Thu, 23 May 2013 15:29:25 -0700 http://freakangels.com/whitechapel/ Lussumo Vanilla 1.1.4 & Feed Publisher http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328413#Comment_328413 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328413#Comment_328413 Mon, 02 Apr 2012 16:37:04 -0700 StefanJ
* * *
I'm planning on roasting a chicken for the first time later this week.

I was astonished to learn that my mother -- whose parents ran a restaurant and cooked from scratch for my family -- hadn't roasted a chicken herself until recently. She'd baked pans of chicken parts, but never a chicken. A trailer-park neighbor talked her through the process a few weeks back. Her enthusiasm spurred me to take action . . . I'd seen a nice demo on Bourdain's "Techniques" special and had been meaning to try it. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328424#Comment_328424 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328424#Comment_328424 Mon, 02 Apr 2012 18:06:29 -0700 brittanica
In the recent past, though, I roasted a turkey (another cheap-ass work thing; we all got coupons for Thanksgiving turkeys, so I got a 10 lb one for... I think three dollars. Took it to my parents' to store in their chest freezer til I was no longer afraid to tackle it).

Despite completely missing the bag of giblets, and possibly under-cooking part of it, it was the best turkey I've ever eaten.

This thread comes at a really good time, as I've had little desire to get into the kitchen and dig through the mess and start cooking again. And I've been feeling especially unhealthy as of late, just eating whatever crap is easy. I guess I'll throw out a topic idea, hopefully keep this thread going for a while for once... What are your favorite quick-fixes? Easy and good things, dinner, lunch, or breakfast, whatever. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328427#Comment_328427 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328427#Comment_328427 Mon, 02 Apr 2012 19:17:43 -0700 Finagle blade stakes - really cheap cut, pounded flat and browned on both sides, then finished in the oven @ 450 - 500 for a couple minutes on either side - with some sort of chimichurri sauce, with variations of mustard or horseradish and such added. I'll slice them for fajita or taco type consumption with toasted tortillas. If you get them just medium-rare and pound them out first (I use the flat of a hammer with the steak in a plastic bag) they come out pretty tender.

I've been practicing risotto a lot, as well, and have it down to just over 20 minutes to turn out right, by using a heavy stainless pan on a really high heat, instead of cooking it at a simmer as I had been. Onions and garlic go in at the start with the rice to toast, then some shrimp, portabellas and peas just long enough to barely cook, right at the end. I take the leftover risotto and bread and fry as risotto balls the next day, and have been really pleased with those.

I ventured to make quasi-traditional latkes this past weekend, which came out quite well. Grating the potatoes by hand wasn't fun, though - I need a food processor. I did squeeze as much liquid out of the gratings through cheesecloth as I could, before adding the egg to the mix - I feel that definitely helps them come out crispier and fluffier.

REQUEST: A perfect everyday British-Indian chicken tikka recipe. (#chickentikka?) ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328435#Comment_328435 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328435#Comment_328435 Mon, 02 Apr 2012 21:13:05 -0700 StefanJ
I did make Irish soda bread for the first time a week or so ago. That was dead easy.

Oh . . . and a week or two into January I made a couple of fruitcakes. The kind where you wrap them in cloth, soak them in rum, and let them age. They hit ten weeks on Sunday; I unsealed the tin, unwrapped the outer layers, and poured on more rum. Back into the tin until the middle of June!

The improving weather (I live in Oregon) is also improving my mood and ambition. Hhhmmmmm, risotto sounds like it would be a great thing to make with stock boiled out of the chicken carcass. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328436#Comment_328436 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328436#Comment_328436 Mon, 02 Apr 2012 21:18:16 -0700 oldhat
Out of curiosity, has anyone made their own sausage without casing (the saran wrap/partial boil method)? I've really been thinking of making my own sausage blend and would like to try it out.

Also I'll be chickening it up this weekend. I normally cook a 6-7lb bird for the family and in all honesty, I'm preferring the Julia Child method I learned ages ago (which is to baste the thing with butter every fifteen minutes or so). Part of me misses how my mom used to do it (salt, pepper, white wine and some cloves of garlic stuffed in), but both are amazing. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328439#Comment_328439 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328439#Comment_328439 Mon, 02 Apr 2012 21:34:07 -0700 Purple Wyrm
Might try a chicken one next week. Got a whole load of chicken flavour satchets to use up... ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328445#Comment_328445 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328445#Comment_328445 Tue, 03 Apr 2012 00:00:30 -0700 DavidLejeune
I've been working my way through different beers for that beer pizza dough recipe that oldhat brought to my attention months ago. I'll usually tweet about it under #pizzascience when I'm making them. So far discovered that darker high ABV ales tend to result in a nuttier tasting crust, wheat ales and IPAs tend toward sweeter crusts. Guinness tastes like Guinness, oddly (the Guinness one I also brushed the outer crust with garlic butter, and it was divine). And Dogfish Head Punkin' Ale makes for amazing crust, just a little bit spicy. And whole milk mozzarella is the tits. I'll never be able to go back to the bag of shredded mozzarella from Trader Joe's.

