Cooking

As per the title, what is a food that crunches/is hard to bite, but is also savory and sour?

I couldn't find anything (except Lemons!) matching this criteria, but it's an interesting combination of tastes.

Edit: Thanks for the answers! I'm gonna try out some new foods

Looking for some inspiration, my wife's out of town this week babysitting he grandmother with dementia, so she's been eating a lot of very bland, old-white-lady-palate-approved meals (her grandmother once described some jarred vodka sauce as being "too spicy")

We're both pretty adventurous eaters and spice-lovers, and I know it's driving her mad by now, so I figured I'd welcome her home in a couple days with a dinner full of all the biggest flavor bombs I can find

Help me light her taste buds on fire, decimated my spice cabinet, and make my toilet tremble in fear of what is to come.

I was frustrated earlier trying to figure out what to cook for dinner for a few picky eaters, so I typed:

chicken
no strawberry
no gravy
no olives
rice
noodles
spices
onion
garlic

into Goblin Tools. The recipe it came back with is delicious. I cooked it and got no complaints from anyone, which impressed me so I figured I'd share it. I added 1/2 teaspoon of garam masala to the spice mixture but other than that I cooked it exactly how it says to in the recipe.

The recipe (exactly as returned):

Dish Name: Spiced Chicken and Rice Pilaf

Serving Size: 4

Ingredients:

• 500 g (1 lb) chicken, cut into pieces
• 250 g (1 1/4 cups) rice
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 750 ml (3 cups) chicken broth or water
• Salt and pepper to taste
• 2 tbsp oil

Instructions: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute. Add the chicken pieces and cook until browned on all sides. Stir in the cumin, paprika, turmeric, salt, and pepper. Add the rice and stir to coat. Pour in the chicken broth or water and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, until the rice is cooked and has absorbed the liquid. Fluff with a fork before serving. Enjoy your Spiced Chicken and Rice Pilaf!

For dietary purposes, I’ve been told to start including probiotic rich food in my diet and I figure since people in my house already like yogurt that’s the best way to go. But I absolutely hate the texture of yogurt. How can I change it and still enjoy the health benefits? I don’t love smoothies, but I’ll make one occasionally with yogurt. But I’d prefer to have some variety with this. Adding granola is alright, and definitely helps but even still I find myself just grossed out after two spoonfuls. Is there anything I can do? Is freezing it and turning it into something like frozen yogurt going to kill the cultures? It’s sad, because this is the only food I absolutely cannot seem to find a way to enjoy!

I put some asparagus in vinegar with garlic, red pepper flakes, and pickling spice a couple weeks ago. I just cracked it open, and they're fantastic!

I also started a batch of sauerkraut today with garlic and caraway seeds in a brine. Gonna keep an eye on it and hope it comes out alright. I like that it's a live fermentation, and will hopefully be full of good probiotics.

What's your favorite thing to pickle, and in what?

I have made chicken adobo (with coconut milk) many times with very good results. This last week, I tried the following recipe for pork adobo:

https://www.saveur.com/article/Recipes/Pork-Adobo/

And I was not very pleased with it. I thought it would be a slam dunk, but it just disappointed me.

Does anyone know of a good pork adobo recipe they can point me to?

I have a recipe that calls for a dough to be autolysed (long bulk ferment while stretching and folding the dough). I'm fortunate to have access to a stand mixer. Is their any advantage to doing the autolyse? Should I just kneed it in the mixer to save time?

Presumably either a terrible idea or already a thing, not sure which.

I'm thinking crispy-fried-aromatics-in-oil, Mediterranean edition. Garlic, eschalots (aka scallions), thyme/rosemary/etc, vast quantity of parsley, peppercorns, lemon zest, fine-diced rye sourdough.

Jar of that in the fridge, use it like chilli crisp but for white-people food.

Is this a thing? Should it be a thing?

Experimenting with fries 🍟

#food @foodnoms #health #photography #homemade @cooking @mastodonindians

Hey, I’m trying to make fried chicken. I MUST today, for the sake of my future confidence and the joy of my day TODAY. I want to use chicken breast, thighs are too fatty for me.

How? I’m looking up recipes but they all seem so disingenuous. I know that sounds stupid, but I thought maybe asking real people would give me a better chance.

Chicken breast, buttermilk. Those are the only ingredients I feel like I must use. Anyone have any advice on the fried chicken? I’ve got regular canola oil, olive oil, extra virgin, and I’m waiting to visit the grocery store. I was about to go but I just don’t feel confident. Please, anyone have a list of ingredients worth using together?

My daughter tried to make garlic focaccia and mixed fresh garlic into the dough instead of topping it. Ended up with an oily thick cracker.

Welp, I am pleasently surprised. Other than my legs hurting like mad, it really wasn't that difficult to make.

