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Thread: Quarantine cooking

  1. #241
    Senior Member Starjots's Avatar
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    Quote Originally Posted by Madrigal View Post
    Thanks for the reminder, I've been trying to remember all morning what I was supposed to cook this weekend. It was in the NYT recently:
    https://cooking.nytimes.com/recipes/...om-tomato-tart

    Although now I see I'm lacking some ingredients and gotta put it off til tomorrow. :/
    I saw this recipe too! How funny that you are in a different hemisphere seeing the same recipe and thinking... maybe Ill make that!

    This is the one I tried. pretty much looked the same as the picture. I think the NYT recipe will get a more pie like result with the eggs... hmmm.... maybe I'll make that too sometime!

    Another tomato pie recipe

  2. #242
    Hasta Siempre Madrigal's Avatar
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    Quote Originally Posted by Starjots View Post
    I saw this recipe too! How funny that you are in a different hemisphere seeing the same recipe and thinking... maybe Ill make that!

    This is the one I tried. pretty much looked the same as the picture. I think the NYT recipe will get a more pie like result with the eggs... hmmm.... maybe I'll make that too sometime!

    Another tomato pie recipe
    I don't think I can make this because of the gruyere and the mayo (partner doesn't like them). But I'll make the other one and see how it goes.
    Quote Originally Posted by Hephaestus View Post
    Heh. We've been here years now.

  3. #243


    Mix in a little ghost pepper and soy sauce and it's dinner time.

  4. #244
    Senior Member roki's Avatar
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    Quote Originally Posted by last_caress View Post


    Mix in a little ghost pepper and soy sauce and it's dinner time.
    Wheres the protein

  5. #245
    Meae Musae Servus Hephaestus's Avatar
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    Quote Originally Posted by roki View Post
    Wheres the protein
    In the peas.
    I'm suspicious of people who say they'll die for a flag but won't wear a mask for their neighbor.

  6. #246
    Quote Originally Posted by roki View Post
    Wheres the protein
    I don't worry about protein intake unless I'm working out. I shoot for a somewhat restricted calorie number and wherever the protein falls is ok.
    A potential benefit of this strategy is that protein and calorie restriction without inadequacy appears to increase longevity.

  7. #247
    Senior Member Senseye's Avatar
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    I have not tried that particular brand of pre-cooked rice, but I am a huge fan of the concept (pre-cooked rice vacuum sealed while still moist). Once you microwave it, it tastes as good to me as real fresh cooked rice. Nothing like crappy "instant" rice sold dry. Really nice if you want some rice as a side dish for chicken or pork chops or the like.

  8. #248
    Hasta Siempre Madrigal's Avatar
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    Quote Originally Posted by Madrigal View Post
    I don't think I can make this because of the gruyere and the mayo (partner doesn't like them). But I'll make the other one and see how it goes.
    This one went okay except I overcooked the base a bit. Partner thinks it tastes more like breakfast food than something to go with dinner. Indeed I saw a review that said something like "toss the dough and it's the best omelette ever".

    I loved it.

    Perhaps not a great choice to make it on the heels of a Spanish tortilla the previous night.
    Quote Originally Posted by Hephaestus View Post
    Heh. We've been here years now.

  9. #249
    Senior Member Starjots's Avatar
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    One of my mate's specialties is now quiche. BASE RECIPE

    It doesn't have to be squash, we threw in a crap ton of cooking greens, thin sliced carrots, and herbs and it turned out great. What doesn't work is adding so much oil or using flour instead of a baking mix, especially if you double or triple the recipe - go light on that or shit it's awful. So start with all your vegetables and spices, then add the eggs and baking mix and some oil until it looks like it will bake into something. Definitely grease and flower the pan too.

  10. #250
    A Transient Configuration Sistamatic's Avatar
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    Had leftover buttermilk from my lemon cake recipe so I made layered buttermilk biscuits. You can freeze them unbaked and just take one out and bake it whenever.
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