Is your cooking improving in isolation?
May 11, 2020 | 8:29 am
#241
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This looks amazing. Do you have your own recipe or one online somewhere that you reference? I Googled and so many different ones came up...if I make it, I'd like it to look like your picture!
May 11, 2020 | 12:18 pm
#242
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May 11, 2020 | 12:23 pm
#243
Join Date: Jul 2014
Location: Cape Cod
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I use a slightly modified version of the Serious Eats recipe.
https://www.seriouseats.com/recipes/...th-cheese.html
I skip the fresh chiles because I can never find them, I have added a little adobo sauce from a chile in adobo can and it add the same flavor if you're in a pinch.
I also just use boneless skinless thighs like 90% of the time. As you can see above, I precut the thighs and marinade everything for 2 hours. That saves a goodly amount of time as the marinade is the majority of the prep. It's a perfect gameday or event snack for that reason, you can just grate the cheese and slice the scallions and finish it inside of 10 minutes. Always broil 1 minute too long though. The cheese is best heavily browned. The one pictured was rushed.
https://www.seriouseats.com/recipes/...th-cheese.html
I skip the fresh chiles because I can never find them, I have added a little adobo sauce from a chile in adobo can and it add the same flavor if you're in a pinch.
I also just use boneless skinless thighs like 90% of the time. As you can see above, I precut the thighs and marinade everything for 2 hours. That saves a goodly amount of time as the marinade is the majority of the prep. It's a perfect gameday or event snack for that reason, you can just grate the cheese and slice the scallions and finish it inside of 10 minutes. Always broil 1 minute too long though. The cheese is best heavily browned. The one pictured was rushed.
May 11, 2020 | 12:30 pm
#244
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Kimchi scallion pancakes - Kimchijjeon
These looks daunting but they may be the simplest recipe ever.
cup:1 cup flour to water.
Add 8oz of chopped kimchi, tsp of salt, tbsp of sugar and as much scallions as you want.
Stir until gloopy.
Put one ladle of any size (start small) into a pan with 2 tbsps of hot oil or fat.
Fry until bubbles start popping on the top. Flip, raise pancake and get oil under.
Cook until the bottom looks like the top (4-5 minutes a side)
Remove and add scallions. Serve with any sauce you want.
You can add anything you want to this. I've put leftovers of meat, vegetables, sausages in.
These looks daunting but they may be the simplest recipe ever.
cup:1 cup flour to water.
Add 8oz of chopped kimchi, tsp of salt, tbsp of sugar and as much scallions as you want.
Stir until gloopy.
Put one ladle of any size (start small) into a pan with 2 tbsps of hot oil or fat.
Fry until bubbles start popping on the top. Flip, raise pancake and get oil under.
Cook until the bottom looks like the top (4-5 minutes a side)
Remove and add scallions. Serve with any sauce you want.
You can add anything you want to this. I've put leftovers of meat, vegetables, sausages in.
May 11, 2020 | 12:35 pm
#245
Join Date: Jul 2014
Location: Cape Cod
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One of the gents whose videos I've watched on sourdough baking suggests using the unused portion of the starter to essentially make these (he went with scallions only, but adding the kimchi seems like it would be a great idea--although you might use a bit less given the dough will be sour to begin with). Sourdough starter is going to be 1-1 flour-water as it is, plus brings the flavor from the week or so of its own fermentation (and most people just toss the excess when they're baking, it seems).
May 11, 2020 | 11:51 pm
#246
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I have stopped buying slider buns.
I have to make more tomorrow. Ill definitely do a batch with chocolate mini chips. They were a big hit! Thanks again to LapLap.
May 11, 2020 | 11:54 pm
#247
Join Date: Feb 2013
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Made some basic guacamole today but added sundried tomatoes (chopped up). OMG next world goodness. I think I might need to make it again for some guacamole enchiladas cooked from local Tex-Mex restaurant. With a mole sauce. Need to use up the big Costco bag of avocados.
May 12, 2020 | 2:47 am
#248
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Made some basic guacamole today but added sundried tomatoes (chopped up). OMG next world goodness. I think I might need to make it again for some guacamole enchiladas cooked from local Tex-Mex restaurant. With a mole sauce. Need to use up the big Costco bag of avocados.
May 12, 2020 | 5:51 am
#249
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they’re gorgeous! How do you do honey butter? Just a combo of honey and butter? I’ve also read an idea of brushing honey on the outside of the buns.
I have stopped buying slider buns.
I have to make more tomorrow. I’ll definitely do a batch with chocolate mini chips. They were a big hit! Thanks again to LapLap.
I have stopped buying slider buns.
I have to make more tomorrow. I’ll definitely do a batch with chocolate mini chips. They were a big hit! Thanks again to LapLap.
Alton Brown adds vanilla and cinnamon to his. You can experiment.
May 12, 2020 | 9:15 am
#250
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thanks - I love Martha. We have her mini baking pan silpat and some of her dish towels.
May 12, 2020 | 4:08 pm
#251
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One bit of learning since cooking more is that the authors of cookbooks are bald-faced liars about preparation time. I'm fairly efficient in the kitchen but double the "prep time" for any recipe. It's not like I'm in a hurry most days anyway.
May 12, 2020 | 8:25 pm
#252
Join Date: Jul 2014
Location: Cape Cod
Programs: Free agent
Posts: 1,535
They fail to take into account that they make the recipe 20 times and are usually at least professional cooks, if not chefs. "30 minute meals from scratch" are a scam unless it's a very basic stirfry.
May 12, 2020 | 8:56 pm
#253
Join Date: Feb 2013
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Yes, there were 6 in the bag but they are HUGE. I normally use 3-4 to make guacamole but used only two. For me, this 6-pack seemed big. I wish I could eat an entire case!
May 12, 2020 | 9:04 pm
#254
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Tomorrow’s project is a Greek olive bread. The recipe makes 2 loaves but I will try to make one large and 2 small since I want to share with my father in law and my next door neighbor. I will need to be very careful about cooking times. They are free form loaves so I won’t have to worry about loaf pans.
i am a little worried about the recipe’s test for doneness. You tap the loaf on the bottom and listen for a hollow sound?
i am a little worried about the recipe’s test for doneness. You tap the loaf on the bottom and listen for a hollow sound?
