Today I Made:

Apparently, people like to eat.

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Quercus
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Re: Today I Made:

Postby Quercus » Mon Sep 24, 2018 7:30 pm UTC

Zohar wrote:Yesterday I made a semi-fancy breakfast. Toasted bread (from Alex's homemade sourdough), fried spinach and onions, sliced roasted beets, poached eggs, hollandaise sauce, and some home fries. Turned out great, except the hollandaise split :( Still tasted good, just not very creamy.


If that's semi-fancy what the hell qualifies as full fancy?

I finally made a vegan sour cream substitute that I'm happy with. The prevalent cashew and tofu based ones didn't cut it for me. This one (found the idea online somewhere, but can't remember where) is just the solids from the top of a can of full fat coconut milk that's been sitting for a while, some lemon juice, white wine vinegar and a tiny bit of salt (I put a bit too much in with half a small pinch -it needs a really small amount).

It's not exactly the same flavour profile as sour cream, but it fulfills the same purpose and is delicious. It's creamy, fresh and tangy. The other ones I think try too hard to mimic real sour cream, and sacrifice too much to that end.

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Re: Today I Made:

Postby PAstrychef » Mon Sep 24, 2018 7:58 pm UTC

For dinner it was portobello mushrooms stuffed with a filling of white beans, spinach and prosciutto. The first time I tried this the filling was way too dry, so this time I added some sour cream, herbs, garlic and chive cream cheese left from break fast. A huge improvement. Served with a fried egg on top, just because.
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Re: Today I Made:

Postby Zohar » Mon Sep 24, 2018 9:41 pm UTC

Quercus wrote:
Zohar wrote:Yesterday I made a semi-fancy breakfast. Toasted bread (from Alex's homemade sourdough), fried spinach and onions, sliced roasted beets, poached eggs, hollandaise sauce, and some home fries. Turned out great, except the hollandaise split :( Still tasted good, just not very creamy.


If that's semi-fancy what the hell qualifies as full fancy?

I mean, this isn't that much different than an omelette, the only different is the hollandaise sauce and the fried potatoes, neither of which was too much work. I guess in my mind "full fancy" would mean either turning on the oven or doing multiple little sauces and things.
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Re: Today I Made:

Postby sardia » Wed Sep 26, 2018 4:09 am UTC

https://www.seriouseats.com/recipes/201 ... ecipe.html
Making waffles substituting yogurt instead of buttermilk(excess yogurt can at least be eaten by someone). My question is why fake maple syrup is so thick. If you're going to cheap out making artificial syrup, why not save some money so it matches the viscosity of the real deal? Real maple syrup flows like water, while I have to watch aunt jemima slowly pour out.

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Re: Today I Made:

Postby Mikeski » Wed Sep 26, 2018 5:43 am UTC

sardia wrote:https://www.seriouseats.com/recipes/2016/04/buttermilk-vanilla-waffles-recipe.html
Making waffles substituting yogurt instead of buttermilk(excess yogurt can at least be eaten by someone). My question is why fake maple syrup is so thick. If you're going to cheap out making artificial syrup, why not save some money so it matches the viscosity of the real deal? Real maple syrup flows like water, while I have to watch aunt jemima slowly pour out.

It would not surprise me if the cost of corn syrup (fake maple syrup) is cheaper than the filtered water and extra preservatives that would be needed to make the fake stuff the same viscosity as the real stuff. Good-old "Karo" corn syrup is far thicker than maple syrup is.

(The real stuff needs refrigeration; the fake stuff can sit in the pantry. I hear the same about homemade syrups; sugar-and-water "simple syrup" is not stable at the usual 1-to-1 ratio, but is stable with double the sugar...)

And they add gum arabic (or similar) to the corn-syrup kind to help keep the sugar from crystallizing out, which also thickens it a bit more.

Or, it's just what us clueless Americans are used to. "Yay, it doesn't run off my pancakes!" The fake stuff is 5 to 10 times cheaper...

