2024.11.02

[lsanderson]

Except for peeling and hacking up a squash, this one is a walk in the park:
Meera Sodha’s vegan recipe for Thai-style stir-fried squash with tofu, black pepper and basil
It’s not a looker, but this Thai-inspired stir-fry is simple to make and, most importantly, delicious
https://www.theguardian.com/food/2024/nov/02/vegan-recipe-stir-fried-squash-tofu-black-pepper-basil-meera-sodha

Watch on YouTube

Comments

[minnehaha]

I wonder if partly cooking the squash in the microwave would make this easier?

K.

Mais oui!

[lsanderson]

I would think so. Thong peels it and chops it up all the time, so I assume it's a standard Asian method. I've never tried the microwave before peeling hack.

Apple

[lsanderson]

I thought about you when I watched the apple pie video. He's kind of agnostic on whether the additional time rewards enough, but it sure makes for a fuller apple pie.

Re: Apple

[minnehaha]

I watched it and I think the pie he made is not the pie that came out of the oven because the sugar on top seemed like large white sugar crystals (he sprinkled it with brown). I am also skeptical of his "intensely apple flavor" from the sweetened apples' juice in the bowl--he dumped a lot of maple syrup on there. If he wanted pure apple flavor, he would have used white sugar.

Agree about the pie fullness.

I have been given LOTS of apples this year, and have dried absolute gallons of apple chips, made apple sauce, and diced/etc the apples for several pie fillings. I freeze these, and have already baked a galette from frozen sweetened apples (added corn starch, to thicken all that juiciness). It was pronounced a success.

K.