Nov 28, 2022 23:28:39 GMT @admin said:

Bumping this because I am on a big roasted vegetable kick at the moment. For some reason everyone gravitates towards boiling or steaming veggies when this is the worst way to cook them, it saps all the flavour out. I used to hate cruciferous vegetables like Brussels sprouts and broccoli but when you get a bit of char on those bad boys they are actually really nice.

I enjoy the taste of most steamed vegetables. Carrots and broccoli are yummy. Plus steaming is so easy to do.

Sprouts taste pretty gross steamed, but I like the idea of sprout, I've had some really nice ones before. I've tried roasting them a couple of times but they still don't taste very good (although better than steamed). What's your method, and what seasonings do you use?

Feb 13, 2023 22:00:47 GMT Emperor said:

Nov 28, 2022 23:28:39 GMT @admin said:

Bumping this because I am on a big roasted vegetable kick at the moment. For some reason everyone gravitates towards boiling or steaming veggies when this is the worst way to cook them, it saps all the flavour out. I used to hate cruciferous vegetables like Brussels sprouts and broccoli but when you get a bit of char on those bad boys they are actually really nice.

I enjoy the taste of most steamed vegetables. Carrots and broccoli are yummy. Plus steaming is so easy to do.

Sprouts taste pretty gross steamed, but I like the idea of sprout, I've had some really nice ones before. I've tried roasting them a couple of times but they still don't taste very good (although better than steamed). What's your method, and what seasonings do you use?

If you like the taste already then you're on a winner here! Usually I don't do too much to them, olive oil salt and pepper is enough, but you want to put them in a hot oven 220 degrees for 20-30 minutes until they are noticeably blackening.

If you want to be a bit fancier I think miso is a great flavour to pair with root vegetables. Mix a teaspoon of miso paste with rice wine vinegar and maple syrup and then pour that over your roasting tray before serving. 

Feb 13, 2023 22:34:16 GMT @admin said:

Feb 13, 2023 22:00:47 GMT Emperor said:

I enjoy the taste of most steamed vegetables. Carrots and broccoli are yummy. Plus steaming is so easy to do.

Sprouts taste pretty gross steamed, but I like the idea of sprout, I've had some really nice ones before. I've tried roasting them a couple of times but they still don't taste very good (although better than steamed). What's your method, and what seasonings do you use?

If you like the taste already then you're on a winner here! Usually I don't do too much to them, olive oil salt and pepper is enough, but you want to put them in a hot oven 220 degrees for 20-30 minutes until they are noticeably blackening.

That's basically what I did :lol: I may have added paprika too. Why? Because it's a spice I had and I have no idea what I'm doing. It just felt good, but it didn't taste good. I should read up more on the best seasonings for vegetables.

Feb 13, 2023 22:39:12 GMT Emperor said:

Feb 13, 2023 22:34:16 GMT @admin said:

If you like the taste already then you're on a winner here! Usually I don't do too much to them, olive oil salt and pepper is enough, but you want to put them in a hot oven 220 degrees for 20-30 minutes until they are noticeably blackening.

That's basically what I did :lol: I may have added paprika too. Why? Because it's a spice I had and I have no idea what I'm doing. It just felt good, but it didn't taste good. I should read up more on the best seasonings for vegetables.

Paprika goes well with non-greens like sweet potatoes, pumpkin and cauliflower. You're better off with chili flakes (if you like heat), ginger and garlic with broccoli and sprouts. 

I had this conversation recently about boiling vegetables. Why oh why did my mother serve me boiled veggies. Sure, I get it if it's that frozen bag of mixed peas/carrots/corn. But brussel sprouts, broccoli, cauliflower, carrots, sweet potatoes, beets. Come on. Roast them.

Roasted brussel sprouts, just like @admin said. Maybe add garlic powder too. When I'm fancy, slivered almonds and bacon get mixed up with a roasted brussel sprouts dish. Yum.

Leftover fries do not need to be tossed anymore. Air fryer brings them back to edible life.

I do not know why, but my mom keeps fucking buying bags of frozen veggies and I like am at wit's end what to do with them as they are total shit. I just roasting them then making like tex mex or asian blends with them and rice.

To learn seasonings Emp just taste them. Just each seasoning can vary widely in taste as well based on quality. Herbs a bit tricker to learn, but can look up what goes well with what. Also less is more generally.

I do not use sweet paprika anymore. I used chili flakes or smoked paprika. Most paprika just does not have a great taste IMO compared to chilis.

Aug 12, 2022 15:44:52 GMT Gyro LC said:

Add a tiny pinch of salt to coffee to reduce bitterness. Sugar covers it up, salt interferes with your tongue's ability to taste bitterness.

Add 1 tsp of mayo per two eggs when making scrambled eggs.

I am interested to try the mayo/eggs tip!

Two other mayo hacks I’ve quite liked - recommend Snoop Dogg’s mashed potatoes hack - add mayo to it!

Also, if making a toastie, coat the outside of it with Mayo before toasting.

