Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I have entirely given up the idea of making any variety of Asian dumplings myself, because it is a 1000% guarantee there are ones available for cheap here that are 1000% better.
In fact I am having some on Friday. And also maybe Wednesday.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited January 2018
Tonight I made Ossetian pies.
The recipe I used lacked pictures, so it was only after making them and googling to see if there was another name for these that I realized that they're supposed to be rolled out much thinner. But I followed the recipe in terms of dough thickness. And also omg they are so good.
Such cheese.
I'm also making goulash, if you can still call it goulash if you've substituted roasted mushrooms for the beef. I'm attempting to cut it out from my life.
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
That looks delicious. I know it's not the same thing, but from the look alone I get massive eating-burek-in-croatia flashbacks, and I'm salivating.
In other news, I somehow just today realized that hey, my rice cooker has a steaming tray. I should probably steam some buns, maybe? I never tried that.
Anyone ever here of "sammer"? It's an herb. This particular batch was harvested in Missouri and is dried.
I've never come across it, google is failing me, and I have access to a bag of it. Almost like a purple flower with a...I don't know how to describe it smell.
Little help?
Did you honestly just post this on the open web? Please tell me you have less than an ounce, or else that's an automatic intent to sell charge.
Considering where this came from I can 100% confidently say that the pot was in the next garden plot over.
Pic:
Checked out hyssop and doesn't look like it, but might be some kind of lavender varietal?
Those look like dried chrysanthemums / football mums to me. I had 'em in my wedding bouquet and they looked a lot like that when they dried out.
In other words, I don't think those are a spice, my man
Edit: Apparently some people use it as a tea? For comparison, here is a picture of some partially dried purple mums I found on the good 'ole internet:
Anyone ever here of "sammer"? It's an herb. This particular batch was harvested in Missouri and is dried.
I've never come across it, google is failing me, and I have access to a bag of it. Almost like a purple flower with a...I don't know how to describe it smell.
Little help?
Did you honestly just post this on the open web? Please tell me you have less than an ounce, or else that's an automatic intent to sell charge.
Considering where this came from I can 100% confidently say that the pot was in the next garden plot over.
Pic:
Checked out hyssop and doesn't look like it, but might be some kind of lavender varietal?
Those look like dried chrysanthemums / football mums to me. I had 'em in my wedding bouquet and they looked a lot like that when they dried out.
In other words, I don't think those are a spice, my man
Edit: Apparently some people use it as a tea? For comparison, here is a picture of some partially dried purple mums I found on the good 'ole internet:
Yep, totally going to make tea out of it.
Will report back on amount of balls being tripped.
That_GuyI don't wanna be that guyRegistered Userregular
Tonight was attempt number 2 at spatchcock chicken. This time I followed my heart and basically ignored all the recipes. I cut the spine out like normal and just patted it dry with paper towel. I covered both sides with salt, dried herbs and placed over some tiny little deskinned whole yellow onions that were on sale. I melted and brushed over butter to finish things off. Into a 420f oven it went. I didn't even bother with a thermometer this time. I brushed over more butter about half way through cooking. Towards the end I brushed over what fat had rendered into the pan. I let it go until the skin looked nice and brown and most of the fat had rendered out.
After removing the bird from the pan, I put it on the stove over medium heat. I whisked everything around and added chicken broth until all the fond dissolved. In another pan I browned from flour in butter before adding the pan sauce, all at once. I kept adding broth and whisking until a rich gravy had formed.
During this I was boiling a mix of new red and russet potatoes for mashing. I like the contrast that you get mixing waxy and starchy potatoes. Just for the hell of it, I threw the onions that I cooked the bird over in while they cooked. Once done I mashed them up with salt, pepper, half n half, sour cream and some leftover cheddar cheese I had from last week.
