Cooking a Good Everything Else

I've made these carrots numerous times and they never fail. So good.

maple-and-lemon-pan-roasted-carrots

My answer to Chinese takeout: Hoi Sin Tofu and Vegetables (not elegant but turned out really great.

Stir fry sauce is 1/2 cup broth from BTB not-chicken, 2 TBSP commercial hoi sin sauce, 3 TBSP lite soy sauce, a few splashes of mirin, a jalepeno (with seeds and pith because that's how we roll in my house, ) grated ginger, garlic powder (imagine my dismay upon discovering I was out of garlic today! I literally don't remember the last time I was out of garlic) and cornstarch. Veggies are onions, red and orange bell peppers, mushrooms, bamboo shoots, and water chestnuts.

none left after five minutes if that was in front of me right now

I went to a bbq recently and the host made these harissa roasted carrots that were incredible. I haven’t made them myself since my son is allergic to some of the ingredients. Only 14-15 years until I can reintroduce nuts and sesame back into cooking.

Enjoy:

https://edeneats.com/blogs/recipes/harissa-and-honey-roasted-carrots-with-labneh-and-dukkah

Eden Eats

Harissa & Honey Roasted Carrots with Labneh & Dukkah

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VR those chickpea soups look incredible. We've been incorporating them a lot lately in salads and baking in a seasoning mix, but will now have to make some soup as well.

In that case, have you heard of pasta e ceci? Probably my favorite chickpea soup/stew dish:

Recipe I used is from serious eats:

https://www.seriouseats.com/pasta-e-ceci-pasta-with-chickpeas

Serious Eats

Pasta e Ceci (Pasta With Chickpeas)

I would be curious too... I still tend to stick to non-stick/ceramic/cast iron for frying pans.

I love my 12” all clad fry pan. 12 years old and basically new.

I have a set of Frigidaire (spelling?) stainless steel pans and have had a good experience. They are about 3.5-4 years old and have held up nicely so far.

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I got a set of all clad d3 around black friday last year. Still early, but no complaints so far. It is weird to have a pan you know is clean but looks dirty as hell still.

also no complaints with our all clad. i like the patina, but if you don't you can always use a scouring pad and some bar keepers friend to clean it right up.

I like the patina more than I like the chemicals, lol.

Aren’t stainless steel pans supposed to last basically forever given that you take care of them properly?

my wife bought me the gordon ramsey hex clad stuff and its fantastic. I dont cook much right now, too much **** going on IRL and work but we never have to every worry about burning.

Everything just washed off in 10secs and nothing every sticks while cooking. We're definitely kicking the pan's butts and they are still like new.

plus they go in the oven.. cant ask for more.

That’s my understanding

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both america's test kitchen and serious eats have the all clad d3 12" top two on their review lists.
bought a similar to this 10-piece brushed set several years ago for around seven hundo and still have no complaints

consider it to be a lifetime purchase and love being able to slide any piece straight from burner to under the broiler
lids are interchangeable and that tall 1.5 pan is a perfect sauce for roiling egg boils
worth noting my only experience is flamed by natural gas but says ok for induction

hammered ours (and the allium) pretty damn hard last night as a result of puking dog interruptions
not to be confused with peking duck nor dozer burger birthday cake
easily salvaged with a melted sharp tillamook wrapper
will attempt redemption again for dinner later tonight

I need a burger now. One of the few things I DON'T keep the ingredients on hand to make, generally. Thanks a lot Red.

😉

also meant to mention the bun was topped with dill pickle, sambal, mayo, and a teeny bit of cat supper

I only thought I just had a burger for dinner ...

Great job, RED! As is customary.

Maybe this is common knowledge to everyone but if you ever need to and get a bunch of food, burnt bits of whatever stuck to your stainless steel just fill it up with water and a little baking soda and in like a half hour everything easily releases.
I learned this after some failed pan fried frozen gyozas became a sticky mess.

round two tonight, intentionally small
maybe a sixth pounder of 80/20 with bacon already blended in
frenches and mayo hiding under the meat
always sambal

Elite cheesing of that burger. I could crush two of those right now.

Those cheeseburgers look delicious, I’ll forgive you for using the devils condiment.

As far as cleaning stainless:

Adding a little water to the pan and scrubbing gets most of the bits

For harder ones an some acid like lemon or vinegar

For really stuck bits I use cream or tartar

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Powder Bar Keepers Friend is elite for cleaning pans and likely many other things. Highly recommend it.