DISMANTLE JERKS

Cheeseburger

Kathryn make a spaghetti pancake, it was great.

We've been pickling a lot (Kimchi, half-sour dills, celery), mostly with inspiration from this Bon Appetit youtube channel: https://www.youtube.com/playlist?list=P ... kfzM9yVq1F and Maangchi.

Regular dishes we are making:
- kimchi jjiggae
- beyond meat burgers
- kale & white bean soup
- various chinese dishes
- hummus avocado sandwiches every day for lunch

I tend to cook from a recipe and now that is hard because specific ingredients aren't always easy to get. It's messing with me, but is probably good for me.

I have to say we are eating so well during this experience because it is triggering my pioneer woman tendencies and so I am like drawing up lists of meal planning that use up everything in the fridge at once so that I only have to go to the store every 10 days. I made an incredible savory potato galette and this amazing slow-cooked kidney bean thing you put over noodles. Baking a lot of bread and making sourdough pizza on my badass baking steel I finally got right before all this shit went down. Gary is about to start figuring out how to use the sun oven my parents got us--it is just a reflective box, no wires, no electricity, no nothing; you set it in the sun and it'll bake a pie or a lasagna or roast veggies or whatever you want. It's basically a no-tech slow cooker that uses just the power of the sun. I might make tapioca tonight because I found a weird jar of tapioca on the back of a shelf.

Mikey what ingredients are hard to get? So far I have only noticed two shortages here: nutritional yeast and ketchup. I am sad about both things.

We should share some of our favorite recipes! I've been fantasizing about putting together a community cookbook like the kind you sometimes find in thrift stores that some church group or ladies' social club made...

dismantle.work's DOWNLOAD THIS COOKBOOK

Claire YES!!! Let's do it. It has to be spiral bound with one of those black plastic kinko's spirals that's super fat

Tofu, broccoli, brussels sprouts, kale, nuts, pasta, rice, tomatoes, cheese, potatoes, veggie soup, rice cakes, ramen, oatmeal, toast, eggs, turtle cum

Ribollita
Hazan's bolognese + fresh noods
White bean + chorizo chili from Bon Appetit
Coconut lentil soup from Basically
Laap + sticky rice
NYT No Knead Bread
Digiornos
Lots of takeout

ritchey wrote: ↑Thu Apr 02, 2020 12:27 pm Mikey what ingredients are hard to get? So far I have only noticed two shortages here: nutritional yeast and ketchup. I am sad about both things.

tomato paste and smoked paprika were hard to find, and there was no flour or crackers last time we went, but plenty of other stuff

Homemade Grass-fed Bone Broth with freshly grated turmeric and green onion
Squid Ink Risotto
Smashed Cucumber Salad
Roasted Fennel with Lemon Oil
That Shallot Pasta that everyone is crazy about from NYT Cooking
Matcha Lattes with homemade Oat Milk because the stores were out of oat milk.

Tons of cereal and plant-based protein shakes. We also like our field roast (sage) sausages in different situations... in a sandwich... with some rice+stirfry veggies... or by itself.

robby wrote: ↑Thu Apr 02, 2020 2:16 pm in a sandwich... with some rice+stirfry veggies... or by itself.

this should be the ad copy!

Yeah, the food has been great so far. Nettles, deer, seaweed, mushrooms, etc. The things that are lying around here on this island.
also quesadillas and trailmix at every meal
2 plump guts worth of sourdough
popcorn
ants have colonized the juicer and clumps come out with the first celery
grocery store every 10 days or so

Phil, I just got into foraging nettles in LA! Apparently you can chop them up in a bucket of rainwater and leave them until they decompose into a putrid sludge and it's an amazing fertilizer. About one week into the experiment now.

kmikeym wrote: ↑Thu Apr 02, 2020 12:01 pm Kathryn make a spaghetti pancake, it was great.

Can we talk more about this?

Jessica keeps making so many cakes

They're so good but it's a lot of cakes

We can't find any tofu and it's making me sad.

Tonight I'm roasting broc or brussels and throwing that into pasta with a lot of lemon/oil/parm

yourfriendclaire wrote: ↑Thu Apr 02, 2020 3:49 pm

kmikeym wrote: ↑Thu Apr 02, 2020 12:01 pm Kathryn make a spaghetti pancake, it was great.

Can we talk more about this?

i never heard of it, and i made fun of her. but when she described it i thought of okonomiyaki

then she made it, and it was great. also, apparently it's spaghetti pie, not pancake, but they seem to be the same thing.

Spaghetti pancake sounds amazing and I want it

A doctor told me that I had to quit eating carbohydrates a few months ago so my eating has become strange. No bread, potatoes, most beans, peanut-butter, rice, cracker-snacks, etc., nor fruits or anything sweet. Animal products are OK. :sadface: I have obtained have a huge jar of pepperoncinis. This has been my goto snack in recent weeks.

yourfriendclaire wrote: ↑Thu Apr 02, 2020 12:29 pm We should share some of our favorite recipes! I've been fantasizing about putting together a community cookbook like the kind you sometimes find in thrift stores that some church group or ladies' social club made...

I love this so much.

