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The Kitchen: all things delicious and disastrous

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Recipes, experiments (successful or otherwise), food you remember from your childhood, eating out. It's all welcome here.

Leradny Since: Jan, 2001
#301: Apr 6th 2011 at 12:42:06 PM

No, I meant boiling. It's a soup.

Jace Atypical masculinity. from the Great White North Since: Oct, 2010
Atypical masculinity.
#302: Apr 6th 2011 at 2:29:23 PM

I can't say I've ever had a fish soup.

I might make almond/sesame brittle tonight. I discovered how after a tweak to a sesame glazed almond recipe resulted in candied almonds.

Biophilic bookworm by day, gentleman adventurer by night.
Leradny Since: Jan, 2001
#303: Apr 6th 2011 at 2:32:28 PM

Fish soup is delicious! I know a traditional Filipino recipe for another, but it's an extremely acquired taste with copious amounts of vinegar.

Yamikuronue So Yeah Since: Aug, 2009
#304: Apr 7th 2011 at 7:42:57 AM

Things to marinade in miso:

(can you tell I love this site?)

BTW, I'm a chick.
blackcat Since: Apr, 2009
#305: Apr 7th 2011 at 7:47:56 AM

I am so going to use the chicken recipe on the drumsticks. I have dark miso but it should work.

Funnyguts Since: Sep, 2010
#306: Apr 7th 2011 at 8:31:23 AM

Just Bento is awesome. I need to get some actual bento boxes....

Yamikuronue So Yeah Since: Aug, 2009
#307: Apr 7th 2011 at 12:18:28 PM

I have far too many for my tiny dorm room.

I expanded my collection significantly at Christmas... only to find my spring semester has all afternoon classes, meaning I can just eat before I go >.>

Luckily there's a huge long bus ride to Amsterdam, so I plan to bring bentos to eat on the way (2 meals I think, plus two coming back if I can find things to pack that'll keep a few days or refil them there..)

The one I love best lately is my thermal bento jar by Aladdin. I've got several two-tiers and a couple single-tiers, and I find the single-tiers easier to pack. I also got some squares of cloth (Wal-mart sells them as part of a "sewing system" thing where you buy a kit and pick out the fabric in pre-cut sizes; their square size is perfect) and hemmed them for furoshiki.

BTW, I'm a chick.
DrunkGirlfriend from Castle Geekhaven Since: Jan, 2011
#308: Apr 7th 2011 at 2:36:59 PM

[up] If you're looking for fabric to use for the furoshiki, you can get something called "fat quarters" at fabric stores and quilt shops and stuff. They're an 18x22 inch rectangle, so it'd be on the smallish side (most furoshiki are 19 inches, I believe), but they're pretty cheap.

"I don't know how I do it. I'm like the Mr. Bean of sex." -Drunkscriblerian
Justice4243 Writer of horse words from Portland, OR, USA Since: Oct, 2009 Relationship Status: Brony
Writer of horse words
#309: Apr 9th 2011 at 10:25:32 AM

Take Any seaweed you have in the house and soak it for a few minutes in the hot water. strain the seaweed out —leaving a brown broth that smells and tastes like the sea. add miso to taste, plus leeks, tofu mushrooms and whatever else floats your boat.

^^We put little dried fish in ours. Makes it saltier, though, so be warned.

This. Ajinomoto Dashi Soup Stock is good, but any sort of bonito stock should do it. Most Asian marts should carry it, though it’ll be easiest in a Japanese market if such things are available. One doesn’t need a lot (depending on how much miso is being made), I think I use about a table spoon of the stuff for four cups dashi (the seaweed flavored water) I could be off though, you may want to start small and flavor to taste if you use some.

Also, I tend to season the finished miso with a bit of sansho pepper.

I took a package of chicken drumsticks out of the freezer and need some brilliant ideas. Anyone?

Ok well, unless you’ve left them to defrost for 5 days, I’m going to assume this advice is too-little-too-late. And if it’s not, I’m going to advice throwing away your super old chicken at this point and by some more drumsticks. This recipe was a pretty decent success when I tried it and was one of the few braised chicken recipes that uses REAL tomatoes and not something out of a can. Works regardless of what part/parts of the chicken is being used. Good olives might be hard to find, the ones I used where a tad too salty (thankfully, the dish worked regardless). King Friday probably knows better about good olives than I do. Heck, she pickles and flavors her own olives. Though I’m guessing the olives that one scoops out of the buffet table like choice of olives from a significantly large enough Fredie’s or Safeway’s are one’s best bet.

edited 9th Apr '11 10:27:10 AM by Justice4243

Justice is a joy to the godly, but it terrifies evildoers.Proverbs21:15 FimFiction account.
blackcat Since: Apr, 2009
#310: Apr 9th 2011 at 10:58:38 AM

Thanks Justice, I did a miso thing but couldn't grill because it was too damn wet outside. SO I baked them and it was not a success. Oh well.

