Food

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JD
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Re: Food

Post by JD »

The other night we wanted to have some cannellini beans with dinner, so my wife grabbed a can from the pantry and handed it to me, and I opened it and started to drain it...and we realized it was chickpeas, not cannellini. But we weren't about to waste them, and when life hands you chickpeas, you make something with them.

Heat up some oil in a saucepan.
Take a couple cloves of garlic, chop and saute them.
Add one can of chickpeas and half a can of Ro-tel tomatoes.
Add tandoori masala to taste.
Stir and heat until hot through and flavors are blended.

It was damn good, and it's going to be a new staple at our place. This is, we realized afterwards, basically a minimalist channa masala. The only thing we might do differently in future is add onion and cilantro.
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Jasper
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Re: Food

Post by Jasper »

Bloom the masala spices in the hot oil once the garlic & onions are soft. ;)
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JasonL
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Re: Food

Post by JasonL »

It's very close to chana masala straght up. Add ginger and a whole onion to the aromatics, add cumin, coriander and turmeric with garam or tandoori masala. Do the onion in oil for a good 10 minutes over low in oil, add a dash of water, scrape and stir, and keep doing that until they are pretty brown, then add the garlic, chilies if using separate, ginger and spices. Let that go for a couple of minutes. Add tomatoes and chickpeas. Heat until warm. Add spinach to wilt if you desire. Add tons of cilantro if you desire. Where you might add a bit of water with tomatoes you can add chicken stock if you desire.

Oddly enough, if you replace the masala powder with smoked paprika and put spinach in, you have an almost identical preparation of garbanzos y espinaca Spanish style. Maybe leave out ginger. The theory and timing and ratios are almost identical.

I super love both of these things with a poached egg by the way.
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Warren
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Re: Food

Post by Warren »

How in the name of Julia Child did I come this far in life without leaning how to supreme a citrus?
All those years of fumbling with sections trying to peel by hand only to have it disintegrate.
I did a grapefruit this morning and it was glorious. Yes there was waste, but I'm confident that with practice I can minimize that.
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Jennifer
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Re: Food

Post by Jennifer »

Whenever I'd buy bacon, I'd usually cook the whole pound at once, in the oven, then keep the pre-cooked strips in the fridge to use as needed: take two deep baking pans, line them with foil, lay the bacon strips on a wire baking rack atop each pan, bake for 20 minutes at 400 degrees.

Last time I bought bacon I tried the "thick cut" version, with only slightly more than half as many strips as in a pound of standard-thickness slices. Except I cannot properly bake them in the oven. Baked them at 20 minutes and they were almost raw (by which I mean, those strips had barely shrunk, compared to their pre-cooked size, and the amount of liquid bacon fat in the foil was far, FAR less than you'd expect from a pound of cooked bacon); tried 24 minutes and the centers of the strips were raw while the edges were getting close to burnt.

In conclusion, if you bake your bacon in the oven, stick with the standard-cut slices; do NOT try the thick cut.
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D.A. Ridgely
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Re: Food

Post by D.A. Ridgely »

Warren wrote: 18 Feb 2020, 12:54 How in the name of Julia Child did I come this far in life without leaning how to supreme a citrus?
All those years of fumbling with sections trying to peel by hand only to have it disintegrate.
I did a grapefruit this morning and it was glorious. Yes there was waste, but I'm confident that with practice I can minimize that.
I don't know what you're talking about but I'll bet there are videos on YouPorn.
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Jasper
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Re: Food

Post by Jasper »

Warren wrote: 18 Feb 2020, 12:54 How in the name of Julia Child did I come this far in life without leaning how to supreme a citrus?
All those years of fumbling with sections trying to peel by hand only to have it disintegrate.
I did a grapefruit this morning and it was glorious. Yes there was waste, but I'm confident that with practice I can minimize that.
WTF is Warren going on about now...

<Googles>

Oh! I didn't realize that had a name.


Yeah, for restaurant food-prep, you do that for salads or saute prep so you don't serve customers chewy bits of membrane, which can also be more bitter than just the flesh of the fruit.

I don't do it for myself at home. But I did work with a woman who would do it if she brought an orange as part of her lunch. She kept a paring knife in her lunch box for that, and for slicing chunks of apples and pears and eating them in bite-sized portions rather than just chomping right into the fruit. She was a cool lady - had her PhD in meat science, of all things.
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Warren
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Re: Food

Post by Warren »

Pith/membrane cut the joy of citrus by at least half.
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Warren
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Re: Food

Post by Warren »

Roast Chicken. Roasted the whole bird. It's time consuming and clean up is a PITA, but it's simple and easy.
The real accomplishment was making pate out of the livers. I've done it before, but this time I got way better results. Probably because it's been many years since last I tried and my culinary-fu has strengthened so.
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JasonL
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Re: Food

Post by JasonL »

You made pate out of liver of one chicken?
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Warren
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Re: Food

Post by Warren »

JasonL wrote: 21 Feb 2020, 10:06 You made pate out of liver of one chicken?
Yeah, it was just the right amount for one Ramekin. I spread it over about a dozen little pieces of melba toast.
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JasonL
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Re: Food

Post by JasonL »

I've never done a pate but my intuition was there wouldn't be enough liver. Hmm.
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Warren
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Re: Food

Post by Warren »

