FWIW, it held up quite nicely for five days or so. It'd probably freeze quite well, pastry excluded.
Same, tbh.
What kind of filling do you like for tamales? Chicken with green sauce, pork with red suace, cheese and peppers?anyone have a good recipe for:
potsticker filling
tamale filling
thanks!
What kind of filling do you like for tamales? Chicken with green sauce, pork with red suace, cheese and peppers?
I love mole but don't feel like eating it by myself for days so I don't bother lol my grandma taught me her recipes which calls for one Reese's buttercup and it gives the mole this amazing peanut butter-nuttiness that compliments the spiciness of the sauce but I haven't made it in years so can't recall the exact ingredients/ratios.
South American family mole recipes are crazy. We've got a guy at work who lets us use his for an oxtail mole, and it's literally a two page list of ingredients and another page of directions. So much work but very much worth the trouble. I tend to think anyone who claims not to like mole hasn't had a good one.
My wife declares: strong pot from freshly ground beans, as well as espresso powder mixed in with the liquor.
To my knowledge we've never made mascarpone from scratch, nor anyone I know (sounds fun though). We whatever our local Italian grocer stocks (can't remember brand offhand), although my wife will also use Vermont Creamery occasionally.
Similar, we just use Roland Savoiardi iirc, bought from the aforementioned grocer.Most recipes I've read in book form or online say to just buy them
Anyone had a ductless range hood? I am going to have difficulties adding a duct to mine because of stupid building code and an unused chimney blocking the way, so I am thinking of getting a ductless hood if it can be good enough. I want to be able to cook steaks and not have the house smell for days:(
Not good enough. I cook Indian and Chinese on the regular, I have to use a table top vent fan next to a window.
Does anyone have a good kimchi recipe? Going to stop at my local H-Mart this weekend and want to try to dabble into some Korean flavors and I know good kimchi is a must. Also, while i'm asking, what are some good brands of Gochujang and Fish oil?
How many grams of macaroni do restaurants usually serve in 1 serving anyways? I dont have a weigh rn so i can only kinda guess by feelingOff the top of my head:
Herbs always make things look better if you have access to them
Maybe a shallower, wider bowl so you can see it better.
Congrats! I never lived in dorms in university and that really forced me to up my cooking game as I was responsible for all of my own meals. (And I was poor.)Since i've moved to my own house i've really stepped up my cooking game and have been actually losing weight since i've been using higher quality ingredients and relying less on meat to make the dish and put more of a showcase of veggies.
Because it can be a little dry/mealy we usually go for it being immersed in a curry. Any of your favorite massamun/yellow/green/etc. can be used that way, it's just a protein substitution at that point, although we used to get tempeh curry at an Indonesian place in Cheviot Hills back when I lived in west LA, so we like to look for Indonesian curry setups.
Thanks! I've been cooking for myself since a kid (single mom and all) but there's a huge difference since back at my mom's house I would cook for 5 people but now I am only cooking for myself and my girlfriend. So cost, quantity, and quality have all been affected but in a positive way. Not to mention, I now have all of my own kitchen tools so i've been trying to make a bit more advanced dishes and been mostly successful.Congrats! I never lived in dorms in university and that really forced me to up my cooking game as I was responsible for all of my own meals. (And I was poor.)
Ah yeah, bunch of different dimensions to the cooking journey. Better ingredients, weirder techniques, different regional/ethnic, etc. I was telling my kids the other day how I used to make my own rice milk all the time because we were too poor in university to afford commercial. Cook up a batch of rice, add water, lecithin to emulsify, blend away, and then try not to grimace when you eat it on your off-brand cereal :P.Thanks! I've been cooking for myself since a kid (single mom and all) but there's a huge difference since back at my mom's house I would cook for 5 people but now I am only cooking for myself and my girlfriend. So cost, quantity, and quality have all been affected but in a positive way. Not to mention, I now have all of my own kitchen tools so i've been trying to make a bit more advanced dishes and been mostly successful.
If you don't like restrictions on tools when cooking due to a coating, sure. If you worry about non-stick coatings contaminating your food, maybe. If you prefer the aesthetics of stainless, possibly. But beyond that it's just about whether you're able to cook the meals you want to eat with the equipment you have, or not. I have five stainless saute pans of varying sizes because I want to be able to cook sausage in one, eggs in another, have some mushrooms sauteeing in this other one, etc., but not everybody needs that of course.
As a boring neo-yuppie I basically stick to Wusthof classics, and the santoku is my current favorite knife. We cut a lot of vegetables. The 4188-7 is $85, the 4183 is a bit more at $130, which is the one I have (actually have two so I don't have to fight with my wife for it when we're both doing prep).
If you don't like restrictions on tools when cooking due to a coating, sure. If you worry about non-stick coatings contaminating your food, maybe. If you prefer the aesthetics of stainless, possibly. But beyond that it's just about whether you're able to cook the meals you want to eat with the equipment you have, or not. I have five stainless saute pans of varying sizes because I want to be able to cook sausage in one, eggs in another, have some mushrooms sauteeing in this other one, etc., but not everybody needs that of course.
As a boring neo-yuppie I basically stick to Wusthof classics, and the santoku is my current favorite knife. We cut a lot of vegetables. The 4188-7 is $85, the 4183 is a bit more at $130, which is the one I have (actually have two so I don't have to fight with my wife for it when we're both doing prep).
For pans, I have been cooking almost exclusively with carbon steel for a few years and love it. You get nice hit distribution, nice heat retention, and a durable non stick surface after seasoning. It's a great balance. Even the nice pans aren't very expensive (matfer and de buyer pans run $40-$60). I'd recommend a 12", a 10" is great for single dishes but can get crowded.
For knives, I've found victorinox provides a great value. You can get started with the necessities (8" chef, paring, and a bread knife) for less than $100. Something like this.
Basically anything in a big set (knives or pans) are going to skimp on quality and go for quantity to make up for it. You'll find even set pans from the same manufacturer are smaller and made of cheaper material than individual items. Your best bet is to get the basics to get started as individual peaces and keep an eye out for deals as time goes on. I ended up getting a mercer brisket knife that I sharpened back to perfection for $1.50 at goodwill. I also scored an all clad 10" stainless saute pan for $10 at a thrift store while traveling. Stuff like that.
if Im not mistaken I tried it once and felt like I was eating soil. lol
left the kitchen for a few minutes and burnt my soy glaze. no idea what to do with my pork ribs anymore.
if Im not mistaken I tried it once and felt like I was eating soil. lol
seemed like something that you need to eat a few times to "get used to".
Could be a ba done, even though I love everything else that I had in that same restaurant. I remember the chocolate hints but there was just too much earthiness involved for me. Will try it again but where I live now there arent many foreign restaurants :( I miss Barcelona.you had some bad mole. it should taste like a rich brown umami sauce with hints of chocolate.
I'm looking for a good meat thermometer for the pops for christmas. He knows his way around a kitchen so it's not a problem if it's a bit on the pricey end.