-
5 votes
-
A 1,000-year-old mill has resumed production due to demand for flour
11 votes -
US restaurant closings spur farmers to destroy food
9 votes -
Brad makes pickled onions | It's Alive @ Home
7 votes -
Shake Shack, Ruth's Chris and other chain restaurants got big PPP loans when small businesses couldn't
12 votes -
Who else is baking bread, or beginning a starter?
I'm now T-1 to 2 days from having my sourdough starter that was created from nothing but natural yeast around where I live (and obviously generous amounts of flour or water) to being ready to...
I'm now T-1 to 2 days from having my sourdough starter that was created from nothing but natural yeast around where I live (and obviously generous amounts of flour or water) to being ready to bake/cook with. This is my first time working with starters, and dough in general, so I'm really looking forward to baking my own sourdough bread in the oven, or making a classic sourdough pizza with mozzarella and a marinara sauce (this is first on the list!).
I've been feeding it twice daily for several days now, and am getting close to the doubling-within-a-day metric many use as a baseline for when it's "ready", although I haven't tried the float test quite yet It's got an almost fruity, alcoholic aroma to it—with no funky, displeasing notes.
Here's the first recipe I'm planning, unfortunately our oven barely goes above 500°F, and I don't have any handy sources of thermal mass to properly cook a pizza, so I'm hopeful a cast-iron approach to really crisping the base on the stove first will pay dividends.
Seamus Blackley has also been a bit of an inspiration.
Anyone got any tips? Recipes to share? Surely I'm not the only person on Tildes trying this (for obvious reasons).
21 votes -
Food Escapades & Curry Fridays ! Serious Eats’ Better Stovetop Butter Chicken
Well, it was gonna happen eventually. I was gonna take another go on butter chicken! This time, I made the "better stovetop butter chicken" recipe from serious Eats! A world renowned food blog, I...
Well, it was gonna happen eventually. I was gonna take another go on butter chicken! This time, I made the "better stovetop butter chicken" recipe from serious Eats! A world renowned food blog, I definitely expected something good to come out of it. And boy, I gotta tell ya, this recipe delivered in every way possible and THEN some !! This is what I love about cooking, being able to make something so delicious out of time and love. I wouldn't change much about it, other than I did salt it a little too much, and I think some jalapeños would give such a nice and beautiful contrast to the flavours ! The last butter chicken I did had them, and I feel like they're kind of missing here as a result. Honestly a flavour combo this good shouldn't even exist, it's insane. I am still shocked at it a few hours after hahahahah. Amazing recipe, definitely worth trying out !!!!
By the way, that flatbread there isn't naan, it's a sourdough pizza dough thing my dad made that we decided to make into flatbread with garlic butter. Very non traditional, but hey, it tastes great !
Picture of the dish: https://imgur.com/a/cG6wMfq
Recipe: https://www.seriouseats.com/recipes/2020/03/stovetop-butter-chicken.htmlQuestion of the day: Have any of you tried dabbling in fermented foods lately? My dad and I have been trying to get a sourdough starter up and running and it’s been pretty tough, but a very fun process nonetheless hahahahah.
Have a great day <3
Tomi, your friendly neighbourhood marshmallow~10 votes -
Three chefs cook pasta carbonara three ways: Traditional, modern, experimental
7 votes -
A tour of Ruth Reichl’s vast menu collection
7 votes -
Nearly 11,000,000 kilograms of strawberries might get thrown in the trash in California each week due to weakened demand caused by coronavirus
9 votes -
Food expiration dates you should actually follow, and ones you can ignore
14 votes -
Satisfaction: How the Rolling Stones made tequila a hit
4 votes -
Food Escapades & Curry Fridays ! Nadan meen kootan // kingfish curry
Sorry for the delay, had some personal complications recently and couldn't find the time to post this here this morning hahahahh. I was gonna make butter chicken today, but since it's good Friday...
Sorry for the delay, had some personal complications recently and couldn't find the time to post this here this morning hahahahh.
I was gonna make butter chicken today, but since it's good Friday we just haaad go eat a fish dish hahah. The fish we bought ended up being very expensive, but gosh it was worth it. Probably the nicest tasting fish I've ever personally had ! Very buttery and flaky, superb taste...
The curry was pretty good too, but it was similar to a lot of the other mustard seed based curries I've eaten. My dad, however, made this thing after we finished the dish with the leftover sauce. He put a bit more tamarind water in it and let it reduce for a while, which ended up making a richer and more complex sauce that I think beats the one I ate with the fish. If you're going to make this recipe, id suggest giving that a go, maybe you'll end up liking it more !
Overall a fun dish to make, simple, and great tasting. Would've been better if a) I didn't take a nap beforehand which made me completely and utterly tired and b) the fish wasn't so expensive ahahahah.
