Dojo Cooking Thread

[ShenmueTree]

I do the same thing, save for 2 steps:

1. I indeed coat everything in (OLIVE!) oil (butter would be wonderful, but super-unhealthy, so I only use it if the recipe calls for it), but I do so once all the potatoes are in the casserole dish (which is what I use), so that the bottom of the dish has oil.

2. I do not do the second round (the 5 minutes) of roasting; I take out and serve.

Otherwise, can't go wrong with that step by step!

Yea. I guess that can be optional. It helps if you only cooled for 40 mins.


Completely Homemade Chicken Noodle Soup.
(I. E. The stock is also homemade)

Tutorial for soup. Except the stock. Lol.

TikTok - Make Your Day

 

[Truck_1_0_1_]

Just to make sure nothing gets moved off the first page (and thus becomes forgotten), I do have a bunch of things to post next week, so stay tuned

 

[Truck_1_0_1_]

I never posted that food from 2+ years ago lol , but I do have something today!

As seen in the RGG thread, Loco Moco is mentioned a ton in the most recent Ryu Ga Gotoku game and it looks delicious both in game and the description of it... So I made it, since it is super easy lol.

Bed of rice, hamburger, a gravy/sauce (a good one with soy, ketchup and Worcestershire sauce, not a gravy packet) and a fried egg, garnished with green onion.

It was bomb:

 

[A.T]

I think this thread needs more content

 

[Seaman]

A dessert recipe for saving christmasstime, there's no need to be afraid.

Leche asada canaria: the delicious traditional dessert from the Canary Islands that reminds us of flan, but is easier to prepare. It also sort of similar to mochis but with way far less choking hazard.

Spoiler: Brief introduction

leche asada is a traditional recipe of the Canarian cuisine. It has many similarities with the egg flan, but it also has differences. Both sweets are baked in the oven, but leche asada has a firmer texture and does not require a bain marie. This makes the elaboration process slightly easier.

A small amount of ground cinnamon is incorporated into the mixture. Once made, it is poured into the mold, with caramel on the base and walls, and baked until the surface is caramelized and a toasted layer has been created. It can be prepared in a large mold and portioned to serve each portion or prepared in individual flan dishes.

So without further ado...

Spoiler: Ingredients

For 6 persons
. Sugar (for the caramel) 100 g
. Water (for the caramel) 100 ml
. Lemon juice (for the caramel) 5 ml
. Egg 4
. Whole milk 600 ml
. Sugar 100 g
. Vanilla essence (1 teaspoon) 5 ml
. Ground cinnamon (1 teaspoon) 3 g
* You can also buy already made Liquid caramel and save those ingredients and steps.

Spoiler: How to make

Difficulty: Easy
Total time 50 m
Preparation 10 m
Cooking 40 m

For the caramel, heat the sugar, lemon juice and half of the water in a pan or saucepan. We do it over medium low heat and without touching the content at all. We only have to wait until it begins to change color as it caramelizes. The more time we have it, the darker the caramel will be.

When it reaches the desired point, we turn off the fire and add the rest of the water, just boiled. This must be done very carefully as splashing can cause severe burns. When it stops sizzling, stir it until it is integrated and pour the caramel inside the mold in which we are going to bake the roasted milk.

For the base of the roasted milk, mix the eggs and sugar in a bowl. It is not necessary to beat, in fact it is preferable not to do so in order not to introduce air into the dough. Just dilute the sugar. Then add the vanilla essence, the ground cinnamon and stir again.


Pour the mixture into the mold with the caramel. We can pass it through a sieve to obtain a finer result, although this is optional. Place the mold in the oven, preheated to 190ºC with heat up and down, and bake for about 40 minutes or until, by pricking with a toothpick, we see that it is curdled.


We wait until the roasted milk is tempered to be able to take it to the refrigerator where we let it cool for a few hours, even better if it is overnight. Then we unmold it and serve it, very fresh, as is or with chopped fruit, fresh mint, ... to taste.

