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gala's cooking corner
Private
World Famous



Rotte wrote:
Six wrote:
finished bowl

This looks so good 
21
Posts: 70329
Date: 11-02-2021 20:11
Six
Karaoke Star



Six wrote:
very easy to make as well!  anything u guys want a recipe for i can give to u.
8
Posts: 2137
Date: 11-02-2021 20:38
Six
Karaoke Star



Six wrote:
can also give some tips and tricks to make rice taste more flavorful, and quinoa!
8
Posts: 2137
Date: 11-02-2021 20:38
Six
Karaoke Star



Six wrote:


started me pickled onions!  come back in like 2 hrs and they will be bright pink!  crazy!!  they last in the fridge about a week perfect imo before u gotta get new, but that's because it's a quick pickle anyone can do
8
Posts: 2137
Date: 11-02-2021 21:05
Six
Karaoke Star



Six wrote:


harissa
8
Posts: 2137
Date: 12-02-2021 00:37
Six
Karaoke Star



Six wrote:
oh yeah and an update on the pickled onions!!  see how they turn pink
8
Posts: 2137
Date: 12-02-2021 00:38
Kalypso
International Star



kalypso wrote:
Six wrote:
x

harissa
AHHHHH YES THAT!!! bruh u were probably already making it when i said u should 
18
Posts: 20203
Date: 12-02-2021 00:40
Kalypso
International Star



kalypso wrote:
Six wrote:
kkanpoong tofu

x

that looks SO GOOD
18
Posts: 20203
Date: 12-02-2021 00:40
Kalypso
International Star



kalypso wrote:
Six wrote:
finished bowl

x

im hungry now
18
Posts: 20203
Date: 12-02-2021 00:40
Kalypso
International Star



kalypso wrote:
Six wrote:
so im not cooking dinner tonight but tomorrow i am cooking falafels.  in order to prep for it i have to do some stuff.

today:
i think i'll make the harissa today
soaking my chickpeas
gonna check on my pickled onions and see if i need to make more or if they're still good
gonna make some more tahini since i need it for my hummus anyway and it goes so fast.  prob use the old stuff for the hummus tomorrow.  tahini is way better after the first day.

tomorrow:
pita bread
hummus
falafel
can u be my wife and make me food 
18
Posts: 20203
Date: 12-02-2021 00:41
Six
Karaoke Star



Six wrote:
kalypso wrote:
Six wrote:
kkanpoong tofu

x

that looks SO GOOD
it was super easy to make minus me getting chemical burns from being stupid with peppers
i can send u the instructions if u would like!

the skill of cooking the tofu is something u should learn since ur veg, and it always elevates any dish when u shallow fry
8
Posts: 2137
Date: 12-02-2021 00:41
Kalypso
International Star



kalypso wrote:
Six wrote:
kalypso wrote:
Six wrote:
kkanpoong tofu

x

that looks SO GOOD
it was super easy to make minus me getting chemical burns from being stupid with peppers
i can send u the instructions if u would like!

the skill of cooking the tofu is something u should learn since ur veg, and it always elevates any dish when u shallow fry
yes pls, it looks so good, i could probably just eat it like that, i love tofu
i always just make a rlly easy umami one 
18
Posts: 20203
Date: 12-02-2021 00:43
Six
Karaoke Star



Six wrote:
kalypso wrote:
Six wrote:
kalypso wrote:

that looks SO GOOD
it was super easy to make minus me getting chemical burns from being stupid with peppers
i can send u the instructions if u would like!

the skill of cooking the tofu is something u should learn since ur veg, and it always elevates any dish when u shallow fry
yes pls, it looks so good, i could probably just eat it like that, i love tofu
i always just make a rlly easy umami one 
i'll post the sauce on the main page for you 

regarding the actual tofu fry, you can combine it with any sauce (also the measurements are for about 14oz of tofu i think?  but u can eyeball it and figure out hoiw much u need!  feeds 4.  i need more tofu tho for the potato starch one cause im an american and a tofu addict)

potato starch
this time i did a water packed block of firm tofu and vaguely pressed it but then decided i didn't wanna press it all the way.  and then i put two heaping tablespoons of potato starch along with my spices (i chose ginger, garlic powder, and some salt) and used my hands to gently coat them kind of by tossing them around.  if it still feels wet, put a lil more potato starch in.  you'll be able to feel it.  then put it in some olive oil in a hot pan and just let it sizzle!  make sure they're broken up and u dont overcrowd ur pan.

corn starch
i use this with baked tofu.  i slice the tofu thin into bite sized pieces and put it in a ziplock.  then i put 2 heaping tablespoons of corn starch in along with my spices (i do garlic, ginger, and red pepper flakes, this depends on the sauce, for a saltier sauce i dont add salt).  then i fry it the same as i do as the potato starch.  corn starch needs to be cooked for sure or else it gets gummy.
8
Posts: 2137
Date: 12-02-2021 02:03
Private
World Famous



Versailles wrote:
Six wrote:
x

started me pickled onions!  come back in like 2 hrs and they will be bright pink!  crazy!!  they last in the fridge about a week perfect imo before u gotta get new, but that's because it's a quick pickle anyone can do

o m g yes, got a soft spot for pickled onions. Fantastic.
20
Posts: 6859
Date: 12-02-2021 02:19
Six
Karaoke Star



Six wrote:
Versailles wrote:
Six wrote:
x

started me pickled onions!  come back in like 2 hrs and they will be bright pink!  crazy!!  they last in the fridge about a week perfect imo before u gotta get new, but that's because it's a quick pickle anyone can do

o m g yes, got a soft spot for pickled onions. Fantastic.
u know, this guy says to do it with red onions but i wonder what they'd be like with yellor or white.  have u tried?
8
Posts: 2137
Date: 12-02-2021 08:53
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