The Cooking Thread
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@boomzilla that man is a genius, and I don't just mean this video.
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Dinner:
Carne Al Pastor and Carne Adovada.
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@Polygeekery TIL
The New Mexican dish carne adovada is based off of a Mexican cooking process called adobada (or sometimes enchilada) which is a general term that means to cook something in an adobo sauce—a sauce made with chilies, flavored with a few aromatics and vinegar. Real Mexican carne adobada can come in all shapes in sizes from simmered chunks to shreds.
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This has been my comfort food side dish lately:
Start with 3 or 4 slices of bacon and from until crispy. Remove the bacon.
Chop up some onion and cook until it just starts to brown.
Add some minced garlic and cook for another minute or so.
Add a splash of white wine, cook for 20 seconds or so.
Dump a can of green beans in, including the water.
Add some crushed red pepper and kosher salt.
Simmer until the liquid is reduced.
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@boomzilla finish with a splash of tomato sauce and you're there.
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@Polygeekery hmmm...maybe next time.
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@Polygeekery said in The Cooking Thread:
a splash of tomato sauce
Tomato paste/purée also works well (provided it's early enough in the cook) especially when you don't want the extra liquid.
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~5lbs of carne asada:
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Status: Chicken cordon bleu (with a minor twist) and steamed broccoli
Recipe from allrecipes.com:
I don't think I got all the chicken breasts pounded down to 1/4 inch (6mm), and the prep time was a lot longer than the 10 minutes the recipe claims, but it worked out anyway. Mostly. It really could have used more than one little slice of Swiss cheese, although my son would disagree with that.
The twist is that in addition to the traditional Swiss cheese and ham, I added a strip of bacon. Because bacon.
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@HardwareGeek said in The Cooking Thread:
the prep time was a lot longer than the 10 minutes the recipe claims
For online recipes I usually assume you multiple the quoted prep time by four and the cook time for high heat cooking by at least two. YMMV, I have a massively high output gas cooktop that I had to run an upgraded gas line to because it requires a 1" feed minimum. Most cooktops specify 3/8"-1/2". Even with that I look at their cook times as wishful thinking if one were able to cook on the surface of the sun.
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@Polygeekery I used my meat thermometer to judge the cooking time. I think it worked out to about 37 minutes instead of the 30-35 the recipe said, so pretty close. The bread crumbs didn't really look very toasty, but the meat was well cooked.
Just pounding the chicken breasts took a 1/2 hour. It certainly didn't help that I didn't really have the proper tool for doing that and had to make do with a makeshift bludgeon.
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@HardwareGeek said in The Cooking Thread:
Just pounding the chicken breasts took a 1/2 hour. It certainly didn't help that I didn't really have the proper tool for doing that and had to make do with a makeshift bludgeon.
One way to shorten that time - just read Facebook for 5 minutes.
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@HardwareGeek said in The Cooking Thread:
Just pounding the chicken breasts took a 1/2 hour. It certainly didn't help that I didn't really have the proper tool for doing that and had to make do with a makeshift bludgeon.
Not having the proper tool can make such tasks take longer.
The bread crumbs didn't really look very toasty,
The oven probably needed to be a bit hotter, at least in the part of the oven where the meat was.
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@dkf Also, gluten-free. Gluten-free baked goods just don't seem to brown quite the way wheat-based baked goods brown.
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@HardwareGeek said in The Cooking Thread:
@dkf Also, gluten-free. Gluten-free baked goods just don't seem to brown quite the way wheat-based baked goods brown.
I like the cauliflower pizza crusts on the way in ( mmmm tasty ) but not on the way out. Which is odd as I can eat a whole head of that without issues...
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@M_Adams Hmm, I've never noticed a problem on the way out. Not that's any different from the usual problems, anyway.
Filed under: Oversharing thread is .
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@HardwareGeek said in The Cooking Thread:
Filed under: Oversharing thread is .
Can’t let @Tsaukpaetra have all the fun
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@M_Adams I was summoned, and so I appear...
Edit: Also, relevant that I just saw:
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So I'm living with my parents. Apropos of this thread, they're "whole foods vegan" in diet. Fortunately not ideologically so, but because it seems to work best for my dad's health issues. So basically no oils as well as no animal products. They don't mind if I have them, but I'm eating mostly what they have ( if nothing else). So yeah. I really want to find a job so I can move out on my own again.