No money shots this time. I was so hungry when the bird came out of the oven I started picking at it right away, ruining any prospect at a nice picture. The skin was so goooooooood.
webguy20I spend too much time on the InternetRegistered Userregular
Alright folks the meal turned out pretty good, but I need some advice. When you have a bunch of chunks of meat and are egg battering and breading them, do you get them all done at once and then introduce them to the hot oil of the pan, or do you do them one at a time into the pan? I did the latter and ended up slightly burning the coating on the first pieces into the pan.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I do one at a time, but I also work fast and start rotating if it's taking me too long to get the first batch in. I think a bit is just practice with bread coatings and sauteeing. Apart from a risk of the coating maybe getting a bit gloppy on the first pieces if it's applied thickly/quite wet, I don't see why you couldn't go all at once...
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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ButtersA glass of some milksRegistered Userregular
I'm also making goulash, if you can still call it goulash if you've substituted roasted mushrooms for the beef. I'm attempting to cut it out from my life.
A Moosewood (Sundays at Moosewood, to be precise) recipe failed me over the weekend and it was really weird, that almost never happens.
It was for vegetable and cheese pasties and the dough recipe was all kinds of off, I had to tinker with it a bit to come out right and then there wasn't nearly enough for the amount of filling it had me make. They were delicious though.
I also got to use the leftover filling to make hash browns the next morning and that was pretty great too.
But still. Moosewood hasn't done me bad like that before.
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ButtersA glass of some milksRegistered Userregular
edited January 2018
Over the weekend the girlfriend and I enjoyed meatballs and marinara we made together last week. I'm a meatball pro but it was my first attempt at a homemade tomato sauce. The market in my old apartment in Cleveland used to sell homemade pasta sauces from restaurants from Little Italy so I never bothered in the past. Sauce came out all right for my first try but I could use a recipe with a little more zing. The meatballs were perfect though.
Also, if you aren't putting ground lamb in your meatballs and meatloaf you need to start. Ground lamb is the light.
webguy20I spend too much time on the InternetRegistered Userregular
Holy shit. I received my new pepper grinder and pepper today and wow is there a difference. I never really realized before how much more flavorful fresh ground pepper is than the store bought pre-ground.
Like the good stuff has some nice rich earthy flavors from the moment it hits the tongue, and then develops a bit of heat, versus the complete lack of flavor from the pre-ground until the bit of heat hits and a slight peppery flavor develops. I can't wait to use this new stuff!
A Moosewood (Sundays at Moosewood, to be precise) recipe failed me over the weekend and it was really weird, that almost never happens.
It was for vegetable and cheese pasties and the dough recipe was all kinds of off, I had to tinker with it a bit to come out right and then there wasn't nearly enough for the amount of filling it had me make. They were delicious though.
I also got to use the leftover filling to make hash browns the next morning and that was pretty great too.
But still. Moosewood hasn't done me bad like that before.
Dang, yeah! They are super reliable in my experience. I hate when you're halfway through a dough recipe and you just know it isn't going to be right...
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I made that inside out grill cheese sandwich somebody linked in this thread (or was it D&D's cooking) and it was delicious.
So I have this bag of frozen brussel sprouts i bought last night because i made the foolish decision of hungry grocery shopping. Any suggestions on how best to cook them? Is steaming my only option here? Vegetables are a thing i should learn how to cook.
I'm currently looking up cake recipes and as a not-american the use of cups and tablespoons is really confusing as a measurement for weight and volume.
I made that inside out grill cheese sandwich somebody linked in this thread (or was it D&D's cooking) and it was delicious.
So I have this bag of frozen brussel sprouts i bought last night because i made the foolish decision of hungry grocery shopping. Any suggestions on how best to cook them? Is steaming my only option here? Vegetables are a thing i should learn how to cook.
God no. Roast em, eight billion times nicer. You don't need much - oil, salt, pepper, some kind of citrus or sweet vinegar, herbs if you feel fancy.
