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Postby conductor » Thu Jan 10, 2019 5:45 pm

Does anyone have essential vegetarian cookbooks? I currently have Deborah Madison and the two "A modern way..." books, plus a few Indian books.
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Postby drudge » Thu Jan 10, 2019 5:50 pm

six seasons isn't vegetarian but is vegetable focused. a lot of the recipes are vegetarian or can easily become so without a lot of modification. it's just a great book tbh.

recently made the asparagus salad and the onion tart and my meat & potatoes dad loved them
perhaps at some point i was an energy vampire
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Postby deadbass » Thu Jan 10, 2019 5:56 pm

I got the Rebar cookbook like 12 years ago and it has been indispensable to me for vegetarian recipes.
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Postby That Demon Life » Fri Jan 11, 2019 10:27 pm

Taiwanese beef noodle soup

Image

Image
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Postby Ferrous Bueller » Fri Jan 11, 2019 11:00 pm

fuck
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Postby brittle » Fri Jan 11, 2019 11:08 pm

conductor wrote:Does anyone have essential vegetarian cookbooks? I currently have Deborah Madison and the two "A modern way..." books, plus a few Indian books.

I got the yottam ottellinghi vegetarian book because a lot of great looking veggie dishes kept popping up on my Chromecast wallpaper.

There was two or three home runs, but all in all it was a bit of a letdown.

Definitely gonna pick up Six Seasons though. It's 15 bucks on prime for a hardcover right now!
Last edited by brittle on Thu Nov 05, 2015 10:50 pm, edited 1 time in total.
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Postby That Demon Life » Sat Jan 12, 2019 12:25 am

Ferrous Bueller wrote:fuck


It was a surprise for my gf after two very long days of work while I sat home and played xbox and hung out with the dog. She's Taiwanese and it's one of her favorite foods. First time making it and it turned out great. Next time I'll maybe make my own noodles too.
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Postby That Demon Life » Sun Jan 13, 2019 3:11 pm

My girlfriend isn't much of a cook, but she got an air fryer for Christmas and wanted to try it out and killed it with these this morning. Made with biscuit dough, bacon, eggs and cheddar:

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Postby powderfinger » Sun Jan 13, 2019 3:14 pm

got a Matfer Bourgeat carbon steel pan for Christmas and have never fallen so hard for a piece of cookware; cast iron is losing its place on the pot rack
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Postby That Demon Life » Sun Jan 13, 2019 3:33 pm

I've posted way too many pizza pictures, but after a very long time of tinkering with ratios and proofing times and cold fermentation and types of flour and sauce spices and everything else, I finally have 100% nailed what I consider to be perfect NY Pizza. I think I let out a weird little squeal when I took a bite.

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Postby shizaam » Sun Jan 13, 2019 3:43 pm

That Demon Life wrote:Taiwanese beef noodle soup

Image

Image

jesus. got a recipe?
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Postby WAC » Sun Jan 13, 2019 4:13 pm

That pizza looks awesome
He said ALOT of shit last night. And most of it WASN'T how he supported a fascist.
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Postby That Demon Life » Sun Jan 13, 2019 4:25 pm

shizaam wrote:
That Demon Life wrote:Taiwanese beef noodle soup

Image

Image

jesus. got a recipe?


So I started with this:

https://thewoksoflife.com/2018/04/taiwa ... stant-pot/

But did it in a stockpot on the stove instead (which it lists the changes for) and then made some tweaks:

-used bone-in shank and after cutting the meat from the bone I seared the bones in the pot before anything else, removed it and then put the bones bones back into the pot when the water and spices went in to get the marrow in there

-did my own spices in cheesecloth which were what they list if you do that, plus cloves

-added some Thai bird peppers, sliced and de-seeded

-strained the broth through a fine mesh strainer afterwards, picked out the meat and dumped the aromatics and bones

The garnishes are Pickled mustard greens that I chopped up and sautéed in Sichuan chili oil, green onion and bok choy.
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Postby Franco » Sun Jan 13, 2019 4:32 pm

TDL that pizza is worthy of applause
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Postby truncated » Sun Jan 13, 2019 4:44 pm

powderfinger wrote:got a Matfer Bourgeat carbon steel pan for Christmas and have never fallen so hard for a piece of cookware; cast iron is losing its place on the pot rack


how'd you go about seasoning it?

I got one in the fall and did a bunch of coats of flax oil but it didn't seem right/completely seasoning after a few uses (1st time or two was a charm but then it faded fast) so I've shelved it for a while
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Postby That Demon Life » Sun Jan 13, 2019 5:30 pm

Franco wrote:TDL that pizza is worthy of applause


Thanks, man. Genuinely appreciated. I haven't tried hard at many things in my life. I worked on this one. Haha.
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Postby conductor » Sun Jan 13, 2019 5:40 pm

Thanks for the cookbook reccs!!! I am giving sectarianism a shot --- I cooked about 75% vegetarian at home anyway, so it won't be a huge transition, but just wanted to get better ideas.