I've also created a totally kickass chicken salad recipe. Chicken grilled with lemon pepper and rosemary, shredded, plus celery and cashews, mixed with Vegenaise. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328458#Comment_328458 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328458#Comment_328458 Tue, 03 Apr 2012 01:28:48 -0700 Draug http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328464#Comment_328464 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328464#Comment_328464 Tue, 03 Apr 2012 02:09:27 -0700 roadscum http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328466#Comment_328466 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328466#Comment_328466 Tue, 03 Apr 2012 02:50:57 -0700 Magnulus

Home made wholemeal bread straight from the oven and into my belly with brown cheese.

I make it pretty wet so it doesn't require (nor even allow) kneading. This gives it a beautiful, springy texture and lets it rise really well. It has an almost sourdough-like feel to it. I will be making a blog post and video about it at some point soon. There's also brazil nuts and melon seeds in it. Mmmmmm. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328484#Comment_328484 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328484#Comment_328484 Tue, 03 Apr 2012 06:25:54 -0700 Alan Tyson
A question: does anyone have any good recipes for salads that don't... well, that don't feel like salads an hour after you eat them? Maybe this is just me, but I always feel weirdly tired and edgy when all I have to eat is a salad. It's probably my body being angry about not getting its typical deluge of carbohydrates. However, most of these salads are the typical lettuce and crouton variety, and I'm sure there's a better way to make these things. Not a huge fan of most dressing (a point in my favor, at least as far as healthiness goes) though I'd be willing to try something if one of you fine folks really recommend it! ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328505#Comment_328505 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328505#Comment_328505 Tue, 03 Apr 2012 09:12:11 -0700 kahavi
Try adding small amounts of quinoa or pearled barley to a salad. You'll get both protein and carbohydrates from them. Also, using spinach, Swiss chard and rucola instead of lettuce makes a huge difference, in my experience. Or you can use cashew nuts instead of croutons, provided you're not allergic to nuts. Raisins and slices of sour plum also give more carbohydrates, but aren't all that unhealthy. Zucchini instead of cucumber, beefsteak tomatoes, various beans, those also work. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328506#Comment_328506 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328506#Comment_328506 Tue, 03 Apr 2012 09:14:04 -0700 oldhat http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328509#Comment_328509 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328509#Comment_328509 Tue, 03 Apr 2012 09:50:18 -0700 kahavi http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328511#Comment_328511 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328511#Comment_328511 Tue, 03 Apr 2012 09:54:36 -0700 Fauxhammer
Related, but not really: some friends and I have started using Slimkicker, which applies RPG elements--XP, leveling, "quests"--to a Lose It-style diet tracking app. It's almost fun. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328512#Comment_328512 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328512#Comment_328512 Tue, 03 Apr 2012 10:19:45 -0700 Magnulus http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328515#Comment_328515 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328515#Comment_328515 Tue, 03 Apr 2012 10:52:00 -0700 oldhat Appetite for Reduction. While I know a lot of people who turn their nose up at anything vegan (as if it automatically is grey and tasteless), it really does contain a lot of amazing recipes for soups, salads, pastas, and some pretty amazing tofu/tempeh recipes.

The baked onion rings in particular are amazing. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328523#Comment_328523 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328523#Comment_328523 Tue, 03 Apr 2012 13:41:27 -0700 Magnulus
I love making this African Stew, and it also introduced me to the wonders of kale. It's completely vegan and completely delicious. I make it with pearl barley rather than millet, which I can never seem to find in the shops and still don't actually know what is.

I also bought the uncheese cookbook for some reason, though I've yet to try any of the recipes. I would like to, though. I'll get around to it some day. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328528#Comment_328528 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328528#Comment_328528 Tue, 03 Apr 2012 14:03:21 -0700 Fauxhammer
@oldhat: First off, that's the greatest book title in all the world's history*. I'm not at all averse to vegan dishes that taste good and fill me up.


