what's cooking? part 5: 2017-2027

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not because it really needs to go to 2027 because we'll all be under the ocean by then but because part 4 started in 2007

assawoman bay (harbl), Sunday, 8 January 2017 00:14 (seven years ago) link

i made some pretty great tomato soup yesterday

san marzano toms + butter in pressure cooker w salt and baking soda
veggie stock + drained liquid from toms + a few bags of lapsang souchong
puree toms w stick blender, drain through sieve, combine with liquid ingredients
maple syrup + fish sauce to taste

jason waterfalls (gbx), Sunday, 8 January 2017 14:47 (seven years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup? is this entirely your own invention or are you following some unknown and wild tradition?

ogmor, Sunday, 8 January 2017 16:29 (seven years ago) link

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (seven years ago) link

bored single men who spend a lot of time on food blogs

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (seven years ago) link

well I am impressed, it sounds delicious (though not sure about the tea). how long did you cook it for?

ogmor, Sunday, 8 January 2017 18:26 (seven years ago) link

toms were in the pressure cooker for 20mins, which is the bulk of the cooking time

in the context of bold tomato flavor and stock, the tea adds primarily smokiness and some sweetness. it's worth trying, i think!

jason waterfalls (gbx), Sunday, 8 January 2017 18:31 (seven years ago) link

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (seven years ago) link

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (seven years ago) link

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (seven years ago) link

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (seven years ago) link

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (seven years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (seven years ago) link

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (seven years ago) link

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (seven years ago) link

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (seven years ago) link

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (seven years ago) link

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (seven years ago) link

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (seven years ago) link

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (seven years ago) link

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (seven years ago) link

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (seven years ago) link

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (seven years ago) link

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (seven years ago) link

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (seven years ago) link

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (seven years ago) link

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (seven years ago) link

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (seven years ago) link

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (seven years ago) link

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (seven years ago) link

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (seven years ago) link

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (seven years ago) link

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (seven years ago) link

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (seven years ago) link

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (seven years ago) link

hmph

sleeve, Wednesday, 11 January 2017 17:57 (seven years ago) link

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (seven years ago) link

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (seven years ago) link

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (seven years ago) link

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (seven years ago) link

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (seven years ago) link

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (seven years ago) link

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (seven years ago) link

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (seven years ago) link

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (seven years ago) link

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (seven years ago) link

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (seven years ago) link

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (seven years ago) link

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (seven years ago) link

had some oddly delicious parsnip cake last winter

ogmor, Friday, 20 January 2017 08:38 (seven years ago) link

I'm out. Can't take this parsnip thread. Too triggering.

Jeff, Friday, 20 January 2017 10:52 (seven years ago) link

I had a couple of ideas for pesto variations yesterday — roasted peanuts instead of pine nuts, and mustard greens instead of basil. I got some mediocre mustard this morning and tried that one out -- pretty good, but it needs fresher, more-peppery greens.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Saturday, 28 January 2017 20:08 (seven years ago) link

my co-worker's ex-husband hunted a deer and gave her a bunch of venison she couldn't use and i'm the leading consumer of meats in the office so i got some and made venison/pork chili and it's the best

assawoman bay (harbl), Thursday, 9 February 2017 01:16 (seven years ago) link

niiice

call all destroyer, Thursday, 9 February 2017 02:08 (seven years ago) link

My father in law used to give us venison and it was always good in chili. I don't really like chili tbh but it was ok.

weird woman in a bar (La Lechera), Thursday, 9 February 2017 02:13 (seven years ago) link

i impulse bought a frozen rack of venison back around the holidays and still need to do something with it

call all destroyer, Thursday, 9 February 2017 02:20 (seven years ago) link

just recently realized how freaking awesome delicata squash is. it's my new kabocha (eg fave winter squarsh). thinkin' of stuffing a couple a la http://beardandbonnet.com/delicata-squash-burrito-bowls/

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 9 February 2017 19:23 (seven years ago) link

Venison is awesome with mole. You're welcome.

Mud... Jam... Failure... (aldo), Thursday, 9 February 2017 21:09 (seven years ago) link

delicata is great xp, i like it too because you don't have to peel it and it cooks faster than other winter squash

marcos, Thursday, 9 February 2017 21:11 (seven years ago) link

I'm also a fan of delicata. And venison! Had a discussion with a rabbi about kosher venison, which is a thing but v. v. expensive.

mom tossed in kimchee (quincie), Friday, 10 February 2017 01:36 (seven years ago) link

yeah delicata is like the french fries of squash in a good way

assawoman bay (harbl), Friday, 10 February 2017 02:02 (seven years ago) link

steely dan of squash even?
ended up making a Killer kale salad -- dino kale sliced v thinly, rubbed with salt and mashed roasted garlic, added some lemon juice and olive oil. threw in some quinoa/amaranth that i'd cooked together mixed it together and plated. topped with 1/2" slices delicata that had cumin and smoked paprika rubbed into the inside (automatic salt and pepper all around, natch) and dressed the top of salad with a simple but yum tahini/apple cider dressing. salad loving housemate was in heaven.

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Friday, 10 February 2017 14:51 (seven years ago) link

i have some lamb mince - it looked nice at the butcher so i bought it. not sure what to do with it.

my thoughts:

shepherd's pie
mince and potatoes cooked separately not in pie

i mean, do any recipes use lamb mince without being some celtic stodgefest?

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:40 (seven years ago) link

go greek imo

ogmor, Wednesday, 22 February 2017 13:42 (seven years ago) link

you could make meatballs! flavor them however you want (i like parsley, something spicy, onion, garlic, ginger, ??) and eat with rice & vegetable of your choice. or put I guess you could also put them in soup.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:42 (seven years ago) link

shepherds pie with garlicky sweet potato mash

kinder, Wednesday, 22 February 2017 13:42 (seven years ago) link

mince is ground meat right?

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:43 (seven years ago) link

yep

kinder, Wednesday, 22 February 2017 13:44 (seven years ago) link

actually I was looking at this keema recipe earlier, could try that?
https://www.bbcgoodfood.com/recipes/461642/keema-with-peas

kinder, Wednesday, 22 February 2017 13:46 (seven years ago) link

yeah that's right, sorry should have said!

meatballs is prob a good idea, i thought about something like a kofte tho think the spices i'd need might not have survived moving flat a while ago - could prob improvise a bit with szechuan pepper or something maybe as the spicy element.

xpost that keema recipe looks good, prob do have the spices for that. i can obv buy new ones just my cupboards are packed.

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:47 (seven years ago) link

oh ok, in that case, keema meatballs?

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:47 (seven years ago) link

lately my favorite meal is meatballs as described above + rice w saffron & a small piece of cinnamon + some kind of chopped radish/greens thing. colorful and flavorful but not overwhelming.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:49 (seven years ago) link

that does sound p good. i have saffron i believe. i think the meat should be quite nice so prob doesn't need too much done to it.

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:51 (seven years ago) link

trying to impress a new friend of the human female species so am gonna try and pull off homemade ramen noodles, which i've been considering for awhile. http://luckypeach.com/recipes/fresh-alkaline-noodes/
and gonna use a couple bits from that cool recipe someone posted above for "the ultimate rich and creamy vegan ramen" like the soy shiitake tare and the mushroom-scallion oil

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Wednesday, 22 February 2017 14:43 (seven years ago) link

I've had an Instant Pot for a week now. I've tried steel cut oats, soft-boiled eggs (one batch overcooked, one batch undercooked -- I'm zeroing in on the sweet spot), pork loin roast, and potatoes and carrots to make hash out of the leftover pork roast. It's an interesting tool, worth the money I think. Going to try yogurt in the next few days.

scattered, smothered, covered, diced and chunked (WilliamC), Wednesday, 22 February 2017 14:59 (seven years ago) link

xposts
Bifteki. I usually make it with ground beef, but sometimes a mix of beef and lamb; all lamb would probably be awesome. Especially if you could grill it over an open flame.

In a separate owl (doo dah), Wednesday, 22 February 2017 15:44 (seven years ago) link

One of my favorite Indian restaurants does their lamb rogan josh with minced lamb. It is reminiscent of a bolognese sauce and is divine.

mom tossed in kimchee (quincie), Wednesday, 22 February 2017 21:35 (seven years ago) link

A lamb burger with feta and/or tzatziki is easy and tasty, too! Lately I really like dill with lamb.

mom tossed in kimchee (quincie), Wednesday, 22 February 2017 21:37 (seven years ago) link

my dad sent me a bunch of fancy beefs for valentine's day (??) and now i have ground beef for the first time in....many years? i never buy it

do i make chili or meatballs or

jason waterfalls (gbx), Wednesday, 22 February 2017 23:31 (seven years ago) link

make yrself a kickass hamburger for a start

Flamenco Drop (VegemiteGrrl), Wednesday, 22 February 2017 23:32 (seven years ago) link

ooh yeah

i got some sodium citrate a couple months ago with the intention of making fancy velveeta cheese and then never did, this is as good a time as any for fancy burgs

jason waterfalls (gbx), Wednesday, 22 February 2017 23:33 (seven years ago) link

Nothing says "romantic love" like beef from dad

Once my college friend sent me and everyone he knew 5 lbs of cheddar (each!) for Christmas.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 23:39 (seven years ago) link

lol

jason waterfalls (gbx), Wednesday, 22 February 2017 23:44 (seven years ago) link

http://rocketlunch.blogspot.com/2011/07/madhur-jaffreys-ground-lamb-with.html <----my favorite

assawoman bay (harbl), Thursday, 23 February 2017 00:19 (seven years ago) link

What will sodium citrate do with beef?

Je55e, Thursday, 23 February 2017 14:39 (seven years ago) link

housemate bd in a couple days so making the sauce today for something i think she'll love, i used to work at this joint - http://greensrestaurant.com/2015/02/black-bean-chili/. will cook the beans and finish the dish tomorrow.
for tonight we already baked the baking soda for the ramen noodles that i mentioned the other day. i have a backup plan in case of noodle fail, but i hope it works. making a miso-ginger broth for it, and from "the ultimate vegan miso ramen" recipe i cherrypicked the mushroom scallion oil and shiitake-soy tare as other ingredients

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Saturday, 25 February 2017 15:34 (seven years ago) link

courgette sliced thin and fried with garlic, with linguine, basil pesto and italian sausage

kinder, Saturday, 25 February 2017 21:04 (seven years ago) link

in the end, with the lamb, if anyone cares, i did make meatballs - used garlic/onion/parsley/cumin and dusted a bit of paprika picante over the top to give the oil they cooked in a saucey quality. cooked rice with saffron, it was all good!

on friday i made this aligot recipe and cooked two toulouse sausages - big glass of red wine obviously :) https://cooking.nytimes.com/recipes/1018430-aligot-mashed-potatoes-with-cheese

what are ilxors favourite fish recipes? most sundays lately i go to the fishmonger, it's the only day of the week i can make it while it's open and i love fresh fish. a lot of the time i just buy a bream or a rainbow trout and cook it whole in the oven with a load of herbs and spices and a few bits of lemon in the cavity, and maybe have some roasted veg alongside it or some greens. i wish i lived in a country where fishmongers were a daily part of life and not something closer to an extravagance.

i still find good butchers and fishmongers a bit difficult - it's hard to balance the impulse purchase with a plan for the week and accompanying veg etc that doesn't lead to waste. but buying what looks nice is sort of the fun of going to an independent store i guess.

Bein' Sean Bean (LocalGarda), Sunday, 26 February 2017 11:14 (seven years ago) link

freezer space = life is basically how i break it down to an extent

r|t|c, Sunday, 26 February 2017 11:29 (seven years ago) link

i don't really use my freezer. prob should.

Bein' Sean Bean (LocalGarda), Sunday, 26 February 2017 11:40 (seven years ago) link

oh man. ur definitely overpaid

r|t|c, Sunday, 26 February 2017 12:02 (seven years ago) link

don't think it's that, i just don't plan ahead enough to use it!

Bein' Sean Bean (LocalGarda), Sunday, 26 February 2017 12:05 (seven years ago) link

yes that is a luxury of affluence!

ok anyway so you could bake the trout again with tarragon, white wine and cream. always a treat

tomato, fennel seeds, pimenton, orange slices, saffron, wine thyme garlic - u can make this combination as poachy stewlike or as saucelike as u prefer

often like to whip up a quick mix of whatever's around from yoghurt, crushed garlic, shaved cucumber, lemon/vinegar, radish, mint/dill for white fish. bit of paprika too, if it's salmon you could dust the skin in var spices

with roast fennel or baby gem lettuce, with vermouth thyme rosemary capers lemon etc, cream too maybe

whole dinner of spring veg (potatoes peas etc) and salmon baked in parchment is uniquely satisfying

got into experimenting with fruit segments and fish for a while, orange/lemon/blood orange bright salady accompaniments with red onion and chilli etc

r|t|c, Sunday, 26 February 2017 12:07 (seven years ago) link

*greek yoghurt that shdve said

https://www.ft.com/content/8dc78fae-4678-11e3-9487-00144feabdc0

forgot this was a p dope-ass take on the old tuna zzzteak

r|t|c, Sunday, 26 February 2017 12:09 (seven years ago) link

f u i never planned ahead even when i was skint! i buy a few things on sunday for the week but that's about it. i maybe don't really like freezing/defrosting as a thing, it's annoying and i have doubts the food tastes as good as when it's fresh. my freezer is empty apart from ice cream and marks and spencer's brioche burger buns!

all those ideas sound great btw - ta.

Bein' Sean Bean (LocalGarda), Sunday, 26 February 2017 12:11 (seven years ago) link

haddock or a like fish wrapped in a spring roll wrapper and sauteed is v. tasty and easy

sea bass or another firm fleshed fish crusted with crushed fennel seeds, coriander seeds, black peppercorns then started in a hot cast iron and finished in oven

i used to do monkfish (back in the day before the price shot up) in sri lankan curry. that was my fave.

or just a simple lime/tarragon butter melted over a hunk of salmon is a good one

miso glazed cod

xposts

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Sunday, 26 February 2017 14:44 (seven years ago) link

two weeks pass...

HOW TO MAKE PAELLA, when you've been up for 2 days on the vodka and you just remembered you invited your mother for tea:

1. No saffron. I mean, FUCK saffron, it is a very costly way to what, change the colour of the dish? I can't notice any flavour benefit. Just horse a load of smoked paprika in there instead. But not yet.
2. Prolly should start with the chorizo, then everything after that can fry in the oil that comes out of that. Use the nice one your mother gave you that crumbles, not the normal asda shit that cuts into discs. Then chuck the onions in. Season.
3. Chicken. Brown that, obviously we are using thighs cos more flavour and cheaper, who even buys chicken breasts these days? Oh yeah, Him, but you know deep down you are a better cook than him, don't think about him right now, FOCUS. And season.
4. Pepper, just a bell pepper, whatever colour one is in your fridge. Actually those sweet pointy peppers go nice in this, but you never bought them, did you? No worries. Season.
5. Actually just keep seasoning at every step, I'm gunna stop saying that, just take it as a given from now on.
6. Rice, I think I am meant to use longgrain, but I like this arborio stuff, same as I put in my equally inauthentic (but equally well seasoned) risotto. Throw it into the pan dry for a spell, let it crackle a bit before you put your stock in.
7. Oh yeah, chicken stock, you prolly have a freezer full of pots from every time you roasted a chicken. I prolly should've told you at the start to take one out to defrost, if you didn't it's fine, just drop the block of ice into the pan, it'll slow things down but that just means we can smoke a cigarette in the meantime
8. smoke a cigarette.
9. HORSE A LOAD OF SMOKED PAPRIKA IN THERE
10. Now, your mother will constantly tell you that you are meant to let the bottom layer stick onto the bottom of the pan, and then serve it up with crusty bits. I donno about that, it makes the washing up more hellish, also oh shit, we forgot to use the funcy paella pan our mother gave us for Christmas, doesn't matter, she's not coming in the kitchen so we just won't mention it.
11. add the prawns shortly before serving, you took them out the freezer at the same time as the stock, right? Never mind, they can just go in frozen. Those nice chunky ones would be nice, but c'mon you can't afford them, this bag seems to contain the smallest prawns known to mankind, and they still qualify as a luxury.
12. I think that's it? BOOM:
http://i.imgur.com/3dpBc65.jpg
13. you're prolly not even hungry anymore, just give your mother a bowl of it and pour a drink.

Jonathan Hellion Mumble, Monday, 13 March 2017 16:47 (seven years ago) link

I enjoyed this recipe-narrative

ogmor, Monday, 13 March 2017 21:03 (seven years ago) link

was it well received? tasty?

ogmor, Monday, 13 March 2017 21:05 (seven years ago) link

two weeks pass...

took awhile to get to it, but making a soup that article above mentions. simple beans and greens soup with loads of dill/cilantro/parsley. sounds like a winner to me
http://www.bonappetit.com/recipe/beans-green-soup-with-yogurt-mint

freedom is not having to measure life with a ruler (outdoor_miner), Sunday, 2 April 2017 13:45 (seven years ago) link

was freakin' outrageous. this Persian noodle soup recipe didn't call for a noodle so subbed Israeli couscous, which maybe incongruous, but worked

freedom is not having to measure life with a ruler (outdoor_miner), Monday, 3 April 2017 03:43 (seven years ago) link

two weeks pass...

cooked some duck breast (lots of slow rendering) with a raspberry sauce. had done it before, this time I added some stock to the sauce, but didn't have any peach. served w/ roasties, it was v delicious & well received.

ogmor, Saturday, 22 April 2017 03:14 (seven years ago) link

good call man, i should make duck soon.

duck is not that difficult or really that expensive in the grand scheme, it just *feels* indulgent so i don't do it often.

call all destroyer, Saturday, 22 April 2017 03:23 (seven years ago) link

crispy skin is of course a real treat. I would have preferred it a little less well done but that probably wouldn't have been to my guest's taste. the savoury raspberry sauce really is great though; not really done much like that but it's not difficult - gastrique of sugar & white wine vinegar, break the raspberries down, red wine, stock, season. also feeling very seasonal and there aren't many pleasures out there that can compete with hanging out with a friend, slowly chatting while cooking and watching the kittens go on one of their first explorations of the garden, and then eating together

ogmor, Saturday, 22 April 2017 14:22 (seven years ago) link

sounds awesome! i love making duck tho prob more winter eating for me.

