JedocIn the scupperswith the staggers and jagsRegistered Userregular
I'm having a semi-fancy dinner party at my house tomorrow night, so I've been cooking all afternoon. So far I've produced a deep dark red New Mexico sauce from dried chili pods, a milder creamy green sauce, and a batch of good taco meat. Tomorrow I'll start the slow cooker red beans, and my friends are bringing Mexican rice, some sort of nightmare vegetarian taco filling, guacamole, and queso.
Once they all arrive, I'm going to fry up some big fluffy sopapillas and we're going to stuff the bastards with the entire spread and throw some shredded cheddar and crema fresca on top.
Also:
+12
webguy20I spend too much time on the InternetRegistered Userregular
Brisket has been smoking since 7am. its getting nice and tender and still has another hour and a half before it comes off. It was an 18 pounder before I trimmed it up, biggest brisket I've smoked!
webguy20I spend too much time on the InternetRegistered Userregular
Brisket maybe needed another hour at 195 or so to really get that tenderness, but with the rain this morning it slowed down the smoke by a couple hours. Still mighty tasty and even after 10 people ate off of it (with a couple having seconds!) I still have the whole flat leftover. Going to be having brisket sandwiches for dinner this week, and maybe some brisket tacos too.
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
So we made a kind of Moroccan stew
Onion
Celery
Carrots
Can of tomatoes
Can of chickpeas
Can of white beans
Container veg stock
Spice mix (cumin, smoked paprika, cinnamon, ginger, allspice, cardamom, lemon peel, turmeric, salt, pepper)
Minced garlic
Sliced mushrooms
Smoked chicken
Split red lentils
Diced dried apricots
Sweat the mirepoix, add garlic and half the spice mix, toast, add mushrooms, cool a bit, add everything else. Cook on high 4 hours, take off lid, simmer 30 minutes
Serve with saffron couscous and crumbled goats cheese.
they were small enough diced that you didn't really notice them. But I honestly thought the whole thing was amazing.
Hubby said it was too bitter for him though? but then I usually find myself making things bland and then added lemon juice to my serves. So maybe me not doing that for this one was a sign? I dunno. I thought it was fantastic
While the ideas make some sense, you'd have to eat a wholeeeeeee lot of rice to hit a problem with trace metals. The amounts we'd be talking about you are looking at health complications from probable obesity long before the metals had a chance. Chicken and rice is a great base, toss in some veg if you can and multi vitamin for insurance on the limited diet, you'll still be eating better than a lot of the world. Lentils or beans are also a good add, barring ibs etc.
On the pans leaching anything, again you are just talking huge quantities of food unless you are using an astoundingly sketchy pan.
Honestly you probably get more and worse just breathing near a road than you do from a bunch of meals from stainless steel.
well, most of my cookware is old, so, debatable levels of sketch (/facetious) -- i'm not planning to get rid of my vintage Farberware aluminum-clad, since i'm not actively worried so much as cautiously trying to figure those cumulative risks, and voicing that process. which, again, i appreciate the knowledge from you guys.
the reference to stainless was more to illustrate how my brain is inclined to tangential rabbitholes, especially when i get worked up. (too, i'd kinda like to replace some of my jankier stuff, and an enameled dutch oven would be v. swaggy.) even with hypothetical worriable leaching, the typically short amount of time food is in cookware kinda limits the potential for it, anyway.
though plastic: i'm gonna reduce food contact when i can, with a solid-seeming body of research to support the impulse. (along with mild hippiedom.) and i have shit from college and maybe even high school that's probably laden with BPA, so i could probably do with a bit more paranoia in that regard. like, my people reuse cottage cheese containers for years, savvy? (...i totally have an old yogurt tub on hand, but i use it to catch and release stray bugs, is my excuse.) so i'm also kinda calibrating appropriate concern, here.
as far as cooking, i was a bit reductive -- he's been doing squash as well usually, with the occasional broccoli, bell pepper, or asparagus. he's not a fan of lentils or beans in general, so that's a real loss. he did get a gluten free pesto pizza last night and a burger today, so it hasn't only been chicken, rice, and veg the whole span, just the bulk of his meals.