What to serve with
Canarian roasted milk is ideal to serve as a dessert, accompanied by coffee or alone. The contrast between the bitterness of the coffee and the sweetness of this dessert is superb. You can also serve it with chopped fruit, some fresh mint leaves for decoration, chopped almonds on top.

Source (SPA)

 

[Vyse Hazuky]

A dessert recipe for saving christmasstime, there's no need to be afraid.

Leche asada canaria: the delicious traditional dessert from the Canary Islands that reminds us of flan, but is easier to prepare. It also sort of similar to mochis but with way far less choking hazard.


What to serve with
Canarian roasted milk is ideal to serve as a dessert, accompanied by coffee or alone. The contrast between the bitterness of the coffee and the sweetness of this dessert is superb. You can also serve it with chopped fruit, some fresh mint leaves for decoration, chopped almonds on top.

Source (SPA)

Over here (Portugal) we have a variant of "dulce de leche/crème brûlée" as well as what americans call "french toast" and bread pudding, all of which reminds me of your leche asada, with due differences.

Seems like something good for breakfast.

 

[Seaman]

Over here (Portugal) we have a variant of "dulce de leche/crème brûlée" as well as what americans call "french toast" and bread pudding, all of which reminds me of your leche asada, with due differences.

Of course it reminds you, as the traditional Canary Islands cuisine is strongly influenced by/made of many sources due the mixing of cultures that traveled, commerced and lived here (very much like northamerican cajun cuisine) and portuguese merchants contributed a lot to it (Azores is just not so far north of us). Even some popular local words come directly from Portugal like for example "margullar" (to take a nosedive in the sea), "mojo" (sauce), "millo" (corn)...
We even use to say "mas nunca" instead of the spanish peninsula style "nunca mas".

Seems like something good for breakfast.

It is! Expecially with a cup of black coffee. And it doesn't feels heavy in stomach if you eat just a few slices.

 

[Vyse Hazuky]

Of course it reminds you, as the traditional Canary Islands cuisine is strongly influenced by/made of many sources due the mixing of cultures that traveled, commerced and lived here (very much like northamerican cajun cuisine) and portuguese merchants contributed a lot to it (Azores is just not so far north of us). Even some popular local words come directly from Portugal like for example "margullar" (to take a nosedive in the sea), "mojo" (sauce), "millo" (corn)...
We even use to say "mas nunca" instead of the spanish peninsula style "nunca mas".


It is! Expecially with a cup of black coffee. And it doesn't feels heavy in stomach if you eat just a few slices.

Yes, yes... closer to Madeira rather than Azores, I think.
I actually have met someone from Canarias who was studying at the same university as I was (over 15 years ago) but I don't recall that sort of trivia regarding loanwords so it was news to me.
When there were the incredible fires in 2023 I did recall the accent of those interviewed was quite different from the Castilla one.
Would you be offended if I said it sounded to my untrained ears like an undetermined south american accent?

Now I'll share one of mine. Something I only really eat at Christmas:

Ingredients​

• 5 litres water
• 6 tablespoons of honey
• 50g of chopped nuts
• 50g chopped almonds
• 50g dried raisins (preferably dark ones)
• 250g of old homemade bread, sliced
• 1 small wineglass of Port wine
• 2 litres milk
• 1 cinnamon stick
• Lemon peel (a piece the size of a thumb)

"Formigos" recipe​

• In a pan place all of the ingredients, except for the bread, milk, and dried fruit, and bring the ingredients to a boil. After the combination has boiled for 15 minutes add the dried fruit and continue to boil for another 15 minutes.
• When the combination is almost cooked (which means it has been boiling for around 25 minutes in total), place the bread in a large bowl and soak it in enough milk to cover the bread. Allow the bread to soak for 2 minutes.
• Drain the milk from the bowl so that there is barely any milk left in the bowl.
• Add the soaked bread to the mixture in the pan and let it cook at a low temperature for 20 minutes.
• Correct the seasoning per your taste, you may want to add some sugar if you have a sweet tooth. Finally, pour the mixture into small bowls and enjoy.