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Re: Today I Made:

Postby sardia » Wed Sep 26, 2018 6:05 am UTC

I know some diners cheat by heating their fake syrup. Makes it harder to tell based on viscosity alone. I do prefer heating it over the same fake syrup served at room temp though.
Funny thing about the recipe, it's essentially a waffleshaped creampuff/profiterole/choux type pastry. Maybe I should eat more cream puffs.

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Re: Today I Made:

Postby PAstrychef » Wed Sep 26, 2018 10:34 am UTC

I made buttermilk waffles to go with fried chicken for dinner last night! And last week I waffled some hash browns. The choux paste waffle is interesting. Anyone know a good recipe for a Belgian gauffret?
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Re: Today I Made:

Postby sardia » Wed Sep 26, 2018 2:44 pm UTC

PAstrychef wrote:I made buttermilk waffles to go with fried chicken for dinner last night! And last week I waffled some hash browns. The choux paste waffle is interesting. Anyone know a good recipe for a Belgian gauffret?

No gauffret recipe, but where do you source good buttermilk? The store brand stuff is only artificial, so I can't do a side by side comparison.(which is why I went with 50/50 yogurt and milk) Is there even a difference?

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Re: Today I Made:

Postby freezeblade » Wed Sep 26, 2018 10:16 pm UTC

Quercus wrote:I finally made a vegan sour cream substitute that I'm happy with. The prevalent cashew and tofu based ones didn't cut it for me. This one (found the idea online somewhere, but can't remember where) is just the solids from the top of a can of full fat coconut milk that's been sitting for a while, some lemon juice, white wine vinegar and a tiny bit of salt (I put a bit too much in with half a small pinch -it needs a really small amount).


You can actually buy that coconut product all by itself! I've seen it marketed as "coconut cream" and can be found in specialty markets (Trader Joe's has it!)

re: sourcing good buttermilk

I hate the price, but whole foods has some pretty decent buttermilk. I make it stretch by making more buttermilk with the last of the carton (Drop a tablespoon or so of buttermilk into a pint mason jar, fill with milk, leave at room temp for 24 hours or so, depending on room temp. Bam! more buttermilk!) As a bonus, you can use the buttermilk culture to make creme franche the same way using heavy cream instead of milk.

Buttermilk never goes bad at my place, as it finds its way into many recipes: chocolate cake, muffins, waffles, bread dough (sweet dough or sandwich bread), etc.

Today I'm making basic fridge cleaning chicken stirfry with whatever veggies are still good in the fridge (I think the bok choi, parsnip, and chilaca pepper are still good).
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Re: Today I Made:

Postby PAstrychef » Fri Sep 28, 2018 10:26 pm UTC

A serious disappointment. I read an article and recipe for a steamed ginger custard that I immediately wanted to make. It took about six weeks, but I got to get them custards steamed at last, and they were just meh. I did over cook them, but the flavor of the custard was just boring. It needs at least twice as much ginger juice and a bit more sugar and at least one more egg yolk.
On the other had, the chicken eggpland and potato curry I had up for dinner last night was great. For tonight’s reprise I made a pan of Persian style crispy rice to go with.
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Re: Today I Made:

Postby Zohar » Mon Oct 01, 2018 2:19 pm UTC

Yesterday I made tiramisu for the first time, and it turned out pretty good! I was very pleased with myself. The recipe calls for raw eggs and I needed a new carton anyway, and I found some pasteurized eggs at the grocery store so I used those. Little did I know pasteurized egg whites don't whip very well. A quick google suggested adding a bit of acid and I got a decent results with a spoon of apple cider vinegar.
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Re: Today I Made:

Postby Moo » Mon Oct 08, 2018 7:49 am UTC

Yay for Zohar, the kitchen alchemist!
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Re: Today I Made:

Postby Zohar » Mon Oct 08, 2018 2:30 pm UTC

Cooked so many things yesterday. We got a bunch of apples in our CSA, so I cooked them into apple sauce and froze them so we have some to eat on Hanukkah with latkes. It's getting close to freezing so I picked all of the basil and made a bunch of pesto sauce, froze that too. Made another batch of granola, and for food during the week I made a chickpea-ginger-tomato Indian dish. Ended up adding butter even though the recipe didn't call for it, but it made it much more delicious.
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Re: Today I Made:

