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Still kinda drooling over psyber_0ptix' last post.
The past few days have been consistently below freezing here. Picked up some ingredients last night on the tail-end of an 8 mile walk from Avondale to downtown (hitting both Sears & Hancock) and back. Some rail transit was involved in the process.
I think we can all see where this is going.
Just a quick sidebar. Picked up a second nice knife about a month ago. Enough time has elapsed that it is ready to be properly praised.
Great paring knife. It glides through the skin on bell peppers like it's nothing. Got it at Target for around $10.
Anyway...
The slow-cooker is on low. Gonna let it boogie for 5-6 hours while I do domestic stuff.
These all sound very Persian. Joojeh kabob (the chicken) and the basmati is pretty bomb with some saffron. Also Tadik with lavash
I didn't really focus on a specific region or culture. I just happened to find some recipes that work well. I do have New Food of Life, but it's not as easy to search through as the internet and the recipes are somewhat more complicated. I might have to pull it out and see where my recent efforts have some crossover.
my saffron is old. I might try it some day anyway. I need to dial in my basmati game. I tend to get it a little mushy and I really prefer when it's loose and a little more al dente.
I'm a bread failure. I might give it a try again now that oven heat isn't going to melt me.
Tadik is that crusty bottom of the pan rice thing, right?
I'm curious as to what exactly I'm looking at here. Is that a clothes iron?
Tonight's dinner was good. Not good as in a "Haute Cuisine / Braineack posting photos of expensive food" sense, more as in a "**** YEAH, 'MERICUH!" sense.
Gonna spare everyone the J. Peterman on this one and just go straight to the recipe.
Cole Slaw:
In a large bowl, mix:
5 tbs creamy peanut butter*
6 tbs rice wine vinegar
3 tbs olive oil
3 tbs low sodium soy sauce
4 tbs brown sugar**
1" finely grated ginger root
4 cloves minced garlic
4 tbs lime juice
2 tbs crushed red pepper flakes
* = the kind where literally the only ingredient on the side of the jar is "Peanuts." No salt, no sugar, no palm oil, just peanuts. Yes, the oils separate and rise to the stop. Stir it, you lazy ********.
** = As usual, I use Truvia brown sugar blend
I found it necessary to heat this all in the microwave oven for 90 sec to get the peanut butter down to a low enough viscosity to mix well with everything else. After that, I refrigerated the concoction for about an hour before proceeding.
Separately, prepare in a much larger bowl:
1 red bell pepper, finely diced
1 bunch of green onions, chopped
About 1/2 cup fresh cilantro, chopped
2 bags pre-shredded cabbage mix (mine were 14 oz each, containing a blend of red and green cabbage, plus a bit of carrot)
At the last minute, pour the sauce mix over the dry ingredients, toss in a handful of roasted, lightly salted cashew halves, and mix well.
Burger:
Bake two slices of thick-cut bacon on a roasting rack at 425° for about 20 minutes.
Cook a 1/4 - 1/3 lb beef patty as per your preference.
Looks like a submerged electric hot water kettle with the lid removed.
It is indeed precisely that, good eyes. I finished those with a propane torch and I must say I've never done a better tasting meat in my life. Pretty interested in testing againg.
Nothing refrain you from finishing it on the grill also
That seems a lot more complicated than doing a reverse-sear on the steak, what's the point?
I think I posted it a few pages back, but I go to Whole Foods or the local butcher and buy big thick, crazy marbled NY Strips. Oven at 250 or 225 for like 20 minutes. Remove steak into a screaming hot skillet and seat each side for 30-40 seconds.
Med-rare goodness.
That seems a lot more complicated than doing a reverse-sear on the steak, what's the point?
There is a large school of thought which holds that sous-vide cooking of meat yields a tenderness and texture which is superior to any traditional method (eg: more moisture is retained.)
11-10-2017, 03:35 PM
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