The mix of nuts, the strong sweet flavour of port wine along with honey and cinnamon gives it its characteristic Christmas flavour. You can't eat too much, mind - it's too sweet to overindulge. But it goes well after a particularly heavy dinner or on a cold morning between Christmas and New Year's.

 

[Seaman]

Yes, yes... closer to Madeira rather than Azores, I think.
I actually have met someone from Canarias who was studying at the same university as I was (over 15 years ago) but I don't recall that sort of trivia regarding loanwords so it was news to me.

Sadly there're too many folks without a clue about our regional past... And they believe our culture has been always the same, without any external influences.

When there were the incredible fires in 2023 I did recall the accent of those interviewed was quite different from the Castilla one.
Would you be offended if I said it sounded to my untrained ears like an undetermined south american accent?

I wouldn't at all! Aside from lusitans and ofc mediterranean, the most influential cultures in the island has been cubans and venezuelans mostly, with loanwords and idioms included.
However its important to note an ailment that affects almost every canarian: no matter the circunstances, even in the middle of a tragedy, if we're in front of of a reporter camera or mic we try to sound like "the most canarian of canarians ever" to a point that I usually feel second hand embarrasement. Without media outlets reporters present we relax the accent.
Like clapping and being loud in general too, we overwork it in foreigners presence. Many will deny it but its true.

Now I'll share one of mine. Something I only really eat at Christmas:

Ingredients​

• 5 litres water
• 6 tablespoons of honey
• 50g of chopped nuts
• 50g chopped almonds
• 50g dried raisins (preferably dark ones)
• 250g of old homemade bread, sliced
• 1 small wineglass of Port wine
• 2 litres milk
• 1 cinnamon stick
• Lemon peel (a piece the size of a thumb)

"Formigos" recipe​

• In a pan place all of the ingredients, except for the bread, milk, and dried fruit, and bring the ingredients to a boil. After the combination has boiled for 15 minutes add the dried fruit and continue to boil for another 15 minutes.
• When the combination is almost cooked (which means it has been boiling for around 25 minutes in total), place the bread in a large bowl and soak it in enough milk to cover the bread. Allow the bread to soak for 2 minutes.
• Drain the milk from the bowl so that there is barely any milk left in the bowl.
• Add the soaked bread to the mixture in the pan and let it cook at a low temperature for 20 minutes.
• Correct the seasoning per your taste, you may want to add some sugar if you have a sweet tooth. Finally, pour the mixture into small bowls and enjoy.

View attachment 20571

The mix of nuts, the strong sweet flavour of port wine along with honey and cinnamon gives it its characteristic Christmas flavour. You can't eat too much, mind - it's too sweet to overindulge. But it goes well after a particularly heavy dinner or on a cold morning between Christmas and New Year's.

Damn that indeed sounds tasty. Its similar just in base (without the nuts and the wine) to the spanish "torrijas". And they're very treacherously heavy for the stomach too!
I gotta love this "cooking of use" recipes coming from times when you couldn't waste anything and used even a week or more old bread and turned that almost moldy crumbs into something delicious.

 

[Vyse Hazuky]

Sadly there're too many folks without a clue about our regional past... And they believe our culture has been always the same, without any external influences.


no matter the circunstances, even in the middle of a tragedy, if we're in front of of a reporter camera or mic we try to sound like "the most canarian of canarians ever" to a point that I usually feel second hand embarrasement. Without media outlets reporters present we relax the accent.
Like clapping and being loud in general too, we overwork it in foreigners presence. Many will deny it but its true.


Damn that indeed sounds tasty. Its similar just in base (without the nuts and the wine) to the spanish "torrijas". And they're very treacherously heavy for the stomach too!
I gotta love this "cooking of use" recipes coming from times when you couldn't waste anything and used even a week or more old bread and turned that almost moldy crumbs into something delicious.

