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Post by pairesta on Jun 18, 2014 6:19:36 GMT -5
Goddamn, do i love Tapas.
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LazBro
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Post by LazBro on Jun 18, 2014 7:55:26 GMT -5
The hiatus is done. Tonight I shall cook.
Still hammering out the details, but I'm thinking grilled pork loin or chops with a salsa verde and grilled corn on the side. And as long as she's hot, I'll slap some peaches on there for dessert. Cinnamon whipped cream to top.
Oh, uh, I guess the details are hammered.
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Post by Gumbercules' Jugband Christmas on Jun 18, 2014 8:13:25 GMT -5
Celebrating a friend's birthday, we had tapas at a local, very good spanish Restaurant. (They're so good you need to make reservations days before even for supposed 'slow times' as a tuesday late afternoon/early evening.) I'm quite hungover at work today, since the beer you see in the picture changed to Cuba Libre later, but that's totally worth it. Looks awesome and sounds delicious, but DAMNIT, that's not how a tapas restaurant should be run! |
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Post by pairesta on Jun 18, 2014 8:32:12 GMT -5
We're entering our house selling phase and so everything's a mess. Parents are here helping pack. I've been cooking lots of grill meals.
Fiorentina-style steak: porterhouse with spinach and mushrooms
Miso glazed salmon, stir-fried asparagus, rice
Rotisserie chicken, potatoes, zucchini and fresh tomatoes
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Post by Deleted on Jun 18, 2014 9:04:08 GMT -5
Last night since my husband was at work I decided to make a kid-friendly meal that wasn't mac and cheese or cheese omelette. I made zucchini and corn pancakes, with fresh corn off the cob and parmesan cheese, and just a tiny bit of lemon zest. And I graciously resisted zazzing up the recipe: I did not add black pepper or red pepper flakes, no scallions, no fresh herbs from the garden. I served them with undressed fruit salad - grapes, watermelon, blueberries - and plain ol' ketchup for dipping. He wouldn't eat it. I mean, he grudgingly ate half of one fritter but that's it. Wouldn't eat the fruit because - and mind you, he loves all those fruits on their own - he didn't like how they were touching each other. And I truly believe he doesn't reject food because of stubbornness or spite, but because he honestly doesn't like it. It's so frustrating because I love to cook, and six days out of the week I'm either making some kind of plain pasta for dinner, or two dinners, just so I can eat what I want.
I made him an omelette and plain white toast, and gave him a bowl of grapes. He loved it. I ate all the fritters with an awesome nearly-instant dipping sauce: half mayo, half yogurt, several tablespoons gojuchang.
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Post by Pedantic Editor Type on Jun 18, 2014 9:15:30 GMT -5
Last night since my husband was at work I decided to make a kid-friendly meal that wasn't mac and cheese or cheese omelette. I made zucchini and corn pancakes, with fresh corn off the cob and parmesan cheese, and just a tiny bit of lemon zest. And I graciously resisted zazzing up the recipe: I did not add black pepper or red pepper flakes, no scallions, no fresh herbs from the garden. I served them with undressed fruit salad - grapes, watermelon, blueberries - and plain ol' ketchup for dipping. He wouldn't eat it. I mean, he grudgingly ate half of one fritter but that's it. Wouldn't eat the fruit because - and mind you, he loves all those fruits on their own - he didn't like how they were touching each other. And I truly believe he doesn't reject food because of stubbornness or spite, but because he honestly doesn't like it. It's so frustrating because I love to cook, and six days out of the week I'm either making some kind of plain pasta for dinner, or two dinners, just so I can eat what I want. I made him an omelette and plain white toast, and gave him a bowl of grapes. He loved it. I ate all the fritters with an awesome nearly-instant dipping sauce: half mayo, half yogurt, several tablespoons gojuchang. How old is your kid? Sounds kind of like the 9-year-old I know. Anyway, your zucchini-corn pancakes sound delicious. I want to make my own. (Did you grate the zucchini?) |
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Post by Deleted on Jun 18, 2014 9:34:17 GMT -5
Pedantic Editor Type I did, then lightly salted the shreds and them them rest in a colander for 15 minutes. Then squeezed out all the water - I did it mostly by hand, then wrapped it in paper towels to wring out the last bit of moisture. Here's the recipe I used as a starter - I just added parm cheese and left out pepper and scallions, but I would have totally added them if I knew my kid wasn't going to eat them  He's 10 btw.
