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Ingredient | Amount | Notes |
Poblano Peppers | 2 | The most important ingredient! We will roast these. There are several ways to do this, but we will cover it in the oven. |
Cherry Tomatoes | 1/2 cup | This is about 8-10 cherry tomatoes. You can use more. |
Shallot | 1 |
Peel and Coarsely Chop You can also use like half a regular (yellow) onion. You can omit it if you don't like onion. |
Arborio Rice | 1 Cup | Using Arborio Rice really will work best here. But you could maybe substitute some other kind of short-grained rice. |
Vegetable Broth | 3 Cups |
So you have several options here. They sell this just in like a box/can. You could also use like a chicken/beef broth or a vegetable soup or even just water. |
Mexican Seasoning | enough |
I primarily used Cayenne Pepper here as well as some garlic powder, and pepper. Onion powder would be okay. You could also use some cumin, coriander, and cilantro. |
Lemon | 1/2 | You can also use just like lemon juice. |
Shrimp | 1/2 lb | You can obviously use more if you want, but this was just about the perfect amount for two portions. Size doesn't really matter if you go by weight. |
Ingredient | Amount | Notes | Price |
Long Grained Rice | 1 1/2 cup | We used Jasmine rice, which is supposed to have a more fragrant taste. | ~$1.00 |
Tofu - Extra Firm |
Two Packages ~14oz |
The packages we got were 14oz. You could use slightly more or less. Dice into 1" cubes. |
~$5.00 |
Green Onions | ~4 |
Slice thinly. Separate white parts from green. We are eating these raw this time, so substituting them is not a great idea. You can omit if you don't like onions though. |
~$0.50 |
Limes | 1 or 2 | I used the second lime as a garnish, you can omit. | ~$0.50 |
Pineapple Slices | 1 Can | You need 2 or so slices per serving. So 8 total. Can use more or less. | ~$1.50 |
Coleslaw |
1/2 bag 7-8 oz |
~$1.00 | |
Cornstarch | ~1/4 cup | Enough to coat the tofu. | >$0.10 |
Mayo | ~1/4 cup | ~$0.20 | |
Teriyaki Sauce | ~1/2 cup | Use a flavor you like, a nice thick one works best | ~$0.50 |
Red Pepper Flakes | ~1/2 tsp | You can use more! But don't make it hotter than you can eat. | >$0.10 |
Olive Oil | ~5 tbsp |
just included this here for the price, since you use a fair amount you could use a cheaper oil for the frying |
~$0.50 |
If you like gaming and cooking, Victoria Rosenthall's series of official cookbooks for Fallout, Destiny, Street Fighter and the upcoming Final Fantasy XIV cookbooks are pretty good. They are a wide variety of recipes from staples to electic fair (like Bhan'mi burgers and duck poutine from the Destiny Cookbook to a fusion take on carbonara in the Street Fighter cookbook) and the first chapter explains some of the more unfamiliar ingredients and where to find them. Several of those recipes like the Braised Deathclaw (pork belly) and a Festival of the Lost themed Chilies en Nogalas have become personal favorites of mine.I am starting to save up to build a collection of cookbooks.
does anyone have a favorite recommendation for me to check out?
"The Flavor Bible" by Karen Page and Andrew Dorenburg is an absolute necessity, as is "The Food Lab" by J. Kenji Lopez Alt. As far as cookbooks themselves... John Besh's "My New Orleans Cookbook", "The Fanny Farmer Cookbook", and Michel Roux's book on sauces, titled "Sauces". If you want a bit of history with your food, good things to eat as suggested by rufus is incredible, though you have to pick through it for stuff more suited to the modern palate. That one's free on project gutenberg. Lemme toss you a link. https://www.gutenberg.org/files/18435/18435-h/18435-h.htmI am starting to save up to build a collection of cookbooks.
does anyone have a favorite recommendation for me to check out?
i'd start with something like the betty crocker, better homes and gardens, or America's test kitchen cook books.I am starting to save up to build a collection of cookbooks.
does anyone have a favorite recommendation for me to check out?
I am starting to save up to build a collection of cookbooks.
does anyone have a favorite recommendation for me to check out?
I don't know all of the books on ExquisiteTopHat's list, but I have a personal trinity of books that I think cover almost all the bases. One of them's even a very strong recommendation overlap.I am starting to save up to build a collection of cookbooks.
does anyone have a favorite recommendation for me to check out?
Becoming a Chef said:The following list indicates the decade each type of cuisine first received its own heading in the Readers' Guide to Periodical Literature, along with characteristic (not comprehensive!) ingredients and/or flavor combinations represented in the recipes included. All names of the types of cuisine are indicated as originally published, however politically incorrect or inaccurate they may be now--further underscoring the fact that times change!
Most people who say that don't mean it in the same sense that I'm used to dealing with it, either.As an aside, what is it with people who claim they "can't cook"? I'm just standing here, thinking: "Just... just follow the instructions! It's not that hard!" I started cooking for my family when I was thirteen!
it's a mental block.As an aside, what is it with people who claim they "can't cook"? I'm just standing here, thinking: "Just... just follow the instructions! It's not that hard!" I started cooking for my family when I was thirteen!
Much less that romesco sauce isn't some grand mystery?
still valid and good advice from 18th century book 'Hannah More's 'The Cottage Cook'' said:The difference between eating bread new and stale is one loaf in five.
If you turn your meat into broth, it will go much further than if you roast or bake it.
If you have a garden, make the most of it. A bit of leek or an onion makes all dishes savory at little expense.
If the money spent on fresh butter were spent on meat, poor families would be much better fed than they are.
If the money spent on tea were spent on homebrewed beer, the wife would be better fed, the husband better pleased, and both would be healthier.
Keep a little scotch barley, rice, dry peas and oatmeal in the house. They are all cheap and don't spoil. Keep also pepper and ginger.
Pay your debts, serve god, love your neighbour.
Does anyone here have any recipes for a good hot chip dip? And I don't mean spicy, I mean fresh out of the oven. I find that while I am okay with some cold dips, the last one that I really liked was hot and I missed the chance to grab the recipe from them.