Regarding Canarias I also find surprising that you place your location as "Spain/Africa". Every "Madeiran" I have ever met vehemently refused admitting that Madeira was an African island. Even though there have been occasional political entreprises regarding independence.

Ahh... we do indeed also have our variation of "torrijas". We call them "rabanadas". We have them plain, fried in egg and oil or also in a wine syrup. Either way taken with cinnamon and lemon zest.
Even though using leftover bread is probably its origin what I think happens these days is that people or bakeries reserve the bread a few days before to make sure it'll be stale enough to fry when it will be needed.
I guess you can't make it in the summer because it would get mould quicker than it would get stale!

 

[Truck_1_0_1_]

A dessert recipe for saving christmasstime, there's no need to be afraid.

Leche asada canaria: the delicious traditional dessert from the Canary Islands that reminds us of flan, but is easier to prepare. It also sort of similar to mochis but with way far less choking hazard.

View attachment 20568

Spoiler: Brief introduction

leche asada is a traditional recipe of the Canarian cuisine. It has many similarities with the egg flan, but it also has differences. Both sweets are baked in the oven, but leche asada has a firmer texture and does not require a bain marie. This makes the elaboration process slightly easier.

A small amount of ground cinnamon is incorporated into the mixture. Once made, it is poured into the mold, with caramel on the base and walls, and baked until the surface is caramelized and a toasted layer has been created. It can be prepared in a large mold and portioned to serve each portion or prepared in individual flan dishes.

So without further ado...

Spoiler: Ingredients

For 6 persons
. Sugar (for the caramel) 100 g
. Water (for the caramel) 100 ml
. Lemon juice (for the caramel) 5 ml
. Egg 4
. Whole milk 600 ml
. Sugar 100 g
. Vanilla essence (1 teaspoon) 5 ml
. Ground cinnamon (1 teaspoon) 3 g
* You can also buy already made Liquid caramel and save those ingredients and steps.

Spoiler: How to make

Difficulty: Easy
Total time 50 m
Preparation 10 m
Cooking 40 m

For the caramel, heat the sugar, lemon juice and half of the water in a pan or saucepan. We do it over medium low heat and without touching the content at all. We only have to wait until it begins to change color as it caramelizes. The more time we have it, the darker the caramel will be.

When it reaches the desired point, we turn off the fire and add the rest of the water, just boiled. This must be done very carefully as splashing can cause severe burns. When it stops sizzling, stir it until it is integrated and pour the caramel inside the mold in which we are going to bake the roasted milk.

For the base of the roasted milk, mix the eggs and sugar in a bowl. It is not necessary to beat, in fact it is preferable not to do so in order not to introduce air into the dough. Just dilute the sugar. Then add the vanilla essence, the ground cinnamon and stir again.
View attachment 20569

Pour the mixture into the mold with the caramel. We can pass it through a sieve to obtain a finer result, although this is optional. Place the mold in the oven, preheated to 190ºC with heat up and down, and bake for about 40 minutes or until, by pricking with a toothpick, we see that it is curdled.


We wait until the roasted milk is tempered to be able to take it to the refrigerator where we let it cool for a few hours, even better if it is overnight. Then we unmold it and serve it, very fresh, as is or with chopped fruit, fresh mint, ... to taste.

What to serve with
Canarian roasted milk is ideal to serve as a dessert, accompanied by coffee or alone. The contrast between the bitterness of the coffee and the sweetness of this dessert is superb. You can also serve it with chopped fruit, some fresh mint leaves for decoration, chopped almonds on top.

Source (SPA)

Absolutely amazing, would love that.

We just have Pannetone, but the commercial stuff in NA is all garbage and tastes like (what I now know) chemicals/artificial stuff.

I made it from scratch in 2020 (should be ITT, actually) and it is infinitely better.