RichVR
3481
@Pod, was your cauliflower old? Did it have brownish spots here and there? Fresh should be pure white. If it’s yellowish or has brownish ‘rust’ patches, it’s not necessarily bad, just old. The older the more sulfur compounds will build up.
Pod
3482
Nah, it was a normal white colour.
From memory, I can’t remember if we ground it up raw or cooked. Either way: Never again! Cauliflower rice/pizza is a step too far.
RichVR
3483
Well you gave it your best shot. Kudos.
My wife and I are now totally addicted to our regular breakfast of oatmeal made using steel cut oats.
We make a batch every 3 days or so. Takes about 40 minutes to cook. Cup of oats toasted brown in a TBSP of coconut oil, then add 3 cups of water, boil, simmer for 25 minutes, then a cup of milk and simmer for another 10 minutes. It’s a mild pain in the ass since the simmer needs a bit of babysitting, but not too bad.
We fix it each morning with some fruit and a drizzle of real maple syrup (her preference), or maybe a dollop of peanut butter (my preference, since I just love the combo flavor of maple and peanut butter for some reason).
The nutty flavor makes regular oatmeal taste like horrid mush. So good…
Slow cookers are perfect for steel cut oats. No more babysitting.
Mine always wind up burning onto the bottom of the cooking vessel in my slow cooker–even on Low, even with a good deal of liquid–so I gave up the idea. I mean, not ALL of the oats burned, or even most. But enough, every time, that it bugged me into stopping.
Gendal
3487
I gave up on my slow cooker and turned my attention to the pressure cooker, have been much happier with the results. I bet it would do a grea job with the steel cut oats (or not, haven’t tried it myself).
nKoan
3488
I like the chewiness of steel cut oats and I felt like the slow cooker just mutilated that. Maybe I did it wrong, but the texture felt like soggy rolled oats. I was sorely disappointed.
Though, my slow cooker does have a delay function… I wonder if I could leave them out all night, timing the slow cooker to start 30 minutes before I wake up.
Yeah, I’ve read some mixed things with slow cookers and steel cut oats, but I’ll give it a try at some point.
For science.
All that Indian stuff Armando made looks amazing. I’d totally be down for cooking some of that. If I had any idea what half the ingredients were or where the hell to find them :/
I’m sure I’ve asked before, particularly re: ingredients, but whereabouts do you live, Eric? Indian groceries are surprisingly prolific in the US and pretty much all the Commonwealth nations, and you can buy all sorts of interesting spices and fresh vegetables at most of them–in significant quantities!–for very cheap. I can’t tell you how mad I was the first time I bought a 7oz baggie of whole cloves for $4.99, when I’d been getting 'em, 0.53oz at a time in McCormick bottles, from Kroger for $6.99. . .
Yeah. Indian grocers for the win, man.
If you happen to not have any of them within easy driving distance, I can say that PatelBros will happily ship you stuff, often for a lot less than you’d find it for on Amazon, though, of course, it’s not as feasible to get fresh ingredients like paneer cheese or curry leaves.
Lakewood, OH. There’s actually a pretty wide range of grocery stores and cultures and such around here, but I don’t know of an Indian grocery store. But I’ve never gone looking for one either, really. Guess I should Google Maps it!
Looks to me like a decent selection of options within about 10 miles. Of course, never having driven in the Cleveland area, I have no idea how hellish that might be!
RichVR
3495
Once a year I get the falafel itch. Gathering ingredients…
I love falafel, but it’s a pain to make. Luckily there are a shitload of excellent restaurants around here that will happily sell it to me.
Guhhhh, I love falafel. Amsterdam Falafelshop was probably my favorite place I at at when I drove to DC a couple of years ago for the Red Bull Starcraft 2 Championships.
With a food processor, it’s really not that bad. Except for having to clean tiny little bits of flung chickpea out of every single nook and cranny of your food processor afterward. But other than that! Not too bad.
>.>
Okay, maybe it’s a little frustrating. But I really like falafel.
CraigM
3498
Which is the same issue I have when I make hummus.
But that doesn’t stop me.
Two times, I made falafel, hummus, and gyros (which, taking a cue from Serious Eats’ recipe, I start by blending meats together in, you guessed it, a food processor) in a single week.
I love all of those three things, but I don’t think I’ll ever make 'em all at once like that again. Not until I can afford to pay someone to scrub vaporized meat-particles out from the rim of the lid of the food processor, at least.
RichVR
3500
Armando, do you have a Kitchen Aid mixer? The meat grinder attachment is awesome. I rarely buy pre ground meat anymore. It’s just too easy to get a decent cut and grind it myself. Strangely enough, except for pork. Pork fat has strands of gristle that wrap around and clog the mechanism. Almost impossible to clean. Once and never more.
