Cooking

I used to love these as a kid. Been looking for them forever, found them and see they don't see them anymore. Are there any alternatives? Preferably something I could get at Walmart.

cross-posted from: https://lemmy.world/post/6978383

Ingredients

1 1/2 teaspoons black peppercorns

1/4 teaspoon cumin seeds

2 cloves

4 cups (945ml) homemade chicken stock or store-bought low-sodium chicken broth

2 plum (Roma) tomatoes (8 ounces; 225g)

2 tomatillos, husks removed (4 ounces; 85g)

3 guajillo chiles,stems removed

2 California chiles, stems removed

3 árbol chiles, stems removed

One 3.5-ounce pack achiote paste (100g) (see notes)

2 tablespoons gochujang (see notes)

5 medium cloves garlic

4 pounds (2kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes

Kosher salt and freshly ground black pepper

1 cup water

1 whole yellow onion, unpeeled, ends trimmed (8 ounces; 227g)

2 whole bay leaves

For Serving:

Diced white onion

Minced fresh cilantro leaves and tender stems

Warmed corn tortillas

Cooked rice (see notes)

Cooked beans

Lime wedges

Directions

In a large saucepan, toast peppercorns, cumin seeds, and cloves over medium heat until fragrant, about 30 seconds. Add chicken stock, tomatoes, tomatillos, guajillo, California, and árbol chiles. Bring to a boil over high heat, then turn off the heat, and let rest until tomato skins begin to shrivel and chiles soften, about 15 minutes.

Transfer chicken stock mixture to a blender. Crumble achiote paste into the blender by hand. (see notes) Add gochujang and garlic cloves and blend (in batches if needed) into a smooth puree. Set aside.

Generously season beef all over with salt and pepper. In a stock pot or large Dutch oven, add the beef, blended chile sauce, water, onion, and bay leaves and cook, covered, until just simmering.

Continue to cook, covered, adjusting heat as needed to maintain gentle simmer (about 180-190°F; 82-88°C), until beef is fork-tender, 3 to 4 hours. Discard onion and bay leaves and season with salt and pepper to taste. Hold warm until ready to serve.

For Serving: Using a slotted spoon, transfer beef to a cutting board. Using 2 forks, shred beef into bite-sized pieces or lightly chop. Ladle consomé into individual serving bowls and top consomé with diced onion and cilantro (this is for dunking and/or spooning over the meat). Serve shredded beef with prepared consomé, warm tortillas, rice, beans, and lime wedges. (see notes)

Kenji did a great video walking around Uwajimaya explaining the different varieties of common Japanese ingredients and what he recommends getting. I'd say anyone looking to dip their toes or season experts of Japanese cooking will find some good info here.

cross-posted from: https://lemmy.world/post/6680716

I make Kimchi Jigae, or Kimchi Soup, pretty often and the only staple I use is kimchi, obviously, and tofu. It's traditionally made with pork and other spices, but I like to experiment. For this I didn't have any meat ready that would be good but I found a package of crawfish tails I had been trying to figure out what to do with so I figured I'd try it out and see how it goes and it turned out so good.

Ingredients (none of these are exact, I tend to season by taste but I'll try to put an estimate of what I used

About 5 cups of water
2 cups of cabbage kimchi
A bottle of [Ajumma Republic Korean Kimchi Seasoning](https://www.amazon.com/Ajumma-Republic-Korean-Kimchi-Sauce/dp/B01M68C6A6)
1 lb of cooked, peeled crawfish tails
however much tofu you like.  I like a lot so I used 3 packages
2 TBSP onion powder (you can used minced onions as well)
2 TBSP garlic powder (likewise can use minced garlic or whole cloves if you like)
1 can tuna (I like the fishy taste it brings to the broth but it's optional)

Directions

Heat a big pot and put some oil in and fry the kimchi a bit.  I find it brings out the flavor and gives it a nice crunchy texture

Pour in the water and however much of the kimchi seasoning you like to taste

add tofu sliced into cubes, tuna, garlic powder, onion powder, and crawfish

bring to boil and let simmer 15-20 minutes

taste and if it's good, serve

cross-posted from: https://lemmy.world/post/6584248

I mostly used this recipe but I cooked the beef, which was cut from a huge hunk of top loin I found at Costco, in my sous vide (137 F for 3 hours from frozen. Salt and peppered and frozen before cooking) beforehand.