Bein' Sean Bean (LocalGarda), Saturday, 22 April 2017 18:44 (seven years ago) link

I started documenting the slow cooker chili recipes last year

Jan 30, 2016: http://i.imgur.com/lPFtXrMm.jpg
Mar 6, 2016: http://i.imgur.com/Ns9Wx82m.jpg
Apr 24, 2016: http://i.imgur.com/rs5oAr1m.jpg
May 30, 2016: http://i.imgur.com/9J55608m.jpg
Sep 3, 2016: http://i.imgur.com/ZQwuxiDm.jpg
Dec 4, 2016: http://i.imgur.com/G01hCxNm.jpg
Jan 2, 2017: http://i.imgur.com/wjQnIu4m.jpg
Mar 4, 2017: http://i.imgur.com/boVpHdxm.jpg
Apr 30, 2017: http://i.imgur.com/lpohd8am.jpg

El Tomboto, Sunday, 30 April 2017 17:24 (seven years ago) link

Hoping the allspice comes through in the latest batch and I don't hate myself for leaving out the garlic

El Tomboto, Sunday, 30 April 2017 17:25 (seven years ago) link

how do you come by red habaneros in january?! (am trying to grow habaneros and ghost peppers this year)
i've never added corn tortillas to chili though, what a great idea.

freedom is not having to measure life with a ruler (outdoor_miner), Monday, 1 May 2017 14:22 (seven years ago) link

Kenny Shopsin puts masa in his and I am a fan!

mom tossed in kimchee (quincie), Monday, 1 May 2017 14:50 (seven years ago) link

i think kenji adds masa too, and i'm definitely gonna try it next time

jason waterfalls (gbx), Monday, 1 May 2017 14:54 (seven years ago) link

one thing that is definitely making me excited about moving to new mex: hatch (or chimayo!) chiles

jason waterfalls (gbx), Monday, 1 May 2017 14:55 (seven years ago) link

adding masa is cool just gotta be careful it doesn't clump

call all destroyer, Monday, 1 May 2017 15:00 (seven years ago) link

I stole it from ATK I think? Originally they said to put the tortillas and the beer in the blender but it's less work to just dice them up tbf. Soaking them doesn't seem to have much effect.

the habaneros come on a truck.

your cognitive privilege (El Tomboto), Monday, 1 May 2017 15:01 (seven years ago) link

next batch, definitely keeping the allspice; actually I think the dried seasonings are on point finally - less hot peppers though, and I think the bacon didn't render enough in the oven, this batch is a little greasy.

your cognitive privilege (El Tomboto), Tuesday, 2 May 2017 01:53 (seven years ago) link

found an interesting technique flipping through the zuni cafe cookbook yesterday, where you quick braise fish with other stuff under your broiler. you basically get a quick gratinee of everything, then you lower the broiler and cook the finish mostly through. remove from oven, take out the fish, and finish sauce & stuff on the stovetop.

tried it tonight with potatoes, leeks, thyme, sea bass, and a lot of butter. rustic and delicious.

call all destroyer, Tuesday, 9 May 2017 00:54 (seven years ago) link

Y'ALL

THIS. IS. BANGIN.

http://www.seriouseats.com/recipes/2016/03/bucatini-pasta-amatriciana-recipe.html

also lol @ the guy at the gourmet shop for getting fussy w/ me asking for 0.2lb of guanciale but that's all I needed bcz I halved it and that shit was still $5 for 0.2 lb!!

anyway track down guanciale or I guess use pancetta and this shit is SO FUCKING EASY and it's one of those recipes that uses v few ingredients and showcases all of their glorious flabors

he not like the banana (Stevie D(eux)), Wednesday, 10 May 2017 01:29 (seven years ago) link

love a good flabor

jason waterfalls (gbx), Wednesday, 10 May 2017 01:30 (seven years ago) link

o yeah we are all about bucatini

HONOR THE FYRE (sleeve), Wednesday, 10 May 2017 01:32 (seven years ago) link

it is great for cacio e pepe

he not like the banana (Stevie D(eux)), Wednesday, 10 May 2017 01:38 (seven years ago) link

never made something like this before, seems impossible to fuck up though https://smittenkitchen.com/2007/05/crumbling-crisp-convictions/

assawoman bay (harbl), Monday, 15 May 2017 00:29 (seven years ago) link

got huge strawberries and rhubarb this AM at farmers' mkt

assawoman bay (harbl), Monday, 15 May 2017 00:29 (seven years ago) link

gah I never see rhubarb at the farmer's market here, I should get mum & dad to covertly send me some in the mail.

that recipe looks good, I'm gonna save that one.

crumbles are my life, I just used up a year-old bag of frozen berries that I'd forgotten about in the back of the freezer and turned it into a cobbler/crumble kind of thing. easy and delish!

Yoni Loves Chocha (VegemiteGrrl), Monday, 15 May 2017 00:57 (seven years ago) link

i made that crumble and its v v v good

he not like the banana (Stevie D(eux)), Friday, 19 May 2017 23:09 (seven years ago) link

started bunging rhubarb into my stirfries and it does add something.
Works for savoury if you don't add sugar.
Just kept seeing it in the local LIDL and thought I'd give it a shot.

also cashew nuts, plenty of ginger, garlic, turmeric, chillies, pepper, chayote, aubergine, courgette, leeks, shallotts, spring onions, mushrooms, cabbage, spinach, chard, kale, tomato, radishes, and a few other things.

Stevolende, Friday, 19 May 2017 23:24 (seven years ago) link

I also made that crumble as, like harbl, I had picked up strawberries and rhubarb at the farmer's market. I'm a little on the fence about it--I missed the crunchiness of a traditional crisp.

mom tossed in kimchee (quincie), Saturday, 20 May 2017 14:24 (seven years ago) link

have some extra time to cook since heading into finals week at school so making beet pesto today which i've never done before. sounds weird but worth a try imo. tomorrow gonna make roasted leek and white bean gallette (from smitten kitchen blog) for vegan roommate's birthday

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 20 May 2017 20:15 (seven years ago) link

i made ceviche for the first time the other nigh, it was delicious! i grew up eating it a lot, my dad would usually make a shrimp or a squid ceviche, i used turbot for this one it was really good. i followed this recipe for the most part - https://www.theguardian.com/lifeandstyle/2012/jan/13/martin-morales-ceviche-recipe-peru

marcos, Monday, 22 May 2017 14:25 (seven years ago) link

last night i made crab rolls, like lobster rolls i guess, i kind of used a few diff recipes mashed together. had them with steamed jersey royal potatoes, a lot of butter was expended for this meal. i still have a little crab left over so i'm going to make a linguine tonight i think, it's very hot in london so maybe some wine too.

Bein' Sean Bean (LocalGarda), Monday, 22 May 2017 15:40 (seven years ago) link

both of those things sound delicious. i am almost getting my mojo back!! I think it has a lot to do with mental space afforded to other things that require significant mental space. now that it's fruit & vegetable & grill season + i have a break from work, i am a little more inspired. i'd like to invite some people over to grill with me, that might make it slightly more exciting. like a sunday "grill yr stuff for the week" get together. idk if i have the logistical abilities to pull that together but it would be fun.

weird woman in a bar (La Lechera), Monday, 22 May 2017 15:44 (seven years ago) link

communal cooking is the best & definitely helps me get back into it. I have never cooked crab but I do love linguine so mb I should get on it. will mostly be salads, salsa verde, fish and such this week but off duty tonight while my gf cooks feijoada

ogmor, Monday, 22 May 2017 18:48 (seven years ago) link

making nigel slater warm potato salad for the first time this year. i need to make more things from this book and more things from cookbooks in general.

assawoman bay (harbl), Tuesday, 23 May 2017 00:37 (seven years ago) link

got inspired by some pbs thing on Alice Waters last night, so making Chickpea and Farro Soup from one of her cookbooks. a couple herbs, garlic, celery, onion and orange zest, 3/4 of the chickpeas get pureed. sounds like a simple classic provençal sort of thing that is right up my alley.

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 27 May 2017 17:01 (seven years ago) link

can't believe I've never made this dish before, but I did cod with chorizo and lentils from this recipe: http://www.ramus.co.uk/recipes/pan-fried-cod-lentils-chorizo/

and it was way better than I expected. I put a chopped tomato in and left out the kale (had green beans on the side). It had a sweetness as well as savouriness.

kinder, Saturday, 27 May 2017 20:35 (seven years ago) link

cod with salty pork things is a good combo.

call all destroyer, Saturday, 27 May 2017 22:03 (seven years ago) link

I made this last night -- so simple, and SO goddamn good!!
http://nomnompaleo.com/post/150016559668/cantonese-crispy-chicken-thighs

reminds me of the berebere spicy chicken thigh recipe that stevie d posted ages ago -- kind of the same principle, but not spicy but super flavorful.

Yoni Loves Chocha (VegemiteGrrl), Sunday, 28 May 2017 00:38 (seven years ago) link

gosh, I haven't made those berbere chicken thighs in years. sad! I'm actually v delighted that they've had staying power on this thread tho

he not like the banana (Stevie D(eux)), Wednesday, 31 May 2017 21:04 (seven years ago) link

i have made them a few times, i heart them

Yoni Loves Chocha (VegemiteGrrl), Wednesday, 31 May 2017 21:04 (seven years ago) link

made this tonight: http://www.bonappetit.com/recipe/charred-and-raw-corn-with-chile-and-cheese

subbed feta in for the cotija because living in the uk, had it with grilled squid and a glass of muscadet - love summer food!

Bein' Sean Bean (LocalGarda), Sunday, 4 June 2017 18:31 (seven years ago) link

omg i love summer food too
i grilled some pineapple 2 days ago and it was heavenly

weird woman in a bar (La Lechera), Sunday, 4 June 2017 18:40 (seven years ago) link

windows open, music on, wine, breeze coming through the house, it is a good time to cook.

Bein' Sean Bean (LocalGarda), Sunday, 4 June 2017 18:44 (seven years ago) link

otm

charcoal grilled flank steak and new potatoes tonight for us, but it's noon on the west coast. time to marinate the steak!

sleeve, Sunday, 4 June 2017 19:10 (seven years ago) link

i suggest giving this a play:

https://www.youtube.com/watch?v=T9IatdfP_W8

Bein' Sean Bean (LocalGarda), Sunday, 4 June 2017 19:17 (seven years ago) link

love summer food

marcos, Sunday, 4 June 2017 19:20 (seven years ago) link

first blt's of summer for lunch <3

Yoni Loves Chocha (VegemiteGrrl), Sunday, 4 June 2017 21:12 (seven years ago) link

three weeks pass...

grilled squid, a salad similar to another one i mentioned itt of tomato, roasted corn, feta, basil and lime juice. big glass of chablis easing a horrible hangover.

Bein' Sean Bean (LocalGarda), Sunday, 25 June 2017 17:57 (seven years ago) link

yum

Yoni Loves Chocha (VegemiteGrrl), Sunday, 25 June 2017 18:01 (seven years ago) link

squiiiiiiiiiid
love it
i am about to go to the store (tomorrow tbh) and remembered that i love ceviche so i think it's time for that

weird woman in a bar (La Lechera), Sunday, 25 June 2017 22:51 (seven years ago) link

baked a two layer caker for mr veg's birthday ... am now living my own Great Britsh Bake Off

- planned to do 1 good size cake & sandwich it
- turned out more modest in height than anticipated
- baked a quick second layer
- made buttercream frosting
- was v unappealing off-white so colored it yellow
- now looks like actual butter lol
- did my crumbcoat, all good
- added jam filling, and whipped cream
- added top layer, noticed whipped cream starting to break down slightly
- o fuck the whipped cream prob wont hold
- madly frosted the whole thing & spackled over the filling to lol contain it lololol
- shoved it in the fridge, hope for the best
- hopefully (vainly) that it isnt sitting in a pool of oozed cream tomorrow

hee hee all a bit of adrenalin & fun in the end
i do enjoy baking, masochist that i am

Yoni Loves Chocha (VegemiteGrrl), Monday, 26 June 2017 06:11 (seven years ago) link

damn you've put the work in there!

tonight i am going to cook a chicken leg and have some asparagus on the side. i bought a jar of romesco which is a bit of a cheat but whatever.

Bein' Sean Bean (LocalGarda), Monday, 26 June 2017 11:28 (seven years ago) link

cake update:
https://instagram.com/p/BV0RVSclEyL742png8BPEUUUNKGe8OCiNSt30Q0/

the frosting set nice & hard so my "spackling" method contained the filling :)

cream kinda disappeared/ soaked into the cake despite crumb-coat but there was plenty of jam

cake was ok but v dense...may have buggered up the method somewhere so i think i'll go back to classic sponge cake next time, i have more experience with those

overall yay!

Yoni Loves Chocha (VegemiteGrrl), Monday, 26 June 2017 23:04 (seven years ago) link

cool!
your insta-link = Sorry, this page isn't available, btw

god i miss being able to run down the street and pick up fresh squid like i was able to while living in sf. living in chico on account of school rn and can't wait to get outta here in a year

freedom is not having to measure life with a ruler (outdoor_miner), Wednesday, 28 June 2017 16:02 (seven years ago) link

My neighbor has gotten into gardening in a big way this year for the first time, and we got hit with a deluge of yellow squash last night. At least it's not zucchini. I'm having rice + furikake + sauteed squash + a fried egg on top for lunch, and will make a pureed squash soup for dinner.

Mr. Crackpots (WilliamC), Wednesday, 28 June 2017 16:25 (seven years ago) link

i really like making a simple squash soup just by roasting it and then putting it in with stock, onion, garlic, ginger and coconut milk and then immersion blending. very easy light meal.

-_- (jim in vancouver), Wednesday, 28 June 2017 16:27 (seven years ago) link

sunday is fish day. whole roast plaice with cherry tomatoes and thyme, handful of samphire with lemon and olive oil. glass of vinho verde.

baked apricots with brown sugar and some leftover cream.

Bein' Sean Bean (LocalGarda), Sunday, 9 July 2017 19:14 (seven years ago) link

mmmmm yum

Yoni Loves Chocha (VegemiteGrrl), Sunday, 9 July 2017 20:36 (seven years ago) link

i just looked up samphire and still don't recognize it
intrigued!

weird woman in a bar (La Lechera), Monday, 10 July 2017 12:46 (seven years ago) link

it's sometimes called sea asparagus - it's like a salty quite coarse green - very nice and cooks quickly. think it was faintly popularised by foraging chefs over here, i guess it's plentiful in the uk as you can buy it in most supermarkets now.

Bein' Sean Bean (LocalGarda), Monday, 10 July 2017 12:49 (seven years ago) link

not only have i not seen it, i haven't heard of it
i guess i'm nowhere near the sea, might have something to do with it?

the name is very appealing

weird woman in a bar (La Lechera), Monday, 10 July 2017 12:50 (seven years ago) link

often sold at the fishmongers or fish counter or whatever. give it a go if you can find some. it's mostly a side for fish but i think i've seen it in pastas and stuff before as well.

Bein' Sean Bean (LocalGarda), Monday, 10 July 2017 12:54 (seven years ago) link

i'm always into a new vegetable
someone should make an ESG omelette with it -- eggs, samphire, gruyere

weird woman in a bar (La Lechera), Monday, 10 July 2017 12:57 (seven years ago) link

there's a place in oakland that only does mac+cheese called homeroom. stumbled upon their cookbook a couple years ago but filed recipes away and hadn't used any. made their vegan sauce recipe yesterday and it was un-flippin'-believable. added sauteed mush/onions and some chopped kale to it and baked it covered for awhile then topped with panko breadcrumbs til they got toasty. this gets regular rotation status consideration. was one of the simplest things in the world to make (the sauce involved no cooking!), too

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 13 July 2017 15:50 (seven years ago) link

just had a google, might give it a try. i am basically vegan (i eat a piece of pizza with cheese on it every once in a while/will eat vegetarian if I'm somewhere where it's the only option logistically) and have tried a few different vegan mac and cheese recipes, but this one looks fairly different to others I've tried.

i made this vegan "carbonara" on friday, it was very good http://www.seriouseats.com/recipes/2017/03/vegan-carbonara-pasta-recipe.html

-_- (jim in vancouver), Thursday, 13 July 2017 16:41 (seven years ago) link

Oh! That looks killer. Yeah I've tried 3 other v good vegan Mac recipes and don't think I'll be going back to them. Sauce in this one is pretty loose but came together perfectly when baked

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 13 July 2017 22:50 (seven years ago) link

i didn't like this very much! haha. oh subjectivity.

i don't get too upset at "failures" of this kind though, it's always worth trying new things out and you won't love everything

-_- (jim in vancouver), Friday, 14 July 2017 16:31 (seven years ago) link

dang, sry to hear that. the three people that i ate it with /seemed/ to enjoy it as much as i

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 14 July 2017 19:07 (seven years ago) link

it wasn't too bad (i just ate leftovers for lunch at work) but i think i prefer other vegan macs I've made that were cashew based more

-_- (jim in vancouver), Friday, 14 July 2017 19:11 (seven years ago) link

tonight - whole roast rainbow trout stuffed with parsley, lemon and garlic. and a baked potato. i got quite excited about having a baked potato cos they're so impossible midweek when time is scarce, realised i hadn't cooked one in years. topped it with grated manchego and chopped scallions. glass of gruner veltliner relieving a horrible hangover after some friends' 40th celebrations yesterday :)

Bein' Sean Bean (LocalGarda), Sunday, 16 July 2017 19:30 (six years ago) link

very nice!

i'm in the middle of a move and devoting a disproportionate amount of time to unpacking/setting up the kitchen bc i miss cooking.

call all destroyer, Sunday, 16 July 2017 19:33 (six years ago) link

moving update: my rad induction range was delivered today so i celebrated ironically by burning the hell out of my finger on a pan that was under the broiler.

call all destroyer, Wednesday, 19 July 2017 01:39 (six years ago) link

two weeks pass...

made this tonight, it really livened up a fairly bland dinner of boiled potatoes and a chicken breast: https://food52.com/recipes/12000-old-bay-aioli

Bein' Sean Bean (LocalGarda), Wednesday, 2 August 2017 19:34 (six years ago) link

ooh i love old bay
it's really good on popcorn

weird woman in a bar (La Lechera), Wednesday, 2 August 2017 19:46 (six years ago) link

been alternating butter chicken (from Ajanta book), vegetable korma, and paneer kofta (also Ajanta) for about one year, and I'm still not tired of it somehow

Gaspard de la Nuit: III. ScarJost (Sufjan Grafton), Wednesday, 2 August 2017 20:38 (six years ago) link

ooh i love old bay
it's really good on popcorn

― weird woman in a bar (La Lechera), Wednesday, August 2, 2017 3:46 PM (one hour ago) Bookmark Flag Post Permalink

i just discovered this and it is otm

call all destroyer, Wednesday, 2 August 2017 20:51 (six years ago) link

must try that. it's not so commonly available over here, i had to order a big tin on amazon. it is seriously addictive stuff.