Postby sardia » Mon Oct 08, 2018 6:50 pm UTC

Zohar wrote:Cooked so many things yesterday. We got a bunch of apples in our CSA, so I cooked them into apple sauce and froze them so we have some to eat on Hanukkah with latkes. It's getting close to freezing so I picked all of the basil and made a bunch of pesto sauce, froze that too. Made another batch of granola, and for food during the week I made a chickpea-ginger-tomato Indian dish. Ended up adding butter even though the recipe didn't call for it, but it made it much more delicious.

I made pesto too. It was pretty tasty, but it wasn't as green as I expected given how much baisil I put in. Did you use a blender/food processor or a mortar and pestle?
I've noticed that a good mortar let's you emulsify stuff much more readily, except I'm not sure if the taste is better. It was horribly messy though. If I do this again, I'll have to buy a larger mortar/pestle.(ugh$$$)

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Re: Today I Made:

Postby Zohar » Mon Oct 08, 2018 8:08 pm UTC

I made a pretty large amount, so I used a food processor. And it ended up pretty viscous.
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Re: Today I Made:

Postby Moo » Wed Oct 10, 2018 6:40 am UTC

Made a giant batch of bolognese for last night's spaghetti bolognese, so I put together a lasagne this morning with the leftovers for tonight. Wanted to also make carrot cake but didn't get round to that - soooooon.
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Re: Today I Made:

Postby PAstrychef » Sun Oct 14, 2018 1:30 am UTC

Shrimp in a coconut curry sauce over rice. I used a curry base I bought in Paris. It’s lemon and ginger, or as the label read “citron et gingembre”. It’s good, but not “return to Paris at once good.” I may try to match its flavors.
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Re: Today I Made:

Postby Sungura » Sun Oct 14, 2018 5:37 am UTC

I did a search “macarons” and only found a few posts so since I did just make them I will post here.

Anyway. Been watching Great British Baking Show and Oh me yarm all those macarons. So must try.

I find a recipe for redvelvet (one my fav cakes). I make. I get the shiny top but most crack and no foot on it. Taste delish so whatever. Assumed i fucked something up.
085D8668-E4CE-49EB-A907-B8D69814BC97.jpeg
Delish but look i know is wrong


I make chocolate. They turned out perfect! Exactly right look!
F9639755-2DD0-4AD6-8FAE-3C19B9985070.jpeg
Delish worked


Okay. Difference was i found a sifter. I never sift flour or anything and I assumed it was that actually mattering.

Remake redvelvet. Nope. Same.

So two questions:
1) any ideas why the cracking and no foot?
2) i wanna make peanut butter ones, would pb fuck up the merange mixture? Google is no help with recipes other than doing a pb filling.


Edit to add since now i read back a bit:
Zohar, I use cream of tarter. It gives the acid without the liquid.
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Re: Today I Made:

Postby PAstrychef » Sun Oct 14, 2018 8:52 am UTC

Macrons are tricky. You might have overmixed the first batch. You could try using powered peanut butter in your mix instead of the almond flour. Start with 25% and adjust from there.
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Re: Today I Made:

Postby Sungura » Sun Oct 14, 2018 2:22 pm UTC

PAstrychef wrote:Macrons are tricky. You might have overmixed the first batch. You could try using powered peanut butter in your mix instead of the almond flour. Start with 25% and adjust from there.

But when i remade them after chocolate sucess it still came out the same. Hmm.

Oh well. The taste is fine so maybe i wont fuss about the look.

