up on the day and not be trapped in the kitchen for hours.
Swede mashed, cauliflower cheese ready to finish in the oven, sprouts blanched to finish off with pancetta and chestnuts, beef shin about 30 mins away from being braised. Just waiting for that last minute crushing revelation that I've forgotten something really important.
Dessert will be croissant bread and butter pudding but I think that's best made on the day.
Fake edit: Forgot dumplings, will sort those in the morning too.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Oh god. I decided to make J Kenji Lopez Alt's fancy bolognaise recipe for my Christmas staycation, and somehow missed out on two of the three pounds of meat that go into it. And so I had to go to the grocery store at 3 PM on Christmas Eve.
Folks, that's one of the scariest places I've been this year. I saw a dear friend that I have not seen since the beginning of quarantine, and I did not make eye contact because I didn't want her to see the elbow-swinging monster I had to become to get to and from the butcher counter with my lamb and pork.
Never again.
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UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
so for christmas I was gifted a dumpling cutting/folding set!
this is actually amazing because I love making my own dumplings but doing the folds and crimping does my back in something fierce. This gadget makes it so fast I could dumple all day.
We made prawn gyoza, which I do not have a photo of but trust me they were A+, and then decided to mix it up a bit by creating tiny empanadas. (pictured: Merguez lamb sausage and mushroom)
I am very excited to use this tool to create all manner of folded pastry goods, I tell you what.
Over the holiday I made a Deep Dish pizza (bottom crust was not thick enough but it turned out OKish), steak and crab legs, lemon rice soup, and a curry
so for christmas I was gifted a dumpling cutting/folding set!
this is actually amazing because I love making my own dumplings but doing the folds and crimping does my back in something fierce. This gadget makes it so fast I could dumple all day.
We made prawn gyoza, which I do not have a photo of but trust me they were A+, and then decided to mix it up a bit by creating tiny empanadas. (pictured: Merguez lamb sausage and mushroom)
I am very excited to use this tool to create all manner of folded pastry goods, I tell you what.
I realize now that I need a dumpling folder, I didn't know before but I do now.
You can borrow mine, I never use the damn thing.
Here I've been folding mine by hand like a chump and you have a perfectly good appliance sitting in a drawer somewhere, for shame sir.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I picked up a kinda plastic dumpling press thing and I hate it. So when we make them I just told by hand. I mean they look like pierogi instead of gyoza, but whatever they're folded.
I'm curious to see what tool you are using, @tynic
I can see how it might be difficult to get the requisite force with a plastic press, but these are excellent and I had no splits at all in the gyoza. The empanadas were a little more prone to occasional clam-mouth, but that was mainly because of the dough and cooking style (laminated pastry, so it puffed a bit and pushed a few apart - only a couple though, so if I'd taken more care they would probably have been fine as well).
I can see how it might be difficult to get the requisite force with a plastic press, but these are excellent and I had no splits at all in the gyoza. The empanadas were a little more prone to occasional clam-mouth, but that was mainly because of the dough and cooking style (laminated pastry, so it puffed a bit and pushed a few apart - only a couple though, so if I'd taken more care they would probably have been fine as well).
That tool is just a Gyoza Dad twitter incident waiting to happen.
But yeah, I use a (flimsier, I think) version of that too, and it's a nice help that takes it from annoying to fine for me, but I am skill-free and impatient, in all fairness.
Mostly though I get empanadas from a local restaurant with an Argentinian owner. He doesn't really do Argentinian food, but will sometimes randomly make amazing empanadas and post on instagram that they're for sale. So now my whole life is just refreshing instagram so I can get empanadas. It's not the life I envisioned when I was younger, but what can you do?
This post was sponsored by Tom Cruise.
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The Escape Goatincorrigible ruminantthey/themRegistered Userregular
...how viable is the concept of a miniature calzone-empanada-pierogi thing
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webguy20I spend too much time on the InternetRegistered Userregular
The three tools I want to get next are a tortilla press, a cast iron waffle maker and a cast iron swedish pancake pan.
...how viable is the concept of a miniature calzone-empanada-pierogi thing
well calzones use a bread-like dough
empanadas use an egg-butter pastry
and pierogi pastry doesn't have butter
so I think your main impediment to realising this dream is that they're fundamentally incompatible casings.
There are some secondary issues, ie pierogis are boiled and the other two are baked, but these are comparably trivial nuances.
...how viable is the concept of a miniature calzone-empanada-pierogi thing
well calzones use a bread-like dough
empanadas use an egg-butter pastry
and pierogi pastry doesn't have butter
so I think your main impediment to realising this dream is that they're fundamentally incompatible casings.
There are some secondary issues, ie pierogis are boiled and the other two are baked, but these are comparably trivial nuances.
The casing is largely secondary to the filling in this inquiry, though I imagine some will work better for being stuffed with various cheeses and dipped in a manner of tomato-based sauce.
I just want handheld packets of ricotta in a dough shell, basically
The three tools I want to get next are a tortilla press, a cast iron waffle maker and a cast iron swedish pancake pan.
I love my tortilla press
I actually switched back to using a rolling pin for my tortillas after being gifted a press for my birthday this past summer. The press was better at making the tortillas into a uniform shape, but I prefer them a bit larger than the ones the press produces, and I found that I had better control over the thickness of each tortilla when using the pin.
On the flip side, I desperately miss my old waffle iron
I'm just collecting novelty cookbooks now, just picked up a Hearthstone cookbook, which is by the same author of the Star Wars and WoW cookbooks I already have and really like, and it's...largely bar food? All of it seems relatively easy to make, and most of it is much quicker, which is good considering my holiday break from work is up so I'll have less patience to wait for bread to rise for an hour plus.
