Can Anyone Help? 2018

[MadamSarcastra]

Not sure if this tip was already posted here, but was reminded of it when I saw the tomato-peeling tip.

So, a couple weeks ago, I happened to have about a cup of raw almonds leftover & wanted to make a nice, smooth roasted red pepper/almond "mayo".... I soaked the almonds overnight, drained them, then thought How the f*ck long is it gonna take me to PEEL all these damn things?! Wouldn't ya know, the internet saved my ***.

- Boil/blanch almonds for about a minute. (Any longer, they start to soften... unless you want mushy almonds.)
- Drain in colander & rinse with cold water. (You'll noticed some shrinkage. LOL)
- Grab the fat end of the almond & squeeze.... POINK! It's like friggin' magic, and you're done in no time!

 

[shyvas]

Not sure if this tip was already posted here, but was reminded of it when I saw the tomato-peeling tip.

So, a couple weeks ago, I happened to have about a cup of raw almonds leftover & wanted to make a nice, smooth roasted red pepper/almond "mayo".... I soaked the almonds overnight, drained them, then thought How the f*ck long is it gonna take me to PEEL all these damn things?! Wouldn't ya know, the internet saved my ***.

- Boil/blanch almonds for about a minute. (Any longer, they start to soften... unless you want mushy almonds.)
- Drain in colander & rinse with cold water. (You'll noticed some shrinkage. LOL)
- Grab the fat end of the almond & squeeze.... POINK! It's like friggin' magic, and you're done in no time!

Yes, the blanching method is quite easy peasy. However, for most recipes I prefer to use whole almonds (including the skins) as they contain lots of nutrients. Blanched almonds look nice if you're going to use them to decorated cakes or perhaps for making mincemeat.

I also love roast red pepper and almond purée as it is a Spanish inspired recipe. I also like to add some olive oil drenched toasted bread with the almonds and peppers.
It is a long time favourite especially during the Summer months.

 

[Andy_T]

Indeed. I also like to use whole almonds.
Solely for nutritional purposes, of course, not because I was too lazy to peel them

 

[Tom L.]

It's the only way that I actually enjoy eating it as I'm not a tofu fan.

Shyvas, that deserves to go in the "unpopular opinions" thread

I understand you ... untreated tofu is not one of the most delicious substances known to man, and unfortunately, many Western restaurants, while well-meaning, are actually not very knowledgeable about how to prepare tofu properly.

Properly prepared tofu, on the other hand - as done especially by good Chinese restaurants - is one of the most delicious things I personally can think of.

I'm not a big fan of Chinese restaurants neither.

The emphasis was on good Chinese restaurants

There are none in my area. However, I do make some Chinese style dishes which I quite like.

Shyvas, I've seen the photos you post of your own cooking, and I don't think too many restaurants would be able to equal what you make.

 

[KLS52]

Shyvas, I've seen the photos you post of your own cooking, and I don't think too many restaurants would be able to equal what you make.

I agree!


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[shyvas]

Shyvas, I've seen the photos you post of your own cooking, and I don't think too many restaurants would be able to equal what you make.

I am humbled by your lovely comment, kind sir.

I agree!


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I'm still awaiting for you to hire me as your personal chef !

 

[KLS52]

I am humbled by your lovely comment, kind sir.




I'm still awaiting for you to hire me as your personal chef !

I'm still waiting to win lotto! Lol


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[shyvas]

I'm still waiting to win lotto! Lol


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I'm also still waiting for you to do so.

 

[MadamSarcastra]

Little help??

Ok, here's the deal.... the recipe I'm using for Crockapalooza is a slow-cooker lentil/quinoa taco filling, and it says a 2-quart cooker was used.... mine is 3-quarts & I REALLY want this to make more than six friggin' tacos. I won't have the room to double the recipe, but I'd like to bump it up just a notch if I can.

It calls for 1/4 cup brown lentils, 1/4 cup beluga (I'll use green or red) lentils, 1/4 cup quinoa, & 2 cups water (liquid). Do you think it would work if I boosted the lentils & quinoa to 1/3 cup each & increased the liquid to 3 cups??

 

[shyvas]

Little help??

Ok, here's the deal.... the recipe I'm using for Crockapalooza is a slow-cooker lentil/quinoa taco filling, and it says a 2-quart cooker was used.... mine is 3-quarts & I REALLY want this to make more than six friggin' tacos. I won't have the room to double the recipe, but I'd like to bump it up just a notch if I can.

It calls for 1/4 cup brown lentils, 1/4 cup beluga (I'll use green or red) lentils, 1/4 cup quinoa, & 2 cups water (liquid). Do you think it would work if I boosted the lentils & quinoa to 1/3 cup each & increased the liquid to 3 cups??

I never follow the exact recipe. As long as you use enough water and it doesn't go over the required hight of the slow cooker you'll be fine. BTW I find that there isn't enough liquid in the recipe.

 

[MadamSarcastra]

It seemed a little low to me, too. It'll depend more on the dry ingredient package instructions I think. I figured I'd add some diced onion to the mix, too.... maybe that'll help.

As a general rule, I don't follow rules. I'll keep a close eye on it, though... it won't go unattended. I just don't want a total mush pile, nor do I think crunchy lentils & quinoa would go over very well. LOL

 

[shyvas]

It seemed a little low to me, too. It'll depend more on the dry ingredient package instructions I think. I figured I'd add some diced onion to the mix, too.... maybe that'll help.

As a general rule, I don't follow rules. I'll keep a close eye on it, though... it won't go unattended. I just don't want a total mush pile, nor do I think crunchy lentils & quinoa would go over very well. LOL

If you're using green lentils, they don't go mushy. I never cook grains in the slow cooker as I also don't like mushy cereal.

What kind of recipe are you using ?

 

[MadamSarcastra]

What kind of recipe are you using ?

This guy right here, just as a basis.... Slow Cooker Lentil-Quinoa Taco Filling from Vegan Slow Cooking for Two - Page 2 of 2 - Healthy Slow Cooking

And thanks for the tip on the green lentils! I enjoy learning something new every day!

 

[Second Summer]

I'd really appreciate a quick response on this one

Do I boil the potatoes with the skin on, or do I peel them first? I'm trying to make mashed potatoes.

 

[Chryssie]

Peel them!

 

[AeryFairy]

I'd really appreciate a quick response on this one

Do I boil the potatoes with the skin on, or do I peel them first? I'm trying to make mashed potatoes.

Either! For traditional mash, peel 'em. But you can make a really nice 'skin-on' mash too.

 

[Second Summer]

Either! For traditional mash, peel 'em. But you can make a really nice 'skin-on' mash too.

Interesting. Well, I peeled these, but maybe for next time. So you don't even peel them after they're boiled?

 

[AeryFairy]

Interesting. Well, I peeled these, but maybe for next time. So you don't even peel them after they're boiled?

Nope. Just boil, mash, and add whatever you'd usually put in (in my case, soy cream, vitalite, salt, pepper, and maybe some chives and/or garlic).

Should You Peel Those Potatoes Before Mashing?

 

[Val]

You'd better boil it without skin in order to mash it at once and (optional) add some veg. milk or water. You will need to blend it.

 

[SuicideBlonde]

I like with skin, it keeps a lot of the nutrients.