Food. Food. Food. And spreads

[Straw he/him]

Just made homemade chicken shawarma. It was good. 

Edited November 16, 2016 by Straw

[Delightful]

9 hours ago, Erunion said:

@Delightful - I suspect that this is why my mother taught me to always stir pasta when it's cooking in a pot. Keeps it from sticking to the bottom. 

 

On the kebab thing - isn't a kebab the meat on the pole, that is then used to make various foods? (Like the donair kebabs that are popular where I'm from - pita, with amazing kebab meat and a mixture of veggies and sauce). 

Cuz I always thought a 'shish kebab' was the small chunks of meat that you skewered with veg, whereas donair kebab was sliced off of the massive rotating meat stick of deliciousness. 

But ive been wrong before! 

So for me rotating meat stick of deliciousness = shwarma 

9 hours ago, Oversleep said:

About the kebab thing:

In Bulgary what Polish refer to as kebab is known as döner which is what @Erunion called donair kebab. (description fits)

@Delightful, I am no cook, but everyone was always telling me to boil pasta in water and add it to the soup/sauce later. It can be tricky since you have only one pot but manageable

Yeah I was trying to save having to store the pasta and  wash the pot out an extra time. Oops. 

[Delightful]

Advice please!

I'm making mashed potato with mushrooms and onion. How do I add protein? Can I throw some cheese in? Or egg? Is there  a protein that goes well with potatoes other than sausages? (No meat, I'm making this in milk pots and can't mix the two).

Thanks, your contribution to my dinner in greatly appreciated  

[marsoupial they/them]

1 minute ago, Deliiiiiightful said:

Advice please!

I'm making mashed potato with mushrooms and onion. How do I add protein? Can I throw some cheese in? Or egg? Is there  a protein that goes well with potatoes other than sausages? (No meat, I'm making this in milk pots and can't mix the two).

Thanks, your contribution to my dinner in greatly appreciated  

I would recommend cheese, but egg could be interesting.

[Delightful]

1 minute ago, bleeder said:

I would recommend cheese, but egg could be interesting.

yellow cheese? I have that and cottage cheese that I think is past its use-by.

[TwiLyghtSansSparkles she/her]

Cheese is a good source of protein that would go well with mashed potatoes. If you want, you could grate some cheddar cheese into the potatoes, add an egg and some flour, form them into cakes, and fry them in a little oil. That's pretty delicious. 

[marsoupial they/them]

Just now, Deliiiiiightful said:

yellow cheese? I have that and cottage cheese that I think is past its use-by.

Probably yellow. If you could get your hands on some parmesan, it'd be good, but I'm the kind of person who eats parmesan on everything and by itself. Cheese is great. 

[Sunbird she/her]

Can confirm the deliciousness of potatoes and cheese. Dunno what else you could add to increase the protein content, though. (I like bacon, but that is both meat and not kosher, so doesn't help with your decision.)

[Delightful]

7 hours ago, Sunbird said:

Can confirm the deliciousness of potatoes and cheese. Dunno what else you could add to increase the protein content, though. (I like bacon, but that is both meat and not kosher, so doesn't help with your decision.)

LOL yup that is indeed unhelpful.  

 

 i ended up adding butter and cheese. But the potato ended up very solid(post-mashing), so maybe that was too much. How do I make it fluffy?

[Sunbird she/her]

@Deliiiiiightful I believe adding milk would make it creamier/fluffier. Also, did you melt the cheese/butter before adding? They might blend better if melted first.

[TwiLyghtSansSparkles she/her]

8 hours ago, Deliiiiiightful said:

LOL yup that is indeed unhelpful.  

 

 i ended up adding butter and cheese. But the potato ended up very solid(post-mashing), so maybe that was too much. How do I make it fluffy?

 

2 hours ago, Sunbird said:

@Deliiiiiightful I believe adding milk would make it creamier/fluffier. Also, did you melt the cheese/butter before adding? They might blend better if melted first.

Whipping the potatoes post-mashing with a hand or standing mixer also makes them fluffier. 

[Straw he/him]

How to make a three layer, five ingredient chocolate pie!:

Ingredients:

• 1 package (about 36) whole Oreos
• 1 cup (16 tablespoons) butter, divided
• 2/3 cup packed brown sugar
• 1 1/4 cup heavy whipping cream, divided
• 1 (12 oz) bag dark chocolate chips
• Pie pan (Around 10in by 2in)
• Instructions:
• Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. 
•  
• Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.) 
•  
• Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 60 minutes, until chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with salt.

Edited December 19, 2016 by Straw

[TwiLyghtSansSparkles she/her]

I was doing some internal-clock-has-me-up-two-hours-before-anyone-else-will-even-think-about-being-awake internet browsing, and I came across an article on bread sauce, which led me to a recipe. I consider myself a fairly adventurous diner, but I….just can't quite wrap my mind around the idea of a sauce made from seasoned breadcrumbs and milk.  Has anyone here had it? Is it good? 

[PlanetReelo she/her]

My mother in law treated me to a home-made beef burger and mini chilli beef wrap. Absolutely stuffed! 

[Pinnacle-Ferring he/him]

Last night I fried up some good old-fashioned latkes for the sixth night of hanukkah. Revel in their oily goodness!

[Delightful]

i am a potato.

[Pinnacle-Ferring he/him]

Oh, I'm so sorry! That post must have been so insensitive to you. I had no idea!

If it's any consolation, your people were delicious...

[Delightful]

29 minutes ago, Pinnacle-Ferring said:

Oh, I'm so sorry! That post must have been so insensitive to you. I had no idea!

If it's any consolation, your people were delicious...

YOU MONSTER. 

[Pinnacle-Ferring he/him]

Hey, it's not my fault that you're potentially delicious!

[Delightful]

23 minutes ago, Pinnacle-Ferring said:

Hey, it's not my fault that you're potentially delicious!

Fish pee in you! Every day! So hmph!!

[PlanetReelo she/her]

It was my dad's birthday today, so we had  rainbow birthday cake that was just divine!

Spoiler

 

[Delightful]

Am I super weird if I cook rice in a frying pan and veggies etc in a pot?

The rice just sits there. It's fine. Everything else gets stirred and falls out the pan and needs the higher walls.

Just me? Anyone?

Edited January 2, 2017 by Deliiiiiightful
Give me validattiioooooonnnnn

[TwiLyghtSansSparkles she/her]

7 minutes ago, Deliiiiiightful said:

Am I super weird if I cook rice in a frying pan and veggies etc in a pot?

The rice just sits there. It's fine. Everything else gets stirred and falls out the pan and needs the higher walls.

Just me? Anyone?

If it works for you, go for it; though I was always told that if you're not steaming the veggies (stir-frying them and such) they should be cooked in a shallow pan so the steam doesn't get trapped and make them soggy. Rice, on the other hand, needs the steam to cook properly, and so a pot with higher walls traps steam better and is better for rice.

[Delightful]

Just now, TwiLyghtSansSparkles said:

If it works for you, go for it; though I was always told that if you're not steaming the veggies (stir-frying them and such) they should be cooked in a shallow pan so the steam doesn't get trapped and make them soggy. Rice, on the other hand, needs the steam to cook properly, and so a pot with higher walls traps steam better and is better for rice.

Hmm I didn't think about the steam. Dilemma!

[TwiLyghtSansSparkles she/her]

Just now, Deliiiiiightful said:

Hmm I didn't think about the steam. Dilemma!

Are you making stir-fry?