tag:blogger.com,1999:blog-5541500.post8477028753519399096..comments2024-03-28T18:35:54.237+09:00Comments on BigHominid's Hairy Chasms: Thanksgiving dinnerKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5541500.post-4776733562738935892015-12-29T07:08:44.489+09:002015-12-29T07:08:44.489+09:00Ahhhh... chickpeas! Speaking of which, have you tr...Ahhhh... chickpeas! Speaking of which, have you tried using them in meringues? Apparently it's a vegan thing called "Aquafaba?" I can't get over the idea of it. Google it if you know nothing of it. It's a "thing." But I bet the liquid is potassium intensive--not necessarily a super healthy thing, vegan or no! Mavenhttps://www.blogger.com/profile/06159539883712835177noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-38429671023027016112015-11-28T13:21:38.625+09:002015-11-28T13:21:38.625+09:00My solution to the moisture problem was to serve w...My solution to the moisture problem was to serve with a flat slotted spoon, but yeah, I'll try to have better control next time.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-74873986962260660522015-11-28T10:46:58.365+09:002015-11-28T10:46:58.365+09:00Ah, I see. Yes, reducing water content in cottage ...Ah, I see. Yes, reducing water content in cottage pies is key. Ideally, you want the beef mixture to be relatively dry (i.e., no puddles) before it goes into the oven. I find that when I do my "hobbit pie" version I have to cook the mushrooms separately until they reabsorb all the liquid they release (well, I guess technically it's just the water evaporating and the flavor stuff getting left behind). Then the beef gets cooked. You don't want it too dry, of course, because then it just tastes... dry. It's a fine balance to strike.<br /><br />I can say that I've never used wine in a cottage pie. It sounds intriguing.<br /><br />Hmm. I wonder if a cottage pie for the SABB meeting would be in order. Guess it depends on what you're planning on doing. Was that one of your options? Can't remember.Charleshttp://www.liminality.orgnoreply@blogger.comtag:blogger.com,1999:blog-5541500.post-25279094537542453972015-11-28T00:21:30.167+09:002015-11-28T00:21:30.167+09:00Cottage pie with Manischewitz. Now I can say that ...Cottage pie with Manischewitz. Now I can say that I've seen it all. ;-)Elissonhttps://www.blogger.com/profile/06299361897381169534noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-4995567530050843222015-11-27T14:12:55.453+09:002015-11-27T14:12:55.453+09:00For what it's worth, a lot of the liquid that ...For what it's worth, a lot of the liquid that you see in the cross-section pictures is actually just good old water and not fat: I used an arrabiata sauce instead of the (widely!) recommended tomato paste, which made everything a lot wetter. I had also added a good bit of that Manischewitz wine, which increased the water content. One of the things I'd do differently next time around is to switch to tomato paste. I might also go a bit easier on the wine, although I did like the flavor it imparted.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-79106398817336441712015-11-27T11:39:15.897+09:002015-11-27T11:39:15.897+09:00The cottage pie looks good! I generally go with le...The cottage pie looks good! I generally go with less fatty meat--pretty lean mince--but yours looks pretty tasty. You got a nice browning on the top, too.<br /><br />(I do something that HJ has named "hobbit pie," as it includes copious amounts of mushrooms. Basically, beef sauteed with a ton of mushrooms with the mash (heavy on the cream and butter, of course) on top. Seeing your cottage pie makes me want to make this again!)<br /><br />No idea how the hummus tasted, but it does look like one would expect hummus to look. I probably would have liked it (and I imagine HJ would have as well--I have indoctrinated her in the Way of Cumin).Charleshttp://www.liminality.orgnoreply@blogger.com