docs aren't sure what it is, but the working theory was ulcers, so he's been keeping within a GERD diet since mid-May.
now waiting on bloodwork since there was something from the endoscopy that might indicate Celiac's. told he'd get results from the bloodwork this past Wed/Thur (hah nope), none of it surprising because we still don't have the promised, more thorough (?) explanation regarding the endoscopy from Monday the week before. y'got a lot of acid reflux dot dot dot... it sucks because the med folk are real fuckin' casual about it and poor communicators, but they're not experiencing mysterious pain, months-on!
my fretting (re: *waves hand*, setting aside a GAD diagnosis ftm) is just trying to exert control in a way that might positively affect health. part is just chasing my tail since i'm a details person, but part is stuttering effort to research and improve QoL. discerning quality studies from the chaff can be above my paygrade, so spaghetti, meet wall, y'know?
to contribute something helpful, check out duxelle iffen you can do mushrooms and want a nice dose of umami. Savory Spice has a good mix which i have yet to use, but i'm pretty sure my dad fed to me. it is, at the very least, one he uses and recommended, and he is a very good cook.
0
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
edited August 2019
So I'm trying out going vegetarian. Been thinking about it for ages and finally decided to do it as I need to improve my diet and it seems an easy way to help things. So I'm trying to come up with easy ways to make meat-free versions of meals we have without having to affect the meal choices themselves cos I don't want it to impact the people I live with. Luckily I do basically all the cooking so it's only me that gets hassle.
Tonight discovered roasted butter (lima?) beans are pretty good. Tomorrow we're having ham, egg, and chips so I think I'm going to try and make a Portobello mushroom schnitzel for myself instead of ham. And I bought a can of jackfruit because I keep reading about it but have never tried it, I'll probably do something involving peri-peri with it later in the week.
So I'm trying out going vegetarian. Been thinking about it for ages and finally decided to do it as I need to improve my diet and it seems an easy way to help things. So I'm trying to come up with easy ways to make meat-free versions of meals we have without having to affect the meal choices themselves cos I don't want it to impact the people I live with. Luckily I do basically all the cooking so it's only me that gets hassle.
Tonight discovered roasted butter (lima?) beans are pretty good. Tomorrow we're having ham, egg, and chips so I think I'm going to try and make a Portobello mushroom schnitzel for myself instead of ham. And I bought a can of jackfruit because I keep reading about it but have never tried it, I'll probably do something involving peri-peri with it later in the week.
I don't miss meat yet! (It's been a whole 3 days)
I have an awesome sweet potato and kale enchilada recipe if you'd like! Makes like 12 big enchiladas.
Time for an adult confession: When I very authoritatively inspect fruit and vegetables at a store I genuinely, generally have little to no idea what I'm looking for.
And because it just happened, I really wish that grocery stores which have a 12-20 items or fewer lanes would actually enforce it and boot those fuckers with the 80 item fully loaded cart back to the regular lines, regardless of how long they waited in the express line for.
Psykoma on
+4
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Oh, man. If that ever happened at my grocery store, everyone else at the express lane would just laugh and clap and cheer.
If we're going to bring automation into retail, keep some cashiers and just build a robot who gets really shitty about express lane limits.
edit: this was actually one of the marketing pitches we booted around when first building that robot. Thought Tesco's might be interested in something taking the heat off their human cashiers.
At least 25% of them are broken, 40% are beeping because the scale swears you put a different item on it than you did, and 35% are occupied by someone trying to fit 100 items on that tiny assed ledge made for a basket. That 35% will inevitably need employee assistance because of scale malfunction.
I've got about 4 pounds of flap steak marinating in vinegar, worcestershire sauce, pepper and some peanut oil, and some baby taters in the sous vide with half a stick of butter and 5 cloves of garlic. Should be ready to toss that meat in the oven in about 2 hours and then mash them taters and put it all right into my mouth.
