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What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
Been grilling everything I can lately, but we needed a quick dinner last night so we made sheetpan nachos with a stuuuuuuupid amount of cheese (and still not nearly enough as far as I'm concerned!).
have you thought about separating each chip and individually cheesing/topping them?
My cheesey shenanigans are only tolerated as much as they are because of how good the food is - this may tip the scales against me!
I've got some south american Amburana wood chips that I'm using to soak up Wild Turkey. It adds a strong cinnamon, vanilla, baking spice flavor to the whiskey after just 10 days. It's great.
This sounds damned amazing.
If I knew what south American amburana woodchips were, it would probably sound better
you go here, https://northeastbarrelcompany.com/product/amburana-wood-chips-grams/, spend $20, buy some wood chips, put your favorite whiskey in, and ten days later you got your whiskey + vanilla/cinnamon flavor. I spent $20 and got I think 20g of chips, but only used 4g-7g and after ten days it was a quite pronounced change. I even used the same chips a second batch and it was still a big change.
Are you using just the normal 101? I've been wanting to try and experiment with blending bourbon together with rye and aging to see if I can come up with anything worth drinking. Kind of a poor man's Wild Turkey Unforgotten.
yep. normal 101. it's the wood chips that make the difference. big difference in a small amount of time. at least for amburana.
I’ve been making a lot of curries recently. We’ve been trying to do more vegan recipes for sustainability reasons and curries are just so yummy and so easy to find vegan receipts for. I didn’t eat a lot of curry growing up but it’s definitely one of my favourites now
We make this sheet pan curry that’s really good. Cut up paneer, red onion, cauliflower, and potatoes, coated in lots of spices and some oil, roasted in the oven. Easy and delicious with some naan.
I made sheet pan meals of canned black beans mixed with fortified nutritional yeast and Frank's hot sauce, diced sweet potato and a pack of frozen broccoli. Bake it all for 25 to 30 minutes on 400 F. Serve over rice and add diced tomatoes, spring onions and avocado mash.
This sounds pretty tasty. Been vegan for three years now and I'm always on the lookout for quick recipes!
Also vegan of roughly three years here - hello! Our go-to quick, lazy recipe at home is whole wheat + lentil pasta (they cook for different times, so throw the longer-cooking one in first) with store-bought Classico sauce, and if we're feeling a little less lazy we often add sauteed onions, garlic, and/or kale. Or make a side salad to go with it. Topped with nooch, pepper, and Italian seasoning.
What does the yeast do in this?
It's fortified with B vitamins, including B12. It gives a slightly cheesy taste.
Okay, so stupid question - why not use cheese then?
It honestly is a stupid question because I've only ever heard of yeast being used in doughs and meads.
I am trying to follow a whole foods plant based diet that is free oil, sugar and processed foods. It also does not use animal products. Forks Over Knives is how I got started. I am far from perfect since today was no wfpb.
Nutritional yeast (aka ‘nooch’) isn’t used to ferment like the yeast used for bread, beer, etc. It’s primarily something you can add to make a dish more nutritious, but it does also add a little creamy cheesiness. I find it a pretty subtle effect though. Especially since it’s fortified, it’s a really good source of some important vitamins (B12) for people who don’t eat many animal products.
That sounds a lot like what we've been calling 'Cuban bowls.' It's basically the same ingredients- rice, black beans, avocado, sweet potato, sliced plantains, and fresh pico de Gallo instead of tomatoes. The only spice used is cumin on the potatoes and beans (and salt as needed), but nutritional yeast sounds like a welcome addition.
Just made fixings for Shepard's pie.
Have a bunch of chicken stock to work with too.
I made a Mai Tai for TTRPG night (Knave) under the premise that perhaps, if you squinted, it could have existed around 1100~1200.
My reasoning for rum was basically that Cyprus was producing sugarcane molasses, was probably exporting with barrels, and was in contact with the islamic world around when the alembic was being documented.
Orgeat? Soumada! According to wikipedia at least, it's well old enough. I couldn't find great documentation myself. Either way, almonds (and barley) were popular enough, to say nothing of rose water and orange blossom water.
About that orange blossom water.... Right, the bitter orange was introduced to Cyprus just in time for our purposes. And conveniently, historical documentation for distilling rose water is where we found the alembic.
So we have everything we need for primitive distillation and the Mai Tai! Plausible!
… so did you make it with orange blossom water? That sounds like a fun twist on a Curaçao!
I totally could have! But no, bitter orange blossom water is an ingredient in Orgeat.
Ah! I’ve never made orgeat myself before, that tracks! A tiki drink themed TTRPG night sounds like heaven
Just got an Ooni pizza oven this week. Quickly realized that I need a mixer as well now. I've never experienced a pizza oven before, so it was pure magic to me seeing a pizza cook in about 1 minute.
They are pricey, but when you have family over for dinner weekly and pizza is $50 to $80 delivered, it starts to pay for itself fairly quickly. With homemade dough and other ingredients, I'm looking at less than $10 for a stacked pizza.
I have a Roccbox and totally agree. I haven't got a mixer yet, but I made dough for 10 pizzas at the weekend and my arms were knackered by the end!
