hello everyone and welcome to my blog! pls upboat and subscribe! the other day some australian person sent me this recipe which i changed a bit to my tastes but not much, it's basically like an eggplant lasagna, or like moussaka without bechamel (and lasagna can have bechamel too traditionally), but this is just eggplant, mushrooms, onions, tomatoes and cheese (mozzarella and parmigiano). well it's pretty tasty i guess. c:
srry the OP pic is not much to look at! it looks nicer in the baking pan but i only have one picture of that so... i'll post it at the end of my thread!
he's what's in it;
a large eggplant (about 1.5 lb, i was weighing stuff) ^o^
11 oz of fresh tomatoes (but i would up including some tomato paste, they weren't ripe enough xD) ^o^
one large onion (about 11 oz, this is maybe a bit much onion but it's ok) ^o^
10 oz of mushrooms, a mix of cremini and shiitake ^o^
6 oz of fresh mozzarella ^o^
4 cloves of garlic ^o^
parmesan cheese (just for grating didn't measure about used) ^o^
oil, salt, pepper, "italian seasoning" (hey it's alright to use dried herbs sometimes, right? specially in something that cooks a long time like this)
not depicted i put some fennel seeds and red crushed pepper flakes in the tomato sauce anyway, as well as some tomato paste
>>3908263
no?
the first bit of preparation u should do is slice ur eggplant! trim the ends too so all ur slices are flat. and uh... i don't bother peeling, i don't feel like it matters here. the peels get a bit tougher but they rehydrate after baking in the sauce so....
k so u want to get some of the water out. eggplants are very spongy and u want them to absorb the sauce and stuff well.
salt both sides of each slice and lay them out on paper towels, and then cover them w/ paper towels while u prepare everything else!
i was using fresh tomatoes so i peeled them (the skins will never break down and u'll have shriveled bits of tomato skin in the sauce) cut around the core but not deep, then slice an x on the other side. i used to do a small x but a trick i learned recently is to make the x about halfway down the tomato, which makes peeling easier.
anywho just blanch them for 30-60 seconds or until the skin looks blistery and then shock them in ice water to stop them from cooking.
anyway, dice ur onion (doesn't have to be too small)
mince ur garlic
crush the tomatoes
clean and slice ur mushrooms (i just clean them in cold running water until the big dirt pieces are off, also remove shiitake stems, but save them for mushroom stock!)
notice how the eggplant has soaked through those paper towels? that's what u want.
line ur broiler pan w/ foil and broil ur eggplant slices on both sides until they're nicely brown but not burnt. they should have a leathery texture and seem a bit dry
also in a little olive oil sweat ur onions and tomatoes over low to medium heat. u wanna cook them a while until they really shrink down and are very soft, so do this while ur broiling the eggplant, which i had to do in two batches cuz there was so much eggplant there
>>3908306
>onions and tomatoes
good thing for pic related contradicting me, i meant onions and mushrooms!!! please forgive me typo. :x
the tomatoes looked a bit watery and not red enough so i decided to thicken them w/ half a can of tomato paste. good idea i think! still tasted pretty fresh but is nicely concentrated without spending hours simmering...
to do the assembly, grease a baking pan and spread about half the onions and MUSHROOMS all over
then half the eggplant slices
then enough of the sauce to put some on each slice, and spread it out a bit, and then a bit of mozzarella all over but i like to keep 2/3 of it for the top. i just shredded it w/ my hands
then add the rest of the mushrooms and the rest of the eggplant over them
then the rest of the tomato sauce...
then the remaining 2/3 of the mozzarella, and i used a microplane grater to make a fluffy layer of parmigiano covering all the mozzarella. it looks like fluffy snow! :D
OH improtant step i forgot!!1 after ur done broiling the eggplant turn the oven to 375 f, ok!!
and tent foil around ur baking pan and cook it covered for 45 minutes!
an important note about foil and tomatoes, don't let them touch! the aluminum will make the tomatoes taste bad! so DO tent ur foil covering!
this is the dish after 45 min covered in foil on the middle rack! looks good enough to serve already but i wanted the cheese to brown a bit and the remaining liquid to cook off!
so i gave it 5 more minutes uncovered without the foil! let this rest at least 10 minutes before serving too
it's done in this pic, does it look nice?? maybe? i hope...
he's another one of the serving in OP pic
>>3908333
good double
i'll read your thread LATER ok????!
oh and obligatory salad image! (i know my salalalads are pretty boring and usually similar!) i put some grapes and goat cheese on this one. amusingly these grapes are larger than the grape tomatoes included also ;p
thanks everyone! <3
>>3908346
ok???! i feel totally honored to be on ur reading schedule, anonymous. c:
neat
>>3908366
fking die d*mb fAg-ot lmao no jk good post tho & good dubs ;DDDDD
GROSS
>>3908260
R u a vegetarian?