Bein' Sean Bean (LocalGarda), Wednesday, 2 August 2017 21:05 (six years ago) link

you probably know this, but you can make it yourself

Gaspard de la Nuit: III. ScarJost (Sufjan Grafton), Wednesday, 2 August 2017 21:10 (six years ago) link

yeah i guess so - it is just a bunch of other stuff.

Bein' Sean Bean (LocalGarda), Wednesday, 2 August 2017 21:12 (six years ago) link

food - just a bunch of other stuff

gbx, Wednesday, 2 August 2017 22:45 (six years ago) link

yeah old bay is something you can make but it's also worth it to buy it because you get a free shaker to dispense it and it is already made!
if you couldn't order it on amazon i would offer to mail it to you
that's how tasty old bay is

my junkfood-approximating popcorn is drizzle of olive oil, old bay, nutritional yeast, and if i am feeling like i need a really serious treat, a little parmesan cheese

weird woman in a bar (La Lechera), Thursday, 3 August 2017 00:07 (six years ago) link

i went to a restaurant in a coastal town last weekend and we decided to get some popcorn shrimp--their interpretation was literal with fried jumbo shrimp in a box w/old bay popcorn.

call all destroyer, Thursday, 3 August 2017 01:41 (six years ago) link

I've never heard of it, what's it like? I thought you meant like a really dried up bay leaf

kinder, Thursday, 3 August 2017 16:44 (six years ago) link

a delicious spice mix, lots of paprika iirc?

https://www.target.com/p/mccormick-old-bay-seasoning-6oz/-/A-13477467

sleeve, Thursday, 3 August 2017 16:46 (six years ago) link

https://en.wikipedia.org/wiki/Old_Bay_Seasoning

it is tasty, it really does go well with seafood

marcos, Thursday, 3 August 2017 16:57 (six years ago) link

my brother made crab cakes with it a few weeks ago when we went down to the north carolina coast, they were amazing

marcos, Thursday, 3 August 2017 16:57 (six years ago) link

I did actually google it, I was hoping for poetic descriptions of what kind of taste sensation it was!

kinder, Thursday, 3 August 2017 17:04 (six years ago) link

old bae

-_- (jim in vancouver), Thursday, 3 August 2017 17:13 (six years ago) link

taste is v similar to "shrimp/crab boil" seasoning

sleeve, Thursday, 3 August 2017 17:15 (six years ago) link

yea it is just kind of salty and little spicy but not too much

marcos, Thursday, 3 August 2017 17:41 (six years ago) link

i think there is celery salt in there too?
I was hoping for poetic descriptions of what kind of taste sensation it was!
it's good but it doesn't deserve that kind a treatment imo ;)

weird woman in a bar (La Lechera), Thursday, 3 August 2017 17:59 (six years ago) link

celery salt is a magical thing
celery seed too

Yoni Loves Chocha (VegemiteGrrl), Thursday, 3 August 2017 18:32 (six years ago) link

tried to make cacio e pepe tonight, failed
ugh. how can something so simple evade me so spectacularly. i ended up with oily peppery pasta that tasted vaguely of cheese. i think i needed way more cheese

anyone have a good tried & true method/recipe?

Yoni Loves Chocha (VegemiteGrrl), Monday, 7 August 2017 02:56 (six years ago) link

i've only done this successfully once: https://talesofambrosia.com/2013/03/04/how-to-make-spaghetti-cacio-e-pepe-like-a-roman/

and failed like 4 other times. but this is the one i want to get right. butter and evoo dilute cacio e pepe terribly.

call all destroyer, Monday, 7 August 2017 03:04 (six years ago) link

this recipe i used called for a ton of oil & not much cheese

Yoni Loves Chocha (VegemiteGrrl), Monday, 7 August 2017 03:13 (six years ago) link

well the one i posted will solve that prob; my uneducated take is that the temperature where pecorino melts into a sauce is pretty hard to come by. recipes that use lots of oil or butter force a sauce by just making more liquid where this one can make a coagulated mess if the cheese heats up too much.

call all destroyer, Monday, 7 August 2017 03:36 (six years ago) link

Inspired by SG's post above a bit making mushroom matar.
Xpost
This cacio recipe is killer and seems sorta foolproof
http://luckypeach.com/recipes/cacio-e-pepe/

freedom is not having to measure life with a ruler (outdoor_miner), Monday, 7 August 2017 15:49 (six years ago) link

interesting, i'll try that technique next time.

call all destroyer, Monday, 7 August 2017 16:08 (six years ago) link

intriguing!

Yoni Loves Chocha (VegemiteGrrl), Monday, 7 August 2017 16:12 (six years ago) link

bless anyone that provides weights and temperatures in a recipe. I am going to try that one this weekend but without fresh pasta (I don't have a way to make it). outdoor_miner, please share a good mushroom matar recipe if you have/find one. I am trying to get away from using the same book for everything. I made some tandoori mushrooms with a cashew tamarind sauce (from ajanta) and some mushroom, chard, and corn tacos last week. So I am very much into the hongos rn.

Gaspard de la Nuit: III. ScarJost (Sufjan Grafton), Tuesday, 8 August 2017 05:29 (six years ago) link

Oh, that all sounds yumm.reminds me that I miss having huitlacoche around to play with.
Matar
Matar recipe came from my heart beets that u linked originally. Nice recipes there, thx for the tip!
Shrooms seemed to b enjoyed by everybody,was easy/wld definitely make again.

freedom is not having to measure life with a ruler (outdoor_miner), Tuesday, 8 August 2017 14:29 (six years ago) link

I haven't had huitlacoche, but Rick Bayless sure seems to love it in the red book. I will check out the matar (thanks). I found the korma from google, and I need to try some more of her recipes.

Gaspard de la Nuit: III. ScarJost (Sufjan Grafton), Tuesday, 8 August 2017 15:58 (six years ago) link

huitlacoche is very good

-_- (jim in vancouver), Tuesday, 8 August 2017 16:46 (six years ago) link

cooked this on saturday and it was amazing

http://www.seriouseats.com/recipes/2015/02/sichuan-braised-eggplant-vegan-experience-food-lab-recipe.html

-_- (jim in vancouver), Tuesday, 8 August 2017 16:47 (six years ago) link

lol i did this seriouseats chinese eggplant recipe last night: http://www.seriouseats.com/recipes/2012/02/braised-eggplant-with-tofu-in-garlic-sauce-recipe.html

also good!

call all destroyer, Tuesday, 8 August 2017 16:52 (six years ago) link

dangit! that luckypeach is unavailable just days after i posted that link above. i remembered the method for the most part and made cacio the way they said (infuse crushed pepper in hot water, mash together parm. w/ 130 degree water, etc) and it was great.
Gonna make pop tarts here in a bit from minimalistbaker blog. wanted to make homemade nutella, but am a tiny bit lazy and just threw on some fruit compote instead. don't have much experience w/pie-type dough, but i have pastry flour and this looks pretty simple.

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 19 August 2017 16:08 (six years ago) link

oh! those eggplant recipes both look like something i have to make tonight, picking one is gonna b a challenge

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 19 August 2017 16:23 (six years ago) link

i tried making the old bay aioli the other night & it was delicious.

they should include aioli-making in crossfit workouts, i was pooped afterwards lol

Yoni Loves Chocha (VegemiteGrrl), Saturday, 19 August 2017 17:27 (six years ago) link

otm it is tiring!

Bein' Sean Bean (LocalGarda), Saturday, 19 August 2017 17:30 (six years ago) link

copying that cacio recipe from the internet archive to that perpetual rock of stability, ilx:

80 g semolina flour, plus more as needed
20 g 00 flour, plus more as needed
+ kosher salt
1 large egg
1/2 t (1 g) crushed black peppercorns
40 g finely grated D.O.P. pecorino Romano cheese, plus more for garnish
+ freshly ground black pepper

PREPARATION
Blend the semolina flour, 00 flour, and a pinch of salt in a wide bowl and create a well in the center. Crack the egg into a small bowl set on a scale. If the egg does not measure 50 grams, top it off with a few drops of water until it reaches the correct weight. Beat the egg with a fork or whisk, then pour it into the well. Work the flour into the egg, bit by bit, bringing flour into the egg from the edges of the well. Once you have a loose, shaggy dough, set the fork aside and begin kneading the dough in the bowl. When you have a cohesive mass, turn the dough out onto a lightly floured surface and knead it until it is smooth and does not crack or fray when gently stretched, about 8–10 minutes. Wrap the dough in plastic wrap and let rest at room temperature for 1 hour, or in the refrigerator overnight.

Unwrap the dough and divide it into 3 pieces. Use a rolling pin to form each into an oval thin enough to be fed through the thickest setting of your pasta machine. Pass each piece of dough through the thickest setting several times, folding the dough in thirds and rotating it with each pass, until you have a uniform rectangle that is about 10 inches long and 1/8 inch thick. (If you need to move to a thinner setting to achieve this, feel free.) Dust the dough with semolina and let rest and dry for 10 minutes.

Affix the spaghetti attachment to your dough roller. (We’re actually making tonnarelli, not spaghetti, since the resulting noodle will be square at the end, not round.) Once the pasta sheets are leathery to the touch, pass them through the cutter. Gather the tonnarelli and dust them lightly again with semolina. Arrange on a rimmed baking sheet in a loose single layer, and cover with plastic wrap. Refrigerate until ready to cook, up to 2 days. (The noodles will be notably more springy and delicious after 1 day of rest in the fridge.)

When you’re ready to cook, bring a large pot of salted water to a boil over high heat. Meanwhile, combine the crushed peppercorns with 3 tablespoons water in a small saucepan and bring to a simmer. Cook for 2 minutes, then remove from the heat; it should have reduced by about half. Let steep until ready to use.

Drop the tonnarelli in the boiling water and set a timer for 5 minutes.

When assembling the cacio e pepe, timing and heat are important. Place the grated cheese in a bowl. Pour the warm pepper broth over the cheese, leaving most of the peppercorns behind. Use a rubber spatula to mash the cheese and pepper broth together until you have a granular paste. Drizzle a spoonful or two of slightly cooled pasta water over the cheese, continuing to stir and mash and drizzle until you have a sauce the consistency of béchamel. Keep the sauce warm, but not over direct heat. When the timer goes off, check the pasta. Once it’s al dente, drain it into a colander, reserving 1/4 cup pasta water. Toss the pasta a couple of times to release some heat, and let it stand for 1 minute to cool slightly. (If the pasta is too hot when added to the cheese, the cheese will congeal into unappetizing lumps.) Add the tonnarelli to the pecorino sauce and toss, adding splashes of pasta water to create a creamy emulsion that clings to the noodles. Transfer the pasta to a warmed bowl and top with a sprinkle of pecorino and a few grinds of pepper.

call all destroyer, Saturday, 19 August 2017 17:48 (six years ago) link

so it is written, so shall it be done

Bein' Sean Bean (LocalGarda), Saturday, 19 August 2017 17:53 (six years ago) link

what is 00 flour?

weird woman in a bar (La Lechera), Saturday, 19 August 2017 19:00 (six years ago) link

oh wait a sec, i need a pasta machine for this? nm, so not gonna happen

weird woman in a bar (La Lechera), Saturday, 19 August 2017 19:01 (six years ago) link

Don't /have to/ make pasta from scratch. Double nought is a special Italian grind specifically for pasta dough. Regular ap flour works fine ime

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 19 August 2017 20:30 (six years ago) link

otm making pasta bit is totally optional tho may change the cook time if you use dried

call all destroyer, Saturday, 19 August 2017 20:49 (six years ago) link

Have freezer overflowing with ice cubes either way I guess is my takeaway

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 19 August 2017 21:05 (six years ago) link

making pasta is fun and easy

gbx, Saturday, 19 August 2017 22:26 (six years ago) link

I like making pasta ok but don't find it that easy :/

Gnocchi I find even harder in terms of getting the texture just right. But I find it more worthwhile I guess?

-_- (jim in vancouver), Saturday, 19 August 2017 23:54 (six years ago) link

i skip to the part where it says make the sauce

dried spaghetti ride or die unless someone is serving/making me fresh pasta

Yoni Loves Chocha (VegemiteGrrl), Sunday, 20 August 2017 00:18 (six years ago) link

otm
making pasta from scratch may be fun for some people but i am not one of them

weird woman in a bar (La Lechera), Sunday, 20 August 2017 13:23 (six years ago) link

i rarely do it, but the texture of fresh is SO worth the little trouble it takes if one has one of those hand crank machines. used to work in a place where coworker wld come in everyday and make it for pm service and it took her abt a half hour from start to finish. and it's fun to mess w/flavors. once made a beet pasta using a juiced beet for ravioli for a special valentine's day dinner and pasta was purty

freedom is not having to measure life with a ruler (outdoor_miner), Sunday, 20 August 2017 14:17 (six years ago) link

i'm sure it's great if you enjoy it
fresh pasta is in the category of things i will gladly pay an expert to make for me. croissants, pasta, probably some other things.

weird woman in a bar (La Lechera), Sunday, 20 August 2017 15:13 (six years ago) link

^^ agree

Yoni Loves Chocha (VegemiteGrrl), Sunday, 20 August 2017 15:20 (six years ago) link

filo pastry

Yoni Loves Chocha (VegemiteGrrl), Sunday, 20 August 2017 15:20 (six years ago) link

^^^ also agree (though I might make gnocchi or gnudi again, no equipment needed)

Sushi is in the 'pay to have it made' category for me.

I've started buying fresh pasta from the supermarket. It's not as good as the fresh pasta I had out the other week but a good little upgrade from dried. not as convenient though in terms of it lasting forever like dried.

kinder, Sunday, 20 August 2017 17:40 (six years ago) link

I think of them as just different animals. Dried has a toothiness that u can't get from fresh and fresh is so delicate at it's best

freedom is not having to measure life with a ruler (outdoor_miner), Sunday, 20 August 2017 18:33 (six years ago) link

disagree! It's easier to get an even toothiness with fresh. You barely have to cook it though. dried can get that slippery coating kind of thing. tbf I often have dried brown pasta which probably needs a bit more cooking than white.

kinder, Sunday, 20 August 2017 18:59 (six years ago) link

Can I just say that the trend of overly patronizing instructions in online recipes is driving me bananas

The five-step method for an easy, tasty homemade enchilada sauce recipe turns into war & peace bc the author has to add all her concern-trolling
"now make sure you get all your spices measured before you start"
"heat the oil - dont walk away from the stove"

OMG. SHUT. UP.

Squeaky Fromage (VegemiteGrrl), Monday, 21 August 2017 01:31 (six years ago) link

ugh that's even worse than recipes bloated with jokes
stfu

weird woman in a bar (La Lechera), Monday, 21 August 2017 12:29 (six years ago) link

i finally unpacked my cookbooks after they were in attic storage for a year and it is so much more enjoyable browsing through them rather than food blogs and cooking websites

marcos, Monday, 21 August 2017 14:10 (six years ago) link

two weeks pass...

What is the conventional ilxwisdom regarding preparing corn tortillas for enchiladas? Warm in dry pan? Warm over open flame? Quick dip in hot oil? Dip in sauce before rolling?

Enchiladas are a pain in the ass to make imo.

mom tossed in kimchee (quincie), Tuesday, 5 September 2017 23:04 (six years ago) link

cheap fresh tortillas from masa harina, dip in sauce, and quick fry in oil on skillet imo

you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:14 (six years ago) link

it'd probably also work well making from better store bought masa. I just think fresh is best for avoiding tears, and a tortilla fancier than maseca probably won't make much difference in enchiladas.

you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:19 (six years ago) link

Dip before fry??? I assumed it was fry then dip.

mom tossed in kimchee (quincie), Tuesday, 5 September 2017 23:33 (six years ago) link

yeah, i see that in recipes as well. my father-in-law has been making them for decades, and he dips in sauce before frying. it makes the skillet pretty messy.

you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:40 (six years ago) link

we also do not bake them, though. it looks like this may be a difference in assembly between enchiladas and enchiladas suizas

you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:44 (six years ago) link

i hate handling slimy sauced tortillas so i just make layered enchilada casserole now #lazy

Squeaky Fromage (VegemiteGrrl), Tuesday, 5 September 2017 23:46 (six years ago) link

the method described in beloved ilx favorite the border cookbook is to heat 1/2" to 1" of oil in a small skillet till hot. dip the tortillas in until they go limp (happens almost immediately ime), then sauce them, fill them, and roll them.

this has worked great for me so far.

call all destroyer, Wednesday, 6 September 2017 00:28 (six years ago) link

fry then dip imo

weird woman in a bar (La Lechera), Wednesday, 6 September 2017 12:29 (six years ago) link

border cookbook is so great, could be my favorite cookbook tbh

marcos, Wednesday, 6 September 2017 16:06 (six years ago) link

In Rick Bayless' Mexican Kitchen, he has recipes where he warms up the tortillas and then spoons sauce over, and then he has the "..."other" style of enchilada preparation: a cold tortilla is dipped in a robust red chile sauce, then seared quickly on an oiled surface. One taste and you'll understand why they're a favorite street food."

