noam wrote:i think what he's saying is the opposite, that most people eat for flavour at the expense of eating healthily
Yep, exactly this! I also don't follow a low-fat diet though either btw since I've read so much that actually discredits the 'lipid hypothesis' that got it denounced in the first place... loads of non-UK/USA cultures eat bare fat and are healthier than the ones that don't - but it has to be good quality fat that's appropriate to its use! I.e. do not use vegetable or sunflower oil for cooking with because that definitely fucks your veins! Anything mono- or poly-unsaturated gets damaged by heat and turns in to trans-fat which scars your arteries and causes inflammation around your body. I only use clarified butter/ghee to cook with now and I feel damn better for doing so.
I have cut out most animal-based meats though because they tend to be very poor quality or prohibitively expensive BUT I had some liver from the local kosher butchers and it was amazing I only eat liver or kidneys really since they have more nutrients in, wouldn't mind trying brains either tbh...
Unpasteurised cheese only for me, too.
Re: SNH COOKING THREAD
Posted: Fri Mar 23, 2012 10:41 am
by Electric_Head
We use coconut oil for everything now.
Waaaay cleaner and healthier
Re: SNH COOKING THREAD
Posted: Sat Mar 24, 2012 2:43 pm
by test_recordings
Unrefined though? If it's refined it's as bad for as any other refined veg oil... but yeah coconut oil is definitely one of the best oils, the thick milk makes a good alternative too
Re: SNH COOKING THREAD
Posted: Sat Apr 14, 2012 11:37 am
by Naan_Bread
I have discovered polenta.
It's basically the ultimate fast food - like pasta except even quicker.
Boil milk, water or stock and then reduce heat and add polenta and a little bit of salt (4-1 liquid to polenta ratio) and then whisk for 2-3 minutes until thickened and then you're done - under ten minutes. Serve with sauce or topping of choice -I stir in gorgonzola while the polenta is hot and then add some broccoli (which you can easily blanch while the polenta is cooking) and walnuts.
I bought rice noodles as convenience food - you can cook them in 1-2 minutes if they're thin, vermicilli style. I add a little bit of oil to the water before I put them in to stop them sticking together.
Today I also had burdock root with some Japanese people I know (they call it "go'bo") and we made 'kinpira', miso shiru and fried chips out of it. Quite nice actually, better than the drink!
Re: SNH COOKING THREAD
Posted: Sat Apr 14, 2012 8:27 pm
by esfandyar
test recordings wrote:I bought rice noodles as convenience food - you can cook them in 1-2 minutes if they're thin, vermicilli style. I add a little bit of oil to the water before I put them in to stop them sticking together.
Today I also had burdock root with some Japanese people I know (they call it "go'bo") and we made 'kinpira', miso shiru and fried chips out of it. Quite nice actually, better than the drink!
oh duuuuddee... fried gobo **droool**
Re: SNH COOKING THREAD
Posted: Sat Apr 14, 2012 8:29 pm
by dickman69
test recordings wrote: burdock root
did it taste like this?
Re: SNH COOKING THREAD
Posted: Sun Apr 15, 2012 12:52 pm
by test_recordings
rayman612 wrote:
test recordings wrote: burdock root
did it taste like this?
I can't synthesise the music and my memory of the taste at the moment but I would not have disapproved of playing it as a sound track to the situation.
You like it? It's cheaper than I thought, we ate like 3 or 4 foot of the stuff as well... Definitely remembering that it's worth eating though
Re: SNH COOKING THREAD
Posted: Sun Apr 15, 2012 2:53 pm
by ch3
Naan Bread wrote:
dreamizm wrote:
'Carmelised Garlic Tart' is ok..
Right time for a bump.
I made this on Sunday and was pretty impressed with the result:
recipe can be found here
Looking nice, though I can only use the garlic bit (and should soon!) Was experimenting with the eggless filling and made these mini pies the other day. Pastry is spelt, with the filling of mixed veg and mushrooms. Made the custard from tofu, soya milk and potato flour, and was pleasantly surprised how well it held together, as sometimes vegan food tends to fall apart
Do you always blind bake?
(notice my cooling rack made of chopsticks )
Re: SNH COOKING THREAD
Posted: Sun Apr 15, 2012 2:59 pm
by ch3
Oh dear. Tofu and Brussels sprouts recipe. AND it has shiitake in it, too. I know what I'm making tomorrow...
