I picked the blackberries yesterday, from the spot where they're taking over the garden and are the sweetest. I made it this evening, and used the large pie pan. It is eleven inches.
My mother used to make pies, for her birthday. She taught me to make them when she was in hospice. I miss her.
webguy20I spend too much time on the InternetRegistered Userregular
Smoked up a Montreal steak blend crusted tri-tip, about 90 minutes in the smoker to an internal temp of roughly 145, then a 5 minute rest on the counter. It came out perfect. The steak was still almost completely pink in the cneter, and it cut like butter and melted in the mouth. I paired it with some oven roasted yukon gold potatoes and some diced up carrots, tossed in olive oil and sprinkled with everything bagel seasoning and a touch of salt.
Tried making chicken tikka masala for the first time and it came out kind of bland. I think I used too much tomato sauce. Also I probably shouldn't have gone into it having had an actual, high end Indian restaurants chicken tikka masala a few days before which is fucking dope as hell and skewed my expectations.
Tried making chicken tikka masala for the first time and it came out kind of bland. I think I used too much tomato sauce. Also I probably shouldn't have gone into it having had an actual, high end Indian restaurants chicken tikka masala a few days before which is fucking dope as hell and skewed my expectations.
Now I'm kinda sad.
Yeah last time I tried this it was waaay too tomatoey and waaaay too acidic.
I wonder if I can fit a wood fire tandoori in my 650sqft apartment?
Perhaps not, but can you buy an old Toyota Coaster bus, tear out most of the interior, and build a tandoor in there? Then drive around selling Tandoori to whoever wants some (it's everyone, everyone enjoys a good Tandoori)?
I may exclude the ginger altogether. Every time I use even just the tiniest amount of ginger it seems to make everything sweet to a noticeable degree. In this case I wanted way more savory.
That said: I started adding pickeld ginger slices to my vegetable medleys with soy sauce and oh man its on a new level.
But... maybe? Now I gotta go double check my ginger. I'm like 99% its regular old powdered ginger which I think is usually a little sweeter than fresh ginger. I just don't want to go get a grater and grate stuff because I am lazy.
But... maybe? Now I gotta go double check my ginger. I'm like 99% its regular old powdered ginger which I think is usually a little sweeter than fresh ginger. I just don't want to go get a grater and grate stuff because I am lazy.
oh well there's your problem, always use fresh ginger
you can just cut it up though. Or use a spoon to scrape peels off the stem if for some reason that's easier than a finding ginger grater. (don't use a regular grater on ginger though)
Dried fenugreek leaves go well in a lot of things, it turns out, which is good because they'll sell it to you in big ass boxes and you don't use very much at a time!
Tried making chicken tikka masala for the first time and it came out kind of bland. I think I used too much tomato sauce. Also I probably shouldn't have gone into it having had an actual, high end Indian restaurants chicken tikka masala a few days before which is fucking dope as hell and skewed my expectations.
So salads...I don't eat them much unless I'm at like a restaurant or something. I haven't had a cherry tomato since I was like 13 but I remember hating them, so I figure I'll try again with my now refined pallet. But beyond that what should I add to a good salad? I really like light, fruity dressings, but was toying around with the idea of making my own dressing at home? Maybe like a lemon and olive oil affair?
So salads...I don't eat them much unless I'm at like a restaurant or something. I haven't had a cherry tomato since I was like 13 but I remember hating them, so I figure I'll try again with my now refined pallet. But beyond that what should I add to a good salad? I really like light, fruity dressings, but was toying around with the idea of making my own dressing at home? Maybe like a lemon and olive oil affair?
Vinaigrette is reasonably simple to do yourself, perhaps give that a try?
One of my favourite dressings to do at home is honey mustard: add a tsp honey, a tbsp seeded mustard and maybe two tbsp each lemon juice/vinegar and extra virgin olive oil, whisk up, sample and adjust ratios to taste.
The dressing I learnt from my mum is to grab a jar, drop in some olive oil, a dash of balsamic vinegar to taste (if you like light, don't put much in), french mustard, splash of lemon juice and optional garlic. Then just shake it up good and pour over the salad. Works good, and is super easy. Still, I'm lazy and typically have my salad naked.
+3
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
I think it's around a 4-1 ratio of vinegar (I like apple cider for this) to extra virgin olive oil for a vinaigrette, then you can add literally anything you want. Most folks chuck in some mustard, lemon juice, and garlic. I pop a pinch of ground pepper in it too.
I like sesame oil with lemon juice, diced ginger cashew and garlic, and some ground black and pink peppercorn medley. It's really fuckin' good on the carrot and broccoli salads that I eat. I'd imagine it would be really pleasant with spinach, too.
super easy
melt the butter, mix in the starter discard, herbs and salt, spread out on parchment, top with more salt, bake
Today's batch was
Parsley
Sage
Rosemary
Thyme
Dill
Sumac
Garlic and onion powders
black pepper
and they're really good. Ive got to get better at getting a more even spread/thickness on the parchment (and don't let the 4 year old sprinkle the chunky salt. she doesn't get the concept of 'sprinkle').
definitely worth trying again and far more approachable than the KAF cracker recipe.
BaidolI will hold him offEscape while you canRegistered Userregular
Cooking thread, I am making chili this weekend. I have about half a can of leftover coconut milk from a previous recipe. How bad of an idea would it be to add the coconut milk to the chili?
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I know that feel. :bro:
This shit is going on low and stewing over night now haha whoops
well don't fight about it with your wife because that'll really freak out Beezus and Ramona
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Now I'm kinda sad.
Yeah last time I tried this it was waaay too tomatoey and waaaay too acidic.
Perhaps not, but can you buy an old Toyota Coaster bus, tear out most of the interior, and build a tandoor in there? Then drive around selling Tandoori to whoever wants some (it's everyone, everyone enjoys a good Tandoori)?
I may exclude the ginger altogether. Every time I use even just the tiniest amount of ginger it seems to make everything sweet to a noticeable degree. In this case I wanted way more savory.
That said: I started adding pickeld ginger slices to my vegetable medleys with soy sauce and oh man its on a new level.
But... maybe? Now I gotta go double check my ginger. I'm like 99% its regular old powdered ginger which I think is usually a little sweeter than fresh ginger. I just don't want to go get a grater and grate stuff because I am lazy.
oh well there's your problem, always use fresh ginger
you can just cut it up though. Or use a spoon to scrape peels off the stem if for some reason that's easier than a finding ginger grater. (don't use a regular grater on ginger though)
I've been very happy using the following recipe for my butter chicken, and this website also has a tikka masala recipe too: https://www.daringgourmet.com/indian-butter-chicken-murgh-makhani/
I admittedly replaced the chicken with paneer, but still...
Vinaigrette is reasonably simple to do yourself, perhaps give that a try?
Pssst, hey kid
The ginger paste you can find in the refrigerated section of the produce aisle also works really well if you can't be bothered with fresh ginger
(whispers)
it's what I use
https://littlespoonfarm.com/sourdough-discard-crackers/
super easy
melt the butter, mix in the starter discard, herbs and salt, spread out on parchment, top with more salt, bake
Today's batch was
Parsley
Sage
Rosemary
Thyme
Dill
Sumac
Garlic and onion powders
black pepper
and they're really good. Ive got to get better at getting a more even spread/thickness on the parchment (and don't let the 4 year old sprinkle the chunky salt. she doesn't get the concept of 'sprinkle').
definitely worth trying again and far more approachable than the KAF cracker recipe.
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obligatory Simon and Garfunkel
I usually refer to it as the Scarborough blend
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