So I guess the dip-cold-and-fry method may be the street food style that is usually done with red sauce?

you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 8 September 2017 00:14 (six years ago) link

taking that book out led to creamy beet greens, potatoes, and poblano tacos, as it usually does

you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 8 September 2017 03:25 (six years ago) link

that pepper-infusion cacio e pepe method i reposted a little while ago worked pretty well. gradually building the sauce with pepper water and pasta water before adding the pasta seemed to prevent any major clumping. i will say that i would add pepper to finish much more aggressively than the recipe implies--the infusion is a nice backbone but it doesn't really kick your ass with black pepper like i want.

obv much better than any oil/butter method.

call all destroyer, Wednesday, 13 September 2017 23:10 (six years ago) link

I don't understand the "keep the sauce warm, but not over direct heat." part. Does that imply that you should turn on your oven?

you are juror number 144 and we will excuse you (Sufjan Grafton), Wednesday, 13 September 2017 23:40 (six years ago) link

honestly i didn't really do that part except for adding small amounts of warm pasta water until i was happy with the consistency

call all destroyer, Wednesday, 13 September 2017 23:45 (six years ago) link

xp double boiler I assume?

sleeve, Thursday, 14 September 2017 00:20 (six years ago) link

double boilers technically are direct (conductive) heat, their max temp is just limited to the 100C

i usually take "keep warm but not over direct heat" to mean "put it in the oven" (convective) or just keep it close to something that's hot (radiant)

gbx, Thursday, 14 September 2017 00:25 (six years ago) link

maybe directly heat a pot of water on adjacent burner?

you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 14 September 2017 00:29 (six years ago) link

I would also normally put something in a low oven to "keep it warm". anyway cad skipped it and lived, so we are good.

you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 14 September 2017 00:30 (six years ago) link

i have an induction range so radiant heat isn't really around, also the oven was in use roasting some asparagus. could've used the warming drawer i guess but it did work out ok.

call all destroyer, Thursday, 14 September 2017 00:41 (six years ago) link

btw if you want to skip the pasta-making portion technique i just subbed the 150g of pasta the recipe makes for 5 oz. of dry pasta and the proportions seemed totally reasonable.

call all destroyer, Thursday, 14 September 2017 00:43 (six years ago) link

thanks, gonna try this one.

you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 14 September 2017 02:35 (six years ago) link

was in the mood for soup a couple days ago when it was cooler and dreary outside. just getting around to making but i like the look of this recipe (w cumin and cinnamon for a soup sounded nice and warming) https://cooking.nytimes.com/recipes/1017980-mushroom-spinach-soup-with-cinnamon-coriander-and-cumin?em_pos=medium&emc=edit_ck_20170916&nl=cooking&nlid=73417899

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 22 September 2017 21:21 (six years ago) link

made the popular NYT red lentil soup 2 days ago and it was perfect for the cooler, breezy afternoon yesterday. this one looks good to maybe try next. also pre-ordered that Soup Bible book somebody recommended in other thread. been making/freezing lots of stock. bring on the soup!

you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 22 September 2017 21:45 (six years ago) link

tomato jam seems to be very popular rn. a very fancy (overpriced) bakery is selling biscuit, egg, cheese, and tomato jam sandwiches for $8, which is insane. But I've been making my own tomato jam and putting it on nearly every sandwich I eat. Really gives them a "this is a fancy and expensive sandwich" feel.

you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 2 October 2017 16:22 (six years ago) link

Tomato jam a staple at my regular, too. Surprised by how sweet it is!

Daniel_Rf, Tuesday, 3 October 2017 10:42 (six years ago) link

haven't baked any cookies in a few years iirc. saw this neat looking recipe where the pans get shaken while baking to create textural dynamics. they're in the oven now and are gonna rule. subbed guajillo chile mexican chocolate and reduced the amount of sugar in the batter by a fair bit to balance

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 00:09 (six years ago) link

that's cool!

I was a pastry chef for years so I burned out on a lot of that, but I still make cookies. Mostly chocolate chip, sometimes oatmeal raisin or holiday varieties when appropriate. I prefer the melted butter version, wife prefers whipped, we split the difference.

how often do you shake them?

sleeve, Friday, 6 October 2017 00:46 (six years ago) link

i've been making chocolate chip cookies lately w/ dorie greenspan recipe and they are the bomb dot com. haven't tried a cookie with melted butter yet.

assawoman bay (harbl), Friday, 6 October 2017 00:48 (six years ago) link

I'm tired of tomato jam already

I'm turning into a flatbread pizza badass these days, so many good ready-made crusts available

El Tomboto, Friday, 6 October 2017 00:56 (six years ago) link

i ended up shaking them a couple times after first putting them in for ten minutes. they don't look like the pic, but i bet they're deece. they look nice!
https://scontent-dft4-1.xx.fbcdn.net/v/t31.0-8/22289782_10214411195535333_7459497610865515378_o.jpg?oh=87796497b4e7e28bdcd8fbfc7e4e7a33&oe=5A430827

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 03:10 (six years ago) link

don't think i've ever done cookies w melted butter but my fave brownie recipe uses that. mmmm oatmeal is the deal! xxpost

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 03:21 (six years ago) link

mmm y'all choc chip cookies w/melted butter are the best, more caramelized and chewy, flatter and kinda translucent

melt 1 stick butter
whisk with 1/2C white and 1/2C brown sugar
add 1 tsp vanilla, 1 egg
sift 1C plus 2T AP flour with 1 tsp soda and 1/2 tsp salt
add at least 1/2C chips, or more to taste

bake 10-12 mins at 350

sleeve, Friday, 6 October 2017 13:59 (six years ago) link

I usually put the dough in the fridge for a few minutes to set up, the heat of the butter can make the batter a bit loose right out of the bowl

sleeve, Friday, 6 October 2017 14:00 (six years ago) link

gonna try these imo

Squeaky Fromage (VegemiteGrrl), Sunday, 8 October 2017 01:05 (six years ago) link

help i impulse-bought some spanish (cured) chorizo what shd i do w it?

northwest pass-agg (Stevie D(eux)), Thursday, 12 October 2017 20:20 (six years ago) link

soup!

you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 12 October 2017 20:31 (six years ago) link

Fry up with taters!

mom tossed in kimchee (quincie), Thursday, 12 October 2017 20:39 (six years ago) link

Cook up with mussels or clams!

mom tossed in kimchee (quincie), Thursday, 12 October 2017 20:41 (six years ago) link

Something like this, super good, really easy:

potato and chorizo stew

I also love it with fried eggs, and it’s been a long time but I used to frequently make sort of a chickpea and chorizo in saffron broth almost-soup with sautéed cod and garlic and smoked paprika butter plopped on top to melt at the end.

joygoat, Thursday, 12 October 2017 20:47 (six years ago) link

oh that sounds delicious

marcos, Thursday, 12 October 2017 20:55 (six years ago) link

ignore the spanish and put it in paella. it's v good in red lentil soups though

ogmor, Thursday, 12 October 2017 21:00 (six years ago) link

two weeks pass...

this is cooking at château d'harbl tomorrow http://www.italianfoodforever.com/2013/03/slow-cooker-rabbit-ragu-for-pasta/

assawoman bay (harbl), Saturday, 28 October 2017 23:35 (six years ago) link

chez harbl must smell amazing today!

mom tossed in kimchee (quincie), Sunday, 29 October 2017 19:06 (six years ago) link

i had bad experiences with rabbit as a kid but i wish u all the best harb

Squeaky Fromage (VegemiteGrrl), Sunday, 29 October 2017 20:02 (six years ago) link

WELL the rabbit guy didn't bring rabbits to the farmers' market because it was raining. not sure what that has to do with rabbits except maybe just expecting fewer customers. he was sorry. i made it with half ground beef half sausage instead. it does smell good.

assawoman bay (harbl), Sunday, 29 October 2017 20:37 (six years ago) link

I fired up the slow cooker and did a sort of beef bourgignon which was surprisingly good. Past few Sundays I've been making myself cook double so I don't need to cook on Mondays and it's been a brilliant idea.

kinder, Sunday, 29 October 2017 20:54 (six years ago) link

I am midway through a slow cooker bouillabaisse with turkey thighs and tons of Pernod.

rb (soda), Sunday, 29 October 2017 21:00 (six years ago) link

I made a seafood risotto with swordfish and it was my best yet

ogmor, Sunday, 29 October 2017 22:26 (six years ago) link

I finally learned how to fry the perfect egg and feel it is one of my life’s greatest achievements. No more undercooked white or semi cooked yolk!

just1n3, Sunday, 29 October 2017 22:56 (six years ago) link

game changer!

Squeaky Fromage (VegemiteGrrl), Sunday, 29 October 2017 23:04 (six years ago) link

what are your tips xp

call all destroyer, Sunday, 29 October 2017 23:27 (six years ago) link

yes please share i love a good fried egg

assawoman bay (harbl), Sunday, 29 October 2017 23:30 (six years ago) link

I use a little non stick pan, high heat, crack the eggs into a bowl first rather than straight into the pan, and then after adding the eggs the trick is adding a little water and then covering - I’d read that using lots of oil and spooning the hot oil over the whites was the way to get the whites cooked first but it was a pain and didn’t work that well, but THEN I read that adding a bit of water steams the whites. It’s super fast too - takes about a minute.

I’ve been doing it this way for a week and getting totally perfect eggs every time.

just1n3, Monday, 30 October 2017 02:29 (six years ago) link

I only use water, no oil, in case that wasn’t clear

just1n3, Monday, 30 October 2017 02:31 (six years ago) link

I also do it that way, but with melted butter first. I'm not sure it is a very "pro" way of cooking eggs. I like that it doesn't make any hard bits, and no flip is very low stress.

you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 30 October 2017 04:11 (six years ago) link

I like to pile two fried eggs onto a piece of grainy toast slathered in good butter, so I prefer to avoid butter or oil in the cooking

just1n3, Monday, 30 October 2017 05:17 (six years ago) link

Earlier this week I made a coconut-milk-based curry with shrimp and winter squash, garnished with lime and cilantro, served over brown basmati rice, that I just ate again as a leftover tonight. It earned my seal of approval both times.

A is for (Aimless), Monday, 30 October 2017 05:34 (six years ago) link

the cream from a can of coconut milk is a wonderful thing

you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 30 October 2017 06:12 (six years ago) link

that was a tasty lasagna but seriously almost too cheezy. maybe that was my fault.
just made nutella from scratch. made it once before but it seized after a few days. gonna be more careful abt letting moisture near this this time.

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 11 November 2017 15:39 (six years ago) link

three weeks pass...

tomorrow I am making red beans & rice :D

Squeaky Fromage (VegemiteGrrl), Saturday, 2 December 2017 09:13 (six years ago) link

nice. i made a vegetarian version before that i loved.
went and got lemongrass, galangal and kafir leaves yesterday, so just made a tom kha broth. getting excited for soup

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 2 December 2017 18:05 (six years ago) link

nice sunday cooking day - my fishmonger had some very large oysters for a pound each, so i got a few. had never shucked an oyster before but it all was quite easy contrary to the impression i had. grilled them with a butter made from parsley/garlic/lemon zest then served them with a slice of lemon and tabasco.

prior to that i put on a braise of short rib, onion, garlic, star anise, juniper berries, bay leaves, stock, and india pale ale - had some mashed potatoes with chives on the side.

i have now cleaned the kitchen :)

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 19:58 (six years ago) link

stealing that braised short rib concept, thanks!

sleeve, Sunday, 3 December 2017 19:59 (six years ago) link

it was v good - i kind of mashed together the bits that sounded good in a few diff recipes. i had it bubbling very low for about 3 hours, oh and i also used some pancetta i had, and thyme too.

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:01 (six years ago) link

brb adding star anise and juniper berries to today's shopping list

sleeve, Sunday, 3 December 2017 20:03 (six years ago) link

would pink peppercorns sub for juniper berries? that combo sounds DELICIOUS

weird woman in a bar (La Lechera), Sunday, 3 December 2017 20:05 (six years ago) link

hehe - i've been using the berries in loads of stuff since buying them for some recipe or other. they're p versatile.

star anise makes every braise better ime.

the red braised pork on this page uses it really well: https://www.theguardian.com/lifeandstyle/2016/jul/17/china-best-kept-food-secret-fuchsia-dunlop-jiangnan-recipes-sea-bass-prawns

xpost not sure - in the uk at least juniper berries are more common than i would have thought, they seem to be in most supermarkets.

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:07 (six years ago) link

for the braise i riffed off this recipe and another one i had in a book plus whatever i had in my cupboard: https://www.thekitchn.com/how-to-make-braised-short-ribs-105868

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:09 (six years ago) link

thought the beer was nicer than a red wine braise which i've done a few times before - can be kinda heavy

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:09 (six years ago) link

red beans and rice turned out fantastic.
Mine was slightly bastardized from the traditional version.
I used the hambone leftover from our thanksgiving ham instead of a smoked hock
and for smoked sausage i used polish sausage instead of andouille or something more traditional because I can't handle a lot of heat in my spicy food lately.
but goddamn.
here's the recipe I used https://www.thekitchn.com/recipe-red-beans-rice-recipes-from-the-kitchn-183859

love stuff like this where it's so simple and so flavorful

Squeaky Fromage (VegemiteGrrl), Sunday, 3 December 2017 23:49 (six years ago) link

used an updated 19th century-vintage scottish shortbread recipe tonight & holy balls it was good

candied peel & almonds mixed in & caraway seeds on top

will need to tweak my technique & cook time a bit bc it was too crumbly but the flavor & texture was bang on - pretty much my platonic ideal of perfect shortbread

Squeaky Fromage (VegemiteGrrl), Thursday, 14 December 2017 06:38 (six years ago) link

that sounds amazing

Daniel_Rf, Thursday, 14 December 2017 10:26 (six years ago) link

braised thighs & potato recipes are my kryptonite
this one is super good. potatoes come out like frenchified german potato salad!
i would cut back the sugar by half though, slightly too sweet for my taste.

https://www.macheesmo.com/dijon-braised-chicken-thighs/

Squeaky Fromage (VegemiteGrrl), Wednesday, 20 December 2017 04:34 (six years ago) link

made a Ethiopian dish that caught my eye a couple weeks ago but subbed tofu for chicken: https://www.africanbites.com/doro-wat-ethiopian-chicken-stew/
it. was. ridiculous.

https://i.imgur.com/qNo7E81.jpg

freedom is not having to measure life with a ruler (outdoor_miner), Tuesday, 2 January 2018 03:51 (six years ago) link

ah, the hot bread kitchen book has a doro wat recipe to go along with the recipe for injera. that looks good!

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Tuesday, 2 January 2018 04:12 (six years ago) link

ooh bookmarking

Squeaky Fromage (VegemiteGrrl), Tuesday, 2 January 2018 04:13 (six years ago) link

"spiced butter" seems worth it

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Tuesday, 2 January 2018 04:22 (six years ago) link

oh yeah i'm in

call all destroyer, Tuesday, 2 January 2018 04:29 (six years ago) link

i made an Ethiopian feast* for Christmas! There's a little shop nearby that sells injera/berbere/other and they have the spiced butter. It's totally worth it.

*red lentils, spit peas, spinach, beet/fennel salad, lamb & fish

weird woman in a bar (La Lechera), Tuesday, 2 January 2018 14:58 (six years ago) link

wow that sounds so good

Squeaky Fromage (VegemiteGrrl), Tuesday, 2 January 2018 17:30 (six years ago) link

it was! it was easy to make the lentils/greens the day before so that on day-of-feast, i just had to chop the vegetables and cook the lamb/fish + reheat the rest (which are probably better next-day anyway. one of the best parts were the many leftovers that i actually wanted to eat (as opposed to more traditional fare)

i made spinach pies from the leftover spinach

weird woman in a bar (La Lechera), Tuesday, 2 January 2018 17:58 (six years ago) link

i keep thinking about this food and cultural anthropology and how if more people were exposed to ethiopian food there might be some carryover to caring about East Africa or trying to understand it politically or culturally but what the hell do i know.
i'm infatuated and making some spiced butter now in preparation for making a split yellow lentil dish (from africanbites blog) in the next day or so. should put on some Mulatu or ethiopiques disc i guess.

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 6 January 2018 17:13 (six years ago) link

made this tonight: https://www.epicurious.com/recipes/food/views/steamed-fish-with-lime-and-chile-380597#reviews

i seldom use my bamboo steamer but i can see myself doing this again many times. bit of sambal oelek on the side and a beer.

Bein' Sean Bean (LocalGarda), Saturday, 6 January 2018 21:01 (six years ago) link

wish i had entire unscaled fish meals in my life

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Saturday, 6 January 2018 23:39 (six years ago) link

made this easy thai curry, https://cooking.nytimes.com/recipes/1015694-vegan-thai-curry-vegetables, and thought it was great (affirmed by partner). Used snow peas instead of green beans, half the palm sugar (piloncillo actually), and the green curry paste recipe in Splendid Soups. I used the shrimp paste, but it would be still good and vegan without. Will be my go to recipe for having veg friends over.

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:08 (six years ago) link

and good god, why haven't I gone to the thai market for coconut cream before must have been 10 options.

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:09 (six years ago) link

also v happy to find thag same store sells reasonably sized shallots

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:14 (six years ago) link

going to make mussaman curry paste and sub it in that same recipe because I was forced to overbuy eggplant at the market. recipe feels like a good baseline for testing different curry pastes. only complaint is that eggplant absorbs too much water if you reheat leftovers.

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Wednesday, 10 January 2018 21:37 (six years ago) link

mmmmmm sno-peas. . . and thai curry. i must do this sometime soon, thx for the idea!

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 11 January 2018 14:42 (six years ago) link

thank you for introducing me to spiced butter. this is what went into the molcajete for the paste (from Peterson soup book). dried red chilies used for red curry paste.

Green Curry Paste
2 tsp ground coriander
1 tsp ground cumin
3 tsp freshly ground black pepper
0.5 tsp ground cloves
1 tsp grated nutmeg
0.25 cup cilantro leaves (tightly packed)
0.5 in. ginger, peeled and grated
2 kaffir lime leaves, finely chopped
1 tsp shrimp paste (optional, leave out for vegan according to NYT recipe)
1 tsp salt
4 garlic cloves, peeled
1 lemongrass stalk, bottom half only, finely sliced, then chopped
2 shallots, peeled and chopped
8 Thai chilies, seeded and chopped (or 12 jalapeno)
0.25 cup peanut oil

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Thursday, 11 January 2018 16:08 (six years ago) link

lovely! hell yeah to the eggplant idea, too. gonna do this someday soon

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 12 January 2018 05:13 (six years ago) link

been cooking more tofu: extra firm, pressed, and dry fried. never marinate because adding to stuff with sauces, usually. anybody know a good way to press tofu quickly? or can somebody recommend a clever way to press tofu in the fridge while out or at work? or maybe pressing that hours ahead is a bad idea? is freezing really necessary?

Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 18:01 (six years ago) link

http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html

^^^addresses the question of pressing

gbx, Wednesday, 17 January 2018 18:59 (six years ago) link

hmmm. hot salt water idea is interesting. not crazy about consuming more paper towels after increasing surface area.

Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 19:35 (six years ago) link

question:

i am making red beans and rice - recipe calls for smoked ham hock.
all I could find at the store is smoked *PORK* hock, so, not cured.

should I cook the pork hock in the oven first before making the the red beans and rice, or is it ok to use it as is?

Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:24 (six years ago) link

i don't know the answer to the question and i'm far from a pork expert so my question for you is why do you think you should cook it first? i'm learning

assawoman bay (harbl), Monday, 29 January 2018 00:29 (six years ago) link

well, idk exactly except that if it was a ham hock, it would already be cured and essentially kinda 'cooked' already? but if I cook the pork hock all the good stuff would cook out of it and i think I want that in the beans.
so.
i guess I'm not 100% sure if the uncooked pork hock would affect the end result.

Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:32 (six years ago) link

given the simmer time for a trad red beans recipe i'd just throw the smoked hock in there. i see no reason to pre-cook it as it's going to cook through in an hour+

call all destroyer, Monday, 29 January 2018 00:33 (six years ago) link

made the unparalleled Cook's Illustrated Chicken Stew yesterday for the first time this season (their goal was to make a stew that was as rich and meaty as beef stew and they nailed it). It has so many glutamates (bacon, anchovy paste, soy sauce) and basically tastes like fond stew. It is, in full CI fashion, quite fussy, but when it tastes this good you don't mind it.

http://gourmay.net/recipes/chicken-stew-cooks-illustrated/

the masseduction of lauryn hill (Stevie D(eux)), Monday, 29 January 2018 17:12 (six years ago) link

two weeks pass...

making gigantic-ass grilled cheese w/ roasted yams, kale massaged with reduced balsamic, grated guyere and fontina (daiya for vegan niece) on tj's pain pauline. i'm excited. did this once before and it was killer. salad of chopped (raw) bok choy and thinly sliced red cabbage w/ a tahini dressing to go with (not cuz it needs more salad but i need to use up some bok choy)

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 17 February 2018 22:21 (six years ago) link

sounds great! Doing fennnel/lemon sole in parchment tonight. With some tiny potatoes dressed in creme fraiche, horseradish, chives.

Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 01:38 (six years ago) link

did the martha stewart mac & cheese recipe tonight for some friends, it's basic but so perfect

call all destroyer, Sunday, 18 February 2018 02:13 (six years ago) link

always ready to try another mac & cheese recipe

Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 04:51 (six years ago) link

barefoot contessa vegetable lasagna also basic but perfect. Especially if you just make the marinara instead of buying $15 marinara.

Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 04:54 (six years ago) link

go nuts https://www.marthastewart.com/957243/macaroni-and-cheese

call all destroyer, Sunday, 18 February 2018 04:55 (six years ago) link

been trying to cook a bit more lately. My most recent was pan-seared salmon topped with kalamata olive butter, and braised leaks on the side.

Moodles, Sunday, 18 February 2018 04:59 (six years ago) link

Tonight I made chicken breasts with a cumin/paprika/turmeric rub and lime juice. Involved such exciting elenents as deboning the chicken and transferring a large ultra hot cast iron skillet back and forth between oven and stove.

Moodles, Tuesday, 20 February 2018 02:13 (six years ago) link

sounds great, though deboning feels unnecessary. Had a veggie tajine out to dinner tonight and now know what to make next.

Dat Login was the dname u doofus (Sufjan Grafton), Tuesday, 20 February 2018 03:29 (six years ago) link

Needed to be deboned to sit flat in the pan, but next time I'll probably just start with boneless breasts. I don't know that having the skin really added much.

Moodles, Tuesday, 20 February 2018 03:59 (six years ago) link

three weeks pass...

St. Pat's supper last night was a simple one: ham (& mustard), colcannon, steamed chard, steamed carrots, Guiness. Nice, though.

A is for (Aimless), Sunday, 18 March 2018 15:24 (six years ago) link

i did corned beef in the slowcooker & it turned out the best it’s been in recent memory. i programmed it to cook to a set internal temperature and it totally worked.
i also made a really nice soda bread & we had all that with just kale & veg.

Squeaky Fromage (VegemiteGrrl), Sunday, 18 March 2018 15:47 (six years ago) link

Just made a Dutch baby

valorous wokelord (silby), Sunday, 18 March 2018 17:24 (six years ago) link

oooh how’d it turn out?

Squeaky Fromage (VegemiteGrrl), Sunday, 18 March 2018 17:28 (six years ago) link

Good! Sometimes Joy of Cooking is unimpeachable

valorous wokelord (silby), Sunday, 18 March 2018 17:38 (six years ago) link

Scarpetta spaghetti tonight. This is our go to pasta dinner. Always great, better when we can find fresh bucatini. We also add in all the chili flakes and crisp basil and garlic that is used to infuse the oil whereas in the recipes and videos he only uses the oil. https://www.youtube.com/watch?v=u7BeGj38J4k

Yerac, Sunday, 18 March 2018 19:45 (six years ago) link

adding infused oil to the tomato sauce seems delicious. I am still skeptical, though, so I am compelled to make it myself. do you peel and seed fresh tomatoes when you make it or use canned? I've always used canned whole peeled san marzanos for red sauce.

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Monday, 19 March 2018 22:17 (six years ago) link

I like sauce better with fresh tomatoes but I definitely used canned when tomatoes are out of season.

reggae mike love (polyphonic), Monday, 19 March 2018 22:32 (six years ago) link

do you use plum tomatoes? or san marzanos? I guess I'm hoping someone will confirm that TJ's canned plum tomatoes are good so I can save $5 every time I make red sauce.

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Monday, 19 March 2018 22:42 (six years ago) link

I use both. They're not that different but I'll splurge for real D.O.P. brands if it's a straight-up tomato sauce, just to set my little mind at ease. But for a lazy weekday night throw-together I'll use store-brand.

As for fresh, I think the best option in California is usually romas.

reggae mike love (polyphonic), Monday, 19 March 2018 22:58 (six years ago) link

Same^^^ If I can get nice tomatoes I will use that. But canned tomatoes works in a pinch (especially, since I am lazy and I always keep can tomatoes around, I am pretty sure I have used some of TJ's tomatoes in a can before). This video may be better to show how to make it. Around the 14 minutes mark is where they show it. I had it in the restaurant before. And it was amazing. But it's more amazing to not pay $20+ dollars or however much the entree was (I can't remember). And we've changed the dish around a little like I said because I love bits of fried, chewy garlic and it more spicy.

https://www.youtube.com/watch?v=Y3iU9gpIpwE

Yerac, Monday, 19 March 2018 23:09 (six years ago) link

ok, thanks. might be fun to do a canned DOP, canned store brand plum, and fresh roma taste test. suppose it will have to wait until summer.

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Monday, 19 March 2018 23:15 (six years ago) link

I'm currently excited that I've found a local supplier of Gobo (burdock root). Kinpira cooked and I am eye some tasty gobo and beef tendon recipes.

American Fear of Pranksterism (Ed), Tuesday, 20 March 2018 07:18 (six years ago) link

Last night made Greek style roasted chicken with cucumber yogurt sauce.

Mario Meatwagon (Moodles), Tuesday, 20 March 2018 18:51 (six years ago) link

sounds delish - recipe?
I made puff pastry tarts with leeks, bacon, goat's cheese - really easy and yum

kinder, Tuesday, 20 March 2018 20:53 (six years ago) link

Poke last night. Super easy. I feel "on trend" but if you tell anyone in Hawaii how it's taken over the mainland they are kind of astonished.

Yerac, Tuesday, 20 March 2018 20:58 (six years ago) link

I hope you made 5 outrageous island sauces that you kept in squeeze bottles

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Tuesday, 20 March 2018 21:04 (six years ago) link

No, we just make regular poke. I put some spicy garlic sauce in mine though.

Yerac, Tuesday, 20 March 2018 21:06 (six years ago) link

sounds like the only sauce one needs

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Tuesday, 20 March 2018 21:09 (six years ago) link

Pretty much. Even when we would get it from the grocery store the regular poke is always the best. The spicy poke sometimes has too much mayo.

Yerac, Tuesday, 20 March 2018 21:10 (six years ago) link

We do put avocado in ours though, which isn't entirely common in Hawaii.

Yerac, Tuesday, 20 March 2018 21:11 (six years ago) link

it is strange how "spicy" = "some mayo" only in the context of raw fish

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Tuesday, 20 March 2018 21:12 (six years ago) link

Yeah, I am not into it. The sushi where I am right now often has too much cream cheese or mayo because it's Nikkei style (Japanese-Peruvian).

Yerac, Tuesday, 20 March 2018 21:14 (six years ago) link

re:avocado, it is best to be authentic to the idea that avocado is good in poke imo

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Tuesday, 20 March 2018 21:18 (six years ago) link

there must be at least 5 poke places opening here this summer, it’s p crazy

Squeaky Fromage (VegemiteGrrl), Wednesday, 21 March 2018 00:11 (six years ago) link

I think they are just opening everywhere since it's easy and you don't need a kitchen. We make it every time we see tuna on sale. In Hawaii I think most places sell it $8-14ish/lb depending on whether it was fresh or flash frozen fish or if it had a fancy salt/shoyu.

Yerac, Wednesday, 21 March 2018 00:31 (six years ago) link

i made a rotini pasta + tomato and meat sauce. pancetta, italian sausage. onion, red bell pepper, garlic, butter, san marzanos, dried basil, salt and pepper, red pepper flakes, shredded cheese blend. fun to make something so good from really basic "dollar store" type groceries.

map, Wednesday, 21 March 2018 00:39 (six years ago) link

man that sounds good

we got a subscription to Milk Street magazine and have been making a lot of stuff from it, tonight it was a cool egg/bread/chorizo/kale scramble. I'd prefer to eat less meat but when you cook for an 86 year old Italian dude yr options are limited

sleeve, Wednesday, 21 March 2018 02:34 (six years ago) link

Carbonara with broccoli rabe.

Moo Vaughn, Wednesday, 21 March 2018 05:48 (six years ago) link

making a vegan banana cream pie w a oreo crust. have never done this before but so far all signs point to success. just made the custard to make sure the recipe works. took abt 5 minutes to make. it's got silken tofu, coconut milk, and soy, vanilla, sugar & cornstarch. gonna finish putting pie together tomorrow and make coconut whipped cream for topping for vegan friend coming to town

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 22 March 2018 17:51 (six years ago) link

yum

amasake also works really well for vegan custards

sleeve, Thursday, 22 March 2018 17:54 (six years ago) link

Chicken w Thai green curry paste, coconut milk, fish sauce, brown sugar, bell peps, snow peas.

This time I let the packaged curry paste be the star and didn't add 100 bits of extra grated ginger, lemongrass, etc etc. I did take out the fat layer from the coconut cream and then reduce it until it separated and then coated the chicken in that oil before adding back the more liquidy coconut milk and other flavors.

It's pretty good tbh. I might pick up some palm sugar for this kind of thing just to have that more complex flavor.

This is my paste brand: https://images-na.ssl-images-amazon.com/images/I/71cLxSxh6bL._SY450_.jpg

Conic section rebellion 44 (in orbit), Thursday, 22 March 2018 18:01 (six years ago) link

Mmmm that looks really good. I love green curry. I kind of feel like I have incompatibility issues with coconut milk/cream though and it's not something I want to test out a lot.

Yerac, Thursday, 22 March 2018 18:05 (six years ago) link

I have/was having those too and it's really sad but one thing I hope will help is buying a brand that doesn't use chemical stabilizers like guar gum and soy lecithin. Weirdly cheapo Goya doesn't use them and all the other, pricier ones do (that I've found).

Conic section rebellion 44 (in orbit), Thursday, 22 March 2018 18:18 (six years ago) link

Oh, I am going to start looking at the labels for them. Next, can you figure out what ingredient in most lipsticks/lip balm I am allergic to?

Yerac, Thursday, 22 March 2018 18:21 (six years ago) link

Idk but this is the only one I use, also for chemical irritation reasons: http://4.bp.blogspot.com/-NqpJG3U0l6E/T1Z2Gast13I/AAAAAAAANAs/nw6lR4Dr7Ik/s1600/Jordana_LOLLipOutLoudLipGloss_1.jpg

Again, ironically, it's the super-cheap version that is perfect.

Conic section rebellion 44 (in orbit), Thursday, 22 March 2018 18:26 (six years ago) link

Oh god sorry hueg

Conic section rebellion 44 (in orbit), Thursday, 22 March 2018 18:26 (six years ago) link

Ha! Thx. I was about to say the only thing I know I am not allergic to is cheap rose's salve and revlon.

I am making a tofu and broccoli stirfry tonight (brown sauce). I am going to use that link above's recommendation about pouring hot salted water over the tofu first to dry it out.

Yerac, Thursday, 22 March 2018 18:30 (six years ago) link

we made lasagna tonight, it wasn't anything too epic but I found some italian-style sausages at lol marks & spencer near work & since I live in a heavily muslim part of the city I can't find sausages excepts the most basic kinds near home so I snapped them up. although now that I think of it, I think of "italian sausage" from a north-american perspective & don't actually know anything about Italy-italian sausages. I should correct that! we have plenty of "genuine" italian food shops in the city, I just don't frequent them. really all I'm looking for is a spicier sausage than the generic-for-france saucisses de toulouse that I can find in the supermarkets around our apartment.

droit au butt (Euler), Thursday, 22 March 2018 18:31 (six years ago) link

No bechamel!

Yerac, Thursday, 22 March 2018 18:35 (six years ago) link

ABSOLUTELY NOT

droit au butt (Euler), Thursday, 22 March 2018 18:36 (six years ago) link

wait what

Squeaky Fromage (VegemiteGrrl), Thursday, 22 March 2018 18:49 (six years ago) link

but merguez is already the best sausage

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Thursday, 22 March 2018 18:50 (six years ago) link

we eat plenty of merguez! it is readily available in my neighborhood. but for lasagna ?

droit au butt (Euler), Thursday, 22 March 2018 18:55 (six years ago) link

I just googled to see if there are boudin noir lasagnas. Of course there are. I would try.

Yerac, Thursday, 22 March 2018 18:59 (six years ago) link

if you are taking it out of its casing, you can probably make any sausage into any other type of sausage, approximately

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Thursday, 22 March 2018 19:02 (six years ago) link

just read some moroccan recipe blogs with lasagna à la merguez, still, I'm not sure

droit au butt (Euler), Thursday, 22 March 2018 19:03 (six years ago) link

that sounds good

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Thursday, 22 March 2018 19:08 (six years ago) link

no i mean what is yr problem with bechamel in lasagna

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 00:06 (six years ago) link

Ha! Bechamel in lasagna on the controversial opinion thread set off the whole cheese discussion that led to the changing of the I Love Cooking Board to The Cheese Board. Bechamel in lasagna is a huge disappointment. Always. Granny jizz.

Yerac, Friday, 23 March 2018 00:10 (six years ago) link

isn't it the most traditional tho?

gbx, Friday, 23 March 2018 00:15 (six years ago) link

Post a controversial opinion

Yerac, Friday, 23 March 2018 00:18 (six years ago) link

some traditions are not worth saving

A is for (Aimless), Friday, 23 March 2018 00:18 (six years ago) link

I've never encountered this tradition

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:33 (six years ago) link

If your benchmark is granny jizz you are doing it wrong.

American Fear of Pranksterism (Ed), Friday, 23 March 2018 01:39 (six years ago) link

Damned autocorrect bechamel

American Fear of Pranksterism (Ed), Friday, 23 March 2018 01:39 (six years ago) link

I've never had good bechamel in a lasagna. It's only needed if you can't get cheese.

Yerac, Friday, 23 March 2018 01:46 (six years ago) link

I like goat cheese in lasagna

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:48 (six years ago) link

I assumed it was added on top or something. bechamel alone seems like it'd be so mild what's the point

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:50 (six years ago) link

kinda hitting me that i don't really like lasagna. or better said, i'll take its component parts in just about any other form.

call all destroyer, Friday, 23 March 2018 01:53 (six years ago) link

What form would the lasagna take, though

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:55 (six years ago) link

I guess it is just pasta, so you would like a different noodle

Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:57 (six years ago) link

yeah, like i'd rather have a ricotta-filled pasta with some sauce or something like that

call all destroyer, Friday, 23 March 2018 02:00 (six years ago) link

I love any sort of baked pasta.

Yerac, Friday, 23 March 2018 02:02 (six years ago) link

i cant with you ppl

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 02:17 (six years ago) link

Plain bechamel sounds bland. I make a parmesan cheese sauce with shallots and thickened with egg yolks.

WilliamC, Friday, 23 March 2018 03:44 (six years ago) link

that sounds good. The mixture of egg, goat cheese, and ricotta in the recipe I make is pretty saucy. but there's mozzarella, too.

cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:21 (six years ago) link

i dont know any of you

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 04:35 (six years ago) link

I looked at recipes, and the bechamel is just mixed with the red sauce. there's a bunch of other cheese. that seems fine, and I don't know why it'd be bad if it were made properly.

cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:46 (six years ago) link

I've never had good bechamel in a lasagna. It's only needed if you can't get cheese.

― Yerac, Thursday, March 22, 2018 6:46 PM (three hours ago) Bookmark Flag Post Permalink

this post implied replacement of cheese

cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:47 (six years ago) link

mixed with the

what is happening

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 04:47 (six years ago) link

ok idk what giadas on

Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 06:07 (six years ago) link

xpost To clarify, the only way I can fairly imagine it used in lasagna is because other cheese is more expensive sometimes hard to get and it acts as a filler to cream it up. But it's disgusting. I even dislike it in croque monsieur. This is all covered in that other thread though. Growing up, I no one ever put it in lasagna. But I had a lot of asians making it for me.

Yerac, Friday, 23 March 2018 12:15 (six years ago) link

All the sainsbury, tesco, M&S ready to go ones just look like a white goopey mess. The main grocery stores where I am are only slightly better where they may have it only as one layer. I think in the US most ready to go lasagnas don't have that travesty.

Yerac, Friday, 23 March 2018 12:21 (six years ago) link

I made a new thread for this Controversial Food Opinions - The Béchamel Test

Yerac, Friday, 23 March 2018 12:38 (six years ago) link

I made Hainan chicken rice out of 101 Easy Asian Recipes. (Roughly equivalent to khao mun gai.) Poached chicken, chicken fat rice w aromatics, broth made from the poaching liquid, condiments. Absurdly flavorful and good and an excellent use of a couple hours and a chicken.

valorous wokelord (silby), Monday, 26 March 2018 06:05 (six years ago) link

That shit's delicious, I ate it like half a dozen times when I was in Singapore where it's like the national Big Mac Extra Value Meal. That plus a side of stir fried or braised greens is the best.

joygoat, Monday, 26 March 2018 13:31 (six years ago) link

I like that cookbook, I've been making its economy noodles (also from Singapore I guess?) a lot.

I should go to Singapore just to eat I think.

droit au butt (Euler), Monday, 26 March 2018 13:34 (six years ago) link

Oh wow, I never even thought of making hainan chicken from scratch. I always want my friend from SIngapore to make it for me but he sometimes cant because he runs out of the "season packets" he brings back from SIngapore and for a stupid reason I assumed you needed those. HA!

