What are you cooking?

[Jimi]

Hiya folks,thought i would post for my first time here

Taking care of my pops (going thru dialysis at the moment) so i cook for him everyday.
My pops use to be a chef and we owned a couple of restaurants so i kinda picked up my cooking skills from him.

I have him on a strict diet because of the dialysis and him going soon on the transplant list so i make sure he eats right,thanks to me all his blood work comes back squeaky clean.

But once in a while i let him break his diet,he is 78 so you know gotta find the balance between being miserable because of the diet and let him cut loose once in a while.

So today was Spaghetti Carbonara day:

View attachment 209610

Cooked the traditional and ''right'' way,no cream just egg,Pecorino Romano cheese but unfortunately i can't find Guanciale where i live.

Preparation wise well its 100% the Italian way,i did spend 6 months in Italy backpacking and picked a couple of odd jobs here and there in some restaurants to help to pay some of my expenses of the trip.

But without Guanciale it just doesn't taste the same,oh well it's one of my pops favorite so every 2 weeks or so i let him break the diet and i make him Carbonara

My signature dish thou is Moussaka but lately i just don't have the time,making the Bechamel and Tomatoe sauce from scratch takes a lot of time and no way i am using canned tomatoe sauce and pre made Bechamel hehe.

Hi @Villalobos Ramírez and welcome to this thread

 

[FranknChill]

Hi @Villalobos Ramírez and welcome to this thread

Thanks,much appreciated

 

[CaFF]

Well, my experiment in salvaging the beef has worked out nicely. You'd never know that even happened.

After bringing the marinated meat and Adobo sauce (with added diced fire-roasted tomatoes, onions, garlic, more chile powders, and cilantro paste) up to a good bubble in my slow-cooker and letting it cook about 15mins that way...I turned it to low and left it alone...just stirring once in awhile. About 12hrs later..it's spoon-tender...

Time to get Forked!

The semi-shredded meat went back into the sauce to finalize for awhile. I don't want mush, but I do want it fully incorporated. It looks a lot prettier with the full sauce effect...


I couldn't resist slopping up the extra sauce on the plate with some bread....so rich, spicy and yummy.

I'll post a pic of it once fully done and being used in/on something.

 

[CaFF]

Separated out the sauce from the meat and veggies...it made a lot.
Color is a bit off of actual...meh...



Ate some of the meat along with re-fried beans, rice, and cheese in a burrito with some of the sauce on top. Was yummy. Sorry no pic, it got nommed.

 

[CaFF]

Made a pizza from scratch this time.

(Used a generic pizza sauce, and mixed some of the Adobo sauce into it for fun, with pepperoni, sausage, Mexican oregano, white onion, sweet red chiles, and a few leftover green olives...not the cocktail kind. There's shredded Oaxaca cheese on the bottom, with crumbled Cotija on top)

I don't have all my fancy stuff here in the new place, but sourced a bag of Gold Medal pizza flour and some Fleischmann's yeast....it's meh...but it works.

That pic of the dough ball is before it rose just sitting in my kitchen overnight...i let it double, twice. I ended up dividing it and freezing a dough ball for later use...still made a nice 12" pizza for today's football games.

Hand-stretched too...not rolled out.

 

[Walter Ladd]

Timballo di pasta​

Ingredients​

3 eggplants​

Salt and pepper​

50 ml of balsamic vinegar​

500 g of minced meat​

1 onion pieces​

1 clove of garlic, minced​

1 pack of tomato pulp​

300 g of rigatoni​

2 tablespoons basil, minced​

200 g of ricotta cheese​

100 g of grated Parmesan cheese​

200 g of mozzarella​

How to proceed:​

Cut the eggplants into thin slices and put them on a non-stickly plate slightly oiled with oil. During cooking, season with a little salt and balsamic vinegar on both sides.​

In a pot, grind the ground meat with onion and garlic. Add salt and pepper, then add the tomato pulp. Let it cook, then add al dente rigatoni. Dust with chopped basil.​

Lay a baking tray, both on the sides and at the base, with the eggplant slices. Make sure that the slices slip out slightly over the edge. Make sure the eggplant cover is firm and even.​

Now we are ready to create our timballo: start with a layer of pasta, then sprinkle with mozzarella and ricotta, then other layers until reaching the top. The last layer must be closed by an eggplant roof. Cook in the oven at 350 ° F for 25 minutes.​

 

[FranknChill]

View attachment 209754

Timballo di pasta​

Ingredients​

3 eggplants​

Salt and pepper​

50 ml of balsamic vinegar​

500 g of minced meat​

1 onion pieces​

1 clove of garlic, minced​

1 pack of tomato pulp​

300 g of rigatoni​

2 tablespoons basil, minced​

200 g of ricotta cheese​

100 g of grated Parmesan cheese​

200 g of mozzarella​

How to proceed:​

Cut the eggplants into thin slices and put them on a non-stickly plate slightly oiled with oil. During cooking, season with a little salt and balsamic vinegar on both sides.​

In a pot, grind the ground meat with onion and garlic. Add salt and pepper, then add the tomato pulp. Let it cook, then add al dente rigatoni. Dust with chopped basil.​

Lay a baking tray, both on the sides and at the base, with the eggplant slices. Make sure that the slices slip out slightly over the edge. Make sure the eggplant cover is firm and even.​

Now we are ready to create our timballo: start with a layer of pasta, then sprinkle with mozzarella and ricotta, then other layers until reaching the top. The last layer must be closed by an eggplant roof. Cook in the oven at 350 ° F for 25 minutes.​

Awesome recipe,will give it a try when i feel better.
Damn allergies are killing me today,sudden changes in temperature bring out the constant sneezing, watery eyes etc etc.
Tomorrow i will feel it in my abs (under my belly,can't see them lol),i sneeze like 3 times in a second,it's really bad.

