6 votes

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!

4 comments

  1. tomf
    Link
    I made pizza today in my Carbon oven. The oven itself is alright, but I have a pre-production model that has some quirks. Outside of that, I decided to try a same day dough, which doesn't...

    I made pizza today in my Carbon oven. The oven itself is alright, but I have a pre-production model that has some quirks.

    Outside of that, I decided to try a same day dough, which doesn't typically work out very well.

    ingredient grams oz lbs
    Flour (100%) 1024.39 g 36.13 oz 2.26 lbs
    80˚F Water (61%) 624.88 g 22.04 oz 1.38 lbs
    CY (.2%) 2.05 g 0.07 oz 0 lbs
    Salt (2.8%) 28.68 g 1.01 oz 0.06 lbs
    Total (164%) 1680 g 59.26 oz 3.7 lbs

    (source)

    CY is compact yeast or compressed yeast.

    I proofed it at 100˚, which is standard in some circles -- but higher for artisan circles. Anyway, the dough was a joy to work with. This made six balls good for about 16" each. I went down to eight of them, since the oven isn't that big.

    I kept everything super simple -- sauce: san marzano (read: plum being sold as SMs, most likely, despite being DOP etc) with salt, dried oregano, and a little pepper; toppings-wise I did a good quality mozza and a healthy/thick spiral of oil and pecorino before going in the oven -- sort of new haven style, but not new haven style at all.

    Pizzas came out great. I gave most of them away and made one with just olive oil and cracked pepper to have with some pasta tomorrow.

    I didn't expect a lot from this dough, but it ended up being great in a pinch.

    3 votes
  2. aphoenix
    Link
    Today my wife and I went to Lucky Belly a great local restaurant. My wife had the Black Bean & Quinoa slider with mozzarella, slaw, guacamole, garlic sriracha aioli. It was pretty falafel-y; I've...

    Today my wife and I went to Lucky Belly a great local restaurant. My wife had the Black Bean & Quinoa slider with mozzarella, slaw, guacamole, garlic sriracha aioli. It was pretty falafel-y; I've rarely been tempted to go back to a place strictly for their veggie burger patty, but this was great, and I am already thinking about another trip just to get it. I had the shrimp po-boy taco with breaded shrimp, jalapeno corn relish, slaw, tangy aioli, sweet chili sauce, a and Caribbean taco with braised beef, grilled pineapple, slaw, garlic aioli. My wife got the sweet potato salad, and I had the a spanikopita side. It was a very delicious meal, well worth the 40 bucks.

    My father-in-law made us some fantastic rack of lamb on the weekend, and we still have some of that, along with some kebabs and biryani. Leftovers from my in-laws are always great, and they gave us a load of them.

    Last week I made probably the best burgers I've ever had; I got some ground sirloin and some ground chuck (my sister is a butcher) and formed the patties and grilled them, with just a bit of salt and pepper. I had some pepperjack cheese that I put on, and I grilled some brioche buns. I had them with a thick helping of fried jalapenos and shallots, topped with some Dixon's Whisky Mustard.

    I've been making some more hot sauces; I'm about to bottle a scotch bonnet and garlic sauce that I anticipate being quite spicy, and I've got a green thai hot sauce fermenting right now. I'm going to start a fairly low-key jalapeno and cucumber sauce that my son will probably enjoy.

    Other than that breakfast burritos have been a mainstay in my lunches; scrambled eggs with peppers, onions or shallots, mushrooms, a bit of hot sauce. Simple, fast, delicious!

    1 vote
  3. wexx
    Link
    I made a corn/miso/silken tofu soup the other day that was wonderful. I always forget silken tofu is a thing, and then make things like this. Recipe is basically: Saute half onion (I used a whole...

    I made a corn/miso/silken tofu soup the other day that was wonderful. I always forget silken tofu is a thing, and then make things like this.

    Recipe is basically:
    Saute half onion (I used a whole onion)
    Add corn to pan (1 15oz can)
    Half Container of silken tofu (ended up being 1 1/4 cups)
    11/4 cup of veggie broth (I made mine with broccoli stems/other leftover bits, but any milder veggie broth would do I think)
    blend onions, corn, and silken tofu. After reaching the desired texture, mix in a tablespoon of white or yellow miso.
    (could also add a little bit of pepper or something here if desired too, I didn't really think it needed anything else and just seasoned the silken tofu I fried to go on top)
    serve with green onions and (any crispy crouton sort of thing really) fried silken tofu (or plain if you dislike green onions and crispy ).

    1 vote
  4. Akir
    Link
    I've been making more ice cream! Yesterday I finally got around to making an old favorite flavor of mine, mint chocolate chip. For some reason I could not figure out how much peppermint extract to...

    I've been making more ice cream!

    Yesterday I finally got around to making an old favorite flavor of mine, mint chocolate chip. For some reason I could not figure out how much peppermint extract to add to the mixture. I think it's because homemade ice cream is so much creamier and rich when compared to store-bought. Seriously, you don't need to add any flavoring to make this stuff taste better. I probably ended up adding too much, but I don't think that I'll really know until tonight when I get the chance to have the fully hardened version.

    It turns out that Grape Nuts ice cream is objectively the best flavor of ice cream. Anyone who says otherwise has either never tried it before (bless their hearts), or is lying to you so that they can have more for themselves.

    My fiance has found a new favorite Thai restaurant, and while I also really like their food, it's for a completely different reason than he does. He likes it because their curry (his favorite dish) has a good mix of spices and is very sweet. But I'm liking it because all of their dishes have a good amount of vegitables with them. Their pad se ew comes with more vegitables than noodles by volume. I wish there were more restaurants that had dishes proportioned like this.