The Cooking Thread
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This guy restores old stuff, like this compass plane made in 1879.
Now he seems to be moving into cooking:
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@JBert Hand Tool Rescue is pretty awesome. His channel is well worth a watch.
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@Polygeekery A visitor in a museum asks a guard:
: How old is this dinosaur?
: It's 85 millions, 3 years and 2 months old.
: Wow, that's impressive... how do you know the age so precisely?
: Well, it's easy. I was told it was 85 millions years old when I joined the museum 3 years and 2 months ago.
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@Polygeekery Either one of those is not like the others, or "Secret Deodorant" is a really weird ice-cream flavor name.
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@Polygeekery I'm not sure how they managed to buy 459 mangos....that's a lot of mango.
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@Benjamin-Hall I am going to assume that the guy really enjoys freshly made lassi.
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@Benjamin-Hall I like how the store is fully prepared for selling fractional mangoes too.
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@Benjamin-Hall said in The Cooking Thread:
@Polygeekery I'm not sure how they managed to buy 459 mangos....that's a lot of mango.
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A few days ago a neighbour gave us a whole shoulder of boar. Yesterday I roasted it. Yummiest thing I'd eaten in a while.
I had no particular idea how to season it so I picked the first recipe I found, which used a rub of mustard, honey and herbs, plus some butter. Rub, rest the meat for a few hours, cook for an hour with a tinfoil. Remove tinfoil, add lots of various root vegs tossed in oil, herbs, salt... and cook for a further half-an-hour or so.
I slightly overdid the amount of roots. I wanted some variety so I mixed potatoes, carrots, parsnips, turnips, onions... only a few of each but when put together that made a lot, I had to put a second dish in the oven for more than half of them, which meant they didn't all cook basking in the cooking juices of the boar. Oh well.
The meat had a nice crunch on the outside, moist inside and almost falling apart. I thought the rub tasted a bit weird when making it, but once fully cooked it was Just Right. The vegs were perfectly roasted and caramelised and full of rub + meat fat...
(forgot to take a picture... I eat my food, I don't spend time looking at it!)
I probably ate at least a second helping while carving off all the meat afterwards for leftovers.
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@remi said in The Cooking Thread:
I eat my food, I don't spend time looking at it!
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@remi said in The Cooking Thread:
mustard[real one, not the sugary-sweet abomination that some of you call mustard ], honey
Does it matter if you then add sugary-sweetness anyway? That said, I always use either Dijon mustard (which you are probably referring to) or Groninger mustard (which is similar but is mixed with entire mustard seeds; can be nice for texture).
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@PleegWat I don't really know, and it mostly was a non-choice for me since the only mustard I have is Dijon (either plain or wholegrain -- probably what you call Groninger? -- but there isn't a huge difference in taste, at least when compared to other kinds of mustards).
I would still think that it does matter in several ways. What I call "real" mustard is hotter and also (but that depend on brands) more acidic than "fake" (again, ) ones. So while the sweetness part was indeed brought by honey in my case (so if I had used another I could have just cut on the honey), the other components were not. Of course I could have added some other things to compensate, but then we're talking about a different mix altogether.
This mix of hot/sour/sweet was weird before cooking, I can't say exactly why but when I tasted it I was... a bit dubious. Each flavour was pulling a bit too strongly in its own direction. But after cooking everything mellowed and properly blended together and was very nice.
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@remi said in The Cooking Thread:
either plain or wholegrain -- probably what you call Groninger?
Not sure. Checking the online grocery, Dijon is tagged as 'sharp' while Groninger is tagged 'coarse & spicy'.
I think I mentioned here in the past that there are more kinds of mustard on the shelves than of mayonnaise. With the predictable response "There is more than one kind of mayonnaise?"
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@PleegWat said in The Cooking Thread:
"There is more than one kind of mayonnaise?"
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@Zerosquare said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
"There is more than one kind of mayonnaise?"
That's why I make my own. With mustard. And garlic. And herbes de Provençe.
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@remi said in The Cooking Thread:
This mix of hot/sour/sweet was weird before cooking, I can't say exactly why but when I tasted it I was... a bit dubious. Each flavour was pulling a bit too strongly in its own direction. But after cooking everything mellowed and properly blended together and was very nice.
This is typical of rubs/pastes. You are dealing with a thick cut of meat and only applying the seasoning to the surface so the rub has to be strong enough to effectively season the entire cross section after carving.
When I make pulled pork the entire pork shoulder gets brushed with mustard and then I apply as much rub as will stick. I then let it sit for 20-30 minutes and if I have rub left I coat it again. Once that is done it gets wrapped in plastic wrap and left in the fridge overnight. I am dubious about whether the rub penetrates the meat at all. It likely does not. But pulled pork takes ~8 hours to cook, I don't like getting up too early on weekends and it is one less thing to do before I put it on the pellet grill.
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@PleegWat: Careful, you have a little bit of something stuck to your "c".
("Provence" doesn't need a cedilla.)
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@remi said in The Cooking Thread:
the only mustard I have is Dijon
It is only Dijon mustard if it comes from the Dijon area of France. Otherwise it is just sparkling mustard.
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@Zerosquare said in The Cooking Thread:
@PleegWat: Careful, you have a little bit of something stuck to your "c".
("Provence" doesn't need a cedilla.)
Wdym, all Frençh words can take a çedilla. That's how I can tell my mustard is American.
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@Zerosquare said in The Cooking Thread:
@PleegWat: Careful, you have a little bit of something stuck to your "c".
("Provence" doesn't need a cedilla.)
That'll teach me to write French from memory. It was not even my worst foreign language.