Today i forgot to take a pic but i made an easy dish for my pops,he loves chicken so i made it the way he likes it:

-Whole chicken leg,just remove the skin and make small cuts on top.
-Apply generous amount of Dijon Mustard (not the one with the seeds),try to get some into those cuts we made before.
-Add bread crumbs on top,try not to go overboard since later on we will proceed to add another layer.
-Halfway thru its baking process in the oven check the interior of the chicken,when it has almost lost all the red apply more Dijon then more breadcrumbs,just a thing layer of bread crumbs don't go overboard.

And that's about it,you can choose what you want to accompany the chicken,in my case i steam some Broad beans,pops loves them.

If anyone is interested in the real recipe for Alioli (Aioli i think you call it in English) let me know,i will provide the true and only REAL recipe.
There is only one recipe,there is no such thing as Cilantro,Truffle,Chipotle,Basil Pesto Aioli,those are just a fancy Mayonnaise.

Here in Spain we take our recipes seriously,there is only 1 recipe for Alioli and there is only recipe for Paella.
Take paella for example,any slight variation in the ingredients or cooking technique and it loses the name of Paella and becomes Arroz.
Arroz is the Spanish name for rice but it's also the name of everything else that is not Paella.
Arroz you can basically make with whatever you want,cooking method is similar but you're free to use any ingredients you want.

For us calling Paella an Arroz with chicken and chorizo is a travesty,yeah Jamie Oliver did that and oh boy did he get an earful here in Spain hehe.

In this we are very similar to Italians,cooking Carbonara with cream or making Bolognese the wrong way and don't even remind me of people putting oil in the water where they boil the pasta....

Personally i am not against people changing the recipe or using different variations but then it just loses its original name.

 

[CaFF]

Leftovers Lunch...I'm being lazy on a chilly Autumn day.
The usual one-plate meals 'thang...I don't have a table and chairs anymore, not that I need one. I just eat on the couch anyways.



Some of that locally made Jalapeno sourdough bread, spread with seasoned refried beans, a lonely slice of garlic bologna cut into halves, then some of my lentil & black beans stuff. Topped with American and pepper jack cheeses with some sliced green olives and smoked paprika/fresh-ground Tellicherry pepper.

FWIW: That melty pepper jack cheese was sliced right out of the freezer.
My brand-new cheap GE fridge isn't very good at regulating temps. So if it can be frozen, it usually ends up that way. I don't waste food.

 

[CaFF]

How I drain ground beef and etc.
Press all the meat up towards the handle in your pan, and prop it up to drain...no waiting around.



It's just a simple cantilever and gravity...basically a home version of the huge rack and steel tubs I used back in the day at Taco Bell for 25lbs of their "meat".

 

[CaFF]

FWIW, this is all the counter space I have to work with now. Maybe 25 x 16 inches.

It's a small apartment....I need a foldable table/cutting board. But, it's pretty...lol!

 

[Bliss Doubt]

FWIW, this is all the counter space I have to work with now. Maybe 25 x 16 inches.

It's a small apartment....I need a foldable table/cutting board. But, it's pretty...lol!

I totally sympathize. My kitchen work space is pretty tight too. I don't have a dining room table either, because I know my habits, and it would just become another pantry with stuff all over it, an extra job to clear it when having people over for dinner.

When I have people over, I use my living room ottomans, put big trays on them, set out the old collapsible TV trays so everybody can have a surface to put things down on. I clear an area of bookshelf for extra plates and cutlery, napkins and condiments.

Anyway I've been thinking of getting one of these, because it can easily be taken down and stored, but it's big enough to be a buffet. It's pretty cheap too. I haven't decided to get it. My preference is to poke around in thrift shops, but hardly any of them deliver, and not much fits in my Mini. This:

4 Foot Fold-In-Half Adjustable Table, Rich Black | eBay

Find many great new & used options and get the best deals for 4 Foot Fold-In-Half Adjustable Table, Rich Black at the best online prices at eBay! Free shipping for many products!

www.ebay.com

 

[Bliss Doubt]

Well, my experiment in salvaging the beef has worked out nicely. You'd never know that even happened.

After bringing the marinated meat and Adobo sauce (with added diced fire-roasted tomatoes, onions, garlic, more chile powders, and cilantro paste) up to a good bubble in my slow-cooker and letting it cook about 15mins that way...I turned it to low and left it alone...just stirring once in awhile. About 12hrs later..it's spoon-tender...

Your sauces and gravies always look so rich and delicious.

