Rilen Posted October 27, 2016 That looks scrumptious! Yeah, it definitely takes time to tune. The last few times I've made large batches I haven't had 100% of the required ingredients and made substitutions I really enjoyed. I finally tried doing it the recipe way...didn't like it as much. I feel like my best results were making the gochujang from the radish water base, cutting down on fish sauce massively, and using the liquid from oysters. I also made a small pot of just garlic and hot peppers kimchi as the base for the next batch. Love your stoneware! I don't have any at the moment so I have to use glass and plastic locking containers. Share this post Link to post Share on other sites
osmosisch Posted October 27, 2016 I've definitely enjoyed my batches without fish sauce more, plain soy sauce fits me better (also no animals: bonus!). I haven't branched out into other things than chinese cabbage yet, mainly because I can't imagine enjoying other bases as much. Maybe once I figure out a way to have a big enough supply of the regular kind. The stoneware is lovely indeed; my wife bought it to pickle gherkins in & then promptly snacked away her supply from the garden so I got to claim it. Only problem it's too small, I can't resist eating kimchi when I've got it so the crock only lasts me a week or so. I may have to ask the potter if he's willing & able to do something bigger with a fitting lid for me. Share this post Link to post Share on other sites
Cordeos Posted October 30, 2016 I made mini pot pies! I used this recipe except I used puff pastry instead of pie dough, replaced the chicken with a pound of the other ingredients, and used veggie broth. Super tasty and one of the best gravies I have ever made.http://www.thebakerchick.com/2012/01/muffin-tin-chicken-pot-pies-part-2/ Share this post Link to post Share on other sites
Nappi Posted October 31, 2016 On 24.2.2016 at 5:44 PM, Cordeos said: I am going to be using this cast iron pan pizza recipe: http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html And this one for sauce: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html Third time posting a pan pizza here, but the first proper one, I feel. I just wanted to say that this recipe rocks! Thanks for sharing! Now off to the root vegetable thing... Share this post Link to post Share on other sites
Rilen Posted October 31, 2016 What an incredible looking pizza, mouth-watering! Share this post Link to post Share on other sites
YoThatLimp Posted October 31, 2016 On 10/30/2016 at 5:55 PM, Cordeos said: I made mini pot pies! I used this recipe except I used puff pastry instead of pie dough, replaced the chicken with a pound of the other ingredients, and used veggie broth. Super tasty and one of the best gravies I have ever made.http://www.thebakerchick.com/2012/01/muffin-tin-chicken-pot-pies-part-2/ Man, those look delishious, nice job! On 10/31/2016 at 1:27 AM, Nappi said: Third time posting a pan pizza here, but the first proper one, I feel. I just wanted to say that this recipe rocks! Thanks for sharing! Now off to the root vegetable thing... As someone from Chicago I have eaten my fair share (or more) of pizza, you totally nailed it! I love the serious eats pizza sauce! Share this post Link to post Share on other sites
sucks2Bme Posted November 15, 2016 I have been summoned to provide the next Cook Club theme~ The next theme will be Eat Your Name: each letter of your name (first or last or middle or username or nickname or short version of your name) shares the first letter of an ingredient. make something of that. So for example, Jake could be: jalapenos, allspice, kale, edam cheese. and the dish has to include those 4 things, but can also include other ingredients. Share this post Link to post Share on other sites
Rilen Posted November 16, 2016 This is a great idea, looking forward to it. Share this post Link to post Share on other sites
YoThatLimp Posted November 17, 2016 J E F F Going to think on this one. Share this post Link to post Share on other sites
SuperBiasedMan Posted November 17, 2016 Jelly, eggs, falafel and farts. Obviously. I get stuck on G, for Gary. But I'll figure it out. Share this post Link to post Share on other sites
Nappi Posted November 17, 2016 28 minutes ago, YoThatLimp said: J ust E at F ast F ood Going to think on this one. Share this post Link to post Share on other sites
Cordeos Posted November 17, 2016 I am thinking about making some kind of citrus dessertE ggs L emon or LimeI cing Share this post Link to post Share on other sites
