I always throw about 10 oz of Guinness into my pasta sauce (one sip left in the bottle for the chef!) with a little extra tomato paste to thicken it back up.
Newcastle or any mellow nut brown or red ale works too.
Re: Cooking tips, recipes, ideas, etc.
32A bunch of this looks great. Also will not be cooking pork brains any time soon.penningtron wrote: Tue Jan 30, 2024 1:48 pm The "water from [local river]" line reminds me of the foodiechina888 account I follow.
Some great stuff, and also stuff that's a little too adventurous for me.
tbone wrote: Sun Dec 10, 2023 11:58 pm I imagine at some point as a practicality we will all start assuming that this is probably the last thing we gotta mail to some asshole.
Re: Cooking tips, recipes, ideas, etc.
33Sorta tip/recommendation but my partner is lactose intolerant, which occasionally means trying cheese alternatives. This stuff is actually quite good, and I say that after 20 something years of trying vegan cheeses ranging from not great to awful. Even pouring it out of the container I thought 'you gotta be kidding me' but something special happens to it once it cooks. Pretty neat.
Re: Cooking tips, recipes, ideas, etc.
34My wife decided she wanted to try vegan pizza last Friday (pizza night, see also, breadmaking) and got the Miyoko mozz that's in a more traditional semi-solid consistency. It was ok, but not terribly melty and I'd incinerated the crust before it melted. Perhaps starting liquid and having it solidify in the oven is a better route and I'm definitely gonna try that, but yes, it is bizarre!penningtron wrote: Thu Feb 01, 2024 9:34 am Sorta tip/recommendation but my partner is lactose intolerant, which occasionally means trying cheese alternatives. This stuff is actually quite good, and I say that after 20 something years of trying vegan cheeses ranging from not great to awful. Even pouring it out of the container I thought 'you gotta be kidding me' but something special happens to it once it cooks. Pretty neat.
Re: Cooking tips, recipes, ideas, etc.
35Yeah.. if anything I think in a true pizza oven you could probably even get some of that bubbly effect happening. But for my casual meal done in a regular 400 oven it was still pretty good.twelvepoint wrote: Thu Feb 01, 2024 10:36 am My wife decided she wanted to try vegan pizza last Friday (pizza night, see also, breadmaking) and got the Miyoko mozz that's in a more traditional semi-solid consistency. It was ok, but not terribly melty and I'd incinerated the crust before it melted. Perhaps starting liquid and having it solidify in the oven is a better route and I'm definitely gonna try that, but yes, it is bizarre!
Re: Cooking tips, recipes, ideas, etc.
36I found this recipe years ago in a "budget gourmet" cookbook and it's still one of my favorites.
Make a mush out of feta cheese, fresh chopped parsley (and/or other herbs) and minced garlic. Then butterfly open a chicken breast, stuff the mush inside and close the flap. Sear the outside of the chicken, place in a baking dish and pour white wine over it. Bake in the oven, turning the chicken over halfway through so it all cooks in the wine. Serve over wild rice pilaf (quinoa, couscous, whatever) with a veg of choice. Great as an intimate dinner for two.
Make a mush out of feta cheese, fresh chopped parsley (and/or other herbs) and minced garlic. Then butterfly open a chicken breast, stuff the mush inside and close the flap. Sear the outside of the chicken, place in a baking dish and pour white wine over it. Bake in the oven, turning the chicken over halfway through so it all cooks in the wine. Serve over wild rice pilaf (quinoa, couscous, whatever) with a veg of choice. Great as an intimate dinner for two.
Re: Cooking tips, recipes, ideas, etc.
37Being a longtime oatmeal fan since childhood lately I've been adulting my oatmeal intake by way of overnight oats. First I started experimenting with market brands like Oats Overnight Shakes and Wella grain-free cereal oats substitute, and dolling them up with fruit toppings and/or a bit of maple syrup. Do you have a favorite brand, or can you share your own overnight oats recipe/process? I'm a stubborn cow and it took a long time to shake the minute-oats-brown sugar-ton of butter-milk habit. I see a lot of online chatter but it's impossible to get a definitive answer that works for your personal tastes, so I'm just looking to experiment with a range of your preferences. Thanks!
Justice for Randall Adjessom, Javion Magee, Destinii Hope, Kelaia Turner, Dexter Wade and Nakari Campbell
Re: Cooking tips, recipes, ideas, etc.
38I use frozen fruit (mixed berries mostly), yogurt, and maple syrup or brown sugar, some cinnamon, nutmeg, clove sometimes. Love em.rsmurphy wrote: Sun Feb 04, 2024 9:30 am Being a longtime oatmeal fan since childhood lately I've been adulting my oatmeal intake by way of overnight oats. First I started experimenting with market brands like Oats Overnight Shakes and Wella grain-free cereal oats substitute, and dolling them up with fruit toppings and/or a bit of maple syrup. Do you have a favorite brand, or can you share your own overnight oats recipe/process? I'm a stubborn cow and it took a long time to shake the minute-oats-brown sugar-ton of butter-milk habit. I see a lot of online chatter but it's impossible to get a definitive answer that works for your personal tastes, so I'm just looking to experiment with a range of your preferences. Thanks!
Re: Cooking tips, recipes, ideas, etc.
39I make steel cut oats in an Instant Pot. This is the stove recipe I used for a while before I got one. I omit the dried strawberries, and top them with Craisins.rsmurphy wrote: Sun Feb 04, 2024 9:30 am Being a longtime oatmeal fan since childhood lately I've been adulting my oatmeal intake by way of overnight oats. First I started experimenting with market brands like Oats Overnight Shakes and Wella grain-free cereal oats substitute, and dolling them up with fruit toppings and/or a bit of maple syrup. Do you have a favorite brand, or can you share your own overnight oats recipe/process? I'm a stubborn cow and it took a long time to shake the minute-oats-brown sugar-ton of butter-milk habit. I see a lot of online chatter but it's impossible to get a definitive answer that works for your personal tastes, so I'm just looking to experiment with a range of your preferences. Thanks!
https://www.crunchtimekitchen.com/how-t ... t-oatmeal/
"Whatever happened to that album?"
"I broke it, remember? I threw it against the wall and it like, shattered."
"I broke it, remember? I threw it against the wall and it like, shattered."
Re: Cooking tips, recipes, ideas, etc.
40Central American dinner:
Pan seared salmon- get it up to room temperature, cut in 2 inch strips, salt/season. Get a skillet really damn hot with veg oil. Sear the non skin side first. Flip it to the skin side and wait until you can see it's cooked through from the sides.
Goes well with:
Fried plantains (don't cook them until they start turning brown)
Black beans and rice (fry the rice in garlic before adding water)
Pan seared salmon- get it up to room temperature, cut in 2 inch strips, salt/season. Get a skillet really damn hot with veg oil. Sear the non skin side first. Flip it to the skin side and wait until you can see it's cooked through from the sides.
Goes well with:
Fried plantains (don't cook them until they start turning brown)
Black beans and rice (fry the rice in garlic before adding water)