5989

Trust me you wouldn’t. Doughnuts are so goddamn time-consuming and messy to make, it’s fuckin shit, mate.

5990

I’d get store-bought biscuit dough from the dairy section and fry up that shit. Believe it.

5991

Believe it or not, I actually baked that tofu. I still floured, egged, pankoed the cutlets but instead of deep frying or pan frying, I baked it at 450.

I brushed it with oil so it tastes basically the same as fried (and probably about as healthy). I do it more as a time saver since I can do 12 cutlets without having to constantly mind the pan.

5992

Does it get that crunchy styrofoam-like texture when baked?

5993

No with this method it (and even when I pan fry katsu style) the interior stays moist and never gets that puffy styrofoam texture. That does require the deep fryer.

5994

Hell yes we do. And chili recipes. We need some group sharing going on. My soup/chili game is weak.

That tofu looks great. I’m amazed to see what all you guys do with tofu, honestly. I should use it more often.

So how does it come out without a cream? Still … creamy tasting? Ahh, wait, the cauliflower? I am intrigued.

Also for what it’s worth I have frozen bean soup, frozen chili and frozen bolognaise sauce that are all 8+ months in the freezer. Those need to be gone through or thrown out. :(

The freezer is like the recycle bin. Nobody remembers what’s in there 5 minutes afterward.

5995

Yes it was completely creamy with the blended cauliflower. Like I said, smooth as silk. I got some sour cream that I was going to blend in and it was simply unnecessary. I might use it as a garnish. Immersion blenders make soup insanely easy.

One scant spoonful of this stuff adds a ton of flavor to soup. It’s like mushroom-flavored MSG. Don’t go overboard with it, that pound will last, like, forever.

https://smile.amazon.com/Hoosier-Hill-Farm-Porcini-Mushroom/dp/B00AVOGC6G/

Love hoosier hill farm products.

5996

I love just about anything that company makes so it also makes sense their powdered mushroom is on point. I would jump on that as well, but alas, my GF is NOT a mushroom flavor person, and I wouldn’t be able to use it as much just for me personally.

I’m intrigued what that would taste like in some ramen though.

5997

Finally got around to using a pork tenderloin I bought a couple of weeks ago (don’t worry, it’s spent most of that time frozen).

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Seasoned it with salt and pepper, sauteed it in butter and olive oil to brown all sides, then sprinkled on fresh herbs (sage, thyme, and rosemary) and garlic powder (realized I had no fresh garlic, d’oh) and roasted it at 425 for about 15 minutes. The asparagus got hit with olive oil, balsamic vinegar, salt and pepper and roasted for about 8 minutes. The potatoes were peeled, chopped, and boiled in salted water for about 5 minutes till tender, then drained, tossed, and allowed to steam-dry. I tossed 'em in a roasting pan with a few tablespoons of butter and duck fat plus some salt and pepper and roasted 'em, turning every 20m or so and sprinkling on more herbs and garlic powder at the end. The pumpernickel was just bought and buttered, then toasted :)

I eventually made a pan sauce with some Adobo-infused water (realized I was outta bullion), red wine vinegar, and flour added to the drippings from the pork, but didn’t remember to get a picture of it. D’oh!

5998

Nice! I’m determined to get some duck fat for roasting potatoes this winter. Every year I forget.

5999

My gf’s mom got us a gift card to Williams Sonoma or a similar overpriced yuppie cookware place last year and I quickly discovered that $30 wasn’t really enough to buy anything fancy, but was too much to just blow on knick-knacks, so I added a big jar of Duck fat to my fancy new spatula and egg separator (which sucks, by the way).

The added crispness is just out of this world, though.

6000

We have both a Willliams Sonoma and the even more expensive of the two, Sur la Table within a mile of us. Your description is apt for both of them. I was given a $50 dollar gift cert and ran into the same problem. I got some updated fancy new silicone cooking utensils and some stainless frying utensils. Don’t even get me started on how expensive the cookware is in there.

With that said, we are scheduled to take a cooking class together at Sur la Table on cooking tamales next week. I’m looking forward to it.

6001
  • Buy a couple duck breasts.
  • Score/crosshatch shallowly through the skin and fat with very sharp knife, not touching the meat.
  • Salt and pepper well then cook in skillet on low heat, skin side down, until the fat is mostly rendered. Skin should be golden brown and a bit puffy. This will take a good 30-40 minutes if done right.
  • Ladle out most of the fat into a heat-proof pyrex container. Two duck breasts will provide a LOT of duck fat.
  • Flip skin side up, stick probe thermometer in and roast at 400F until internal temperature is 130F for medium-rare. Remove and rest for 10 minutes.

You can make a light pan sauce too if you like, using a splash of stock and orange marmalade or black current jam mounted with cold butter.

They eat like steak. Delicious. Leftovers make amazing quesadillas and are incredible in duck hash with some onions and store-bought frozen hashbrown potatoes. Also crazy good in sandwiches with brie and dijon mustard.

6002

Now I want duck.

6003

So. anybody here have a good recipe for a non-dairy clam chowder or soup? My wife and daughter can’t do lactose and I had what I think was a dairy free chowder on the coast recently and it pretty good.

They are willing to try it if we can find a good recipe.

6004

Are you looking for something like a Manhattan style clam chowder that forgoes dairy completely? Or a recipe that replicates the dairy style chowders but without the dairy?

6005

Did you see @stusser’s post because it seems like it would get a good deal of the way to what you are asking for.

6006

Yea, that might work. My daughter found one that involved cashews and I thought that was kinda weird. But I think they have made something with cauliflower like this before.

Add canned clams and juice. Some potatoes and maybe drop the mushrooms (would add too much mushroom taste I think).

You ever hear of mushroom cigars? Had that as an appetizer recently and man was it good.

6007

Yeah cauliflower will thicken it somewhat, but white potatoes thickened with a blond roux would probably end up a bit creamier. You can also find recipes using coconut milk, which is very thick, creamy, and lactose-free but does add a coconut flavor. I would do it up with a bit of thai green curry paste. But not classic new england style chowder for sure.

6008

Yea, the one they found had coconut milk as well. But I wondered about the coconut flavor, I don’t want that.