Come all ye self-styled chefs and kitchen users, we must talk.

Roke wrote:

Annual New Year's eve tradition, making tourtière.

IMAGE(https://pbs.twimg.com/media/EqmfJe2W4AoZ3lo?format=jpg&name=large)

It turned out okay.

Not pictured, the maple syrup I drown my pieces in.

Yum!!!

I got 5 wasabi starts from Oregon Coast Wasabi. Since we live at the coast, and I put them in full shade areas, they should do okay and be ready in around 2 years. You can eat some of the leaves before then. I'm excited!

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IMAGE(https://i.imgur.com/rVifuWb.jpg)

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Ready in two years? Talk about meal prep!

OG_slinger wrote:

Ready in two years? Talk about meal prep!

I've had real grated wasabi before, and it's worth waiting for two years. It's $45 to buy a rhizome for cooking or $17 for the starters. If I can get the starters to work, I can keep the plants going forever. You can get a new starter from the plant when you harvest the rhizome. Anyways, I think it's kinda fun. I feel like with five, I can stagger harvests over the years and have plenty of fresh wasabi when fish are readily available in summer and fall.

The real deal is nothing like the standard American "wasabi" horseradish paste. It's delicious and kind of liquid, you can literally spoon it on and it works. I really hope your starters take off. Sounds like you have the right environment for them.

I have never had real wasabi. tuffalobuffalo, care to host a GWJ dinner party in a couple of years?

It's about a tenth as hot, or less, and very vegetal in taste, but it has a flavor that emphasizes the umami in the sushi. For me, anyway. It's quite an experience.

You can get bottled Hon Wasabi from Amazon for like $6.00 an ounce. You don't need much for a piece of sushi. I recommend trying it if you're into sushi.

Open it, put some in a small dish and immediately seal the rest and put it in the fridge. Then let it sit for five or ten minutes (at most) to let it oxidize a bit and develop a bit more flavor. Then put a small bit on the sushi, and dip the piece into the soy sauce. DO NOT mix it into the soy sauce! It's not mustard powder, lol, it's an herb. It is not used to flavor the soy sauce.

misplacedbravado wrote:

I have never had real wasabi. tuffalobuffalo, care to host a GWJ dinner party in a couple of years? :D

We'll see! Hopefully we get our house all fixed up by then.

So I have decided I am going to try this cooking thing again and drag out the slow cooker I haven't attempted to seriously use in years. I bought a book of supposedly healthy slow cooker recipes for my Kindle and found one for black bean soup because I have two big bags of dry black beans that have been stored in my refrigerator for years. Stopped at the grocery store yesterday to get the ingredients I didn't already have and then put all the wet ingredients together and all the dry ingredients together in two bowls and have had the beans soaking. Well this morning at around 7am, I dumped them all in the pot and they've been cooking all day.

Well it SMELLS good, so I consider that a victory in itself, but we'll see how it actually tastes later today. Wish me luck!!!!

Good luck! I just made a great recipe yesterday with the new and awesome slow cooker I received for christmas. Chicken tortilla soup.

d4m0 wrote:

Good luck! I just made a great recipe yesterday with the new and awesome slow cooker I received for christmas. Chicken tortilla soup.

Okay, that really looks good!

And mine came out good too! The first thing I've ever tried to cook in there that actually didn't taste bland, but this recipe called for a tablespoon of chipotle pepper, so can't go wrong with that.

Speaking of slow cooker recipes. We do a simple chilli con carne in the slow cooker but it needs elevating. What should I be adding to make it less ordinary? (Not really looking for more heat)

It has:
Beef mince,
Onion,
Garlic,
Chilli powder,
Tinned tomatoes,
Tomato purée,
Kidney beans.

It’s fine but boring. I have tried adding chocolate in the past but can’t tell the difference. Used a 40% cocoa chocolate but that might have been the wrong type.

I'd probably add some molasses or brown sugar (not much), and something to brighten it like apple cider vinegar or ketchup. Those will bring out more complex flavors. Also, I assume it has salt and pepper to taste.

If it's still a bit boring after those tweaks, diced bell pepper might bring some more to it. Perhaps sautee or char it first with the onions.

Dark beer as part of the cooking liquid - gives depth and umami. Also try some worcestershire sauce, a few dashes for the same.

If you can get them, try using other chili powders in addition to what you use, they add some different taste profiles. So ancho adds some fruitiness while chipotle adds some smokiness.

