Has anyone heard of almond flour and tried to make anything with it?

Sounds like perfect winter bulk food.

Never used almond flour, but I've used coconut flour many times.

I've made macarons and cake.

I made bread with it a couple years ago, didn't think it was anything great, would probably not bother with it again.

Generally smoking >>> everything for pork shoulder, but yesterday I did this in the oven and I was really surprised how great the skin came out. (Great.)

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe

Suggestions for Asian noodles with veggies and meat/fish/poultry?

Mostly thinking the base

I usually just make it on the fly
Chicken stock, soy, fish sauce, garlic, ginger and random spices. However I would like a solid base sauce I can experiment from

Put in the oven at 150, take out salmon when done, turn up to 200, eat when veggies are done. Ginger and lemon grass hidden down there.

First time trying something completely new in a while, but this Halal Cart Chicken and Rice from Serious Eats was fantastic; I was a bit skeptical of the yogurt/mayo sauce, but made it as described and it went pretty perfectly with the meal. 8 oz thigh meat + a cup and a half of rice + 2 T sauce came out to pretty decent macros (890/81 c/40 f/52 p) and hit the spot. The wifeacore used to get this quite a bit when she lived in Manhattan, and said this was a pretty reasonable fascimile thereof, so I'd recommend it.

My gf does most of the baking so I'm only vaguely familiar with it. It seems like whenever she is making health promoting plant based peanut butter cookies, oatmeal cookies or chocolate cookies, etc, almond flour--being a healthy whole food product--is often thrown in the dry ingredients bowl to be mixed with the wet ingredients bowl later.

Here's an example of health promoting cookies (with almond flour) I once made just copying every step in this video:



They came out pretty good, but I'm not really the biggest fan of goji berries in cookies. I think they would've been better with another dried fruit like simple raisins. Other dried fruit to consider instead: chopped up prunes, apricots, turkish figs or some combo.

To revive this thread for 2019, I'll share a new recipe that I tried tonight that was a big hit: Greek Drunken Pork Stew. I'm not sure if it's actually a thing or just a thing with my in-laws, but they say (and now the wifeacore says) that you're traditionally supposed to have some sort of pork on New Year's for good luck, so I found something new.

I had half a pork butt in the freezer, but after cutting off the fat cap, cutting out the bone, and getting rid of the major veins of fat, I had about 2.5 lbs of pretty lean pork butt, so I just doubled the rest of the recipe. It was a big hit, although surprisingly spicy given the amount of cayenne it calls for (just 1 tsp); because of the amount of fat I cut out before cooking, the broth was pretty tasty as is and not fatty enough to require skimming. We served it on top of orzo; it was fine alone, but I suspect would have been pretty tasty with some tzatziki as well, though I didn't have it in me to make it tonight.

I'm making adapted version of this tonight.

I've made it twice in the last two weeks!

You are nicely dedicated.

That recipe looks like it'd be 10x faster and possibly better texture in a pressure cooker. I'll investigate.

I'm making this (again) tonight, using a big ol' chuck steak. Some chance though I am going for New Haven style pizza tonight which is not like stew at all, in which case I will make the stew on Saturday. In any case this stew is simple and highly recommended, the end.

It should pretty much be illegal to have actual recipes for stew. I think anyone making one from a recipe has a)technically not made a stew b)officially became a fancylad.

I do it without cooking the beans first, 23 min on high with natural release (internet says 25 but I find that a little too soft), 3 cups water to 1 cup dried black beans. Could probably get away with 2.5 cups water if you like to live on the edge, but I've never risked it and end up with a little extra liquid. I do the sofrito separately rather than on saute and add the softened cooked beans later from the pot, because I don't think I've ever managed to saute anything in the instant pot first without burning it once it started pressure cooking, even when I've taken the pot out and completely cooled it first and added extra liquid.

So cooking your own beans ends up with substantially better beans than canned?

I'll be interested to hear your report; they end up quite creamy this way, so it's hard for me to imagine marked improvement. Happy to be proven wrong though. Yes.

Ok I'll set aside some time on the weekend and cook up a big batch. I think I remember greg in the vegetarian thread saying they were heaps better too.

Rexx,
Maybe it's time to start looking at some recipes!

Check out this one: http://www.seriouseats.com/recipes/2...ew-recipe.html

I don't have a pressure cooker and I am not a fancylad! Stew recipes, sheesh. I just did a quick survey of random dogs in my lounge room and it was unanimous that recipes are anathema to stew. Oh and also all fat offcuts should go to them.

while I do plenty of wing-it stews, a good beef stew should follow at least some basic frame work of a recipe.

The basic groundwork is just basic cooking foundations not an actual recipe.

Recipes are good with a pressure cooker because you can't adjust by taste until you open the lid at the end. If you stop using canned beans you'll need to find another source of ethylenediaminetetraacetic acid.