Chop em in half or slice em thin, coat them in oil, drizzle on anything else and stick em in a moderate oven for 15-30 mins (depending how thinly they were sliced)
I made that inside out grill cheese sandwich somebody linked in this thread (or was it D&D's cooking) and it was delicious.
So I have this bag of frozen brussel sprouts i bought last night because i made the foolish decision of hungry grocery shopping. Any suggestions on how best to cook them? Is steaming my only option here? Vegetables are a thing i should learn how to cook.
God no. Roast em, eight billion times nicer. You don't need much - oil, salt, pepper, some kind of citrus or sweet vinegar, herbs if you feel fancy.
Chop em in half or slice em thin, coat them in oil, drizzle on anything else and stick em in a moderate oven for 15-30 mins (depending how thinly they were sliced)
No idea, but probably ok - they're fairly robust vegetables and the oven should dry them out. I wouldn't fry them though.i don't really use frozen vegetables.
Awesome, thank you both for your advice. I will definitely try roasting them tonight. I also have some frozen salmon to toss in there as well. (When the wife is out for the week i just buy frozen for myself all week). Very excited to try this tonight.
I made that inside out grill cheese sandwich somebody linked in this thread (or was it D&D's cooking) and it was delicious.
So I have this bag of frozen brussel sprouts i bought last night because i made the foolish decision of hungry grocery shopping. Any suggestions on how best to cook them? Is steaming my only option here? Vegetables are a thing i should learn how to cook.
God no. Roast em, eight billion times nicer. You don't need much - oil, salt, pepper, some kind of citrus or sweet vinegar, herbs if you feel fancy.
Chop em in half or slice em thin, coat them in oil, drizzle on anything else and stick em in a moderate oven for 15-30 mins (depending how thinly they were sliced)
The correct method of cooking brussels sprouts is to boil them for approximately 17 hours, drain, and then place in the dustbin.
Yeah everytime someone shares with me a brussels sprouts dish I can tolerate I always think "Wow! Imagine if a tastier vegetable were used instead!" I love most greens but I do not care for brussels.
I shared the inside out grilled cheese video, glad you liked it! Crispy pan cheese is one of my all time favourite things, I have an addiction to both crunchy and cheesy things, and it's the best of both worlds. There's actually an awesome restaurant near me called Chez José.. Here, I'll look up a photo or two
And those pics don't even do it justice, I'll take some better ones next time I go. Anyway, they have a wonderful dish they call a Mexican crepe, which is a crepe filled with chicken, veggies and a delicious spicy cream sauce.. But the real magic is on the outside, they use that technique of putting cheese directly in the pan under the crepe so that it gets all crispy and stuck to it. So good.
Also if you can stomach another trip to the grocery and grab miso paste and maple syrup, you could make a really good sauce for your Brussels sprouts and salmon
Also also if anyone goes to chez José, try to sit facing away from the giant creepy anime girl across the street
I'm currently looking up cake recipes and as a not-american the use of cups and tablespoons is really confusing as a measurement for weight and volume.
Thanks for the brussel sprout advice, it was a success. Super tasty.
The salmon i had along with it, less so. I ate it, sure, but it wouldn't be something i'd serve to anyone else. Next time i will be aggressive with my seasoning i guess.
Posts
In fact I am having some on Friday. And also maybe Wednesday.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
The recipe I used lacked pictures, so it was only after making them and googling to see if there was another name for these that I realized that they're supposed to be rolled out much thinner. But I followed the recipe in terms of dough thickness. And also omg they are so good.
Such cheese.
I'm also making goulash, if you can still call it goulash if you've substituted roasted mushrooms for the beef. I'm attempting to cut it out from my life.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
In other news, I somehow just today realized that hey, my rice cooker has a steaming tray. I should probably steam some buns, maybe? I never tried that.
Those look like dried chrysanthemums / football mums to me. I had 'em in my wedding bouquet and they looked a lot like that when they dried out.
