See MOC. See MOC cook. - Oldschool

WACO/TX
Joined: 01/27/09
Posts: 2547

April 5th, 2009 - 7:58 PM

i am experimenting with fermenting my sauerkraut in mason jars instead of a crock or something.
this is a salt-brine lactofermented sauerkraut.
i'm going to try it with whey soon.
i got it sliced superfine today and it brined up really well so it looks really promising..
mason jars are more inclined to spoilage, though.
so we'll see in a few weeks.

WACO/TX
Joined: 01/27/09
Posts: 2547

April 5th, 2009 - 7:59 PM

cutcopydestroy Said:

come cook for me

i should just become a travelling chef.
my starter business base can be MOCers!

Great White North
Joined: Old School
Posts: 1037

April 5th, 2009 - 7:59 PM

i made chocolate chip banana bread yesterday. nothin fancy:

WACO/TX
Joined: 01/27/09
Posts: 2547

April 5th, 2009 - 8:05 PM

OM NOM NOM.
DW banana bread.

math

AUBURN/WA
Joined: Old School
Posts: 4717

April 5th, 2009 - 8:10 PM

<- not annoyed ^interesting and delicious looking foods

WACO/TX
Joined: 01/27/09
Posts: 2547

April 5th, 2009 - 8:16 PM

i just found a folder of food pictures i was going to send to my family over email (my mom is a foodie like i am) and realized how many food pictures i'd posted on here. figured i'd stop jacking threads and just make a place for us to show off all of our cooking.

math

AUBURN/WA
Joined: Old School
Posts: 4717

April 5th, 2009 - 8:23 PM

okay then, back to those fermented almonds... what exactly is the fermentation prep/process for almonds?

tofuhero

LOS ANGELES/CA
Joined: Old School
Posts: 1951

April 5th, 2009 - 8:29 PM

carly_cat Said:

i made chocolate chip banana bread yesterday. nothin fancy:

carly, even though i'm sure that's not vegan, it looks really fracking good. also, you look really cute in your new profile pic.

naomi, i never found your food threads annoying, just your i-have-a-superhero-for-a-boyfriend threads, and that's only b/c i was butthurt about it.
but a unified thread is a good idea.

Great White North
Joined: Old School
Posts: 1037

April 5th, 2009 - 8:34 PM

tofuhero Said:

carly_cat Said:

i made chocolate chip banana bread yesterday. nothin fancy:

carly, even though i'm sure that's not vegan, it looks really fracking good. also, you look really cute in your new profile pic.

naomi, i never found your food threads annoying, just your i-have-a-superhero-for-a-boyfriend threads, and that's only b/c i was butthurt about it.
but a unified thread is a good idea.

a thank you! it's not vegan but maybe next time i will give that a try!

girlnamedbrigid

KAPOLEI/HI
Joined: Old School
Posts: 4788

April 5th, 2009 - 9:17 PM

tonight i made awesome corned beef with all sorts of secret ingredients (

) along with little yellow potatoes, red potatoes, cabbage and carrots. it was a boil. i also made some biscuits. there are no pictures because it was torn up. nothing to take pics of is left.

VICTORYSTARDROP

CANADA
Joined: Old School
Posts: 5160

April 5th, 2009 - 10:30 PM

http://WWW.LIVEJOURNAL.COM

VICTORYSTARDROP

CANADA
Joined: Old School
Posts: 5160

April 5th, 2009 - 10:30 PM

http://www.dsrf.org/EN/in...down_syndrome_/

annatrussel

BMORE/NYC
Joined: 02/26/08
Posts: 302

April 5th, 2009 - 10:44 PM

Late Dinner:

I present: the Nectarine TexMex Style Casadilla

Bokonon_Pokemon

SAN MARCOS/TX
Joined: 09/17/08
Posts: 1451

April 5th, 2009 - 10:50 PM

Next time I cook Puerto Rican, I'll have to boast about it on here.

PS: 500th.

WACO/TX
Joined: 01/27/09
Posts: 2547

April 6th, 2009 - 12:33 AM

math Said:

okay then, back to those fermented almonds... what exactly is the fermentation prep/process for almonds?

start with raw almonds
cover them roughly double with cold water and give a generous couple shakes of sea or kosher salt. leave overnight and up to about 24 hours. drain, but don't necessarily rinse. the salt keeps bad bacteria out as well as giving them a good flavour. the soak causes the almonds (which are seeds, just as beans are) to begin to sprout. this releases the enzyme inhibitors that trouble your digestion and thus allows you to get all of the protein / nutrients out of the almonds. turn the oven on to barely warm and leave them in for about 12-15 hours, until they are dry and crispy. it's important to dehydrate them slowly, because then they remain a "raw" food (never heated over 150º) and you retain the (now accessible) benefits of that. also, trying to roast them at high heat turns them rock hard. the salt from the water gives them a rich saltiness and the sprouting gives them a slightly briney taste. everyone that has tried them has reacted really positively, the usual response is that they are super flavourful. also, eating a small handful is quite filling because you can actually digest the protein quickly. i use them in breakfast or for snacks because they kick in so fast.

also, Brett, i've been meaning to tell you. on a completely unrelated to anything note, you always offer sage advice in the threads. this combines hilariously with your pensive-older-brother face in your profile pic. i always feel like you're sitting there pondering the situation and then offering a keen insight or suggestion.

ryanage

PALM COAST/FL
Joined: 09/08/08
Posts: 8697

April 6th, 2009 - 1:19 AM

will be coming to all of your houses for dinner. you're welcome to mine, too.

l4urenella

PHILADELPHIA/PA
Joined: 03/15/09
Posts: 323

April 6th, 2009 - 1:37 AM

i cook. just not often lately.

here is a picture of the best brunch food in the world from Sabrina's in Philadelphia:

It's eggs benedict with AVOCADO and bacon added!

