Made some ramen today. Finally got the egg down well!
dayum morsel, do you have a recipe for that???
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IronGAF Cookoff (hosted by OnkelC)
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dayum morsel, do you have a recipe for that???
I got pork-bone soup mix, and added chopped garlic and soy sauce. Pretty simple!
The veggies are hakusai (tastes like cabbage but less flavorful imo, my gf loves it so I put it in) and maitake. Also with Pork slices, menma (bamboo shoots), soft-boiled egg and a few pieces of nori.
The local style in Yokohama is called "iekei", it's basically pork bone + soy sauce with extra garlic, so I wanted to try it myself and it turned out great. I'm not really a cook so I didn't measure anything just kind of put as much as what felt right.
Excellent shot
Thanks. I had to zoom in because the flour and white window completely through off my camera's white balance.
I am making Paneer right now for THIS recipe.
(Loose curds)
(18KG kettlebell as weight to compress cheese into brick.)
I will try to take a picture of the finished meal tonight.
Thank you.
I just put together a leftover lunch for me and my son. It turned out really flavorful. I boiled the noodles in half the leftover whey from the cheese making. I added some leftover ham that I cubed up and coated it in leftover bechemel sauce that I mixed with more butter and cheddar cheese.
Easy Butter Paneer with Spinach
This was really tasty. It was spicier than I imagined. It was at about my wife's tolerance level. I think I may just add this to the main menu rotation.
Both of these first two vegetarian dinners have been so full of flavor and satisfying. In a lot of ways they are also easier to cook than meat based meals and cheaper depending on the meat.
Looks like Paneer Makhni.
Yup. I just looked it up and the recipe seems almost exact to what I did. Easy Butter Paneer with Spinach
I was a bit disappointed that I only got 6 ounces of paneer out of almost a gallon of milk. Oh well at least I used the whey in the noodles I cooked earlier and in rice which made the rice richer and more nutritious.
Funky Papa
FUNK-Y-PPA-4
Just chimming in to say that I recently dediced to try my papillote silicone shell and I'm blown away by it. I'm making super tasty, incredibly simple chicken and fish recipes with no added fat and the most amazing vegetables with almost no actual preparation and very little cleaning.
Even more surprisingly, you can nuke your food in the microwave and it will come out tasting almost every bit as good as in the oven. Fish gets done in less than 10 minutes. I literally couldn't tell the difference with salmon and european seabass/lubina.
As somebody on a high protein, low carb diet, this thing is a total life saver. Extremely bachelor fiendly, too.
Even more surprisingly, you can nuke your food in the microwave and it will come out tasting almost every bit as good as in the oven. Fish gets done in less than 10 minutes. I literally couldn't tell the difference with salmon and european seabass/lubina.
As somebody on a high protein, low carb diet, this thing is a total life saver. Extremely bachelor fiendly, too.
Funky Papa
FUNK-Y-PPA-4
did your account get hacked by an infomercial company?
ha!
I just love the little thing (although I use one from a different brand).
Train of Midnight
Banned
FYI: Amazon has Refurbished 6Qt Kitchenaid Stand Mixers on crazy clearance for a limited time. $180 for the deal if it's in stock in that color. Looks like White and Silver sold out already.
Funky Papa
FUNK-Y-PPA-4
That is a great deal. I got my 4.5Qt mixer for $175 a few months ago. It's new vs. refurbished but while the smaller size is nice for small batches there have been times that I would have liked to have more room for a triple bread batch.
Train of Midnight
Banned
I've been wanting one since I missed a sale last year around this time. Didn't miss it this time!
Gonna make so much bread with this.
Gonna make so much bread with this.
I'd be careful of double batches...from my research these newer kitchenaids don't stand up to well because of the plastic gears they use.
I got the 6 qt professional series on amazon for $209 after $50 rebate in 2011
http://www.amazon.com/gp/product/B005Z2L3L8/?tag=neogaf0e-20
Train of Midnight
Banned
Well what you linked was the 600 series, this deal is on the "6000 HD" ohhh lala
But from what I'm reading I think these have all metal gears. Some people were complaining that these mixers are a much lower wattage, but that also makes them quieter so that's cool with me.
This one is also a DC motor that might not be the same as the normal one, making double batches even more risky.
Train of Midnight
Banned
Are DC motors less reliable? Or do they have shorter lifespans?
http://www.amazon.com/Comparison-be...UONYPEXDDH0B/TxXEG5BPFU9P08/1?asin=B0002Y5X9W
there's some weirdness with the specs on the motor, it's listed as 1HP some places and 350W (about .5hp) other places. I don't think the fact that it's DC is important, but no one knows quite what power the motor can put out
EDIT: upon further reading it's likely that the motor is 1HP (750ish watts) but only .4 HP gets delivered to the mixer since they use a gearbox to adjust the RPM
Funky Papa
FUNK-Y-PPA-4
I've been fighting not to buy a proper mixer. I make dough or cookies about once per month, so it seems like such an unjustified expense to me.
Alas...
Alas...