 

[CaFF]

I totally sympathize. My kitchen work space is pretty tight too. I don't have a dining room table either, because I know my habits, and it would just become another pantry with stuff all over it, an extra job to clear it when having people over for dinner.

When I have people over, I use my living room ottomans, put big trays on them, set out the old collapsible TV trays so everybody can have a surface to put things down on. I clear an area of bookshelf for extra plates and cutlery, napkins and condiments.

Anyway I've been thinking of getting one of these, because it can easily be taken down and stored, but it's big enough to be a buffet. It's pretty cheap too. I haven't decided to get it. My preference is to poke around in thrift shops, but hardly any of them deliver, and not much fits in my Mini. This:

4 Foot Fold-In-Half Adjustable Table, Rich Black | eBay

Find many great new & used options and get the best deals for 4 Foot Fold-In-Half Adjustable Table, Rich Black at the best online prices at eBay! Free shipping for many products!

www.ebay.com

Sounds fun for parties, ya.
Me, I just need more workspace and I miss my big pull-out cutting board.

I'm thinking something like this: https://www.amazon.com/WENKO-Folding-Table-60-Brown/dp/B085F3MYPR

That could double as a TV tray \ table next to the couch too...assuming Milly didn't go after it. The top comes off to to use as a stand-alone tray or cutting board.

 

[CaFF]

Your sauces and gravies always look so rich and delicious.

You must have read my mind, as I just made some pizza sauce today.
I'd run out, then realized I had a old tin of Del Monte Garlic & Onion pasta sauce. But, it was bland and got hax.

Added a bunch of herbs and spices, olive oil, crushed garlic, minced white onion, fire-roasted peppers, Mexican and Italian oregano, etc. Cooked that slow for a few hours..turned out pretty good, IMO.

It'll probably be better after a night in the fridge to meld a bit more. But, I'm happy with it.

 

[FranknChill]

You must have read my mind, as I just made some pizza sauce today.
I'd run out, then realized I had a old tin of Del Monte Garlic & Onion pasta sauce. But, it was bland and got hax.

Added a bunch of herbs and spices, olive oil, crushed garlic, minced white onion, fire-roasted peppers, Mexican and Italian oregano, etc. Cooked that slow for a few hours..turned out pretty good, IMO.

It'll probably be better after a night in the fridge to meld a bit more. But, I'm happy with it.

View attachment 209794

Good call with the slow cooking.

Even the tomatoe ''basic'' sauce we use for several Spanish dishes takes about 2 hours of slow cooking.
Talking about dishes like Zarzuela de Mariscos (like the seafood dish they cook down in Orleans),Carne Magra con Tomate (lean meat with tomato sauce), kitchen tripe with chorizo and chickpeas,cod in tomatoe sauce with red peppers etc etc the list is endless.

Here we use a lot of Oregano,a bit more aromatic than the Italian but personally i love the Oregano from Greece,something about it just makes it all taste better.

 

[Bliss Doubt]

Good call with the slow cooking.

Even the tomatoe ''basic'' sauce we use for several Spanish dishes takes about 2 hours of slow cooking.
Talking about dishes like Zarzuela de Mariscos (like the seafood dish they cook down in Orleans),Carne Magra con Tomate (lean meat with tomato sauce), kitchen tripe with chorizo and chickpeas,cod in tomatoe sauce with red peppers etc etc the list is endless.

Here we use a lot of Oregano,a bit more aromatic than the Italian but personally i love the Oregano from Greece,something about it just makes it all taste better.

I hope to see more of your recipes. There used to be a PBS series "Made in Spain" with chef Jose Andres. I loved it. The food was so distinctive, and looked so robust and good.

When I visited Spain it was the only place where I ever had a glass of milk that tasted like it had vanilla and sugar in it, but it was just milk.

 

[FranknChill]

I hope to see more of your recipes. There used to be a PBS series "Made in Spain" with chef Jose Andres. I loved it. The food was so distinctive, and looked so robust and good.

When I visited Spain it was the only place where I ever had a glass of milk that tasted like it had vanilla and sugar in it, but it was just milk.

I just took out of the freezer this morning some tomato base i had left and I'm making my pops some salted cod (fresh not frozen) with red peppers,that and some white rice that pairs nicely with the cod.

Normally with his ''condition'' you know the going to dialysis thing for the liver i keep his salt intake really low but today his blood pressure a bit down so hence the salted cod plus he loves cod so yeah i will let him break his diet today.

Keeping it simple today,sometimes less is more.
Do the peppers first in a pan with olive oil,take them out and then in the same pan add the cod,normally the recipe is to put the cod in flour and then fry it.
But he is on the transplant list so he on a diet,so i'll just do it without frying it,won't be as good but hey he needs to keep his weight on check.
Well anyway after the cod is done add the peppers,dash of white wine (remember white for fish dishes and red wine for any sort of meat or poultry).stir for 2 minutes so the flavors blend then add the tomato base.
Tomato base already salted and with all the spices but i might add an extra touch with some hot sauce and maybe some Basil and if I'm adventurous a touch of Cinnamon really pairs well.

15 minutes at really low heat and voila! dish is done.