*sorry, Veganomicon took the prize as I was typing that

EDIT: Tonight, it's tuna steaks and...you guessed it...kale! Maybe spinach. Maybe spinach and kale. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328531#Comment_328531 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328531#Comment_328531 Tue, 03 Apr 2012 14:05:23 -0700 oldhat http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328539#Comment_328539 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328539#Comment_328539 Tue, 03 Apr 2012 15:17:11 -0700 Magnulus
Into a pot I chucked-

• Three tubs of stock (we make chicken stock with fresh, whole chicken that we steep for a few hours in hot water with onion, bay leaves and pepper) + some more water


• pearl barley


• Some spinach


• Sweet potato


• Garlic, onion and chestnut mushroom mixture that I'd browned a bit


• Some celery


• Some leftover cheddar


• A bit of veggie mince (like Quorn, but not. Morrisons brand. Quite nice)

Pearl barley first and then the rest as I finished chopping it. Would have been nice with a bit of kale in it, but I forgot. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328542#Comment_328542 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328542#Comment_328542 Tue, 03 Apr 2012 15:41:49 -0700 StefanJ
Last year I made slow cooker stew. Brown some cheap meat, throw meat and vegetables and seasoning in a slow cooker, let stew overnight. Wunnerful. There are a lot of variations, but that's the basics of it. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328582#Comment_328582 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328582#Comment_328582 Tue, 03 Apr 2012 23:58:13 -0700 kahavi http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328726#Comment_328726 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328726#Comment_328726 Thu, 05 Apr 2012 08:21:34 -0700 Alan Tyson
So, what I did for dinner last night was: I went out and bought two pounds of kale, some stir-fry beef, and walnuts. I got all that home, and got my cast-iron skillet going with olive oil, to which I dropped in and let fry some dill weed, ginger, rosemary, and a spicy garlic mixture I really need to use up faster. Once that had just started to smoke, I chucked in the beef, flash-browning it and making sure it got covered in the spices. I turned down the heat, and dropped in some torn-up-by-hand mushrooms, walnuts, and just a quick splash of soy sauce. Then I covered the whole thing in kale, sprinkled the top of that with a little grated cheese, and let the kale steam over the heat from the meat, nuts, and shrooms. I let that work for about five minutes, then stirred the whole thing up for maybe thirty seconds, and chucked it in bowls.

Fucking awesome. The kale actually did what I'd hoped it would, and took on the steamed flavors of the beef, garlic, and ginger. The cheese got into the little cracks in the kale leaves, and added another layer to the whole thing. I've got more than enough kale left over... I think I kinda want to do this again tonight!

I would have taken pictures, but... I was too busy eating. Maybe tonight? ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328729#Comment_328729 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328729#Comment_328729 Thu, 05 Apr 2012 08:34:26 -0700 TheToastman
Anyone have some out-of-the-box ideas? ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328737#Comment_328737 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328737#Comment_328737 Thu, 05 Apr 2012 09:10:32 -0700 Alan Tyson
The first thing that comes to my mind is use some of the seeds to make a fiery tomato sauce, cooled off a bit with basil and maybe some cilantro. I can see that just kicking ass with rotini, fusili, or penne, any pasta that scoops up the sauce nicely. Get some shrimp or chicken in that bastard, too. That'd be great. Make you grow hair on your knuckles.

You could make an infusion of it with vodka (or even a cheap whiskey, like a second-to-bottom-shelf bourbon... yeah, that would be pretty good!) and use that for damn-near anytime you need something spiced up. Hmm... what if you used that to make bread, or even homemade pasta? Imbue that with a nice smoky spiciness.

Wait. Ghost pepper-infused pasta. Ghost pepper tomato sauce. Yes.

Yes.

Yesss... ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328741#Comment_328741 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328741#Comment_328741 Thu, 05 Apr 2012 09:27:15 -0700 TheToastman
I made the cupcakes for a party alongside some brownies I made, and they were a huge success. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328747#Comment_328747 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328747#Comment_328747 Thu, 05 Apr 2012 10:03:24 -0700 oldhat Kale Chips are still one of my favourite snacks. Yummm! ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328749#Comment_328749 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328749#Comment_328749 Thu, 05 Apr 2012 10:08:33 -0700 kahavi here, if anyone's interested. They're mostly vegetarian at the moment, but I'll try and find some fish ones to try. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328752#Comment_328752 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328752#Comment_328752 Thu, 05 Apr 2012 10:16:41 -0700 glukkake http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328753#Comment_328753 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328753#Comment_328753 Thu, 05 Apr 2012 10:21:08 -0700 oldhat
Here's a web site filled with recipes involving beer.

You're welcome. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328756#Comment_328756 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328756#Comment_328756 Thu, 05 Apr 2012 10:46:05 -0700 RenThing
I could kiss you right now if my lips could stretch to Canada. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328891#Comment_328891 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328891#Comment_328891 Fri, 06 Apr 2012 19:09:45 -0700 brittanica here. The only problem I had was that I was too lazy to try to get it into that nice rectangular shape and ended up w/ a loaf of bread bigger than my head. Still tastes awesome though. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328892#Comment_328892 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328892#Comment_328892 Fri, 06 Apr 2012 19:15:12 -0700 Finagle
Ayup. Must get account. Looks like Tumblr for grownups...or more organized people.

