Cookin again

[Zardnaar]

Would try. Kiwi here comes in gold and red colour.

 

[Dannyalcatraz]

Would try. Kiwi here comes in gold and red colour.

I’ve only ever seen green, but I’ve heard of reds. Yellow is new to me, though.

Any flavor differences?

 

[prabe]

I haven’t exactly been covering myself in glory in the kitchen lately. However, I did try out some black tomatoes.

Are those fermented or something, the way (as I understand it) black garlic is? I keep meaning to try black garlic, which I gather adds considerable umami to what garlic brings, but I keep deciding not to try it now.

 

[Dannyalcatraz]

Are those fermented or something, the way (as I understand it) black garlic is? I keep meaning to try black garlic, which I gather adds considerable umami to what garlic brings, but I keep deciding not to try it now.

Nope! They’re just that color!

 

[overgeeked]

Made Trejo’s Grilled Chicken for the 4-5th time last night. His cookbook, Trejo’s Tacos, is really good.

2 chicken breasts, cut into smaller fillets
Juice from 1 lime
1 tbsp adobo sauce from can of chipotle chiles in adobo sauce
1 tbsp sweet paprika
1 tsp cumin
1 tsp oregano
1 tsp salt
1 tsp pepper

Mix everything but the chicken together in a sealable container. Marinate the chicken in this sauce for at least 1 hour, pref overnight, in the fridge. Leave out at least 30 minutes before cooking to warm up. Grill on medium-high heat about 5 minutes per side or until cooked through. Let rest a few minutes. Cut into cubes or strips.

 

[prabe]

Made Trejo’s Grilled Chicken for the 4-5th time last night. His cookbook, Trejo’s Tacos, is really good.

2 chicken breasts, cut into smaller fillets
Juice from 1 lime
1 tbsp adobo sauce from can of chipotle chiles in adobo sauce
1 tbsp sweet paprika
1 tsp cumin
1 tsp oregano
1 tsp salt
1 tsp pepper

Mix everything but the chicken together in a sealable container. Marinate the chicken in this sauce for at least 1 hour, pref overnight, in the fridge. Leave out at least 30 minutes before cooking to warm up. Grill on medium-high heat about 5 minutes per side or until cooked through. Let rest a few minutes. Cut into cubes or strips.

That does look like a solid and straightforward recipe.

 

[Zardnaar]

I’ve only ever seen green, but I’ve heard of reds. Yellow is new to me, though.

Any flavor differences?

Golds sweeter haven't tried red.

 

[Zardnaar]

We had Indian curry this week. Takeaway due to animal rescue.

Missing kitteh turned on Monday after 1.5 years he had been hanging out at local school.

Ordered a chicken korma FiL got hot chips. So decided to try dipping hot chips in the curry sauce like the British.

Wasn't to bad they can shove the jellied eels up erm never mind.

 

[Old Fezziwig]

My wife and I alternate weeks to make dinner, and it was my turn to cook this week. I've been working my way through Milk Street's Fast and Slow, which is a pretty handy cookbook for Instant Pots. I ended up making the chicken in green mole, which, though tasty enough and a pleasant consistency, didn't quite wow me for flavor. Maybe fresh chiles instead of the canned chiles would have helped or fresher, better tomatillos? I've not done any cooking with tomatillos before, and I'm not sure that the ones I had were fresh/ripe enough. I'd make it again, for sure, with fresh chiles and maybe more yellow squash. I probably wouldn't pair it with a martini either, come to think of it, but that was the cocktail I decided to make when I was cooking, so...here we are.

 

[Whizbang Dustyboots]

I made fried tacos tonight (Tacos Dorado). It was my first time, including my first time deep frying anything, although only in a very shallow pool of oil in a skillet. I didn't have the oil hot enough for the first two, but once I adjusted, omg, they were amazing.

I'm not sure my doctor is going to be excited that I'm now deep frying stuff at home, though ...