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LazBro
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Post by LazBro on Jun 18, 2014 9:37:57 GMT -5
Last night since my husband was at work I decided to make a kid-friendly meal that wasn't mac and cheese or cheese omelette. I made zucchini and corn pancakes, with fresh corn off the cob and parmesan cheese, and just a tiny bit of lemon zest. And I graciously resisted zazzing up the recipe: I did not add black pepper or red pepper flakes, no scallions, no fresh herbs from the garden. I served them with undressed fruit salad - grapes, watermelon, blueberries - and plain ol' ketchup for dipping. He wouldn't eat it. I mean, he grudgingly ate half of one fritter but that's it. Wouldn't eat the fruit because - and mind you, he loves all those fruits on their own - he didn't like how they were touching each other. And I truly believe he doesn't reject food because of stubbornness or spite, but because he honestly doesn't like it. It's so frustrating because I love to cook, and six days out of the week I'm either making some kind of plain pasta for dinner, or two dinners, just so I can eat what I want. I made him an omelette and plain white toast, and gave him a bowl of grapes. He loved it. I ate all the fritters with an awesome nearly-instant dipping sauce: half mayo, half yogurt, several tablespoons gojuchang. How has his food life been so far? Have you always tried to develop his palette or push him to be open-minded about food? At a certain age did he start to retreat into this fussiness? Of course I love to cook, and I want Baby Snape to grow up with as few food aversions as possible. I know some are inevitable, and kids will have phases. I've just been hoping that if we are constantly introducing new things (slowly, of course), we won't get stuck in a rut down the line. I want my household and family to have a relationship with food and a tradition of food that my family kinda didn't when I was growing up. |
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Tellyfier
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Post by Tellyfier on Jun 18, 2014 9:39:00 GMT -5
Celebrating a friend's birthday, we had tapas at a local, very good spanish Restaurant. (They're so good you need to make reservations days before even for supposed 'slow times' as a tuesday late afternoon/early evening.) I'm quite hungover at work today, since the beer you see in the picture changed to Cuba Libre later, but that's totally worth it. Looks awesome and sounds delicious, but DAMNIT, that's not how a tapas restaurant should be run! Yes, a tapas bar is a place you should be able to go spontaneously. (Tranquilo etc.) But the place is packed to the last seat every evening, without reservations there would probably be a queue on the street before they open. |
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Post by Deleted on Jun 18, 2014 10:11:49 GMT -5
Last night since my husband was at work I decided to make a kid-friendly meal that wasn't mac and cheese or cheese omelette. I made zucchini and corn pancakes, with fresh corn off the cob and parmesan cheese, and just a tiny bit of lemon zest. And I graciously resisted zazzing up the recipe: I did not add black pepper or red pepper flakes, no scallions, no fresh herbs from the garden. I served them with undressed fruit salad - grapes, watermelon, blueberries - and plain ol' ketchup for dipping. He wouldn't eat it. I mean, he grudgingly ate half of one fritter but that's it. Wouldn't eat the fruit because - and mind you, he loves all those fruits on their own - he didn't like how they were touching each other. And I truly believe he doesn't reject food because of stubbornness or spite, but because he honestly doesn't like it. It's so frustrating because I love to cook, and six days out of the week I'm either making some kind of plain pasta for dinner, or two dinners, just so I can eat what I want. I made him an omelette and plain white toast, and gave him a bowl of grapes. He loved it. I ate all the fritters with an awesome nearly-instant dipping sauce: half mayo, half yogurt, several tablespoons gojuchang. How has his food life been so far? Have you always tried to develop his palette or push him to be open-minded about food? At a certain age did he start to retreat into