The Assassins' Super Secret Scullery (insert food here)

[starsapart]

 

That's almost like the way to make channa.

 

I have one thought. Pretty much every recipe that calls for regular ginger (Zingiber officinale) can be improved by adding somewhere between a half-to-equal amount of blue ginger (Alpinia galanga) cut in the same way. I've tried this with Tom Yum, steamed fish, ginger chicken and even gingerbread (men and snaps), and it's always been a great enhancement for depth of flavour.

 

 

Blue on the right, regular ginger on the left. Try asking for "galangal" at your Asian market.

 

For this recipe, I'd say an equal amount.

 

Ooooh, I'll explore my local Korean grocery and see if I can find it!

[Asuka]

Last night was black sesame lettuce wraps night at casa stars:

 

 

Basically, I made pulled pork a couple days ago, and now I'm using it in lots of various ways.  This time - lettuce, chredded cabbage/carrot mix, avocados, black sesame, and a soy/mirin/crushed red pepper sauce.  Yummy!

Looks amazing!!!!!! 

 

I'm on the simpler side of things because I can't yet manage to make pulled pork...

 

Recently I found out that eating proteins very early in the day (e.g. steak for breakfast), makes me less hungry even at night after dance class. 

 

Otherwise in winter I often go for soups on weekends, but I make them extra full of proteins (I find soups usually light on them otherwise,,,), by making a beef based broth with actual beef in it, then add shrimps, tofu and and egg if I'm feeling extra bleh on top of vegetables (soya, salad, cabbage, zucchini... whatever I manage to find). It's super filling and keep me going through hard Korean winters...

 

By the way, I recently read on Whole30 that tofu and soy beans are NOT paleo? Can someone please explain or infirm / confirm that? I'm curious about it...

Thanks!

[starsapart]

Looks amazing!!!!!! 

 

I'm on the simpler side of things because I can't yet manage to make pulled pork...

 

Recently I found out that eating proteins very early in the day (e.g. steak for breakfast), makes me less hungry even at night after dance class. 

 

Otherwise in winter I often go for soups on weekends, but I make them extra full of proteins (I find soups usually light on them otherwise,,,), by making a beef based broth with actual beef in it, then add shrimps, tofu and and egg if I'm feeling extra bleh on top of vegetables (soya, salad, cabbage, zucchini... whatever I manage to find). It's super filling and keep me going through hard Korean winters...

 

By the way, I recently read on Whole30 that tofu and soy beans are NOT paleo? Can someone please explain or infirm / confirm that? I'm curious about it...

Thanks!

 

Soy beans are legumes, so they're considered non-paleo.  If you google legumes and paleo, you'll get loooooooooooooots of soy-bashing.

 

That said, I personally find legumes in moderation to be a good addition to my diet, and I do eat soy while eating very healthful meals in general, so I guess it varies.  In my experience, most people I've met who eat paleo do eat a few items that are "non-paleo" as well.  Paeo-plus?

[dancezwithkittehz]

 

That's almost like the way to make channa.

 

I have one thought. Pretty much every recipe that calls for regular ginger (Zingiber officinale) can be improved by adding somewhere between a half-to-equal amount of blue ginger (Alpinia galanga) cut in the same way. I've tried this with Tom Yum, steamed fish, ginger chicken and even gingerbread (men and snaps), and it's always been a great enhancement for depth of flavour.

 

 

Blue on the right, regular ginger on the left. Try asking for "galangal" at your Asian market.

 

For this recipe, I'd say an equal amount.

 

Galangal is the best thing ever!  There are certain times when I want just ginger flavor or just galangal flavor though. Fun fact that you can totally order galangal online and it holds up pretty well and then you can freeze it and pull out pieces as needed. (It's much heartier than ginger and the freezing doesn't seem to have any effect on the flavor.)

 

I've ordered from this place http://importfood.com/ (And I also get keffir lime leaves from them. Also freeze well!) Pretty much home made thom ka gai is the best thing ever and I am never bothering to order it at a restaurant again!

[raptron]

My favorite side salad this winter

 

Scrubbed, diced, and roasted beets

Sectioned grapefruit slices

Toasted walnuts

Crumbled feta

squeeze of lemon + a splash of good olive oil

[Mad Hatter]

Oooh a foodie thread! How did I miss this?! 

[boxcarkid]

Oooh a foodie thread! How did I miss this?!

