Christmas dinner at work this year. Italian cuisine. Need to try something like this some time...
That's tuna btw.
I may have elevated lasagna and garlic toast to the next level by accident the other day.
The garlic toast, instead of a plain, white, French loaf, was a loaf of sourdough. Normally I wouldn't have anything to dip it in, but I felt like olive oil and balsamic vinegar, and the combination of flavors was incredible.
The lasagna, I added bits of leftover steak and brie to the layers and the brie made it super creamy without making the half-cooked noodles soggy. Paired with a bottle of Italian red and I almost started talking with my hands.
The garlic toast was the star though, why I've never tried using sourdough is beyond me.
At 12/27/19 02:58 PM, Prinzy2 wrote:The garlic toast was the star though, why I've never tried using sourdough is beyond me.
Thanks for that tip! I love sourdough but I don't think I've ever had garlic with anything but white bread before, for some reason... and definitely never that particular combination. The lasagna too.
Might not be as revolutionary, but while we're on the topic of taste-related discoveries: papaya apparently tastes way better with a little lime on it. Discovered you can eat the seeds too. Spicy. Plotting to throw some in a few different dishes and see what happens.
At 12/27/19 05:42 PM, Cyberdevil wrote:At 12/27/19 02:58 PM, Prinzy2 wrote:The garlic toast was the star though, why I've never tried using sourdough is beyond me.
Thanks for that tip! I love sourdough but I don't think I've ever had garlic with anything but white bread before, for some reason... and definitely never that particular combination. The lasagna too.
I'm really wanting to make some sourdough garlic cheese bread now. The possibilities are endless now.
Might not be as revolutionary, but while we're on the topic of taste-related discoveries: papaya apparently tastes way better with a little lime on it. Discovered you can eat the seeds too. Spicy. Plotting to throw some in a few different dishes and see what happens.
I might have to try it with lime. I've eaten papaya by itself and it tastes like a sweaty armpit, but I've also drank wine with the wrong food and thought it was disgusting, only to drink it with the right food and be in wine heaven.
At 12/27/19 09:11 PM, Prinzy2 wrote:I'm really wanting to make some sourdough garlic cheese bread now. The possibilities are endless now.
Sourdough everything! And cheese everything. And all combinations thereof.
I might have to try it with lime. I've eaten papaya by itself and it tastes like a sweaty armpit, but I've also drank wine with the wrong food and thought it was disgusting, only to drink it with the right food and be in wine heaven.
Haha man maybe it's not for you at all then. XD I like papaya as it is, but this was surprisingly good. You'd think it'd just be a little more sour. Mmm I'm still pretty new to the wine world too, been cooking with white wine a bit but that's pretty much it (seems to work with pretty much everything though, as long as you add it early and don't overdo it).
Any recommendations with regard to optimal meal/drink combo?
At 12/28/19 08:49 AM, Cyberdevil wrote:At 12/27/19 09:11 PM, Prinzy2 wrote:Haha man maybe it's not for you at all then. XD I like papaya as it is, but this was surprisingly good. You'd think it'd just be a little more sour. Mmm I'm still pretty new to the wine world too, been cooking with white wine a bit but that's pretty much it (seems to work with pretty much everything though, as long as you add it early and don't overdo it).
Any recommendations with regard to optimal meal/drink combo?
Red vermouth for an appetizer and port for dessert.
I find matching wine to food a little difficult, so I play it safe and match an unoaked white for things like salads, charcuterie, or pasta with cream sauce. Light to medium oaked whites for seafood. Younger, lighter reds for meatier main courses like steak or pasta with bolognese. Heavier oaked reds for more seasoned meat dishes that can handle the more woody flavor of the wine. Sparkling wine goes well with creamy dishes too, as it cuts through and refreshes your palate, also great an an appetizer.
It's tough though, even if you know what you're looking for. Your real best bet is to find a wine review site that you like, and keep your phone handy at the liquor store.
At 12/28/19 10:24 AM, Prinzy2 wrote:Red vermouth for an appetizer and port for dessert.
Gotcha.
