nakedsushi
Member
Thanks, consensus on the internet is that it's baby acorn squash. If I taste it and it tastes delicious, it's safe to eat, right??
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IronGAF Cookoff (hosted by OnkelC)
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The blowing up part won't happen with modern day pressure cookers because you won't be able to open it unless the pressure normalizes with the outside unless you are really trying to kill yourself.
Also for the pressure release valve just make sure you don't overfill it, thats why it sprayed everywhere. There's a reason there is a notch inside the pot that says "MAXIMUM FILL LEVEL".
Other than that there's really no rational reason to fear pressure cooker related injury as long as you use it normally. You're more likely to be injured on the road in all likelihood.
RatskyWatsky
Hunky Nostradamus
nakedsushi
Member
I cooked those squash things and they were delicious! I'm still alive now, so I'm guessing they're not toxic.
nakedsushi
Member
Mostly like zucchini with slight pumpkin flavor and a little starchy like cooked kabocha. I thought it would be more like zucchini because when I cut them open raw, they had that same slimy feeling. Not bad!
Maklershed
Member
Had a fantastic meal here in sunny Fort Myers FLA that made me think of ze onkel - jaeger schnitzel & spaetzle. I took pics but unfortunately I won't be able to post them til next weekend.
ElectricThunder
Member
PSA: If you can find some "Burro Butter", an Italian import butter, buy it and eat it with haste. It is not a golden butter, tastes reminiscent of the finest white Italian cheeses.
Yeah I got one also after my good experience with teh Anova 1.
Maklershed
Member
Looks good. How was it?
ElectricThunder
Member
A fine looking deep dish pizza right there...mmm...
Me too.
Me three.
Mackenzie 92
Member
We made deep dish pizza.
Sauce had a bit too much oregano in it, but it was tasty. There was a second pizza with pepperoni in it, but you could barely even tell because it was totally overpowered by sauce.
get in my belly
Just made some muffins and they turned out delicious.
I used this recipe, but I substituted 50 grams of flour for some ground butter cookies, and I put one cherry and a piece of white chocolate inside each muffin tin cup. The resulting muffins were succulent and just enough sweet.
Mmm... waffles, they look really nice. Which recipe did you use, if I may ask?
I used this recipe, but I substituted 50 grams of flour for some ground butter cookies, and I put one cherry and a piece of white chocolate inside each muffin tin cup. The resulting muffins were succulent and just enough sweet.
Waffles
I love them so much. Did them yesterday.
Mmm... waffles, they look really nice. Which recipe did you use, if I may ask?
I feel the same way. Every time I see fondant on a cake, it makes me not want to eat it. It looks and tastes like playdough to me. I can't recall meeting anyone who liked the taste of fondant.
Making dal at home is easy with a pressure cooker. 30 min meal.
Dal is so easy and cheap to make that I want to start making a batch every week. Eaten with rice and some sort of green, it's a pretty healthy meal, right? But what kind of green vegetable goes well with dal? One time I made saag paneer except with kale and using cashew cream and tofu instead of cheese to make it vegan. It was okay, but not worth the hassle.
Dhaal veges, well I'm from Pakistan and normaly had some veges such as okra or green beans (all cooked south-asian styles). There may be more combinations but I know these 2 go well!
That apartments looks awesome. Wellington yes? Never did anything but rain when I lived there a few years back, lol.
Thanks. Yes, in Wellington. Tends to be windy here rather than rain a lot. Auckland has a lot more rain, but yes the weather can be pretty miserable here.
Had a bunch of people round last night before heading out to a function, and wanted to do more than the usual chips and dip. Whipped up some beef skewers (was supposedly wagyu beef but I doubt it) which I marinaded in Worcestershire sauce, maple syrup, satay sauce, and a little olive oil. They went down a treat.
LocknessMobster
Member
We made deep dish pizza.
Sauce had a bit too much oregano in it, but it was tasty. There was a second pizza with pepperoni in it, but you could barely even tell because it was totally overpowered by sauce.
I did my take on a famous food meme today
YUM!!!
In fact every picture of food on this page looks delicious.
nakedsushi
Member
^-- Do you do little bits of caramelized onion and jalapeno at the bottom of your corn bread? My husband does that, cooking it directly in the cast iron and then pouring the batter on top. Once it's cooked, flip over on a plate and cut. So good!
Fancy pants! I would have just done chips and dip, heh. What do you cook the skewers on?
I found some frozen fava beans at Trader Joe's that looked good so I used them in two preparations:
Quinoa and fava bean salad w/ lemon herb dressing. Was pretty refreshing, but definitely tasted "very healthy."
Vegan pressure cooker risotto w/ fava beans. This was so good and pretty easy. Took a bit of time b/c of shelling the favas, but will definitely repeat this meal on another night.
Fancy pants! I would have just done chips and dip, heh. What do you cook the skewers on?
I found some frozen fava beans at Trader Joe's that looked good so I used them in two preparations:
Quinoa and fava bean salad w/ lemon herb dressing. Was pretty refreshing, but definitely tasted "very healthy."
Vegan pressure cooker risotto w/ fava beans. This was so good and pretty easy. Took a bit of time b/c of shelling the favas, but will definitely repeat this meal on another night.
Just cooked in a fry pan on a gas stove. A bit cold and windy for the barbeque at the moment.