---
Still looking for Whitechapel's favo(u)rite chicken tikka recipe. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328893#Comment_328893 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328893#Comment_328893 Fri, 06 Apr 2012 19:28:50 -0700 taphead


I ate that at a park. The sign said "NO DOGS ALLOWED", but I'm a renegade. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328915#Comment_328915 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328915#Comment_328915 Sat, 07 Apr 2012 04:41:16 -0700 kahavi http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328919#Comment_328919 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328919#Comment_328919 Sat, 07 Apr 2012 06:46:31 -0700 Finagle http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328922#Comment_328922 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328922#Comment_328922 Sat, 07 Apr 2012 07:11:40 -0700 government spy
I found a good ceviche recipe, I'm thinking about substituting in tuna for the whitefish, to make an appetizer for my filet mignon fajitas. Marinating the filets overnight, grilling to rare while sautéing peppers, onions and portabello mushrooms in a garlic butter, then slicing thin the filets and throwing them in the skillet with the veggies for about 1 minute.

Also, trying to figure out exactly what to put in this stir-fry. I want to tempura fry some shrimp, and maybe make some brown rice, and veggies, but unsure what kind of sauce to make with it. I like the cashew chicken sauce, but haven't been able to nail one from scratch, been having to use pre-packaged stuff, which is eww. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328925#Comment_328925 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328925#Comment_328925 Sat, 07 Apr 2012 07:48:49 -0700 Horrible Warning Si

Wasabi infused chocolate truffles, wot I duno made, with coatings of either hazelnut, black sesame or biscotti. For this the lollypop god died on a stick. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328926#Comment_328926 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328926#Comment_328926 Sat, 07 Apr 2012 07:50:00 -0700 Finagle
In my experience, oily dark meat fish like tuna, salmon or shark doesn't go well with the traditional lime juice based ceviche. You may want to sear it first and put a bit of soy and ginger in there to play off the umami flavor more. Also consider adding finely diced red onion and/or little dried shrimps to provide some strong flavors to stand up to the tuna.

For the stir fry, try taking a spoonful of cornstarch and shaking the hell out of it with a quarter cup of soy, a bit of orange juice and some rice vinegar and sugar. Heat it up in another pan if you are unsure of it, then stir in at the last minute. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328928#Comment_328928 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328928#Comment_328928 Sat, 07 Apr 2012 08:39:32 -0700 government spy http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328954#Comment_328954 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=328954#Comment_328954 Sat, 07 Apr 2012 21:29:14 -0700 StefanJ
It could have used another ten minutes in the oven. some of the deep-buried bits of the thigh were borderline pink. But oh my, it tasted really good.

I pretty much busted up the thing in my clumsy attempt at carving, but it is just for me so looks don't matter.
Yesterday and tonight I had a thigh and leg, plus stuffing and roasted carrots, potatoes, and onions.

This afternoon I roasted the carcass with onions, then boiled that and a pile of vegetables for two hours to make stock. I got about five quarts of aromatic broth out of it, and a heap of wilted mushy vegetables and hen-rubble. My dog got the remaining meaty bits, and the roasted liver. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329024#Comment_329024 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329024#Comment_329024 Mon, 09 Apr 2012 02:03:31 -0700 Littlepurplegoth
Although atm mine tend to be alcohol infused.

Although a lack of kitchen means I'm not cooking as much as I would right now... ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329031#Comment_329031 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329031#Comment_329031 Mon, 09 Apr 2012 07:41:27 -0700 TheToastman
After carefully cleaning some of the spores out, I lightly pasted the top side with evoo & added crushed mixed peppercorns, sea salt, and freshly ground ghost chilli powder. On the underside, I drizzled garlic infused butter. After letting them cook slowly cap side down, I cranked up the heat to quickly cook the underside enough for the grilled favor. They were the last thing to be cooked and the first to be gone! Delicious! ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329095#Comment_329095 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329095#Comment_329095 Tue, 10 Apr 2012 02:27:40 -0700 glukkake http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329118#Comment_329118 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329118#Comment_329118 Tue, 10 Apr 2012 08:21:51 -0700 RenThing http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329133#Comment_329133 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329133#Comment_329133 Tue, 10 Apr 2012 13:10:06 -0700 kahavi http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329137#Comment_329137 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329137#Comment_329137 Tue, 10 Apr 2012 14:08:40 -0700 joe.distort Had my first Scotch ale last night

overall, scotch ales are probably my favorite beer. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329205#Comment_329205 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329205#Comment_329205 Wed, 11 Apr 2012 08:55:43 -0700 lampcommander
First, for salad eaters this salad

is very filling in addition to still being healthy. We usually get a store-bought rotisserie chicken and pull it apart.