Sabrinas is the bomb. Too bad you have to wait if you go on the weekends. Probably because they rule so hard.

l4urenella

PHILADELPHIA/PA
Joined: 03/15/09
Posts: 323

April 6th, 2009 - 1:38 AM

ps i love your threads all the time Naomi

l4urenella

PHILADELPHIA/PA
Joined: 03/15/09
Posts: 323

April 6th, 2009 - 1:38 AM

pss sorry vegans/veggies

drebb

Toronto
Joined: Old School
Posts: 9168

April 6th, 2009 - 4:25 AM

I'd totally be super obnoxious if you weren't totally awesome. Damn it.

WACO/TX
Joined: 01/27/09
Posts: 2547

April 6th, 2009 - 2:55 PM

laurenella, batman used to make eggs benedict with avocado for breakfast EVERY SINGLE MORNING.
if this whole sourdough thing takes off and i can start making english muffins...

wow. dw poached eggs r/n.

youth

GAITHERSBURG/MD
Joined: Old School
Posts: 5215

April 6th, 2009 - 3:54 PM

no pictures but saturday night made guinness fondue so good

this thread is making me too hungry

nikkisneakers

NEW YORK/NY
Joined: 01/28/08
Posts: 2096

April 6th, 2009 - 4:53 PM

Since the move to philly ive been cooking up a firestorm:

rosemary garlic rubbed pork chops with butternut squash salad

Clementine and olive marinaded london broil served with sauteed portabello mushrooms and golden crusted brussel sprouts

lime cilantro chicken taco salad with homemade lime cumin dressing

ghetto huervos rancheros

ps: all of these are soy, gluten and dairy free minus the egg breakfast.

emilectrique

WOODBRIDGE/VA
Joined: Old School
Posts: 7925

April 6th, 2009 - 5:02 PM

the only thing i could think that would make the brussels spouts better are walnuts or pecans.

and this just looks amazing

nikkisneakers

NEW YORK/NY
Joined: 01/28/08
Posts: 2096

April 6th, 2009 - 6:06 PM

good call on the pecans....they make everything better.

mark

TACOMA/WA
Joined: Old School
Posts: 10169

April 6th, 2009 - 6:21 PM

fatty hunger

FATTY SMASH!

Pierre

IRVING/TX
Joined: 05/20/08
Posts: 710

April 6th, 2009 - 6:39 PM

gnome_again Said:

math Said:

okay then, back to those fermented almonds... what exactly is the fermentation prep/process for almonds?

start with raw almonds
cover them roughly double with cold water and give a generous couple shakes of sea or kosher salt. leave overnight and up to about 24 hours. drain, but don't necessarily rinse. the salt keeps bad bacteria out as well as giving them a good flavour. the soak causes the almonds (which are seeds, just as beans are) to begin to sprout. this releases the enzyme inhibitors that trouble your digestion and thus allows you to get all of the protein / nutrients out of the almonds. turn the oven on to barely warm and leave them in for about 12-15 hours, until they are dry and crispy. it's important to dehydrate them slowly, because then they remain a "raw" food (never heated over 150º) and you retain the (now accessible) benefits of that. also, trying to roast them at high heat turns them rock hard. the salt from the water gives them a rich saltiness and the sprouting gives them a slightly briney taste. everyone that has tried them has reacted really positively, the usual response is that they are super flavourful. also, eating a small handful is quite filling because you can actually digest the protein quickly. i use them in breakfast or for snacks because they kick in so fast.

DW

kerryf

SAN FRANCISCO/CA
Joined: 03/16/08
Posts: 1365

April 9th, 2009 - 7:34 PM

i reallllllly hate sauerkraut
and being german

deathbymsgboard

HARRISONBURG/VA
Joined: 03/31/09
Posts: 381

April 9th, 2009 - 7:36 PM

jeff.....we need to hang out...and fucking cook

ryanage

PALM COAST/FL
Joined: 09/08/08
Posts: 8697

April 9th, 2009 - 7:38 PM

every time i see this thread, i think it says "see moc. see moc cock."

asummerglacier

BOSTON/MA
Joined: 03/19/09
Posts: 4787

April 9th, 2009 - 7:42 PM

ryanage Said:

every time i see this thread, i think it says "see moc. see moc cock."

ditto. that's why i always open after a new post.