Yerac, Monday, 26 March 2018 14:18 (six years ago) link

I made such a good spicy steak run tonight I think we might have version 2.0 going gold finally, after only 11 years

El Tomboto, Friday, 30 March 2018 23:05 (six years ago) link

what is a spicy steak run? idk what you are talking about aside from the words "spicy" and 'steak"

weird woman in a bar (La Lechera), Friday, 30 March 2018 23:42 (six years ago) link

Rub not run. Whatever who cares you know what I’s saying. Seared into an incredible crispy crust, didn’t need or want for any kind of that compound butter or sauce nonsense.

Steak was huge, 24oz or so, so I guess divide everything in half (or more) for more normal preparations. Foreigners: 1 tsp = ~5 ml

1 tsp kosher salt

Put this in a tiny bowl and set aside.

1 tsp black pepper
1 tsp granulated garlic
1 tsp parsley flakes
.5 tsp white pepper
.5 tsp thyme
.5 tsp paprika
.5 tsp peri-peri
.5 tsp rosemary

Mix all of the above into a different little bowl. Mix gently, but thoroughly.

1 tsp EVOO

drizzle that on the steak and rub it all over

Then, rub the seasoning mix all over the oiled-up steak. I just use my gross fingers that still have EVOO and steak juice on them fwiw.

Lastly, sprinkle the kosher salt on the top and bottom of the steak, and rub it like nanook.

After 2-5 minutes sear both sides and cook to your desired doneness.

El Tomboto, Saturday, 31 March 2018 00:00 (six years ago) link

“I’s” = autocorrect is really on fire tonight.

El Tomboto, Saturday, 31 March 2018 00:01 (six years ago) link

so wait, you sear both sides in quick succession? I've always done one side for 3-5 minutes, then flipped it for the same amount.

sleeve, Saturday, 31 March 2018 00:07 (six years ago) link

sounds like a good pellicle on there. Have only done dry rub with tri tip. but 24 oz is tri tip sized, damn.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 31 March 2018 00:44 (six years ago) link

Well with a blasphemous electric grill set as high as it will go and a weight on top to apply a little pressure you can sear both sides at once

But yes, 3-4 minutes on each side works too

El Tomboto, Saturday, 31 March 2018 01:20 (six years ago) link

What was different about the rub you made to tonight to the ones you normally do? I have never in my life cooked a good steak. One day...

Yerac, Saturday, 31 March 2018 01:31 (six years ago) link

What is EVOO?

Today is a perfect day to light the konro and the rest of that recipe sounds delightful.

American Fear of Pranksterism (Ed), Saturday, 31 March 2018 01:34 (six years ago) link

i sous vide steaks nowadays but molly stevens' sear-roasting method served me well before that. i can post a version of it if anyone is interested.

call all destroyer, Saturday, 31 March 2018 01:39 (six years ago) link

Ah, olive oil

American Fear of Pranksterism (Ed), Saturday, 31 March 2018 01:42 (six years ago) link

Ed: olive oil.

Yerac: the 1.0 was just one part of each of the following: kosher salt, black pepper, garlic powder, parsley flakes, and a dash of cayenne.

I’ve fiddled with adding stuff and then going back to the basics for years.

El Tomboto, Saturday, 31 March 2018 01:42 (six years ago) link

I’ve had really good luck with the reverse sear for steaks which is basically the crude version of sous vide - low oven til it reaches a certain temp then a raging hot cast iron pan for like a minute on each side.

joygoat, Saturday, 31 March 2018 02:08 (six years ago) link

Just grill it on the day you buy it and all that fuss becomes sort of irrelevant, imo.

El Tomboto, Saturday, 31 March 2018 02:43 (six years ago) link

uh

gbx, Saturday, 31 March 2018 03:00 (six years ago) link

bought a new wok. So this week has been pad thai, pad see ew, pad see ew, and khao pad tonight. New wok is bad for my health.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 31 March 2018 03:11 (six years ago) link

Well now I have a nice big porterhouse and enough time to rub it and let it come up to room temp.

American Fear of Pranksterism (Ed), Saturday, 31 March 2018 03:22 (six years ago) link

i did not personally know what you were saying but now i do
most of the time people talk about steaks idk what they are aiming for -- this perfect steak everyone wants is maybe something i have never eaten? i am pretty satisfied with the steaks i have cooked but who knows, maybe they are bad? i don't think so. usually i cook for 3 min each side on highest heat (indoors) and outdoors just hope for the best (have only done this once maybe)

weird woman in a bar (La Lechera), Saturday, 31 March 2018 04:05 (six years ago) link

When I was younger I didn't know the rules about getting the proper pan hot enough, meat being room temp, patting it dry and resting. I don't make a lot of meat so I kind of just gave up. I would rather order it out instead of messing it up.

I have never been able to replicate restaurant pad see ew. Something about the char or sweetness is off.

Yerac, Saturday, 31 March 2018 13:59 (six years ago) link

I've never done a dry rub either. I only recently learned that my mom puts egg whites on chicken before a sautee/fry. Never knew it makes it tender/keeps moist???

Yerac, Saturday, 31 March 2018 14:02 (six years ago) link

we're making salteñas for tomorrow, so we have to start tonight in order to get the gelatin going. you make them like I guess xiao long bao are made. every salteña is judged on how much liquid is still in it when you bite into it.

droit au butt (Euler), Saturday, 31 March 2018 14:06 (six years ago) link

getting restaurant-style char in a home wok is tough imo

call all destroyer, Saturday, 31 March 2018 15:01 (six years ago) link

need those BTUs

I have promised myself an outdoor high powered wok burner when I move into a proper home

gbx, Saturday, 31 March 2018 15:10 (six years ago) link

I have one burner labeled "power boil" that I use. The new wok is not non-stick coated, obviously. I've been getting it as hot as possible before adding oil, and it is somewhat uncomfortable to be around. Been using fresh noodles, and the last step of the recipe involves adding dark soy sauce and letting things sit awhile between tosses to get a good char. It's from the Night+Market book, which has been great with everything so far.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 31 March 2018 15:48 (six years ago) link

Euler fam's salteñas going to rule. Still need to try one of these.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 31 March 2018 15:59 (six years ago) link

I didn't realize saltenas were suppose to have liquid in them. I think I have never had one then. I am making taiwanese DUMPLINGS! from scratch (tofu veg ones). This is going to be my 3rd weekend in a row doing it. I go through spurts of doing it a lot and then not again for months.

Yerac, Saturday, 31 March 2018 16:18 (six years ago) link

Just discovered that coconut milk makes a major difference to taste in the stir fry/curry/whatever I make frequently.
Made a large amount of it without yesterday then added the coconut milk to what I warmed up today.
Lovely.
Now need to work out how to do it economically and how long a part can lasts in the fridge.

Stevolende, Saturday, 31 March 2018 16:35 (six years ago) link

yes the juiciness is the key, grandmothers judge new partners by how well they can pull it off (we rarely can).

I need to try to make DUMPLINGS! at home. there's a place in Belleville that makes fabulous ones that they also sell frozen, and I normally just go there.

droit au butt (Euler), Saturday, 31 March 2018 16:40 (six years ago) link

Ohh, yeah. When I am in NYC there are a couple of places that have decent (thick skin) frozen ones so I usually try to keep them in the house for emergencies. It's just time consuming to make from scratch but super cheap to make 50-75 at once. I try to make the dough and most of the filling one day and then roll and fold them on another day. I make my spouse cook them since I am usually done with the whole process by then.

Yerac, Saturday, 31 March 2018 17:25 (six years ago) link

Euler, is the Belleville dumpling place Ravioli Chinois Nord-Est?

klu, Saturday, 31 March 2018 18:13 (six years ago) link

tout-à-fait !

droit au butt (Euler), Saturday, 31 March 2018 20:38 (six years ago) link

So I decided to make a quick batch of hand cut noodles with random sauce/toppings today for lunch. It somehow ended up being the most like pad see ew that I have ever made before. It might've been my generous use of mirin that gave it enough sugar. Who knows?

Yerac, Tuesday, 3 April 2018 18:54 (six years ago) link

sounds good! The recipe I follow includes 1-2 teaspoons of sugar in addition to any already in sauces. I've been trying to improvise dishes more frequently, but I am still largely a recipe follower, constantly searching out trusted cooking texts. had my first crispy rice salad the other day as reference for my own attempt later this week. crispy rice salad lived up to the hype.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 20:02 (six years ago) link

I am a big recipe follower for the first 1-2 times I make something, but after that I get lazy and just put in the things I like. Although, I have been making a lot of Indian food this year and always doublecheck several recipes and kind of keep altering them. I still haven't settled/figured it out yet for all the indian sauces. It might just be a matter of not using ghee.

Yerac, Tuesday, 3 April 2018 20:08 (six years ago) link

The sauce I made today, I think in my mind thought I was going to make a hot oil noodle thing. So i started out with red pepper flakes and garlic slivers in sesame oil. I think added spinach, tofu (it was the filling from DUMPLINGS! I made earlier so it already had ginger, green onion, cilantro etc.) and the noodles (made from scratch). Then poured in splashes of fish sauce, mirin, soy sauce, balsamic I think that was it.

Yerac, Tuesday, 3 April 2018 20:11 (six years ago) link

what is your fish sauce brand? do you ever buy fancy fish sauce like red boat?

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 20:53 (six years ago) link

No, I am in Chile right now, so i have limited choices. Using the one with the squid on it.

Yerac, Tuesday, 3 April 2018 20:54 (six years ago) link

I am too, but I actually have choices ha

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 20:56 (six years ago) link

it's the fishiest one I have ever used.

Yerac, Tuesday, 3 April 2018 20:59 (six years ago) link

hmm. do you find it to be overly salty? I used it in some nam prik and thought maybe it was a poor choice for that.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 21:01 (six years ago) link

All the fish sauces I have used are salty. I try to make sure to cut down on soy sauce or miso if using fish sauce. Or to make sure to cut it with acid or something sweet.

Yerac, Tuesday, 3 April 2018 21:40 (six years ago) link

I also think these noodles came out so well because I made a single serving size. So I didn't overcrowd the pan and the amount of stuff I added was probably more spot on than if I had made a whole batch to feed 3-4 people).

Yerac, Tuesday, 3 April 2018 21:48 (six years ago) link

a lot of stir-fry noodle recipes i’ve worked from (pok pok book comes to mind) tell you to do noodles one serving at a time.

call all destroyer, Tuesday, 3 April 2018 21:58 (six years ago) link

Oh damn. That seems like a lot of work. But obviously that makes sense and the taste of these noodles would probably be worth it 10xs over.

I only ever went to pok pok once. It was fine, I just thought a lot of things had too much sugar in them, or maybe that's just not my style. How is the book?

Yerac, Tuesday, 3 April 2018 22:01 (six years ago) link

worth checking out IMO, the yam tuna salad is fairly easy and so delicious

sleeve, Tuesday, 3 April 2018 22:12 (six years ago) link

the book is pretty impressive in its detail, and it definitely can be cooked from, but sourcing enough ingredients and doing the planning to put together anything resembling a meal is....a commitment.

call all destroyer, Tuesday, 3 April 2018 22:15 (six years ago) link

yeah, yenbamroong also says 2 servings at a time max for stir fry. will check out the pok pok book as well.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 22:21 (six years ago) link

The first time I bought fresh shahe fen, it was a bit dry. This made the noodles difficult to separate into long strands. I have since learned that you need to grab from the packs in the back to get truly fresh ones. It seems obvious now, but it has made my stir fried noodle addiction more manageable.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 9 April 2018 17:09 (six years ago) link

I have established a definitive guide to cookware materials:

- Frying and saucepans: stainless steel. Plus cast-iron skillet.
- Dutch oven: enameled cast iron (which I don’t actually have and is probably not a huge bonus over regular cast iron but I think I'd prefer it)
- cake pans and cookie sheets: aluminum
- small prep bowls: glass, ceramic
- mixing bowls: stainless steel, ceramic
- wooden spoons: wood
- liquid measure: glass
- measuring spoons: originally wrote "who cares", friend of mine pushed hard for metal, will have to evaluate
- potholders: cloth

to avoid:
- plastic and silicone prep and mixing bowls. They stain like mad and confer no advantages.
- plastic liquid measures like the Oxo ones (you will break off the handle someday then just have to replace it with the Pyrex you should’ve gotten in the first place)
- ceramic knives: who are these for
- nonstick frying pans: take your pick of reasons, just don’t bother

feedback and vicious arguments welcome

valorous wokelord (silby), Tuesday, 10 April 2018 19:30 (six years ago) link

Oh I have some thoughts

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:39 (six years ago) link

silicone is good for spatulas and (especially) kitchen brushes.

call all destroyer, Tuesday, 10 April 2018 19:39 (six years ago) link

silicone is permitted for spatulas for sure

I really need a brush, I keep having to rub things on other things with my damn hands

valorous wokelord (silby), Tuesday, 10 April 2018 19:40 (six years ago) link

Measuring spoons and cups DEF

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:40 (six years ago) link

Metal, I meant

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:41 (six years ago) link

these brushes are great for basting, evenly distributing oil and marinades, etc: https://www.amazon.com/Zicome-Silicone-Pastry-Basting-Barbecue/dp/B00QF0RRAA/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1523389375&sr=1-7&keywords=silicone+brush

call all destroyer, Tuesday, 10 April 2018 19:43 (six years ago) link

I don’t currently have a non-stick frying pan, only a stainless steel one and I’m largely ok with that except when it comes to frying eggs. It takes too much fat and the eggs still stick and turn into a mess.

American Fear of Pranksterism (Ed), Tuesday, 10 April 2018 19:44 (six years ago) link

Chefs knife 10” no more or less

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:45 (six years ago) link

a good quality nonstick frying pan is imo important for omelets frittatas etc

we have a bunch of oxo measuring cups & they are great and have lasted 10+ years without replacement
also like pryex

Squeaky Fromage (VegemiteGrrl), Tuesday, 10 April 2018 19:46 (six years ago) link

Too short for me but I think it comes down to how tall you are relative to the countertop

American Fear of Pranksterism (Ed), Tuesday, 10 April 2018 19:46 (six years ago) link

I have made some very good omelettes in a stainless steel pan lately. I consider the fact that this requires like a tablespoon of butter to be a feature not a bug.

valorous wokelord (silby), Tuesday, 10 April 2018 19:49 (six years ago) link

wood spoons otm for stirring/sauteing. also otm that you need silicone spatulas for scraping every last bit out of a bowl or container.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 20:01 (six years ago) link

also need a non-coated wok, shovel, and spider. more important to me than a cast-iron skillet these days.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 20:02 (six years ago) link

I measured my chef's knife blade and it was 7.5". It works well for me. I think a 10" blade would start to be unwieldy for my preferences.

The 10" cast iron skillet I got from my sister for my 21st birthday has been in daily use for four decades. Now I could not live without it. The other kitchen item I swear by is a large (8 qt.?) sturdy stainless steel stock pot with a thick aluminum base and a steel (not glass!) lid. It gets used constantly.

btw, I am not a fan of glass lids on saucepans or pots. I've dropped one and shattered it and that was more than enough to convince me against them.

A is for (Aimless), Tuesday, 10 April 2018 20:08 (six years ago) link

transparency is kind of useless after things get simmering, but the thermal conductivities are very different. I wonder if that can matter in some applications.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 20:12 (six years ago) link

Nonstick frying pan: I keep ONE inexpensive one at a time, for eggs only, never touch it with anything except a silicone spatula, and cover it with an old potholder when I put it away. No one else is allowed to use it. Usually lasts at least a few years before it gets too scratched.

Whisk: Yes. You might think a fork is just as good until you're trying to combine something wet with something really powdery and it clumps up. You need a whisk.

Conic section rebellion 44 (in orbit), Tuesday, 10 April 2018 20:23 (six years ago) link

uncoated wok & shovel otm
i dont fry in mine but our spider fell apart years ago anyway

Squeaky Fromage (VegemiteGrrl), Tuesday, 10 April 2018 20:31 (six years ago) link

NB I didn’t mean to list a minimally complete kitchen just my material preferences for some things. Can’t imagine a whiskless existence.

valorous wokelord (silby), Tuesday, 10 April 2018 20:45 (six years ago) link

I admire yr approach to the nonstick pan IO, v sensible

valorous wokelord (silby), Tuesday, 10 April 2018 20:46 (six years ago) link

Our landlord replaced our stove a few months ago; it’s a nice Samsung job with a powerful burner which came with an accompanying wok holder. So I own a wok now, have used it a few times, it’s a blast. It’s starting to blacken nicely.

valorous wokelord (silby), Tuesday, 10 April 2018 20:48 (six years ago) link

nice, a round one that you use with the ring? I looked for a cheap one, but the majority are flat bottom.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 21:10 (six years ago) link

I had plastic measuring cups until I left the 1 cupper in a soup pot and turned the burner on. Now my largest measuring cup is the 1/2 C. Stainless steel ones otm.

Another up-side: You can heat things in metal ones over the gas flame if you need to melt butter or infuse oil quickly.

Conic section rebellion 44 (in orbit), Tuesday, 10 April 2018 21:11 (six years ago) link

^^^person I could cook with

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 21:14 (six years ago) link

I really love my microplan and dowel rolling pin and glass lasagna size pan that I use for a lot of things. All the rest above is pretty spot on. The last time I moved I fit almost all my utensils in a bottle bag and all the cookware in 2 boxes. I kind of want one of those deep soup pots though.

Yerac, Tuesday, 10 April 2018 21:20 (six years ago) link

I make eggs every morning so a non-stick pan is a must.

Yerac, Tuesday, 10 April 2018 21:21 (six years ago) link

i love non-stick pans. i just get really cheap ones and then replace when they are inevitably done.

Louis Jägermeister (jim in vancouver), Tuesday, 10 April 2018 21:39 (six years ago) link

I bought a bunch of paper last year to do fish en papillote but I can't seem to make myself do it.

Yerac, Tuesday, 10 April 2018 21:43 (six years ago) link

Yeah found a round-bottom wok at Uwajimaya here in Seattle.

valorous wokelord (silby), Tuesday, 10 April 2018 22:06 (six years ago) link

damn, that place looks amazing

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 22:13 (six years ago) link

i used a carbon steel 12" skillet at my friend's house the other day and i'm totally smitten. definitely gonna splurge on one in a few paychecks

gbx, Tuesday, 10 April 2018 22:19 (six years ago) link

They’re not even a splurge! ~$30

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 22:47 (six years ago) link

Oh wait I’m thinking wok; don’t know about a carbon steel skillet?