If you want to stick to your low carb plan it might be best. That was about how often I made bread and cookies before my mixer. Now it's more like twice a week. While I got my money's worth and then some it definitely added more fresh baked cookies and fresh bread with meals in my life. At least I know exactly what's in them and there's no perservatives or fake stuff.
If you were interested in more healthy baking though they have a ton of recipes out there for baked goods using protein powder, Stevia and whole wheat flour.
I made protein brownies that you couldn't tell the difference. My vanilla protein ice cream tastes exactly like a frozen protein shake.
nakedsushi
Member
That is a good choice. I bought one when we moved in our current house and still haven't used it. *knocks wood* Don't forget to read the instructions & take it out of the box first so that you don't have to read it while there's a roaring fire in your kitchen.
I just got a new toy.
Benriner Japanese Mandoline Slicer, Green
The potato is cut paper thin and translucent. With the julienne attachment it makes beautiful fries but it does require quite a bit of force. For that reason I don't think I will be doing that until I pick up a cut resistant glove.
Benriner Japanese Mandoline Slicer, Green
The potato is cut paper thin and translucent. With the julienne attachment it makes beautiful fries but it does require quite a bit of force. For that reason I don't think I will be doing that until I pick up a cut resistant glove.
Train of Midnight
Banned
What dish do you think you'll need it for the most? Or did you have a dish in mind when you picked it up?
Funky Papa
FUNK-Y-PPA-4
Add a mandolin to the pile of kitchen junk I want but I don't really need.
Fries are a good one. They take forever to cut with a knife and even cutting is key if you want them to fry evenly. Actually I plan on using it for most of my vegetable cutting. Carrots can be a litte rough to cut cleanly. I also like making cole slaw so I could whip that out in a couple seconds. We are doing vegetarian dinners this week and it really makes the vegetable cutting so much faster. It would also make doing the beautiful tart you see two pages ago or an apple pie much faster.
I got this one because it is highly recommended, cheap and will save me a lot of time.
I've heard some horror stories. I need to make some vegetable stock so my plan is to not get greedy and when getting close to the edge just save the ends of all my veggies for a stock. It's not worth the risk. While it came with a finger guard it's not the best. I would much rather use a cut resistant glove.
It's versatile and I really like it. You can adjust the thickness of the slice and with the three attachment blades there really isn't much it can't do. I took the slices from my test potato, drizzled them in olive oil and put them under the broiler until crispy. Home made chips in a couple of minutes is a nice treat.
I'd recommend it to anyone here who spends more time than they like cutting vegetables.
This a thousand time this... I speak from experience. I still need to get a glove though I have a hefty amount of respect for the mandolind so I try to be extra, extra careful when I get down close to the blade. I don't want another trip to the urgent care due to carelessness *sigh*
BTW, I was wondering if anyone here had ever used sanding sugar? I have a recipe for Chocolate Croissant Cookies I'd like to try but it uses sanding sugar. I couldn't find it but I did find sparkling sugar and it seems awfully close to being the same to what I was expecting for sanding sugar. Maybe the difference is just that sparkling sugar is courser than sanding sugar? *shrug* Anyway, it probably doesn't really matter but I was curious if someone here might have input on the difference between sanding and sparkling sugar. Thanks in advance!
Cosmic Bus
pristine morning snow
Chicken an' dumplings tonight. Peas, carrots, onions, a few maitake mushrooms, pepper gravy, chicken chicharones on top.
Sanding sugar is a more fine grain than sparkling, which is usually very small cubes. Either should be suitable, though!
Funky Papa
FUNK-Y-PPA-4
Just chimming in to say that Matty Matheson from Munchies is a highly enjoyable dude.
How to Make Donuts Halloween Style with Matty Matheson
How to Make the Fluffiest Pancakes with Matty Matheson
How to Make a Perfect Cheeseburger
How to Make Donuts Halloween Style with Matty Matheson
How to Make the Fluffiest Pancakes with Matty Matheson
How to Make a Perfect Cheeseburger
his lack of measuring the dry ingredients, specifically the sugar, was irksome, otherwise looks good.
Lv99 Slacker
Member
Hey, guys. Didn't know where to ask this (didn't want to start an actual thread), but, uh, I'm looking for kitchen knife set recommendations (w/inset block included) for under $200. Live in the US, btw.
Lv99 Slacker
Member
Sweet. Thanks.
NipplesAndToes23
Member
I'm going to like this thread.
If i can talk you out of it, don't get a knife block set:
1. blocks are known to be unsanitary unless you are rigorous in your drying habits.
2. you almost invariably pay for knives you don't need.
3. because they throw in extra knives, they cut down on quality to lower costs.
Instead, a good chef's knife, pairing knife, bread knife and a honing steel will provide for all your needs for a long while. For $200 you could get a few good quality lives that will last you a lifetime if you take care of them.
BriareosGAF
Member
Plus they take up valuable counter space. Get a magnetic strip and put your knives up on the side of a cabinet or the walls.
Or craft them sheaths with cardboard, and put them away in a drawer (if you don't want them hanging on the wall, like me).
They don't prevent you from carefully drying the knives, but they're at least easy to replace.
Not too sexy either, but they're crazy cheap and super efficient protections.
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