PENSACOLA/FL
Joined: Old School
Posts: 2677

April 9th, 2009 - 8:34 PM

I love this thread, because I'm a fatass. And I love seeing what other people cook.
Here's my contribution. Cashew "chicken", with steamed rice on a bed of lettuce with veggie sauce.
Probably my favorite vegan meal I've ever whipped up (besides sushi). Mmmm.

ryanage

PALM COAST/FL
Joined: 09/08/08
Posts: 8697

April 9th, 2009 - 9:04 PM

caranicole Said:

I love this thread, because I'm a fatass. And I love seeing what other people cook.
Here's my contribution. Cashew "chicken", with steamed rice on a bed of lettuce with veggie sauce.
Probably my favorite vegan meal I've ever whipped up (besides sushi). Mmmm.

i'm making that next week!

what recipe did you use?

PENSACOLA/FL
Joined: Old School
Posts: 2677

April 9th, 2009 - 10:37 PM

ryanage Said:

caranicole Said:

I love this thread, because I'm a fatass. And I love seeing what other people cook.
Here's my contribution. Cashew "chicken", with steamed rice on a bed of lettuce with veggie sauce.
Probably my favorite vegan meal I've ever whipped up (besides sushi). Mmmm.

i'm making that next week!

what recipe did you use?

I used an old family recipe, then changed it around.
It's SUPER simple. Everything is pretty basic but the sauce, which is vegetable broth, garlic teriyaki sauce, salt and pepper to taste. Bring that to a boil while you mix COLD water and corn starch together to where it makes a paste. When the broth mix comes to a boil, slowly whisk in the corn starch until it gets to the thickness you want it to be. Bam, done. Just bread and fry the chicken and cook the rice as you normally would, then pour the mixture over the top. [:

PENSACOLA/FL
Joined: Old School
Posts: 2677

April 11th, 2009 - 1:44 PM

Revived for cupcakes (two which I am addicted).

Great White North
Joined: Old School
Posts: 1037

April 11th, 2009 - 1:50 PM

cherry cherry

PENSACOLA/FL
Joined: Old School
Posts: 2677

April 11th, 2009 - 1:55 PM

I hate pie, but that is so delicious looking.

Great White North
Joined: Old School
Posts: 1037

April 11th, 2009 - 4:16 PM

thelonegremlin Said:

carly_cat Said:

cherry cherry

um, yes please.
i'll make you dinner if you make me dessert.
damn.

ha deal! i might be passing through montana this summer

petercrissjazz

ROCHESTER/NY
Joined: 02/15/09
Posts: 347

April 12th, 2009 - 11:37 AM

lobster pot stickers.

with spicy teriyaki ginger dipping sauce.

burning_monk

BROOKLYN/NY
Joined: Old School
Posts: 16334

April 12th, 2009 - 11:39 AM

i just made a cup of tea

PENSACOLA/FL
Joined: Old School
Posts: 2677

April 13th, 2009 - 2:24 AM

Those potstickers look yummy.

WACO/TX
Joined: 01/27/09
Posts: 2547

April 13th, 2009 - 11:51 AM

brunch
two egg bucheron and avocado omelette cooked in browned goatsmilk butter, plus an orange.

right now:
3 quarts of something in between yogurt and creme bulgare is fermenting in the warmth creeping up from the oven on the back of the stove. i'm kind of obsessed with yogurt right now because i have early morning classes and i can just toss in some almonds and raw local honey and be good to go. (wednesday i'm buying more local milk and such and making buttermilk and sour cream. i'm using so much butter that i might just start making it myself)

sauerkraut and almonds are fermenting, chickpeas are soaking. hummus or curry soon.

i need to make mayonnaise next so i can make tartar sauce and deviled eggs (hey, the boy loves them) to go with the vinegar-dressed coleslaw and southern fried catfish the boys eat tonight.

pear pie just came out of the oven. 4 slightly overripe pears, honey, juice of one lemon, cinnamon, ginger, and a little vanilla and almond extract, all in a homemade crust.

(i need to steal the boy's digital camera. he doesn't use it, and i would probably start a food blog or some other obnoxiousness if i actually had a decent digital camera)

PENSACOLA/FL
Joined: Old School
Posts: 2677

April 13th, 2009 - 11:58 AM

At first glance I thought the top was avocados.
I have access to a pear tree, which we make spiced pears from.

Those all sound incredibly delicious.

PENSACOLA/FL
Joined: Old School
Posts: 2677

April 13th, 2009 - 11:59 AM

Oh, misread. It is avocados, bottom is pears.
My mistake. Sleep deprivation is to blame.

PENSACOLA/FL
Joined: Old School
Posts: 2677

April 13th, 2009 - 12:02 PM

Oh, I misread. First is avocodos. Last is pears.
I blame sleep deprivation.

another_penguin

MATTOON/IL
Joined: 03/16/09
Posts: 3302

April 13th, 2009 - 12:02 PM

This thread makes me feel completely culinary-tarded

I am proud when I throw an egg in some ramen and shout, "OH BOY! LOOK WHAT I DID!"

Would really love to learn to cook

PENSACOLA/FL
Joined: Old School
Posts: 2677

April 13th, 2009 - 12:03 PM