What's Cooking? Show us Your Plated Food Photos!

[SIY]

By the way... do you pick up wild mushrooms? I created a thread but it's quite dead... Thanks!

Ramps are coming up everywhere here. This weekend, it's likely charred ramps and morels over polenta.

 

[_thelaughingman]

Lemon thyme piccata with gnocchi.

 

[_thelaughingman]

Crispy cilantro lime chicken served with rice and pico de gallo.

 

[xaviescacs]

View attachment 203825
Lemon thyme piccata with gnocchi.

This is really good looking, I really like it. Question. Are you satisfied with the sauce texture? It seems too liquid from here, but perhaps is how it has to be. Just asking, I'm an ignorant on this.

 

[xaviescacs]

Ramps are coming up everywhere here. This weekend, it's likely charred ramps and morels over polenta.

My wife told me yesterday she heard on the radio that Morels grow nearby where we live, but I don't have a clue where to find them

 

[SIY]

My wife told me yesterday she heard on the radio that Morels grow nearby where we live, but I don't have a clue where to find them

Near birch trees, and especially in areas where there were forest fires a couple years before. But they can surprise you anywhere. The first few times you hunt them, spend time on your hands and knees.

 

[xaviescacs]

Near birch trees, and especially in areas where there were forest fires a couple years before. But they can surprise you anywhere.

In the shade, inside the forest, or at the boundaries, where there is more sun light?

The first few times you hunt them, spend time on your hands and knees.

I miss this feeling...

 

[_thelaughingman]

This is really good looking, I really like it. Question. Are you satisfied with the sauce texture? It seems too liquid from here, but perhaps is how it has to be. Just asking, I'm an ignorant on this.

The sauce wasn't as liquid as it seems, I happen to add some flour to thicken it up at the end after cooking the gnocchi.

 

[xaviescacs]

This has almond flour to thicken the sauce. It's a classic stew: chicken with plums.

 

[SIY]

This has almond flour to thicken the sauce. It's a classic stew: chicken with plums.

Looks great. I may try to do a vegetarian version of that...

 

[xaviescacs]

Looks great. I may try to do a vegetarian version of that...

I roughly follow this receipt. English subs are automatic, so not great, but you can follow I guess.

What do you have in mind to substitute the chicken? I may be interested too...

 

[SIY]

What do you have in mind to substitute the chicken? I may be interested too...

There's several possibilities. For commercial product, the mock chicken from Gardein and Beyond are quite good. At our shop, I freeze extra firm tofu, defrost and drain, then marinate in a spice blend; the freeze/thaw process makes the tofu much chewier and, for lack of a better term, more meatlike.

 

[JP]

At our shop, I freeze extra firm tofu, defrost and drain, then marinate in a spice blend; the freeze/thaw process makes the tofu much chewier and, for lack of a better term, more meatlike.

That'd have my vote.

 

[xaviescacs]

There's several possibilities. For commercial product, the mock chicken from Gardein and Beyond are quite good. At our shop, I freeze extra firm tofu, defrost and drain, then marinate in a spice blend; the freeze/thaw process makes the tofu much chewier and, for lack of a better term, more meatlike.

Chicken absorbs the taste of the sauce and it releases fats and taste to the sauce too. Do you think tofu will act more or less in the same way?

 

[_thelaughingman]

Chicken absorbs the taste of the sauce and it releases fats and taste to the sauce too. Do you think tofu will act more or less in the same way?

I think tofu will. Paneer which is an Indian cheese has similar texture such as tofu does absorb the flavor of sauce that it's cooked in.

 

[SIY]

Chicken absorbs the taste of the sauce and it releases fats and taste to the sauce too. Do you think tofu will act more or less in the same way?

Yes, tofu is amazingly absorbent of flavor. And the freeze/thaw increases surface area dramatically, which makes it even more absorbent.

 

[Timcognito]

Not sure where to put this but proceeds go to charity. $18 for 32 books. For Gardeners too. FYI

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Edit: and Cocktails

 

[Ralph_Cramden]

 

[JeffS7444]

Yes, tofu is amazingly absorbent of flavor. And the freeze/thaw increases surface area dramatically, which makes it even more absorbent.

Have you tried yuba? I've been meaning to look for it. It's sold in dried form and looks ideal for the task.

 

[JeffS7444]

Okonomiyaki. Wanted to make it Hiroshima-style by incorporating noodles among other things, but the noodles became a bit crunchy