Day 10: the COVID two-step
sooo, super awkward. After all this time working on a centered turn, making myself take these steps was hard...the forward step very hard. My step is tiny. I think this drill has a lot of potential for me in generating power with the “flow,” it’s just gonna take practice as I’m super “stiff” or rigid. In my turn. Great drill though. This is one I’d definitely do on my own at the range.
Tried a few other new recipes the last week or so.
Spiced Chickpea Stew With Coconut and Turmeric Recipe - NYT Cooking
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean While the...
Spiced chickpea stew with turmeric. I added lime juice, and probably would have used cilantro instead of the mint had I not bought the mint. And I didn't love the kale (though my kale was kind of on its last legs, so that could be to blame). Came out great though.
And, obviously, when you have extra mint, there's only one thing to do:
Simple Crusty Bread Recipe - NYT Cooking
We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery It quickly became (and remains) one of our...
Another iteration of crusty, no-knead bread, this time from a different recipe. This one came out yeastier, which I liked, but with a slightly denser crumb, which could have just been my fault. The crust came out amazing though.
That recipe makes two loaves. I don't have a pizza stone, so for the first one I used an overturned cast iron pan, and for the second I just used a dutch oven, uncovered. I think the right method is somewhere in between. The dutch oven one needed some more browning so halfway through I just took it out and put it directly on the rack.
Classic french omelette. Didn't nail the shape, but the consistency was right.
Pasta alla gricia. One of the best pasta dishes I've ever tasted. I nailed the sauce.
If you've never seen J. Kenji Lopez-Alt's recipes or videos, he's been doing a video per day for the last few weeks. His spaetzle with kimchi and bacon is next on my list.
Heyyy nice! Looks great! I think every time I've made it I've used Yuengling. A few times I've added another half bottle or so - it really starts tasting beer-y haha. Now I stick to one bottle, and if I need to loosen it up I use stock.