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FauxPseudo

@ FauxPseudo @lemmy.world

Posts

385
Comments

2087
Joined

3 yr. ago

I offer absurdist edits of absurdist Heathcliff comics, make food, post political memes.

Moderating

Political Memes lemmy.world

Cooking lemmy.world

2d ago

Curried fried rice with egg and naan
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FauxPseudo @lemmy.world 2d ago
After making this recipe today I have to redo the math on it because the hydration level was way off. I'm going to do it again after checking the math and I'll post it then.
I'm pretty sure I'm doing some kind of curried potatoes tomorrow.

2d ago

Curried fried rice with egg and naan

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FauxPseudo @lemmy.world 2d ago

Active yeast for the rising.

2d ago

Curried fried rice with egg and naan

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FauxPseudo @lemmy.world 2d ago

Active yeast

3d ago

Curried Rice

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FauxPseudo @lemmy.world 3d ago

Garam masala2 tbsp coriander seeds (Indian, not American)1 tsp cumin seeds1/2 tsp whole cloves1/2 tsp green cardamom seeds2 bay leaves, not Mexican1 arbol chili pod (optional)2 inch cinnamon stick1 tsp ground or freshly shaved nutmeg

Toast everything but the nutmeg in a pan for 5 minutes
Let cool completely
Grind in a spice grinder until it's a fine powder. You may need to run it through a mesh strainer and regrind the leftovers.

3d ago

Curried Rice

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FauxPseudo @lemmy.world 3d ago

It's a standard coffee/spice grinder. Good for spices, making powdered sugar or lentil flour.

3d ago

Curried Rice

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FauxPseudo @lemmy.world 3d ago

If it were up to me I would have added garlic but there are situations where I know my wife is going to be sensitive to garlic so I leave it out or greatly reduce it for her.

3d ago

Curried Rice

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FauxPseudo @lemmy.world 3d ago

I make my own garam masala. I even have a jar with all the whole seeds and stuff ready so in case I run out I can toast it up, let it cool and grind it up.

I always end up buying way more cardamom than I can reasonably use because I get it at the international market and they don't do two ounce jars that are half full like McCormick. I could send you some.

3d ago

Curried Rice

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FauxPseudo @lemmy.world 3d ago

That's very far from a traditional Indian ingredient. Better to save that stuff for potatoes.

3d ago

Curried Rice

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FauxPseudo @lemmy.world 3d ago

Nope. Proper amount of water. As the water boils they will float above the rice and as the water vanishes they settle down on the top of the rice.

4d ago

Rabies tags

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FauxPseudo @lemmy.world 4d ago

Then I ask that you not do anything and stay out of the way while you're there work to control the cat population. Because five cats definitely do more wildlife damage than one cat and we don't need people like you getting in the way of stopping progress.

4d ago

Cavatelli and pork

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FauxPseudo @lemmy.world 4d ago

I grew up in an Italian kitchen. If I post something Italian I'm probably just making it up as I go along.

I'm guilty of a bit of that with baking too. I'll follow a cookie recipe but for bread I can pretty much wing it.

4d ago

Cavatelli and pork

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FauxPseudo @lemmy.world 4d ago

205 grams of semolina and two eggs. Mix, kneed until it holds together, plastic wrap and a stay in the fridge for at least 30 minutes to hydrate. Cut it into four chunks. Use your hands to roll those onto 3/8 thick snakes. Cut into 3/4 inch segments, use a chopstick to roll them on a gnocchi board (I made my own). Put on. A butcher paper lined baking sheet and cover with a lint free towel until cooking time.

Dice your protein, onion and tomatoes (or use a ~14.5 oz can of diced tomatoes), mince 1-3 cloves of garlic, chiffonade maybe half a cup of fresh basil.

Start boiling water for the pasta.

Saute the onions with a pinch of salt in olive oil until translucent. Increase the heat to medium high, add the protein and another pinch of salt, cook until done, add the garlic. Cook for 30 seconds. Deglaze the pan with a little of the tomatoes or tomato juice. Add some black pepper and red pepper flakes. Add the rest of the tomatoes.

Let the juice from the tomatoes come out, use a little pasta water if you need to keep it liquid. Add the pasta to the water. Cook until they float, transfer them to the skillet with the sauce,l and add more pasta water. Cook until the pasta is done plate. Maybe add some Parmesan.