(The Cinnamon is largely dependent on the tomatoes,if they are sweet there is no need for Cinnamon but if they lacking sweetness a tad of Cinnamon gives it a nice touch.)


Hope i remember to take a pic later when i am done with the dish.

cheers

P.S: There is a recipe for a traditional Spanish milk that is called ''leche con canela y limon''.
Milk with Cinnamon and lemon,if you want it let me know and i will translate it to English for you,that drink when it's chilled really hits the spot.
Another one is called ''Leche merengada'',no translation for that one hehe,this one is also typical in Spain.

 

[FranknChill]

Pops has lunch on American time hehe,it's 1 pm here and he is already at the table eating.
And we're in Spain,lunch time here is between 2:30 pm and 3:30 pm,usually i mean it depends on the type of job and all that.
Stores close here usually from 1:30 pm (or 2 pm) and open again between 4:30 and 5:30 pm,depending on the shop.
So that gives you ample time to eat and then it's siesta time hehe.
Here breakfast is light,coffee and a pastry or toast,then the ''main'' meal is hefty then dinner is usually lighter unless you go out to a restaurant or a party or something like that.
Then between breakfast and our lunch we have ''almuerzo'' which is basically snack time,that is also done between lunch and dinner but then it's called ''merienda'' so yeah...lots of food

Anyway pic of the almost finished dish just before i was about to serve it:



Normally i wouldn't add peas but my pops wanted peas so yeah had to add those and the peppers are cut so big because my pops prefers them like that.
But normally they would be cut much shorter and thinner,he is set in his ways so i gotta adapt some of the recipes to his liking.

So envious of him,he can eat anything...doc tells me i probably have Malabsorption (got bad anemia at the moment),waiting for the blood work to see if he is right or it's something else.
Can barely eat anything i like because i often get heavy digestion or it just doesn't fare well and i gotta use one of those bags you get on the airplanes *wink wink*

 

[Bliss Doubt]

P.S: There is a recipe for a traditional Spanish milk that is called ''leche con canela y limon''.
Milk with Cinnamon and lemon,if you want it let me know and i will translate it to English for you,that drink when it's chilled really hits the spot.
Another one is called ''Leche merengada'',no translation for that one hehe,this one is also typical in Spain.

Yes, I'd like to see those recipes, but what I had was definitely pure plain milk, and it was foamy, like it was just taken from the cow, room temperature, not cold. I stopped in at a country place, feeling bad from something I ate on the train, and asked for un vaso de leche. The waiter asked if I wanted it with sugar, but I made it clear I just wanted plain milk.

If I'd remembered, when I went back there in 2019 I would have tried to get some again, to see if the milk was still that excellent, but I forgot.

 

[Jimi]

With winter comin I thought I'd post this here too

IMMUNE-BOOSTING FIRE CIDER This is my annual Fall ritual that I not only prepare for Paxton, Jeff and me, but also love to giving as gifts to family and friends. And not only that, it's literally the gift that keeps giving as it lasts for up to 6 months in the fridge!! Made with a blend of horseradish, turmeric, garlic, oranges, ginger, herbs and peppers, all harmoniously fermented in apple cider vinegar, this tonic is the ultimate secret to immune resilience. Why Fire Cider Rocks: Apple Cider Vinegar: Packed with antimicrobial properties that fight bacteria and help regulate blood sugar levels. Horseradish: Naturally rich in antioxidants, it helps reduce inflammation and aids in respiratory health, particularly beneficial during sinus infections. Hot Peppers: Loaded with capsicum, high in vitamin C and iron, they reduce inflammation, aid weight loss, boost circulation, and promote bone health. Ginger: The gingerol in ginger is a medicinal powerhouse. It's an antibacterial hero, fights germs, alleviates nausea, eases stomach pain, and tames inflammation. Cinnamon: A treasure trove of benefits, used in Traditional Chinese Medicine, it packs antiviral, antibacterial, and antifungal properties, guarding against illness and disease. Honey: This golden elixir is teeming with antiviral, anti-inflammatory, antibacterial, and antioxidant properties. It soothes digestive issues, comforts sore throats, and battles bacteria within. I hope you enjoy this recipe as much as I do and it helps you and your family stay sniffle-free all season =>CHECK OUT THE RECIPE HERE

 

[FranknChill]

Yes, I'd like to see those recipes, but what I had was definitely pure plain milk, and it was foamy, like it was just taken from the cow, room temperature, not cold. I stopped in at a country place, feeling bad from something I ate on the train, and asked for un vaso de leche. The waiter asked if I wanted it with sugar, but I made it clear I just wanted plain milk.

If I'd remembered, when I went back there in 2019 I would have tried to get some again, to see if the milk was still that excellent, but I forgot.

If it was a small town it is probable it was milk from a farm nearby hence the taste.
Pops and i use to live in a small town and yeah the milk was sooo good,nothing like the stuff you get at the supermarket.