I love you LoLo
LoLo......................................................................................................................................I love you
LOLO I LOVE YOU
great blog!!! wishing u a great day
btw check out my blog at fat.nigger.cock.cock/hahaha.html
>>3908333
quite intresting trips. I'll have to investigate these further.
>>3908433
nice doubles my man
Your fortune: Average Luck
>>3908494
YES. STOP. u suk
oh and one more thing i forgot to mention, i did not cook the garlic with the onions and mushrooms but added it to the tomato sauce. i put the dried herbs in both the sauce and mushrooms tho. if anyone was confused about that. garlic is easy to burn and it loses its pungency and spiciness the longer it's cooked.
>>3908448
lol lolo is [s4s] top chef
how u not kno
I <3 food keep up good work homeface
>>3908260
good shit go౦ԁ sHit thats some goodshit rightthere rightthere if i do ƽaү so my self i say so thats what im talking about right there right there (chorus: ʳᶦᵍʰᵗ ᵗʰᵉʳᵉ) mMMMMᎷM HO0OଠOOOOOOଠଠOoooᵒᵒᵒᵒᵒᵒᵒᵒᵒ Good shit
>>3909499
>99
sage but nice dubs
lolo
I love you
BTW LoLo please don't stop making these threads, I like to see the food. They make me think of eating, which I sometimes do like. Plus it's educational or haha should i say EATucational
>>3909940
WHO? i'm OP in this itt thread.
they're a bit of a chore to post and everything looks bad anyway. when i started doing these i wanted ppl to tell me to gb2 >>>/ck/ or whatever and thought i was an ebin trole but nobody really did that, though lots of ppl complain that it always looks like shit. also i'm about 90% sure i know who it was told me to stop so...
>>3909931
literally who?
also it looks like i failed to sage properly and accidentally bumped.. ._.
>>3909954
Well this one yeah does not look that good at first glance, maybe it's the lighting. But I bet it does taste good though. You make some pretty good looking stuff sometimes and I would miss these threads personally, they're a bit of a tentpole I feel
anyway god bless
>>3909974
>>3908337 and >>3908333 (could have finished there but it looked a little runny so i gave it a few more minutes uncovered)
look better than the op pic... mozzarella is stretchy and there are loose mushrooms on the bottom. it's hard to cut it neatly into say squares w/ a spatula without making a mess.
lasagna/moussaka/related layered saucy dishes like this always look like a mess though...
by tent pole u mean they improve the board? everyone else is reposting anime images/memes so half jokey food blog posting is a little contrast to most other things here, i guess.
LoLo do you ever cooknaked
>>3910034
i'm not a nudist, sorry.
>>3910050
have you tried it
>>3910050
I'm also curious
you should do lolo's naked cooking thread and try it out imho
>>3910053
no
>>3910058
how would u even know i'm naked? i just post food and ingredients in various states of preparation and cooking. also i don't want food getting on my person. i have enough grease stained clothes i know not to wear anything i care about cooking especially messy stuff like breading and frying.
>>3908494
these are nice threads. Keep posting (making threads). Or just post the finished product (of the thing you made).
>>3910093
see... secretly.. i've always been hoping i'm helping someone learn to cook by showing that i'm just doing basic things that anyone can do with a little trial and error if they try. i tend to use fresher ingredients and sometimes do things the hard way intentionally but it's all pretty basic and i want to think i am helping people here cook.
except a real blog would be better for that. except i don't know how to even fucking cook i just do most days of the week anyway and nobody here really makes anything i post but maybe one or two people.
sage
>>3910100
point 1: I look at your numbers
point 2: even if only a couple of people make this, some of us just like to look at such things, it doesn't have to be as pragmatic as what you are thinking.
>>3910100
I made some big cheesy mac n' cheese from one of you're threads a while back, but agreed with the above poster that looking can be nice too. :^)
>>3910131
with a roux (butter flour) base and plus milk? and then grated the cheese in that to keep it from separating?
i'm glad bcuz that's a pretty easy way to get a creamy cheese sauce without using velveeta or box mac n cheese.
lol the mods deleted the thread i was chatting in.. it was a bad thread but i was having fun... guise.. guise...
didn't moot say very little should be removed from s4s? mods use more discretion here. we are nice board bcuz we can largely moderate ourselves (at least at first it was), but that wasn't even a porn dump....
>>3910140
mods = gods lolo you know that
pls post naked cooking show next post
>>3910140
Thread was deleted before I could reply sorry I was to busy laughing at what sparkles thinks turns people gay. Wish I had his energy though. Then I would surely be at least as hated as him
>>3910167
ok so once i was posting stuff on labels and wondering what BPA even the fug is, comparing two brands of sardines where one says it's bpa free and the other doesn't. and someone called me sparkles for that. so i searched the archive for bpa and found cade likes to talk about bpa making men feminine. so i looked that up and idk it's apparently a xenoestrogen or something. now i know girls these days get periods sooner than in the past and stuff, but seriously this guy is worried about estrogen in receipts (which he literally mentioned a few times). now i doubt u are ingesting any chemicals from those receipts unless u are literally eating them, which nobody does so... just lol..
i wanted to hear more from veteran anon also kinda. just bcuz i get the appeal of wanting to get away from stuff and stormfig anon not getting it and wanting to drag BS into everything they touch.