No, but that sounds uh-MAZING.
nakedsushi
Member
Guys, I just made an ah-mazing kale and quinoa salad.
I used kale and apricots from my yard and some leftover quinoa I had in the fridge. The magic was frying up the quinoa so that it was crispy for the salad.
I used kale and apricots from my yard and some leftover quinoa I had in the fridge. The magic was frying up the quinoa so that it was crispy for the salad.
Guys, I just made an ah-mazing kale and quinoa salad.
I used kale and apricots from my yard and some leftover quinoa I had in the fridge. The magic was frying up the quinoa so that it was crispy for the salad.
You have an apricot tree? Jealous.
nakedsushi
Member
^-- Eh, apricots are probably my least favorite stone fruit. Even when it's good, it's not _that_ good. Not like a good peach or nectarine! I mostly don't like how mealy apricots are.
Guys, I just made an ah-mazing kale and quinoa salad.
I used kale and apricots from my yard and some leftover quinoa I had in the fridge. The magic was frying up the quinoa so that it was crispy for the salad.
totally normal...to have an apricot tree...totally normal
don't mind me, just squirting some fresh yuzu juice on my toro from the tuna i caught from my own fishery.
lol
jk
=)
nakedsushi
Member
Haha are apricots rare or something? In southern california, I forget we are spoiled by fresh produce.
It's just something you don't hear a lot..."I have a fruit tree in my backyard I made a dish with"...
I live in NY and have a pear tree in my backyard...so I don't know what I'm so amazed about, lol. The pears are pretty bland and only bloom every other year.
nakedsushi
Member
Prepare to be amazed. I have 5 fruit trees (all dwarves) in the backyard, but they're mostly fail parties.
Apricot: prolific, but all the apricots seem to ripen in a 2 week period so for those 2 weeks it's all apricots all the time.
Nectarine: I swear we only get 6 nectarines a year. And we have to fight the squirrels for them.
Pink Lady Apple: Eh, not a big fan of apples, but this year looks like we'll have a lot.
Santa Rosa Plum: Pretty good! I like it when they're really ripe and juicy but it's risky b/c if I leave them too long on the tree, the squirrels get them. But I'm not above eating a few fruits that have nibble marks on them. Haven't gotten rabies -- yet.
Pink striped lemon: I've had this tree for more than 4 years and have only had 1 lemon from it. I need to start using citrus fertilizer or something on this guy.
I get fruit tree envy when I hear about other people in LA with prolific, yummy, fruits.
Apricot: prolific, but all the apricots seem to ripen in a 2 week period so for those 2 weeks it's all apricots all the time.
Nectarine: I swear we only get 6 nectarines a year. And we have to fight the squirrels for them.
Pink Lady Apple: Eh, not a big fan of apples, but this year looks like we'll have a lot.
Santa Rosa Plum: Pretty good! I like it when they're really ripe and juicy but it's risky b/c if I leave them too long on the tree, the squirrels get them. But I'm not above eating a few fruits that have nibble marks on them. Haven't gotten rabies -- yet.
Pink striped lemon: I've had this tree for more than 4 years and have only had 1 lemon from it. I need to start using citrus fertilizer or something on this guy.
I get fruit tree envy when I hear about other people in LA with prolific, yummy, fruits.
Melchiah
Member
Fried chicken with basil, sea salt, black pepper, lemon juice and olive oil marinade. Potatoes, red pepper, red onion, and carrots in the oven, seasoned with sea salt, black pepper and olive oil. Grill spice for potatoes as well. Tasted damn good, although the carrots were a bit raw, and would have needed more seasoning.
Great photo. Looks tasty too.
ElectricThunder
Member
Sigh...
I should've damn well suspected given the name, but:
Cheese: Cypress Bermuda Triangle is Bad Times/A Trap in the form of a stealth-blue/brie thing. So terrible!
Crumble: Simply Sprouted Way Better Snacks Pitaah Toasted Garlic This is pretty spiffy though, with a distinctive taste versus others seemingly thanks to a grain I'd never ran into prior---Red Fife. They really nailed the toasted garlic, and was the main reason I was able to get the above pizza down eventually.
I should've damn well suspected given the name, but:
Cheese: Cypress Bermuda Triangle is Bad Times/A Trap in the form of a stealth-blue/brie thing. So terrible!
Crumble: Simply Sprouted Way Better Snacks Pitaah Toasted Garlic This is pretty spiffy though, with a distinctive taste versus others seemingly thanks to a grain I'd never ran into prior---Red Fife. They really nailed the toasted garlic, and was the main reason I was able to get the above pizza down eventually.
Etrian Oddity
Member
In my findings, the problems are more of the importation across state lines than the taste of US yuzu. I haven't compared though.
Why not sudachi or kabosu? They yield WAY more juice, and they should be just as commonplace as yuzu since you're in California (right?).
Melchiah
Member
I've eaten a piglet in a restaurant in Spain once, and it wasn't really a tasty experience. The meat was good on the outside, but the insides weren't obviously seasoned, and it smelled and tasted like sweat. The tail was crunchy like chips, and the tongue like a chewing gum. =)
Yeah I think I'll look into those eventually but the place I am moving into can't support a large citrus tree. I might just do a finger lime tree on the balcony until I can move to a larger place in a few years.
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