| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
|---|
this is the second time i've made udon. noodles are a lot of work, and so cheap at the grocery, but there's nothing so satisfying as eating something you've prepared from the raw ingredients. earlier this week i made stock from a bunch of frozen odds and ends that would otherwise end up compost. they still did, post boil. onion skins, broccoli and leek stems. dump it in a pot, boil, filter all the veggie matter out. easy peasy. what've you been making lately? what do you find satisfying deep down? |
Udon noodles are awesome. Soba noodles too. |
I'm currently obsessed with the pad thai at the Thai restaurant a block from my apartment. Oh, GOD, it's so good...I want to melt inside just thinking about it. One of my old roommates was Filipina and occasionally made pansit for us, with glass noodles. Bliss. |
I even like mediocre Pad Thai. |
|
|
i was craving pad thai tonight, but we didn't get it. we've been eating lots of asian lately. i made oatmeal squares with peanut butter chips and bittersweet chocolate chips. the other day i cooked hamburgers on the grill, corn on the cob on the grill, and grilled asparagus. but pregnancy is turning me into a vegetarian it seems. didn't enjoy those burgers all that much. |
Last night I went to a vegan Shabbat dinner, and a friend and I made some awesome garlic mashed potatoes mixed with kale, seitan, and corn. Mmmmm...fantastic. Especially if you put Mae Ploy sweet chili sauce on them, which sounds weird, but is actually really, really good. |
|
|
http://icanhascheezburger.com/ |
http://forums.fark.com/cgi/fark/comments.pl?IDLink=2823158 |
|
it is sad but funny |
|
i don't get the humor of lolcat. not amusing, not interesting. |
|
on sunday i dry-fried some asparagus and served it with olive oil, balsamic and s&p. yum. monday i saw a can of garbanzos and made some not-hummus. 1c dry adzuki beans 2 apples 1 bulb garlic pickled ginger salt cayenne pepper ground coriander cook the adzuki beans about an hour, until they're good and soft. peel the garlic and section and core the apples. roast them, then peel the skin from the apples. finely dice some pickled ginger, as much as you want. mash them all together, then add salt, cayenne and coriander to taste. serve with carbs. amazing! tomorrow i'm going to roast some cherries to eat with ice cream. spicy = do want. mor plz? |
I ur in yer belli,makin' yoo a responsible adultt! :P |
i've been eating a lot of vietnamese food lately, and i've discovered that i love fresh cilantro. i know a lot of people hate it, but it hits the spot for me for some reason. also, it seems to have a beneficial effect on my health. |
|
cilantro is yummy, but definitely an aquired taste. and people who don't understand it tend to use several times as much as a dish needs. i do love it. cilantro and lime in everything. cooking show? karla, you flatter me... hrmmmmmmmmmmm..... maybe that's what pez the bunny would do.... who's seen cooking's a drag? |
|
"I has a prezidency. NOOOO They be stealing my prezidency!" |
|
|
last night i ate spicy shrimp sushi, with a side of sesame kale, and a side of spicy bok choy noodles. the noodles were soba noodles. |
|
"Oh hai, jest chillin' wit my assassin" |
make sure everything is fresh as possible and go for nice firm avocados. i believe that cooking/eating is a full-sensory experience and so take a moment and meditate on the process of guacamole (omigawd i sound like a hippie) before you begin. this makes a little over a quart of guac. oh, and though i thought about the composition of the guacamole before i began, it was gleaned from no recipe but tongue, nose and memory. roast in salt and olive oil & mince: one small onion, sliced three romas, cored and sliced three poblanos (i think that's what they were, medium large sweet red peppers), tops cut off eight cloves of garlic then dump in a big bowl. add: one small onion (again), chopped two romas, cored and chopped four jalepenos (seeds in or not, your choice, i only seeded one), chopped zest: two limes (note to self, find better zesters next time), then roll with pressure on the cutting board and cut in halves chop and add: four avocados (on the hard side if you have much choice, texture is important), juicing a half lime on each one immediately after adding it. slice two green onions add to taste: cilantro, minced salt wash your hands and use them to mix and toss everything around. cover and chill so flavors can meld. save all those trimmings for stock and clean up after yourself so your housemates can't complain to you later for not saving your kick-ass guacamole for them. |
the salad: 1/2 cabbage, chopped 2 yellow bell peppers, one roasted, both chopped carrots, chopped handful of basil, minced salt to taste mix with hands. breathe deep, fresh veggies smell so good! --- the dressing: peanut butter rice vinegar cider vinegar sesame oil juice of one lime salt to taste mix w/a fork. it should be the same consitency as a cream-based dressing. pour over the salad and toss. --- the topping: 2 T sesame seeds, toasted zest of one lime (tip: zest it while whole, then juice it, the other way doesn't work) deep fried onion bits (found it at the lao market) toss w/salad & dressing, distributing the sesame seeds and onion bits evenly throughout. through into the fridge for a few hours while you salivate with anticipation. ----- i haven't eaten this one yet. taking it to the park for a bike ride/potluck. i'm starting to put together a recipe booklet of things that are fresh, vegetarian and super quick and easy for the amount of time put into it (planning a six day bike ride in september with no car support). what do you make with your eyes closed, no refrigeration and with a minimum of tools and heat? |
I don't make anything with my eyes closed. I'm too uncoordinated for that. |