>>3910181
I know tofu(as well as all soy products) causes estrogen levels to rise. But receipts? That's rediculous.
>>3908260
lool this looks like shit lmao haha wew
>>3910140
hello LoLo
I read your personal blog poasts very often but
I struggle very much with the cheese sauce! mine is very often kind of gritty and- not perfect.
>>3910196
>tofu
i've had it in soups and stuff right? like with chinese or japanese food.
i recently put some in a stir fry and pretty much cooked it lightly... very very bland....
then i tried it again and fried it deep golden brown in a lot of oil and it tasted a lot better.
then i tried tofu again and i found it has a really distinct but subtle taste that is basically an acquired taste but i can get how people like it.
i'm pretty new to learning about asian food also. i mean i like sushi and those dumpling things but basically my tastes are very western and moreso generally mediterranean style stuff (tho i want to try moar arabic fud allahu ackbar, which is totes not an insensitive comment about france holy fuck i can't believe that shit...)
>>3910202
ok >0202 almost maybe not sure if dubs poster!
i'll help...
melt ur butter. like put the butter in the pan cold. if u use a tbsp of butter use a tbsp of flour. don't even let it foam. now add ur flour and stir well to make sure it doesn't burn. u cook the resulting paste a few minutes at least, over medium to high heat. the more heat the more u need to stir...
now some methods say to add the milk a few drops at a time and beat the lumps out... that's possible... but the best way is to basically get the milk up to nearly boiling (like at least 190-200f) and then just dump it in all at once and whisk the hell out of it
... then turn the heat down, skim off the foam with a spoon that collects on the top (hard to get all the edges but just get most) and once it's thick enough that it sticks to the back of a wooden spoon (that's a pretty fugging technical measure i think...) just grate cheese into it until it's as thick as u want. grate the cheese into it over low heat and whisk often.
i promise ur cheesy sauce will be smooth if u do it like that.
>>3910214
This is why these threads are important, you can't get this kind of interaction with a cookbook. One time I tried to make mashed potatoes.
>>3910218
>mashed potatoes
use a potato ricer! and i like adding butter and buttermilk. don't overmix them, they get gluey!
...
suggest me something to make soon then if u like these (doesn't necessarily mean i know how...)?
>>3908260
So is this not LoLo?
Your fortune: Better not tell you now
>>3910224
Have you done chili? It's getting to be good chili weather and maybe we could get some good chili tips. My chili is pretty good, but there is always room to improve!
>>3910228
mfd. dafuq do you think? i was mad at the "i love you" posters who kept doing it after i told them to go away before. so i posted as anon.
anyway the consensus seems to be most ppl like these posts, but i know a few people don't, and i feel like i should probably just stop.
>>3910231
i've never done a thread for chili... i want to use fresh peppers and not chili powder right? but dried peppers mystify me as to their best preparation. like i'd be bummed if walmart only had jalapenos fresh when i wanted to make chili... that was my problem last time.
i think i can make good cornbread.
anyway i'd just put onions, garlic, hot chili peppers, maybe a little tomato paste, maybe like a masa based roux as a thickener, and then a large roast (like tri tip) cut up into inch sized squares and simmered for about 2 hours until the meat basically breaks up. i think that'd be a good chili. IDK. everything i could possibly do is a fuck up in some way...
i usually make enchilada sauce with chili powder so i guess i could cheat that way, but i don't want to. like i could just buy some in a can? kinda all the way or nothing thing
>>3910242
Bark!!! Bark!!!!! Grrrrrrrr...........
>>3910255
>55
lol chihuahas tend to be like that. the dog is cute!
nice dubs
>>3910255
CHECK
>>3910262
that may be a miniature pinscher, lolo
post
>>3910265
<imblying i breed dogs
sooory dog person!
>>3910265
Yeah like you know anything
>>3910269
hey don't contort your own ignorance into superiority here
you're the one that can't tell dogs apart
>>3910271
ok. i thought it's a chihuahua, maybe it's another small dog. i am sorry for the misidentification. ok?
gfdgf
>>3910242
Don't stop.
Your fortune: Good news will come to you by mail
>>3910645
yea right after you thank coffee idiot for the umpteenth time bronies pls go you all have sh*t taste
lolo.....................................................................................................i love you
>>3908260
wew new cooking bread
>>3910100
I'm going to make the all rotten potatoes from your last blog. The next time i go to the grocery store, im getting the ingredients.
>>3911427
crappiest of crap namefig
