I don't normally spruik recipe books, well, except Larousse Gastronomique - if you don't own it, buy it, or offer "favours" to get it, it's vital - but I'm feeling the urge with RecipeTin Eat's cookbook.
My ex bought it for me, and I've used it a fair bit of late. Stuff that I already know how to cook checks out, and the stuff I've cooked out of it has turned out great https://www.recipetineats.com/cookbook/
Plus, Nagi is Aussie, and I like supporting local cookbook authors #Cooking
@sortius ah, you’ve discovered The Bible. Her stuff is excellent, especially the substitution tips. The only complaint is I always have to dramatically reduce the amount of salt used
Another day, another oven dish. I had pierogies in the fridge and decided I wanted them done in the oven with leftover frozen harissa seasoned tomato sauce, broccoli stem leftovers, cauliflower florets, soy cream and plenty of grated hard cheese. It was so filling that we couldn’t even eat all of it in one sitting but it was yum.
While I was working. My son took my chicken #curry recipe, added #Tajin, #sriracha, and sesame oil, and different mixed vegetables, and made a delicious dish. So proud of him!
Today has already been a busy day. I had to get a haircut, grocery shop, do some cleaning, do the laundry, make home made mac & cheese, make an improvised gluten-free "shortcake" by modifying the Pamelas Banana Bread recipe (making some guesses there), and prepping the strawberries.
I will end up doing all of the cooking and everything else, but I won't get to as much cleaning as I wanted.
Fridge clean out breakfast burritos this morning made with fresh eggs from a co-worker. Not pictured is my wife's that got shrimp and onions instead of steak. #leftovers#cooking
~ It would be very nice to have an ongoing thread Here of varied comfort foods that we all could sample! Share Your faves with images and/or recipes. I love a good old fashioned Peanut Butter and Jelly sandwich on both regular bread and toasted. I never grow tired of them😋
Well son, back in my day, we used to call that 30 mins. Yessir, 10 minutes followed by another 20 was what we called 30 minutes. But, I guess it's all different with you youngsters nowadays. Maths just ain't what it used to be #cooking
Ate at a breakfast place this morning that only carried Tabasco; for a brief moment contemplated becoming a guy who brings his own hot sauce to restaurants. Is this how getting old begins? #cooking#breakfast#restaurants#HotSauce#old
Well holy shit. I was just writing about how I like Melinda's because it's good and easily available, but prefer Marie Sharp's, which is similar, better, but not as easily available.
So I thought I'd look them up and found scandal and mayhem.
@johnl Looks yum. But It looks fairly time consuming if you have couple of hungry kids on your back.
I like the idea of using tomato with fresh ginger/garlic. The dried/ground spices is basically a freshly made garam masala (which is typically always added at the end).
I will try and make some modifications and report back.
@gnufied I somehow make every curry recipe take ages! Though I usually batch cook a lot and freeze separate portions.
I have made recipes with a garam masala at the end, and some that suggested fresh grinding, but this was the first time I noticed someone making the effort specifically for the garam masala and not worrying about the others. But then again, it might just be that I like her particular mix.
Did I mention how much I love Fuchsia Dunlop's "Every Grain of Rice"? I'm pretty sure I did, but I want to repeat it. By far my favorite cookbook at the moment. Such flavourful recipes, so easy to make (the subtitle of the book is "simple chinese home cooking") and I'm learning so much!
Today, I tried two new to me ingredients: tofu skin and fermented tofu making tofu bamboo with spring onion flavoured oil (yum!) and spinach with fermented tofu (yum! yum!).
@froebmen ich habe das letzte mal in dem großen Asia-Marktsehr viel eingekauft (das meiste nach Empfehlungen aus dem oben genannten Buch) und noch nicht alles davon probiert, war es aber auf jeden Fall wert!
It's rhubarb season in that part of northern North America where we live. A family favorite turns waste into wine (OK, syrup). If you're of the rhubarb-peeling persuasion, put the peels in water, bring to a boil, then turn of the heat. After steeping for 30-60 minutes, remove the peels and press as much juice from them as possible. Add an unreasonable amount of sugar and heat again until fully dissolved. Enjoy homemade soda, a cocktail or an ice cream sundae!
Third attempt at making soup tonight was a definite improvement on previous week's. Still a little bit watery but less bland as I added some mixed herbs (and lower in salt and ultra processed ingredients, which is the goal). Also I knew the discounters were cheaper than supermarkets but Lidl is currently about 50-60% the price of Tesco and Asda.
@pwaring My goto for thickening up soups is corn starch slurry. Just mix one or two table spoons corn (or different) starch with an equal amount of water and stirr it into your soup.
Just be careful to not overdo it. I once made a very thick soup, that completely solidified after cooling down 😄
@goblin I’m finding tomatoes to be useful in that regard. The main problem is that my soup maker has a ridiculously high minimum level (and only a tiny gap between min/max), so even putting in a couple of tins of stuff still results in needing more to top it up.
