'... face full of "vokka" pie.'
At first I read this as 'vodka' pie;
I still don't know what it really is.
The guy on Science Friday started talking about tips for making pie dough, and I'm thinking, "hah, they should just ask JKL-A" ... and they did!
You start with 2/3 cups of oil, use 1/2 cup for the garlic, then use "remaining 1/3 cup" for the onion and chicken.
At least one of those numbers is wrong.
What happens to the garlic oil? Why not re-use it for the onion?
"All of my omnivore-oriented recipes are flavor-trumps-all. Why should my vegan recipes be any different?"
Well, they're not. But it's sort of like, say, making recipes with no green ingredients. You're putting an artificial limit on your palette.
Did you really make us raise our heads just so you can take a picture?
Get with the program, kid — those doggie treats don't come for nothin'.
Now work those soulful eyes!
... it looked like we'd be having rooster for dinner soon. A few minutes later, both the injured rooster and one of his unfortunate buddies were hanging upside down with their throats slit, ...
Man! Talk about being in the wrong place at the wrong time!
It's an indigestible dietary fiber that basically passes straight through you, giving you a noodle with zero net calories and zero net carbs.
How and why did the Japanese come up with a food item with zero nutritional value?
You can generate one:
Following the Tough Cookie's links, I found this:
"... in the same chapter as American Chop Suey, and like that pseudo-Italian casserole, ..."
Surely you mean Chinese?
Since I use an air-popper, salt won't stick. So I sprinkle on a little soy sauce.
40 min under pressure seems like a long time. Chickpeas only take about an hour on the stovetop (after brining overnight, if that matters).
Start timing once it's up to pressure. Turn the heat up to get it there quickly, then turn it down to keep it there. The same old 'bring to boil; reduce to simmer' — it's just simmering at a higher temp.
With a half pound of pork and the skin-on chicken, it seems there'd be quite a bit of fat. Does it just blend in, or should it be skimmed off after cooking?
On the slow cooker method, there's these:
What I do is fry up the sausage first, either in big chunks or small. Remove the rendered meat, and excess fat. Sweat the onions, etc., deglazing the skillet. Maybe add wine or stock. Put all that in the slow cooker along with the tomatoes. Add the meat toward the end of cooking.
If I don't have a stand mixer, is a food processor an adequate substitute, or should I just give up on home-made meatballs?
"You could cook in the near vacuum of Mars' atmosphere with a pressure cooker and your soup would come out just fine."
Note that cookers operate at a pressure inside about 1 atmosphere higher than outside, which on Earth gives them a pressure inside of about 2 atm absolute. So you could cook on Mars, but it'd take a lot longer. And you'd need to put yourself into a pressure vessel of some sort, or you'd be freeze-dried before the soup was done....
I'm tempted to try this. I think I've got a pasta roller collecting dust somewhere....
What do you do with all the left-over egg whites?
From the description on the other page, I'd guess that the half'n'half is a lighter substitute for heavy cream.
Sounds tasty. One thing:
2. ... Carefully drain liquid into a separate container and reserve.
3. ... Transfer ... drained liquid to the crock of a slow cooker.
Why not drain straight into the slow cooker?
@badseed1980 -- Trouble is, he's been 'coming out with a cookbook' for a couple of years now.
No four-legged critters this week? :-(
"Many brining recipes call for brining a number of aromatics—carrots, celery, onions, spices, herbs, etc—to a boil in your bring before letting it cool completely."
Should be bringing and brine, respectively.
@Skip Whelan -- For including dark meat inside, check out this: http://www.seriouseats.com/2009/11/the-food-lab-turkey-stuffed-turkey-thanksgiving.html
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