Re: SNH COOKING THREAD
Posted: Sun Apr 15, 2012 3:23 pm
by test_recordings
Yeah I do stuff without recipes, it's easy if you know how the thing cooks in general. I don't get why people are so scared of doing something that doesn't have step-by-step instructions...
I'm going to try make bechamel with soya milk and chickpea flour, with butter still though. Apparently unfermented soya is badddd for you because of all the phytates and endocrine disruptors so I stopped drinking it everyday, I just use miso or black beans instead
Re: SNH COOKING THREAD
Posted: Sun Apr 15, 2012 3:57 pm
by ch3
Yeah, there is the whole scare going on about soya giving you man boobs etc. As I've already got boobs and I'm actually a bit low on estrogen, I think moderate amounts are beneficial for me Miso ftw though - I use it as a sandwich spread (and black beans with ginger make an excellent dressing!)
Re: SNH COOKING THREAD
Posted: Mon Apr 16, 2012 3:30 pm
by Naan_Bread
ch3 wrote:
Do you always blind bake?
When it comes to baking I'm usually following someone else's recipe, but if I was using puff pastry (which the pictured tart does) and didn't have a recipe I would bake blind. So unless otherwise stated I would. Don't know how all this would apply to a vegan equivalent. It's actually worth just making the garlic bit to have on toast or something like you might have onions or mushrooms.
I made meatballs (on a bit of a kick with these) baked in tahini last night with a basic pilaf on the side which was really good if you're into that sort of thing: http://saffronandlemons.blogspot.com/20 ... ahini.html
Re: SNH COOKING THREAD
Posted: Mon Apr 16, 2012 4:03 pm
by icanicant
ch3 wrote:Oh dear. Tofu and Brussels sprouts recipe. AND it has shiitake in it, too. I know what I'm making tomorrow...
I am sure it is very nice but I reckon for a lot of people this would be their recipe from hell
Re: SNH COOKING THREAD
Posted: Mon Apr 16, 2012 4:05 pm
by Electric_Head
test recordings wrote:Unrefined though? If it's refined it's as bad for as any other refined veg oil... but yeah coconut oil is definitely one of the best oils, the thick milk makes a good alternative too
totally unrefined
Re: SNH COOKING THREAD
Posted: Mon Apr 16, 2012 4:14 pm
by test_recordings
I accidentally bought refined last time so I'm going to use it on my hair when the mustard oil runs out...
Re: SNH COOKING THREAD
Posted: Mon Apr 16, 2012 4:53 pm
by slothrop
noam wrote:
Naan Bread wrote:Eating healthy food is great but it's by no means mutually exclusive to flavour. If eating is something you do three times a day or whatever you may as well try make it pleasant.
i think what he's saying is the opposite, that most people eat for flavour at the expense of eating healthily
this is something i realised i did, at the expense of my health
i dont exactly eat some magnificent diet of only raw veg and whole foods now, but i eat a lot more fruit and a lot less dairy/fat than i used to and feel better for it
Hmmm, my general view is that I'm doing okay for healthy eating if I avoid ready meals, eat lots of fresh fruit and veg and wholemeal stuff, don't pile on the butter and cheese etc. But I think it's easier to stick to that if you spend the time figuring out how to make stuff taste interesting by cooking it right, using interesting flavour combinations, appropriate spicing etc rather than just by layering on loads of cheese and bacon.
Re: SNH COOKING THREAD
Posted: Fri May 04, 2012 1:14 pm
by dreamizm
slothrop wrote:layering on loads of cheese and bacon.
Re: SNH COOKING THREAD
Posted: Fri May 11, 2012 7:48 pm
by esfandyar
Re: SNH COOKING THREAD
Posted: Fri Jun 15, 2012 3:24 pm
by Naan_Bread
I made some pho last weekend to this recipe: http://steamykitchen.com/271-vietnamese ... p-pho.html which I would recommend but garnish with some peanuts or papaya/shallot pickle if you can be bothered. Also sub some Viet Basil into the herb mix if available.
Proper mission but probably one of my favourite meals ever. I've been properly considering setting up a little Vietnamese market stall in Cape Town once I'm out off school. You could just have pho which is pretty much instant besides the prep work and then some kebabs on a bbq and just an alternating herby salad as a basic setup. Not considering cost or anything, just nice to dream a bit.
I only eat liver or kidneys really since they have more nutrients in, wouldn't mind trying brains either tbh...
)
Miso ftw though - I use it as a sandwich spread (and black beans with ginger make an excellent dressing!)