Fun Stuff > CHATTER
A Cooking Thread?
Welu:
I have shoved a bunch of lemons, garlic and herbs together and the house smells fantastic. God knows how the food will actually turn out though.
Tova:
My partner made this dish this week.
http://thewoksoflife.com/2014/11/dan-dan-noodles/
It's a bit on the oily side, but soo good.
Welu:
Made some ridiculously cheesy mac and cheese based on this. Added chicken, bacon and cauliflower.
So unhealthy but yummy.
hedgie:
I don't have any food pr0n for this one, since I didn't think about it, but here's (vaguely) how I made a pretty nice soup that I have been eating for the past three days:
Broth: Fill pot with 3/4 chicken stock, 1/4 beef stock. Add 4 crushed Thai chillis. Grate about 2"/5cm fresh ginger. Heat to a good simmer.
Chicken: All I had on hand was a large skinless chicken breast. I'd have rather used something with skin to add some actual fat for more nutritional completeness. Put in oven-safe dish, preheat oven to 350°F or 177°C. Pour lime juice (1/3) and rice wine vinegar (2/3) until chicken is about 1/2 covered. grate 2-4 (depending on size) cloves of garlic on top. Add a liberal coating of curry spice mix[1], cover, and bake for 1/2 hour.
Veggies: 1 red bell pepper, spring onions (lots), bean sprouts (lots), sliced white mushrooms (or whatever you have on hand), Bok Choy/cabbage, broccoli. Cut into bite-size pieces.
Carbs: Soba noodles. Cook, rinse, drain, set aside.
Once chicken is done, remove from oven, cut up chicken, poor all juices into broth.
Dump everything except for Bok Choy/Cabbage and soba noodles into broth
Simmer for about 1/2 hour. 5 min before serving, dump in bok choi/cabbage.
Place desired portion of soba noodles in bowl, put soup on top. Garnish with fresh corriander/cilantro.
Enjoy.
Veggie alternatives: Use vegetable stock instead. I haven't tried it with miso, but I'm not sure how well the flavour would work. Will investigate. Instead of chicken, bake bean curd with spice mix. Put the vinegar and lime juice into broth instead of baking thing. Do not add bean curd until the same time bok choy/cabbage are added.
[1] I'll edit to provide the blend later.
hedgie:
Okay, the spice blend is coriander seeds, cumin, yellow mustard, fennel, cinnamon, turmeric, paprika and cayenne. Made it again today with a miso broth. VERY good.
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