I find matching wine to food a little difficult, so I play it safe and match an unoaked white for things like salads, charcuterie, or pasta with cream sauce. Light to medium oaked whites for seafood. Younger, lighter reds for meatier main courses like steak or pasta with bolognese. Heavier oaked reds for more seasoned meat dishes that can handle the more woody flavor of the wine. Sparkling wine goes well with creamy dishes too, as it cuts through and refreshes your palate, also great an an appetizer.
Getting advanced now hmm, basically the heavier the meal the heavier the wine. Plus sparkling for creamy.
It's tough though, even if you know what you're looking for. Your real best bet is to find a wine review site that you like, and keep your phone handy at the liquor store.
Yeah that's the common goto. :) I don't think I'll ever get all too heavy into the world of wine but it's good know-how, thanks. You never know when you may need to get all civilized.
At 12/27/19 05:42 PM, Cyberdevil wrote:At 12/27/19 02:58 PM, Prinzy2 wrote:The garlic toast was the star though, why I've never tried using sourdough is beyond me.
Thanks for that tip! I love sourdough but I don't think I've ever had garlic with anything but white bread before, for some reason... and definitely never that particular combination. The lasagna too.
I enjoy many breads, but sourdough is probably my least favorite. Its huge here where I live too. If you just ordered bread with a meal your actually asking for sourdough as the default/regular/normal bread.
I much rather rye bread.
At 12/28/19 02:28 PM, CoachFro wrote:I enjoy many breads, but sourdough is probably my least favorite. Its huge here where I live too. If you just ordered bread with a meal your actually asking for sourdough as the default/regular/normal bread.
I much rather rye bread.
I like rye too, but sourdough is just a whole other level man! Have you eaten it a lot? Tried different types? Real sourdough, not just the cheaper kinds with just a little extract to give it that taste?
I feel like some things, in particular things that are generally healthier for you, take some time to acquire a taste for. Sour things, fermented things, strange vegetables and fruits... coffee. Maybe the brain eventually starts to respond differently to certain tastes depending on the health affect it relates with those ingredients, so if you keep eating them your psyche starts rewarding you for it. Just gotta get over that initial doorstep of dislike!
Or it's a thing of nostalgia/culture/habit... we've always had sourdough at home from time to time. Wasn't very fond of it growing up though. I liked sweeter stuff. All kinds of sugary or soft bread. Now it's the other way around. The rougher and richer the better. All kinds of bread with nuts and berries too though. Love the contrasts.
Inspiration... salmon with roasted vegetables, rice and lemon sauce.
Also. Lemon/vodka/mint sorbet. This shouldn't be too hard to make at home either...
At 12/28/19 03:29 PM, Cyberdevil wrote:At 12/28/19 02:28 PM, CoachFro wrote:I enjoy many breads, but sourdough is probably my least favorite. Its huge here where I live too. If you just ordered bread with a meal your actually asking for sourdough as the default/regular/normal bread.
I much rather rye bread.
I like rye too, but sourdough is just a whole other level man! Have you eaten it a lot? Tried different types? Real sourdough, not just the cheaper kinds with just a little extract to give it that taste?
I'm from an area that's supposed to have some of the best sourdough in the world. Like I said, you'd have to go out of your way to get normal bread at a location, sourdough is the "normal" bread here. I've had cheap stuff, expensive stuff, and "gourmet" stuff at some fancy restaurants/local bakeries. I just don't like it.
I feel like some things, in particular things that are generally healthier for you, take some time to acquire a taste for. Sour things, fermented things, strange vegetables and fruits... coffee. Maybe the brain eventually starts to respond differently to certain tastes depending on the health affect it relates with those ingredients, so if you keep eating them your psyche starts rewarding you for it. Just gotta get over that initial doorstep of dislike!
I tend to like everything that I eat so it's actually a bit odd that I would dislike something. Virtually any fruit, vegetable, meat whether cooked or raw, etc... I never shy away from eating something and enjoy almost everything. There's just something about it that I dislike. It's overpowering in sour flavor. I tend to like some sour things, but actually can't stomach "sour" beers either.
At 1/6/20 12:58 PM, Fro wrote:I'm from an area that's supposed to have some of the best sourdough in the world. Like I said, you'd have to go out of your way to get normal bread at a location, sourdough is the "normal" bread here. I've had cheap stuff, expensive stuff, and "gourmet" stuff at some fancy restaurants/local bakeries. I just don't like it.
Ooh, I should visit some time... any renowned brands/bakeries I could Google?
