I just toss my enameled cast iron in my dishwasher every day, and deal with it being poorly seasoned by seasoning on the fly every time I cook on it. Scrubbing by hand isn’t that much work, but it’s still more than ten times the effort of just throwing it in the machine…
I’ve done this. We used a big cookie jar on the counter and fermented for about a month (cold kitchen). It came out well, but we were kinda scared of it and the jar was always in our way so we never bothered again. We have local places that sell ‘raw’ sauerkraut and that is a better work/life balance for us.
Side note: there are 3 stages to fermentation with different bacteria taking the main stage in each. Check out this article and its links for even more details: makesauerkraut.com/how-long-to-ferment-sauerkraut…
Amazing popcorn: Corn - 106g or 1/2cup Sunflower Oil - 43g or 1/4cup - 8g of that geing ghee (clarified butter) for godly flavor Salt (flavacol is best)-5g or 1tsp
Combine in 6q or larger pot and move the pot around on the stove, or better yet, use a whirly-pop. (Whirlypop.Com) remove from the stove when there are 2 seconds between pops.
In case it’s not obvious, you need to keep the lid on or use a splatter guard for safety purposes.
Microwave the result for 30 seconds to remove excess moisture for better crunch and less squeak.
Legend has it a similar recipe would work in a microwave safe bowl, but I’m not a heathen so I never tried it.
If using plain salt, uniodized salt that is ground into a fine powder works best.
So I’m just laying in my bed minding my own business and you had to go and make me hungry. May your socks be forever wet and your bendy straws all have holes.
I’m definitely not on the oily broth soup camp, but I guess that’s because I barely make broth-based soup. I do love ramen with sesame oil, though!
I prefer creamy soups for winter, whatever the base: lentils, kabocha, black/brown beans, onions, hearts of palm. Super easy to make, if you have a handy blender to make quick work of it. That or oats & milk porridge for breakfast, I’m set for a chilly day.
I’m gonna add another vote to look into some cookbooks. One that comes to mind is called Company by Amy Thielan. It’s specifically about cooking for large groups. Most of the recipes are for large groups though (8-12), so you may end up needing to half the recipes, but the best thing about the book is the prose. She writes a lot about strategies and the planning that goes into cooking for a group. Lots of insights into the ingredients to keep on hand, the equipment to use, and recipes that can be made ahead or are best at room temp to make the whole process less stressful. Getting three hot dishes out at the same time is tough on 4 burners. But a meal with a room temp veggie side, and a cold appetizer, means the attention can be given to the main event. I’m sure there are other books addressing all this, but Amy’s just released and I’ve been cooking from it and loving the shit out of it. I highly recommend it. If you’re hesitant to purchase, maybe check a library to see if they have a copy?
I make nachos all the time like this - typically a night or two after having tacos with leftovers is nachos night 😁.
Idk if you did, but I highly suggest spraying your sheet with baking spray OR simply using a piece of parchment paper, a silpat, etc for easy cleanup. Also, I/we really like a bit of cheese on top of everything to help hold things in place - kinda like you do for pizza. Not a ton, just a bit.
I used my nacho leftovers to make tacos today after picking up some meat from a carniciera!
I typically use parchment paper for everything. The cleanup wasn’t too bad, somehow my sheetpan remains fairly stick-free even after the abuse I frequently put it through, though I admit after I saw the mess on the sheetpan after the food was eaten, I had regretted not using parchment lol.
I did two-layers of chips with some sauce, and lots of cheese, on the first layer and second layer. I loaded the top layer with all the rest of the fixings and left a hole in the center for the guacamole and sour cream. I wanted no chip to be dry and disappointing!
I looks like when people hear that legumes are not vegetables they assume they are somehow worse. The truth is, legumes are not vegetables, they are better. Legumes are important part of Mediterranean diet which “includes proportionally high consumption of unprocessed cereals, legumes, olive oil, fruits, and vegetables”. Vegetables are good for you but without legumes there’s no Mediterranean diet and it’s proven that this diet has many health benefits. So eat your vegetables but even more importantly, eat your legumes.
I don’t care what the classification is, I love beans. I love ‘em canned, I love ’em dried and pressure cooked, I love ‘em baked, I love ‘em on toast, I love ‘em in a chili (don’t @ people with strong opinions about beans in chili), and I love ‘em in a tortilla.
Amen! I try to always prepare from dry beans. Canned beans are never as tasty and cost 10 times as much. The InstantPot makes it take under a minute of work and less than a 40 minute wait. If you can plan 40 minutes ahead there is no reason to bust into cans on the regular.
One of the worst parts of traveling is the difficulty of finding my daily helping of beans.
I just cooked dry beans in my instant pot for the first time this evening! (Well, technically, black-eyed peas).
It was super simple, came out a touch mushy though! This was with 8 minutes of pressure cooking and sitting until depressurization occurred. Do you have a heuristic on cook time?
I have the best results when I rinse dry beans in cold water, put freshly rinsed beans and enough cold water to cover plus an extra inch into the pot, add salt and a few drops of oil, cook on high pressure.
Depending the type of beans and how fresh they are the cooking time and release process is different. For black-eyed peas that are fairly fresh 6 minutes at pressure and waiting 10 minutes after the “keep warm” cycle is best for me. For older peas it can take an extra 1 to 2 minutes.
That’s for creamy mouthfeel. If you want firm ones for salads or whatever I find upping the salt and cooking an extra minute at pressure followed by immediately releasing the pressure and allowing to cool gives the best results.
I tend to buy 25 lbs at a time from the restaurant supply. Those are often extremely fresh and cheap. Like $0.60 per pound ($14-15 per bag). The first two or three batches don’t come out right but they teach me everything I need to know to cook that rest of that bag intuitively.
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