We started trying to cut wheat out of our diet, so I've been making some rather interesting things lately, like a spinach and mushroom polenta gratin that was delicious and fennel and sausage risotto which is probably the best risotto I've ever had.

Soon I hope to try my hand at making my own silken tofu.

On days when we're knowingly going to have some wheat (i.e., cheat days), I hope to try out one or both of these soon:
peanut butter pound cake s'mores

or banana and mascarpone layer cake


And I too have a Pinterest account that is used almost exclusively for saving recipes, in case anyone is interested in browsing. It's not very organized, though. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329500#Comment_329500 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329500#Comment_329500 Fri, 13 Apr 2012 20:01:46 -0700 brittanica
I made biscuits. The Southern US definition, that is.

These things are way up there on the list of favorite foods, possibly #1. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329517#Comment_329517 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329517#Comment_329517 Sat, 14 Apr 2012 04:06:17 -0700 Magnulus
mmmm, scones... ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329533#Comment_329533 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329533#Comment_329533 Sat, 14 Apr 2012 07:57:07 -0700 brittanica this site that I might have to dig into, a lot of stuff on biscuits and cookies.

And if anyone wants to try these things, this is the recipe I use; I can only assume self-rising flour is not a strictly American product. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329557#Comment_329557 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=329557#Comment_329557 Sat, 14 Apr 2012 14:14:38 -0700 kahavi Smitten Kitchen, and it's a fairly simple recipe. Basically all you need is whole milk, cream, freshly squeezed lemon juice, and a lot of patience. The cheese is still in the colander, so it's not quite ready yet, but the texture looks right. Haven't tasted any yet, though. I'll let you know how it turns out once it's done.

I also have a question: Anyone have any ideas what I could do with the whey? I'd really hate to throw it away.


//EDIT:

Aaahahahahahaaa, the ricotta came out good! I ended up making two batches, the first batch all au naturale and the second batch I garnished with chives. Now if the bread I'm currently baking is a success, I'll be happy. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330118#Comment_330118 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330118#Comment_330118 Sat, 21 Apr 2012 15:15:53 -0700 oldhat


Always wanted one of them and now I have it!

So...does anyone have any recipes for pastes/spice blends I can make? I want to get as much out of this as possible. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330133#Comment_330133 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330133#Comment_330133 Sat, 21 Apr 2012 19:52:08 -0700 StefanJ
The bread is from the store, but good. "Whole wheat french."

The vegetables are chopped and steamed and doused with olive oil. Carrots, celery, an onion, spinach.

The soup is made from the stock from that chicken up the page. It came out pretty good. There's sausage and carrots and beans in there. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330154#Comment_330154 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330154#Comment_330154 Sun, 22 Apr 2012 05:27:38 -0700 brittanica Browned the roast in a little butter and oil (was supposed to cook onions then too, but I left out a lot from the recipe), then chucked it in a slow cooker w/ a couple cubed potatoes (it called for carrots as well) and onion soup mix. Let that cook on high for about 3 hours 30 minutes. Took some of the meat juice and made a gravy. And, of course, I baked biscuits. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330158#Comment_330158 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330158#Comment_330158 Sun, 22 Apr 2012 06:25:22 -0700 Finagle
Kale chips - worked as advertised and really delicious. I ate the whole bunch of kale...




I couldn't decide between Brussels sprouts with walnuts or with ham/bacon...so I did both. Cubed up some ham to act as lardons, then cooked some red onion and garlic in the fat along with the chopped walnuts, deglazed with some chicken broth and braised for about 8 minutes. I also snuck in what is one of my favorite secret ingredients lately - the pickled ginger used for a sushi garnish. Came out quite well.

]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330169#Comment_330169 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330169#Comment_330169 Sun, 22 Apr 2012 10:18:25 -0700 Alan Tyson http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330180#Comment_330180 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330180#Comment_330180 Sun, 22 Apr 2012 12:28:40 -0700 Magnulus http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330189#Comment_330189 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330189#Comment_330189 Sun, 22 Apr 2012 14:03:59 -0700 oldhat


And dear LORD, was it delicious. Really glad that I decided to replace Pine nuts with sunflower seeds, and olive oil with avocado oil. And because I'm like that, I got to add all the garlic I wanted.

Never going to get store-bought pesto again. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330346#Comment_330346 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330346#Comment_330346 Tue, 24 Apr 2012 10:16:04 -0700 glukkake Lettuce, tomatoes, greasy bacon, fried egg and avocado with just a tiny amount of italian dressing & balsamic vinegar. ALL THE PROTEIN!

