7
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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!
I made a big pot of Pozole last night. It’s getting under 60 degrees at night where I’m at, so it’s officially stew/soup season again, and I am very happy about it. Made enough that we should be able to have it for lunches a couple days, and froze two portions as well.
Mostly following the pozole recipe in my tildes topic I linked above.
Pozole brethren! I was actually so excited about what I made that I didn't notice you posted about it as well.
I made 'pozole'! It was delicious and cheap!
I used one can of hominy, half a Costco chicken, some chicken bullion, an onion, and a tomato.
Breaking down the chicken took the longest and the while thing was truly done in under 30 minutes.
I highly recommend!
My regular grocery store sells hominy in 15.5 oz cans, 25 oz cans, or 110 oz cans.
So the real question is, how much hominy was your single can of hominy? (I used 2 of the 25 oz cans…which cost about the same as the 110oz can.)
I used ground pork, not chicken, but using a Costco rotisserie chicken sounds pretty smart.
And then some canned tomatoes, and fresh onion, jalapeño, and garlic. And chilis in adobo. Every time I make it I warn my wife that I have no idea how spicy it will be and we’ll just have to taste it and find out.
I used a single can (15.5) but I also used a few other veggies that were laying around.
For a ticket to flavor town pI used all of the chicken fat at the bottom of the rotisserie bag. If I had had more time I'd have boiled the bones and used the broth instead of water
I made soup over the weekend with basically whatever vegetables I had in the fridge at the time. It's delicious and we've been eating it in different ways each night now. Last night we had it with saifun noodles. The other night we had the soup with some leftover rice to finish it up. We only have one meal left of it, and I'm thinking we have it plain again like we did the first night. I'm amazed that I'm enoying it as much as I am because I'm not one to enjoy leftovers, but it just turned out to be really good and hearty, even though it hasn't been soup weather yet.
I recently made chicken cacciatore with bell peppers over thin spaghetti. I had several bell peppers to get rid of and wasn't in the mood for stir fry, fajitas, or stuffed peppers. Ended up using three bell peppers (yellow and orange) in the recipe, instead of just one, and it turned out phenomenal!
I've also been drinking a lot of hot teas recently. A coworker gifted me some lavender chamomile tea and I discovered I enjoy some herbal teas. I purchased other flavors and have been a nice addition to my nighttime routine to help me relax.
I've been on a huge herbal tea binge! If you're looking for more lavendar, I really enjoy a blend with spearmint and tulsi. I was gifted a package once, and after it was gone I started making my own. Lavendar milk steamer with honey is also delicious.
Last night I mixed together some liquorice root, orange peel, and clove as a riff on Stash's liquorice spice. I'll probably tweak in the future (I forgot to add anise this time), but it was super tasty nonetheless. (Though, liquorice probably isn't something you want to have everyday as it can increase blood pressure.)
I've been on a decades-long quest for the perfect (to me) mac and cheese, and I recently made a huge leap forward.
A couple of years back I bought a bag of sodium citrate for that purpose, but never really messed around with it much. The other day I finally got a batch of cheese sauce to turn out how I expected it to, so I think I'm dialing in on the correct proportions to make a base sauce. My findings are: 1 packed cup of freshly shredded, semi-hard natural cheese, 3/4 cup whole milk, 2 TBs salted butter, and around 3/4-1 tsp sodium citrate. Heat to boiling over medium to medium-high heat, stirring briskly CONSTANTLY. This makes something with a consistency very much like gas station nacho cheez sauce, but with actually good cheese.
This still isn't IT, though. It lacks that cheese pull so essential to top-tier M&C. I used Tillamook red label as a base cheese with a rather disappointing Gruyere-style cheese for a little added funk. I think the Tillamook red (I refuse to call it "sharp" as they do because it ain't that) serves as a good base, but you need something a little more flavorful, a little funkier for the highlight. I worry that a really mature cheddar might be too hard for this process, but that's next on the laboratory agenda. I also want to play around with layering whole natural cheese between layers of prepared pasta and sauce for that stringy pull.
I shall report back with further findings as I progress.
I made Canadian goulash/gulyás this week, which yes thank-you I did invent. It’s just traditional Hungarian gulyás with a moose roast instead of beef.
It was quite tasty! Definitely going into my fall recipe repertoire.
We had at the library at work the book "5 Ingredients Mediterranean recipes" by Jamie Oliver and I thought, why not? let's try one, and I could not regret it more.
As I was cooking one recipe, I was thinking to myself, this is far too much water, there's no way it's going to reduce in the indicated time, and I was completely right even waiting twice as indicated I only got a runny soggy bread meal that looked and tasted awful.
Lesson learned, I was assuming that because someone attaches his name and reputation to those recipes they must be good, but no.
I have the theory that because the book is sold both in the USA and Europe, they messed up the conversions to metric, also is kinda gimmicky to say 5 ingredients and including already made stuff like for a dessert that requires already cooked muffins and just adds some merengue between the layers.
It's Gell-Mann amnesia in its purest form.
I was liking the guy when I randomly watched him teaching how to cook to kids. Then I lost all respect when watching Uncler Roger roasted his asian recipes. In particular his pho and ramen. We could solve global warming by putting dynamo in graveyard throughout Asia (East, South, Southeast... Wherever) and blasting his cooking show, it's that bad. Example : in his ramen video 1) for some reason he's adding kimchi? 2) his chashu is the saddest piece boiled of pork that was ever filmed 3) as noodle, he used soba instead of, you know, ramen. Soba!
Good example, to be fair I never watched any of his cooking shows, I just assume these people knows the basis of a good meal or would pay someone talented to write their recipes.