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your daily /ck/ Anonymous 07/22/2020 (Wed) 06:53:42 No. 128
Share what you just cooked up and talk about food. Debate snacks. Share recipes, if you'd like. But most importantly, for daily /ck/, talk about what you just made to eat. Here is an oven french fries recipe.
I once saw Alton Brown make olive oil ice cream and it looked pretty good but I don't have the recipe.
>>516 It looks in pretty good shape. Good find! Living in a small place, but once I have the room, I think I will keep an eye out for an ice cream machine at my local thrift store. >>517 Was it this? https://www.foodnetwork.com/recipes/alton-brown/fruity-oil-ice-cream-recipe-1940674
>>512 Yeah, you were late. I didn't brown the chicken, the onions+peppers were added at the start (they provided most of my moisture), my green onions had gone bad since I made the plans, and I didn't add the carrots since I forgot. Still turned out well. Would make again.
I've got some basmati rice (which I've stopped using since getting superior Nipponese rice), canned tomatoes, canned salsa, broth and some other stuff I'd like to use up. I thought bean+rice taco would be good and got some dried black beans, but all the recipes I can find for such use canned black beans. Any suggestions?
>>522 As long as it turned out good! >>523 I don't see why you couldn't just cook the dried black beans and go ahead with your taco idea. If you soak them, you can cook them in the broth you have. If you have a slow cooker, you can try making a black bean stew. Brown onions, garlic, and hardy vegetables in another pan and add them to the slow cooker. Add in a pound/454 g (or whatever quantity you'd like) of dried (not soaked) black beans with eight cups of your broth. If broth isn't salted, add salt. Don't add any acidic ingredients at this point (that means no canned tomatoes!) because it will slowdown the cooking of the beans. Leave your crockpot to cook the beans for twelve hours. Once the timer is up, add in canned tomatoes and cook for another fifteen minutes or so. Then take an immersion blender and puree it up. It'll be liquidy, but still have some creaminess to it. Taste for salt. You can add avocado on top (if you have some) and salsa. I'd serve it with the rice to make it more filling. If you have a pressure cooker, you can follow the steps I just mentioned for the stew, but instead, pressure cook for around 45 minutes.
>>524 I was looking for one pot slow cooker if possible.
>>520 >fruity oil ice cream That's probably it. It looks about right. I'm going to have to get my ice cream maker out finally and try it.
>>527 In that case, go with the stew, skip the browning, and just follow the cooking for twelve hours. You can add the rice into the stew, but I've never slowcooked rice myself. From I see, it looks like you cook it for one and a half to two and a half hours. In which case, just add it in at ten hours to be sure it's cooked through. You don't need to worry about adding liquid - I always have plenty of extra liquid leftover from the beans. Skip pureeing. >>528 Let us know how it goes!
>>523 >and got some dried black beans, but all the recipes I can find for such use canned black beans. Any suggestions? Soak them overnight and you're good. I'd drain them, some people go further and rinse them, others swear by not wasting the soaking water, pobably it'll just make you a bit gassier. I usually err on the side of caution and make sure to bring them up to the boil for a few minutes before simmering when cooking anything that was dried but I can't tell you for sure if that's needed for black beans and I never bother with slow or pressure cookers.
>>534 >others swear by not wasting the soaking water, pobably it'll just make you a bit gassier Never really understood why it was a thing - use the water to water your plants if you don't want to waste it. Otherwise, use fresh water. I made some pumpkin gnocchi the other day because I was gifted a bunch of pureed pumpkin. Decided to use just pumpkin, flour, and salt. Because of the absolute watery state of the pumpkin, I had to add a lot of flour and knead it like crazy, thus resulting in gnocchi that were akin to pasta rather than gnocchi. At least it put a dent in my pumpkin reserves.
>Diet is shit >Found that I can make a tasty and fairly energizing omelette with 3 eggs and 3 slices of turkey luncheon meat, diced, with a bunch of cheese and a side of toast My problem is that with fried eggs, my copper(?) cooking pan always comes up clean. Since moving to scrambled/omelette, cleaning it up has been a bitch, the egg tends to cook into the pan and you get that fluffy yellow egg crisp going on. Is my heat too high, or do I need more butter or what?
>>536 >Never really understood why it was a thing - use the water to water your plants if you don't want to waste it. Otherwise, use fresh water. I think it's just an inbuilt dislike of wasting any sort of water that looks like it might have taste.
>>541 Possibly you need a higher heat you can use a butter/oil mix to avoid pure butter burning if you're not perfect on your timing here or need to let the eggs come up to room temperature before frying if you store them in the fridge. It's odd that fried eggs aren't a problem for you though. Perhaps you're adding more ingredients at once possibly also from the fridge and this is dropping the temperature much further much faster?