Could have added some cheeses or crouton/toast but I have given up on sliced bread and am out of croutons. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330347#Comment_330347 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330347#Comment_330347 Tue, 24 Apr 2012 10:45:01 -0700 kahavi http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330349#Comment_330349 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330349#Comment_330349 Tue, 24 Apr 2012 11:04:45 -0700 paulh112 It makes me a thrilling guy. I think cooking makes the real taste.



-------------------------
Max workouts review ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330359#Comment_330359 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330359#Comment_330359 Tue, 24 Apr 2012 13:16:30 -0700 taphead http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330360#Comment_330360 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330360#Comment_330360 Tue, 24 Apr 2012 13:17:07 -0700 lampcommander http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330363#Comment_330363 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330363#Comment_330363 Tue, 24 Apr 2012 13:58:52 -0700 Alan Tyson is spice... ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330382#Comment_330382 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330382#Comment_330382 Tue, 24 Apr 2012 20:12:42 -0700 brittanica
On topic now: Pancakes! I made some from a mix yesterday, and they turned out as good as pancake from a mix can be. How do you all like pancakes? Recipes? Interesting toppings? ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330383#Comment_330383 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330383#Comment_330383 Tue, 24 Apr 2012 21:09:11 -0700 mythofsisyphus
My sister and I love to cook together, and between us we can cover a pretty vast array of ethnic styles-- lately we've been tossing around the idea of combining the Mexican food we grew up eating with Indian cuisine. I'm thinking saag paneer tamales, etc. Haven't had a chance to experiment yet, but looking forward to the challenge! ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330445#Comment_330445 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330445#Comment_330445 Wed, 25 Apr 2012 18:29:59 -0700 dorkmuffin http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330450#Comment_330450 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330450#Comment_330450 Wed, 25 Apr 2012 20:18:07 -0700 Orpheus
I have a question...
You see, I'm a complete newbie to the noodle scene and wanted to know if anybody had a recipe or a few tips for making a "Ramen broth".

I've done a few google searches, and short of being directed to a page out of the Momofuku, have come up short.
Any thoughts? What to you guys do? ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330718#Comment_330718 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330718#Comment_330718 Sun, 29 Apr 2012 17:13:50 -0700 taphead
It's been a while since I've had the opportunity to cook for more than just myself, so tonight was my version of My Drunk Kitchen. Asparagus (steamed for 4 minutes) with parmesan and butter, poached eggs (90 seconds or so) and fresh baked bread.



I love fresh asparagus. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330801#Comment_330801 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330801#Comment_330801 Mon, 30 Apr 2012 20:00:34 -0700 taphead "I don't peel asparagus, because I don't want to be that kind of person." ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330804#Comment_330804 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330804#Comment_330804 Mon, 30 Apr 2012 21:47:39 -0700 StefanJ
I've found some of my best cookware in the trash. 90% of the stuff people toss when they move is discount-store garbage, but I've found some high-end stuff, like copper-bottomed Revere Ware.

I scrape and scour it clean, bleach it, boil water in it, polish it with rubbing compound. If I already have an equivalent item, I donate the new find to Goodwill.

The stock pot in the photo above is the bomb. Shiny, solid, big enough to boil down a turkey carcass.

Right now I'm working on getting replacement beaters for what appears to be a hardly-used stand mixer. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330827#Comment_330827 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330827#Comment_330827 Tue, 01 May 2012 09:26:52 -0700 brittanica
@StefanJ- Lucky! Any tips on finding stuff like that? Do you find stuff in curbside only? 'Cause it's all dumpsters here, and I am not really able to climb in and out of those...

My parent's berry farm is finally officially operational this year, and their strawberries have been amazing. Dad took me on a tour through the different varieties they're growing... something like 6 strawberries, all different in flavor and growing season. It's a fucking revelation finding a strawberry that tastes completely different than a storebought one. Even some of the other farms in the area go w/ a single variety that's pretty one-dimentional in flavor. So, yeah, if you ever find yourself confronted by a Seascape strawberry plant, pick that fucker clean; it's AMAZING.

Also, I may end up getting tired of eating strawberries by themselves; anyone got a favorite thing to do w/ berries? ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330848#Comment_330848 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=330848#Comment_330848 Tue, 01 May 2012 15:28:21 -0700 StefanJ
I live in an apartment complex. When people move, they often leave stuff in "take me" boxes by the dumpsters.

And, yes, I'm not above snatching stuff from the dumpsters . . . if I can easily reach it. (I pick up steaming piles of dog shit a couple of times a day, so I have a fair tolerance for crud that isn't actually on me.) I've never climbed into a dumpster.