I saw C mention prepare everything in advance. Mise en place is so so so important. I was an absolute tornado in the kitchen before a previous job meant I ended up in the kitchen helping out. Mise en place has totally changed how I cook at home.

Feb 13, 2023 22:56:57 GMT @admin said:

Feb 13, 2023 22:39:12 GMT Emperor said:

That's basically what I did :lol: I may have added paprika too. Why? Because it's a spice I had and I have no idea what I'm doing. It just felt good, but it didn't taste good. I should read up more on the best seasonings for vegetables.

Paprika goes well with non-greens like sweet potatoes, pumpkin and cauliflower. You're better off with chili flakes (if you like heat), ginger and garlic with broccoli and sprouts. 

I had another go today. No chili flakes, but I put some ginger, garlic, pepper, and oil. Roasted them for 20 minutes or so. I could detect the hint of something lovely. The potential for a great taste buried underneath the general bitterness of the cooked sprout.

Oh man got my steel pan in today so making Detroit style pizza.  Dough about set after three hours, sauce reducing now.  So hope this comes out well.  If it does will be a super cheap meal costing $2 for tomatoes, and then whatever the cheese costs.  Then a buck or so of flour and yeast.  Makes a 10 by 14 pan of pizza.

///

In the oven now, final trial, will it stick or not.  

///

And it did not!!!

This is the recipe I used.  Pan is expensive as I used a traditional Lloyd's steel pan, but rest is cheap.  Did the Kenji food processor dough trick, which is to mix the the dough in a food processor so you do not have to work it.  Used bagged shredded cheese too cause fuck cutting cheese.

That's big news c. Good on you!

I was going to comment on the pressure cooker stuff but I'm in the wrong thread. Was that in the Positivity thread? All34LOL ?!

Anywho, I busted out my pressure cooker the other night and made short ribs. Amazing. Seasoned with salt pepper cumin paprika and cayenne, then seared on a screaming hot cast iron, then tossed into the pressure cooker with coke, soy sauce, Worcestershire sauce, garlic, onions. 30 mins later, melt in your mouth short ribs. Mrs Foos didn't finish her share so I had leftovers.



Grilled cheese short rib sandwich. Amazing!

Pizza today being a bitch and being all super slow to proof. Still not really nailed this recipe to fill the pan properly.

At work I saw the pic and it looked good.

Now at home and it's a much larger image. I can't.

God damn, after four hours of fucking with this dough pizza 2 in the oven. No pics, cause this was a wreck. Should taste fine but was so angry about having to fuck with the dough did not make it pretty.  Will have a recipe when I get the ratios down and experiment more with the topping order.

Feb 23, 2023 14:29:20 GMT Foos said:

That's big news c . Good on you!

I was going to comment on the pressure cooker stuff but I'm in the wrong thread. Was that in the Positivity thread? All34LOL ?!

Anywho, I busted out my pressure cooker the other night and made short ribs. Amazing. Seasoned with salt pepper cumin paprika and cayenne, then seared on a screaming hot cast iron, then tossed into the pressure cooker with coke, soy sauce, Worcestershire sauce, garlic, onions. 30 mins later, melt in your mouth short ribs. Mrs Foos didn't finish her share so I had leftovers.

Grilled cheese short rib sandwich. Amazing!

Do you use Coke with corn syrup or normal sugar? The last time I did slow-cooked pork with root beer it had a distinct corn taste due to the corn syrup.

Feb 23, 2023 14:29:20 GMT Foos said:

That's big news c. Good on you!

I was going to comment on the pressure cooker stuff but I'm in the wrong thread. Was that in the Positivity thread? All34LOL ?!

Anywho, I busted out my pressure cooker the other night and made short ribs. Amazing. Seasoned with salt pepper cumin paprika and cayenne, then seared on a screaming hot cast iron, then tossed into the pressure cooker with coke, soy sauce, Worcestershire sauce, garlic, onions. 30 mins later, melt in your mouth short ribs. Mrs Foos didn't finish her share so I had leftovers.



Grilled cheese short rib sandwich. Amazing!

Good god that sounds amazing…

Gyro LC just regular coke. Out ingredient list calls it glucose-fructose (which I suspect is corn syrup). I had no such taste, so that's good!

Pizza recipe since it came out pretty good again. It is Detroit style so it is basically a bread with a pizza stuff on top. Video above will show the same stuff I say roughly.

Dough:

2 tablespoons of instant yeast
3 cups of bread flour
2 cups of water
1 tablespoon sugar
1 tablespoon salt

Toss all in dry stuff in food processor. Pulse to mix. Slow add water while pulsing. Pulse for a minute then feel dough. You want it to be movable and slightly sticky. Too sticky add water. Feels dry more water. When you can remove it and only have it slightly stick to you, toss into a bowl and cover for two hours. After two hours to move a well oiled pan. Mine is a Lloyd's 10 by 14 steel pan. Cake pans work too though. Stretch as much as possible then let sit for 30 minutes. repeated until it fills the pan.