Well, you're going add a significant amount of butter to it. I think that is the key. Liver is such a strong flavor, it comes into its own when you dilute it into congealed fat.
Last edited by Warren on 21 Feb 2020, 11:34, edited 2 times in total.
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JasonL
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Re: Food

Post by JasonL »

About what ratio you use?
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Warren
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Re: Food

Post by Warren »

I used this for inspiration
https://www.foodandwine.com/recipes/chi ... march-2007
Just tried to scale it down without measuring. Probably wound up a little heavy on the garlic (didn't hurt it at all) and also the whiskey (a slight alcohol burn, noticeable but not unpleasant). Maybe could of used more onion. Definitely simmered for longer than 5 minutes. Probably added about 2 Tbs of butter.
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JasonL
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Re: Food

Post by JasonL »

Neat. I've done rillettes several times, but never really pate.
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Warren
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Re: Food

Post by Warren »

Rewatching the video on my above link I see that they added a layer of just butter on top. I didn't do that, and frankly it looks disgusting.
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Warren
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Re: Food

Post by Warren »

JasonL wrote: 21 Feb 2020, 11:37 Neat. I've done rillettes several times, but never really pate.
*googles*
huh
That looks like considerably more work.
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Jennifer
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Re: Food

Post by Jennifer »

So I tried a Honeycrisp apple for the first time. Tasty, but in an odd kind of way -- you know how with some spicy foods, the spice needs time to build up? Like, the first couple bites you think "Yeah, this is nice, got a mild little kick," but as you continue eating the spiciness seems to increase until eventually your eyes are watering? The Honeycrisp was like that: "{first bite} Hmm, yes, this tastes good but not THAT good; I don't see what all the fuss is about {munch munch munch} Mmm, yeah, this IS tasty -- not necessarily worth the price premium over something like a Jazz apple, but definitely worth it if it were the same price {munch munch munch} Actually, come to think of it, this is pretty freaking awesome."

By the time I was maybe three-quarters done with the apple, I thought it had developed an almost lemony or lemonade-y undertaste beneath the appleness.
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Warren
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Re: Food

Post by Warren »

Post Paddy's Day tradition.
2020-03-20 12.58.30.jpg
2020-03-20 12.58.30.jpg (268.93 KiB) Viewed 3079 times
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dead_elvis
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Re: Food

Post by dead_elvis »

Damn that looks scrumptious.
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Warren
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Re: Food

Post by Warren »

It was :D

Cut the sauerkraut with leftover boiled cabbage. Made the dressing with yogurt and dill relish.
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lunchstealer
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Re: Food

Post by lunchstealer »

So in the way of the 2020, I was at the Safeways the other day, and perusing the nearly empty fresh meat cooler. But lo and behold there are a pile of honest to bog USDA Certified Prime ribeyes. Fuckin' a might as well right?

Except they'd cut them 3/4". WTF you guys? You're selling it by the pound so it's not like you make more money by cutting too thin. Didn't find that til I was ready to cook, because mostly I was concerned with getting the actual staples I needed and had actually been disappointed that there wasn't anything appropriate for my beef with broccoli. Aw shucks you guys I came home with slightly too thin prime rib instead of flank or cheap cubed steak or some shit.

Managed to get a perfect sear, but at the expense of rare or medium-rare. The center was definitely on the high side of medium, but goddamn you get a really good sear on a really tender steak and there's a reward even without the perfect center. Or frankly even a pretty good center, but I'll take what I can get. It was actually still better than the Choice NY strip I'd cooked a couple days before to a solid medium rare. Just a super tender umami bomb. The strip was tough by comparison. Shit the leftovers melted in your mouth.

Shame that they were too thin though.
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JD
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Re: Food

Post by JD »

For a snack, we've been making roasted chickpeas. Kind of reminiscent of peanuts when you do them that way. Put the right spices on them and they're great.
I sort of feel like a sucker about aspiring to be intellectually rigorous when I could just go on twitter and say capitalism causes space herpes and no one will challenge me on it. - Hugh Akston
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JasonL
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Re: Food

Post by JasonL »

lunchstealer wrote: 31 Mar 2020, 04:40 So in the way of the 2020, I was at the Safeways the other day, and perusing the nearly empty fresh meat cooler. But lo and behold there are a pile of honest to bog USDA Certified Prime ribeyes. Fuckin' a might as well right?

Except they'd cut them 3/4". WTF you guys? You're selling it by the pound so it's not like you make more money by cutting too thin. Didn't find that til I was ready to cook, because mostly I was concerned with getting the actual staples I needed and had actually been disappointed that there wasn't anything appropriate for my beef with broccoli. Aw shucks you guys I came home with slightly too thin prime rib instead of flank or cheap cubed steak or some shit.

Managed to get a perfect sear, but at the expense of rare or medium-rare. The center was definitely on the high side of medium, but goddamn you get a really good sear on a really tender steak and there's a reward even without the perfect center. Or frankly even a pretty good center, but I'll take what I can get. It was actually still better than the Choice NY strip I'd cooked a couple days before to a solid medium rare. Just a super tender umami bomb. The strip was tough by comparison. Shit the leftovers melted in your mouth.

Shame that they were too thin though.
Hate that. You have to be super hot and accept rare in 3/4" cuts. I like 1.5" on prime cuts, I'm good with 1.25" and I'll live with 1".
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