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[Food]: it's what's for dinner
SirToasty
Registered User regular
Registered User regular
I made fried rice tonight. Specifically this recipe:
https://youtu.be/qURmdmgCCOI?si=Gnq0XwUUcAOIctZl
It's good!
What have you shoved into your gob recently?
https://youtu.be/qURmdmgCCOI?si=Gnq0XwUUcAOIctZlIt's good!
What have you shoved into your gob recently?
+7
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After 3 hours it was not reducing very much, bumped it up to 350 to finally reduce to half. Removed the carrot/onion/basil, added 3 cups reserved crushed tomatoes and chopped parsley and basil.
Came out decent, partner found it too spicy but she can't handle much. Was a little disappointing for the effort. After a rest overnight it's a lot better but still a bit off in the effort/reward ratio for me to do it again soon.
I made chicken parms to go with it and some angel hair, went a little too hard on the salt for the chicken sadly.
Still sore from cooking and cleaning all day.
Also should probably ought to really clean out the ol grinder because I gotta switch the beans out for the new ones.
I'm just too tired today because I barely slept last night
Edit:
Found the energy somehow to clean it tonight
Had a shot of espresso from it just now, a little fast but still pretty tasty because the machine was pretty hot from cleaning cycles so it was still pretty well extracted. I forgot how much better these local beans are than stale lavazza that's been roasted too heck. Very fruity and bright.
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I have not tried them with milk yet
They do have a bit of a delay before they start popping in your mouth so probably
maybe.
we're still getting the Dark Chocolate Mudcake doublestuffs as the"new" flavour.
and then Pride ones are out this year again as well.
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I say this as a fan of Kenji - that recipe is peak Kenji bullshit
I'll say that the Bolognese I did is also a Kenji and uses the oven to roast it and it is really great to not have to bother stirring to keep it from burning on the bottom and still get tons of browning on top.
But that recipe also calls for chicken livers pureed in with the tomatoes and a combo of beef, pork, and veal and I just don't have time for all that. I did beef and pork but skipped the veal and livers. I didn't have pancetta and instead just used some bacon fat from the freezer to cook the veggies and meat. Still S-tier.
Reliably Chef John(from FOOOD Wishes dot com, wiiiiith) recipes are good for the average troglodyte home cook(me) and heavily specifies when its a stupid fancy don't do it if you are hungry meal(like his cassoulet).
I understand many people cant get past his cadence but hes reliable for down to earth solid meals.
I hope you’ll give it a try sooooon.
(I love Chef John.)
In addition, years ago my kitchen and pantry looked very different and doing recipes that called for stuff I didn't have helped me build a pantry and now I don't often have to go looking for very specific ingredients. Same with equipment.
Most of the complex recipes of his that I've done have definitely been on another level of flavor, specifically the bolognese and chili (which was actually too rich I think).
Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
of what goes in your jambalaya
Caramelized onions say no
Well with caramelized onions you're going after the sugar in the onion. I'm thinking like the reactive parts of herbs and spices that imparts aromas. I'm not sure how it works, but I do know that these flavors get really muted if you fry them for a while
Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
The recipe specifically calls that out to sauté till soft then the tomatoes stop the process and keep them from overcooking.
My issue with Kenji's sauce is his temperature with stirring intervals( 300f and stir 1.5 to 2hr with lid ajar) did not reduce the sauce in any meaningful way. I had to increase the temp to 350f for 3 more hours after the halfway point to achieve meaningful reduction.
Once I hit the target level IK had decent caramelization and adding the uncooked tomato plus more olive oil brought it back to a decent viscosity.
My main complaint is that while I followed his method as best I could and adjusted as needed it was merely OK for an all day project. I don't regret making it, I am enjoying the leftovers, its just that I have gotten better effort to reward with stovetop preparation being less precious about ingredients. Like its better bit is it +10hrs better?
Perhaps I am just a food villain.
Why do you think it could have taken so long? What kind of Dutch oven are you using? Maybe there was a poorly explained preheating step?
Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
I had my dutch oven lid ajar in the oven to an equal or greater degree than the video and screen captures.
After half the cooking time I had maybe an inch down form where I started whereas the video was mostly reduced. If I did not increase my temperature for the second half of the cook it would have taken twice the time advised.
In any event the time is largely not my point, simply that given the advertised time(which i always add a few hours to because my knife skills are merely adequate) it was simply good food which I have achieved with recipes that have less involvement.
Again the fault very liekly lies with me, the home cook who has no professional or ammeter training and is entirely self taught. Ill stick with easier recipes in the future.
That mole I made last year?
Not fucking worth it. It was delicious and complex and a taste adventure. But between the insane number of ingredients I needed to prep, the heavy involvement for the first several hours, and the amount of time it took to clean up afterwards, it was totally exhausting.
They still come out pretty kickass most of the time.
Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
During the scary era of the pandemic at a loss what to do for a birthday dinner for me I got a premade Baked Ziti. My brother remarked I can do better. So it has become an ongoing improvement since. Cheese mixes slight changes to seasoning overall different mixes of meatball and sausages and much more
I guess it was handy when part of my oven broke and I could see it wasn't getting over 200 degrees.
But I wonder if you could get it to a sort of reliable offset so all those recipes turn valid again - at least from that cookbook. It seems like reducing a sauce may actually be a pretty reliable way to calibrate. I wonder if baker's ovens have to be more reliable and you should be temperature matching those instead
Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.