Idle Cook Club - Veggie Feeds-me: My Body Is Ready

[Badfinger]

We made fried rice!

 

 

 

Could have used less oil, but absolute success.

[SuperBiasedMan]

Jenna came to me a dream and told me of a new theme, a theme of curry, curry of any colour!

And lo the prophecy came to be true, for curry is our new theme.

[dibs]

I feel bad that the slack channel has eaten this thread. I didn't even post my own bloody fried rice here and i made 2 batches!

[Cordeos]

I feel bad that the slack channel has eaten this thread. I didn't even post my own bloody fried rice here and i made 2 batches!

I always post in both places on the chance someone might say something nice to me somewhere

[Twig]

i warned you against making new slack channels but no one listened to me

[YoThatLimp]

I've never made a Tim Curry, should be good. 

[jennegatron]

Feel free to also make a Steph Curry or an Eddy Curry. So many Currys to choose from!

[dibs]

Edwina? That would be Major.

[YoThatLimp]

Feel free to also make a Steph Curry or an Eddy Curry. So many Currys to choose from!

 

Is a 'Bill Curry' too off brand? Or a southern themed 'Curry the Cable guy'?

[osmosisch]

Inspired by a friend I'm making kimchi for the first time. It tasted great fresh at least! It's not super red because I went a bit easy on the chili flakes in the faint hope my wife might enjoy it also.

[Twig]

i thought kimchi was like a super long fermenting process, am i wrong?

[TychoCelchuuu]

There's another version of kim chi that you can eat fresh, without fermentation. An you can also eat normal kim chi before it's fermented, although at that point it won't taste like kim chi much at all yet. It's like eating pickled cucumbers right after you put them in the pickling liquid or sauerkraut right after you've salted the cabbage.

[Cordeos]

There are tons of versions of kimchi, many are regional or seasonal.

http://seoulistic.com/korean-food/a-complete-guide-to-kimchi/

Also I made a curry. Someone in the slack channel linked this recipe and it looked good so I did it.

http://www.bbcgoodfood.com/recipes/2835667/jerk-sweet-potato-and-black-bean-curry
 

I am planning on making a more traditional curry next week.

 

[osmosisch]

i thought kimchi was like a super long fermenting process, am i wrong?

According to the recipe I followed (http://www.maangchi.com/recipe/tongbaechu-kimchi) 36 hours is enough for the first fermentation to have done some work. It definitely was in my case. I can imagine letting it sit out of the fridge to ferment longer but this was already pretty bubbly and sour.

There's apparently a buttload of versions of kimchi, which I aim to explore. I'm definitely very happy with this one so far.

[Twig]

Well I learned something new!

[dibs]

So, image dump time!

 

Fried rice 1: Student days classic with bacon, ********* and cashews

 

Fried rice 2: Omurisu

 

[dibs]

Curry 1: Chicken and chickpea korma

 

(not pictured)

 

Curry 2: Massarman

 

[dibs]

Some other things:

 

eXtremly low effort tomato soup and cheese and crackers. This was delicious.

 

Buckwheat pancake with stuff

 

Maize couscous salad and maangchi's braised potatoes

 

 

Coconut rice and (chick)peas

 

 

Courgette fritters

 

 

Meat sung

[Cordeos]

I made this:
https://food52.com/recipes/11867-cheap-creamy-chicken-curry

 

Only change I made was tofu instead of chicken

 

P.S. had to use the article photo because I forgot to take one again

P.P.S.

 

I also made jalapeno pepper jack scones

https://food52.com/recipes/8323-jalapeno-cheese-scones

 

I really like my reusable baking sheet, its a very nice piece of baking equipment. I have considered getting three more of them so I can have two batches in the oven with another two ready to go. I am such a hippy with all my no waste kitchen products

[sucks2Bme]

loosely based on http://www.budgetbytes.com/2016/03/thai-curry-vegetable-soup/ but added meat and some other mods

posted it in slack a week ago, forgot to put it here.

 

 

[Cordeos]

It's my turn to pick a topic and I choose booze!

 

I am talking about recipes that have more than a 'splash' of red wine. I am talking about rum cake, vodka sauce, bourbon balls, beer bread etc.

Here is what I plan on making next week:
Beer Pizza: https://food52.com/recipes/5138-beer-pizza

Pasta with Vodka Sauce: http://www.seriouseats.com/recipes/2011/12/sauced-vodka-cream-sauce-recipe.html

 

Some more ideas/examples:

Rum-Spiked Roasted Caramelized Mango: https://food52.com/recipes/17412-rum-spiked-roasted-caramelized-mango

Fudgy Bourbon Balls: https://food52.com/recipes/8644-fudgy-bourbon-balls

Creamy Mushroom Soup: https://food52.com/recipes/923-creamy-mushroom-soup

 

 

P.S. I will also accept liquor infusions, as an avid infuser myself, how could I refuse.

Krupnik: https://food52.com/recipes/51044-krupnik-polish-honey-liqueur

Apple Pie: https://food52.com/recipes/51041-apple-pie-boozy-cider

Limoncello: https://food52.com/recipes/14975-homemade-limoncello

Apple Peel Bourbon: https://food52.com/recipes/31446-apple-peel-bourbon

Gluhwein: https://dreamingofwinter.blogspot.com/2009/08/gluhwein-recipe.html

[Cordeos]

I made the vodka sauce, its super good! 

 

 

 http://www.seriousea...uce-recipe.html

[Cordeos]

I made the beer pizza last night. The dough is a bit tougher than I would have liked, but I may have messed up in making it. Toppings were on point thought. I substituted mushrooms for the sausage. We will see if its better reheated.

 

https://food52.com/recipes/5138-beer-pizza

[YoThatLimp]

Nice! I Sous Vide some short ribs that finished yesterday, I was going to make a red wine reduction for them, so this seems perfect!

[Nappi]

I made a beer pan pizza as well. I replaced the water with a porter (Põhjala's Must Kuld 7.8%, pictured), and at first I was afraid that the taste would be too strong for the dough, but it turned out great. I really like the color of the dough too.