>>543 Ah yes, I'm just dumping it all in, all from the fridge. I'll let the eggs firm up a bit on medium then add more stuff. Thanks.
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I decided to buy endives on a whim having never tried them. I only bought two and wasn't sure what to do with them. I came across a recipe where you panfry them on low heat for forty minutes in salted butter with apples and grapes and decided to try it. Endives are bitter, so the point was to compliment them with sweetness from the grapes and some acidity from the apples. I mixed in sage rather than rosemary that was called for because that's what I had. Normally you use green or white grapes, but I decided to use some Concord grapes I had in the freezer. Everything caramelized super well and was actually not bad. I think my grapes were maybe too sweet. However, the browned grapes with the endives were like having a glass of wine in a dish. I didn't really understand the apples apart from them giving some sweetness, but maybe if was because my grapes were so sweet already. All that to say, slightly weird, but not bad either.
>>545 If you happen to have them again, I recommend trying this recipe: lean, wash, boil chicory/endives in simmering salt water(this is also how you can prepare them for a standard salad with a vinaigrette, it leaches some bitterness) until they're tender. Then put it in cold water to cool down, press the water out well, chop it finely, and put it in a casserole. Stir some flour in some warm butter, add it to the chopped chicory, add salt and either beefstock or cream or butter-sauce (80g butter, 80g flour, mix, slowly add 0.5l beefstock while stirring, heat until boiling) and let it simmer for a few minutes to cook out the flour and let it thicken. Eat as an accompaniment to meats. Excuse the inaccurate recipe, it's from a book from the 19th century. Extremely addictive taste though, with an adult bitterness comparable to black coffee.
>>546 On my next grocery run, I may just buy some more in order to try this out. I actually had a lot of difficulty finding appealing endive recipes, but this sounds nice. >an adult bitterness comparable to black coffee. That pretty much sold it for me.
>>544 Interested to hear how it goes, because I reliably manage to fuck up and weld eggs to my pan too.
I've got some ground turkey and dry black beans. Recommend me a chili recipe.
anybody got any good tips for BBQ? I wanna make some tasty meats.
>>551 Wish I made chili, but unfortunately, just isn't something I tend to make around my house. >>554 Don't have a grill or barbeque myself, but I've made a glaze to go on oven-roasted meats (chicken and pork) that was originally meant for the barbeque. Essentially it was a mix of soy sauce (1 tbsp), mustard (1 tbsp), sesame seeds (~1-2 tsp), two garlic cloves mashed, and oil (1/2 cup). The recipe makes a huge batch, so scale it as you wish. But it's absolutely delicious. Of course only using plain oil works too, but the soy sauce adds sweetness to the meat and helps with browning. The mustard helps bind the soy sauce and oil together. And sesame seeds and garlic can never steer you wrong.
>>549 Seemed a little bit better. Will report again when I throw down globs of butter instead. I wonder if the egg yolk is fucking it up. Usually I have my fried eggs done over easy, so it's the whites that touch the pan most of the time. When I make scrambled or omelette, that's when misery happens.
>>557 sounds delicious, ill have to try that.
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I haven't really been in the mood for massive cooking adventures lately, so I bought some dried green lentils and barley today and made a mix in my Instant Pot. Flavored it with cumin, smoked paprika, and dried oregano, used some vegetable broth I made the other day, and then cooked for fifteen minutes on high pressure. Put some avocado on top that was in dire need of being used. Always seem to fall back on a mixes like this whenever I need something fast. Anyone have any comfy dishes you tend to make when you're feeling lazy?
Made Xocolatl today, an Aztec drink that's quite delicious both hot and cold, doesn't contain caffeine, and basically 0 calories: >5.5 cups water >a pinch or two of dried chili flakes Boil together for 5 minutes, ideally with the flakes in a teabag so you don't have to bother straining. >2 tsp vanilla extract >0.25 cup cocoa powder (the good stuff) Add to water, boil for 5-10 minutes while stirring to make the taste stick to the tongue and taste comfier. >a glug or two of slivovitz (not aztec, but improves aroma, flavor, and alcohol content) Let cool a bit and add this, or skip. Stir again before serving, because the powder will sink to the bottom over time.
I made some pizza over the weekend. Simply stirfried some onions, garlic, and ginger for a bit. I added in ground pork, soy sauce, a bit of mirin, and some molasses for seasoning. Mixed everything together and used it as my topping. Otherwise, I made some pitas last night and enjoyed two pitas with leftover meat and some tahini lentils I made on Friday. Gotta love leftovers.
Made some basic-ass quesadillas with cheese and slices of turkey breast. Decided to be fancy and sprinkle some italian seasoning in it, too.
