it lasts a really really long time. i mean, it's a preserved food to begin with, like pickles or cheese -- up to a point, it gets better with age. as long as it doesn't smell foul, it should be fine. even the bits on top that get oxidized if you don't press the little wax paper circle down all around the edges aren't inedible, though i would definitely not use them in anything where smooth consistency matters, like marinades or dips, so unless i'm making soup i just toss 'em. edit: just looked up some stuff to check my facts, and yeah, red miso is aged for a year. so an extra month in your fridge won't do it any harm. white miso, the flavor might change, so if it's old, you may want to use it as if it's red miso -- that is, in heartier soups or as a marinade for grilled meat, rather than a delicate broth for simmered veg or in salad dressing, as it might overwhelm the flavor of mild vegetables.
Awesome, thank you! I was hoping that was the case, but I was worried there was some subtle sign of it going off and being terribly poisonous that I wouldn't notice. :P
heh, nah, most fermented foods are good for quite a while past the sell-by date. the maker sets the date as when the flavor will match their desired flavor profile, but the thing about fermentation is, it keeps happening. so yogurt becomes more sour, soy sauce becomes darker and stronger, and miso gets stronger and more umami. some foods that have been fermented are then pasteurized to stop the process -- beer comes to mind, but also some yogurts and most other cultured dairy products like creme fraiche -- and they'll spoil quickly once opened, because there's no live culture to resist colonization by other microorganisms. to my knowlege, though, miso is never pasteurized, because heat changes the flavor drastically.
if you soak the apples in a hypertonic sugar water solution, they should soften and bend more easily. science.
i happened to have all the ingredients for chicken cordon bleu so i made it for dinner and it was hella good.
So this is apparently Hatch Chile Flavored Everything* week at HEB and the sample people attacked me with samples of delicious hatch chile things. I ended up with a bottle of hatch chile vinaigrette that's pleasantly light on the vinegar and turns out to be good on basically fucking everything. I mixed it with some cream cheese to make a dip yesterday, and I just finished stuffing soft tacos made with chicken marinated in the stuff and grilled veggies into my face and they were AMAZING. *and I do mean everything. Today they had samples of apple cobbler made with hatch-infused apple pie filling and holy shit it was good but ...what. apple pie. what.
Bean Soup! This is classic poor people's food. You get a lot of volume for not much money. As an added bonus, while it takes a long time to cook, the actual work takes only about ten minutes. It's easiest to make with a slow cooker, but it can also be made in a low temperature oven or in a large pot on the stove. Because I am bourgeois, I use a slow cooker. This is more of a method than a recipe, because it is very forgiving. 1 pound beans (navy beans or great northern beans) 2 carrots 2 stalks celery 1 onion 1 ham hock (or similar hunk of cheap cured pork. I've used trotters before and they work fine) 2 bay leaves (optional, but I like them a lot) Salt and pepper to taste (I like lots of black pepper in mine). NIGHT BEFORE Wash and rinse the beans. Then put them in a big pot and completely cover them with water. Let the beans sit overnight. MORNING Drain the beans. If you didn't wash them, you will see a bunch of dirt and maybe a small rock or two in the pot. NEXT TIME WASH THE DAMN BEANS! Put beans in your cooking vessel. It can be the same one you soaked the beans in, but don't try to reuse the soaking water. It's all full of weird bean proteins and will taste bad. Chop up the carrots, celery, and onion. Put in the bean pot. Put your hunk of cured pork product in the pot. Put in the bay leaves if you are going to use them. Fill the pot with nice clean water. IMPORTANT: DO NOT PUT IN ANY SALT YET! Salt reacts with the bean skins during cooking and makes them extra tough. You don't want that. Let the whole thing simmer for about 6-8 hours--until the beans are nice and soft. Your cured pork product should be falling apart. Take it out and chop it up, discarding any bones and skin. They have given up all their piggy goodness. Put the chopped meat back in the pot. Now add salt and pepper to taste. This stuff freezes like a dream and I think it gets better after a trip to the freezer.
I made Sloppy Joe from scratch! Mostly by this recipe except cut down to 1/4 lb of beef, because that makes a reasonable amount of Joe for one person. Also I cut the water WAY down and instead of brown sugar, used a couple tablespoons of the Bock & Brown marinade I got at HEB a couple weeks back and used a dash of Cholula hot sauce instead of cayenne. Cook it down until it's just gooey meat-and-veggie glop, plop on King's Hawaiian buns. Hnnnnng. so good.
achievement unlocked: find a way to cook zucchini that I will actually eat! They had an $8 spiralizer at the store so what the hell, we'll try the zoodle thing. Ground chuck, garlic, tomatoes, throw in the zoodles at the very end so they don't overcook and turn to mush, cheese on top. Pretty good! There's enough of the zucchini left to make another batch of noodles out of, so I'll have to try it in a cream-based sauce next.
