Kid1 uses their blue steel (aogami) (#1 😳*) that I picked up at a hardware store in Shimabara #Japan to make short work of some cabbage for knife practice.
Finally got around to making the Paneer last night. Decided to make Paneer Khurchan. One of our favorite restaurants in Chicago (“Essence of India” in Lincoln Square) does it really well and we were craving it. It is not a dish you often see on a menu here in the US.
My cooking today is more like preparing a snack. Fast, easy, but nevertheless delicious.
I just marinated some chicken filet (the smaller, inner ones) asian style with some chili and garlic and ginger. They'll be fried in a pan in a few hours. And I cooked a sweet-sharp dip with even more garlic.
I love garlic, you probably noticed that. 🧄 😄
That'll make for a nice meal without much ado.
It is even low-carb, no?
The last days were a bit crazy. Yesterday we celebrated our son’s 18th birthday and had the local relatives over for coffee and cake and later the typical German Abendbrot, German bread with cold cuts, cheese, vegetables and also a Greek salsa salad. I spent lots of time on getting our apartment ready and the food preparations, so didn’t really cook any exciting at lunch time.
As always at such events there was way too much leftover food and today we ate lots of cake and used some of the cold cuts and the last of the salad to make yet another salad for lunch. I even found a recipe that matched what I had in mind and used that to guide me along.
I’ve basically turned into my grandmother. I have a ‘dried goods / umami box’. I know of no other more economical way to make the stocks and soups required of southern Chinese coastal cooking. Black beans, good quality dried mushrooms, dried anchovies and scallops. Central to every Cantonese and Chiu Chow kitchen. Our food does not taste the same without this stuff. (And is also what’s used by the best restaurants)
@LifeTimeCooking Made one a few nights ago. Prefer the cylindrical ones as I find it cooks fast when roasting compared to the round ones. #Bharta#food#cooking
Anyone has a favourite recipe for Shiitake+Lentil Burgers? I've been trying my hands at it, and it tastes good, but I can't seem to find the right texture, it tends to be...cake-y?🤔 #Cooking#Vegan
Apparently it's now a thing for dinner party hosts to ask their guests for money to help with groceries. Eater reporter Amy McCarthy says that's not OK, and offers some suggestions for cutting costs if you want to host but can't afford to. What's your experience with this? Pick as many answers as apply and share any fun stories in the comments.
What I was really doing earlier was wondering about replacing a hammer I used to have in my kitchen. I now have a, um, "correct" tool, but there was something satisfying about using an actual hammer to, say, flatten cutlets. I was looking at weights of these: