You’re doing quinoa wrong. It’s an acceptable replacement for rice and couscous in meals. Rinse it very well so it doesn’t taste like grass, then dry and toast golden brown in a skillet, then cook it in a savory stock (not water). It turns out quite decent.
@duodec@DVDBZN I’ve never tried to prepare it myself. I’ve had it in restaurants and salads from the deli. I think it’s a combination of the texture and flavor (or lack of flavor) that I don’t care for. My palate has been spoiled by too many decades of potatoes, rice, and pasta I guess.
@duodec@ruouttaurmind@therealjrn Regularly have baby kale (uncooked) with red pepper and tomato topped with quinoa (prepared like @duodec describes) along with steamed vegetables and a pasta. Hot stuff is just enough to wilt the kale to perfection. Dressed with salt, pepper, olive oil and asiago. Yum.
@aetris My personal preference for stone soup is chicken, rice, chicken broth. OR cuttings from a pot roast boiled in water and broth to get the meat to fall off the bone, barley, vegetables. Hold the rock. Nothing fancy.
@AnnaB@ivannabc@ruouttaurmind There are too many people around here that think just cooking pork belly makes it cool, and they do a terrible job of it. I thought I just hated it, then I had someone do it right and it was a completely different experience.
There is nothing good about taking a 3/4" slab of uncured, unsmoked pre-bacon and preparing it no differently than a slice of bacon, which is what I think the “it’s just bacon” viewpoint leads to. You wind up served a mass of basically unadorned pork fat, with maybe a meaty chunk and a little crispiness around the edges if you’re lucky.
But taken a different tack and cook it so that fat renders into the meat, and get some crispiness around the outside, and you’ve got something worth putting in your mouth.
Around here, most people I’ve seen doing pork belly unfortunately do the former and somehow get praised for it.
I intentionally mispronounce Quinoa. Quin- (QUINtuplets) -oa (samOA).
So I tell people I eat Quin-oa and crud-ites while watching Down-town Abbey. With the right crowd, their eyes roll so hard, it winds up their brains. Then I ask them if they want to go in on a couple of pizzaz.
My wife started drinking the blueberry flavored supermarket Kefir a couple of years ago. I prefer unflavored Greek yogert. Experimenting, I found it is easy to culture Kefir using her supermarket stuff as a starter. Next I purchased Kefir ‘grains’ and now culture it daily. Now I’am thoroughly converted to ‘Kefirism?’.
@DVDBZN then you might enjoy the first episode of season 2 of chef’s table (on netflix) featuring grant achatz. wylie dufresne is the other chef that immediately comes to mind when i think about molecular gastronomy.
cupcakes (way too much icing which always tastes like garbage anyway + dry cake + overpriced = yet another dessert made for looks and not for eating. see also milkshakes which are delicious but then they put stuff all over the outside of the glass? like coating it with hot fudge or whatever? ew.) and bacon everything. thankfully both seem to be pretty well in the rear view.
i love avocado toast and would eat it more often if avocados were cheaper here. however what i don’t like are “recipes” for avocado toast, especially the ones that have you putting things in a blender or food processor. if you can’t easily smash half an avocado onto a piece of toast with a fork, it’s not ready to eat yet. after that, just add some kosher salt, lemon or lime juice, and pepper flakes if you want. i also like an over medium fried egg on top but it’s not strictly necessary.
speaking of avocados, nobody’s still making that horrible “guacamole” with peas in it, right?
@jerk_nugget@stolicat Yep. My guac recipe is avocado, jalapenos, tomatoes, onions and cilantro, lime and salt. Short cut: pico de gallo, avocados, lime and salt. Technically that’s really guacamole salad. Real guac should only be avocado, salt, lime, and possibly a small amount of milk product (sour cream, Mexican crema, cream cheese, cream) to make it smoother. But I prefer the veggie goodness of guac salad.
@moondrake@stolicat yeah, i like avocado, salt, lime, cilantro, jalapeno, and about a tablespoon of finely diced red onion if i have it on hand. that’s it, that’s all.
for awhile there was the pea guacamole, and other things that were called various versions of “guacamole” simply because they contained avocado and were used as a spread or dip which is total BS, imho. call it “avocado [salsa or spread] with [xyz]” or something, but don’t call it guac. and in the case of the pea guacamole…it was literally peas mashed into a dip so there’s no way in hell that’s guacamole at all. sad part is, if i liked peas (which i don’t) it might actually be a tasty appetizer, but guacamole it ain’t.
@stolicat okay, you brought up something else that has plagued me about guacamole…why do you and some others spell it with a “Q”? i’ve asked people this before and all i’ve gotten is “i don’t know why i do it.” i’m just really curious where this came from! is it regional? q looks rather like a g depending on the font, but they’re not near each other on the keyboard…idk. i’ve always just noticed it and thought it interesting.
@jerk_nugget wow, I never noticed. Actually, looking at my posts above, I did it both ways. Maybe an instinctive reaction to the following “ua”, maybe just the similar shape. Not sure, I’ll have to pay attention to my fingerbrains next time.