Sauce:

Can of Tomatoes 28oz or so (whole or crushed)

Breakup tomatoes and reduce until it is jam like or you can move a spoon through it and it does not refill the space. Season to taste here, I used pepper, garlic powder, onion powder, pinch of salt and some red pepper flakes.

Will make two portions so use half on pizza and freeze one.

To make pizza, put cheese on the dough (I use Mozzarella but can use anything) right to the edges. Add sauce on top in rows. Then top with pepperoni's if you want. Toss into a preheated oven at 500 for 17 minutes. Should come up with a crispy bottom crush and chewy inside and well melted cheese. Sauce is on top to cameralize it slightly more and prevent over cooking the cheese. Some also put the pepperoni underneath so it cooks but does not burn.

Took a photo, will add later when I figure how to sync my phone to computer.

c Have you considered resting the dough in the fridge 24 hours? It's much more flavorful and pliable after the long rest.

Dude I might do that one. Sounds like a lot of work though so not really a regular thing.

Feb 23, 2023 23:01:41 GMT Gyro LC said:

c Have you considered resting the dough in the fridge 24 hours? It's much more flavorful and pliable after the long rest.

People said for this particular pizza, you want the fast rise, instead of the slow rise.  This pizza has an inch thick crust.  And is more akin to grandma pizza than actual pizza.  Which is why I picked it to make, it is traditionally made in home ovens.  Kind of the opposite of tradition dough that wants a very slow rise.

You can fridge the dough and it is more pliable, but then you need to let it sit for several hours to return to room temp before proofing.  Was going to test it, but right now the bread part is like perfect.  

Feb 23, 2023 23:02:35 GMT @ness said:

Dude I might do that one. Sounds like a lot of work though so not really a regular thing.

The flow is like this really.

Mix dough in food processor - takes about 5 minutes.

Toss into bowl and let sit for two hours.

Stretch into pan takes about 2 minutes then you check it again in 30 stretch a little more, then one final times in another 30.  Between stretches do the sauce.  Takes like 30 minute to reduce down, so can do that between stetching the dough in the pan.

Finally topping with cheese and crap takes like 2 minutes and cooking takes 17.

So like 20 minutes of work over several hours, mostly stretching dough and stirring sauce.  And honestly, if you wanted to cut time off, you could just not reduce the sauce.  Some recipes call for the sauce to be put on cold.  You just add spices into can basically and spoon it on.  Since it is on the top of the pizza, it will cook that way too.  

Cleaning the food processor is a bit of a bitch though, but can be done while waiting.  Also pretty sure I am cutting years off the life of the thing doing this, but it beats kneading dough.  

I think what got me down this path is simply seeing short tiktok style cooking videos. Sigma cooking is an underrated asmr with the silent asian guy. Also really like this cajun dish guy. I'm going slow with dishes. Practicing cooking meats and just trying different ones. I'm trying to find a roster here.

Feb 23, 2023 23:44:22 GMT @ness said:

I think what got me down this path is simply seeing short tiktok style cooking videos. Sigma cooking is an underrated asmr with the silent asian guy. Also really like this cajun dish guy. I'm going slow with dishes. Practicing cooking meats and just trying different ones. I'm trying to find a roster here.

Check out the show Good Eats and America's Test Kitchen.

I love this dude. Same guy I posted for the pizza video. Great clean videos. Also minimalist cooking style that I am really into.



Not Another Cooking Show is pretty good too.



Kenji from Serious Eats is great to watch for techniques and he sciences out a lot of shit. He was my go to for the Detroit recipe I am using as he did a dive into the dough prep. Here is him doing Chili.

Also chili is the ultimate in cook once and have meals for while things. You basically make up your biggest pot with chili and can freeze whatever you cannot eat in several days. And super easy to make. Basically combine everything then cook slow for several hours, ideally in a slow cooker. Since you are cooking for yourself you can spice it perfectly and add whatever the hell you want.

Ness getting into cooking is my favourite thing on PW so far this year.

My final boss will be some sort of cajun seafood boil. My Mom wanted to try an experiment like a year or two ago of making it and it was sooo good. I never liked crab legs for the work and the smell just gassed the whole house. But when we ate it... boyee it was so good. Best meal I've ever had? I dunno, but top 5 for sure. So good that when my bday rolled around that was my request. Chain steak restaurant? Fuck that, bring on them baby corns! I hope to make it myself one day.

Seafood boil is super, super easy to make. Just smoked sausage, potatoes, bagged corn, onions, garlic and seafood tossed into a pot and boiled. Season pot with some old bay and lemon. From there you do whatever you like. Some add a butter sauce at the end after everything is drained, some add cajun spices to the pot, or at the end, and there are million takes on spice addins.

I've never heard of this dish but it sounds pretty cool.

Emperor It is a summer party recipe for the Southeast region of the US.  

Here is a complicated version Ness, but can see how it is still not that hard to make if you just use old bay to season.