Reciprocity for recipients of RECIPES

[heather marie]

so, I finally cooked one thing out of Veganomicon, and that book ROCKS.  really fantastic.  my only caveat is that there is a certain level of pantry stocking assumed, so next time I will hit up TJs or Whole Foods before I start cooking, but it seems like she uses a similar set of ingrediants throughout to some extent, so I'm sure I'll have more things on hand next time.

also, for carnivores, it's not a very vegany cookbook--just happens to not have meat or dairy, if that makes sense.

i'm so interested to hear what you make! there's some kind of jamaican sheperd's pie that i am DYING to try. i am going to the bookstore next paycheck.

[milesofsparks]

so, I finally cooked one thing out of Veganomicon, and that book ROCKS.  really fantastic.  my only caveat is that there is a certain level of pantry stocking assumed, so next time I will hit up TJs or Whole Foods before I start cooking, but it seems like she uses a similar set of ingrediants throughout to some extent, so I'm sure I'll have more things on hand next time.

also, for carnivores, it's not a very vegany cookbook--just happens to not have meat or dairy, if that makes sense.

i'm so interested to hear what you make! there's some kind of jamaican sheperd's pie that i am DYING to try. i am going to the bookstore next paycheck.

I can look for it and type it in for you, if you want.  the thing I made (with the help of a lurker friend--hi lurker friend!) was a salad with watercress and peanuts and avacado and supposedly jicama (but apparently there had been an earlier run on jicama in the neighborhood and I had to make do with pears) and a kick-ass dressing.

I think I might do tomato roasted garlic soup next.

[Gracelette]

Thanks for the truffle recipe, girl. It's pretty much the same as the one I used (I just used rum). The curdling didn't actually affect the firmed up texture as far as I could see, and I've just spent 30 minutes stuffing part of the mixture into destoned prunes. They look pretty cool, like shiny horse chestnuts. Hopefully I can offload 'em onto the neighbours because there's no way I'm gonna eat 'em all.

Today I cooked with beet greens for the first time. I don't know why I was surprised that the stems tasted of beetroot but there you go...

[milesofsparks]

beet greens are good in soup, too.

why the fuck do I have 3 open boxes of powdered sugar in my fridge? 

so I am going to make the oatmeal cookies from veganomicon (assuming the 24-hour deli has brown rice syrup.  fingers crossed), as I was trying to devise an egg-free oatmeal cookie recipe on my own but only succeeded in making crunchy cookie-shaped oat-bars.  fine, but not the same. 

EDIT:  these are quite delish.  I don't miss the eggs at all, though they aren't vegan--I used regular milk and regular chocolate chips (instead of raisins--blech) because I had them on hand, and cause soy milk upsets my stomach lately.  anyway, now I have a piping hot plate of cookies.  yee-haw.

[crystalcakes]

today i made:

chocolate chip cookies
chocolate chip cookies with walnuts
flourless peanut butter cookies (so easy!)
green rice krispie treats (to be festive)

wooooo hoooooo baking!

[Greg Nog]

Okay, so salted caramel ice cream Number One was all right, but a little too rich, a little too salty.

Salted Caramel Ice Cream Number Two is some of the best god damned ice cream I have ever eaten.  The recipe is here (and based on this one recipe's success, I am most definitely getting this guy's ice-cream cookbook), and the smoothness is courtesy of milesofsparks lending me her motorized ice-cream maker.

I was hemming and hawing about whether I should get The Perfect Scoop, but when I was cleaning my room yesterday, I found an amazon gift certificate, so now I'm definitely going for it.

[coldforge]

So now you GOTTA invite me over

[milesofsparks]

So now you GOTTA invite me over

[RoyBiggins]

so, I finally cooked one thing out of Veganomicon, and that book ROCKS.  really fantastic.  my only caveat is that there is a certain level of pantry stocking assumed, so next time I will hit up TJs or Whole Foods before I start cooking, but it seems like she uses a similar set of ingrediants throughout to some extent, so I'm sure I'll have more things on hand next time.

also, for carnivores, it's not a very vegany cookbook--just happens to not have meat or dairy, if that makes sense.

i'm so interested to hear what you make! there's some kind of jamaican sheperd's pie that i am DYING to try. i am going to the bookstore next paycheck.

