What's cookin', good lookin'?

[MeekMe]

Get them to write it down for you
And that gives you an excuse to go back

I really shouldn't. I'm nowhere near my goal weight.

I did a step by step image search for pastries, colombian pastries, colombian pastries raspberry, colombian pastries raspberry cup, almond colombian pastries and did a search for colombian celebrations (in case it's a pastry particular to a time of year), and got no results of anything that resembled a round cup with a cream cross with a (jelly) filling between.

I also did a generalized pastry search for spanish and portuguese pastries that netted no results similar to what you mentioned

According to wiki (and wiki is NEVER wrong) the only pastry common to Colombia is Tortita (or torta) negra (black cake) which is a small pastry but nothing that looks like what you mentioned.

It just sounds like a tart or torte of some kind...??

I did a search in much the same way. No results.

I'll go next week when I purchase the produce. The bakery is right next door and iys just too tempting.

 

[Collar_N_Cuffs]

Good! Because we all want to know now!
Yep! All of us. I'm vouching for everyone

Cabbage rolls stuffed with lamb and rice, and Hungarian potato casserole (potatoes coated with sour cream and sauteed onion, layered with hard cooked egg and bread crumbs). Not exactly what I would consider a summer meal, but that's what my friend wanted, so I'm making it for her

 

[MeekMe]

Good! Because we all want to know now!
Yep! All of us. I'm vouching for everyone

Cabbage rolls stuffed with lamb and rice, and Hungarian potato casserole (potatoes coated with sour cream and sauteed onion, layered with hard cooked egg and bread crumbs). Not exactly what I would consider a summer meal, but that's what my friend wanted, so I'm making it for her

I will find out. I'll take a picture next time, too.

That sounds yummy. ^_^ Lucky friend!

 

[seela]

Well, I don't know much, but boiling it is evaporating it, right? So basically you are making sweet and condensed coconut milk. Depending on how much you evaporate it, if you left about 3/4 of your original amount (let's say 1 cup (what's that in metric?)), I'd take a stab at 3 tbsp of gelatin.

Nah, it wasn't boiled enough for anything much to evaporate, and definitely not for it to condense. It was boiled just so that I could melt in the chocolate and combine everything nicely.

I've only once used powdered gelatin and that ended up a glorious mess. I'll stick with sheets, and I used one (ours is about half the size of the American sheet).

It tasted really, really nice. It set well but not hard like rubber bullets, all in all I'm happy with my little test.

Next up will be coconut milk, lemon grass, lime and something else.

As far as I know, reverse image search hasn't developed that far yet. image searches usually only net a response when a pic matches identically (if you took a picture, posted it, then searched for the exact same picture).

In other words, it's not like face recognition software (yet); it doesn't make objective comparisons.

I've used it several times to get a result of similar, not same, pictures.

Edit: Yup, just tried it again. My pic of a mushroom quiche that I haven't uploaded anywhere returned other quiches and pies with the title "visually similar images" above them.

 

[LWulf]

Next up will be coconut milk, lemon grass, lime and something else.

That sounds interesting.

I've used it several times to get a result of similar, not same, pictures.

Edit: Yup, just tried it again. My pic of a mushroom quiche that I haven't uploaded anywhere returned other quiches and pies with the title "visually similar images" above them.

Aha. Shows how long it's been since I last used google.

 

[seela]

I started to look for recipes for my next ABC country cooking - Q for Qatar - and realized that I haven't even posted the P for Portugal yet.

So here it is. Pasteis de nata. I've been wanting to make those for ages and now I had the perfect excuse. They were pretty tasty!

My oven bakes very unevenly, so some of them are really dark and some really light, and on none of them the custard has gotten any color whatsoever. Still, pretty tasty.

 

[IrisAlthea]

Barbequed seabream and roasted vegetables.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I started to look for recipes for my next ABC country cooking - Q for Qatar - and realized that I haven't even posted the P for Portugal yet.

So here it is. Pasteis de nata. I've been wanting to make those for ages and now I had the perfect excuse. They were pretty tasty!

My oven bakes very unevenly, so some of them are really dark and some really light, and on none of them the custard has gotten any color whatsoever. Still, pretty tasty.

I wasn't introduced to nata until I went to Spain. Yummy stuff! I can get it here now pretty easily, as it is popular in Mexico as well. The Pasteis look yummy!

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[desertslave]

I've been teaching my son some basic cooking techniques off and on, and helping him to improvise around a semi-phobia. We have a standard range with a below-burner oven, and for whatever reason he is somewhat afraid of opening it to remove the cooked contents. I think it's the burst of heat. I've tried and tried to help him get over it, to no avail. Curiously, a friend has a wall-mounted oven and working with that isn't so overwhelming.

Anyway, as a workaround and lesson a few nights ago, I taught him about pan-searing. I wanted to focus on technique so we just made some simple thick-cut pork chops seasoned with salt, pepper, and taco seasoning. They were fabulous! Nice crust on the sides, perfectly cooked at 4 minutes per side and 5 minutes resting, covered, in the skillet. He was so happy with them, he took notes! Master said they were some of the best he's ever had.

 

[La damnee elle la licorne]

 

[desertslave]

You know , I still forget to wait a second before diving down into the oven as I open it, so my mascara gets all gummy and my eyes sticky. For want of a second or two. If one hates a heat blast that open the oven moment must be horrific. .

He really minds the heat. I thought it was just an excuse to avoid some cooking, at first, but it seems to be a genuine fear. I should have remembered that, when he was little, he would sit on the cellar stairs and watch me work at my torch. He used my spare filter glasses to see what I was doing, a respectable 10 feet away.

