cooking

[slunken]

Originally Posted by teh b0lly!!1

thoroughly mix the salt in with the flour before adding the water and the yeast. works awesome.

this is worth trying. will do next time

[slunken]

i gen do water and yeast first

[slunken]

how amazing is pizza?

nothing to sneeze at am i right?

[yo soy el mejor]

tinwop

[yo soy el mejor]

we went to the open book sidewalk sale today and ended coming home with three new cookbooks (furthest right) which exponentially, i think, added to our collection. 5 spices is an introduction to indian food. my mom gave me my first cookbook (just 4 things) when i moved into an apartment alone. i'm mostly attracted to themed or regional books and not just, say, a book from one particular chef or something like the joy of cooking. i also like books that give me new ways to utilize cookware we already have.



the box to the right of 400 sauces is a recipe book that i've started filling with typed recipes of ones i've torn out of magazines or printed out that have worked their way into our repertoire. it's a work in progress.

looking at this pic makes me wanna get rid of the sandwich book

[yo soy el mejor]

in total, though, 15 books were purchased for about 50 bucks. hot deals galore.

[ohnoitsbonnie]

I am makeing braised pork belly because I'm an awful persin

[slunken]

i haven't started buying cookbooks yet. have browsed lots. too much info online. obviously cookbooks will give me ideas i don't already have, but i'm trying to narrow my range of influences in order to focus my thoughts.

the above comment has very little to do with cooking and more to do with the arts in general.

[yo soy el mejor]

Originally Posted by slunken

i haven't started buying cookbooks yet. have browsed lots. too much info online.

soooooo many blogs, ugh.

[teh b0lly!!1]

Originally Posted by slunken

i haven't started buying cookbooks yet. have browsed lots. too much info online. obviously cookbooks will give me ideas i don't already have, but i'm trying to narrow my range of influences in order to focus my thoughts.

the above comment has very little to do with cooking and more to do with the arts in general.

yea.
for me the thing is always about finding the RIGHT recipe - the one that captures what it is i personally like about that dish. which can prove troublesome, cause go figure which one of 50 recipes that google just came up with fits your narrow definition of how you want this recipe to turn out. you can be the best cook ever and execute the recipe perfectly, but if the recipe is not on point you're just walking up the wrong avenue.

[slunken]

I generally try several versions of the same recipe for that reason. Then by that time I feel like I've got a pretty good handle on the dish, and I end up using pieces of different recipes to cobble my own together.

[yo soy el mejor]

last week i made german potato salad and printed two different recipes and used elements from each since i was missing some ingredients from either one

i do what you do except backwards

[yo soy el mejor]

Originally Posted by teh b0lly!!1

yea.
for me the thing is always about finding the RIGHT recipe - the one that captures what it is i personally like about that dish. which can prove troublesome, cause go figure which one of 50 recipes that google just came up with fits your narrow definition of how you want this recipe to turn out. you can be the best cook ever and execute the recipe perfectly, but if the recipe is not on point you're just walking up the wrong avenue.

this is why books rule because you can eliminate all that noise. before a grocery trip i sometimes bring out some cookbooks and we look for recipes that will let use perishable ingredients we still have. and then we'll pick out some that just sound good and call for a lot of items spices and junk we already have.

one example of a meal like that was the poblano chile soup from the bright pink book. the only extra items we needs were poblano peppers, panela, and epazote leaves. so cheap, man. i really love being as frugal and efficient as possible and still making some complex meals.

[vixnix]

I pretty much only use recipes with 30 reviews, so that I can go through them and see what other people thought. That's like a good form of entertainment, as well. You often get the full range, from:

5/5 This recipe is fantastic! Made this for a co-worker and had never made carrot cake before. Everybody raved about it, even people who don't normally like carrot cake! This one's a keeper.

To

3/5 I found I had to cook it much longer than the stated 45 minutes, as the middle was still raw at that point. I turned the temperature down to 170 degrees to prevent burning but it took a further fifteen minutes for the middle to cook and by then the outside was very brown and hard. I had to wait for it to cool, and then trim them off. Very messy. Other than that, it tasted very good.

To:
1/5 Please do not use this recipe!! Followed the instructions and the middle did not cook. Tried to salvage the cooked parts but they were very bland. Not enough spices. There are so many good recipes out there! Tried this one as I'm currently overseas and it suited my limited ingredients. But it is not a good recipe!!

[yo soy el mejor]

the book even has a whole section dedicated to eggs. it's incredible. i wish i could eat migas with black beans and fried tortilla strips and queso fresco for every breakfast

[yo soy el mejor]

we're having french onion soup with gruyere and rustic bread. we took turns cutting the 7 or 8 onions because of crying and red watery eyes. dinner won't be ready until 10 p.m or so

:s

[slunken]

Originally Posted by yo soy el mejor

the book even has a whole section dedicated to eggs. it's incredible. i wish i could eat migas with black beans and fried tortilla strips and queso fresco for every breakfast

yes

[ohnoitsbonnie]

[yo soy el mejor]

i bought some meat, tofu, mini sweet peppers, cauliflower, a nectarine, and a salad bar salad (just spinach, corn, blue cheese, croutons, and carrots--- gonna add some sweet pepps and olives from the fridge). i think i'm going to cook some meat to have on the side of my salad.

i should have just bought nothing and had left-over french onion soup with gruyere and dry bread. oh well. 2 late.

[vixnix]

I made huevos rancheros this morning for the kids' breakfast. I mean, an approximation. I didn't think they'd like it but afterwards the younger one said "We need to have that again. It was HOLY."

[Ram27]

Originally Posted by yo soy el mejor

we're having french onion soup with gruyere and rustic bread. we took turns cutting the 7 or 8 onions because of crying and red watery eyes. dinner won't be ready until 10 p.m or so

:s

french onion soup is the fucking best thing ever

[buzzard]

[qwerty sp]

Originally Posted by Ram27

french onion soup is the fucking best thing ever

Yes!

[yo soy el mejor]

Originally Posted by qwerty sp

Yes!

Viva french onion soup!

[Ram27]

just made some french onion for lunch. it was fucking incredible

plus today it was super chilly out. most cozy 2 hours of my life i think

[ohnoitsbonnie]

It is super chilly yeah

[yo soy el mejor]

Originally Posted by Ram27

just made some french onion for lunch. it was fucking incredible

plus today it was super chilly out. most cozy 2 hours of my life i think

nice. that's my dinner or late lunch. i just gotta pop over to the store for more bread. and strawbs, whipped cream, and cukes to make pickles.

ugh, but i'll need to wash my hair first

[ohnoitsbonnie]

Originally Posted by Ram27

just made some french onion for lunch. it was fucking incredible

plus today it was super chilly out. most cozy 2 hours of my life i think

It the ｂｌｕｅ ｎｏｒｔｈｅｒｎ

[ohnoitsbonnie]

Originally Posted by Ram27

just made some french onion for lunch. it was fucking incredible

plus today it was super chilly out. most cozy 2 hours of my life i think

It the ｂｌｕｅ ｎｏｒｔｈｅｒｎ

[buzzard]

Originally Posted by yo soy el mejor

i just gotta pop over to the store for more bread.

BREAD