Thats a great idea to use powered pb! Ill have to get some!
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Re: Today I Made:

Postby Thesh » Sun Oct 14, 2018 5:46 pm UTC

In the process of cooking chili; it's snowing, so it's a perfect day for it. I used ground beef instead of cubed chuck because it was cheaper, as well as red kidney beans, jalapenos, anaheim peppers, and a paste made from dried guajillo peppers, along with cumin and onion.
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Re: Today I Made:

Postby Moo » Mon Oct 15, 2018 10:30 am UTC

Snug, your macarons look great, even the red velvet ones, and look a million times better than either of my two failed attempts.
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Re: Today I Made:

Postby Zohar » Mon Oct 15, 2018 7:23 pm UTC

Mother-in-law suggested I made some macrons for Thanksgiving but we never got around to it. Maybe we will (the idea is to practice first).

Yesterday I made some cream of corn soup and some brownies. First used a stick blender to puree the soup but ended with a lot of coarse pieces, the corn was pretty fibery. Ended up transferring it to our stand mixer which made very quick work of it. We almost exclusively use it for smoothies but I suppose we should use it for soups now, too!
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Re: Today I Made:

Postby Moo » Tue Oct 16, 2018 6:38 am UTC

Made a Peppermint Crisp tart (best way to describe it to non-South-Africans is a caramint cream pie) and a sponge cake with strawberry filling and strawberry buttercream this weekend. The former never fails to delight, despite being embarrassingly easy to make; the latter was a bit so-so despite looking pretty
Spoiler:
cake.png
Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.
Hawknc wrote:FFT: I didn't realise Proverbs 9:7-8 was the first recorded instance of "haters gonna hate"

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Re: Today I Made:

Postby dubsola » Wed Oct 17, 2018 12:50 am UTC

That does look pretty!

Last weekend I made an aubergine, zucchini and capsicum stew, with tomato as the stew base. I spiced it with smoked paprika and Italian herb mix. It turned out pretty great actually. Stews are so easy and so good.

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Re: Today I Made:

Postby PAstrychef » Wed Oct 17, 2018 2:41 am UTC

dubsola wrote:That does look pretty!

Last weekend I made an aubergine, zucchini and capsicum stew, with tomato as the stew base. I spiced it with smoked paprika and Italian herb mix. It turned out pretty great actually. Stews are so easy and so good.

Otherwise known as eggplant, courgette and peppers. Were they hot peppers?
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Re: Today I Made:

Postby dubsola » Wed Oct 17, 2018 6:27 am UTC

We actually call it eggplant in Australia, but for some reason I wrote aubergine. And no, it was a red capsicum

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Re: Today I Made:

Postby Moo » Wed Oct 17, 2018 1:33 pm UTC

I've invented a new recipe, designed to contain those ingredients with the most confusing naming conventions across English speaking countries. The ingredients are:
  • Aubergine / Eggplant / Brinjal
  • Courgette / Zucchini / Baby Marrow
  • Capsicum / Sweet Peppers / Bell Peppers
  • Garbanzo beans / Chickpeas
  • Dania / Coriander / Cilantro / Chinese Parsley
  • Rocket / Arugula
  • Swede / Rutabaga / Neeps / WTF if you're South African and unlikely to have ever encoutered these before in your life
  • Spring onions / Green Onions / Scallions (or, if not to hand, you may use Shallots)
and, depending on where you're from, you need to either grill/broil it, or you can braai/bbq/grill it.
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Re: Today I Made:

Postby Zohar » Wed Oct 17, 2018 2:21 pm UTC

Baby marrow??
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Re: Today I Made:

Postby Sandry » Wed Oct 17, 2018 4:45 pm UTC

Zohar wrote:Baby marrow??

Oh me yarm, I legit cackled out loud. I already knew marrow was squash so when I saw that I was like, "oh, are those specifically baby ones? Fair enough." It was not until I read your reaction that I realized how that *ought* to have parsed to me on reading it. That is fantastic.
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Re: Today I Made:

Postby Moo » Wed Oct 17, 2018 5:53 pm UTC

Zohar wrote:Baby marrow??

Marrow [squash] as baby, not marrow of baby :D
Language is bad at its job.
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Re: Today I Made:

Postby Zohar » Wed Oct 17, 2018 6:37 pm UTC

I figured you were using the latter, I've just never heard a squash described like that!
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