 

[MeekMe]

Tonight's meal won me Best Wife Ever status. This is somewhat of a permanent title, BTW. I made salmon cakes which are Mister's favorite.

Tonight is a gym night and sometimes he invites a friend up for dinner afterwards. I was surprised when he came back alone. I asked why and he said, "are you kidding me? I'm not sharing my salmon cakes!"

Along with the cakes I made miso soup and rice. The salad is just tomato, cucumber and avocado with ponzu dressing. Really simple meal.

 

[Collar_N_Cuffs]

Tonight's meal won me Best Wife Ever status. This is somewhat of a permanent title, BTW. I made salmon cakes which are Mister's favorite.

Tonight is a gym night and sometimes he invites a friend up for dinner afterwards. I was surprised when he came back alone. I asked why and he said, "are you kidding me? I'm not sharing my salmon cakes!"

Along with the cakes I made miso soup and rice. The salad is just tomato, cucumber and avocado with ponzu dressing. Really simple meal.

That looks yummy, Meeks! What's in the miso soup? And do you make miso soup from a paste, or how? I have the paste/tub and its pretty tasty and convenient, but if there's something better I want to know

 

[rbijon]

blaaaaaaaaaa......you Girls are killing me.
Although, I did have chips and salsa for dinner

 

[Collar_N_Cuffs]

blaaaaaaaaaa......you Girls are killing me.
Although, I did have chips and salsa for dinner

You could have done way worse

 

[rbijon]

You could have done way worse

I was looking at that half eaten jar of peanut butter

 

[Collar_N_Cuffs]

I was looking at that half eaten jar of peanut butter

See, chocolate chips and salsa, that would be disastrous. Peanut butter, not so bad

 

[rbijon]

See, chocolate chips and salsa, that would be disastrous. Peanut butter, not so bad

See, I do need so much help. I admit to being a Cooking Fool. ....as in I am not going to fool anyone into thinking I can cook.

 

[Collar_N_Cuffs]

See, I do need so much help. I admit to being a Cooking Fool. ....as in I am not going to fool anyone into thinking I can cook.

Cooking classes, only $100 per 30 minutes.
Plus expenses

 

[MeekMe]

That looks yummy, Meeks! What's in the miso soup? And do you make miso soup from a paste, or how? I have the paste/tub and its pretty tasty and convenient, but if there's something better I want to know

I make miso soup pretty regularly and use whatever is convenient to add like wakame (seaweed) or various vegetables. This was made with green bell pepper and green onion.

What kind of paste? Is it red or white and does it have dashi added already? Some pastes have dashi added. I use pastes without anything added. White miso is mild and less salty (some may even say it's sweeter) while red is stronger and saltier. Every brand is going to be different so the saltiness will vary. 1TBS per cup of stock is a good starting ratio. More or less miso depends on your taste.

Dashi stock can be a pain to make (I've done it a few times) so most just use dashi granules. I like the convenience so that's what I use, too.

I don't really measure anything out, but the method is simple. Boil your stock, add anything that requires longer cooking time first and let cook. Add anything that requires less time. Measure out your miso in a small bowl and add some of the liquid from your pot. Mix the miso until it dissolves. Add miso last and remove from heat.

When I first met my husband, he made miso soup for me and it was awful. I thought, "you actually drink this salty, sour stuff?" It turned out he was just putting the paste in water and boiling it. That was how he would make it for himself. When I later had better prepared miso soup I realized that it was pretty tasty. So that sort of kickstarted my learning to cook.

I realize after typing all this out that maybe you didn't need all of that info. If you're interested, you can also make sauces and dressings with miso paste. It's actually quite tasty when it's been sweetened. Miso butter is yummy, too. Oh~ so many tasty things...

(@￣ρ￣@)

 

[Collar_N_Cuffs]

Miso butter! I love the sound of that, will have to check it out!

I'm glad you said that about the dashi, etc, because I just bought a new tub of miso, my second ever, and so I'm not sure? It's red, I like the red. I will add it at the very end, I like that advice too. I usually just add green onion, but I will get more adventurous. There is an amazing soup at my Thai place I love, rates like white miso with a dash of fish sauce, ginger, rice and green onion. So maybe the dashi would be similar?

 

[MeekMe]

Miso butter! I love the sound of that, will have to check it out!

I'm glad you said that about the dashi, etc, because I just bought a new tub of miso, my second ever, and so I'm not sure? It's red, I like the red. I will add it at the very end, I like that advice too. I usually just add green onion, but I will get more adventurous. There is an amazing soup at my Thai place I love, rates like white miso with a dash of fish sauce, ginger, rice and green onion. So maybe the dashi would be similar?

Boiling after the miso is added shouldn't hurt the flavor, but it might make it more gritty. Though, I'm not so sure, I've read and been told you should just add it last. Some say it will hurt the flavor, others don't. I have noticed it's better (maybe just in my head?) if added at the end and not boiled.

Dashi is a stock made with either kombu (kelp) and/or bonito fish. I use Hon Dashi because it's easiest. I can imagine that it would be fine to use other types of stock, but it'll be slightly different in taste. I've never had the soup you describe, but it sounds yummy. I think that the fish sauce and ginger would make it taste very different from basic miso soup.

As for more adventurous additives, I like all sorts of stuff. It's very easy to use scraps in miso soup. I use potato (really soaks up flavor), celery, carrot, onion, eggplant, cubed tofu, mushrooms, wakame, and abura age. My favorite is the abura age (fried tofu pockets) because it soaks up the soap like bread and when you take a bite it sort of gushes soup. There are more things you could add, but for the most part basic vegetables work really well.

I'm starting to feel kind of odd talking about this soup so much, lol.