So here are the recipes i was telling you about:

Leche con canela y limon:
(Milk with cinnamon and lemon)

Ingredients:
-1 liter of whole milk
-2 cinnamon sticks
-The skin of one lemon,only the skin none of the white part of the lemon
-4 spoonfuls of sugar

Preparation:
Put in the pot the milk,the 2 cinnamon sticks,lemon peel (remember no white just yellow) and the sugar.
Remove just a little bit for the sugar to mix,and then put it on low temp until it starts to boil, at that time turn the stove off.
Let it rest until its at room temperature then run it thru a strainer just in case any small pieces of cinnamon broke down.
Once it has gone thru the strainer put it in the fridge and after 2 hours you ready to have a delicious glass of Leche con canela y limon

Leche merengada:

Ingredients:
-500 ml of whole milk
-100 grams of white sugar
-1 cinnamon stick
-1 lemon
-3 egg whites
Optional: Powdered cinnamon for decoration purposes.

Preparation:
-Pour them milk,lemon peel (no white at all just yellow or it won't taste good),cinnamon stick and 60 grams of sugar.
Using medium heat remove 2 or 3 times so the sugar mixes well with the milk.
Before its about to boil take off the stove and let it cool down to room temperature.

Once at room temperature filter it thru a strainer,same as before you don't want no little pieces of cinnamon to get thru.

Now with the 3 eggs and the leftover 40 grams of sugar you make a meringue,gotta be fluffy so get whipping.
Once the meringue is in all up and fluffy like you add little by little the milk you made earlier.
Have to mix it carefully so the ''fluffyness'' doesn't go down,not forcefully just being delicate.
After its all mixed you put it in the freezer for a couple of hours and voila!! all done.

The powdered cinnamon you can add when you serve it in the glasses,just a small touch on top,or not...it's optional.

Hope you like them recipes,if you give any of them a try let me know how it goes.
P.S: My favorite is the first one,Leche con canela y limon....sooooo good.

 

[Bliss Doubt]

If it was a small town it is probable it was milk from a farm nearby hence the taste.
Pops and i use to live in a small town and yeah the milk was sooo good,nothing like the stuff you get at the supermarket.

So here are the recipes i was telling you about:

Leche con canela y limon:
(Milk with cinnamon and lemon)

Ingredients:
-1 liter of whole milk
-2 cinnamon sticks
-The skin of one lemon,only the skin none of the white part of the lemon
-4 spoonfuls of sugar

Preparation:
Put in the pot the milk,the 2 cinnamon sticks,lemon peel (remember no white just yellow) and the sugar.
Remove just a little bit for the sugar to mix,and then put it on low temp until it starts to boil, at that time turn the stove off.
Let it rest until its at room temperature then run it thru a strainer just in case any small pieces of cinnamon broke down.
Once it has gone thru the strainer put it in the fridge and after 2 hours you ready to have a delicious glass of Leche con canela y limon

Leche merengada:

Ingredients:
-500 ml of whole milk
-100 grams of white sugar
-1 cinnamon stick
-1 lemon
-3 egg whites
Optional: Powdered cinnamon for decoration purposes.

Preparation:
-Pour them milk,lemon peel (no white at all just yellow or it won't taste good),cinnamon stick and 60 grams of sugar.
Using medium heat remove 2 or 3 times so the sugar mixes well with the milk.
Before its about to boil take off the stove and let it cool down to room temperature.

Once at room temperature filter it thru a strainer,same as before you don't want no little pieces of cinnamon to get thru.

Now with the 3 eggs and the leftover 40 grams of sugar you make a meringue,gotta be fluffy so get whipping.
Once the meringue is in all up and fluffy like you add little by little the milk you made earlier.
Have to mix it carefully so the ''fluffyness'' doesn't go down,not forcefully just being delicate.
After its all mixed you put it in the freezer for a couple of hours and voila!! all done.

The powdered cinnamon you can add when you serve it in the glasses,just a small touch on top,or not...it's optional.

Hope you like them recipes,if you give any of them a try let me know how it goes.
P.S: My favorite is the first one,Leche con canela y limon....sooooo good.

Thank you. I added milk and a lemon to my next shopping list. Can't wait to try it.

 

[CaFF]

@Jimi ...I ran into this and thought of ya because of the mayo thing.

Yes, it's that same Aquafaba substance. Here, we get dozens of tins of unwanted canned Garbanzo beans from the food bank boxes just sitting in the lobby...entire boxes full. ;-)

I always snag a few cans for soups, salads, etc...but man, there are so many things ya can do with even the tinned stuff I'd never imagined of.

They always say on the cans to rinse them well...it turns out, that goo is useful, if salty sometimes.

From: https://www.hsph.harvard.edu/nutritionsource/food-features/chickpeas-garbanzo-beans/

Don’t throw out chickpea liquid, either from canned beans or from cooking the bean! It is called aquafaba, a thick liquid containing a mix of starch and trace amounts of protein, with emulsifying, binding, and thickening properties. It works well as a flavorless, odorless egg replacer in recipes: 1 tablespoon of aquafaba = 1 egg yolk, 2 tablespoons = 1 egg white, and 3 tablespoons = 1 one whole egg. It can also be whipped to replace the eggs in meringues or mayonnaise.

That link has a *lot* of uses for those beans that I'd never even heard of...pretty cool.

 

[CaFF]

Related to the above, a simple Tahini recipe and a lot of information.
Also, all the reviews said never to use peanut butter in place of Tahini, just not even the same thing.

