What are you cooking right now?
- Thread starter Patrick
- Start date
Bok Choi as desert?
1 demerit.
Seriously... I expect better.
Like Bok Choi ice cream.
Or Bok Choi garnished brownies.
Or anything without fucking Bok Choi.
1 demerit.
Seriously... I expect better.
Like Bok Choi ice cream.
Or Bok Choi garnished brownies.
Or anything without fucking Bok Choi.
qclabrat
Well-Known Member
pro tip for bok choy if cooking as you have cut
blanch in salty water and stop from overcooking by dipping in cold water, this keeps the green the nice vibrant green color. Soy always after plating.
But if you want to stir fry it's hard to cook evenly , so really need to cut into 1-1.5 inches pieces. But here's the key to keeping the color and prevent mushy greens. Stir fry for a few minutes, when you see the ends start to get a little translucent, turn off the heat and cover for 5 minutes. It will take some trial and error but once you figure it out it's not hard to get it perfect each time. When I stir fry vegetables alone, I don't use soy, just salt as the soy chances the color of the vegetables
Okay, Mommy Day recap:
All Green Everything for mom
Guac
Sautéed ramps and chard (@soundz foraged ramps that is!)
Then of course the fabled green sauce for the salmon. Will add years to your life.
My sister brought smashed potatoes with Brussel sprouts
And of course the salmon
Add in a little Shepard salad, and viola!
All Green Everything for mom
Guac
Sautéed ramps and chard (@soundz foraged ramps that is!)
Then of course the fabled green sauce for the salmon. Will add years to your life.
My sister brought smashed potatoes with Brussel sprouts
And of course the salmon
Add in a little Shepard salad, and viola!
Tonight: lady’s choice, and she called for sloppy joes.
There are reasons I love this woman.
It’s a Cooking Light recipe that I bastardize ever so slightly, and it’s a dead ringer flavor-wise for the Manwiches of my youth.
There are reasons I love this woman.
It’s a Cooking Light recipe that I bastardize ever so slightly, and it’s a dead ringer flavor-wise for the Manwiches of my youth.
Prepping caramelized onions for spanakopita eggs for eleventy-billion folks at KT this weekend.
I am cheating twice* over here, both for the first time. Hope it plays out.
6lbs of onions, about to be run through the mandoline*.
I’m not crying. You’re crying.
And then setting them in for a 10-hour nap in the slow cooker*
Never not caramelized onions manually, but this is how restos do.
We’ll see what the morning brings.
I am cheating twice* over here, both for the first time. Hope it plays out.
6lbs of onions, about to be run through the mandoline*.
I’m not crying. You’re crying.
And then setting them in for a 10-hour nap in the slow cooker*
Never not caramelized onions manually, but this is how restos do.
We’ll see what the morning brings.
qclabrat
Well-Known Member
Pro tip for cutting onions, run a small fan across your work area towards an open window or vent. My daughter thought of this years ago. Works like a charm
Anyone have a good marinade for lamb that doesn't need to sit overnight? I have some thick lamb chops going on the BGE for dinner tonight. Hoping to find something that will be good after a few hours.
