So because Mrs Mittens is lactose intolerant and not a big fan of Indian spices (:sad:) we ended up making a Thai red curry instead. I basically threw it together without following a recipe.
Dicded onion, sauteed until starting to char a bit, add 1.5 lb chicken breast, cubed, with salt and pepper. Add some color and cook partway, then added 75 g red curry paste which we bought at the Asian supermarket and was much spicier than the stuff at the regular grocery. I liked the heat but it was too much for her so I ended up eventually adding 2 cans of coconut milk to cut the heat in the sauce. Added ~1 cup of chicken stock, 2 slivered bell peppers and some julienned carrots. I forgot to add the garnish to our dinner (and the picture below) but also had some sliced lime, basil and cilantro to top it. Apologies for the terrible and kind of unappetizing photo; I snapped a picture very shortly before eating because it smelled SO GOOD so I didn't bother with any food styling.
We also learned that the baby loves Thai curry and can handle spicy food much better than her mother :biggrin:
+11
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I would like to add sushi rolls to the list, there are lots of ways alternate ways to do them...also it might get people into pickling which everyone should get into.
I would like to add sushi rolls to the list, there are lots of ways alternate ways to do them...also it might get people into pickling which everyone should get into.
Speaking of, I’m gonna start making some giardiniera tonight, if all goes well.
Now that I think of it in conjunction with sushi, I want to pickle some ginger root I got recently.
Apologies for the delay, gnocchi is up on the first page and I've finished updating last week's participants--we hit a new record for cookalongs, good job team!
I may be able to catch up some day, but a family emergency followed by a vile bout of food poisoning has severely set me behind
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Night 3. I have noticed that the chicken tikka is more fragrant and enticing when I pull it out of the fridge than most of my meals are after they've been heated up.
I blame the fenugreek.
+5
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I left a burner up a tick too high and burned the shit out of my rice, and had to spend like twenty minutes scouring carbon out of the bottom of my small saucepan. All while curry smell was permeating the kitchen and my stomach was growling.
This is the worst thing that has ever happened to anyone.
+6
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Fuck I left the rice on the lowest setting but on the wrong burner and I carbonized it again.
That's it, I'm done with rice. Next time we do a dish with rice I'm buying a machine that does nothing but cook rice. This is the pits.
Like, I remember being young and that we cooked rice in a pot.
I have no memory of how it was done, I just remember that everyone hated it and the day we got a nice Zojirushi rice cooker for this-was-most-likely-stolen cheapie was like everyone in the house breathed a sigh of relief and rice was never a problem again.
I don't know if I've ever made rice on the stovetop; we've always had a rice cooker. (Well, now I have an instant pot which serves as a rice cooker on top of being a pressure cooker.)
People sometimes remark about how a rice cooker isn't necessary but if you regularly eat rice it's such a time saver! And it's not a unitasker either, especially if you get it in the form of an instant pot :P
quick question: do I need a potato ricer or can I just make mashed potatoes?
Apparently the ricer does something particular? (release the steam/liquid more effectively? I'm really not too sure). But you can apparently use a grater instead! https://smittenkitchen.com/2007/04/saved-by-a-grater/
Fuck I left the rice on the lowest setting but on the wrong burner and I carbonized it again.
That's it, I'm done with rice. Next time we do a dish with rice I'm buying a machine that does nothing but cook rice. This is the pits.
I burned the hell out of the bottom of my saucepan when I cooked the rice for the chicken tikka masala last Saturday. Most of the rice turned out OK, but the pan was nearly a lost cause. I'm terrible at stovetop rice, but do not have the cupboard/counter space for a rice cooker. It sucks.
I made gnocchi once before... because it’s one of the recipes on the Nintendo DS game “Personal Trainer Cooking”.
As you can see, I made this recipe in 2010 and my verdict was “not terrible”.
I’m going to try this exact recipe again. My note says to use parmesan cheese instead of gorgonzola but 2010 me probably doesn’t know what she’s talking about.
