those Japanese boxed Indian curries are decent and easy.
I got my hands on some dashi and made a basic shoyu broth with ginger and garlic and bits of chicken. I like but the broth isn’t there yet. I rate B-. Hardest part was making the noodles curly; I find I can wrap them around a chopstick and blowdry to achieve appropriate curliness.
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That is a lot of mushrooms.
It’s meatless, so I figure I gotta add lots of shitake mushrooms for protein. Maybe went overboard.
How? Like with a hair dryer?
Don’t let the world tell you how many mushrooms you can have. THAT’S SOCIALISM!
Tonight was an unexpected confluence of things. One, MrsWookie said she wanted to do mole during our meal planning. Normally, I do the overwhelming majority of our meal planning, and if MrsWookie is feeling something vaguely Mexican, it’ll be white-ish Tex-Mex. Two, I found Rick Bayless on YouTube. Previously, I knew him only by reputation, that he puts out Mexican food that is perhaps even better than his brother’s sports takes are bad. Turns out he has a YouTube channel and website with recipes and such too. OK, we’ll do his mole:
Called some audibles, naturally. Didn’t feel like doing a whole turkey breast, so we did chicken thighs. Couldn’t find mulato chiles, so we subbed New Mexico chiles. I forgot to pick up lard, so I rendered some bacon fat and used veggie oil for the balance. I also was surprised by his choice of parsley or watercress over cilantro. Is Rick Bayless, Master of Mexican, a cilantro-soap-taster? I dunno. Or maybe I should consider learning from his choice of parsley, but I had cilantro, I figured cilantro would be delicious, so I went with cilantro. It was great.
I wasn’t planning on elotes as a side, but I also didn’t really have a side, and I had some sweet corn and not all the stuff for elotes, so we went with sweet corn that wasn’t elotes. Still delicious.
Bayless’s recipe for mole is much, much more centered on chiles than what I’d made before. The chocolate wasn’t much more than a je-ne-sais-quoi accent rather than being the center as in past attempts. Also, very toasty: toasted sesame seeds (in spades), toasted bread, toasted almonds, etc. I was also surprised by the lack of cumin or citrus. But bottom line, delicious, not that I had any doubts going into it.
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Went and had a beer and a random guy hooked me up with a ton of tomatoes and peppers. What the hell do I do with all these. They range from sweet peppers to reapers.
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Nothing constructive to say other than wear some gloves with them wrinkly little sumbitches.
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Pickles
Pepper jam
Tequila infusion
Poppers
Tilted AF Hot Sauce
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Finely-chopped habaneros add a good kick to just about anything. Curries, stir fry, chili, pizza, etc.
Yielded about 4 quarts of Serious Eats’ Fresh Tomato Sauce from a 3/4 full grocery bag of tomatoes. Came out great, which is good because it was a lot of work.
I should probably get used to this recipe as there’s already another full bag of tomatoes ripe on the vine and ready to go.
Stirred some red miso, gochujang, and dark soy sauce at the very end because I’m a little devil.
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It’s MUSHROOM SZN BOIZ
Chanterelle, lion’s mane, shiitake, and some reconstituted morels.
Spectacular.
This recipe is fantastic:
My usual go-to for fancy mushrooms has always been risotto, but this is competitive.
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Bought a pellet smoker to get more BBQ in my life. Have a brisket on, will be done tomorrow. Decided to throw a couple of steaks on for dinner tonight while the brisket is cooking.
2 hours at 200 on the smoker, then seared inside on stove. Color way different than normal, had a bbq bark like crunch on the outside, flavor was different normal in a good way. Plate was full of juice, incredible steak. Entire cook was around three hours and I don’t think it would be practical for every day steak but will be throwing steaks on the smoker every time I smoke something else.
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Does anyone have Kenji’s wok cookbook?
I just got it. Going to try a recipe tomorrow night.
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I do. It is great
Yeah, it was discussed earlier in the thread. Amazing book.
I’m going after those Beijing Fried Sauce Noodles on p.326.
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Haven’t tried that one yet. Pics and TR necessary.
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Had some Peking Duck today and it came with some cantaloupe as one of the toppings. Apparently this is a thing. Am I the only one who didn’t know this?
Tried it. Not a fan.