Things tend to appear near the end of the month, when people are moving out. It is hit or miss. For every gleaming stainless steel skillet, there's a dozen cheap aluminum pots with wobbly handles and worn-out nonstick coating. Most stuff isn't even fit for the thrift store donation bin. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331009#Comment_331009 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331009#Comment_331009 Thu, 03 May 2012 18:54:14 -0700 Argos miso broth, which I make using homemade dashi and miso. I also LOVE having japanese noodles with Japanese curry. Basically, make dashi as listed above, and then just dissolve some store bought curry blocks into it (if you get the big package where they come in square blocks, I use about 1 block per serving). I've yet to try making my own japanese curry from scratch. I pretty much get all of my Japanses recipes from that blog I linked to, Just Hungry. I haven't tried making pork broth for ramen yet and I haven't perfected a shoyu broth either, but miso and curry both do fine for me. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331655#Comment_331655 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331655#Comment_331655 Sun, 13 May 2012 09:57:27 -0700 brittanica
I used up the leftover rice I never eat from my sweet and sour delight last night, made pancakes out of them. Found the idea for it here, and while it was pretty good, it may be better applied as a savory side-thing. Definitely warrants some tinkering. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331656#Comment_331656 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331656#Comment_331656 Sun, 13 May 2012 10:18:33 -0700 oldhat Hefeweizen Cupcakes!

I think I'm going to make these for my mom tonight. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331704#Comment_331704 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331704#Comment_331704 Mon, 14 May 2012 06:19:16 -0700 Nygaard
]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331713#Comment_331713 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331713#Comment_331713 Mon, 14 May 2012 08:13:53 -0700 Alastair
i made chili... i don't like beans so i used cubed potato


aaaaannd i used some 100% cocoa solids chocolate.


it turned out really good... nice and spicy and i ate a shitload on toast with cheese after my gig last night.

tonight its probably spaghetti carbonara ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331745#Comment_331745 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331745#Comment_331745 Mon, 14 May 2012 16:34:36 -0700 icelandbob POTSTICKER DUMPLINGS from the Mighty Ken Hom

It was a little messy. The recipe call for you to make your own dumpling casings instead of buying Won Ton pastry. But the final result was great. Half the dumpling fried (and slightly stuck to the frying pan, hence the name) and the other half steamed.

highly recommended.... ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331789#Comment_331789 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331789#Comment_331789 Tue, 15 May 2012 01:10:32 -0700 sneak046
Homemade Strawberry/Raspberry Tea bread has been a winner in my household recently.

Basic recipe is:

Cream butter/sugar in a bowl, add a splash of milk and two eggs (quickly to avoid curdling). Fold in self-raising flour to create stiff mixture . Fold in some fruit & chopped/ground almonds or hazlenuts for texture.

Bake in medium oven, until risen/brown.

For amounts & time in oven either go with your gut instinct, or google will find you a recipe, this is the basic recipe we use. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331802#Comment_331802 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331802#Comment_331802 Tue, 15 May 2012 07:18:05 -0700 brittanica
And even though I had three pounds of strawberries, even though I froze them, I still ate them in about a week's time.

Macerated. With a spoon. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331804#Comment_331804 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=331804#Comment_331804 Tue, 15 May 2012 08:20:25 -0700 sneak046 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332668#Comment_332668 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332668#Comment_332668 Sun, 27 May 2012 16:42:26 -0700 StefanJ
I've discovered the pleasure and convenience of tabbouleh and hummus mixes.

The former is "American" tabouli. Basically just bulgar wheat with seasonings. I add to that a slug of olive oil, a slug of lemon juice, and most of a head of parsley, very finely chopped. And sliced black olives. It's really zesty and palette-clearing.

I've made the real thing a few times, but hummus from a mix is surprisingly decent. Adding extra oil and garlic and paprika helps. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332699#Comment_332699 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332699#Comment_332699 Mon, 28 May 2012 04:20:54 -0700 curb
On the plus side - I just moved into a new flat, which has enough outdoor space for a barbeque! This makes me very happy indeed, and the stuff I've cooked so far has been good, but I still haven't come close to making a really excellent rub or marinade. I've been watching lots of those TV shows where a big fat man eats lots of deliciously seasoned meats, but all of the recipes on there are either top secret, or contain about fifty ingredients. Can anyone recommend me some good, punchy, barbeque mixes to mess around with? ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332707#Comment_332707 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332707#Comment_332707 Mon, 28 May 2012 12:12:40 -0700 Alan Tyson http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332831#Comment_332831 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332831#Comment_332831 Tue, 29 May 2012 16:02:55 -0700 Orpheus
May have put in more miso dark miso paste than I should have... and I panicked and bought instant dashi... BUT! It turned out great. And so I present asparagus and beef miso ramen -