The Asian markets here are starting to skew towards Burmese because we have a huge Burmese population. The first immigration was about 15-20 years ago and we are getting a bigger second wave now. It is making the city more interesting.

I made one of Mr. b's favorites for after pool tonight. Creamed eggs, spinach and mushrooms over toast. I've mentioned it in the COB thread before but never in this one. He'll be happy.

Funnyguts Since: Sep, 2010
#311: Apr 9th 2011 at 11:35:34 AM

Blackcat: You live in Fort Wayne right? Hmm, I wonder if it would be worth the trip to see what Burmese stuff is like.

blackcat Since: Apr, 2009
#312: Apr 9th 2011 at 12:07:12 PM

Yup, I do. And I'll ask next time I'm there how much is Burmese. You are in Indy right? I think Jungle Jim's in Cincinnati may be closer.

Yamikuronue So Yeah Since: Aug, 2009
#313: Apr 9th 2011 at 1:19:57 PM

For drumsticks, a recipe on the package I got once had a great one involving rolling them in a mix of honey and soy sauce and baking.

BTW, I'm a chick.
Funnyguts Since: Sep, 2010
#314: Apr 9th 2011 at 1:20:42 PM

^^Maybe. I'm bad at knowing how far away things are. I rarely go out of the city, and almost always to Chicago or the college I used to go to.

edited 9th Apr '11 1:20:58 PM by Funnyguts

blackcat Since: Apr, 2009
#315: Apr 9th 2011 at 1:34:15 PM

According to Google it is about the same. 112 to Cincinnati 114 to Fort Wayne.

OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#316: Apr 10th 2011 at 9:15:44 PM

I had bul goki (i think that's how you spell it) beef for the first time this weekend. it was SO GOOD and I'm gonna make some this week.

Doodles
blackcat Since: Apr, 2009
#317: Apr 10th 2011 at 9:21:33 PM

We grilled burgers, pork chops and Irish sausages. I will only have to make veggies/salads/carbs for the next couple of days.

cocoy0 Physical The Rapist from Manila Since: May, 2010 Relationship Status: Betrayed by Delilah
Physical The Rapist
#318: Apr 13th 2011 at 8:25:35 PM

Get an uncooked burger patty, fry it, then dish up. Cut up some onions, saute in the burger juices, then pour in a 1/4 can of cream of mushroom soup. Then pour everything on the meat.

A reasonable facsimile of a popular fastfood item where I come from. Filipinos can guess.

Innocence is overrated. At least, virginity has concrete proof.
TParadox Since: Jan, 2001 Relationship Status: The captain of her heart
#319: Apr 13th 2011 at 9:18:31 PM

Makin' this.

I just finished the punching down. It looks like it'll come out as good bread (though I added some water during the punching because it was just way too crumbly), but I think next time I'll swap out one of the cups of flour for another cup of cornmeal.

I'm making it because I realized I have access to a nearly full sack of cornmeal, and this recipe didn't need anything I don't have.

Fresh-eyed movie blog
Madrugada Since: Jan, 2001
#320: Apr 13th 2011 at 9:20:18 PM

^^ I don't have an idea what it is, but it sounds delish.

YonTroper Since: Aug, 2009
#321: Apr 13th 2011 at 9:57:04 PM

Just attempted to make a fried ham and cheese sandwich, which is my usual lunch at the moment. Two problems. Number one: I thought the sandwich was burning, so I dumped a load more butter on it to try and moisten it. Number two: I used Parmesan cheese, because it's the only cheese I have left. The result was a foul-smelling ball of grease that I had to throw out. I really need to learn to cook better.

OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#322: Apr 13th 2011 at 10:07:40 PM

don't try to fix something after it's burning—take it off of the heat and assess the damage. and next time, use something like roast beef with parmesan.

Doodles
Yuanchosaan antic disposition from Australia Since: Jan, 2010
antic disposition
#323: Apr 14th 2011 at 1:23:51 AM

Thinking about making fried rice tomorrow. The question is, make it with tomato-rice or not? My father has volunteered to make "authentic Vietnamese fried rice", like he ate in his childhood. Since he was a poor farmboy, this means fried rice with no meat, no vegetables, no eggs (final destination?). I politely declined.

"Doctor Who means never having to say you're kidding." - Bocaj
TParadox Since: Jan, 2001 Relationship Status: The captain of her heart
#324: Apr 14th 2011 at 8:27:32 AM

The result of my bread baking seems to be fairly decent. It didn't rise as much as I would have liked, but my only other complaint (inconsistency between bone dry areas and warm semibaked dough areas) would probably be partly avoidable if I had divided it into three loaves like the recipe called for instead of making one big boule.

It's also not as corny as I wanted, but I was expecting that.

edited 14th Apr '11 8:27:52 AM by TParadox

Fresh-eyed movie blog
Funnyguts Since: Sep, 2010
#325: Apr 14th 2011 at 1:34:16 PM

^^So is it just steamed rice that's then fried?


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