this fussiness? Of course I love to cook, and I want Baby Snape to grow up with as few food aversions as possible. I know some are inevitable, and kids will have phases. I've just been hoping that if we are constantly introducing new things (slowly, of course), we won't get stuck in a rut down the line. I want my household and family to have a relationship with food and a tradition of food that my family kinda didn't when I was growing up. I feel like he has always been very picky. My husband and I are both adventurous eaters and cooks, so it's been a little heartbreaking at times. When he was a baby/toddler he would usually eat whatever we gave him, but as soon as he could express his own agency he started rejecting foods. He has the typical picky kid palette - doesn't like certain foods to touch, doesn't like spices, doesn't want to try anything new. He wants everything as plain as can be. He loves mac and cheese, and he likes peas, but he will not eat mac with peas in it. He likes plain pasta, and he likes mashed potatoes, but he will not eat pierogis. I think we did everything right as far as introducing things slowly, offering new foods again, never trying to force him to eat anything, never punishing him or sending him to bed with no supper. The rule is that he has to genuinely try what we're having - not just touch it with the tip of his tongue - and then if he can't eat it we'll give him something easy and plain. Like I said, I really do believe he doesn't like these foods - I can see him shudder and literally almost gag sometimes (which makes me feel so terrible.) So I don't know what to tell you. Maybe some kids are born super tasters, and everything seems intense and weird for a while until their taste starts to mature. I'm really looking forward to that day, but until then I guess I have to accept that he is who he is and keep serving bland kid food. I can't make him like anything - it's his choice. |
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Post by Pedantic Editor Type on Jun 18, 2014 10:17:50 GMT -5
Pedantic Editor Type I did, then lightly salted the shreds and them them rest in a colander for 15 minutes. Then squeezed out all the water - I did it mostly by hand, then wrapped it in paper towels to wring out the last bit of moisture. Here's the recipe I used as a starter - I just added parm cheese and left out pepper and scallions, but I would have totally added them if I knew my kid wasn't going to eat them He's 10 btw. Yeah, the 9-year-old I know (10 in September, and he's my brother-in-law) mostly eats bread/chips/tortillas, pb&j, pasta, a few fruits, chicken tenders, that sort of thing. But his parents are sort of bland eaters, too. As his taste buds "grow up" he'll be less sensitive to the bitter... keep trying. Encourage him to try new things. He's old enough that I feel like he should be able to help make his own dinner, too, especially if it's something basic like scrambled eggs or pasta. I was helping make dinner by middle school. And you can add veggies in creative ways to what he does eat, too. |
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Post by Gumbercules' Jugband Christmas on Jun 19, 2014 7:57:45 GMT -5
Looks awesome and sounds delicious, but DAMNIT, that's not how a tapas restaurant should be run! Yes, a tapas bar is a place you should be able to go spontaneously. (Tranquilo etc.) But the place is packed to the last seat every evening, without reservations there would probably be a queue on the street before they open. For the one (only one) here in Providence, that's exactly what happens. If you're not there at 6, who knows when you'll get in. |
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LazBro
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Post by LazBro on Jun 20, 2014 8:39:52 GMT -5
Tonight, smoked chicken with sauteed green beans. Last night Mrs. Snape was upstairs putting baby down, and when she came down I was in the process of cutting the spine out of a chicken, and she was like, "Uhhhh...."
I plan to save and shred one of the breasts for smoked chicken salad sometime this weekend. Shredded chicken, avocado, green onion, charred corn, crema, lime. Maybe bacon, but probably not since the budget's already a little rough this month. Anyway, top with arugula and serve on TBD bread.