+5
webguy20I spend too much time on the InternetRegistered Userregular
I'm getting ready to cut up some leftover brisket, sear it in a pan with some texas style bbq sauce, then throw it on a bun with some slaw and sharp cheddar cheese.
I'm getting ready to cut up some leftover brisket, sear it in a pan with some texas style bbq sauce, then throw it on a bun with some slaw and sharp cheddar cheese.
I'm currently trying to decide what to baste my meat with so it can get something with some sugar in it to get me some nice maillard. Maybe I'll toss a can of Dr. Pepper into the marinade 20 minutes before bake time.
At least 25% of them are broken, 40% are beeping because the scale swears you put a different item on it than you did, and 35% are occupied by someone trying to fit 100 items on that tiny assed ledge made for a basket. That 35% will inevitably need employee assistance because of scale malfunction.
In my experience there’s also a large percentage (30-50%) of customers who scan their item, wait through the ‘please place item in bagging area’ prompt with item in hand, then click the ‘skip bagging’ button when it shows up and proceed to immediately put the item in the bagging area.
They then usually angrily call me over, saying either “I don’t know why it’s not working!” or “I don’t know why it told me to skip bagging!”
I hate self checkout. It's just making the customer do all the work that employees used to do. It's just an excuse for big companies to cut more overhead from payroll.
I never like to shop at Walmart because they tend to only have 2 register with cashiers open to service the whole store at any given time of day. Even if there are hundreds of shoppers. You end up waiting in line for an hour. Oh and the cashiers have to bag the groceries too while Walmart pleads poverty as to the possibility of hiring baggers or more cashiers or paying the ones they have a living wage.
Posts
Thankfully I have all tomorrow too
@lonelyahava
Once they all arrive, I'm going to fry up some big fluffy sopapillas and we're going to stuff the bastards with the entire spread and throw some shredded cheddar and crema fresca on top.
Also:
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Onion
Celery
Carrots
Can of tomatoes
Can of chickpeas
Can of white beans
Container veg stock
Spice mix (cumin, smoked paprika, cinnamon, ginger, allspice, cardamom, lemon peel, turmeric, salt, pepper)
Minced garlic
Sliced mushrooms
Smoked chicken
Split red lentils
Diced dried apricots
Sweat the mirepoix, add garlic and half the spice mix, toast, add mushrooms, cool a bit, add everything else. Cook on high 4 hours, take off lid, simmer 30 minutes
Serve with saffron couscous and crumbled goats cheese.
Democrats Abroad! || Vote From Abroad
How were the apricots?
e: I might have to get that Leibovitz ice cream book
they were small enough diced that you didn't really notice them. But I honestly thought the whole thing was amazing.
Hubby said it was too bitter for him though? but then I usually find myself making things bland and then added lemon juice to my serves. So maybe me not doing that for this one was a sign? I dunno. I thought it was fantastic
Democrats Abroad! || Vote From Abroad
I ended up with 13
Edit: also I found a TON of amazing sumac
I miss home for that food. pretty much just that food.
Democrats Abroad! || Vote From Abroad
Don't kink shame
well, most of my cookware is old, so, debatable levels of sketch (/facetious) -- i'm not planning to get rid of my vintage Farberware aluminum-clad, since i'm not actively worried so much as cautiously trying to figure those cumulative risks, and voicing that process. which, again, i appreciate the knowledge from you guys.
the reference to stainless was more to illustrate how my brain is inclined to tangential rabbitholes, especially when i get worked up. (too, i'd kinda like to replace some of my jankier stuff, and an enameled dutch oven would be v. swaggy.) even with hypothetical worriable leaching, the typically short amount of time food is in cookware kinda limits the potential for it, anyway.
though plastic: i'm gonna reduce food contact when i can, with a solid-seeming body of research to support the impulse. (along with mild hippiedom.) and i have shit from college and maybe even high school that's probably laden with BPA, so i could probably do with a bit more paranoia in that regard. like, my people reuse cottage cheese containers for years, savvy? (...i totally have an old yogurt tub on hand, but i use it to catch and release stray bugs, is my excuse.) so i'm also kinda calibrating appropriate concern, here.
