I'm a fan of this recipe:

https://www.budgetbytes.com/pork-peanut-dragon-noodles/

Re: chili

1. Toast and grind the chiles and spices fresh for chili powder or paste
2. Brown the meat before tossing it in

Everything else is less important than those 2 things.

i suggest scrolling up less than 25 posts in the thread, look at the pic, and ask btc for the recipe(s).

Oh my, I don't think I can resist this little sucker

thx for the heads up btc

Do you have a good fermented pizza dough recipe?

I heard the chef say he ferments for 48 hours, what does this do for the dough?

Roccbox indeed seems better then the Uuni, very durable and quite a bit smaller which is pretty important for these things.

Yesterday I made something with fenugreek (Indian 5 spice stuff) and it was downright horrible, bitter and just off tasting. Anyone have worthwhile fenugreek experiences?

Sure, if you're trying to breastfeed.

yim, depends on the type of pizza and crust you want along with temp you plan on using. Start with something like 1.5cups flour/.55cup water/1tsp yeast/1.5tsp salt. You can add a bit more water for higher temp's or a spoon of sugar and oil each for lower temp pie's. Also try different types of flour until you figure out which delivers the texture you like.

Fermentation is flavor. 2 days is plenty and if anything is gained beyond 24-32 hrs its negligible. I would recommend using your own starter if you want to maximize taste.

16:36 - meat heads beware

Oops!


Btc, care to share your 3 nut recipes? I promise to steal one.

Candy nuts are easy, combine sugar+water+nuts in a pan on med high heat. Stir it up. When the the sugar crystallizes, turn the heat off but keep stirring until you get caramelization. You can add some lemon salt in the final step to make these sweet and sour or other extracts you want to experiment with like vanilla or peppermint.

Savory is different technique and some people recommend using eggwhites to bind their seasonings. I like to dip my nuts in broth Anyway, just dunk 'em in hot liquid water/broth, then to a baking tray, season with whatev , bake for about 10 mins 350f. Try popcorn seasoning powders and dusts like Doritos, Ketchup, and Texas Pete's.

ty sir,

To ferment, I do a recipe like what you describe above and then leave it on the counter (or refrigerator) for a couple of days?

I'm obsessed with these peanuts

http://eurolinguiste.com/chinese-vinegar-peanut-recipe/

btc will give you a better answer, but I'll comment that I'm a fan of this dough recipe. Sits on the counter for a day, ball it and those go in the fridge for 2-5. I usually make a half batch for 3 balls and have had good luck freezing them. I generally don't bother kneading after mixing, it's optional and I haven't encountered any unmixed flour issues.

I've used it in curry but I just have the fenugreek by itself and from memory used it very sparingly with some other spices. If you really wanted to use up the 5 spice mix I'd definitely add more of the other spices listed to try and balance it out a bit. I've also used very small amounts when making hot chutneys.

I have to try this.

thx, I like that video and its good to hear that freezing holds up because Id like to have some pre-made so when I get the urge I can make pizza, I usually think of making one an hour or so beforehand and am **** out of luck

I tried this recipe last night. I found the dough to be too...crumbly? It didn't taste like what I'd expect from perogi. The filling was good though.

I think I'd like to try again with a different dough recipe.

booker, how is the chew of that crust? Have you tried the same recipe with ap flour and 2x yeast?

It's definitely on the robust side. I've made crusts with softer/lower protein flours but I'm finding that I like more chew and something that holds up well to being crisped.

Made it once with AP flour and it was fine. Really didn't notice a significant difference but did use up all of the dough in one day, don't know how it would have done over time. I've also made it with 00 flour. I like bread flour the best.

Never tried 2x yeast, never really considered it. Plenty of lift for my taste, if I'm lazy on the stretch even a bit much. Last couple times I've docked it to keep it thin and crispy.

Sounds like I need to do some experimenting.

Nuggetz is correct here. To expand, use whole cumin seeds that you grind yourself preferably in a mortar and pestle.

I would also add have a good stock. But thats kind of related to brown your meat, except you're browning bones and veggies.

Sorry to hear. Haven't heard that feedback before. Let me know if you find one you like better, would be curious how it differs.

Any sushi rice pros here?

I've tried making sushi (nigiri) at home three times with mixed results on the rice consistency.

First time the rice was too sticky and mushi but it shaped fairly well. Second time the rice was more al dente but it was imposible to shape the sushi as the rice grain would not stick together. Third time was in between but still a little hard to shape. To add to the confusion, I live at 5,000 ft elevation so regular sushi rice recipes need to be tweaked a bit.

Any tips would be appreciated. My go to recipe at the moment is this one: https://www.geniuskitchen.com/recipe...hi-rice-119373 which resulted in the mushy rice the first time. I used a rice cooker last time but I'm not sure I like it that much.

Even with the rice consistency issues, the sushi was delicious every time. Highly recommended to cook at home, and not really that complicated.

Making Foggy Notion Pierogis

Don't have a Kitchen Aid unfortunately, but I do have a nice food processor. Broke out the dough knife attachment and seemed to have worked well:



And off to the fridge:



Boiled red potatoes and missed part about peeling oops. Did onions at same time and then mixed with cheese. Masher picked up a lot of the skin so ~80% was removed yay. This is just before mixing it all together:



Ended up being a ball, hope this is right. Off to the fridge to stir and cool:

Definitely not a pro but may I ask what adjustment you made between attempt 1 and attempt 2 ?

For reference I use Cali grown Koshihikari in a rice cooker.

27 looks promising. What kind of cheese did you use?