ilovefuzz.com

It's tough to find the kind of dried chipotles I like in my neighborhood, but the grocery finally got some so I bought a bag and made a big batch of chili with them.

I"ve been having trouble with getting a good consistency with chili sauce though. I'm looking for a smooth puree, but this time most of the blend was chunky pulp that wouldn't strain. After stewing for a few hours the pulp dissolved, so it's not a big deal, but I'd like to perfect the texture for when I want to use this sauce over eggs and stuff. Does it need some oil for emulsification or something? I'm just using the soaked chilis, onion, garlic, herbs, and water.

Taking a stab at homemade pizza dough. Ms. Diver is a killer baker so I've let her handle this sort of stuff, but with her out of town for the weekend I'm on my own. I'll report back tonight with the results.

UPDATE: Over-proved like a motherfucker, so it rose way wrong in the oven and turned into an even bigger greasepool than it should have. Oh well.

friendship wrote:It's tough to find the kind of dried chipotles I like in my neighborhood, but the grocery finally got some so I bought a bag and made a big batch of chili with them.

I"ve been having trouble with getting a good consistency with chili sauce though. I'm looking for a smooth puree, but this time most of the blend was chunky pulp that wouldn't strain. After stewing for a few hours the pulp dissolved, so it's not a big deal, but I'd like to perfect the texture for when I want to use this sauce over eggs and stuff. Does it need some oil for emulsification or something? I'm just using the soaked chilis, onion, garlic, herbs, and water.

You shouldn't. What are you pureeing with and how old is the device?

I used a immersion blender that I just bought a month ago: https://www.amazon.com/KOIOS-Powerful-H ... nd+blender

I blended for about 5 minutes starting on a slow speed and working up to the highest setting.

Last night I had nothing planned for dinner and didn't even start thinking about it until after 5pm. So I made pan seared lemon pepper chicken breasts and jasmine rice. Big hit, even with our picky eater 3 year old.

Corey Y wrote:Last night I had nothing planned for dinner and didn't even start thinking about it until after 5pm. So I made pan seared lemon pepper chicken breasts and jasmine rice. Big hit, even with our picky eater 3 year old.

That's my go-to and I did the same thing tonight, only with chicken thighs and served with mixed greens and roasted carrots/beets. If you wanna add something extra to the chicken, I'd strongly recommend tarragon.

friendship wrote:I used a immersion blender that I just bought a month ago: https://www.amazon.com/KOIOS-Powerful-H ... nd+blender

I blended for about 5 minutes starting on a slow speed and working up to the highest setting.

I've had bad luck with immersion blenders and just use a normal stand blender (or food processor) to handle those tasks. Immersions are great for tomato soup, though!

Bassist_Diver wrote:I've had bad luck with immersion blenders and just use a normal stand blender (or food processor) to handle those tasks. Immersions are great for tomato soup, though!

Heh, back to my ancient stand blender, then.

last night, taco night.

Mmmmm....tacos. I want some tacos. Someone bring me tacos.

Making some chicken fried steak, mashed potatoes, and zucchini/squash.

Pan cooked some cubed chicken breasts, boiled some fusilli, made some shallot/garlic/herb tomato sauce with the chicken's fond, and roasted some broccoli in the meanwhile. Long day at work, gonna be an even longer one tomorrow, and I need something I know can keep for a few days.

It rained all weekend, so I made a potato and lentil curry and pureed it with coconut milk into a creamy soup.

I'm making kala chana for the first time. All the recipes I've seen involves a pressure cooker or instant pot, but I'm just doing it on the stove.

nachos!

All I have been craving is Japanese Curry, the super-notgoodforyoukind of instant curry.