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mvmac

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Tried a few other new recipes the last week or so. 

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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:

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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.

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Classic french omelette. Didn't nail the shape, but the consistency was right. 

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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. 

18 hours ago, commishbob said:

Thanks for the recipe. We made it tonight and it came out great. I cheated and used refrigerated biscuits but they were fine. I used Abita Amber and (at my wife's suggestion}  will probably try something a different beer next time. I also won't substitute more beer for the water that is in the recipe. LOL

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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. 

 

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8 minutes ago, billchao said:

I definitely recommend getting one.

Your food looks excellent.

I've been thinking of getting a pizza steel instead, but it's expensive enough that it's not an impulse buy, so I just haven't pulled the trigger on either haha. 

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I kinda want one of these, 

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This smart oven makes a foolproof, restaurant-quality Neapolitan-style pizza.

That, or I want to take an old grill, and turn it into a pizza oven. 

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6 minutes ago, saevel25 said:

I kinda want one of these, 

smartpizza.jpg

This smart oven makes a foolproof, restaurant-quality Neapolitan-style pizza.

That, or I want to take an old grill, and turn it into a pizza oven. 

Before it sold out, I was close to buying one of these:

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Ooni 3 takes the cost and hassle out of cooking pizza outdoors, reaching 932°F in minutes, and cooking pizzas in 60 seconds. Explore the Ooni 3 pizza oven here.

 

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10 minutes ago, jamo said:

Before it sold out, I was close to buying one of these:

ooni-share.jpg?v=1581341099

Ooni 3 takes the cost and hassle out of cooking pizza outdoors, reaching 932°F in minutes, and cooking pizzas in 60 seconds. Explore the Ooni 3 pizza oven here.

 

I would be concerned with how that stainless steel withstands the thermal shock of going up to near 1000-deg F.

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9 minutes ago, jamo said:

I've been thinking of getting a pizza steel instead, but it's expensive enough that it's not an impulse buy, so I just haven't pulled the trigger on either haha. 

It's nice that it has a griddle side if you don't have a griddle. The seared steak picture looks cool, too, but I bet you have a cast iron pan that can do that job. For a third of the price you can get something like this which is similar to what I have.

2 minutes ago, saevel25 said:

I would be concerned with how that stainless steel withstands the thermal shock of going up to near 1000-deg F.

Salamanders get pretty hot and they're made of stainless steel.

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36 minutes ago, jamo said:

I've been thinking of getting a pizza steel instead, but it's expensive enough that it's not an impulse buy, so I just haven't pulled the trigger on either haha. 

I've had the reversible baking steel for about 5 years now. It's awesome, and has quenched my desire to build a pizza oven in my yard. I use the steel weekly for pizza night for the family. I've only used the griddle side once or twice, but it's nice for griddle cooking on a stovetop or gas grill for burgers, etc., mainly due to the large surface area, but the thermal properties of the steel make it a fantastic cooking surface.

I've considered a few of the portable outdoor pizza ovens, like Ooni, Roccbox and Blackstone for Neopolitan style pizzas cooked in 90 seconds. My friend lucked out and found a barely used Roccbox on craigslist for $50.

41 minutes ago, saevel25 said:

I kinda want one of these, 

smartpizza.jpg

This smart oven makes a foolproof, restaurant-quality Neapolitan-style pizza.

That, or I want to take an old grill, and turn it into a pizza oven. 

If I had any free counter space at all I'd be all over that.

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10 minutes ago, Vinsk said:

Well I was going to post a pic of a simple but tasty low carb snack until I saw @jamo’s pics. I then realized there’s just no point.

No no, we need something low carbs to balance out my carb-exclusive diet from the past few weeks haha

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18 minutes ago, jamo said:

No no, we need something low carbs to balance out my carb-exclusive diet from the past few weeks haha

The turtle cake that my wife made the other night certainly wasn’t. She doesn’t get the low carb thing AT ALL. 😞

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2 minutes ago, CarlSpackler said:

The turtle cake that my wife made the other night certainly wasn’t. She doesn’t get the low carb thing AT ALL. 😞

I don't get the low carb thing either. Carbs aren't necessarily bad for you, it's a problem when you consume too much of them or they're too large a percentage of your daily intake.

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4 minutes ago, billchao said:

I don't get the low carb thing either. Carbs aren't necessarily bad for you, it's a problem when you consume too much of them or they're too large a percentage of your daily intake.

I am pre diabetic like most of my ancestors. My daily amount is very low. What I do eat needs to be whole grain or complex (pasta, rice, etc.). I almost went into sugar coma looking at that cake. 

Edited by CarlSpackler
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17 minutes ago, billchao said:

I don't get the low carb thing either. Carbs aren't necessarily bad for you, it's a problem when you consume too much of them or they're too large a percentage of your daily intake.

That's my Achilles heel.   When I was working, instead of drinking water, I'd grab a can of Pepsi.  Since retirement I've tried to limit my "pop" to just 8 oz of Dr. Pepper in the morning but I drink a pitcher of sweet tea (1/2 cup sugar) each day.  I had a complete blood workup last month so my sugar isn't an issue but I wish I could cut back.   I don't eat many other carbs, very little bread, pizza, sweets, etc.

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Bacon bits, Jimmy Dean crumbled sausage, cheese. Add to muffin ports then pour in 12 beat eggs. Bake at 300 for about 15-20 minutes. Voila!

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8 minutes ago, Vinsk said:

Bacon bits, Jimmy Dean crumbled sausage, cheese. Add to muffin ports then pour in 12 beat eggs. Bake at 300 for about 15-20 minutes. Voila!

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Around Detroit they have breakfast pizza, pizza very similar to your muffins.

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Just now, dennyjones said:

Around Detroit they have breakfast pizza, pizza very similar to your muffins.

Where? I used to live in Dearborn and West Bloomfield.....

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My wife and I have had a routine for the past few weeks. Monday is grocery pick-up day, Friday is 'go buy local' day. This morning we hit a bagel shop, barbeque joint, brewery and one of our favorite restaurants that has transformed itself into a specialty grocery. That box came stuffed with all sorts of local produce, from carrots to artichokes. They even went to the kitchen to get me some jalapenos when I asked about them. 

They all had systems in place to keep folks separate.  Barbeque place really had it down to a science. Nowadays that little excursion seemed like a vacation. LOL 

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Edited by commishbob
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