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 22:48 (six years ago) link

they are similarly affordable

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 22:51 (six years ago) link

Carbon steel is my material of choice for wok after trying 3 or 4 different kinds

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 23:00 (six years ago) link

same

mr veg got me a carbon steel wok for my birthday a few years back & i love it

Squeaky Fromage (VegemiteGrrl), Tuesday, 10 April 2018 23:01 (six years ago) link

is anything that isn't carbon steel even really a wok

valorous wokelord (silby), Tuesday, 10 April 2018 23:03 (six years ago) link

Rude!

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 23:12 (six years ago) link

is anything that isn't carbon steel even really a wok

― valorous wokelord (silby), Wednesday, 11 April 2018 9:03 AM (twelve minutes ago) Bookmark Flag Post Permalink

Truth

American Fear of Pranksterism (Ed), Tuesday, 10 April 2018 23:18 (six years ago) link

I bought a bunch of paper last year to do fish en papillote but I can't seem to make myself do it.

― Yerac, Tuesday, April 10, 2018 5:43 PM (two hours ago) Bookmark Flag Post Permalink

do it! easy and satisfying.

call all destroyer, Wednesday, 11 April 2018 00:05 (six years ago) link

I know! I just made fish and veggies tonight but it seems so much easier to just cook separately and not portioned out for some weird reason.

Yerac, Wednesday, 11 April 2018 00:34 (six years ago) link

made kuay tiew kua gai tonight (but with tofu instead of gai). my first experience with preserved cabbage. i might need to find some other uses because i'd need to make this 100 times to use the container. not very saucy, so easier to get more char than pad see ew.

Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 11 April 2018 02:43 (six years ago) link

oh that sounds good. do you think kim chee would work for this?
also, anyone ever work with fermented bean curd? i made a Filipino dish once that used it that was KILLER. it was super simple - sauteed onions with LOADS of ginger, added pureed canned tomatoes and a couple cubes of fermented tofu and then stewed a side of fish in it. it was one of the best, simple things i ever made. picked up some more fermented tofu to make this again, but haven't yet. was wondering if anyone had any other ideas. thx

freedom is not having to measure life with a ruler (outdoor_miner), Wednesday, 11 April 2018 18:14 (six years ago) link

the cabbage was pretty subtle. there was some minced pickled yellow radish in there as well. they were nice additions, but I bet you could use almost anything with that pickled/fermented profile. I've not used fermented bean curd, but I remember seeing it in the book I'm working through. I think it may have been one of the curries? I'll try to find it again.

Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 11 April 2018 20:33 (six years ago) link

it's good in congee

Louis Jägermeister (jim in vancouver), Wednesday, 11 April 2018 20:38 (six years ago) link

huh, that's a good idea. i tried congee once @ a nice restaurant and the blandness turned me off. but i wld def try to make it w/some more intense flavors added

freedom is not having to measure life with a ruler (outdoor_miner), Wednesday, 11 April 2018 23:55 (six years ago) link

did the deep fried garlic green beans tonight, and they did not disappoint. had them with jasmine rice and spicy fried tofu (brined with garlic lemongrass, white pepper, salt. stir fried with prik tum). will be doing this one again on Friday by request.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 12 April 2018 04:56 (six years ago) link

Did you brine your own tofu?
ahi poke with quinoa tonight, tomorrow may try the pad see ew again with fried tofu.

I need to figure out a new chickpea salad to make. I usually do a cumin/tumeric, red onion/pepper thing but want to change up the flavor profile.

Yerac, Saturday, 14 April 2018 19:17 (six years ago) link

yes, I buy 1lb extra firm tofu. I freeze it over night and thaw in the fridge. Then I cut into 7 or 8 rectangular slices to put between paper towels. Then I cut into small triangles and put in a container with the garlic, lemongrass, white pepper, salt, and water to cover. Leave for 30 minutes at room temp and then drain. I bet some of that is not necessary, but it works.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 19:32 (six years ago) link

I also fry it in the wok for a minute or two at the beginning of any stir fry because we like it a bit crispy. I add .5 to 1 tbsp of prik tum (I think this is a generic name, but it's just minced garlic, jalapenos, and birds eyes simmered low in oil for 45 minutes) after the first minute or so, if we want it to be spicy.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 19:34 (six years ago) link

making garlic green beans again tonight, but also trying out homemade orange fried cauliflower. made and ate my first larb during the week, which was awesome to me, but my partner was not as into it. so will probably need to save it for lunches.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 19:38 (six years ago) link

i love when i read what someone's making and it sends me down a rabbithole which is what just happened with your talk of larb and orange cauli. is the latter like an asian-flavored dish or just using orange colored cauli (or both)?

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 14 April 2018 20:06 (six years ago) link

Wait why do you freeze it overnight? To make it more porous?

Yerac, Saturday, 14 April 2018 20:27 (six years ago) link

yeah i was confused by that too. like do you take it out of the brine and then wring it out?

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 14 April 2018 20:37 (six years ago) link

xp yes, that's what it's supposed to do, and I think it makes sense. The tofu also seems to drain the water into the paper towels more readily after thawing? but I've taken the approach of doing everything to the tofu. I should probably start subtracting some things to figure out what's actually necessary. I so admired Nancy Silverton's brute force approach to figuring shit out in that one chef's table episode. She would probably make one of every permutation of that recipe and taste them all. I wish I had the time and space to really understand what works.

xxp for the orange cauliflower, I am just subbing the cauliflower into the recipe for orange chicken in the night + market book. that is also the book with the recipe for vegan larb (a variation in the margin of the larb gai recipe, but he does serve it at the restaurant). I've not done the orange cauliflower before, so it may not end well. but I have to get the oil going to fry the green beans, anyway, so I'm just going to fry everything.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 20:41 (six years ago) link

Yeah, I think I knew about it being porous because my mom freezes tofu a lot when she buys it in bulk. I am not a fan of the texture after so I would probably skip that part for myself.

Yerac, Saturday, 14 April 2018 20:45 (six years ago) link

xp I don't ring it out before frying. I brine it, drain it, and then dump about 1/4 lb into a bowl lined with paper towel to absorb some moisture before brining. I save the rest in the fridge and do this 2 to 3 more times during the week. I don't think you need to get all of the water out before frying. I figure that there'd be moisture in chicken, too, if I were frying that. I might be doing this wrong because I'm more or less following a recipe meant for chicken.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 20:45 (six years ago) link

Yerac, do you prefer softer tofu? or you just don't like how porous it gets? think I only enjoy soft tofu in soups.

Tapes 'n Tapes of Osho (Sufjan Grafton), Saturday, 14 April 2018 20:47 (six years ago) link

I am fine with soft tofu when it's made in-house or fresh. Otherwise to buy for the home we get very firm tofu. My spouse doesn't eat cheese so besides using it in asian dishes I'll make lasagnas or manicottis with it for him.

Yerac, Saturday, 14 April 2018 20:54 (six years ago) link

My mom gets a lot of the tofu skins, seiten thingys but I can never seem to find the right things when I go to asian markets.

Yerac, Saturday, 14 April 2018 20:55 (six years ago) link

Oh and yeah the porous, spongey ones I don't like. but I think that happens more when you freeze the ones that are laying out in open water in asian stores and not the ones commercially packed. I like aburaage sometimes even though that gets a little too spongey for me.

Yerac, Saturday, 14 April 2018 20:59 (six years ago) link

late to this but Uwajimaya is a must-stop destination if u are visiting Seattle, it's all true

sleeve, Monday, 16 April 2018 00:27 (six years ago) link

There is a yelp picture captioned "variety of eggplants" that i visit from work and daydream about.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 16 April 2018 02:31 (six years ago) link

I made spaghetti with sauce from a jar, Parmesan cheese, and toast at home garlic bread. Not sure if there’s a better way to make dinner without actually doing anything.

valorous wokelord (silby), Monday, 16 April 2018 02:39 (six years ago) link

sometimes it’s the best way!!

Squeaky Fromage (VegemiteGrrl), Monday, 16 April 2018 02:50 (six years ago) link

my go to quick and easy is de cecco spag, raos sauce, and some gardein fake meatballs

if you actually toss the noodles in already warm sauce with a bit of water from the noodles it's entirely satisfying

gbx, Monday, 16 April 2018 02:59 (six years ago) link

de cecco spag, raos sauce, and some gardein
wut?!

i wasn't sure if these were typos or i just didn't know what you're talking about
"fake meatballs" i understand

weird woman in a bar (La Lechera), Monday, 16 April 2018 12:41 (six years ago) link

raos is good, quick, and easy, but i still have to complain that it's too expensive. Could buy the same amount of sauce, including a few meatballs, from a pizzaria and save $4.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 16 April 2018 13:43 (six years ago) link

gardein (i haven't had the meatballs) makes a fantastic pseudo fish nugget thingy i've been loving lately. was really in the mood for fish and chips and these guys, imo, are a sub that makes me not really miss the real thing.

freedom is not having to measure life with a ruler (outdoor_miner), Monday, 16 April 2018 16:31 (six years ago) link

their chik'n tendies are also v good

gbx, Monday, 16 April 2018 16:52 (six years ago) link

made my best ever batch of seitan last night. came out SO much more tender than previous batches. may have been due to being a little clever and going straight for a Isa Chandra recipe this time. anyways, just sauteed it lightly then brushed on a simple homemade bbq sauce. A+

tonight, since i only have one class on mondays, getting ready for https://www.veganricha.com/2017/07/methi-malai-paneer-tofu-fenugreek-greens-creamy-sauce.html
don't have fenugreek leaves so subbing a little fenugreek and some baby spinach

freedom is not having to measure life with a ruler (outdoor_miner), Monday, 16 April 2018 18:12 (six years ago) link

going to try out the butter tofu on that site, thanks.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 16 April 2018 18:54 (six years ago) link

Those look delicious. I want to try it too although I have the feeling that all the tofu dishes I have been making recently may be wreaking havoc on our digestion.

Yerac, Monday, 16 April 2018 22:39 (six years ago) link

Had a try at halloumi fries yesterday, BBC Good Food recipe. Don't really "get" it, I have to say - halloumi is well heavy on its own, why douse it in oil?

Daniel_Rf, Tuesday, 17 April 2018 11:01 (six years ago) link

I made the butter tofu from the above site last night. The sauce was very good ( I did add a couple of other things to it though and used soy yogurt). I am not sure how I felt about the baked tofu. I think I added something that made it too salty and not flavorful enough and the texture was a little like tofu-pups on the grill.

Yerac, Wednesday, 18 April 2018 15:35 (six years ago) link

Beef rendang tonight. I love cooking with aromatics like lemongrass.

droit au butt (Euler), Wednesday, 18 April 2018 17:25 (six years ago) link

xpost, yeah the dish i made from there was fine, but didn't knock me out too much. cashew cream made it *really* thick, too, so i had to keep adding bits of water. so i tried bumping up the spices a bit, but it still could have used a bit more zip. i like the idea of baking the tofu with spices though.

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 19 April 2018 00:42 (six years ago) link

Yeah, I haven't ever used soaked cashews before (although I see these vegan cheese plates online that seem wow) so I had to use what was around. I think I would've liked the baked tofu more if I had used the tandoori marinade I usually use before grilling. But I also don't know how much real flavor it adds when you are putting tofu back into a strong sauce. I feel like I could've done a lemon, oil, garlic powder, salt thing before baking and that would've been fine. The recipe did alert me that this style not using onions usually and also I got kind of got my cheap immersion blender to produce better for me. Today with some of the leftover tofu I made a wrap out of the naan that I made last night and some berros/mache, red onion and lime.

Yerac, Thursday, 19 April 2018 00:53 (six years ago) link

home made naan! yeah, i agree abt seasoning of the tofu getting lost in a dish with strong flavors. i take back what i said regarding the methi malai paneer dish after finishing leftovers last night. aside from sauce getting too thick the flavor actually was pretty fabulous and i def. would make it again someday

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 19 April 2018 13:12 (six years ago) link

My masala butter tofu had better flavor the day after as well. Making naan from scratch is surprisingly easy. I should've been doing that for years. I am using an iron skillet though, so our forearms are getting exercise with turning it over the flame.

Yerac, Thursday, 19 April 2018 13:59 (six years ago) link

will keep the naan idea in mind. that reminds me, i made english muffins from scratch once. it was really quite simple, too, and they came out perfectly.

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 19 April 2018 15:34 (six years ago) link

Made vegan larb and sticky rice and good god was that spicy but good

Tapes 'n Tapes of Osho (Sufjan Grafton), Sunday, 22 April 2018 06:24 (six years ago) link

Attempted to make Philly cheese steak roll ups last night. The idea was to pound out a sirloin until pretty thin, layer grilled peppers and onions on it, then a bunch of slices of provolone, roll it up into a pinwheel held together with toothpicks, cook it up in a pan, then slice it into little rounds. Unfortunately I didn't flatten it nearly enough, and it wouldn't hold together. It turned into a literal hot mess, but still tasted good after everything.

My son and I made a southwestern chilli tonight, which came out much better.

Mario Meatwagon (Moodles), Sunday, 22 April 2018 06:34 (six years ago) link

you might think that having a rather expensive waffle iron would be silly but the overnight waffles we regularly make are a counterpoint

droit au butt (Euler), Sunday, 22 April 2018 06:48 (six years ago) link

mr veg got me an Instant Pot for my bday & last night I made red beans & rice. It turned out great. Will cook beans a teeeeeensy bit longer next time but otherwise 😃

Squeaky Fromage (VegemiteGrrl), Sunday, 22 April 2018 14:34 (six years ago) link

xpost If I had kids I would probably be pro waffle iron. You're in France, no weekend crepes?

Yerac, Sunday, 22 April 2018 15:01 (six years ago) link

We love crepes too but waffles are even better: the crispiness is amazing. And overnight waffles, yeast-risen ones, are tangy too. We use Bittman’s recipe.

On the Côte d’Azur this week, so gonna cook with prime Italian ingredients while not having to deal with Italy bullshit.

droit au butt (Euler), Sunday, 22 April 2018 15:53 (six years ago) link

something went very right with what I prepared last night. Not sure where in the combination of rhubarb, ginger, garlic, coconut milk and all the other ingredients and so not sure how easily I can recreate it but taste was sublime.
Really going to further explore the use of rhubarb as a savoury ingredient.. seems to add a level of near citrus piquancy to things i think.

Stevolende, Sunday, 22 April 2018 16:06 (six years ago) link

Was it fresh rhubarb? I don't think I have ever used rhubarb besides a pie once. It was growing in the backyard of my rental and it was like a weed.

Yerac, Sunday, 22 April 2018 17:26 (six years ago) link

I have more naan rising right now to eat with some miso marinating tuna and salmon for later. We were going to grill but now are too lazy and are just baking it.

Yerac, Sunday, 22 April 2018 17:27 (six years ago) link

xp well, shop bought rhubarb so not quite that fresh but recently picked. I was experimenting with it a bit last year, just bunging it into stir fries to see what the result was.
I think it tends to be heavily sugared in most English usage and that's to counter its sharpness. I think that works quite well in a savoury dish though

Stevolende, Sunday, 22 April 2018 17:37 (six years ago) link

tried the scarpetta spaghetti tonight. the oil infused with chili, basil, and garlic is definitely great. the butter and parmigiano reggiano kind of took over the forefront of the flavor, though. I will definitely make it again, but I'll add a few extra tomatoes for the sauce. Or maybe I'll cut the cheese and butter down a bit.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 23 April 2018 04:08 (six years ago) link

chili+basil+garlic oil in spaghetti. jalapeno+bird's eye+garlic oil in nearly everything. spiced butter in ethiopian food. starting to think that infusing cooking fats with flavor is one weird trick for enjoying every meal.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 16:13 (six years ago) link

I made a roasted asparagus, bacon, and egg bake that was pretty good and easy to make. Next time I'll probably use a bit less bacon fat for the asparagus, and bake the eggs a couple minutes less.

Mario Meatwagon (Moodles), Thursday, 26 April 2018 16:40 (six years ago) link

starting to think that infusing cooking fats with flavor is one weird trick for enjoying every meal.

― Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, April 26, 2018 11:13 AM (twenty-nine minutes ago) Bookmark Flag Post Permalink

i've never really done this intentionally but i think yr otm

gbx, Thursday, 26 April 2018 16:44 (six years ago) link

The only time I add cheese to the scarpetta recipe is if for some reason the sauce comes out flavorless (not good basil or tomatoes) otherwise yeah, it doesn't need the cheese. That oil is sooooo good. Glad you liked it.

Yerac, Thursday, 26 April 2018 16:53 (six years ago) link

oh, interesting. I think I won't do the cheese next time.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 17:04 (six years ago) link

added bonus of making the whole endeavor a bit cheaper

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 17:05 (six years ago) link

I didn't even realize there was cheese in the recipe. I had it in the restaurant once and I think the cheese was just on the table in general.

Yerac, Thursday, 26 April 2018 17:19 (six years ago) link

hmmm. It is a large amount of cheese. I actually picked up the book, so maybe it's only in there. Do you add butter?

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 17:25 (six years ago) link

Which book/recipe?

The town I’m in this week has lots of people selling fresh ravioli filled with asparagus and it’s delicious.

droit au butt (Euler), Thursday, 26 April 2018 17:31 (six years ago) link

the scarpetta book. Yerac and I are referring to Conant's spaghetti recipe, which she brought up itt awhile ago.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 18:24 (six years ago) link

I definitely add the butter but I think the early videos of this I watched have absolutely no cheese involved.

Yerac, Thursday, 26 April 2018 19:47 (six years ago) link

I am very curious about this large amount of cheese. I had assumed you just meant some shavings on top.

Yerac, Thursday, 26 April 2018 19:48 (six years ago) link

Ok, I see in the video above he sprinkles some in while it's in the pan. My spouse doesn't eat cheese so I guess we always ignored that part.

Yerac, Thursday, 26 April 2018 19:52 (six years ago) link

I think it was 0.5 cup, which is a pretty large amount

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 19:58 (six years ago) link

Yeah, I see that although in some recipes online it says 2 tablespoons.

Yerac, Thursday, 26 April 2018 20:09 (six years ago) link

Yeah, those seem to be for a smaller serving size, though. Also lots of unclear info about the volume of pasta. Bc 1 lb of fresh is not the same as 1 lb pf dry, before its cooked anyway.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 20:23 (six years ago) link

I think we usually do a pound of fresh pasta for one large can of tomatoes (or 2 regular size cans). It's been so long since we have had good tomatoes around to use. But we also don't like a lot of sauce. We also do a large slice to the garlic and don't strain that or the basil out.

Yerac, Thursday, 26 April 2018 20:46 (six years ago) link

Caprese-style chicken breasts stuffed with tomato, basil, and mozzarella.