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@Polygeekery said in The Cooking Thread:
@PleegWat said in The Cooking Thread:
It was not even my worst foreign language.
Was it Dutch?
Probly German. So, yesno.
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@Polygeekery said in The Cooking Thread:
@remi said in The Cooking Thread:
This mix of hot/sour/sweet was weird before cooking, I can't say exactly why but when I tasted it I was... a bit dubious. Each flavour was pulling a bit too strongly in its own direction. But after cooking everything mellowed and properly blended together and was very nice.
This is typical of rubs/pastes. You are dealing with a thick cut of meat and only applying the seasoning to the surface so the rub has to be strong enough to effectively season the entire cross section after carving.
The mustard really doesn't affect the flavor much.
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@Polygeekery said in The Cooking Thread:
@remi said in The Cooking Thread:
the only mustard I have is Dijon
It is only Dijon mustard if it comes from the Dijon area of France. Otherwise it is just sparkling mustard.
"Moutarde de Dijon" is not a Protected Geographical Indication. So you can make Dijon mustard in, uh, Nojid if you want to. (though in France at least the term is reserved to mustard made following a certain process, but I don't know if that limitation is e.g. recognised in the EU)
You're not allowed, however, to make "moutarde de Bourgogne" anywhere but in (some part of) Burgundy and with grains grown there (and more limitations...), as this is a Protected Geographical Indication.
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@Zerosquare said in The Cooking Thread:
@PleegWat: Careful, you have a little bit of something stuck to your "c".
("Provence" doesn't need a cedilla.)
At least, he did not use an
accent grave
´
or have it followed by az
.
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@BernieTheBernie said in The Cooking Thread:
@Zerosquare said in The Cooking Thread:
@PleegWat: Careful, you have a little bit of something stuck to your "c".
("Provence" doesn't need a cedilla.)
At least, he did not use an
accent grave
´
or have it followed by az
.
Huh. Isn't
´
a palatal click?
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I’ve been experimenting with some new media…
Sketched it on baking paper, spread semi-molten cooking chocolate around with a teaspoon, left it to refrigerate and peeled the paper off. Pretty good for the first try!
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@kazitor That's the best chocolate pterosaur I remember seeing so far.
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Well, most of you are carnivorous, so...
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Found some malloreddus - decided to make a ragout. Results were decent. Bonus: there was half a bottle of semi-decent wine over from the recipe...
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@cvi Nope, you eat bugs thread is ...
...
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@cvi said in The Cooking Thread:
Bonus: there was half a bottle of semi-decent wine over from the recipe...
In my kitchen there is one of those typical basic bitch signs that says "I cook with wine. Sometimes I even put it in the food."
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@Polygeekery said in The Cooking Thread:
@cvi said in The Cooking Thread:
Bonus: there was half a bottle of semi-decent wine over from the recipe...
In my kitchen there is one of those typical basic bitch signs that says "I cook with wine. Sometimes I even put it in the food."
But you repeat yourself.
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@Polygeekery
They didn't have one about whiskey?
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Status: Dinner is in the oven. And all over the stovetop, and the counter, and the floor, and the bottoms of my slippers. And the pots, pans, etc. are overflowing the sink. Why do I like cooking?
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@HardwareGeek said in The Cooking Thread:
And all over the stovetop, and the counter, and the floor, and the bottoms of my slippers.
Next time, don't use recipes from Cooking with High Explosives.
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Have you tried not following cooking advice from: https://www.youtube.com/watch?v=B7UmUX68KtE
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The "Nope, you
eatmicrowave it" topic is
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Chicken Enchiladas
https://www.allrecipes.com/recipe/8691/chicken-enchiladas-i, with a few alterations.
This chicken enchilada recipe is easy to make with tortillas, tender chicken, and a deliciously cheesy sauce for a family-pleasing Mexican meal.
Recipe by Debbie
Updated on March 28, 2023
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Ingredients-
1 tablespoon
oliveavocado oil, or as needed -
4 skinless, boneless chicken breast halves
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1 onion, chopped
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1 ¾ cups shredded
Cheddar cheeseMexican-style cheese blend, divided -
½ pint
sour creamlow-fat unsweetened, unflavored yogurt -
1 tablespoon dried parsley
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½ teaspoon dried oregano
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½ teaspoon ground black pepper
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1 (15 ounce) can tomato sauce
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⅓ cup chopped green bell pepper
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1 clove garlic, minced
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1 tablespoon chili powder
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½ teaspoon salt (Optional)
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½ cup water (Optional)With the juice from the chicken and the yogurt, there was plenty of liquid. -
8 (10 inch) flour? white corn tortillas -
1 (12 ounce)
jar taco saucecan Hatch® green chili enchilada sauce -
1 jalapeño, finely chopped
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side.
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Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
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Add onion, 1 cup
Cheddarcheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed. -
Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup
Cheddarcheese. -
Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.
Would make again. Adding the jalapeño was a good idea; it adds just the right amount of extra spiciness.
Steps 4 and 5 take long enough that you could delay step 1 until the middle, or maybe even the end, of step 3 without delaying the overall process.
TIL old, stale corn tortillas don't fall apart as readily as relatively fresh corn tortillas when trying to roll them into enchiladas and put them in the pan. That's not to say they don't fall apart — corn tortillas have near-zero tensile strength — just not as much.
I just counted; I made 18 enchiladas, with enough filling left for about another 18. Of the 18 I made, we ate half in one meal (3 for me; 6 for my son); I generally like to get more meals than that out of the effort of cooking, but oh, well. Making enchiladas with the leftover filling is a low-effort task, and I have more chicken in the freezer and more of all the other ingredients except jalapeño, tomato sauce, and not enough tortillas. I've already put them in my cart for my next grocery order.
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