Tastes do differ huh.
I tend to like everything that I eat so it's actually a bit odd that I would dislike something. Virtually any fruit, vegetable, meat whether cooked or raw, etc... I never shy away from eating something and enjoy almost everything. There's just something about it that I dislike. It's overpowering in sour flavor. I tend to like some sour things, but actually can't stomach "sour" beers either.
Interesting. How about sour cream? Fermented foods? Lemon beer?
I'm not a fan of beer overall but I love the latter. Quite different from the kind of sour in that dough though.
I just made some salmon fillet, roasted peppers and fries onions about an hour and a half ago. I did not put salt on the salmon even though I could have. No infusions this time either. Again, only posting because I was exchanging recipes with a longtime friend.
Former iron fist mod of the NG Featureless Chat from May 23, 2012 to May 4, 2014.
At 1/7/20 08:57 PM, GoryBlizzard wrote:I just made some salmon fillet, roasted peppers and fries onions about an hour and a half ago. I did not put salt on the salmon even though I could have. No infusions this time either. Again, only posting because I was exchanging recipes with a longtime friend.
Aaa that looks nice. Not all charred either, perfect texture and everything. ;)
Are those bell peppers? Cooked or raw?
At 1/8/20 06:11 AM, Cyberdevil wrote:Are those bell peppers? Cooked or raw?
Yes. Boiled and salted.
Former iron fist mod of the NG Featureless Chat from May 23, 2012 to May 4, 2014.
At 1/8/20 07:15 AM, GoryBlizzard wrote:At 1/8/20 06:11 AM, Cyberdevil wrote:Are those bell peppers? Cooked or raw?
Yes. Boiled and salted.
Nice. don't think I've ever tried them that way. At least not whole.
At 12/14/19 04:12 PM, Cyberdevil wrote:At 12/14/19 03:08 AM, Kiwi wrote:Christmas themed trailmix for a Christmas party later today
This looks addicting...
but is it gluten free @Cyberdevil
At 12/22/19 05:39 PM, Cyberdevil wrote:
Christmas dinner at work this year. Italian cuisine. Need to try something like this some time...
That's tuna btw.
looks good, not a fan of tuna, but I've only had the shredded processed stuff that comes in cans, a fresh fillet is probably as appetizing as it looks
At 1/6/20 04:58 AM, Cyberdevil wrote:
Inspiration... salmon with roasted vegetables, rice and lemon sauce.
based and fishpilled. You should try Dr. Sumir Thripi Chandra's Mango-Salsa Salmon sometime, a culinary classic!
At 1/8/20 06:11 AM, Cyberdevil wrote:At 1/7/20 08:57 PM, GoryBlizzard wrote:I just made some salmon fillet, roasted peppers and fries onions about an hour and a half ago. I did not put salt on the salmon even though I could have. No infusions this time either. Again, only posting because I was exchanging recipes with a longtime friend.
Aaa that looks nice. Not all charred either, perfect texture and everything. ;)
Are those bell peppers? Cooked or raw?
Not just any type of bell peppers, but sweet mini bell peppers. About 3-5x more flavorful than normal bell peppers.
This turned out really good. Instead of marinating the chicken I just added all of the marinade ingredients into the sauce ingredients. I made the chicken in an instapot and then cubed it up into the butter sauce to simmer.
Could use a bit more spice, but overall one of the better ones I've made.
At 1/8/20 08:07 PM, S3C wrote:but is it gluten free @Cyberdevil
Probably no. :/
looks good, not a fan of tuna, but I've only had the shredded processed stuff that comes in cans, a fresh fillet is probably as appetizing as it looks
Yeah the real thing is surprisingly different. They don't cook it all the way either, and they serve it entirely raw in salads for example. If you cook it to the point of conservation it's just dry and chunky. Though I like that too...
But the real thing's way better. Also feels super nutritious.
based and fishpilled. You should try Dr. Sumir Thripi Chandra's Mango-Salsa Salmon sometime, a culinary classic!
If you provide a recipe or image to go by I shall so do. ;) Sounds nice.
Had some palak paneer yesterday btw, really good. Assuming it wasn't near as spicy as the real Indian version would be though.
Not just any type of bell peppers, but sweet mini bell peppers. About 3-5x more flavorful than normal bell peppers.
