We had the traditional Italian seven fishes for dinner! Anchovy spaghetti (grandma's recipe) and then paella!
Wow, this is a great recipe. Tastes amazing. I would suggest adding some corn starch to the marinade.
Only mistake, I wasn't careful with the heat. Got burnt sugar on my cast iron...
Hey y'all, finally got an Instapot for Christmas and I'm looking for good recipes to try. Any suggestions or links?
Era has a separate instant pot thread which is a great resource. If you're on Facebook, the official instant pot community has tons of useful info and recipes too.Hey y'all, finally got an Instapot for Christmas and I'm looking for good recipes to try. Any suggestions or links?
I made homemade chicken nuggets, then decided to instead coat them in Korean spicy sauce (gochujang, soy sauce, rice wine vinegar, garlic, sesame oil, etc) and saute with onions and red bell pepper. I had the pan a little too hot, and it came out ugly, but tasted good as hell.
I've made bacon and eggs on a plancha for my family this morning and yesterday, and, uh...
I need to track down that chicken.
love my Javelin ProMade some egg puffs for a brunch I was heading out to. Something I ate a ton of as a kid. (Puff pastry sheet + curried onions/tomatoes + boiled egg).
Also finally bought a decent probe thermometer. Will make some forays into deep frying now, maybe with some Korean fried chicken.
A tad bit boring going back to some old classics for Christmas... loaf turned out nice.
INGREDIENTS
- 1 bunch scallions, thinly sliced
- 1/2 bunch cilantro, leaves and tender stems only
- 2 garlic cloves, chopped
- 1 teaspoon finely grated lime zest
- 1 teaspoon finely grated orange zest
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 2 pounds skin-on, bone-in chicken thighs
I had been a bit sceptical about all-clad and the prices they charge. Bought a weeknight pan from their factory seconds sale and have been using it a lot. Might need to buy a mid-sized sauce pan in the next sale.
So I made another soup(chicken, ginger, broken up rice, sweet potatos, garlic). Bit surprised the recipe only needed water and not stock but it was really good. Super gingery. Anyways im starting to get the appeal of soup.
Also I recently found a glass pot stashed away in things left by previous residents and im curious what I can even use it for? Is it like an oven thing?
Can't really go wrong with a rice porridge, especially in winter.
They do have a wild kitchen. I know Condé Nast is rolling in it, but that's really exhuberant even for a wealthy American publishing house, and I've worked with a few.I've only really gotten into the cooking youtube scene in the past year and don't really know much about them other than their kitchen is a way fancier than anything I'll ever own.
It was my first time eating a rice porridge and I really dug the texture. My usual go to winter food is stew which is unfortunate cause I am terrible at making stews.
Also why is that a super Bon Appetit thing to do? I've only really gotten into the cooking youtube scene in the past year and don't really know much about them other than their kitchen is a way fancier than anything I'll ever own.
They do have a wild kitchen. I know Condé Nast is rolling in it, but that's really exhuberant even for a wealthy American publishing house, and I've worked with a few.
Some items appear to be second hand, however. So that's interesting.
Oh man, come at me bro. We probably make grits once a month on the weekends and it's one of my favorite things. Full of milk and butter and salt. Yay.
I made sesame chicken for dinner. The sauce is a little on the rich side, but still delicious. Tastes pretty close to what I usually get at local takeout places. The recipe I found called for rice wine, but I could only find rice vinegar at the supermarket. Not sure if they're interchangeable, but it was a small amount and it worked out.
I wouldn't have thought that it would be a very good substitute. Sake or dry sherry is usually recommended.
About that time to make some more BIR base gravy similar to what most of the curry houses here in the UK use.
I go from this:
To this:
Which makes enough for 15 curries (double portions):
Okay this is going to appear extremely long winded but, personally, I think it's worth the time and effort and there's something satisfying about creating the gravy from scratch. This will replace your stock in any of your curry based 'wet' dishes. 👍🏻That's amazing. Can you recommend a recipe? And how well do you think it'd blend into stock? Would it just break or do you think it'd come together? When I make curry soups, like Cà Ri Gà, I use curry powder. But I'd like to try making one using a sauce like this.
