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Re: Share your recipes

Posted: Wed Feb 24, 2021 10:10 pm
by Miss Lonelyhearts
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ERE special. Red lentils, two quarts chicken stock, celery carrot onion, turmeric, cumin, paprika, lemon juice, sour cream, and chopped parsley.

Re: Share your recipes

Posted: Wed Feb 24, 2021 10:32 pm
by Alphaville
Miss Lonelyhearts wrote:
Wed Feb 24, 2021 10:10 pm
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ERE special. Red lentils, two quarts chicken stock, celery carrot onion, turmeric, cumin, paprika, lemon juice, sour cream, and chopped parsley.
wow

Re: Share your recipes

Posted: Thu Feb 25, 2021 10:17 am
by Frita
Miss Lonelyhearts wrote:
Wed Feb 24, 2021 10:10 pm
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ERE special. Red lentils, two quarts chicken stock, celery carrot onion, turmeric, cumin, paprika, lemon juice, sour cream, and chopped parsley.
Pretty presentation!

Re: Share your recipes

Posted: Thu Feb 25, 2021 10:56 am
by Alphaville
a note on the chia jam from the previous page: because it already has fat, "jam and butter" turns out to be overkill. all you need is the jam! and a nice piece of bread (or a bowl of plain oatmeal or whatever). i had it with peanut butter too and it was good, chunkier than "jelly", so with 2 fats and double protein it's very filling. mine didn't turn out too sweet in the end which was good, i hate cloying tastes and metabolic sugar distortions.

one thing i noticed looking up jam recipes is they boil the hell out of the fruit because they want it to thicken the sugar to some candymaking point. the chia makes the overcooking moot though. yes it might not be for long term preservation maybe (have not checked the science of canning) but it gets you jam in 5 minutes you can eat today.

Re: Share your recipes

Posted: Fri Feb 26, 2021 4:03 pm
by Lemur
What type of bread is that in picture? Oat? Rye?

Looks good btw.

Re: Share your recipes

Posted: Sat Feb 27, 2021 11:03 am
by Alphaville
made okonomiyaki again ( i think i finally remember the name "sounds like econo -")

this time i looked for an online recipe to compare

found this one: https://www.delish.com/cooking/recipe-i ... ki-recipe/

this is what i learned:

#1 is that recipe uses dashi for liquid. water is possible, but my original instinct to add nooch to the batter was correct. which gives me personal satisfaction. still don't have bonito flakes but this time i dissolved the nooch and pepper in water: it worked. also added a few drops of thai fish sauce.

#2 is i was making the donkey move of smashing the thing and it's a big no-no!

#3 chopped the cabbage coarser per the instructions. and the quantity of just 2 cups helped me avoid the "muddy jungle" scenario of previous recipes. all this helped in not having to smash the thing. i had red cabbage and it turned out great.

#4 is that now with a fluffier cake i had to reduce the heat which comes to a 3.0 in mu 1800w induction thing. my first one was too hot which made it raw inside so i finished in the microwave ¯\_(ツ)_/¯

#5 the instruction to divide the batter in 2 parts worked for me. multiple ones was too tedious, single pancake was unwieldy. 1/2 of batter at a time let me spread it correctly on the pan.

#6 i also dissolved the salt and baking powder with the yeast and egg and pepper before adding the flour, which allowed me to use just one bowl instead of two. plus this recipe had no sugar. can't taste sugar difference so i was glad to eliminate it.

#7 is since i still lack bacon, i used thinly sliced spam! it was delicious.

#8 found out that okonomi means to one's liking so my earlier practice of throwing any vegetable at hand was not anathema but (possibly) encouraged

#9 since this already had pig meat for protein i skipped the peanuts from previous times. seeing as how kewpie was suggested as topping i made a transnational blend of industrial american soybean mayo with calabrian fermented peperoncino.

it was a glorious breakfast. had it with mugs of diner style coffee.