What Is Tahini?

Learn all about tahini, including how to use tahini in a variety of recipes, where to find it in the grocery store, and what to use if you need a substitute.

www.allrecipes.com

Sis, Mom and I and love Hummus, but I never really made it completely from scratch as the whole Tahini thing seemed expensive and difficult...ya can't just go buy sesame seeds in bulk that easily at regular stores, and if you can find them, it's $$$.

Then, I remembered WinCo's bulk foods...they have everything for good prices.
Gonna go get some today.

 

[Bliss Doubt]

@Jimi ...I ran into this and thought of ya because of the mayo thing.

Yes, it's that same Aquafaba substance. Here, we get dozens of tins of unwanted canned Garbanzo beans from the food bank boxes just sitting in the lobby...entire boxes full. ;-)

I always snag a few cans for soups, salads, etc...but man, there are so many things ya can do with even the tinned stuff I'd never imagined of.

They always say on the cans to rinse them well...it turns out, that goo is useful, if salty sometimes.

From: https://www.hsph.harvard.edu/nutritionsource/food-features/chickpeas-garbanzo-beans/



That link has a *lot* of uses for those beans that I'd never even heard of...pretty cool.

Jimi will probably have plenty of uses for it once he learns the methods, because you can get organic canned chickpeas with no salt added.

Wow I didn't know you could use aquafaba to make meringues.

I found this YouTube vid, 3.5 minutes long, for how to work with it.

 

[Jimi]

@Jimi ...I ran into this and thought of ya because of the mayo thing.

Yes, it's that same Aquafaba substance. Here, we get dozens of tins of unwanted canned Garbanzo beans from the food bank boxes just sitting in the lobby...entire boxes full. ;-)

I always snag a few cans for soups, salads, etc...but man, there are so many things ya can do with even the tinned stuff I'd never imagined of.

They always say on the cans to rinse them well...it turns out, that goo is useful, if salty sometimes.

From: https://www.hsph.harvard.edu/nutritionsource/food-features/chickpeas-garbanzo-beans/



That link has a *lot* of uses for those beans that I'd never even heard of...pretty cool.

Wow, cool, Thank you @CaFF my friend, I eat chick peas all the time, even make cookies out of them that are really tasty so I always have a half dozen cans in the cupboards. I am definitely gonna give that a try. Chick peas, if organic, are very healthy food.

here's my Chick pea cookie recipe, easy to make if I can make them anyone cam AND "no sugar" so they are calorie friendly for those watchin their calories

Chickpea Chocolate Chip Cookies

This recipe is sure to confirm your notion that chickpeas are pretty magical. High-protein and high-fiber garbanzos create the most delicious chocolate chip cookie dough that you can bake into a soft and chewy treat. With 7 grams of protein and over 5 grams of fiber per serving, plus flavor to...

foodrevolution.org

 

[Bliss Doubt]

I did an experiment that worked.

These are my favorite buns:


Stock photo

Organic ingredients, incl. a long, long list of grains and seeds, really delicious. But they're expensive, and being that moist and rich, they start to mold pretty quickly, within 3-4 days.

I was getting tired of losing half or more of each bag to mold. At first you can pick off the little mold spots that begin to appear on the surface, but by then you know the buns are contaminated throughout.

So the last bag I got, I opened, split the buns into halves, and ran them all in a hot oven just for a few minutes. I held back a couple of them to have squishy and fresh for a few days. The rest went into the oven. It took two sheets to do them all. You're not cooking them, but some of the edges may get a little browned. Don't let them go too long.

That way my last bag kept for two weeks at room temp without molding. They were no longer squishy moist, but they didn't taste stale either, and they worked great for sandwiches. After they cooled from the oven I stored them in a fresh gallon size ziplock rather than putting them back in their original bag (which may already be contamninated with mold by the time you get it home).

A p.s.: If you think storing fresh squishy breads in the fridge prevents mold, wrong, in my experience. It starts up in the fridge too.

 

[Jimi]

Those are some really good buns, when I splurge and have bread which isn't very often, that's my choice. I have always kept them in the freezer packaged in single bun packages. They seem alright that way but it could be that they are such a treat for to have a bread product that they may just seem alright to me, but they don't mold in the freezer.

 

[Bliss Doubt]

Those are some really good buns, when I splurge and have bread which isn't very often, that's my choice. I have always kept them in the freezer packaged in single bun packages. They seem alright that way but it could be that they are such a treat for to have a bread product that they may just seem alright to me, but they don't mold in the freezer.

That's sensible. I only have the little freezer space at the top of the fridge, so there's hardly ever any room for a big package of buns.

 

[Jimi]

That's sensible. I only have the little freezer space at the top of the fridge, so there's hardly ever any room for a big package of buns.

Lucky here we have a chest freezer, we have to for all the frozen garden stuff.

 

[CaFF]

They gave me ANOTHER food box...I said I'd already gotten one...but they insisted.
There is now an entire case of tins of Garbanzo beans sitting in the lobby.. 0_o

I'm gonna get a bunch of bulk sesame seeds when I get paid....love Hummus for snacking, and especially with some of my Adobe sauce mixed in. Sesame seeds are like $20/lb though...yikes....

