What are you cooking tonight?
drummerboy said:
I am making a jar of pickled red onions and am going to try a recipe for Indian Butter Chickpeas.
The dried chickpeas are cooking in the Instant Pot as we speak, and the brining liquid for the onions is simmering.
(hmm, an MOL bug? I tried to insert two links in this post, but whenever I put in the second one, the first one disappears)
here's the onions recipe
Pickled red onions sound delicious. Chick peas sound like they have potential (chickpeas are generally not my favorite).
RealityForAll said:
drummerboy said:
I am making a jar of pickled red onions and am going to try a recipe for Indian Butter Chickpeas.
The dried chickpeas are cooking in the Instant Pot as we speak, and the brining liquid for the onions is simmering.
(hmm, an MOL bug? I tried to insert two links in this post, but whenever I put in the second one, the first one disappears)
here's the onions recipe
Pickled red onions sound delicious. Chick peas sound like they have potential (chickpeas are generally not my favorite).
Try garbanzo beans instead.
Smedley said:
RealityForAll said:
drummerboy said:
I am making a jar of pickled red onions and am going to try a recipe for Indian Butter Chickpeas.
The dried chickpeas are cooking in the Instant Pot as we speak, and the brining liquid for the onions is simmering.
(hmm, an MOL bug? I tried to insert two links in this post, but whenever I put in the second one, the first one disappears)
here's the onions recipe
Pickled red onions sound delicious. Chick peas sound like they have potential (chickpeas are generally not my favorite).
Try garbanzo beans instead.
Garbanzo is a silly word, isn't it?
The Butter Chick Peas was (were?) excellent , by the way. Recommended. And pretty easy, especially if you use canned beans.
Haven't tried the pickled onions yet. Will let them sit overnight.
Japanese rice hack with 2 pieces of KFC chicken (for flavoring and protein) cooked in rice cooker. Green onions added for flavor and garnish.
Lamb chops & rice pilaf & broccoli & croissants & chive cheese & 5 year-old gouda & vanilla ice cream & apple cider...
-s.
soda said:
Lamb chops & rice pilaf & broccoli & croissants & chive cheese & 5 year-old gouda & vanilla ice cream & apple cider...
-s.
where do you get your lamb?
Leftovers - have to work on the quart of Butter Chick Peas that remains.
Monday nite was a TJ quickie:
Filet of salmon dusted with white pepper & dill, seared in olive oil. Pan deglazed with white wine, then whisked with 2 Tsp Dijon mustard & 3-4 Tsp heavy cream; poured over the salmon.
TJ polenta with carrots & spinach as the side.
from Bob Roe: I recently made chicken caccitore (? sp) and chicken parm for the first time. They came out pretty good and definitely comfort food.
I made chicken cacciatore myself recently. It's something I used to make frequently, but hadn't in a long while.
Love it.
Recently made schnitzel with pork chops from the polish place that moved in where Piast was on Springfield Avenue. OMG - incredible.
jamie said:
Recently made schnitzel with pork chops from the polish place that moved in where Piast was on Springfield Avenue. OMG - incredible.
the pork chops there are out of this world
we are there twice a week
Recently made sous vide bone in pork chops, pan seared in avocado oil & rosemary. Sides were honey/ginger glazed carrots and saffron rissoto (unfortunately not home made).
I've become a big fan of sous vide cooking.
I have a good friend, who is using sous vide for almost everything. Incl. home made sausages, baby back ribs, etc.
While I recognize that this treatment might leave the meat with more moisture, it totally lacks the consistency and finish of the traditional cooking methods. I absolutely do not care for it, and will go out of my way to avoid it.
I will admit that finishing takes practice but I haven't had any issues with consistency.
I made boneless short ribs over the course of 48 hrs took, them out and smoked them on the grill for two hours at very low temperature. Was a big hit. Very tasty, and the consistency was more like steak than traditional "fall off the bone ribs."
I like the texture of pork and steaks. Typically I finish those in a cast iron pan with avocado oil and butter. I haven't found the consistency of chicken that I like yet.
drummerboy said:
Your good friend might be doing it wrong.
I am willing to accept invitatations to convince me otherwise. Will bring wine (selected after I know what the menu will be). Might even have Tabby make one of her famous desserts.
tomcat said:
drummerboy said:
Your good friend might be doing it wrong.
I am willing to accept invitatations to convince me otherwise. Will bring wine (selected after I know what the menu will be). Might even have Tabby make one of her famous desserts.
I admit I haven't had a lot of sous vide foods, though I do have the equipment. The one steak that I made was the best steak I've ever cooked - which is either a reflection on sous vide, or my steak cooking ability.
I've never heard of complaints about texture though. What have you found that's off-putting? Is it too mushy\not firm enough?
We are having grilled strip steaks, haricot verts almondine and baked potatoes tonight. Simplicity itself. The other day, I made vegan chili with beyond meat, which I did not care for--something about the flavor was just not right but my guests liked it, and a turkey soup with little turkey meatballs, kale, green beans, carrots, etc. That was very good and now it is gone.
drummerboy said:
tomcat said:
drummerboy said:
Your good friend might be doing it wrong.
I am willing to accept invitatations to convince me otherwise. Will bring wine (selected after I know what the menu will be). Might even have Tabby make one of her famous desserts.
I admit I haven't had a lot of sous vide foods, though I do have the equipment. The one steak that I made was the best steak I've ever cooked - which is either a reflection on sous vide, or my steak cooking ability.
I've never heard of complaints about texture though. What have you found that's off-putting? Is it too mushy\not firm enough?
Lack of bark/crisp exterior (and overall mushiness). He did a Scandinavian style pork roast with crackling; the crackling failed to 'bubble up' and turn crisp. Etc.
I do all cooking at home, and I have no problems serving moist meats/fish using traditional cooking methods.
RealityForAll said:
Bone broth. Which I will use to make borscht.
Picked up a case of bone broth at Costco last month based on the hype on how healthy it is. I opened one box, found the taste yucky, and donated the rest!
I make my bone broth from grass-fed, organic oxtail bones. Marrow in bones causes fat to accumulate on top of broth. If you want to avoid fat then chill in fridge and remove fat when it congeals. The fat on surface is not my favorite but really works well when made into soup. As the salt, pepper and spices really balance out the flavors.
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I am making a jar of pickled red onions and am going to try a recipe for Indian Butter Chickpeas.
The dried chickpeas are cooking in the Instant Pot as we speak, and the brining liquid for the onions is simmering.
(hmm, an MOL bug? I tried to insert two links in this post, but whenever I put in the second one, the first one disappears)
here's the onions recipe
https://www.allrecipes.com/recipe/278179/easy-pickled-red-onions/?did=487974-20200206&utm_campaign=alrcom-daily-dish_newsletter&utm_source=allrecipes.com&utm_medium=email&utm_content=020620&cid=487974&mid=29424601651