I like food.
I only like radishes cooked, or minced up very small on top of tacos. they're too spicy!
Just do it in the toaster oven if you're worried about turning the oven on....
So I made this with Rittenhouse rye, and it was delicious, but the boiling water was not enough to heat up the rest of the drink to more than barely lukewarm. I stuck it in the microwave for a few seconds and that did the trick. Yum!
These are entertaining comments. I think most of them agree, even if they don't think they do.
I am an American. I can estimate what 6 cups of onions is without taking out a measuring cup, no problem, but 400g of onion? no freaking clue. The Europeans? vice versa. It's not an issue of better or worse... it's just what we're used to... and the point is that it doesn't really matter when you're cooking! The accuracy of mass vs volume vs whatever doesn't matter - what matters is learning the technique, the idea, what you like, and that loosening up in the kitchen instead of obsessing over how big a medium freaking onion is a good thing!
I like mine with white pepper!
I can't believe it took you THIS LONG to link a story to that video.
also - i have some mushroom scallion oil from vegan ramen. I'm going to drizzle with that instead of truffle oil!
I use the kite hill ricotta (not the soft fresh, which I don't like as well). My whole foods sells it in prepackaged tubs by weight. It works just like ricotta, more or less.
I also grill a lot of pizzas with their soft ripened cheese (doesn't get very melty but it tastes better than most super market ripened cheeses you get), carmelized onions, figs or pears, arugula and balsamic reduction. Takes hardly any time on the grill.
This would be so easy to veganize ith kite hill cheese. Never thought of using a duxelles. Thanks for the idea!!
this tastes like french fries, in a good way.
you have sumac AND parsley on your cutting board.
Yeah... I'm liking my grill... and it sears well enough for my purposes - I got awesome grill marks on my grilled tofu, and on salmon burgers. After reading your review I went out and bought a steak last night just to see how it did - was only fair for the sirloin; tried to do a reverse sear and ended up with medium rather than medium rare trying to get nice grill marks (would have nailed it on charcoal). But all in all I'm pleased.
Oh. Doh. I should have just read your review on your website!
How do you reckon the Lowe's Charbroil Commercial 3 burner compares with Home Depot's Charbroil Gourmet 3 burner? Originally I had thought it was just cosmetics, but now looking more closely, the infrared plates seem to be different - closed to the cooking surface.
I got a floor model Gourmet 3 burner that had a dinged case for about $250 a few months ago and I'm loving the convenience, and one of the things I love is that I can toss a handful of wood chips into the trough to add a bit of smoke easily. Doesn't sound like that would be the case for the Lowe's version - but it sounds like witha cooing surface closer to the grates, it might be more fuel efficient and sear better?
Not terribly important since my grill's been doing a find job for me, but just things to consider.
veggie cream cheese.
Why is there cilantro on the table?
Why is there cilantro on your table?
So I did this... I'm pretty sure my cauliflower must have been at least twice as big as yours. Needed a TON of extra almond milk and stock to even start to blend it.
I boiled up some dried lentils and then dried them (my whole foods does not have canned lentils)... which seemed counterproductive. It worked fine.
@nick.W is there a brand of soy yogurt you like? the commercial ones all seem too sweet to me - and I've never ventured to make it at home myself, though I make regular yogurt all the time...
So I made this with shirataki tonight (blizzard... can't venture out for ramen) and it came out AMAZING. The best ramen I have ever made, by far!! It took about 2.5 hours total from start to finish (and that includes wine breaks) - definitely worth it! My house smells fantastic!! This is going to be GREAT tomorrow after skiing.
I would say the on;y things I noticed- to make the shitake-soy tare, I ended up using more like 3/4c each soy and mirin, to actually cover the mushrooms, and for the mushroom oil, again, I needed about double the oil to come even close to getting all the mushroom into the oil - I figured if it wasn't even in the oil even after softening up, then it wasn't enough oil. OTOH I eyeballed my 1/2 ounces.
Also, as my local whole foods did not have dried porcinis, I used dried oyster mushrooms instead. I doubt my palate would know the difference.
Made this. Worth it. Did it o a weeknight. Dinner is at 11PM but worth it!
...must make MORE... all gone already!
I have been eating these for years and years. So good so many ways - like I keep pho stock frozen so it's really easy to heat that up with some noodles, toss in veggies and herbs and meat and have faux pho... or stir fry them pad thai style... or use them instead of rice in ochazuke.... they even make a good quick chicken noodle soup. They do NOT do well as a pasta substitute. They're just so convenient that I always have a drawer full of them in my fridge. I personally prefer the texture of the tofu ones in most instances.
Make this NOW.