A couple new items...




I love peach and mango...gonna mix it in with a pot of iced Red Rose tea.

 

[CaFF]

MNF is go....gotta have snax.

Wasn't all that hungry, so I made something light yet tasty: Cheeseburger Tostadas.



Used 8" Gordita torts spread with Jalapeno ketchup and Thai chilli-garlic paste, chopped dill pickles, onion powder, Longhorn BBQ seasoning, shredded Extra Sharp white cheddar cheese, and seasoned hamburger bits.

Baked in my convection oven at 400F for about 8 minutes until they got puffy. Then sliced up and let cool a bit.

Simple and light, yet delish.

 

[CaFF]

Halloween joke....."What do vegetarian zombies eat??"

 

[Bliss Doubt]

Leche con canela y limon:
(Milk with cinnamon and lemon)

Ingredients:
-1 liter of whole milk
-2 cinnamon sticks
-The skin of one lemon,only the skin none of the white part of the lemon
-4 spoonfuls of sugar

Preparation:
Put in the pot the milk,the 2 cinnamon sticks,lemon peel (remember no white just yellow) and the sugar.
Remove just a little bit for the sugar to mix,and then put it on low temp until it starts to boil, at that time turn the stove off.
Let it rest until its at room temperature then run it thru a strainer just in case any small pieces of cinnamon broke down.
Once it has gone thru the strainer put it in the fridge and after 2 hours you ready to have a delicious glass of Leche con canela y limon

I made the leche con canela y limon. So delicious! Thank you for sharing your recipes.

I only made half the recipe because it's for me alone this time. I used unsweetened almond milk because it's 35 calories per cup.

Here is the lemon peel soaking in sugar, the cinnamon sticks alongside.



I dropped one cinnamon stick, the lemon peels and sugar into the milk and heated it, then cooled and strained it as you indicated. Mmmmm.



I really ought to have more pride than to show my kitchen without cleaning up a bit first.

 

[CaFF]

Needed some good flour, as I'd used most all of mine making those pizza doughs the other day.
And....the Lobby provides.

Found this in the free stuff area:



Considering I don't get more food benefits until the 10th, it's a very welcome find.
Going through boxes, I also found my SAF Red yeast...most fortuitous, eh?

 

[CaFF]

Gonna watch some scary movies and munch a big slab of SF Waterfront Sourdough bread I made into Garlic-Habanero cheese toast. ;-)

The Hab Colby-Jack cheese isn't very hot, but my DIY habanero mayo makes up for it.
Added a sprinkling of granulated garlic on top...it toasts nicely.



Also related: https://vapingunderground.com/threads/daily-check-in-thread.525933/post-4635920

 

[FranknChill]

I made the leche con canela y limon. So delicious! Thank you for sharing your recipes.

I only made half the recipe because it's for me alone this time. I used unsweetened almond milk because it's 35 calories per cup.

Here is the lemon peel soaking in sugar, the cinnamon sticks alongside.

View attachment 209989

I dropped one cinnamon stick, the lemon peels and sugar into the milk and heated it, then cooled and strained it as you indicated. Mmmmm.

View attachment 209990

I really ought to have more pride than to show my kitchen without cleaning up a bit first.

View attachment 209991

No worries and I'm glad you liked the recipe

 

[Bliss Doubt]

Gonna watch some scary movies and munch a big slab of SF Waterfront Sourdough bread I made into Garlic-Habanero cheese toast. ;-)

The Hab Colby-Jack cheese isn't very hot, but my DIY habanero mayo makes up for it.
Added a sprinkling of granulated garlic on top...it toasts nicely.

I LUVVVV cheese toast. Such a simple and easy treat to make.

Also love scary movie night.

 

[CaFF]

Whacking/mincing raw garlic test on the "new" $5 cutting board from Goodwill....it passed nicely.

*The small white plastic board is what I've been using*

No garlic sticking.

The board is heavy, smooth, and has non-sliding feet that don't mar the counter...love it.
At last, since leaving my beloved BIG pull-out cutting board behind in the former Apt., I now have a cutting board larger than my knives...

 

[Jimi]

Here's a good winter, or anytime soup, very tasty
Mexican Soup
1 can organic garbanzo beans
1 can organic black beans
1 can organic corn
1 can organic tomatoes diced (We used a pint jar of homegrown)
1 large organic onion chopped
1 Organic bell pepper, (we always use a red bell out of the garden)
This isn't in her original recipe but I always throw in a good helpin of my hot pepper rings out of the garden spices it up nicely but thats an option
1 packet of organic taco seasoning, this would taste a lot better with home made taco seasonin
But anyway THIS IS DELICIOUS and prolly pretty low cal. and very good for you

 

[CaFF]

Used my Carne Asada Adobato to make an 8" flatbread pizza. Used the strained adobo as the sauce. With fresh red Serrano pepper and Cilantro, and a white Mexican 4-cheese blend.

PS: I dig through an entire bin of Serrano peppers to find that ONE ripe red one. It was worth it....I'm a happy chilehead.