The one time I made gnocchi & cheese I used a mix of meunster and provolone and I intentionally burned the shit out of the sides of the casserole to get that burnt cheese crust and it was really fantastic, but the gnocchi ended up really gummy by the end.
I followed the Personal Trainer Cooking recipe and the gnocchi turned out pretty good. I made a lot of it. Most of it I put in the freezer for the future.
The gorgonzola sauce was pretty good but past-me was right, I would have preferred a cheese that was less tangy. When I cook the rest of the gnocchi, I’ll try something different. Maybe mozzarella or an alfredo sauce or butter and garlic.
Also, gorgonzola costs $8.00 for 150 grams!
I forgot how much I liked using Personal Trainer Cooking.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
I decided to go with the Roman-style semolina gnocchi, because I had some leftover semolina flour from an ill-fated flatbread experiment. I did take the advice of one of the commenters on that recipe and add a dash of nutmeg.
This was an exciting one! I have seldom started making a recipe with less of an idea as to what it would taste like when I was done. Midway through the stovetop portion it felt less like cooking and more like a science experiment where I was trying to produce a non-Newtonian fluid. That I was about to drop half a wedge of parmesan into.
Hell, yeah, non-Newtonian cheese.
It was...good. I mean, of course it was good, it's ten pounds of dairy in a five-pound batter, it's basically baked dopamine. It kind of reminds me of an extra-thick layer of the bechamel sauce off the top of moussaka, or my sister's cheesy baked grits that she does for holidays.
In fact, probably the best place for this dish would be as a side at a random potluck, so people could enjoy it without knowing the terrible cheese crimes lurking within.
BaidolI will hold him offEscape while you canRegistered Userregular
Managed to fit one more of these in. Classic potato recipe from the OP. Didn't have a ricer, so used a potato smasher instead. Wasn't thorough enough so still had some chunks when I was making the dough, but pushed on anyway.
Made the sauce from scratch and was my first time using leek. Store sold them in pairs so I now need something to do with the second one.
Ended up tasting fine, but now I have a whole bunch of frozen gnocchi that I'll need to use up over the next month.
Posts
https://www.bonappetit.com/story/rent-week-store-bought-gnocchi
Dicded onion, sauteed until starting to char a bit, add 1.5 lb chicken breast, cubed, with salt and pepper. Add some color and cook partway, then added 75 g red curry paste which we bought at the Asian supermarket and was much spicier than the stuff at the regular grocery. I liked the heat but it was too much for her so I ended up eventually adding 2 cans of coconut milk to cut the heat in the sauce. Added ~1 cup of chicken stock, 2 slivered bell peppers and some julienned carrots. I forgot to add the garnish to our dinner (and the picture below) but also had some sliced lime, basil and cilantro to top it. Apologies for the terrible and kind of unappetizing photo; I snapped a picture very shortly before eating because it smelled SO GOOD so I didn't bother with any food styling.
We also learned that the baby loves Thai curry and can handle spicy food much better than her mother :biggrin:
https://foodwishes.blogspot.com/search?q=gnocchi
I will probably be making one of his, unless I find something in my Better Homes & Gardens cook book
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Recipe and process here: https://imgur.com/a/E8eMwZp
Turns out frying stuff in butter is delicious.
Speaking of, I’m gonna start making some giardiniera tonight, if all goes well.
Now that I think of it in conjunction with sushi, I want to pickle some ginger root I got recently.
I may be able to catch up some day, but a family emergency followed by a vile bout of food poisoning has severely set me behind
I recall making gnocchi several years ago--the Serious Eats ricotta version, but with the sage butter sauce from their potato version: https://www.seriouseats.com/recipes/2015/03/light-tender-potato-gnocchi-recipe.html
It was incredibly incredibly good but also so rich I died
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I blame the fenugreek.
This is the worst thing that has ever happened to anyone.
