What's for tea tonight? (#8)
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crustychick
doo-woop-de-doo
Do you like hot & spicy food? If so, I heartily recommend Ottolenghi's Black Pepper tofu - it's immense! http://www.guardian.co.uk/lifeandstyle/2008/oct/25/vegetarian-recipes-black-pepper-tofu
Voley
🐀
I can't cook rice
Same problem here. Always too sticky when I do it. My sister bought me one of these for Xmas a couple of years back:
Problem solved. They're about 25 quid.
Thimble Queen
Called away to another place
Mama Lan. FIT!
Biddlybee
making knots with sticks
Make mrsfran's puy lentil lasagne instead
gaijingirl
Well-Known Member
agedashi dofu, salt and pepper fried tofu and miso soup with tofu... I fucking love tofu! 
Thimble Queen
Called away to another place
agedashi dofu, salt and pepper fried tofu and miso soup with tofu... I fucking love tofu!
Tried agedashi dofu at ichiban. Really tasty
Thimble Queen
Called away to another place
Rice is well easy. After washing, add cold water to the rice. Boil it up until all the water has gone and the holes appear then turn it down to the lowest heat and cover for ten mins. Job done.
corieltauvi
Looks like shit, smells like shit, tastes of shit.
If you do go for stir fry dry fry the tofu in a wok or frying pan - IMO that's the best way of doing it.
Mrs Magpie
On a bit of break...
Mrs M's foolproof rice.I can't cook rice
One saucepan with tight-fitting lid.
Tiny bit of oil
boiling water
White long grain rice
small measuring cup.
Put the oil (you need very little) and two measures of dry rice in the saucepan and have it on a high heat and really stir it about. When the pan and the rice are good and hot put in three measures of boiling water. The rice will spit and bubble. Slap the lid on tight and turn the heat down to its lowest. Leave for about ten minutes or so (sorry, I'm a bit crap with timings) and don't be tempted to take a peek. When the water is absorbed, take it off the heat, fluff it up with a fork, stick the lid back on and leave it to sit for 5 mins or so. Perfect, works every time.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
^This, only depending upon what it's going to be served with, I sometimes use a bit of butter rather than oil. Or a good dollop of concentrated tomato puree and a crushed clove of garlic/finely chopped chilli/both along with the oil and rice is pretty lush if you don't want plain rice.
BoatieBird
Well-Known Member
This is very close to how I do rice.
I usually use basmati and use the same amount of water as I do rice.
I never wash the rice beforehand (and it hasn't killed me yet).
I often add a bit of chopped onion/shallot to the oil, and sometimes cumin seeds or star anise, but you can add whatever flavouring you want.
I have a friend who always manages to turn out perfect rice and I made her teach me her method and this is it
If we are sharing rice wisdom, here's what I do:
Two cups of basmati, three cups of water. Or teaspoons or buckets, just use two measures of rice to three of water.
Leave it to stand for half an hour.
Then put the heat under it.
When it comes to the boil, turn the heat off, put a tight fitting lid on and leave it alone until all the water has gone. This tends to take ten minutes for me and my cups, but I know the time must be dependent on the actual measures you use.
Take the lid off and stir in a knob of butter.
Perfectly cooked and separated grains of rice every time.
Out for tea tonight. Thai, I've been informed. Aces.
Two cups of basmati, three cups of water. Or teaspoons or buckets, just use two measures of rice to three of water.
Leave it to stand for half an hour.
Then put the heat under it.
When it comes to the boil, turn the heat off, put a tight fitting lid on and leave it alone until all the water has gone. This tends to take ten minutes for me and my cups, but I know the time must be dependent on the actual measures you use.
Take the lid off and stir in a knob of butter.
Perfectly cooked and separated grains of rice every time.
Out for tea tonight. Thai, I've been informed. Aces.
Mrs Magpie
On a bit of break...
Ooh yes I forgot to mention delicious additions
Sometimes I substitute about ¼ a cup of water with lemon juice (I don't bother heating that, I don't want lemon juice in me kettle) and add lemon zest. Cumin seed put in with the rice is nice too.
ringo
Macaroni cheese controller
Awesome (well it had better be) new cooker arrives today, along with plumber to connect it 
The chances of persuading Mrs R that we should forego our traditional Friday night curry delivery so that I can cook macaroni cheese in an elaborate, drunken and entirely made up ceremony of cheese themed ordination are about nil, so it will probably get its cherry popped with a bacon sandwich tomorrow morning
The chances of persuading Mrs R that we should forego our traditional Friday night curry delivery so that I can cook macaroni cheese in an elaborate, drunken and entirely made up ceremony of cheese themed ordination are about nil, so it will probably get its cherry popped with a bacon sandwich tomorrow morning
BoatieBird
Well-Known Member
Lemon juice sounds like a great addition. Perfect with fish.
I'll give it a go sometime.
seeformiles
Lost in the wood
Off for Curry this eve to celebrate Mrs SFM's birthday!
crustychick
doo-woop-de-doo
some kind of mushroom, red pepper and mozzarella fritatta with sweet potato wedges and green salad
colacubes
Mr Hot Cookie
I always to 2 water/stock: 1 rice
Me too. One cup of rice and 2 cups of water in a pan. Bring to the boil, turn down and leave about 10 minutes
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Ooh, lemon - I hadn't thought about lemon rice for ages but I'm going to be doing a fish curry soonish (I have some home-made madras style sauce in the freezer that needs using) and lemon rice would go really well with that.
Tonight I will be cooking a mushroom risotto.