Picture of the dish: https://imgur.com/a/0j7utl6
Recipe: https://imgur.com/a/ffHqbpPQuestion of the day: are there any food traditions that you follow?
Have a great day <3
Tomi, your friendly neighbourhood marshmallow~9 votes -
Missing an ingredient? Here are substitutions you can use instead
4 votes -
Another mega drive planned after 10,000 people line up at San Antonio food bank
6 votes -
Top US pork producer shuts key plant and warns of meat shortfall
9 votes -
What happens when a brown chef cooks white food?
10 votes -
How to sharpen kitchen knives with Brad Leone | It's Alive
12 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Cadbury Creme Eggs | Gourmet Makes
13 votes -
As Coca-Cola’s popularity spread in the United States in the 1920s, rabbis around the country asked, is Coke kosher?
9 votes -
Google sheet of (US) food companies who are still shipping during pandemic, promo codes where available
13 votes -
No flour, eggs or butter? Twenty-three cake recipes for when you're missing an ingredient.
9 votes -
How Passover brisket became Texas barbecue: From the Shtetl to the smoker
3 votes -
Food Escapades & Curry Fridays ! Massaman Curry
sorry for being a little late this late week, we started online school and I've been trying to get organized hahahahah. If you know me well you'd know I have no idea how to organize myself, so I'm...
sorry for being a little late this late week, we started online school and I've been trying to get organized hahahahah. If you know me well you'd know I have no idea how to organize myself, so I'm trying to take the opportunity to learn a little !
Anyhow, this week's curry was Massaman curry! This marks the first time that I've decided to remake a curry, using a different recipe this time ! I got recommended the website thaifoodmaster.com by fellow reader of my curry escapades, @arghdos, and decided to give it a shot. Massaman curry was something that really shook me the first time I made it, and this was no different! It's funny how different the techniques we used in this one ended up being from the last one, but they still managed to taste very similar. Which isn't a bad thing, mind you! Still a very decadent, rich, and delicious dish that I think everyone should try. (Though a bit spicy, be careful with that. My mom was not too pleased !)
Little story time: the recipe called for charring the dried red chillies a bit before adding them to a paste, so we did that. I kid you not, for about 20 minutes after doing this, we were coughing at how spicy everything was in the room. I almost puked because of it hahahah. Fun times. (Funny how both times I made massaman I got really really spiced....). This time my dad and I decided to finally buy a decent food processor to make the paste, so it actually came out pretty smooth! I can't wait to use this processor for different recipes in the future, it's such a good feeling to finally have something that's good enough for pureeing hahah.
Overall, a great Recipe once again, that I found easier than the original one because of the techniques used being a lot less complicated. Great dish !
Picture of the dish: https://imgur.com/a/QW5k0Th
Recipe: https://thaifoodmaster.com/preparation/curry_preparation/6679#.XojiDIhKguVQuestion of the day: What Culture do you think has the best food?
Have a great day <3
Tomi, your friendly neighbourhood marshmallow~12 votes -
A real, not-clickbaity, average Chinese wet market
15 votes -
Favorite recipes for shut-ins?
There are a million sites with postings on this theme right now, but this seems like an interesting opportunity to survey the Tildes community's collective wisdom. I'll share one of my own pantry...
There are a million sites with postings on this theme right now, but this seems like an interesting opportunity to survey the Tildes community's collective wisdom.
I'll share one of my own pantry baking recipes to kick off - the only fresh ingredient required is eggs.
Patience Limited's Honey Cake
(based on original "Majestic and Moist Honey Cake" from smittenkitchen.com)
This is a simple, one- or two-bowl quick bread-type recipe which has a dense, cake-like crumb. (I highly recommend using a kitchen scale for faster and more uniform results, but it's a forgiving recipe if you measure instead.)
It can be eaten alone like a sweet bread if baked in loaf pans, or used as layers for other desserts if baked in loaf or sheet pans. The recipe is so versatile that it can also be easily scaled up or down, and portioned as mini-loaves or cupcakes with appropriate adjustments to cooking time.
This honey cake recipe is fantastic by itself with a cup of coffee in the morning, and will keep for days if lightly wrapped.
[Not gluten-free, but contains no nuts if optional almond topping is omitted, and is vegetarian and kosher.]
3 1/2 cups (440 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon kosher salt
4 teaspoons (about 8 grams) ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cardamom powder
1/2 teaspoon ground ginger powder
1 cup (235 ml) vegetable oil
1 cup (340 grams) honey
1 cup (300 grams) granulated sugar
1/2 cup (95 grams) brown sugar
4 large eggs at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup warm (235 ml) coffee or strong tea
1/4 cup (60 ml) rye, whiskey, or rum
1/2 cup (45 to 55 grams) slivered or sliced almonds (optional)Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake.
[I make my batch in two full-size 9" x 5" x 3" loaf pans (8 cups each), and it makes two perfect loaves.]