I'm over here wondering the same thing

Sent from my SM-G900V using Tapatalk

[Elennare]

Pro tip: when cutting vegetables, be sure to keep all body parts clear of the knife.

 

I cut my thumb pretty bad while making delicious egg "muffins" yesterday morning.

Husband is going to be cooking for the next few days...

[erosan]

I just found this thread! and since I cooked them yesterday and because I already have pics, let me cross-post and share with y'all these paleo-approved, super-easy to make, very cheap, banana pancakes:

 

could not think of anything to cook for my kid's lunch for tomorrow, then remembered I gave bbonzo a recipe I've made of banana pancakes (paleo of course).

 

 

ended up cooking them obviously.

 

[boxcarkid]

I just found this thread! and since I cooked them yesterday and because I already have pics, let me cross-post and share with y'all these paleo-approved, super-easy to make, very cheap, banana pancakes:

These pancakes are delicious. I tried banana french toast, substituting mashed banana for egg. It was pretty good although my kindergarten man was expecting eggs so he didn't go for it.

- please excuse typos. "Sent from my phone."

[Xisiqomelir]

Pro tip: when cutting vegetables, be sure to keep all body parts clear of the knife.

 

I cut my thumb pretty bad while making delicious egg "muffins" yesterday morning.

Husband is going to be cooking for the next few days...

 

Ouch!

 

I've never been to culinary school, but their knife technique is probably the safest:

 

[erosan]

as much as I like gordon, when it comes to knives, Alton shot the primer:

Alton Brown Teaching Knife Types & Techniques - Y…: http://youtu.be/4KY42QGD0DQ

Its part of a shun knives commercial, but the info is solid.

[Xisiqomelir]

as much as I like gordon, when it comes to knives, Alton shot the primer:

Alton Brown Teaching Knife Types & Techniques

Its part of a shun knives commercial, but the info is solid.

 

This post made me go to Amazon to check out knives. Look at this beauty for under $10:

 

[vibrantnotions]

Looks amazing!!!!!!

I'm on the simpler side of things because I can't yet manage to make pulled pork...

Easiest way to make pulled pork is in a slow cooker. Do you have one? I'd be happy to find one of the recipes we use when I get home.

[starsapart]

Easiest way to make pulled pork is in a slow cooker. Do you have one? I'd be happy to find one of the recipes we use when I get home.

 

This!

 

Try this recipe for extreme simplicity!

[raptron]

 

Spicy Chicken Stir-fry

• 2 chicken breasts, sliced/diced 
• 2 cloves garlic, finely diced or pressed
• 1 teaspoon ginger
• 3 cups shredded cabbage
• 2 medium carrots, sliced thinly or shredded
• 1/2 head of broccoli, chopped
• 2 heaping tablespoons chili paste of preference (I used korean gochujang, but you could use sriracha, sambal oelek, harissa, etc.)

Heat oil in a pan on medium-high heat.

Add chicken + a pinch of salt. Cook until mostly browned, but not fully cooked.

Add in garlic. Toss around a bit. Add ginger.

Put in your cabbage, carrots, and broccoli. Reduce heat to medium and move around until cabbage softens.

Add in 1/3 cup of water to hot pan to steam up your broccoli and carrots.

Cook until water is largely evaporated.

Stir in your chili paste.

 

Enjoy!

 

Serves 2 hungry people or 4 less hungry people.

[mediaguy99]

That's basically what I eat for dinner most every day.  Different veggies depending on the day, and I usually use EVOO.  Last night I just made it with some generic costco salsa and Schultz's sweet heat.  Chicken, broccoli, asparagus, carrots, peppers and peas.  

 

Love the picture!  Delixioius!   

[mediaguy99]

By the way, I recently read on Whole30 that tofu and soy beans are NOT paleo? Can someone please explain or infirm / confirm that? I'm curious about it...

Thanks!

 

Not paleo because ancestrally we certainly weren't cultivating soy or making tofu.  Plus, since soy is so hard on the digestive system, they exclude it.  I don't see any real harm in using soy sauce as a cooking condiment (though you may as well just use salt) or putting a little edamame in your stir fry, but that's just for me.  Generally speaking, soy is highly processed and therefore not paleo.

[raptron]

I eat a buttload of them as well, but figured it might as well be documented for those of us who aren't already on the stir-fry wagon. Great with rice and a fried egg on top if you need a little more food to round out your meal. 