That's it, I'm done with rice. Next time we do a dish with rice I'm buying a machine that does nothing but cook rice. This is the pits.
The only rice I use a pot for is con gri, and that finishes in the oven, not on the stove.
no, no thank you.
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I have no memory of how it was done, I just remember that everyone hated it and the day we got a nice Zojirushi rice cooker for this-was-most-likely-stolen cheapie was like everyone in the house breathed a sigh of relief and rice was never a problem again.
quick question: do I need a potato ricer or can I just make mashed potatoes?
People sometimes remark about how a rice cooker isn't necessary but if you regularly eat rice it's such a time saver! And it's not a unitasker either, especially if you get it in the form of an instant pot :P
Apparently the ricer does something particular? (release the steam/liquid more effectively? I'm really not too sure). But you can apparently use a grater instead! https://smittenkitchen.com/2007/04/saved-by-a-grater/
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Yeah, grater seems to be the preferred workaround, it just takes longer.
Took a little experimenting to ensure that it produces decent rice, but it's now far more foolproof for me than using a pot.
I burned the hell out of the bottom of my saucepan when I cooked the rice for the chicken tikka masala last Saturday. Most of the rice turned out OK, but the pan was nearly a lost cause. I'm terrible at stovetop rice, but do not have the cupboard/counter space for a rice cooker. It sucks.
As you can see, I made this recipe in 2010 and my verdict was “not terrible”.
I’m going to try this exact recipe again. My note says to use parmesan cheese instead of gorgonzola but 2010 me probably doesn’t know what she’s talking about.
The one time I made gnocchi & cheese I used a mix of meunster and provolone and I intentionally burned the shit out of the sides of the casserole to get that burnt cheese crust and it was really fantastic, but the gnocchi ended up really gummy by the end.
I followed the Personal Trainer Cooking recipe and the gnocchi turned out pretty good. I made a lot of it. Most of it I put in the freezer for the future.
The gorgonzola sauce was pretty good but past-me was right, I would have preferred a cheese that was less tangy. When I cook the rest of the gnocchi, I’ll try something different. Maybe mozzarella or an alfredo sauce or butter and garlic.
Also, gorgonzola costs $8.00 for 150 grams!
I forgot how much I liked using Personal Trainer Cooking.
Add more egg. (actually more egg never hurts in any kind of pasta)
EGG!!!
edit: actually you can dribble in some milk if it's just a bit on the crumbly side, but I wouldn't add more than about a tablespoon per cup of flour
fresh gnocchi
I brute forced flavor into it with butter, cream, and parmesan cheese
turns out I just don't much care for gnocchi lol. everyone else had seconds though so it all got eaten
This was an exciting one! I have seldom started making a recipe with less of an idea as to what it would taste like when I was done. Midway through the stovetop portion it felt less like cooking and more like a science experiment where I was trying to produce a non-Newtonian fluid. That I was about to drop half a wedge of parmesan into.
Hell, yeah, non-Newtonian cheese.
It was...good. I mean, of course it was good, it's ten pounds of dairy in a five-pound batter, it's basically baked dopamine. It kind of reminds me of an extra-thick layer of the bechamel sauce off the top of moussaka, or my sister's cheesy baked grits that she does for holidays.
In fact, probably the best place for this dish would be as a side at a random potluck, so people could enjoy it without knowing the terrible cheese crimes lurking within.
I want to go to there.
mine had shrimp, yes
they were delicious!
Made the sauce from scratch and was my first time using leek. Store sold them in pairs so I now need something to do with the second one.
Ended up tasting fine, but now I have a whole bunch of frozen gnocchi that I'll need to use up over the next month.
you can also use it in socca!
Jedoc, I'm so happy someone tried the semolina one!!!!
I also made my gnocchi tonight:
Here it is doused in some Serious Eats slow-cooked tomato sauce, accompanied by my sister's green beans
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edit: gumbo next?!
awwww hell yeah!
gonna make my own andouile and everything!