Cooking a Good Everything Else

by JackInDaCrak P

Made this potato and cauliflower soup, and I took one of the russets and shredded it on the mandoline, then fried in extra slutty olive oil for a topping

High marks on this one

Looks fantastic Jack good job

All of the reddit posts in r/ninjacreami seem to be making high protein/low carb fake sugar health ice creams. I'll give that a go because getting my kids to eat protein is a struggle sometimes. But I'm also planning to make some real ice cream with creme anglaise etc. Will post it up - I'm worried that the novelty may wear off for me like it did for you but I've wanted one since I first heard about these things.

Speaking of creamery type endeavors, I just made my first batch of homemade buttermilk using an heirloom culture. Delicious. Buttermilk cheese to make filling for pierogis is next on the agenda. Will report back with results obv.

I made some honey almond butter with it too but havent been cooking much besides rice and chicken in my endless failed quest to reach 200lbs or less

please fill me in with more buttermilk cheese information as it comes along
first time hearing dairy air looms with starter culture like sourdough or tvorog

Next batch of buttermilk sitting on the counter culturing. Just whole milk and a few tablespoons of the previous batch. Should be ready tomorrow afternoon.

First batch of cheese. Like a tangier ricotta. Just heated at pot of buttermilk to 170 degrees, mixed in a splash of vinegar, and waited for curds to form. Drained them on cheesecloth.

This is what I used (ordered from Amazon). First batch didn’t take but added the second culture packet and warmed the milk up to 75F and it took off. Excellent flavor, but less tart than store bought buttermilk. Thick and creamy, almost like yogurt. Can’t wait to bake with it.

Another easy kind of cheese you guys probably know about is wrapping yogurt in cheese cloth and put some weight on it and leave it in the fridge for 12-24 hours to drain. Turns into like a cream cheese. Possibly this is lebneh? Anyways, nice little spreadable treat.

First time cooking completely scratch made lasagna. As in, homemade noodles, sauce, and buttermilk cheese and ground beef filling:

The buttermilk cheese posted earlier worked great. Also very pleased with my first time making my own lasagna noodles (despite some of the irregular shapes).

unless your raised and slaughtered the cow it doesn't count

Well, a friend did…

here i am poking fun at your miraculous effort and creation and i learn it's even more intense than i imagined, well done sir

Yep, got a friend who raises his own cattle. Was part of the 1/2 cow we bought last summer.

congratulations on having the time to make it
looks great

Why no bech on the lasagne?

no no naw
were you reincarnated as an italian grandmother?

I’ve been making mine with reduced cream and butter ie Alfredo sauce, as nonna does it.

Zucchini and Sausage pasta

at my parent's place and made a bagel cause was hungry, didn't have tomato to slice and put on top of the cream cheese and saw my dad slicing the roast beef he just made for dinner and grabbed some of the smaller slices to put on my bagel

it was excellent

by IntheFold P

Zucchini and Sausage pasta

recipe?

I'm been making something similar from a recipe I got from Hello Fresh, damn good, blown through several boxes of rigatoni pasta

I've been sent a couple of sample boxes from Hello Fresh and every recipe has been really good

Sure.
1/2 lb pasta
7 cloves garlic
One medium onion
2 zuchinni
3 sausages casings removed
Cup milk
Olive oil
Cup stock

Use healthy amount of olive oil and sautee/fry thinly sliced zucchini until brown/caramalized on both sides. Scoop out prob have to do this in 2 batches. Than in same oil fry garlic, onion and sausage without casings forget if I used 2 or 3 sausages. After brown add zucchini stock and milk to pan and bring to a boil.. add the pasta and fill the skillet pan with water if need be to cover the pasta but only by a little bit... add water if need be to cook the pasta.. don't worry if there's extra sauce it'll be ok if you add parmesan or pecorino l. Do this after pastas cooked and cooled for about 5 minutes.

The zucchini will amalgalize after cooking with the pasta and form a sauce with the cheese... caramalizing the zucchini slices is key to the dish. Make it fry them untill brown in batches not to thinly sliced but more towards that than thick. The zucchini will lose shape after boiling but flavors still there from the caramalization. Should take about 30 mins to make probably less

zucchini cut matchstick or pickle disc?

Like 3 pickle discs

prefer pickle discs distributed into quadrants requiring at least four slices

?

Made shawarma and mezze for a dinner party tonight. On the menu, all from scratch:

Lamb leg shawarma (sous vide and broiled boneless leg )
Muhamarra
Hummus
Tabbouleh
Tatziki
Tahini sauce
pitas
Laser potatoes (recipe up thread it’s really good!)
Crudités