[jsf721]

I like it too. My favorite jarred is Ragu garden vegetable (like a sweet sauce) but I prefer making from scratch.

Originally Posted by TiMSport

Speaking of Rao's, that's my absolute favorite brand of pasta sauce, particularly their Arrabbiata.

[Lady Jane]

Riesling Leek Soup with four cheese blend and herb croutons.



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[6oclockshadow]

Tonight: Fish and Chips--

But I made a Poblano Corn Potato chowder from scratch to have for tomorrow--with Honey Cornbread.

[Tommy-G]

Damn, I miss me some good Milwaukee Friday Fish Fry
So instead, it will probably be Florida Cuban with Napoleon Dynamite tater tots

[chassis]

White pizza y’all!

Crust as before, Bruno Albouze recipe
Brussels sprouts
Sun dried tomatoes
Onions on half
Fresh mozz
Thyme
Rosemary
Basil
Salt
Pepper
Olive oil brushed on the crust

Open the dough on a cornmeal covered surface. Brush with oil, add herbs, salt and pepper. Add toppings evenly. Bake at 550 deg F for 10 minutes. Lower oven to 525 deg F and bake until well browned, approximately 25 minutes total baking time.

[2one3E90]

Barret 50 Calipers

[P1]

[Joekerr]

Made some slutty brownies for dessert tonight. They were pretty good I have to say.

And yes, I admit the name is the only reason why I decided to go to the effort of making them. Plus my wife was on call this weekend and I knew brownies would cheer her up.

[mdf]

Originally Posted by jsf721

Getting totally bored of everything I know how to cook. I got to get some new stuff into my repertoire

Oh man completely agree. I started watching cooking shows for inspiration. The bete noire flourless torte I made a few pages back was something I saw on Milk Street.

[mdf]

Tofu, onion, heirloom tomato, green jalapeno, red bell pepper, button mushroom, fresh basil in a mild sweet green curry over noodles.

Typically I just buy red curry paste but I wanted to try making curry from scratch. So, first attempt. Wasn't familiar with many of the spices and the result was a bit of a surprise too. I thought, okay, turmeric is orange-yellow, so I must be making a yellow curry. Nope.

[chassis]

Nice looking curry. Link to the recipe?

[mdf]

Originally Posted by chassis

Nice looking curry. Link to the recipe?

Oh thanks for that. Like I said, I was expecting it to be a yellow curry. While I did things like toasting the spices and then adding that to the coconut milk, I kept asking When does it turn yellow?

The thing you can't see from the photo is that it was a little gritty I thought. When I try again I will try these dry spices with a minced or pureed vegetable paste for a base. Also I wish I had chosen different vegetables. I think cucumber and carrot would have been good in this flavor curry. Topped with toasted peanuts I think would have been good but I only had pistachios.

This was the stepping-off point: https://www.curiouscuisiniere.com/ho...-curry-powder/ . I also added a half tsp of cinnamon and 2 small cloves of minced garlic. I toasted the dry spices in a pan then added to 13.5 oz can organic coconut milk and added a teaspoon of Dijon mustard brought to a simmer and simmered 30 min hoping to thicken. Also I hoped that simmering would reduce the grittiness, and I think it did.

By taste and color, I would describe what I cooked as a mild sweet green curry. It was "okay", passable, but not close enough to curry from a good restaurant and I think the recipe needs to be adjusted.

[chassis]

Nice. Yellow color comes primarily from turmeric. In my experience, turmeric is principally a coloring agent, and its flavor is generally not a feature of a dish. Quality and type of turmeric matters also. Mine is powdered, from the grocery. It is orange colored and not vibrant. The local Indian grocery has turmeric root for sale, where I could grind my own. This would have a better result in my view.

Are you going for a Thai-style curry? The coconut milk suggests this. I watched the first few minutes of this video, and the green curry paste looks legit. With the paste as a base you can add coconut milk, vegetables, chicken, shrimp, etc.

When I look for recipes outside of my cultural background, I look for recipes done by people from the country in question. My only objection to Thai cuisine is the use of coconut milk, which has its share of saturated fat. Otherwise, I enjoy the flavors.

[2one3E90]

Egglands

[Lady Jane]

Didn't have to cook. Just rode down the Northumberland Coast to the Acadian Village of Cocagne for Lobster Club.


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[Mosaud1998]

Costco cheese pizza with some onions and mushrooms on top

[Fly320s]

Originally Posted by Lady Jane

Didn't have to cook. Just rode down the Northumberland Coast to the Acadian Village of Cocagne for Lobster Club.

That looks tasty. Do you get poutine in your area or is that more of a Quebec City dish?

I was in QC a few years ago and went on a foodie walking tour. We had some amazing poutine and now I am hooked. Great stuff, even when it is simple.

[Lady Jane]

Originally Posted by Fly320s

That looks tasty. Do you get poutine in your area or is that more of a Quebec City dish?

I was in QC a few years ago and went on a foodie walking tour. We had some amazing poutine and now I am hooked. Great stuff, even when it is simple.

Yes and I make my own. I'll make a sampler tomorrow.

[mdf]

Originally Posted by chassis

Are you going for a Thai-style curry? The coconut milk suggests this.

Yes, Thai-style. I also want to try making an Indian-style chickpea-potato curry stew. I think, Chana Masala or Pav Bhaji.

Thanks for the link to that video. That was better than the videos I watched and recipes I read.

[2one3E90]

Originally Posted by 213e90n51

Culinary art Jean Filet Esquire Saint Souflee. All you guys eating to much carbs and meat. I went from ashy to classy.

Its almost been a year

[2one3E90]

Originally Posted by infinitekidM2C

I'm a pescatarian you weirdo. But if someone wishes to eat "Mingon" then what's the problem? It's not a pickle with mayo but it'll do.

Filay it and its good

[2one3E90]

Originally Posted by infinitekidM2C

I'm drafting a full list of consumable items. Give me a few..

Durian bro