I'm trying out this use-multiple-instances idea, and this is where I'm planning on putting my food/gardening posts!
I don't have a camera at the moment, but I have a lot of older food photography and I like writing out recipes for stuff I cook. I'll be dumping that stuff here when I get the urge.
If anyone is able to fill me in on conventions used in this instance (manners, common hashtags, etc.) I'd really appreciate it!
— Three-Bean Chili
— Sambal Beef Noodles (modified from this https://www.bonappetit.com/recipe/spicy-sweet-sambal-pork-noodles )
— Winter Fruit Couscous
@pelagikat no sourdough this time, basically just grabbed this: https://www.melskitchencafe.com/french-bread-rolls/
But the thing is, last night I fried some onions up in the skillet for a casserole, and deliberately did not clean it. So now the rolls have just a light, crispy hint of fried onion to the base crust.
It's all I dreamed it would be.
I worked out the kinks in the Walnut-Rye bread variation that I'm testing — last time the dough was stickier than ideal, and then I overproofed it — but I got distracted and slightly burned the top. I'm so annoyed, because it rose perfectly and looks amazing, except for the slight charring.
Also I did fuck around and make the mochi cake, and it's in the oven, and it smells amazing. https://food52.com/recipes/34383-chocolate-mochi-snack-cake
— Gallo Pinto
— Egg & Olive
— Turkey Meatballs w/ feta, sambal oelek, and cilantro, roasted w/ chickpeas and sweet potato, tossed w/ penne and more feta and cilantro
— Walnut-Rye Bread: another 1-lb loaf baked off from the big batch I mixed a week ago that is portioned out in my freezer
Might fuck around and make chocolate mochi cake later
food/kesar peda (saffron milk solids)
I made this traditional Hindu #saffron confection last year, starting from raw milk, and this year I started with ricotta cheese, and the time-savings was completely worth it.
— Roasted Chicken, coated in mix of cumin, coriander, crushed red pepper, black pepper, salt, cilantro, and olive oil, stuffed w/ garlic cloves and lime quarters; rest of baking sheet filled w/ potatoes
— Black Beans, to be turned into Gallo Pinto another day
— Hardboiled Eggs, to be turned into Egg & Olive another day
— Mustard: crushed yesterday's soaked seeds about halfway in my molcajete
Hey cooking pals, do you have cooking goals this year?
I would like to learn to make a good chicken korma.
I'd like to use more foraged and home-grown ingredients.
I'd like to organise the freezer, and figure out how to keep an inventory so I don't keep buying more things that I actually already have but they're buried under frozen peas or whatever.
And I want to start hosting spaghetti nights again.
@kemonine This got me to go look for the actual 'UN water' recipe, and it's... pretty much this. 6tsp sugar, 0.5tsp salt to 1L of water.
The addition of lemon juice is good though, since it gives it some flavour and the citric acid seems to be in a lot of more complex recipes. Only other addition I see in the complex recipes is a source of potassium (no idea if you can do that with fruit juices or not though).
Tastes like a mildly salty lime drink. Super refreshing and tastes good barely chilled.
2 limes, juiced
1 cup water
2 cups coconut water (or enough to make it to 20oz) ; see above for brand, additional info
2 tbsp agave nectar, dark
1/4 tsp sea salt
Additional sports drink ideas / recipes
I finally took the time and replenished one of my favorite winter store: nomato sauce. Made from beets, this imitates tomato-based pasta sauce. It includes roasted beets, garlic, onions, carrots, celery and chicken bone broth.
This recipe also allowed me my first use of my new stick blender. It made this whole thing take a fraction of the time and the texture came out perfectly.
Freddie, 26, southwestern Oregon.
Cooking/Gardening alt! I'm also @nessotropheion on a few other instances.
All about food, friends, cooking and community.