[SpiralGalaxy]

I think I'm finally narrowing in on my perfect salad:

 

1 c. salad greens (often red leaf or green leaf lettuce, sometimes also spinach)

1 carrot, sliced

1 celery stalk, sliced

1/4 of a cucumber, sliced

And here's the thing I added today which made it waaaay better: the white of a hard boiled egg

 

The added protein made it a meal instead of just accompanying a sandwich. I don't usually like hard boiled egg, but it turns out I like it fine with Italian dressing on top. So far I've been using store bought dressing, which has sugar, but tomorrow I'm going to see how it all works with a home-made balsamic vinaigrette. 

[Elennare]

as much as I like gordon, when it comes to knives, Alton shot the primer:

Alton Brown Teaching Knife Types & Techniques - Y…: http://youtu.be/4KY42QGD0DQ

Its part of a shun knives commercial, but the info is solid.

 

I love Alton Brown!

 

He actually had much of the same information in an episode of Good Eats, and having watched that greatly improved my knife technique. 

 

Unfortunately, all the technique in the world won't help you if you get distracted and don't pay enough attention to what your doing.  Which was what I did.   It's getting better, though.

[Murphy's Roommate]

In the beginning, there was meat, and it was good.

 

 

Then the meat was brushed with sunflower oil, and covered with a mix of sea salt, fresh cracked pepper, and Hungarian paprika, and behold, it was better!

 

 

Then the oven, which was set to 450 degrees, no more, no less, had the fully rubbed roast inserted fatty side up.  Upon the closing of the door, the temperature was reduced to 350 degrees for obscure and arcane reasons.  The door remained closed for 30 minutes, and then, Behold!

 

 

The roast was turned (with tongs!  Do not stab thine meat!  Not even so to speak!) and replaced in the oven for another 30 minutes.  A great sizzling and dripping was heard, but none opened the door!  Only upon the mark of the 30th minute, did the door open!  The entire cooking pan/drip tray/Meat assembly was moved to the oven top, sheltered with the foil of aluminum, and allowed to "coast" for 15 minutes.  Then, the final moments of the ceremony are celebrated.

 

With great care and delicacy, the Meat, now fully cooked and seasoned, traveled the last few inches of its journey.

 

 

The officiator of this write, henceforth known as "Murphy's Roommate" did with great resolve and commitment finish the rite with tools of steel!

 

 

May the warmth of a 2.5 lb tri-tip roast forever warm your stomachs!

 

 - Murphy's Roommate

 

P.S.  To recap - 2.5 lb tri-tip roast, lightly trimmed of silver skin, brushed with sunflower oil, rubbed with a mix of sea salt, fresh cracked pepper, and Hungarian paprika placed on a drip pan, fatty side up in an oven at 450 degrees.  Temperature is reduced to 350, held there for 30 minutes.  Flip the roast with tongs, then cook for another 30 minutes at 350.  Remove from oven (turn off oven, but I don't have to tell you that anymore than I have to tell you to use oven mits, right?) and cover with foil for 15 minutes.  The key to telling if it is done enough of not is the roast should firm, not spongy, and like a charred rock.  Or you can use a meat thermometer instead of using the "yes, yes, yes?  Maybe?  No..."  Deekin technique that may or may not have ended in a roast requiring microwaving to be edible.  The roast is a lot less red than the picture above makes it out to be - it was pink but at a bad angle for the camera.  Then, slice with the grain, which I may have screwed up, and enjoy!

 

[mediaguy99]

Oh yum... roast!  I will be looking for one this weekend.  Oh wait!  I was going to make BABY BACK RIBS tomorrow.... temps in the 50's and I don't mind babysitting my oven and grill for a few hours.  

[starsapart]

I made markut lime sea salt scallops yesterday.  I was going to photo them, but I was so hungry that somehow they were gone in 5 minutes flat....................

 

So now, I ask you, fellow Assassins: favorite scallop recipes?  Because I love scallops and want to try different ways of making them!

[raptron]

Scallops ALWAYS disappear in seconds. I usually just do a quick sear and devour because I find scallops utterly perfect on their own, but I did make this sauce for company one time and it was very good: http://theblondcook.com/2013/09/sea-scallops-in-a-bourbon-jalapeno-cream-sauce/