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@Benjamin-Hall said in The Cooking Thread:
So basically no oils as well as no animal products.
My latest adventure, a few days ago, fails
badlydeliciously in both categories: Southern-style batter-fried chicken, modified slightly to be gluten-free.The recipe calls for 4 pounds of bone-in chicken with skin, but next time (and there will be a next time), I think I'll skin it; I'm not a fan of the extra fat. Brine briefly (~1/2 hour) in 1/2 cup salt and 1/2 cup sugar in 1 qt. of water.
Batter is easy-peasy. 1 cup all-purpose flour, 1 cup of cornstarch ("create[s] a crust that's ethereally airy without a trace of doughiness or gloppiness"), 2 tsp baking powder, salt, pepper, paprika, cayenne, water. I have gluten-free all-purpose flour, but decided to use a combination of individual flours. I didn't measure individually, but probably about half brown rice, and roughly equal parts sweet rice, gluten-free oat, quinoa, and red lentil, plus a tsp or 2 or 3 of xanthan gum (approximates the effect of gluten on the texture).
Deep fry. The pan I used for deep frying was too small; I could only cook two pieces at a time, so it took forever to cook 4 lbs of chicken, but it was the right size for all the vegetable oil I happened to have available. I'm not a fan of deep frying; it makes a big mess from the spattering, and the food is very high in fat, but boy did that chicken turn out delicious!
Paired with oven-roasted corn on the cob with seasoned (garlic and herbs) butter.
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@HardwareGeek said in The Cooking Thread:
I'm not a fan of deep frying; it makes a big mess from the spattering, and the food is very high in fat, but boy did that chicken turn out delicious!
Deep frying is one of my favorite cooking methods. I've had a deep fryer in my kitchen for years. I love fried chicken. I've said it before, I'll often fry it unbattered and sprinkle with adobo. For wings I then toss them in wing sauce and usually some ranch or bleu cheese dressing.
Also great for frozen chicken patties / tenders, fries, tater tots and almost any frozen hors-d'oeuvre (there are a few you need to bake).
When I make dishes with chicken thigh meat I always try to get bone in, then I take the skins off and deep fry them (plus adobo). My son likes the fried skin, too.
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Made this today:
It was very very very good. I don't know if I've had anything better since going to a fancy restaurant back in January.
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@boomzilla there's a little old fashioned meat market here in the city that has slabs of double smoked bacon that they slice to order. When I cook it in the house the dogs sit upright at attention in the kitchen with drool laces hanging from their jowls.
Good stuff.
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Inspired by posts about real/fake wasabi, here's a recipe for Polish spicy addition to meat:
ingredients:
beetroots - 4 medium
horseradish - same amount as beetroots
salt - just a pinch
sugar - just a pinch, optional
lemon juice - from one lemon, optional, vinegar will also workpreparation
horseradish: peel and blend
beetroots: boil for 1-1.5 hour, let them cool, then peel and grate them, soak extra water out
mix all ingredients, put into a container and leave it for a dayworks best on: cold meats, sandwiches, roasted beef
Original name is Ćwikła, which I'm pretty sure you can't pronounce.
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@MrL said in The Cooking Thread:
beetroots - 4 medium
horseradish - same amount as beetrootsBY UNITS, NOT BY WEIGHT. !important
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@Gąska said in The Cooking Thread:
@MrL said in The Cooking Thread:
beetroots - 4 medium
horseradish - same amount as beetrootsBY UNITS, NOT BY WEIGHT. !important
A 1:1 beet: horseradish by mass ratio would be something else.
But then again, I'm not fond of horseradish.
Linguistic question: is the word for that root also a euphemism for penis like it is in Russian?
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@Benjamin-Hall no, but it's used in an expression "chrzanić to", which is almost-but-not-quite-family-friendly way to say "fuck it".
(edit: sp)
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@Gąska said in The Cooking Thread:
@Benjamin-Hall no, but it's used in an expression "chranić to", which is almost-but-not-quite-family-friendly way to say "fuck it".
interesting. I'm guessing the pronunciation is similar to the Russian хрен, right?