SO! I just freestyled my dinner and it is SO GOOD intense umami here goes: Avocado Cheese Scrambled Egg what u need for like one portion: lil bit of butter (or oil, or whatever. whatever goes in ur frying pan to fry stuff without sadness) 1 Avocado, cubed soysauce 2 eggs, whisked as much cheese as you want! (I used like one and a half hand fuls of shredded cheese because what is self control) cayenne pepper to your preferance (could prolly also put on tabasco at the end???) whatever bread you like. I'm having some nice soft white bread. start heating your frying pan with your butter-stuff in it. To be honest I have no idea if you can't probably fry avocado without any fat in the pan? I wanted to be on the safe side and a lil butter aroma helps with the satisfaction :P (this recipe is not low calories as you can maybe tell) Put in the avocado to fry a little. once it's fried to your satisfaction, pour in soysauce until you feel like it's enough? (i did NOT measure this, sorry. Maybe like four tablespoons? maybe more?) Let that cook a little until it thickens just slightly. Pour in the whisked eggs, throw on the shredded cheese and and the cayenne and let it cook. Technically the plan was for an omelette but I was either too impatient or it just did not want to develope the structural integrity so it became scrambled eggs instead. OH WELL! Not like that tastes much different. Put in bowl, fork on slice of bread, stick in mouth. Enjoy :3
Does anyone have a good naan recipe? I LOVE naan but the stuff I made tasted more like pita than good fluffy naan. I mean I used real yeast, used yogurt, but it was just... not the flavor I expect. IDK anyone have a naan recipe they use and love
i've given you some good recipes in my days. time to pay me back, kintsugijin. i'm living in a dorm. i have limited resources. i'm poor and financially independent, i have a minifridge and a microwave, and the only "groceries" i have are standard corner store fare. what can i make?
take a scroll through here! also here are three sites of just microwave recipes! appliance advice: get to know your microwave real well. can you use a toaster in dorm? or a sandwich press? those would be great additions if so. a breadmaker would be a serious investment but would get used like crazy - not just for bread, but you can make cakes in them and even jam. :o BEST THOUGH: get an electric kettle! that makes instant noodles a snap as well as instant oatmeal, tea/coffee/cocoa, etc etc etc. food advice: protein - eggs poach nicely in a microwave; stock up on deli meat. carbs - bread, cereal, GRANOLA; you can make oatmeal in a microwave too. you also wouldn't go amiss laying in some canned goods like soups, canned beans, even canned veggies if that's your thing (i dislike the taste but not everyone does!), definitely canned fruit! NOTE: DO NOT STORE FOOD IN OPENED CANS. BUY TUPPERWARE. storing things in open cans can do weird unhealthy shit to your food. :(
Well, there's always ramen-with-stuff-in, that's pretty easy to do? Also stuff-in-a-mug if you get a craving for various baked goods (brownies, etc.). I'm not sure how useful any of this would be, but various cooking websites have microwave sections (e.g. Food Network, Food.com, The Kitchn, etc.). ETA: @littlewhitemouse, I don't have one right this second, but I'll ask my mom if she has one!
If you have the funds and desires for sweets, ice box cakes are doable. Fruit, cheap cookies (like graham crackers, or nilla wafers, even oreos or nutter butters can work here), and whipped cream, layered in a pan and left in the fridge for a day makes a soft, creamy fridge-cake that melts together. Another option: overnight oats. Mix dried oatmeal with milk or cream, fruit and nuts, and honey and put it in the fridge the night before.
I found one on thefreshloaf.com ages ago but it's always turned out like a pita for me. or at least more of a puffy flatbread than a thin bubbly naan. so I too am in search of a good naan recipe.
Probably some of it is just increasing heat and butter for a crispier, bubbler outside but it just still didn't taste right :/ who knows. Might be an unbeatable restaurant standard
Disclaimer that I haven't tried this bc my house is gluten-free, but Budget Bytes has a naan that seems to come out well according to comments, and I've had a lot of luck with her recipes in the past. http://www.budgetbytes.com/2010/09/naan/