You know your bell peppers! As expected of Dr. Sumir Thripi Chandra.
Who all has experience using Dutch ovens?
Made a pot roast yesterday, and while it tasted good, the meat didn't fall apart like some of the great pot roasts I've had. Anyone have tips or tricks, or other things they do with dutch ovens?
At 1/19/20 06:38 PM, Prinzy2 wrote:Who all has experience using Dutch ovens?
Made a pot roast yesterday, and while it tasted good, the meat didn't fall apart like some of the great pot roasts I've had. Anyone have tips or tricks, or other things they do with dutch ovens?
Ooh, cast iron cooking pots... didn't know that term for it.
We do have a similar pot, but pretty much only for popcorn and stews so far. Usually leave them to simmer a long time. Tomato brings out a little iron flavor from the pot... no idea what to recommend for pot roast in particular though, maybe length of cooking could be key here too. Takes some time to warm up.
At 1/20/20 05:51 AM, Cyberdevil wrote:Ooh, cast iron cooking pots... didn't know that term for it.
We do have a similar pot, but pretty much only for popcorn and stews so far. Usually leave them to simmer a long time. Tomato brings out a little iron flavor from the pot... no idea what to recommend for pot roast in particular though, maybe length of cooking could be key here too. Takes some time to warm up.
I asked my mom her secret, she said she cooks it all day and uses very little liquid. I had it 5 hours in the oven and had liquid half way up.
Mine in particular was better the next day after I sliced it up, pan fried it, put it on some raisin bread with goat cheese and raspberry jam. Weird I know, but so good.
At 1/20/20 03:15 PM, Prinzy2 wrote:I asked my mom her secret, she said she cooks it all day and uses very little liquid. I had it 5 hours in the oven and had liquid half way up.
I say long cooking time but don't think we've ever tried anything above 1-2 hours! That's impressive... we open the lid to get rid of excess liquid though.
Mine in particular was better the next day after I sliced it up, pan fried it, put it on some raisin bread with goat cheese and raspberry jam. Weird I know, but so good.
That raspberry jam seems like the one real surprise combo addition... you've got all the essential tastes too, sweet sour salt and spicy. Doesn't seem like a bad combo.
At 1/21/20 12:44 PM, Quisty wrote:I'm a mom now, so my culinary expertise has been reduced to making purees of different kinds of vegetables and sometimes meat. It's actually kind of interesting making up purees for a baby
Simple but nutritious foods. :) What do you usually mix for those? New combinations all the time?
Kiwi-san, what is your favorite thing to make for dinner? I will make it and post pictures here.
At 1/21/20 12:44 PM, Quisty wrote:I'm a mom now, so my culinary expertise has been reduced to making purees of different kinds of vegetables and sometimes meat. It's actually kind of interesting making up purees for a baby
You're making me hungry for apple sauce. But not regular apple sauce, the apple sauce I make from boiling apples, pears, cinnamon sticks, and a touch of maple syrup, making apple cider. Then blending the apples and pears into apple sauce.
Less sweet than store bought apple sauce, plus delicious apple cider.
At 1/21/20 10:23 PM, ZetoSoul wrote:Kiwi-san, what is your favorite thing to make for dinner? I will make it and post pictures here.
My favorite meal is spaghetti, but my favorite thing to cook with is chicken and potatoes because of all the different varieties/spices you can implement. ☺️
At 1/23/20 12:43 AM, Kiwi wrote:At 1/21/20 10:23 PM, ZetoSoul wrote:Kiwi-san, what is your favorite thing to make for dinner? I will make it and post pictures here.
My favorite meal is spaghetti, but my favorite thing to cook with is chicken and potatoes because of all the different varieties/spices you can implement. ☺️
Do you have any good recipes for chicken and potatoes? I will make it look yummy I promise.
At 1/21/20 11:20 PM, Prinzy2 wrote:You're making me hungry for apple sauce. But not regular apple sauce, the apple sauce I make from boiling apples, pears, cinnamon sticks, and a touch of maple syrup, making apple cider. Then blending the apples and pears into apple sauce.
That sounds amazing.
Less sweet than store bought apple sauce, plus delicious apple cider.
How do you separate the cider I wonder? Do you leave it to ferment after that? How long does it take?
