Random food thoughts - Street edition

[MGoCrimson]

@hendrix @GraphicNovelty @ManofKent Any of you guys have a favorite vegan or vegetarian lentil soup/stew/curry recipe you can share?

 

[colabear]



garlic fried rice, fried skirt steak, sunny eggs for lunch

sweet plantains braised in simple syrup, brown sugar, & vanilla served with crushed ice, evaporated milk, & tapioca pearls

bump

 

[LA Guy]

I'd do a blog but honestly between school and work, writing copy feels like an immense chore. I just like posting what i make on social media (fb/ig @graphicnovelty) or forums (here, reddit) so i'm engaging with people that already (somewhat) know me.

It's not just that. A forum, in particular, is reactive - your posts are part of a conversation. This is why posting in a thread is so much easier than starting a new thread, unless you have a specific point to make or question to ask.

(Did a deep drilldown into the DB of several forums, and found that this is nearly universally true)

 

[MGoCrimson]

It's not just that. A forum, in particular, is reactive - your posts are part of a conversation. This is why posting in a thread is so much easier than starting a new thread, unless you have a specific point to make or question to ask.

(Did a deep drilldown into the DB of several forums, and found that this is nearly universally true)

This is instagram's weakness as a social platform

 

[LA Guy]

This is instagram's weakness as a social platform

This is where we come it. "Come for the clothes, stay for the company", as in, the community, is really, that. And also the reason that threaded forums are still relevant. I mean, it's a web 2.0 technology that has morphed to stay relevant through several iterations of the internet (not even just the web).

 

[GraphicNovelty]



@hendrix
 @GraphicNovelty
 @ManofKent
  Any of you guys have a favorite vegan or vegetarian lentil soup/stew/curry recipe you can share? 

I like this one personally. The gremolata makes it taste pretty light. http://www.seriouseats.com/recipes/...up-parsley-garlic-lemon-gremolata-recipe.html. Make sure you use good lentils de puy.

 

[ManofKent]



@hendrix
 @GraphicNovelty
 @ManofKent
  Any of you guys have a favorite vegan or vegetarian lentil soup/stew/curry recipe you can share? 

I love a lentil dal occasionally, but it's an occasional thing for me as a good dal has to be oily.

I'm not an exact measurer so they vary a bit but basically for enough for two:

Fry half a small onion, a clove of garlic and roughly a half inch piece of fresh ginger (chopped) in oil (ghee is best but I tend to use rice bran or failing that a mild olive oil) until soft but not coloured.

Add about a teaspoon of dried ground coriander and about the same of whole cumin seeds, 1/2 a teaspoon of tumeric and the merest pinch of asafoetida, frying for just a few seconds before adding a couple of finely chopped medium sized ripe tomatoes (I have been known to use tinned if I have't got any decent fresh tomatoes) and a finely chopped small red or green chili (it depends on mood and what I've got in - both work). Fry for another couple of minutes adding a bit more oil. Add about 100gm of dried red lentils (I think this what the US would call half a cup?). Fry for a few more seconds.

Add water (not something I ever measure but I'm guessing a little over a pint, but you can adjust as it cooks). Bring to boil then reduce to simmer for 20mins.

When it's cooked add a good handful of chopped coriander (cilantro?) or parsley if I don't ave coriander growing and stir in. Keep warm whilst frying the other half of the onion in a reasonable quantity of oil, until it goes crispy.

Put dal in bowls and serve with the fried onion and oil on top. Eat with bread or rice depending on mood and a bit of fresh yoghurt.

 

[MGoCrimson]

Thanks guys. Will be giving both of those a try in the upcoming weeks.

 

[GraphicNovelty]



I love a lentil dal occasionally, but it's an occasional thing for me as a good dal has to be oily.

I'm not an exact measurer so they vary a bit but basically for enough for two:

Fry half a small onion, a clove of garlic and roughly a half inch piece of fresh ginger (chopped) in oil (ghee is best but I tend to use rice bran or failing that a mild olive oil) until soft but not coloured.

Add about a teaspoon of dried ground coriander and about the same of whole cumin seeds, 1/2 a teaspoon of tumeric and the merest pinch of asafoetida, frying for just a few seconds before adding a couple of finely chopped medium sized ripe tomatoes (I have been known to use tinned if I have't got any decent fresh tomatoes) and a finely chopped small red or green chili (it depends on mood and what I've got in - both work). Fry for another couple of minutes adding a bit more oil. Add about 100gm of dried red lentils (I think this what the US would call half a cup?). Fry for a few more seconds.

Add water (not something I ever measure but I'm guessing a little over a pint, but you can adjust as it cooks). Bring to boil then reduce to simmer for 20mins.

When it's cooked add a good handful of chopped coriander (cilantro?) or parsley if I don't ave coriander growing and stir in. Keep warm whilst frying the other half of the onion in a reasonable quantity of oil, until it goes crispy.

Put dal in bowls and serve with the fried onion and oil on top. Eat with bread or rice depending on mood and a bit of fresh yoghurt.

One thing i learned from Madhur Jeffrey is that you can actually bloom the spices in oil seperately to the lentils (which you cook with aromatics) and then pour in at the end and it makes it much more flavorful. I'd give that a try if you're feeling like changing it up

 

[ManofKent]



One thing i learned from Madhur Jeffrey is that you can actually bloom the spices in oil seperately to the lentils (which you cook with aromatics) and then pour in at the end and it makes it much more flavorful. I'd give that a try if you're feeling like changing it up

I've tried adding extra ground coriander to the onion and oil that I add on top at the last minute and that worked well. I hadn't considered adding all the spices to the oil though - I'll give it a go sometime. I mix the spices up from time to time -sometimes adding a garam masala mix. The great thing about dals is they're difficult to get badly wrong - the only time I've really made a bad one was when I tried to be healthy and cut down on the oil too much. Yellow split peas make a nice change from red lentils, and green lentils if you pre-soak them can be good.

 

[coolron]

One thing i learned from Madhur Jeffrey is that you can actually bloom the spices in oil seperately to the lentils (which you cook with aromatics) and then pour in at the end and it makes it much more flavorful. I'd give that a try if you're feeling like changing it up

Yes, this is what you do for everyday dals

 

[coolron]

Had a pretty amazing dinner Saturday night at Semilla in Brooklyn

Sorry for the out of focus images, camera was acting crappy that night

Potato custard with black truffle


Tempura of Taranome with Bergamot Aioli, Cedar Salt & Seville Orange


White Asparagus with Carolina Gold Rice & Garlic


Polenta Sourdough bread with Cowbella Butter & Buttermilk


Potatoes with Onion & Meyer Lemon


Root Vegetables with Kale & Whey


Rutabaga with Sunflower Seeds & Black Olives


Grits with Fried Shallots


Parsnip Mousse with Maple Sap Granita & Yogurt


Preserved Tomato & Grapefruit Tart

 

[GraphicNovelty]

Semilla is awesome. I went there when it opened. The bread is heavenly.

 

[hendrix]

Yeah I always cook the lentils separately from the paste (onion, whole cumin seed, fresh green chili, tomato, spices). Plenty of indian women on youtube with excellent regional dals

 

[coolron]

+1 that too