ilovefuzz.com

Man I love some collard greens. The sink in this house we're renting is really tiny, I might have to get a bucket to wash em in this year

I have honestly only ever done the chop and pan fry .. the collard kim-chi will be solid

BetterOffShred wrote:
I also started steaming my cauliflower differnt.. I cut the whole thing in half like an onion (along the stem axis) and then cut that into slabs.. so you get a cauliflower "steak" instead of the separated bunches .. nothing wrong with the other method. Just thought it was interesting.

You should try a pan roasted full cauliflower head. It's fantastic.
https://www.foodnetwork.com/recipes/foo ... er-3348142

Or this is just a simpler version with no cheese or mustard
https://www.allrecipes.com/recipe/23363 ... uliflower/

I like chopping cauliflower like that too. Had one roasted with harissa past night and it was delicious

Spaghetti bake and kim-chi going down today

It was Masters weekend so I loaded up on pimento cheese sandwiches and salads.

Tonight is gonna be cilantro/lime/jalapeño cod, carrot/bell pepper confetti rice, and wilted baby kale.

BetterOffShred wrote:Spaghetti bake and kim-chi going down today

Nice. How are you going to prepare the kim-chi?

I chopped cabbage, Napa, collard greens, carrots, onions, jalapeno, radish and crushed the shit out of them in a pot and then added 3 tablespoons crushed red pepper, and 3 teaspoons salt and then added to a jar

I've made similar before but the last few batches I don't think i crushed the greens enough

BBQ season fellas. It's about to get buck wild out on the patio!

I can't believe i didn't brag about how I made pasta from scratch and served with pesto made in a mortar and pestle. One of the best meals I've cooked. I highly recommend making pasta for you + one more person, I made for 5 and it took ages. For 2 people it was relatively easy tho

fcknoise wrote:I can't believe i didn't brag about how I made pasta from scratch and served with pesto made in a mortar and pestle. One of the best meals I've cooked. I highly recommend making pasta for you + one more person, I made for 5 and it took ages. For 2 people it was relatively easy tho

Ooo that's nice. Fresh pasta from scratch might as well be an entirely different food than the dried stuff.

I had an inexplicable craving for red meat on Saturday. I don't eat a lot of red meat so when it happens I assume it means I'm low on iron or something. So I did a regular ass roast beef for the first time: just rubbed the meat chunk with salt, pepper, and a blend of herbs and slow roasted it for a couple hours, testing the internal temp to make sure I get a nice, medium rare interior. Served it with boiled potatoes and steamed arugula & spinach.

The leftovers are gonna be sliced thin for roast beef sandwiches, but I'll probably have more than I need, so I'll freeze the rest for EZ Weekday Mealz™

Speaking of red meat, what do you peeps think of Impossible™ Burger and Beyond Meat (- The Future of Protein™)?

It's very encouraging. Articles I've come across suggest they don't have the flavor quite right yet, but I'm optimistic that they could get there eventually. I'm a lifelong meat eater but I struggle with ethical concerns about life/sentience, and with the environmental damage industrial-scale meat farming causes. Meat doesn't taste good when unseasoned, which makes me feel like a close replacement would work just fine (also assuming it has the same nutritional profile).

I've never had them but as vegan I'm personally not very bothered. Although I'd eat one if it was in front of me assuming I'm not allergic.

But personal food consumption aside, since they're a cruelty free way for people to get meat-like foods and might help people to reduce their animal consumption then I'm all for it!


At the weekend I made my friends and I a meatless Pho from one of my favourite recipe books ( ).

Recipe was a bit of a faff but I loved it and it got good reviews. This book is fantastic for "occasion cooking" but there aren't too many recipes I'd do every day.

After making it like 20 times, I can finally say that now I'm capable of making some Bomb-Ass Teriyaki Stir Fry.
I can't make fried rice to sace my life, though. Don't know what I'm doing wrong. It always turns to, like, warm mushy rice.

Are you cooking the rice right before frying it or are you using leftover rice?

Are you going hot and fast or low and slow?

IME fried rice works best with leftover rice in a scorching hot wok and cooked very fast.