Re: Share your recipes

Posted: Sat Feb 27, 2021 11:35 am
by Miss Lonelyhearts

Re: Share your recipes

Posted: Sun Feb 28, 2021 12:45 pm
by Frita
Green Chicken Posole
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Ingredients: homemade chicken stock, shredded chicken, [blended with some stock: roasted tomatillos/onion/garlic/Chile’s (poblano, serrano, jalapeño)], cilantro, cumin, oregano, salt and pepper, pinto beans and hominy (canned due to early COVID stockup last year, masa harina to thicken, lime juice to taste

Garnishes: shredded iceberg lettuce (cabbage is more traditional), chopped onion, julienned radish, hot pepper flakes, salsa, lime, tostadas/corn chips

This gets better as it sets in the fridge and flavors mingle. When we eat it the same day, I get started in the morning so it can set a few hours. This is better than red posole IMO.

Re: Share your recipes

Posted: Thu Mar 18, 2021 10:37 am
by Alphaville
fake meats: short version: ADD GLUTEN TO THE BEANS :lol:

that's basically it hahahaha. i can't believe i didn't know. people make stuff so complicated. go search for a seitan recipe, it will be like 40 minute video and a bunch of mystical bullshit and large vats and many tales of failure.

tldr is just add gluten to the beans. that's the fundamental fact. ofc you must add flavor 🤌
but flavor is up to you.

yes, legumes + grains = "complete" protein (lysine and methionine deficiencies get mutually covered). this is the fundamental fact of vegan "meats". it's just pasta e fagioli with reduced starch.

so last night i found this video (thankfully short in spite of slow intro, uses 8 minutes to demonstrate 3 preparations) showing how to make fake meats:
https://www.youtube.com/watch?v=l9v1uDct5fw

but rather than try to copy verbatim i started messing with what i already had at home.

my current basic formula is:

1 cup cooked beans (with green lentils, it's ~22g protein)
1/2 cup gluten (46g protein)
2 tbsp oil
water
salt for the gluten
seasonings duh
grind in the food processor, it will get chewy fast.

sssssso, my lentils are quite dry, plus i added 2tbsp nooch for the seasonings (plus 8g protein), so i needed 1/4 cup water for this first attempt.

made 2 big burgers, need to be fried slow. make sure to cook at a low heat so the beans toast without burning and the gluten cooks through. burned beans are the worst.

nutrition was ~40 protein per person all told (lentils had shiitake, etc). tasty and satisfying, and not too starchy!

for the next iteration i might alter the ratios to experiment with nutrition + texture.

i have beef base in the fridge, so i'll try seasoning with that next for the lentil burgers. and chicken base and garbanzo for the nuggets. this is really a great find for me... so simple, it's hilarious.

yes yes, there is a way to make seitan separately, and bla bla bla, but why? it's an incomplete protein anyway and you'll need to add legumes eventually for the lysine. so why even bother. :lol:

also, forget large vats.

Re: Share your recipes

Posted: Thu Mar 18, 2021 1:37 pm
by Alphaville
fake meat, part 2

for lunch i seasoned with a tablespoon of roasted beef base (better than bouillon) instead of nooch and salt. also added black pepper amd a dash of smoked paprika for "grilled taste" lol.

it tasted good, but the beef smelled a bit gory while cooking. added a nice beefy umami but i missed the nooch also. maybe i can do both.

big error was: i think i overworked the gluten: added it too early, kept churning while adding seasonings, so by the end it was superelastic, and even though it cooked through, it had the texture of chewing gum :lol: :lol: :lol:

next time i'll calibrate the seasonings first, add the gluten and water at the end, and just knead minimally.

Re: Share your recipes

Posted: Tue May 04, 2021 3:33 am
by Seppia
I made kakuni, which is a delicious Japanese dish.
It's made of pork belly, and it's meant to be consumed in small quantities with rice or as part of a varied meal.
Preparation is super easy but fairly long. Luckily kakuni freezes very well so make a large quantity once and you're good for a while.

Start by cutting the pork belly in chunks

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Sautee them in a pan on both sides to add some brown color

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Boil for about 2.5/3 hours in a mix of
water
carrots (1)
ginger (slice about one inch)
garlic (2 cloves)
I also added celery

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After that, prepare a mix of
1/3 of a glass of soy sauce
1/3 of a glass rice wine (I would think one could more or less substitute with some diluted vodka)
1 glass water
fresh ginger (again about one inch)

Let the pork belly cook in it with the lid closed for around 20 mins (10 min per side)
after the 20 mins, open the lid and raise the flam to reduce the "sauce"

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voila'!

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