I bumped up the garlic to a whole bulb because garlic. Added mushrooms and subbed onion powder for onions (I don't like onions). Also added MSG because I put MSG in pretty much everything. Then instead of the 1hr 45m cook, I just added the beef in and simmered for about 20 min. I also scaled the whole recipe to have more gravy as well as I like mine to be a little soupy.

https://en.m.wikipedia.org/wiki/Sv%C3%AD%C4%8Dkov%C3%A1

Looking for inspiration for things to add to my morning bagel :)

Edited to add: thanks for all the replies!!

Pretty much the title. We bought a pig, not knowing about boar taint so didn't inquire about the state of the pig (gender, age) beforehand. First cook and it's heavily present.

Will trimming off all the fat and boning it help mitigate the taint (and crossing my fingers here so hard it hurts) or remove it altogether? Anyone have experience on this problem?

How Do I Turn 1kg of Basil into Pesto?

I have the opportunity to buy basil for cheap, and wanted to know how I'd turn this into pesto, basically what would be the proportions in grams.

My goal is to refrigerate/freeze them for future use. (If refrigerate option, how long would it last?)

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If not, anything I can do that's adjacent to Tortillas with these stuff.

1. AP Flour/Corn Flour
2. Tortilla Press
3. Eggs?
4. Yogurt?
5. No Rolling Pin, and small countertop space.
6. Air Fryer or Stove

Bonus if I can make a lot ahead of time, and just cook/reheat throughout the week.

The diameter of my Stainless Pot is larger than the diameter of the circle in my induction stove.

Is that bad?

Where can I find a portable induction stove (needs to be portable because I'm only renting) that has a larger heating element?

Mistakes Everyone Makes With Mayonnaise

All homemade from scratch (:

chicken: https://www.thinkingtasty.com/2020/09/masala-fried-chicken-mild.html

naan: https://www.thinkingtasty.com/2020/09/garlic-naan-bread.html

daal: https://www.bol.com/nl/nl/p/the-curry-guy-veggie/9200000123445792/

Hey y'all. The GF loves French toast, and I'm pretty good at making it. Only problem is my roommates stole my only nonstick pan when I moved out. I'm going to attempt making it using my stainless steel pan, any tips? Or am I looking at a disaster here?

This was tonight dinner. It came out great although next time m adding more cheese to the center.

I also used deli sliced cooked ham for sandwiches instead of a thicker cut. I might double the slices of ham next time although it was delicious as it was.

The recipe I used.

Thoughts?

(Note: no, I am not high)

Hello!

I take care of a few hospice individuals and am looking for breakfast ideas! Dietary requirements are as follows:

• low carb
• low sugar
• low dairy

Since most of them have no teeth they need ground/pureed soft food as well (though I can always blender hard foods so I'm not listing it as a dietary requirement, but things like curries or soups are a big time saver for me since I can skip the blender step).

Currently my recipe list is as follows:

• Shakshuka
• Frittata
• Miso Soup
• Gazpacho
• Vegetable/Fruit salads (I don't have a specific recipe for this so if anyone has one I'd love one!)

I'm not really a breakfast person so I'm looking for some recipe ideas since right now they mostly just get cereal or yogurt every morning which doesn't really fit the doctors' orders and has to be pretty boring for them.

Hot pepper haul from my garden

Like the title says. Smothered boneless pork chops and green beans for dinner. So simple and inexpensive to make.

In a large cast iron pan add oil on medium high heat and sautee a small onion in the pan once hot, light smoking from oil. When the onion is almost finished add 1 teaspoon minced garlic. Remove from pan when garlic is blackened. Place pork chops seasoned with sea salt and oregano in pan and sear for 5 mins per side, flipping twice. While pork chops are cooking make a slurry of 1 1/4 cups of milk and 2 teaspoons of corn starch.

Reduce heat to medium low, remove pork chops and set aside. Add milk with corn starch to pan and begin thickening, about 1 minute or so. Add onions and blackened garlic to sauce and mix to reheat onions. Place pork chops back in pan and cover with sauce, let simmer 5 minutes. Serve with side of choice and dinner roll if desired. Enjoy.

Homegrown tomatoes and onions, too

For tonight my household is having lasagna.