The Cooking Thread

Quote from: Bullwinkle on August 08, 2018, 09:09:56 PM

New (to me) rice cooking technique.

Boil it like pasta.
No measure. Just some rice and a bunch of water in a pot.
Boil hard about 12 to 14 minutes. Strain and enjoy.

Perfect fluffy rice.

When you do it this way you can keep the water too. Rice water is apparently good for your health (as long as you washed the rice first) and is also good for your skin

I do this with black rice.

I assume you do not do this with white rice.  All that would be left in the water is starch.  You may as well sprinkle cornstarch in some water. 

The boiled rice water is supposed to be good for your dogs if they've got upset stomach.

Ginger ale is also supposed to have real ginger in it. 

Personally this is my favorite dish, prepared skewered and roasted over an open flame:

I'm going to fry some sweet plantains for the first time. WISH ME LUCK.

I've fried them a few times. A lot like potatoes. Their banananess is a lie!

Fry them in what? 

I fried them in butter (I ran out of coconut oil) they were delicious. I tried to fry them before, but I guess I got the wrong ones, they were bland and kinda like potatoes but salt wouldn't stick to them so just bland. These were sweet even before I fried them. Why don't we eat more plantains? They taste better than regular bananas. They taste a bit like bananas, but they have a fruitier taste that I don't know how to describe. Maybe the ones I tried to use before just weren't ripe enough.

Heres a bean dip recipe I've been wanting to post for ever, but I wanted to include pix, which i'll still try to get to.

So, you start of with your oinions in a pot with oil. the recipe says 1tbsp chopped oinions, 1 tsp oil (olive oil), 1 or 2 cloves of garlic. I double all of that, with no set in stone amounts, is just flavour right? anyway, I want to try as recommended in book, but haven't.
So you fry your stinky's, add (I think\from memory) 1/2 tsp oregano, and I add chilli powder, or cumin and cayenne to taste. I've also tried Cajun, and firehouse. Probably about a tsp (chili powder).
Add your beans, I like  (1) can  450ml kidney and (1) 450ml black beans. Now stew for 10 mins or how ever long you know you should cook your beans for... they're already cooked! when your satisfied, used a hand blender or mash them up a little, i like to leavesome beans whole.

Now you can put'em in a taco, burrito, or another side for your nachos. I kindof like to keep my food kosher(casually), so i'm pretty excited to put this in a burrito with some sour cream(kosher means no beef and milk together) and all the other fancy burrito toppings, including rice.


I stumbled upon this idea (or rather the desire to consume black beans) when I was reading about macrobiotics, which (I think) means eliminating most of your food and eventually just eating mostly grains. The human body can transmute other elements when in the optimal state, i haven't read much about it at this point... they say black beans are very good for you.


So i tried this recipe and was thrilled and told myself the sky was the limit with beandip, so many variations and different types of beans, but I've only made it about three or four times, try it you'll love it!!

here's the recipe by itself

1 tsp olive oil in a pot
1tbsp chopped onion and
1 or 2 cloves garlic chopped  and all cooked for a few mins not fried crispy
1/2 tsp oregano
1 tsp chile powder
salt to taste
2 large cans beans(454ml) cooked for 10 mins

blend lightly, and mix thoroughly
 serve with tortilla chips

Sounds good! Black beans are delicious.

I made cinnamon rolls today.

One more pic

I would like to order a half dozen.

Those look delicious.

These are the sort of things that I think are probably way better when they first come out of the oven.

100% yes. I'm going to make them thicker next time. The was my first attempt at making them without getting the Pillsbury tube.

Have any of you ever made anything with pigeon peas in it? I got some the other day because I wanted to try them, but they're kinda disgusting. Like really strong lentils. I guess you're not really supposed to cook them like regular beans.

You tricked me into eating boiled peanuts.
Not falling for this one. 

Well, I don't recommend pigeon peas!

Someday you will eat the perfect boiled peanut. You will be assimilated.

I'm sure they're great fresh.
I was tasting mostly tin can. 

I went shopping at this great grocery store that sells all kinds of stuff that Mexicans and Caribbean islanders buy, they had dried beans I have never heard of. This is how I ended up with the pigeon peas. I also bought a bag of dried cranberry beans, which I have heard of because I grew some a few years ago, but I'd never had them dried. They were really good.

There's a little Mexican grocery store nearby.
About 20% of the items on the shelf have labels in Spanish,
and produce I've never seen before.
I bought a jicama (hik-uh-muh). Because, why not?



It's much less starchy than a potato,
crisp with a very slight apple taste that cooks out quickly.
Great raw in salads or fried like potato.
I have used it in place of bamboo shoots in Chinese food.
My Chinese isn't all that authentic to begin with. 

I've always wanted to try that. I saw a video where they made slaw out of it and it looked really good.

Run it through a course shredder and quick pickle
in a light weight vinegar and garlic solution.
Great on fish tacos instead of cabbage.

I know not of pigeon peas. I'll have to look for them now to give them a chance.

I advise you to find a recipe and use it instead of throwing them in a pot and cooking them like regular beans. They have a very strong flavor, but they might be delicious with other strong flavors. Most of the recipes that I looked up have garlic and scotch bonnet peppers in them.

I want to try fresh ones, they might be good. I was thinking of buying a bag of dry ones in the spring and see if I can get some of them to sprout.

I just made another attempt at a rye\white combo, I was going pretty good , I let the first rise be short, and the second long. It rose up decent, then they fell... now i'm gonna have another round of ...maybe o.k. bread, fingers crossed.

What would you do if someone (say the same kind of person who'd give you 40lbs of bananas) gave you 10 dozen eggs?

What would you cook if you had ALL THE EGGS?

Quiche. That's a good way to use up a lot of eggs.

Oh, she gave me a bunch of cheese too. I could make cheesey quiche.