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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Ordered last night. Will check back in once I use it but going to be a few weeks due to travel.
Going to try a new kind of fish at the grocer everytime I go. Picked up Taegu today, which is Korean sweet and spicy cod.
Pretty easy recipe, just toss to taste:
Ko Choo Jang sauce
Korean red pepper
Sesame seed oil
Toasted sesame seeds
Those julienned strips are cod?
Lol at Ko Choo Jang. From the makers of sweetbreads that is just bread.
never seen cod firm enough you could do that with it
It’s probably smoked or salted, sorry can’t taste through the pepper.
Oh good grief. Maybe like 3 of you ever have eaten curdled thyroid. I’d be surprised if you didn’t have a big buttery slice of banana bread in your mouth right now you smug SOB.
Pacific cod, don’t know what if any diffs b/w it and Atlantic, never been a huge cod fan.
korean food is the best
ko choo jang is still funny tho
Thats the pasta machine I use and the one most people use. Its fantastic and will last forever.
I think I have the first one. I should pull it out. I haven't made pasta in more than a year. From my experience, you want one hand feeding the roller, one rolling, and one gathering the pasta so with these it works best with two people but you can do it with one. I've used the kitchen-aid one and the huge advantage is you don't need to use a hand to turn the rollers.
Don't be shy with flour.
after using the hand crank ones, i only wanna use the kitchenaid pasta maker - it’s hard to make pasta by yourself on it
For pasta I recommend using this ratio and scaling as need, usually double this is what I do.
For every cup of flour I use 1 egg and 2 egg yolks plus a pinch of salt. Gets me just the right hydration and elasticity.
Shrimp linguini carbonara.
could have used some parsley or something
Cured egg was a failure. Suppose to use a dehydrator at 140. Don’t have one and my oven only goes down to 170. It just cooked the egg more than dried it out.
You can hang them in cheese cloth too, but i dont think i have the patience for that.
Anyone have any food processor recs?
I have the 7 cup kitchen aid that runs about $80. Works great, going strong after 3-4 years. Feels well put together and solid.
I got the blender/food processor since I use neither enough to justify huying them separately
Who makes it?
Think it’s Kitchen Aid
For context, I’ve got a decent enough blender and a Breville immersion stick with a small processor attachment
I have this one
So the Taegu was great, and I also bought lemon pepper marlin jerky, smoked marlin, smoked salmon, and smoked tako with it, but none of those latter four were new to me.
Today I got sakana senbei, which is a Japanese-style dried anchovy chip flavored with sesame seeds, either white or black. Way more savory than you’d expect, the sesame really sets it off.
Does anyone have a favorite recipe that’s cheap, lowish calorie, and easy?
Do you like spaghetti squash?
I like this. I usually use 2-3 sweet potatoes instead of broccoli
do you have an instant pot?
americas test kitchen has a new mediterranean-diet inspired instant pot cookbook that has been very good so far if you want a copy
I don’t really have a recipie but
- cut squash lengthwise and scoop out the seeds and pulp
- rub inside w olive oil
-season w salt , pepper, garlic powder
- put them face down on a tray in a 375 preheated oven until you can pierce the skin w a fork easily. Usually ~ 45 min
Then I let it cool for 10 min or so while I sauté garlic and whatever other veggies. Scoop out the squash into the skillet and mix in the veggies. Add pasta sauce or pesto. Good, healthy and pretty quick/easy
I made this last week and forgot to post it
3-bean chili is always a good option for that.
My wife follows some one named the "tincan cook" on Facebook (cookingonabootstrap.com) as well.
Made this today and I'm including the recipe cuz both my wife and I both said this is one of the best things we've ever made. Spend the money for good paprika; we used smoked Spanish paprika since we couldn't find Hungarian.
Recipe por favor?
This is probably a dumb question but if you rice or beans as a pie crust weight to par cook the crust, are those beans ruined for normal use?
It's like 2 bucks for a bag of beans, but it seems so wasteful.
Also going to attempt my first homemade pie crust soon.
invest in some pie weights if you plan on doing more pies in the future imo
Or you could just keep using the same beans.
Rosemary bacon wrapped ptarmigan. Nothing fancy, but unquestionably the best bird I’ve ever eaten.
a little Valentine’s Day sourdough baking
Got my dough down. Capicola, pineapple, sweet onion, red bell pepper. Pesto base. Mozzarella and feta.
Suck it Hawaiian pizza haters.
excuse my complete ignorance on this but wtf? Chicken fried steak? What is it exactly
and no I am not too lazy to google, I prefer your expertise
breaded and fried steak usually with gravy
i was lying, I googled it. Simple but how could that not be good.
but a good steak only needs salt and pepper, anything else is ruining it.
You need to get Hungarian paprika next time
Hungarian paprika > all other paprikas
sticky pecan kouign-amman
It's usually a shittier cut that's pounded thin and then easily fried and served with gravy. It's not like you are frying a ribeye or a filet.
i got that, and it’s brilliant. Even with a ribeye left over it has to be very good