Iron Chef WAYCT - What Are You Cooking Today
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@Chap I highly recommend this book:
The Temple Dhal has become my go-to super-easy-super-tasty-don't-have-much-time veggie curry recipe.
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@Chap I highly recommend this book:
The Temple Dhal has become my go-to super-easy-super-tasty-don't-have-much-time veggie curry recipe.
Oh that's great… thanks. Been looking for a book with fast and easy indian recipes... Ordered.
Got this one as a Christmas present from Maxi:
it's great too but more complex dishes.
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I can recommend this one: The Art of Indian Vegetarian Cooking
https://www.amazon.com/Lord-Krishnas-Cuisine-Vegetarian-Cooking/dp/0525245642
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@Chap I highly recommend this book:
The Temple Dhal has become my go-to super-easy-super-tasty-don't-have-much-time veggie curry recipe.
Super easy, super tasty, minimal time required Indian food? This sounds like something I need.
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Any bread baking fans here? I’d previously grown up and baked with a sourdough culture, but wasn’t entirely happy with the results and the process of that particular method used and discarded a lot of flour. Found a different method and started a new mother two weeks ago, finally baked with it yesterday. Got pretty good results this time, think I just need to tweak it a little. Pretty tasty too!
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@neversummer dear goodness that looks good. I need a hunk of that toasted and dripping in warm butter NOW!
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@Stuart.T Thanks! Olive oil and flaky salt for me, but it is tasty. One of my favorite winter childhood memories is baking bread with my dad. The smell really takes me back!
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I bake the families bread on a regular basis, normally one bake day a week. I find the whole process very rewarding and therapeutic.
It is a pretty standard Norwegian style, every day dough though. Dried or fresh yeast and about 50/50 ratio between strong white flour and whole grains/coarse ground grains.
I want to try sourdough but have yet to take the time to experiment with making the base.
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Not a lot of cooking going on in that post, but it does look delicious.
So does the previous post.
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Looks amazing @Chap
On the other end of the spectrum, I adapted my chili con carne to a single pot instant pot recipe. So much less cleanup and so much faster! Sautee mode to braise the dried chilis before de-stemming and de-seeding them for the food processor, to sautee onions, garlic, and spices, and to brown the beef, then pressure cooker followed by slow cooker to cook and reduce. Flavor didn't change but speed, cleanup, and convenience sure did.
After seeing all the Indian on here I think that will be the next move in the instant pot honeymoon.
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Overnight fermented sourdough pancakes for breakfast this morning. Pretty yummy!
@neph93 check out theperfectloaf.com. I used his method to make a starter this time. It’s working great, though took 10 or so days to really get going vs the 6ish he suggests.
