food S.I.P./Quarantine Cooking
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Salmon veneer! Cool, off to Home Depot! 
That stir fry is super glossy what are the sugars?
That stir fry is super glossy what are the sugars?
i was wondering the same thing about what the sauce was. it looks really good. i`m talking my wife to make this tomorrow night but substitute green bell pepper for the peas and have the sweet and sour and spicy thing going on.keybrdkid said:
luvmesump3pp3rz said:i was wondering the same thing about what the sauce was. it looks really good. i`m talking my wife to make this tomorrow night but substitute green bell pepper for the peas and have the sweet and sour and spicy thing going on.
honestly if I had made this without the pineapple I would have enjoyed it more. The pineapple just didn't really fit to me. Might have kept the juice though. Notably the pineapple in question was well below my standards for a sugary ripe pineapple. Even fully yellow on the outside skin it had about 1/2 the quantity of sugar a normal pineapple in florida would have. Of course I didnt know it until I cut it open. And the peas can be substituted for any vegetable you choose. I just used peas because it was a SL chopped ingredient. Peas are also coincidentally one of the few vegetables I can eat for dietary reasons. If I can find the recipe again, I'll post it.
Edit: I think it was a modified version of this recipe-as I substituted a few ingredients (such as when I mistakely bought three bags of onions at the store and now have to get rid of a ton of onions lol):
https://www.hellofresh.com/recipes/pineapple-pork-stir-fry-59669c65ae702a710b238a12
Also, the pork was pre-coated in a family breading mixture. Can't tell you what was in it because I didn't do it. If I had to guess I'd say it was parmesan cheese, egg wash, and italian bread crumbs among other things. We pre-bread and freeze meat sometimes for easier prep time. We habitually buy meat in bulk and steak it or cube it then freeze it. Saves me time coming home to cook since I have a special diet and dont like to cook big meals alot during the week due to my work and activities whenI was at work before coronavirus that is.
SL, that's a hearty ass breakfast. very nice.
keybrdkid, great looking stir fry.
flavorful and healthy meal there, ashen.
pizza is underway. they had a 24h bulk ferment, and i just finished balling the dough:
the skin's a little torn but whatever. tomorrow's pizza day!
for dinner tonight we had a baked ziti with zucchini, italian sausage, ricotta, mozz, onion, garlic, can of DOP san marzano:
keybrdkid, great looking stir fry.
flavorful and healthy meal there, ashen.
pizza is underway. they had a 24h bulk ferment, and i just finished balling the dough:
the skin's a little torn but whatever. tomorrow's pizza day!
for dinner tonight we had a baked ziti with zucchini, italian sausage, ricotta, mozz, onion, garlic, can of DOP san marzano:
thanks for the input. nothing wrong with peas, i like them and eat them regularly. to me the more ingredients the better. i could keep the peas and add green or red pepper. your plate rocks and i want to make and eat that!keybrdkid said:
Don't nix the pineapple. Caramelize it. Get the wok super hot and char if before you add the rice. Also char the onions a little. It gives a little smoky flavor to stir fry like chinese joints. I would put the pineapple and onion first, then the peas, then the rest.
worcester sauce - you sound like my step father! Next you will use squash and zucchinikeybrdkid said:
The Hot Pepper said:
If I had a wok. best I could do would be a hi heat skillet or cast iron. I will note the order for the future.
JoynersHotPeppers said:worcester sauce - you sound like my step father! Next you will use squash and zucchini
oops I spelled that wrong. actually I've never been a fan of either zucchini or squash with a possible exception of butternut squash. Maybe I'll have to find a way to make them more appetizing for me.
I do not love squash or zucchini but my favorite way is to cut them in strips length wise, marinate them in balsamic vinegar and herbs, then grill.
keybrdkid said:
I see you didn't make fried rice but put it over white rice. But still the same should apply. If you've ever eaten fried rice from chinese takeout and like that smoky flavor it's from the high heat wok and a char to certain things like the onions. They get a little black on them if done right but it is done fast, technically they are not caramelized they are still white and crisp. The cast iron might be best but you should look into a good carbon steel wok. Shit, I use it for everything. Deep frying fries and onion rings even. I got a nice season on my wok, it's black and LOOKS like CI lol. Flax seed oil baby.
WarrantMan
eXtreme
I have become a big fan of the side dish that is common with the various local Mexican food trucks. So much so, that I will frequently just order this only and skip the entre' altogether, This is pickled carrots, Jalapenos and onions. Some time ago, Edmick schooled me on the name "zanahorias en escabeche" when I mentioned it on THP. So now with confidence I order "zanahorias en escabeche grande."
