Food • Page 1142

Nothing fancy but this stir fry was pretty good. Tofu, what veggies I had left, and a homemade spicy Korean sauce.

 

my cousin works at David and Busters and they are doing the workers appreciation day. The food manager here was a contestant on Hell's Kitchen so he cooked food for everyone and we are watching the episodes and he explains behind the scene stuff. This is so cool.

 

I miss Ken.

 

burn it all down

 

My teeth disintegrated just looking at that

 

i'm currently on a bbq kick and got a slow n sear for my weber grill. i'm so proud of the outcome, this is my 2nd time bbq'n. (1st time i tried tritip, but forgot to take pictures!) apple wood, dry rub and ~5 hours on my slow n sear. i only added sauce at the end to get a caramelized crust. i wanna try to make brisket next! i gotta commit 12 hours tho so that's an adventure.

 

I made a bulgur wheat salad with chickpeas, bell peppers, onion, cucumber, parsley, lemon juice, garlic, and a little olive oil/salt. A nice change from the lentils/beans/quinoa I usually use.

 

I made Alfredo sauce with cauliflower but it was too thin despite my attempts to thicken it. Annoying cause I halved the broth like the recipe said and you're supposed to gradually add more broth until it's the right consistency but it was too thin from the get go. I'm tired of following recipes exactly and them never turning out!!

 

What was the recipe?

 

Vegan Garlic Alfredo with Asparagus & Peas » I LOVE VEGAN

Lol as I looked back at the recipe I am like oop maybe I didn't use enough cauliflower?? Idk! The taste was fine it was just super thin so maybe that's it

 

There's no thickening agent in the recipe, so I'm not surprised it didn't thicken up as you reduced it. If you didn't use enough cauliflower, that explains it then too. How was the taste?

 

Taste was fine. I tried doing the cornstarch and water thing to thicken it and it didn't appear to do anything but then I got scared to keep messing with it lol. It actually is thicker and normal now as leftovers. It was just so thin yesterday it made a huge mess!

 

ooo using cauliflower as a thickener sounds interesting

this is my fav vegan alfredo recipe:
Vegan Garlic Pasta | Minimalist Baker Recipes

i usually omit the tomatoes because i am too lazy to oven roast tomatoes lol. this might be a lil hard if you are unfamiliar with cooking flour/roux but low and slow usually works for me. i also dump a lot of nutritional yeast into it

 

Omg rouxs intimidate me!!

 

Don't let them! They're easy once you do it the first time. They're always equal parts butter + flour. Heat in a pan on medium or low, whisking regularly. Once it starts to turn brown and bubble, add your liquid and whisk intensely until you can't see the roux anymore. Done!

 

if my gf (who just learned how to salt the water for pasta) can do it, you can do it!! i believe

 

roux’s are the bomb

 

all this talk of Roux has Bulletproof stuck in my head

 

I have like 1861346481 ears of corn and idk what to do with it all

 

Corn & (insert other veggies here) chowder. You can use the stalks to make a corn stock. Puree a bunch of cooked kernels and use that to thicken your soup. Put whole kernels in it too. A splash of heavy cream. You could garnish with minced jalapeno, cilantro, and lime or lemon zest if you like.

 

Breakfast pizza for the morning football games.
It was pretty good.

 

breakfast pizza >not breakfast pizza

 

Oh fuck you. And I mean that in the nicest way. Well, not the nicest way, but the most middle of the road way.

 

by breakfast pizza I mean both pizza with specific breakfast toppings, and cold, leftover pizza, eaten as breakfast.