Okay this is going to appear extremely long winded but, personally, I think it's worth the time and effort and there's something satisfying about creating the gravy from scratch. This will replace your stock in any of your curry based 'wet' dishes. 👍🏻
I use this recipe and method from Al's kitchen here:
Though I also use:
2 red peppers instead of 1
1kg of white and 1kg of red onions (instead of all white)
half a medium white cabbage
a 200g Coconut Block (Blue Dragon or similar)
I also omit the tomato puree
....bring to the boil, reduce the heat and gently simmer the lot with a lid on for about 6 hours, every now and then scraping the bottom with a wooden spoon incase it catches.
When it's all cooked and I've blitzed it, I blend in a 397g tin of condensed milk and a pinch of salt. I know alot of curry houses use condensed or evaporated milk in their gravy for that underlying sweetness.
The end result shouldn't have an intense flavour if you're worried that it should.
=====================================
When I'm making a BIR curry I'll also use a Bunjarra, which is an onion paste that is used near the end of cooking to elevate the dish. This is a good recipe for it here:
As shown in the video, I then place the paste into an ice cube tray, freeze it, pop them out and store them in a zip lock bag in the freezer for future use. 👍🏻👌🏻
Hi era cooks, I need your help.
One of the main dishes I eat is a mix of shredded low fat cheese, hot sauce, black beans, and brown rice. I affectionately call this nutrient paste. I basically just microwave a can of black beans, cook a 10 minute bag of brown rice, mix it up, put some shredded cheese on top, and put some hot sauce in. Great macros but its a little bland.
What are some easy ways to make this taste better (and add some more fat and protein)?
Thanks!
Hi era cooks, I need your help.
One of the main dishes I eat is a mix of shredded low fat cheese, hot sauce, black beans, and brown rice. I affectionately call this nutrient paste. I basically just microwave a can of black beans, cook a 10 minute bag of brown rice, mix it up, put some shredded cheese on top, and put some hot sauce in. Great macros but its a little bland.
What are some easy ways to make this taste better (and add some more fat and protein)?
Thanks!
Hi era cooks, I need your help.
One of the main dishes I eat is a mix of shredded low fat cheese, hot sauce, black beans, and brown rice. I affectionately call this nutrient paste. I basically just microwave a can of black beans, cook a 10 minute bag of brown rice, mix it up, put some shredded cheese on top, and put some hot sauce in. Great macros but its a little bland.
What are some easy ways to make this taste better (and add some more fat and protein)?
Thanks!
Just... add some fatty beef and make it a full chili?Hi era cooks, I need your help.
One of the main dishes I eat is a mix of shredded low fat cheese, hot sauce, black beans, and brown rice. I affectionately call this nutrient paste. I basically just microwave a can of black beans, cook a 10 minute bag of brown rice, mix it up, put some shredded cheese on top, and put some hot sauce in. Great macros but its a little bland.
What are some easy ways to make this taste better (and add some more fat and protein)?
Thanks!
Hi era cooks, I need your help.
One of the main dishes I eat is a mix of shredded low fat cheese, hot sauce, black beans, and brown rice. I affectionately call this nutrient paste. I basically just microwave a can of black beans, cook a 10 minute bag of brown rice, mix it up, put some shredded cheese on top, and put some hot sauce in. Great macros but its a little bland.
What are some easy ways to make this taste better (and add some more fat and protein)?
Thanks!
Your post has given me cravings. 😳Monster post incoming. I've just posted this on the eGullet forums for Baking, but it also is IronEra-appropriate so thought I'd share here as well.
Your post has given me cravings. 😳
There are times when only a nice bit of French bread or Tiger bread smothered in Lurpak will do.