Happened across a place selling large carrots and figured I might try and make my own. Google worked wonders and after viewing a multitude of recipes, extrapolated that on ingredients at hand and gave it a whirl. Six quarts - carrots, jalapenos, red onions, (garlic *my addition) vinegar, water, salt and a small amount of sugar to balance the vinegar. A few weeks will tell how it goes.. sure looks promising....
Reckon this counts as a quarantine cook? I parboiled the carrots.
Happened across a place selling large carrots and figured I might try and make my own. Google worked wonders and after viewing a multitude of recipes, extrapolated that on ingredients at hand and gave it a whirl. Six quarts - carrots, jalapenos, red onions, (garlic *my addition) vinegar, water, salt and a small amount of sugar to balance the vinegar. A few weeks will tell how it goes.. sure looks promising....
Reckon this counts as a quarantine cook? I parboiled the carrots.
WM, those pickles look delightful. i hope they turn out great.
lol ashen, speaking of signature material...
i couldn't get it up tonight. i swear, this has never happened before!!
but seriously, the pizza dough did not rise much.
everything about the recipe was right (starter concentration, salt, temperature, time)
i think my starter is messed up. it bubbles some, and it's certainly sour and smells bready, but it's not bubbling nearly as much as normal. even after many feedings. like instead of doubling, it only goes up 50% at best, and the plastic wrap over the cup is never bulging with CO2. the yeast probably got outcompeted by lactobacilli or other microbes, and i need to get a new starter going.
i moved the dough to the fridge. perhaps it will rise a bit more by tomorrow, and it will be somewhat usable.
lol ashen, speaking of signature material...
i couldn't get it up tonight. i swear, this has never happened before!!
but seriously, the pizza dough did not rise much.
everything about the recipe was right (starter concentration, salt, temperature, time)
i think my starter is messed up. it bubbles some, and it's certainly sour and smells bready, but it's not bubbling nearly as much as normal. even after many feedings. like instead of doubling, it only goes up 50% at best, and the plastic wrap over the cup is never bulging with CO2. the yeast probably got outcompeted by lactobacilli or other microbes, and i need to get a new starter going.
i moved the dough to the fridge. perhaps it will rise a bit more by tomorrow, and it will be somewhat usable.
Where is that neapolitan pizza?!!!! Did it burn up with the ziti?
sinensis said:WM, those pickles look delightful. i hope they turn out great.
lol ashen, speaking of signature material...
i couldn't get it up tonight. i swear, this has never happened before!!
but seriously, the pizza dough did not rise much.
everything about the recipe was right (starter concentration, salt, temperature, time)
i think my starter is messed up. it bubbles some, and it's certainly sour and smells bready, but it's not bubbling nearly as much as normal. even after many feedings. like instead of doubling, it only goes up 50% at best, and the plastic wrap over the cup is never bulging with CO2. the yeast probably got outcompeted by lactobacilli or other microbes, and i need to get a new starter going.
i moved the dough to the fridge. perhaps it will rise a bit more by tomorrow, and it will be somewhat usable.
what is your feeding ratio? and how many days old is your starter? based on the exact wording of what you posted, I have a few theories about what went wrong based on my own starter adventure. But I am not an expert on starters.
i didn't want to waste the dough, so i gave it another chance. it got an extra day at 60°F, and it's looking better. now it's in the fridge. my guess is the taste will be a bit off, and it will be harder to work with (lower strength and elasticity). but i think i'll get some pizzas out of it.The Hot Pepper said:
idk, it's years old, but i haven't used it since the winter. when i know i'm not going to bake for a while, i feed it, wait a few hours (5?), transfer some to a ziplock bag, and fridge it.keybrdkid said:
it's been almost a week since i brought it out of the fridge, and i've been feeding it daily. for the first feeding, i kept it overnight in a 85-90°F box. idk what the ratio of old starter was, but there was for sure more flour and water than fridge starter in there. overall hydration something like 100%. so it's possible that right there a problem happened. maybe existing crap in the new flour took over. i tried to prevent this by keeping it at ~90°F. based on what i've read, this creates a good environment for lactobacilli and hopefully gets the pH down before other stuff can grow. but maybe it still failed.
and then subsequent feedings were once or twice per day. ratio of old starter to new flour+water was about 1:1 for each feeding.
i'm not sentimental over my starter. i don't mind pitching it and starting again. i have some dehydrated starter in a sealed packet from sourdo.com in the fridge.