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webguy20I spend too much time on the InternetRegistered Userregular
I'm just collecting novelty cookbooks now, just picked up a Hearthstone cookbook, which is by the same author of the Star Wars and WoW cookbooks I already have and really like, and it's...largely bar food? All of it seems relatively easy to make, and most of it is much quicker, which is good considering my holiday break from work is up so I'll have less patience to wait for bread to rise for an hour plus.
The Dungeons and Dragons cookbook that just came out seems pretty cool. I got one for a friend and flipped through it first, lots of good recipes. @Uriel just made ribs using a recipe from the book. Check that one out!
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That's shredded brussels sprouts and radicchio, roasted butternut squash, crumbled feta and pomegranate seeds, with a lemon/dijon/maple vinaigrette.
Chicken stock cause it's what I had
Garlic
Onion soup mix
Pickling spices
Bay leaves
Mushroom
Gonna take it out at five, mix up some kind of glaze, and then into the oven for about twenty minutes
Democrats Abroad! || Vote From Abroad
Being mostly butter and shortening they are seriously not good for you, but oh so tasty
Lookin' forward to seeing the finished result!
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Came out really good
Edit:
So in the slow cooker for 6 hours on high.
chicken stock
pickling spice
bay leaves
garlic
yellow mustard seeds
white mushrooms
balsamic vinegar
out of the slow cooker and into the oven for about 25 minutes with my favourite beef glaze
tomato paste
american brown spicy mustard
dark soy sauce
golden syrup (usually dark brown sugar but i couldnt be bothered digging into the pantry for it tonight)
Democrats Abroad! || Vote From Abroad
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I get weird food blogs plus stuff like allrecipes, the latter of which never puts enough salt or spice in anything and the former of which is just really hit-or-miss
for American classics I stick to ree drummond, otherwise I go for serious eats, or straight to Kenji, sometimes Chef John or Alton Brown
Swede mashed, cauliflower cheese ready to finish in the oven, sprouts blanched to finish off with pancetta and chestnuts, beef shin about 30 mins away from being braised. Just waiting for that last minute crushing revelation that I've forgotten something really important.
Dessert will be croissant bread and butter pudding but I think that's best made on the day.
Fake edit: Forgot dumplings, will sort those in the morning too.
Anything fish-related with Eric Ripert on youtube is gold.
Folks, that's one of the scariest places I've been this year. I saw a dear friend that I have not seen since the beginning of quarantine, and I did not make eye contact because I didn't want her to see the elbow-swinging monster I had to become to get to and from the butcher counter with my lamb and pork.
Never again.
But mother in law has made second dessert.
Back in a bit.
Dope.
this is actually amazing because I love making my own dumplings but doing the folds and crimping does my back in something fierce. This gadget makes it so fast I could dumple all day.
We made prawn gyoza, which I do not have a photo of but trust me they were A+, and then decided to mix it up a bit by creating tiny empanadas. (pictured: Merguez lamb sausage and mushroom)
I am very excited to use this tool to create all manner of folded pastry goods, I tell you what.
Very good
You can borrow mine, I never use the damn thing.
drooling at this plate
Here I've been folding mine by hand like a chump and you have a perfectly good appliance sitting in a drawer somewhere, for shame sir.
I'm curious to see what tool you are using, @tynic
Democrats Abroad! || Vote From Abroad
I can see how it might be difficult to get the requisite force with a plastic press, but these are excellent and I had no splits at all in the gyoza. The empanadas were a little more prone to occasional clam-mouth, but that was mainly because of the dough and cooking style (laminated pastry, so it puffed a bit and pushed a few apart - only a couple though, so if I'd taken more care they would probably have been fine as well).
Though I'm not sure I really want an excuse to make more dumplings
Democrats Abroad! || Vote From Abroad
That tool is just a Gyoza Dad twitter incident waiting to happen.
But yeah, I use a (flimsier, I think) version of that too, and it's a nice help that takes it from annoying to fine for me, but I am skill-free and impatient, in all fairness.
Mostly though I get empanadas from a local restaurant with an Argentinian owner. He doesn't really do Argentinian food, but will sometimes randomly make amazing empanadas and post on instagram that they're for sale. So now my whole life is just refreshing instagram so I can get empanadas. It's not the life I envisioned when I was younger, but what can you do?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
well calzones use a bread-like dough
empanadas use an egg-butter pastry
and pierogi pastry doesn't have butter
so I think your main impediment to realising this dream is that they're fundamentally incompatible casings.
There are some secondary issues, ie pierogis are boiled and the other two are baked, but these are comparably trivial nuances.
The casing is largely secondary to the filling in this inquiry, though I imagine some will work better for being stuffed with various cheeses and dipped in a manner of tomato-based sauce.
I just want handheld packets of ricotta in a dough shell, basically
I love my tortilla press
I actually switched back to using a rolling pin for my tortillas after being gifted a press for my birthday this past summer. The press was better at making the tortillas into a uniform shape, but I prefer them a bit larger than the ones the press produces, and I found that I had better control over the thickness of each tortilla when using the pin.
On the flip side, I desperately miss my old waffle iron
Totino's seems to be doing pretty well selling something pretty similar :P
The Dungeons and Dragons cookbook that just came out seems pretty cool. I got one for a friend and flipped through it first, lots of good recipes. @Uriel just made ribs using a recipe from the book. Check that one out!
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981