as far as cooking, i was a bit reductive -- he's been doing squash as well usually, with the occasional broccoli, bell pepper, or asparagus. he's not a fan of lentils or beans in general, so that's a real loss. he did get a gluten free pesto pizza last night and a burger today, so it hasn't only been chicken, rice, and veg the whole span, just the bulk of his meals.
now waiting on bloodwork since there was something from the endoscopy that might indicate Celiac's. told he'd get results from the bloodwork this past Wed/Thur (hah nope), none of it surprising because we still don't have the promised, more thorough (?) explanation regarding the endoscopy from Monday the week before. y'got a lot of acid reflux dot dot dot... it sucks because the med folk are real fuckin' casual about it and poor communicators, but they're not experiencing mysterious pain, months-on!
my fretting (re: *waves hand*, setting aside a GAD diagnosis ftm) is just trying to exert control in a way that might positively affect health. part is just chasing my tail since i'm a details person, but part is stuttering effort to research and improve QoL. discerning quality studies from the chaff can be above my paygrade, so spaghetti, meet wall, y'know?
to contribute something helpful, check out duxelle iffen you can do mushrooms and want a nice dose of umami. Savory Spice has a good mix which i have yet to use, but i'm pretty sure my dad fed to me. it is, at the very least, one he uses and recommended, and he is a very good cook.
No shame in being what you are.
Steamer
My girlfriends 5yo daughter did a horrifying yet entirely accurate play by play
Tonight discovered roasted butter (lima?) beans are pretty good. Tomorrow we're having ham, egg, and chips so I think I'm going to try and make a Portobello mushroom schnitzel for myself instead of ham. And I bought a can of jackfruit because I keep reading about it but have never tried it, I'll probably do something involving peri-peri with it later in the week.
I don't miss meat yet! (It's been a whole 3 days)
... tell you what, I'll just pour peri-peri seasoning down my throat, shortcut the process.
I have an awesome sweet potato and kale enchilada recipe if you'd like! Makes like 12 big enchiladas.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
That is until I realized I could use the exact same ingredients for a really good sweet potato, black bean, and kale bar pizza recipe.
And because it just happened, I really wish that grocery stores which have a 12-20 items or fewer lanes would actually enforce it and boot those fuckers with the 80 item fully loaded cart back to the regular lines, regardless of how long they waited in the express line for.
If we're going to bring automation into retail, keep some cashiers and just build a robot who gets really shitty about express lane limits.
edit: this was actually one of the marketing pitches we booted around when first building that robot. Thought Tesco's might be interested in something taking the heat off their human cashiers.
At least 25% of them are broken, 40% are beeping because the scale swears you put a different item on it than you did, and 35% are occupied by someone trying to fit 100 items on that tiny assed ledge made for a basket. That 35% will inevitably need employee assistance because of scale malfunction.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I also kinda wish the express lane checkout machines would stop scanning new items after they've reached their limits.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Just let me put my shit away how I want I’m not stealing this.
I'm currently trying to decide what to baste my meat with so it can get something with some sugar in it to get me some nice maillard. Maybe I'll toss a can of Dr. Pepper into the marinade 20 minutes before bake time.
In my experience there’s also a large percentage (30-50%) of customers who scan their item, wait through the ‘please place item in bagging area’ prompt with item in hand, then click the ‘skip bagging’ button when it shows up and proceed to immediately put the item in the bagging area.
They then usually angrily call me over, saying either “I don’t know why it’s not working!” or “I don’t know why it told me to skip bagging!”
I never like to shop at Walmart because they tend to only have 2 register with cashiers open to service the whole store at any given time of day. Even if there are hundreds of shoppers. You end up waiting in line for an hour. Oh and the cashiers have to bag the groceries too while Walmart pleads poverty as to the possibility of hiring baggers or more cashiers or paying the ones they have a living wage.