Unfortunately, the past two months my taste has been extremely erratic, so I can't say how this tastes, other than very beany (but I do know it should taste just fine. I've made gorditas with this same sweet bean paste for at least two years now. Tested with the wife, though, and the cinnamon I added is what is the strongest flavor).

As for the mayocoba beans, they were the best for making sweet paste that I could reliably find around our little city.

As for the recipe. Meh, there's nothing really to write down. I have never been a heavy sugar eater, and these health issues have made eating lots of sugar a bloody pain in the arse. So I added just enough sugar...(maybe, as I really can't taste the sugar right now. So I guessed, HAH!). A wee bit of cinnamon, and a pinch of salt.

Now, as for the mochi, I did follow a recipe I found on youtube. (https://www.youtube.com/watch?v=RzfKNUL78pY)

12 oz. Water
8 oz. Sweet rice flour
4 oz. Sugar

mixed the mochi in a skillet, let it soak for a bit and rolled the sweet bean paste into balls, fried on medium heat, then low heat, then placed onto a pile of cornstarch, and went from there.

It really didn't stay as hot as I was afraid it was going to be. The bean paste could have used a light freeze/chill, or drying as most of it was too sticky to form the mochi. Plus, I should have made a slightly larger batch, as I tried to thin the mochi up which tore on several of them. Meh, live and learn.

I wish I could taste them to their fullest, but meh, it's my fault for trusting a doctor, HAH!

Just adding this an hour later to show how bloody erratic my taste is. Now the bean flavor is extremely faint and the sugar is very very strong. Now it's almost sickly sweet, 🙄, and I know I didn't add that much sugar to the bean paste.

Going for a bun cha kind of thing here. Chicken and pork meatballs with lemongrass, fish sauce, and garlic. Pickled carrot and radish (only had red radish so that's what I used), wide rice noodles (again, what I had), and nuoc cham. Pretty tasty for something I threw together quickly!

I've been messing around with my Pizza Dough recipe for the past 3 days 🐱

The goal was to scale the recipe to two portions (∅25cm) that taste best after around 16-24h resting time. I like my dough fairly thin, but more chewy than crispy. I also go heavy on the toppings, so it should have enough structure to hold them up by itself after the first two bites or so. Most Pizzas here are topped with 250-ish grams of chicken, pickles, pickled red onion, bbq sauce and whatever canned corn-mix I had on hand.

The first Pizza had way too much dough, and I had it in an initially cold pan on a pizza stone. It stayed very soggy in the middle 😕 I also only put oil in the pan, no flour. So it got super stuck.

The second one was light years ahead, way thinner dough and I blasted the pan on my induction stove until it sizzled before putting it in the oven without a pizza stone. The bottom turned out exactly how I like it!!

It still got a little stuck in the pan, as I used oil and too little semolina flour.

Pizza 3 was the best one! I went very heavy when coating the pan in regular flour (instead of semolina, i dont like the texture) and pulled up the crust on all sides so that it wouldn't stick so much. It didn't, and I kinda like the look! This one I also blasted on the stove beforehand and put in the oven with no Pizza stone.

The (current) dough recipe:

• 150g Pizza flour
• 150g water
• 1 tsp olive oil
• 1/8 tsp dry yeast
• 6g salt
• 3 tsp vital wheat gluten (sold as Seitan base)

-> mix everything to a very watery crepe-dough consistency and let sit for 20-30 mins

-> add 100g more flour and knead to a Pizza dough

-> let rest for at least 12h, but 16-24h is even better

-> bake it as hot as your oven will allow, mine has a Pizza setting that does 250°C

I'll probably tweak it even more when I get into the mood for half a week of Pizza again 🐱 I'm thinking that I should be able to get the exact same result from using regular 403 flour but with 4 instead of 3 tsp of the vital wheat gluten. But I might have to scale up the water as well in that case, hmm

I'll post recipes later if anyone is interested. The potato salad doesn't look great in the photo, but it was a real winner.

Made 46 total, and I'll make more tomorrow! I did break the ravioli cutter though, so tomorrow's batch will be heart shaped!

So I put 4 cloves in a small batch of salsa. I did roast them with a butane torch and thought that would make the flavor a little milder, nope.

cross-posted from: https://lemmy.world/post/16622039

Week 24 - Seasonal ingredients: Many berry pie with rosemary lemon ice cream

My dad loves berry pies, so had to make him one for Father's Day. Fresh seasonal items used were blueberries and lemons (picked from my tree). The rosemary was from my yard too, but that thing grows year round 😋

Other berries used were the frozen Costco mix of blackberries, raspberries, strawberries, cherries and pomegranate, on a homemade crust.

The ice cream was a custard base, with rosemary steeped in the milk & cream. I like experimenting with unique flavors of ice cream, and this one was a hit with my family.

[Image description: a close up of a slice of double crust berry pie with a dollop of melting ice cream on top.]