Preheat oven to 350°F (177°C). Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, cardamom, and ginger. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).
Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.
Let cake stand fifteen minutes before removing from pan.
16 votes -
Food shortages? Nope, too much food in the wrong places
13 votes -
Investigating the etymology of "Triscuit"
16 votes -
Claire makes sourdough crêpes suzette | It's Alive
9 votes -
What ever happened to the bread machine?
10 votes -
What have you been cooking during quarantine?
Have you had extra time on your hands to try something new? Are you down to your last three cans of food and getting really creative? Please provide recipes if you can!
16 votes -
Bread recipes
I think many of us are discovering or rediscovering a love of baking recently. I thought it would be fun if we shared bread recipes!
9 votes -
Bon Appétit chefs make their favorite coffee | Test Kitchen Talks @ Home
4 votes -
A milk surplus in Japan caused by shutting down schools has caused increased interest in homemade "so" cheese
8 votes -
Home pizza oven put to the test by two professional chefs
7 votes -
Guy Fieri and National Restaurant Association launch relief fund
5 votes -
From Spain to Germany, farmers warn of fresh food shortages
7 votes -
Food Escapades & Curry Fridays ! Koli erachi molagu // Chicken Pepper Fry
I went today to the store to buy some chicken and coconut for this recipe and, man, does it feel unreal to have to wait in line to even get into something like a Maxi! it makes perfect sense, but...
I went today to the store to buy some chicken and coconut for this recipe and, man, does it feel unreal to have to wait in line to even get into something like a Maxi! it makes perfect sense, but it just feels so unreal still hahahah. Today I have cooked up a little Chicken Pepper Fry, which is, among other things, another very simple dish that could be made in any weeknight, though it isn't as easy as something like last week's chana masala. Ended up tasting a lot like Curry leaves and less like coconut, which I am not complaining about! Curry leaves are awesome. I do think this was missing some sort of punch, though. Felt a bit same-y to a lot of the other recipes I had made previously. But still, very hearty and delish nonetheless :P
Also, I'm thinking of using other sources for Curry recipes in the future, so be on the look out for that!
Picture of the Dish: https://imgur.com/a/dlbOIwA
Recipe: https://imgur.com/a/ENWAnGEQuestion of the day: How has the recent COVID-19 pandemic, if at all, modified the way you eat on a daily basis?
Have a great day <3
Tomi, your friendly neighbourhood marshmallow~6 votes -
The Bon Appétit Test Kitchen staff are cooking at home
9 votes -
In Henningsvær a timeless ritual continues to play out as it has for centuries – the harvesting of a most local and seasonal delicacy: cod tongues
7 votes -
Home bakers have created an international yeast shortage. Shelves are empty, but stores say it’s temporary
11 votes -
Coronavirus measures could cause global food shortage, UN warns
7 votes -
COVID-19’s devastating effect on the restaurant industry
7 votes -
Restaurant suppliers are stuck with tons of unsold food
6 votes -
McDonald's to close all UK restaurants
6 votes -
Food safety and coronavirus: A comprehensive guide
8 votes -
Food Escapades & Curry Fridays ! Chana Masala
I hadn't realized that every single recipe I had made so far has included some sort of meat in it, which, coming from indian cuisine, I didn't really expect at all... Anyhow, this week I decided...
I hadn't realized that every single recipe I had made so far has included some sort of meat in it, which, coming from indian cuisine, I didn't really expect at all...
Anyhow, this week I decided on making a Chana Masala! A recipe I've been eyeing out for some time, it doesn't actually come from the curry cookbook I had been using so far ! It came from a Binging With Babish video, which he uploaded not long ago. Honestly, I've always been such a big fan of chickpeas, which makes me wonder why I didn't make this recipe any sooner :P. The recipe is real simple; crushed tomatoes, spices, onion, and chickpeas! A very simple dish to make, it resembles a lot of the other 'weeknight curries' I've made, which might be a big reason why I love it so much ahahhaha. It feels so rewarding to make a really nice dish out of practically entirely canned ingredients, it's incredible really ! In times where it seems like everyone is stockpiling food, it's nice to have something relatively shelf stable and reliable to have in one's pantry, and something like garbanzo beans really are something of a hearty meal that I'd love to enjoy more of :)
Side note, this is the first time I try making Basmati rice with the starches sifted, which ended up making for some real tasty rice :P definitely recommend, it makes for a better side dish !!!
Picture of the Dish: https://imgur.com/a/2ZrPQea
Recipe: https://youtu.be/LfzKfD_WuDMQuestion of the day: What is your favourite Vegan meal?
Have a great day <3
Tomi, your friendly neighbourhood marshmallow~13 votes -
Starbucks goes drive-thru only
7 votes -
How to make parmesan cheese at home
4 votes -
Capitalism’s favorite drug: The dark history of how coffee took over the world
13 votes