March 27, 20206 yr On 3/24/2020 at 8:56 AM, Dusty Chalk said: Chili w/3 cans of red kidney beans, onions, and wild rice Shame on you for using canned beans.
March 27, 20206 yr 1 hour ago, Augsburger said: Shame on you for using canned beans. Why? Is there something I don't know?
March 27, 20206 yr Grilled pizza tonight, complete with homemade dough. COVID home living has got to be good for something.
April 1, 20206 yr Variation on the @Absorbine_Sr kale, white bean and sausage stew that is an awesome shelter in place meal. IMG_0168.MOV
April 5, 20206 yr Lily still loves cooking shows and recently has been bugging me to have a cake-off with her. It was my turn this weekend to make my cake for judging. She helped me in preparation for making her cake next weekend. It's a chocolate cake with dark chocolate frost and chocolate ganache and raspberry filling between each of the three layers of cake, topped with more frost and ganache. It was fun to make, I'll report back with how. it tastes later. Maybe not professional grade, but at least the flour that I buy at the grocery store is going to good use. I rode 30 miles to prepare for the fact that this cake is allegedly nearly 1000cal/slice. EDIT - not sure I ever posted a "complete" picture of the kitchen, if not, this gives you a good idea of what it looks like now.
April 6, 20206 yr Amazing. And the kitchen looks great as well. Chicken provencale, cauliflower gratin, and rice tonight.
April 22, 20206 yr I used the Serious Eats recipe as a start and used their method, and looked at others for ideas. It can be flavored many ways to your preference and with things on hand, so I had to make various substitutions, including the following: I used dried arbol chiles, some dried small chiles I grew, and some dried peppers from my cousin's house in France. I didn't have Sichuan peppercorns so I used a peppercorn blend. I don't have MSG or dried mushroom powder so I skipped those and added some good soy sauce for umami. I subbed a cinnamon stick for star anise and cashews for peanuts. Cardamom pods are green, but the seeds are black--this confused me especially in a tiny quantity so I opted to get out the seeds from three pods and crush them. Lastly, they don't expressly say it but I chopped up the fried shallots and garlic before adding them, and tossed the cinnamon stick of course. Came out pretty tasty. https://www.seriouseats.com/recipes/2018/04/homemade-spicy-chili-crisp.html https://www.chilipeppermadness.com/recipes/chili-crisp/ Tofu and Green Beans With Chile Crisp https://cooking.nytimes.com/recipes/1020993-tofu-and-green-beans-with-chile-crisp?smid=ck-recipe-iOS-share
April 23, 20206 yr I quite like tofu, but this dish could easily substitute chicken or pork to make it at least more Stretch Worthy.
April 23, 20206 yr 1 hour ago, Hopstretch said: Love you Al, but I am not upvoting tofu. Gotta disagree with you. You’re not upvoting tofu, you’re upvoting tofu as an ingredient. Pad Thai isn’t really complete without those little bits of tofu, just as an obvious example.
April 23, 20206 yr I made my first demi-baguette in many years. It turned out okay. I made roasted garlic vegan "butter" as a topper. 16 hours ago, Hopstretch said: Love you Al, but I am not upvoting tofu. Tofu is delicious. I freeze it, then press it, then brine it, then batter and fry it.
April 24, 20206 yr Last night Claire made this super easy recipe last night and it is great. And easy. And great. Five-Ingredient Creamy Miso Pasta https://cooking.nytimes.com/recipes/1020979-five-ingredient-creamy-miso-pasta?smid=ck-recipe-iOS-share Tonight, I made a pork tenderloin stuffed with herbs and capers. A little harder but still pretty great. I also roasted some creamy potatoes. Pork Tenderloin Stuffed With Herbs and Capers https://cooking.nytimes.com/recipes/1018725-pork-tenderloin-stuffed-with-herbs-and-capers?smid=ck-recipe-iOS-share
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