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Post by Pedantic Editor Type on Jun 20, 2014 8:44:53 GMT -5
Ohhhh LazBro now I want to make some awesome chicken salad in that vein... |
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Post by Pedantic Editor Type on Jun 20, 2014 9:09:09 GMT -5
So I've made a couple more smoothies for Wilford Brimley Explosion!!!!! this week. I did another kale-strawberry-blueberry-yogurt one, but with less kale so it wasn't quite as grassy. And today's is cantaloupe, strawberries, carrots, a little milk (I was out of yogurt) and an all-fruit & veggie tangerine-carrot popsicle (for texture and additional flavor). I still think some spinach might work well. The texture can get a little weird since I'm not juicing the carrot, but the blender handles it pretty well. And the flavors are good. Edit: ALSO... I made myself a lovely salad at the work cafeteria salad bar. Garbanzos, red peppers, carrots, black beans, a little cheese, going for an Italian thing ... and then mistook the dressing and put sesame ginger on it. Not quite what I was going for.  |
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Post by Deleted on Jun 22, 2014 16:36:18 GMT -5
I tried making pita bread today! Tried. Tasted great, and the texture was wonderful, but they didn't puff. I'm working with a shitty electric stove, and no baking stone or cast iron pans (no stand mixer, either). Used The Kitchn's recipe, which looked simple enough. Dividing it into eight pieces made them really small, though; rolling them into quarter-inch thick, 8-inch diameter circles wasn't happening. I tried a couple on the stove and a couple in the oven. The ones on the stove were nice and toasty. The ones in the oven were overdone because I thought they might puff up, but they just barely bubbled. I Googled around and found this thread, which leads me to believe my oven might not be hot enough. The other half of the dough is in the fridge; I'll try again later this week. |
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LazBro
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Post by LazBro on Jun 23, 2014 9:28:52 GMT -5
I tried making pita bread today! Tried. Tasted great, and the texture was wonderful, but they didn't puff. I'm working with a shitty electric stove, and no baking stone or cast iron pans (no stand mixer, either). Used The Kitchn's recipe, which looked simple enough. Dividing it into eight pieces made them really small, though; rolling them into quarter-inch thick, 8-inch diameter circles wasn't happening. I tried a couple on the stove and a couple in the oven. The ones on the stove were nice and toasty. The ones in the oven were overdone because I thought they might puff up, but they just barely bubbled. I Googled around and found this thread, which leads me to believe my oven might not be hot enough. The other half of the dough is in the fridge; I'll try again later this week. Mmmmm, homemade pita. Yeah, definitely high heat to achieve proper puffage. I actually like doing mine on the grill after I get it rocket hot. |
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LazBro
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Post by LazBro on Jun 23, 2014 11:58:15 GMT -5
This sandwich you guys:  Smoked chicken, avocado, green onion, arugula and a sauce of mayonnaise, Mexican crema, dijon mustard, lime juice, salt and pepper.  |
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Post by π cahusserole π on Jun 23, 2014 14:48:46 GMT -5
I made pretzel rolls this weekend. They were delicious.  |
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LazBro
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Post by LazBro on Jun 23, 2014 15:04:25 GMT -5
I made pretzel rolls this weekend. They were delicious. Those look great. Is the recipe online? |
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Post by π cahusserole π on Jun 23, 2014 16:10:15 GMT -5
I made pretzel rolls this weekend. They were delicious. Those look great. Is the recipe online? Bavarian Pretzel Rolls 1 Tbsp active dry yeast 1 1/2 cups warm water 2 tsp honey 4 1/2 cups flour 2 tsp table salt 4 Tbsp butter, melted 2 quarts water 1/2 cup baking soda salt (Pretzel or Kosher salt for sprinkling) In a mixer bowl, add yeast and 1 1/2 cups warm water and let stand for about 5 minutes until it foams and smells yeasty. Add honey, flour, salt, and melted butter. Mix with the dough hook until it forms a dough ball, a couple minutes. Cover and let rise about 1 hour (or overnight in the fridge, which is what I did). Punch down and turn ball out onto a lightly floured counter. Roll dough into a βropeβ and cut into the approximate sizes you want your rollsβabout 12-16. Shape into rolls. Put the rolls on 1 or 2 parchment lined baking sheets. Cover and let rise another 30 minutes. Heat oven to 425 (use the convection setting if youβve got it) and set 2 quarts of water to boiling. When water is boiling, slowly (carefully!) pour baking soda into the water. 2 or 3 at a time (donβt crowd the pot), poach the rolls in the baking soda bath. About 30 seconds in the water, then remove with a slotted spoon or spider. Place back on cookie sheets. Sprinkle with pretzel or kosher salt while still damp. Score tops with an X. (As you saw in the photo, this really only attempts to persuade the pretzelsβthey basically expand whichever way they want to.)Bake at 425 for 15-20 minutes. Rotate cookie sheets top to bottom and back to front halfway through baking. |