 

[CaFF]

Here's a good winter, or anytime soup, very tasty
Mexican Soup
1 can organic garbanzo beans
1 can organic black beans
1 can organic corn
1 can organic tomatoes diced (We used a pint jar of homegrown)
1 large organic onion chopped
1 Organic bell pepper, (we always use a red bell out of the garden)
This isn't in her original recipe but I always throw in a good helpin of my hot pepper rings out of the garden spices it up nicely but thats an option
1 packet of organic taco seasoning, this would taste a lot better with home made taco seasonin
But anyway THIS IS DELICIOUS and prolly pretty low cal. and very good for you

View attachment 210063

Love that, I made something similar just the other day..so nice on a chilly and wet day.

 

[CaFF]

FWIW, got a 2021 vintage bottle of this excellent Italian red wine for $4 on sale....

https://us.nakedwines.com/products/dominic-hentall-terra-calda-primitivo-2021

 

[CaFF]

Perhaps not cooking per se, but it's a made thing. Old skool.

Simplicity: Whiskey, 3 cubes, and a splash of Mexican OG recipe coca-cola.



Frank did it best....

How to Make The Easy Frank Sinatra 3-2-1 Cocktail - Flour Child

The simple, smooth Sinatra 3-2-1 is a great way to enjoy two uniquely American icons, Jack Daniel's Tennessee whiskey and Frank Sinatra music

flourchild.com

 

[CaFF]

Experimenting with ways of using a rice mixture I'd made up with a bunch of veggies and stuff. It's not particularly pretty, but it's got a lot stuff in it...shredded chicken, zucchini, mixed veggies, peppers, onion, lots of garlic, etc. I made it for using as a filler in soups, just snacking with chips, etc.




But, I'm trying it as a spread with my usual sausage/egg on muffins instead of mayo. It got a lot of Curry powder added, so thus the yellow tint....plus the egg, colby-jack cheese, etc.



Using one of those "toaster biscuits" as my damn English muffins got moldy.
IDK why everything molds around here so fast...

 

[Bliss Doubt]

It's another case of a food that's been around forever, suddenly becoming a foodie obsession. Halloumi is a cheese that can be grilled or fried but never melts. It stays whole and bouncy, and squeaks against your teeth when you munch it. I had to try it.



Here it is just starting to fry



Flipped:



Some say to serve it drizzled with honey or lemon juice. It already has some herbs in it. I just had it with half a whole wheat naan because I wanted to taste it the way it is.



It was delicious. I could see serving this on a party tray, cubed and picked, sprinkled with chopped fresh herbs, with a center dipping bowl of balsamic vinegar with sesame seeds mixed in.

If you don't want to stand over the stove frying (I don't like doing that when people are coming over), it can be oven fried too.

 

[CaFF]

It's another case of a food that's been around forever, suddenly becoming a foodie obsession. Halloumi is a cheese that can be grilled or fried but never melts. It stays whole and bouncy, and squeaks against your teeth when you munch it. I had to try it.

View attachment 210157

Here it is just starting to fry

View attachment 210158

Flipped:

View attachment 210159

Some say to serve it drizzled with honey or lemon juice. It already has some herbs in it. I just had it with half a whole wheat naan because I wanted to taste it the way it is.

View attachment 210160

It was delicious. I could see serving this on a party tray, cubed and picked, sprinkled with chopped fresh herbs, with a center dipping bowl of balsamic vinegar with sesame seeds mixed in.

If you don't want to stand over the stove frying (I don't like doing that when people are coming over), it can be oven fried too.

Ohhhhh..it squeeks?
I could use it for CHEESE CURDS FOR POUTINE!!!

Authentic Canadian Poutine Recipe - Seasons and Suppers

Learn how to make real poutine at home with my Authentic Canadian Poutine Recipe. I will show you how to make it, as well as explaining exactly what exactly poutine is, for the uninitiated.

www.seasonsandsuppers.ca

I like it...and I know stores that stock it locally.

 

[CaFF]

I triumphed over the new printer, did dishes, fed Milly and cleaned her litter....now Bored.

So I'm watching NFL games I'd skipped previously....with a turkey and hab-jack sandwich on 15-grain bread cut into snack size, and a homemade spicy Chelada you can't see through.

 

[FranknChill]

I triumphed over the new printer, did dishes, fed Milly and cleaned her litter....now Bored.

So I'm watching NFL games I'd skipped previously....with a turkey and hab-jack sandwich on 15-grain bread cut into snack size, and a homemade spicy Chelada you can't see through.

View attachment 210163

Sandwich looks tasty

Hey about the pc,noticed your tower there on the table,had any problems with getting goo like substance inside?
The pc i had before i kept on the desk right where yours is at the moment and after a while it broke down.
My computer guy looked at it and there was gunk inside all over the components,sticky kind of residue he never seen before.
Small town and few vapers so that is why he never saw anything like that before,but yeah it was because of the vaping.

For my newer pc i just bought one of those computers stands with wheels and keep it under my desk,had to get some longer cables but apart from some dust there is no gunk in it.

 

[gopher_byrd]

@CaFF do you use Clamato, tomato juice, or maybe bloody mary mix for your Chelada? A friend of mine uses Clamato and it's quite tasty...