What are some good toppings you've discovered?
I stumbled upon a recipe for blue cheese, mozzarella, pancetta, and caremalised onions (no sauce base). It was really good!
I haven't done anything fancy at all yet. I've just stuck to the basics (standards meat and veggie toppings) to make sure I get past the learning curve. The first couple pizzas were a little charred on the outer edges. I'll hopefully get a little more creative soon.
Just yesterday, someone posted this link here on tildes and I decided to really get after making the perfect (to my ability) dough. So I'll probably try and maintain the same general style of pizza to really compare the crust before I get creative. It's fun though.
This is my favourite pizza crust recipe: https://www.seriouseats.com/detroit-style-pizza-recipe
The recipe for detroit-style pizza is great too, if a little much to have regularly. But the crust, oh my goodness the crust. I use it most of the time I make pizza, and it freezes decently as well.
That looks like something I should try. Granted, I don't think I could do it in a pizza oven because the temps are 700+, but now that I'm into this little hobby, I have all of the stuff to do that!
I'll check it out, thanks.
That is the great thing about making your own dough and cooking from home, I just make an extra one or two to experiment with. If it doesn't work, just throw another one in with something you know you like!
I've been cooking with tofu a lot more lately - wanting to eat a bit less meat and it's just more cost effective. Meal prepped Chilli con Tofu last night and cooking Tofu Lo Mein tonight !
Still eating canned tuna daily so I won't be going vegetarian any time soon but it's been a good challenge culinarily.
Tofu is the best. If you want it crispy, coat it in a bit of corn starch. We usually don’t bother though and just brown it on a couple sides. Cutting it into slabs for the cooking and then cubing after saves some hassle. We recently had a work-sponsored Vietnamese cooking class and one of the dishes was five spice tofu - chunks of tofu in a pot with a little broth, soy sauce, and five spice simmered until the liquid mostly gets absorbed. It’s super soft and pillowy and perfect with some rice and roasted broccoli.
Something that I think works really well, albeit is a bit untraditional, is doing tofu as the protein in pretty much any Indian tomato-based curry. Get the gravy going, cube tofu, let it simmer for 25 minutes, serve with rice. The gravy has enough flavor that it really doesn't need meat to be tasty. I think paneer is more traditional as a vegetarian protein (and is quite tasty) but I'm lactose intolerant so fresh cheeses are dicey.
I recently made this eclair cake for a birthday, it turned out really well. I did substitute the crust for a graham cracker one because the one on the recipe looked a bit more time-consuming to do (and I had the crackers to use up).
A Korean fried chicken chain opened up near us and we've made a weekly tradition of it for our Friday dinner. It's absolutely choice
Mad for Chicken or Bonchon?
Not OP, but my local Bonchon changed the breading on their chicken strips sometime in the last year or so. It’s awful now. Used to be so crisp!
Aw that's sad and weird! Maybe reach out to corporate? They wouldn't be happy if a franchise is providing subpar food
I’m exaggerating a bit. They’re certainly edible. Just more of a coarse breeding than the thin corn starch I had originally fallen in love with.
Been trying to have a healthier diet, without compromising too much on taste. Don't really believe in a long-term diet that only makes the food feel like a necessity, instead of something to want as well.
Anyways, discovered mushroom balls at a local grocery. Low calorie, no cholesterol, and they have a really good taste as meatball substitutes! Certainly better than most other meatless balls, which often have a lot of calories (sometimes more than meatballs).
Boiled a couple of them with garlic and peppercorn, then skewered them along with slices of onions and bell peppers. Grilled them afterwards for a bit, brushing occasionally with soy sauce. Absolutely wonderful flavours, would recommend to anyone (even people not on a diet).
I’ve been getting real into chow mein lately. I got Kenji’s “The Wok” and I’ve been in full on fried noodle stir fry mode for months.
I also recently discovered chili crisp, gochujang, and The Korean Englishman… so my kitchen experiments have slowly been skewing in a distinctly Korean direction. Lol
Trying tteokbokki for the first time tomorrow!
I have unfortunately been eating nothing but cup noodles for lunch every day ＞﹏＜ . I'm looking forward to making some curry with chicken and rice this weekend though. Easily one of my favorite meals.
Tonight I had the oddest craving for doro wat so I went out to pick up the ingredients. I have made it a few times in the past but always in the pressure cooker for ease. I had nothing going on today so I made it on the stove top over many hours and WOW the difference was noticeable. I think the biggest difference were the onions — cooking down the onions on their own with a little ghee for close to an hour before adding anything else resulted in the most delicious base for the curry. Seriously, once the berbere was added this whole base cooked into something almost like a red onion jam? Sweetness from the onion was actually able to poke through the other spices and definitely added a ton of depth. And it was oh so deliciously spicy. This is definitely a dish worth making on the stove!
My hobby the last 1.5 years has been baking. Usually only a couple of things per week. Lately I’ve been trying to get simple bread down to a science. It’s mostly there, I can whip out a loaf of really good plain white bread pretty consistently now.
But today I made these stuffed lemon curd cookies from a Reddit post a few weeks ago. They’re as amazing as you think they are.