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Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 2,890

Journal Archives

Hearty Kabocha Squash Soup Recipe

We subscribe to a produce delivery service that is a network of -very- local farmers all in the same city as we live. It's awesome getting fresh seasonal veggies and fruit, and right now we're starting to get into the perfect season for squash and other gourds. A couple of weeks ago, they sent us this amazing kabocha squash, and we decided to turn it into soup. Cannot recommend enough, it was absolutely delicious. Dead simple, too. Just make sure you chop the squash into small enough pieces that it cooks in a reasonable amount of time!

You can change the flavour profile quite easily by changing up the herbs you use in this soup. You can spice it up with the addition of some dried chili flakes, as well. If you want to keep this vegan, you can omit the cream and change the stock to vegetable or mushroom stock, and those will work just fine. You could even use water. Also, make sure that you're salting enough. The squash is quite starchy, so it will soak up a lot of salt.

Sous-vide Fried Chicken Recipe

So, a few weeks ago we did a video on fried chicken. A classic, obviously. But after we got our immersion circulator, we discovered that there is a method for sous-vide fried chicken, and let me tell you: It is SO EASY. Basically, you're going to cook your chicken parts in the sous-vide until it's completely cooked all the way through (and since you have such good control of the temperature, they won't overcook) then you do your dredging, breading, and frying. You can fry it at a slightly higher temperature for a very short time because the insides are already cooked! The result comes out incredibly moist, good crispy outside, and seasoned just how you want.

A quick note about the salt: I know lots of people want to control their salt intake and reduce their sodium, but what we did here was basically giving the chicken a salt cure, which helps it stay more moist and juicy after cooking. It also seasons the meat before you get to the dredging. We added some fresh herbs in there and it gave everything this lovely aroma when it was fried.

Mitch McConnell says this out loud with his mouth for people to hear:


Hannity: I was shocked that uh... that former president Obama left so many vacancies and didn't try to fill those positions. Senator-

McConnell: I'll tell you why. I'll tell you why. I was in charge of the uh... of what we did in the last two years of the Obama

Hannity: I give you... I... and I will give you full credit for that. And by the way, take a bow, alright. That was a good line.

Cornbread Custard Recipe

This recipe is adapted from when hubby used to work at a well-known creole fine dining place in Houston called Brennan's. They would make more cornbread than they needed, and the leftovers would get turned into this custard on subsequent nights. It's rich and delicious, and you can toss whatever kind of veggies you have in there. It's perfect for getting rid of leftovers, and that's exactly what we did here with some of the leftover fiesta corn from last week's recipe.

You can use whatever type of cheese you want. We didn't have a whole lot on hand, so we chopped up a little bit of single-serving snacking cheese. The smoked cheddar added a really lovely smokiness to the custard, and the whole thing came out delicious. This is a great side dish with Thanksgiving coming up. Make a little extra cornbread and let it get a -little- bit stale (you don't want it completely dried out, but it soaks up the egg mixture a bit better if it's a day or two old.

It's Actually Quite Funny That Trump Got Covid - SOME MORE NEWS

Fiesta Corn with Zucchini recipe

It's deep in the heart of fresh vegetable season here in Ontario, so we wanted to use some for our channel. I got to a local farmer's market every Thursday (it has mandatory masks and distancing measures!) and get whatever's fresh and amazing. We've got a chest freezer full of frozen Ontario strawberries, peaches, and blueberries so we can use them all winter. But! There are also some amazing fresh veggies, so this week we did a simple side dish of fiesta corn with some gorgeous fresh zucchini.

Of course it's super easy to change the flavour profile and add whatever is fresh in your neighbourhood. We like to toss in fresh tomato to this sometimes, and fresh okra works really well. You could also use either quartered or chiffonade brussel sprouts and it would turn out very well.

Homemade Oat Milk Recipe

So, recently, one of the big oat milk providers, Oatly, made the news because a bunch of consumers weren't happy that one of the equity firms that funds the Oatly brand were also funding deforestation in the Amazon. We wanted to find out how easy it was to make your own oat milk at home and as it turns out: Very easy! Also, this recipe is completely vegan.

This is a very basic and bare-bones recipe. No special flavourings added or anything, this is just the very bare recipe for oat milk. It's super easy, though you do need some specialized equipment in the form of nut milk bags in order to strain the oat slurry once you've blended it. There are some other methods as well, some involve rinsing and adding fresh water, some involve soaking, but we've found that this process works just fine. It's also super easy to customize, and if you'd like to add flavours, you can definitely do that. Do you want pumpkin spice oat milk? Easy! Just burr it up with the oats. Easy to add maple, chai spices, even cocoa powder.

Ted Cruz Sure Is A Weird Little Online Freak - SOME MORE NEWS


Homemade Concentrated Soup Base (plus chicken noodle soup) Recipe

Soup season is coming up! Temperatures are dropping and everyone wants that warm comfort food. This week we're doing what is essentially a homemade soup base concentrate that you can turn into lots of different kinds of soup. It's got all the same basic recipes of any other soup base (with the addition of leek and potato), and comes out quite thick. To make it into soup, all you need to do is add more stock and whatever ingredients to want to go in that wouldn't freeze well. So, we added roasted chicken, tomato, and zucchini.

It's very much an easy plug-and-play recipe. You can just toss whatever ingredients you want in to fit your flavour profile. The concentrate stores very well, and you can freeze it to keep it fresher longer. It's not an ideal soup base for cream soups, but it is very versatile.

Classic Creme Caramel Recipe

A couple months back we did a kind of caker cheater flan recipe that uses condensed milk and evaporated milk. It's super easy and comes out tasty, but the final result is a little firmer and springier. This week we did the classic creme caramel, based on the Julia Child method. We've also scaled it down (as we've been doing with a bunch of our recipes) so that if you don't have an army to feed and you just want a few servings, these recipes will work. This one comfortably made 3 servings.

We did, however, still cheat on the caramel. The difficulty for us with the caramel is that we no longer have a gas range in our new place. Because we're on an electric stove with the coils, the heat is not super even in the pot, and it makes caramel making a lot trickier, and leads to a lot of crystallized sugar! When one side is getting heated faster than the other, it's far more likely that you're going to end up with a hard crystallized mess in your pot. So, we did this cheat where we mixed golden corn syrup with a bit of molasses for the caramel, and it worked extremely well.

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