what's cooking? part 5: 2017-2027

i'm ~94% certain it was this book: https://www.seriouseats.com/2014/04/cook-the-book-yucatan-by-david-sterling.html
found it @ my local library and i'll try to remember to confirm. i already have a HUGE desire to visit Mexico and the book only added to the where/how long. i made a simple pot of beans from one of the recipes that called for caramelizing onions, adding cumin and oregano, chile (i used chopped habanero), and i subbed liquid smoke for bacon since i don't eat land animals, and that got added to the cooked beans (i used pintos cuz they're my fave, but recipe called for blackies). tha little variation elevated beans to out-bloody-rageous heights. made a rice dish (from book) to go with it that, again, was slightly different than i'd ever prepared rice and both of them combined was absolutely A+.

albondigas is a cool word

― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, January 18, 2019 11:38 AM (ten hours ago) Bookmark Flag Post Permalink

albóndigas, por favor

I have some vegan albondigas in my freezer.

outdoor miner. When you get a chance can you post the approximate portions for that black bean thing. We make a lot of black beans and I want to try it. I am going to have to figure out a bacon/liquid smoke sub though.

vegan meatballs with fake ground beef, or?
why no liquid smoke?

this is literally what i wrote down from book (it's quite simple but the flavors REALLY married after about 24 hours and was the best beans i've ever made iirc):
Simple Beans
1# Black or pintos – cook. Separately carmelize large onion (i cut into thin half-moons), adding t oreg., t cumin, habanero, liquid smoke to finish

chipotle powder sub for smoke? not sure i like the idea of canned chipotle for this on account of the acidity

Looks like soy protein. It's this brand. http://riku.cl/productos/albondigas-veganas/

I am in chile. I don't know how easy it will be to buy liquid smoke here. I do have some AZ mesquite smoked whisky. Maybe that will work.

yeah we have family bring us liquid smoke when they visit, otherwise it’s not available

I did buy some fresh milk today (although I think it wasn't whole milk) so I am feeling better that the paneer making will happen. I am going to just use lemon juice I guess for the acid.

you have mesquite smoked whisky! capful may do the trick? other obvious thing i just thought of is vegan bacon but maybe not available where you are as well.

those meatballs look good. i barely know Spanish, but looks like a seitan-y/soy protein combo. am guessing "laurel" in the seasonings is bay leaf. i like that

Someone visiting from Arizona brought it to us as a gift. It is this whiskey.
http://whiskeyreviewer.com/2015/02/del-bac-dorado-mesquite-smoked-whiskey_021215/

I am the easiest person to shop for. Just bring me food or weird alcohols.

had a smoked rum once @ a bar in LA that was insane

it's probably (almost certainly, based on my brief experience in chile) not more available than liquid smoke but i like using lapsang souchong leaves for smokiness in things

Oh! I need to check what tea I have. We sometimes I have a roasted rice tea but I think that is likely too subtle.

I've had an amazing jalapeno tequila with lapsang tea before.

www.bonappetit.com/recipe/root-vegetable-tagine-with-sweet-potatoes-carrots-turnips-and-spice-roasted-chickpeas/

made this veg tagine but with red skinned potatoes instead of sweet, dried turkish apricots instead of sundried tomatoes, fresh mint, and pearl couscous. Pretty good! Similar to chana masala but with the preserved lemon instead of pomegranate seed for the sour. The roastiness of the chickpeas also made for a good meat sub.

i've never oven-roasted chickpeas. seems like a good idea.

It is. You have to cook them before roasting. But you can do a lot by changing the spice mix and using them as a drinking snack as well.

Lebanese 7 spice is a good one

I made the tandoori paneer sandwich. Which turned into more of a paneer wrap and paneer salad. It was good! Although the one liter of milk only produced about 1 & 1/4 inch X 3 inch piece of paneer, but it was tasty and not dry (like some I have bought). The paneer was ridiculously easy to make. I did it while watching one of the Fyre Festival docs. I really like my quinoa flake breading (super crunchy) but I forgot I didn't have flour so tried to use semolina and no egg white so it wasn't sticking that well. And then I kind of just winged the rest of the spices in the recipe.

But one revelation is that making tandoori mayo is worth it. I didn't make the mayo from scratch but used this vegan mayo we had in the fridge and mixed in red chili powder, mango powder, lime juice, garam masala and a madras curry mix i got from sainsbury.