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Post by Deleted on Jun 23, 2014 19:48:24 GMT -5
When I was a kid one of our more popular meals was those oily, crispy Van de Kamp's fish fillets, usually served with Kraft Mac & Cheese. I always enjoyed whipping up the tartar sauce mix with the mayo. ANYWAY, for the first time in my life I just made a little bit of tartar sauce from scratch, with some help from the internet. Mayo, bits of pickle, vinegar, onion powder, ground mustard, dill, salt & lemon pepper. Pretty damn tasty. |
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LazBro
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Post by LazBro on Jun 23, 2014 20:31:15 GMT -5
When I was a kid one of our more popular meals was those oily, crispy Van de Kamp's fish fillets, usually served with Kraft Mac & Cheese. I always enjoyed whipping up the tartar sauce mix with the mayo. ANYWAY, for the first time in my life I just made a little bit of tartar sauce from scratch, with some help from the internet. Mayo, bits of pickle, vinegar, onion powder, ground mustard, dill, salt & lemon pepper. Pretty damn tasty. Since I started cooking about 8 years ago, I have found that the most dramatically improved items to make at home are sauces and condiments. Dijonnaise from a bottle, or at a restaurant even, meh. Dijonnaise at home, revelation. I guess because I can tweak the ratios to my exact taste. Homemade tartar sauce, cole slaw dressing, bbq sauce, a simple vinaigrette, pesto ... all so so good, and often so easy, at home. Edit: Oh yeah. And Mrs. Paul's fish sticks with ketchup = favorite kid meal ever. |
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Post by Deleted on Jun 24, 2014 13:33:01 GMT -5
Almost Instant Iced Matcha Latte
Put some milk in a quart mason jar, maybe 1/3 full. Stir in one tsp finest kind (ie the one you can afford) matcha green tea powder. Stir in a sweetener to taste (liquid is probably best, I used agave syrup because I'm fancy). Add a few drops of vanilla extract and fresh mint leaves if you like. Fill the jar with ice, screw on the lid, and shake vigorously to combine. Drink straight from the jar = less washing up later!
I'm addicted to matcha.
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LazBro
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Post by LazBro on Jun 25, 2014 8:51:48 GMT -5
For Father's Day, Mrs. Snape got us tickets to see Alton Brown Live in October. We have balcony seats and sadly won't be in the splash zone, but I'm still really excited about it. Hopefully he'll keep his conservative, homophobic douchbaggery off the stage so I don't have a "never meet your heroes" moment.
At least I won't be blindsided by it.
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Post by pairesta on Jun 25, 2014 9:25:55 GMT -5
For Father's Day, Mrs. Snape got us tickets to see Alton Brown Live in October. We have balcony seats and sadly won't be in the splash zone, but I'm still really excited about it. Hopefully he'll keep his conservative, homophobic douchbaggery off the stage so I don't have a "never meet your heroes" moment. At least I won't be blindsided by it. Godammit, I had forgotten about that part of him. I don't understand that at all. Dammit man, you're scientist! |
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Post by Liz n Dick the Halls on Jun 25, 2014 10:11:52 GMT -5
For Father's Day, Mrs. Snape got us tickets to see Alton Brown Live in October. We have balcony seats and sadly won't be in the splash zone, but I'm still really excited about it. Hopefully he'll keep his conservative, homophobic douchbaggery off the stage so I don't have a "never meet your heroes" moment. At least I won't be blindsided by it. Wait, what? I didn't know this about him! That's really depressing to hear. |
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LazBro
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Post by LazBro on Jun 25, 2014 10:23:31 GMT -5
For Father's Day, Mrs. Snape got us tickets to see Alton Brown Live in October. We have balcony seats and sadly won't be in the splash zone, but I'm still really excited about it. Hopefully he'll keep his conservative, homophobic douchbaggery off the stage so I don't have a "never meet your heroes" moment. At least I won't be blindsided by it. Wait, what? I didn't know this about him! That's really depressing to hear. It really is. This is where the research started for me, but you can find more: cleanplatter.wordpress.com/2011/09/18/the-taste-of-disillusionment/I get the impression that his upcoming tour is really more of a show, not a "talk", so I doubt it'll have any of that crap in it. |
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Post by Liz n Dick the Halls on Jun 25, 2014 11:09:48 GMT -5
Aw man, what a bummer! But going to see Alton's show sounds like it'll be a lot of fun, and a far cry from a "talk", so I'll keep my fingers crossed that it's awesome. |
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Post by π cahusserole π on Jun 25, 2014 14:48:51 GMT -5
 Figured I'd post today's taco truck lunch here too. I'm not sure which is which, but I've got carnitas, pollo, lengua, al pastor, and carne asada there. All delicious, all gone very shortly after this photo was taken. |
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He's 10 btw.