Try a bit of cumin powder or coriander powder.

If you use chocolate, use 68%+ - you want the highest cocoa percent you can get.

Tboon has some *great* recommendations. To which I'd add 1 tablespoon of instant espresso powder (seriously, makes savory spices pop) and up to 2 tablespoons of cocoa powder (NOT processed chocolate). You don't want the sweetness or fat of actual chocolate, and you want to avoid turning the mix into chocolate soup. You should not really taste the chocolate, just like you don't actually taste MSG; it's a flavor enhancer. This is sized for a recipe that include 2 pounds of ground beef.

Half a teaspoon of powdered cinnamon also does interesting things. So does half a cup or a cup of ACV, just adjust the other liquids as needed.

One other trick is to make it, then freeze it overnight, bring it back to a simmer and let it cook, covered so you don't lose moisture, for another couple of hours. The freezing supposedly helps break down the meat even more, and the extra cooking lets the flavors come together even further.

Use peppers instead of chili powder. A range of them, from bell to jalapeno and hotter. You'll get a better flavor profile and can control the heat by what blend of peppers you use. Dried chipotle peppers will add a nice smoky note too.

Toss a star anise or two in (make sure to remove them before serving).

An anchovy. Blitz in a blender with some of the cooking liquid then add to pot. It will not taste fishy at all, but it will provide an umami depth of flavor. If you don't want to open a whole tin of anchovies just to use one, a bit of fish sauce will work too.

conejote wrote:

An anchovy. Blitz in a blender with some of the cooking liquid then add to pot. It will not taste fishy at all, but it will provide an umami depth of flavor. If you don't want to open a whole tin of anchovies just to use one, a bit of fish sauce will work too.

Yessssss. There's anchovy in Worcestershire sauce. I think it's the secret way someone got Americans to add umami flavor since so many Americans are fish averse. I didn't know that until last year. Hell, I didn't know there was anchovy in Caesar salad dressing.

Yes. And good fish sauce (like Fish Boat) is literally concentrated anchovy flavor, or near enough as to make no difference. I could see a tablespoon of the unadulterated sauce going into a 2 pound recipe...

bekkilyn wrote:

So I have decided I am going to try this cooking thing again and drag out the slow cooker I haven't attempted to seriously use in years. I bought a book of supposedly healthy slow cooker recipes for my Kindle and found one for black bean soup because I have two big bags of dry black beans that have been stored in my refrigerator for years. Stopped at the grocery store yesterday to get the ingredients I didn't already have and then put all the wet ingredients together and all the dry ingredients together in two bowls and have had the beans soaking. Well this morning at around 7am, I dumped them all in the pot and they've been cooking all day.

Well it SMELLS good, so I consider that a victory in itself, but we'll see how it actually tastes later today. Wish me luck!!!!

I've been perfecting my slow-cooker lasagna recipe for most of my adult life. Here's the latest version that I've written down.

I think the biggest step forward I've made with it has been using bolognese a la Ragusea as the red sauce.

The biggest challenge I'm still trying to solve is how to reduce the moisture so that it doesn't come out as a lasagna soup swimming in juices. It helps to pre-cook the veggies low and slow in a lot of olive oil until the moisture has bubbled out and they're starting to fry, but it's a challenge not to burn anything. It also helps to let it rest for quite a while before serving, to give it a chance to set.

DoveBrown wrote:

Speaking of slow cooker recipes. We do a simple chilli con carne in the slow cooker but it needs elevating. What should I be adding to make it less ordinary? (Not really looking for more heat)

It has:
Beef mince,
Onion,
Garlic,
Chilli powder,
Tinned tomatoes,
Tomato purée,
Kidney beans.

It’s fine but boring. I have tried adding chocolate in the past but can’t tell the difference. Used a 40% cocoa chocolate but that might have been the wrong type.

I think what you’re looking for is cumin. It’ll give your chili a little more bite and a lot more personality.

Cocoa powder doesn’t bring much to the party, but it can really balance out the flavors.

If you want to go richer try tomato paste instead of purée and if want smokey you can try smoked paprika or even liquid smoke.

Lastly, if you want more umami try some soy, fish, or worcestershire sauce. Or even all three!

Definitely use cocoa powder rather than chocolate. Can't stress that enough.

A friend of mine used to make his chili with a bit of grape jelly. Not so much as you'd notice, but the end result was always tasty. That was back in college when we used to make the stuff super hot though; I'm not sure how it would work with the much lower heat levels I prefer these days.