Oh that should read one liter of milk produce 1/4 inch X 3 inch square of paneer.

Maybe 1/2 inch thick. Just definitely not an inch.

Yeah, there's not much there after it all separates. It is so simple to make that it feels like a waste of money to buy it. We live by a grocery outlet that often has high quality milk at a good price with the catch that it is not too far out from the sell by date. Making cheap paneer from the fanciest milk brings me joy.

Tandoori mayo sounds like a great addition to the usual mint chutney and tamarind sauce for pakora or samosas

Speaking of indian-ish mayo things I made egg salad the other day and added some mango pickle instead of my usual Dijon mustard and it was surprisingly good

I made rice noodles for pad see ew yesterday. The batter is very simple, but it was difficult to distribute it within the pan and force a uniformly thin sheet. You have to steam them, apparently, so your sheet size is limited by the largest steam chamber you can construct in the kitchen. This is the main frustration. I wonder if you can do it in the oven with sheet pans and steam from ice cubes? Anyway, they tasted fine but were a bit thick.

that sounds fun! have a recipe. or any pics?

What was your rice noodle batter? I've only made pad see ew doing a regular all purpose flour/water noodle.

I used the recipe here. I chose it because it only uses rice flour and tapioca starch/flour, which were things I had. Other recipes I'd found use 4 or more starches and flours and might taste better. The flavor probably matters more if you aren't doing a stir fry. I'd watch the video in that link to see how she tilts the pan over the steam until the noodles first set before adding the lid. That was the trickiest part. The noodles also seemed to improve after I left them out on a covered plate for a few hours.

That looks pretty complicated.

good lord! you must have the patience of a saint to go through that

It felt quite a bit like making pancakes. It was simpler than making the spaghetti noodles which required the pasta roller/cutter.

I do knife cut noodles and just use the dowel to roll it out.

do you notice that the noodles are firmer in stir fry? It seems like it'd be a big departure, but I'd love to use a rolled out dough for this.

They are still pretty chewy but yeah a little firmer I guess. I never think too much about it because I prefer flour noodles over rice noodles. It's basically the same dough that I use for DUMPLINGS!.

Are fresh porcini mushrooms worth it?

if you mean monetarily speaking i get them for a extra-special treat sometimes - they're really unique shroom and have a pretty tiny window of availability ime. but dried ones work so well for soups/risotto i guess it depends what you want to make (?)

yeah, I meant both worth the money and the hassle of looking out for the season(s). Some recipes make a big deal about them, but I've never cooked them or noticed eating them.

I really love porcinis but I don't think they are a necessity. I actually prefer them dried because of the texture. I love all mushrooms.

if you made a pasta recipe that had them out in front, do you know what you'd sub for them? or would you use rehydrated ones?

Is it like a butter, sage sauce? I would use regular baby portabello/cremini and see if they have one of those porcini mushroom powder/graters which might be more available. If you like shiitake that might work too. I would probably add all of them.

yeah, i'd use other mushrooms and a bit of rehydrated porcini to get some of that flavor into the butter

sound like good ideas, thanks!

We, and by "we" I mean I chose a ridiculously complicated recipe and my boyfriend actually carried it out, made posole on Sunday and it is B.O.M.B. I got guajillo, costeno, and arbol chilies for the base and we used a 3lb pork shoulder for the meat.

Incredible.

https://www.foodandwine.com/recipes/posole-rojo

so many good things in life start with 3 pounds of pork shoulder

did you use the spareribs as well? curious if having both cuts of pork in there is meaningful. i guess you'd get some collagen and stuff from simmering the bones.

We didn't--the shoulder seemed like enough and it's delicious tbh so I wouldn't bother.

cool, thanks. the ribs seem like overkill esp. where i'd almost certainly be halving the recipe.

I guess it could have used more gelatin/collagen but tbh there's so much flavor from the chilies and the shoulder that it doesn't seem like anything is missing.

The quantity is enormous (5 qts iirc of liquid plus all the solid volume!) but it also takes like 5 hours to make so it hardly seems worthwhile for less??

That looks really really good.

could probably just add some powdered gelatin during simmering to fake it.

seems like i'd get 6 servings or so out of a half recipe which is probably all we'd need before we were sick of eating posole or needed the freezer space. maybe i'd make the whole thing if we had some guests.

I made something similar to that this weekend but with just pork shoulder, and 6 pounds of it. The vast majority was destined for the freezer from the start.