(this IS how I do this!)

yourfriendclaire wrote: ↑Thu Apr 02, 2020 3:49 pm Phil, I just got into foraging nettles in LA! Apparently you can chop them up in a bucket of rainwater and leave them until they decompose into a putrid sludge and it's an amazing fertilizer. About one week into the experiment now.

Belgians drink nettle tea and eat a delicate brothy blended nettle soup. I assume this is Belgian. I moved here from a desert planet, so I assume anything that is green and delicate is native to this new planet but it might be a larger planetary tradition. Portlanders?

Today I'm making a bread dough to bake tomorrow and eat with the pot of black eyed peas I am also soaking today to eat tomorrow.
Ritchey and others: Do you have winner bread recipes? Smitten kitchen's oat and wheat sandwich bread looked like it would be a go-to but mine turned out pretty meh.

I only make sourdough! Have you ever done it? It's wonderful and soothing. And you can make pizza with it too.

I did sourdough for a while but then I killed it. I just stirred together some no-knead bread to bake in a dutch oven tomorrow. I like baking bread but I don't want it to be a thing that takes over my life, which I feel like it can do. I fear bread baking the way some fear drugs. Drugs are not a problem for me.

hahaha

I like the rhythm of sourdough. I often choose to bake on a day when I have a task like grading to do, because I like setting the timer and getting up every 30 minutes to tend to the bread. It's a nice thing to do if you are at home doing other chores. I make two loaves at once and freeze one of them, so I don't actually bake that often.

I understand fearing the potential for addiction though

My last few sourdoughs have been suboptimal: too dense on the inside and crunchy on the outside. I think I’m not “stretching and folding” regularly enough during the bulk ferment? It is kind of tedious. Been making foccaccia though and that ALWAYS slaps

I signed us up for a fresh bread delivery so this month we are getting a weekly loaf made with local grains and I cAn'T fUckIng WAit to EAT IT TODAY!!!!!!

please tell me focaccia recipe miss

ritchey wrote: ↑Sat Apr 04, 2020 11:49 am please tell me focaccia recipe miss

yes, please!

We finally signed up for a CSA due to this and this week we have sunchokes and rhubarb and micro greens and other stuff.

Pretty fun.

ritchey wrote: ↑Sat Apr 04, 2020 11:49 am please tell me focaccia recipe miss

Ok to be fair I stole this from Sara Rara's Instagram stories but I've made it several times and it's always killer:

4 Cups Flour
2 Tsp Salt
2 1/4 Tsp (one package) Instant Yeast
2 Cups Warm Water

~~ Makes 2 Loaves ~~

Day 1:

Mix flour & salt, mix yeast & water, combine into a shaggy blob
Cover it and leave in the fridge overnight

Day 2:

Divide dough in half, roll each half into a plump lil ball
You can stash the extra ball in the fridge for a couple more days (only gets better)
Oil a skillet (cast-iron) and put some parchment paper on it
Oil the parchment paper too
Place the blob upon the skillet
Let it sit on the counter as long as you want (1-5 hours)
Sprinkle with oil, nice salt, whatever herbs you want, olives, etc
I like to do green olives and preserved lemon bits
Or za'atar and salt
Poke it all over with finger holes
Bake at 450 for 20-ish minutes (until golden)

YES! Thanks Clem

Some time ago, I bought a pack of miniature candy bars and emptied them into an obscure variety bowl in the kitchen where I keep small bulk goods, partial packages of noodles, dried fruits, etc. Every 10 to 14 days, I suddenly remember they are there at the exact moment I fancy a treat. It's been great for me!

I LOVE THIS
I am jealous of your bowl

I have eaten though nearly a kilogram (2.2 lbs) of organic dried mangos in NO time. What will I do when they are gone?

Sometimes I like to gripe about how "there's no good coffee" where I live, but the truth is that even the grittiest cup of homemade joe makes me feel like a king!

it's so true

The sunchokes were very good. We roasted them in the oven.

Microgreens go with everything.

We've also have oven roasted kalettes a couple times in the last week. A crunchy treat.

I'm almost out of fun beverages, though, and that is something that truly brings me joy.
;\

I'm about to roast the biggest beet I have ever seen. It's maybe half or 1/3 the size of my head. Just roasting it whole is my usual method and I'd really be curious to see how long that would take, but probably too hungry and will have to break down into chunks.
It's smaller than a pineapple but a bit bigger than a grapefruit!!!

Jessica is making a cake again

Hi everyone I made a great vegan lasagna a few nights ago: tofu-sage ricotta and butternut squash purée layers. It’s kept us going for three days and I am here to report we just placed the final squares INTO a bowl of soup to make a kind of sloppy warm pasta mush soup bowl and it’s amazing

Brine soup?!

my pizza dough was delicious but I had cooking issues and the crust was burned but the bottom was soggy

I made the best fried rice for lunch with leftover seasoned brown rice/quinoa. Cooked peas, carrot, and garlic first and set aside, cooked the rice crispy like I like it, added soy sauce, egg, and a fresh tomato, plus some bottled General Tso's sauce to make it a bit sweet

YUM!!!!!! DANG

ritchey wrote: ↑Sat Apr 04, 2020 4:18 am I only make sourdough! Have you ever done it? It's wonderful and soothing. And you can make pizza with it too.

What recipe do you use for the pizza? I've seen the one on King Arthur/homesteadandchill that's been on my mind...