Made Roman Fried fish today: - 1 Whole Fish or Filet - Salt for seasoning - ½ teaspoon ground Black Pepper - ½ teaspoon Cumin Seeds - ½ teaspoon Coriander Seed - ½ teaspoon optional Asafoetida powder - 1 teaspoon Fresh Oregano; cut that it half if you want to use dried. - ½ teaspoon Dried Rue OR 1 teaspoon Fresh Rue. - 3 Tablespoons Red or White Wine Vinegar - 3 Minced Dates - 2 Tablespoons Honey - 1 Tablespoon Mosto Cotto or reduced grape juice 2 Tablespoons Olive Oil plus more for frying 1 Tablespoon Fish Sauce such as Colatura di Alici METHOD 1. Clean and gut the fish, then make several diagonal slices on each side and season with salt. 2. Add 1/2 inch oil to a frying pan and heat it over medium high heat. Then set the fish in and fry on one side, undisturbed. Then flip and fry the other side. Then place on a wire rack to drain. 3. For the sauce, grind and mix the herbs, then add the remaining ingredients. Transfer to a small saucepan and heat over medium low heat until boiling. Serve hot. Delicious and perfect for teaching you how to eat whole fish with chopsticks.
>>585 I wish I could buy fresh fish, but it's just too expensive where I live. Also, I had never heard of Mosto Cotto before... But it sounds delicious.
I made lentil soup for supper, which is nothing new, but I made dough dumplings to accompany it. Normally you'd expect these with chicken, but I'm always looking to experiment. I'd say it was successful. I boiled the dumplings first for ten minutes in the stock. Then I strained them, catching the stock in a bowl underneath. I browned some leeks, carrot, and celery in the pot, added in some cumin, smoked paprika, and dried oregano, mixed it around, added in lentils, and put back the stock. Boiled for twelve minutes. Added some dumplings into a bowl, topped with soup, and enjoyed.
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I made pizza again this weekend. The dough was a dud because it was a last-minute plan to make it, so it turned out more like a flatbread, but the toppings were good. I put some homemade, freezer basil pesto as my "sauce" and some rehydrated self-dried tomatoes for sweetness and acidity. Baked for fifteen minutes and then added a raw egg on top and baked another five. With a more substantial dough, I could see this being a nice way to add protein to my pizzas since I rarely have cured meats.
>>575 I'm a pork chop man when it's time to be lazy. A simple baked chop, a simple green salad of lettuce, carrots and a vinaigrette, and maybe a baked potato if I'm feeling really ambitious. The hardest part is waiting for the chop to finish baking. HOT PORK CHOP TIP I exclusively bake pork and chicken in glass bakeware. Pork because it seals the juices in better, chicken because that's my secret to a shatteringly crisp skin and dangerously juicy meat on bone-in thighs (my favorite). Give it a try. HOT BAKED POTATO TIP Don't wrap in foil. Coat your hands in your favorite cooking oil and massage the tater until it's covered in a thin layer. Roll in kosher salt. Dock and bake. Super crisp outer crust, super fluffy interior. HOT LAZY VINAIGRETTE TIP My absolute favorite salad dressing of all time is a simple mix of olive oil, white vinegar, a tiny dash of sugar and some black pepper. Experiment with varying amounts of each ingredient, since you might like it sweeter/more sour than I do.
Found an open package of pot barley that's almost 2 years past its expiration date. It's been stored in a cool, dry place outside of direct sunlight and doesn't smell off. Is it still usable, or is it one of those things you still err on the side of caution with?
>>604 If it's still dry I'd probably use it. You'll maybe need to increase the amount of time you cook it for though as often dried things past their date will stay harder for longer.
Second Roman Recipe, this time with less unusual ingredients. If you like sweet and sour pork, you're going to love this: Pork and Apricot minutal -500g pork shoulder -300ml sweet white wine -300ml stock -40ml olive oil -2tbsp fish sauce (Vietnamese is good) -2 medium onions -1tsp cumin -0.5 tsp black or long pepper -1tsp dill -1tsp honey -1tbsp Mosto Cotto or reduced grape juice -2 tbsp wine vinegar -80g soft dried apricots >about 3 tbsp cornflour to thicken Rub pork with olive oil and salt and score the skin finely. Roast in oven until well done, then dice small-ish. Put wine, stock, olive oil, fish sauce and chopped onion into a pot and simmer until the onion is soft. Add diced pork and meat juices and simmer together a couple of minutes. Roast cumin, pound together with pepper, and add along with dill, honey, mosto cotto, vinegar, and finely chopped apricots. Cook together for a couple minutes, then mix cornflour with equal amount cold water, mix well, and pour in. Let simmer while you stir until thickened, then take off the heat. The romans would've eaten it with flatbread, I recommend over Japanese-style sticky rice.

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