Not a great pic, but this vegan cassoulet was ridiculously good.
Image
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Postby That Demon Life » Sun Jan 13, 2019 5:41 pm

conductor wrote:Thanks for the cookbook reccs!!! I am giving sectarianism a shot --- I cooked about 75% vegetarian at home anyway, so it won't be a huge transition, but just wanted to get better ideas.

Not a great pic, but this vegan cassoulet was ridiculously good.
Image


I love Cassoulet so, so much. I made it with duck about 6 months ago, but I'd love a vegetarian recipe if you don't mind sharing.
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Postby powderfinger » Sun Jan 13, 2019 5:45 pm

truncated wrote:
powderfinger wrote:got a Matfer Bourgeat carbon steel pan for Christmas and have never fallen so hard for a piece of cookware; cast iron is losing its place on the pot rack


how'd you go about seasoning it?

I got one in the fall and did a bunch of coats of flax oil but it didn't seem right/completely seasoning after a few uses (1st time or two was a charm but then it faded fast) so I've shelved it for a while


I followed random YouTuber's instructions and seasoned it in the oven for the better part of an afternoon with two coats of sunflower oil (since it's what I have). I promptly scraped a bunch of the seasoning off with a metal utensil by accident but despite that it seems nonstick after a few uses.

I was expecting the nonstick performance but the evenness of the heat is much more impressive than I expected. Waaaaay better than cast iron on my induction range, which has a steep temperature gradient between the center and edges even after lengthy preheating. It's pretty damn close to clad stainless steel. Breakfast food looks and tastes like I'm cooking on a real griddle.
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Postby conductor » Sun Jan 13, 2019 5:46 pm

https://feedmephoebe.com/vegetarian-cassoulet-recipe/!

Your soup post on this page is destroying me. I lived in Shanghai and intensely miss 5 or 6 dishes, and one of them is a huge, oily bowl of beef noodle soup.
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Postby Franco » Sun Jan 13, 2019 5:50 pm

That Demon Life wrote:
Franco wrote:TDL that pizza is worthy of applause


Thanks, man. Genuinely appreciated. I haven't tried hard at many things in my life. I worked on this one. Haha.


I haven’t followed the journey,,,that’s just a standard oven with a stone or what?
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Postby That Demon Life » Sun Jan 13, 2019 6:10 pm

Franco wrote:
That Demon Life wrote:
Franco wrote:TDL that pizza is worthy of applause


Thanks, man. Genuinely appreciated. I haven't tried hard at many things in my life. I worked on this one. Haha.


I haven’t followed the journey,,,that’s just a standard oven with a stone or what?


Yep. Only equipment is standard (old ass) oven, pizza stone, peel and food processor (I have a stand mixer, but I actually think the food processor works better for this dough after using both, and by hand, many times).
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Postby That Demon Life » Sun Jan 13, 2019 6:11 pm

conductor wrote:https://feedmephoebe.com/vegetarian-cassoulet-recipe/!

Your soup post on this page is destroying me. I lived in Shanghai and intensely miss 5 or 6 dishes, and one of them is a huge, oily bowl of beef noodle soup.


Thanks! That's going on the list for recipes this month.
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Postby brittle » Mon Jan 14, 2019 6:43 pm

Image

my attempt at veggie ramen.

the recipe was really vague though, and i think i used to much mushroom, so the broth ended up like a gravy. but since i've never eaten real ramen, i have no idea if it was any good or not.

i think i would have preferred a silkier, more transparent broth, but i still can't wait to finish it off throughout the week.
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Postby That Demon Life » Mon Jan 14, 2019 9:53 pm

Looks delicious to me.
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Postby brittle » Mon Jan 14, 2019 10:04 pm

I mixed some water and soy sauce with the leftover both and got it pretty much exactly how I like it.

Can't stop thinking about it :shock:
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Postby Conetoaster » Tue Jan 15, 2019 6:16 am

conductor wrote:Does anyone have essential vegetarian cookbooks? I currently have Deborah Madison and the two "A modern way..." books, plus a few Indian books.


Meera Sodha has a real good indian cookbook and her recipes in the guardian are usually excellent too.
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Postby That Demon Life » Tue Jan 15, 2019 1:50 pm

brittle wrote:I mixed some water and soy sauce with the leftover both and got it pretty much exactly how I like it.

Can't stop thinking about it :shock:


I haven't made ramen before. I was actually thinking about doing a tonkatsu ramen some time soon. Are you vegetarian?
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