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@Benjamin-Hall I typod. It's "chrzanić", pronounced "h-sh-un-ee-ć". The... thing itself is "chrzan".
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@Benjamin-Hall said in The Cooking Thread:
But then again, I'm not fond of horseradish.
You're a goddamn communist.
Horseradish is the only instantaneous cure for sinus pressure that exists on this earth. Well, that I've tried anyway. Cocaine may also work if you don't feel like sleeping for a few days and don't think you're going to need an erection for that same time period.
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@Gąska said in The Cooking Thread:
@MrL said in The Cooking Thread:
beetroots - 4 medium
horseradish - same amount as beetrootsBY UNITS, NOT BY WEIGHT. !important
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@Gąska said in The Cooking Thread:
@MrL said in The Cooking Thread:
beetroots - 4 medium
horseradish - same amount as beetrootsBY UNITS, NOT BY WEIGHT. !important
By volume. Why would anyone want to weight it?
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Our go-to-recipe for when we want something light and don't want to cook too much:
I've picked the first link I found, but we don't follow any specific recipe. We "rediscovered" it somewhat recently, but my family has been doing variations of it forever. Also many recipes nowadays present it as a breakfast thing, but it works equally well for any meal, on its own or as side dish.
Basically it's eggs poached into a vegetable stew made of tomatoes (always) and whatever else you have (at least onions, then peppers, courgettes...). Add various spices, usually at least garlic, cumin and some form of paprika and/or chillies. We use ras el hanout which is a north-african spice mix with that and more (turmeric, coriander...), but that's mostly because it's our standard spice mix for "oriental" cooking.
My mother reminded me recently that properly my grand-mother only called it "chakchouka" when using tomatoes+courgettes, and used another name that I forgot for tomatoes+pepper, but I suspect this is very much a "everyone has its own name and recipe for it" dish (as with many traditional, uncomplicated ones).
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@Benjamin-Hall said in The Cooking Thread:
A 1:1 beet: horseradish by mass ratio would be something else.
But then again, I'm not fond of horseradish.
Linguistic question: is the word for that root also a euphemism for penis like it is in Russian?
You can check wiktionary, looks like the only languages with alternative meaning are Russian (and some heavily russian-influenced langauges) and Czech, but with quite opposite meanings ("cock" vs "cockblocker" )
TIL that this word is also in German
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Since I was playing the part of single parent today due to my mother-in-law's surgery I wanted something fun to do with the boys and we started with their breakfast.
Homemade donuts made from Grands canned biscuits. It always gets good reactions from kids and they're super easy to make.
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@Polygeekery said in The Cooking Thread:
Horseradish is the only instantaneous cure for sinus pressure that exists on this earth.
Horseradish is at its best when it makes your toes curl so hard you think you're going to do yourself a permanent injury.
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@Polygeekery said in The Cooking Thread:
Homemade donuts made from Grands canned biscuits. It always gets good reactions from kids and they're super easy to make.
I did not attach a recipe because they are pretty easy to make but most people don't cook as much as I do so here is an easy one to follow:
https://www.foodnetwork.com/recipes/paula-deen/canned-biscuit-dough-donuts-and-holes-recipe-1945961
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I'm usually neutral evil and it drives my lawful neutral spouse crazy.
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@Polygeekery lawful neutral or chaotic neutral. It varies. (mainly in whether I've lost the bag clip or not)
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@dcon I like to leave the clip or tie right on the counter just to further annoy her and to let her know what I've done before she even has to get bread.
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@dcon said in The Cooking Thread:
@Polygeekery lawful neutral or chaotic neutral. It varies. (mainly in whether I've lost the bag clip or not)
This is me.
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@Polygeekery
what about people who buy fresh bread not in a plastic bag?I guess they just have decent bread and no worries
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@Luhmann said in The Cooking Thread:
I guess they just have decent bread
For a day or two, after that they have croutons.
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@Polygeekery
Just make sure it's gone before that
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@Polygeekery said in The Cooking Thread:
I'm usually neutral evil and it drives my lawful neutral spouse crazy.
Chaotic evil should be reserved for those who initially open the bag by tearing it, thereby making it impossible to seal it back up at all without getting a new container.