cooking

[teh b0lly!!1]

i will admit that i got called out pretty badly itt, though.

[cork_soaker]

thinking of whipping up some of my famous baked chur-mizos

always a hit at backyard luncheons

the recipe? nice try!

[cork_soaker]

(basically you bake the chur-minos)

[LaBelle]

I wanna make churros

[slunken]

holy shit just made a bibimbap bowl

game over i'm dead

[LaBelle]

a bitmap bowl

[slunken]

simply love culturally appropriating meals

idk even how to pronounce bibimbap but it's the answer to everything

[teh b0lly!!1]

it's so good when they serve it on a hot stone bowl and the rice on the bottom gets crispy. that's the shit

generally speaking korean food is so odd though

[slunken]

i was hoping you would chime in. i'm anticipating heating up the rice in a skillet to get that bottom crisp.

also got a good puerto rican recipe which is essentially the same thing but with slightly different ingredients/spices.

[myosis]

just made the best sauté i ever made and i have no idea how i achieved such good results

[teh b0lly!!1]

Originally Posted by slunken

i was hoping you would chime in. i'm anticipating heating up the rice in a skillet to get that bottom crisp.

also got a good puerto rican recipe which is essentially the same thing but with slightly different ingredients/spices.

how are you making it?

did you bother with lining up all the ingredients on top of the rice as nicely as they do in restaurants?

[slunken]

yea i tried to color-code everything too. obviously the initial arrangement is the most important part. I made a frugal version with jasmine rice, sauteed spinach, ground beef, cucumber, shaved carrot, sauerkraut (kimchi sub), and a runny egg on top.

Skipped the sesame seeds. Was going to use bean sprouts instead of an onion or kimchi but was out.

I feel like I'm forgetting something.

Anyway it seems to be pretty legit. Made a big mess in the kitchen (as far as pans/plates) but one cook session should be yielding 4 servings. Only have to cook an egg each time.

I realize it's fairly bootleg/bastardized but I'm into the idea.

[slunken]

Just another fun thing to perfect over time.

[qwerty sp]

That looks great slunken

T
A
S
T
Y

[teh b0lly!!1]

somebody's skimming threads

[teh b0lly!!1]

Originally Posted by slunken

yea i tried to color-code everything too. obviously the initial arrangement is the most important part. I made a frugal version with jasmine rice, sauteed spinach, ground beef, cucumber, shaved carrot, sauerkraut (kimchi sub), and a runny egg on top.

Skipped the sesame seeds. Was going to use bean sprouts instead of an onion or kimchi but was out.

I feel like I'm forgetting something.

Anyway it seems to be pretty legit. Made a big mess in the kitchen (as far as pans/plates) but one cook session should be yielding 4 servings. Only have to cook an egg each time.

I realize it's fairly bootleg/bastardized but I'm into the idea.

yeah having to separately prepare 5-6 different kinds of toppings is a hassle.

i bet it tastes pretty good already, but i'd say bean sprouts, zucchini and most particularly, some kind of a pickled vegetable will get you closer to 'the taste' you're looking for. (and obviously kimchi)

personally i think i like the bibimbaps with only the egg yolk on top better, rather than the ones with a whole egg cooked willy nilly, but i guess that's just preference.

i think finding a metal/ceramic bowl that can take some heat should be pretty easy btw. then you just bake it for a while, load all your stuff into it, and dig in. the toasted rice thing and the way it continues to cook the vegetables and the egg really kicks the whole thing up a notch for me.

[vixnix]

The ability to go out and eat for $5 or under is affecting my will to learn how to cook any Asian cuisine. I've slipped into cooking what I can't buy, like spaghetti. And banana bread. It's ridiculous.

I should be cooking kai lan with oyster sauce but I can't even do that. It just never comes out as good as they make it at the food centres. I have no idea how they cook it so perfectly. I almost don't want to know.

[LaBelle]

Nobody appreciated my bitmap joke.
Le sad.

[myosis]

take some and leave some, don't come looking for pity

[cork_soaker]

tonight is homemade pizza night

the dough is perfect

[cork_soaker]

going to build an outdoor oven this fall, been perusing diy plans

[LaBelle]

Originally Posted by myosis

take some and leave some, don't come looking for pity

I want a pity laugh, pweeeetty pweeeeese

[slunken]

Originally Posted by cork_soaker

tonight is homemade pizza night

the dough is perfect

I was going to make dough last nite but was too pooped. Do anything special to yours? Mines pretty basic.

[cork_soaker]

nothing special, no. it's an overnight recipe from ken forkish's book flour water salt yeast

i can post it later if you're curious/interested

[buzzard]

Do.

[cork_soaker]

here you go. the only variation i'll occasionally impose is the addition of rosemary

[slunken]

That's basically exactly what i do, but lately i've been leaving out the TSP of salt because salt kill yeast. Been subbing sugar for that step in order to get a fluffier crust.

Hell yea. Dough boys.

[slunken]

I bake mine in a cast iron pan

Wish Luke could come and yell at us.

[teh b0lly!!1]

Originally Posted by slunken

That's basically exactly what i do, but lately i've been leaving out the TSP of salt because salt kill yeast. Been subbing sugar for that step in order to get a fluffier crust.

Hell yea. Dough boys.

nah man, that's copping out.

dough cred 4 lyfe.

seriously though - a good tip for me, was to thoroughly mix the salt in with the flour before adding the water and the yeast. works awesome.

[teh b0lly!!1]

i've only recently made pretty much the best pizza dough of my life.

i've been making pretty ridiculous pizzas (if you'll excuse my lack of modesty) in an outrageously confining kitchen: only a tiny, weak toaster oven and not a lot of room to razzle-dazzle around.

i developed a system of frying the dough on a pan to give it the effect of entering a blistering, 600 degress f oven, then top that off with the sauce, cheese and toppings, and toss it in the toaster oven for proper baking.

i mean i wish i had an outdoor oven (fukk u cork soak) but this is the absolute best i can do under the circumstances. the pizzas are really just super nice and taste professional. and i used to get less good results from an oven that would preheat to 250 celsius + a pizza stone so that's saying something. perhaps the only thing that makes me really excited these days is baking