In other words, I don't think those are a spice, my man
Edit: Apparently some people use it as a tea? For comparison, here is a picture of some partially dried purple mums I found on the good 'ole internet:
Should be fun
Yep, totally going to make tea out of it.
Will report back on amount of balls being tripped.
Just tell me how many younglings I have to lightsaber in the face to get that dark side ability and I'll get started.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
After removing the bird from the pan, I put it on the stove over medium heat. I whisked everything around and added chicken broth until all the fond dissolved. In another pan I browned from flour in butter before adding the pan sauce, all at once. I kept adding broth and whisking until a rich gravy had formed.
During this I was boiling a mix of new red and russet potatoes for mashing. I like the contrast that you get mixing waxy and starchy potatoes. Just for the hell of it, I threw the onions that I cooked the bird over in while they cooked. Once done I mashed them up with salt, pepper, half n half, sour cream and some leftover cheddar cheese I had from last week.
No money shots this time. I was so hungry when the bird came out of the oven I started picking at it right away, ruining any prospect at a nice picture. The skin was so goooooooood.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Goulash is whatever you want it to be.
ahh
long pig
never much cared for it
It was for vegetable and cheese pasties and the dough recipe was all kinds of off, I had to tinker with it a bit to come out right and then there wasn't nearly enough for the amount of filling it had me make. They were delicious though.
I also got to use the leftover filling to make hash browns the next morning and that was pretty great too.
But still. Moosewood hasn't done me bad like that before.
Also, if you aren't putting ground lamb in your meatballs and meatloaf you need to start. Ground lamb is the light.
Like the good stuff has some nice rich earthy flavors from the moment it hits the tongue, and then develops a bit of heat, versus the complete lack of flavor from the pre-ground until the bit of heat hits and a slight peppery flavor develops. I can't wait to use this new stuff!
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Dang, yeah! They are super reliable in my experience. I hate when you're halfway through a dough recipe and you just know it isn't going to be right...
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
So I have this bag of frozen brussel sprouts i bought last night because i made the foolish decision of hungry grocery shopping. Any suggestions on how best to cook them? Is steaming my only option here? Vegetables are a thing i should learn how to cook.
Nintendo ID: Pastalonius
Smite\LoL:Gremlidin \ WoW & Overwatch & Hots: Gremlidin#1734
3ds: 3282-2248-0453
God no. Roast em, eight billion times nicer. You don't need much - oil, salt, pepper, some kind of citrus or sweet vinegar, herbs if you feel fancy.
Chop em in half or slice em thin, coat them in oil, drizzle on anything else and stick em in a moderate oven for 15-30 mins (depending how thinly they were sliced)
How well does that work with frozen sprouts?
Nintendo ID: Pastalonius
Smite\LoL:Gremlidin \ WoW & Overwatch & Hots: Gremlidin#1734
3ds: 3282-2248-0453
Defrost them.
they were incredible
Yeah everytime someone shares with me a brussels sprouts dish I can tolerate I always think "Wow! Imagine if a tastier vegetable were used instead!" I love most greens but I do not care for brussels.
today we've apparently killed Budweiser
And those pics don't even do it justice, I'll take some better ones next time I go. Anyway, they have a wonderful dish they call a Mexican crepe, which is a crepe filled with chicken, veggies and a delicious spicy cream sauce.. But the real magic is on the outside, they use that technique of putting cheese directly in the pan under the crepe so that it gets all crispy and stuck to it. So good.
Also if you can stomach another trip to the grocery and grab miso paste and maple syrup, you could make a really good sauce for your Brussels sprouts and salmon
Also also if anyone goes to chez José, try to sit facing away from the giant creepy anime girl across the street
as an american, yes agreed
The salmon i had along with it, less so. I ate it, sure, but it wouldn't be something i'd serve to anyone else. Next time i will be aggressive with my seasoning i guess.
Nintendo ID: Pastalonius
Smite\LoL:Gremlidin \ WoW & Overwatch & Hots: Gremlidin#1734
3ds: 3282-2248-0453