I can look for it and type it in for you, if you want.  the thing I made (with the help of a lurker friend--hi lurker friend!) was a salad with watercress and peanuts and avacado and supposedly jicama (but apparently there had been an earlier run on jicama in the neighborhood and I had to make do with pears) and a kick-ass dressing.

I think I might do tomato roasted garlic soup next.

MOS, I didn't see that post earlier, but that whole "it's just a cookbook that doesn't contain meat or dairy" did really seem to apply.  Saturday night I was looking at Veganomicon at B&N, and the soups in there looked fantastic.  I am thinking I might have to give it a shot.

Also, I think I bought that particular ice cream book for someone as part of their wedding gift this summer (the other part of the gift being an ice cream maker).  I rule.

[Greg Nog]

So I made green tea ice cream last night, using another recipe from The Perfect Scoop.  I may have used too much matcha powder, though, 'cause it seemed to smell a trifle strong.  I'm hoping any potential strength of flavor or bitterness will be cancelled out by the addition of the white chocolate bits I mixed in.

[diesel_powered]

It also might mellow out a little over time.

[Greg Nog]

Perhaps, perhaps.  I tried it this morning, and it was still a wee bit strong-tasting, though.  I also made a second batch of the salted caramel ice cream, but I left the praline mixture on the burner too long, so now it's got an unfortunate burnt taste in the sugary flecks.  Damn it!

The annoying thing about both of these is that I thought I'd give them to friends to try.  But now I've got nice homemade ice cream, that's just slightly sub-standard.  I don't really know what to do with that.  I'm trying to think of anyone I know whom I kind of like, but who also have deadened taste-buds or something.

[Lucy]

Also, I think I bought that particular ice cream book for someone as part of their wedding gift this summer (the other part of the gift being an ice cream maker).  I rule.

You didn't because the bookstore didn't have it, but that's the book I've been ogling for months and months now. Oh hell yes.

[Greg Nog]

I should be getting it in the mail soon!  Woo yeah!  I don't entirely trust the author (after reading his blog, I noticed that he dislikes squid), but the success of the salted caramel ice cream speaks for itself.  Even if the dude's a herb on the savory front, he does seem to know his sweets.

[RoyBiggins]

I apparently do not rule.  At least not for the ice cream book.  Alas and alack.

I did invent America Balls, though.

[Greg Nog]

Oh man, I still gotta try making those.

[RoyBiggins]

Remember, feel free to experiment!  They're our national dish, so, you know...they could contain many ingredients.  E Plurbus Unum Orbis.

[Greg Nog]

What was the basic recipe, again?  They had hot-dog centers, yes?

[RoyBiggins]

Yeah, I mean, basically it was just fried mac'n'cheese with hot dogs cut up in 'em.  I imagine, based on what I heard of the fried mac'n'cheese you guys did on Thanksgiving that these would work.  But I need to get a deep fryer and experiment with these things.  I thought about breading them in corn dog batter, too. 

[YojimboMonkey]

Wait I thought America Balls were the ones that were hot dogs wrapped up in hamburger wrapped up in bacon.  What were those ones?

[RoyBiggins]

Those are simply Bacon Burger Dogs. 

Also, the last batch of those turned out waaay better than the first two.

[Greg Nog]

America is large and diverse enough to encompass a wide variety of fatty balls

[YojimboMonkey]

I am now hungry for meat wrapped in more meat.  Preferably deep fried.  Or maybe just a scotch egg.

However, since I am only a couple of blocks from Chinatown and likely to remain in this vicinity until lunchtime, I know what I must do.

[milesofsparks]

Yeah, I mean, basically it was just fried mac'n'cheese with hot dogs tofu pups cut up in 'em.  I imagine, based on what I heard of the fried mac'n'cheese you guys did on Thanksgiving that these would work.  But I need to get a deep fryer and experiment with these things.  I thought about breading them in corn dog batter, too. 

fixed.

[heather marie]

MoS, I forget but are you 100% vegan or just someone who enjoys vegan things?