Dal’s from the Indian subcontinent, so naan is great with it (though flatbreads like roti or chapati are more common I’ve heard). The nuttiness of accompanying basmati rice is also a classic (a combo known as dal bhat; for this, imo a thicker, pastier dal works better). Add some lime and/or cilantro to the rice for freshness, or have raw veggies like broccoli or cucumber with a yogurt dip to cool off from the warm spice flavors.
“Dal” is basically the hindi/urdu word for any legumes (beans, peas, lentils, etc) that are cooked straight from the dried form. Since there are many different types of beans, and many preparations, they are pretty varied. For a good easy recipe to try, I like Priya Krishna’s recipe. In her book, she has a flowchart of how you change the recipe to accommodate for different types of lentil (like cooking time and amount of water).
Use Cajun seasoning powder (Tony chacheres is my go to), and lemon pepper, a large spritz of lemon, and mix Frank’s red hot in with your mayo (I’ve not tried Kewpie Mayo, maybe you don’t want to pollute it). Some red chili flakes and Italian seasoning, maybe some garlic or onion powder, is my tuna mixture for tuna melts.
(I am in no way a chef, but this is what I make when it’s my turn to cook)
I tried Soylent for a little bit. It was okay. I think they work well as a once-in-awhile kinda thing, or in particularly strenuous or limiting conditions, but relying on them for any real length of time would be a little sad imo.
I’d still look for some for a solo road trip of any sort, they’re preferable to most road food.
I don’t use them and wouldn’t use them. I like food, and would rather cut into other things’ time to cook and eat.
I generally have a pretty negative opinion of the idea of “replacing meals” with soilent-esque products. I understand the various reasons people use these, and don’t blame them, but to me it’s treating a symptom rather than the problems that cause it.
This Christmas has been pretty good for cooking stuff. Got a nice peugeot pepper mill, a thermoworks dot thermometer, and a nifty little Japanese salt box.
Status update: today I received a French style rolling pin and a CCK cleaver! I’ll be traveling for a week or so and won’t be able to cook very soon but I absolutely cannot wait to try these out.
Kenji has convinced me that it’s not worth trying to get a good sear on ground meat in chili and bolognese. In his recipes the ground beef is cooked with the chili paste, garlic, and onions (or with other stuff in the ragu). The lost maillard flavors can be recovered with soy sauce, fish sauce, marmite, and MSG.
So to answer your question, during. Kind of, since it gets flavored by the other stuff.
I think the only wrong answer is before, because that will give the meat a sausage consistency. I don’t want rubbery beef in my chili.
Also well done on asking a chili question that doesn’t start a war about beans.
it was and is. If we’re being honest, as far as the food is concerned, I’m way more excited about the pea soup made with the “left over” ham hock than i was the ham it came from. Same goes with the turkey sandwhiches.
My most hated was macaroni salad. Bowtie noodles with Miracle Whip, peas, shredded carrot, dill, and salt. Occasionally other items would make an appearance, but the main recipe was the most common.
It was so bland and mushy, and it wasn’t helped by the fact that it was made every few weeks during the summer, and in a quantity that meant I was eating it for lunch and dinner for almost a whole week every time it was made.
Yes! I make my own salad with fresh dill, onion and garlic powder, homemade mayo or olive oil, a bit of fresh basil, and baby spinach leaves to add some crunch. I just don’t call it pasta salad or macaroni salad because the name is forever associated with blandness to me lol.
I don’t ever make pasta salad, but I’ve heard you actually want to overcook the pasta to account for the retrogradation of starch once you cool it down. seriouseats.com/how-to-make-the-best-pasta-salad#…
Ceramics also can’t get super hot and the coating will break down with repeated high heat. Your Teflon pans will outgas and poison you and high temperatures, so it’s not only bad for the pan but just a bad idea overall to use them high heat. If that’s your typical cooking scenario, then switch to ceramic.
If you’re doing lots of high heat and transfer between oven and range, you can’t really beat solid metal or a cast iron.
Almost all the ceramic coated dishes you buy in the lower price range are the same. Blasting ceramic powder via plasma onto metal. As long as the application was done properly, which it probably is unless you’re buying factory rejects, it’ll last the same and act the same. They also get very heavy which may be a concern as you try to strain gallons of pasta water out.
Your Teflon pans will outgas and poison you and high temperatures, so it’s not only bad for the pan but just a bad idea overall to use them high heat. If that’s your typical cooking scenario, then switch to ceramic.
Yeah, this is what I meant by “not so great” for high heat applications. I use my carbon steel pan for that sort of stuff, but thought it would be nice to try ceramic if that worked well for it, too (which it sounds like it’s not the case). Thanks for the in depth reply!
This is not necessarily a long term thing, but as the holiday season creeps up, things like ‘favorite utensils’ posts might gain some traction for people looking for gift ideas.
ooo I got one for ya - got this for my mother, it’s both a utensil (sort of) and a gift idea. so difficult to shop for my folks, they dont “need” things anymore. anyway --> apple peeler/coring machine
We definitely don’t want the community to be overcome with memes and while we don’t want to disallow memes all together, we actively monitor the communities for proper content. We want these communities to be about actually discussing food/cooking and helping eachother out mostly but having fun and laughing is very much a part of enjoying food, IMO. So memes will be allowed, but if it gets out of hand, we will make sure to let everyone know and discuss where to go from there.
If you think summer is too hot for soup, you’ve never had a good Pho or Tom Yum Goong. Perfect soup for all weather.
It’s becoming summer in the southern hemisphere, and we’re not stopping the soup. We’ll have more Gazpacho and chilled borscht but we’re still souping it up down here.
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