What did you cook or eat today (January 2023)?

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Timenspace said:
Sounds magical, I just took notes of those instructions. My daughter is a huge french fries fan, so this will probably be heaven for her. The usual method is only halfway there for her... Thank you!
Oh, yes, she recently did sweet potato fries, which she liekd a lot, we may try both potato sorts and double fry them...is that correct?
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It will work for sweet potatoes. Just keep in mind that sweet potato fries need to be eaten right away, as they start to get soggy faster than regular potato fries. I don't know why, but they are hard to keep crisp.

CD
 
caseydog said:
It will work for sweet potatoes. Just keep in mind that sweet potato fries need to be eaten right away, as they start to get soggy faster than regular potato fries. I don't know why, but they are hard to keep crisp.

CD
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Cool, we shall do so then. That is a good point. Yes, they do. They still taste good, but they look shrunken, yep. I will stick to the usual potatoes, she can have the sweet ones. The sweet are too sweet for my gut at present. I can have a few, but not a lot.
 
MypinchofItaly said:
Thank you caseydog, so kind of you.

Tiella Barese is a traditional dish from the city of Bari (hence the name Barese) in Puglia region. Basically it’s made of layers of sliced onion, potato, Pecorino, mussels (in the shells) and uncooked rice ( Arborio works better), then some water poured in and put in the oven where all ingredients cook.
It’s so good.
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Hi, Mypinchofitaly, it does sound wonderful, and filling.
 
kaneohegirlinaz said:
Well, the weather outside is cold, snowy, windy and damp ... this calls for SOUP!

View attachment 94607

My version of Hawaii-Style Portuguese Bean Soup
I had gone deep freezer diving, looking for something interesting for our lunch today and came up with a zip-top baggie of this. I also found that I now only have one more of those baggies left - time for another batch!
I added some cooked elbow macaroni and some more fresh green cabbage (we like lots of "goodies", not just broth) and SOUPS ON! :laugh:
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Oh that sounds just on point, using what one has and perfect for a cold day. Looks very inviting. Well done. I am hopping on the stews and soups train this week. Just feel like it. Bought a cauliflower today, that will be the soup's base. Already looking forward to it.
 
Timenspace said:
Wow, what a creative and fun combination, how was it? WhatWow, what a creative and fun combination,
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I watch a lot of cooking shows and If I see something I like, I'll find the closest thing to that recipe and make it my own. I used a combination of wheat flour and my own starter for the "poolish" and then added bread flour for the rest. I didn't care for the rice, I guess I don't care for wild rice, but the cranberry part of it was great. It was excellent toasted with some butter. Next time I'm not gonna add the rice.
 
caseydog said:
I'm right there with you. The term 'crockpot BBQ' is definitely an oxymoron. In some parts of Texas, I'm pretty sure you can be arrested for that.

CD
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Yep, the only BBQ type dish we make that is not cooked over charcoal or wood is New Orleans style BBQ shrimp.
 
caseydog said:
Twice frying potatoes makes them fluffy inside, and very crisp outside. You do the first fry at a lower temperature (300F) to par cook them. That cooks the inside of the fries. You let them cool while you raise the frying oil temperature (375F). The second fry puts that crispy shell on the fries.

EDIT: Oooops, looks like Puggles already answered.

CD
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There is the "Magic Ratio" as well. Where there is the proper amount of soft inside to crunchy outside. For me, I honestly think that shoestring fries are the perfect size, but no bigger than McDonald's. That's why I absolutely loathe steak fries. There is WAYYY too much bland inside to tasty outside.
 
kaneohegirlinaz said:
+1 Puggles
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OH! I forgot, anytime you fry something (especially fries) you season immediately after taking it out of the fryer. My fries are still glistening in the fryer basket when I'm seasoning them, with a high-up hand to make sure you get even distribution. Try this next time you make fries. I always use kosher salt, the jagged uneven flakes work wonders at dissolving sporadically on your tongue which makes for better tasing food. Anyway, try this, a mixture of 90% kosher salt, 5% plain white sugar, and 5% garlic powder. You don't even need a dipping sauce, they're so good.
 
kaneohegirlinaz said:
DANG IT!
Now I want that ☝️
My first boyfriend was from out of state and introduced me to what he called Irish Nachos ... Fries topped with Chili, Cheese, etc ... MMM!
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Weird, here we just call them chili cheese fries. They are great with a little ketchup for sweetness a d mustard for tang. You can get them at any coney island.
 
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