Thanks for the heads up, nKoan!
-xtien
Timex
3183
I have waffled Bi-Bim-Bap
It turned out really good. Basically grease the iron with sesame oil, put down a layer of rice, put down a layer of the stuff you would normally put on your Bi-Bim-Bap, and then put down another layer of rice. Close it up and cook for around 8 minutes.
The hardest part was probably getting it off the waffle iron. My technique was to separate the 4 quadrants, then stick two chopsticks under a quadrant along the grooves which lifted it up some, then side a spatula under the section and lift it up.
You have done well, my son. Your work in this world will be rewarded in the next (the next world is a waffle iron, btw).
nKoan
3185
That’s one way to get around not having a traditional dol sot at home. Good work!
The waffle iron bibimbap got me interested, and a Google search made me that bit wiser - you really can cook (almost) anything with a waffle iron!
Timex
3187
Amazon had the “Will it Waffle” guy’s book available on the Kindle for $2.99 this weekend, so I bought it and that’s where I got the idea for the bibimbap.
It’s a pretty nice cookbook. I’m not really into cookbooks normally, but in a case like this, it’s mainly just a “Did you ever think about putting THIS on the waffle iron?” And it’s useful in that it helps eliminate some of the trial and error that normally goes with trying to waffle stuff.
I finally tried one of these quickie recipes that seem to entirely populate my timeline on FB (“TASTY!”). They look nifty, but I think of them as basically video spam.
I really love this one, though.
Twice-Baked Potato Casserole:
Very easy. I love mashed potatoes, and even more love twice-baked potatoes. With this application I can save the skins and make potato skin appetizers for the next couple of days.
-xtien
RichVR
3189
How can you put such a yummy looking picture up without the corresponding recipe?
Spent a good few minutes searching BuzzFeed’s Tasty! properties for such a thing, but only found an old “traditional” recipe with ingredient amounts and words and separate images, so that surely wasn’t it ;)
Regardless of source, though, it does look mighty tasty!
Oops! Sorry about that.
It’s really simple and delicious. And calorific. Sorry to lead you astray, Armando. It’s actually a Tip Hero link, not Tasty.
Twice-Baked Potato Casserole
-xtien
RichVR
3192
No biggie, Christien. The main thing is that I can make this at home now. You are doing the Lord’s work, dude. 0:-)
Edit: Having studied the recipe I think that thoroughly scrubbing the potatoes before baking would allow one to add the diced skins to the mixture for more flavor.
That’s actually a great idea, Rich. I’ve been puzzling over what to do with this recipe since I want to adapt it for my vegetarian, and I’m afraid her veggie bacon of choice would not work at all. So I’ve been thinking of veggie sausages and whatnot. This might well be a better course to take.
I do love having the skins for potato skins, though. Still, let me know how this goes.
-xtien
Also, I really love making artichokes for a family dinner. My dad is in town and he always requests this, not only because they tend to be more available year 'round out here (as opposed to where he lives in Virginia), but also because his wife won’t eat them so he never cooks them. Not really a meal for one. It’s so easy, but so good for a small group at dinner. It makes for such a lovely time at the table, taking your time and talking. Manipulating and savoring each bite, deconstructing the thing, makes for such a thoughtful time at dinner. You slow down and look at each other.
Best meal my mom passed down to me. Easily.
-xtien
In my family, we go to fondue for the same reasons Christien. We have three birthdays within 3 days of one another, so we like to go out to dinner, and it’s always this chain fondue restaurant that’s not too bad, but the really cool part of it is that you have to cook your dinner in the little pot of broth and everyone has to slow down and talk about all sorts of things as you wait for your little bit to cook. It’s pleasant, but it’s also pricey! I like your idea about artichokes, but those seem to go REALLY fast at our house, with a minimum of discussion because everyone really likes them, haha. So there’s that. I guess one solution might be to get more than one artichoke.
Fondue used to be that for me too, Tim! I love that you brought that up. But we used to do the oil-based one. Fry-olating a bunch of meat chunks, and some shrimps, and some potatoes. That kind of stuff. I loved it. But it was hell to clean up and really stunk up the place. Still, I loved it.
Now that I’m with a vegetarian, though, that kind of fondue is really off the menu. And with a couple of young kids, kind of hard to manage. So I have not done it in years. But I have such fond memories of it.
I’ve done a cheese fondue. Which is fine. But a lot of work for what is essentially an appetizer. Raclette is another alternative I love, but the hardware barrier and cost isn’t worth it for the payoff with a meal with kids.
Just get an artichoke each. I groused today about the artichokes being $4 a piece, but that’s not bad for a dinner with three or four adults. Not bad at all when you consider the price of a steak or a piece of fish. Each diner gets to dissect her own artichoke, and can share some with the kids. If you don’t want to commit, places like Trader Joe’'s often sell baby globe ones (I’m not sure that’s what they call them) for less. You’ll need more sides though to make a full meal.
To round out our meal I roasted fingerling potatoes and some tater tots, and then sauteed and steamed some kale.
Let’s be honest, artichokes are really just a delivery mechanism for garlic butter, but still, I love the process.
-xtien
Why not? I have them all the time.
Haha, so true!
My daughter was a vegetarian for a short while and I tried to make her some stuff. El Guapo showed me how to do a vegetarian Indian dish that my daughter really liked, but now we’re back to meat meals again.
It’s funny because we have never done artichokes as a main dish, even though everyone loves them. I don’t think it’s the price so much as getting all four out to the table at one time, all of them reasonably hot. I have never actually made them, but I think it’s one of those veggies you steam in a big pot. Usually it seems like there are two of them and a big bowl for the spent leaves and you have to sort of be quick. I like the idea of having my own personal one in front of me better. I may have to figure it out.
Making a PB&J sandwich doesn’t count as cooking, I think, but since it’s PB&J day I thought it seemed an appropriate topic. When writingmy blog post about it, I came across these ways to expand on the classic. Can’t say I think much of the PB-pickle-potato chip idea, but many of the rest look interesting. I may have to make some kind of cake to use as bread.
RichVR
3200
On the subject of artichokes. Artichoke pie. This is a Mario Batali recipe that I only make for very special occasions. The main reason is that unlike most of Mario’s recipes, this it a long and rather complicated trip. But if you make it and if it comes out right, it is absolutely heavenly. Depending on the season I have made it with both frozen and fresh artichoke hearts. Fresh is better. Frozen is just fine. If you use frozen, snip off about 1/2 inch of the leaves. They can be tough. Bring this to a party and be prepared to have praise lavished upon you. Bask in same.
Sformato di Caciofi ala Batali