YoThatLimp Posted November 17, 2016 3 hours ago, SuperBiasedMan said: Jelly, eggs, falafel and farts. Obviously. I get stuck on G, for Gary. But I'll figure it out. Goat Milk/Cheese Gorgonzola Goiter Juice Share this post Link to post Share on other sites
mjukis Posted November 25, 2016 This is a little overkill for most people, but if you've been looking to try out sous vide there's a pretty deep discount on anova today (119€ instead of 169€). https://anovaculinary.com/store/ not affiliated in any way with the company. Share this post Link to post Share on other sites
YoThatLimp Posted November 27, 2016 Man, I love my Anova , I upgraded from an electric roaster + temp controller and its so much nicer to cook with. Share this post Link to post Share on other sites
TychoCelchuuu Posted November 27, 2016 What did everyone make for Thanksgiving? I made bread, cornbread stuffing, mashed sweet potatoes, scalloped potatoes, normal stuffing, and green bean casserole (all pictured below, with mashed potatoes made by a friend) plus cranberry sauce and spicy cranberry sauce and gravy (not pictured) and apple pie and blueberry pie (not pictured). It was all delicious and I'm still eating leftovers. All vegan, too! Share this post Link to post Share on other sites
sucks2Bme Posted November 27, 2016 Parmesan Cheese Eggs Tomato Eggplant Ricotta Zuchinni (also onions garlic herbs and breadcrumbs) Share this post Link to post Share on other sites
Cordeos Posted January 3, 2017 I realized posting my meal plan for the week here might be nice, I will give it a try anyway: Last night I made penne arrabbiata with the addition of carrots and kidney beans. Also used whole wheat pasta. Turned out really well. http://www.seriouseats.com/recipes/2016/02/penne-pasta-arrabbiata-sauce-recipe.html In the oven at the moment I have brown butter cornbread I added mushrooms, poblano peppers and black beans, also used whole wheat flour. http://www.seriouseats.com/recipes/2015/01/moist-and-tender-brown-butter-cornbread-recipe.html Probably tomorrow I will make spicy, peanut buttery Thai carrot noodles I found that a double batch is good for four meals, so that's what I will do.https://food52.com/recipes/60898-spicy-thai-carrot-noodles Breakfast this week is ricotta and berries. I'm doing strawberries and blackberries with this one. http://www.joybauer.com/healthy-recipes/sweetened-ricotta-cream-with-berries/ Share this post Link to post Share on other sites
dibs Posted January 4, 2017 Oh my, those carrot noodles have me all aquiver! Share this post Link to post Share on other sites
aprettycooldude Posted January 10, 2017 Hey all! Last time I was a *terrible human* and prompted for healthy food, so guess what, we're doing it again! The theme is Rabbit Food, with a preferred emphasis on salads, but really as long as it's a veggie-focused dish, chase your dreams. The rules! Your salad should have *at least* three veggies in it, and the focal point of the dish should be non-meat/meat substitute. Pasta and rice salads are 100% okay by me, especially since one of my personal go-tos in the summer (which it is not) is an orzo salad. GO NUTS (note: walnuts are a great salad topper) Share this post Link to post Share on other sites
dibs Posted January 12, 2017 Here was my rabbit food adventure. I'll do more next week! Share this post Link to post Share on other sites
TychoCelchuuu Posted April 9, 2017 Speaking of rabbit food, I think one reason people don't want to go vegan is that it's hard for them to think of what sorts of stuff they'd eat, so a little while back I started taking pictures of much of my food whenever I cooked it. Some foods: Fish-fragrant eggplant (one of my favorite foods) Chinese potato salad Maple-glazed donuts Red wine and mushroom risotto Sourdough bread Sri Lankan lentil dal Spicy chickpeas Gowa mallum / Sri Lankan cabbage and coconut curry Sri Lankan leek curry Gan bian si ji dou / Sichuan dry-fried green beans, and spicy Chinese eggplant Breakfast potatoes with turmeric Lentil shepherd's pie French fries Kung pao cauliflower Chinese cabbage stir fry Punjabi chole masala Share this post Link to post Share on other sites
YoThatLimp Posted April 10, 2017 Tycho, those all look fantastic - great job! Share this post Link to post Share on other sites
osmosisch Posted April 11, 2017 @TychoCelchuuu what on earth is the flour/starter on that bread, dang it looks light & fluffy, never managed that on my own sourdoughs. Not whole-wheat I'm guessing? My best effort: Share this post Link to post Share on other sites
TychoCelchuuu Posted April 11, 2017 Nah everything in that bread is white flour, both the starter and the bread itself. Your bread looks pretty great! Share this post Link to post Share on other sites