Thanks all, lots of ideas to try. I have been adding Worcestershire sauce to my bolognese sauce for ages but never thought to add it to the chilli. Cumin definitely sounds interesting and move veg via chopped peppers can only be a good thing. The trick will be not to try everything at once in the next batch.

To the contrary, I recommend trying damn near all of it together, just not in huge proportions. Makes a wonderful, complex flavor.

Whole cumin seeds, toasted and then ground up, along with crushed up dried chili peppers is essentially your own homemade chili powder. Recommended.

I have my whole reference recipe here if you are interested

http://mutable-states.com/my-chili.html

Low Carb Stuff.

Made some mini waffles. Bought a 4 inch mini waffle maker to try this. The basic waffle only has two ingredients one egg and a half of cup of mozzarella cheese. This makes two waffles for a total carb count of 3g. Waffles turned out great and only took a few minutes. I like them better than regular waffles.
IMAGE(https://i.imgur.com/qFfEb79.jpg)

Then I went on a search for a low carb oatmeal replacement. I love the oatmeal but it is high in carbs you know. I found a few replacements all centering around hemp seeds. I settled on the below recipe because I already had everything except the hemp seeds.

3 Tbsp Hemp Seeds
3 Tbsp Golden Flexseed Meal
2 Tbsp Almond Flour
2 Tbsp low carb sweetener ex:Swerve
1 Tsp Chia Seeds
1/2 Tbsp Coconut Flour
Pinch Cinnamon
Pinch Salt
2/3 Cup Almond Milk
? Frozen fruit to taste

heat on mid to high heat on stove until it looks good. I just nuked it in the microwave for four minutes. Turned out great. I'll leave out the sweetener next time. It was a little to sweet. I added the fruit to the recipe because that is what I do with normal oatmeal but I don't add sweetener to it,. Below is a the video I followed.

For low carb pasta and rice I tried miracle rice which also comes in pasta form. I used it to make spaghetti in a instant pot. It was just a straight replacement of normal spaghetti. Turned out great but this stuff is expensive compared to regular pasta. The box I bought came with two rice packs, two angel noodle packs, and two something else. I think it was around $25. The packs are small and might not make a full meal. So you are looking at 6 days of food. For the same price I could of got a month or two worth of food with the normal stuff,

I haven't tried it yet but I will try making cauliflower rice from the head of a cauliflower that broke the law. This I think will work for a low cost low carb replacement for rice. Not sure what to do about the pasta yet.

I now use a frother to mix my coffee drinks. Much better coffee. Now my powders are fully mixed in. I also put butter in my coffee. I thought that was crazy talk but it did taste better.

How about I list everything in my coffee
coco
confectionary swerve
no sugar chocolate chips
butter
vanilla whey
collagen powder
zero carb chocolate milk

I forgot the salt. Someone said it brings out the flavor but I thought it was tasty without it. Also forgot the whip cream.

Baron Of Hell wrote:

I now use a frother to mix my coffee drinks. Much better coffee. Now my powders are fully mixed in. I also put butter in my coffee. I thought that was crazy talk but it did taste better.

How about I list everything in my coffee
coco
confectionary swerve
no sugar chocolate chips
butter
vanilla whey
collagen powder
zero carb chocolate milk

I forgot the salt. Someone said it brings out the flavor but I thought it was tasty without it. Also forgot the whip cream.

My first instinct was to say "That's not coffee, that's a sugar bomb" but then I realized that sounds pretty dang tasty. Is this for an iced coffee drink I assume? Also, what are the ratios / measurements?

Fredrik_S wrote:
Baron Of Hell wrote:

I now use a frother to mix my coffee drinks. Much better coffee. Now my powders are fully mixed in. I also put butter in my coffee. I thought that was crazy talk but it did taste better.

How about I list everything in my coffee
coco
confectionary swerve
no sugar chocolate chips
butter
vanilla whey
collagen powder
zero carb chocolate milk

I forgot the salt. Someone said it brings out the flavor but I thought it was tasty without it. Also forgot the whip cream.

My first instinct was to say "That's not coffee, that's a sugar bomb" but then I realized that sounds pretty dang tasty. Is this for an iced coffee drink I assume? Also, what are the ratios / measurements?

Almost not sugar at all in it. Maybe 1 carb at most. I didn't measure anything. I combine a bunch of sources to come up with my own nightmare.
Here are a couple of videos I watched.