]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332832#Comment_332832 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332832#Comment_332832 Tue, 29 May 2012 16:05:59 -0700 icelandbob
I remember when i was at university waaaaay back. I remember experimenting with ramen by adding cheese to it.... then adding grilled bacon on top.

don't worry. I ate an apple the next day... ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332850#Comment_332850 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=332850#Comment_332850 Tue, 29 May 2012 18:22:25 -0700 brittanica
-cook up a package of ramen, drain, mix w/ flavor packet
-microwave a Totino's Party Pizza (which I have never seen more than 2 people eat one pizza; at what kind of parties are they expecting these things to show up?), even though it's not the recommended cooking method.
-dump ramen into middle of pizza, roll sort-of like a burrito, eat, feel ashamed.

I did try it once. I did feel sufficiently bad about it. It didn't taste too bad, though...

I saw a picture on tumblr of strawberries w/ cheesecake filling, so now I have to get some more strawberries and try this. I will report back!

(ETA: Something else from tumblr, but I actually made it. Pizza cupcakes! Canned biscuit dough in a muffin tin, w/ sauce and cheese in the middle.)
]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333059#Comment_333059 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333059#Comment_333059 Fri, 01 Jun 2012 08:31:16 -0700 government spy http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333069#Comment_333069 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333069#Comment_333069 Fri, 01 Jun 2012 10:18:57 -0700 StefanJ http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333286#Comment_333286 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333286#Comment_333286 Sun, 03 Jun 2012 17:30:21 -0700 Finagle the Helmand Restaurant, serving Afhgan cuisine in Cambridge, MA, where amongst other things I had the appetizer pictured here. Kaddo is a gel like bed of baby pumpkin that had been twice cooked and processed into this amazing jelly, over a garlic yogurt sauce and topped with a tomato meat sauce.

I haven't been so happily confused by a dish in ages. It is just one of those moments where I was like....what, I can't even imagine how this must taste. Fantastic. The rest of the menu, an assortment of kebabs and lamb dishes and other meaty and veg goodness, was just great. If you get the chance to try Afghan, do not pass it up. Dessert was a variation on baklava and a cognac. I could only have been happier if it finished with a hookah taken reclining on pillows afterwards.

2. I had some beets I needed to cook immediately and quickly. I love roasting them, but I microwaved them instead in a silicone tagine in a bit of water for 12 minutes, in bite size chunks, and they came out well enough. Not the depth of flavor of roasting though, so they needed a sauce.

I had no yogurt, so I mixed up a vinaigrette consisting of white vinegar, evoo, Siracha, fish sauce, sugar, salt, orange zest and juice, and some cherry juice. I mixed this into the beet water from the micro steaming, and while it wasn't fantastic, it made a nice match. It still needed yogurt and something crunchy like walnuts or caramelized onions to really make it a satisfying beet salad.

I am chilling the leftovers in the marinade though, and I think they will make a decent quick pickle.

REQUEST:

I have a cheap little Japanese pickle press (with a spring, not a screw top). What should I try making for tsukemono? ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333288#Comment_333288 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333288#Comment_333288 Sun, 03 Jun 2012 17:33:39 -0700 oldhat http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333290#Comment_333290 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333290#Comment_333290 Sun, 03 Jun 2012 18:06:35 -0700 DavidLejeune


Kale chips are actually a lot tastier than I was expecting. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333301#Comment_333301 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333301#Comment_333301 Sun, 03 Jun 2012 19:51:56 -0700 Alan Tyson http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333302#Comment_333302 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333302#Comment_333302 Sun, 03 Jun 2012 20:08:15 -0700 Argos http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333303#Comment_333303 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333303#Comment_333303 Sun, 03 Jun 2012 20:18:36 -0700 city creed
It rubs the olive oil on its leaves or it gets the sea salt again. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333304#Comment_333304 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333304#Comment_333304 Sun, 03 Jun 2012 20:41:27 -0700 dorkmuffin
Pork chops are thawing/marinating in my fridge. THEY WILL BE DELICIOUS. ]]> http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333314#Comment_333314 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333314#Comment_333314 Sun, 03 Jun 2012 23:57:32 -0700 DavidLejeune http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333354#Comment_333354 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=333354#Comment_333354 Mon, 04 Jun 2012 12:27:32 -0700 lampcommander http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=334303#Comment_334303 http://freakangels.com/whitechapel/comments.php?DiscussionID=10589&Focus=334303#Comment_334303 Thu, 14 Jun 2012 16:49:14 -0700 government spy