Mario Meatwagon (Moodles), Thursday, 3 May 2018 00:58 (six years ago) link

I got the Lucky Peach 101 Asian Recipes cookbook for my bday & i cant wait to try some of these recipes esp hainan chicken rice.

the design is suuuuch a nostalgia trip. My mum had a shelf full of 70’s “Asian” cookboks from when everyone bought shitty aluminium woks & a jar of msg & made sweet & sour chicken every Friday night - the book is such a throwback, it cracks me up.
The photography is spot on & the typeface, layout, even the title...somewhere between triggering & comforting, lol.

Squeaky Fromage (VegemiteGrrl), Sunday, 6 May 2018 17:47 (six years ago) link

i had some good italian sausage i had to use so i just browned an onion, added the sausage, added fire-roasted tomatoes. then poured it all into some pasta i made a few days ago. it was surprisingly good.

you bet, nancy (map), Monday, 7 May 2018 00:44 (six years ago) link

sounds good to me

call all destroyer, Monday, 7 May 2018 01:19 (six years ago) link

I am laughing at those Lucky Peach cookbook pics that I can find online. I Love them and am trying to think of a person to gift this to.

Yerac, Monday, 7 May 2018 02:05 (six years ago) link

yeah, that book looks amazing and I will buy it eventually

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 7 May 2018 03:21 (six years ago) link

It’s good, rip lucky peach

valorous wokelord (silby), Monday, 7 May 2018 03:36 (six years ago) link

y’all have GOT to try this
https://food52.com/recipes/75260-spanish-baked-rice-with-chorizo-and-chickpeas

If you’re going for a meal instead of just a side dish I would recommend doubling the chickpeas and upping the currants a bit too.

the masseduction of lauryn hill (Stevie D(eux)), Sunday, 13 May 2018 17:54 (six years ago) link

This look really, really good. I may try this out this week but substitute out the meat for something else. I wonder if chunks of some type of fish would be good in it. I am glad they included the pic because I was confused about the head of garlic.

Yerac, Sunday, 13 May 2018 18:27 (six years ago) link

I've been making these whack momofuko compost-like cookies every weekend for about a month. I still don't have a process/recipe down but I pretty much now add 2 teaspoons of ground coffee, 1 teaspoon of indian chili powder, peanut butter, quinoa cereal flakes, vegetable potato chips and chocolate chips (no chocolate chips for me). I want them flatter and chewier but I think I think it's because I try to add 3/4 the amount of sugar and butter?

Yerac, Sunday, 13 May 2018 18:34 (six years ago) link

This look really, really good. I may try this out this week but substitute out the meat for something else. I wonder if chunks of some type of fish would be good in it. I am glad they included the pic because I was confused about the head of garlic.


trader joe’s soyrizo imo, or a DIY seitan chorizo. Dice it up tiny like the picture.

the masseduction of lauryn hill (Stevie D(eux)), Monday, 14 May 2018 00:06 (six years ago) link

I thought about soyrizo but it's more crumbly and was trying to think of something with heft.

Yerac, Monday, 14 May 2018 00:29 (six years ago) link

Whipped up some fresh fettuccine with leeks and crumbled Italian sausage for mother's day dinner. It was quite yummy and easy to make.

Mario Meatwagon (Moodles), Monday, 14 May 2018 00:53 (six years ago) link

ramp season is here so i made ramp chimichurri for hanger steak tonight

call all destroyer, Monday, 14 May 2018 01:01 (six years ago) link

#rampitup

Squeaky Fromage (VegemiteGrrl), Monday, 14 May 2018 01:53 (six years ago) link

successfully made Hainan Chicken Rice from the 101 Easy Asian Recipes book.
Delicious!

Squeaky Fromage (VegemiteGrrl), Monday, 14 May 2018 03:20 (six years ago) link

Yessss I gotta do that again some weekend soon, it’s so worth it

valorous wokelord (silby), Monday, 14 May 2018 04:07 (six years ago) link

I ended up buying that book already. Only worry is the lack of fried stuff. Fried stuff is delicious.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 14 May 2018 04:54 (six years ago) link

It's a stupid worry, though, because it's one of the main stated constraints of the book. Also frying is messy, so hell yeah if I can make good stuff without it.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 14 May 2018 05:10 (six years ago) link

Yes I’m cooking with that book a lot lately, made the fish sauce spareribs last night, and the Chinese sausage fried rice as a side. Coordinating was stressful but both were excellent.

droit au butt (Euler), Monday, 14 May 2018 06:58 (six years ago) link

we are addicted to the pepper/garlic/basil olive oil. been using it for toasting veggie burger buns and on toasted cheese sandwiches. will probably end up making that oil more frequently than the red sauce it's supposed to go in.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 17 May 2018 18:44 (six years ago) link

At Roberta's pizza in Brooklyn they have a bottle of spicy hot oil (kind of like this^^^) on every table. It's kind of addictive and the only time I ever put oil on my pizza. So good. Are you straining out all the basil/garlic/pepper?

Yerac, Thursday, 17 May 2018 20:23 (six years ago) link

yes, I strain it out. I could definitely see leaving the stuff in there if I minced things up more nicely.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 17 May 2018 20:54 (six years ago) link

thanks to thread I made the scarpetta spaghetti recipe, only instead of basil I used rosemary and instead of tomato sauce I made tomato soup

mom tossed in kimchee (quincie), Thursday, 17 May 2018 22:54 (six years ago) link

so basically my post is every comment to any online recipe, ever

mom tossed in kimchee (quincie), Thursday, 17 May 2018 22:54 (six years ago) link

scarpetti soup sounds good. there's a whole section of flavored oils in the book. going to flavor some oils later.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 17 May 2018 22:59 (six years ago) link

noticed a local place that uses beets on various vegetarian sandwiches, which seemed uninspired to me at first. but the idea stuck w/me and now i'm addicted. just made a bagel with a bit of cream cheese, a layer of thinly sliced steamed beets, about a third of a mashed avocado and some chopped up thai chiles. the combination sweet/salty/creamy/spicy is the kind of taste sensation i live for dammit

lâche pas la patate (outdoor_miner), Saturday, 26 May 2018 15:08 (six years ago) link

I love beets. We make a beet & tomato salad that's a classic.

Do any of you have a recipe for dan dan noodles that you're enthusiastic about? I'd like one where the peanut or sesame taste is prominent, but I'm happy to hear of others. I had a version of it in Japan that I have been trying and failing to replicate for months now.

droit au butt (Euler), Saturday, 26 May 2018 15:20 (six years ago) link

I wish I knew how to make stuff like that. My current favorite lunch spot has a fantastic Dan Dan hand-pulled noodles that's soooo good.

Mario Meatwagon (Moodles), Saturday, 26 May 2018 15:26 (six years ago) link

raw shredded beets go great on sandwiches or veggie wraps

Squeaky Fromage (VegemiteGrrl), Saturday, 26 May 2018 16:16 (six years ago) link

I don't make exact dan dan noodles, but I find noodle dishes are improved by magnitudes if you can get or make fresh noodles.

Ohhhh, I never even think of putting beets on things. I've been in a radish putting on things mood lately.

I greatly messed up a huge pot of caramelized onions I was making a couple of months ago ( i tried to use baking soda to speed up the process and obliterated it). but I froze it into ice cube trays and have been using it for a salad dressing base with whole grain mustard, lemon, capers, balsamic, garlic.

Yerac, Saturday, 26 May 2018 17:02 (six years ago) link

I was just planing to make dan dan noodles this week. I have the fuscia Dunlop Sichuan cookbook and was going to use that as a starting point. I actually bought the preserved mustard greens last week and need to make chili oil at some point

joygoat, Saturday, 26 May 2018 18:09 (six years ago) link

oh I have preserved mustard greens in the pantry, and need to make chili oil as well. The chili oil from that book is wonderful.

mom tossed in kimchee (quincie), Saturday, 26 May 2018 18:14 (six years ago) link

holy hell, the sichuan cookbook is like $90 on amazon! i've seen some recipes for dan dan noodles that call for broad bean chile paste and some that don't. do any of you with dan dan experience have feelings about this one way or the other? i think i wanted to make this dish abt a year ago but never found that paste @ my local asian food store, then i just forgot about it.

lâche pas la patate (outdoor_miner), Saturday, 26 May 2018 18:25 (six years ago) link

oh wait I don't have the sichuan book, just Every Grain of Rice

mom tossed in kimchee (quincie), Saturday, 26 May 2018 18:26 (six years ago) link

I just made what has become the unofficial main dish of Paris: bo bun.

I can check out the Dunlap dan dan noodles. I can get fresh noodles pretty easily in my neighborhood.

droit au butt (Euler), Saturday, 26 May 2018 18:30 (six years ago) link

The restaurant I go to puts in bok choy, I guess instead of mustard greens

Mario Meatwagon (Moodles), Saturday, 26 May 2018 18:32 (six years ago) link

I had to look up what bo bun is and the first article that came up from eater "what's the deal with all the bo bun in Paris."

Yerac, Saturday, 26 May 2018 18:40 (six years ago) link

A salmon dhansak is scheduled for tonight. Not sure how this will go.

Yerac, Saturday, 26 May 2018 18:43 (six years ago) link

Bo bun is rice noodles with a lemon & fish sauce sauce topped with peanuts and a meat or tofu. Beef is the mainstay topping here but I prefer pork because of the legendary pork salad at the Thai Café at St@nf0rd, RIP

droit au butt (Euler), Saturday, 26 May 2018 19:38 (six years ago) link

Do you have a favorite bo bun in Paris that has tofu?

Yerac, Saturday, 26 May 2018 19:40 (six years ago) link

At any place that doesn’t just sell premade ones (those are common now), you can request tofu or a meat as you like. When I eat them outside the home it’s usually around the Sorbonne; I had a decent one on the rue Saint Jacques recently. But normally you’re better off in the 13th for Vietnamienne cuisine.

droit au butt (Euler), Saturday, 26 May 2018 19:43 (six years ago) link

I feel like we have a hard time finding asian restaurants that have tofu in France. I think we have a couple of days in Paris in July, so I want to remember the sparkling water fountains and to try the bo bun

Yerac, Saturday, 26 May 2018 19:46 (six years ago) link

Damn I had no idea that Land of Plenty is out of print and going for $134 US on Amazon now; I've had it for years. It's good but not THAT good.

I live in a town now with a shockingly good asian grocery store for its size - I lived in a small place without one for over a decade so I still have to remind myself not to buy tons of everything when I go because I won't be back for six months. It's amazing to be able to get all kinds of fresh noodles, dozens of stir-fryable greens, thai basil, etc easily whenever I want to.

joygoat, Saturday, 26 May 2018 19:49 (six years ago) link

I lived in Oahu for half a year and one of the things I most miss is prevalent asian groceries in every supermarket. YUM.

Yerac, Saturday, 26 May 2018 19:55 (six years ago) link

Hmm, you may be right, but I don’t know, I don’t usually take tofu here. But often on menus it’ll be called soja.

droit au butt (Euler), Saturday, 26 May 2018 19:58 (six years ago) link

Yeah, I eat everything but my partner doesn't. This is why we usually just go to Mme Shawn for tofu for him.

Yerac, Saturday, 26 May 2018 20:06 (six years ago) link

Tonight’s 101 Easy Asian Recipes pick was chicken adobo, which I hadn’t done before. I don’t have any proper points of comparison I don’t think but it tastes good!

I don’t think I’ve ever properly reduced a sauce though. Unless there’s actually no reason to boil down your sauce until it’s the consistency of pancake syrup. Is that even possible? Sauce is a complete mystery to me.

valorous wokelord (silby), Monday, 28 May 2018 01:29 (six years ago) link

i also find sauce mysterious but the guideline i would start with is reducing takes way way longer than you expect

call all destroyer, Monday, 28 May 2018 01:32 (six years ago) link

i love adobo, i was planning to try that recipe next too

Squeaky Fromage (VegemiteGrrl), Monday, 28 May 2018 01:33 (six years ago) link

fuck it, this has been on my wishlist forever and i just bought it: https://smile.amazon.com/dp/0470194960/?coliid=I3L0KGYII342ZT&colid=1P6XT5QYBLVO9&psc=0&ref_=lv_ov_lig_dp_it

call all destroyer, Monday, 28 May 2018 01:35 (six years ago) link

same, have not bought yet but thanks for the reminder

sleeve, Monday, 28 May 2018 01:52 (six years ago) link

I have peterson's splendid soups. I texted the gumbo recipe to my friend in new orleans for a quick check, and he talked to me for the next two hours about how it was a recipe that could only have been conceived by the antichrist. Yet, I've always liked the other soups I've made from that book.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 28 May 2018 07:03 (six years ago) link

and the gumbo recipe is probably tasty, too. it's just hard to please everyone with such a broad sweep of a topic.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 28 May 2018 07:04 (six years ago) link

The black bean soup in that book is good.

droit au butt (Euler), Monday, 28 May 2018 07:13 (six years ago) link

I made ricotta using the recipe from Kenji's book and...I guess I did it wrong. Curds stuck together almost immediately and the end result was kind of chewy :(

Made oven-braised pork chops with red onion and pears, zucchini with anchovies and capers, plus my wife chipped in some delicious sauteed radishes. Good times!

Mario Meatwagon (Moodles), Tuesday, 29 May 2018 00:48 (six years ago) link

I wouldn’t be surprised if I posted about this dish in the past but it was 90-something degrees today so for dinner I rinsed a can of cannellini beans, added a can of tuna in olive oil, sliced red onion, red wine vinegar, and flat leaf parsley and ate it with some bread and rose. Ten minutes of prep time and nothing to heat up

joygoat, Tuesday, 29 May 2018 01:22 (six years ago) link

that sounds awesome, i'm saving it

forensic plumber (harbl), Tuesday, 29 May 2018 01:26 (six years ago) link

I've been adding a crap ton of tumeric to everything because I went to the doctor and my uric acid levels were a little too high (so also cutting out wine for now). This weekend I made DUMPLINGS! again but they were tofu, tumeric, scallion, kale. Also did a salmon dhansak which came out well but the salmon had a lot of the properties as if we just used canned tuna.

Yerac, Tuesday, 29 May 2018 01:28 (six years ago) link

I've got this new turmeric that is brighter yellow and makes longer lasting stains on everything it touches. but I love it. Night+Market fried peanuts with lime leaves, red pepper, lemon grass, etc. have changed my pad thai game. Long, complicated recipes are never too enjoyable for the person that eats them. So the key to enjoying my own cooking is putting all of the effort into toppings or additives that are delicious and can be added very simply to the recipe in the moment before eating. Or I guess just making stuff that reheats well.

Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 30 May 2018 18:15 (six years ago) link

ugh what great summer dishes should i make, help i'm going grocery shopping tonight someone hold my hand!!!!

the masseduction of lauryn hill (Stevie D(eux)), Thursday, 31 May 2018 19:46 (six years ago) link

Hot dogs n potato salad

valorous wokelord (silby), Thursday, 31 May 2018 19:47 (six years ago) link

pffft

the masseduction of lauryn hill (Stevie D(eux)), Thursday, 31 May 2018 20:41 (six years ago) link

Cmon that’s the most summery meal there is

valorous wokelord (silby), Thursday, 31 May 2018 20:42 (six years ago) link

i need to make a side dish for work picnic. no hot dogs, possible potato salad.

forensic plumber (harbl), Thursday, 31 May 2018 23:43 (six years ago) link

How about a cold asparagus rice salad.

WilliamC, Thursday, 31 May 2018 23:45 (six years ago) link

I make this Lebanese Lemon-Parsley Bean Salad. vegan and gluten-free!

neutral yogurt (doo dah), Friday, 1 June 2018 00:40 (six years ago) link

green papaya salad.

Tapes 'n Tapes of Osho (Sufjan Grafton), Friday, 1 June 2018 00:56 (six years ago) link

i had to do dinner for 7 tonight with about one day's notice so i busted out this absolutely classic two-hour pork ribs joint:

http://www.laweekly.com/restaurants/a-recipe-from-the-chefs-vinny-dotolo-and-jon-shooks-balsamic-barbecued-baby-backs-2378837

call all destroyer, Friday, 1 June 2018 02:33 (six years ago) link

y'all this was SO GOOD and SO EASY i just can't believe it, i just used ground pork from the store

https://www.bonappetit.com/recipe/ba-breakfast-sausage

the masseduction of lauryn hill (Stevie D(eux)), Sunday, 3 June 2018 20:42 (six years ago) link

oh, i like the look of that Lebanese salad up there. gotta remember that. xxpost

on holiday from school and moving in a couple weeks to my transfer school area ( i found an apt. this weekend, YAY!) so am making use of some ingredients on hand. even though it's supposed to be scorching tomorrow, i made a big batch of curried lentil soup, that i think is gonna rule. that's for tomorrow/rest of the week. tonight making eggplant pizza. my housemate has a thing for eggplant.

lâche pas la patate (outdoor_miner), Monday, 11 June 2018 16:25 (six years ago) link

i made the lebanese salad for guests and have been munching on the remains for like a week. it's very tasty.

call all destroyer, Monday, 11 June 2018 17:15 (six years ago) link

I pan cooked a thin-cut porkchop and put it on a King's Hawaiian hamburger bun with mayo and hoisin, A+

valorous wokelord (silby), Tuesday, 12 June 2018 20:30 (six years ago) link

I order halal lamb and chicken over rice and cut up tomatoes and cukes for an extra side salad with lemon dressing. One order will make at least two meals for me so it's a good way to prepare lunch the day before.

That's the extent of my cooking in past months.

which do u hear yanny or (in orbit), Tuesday, 12 June 2018 20:35 (six years ago) link

haha! i regularly do the same thing
although today i made (vegan!) spinach pies (in easy to use country-style phyllo) with onions, berbere, ginger, turmeric

it's my antidote for enduring food poisoning sunday-monday

weird woman in a bar (La Lechera), Tuesday, 12 June 2018 20:39 (six years ago) link

(food poisoning was NOT from the place i usually get my meat/rice/tabouli/hummus fix)

weird woman in a bar (La Lechera), Tuesday, 12 June 2018 20:40 (six years ago) link

I'm doing my first and hopefully last kitchen reno.

What are things you'd change about your kitchen layout and why?

Are you happy with your appliances?

Should I get a bright orange wall oven?

mom tossed in kimchee (quincie), Tuesday, 12 June 2018 20:53 (six years ago) link

Yes to the last.

valorous wokelord (silby), Tuesday, 12 June 2018 20:54 (six years ago) link

yes to orange oven
most annoying thing is that the trash can is too far from the cutting area. if i had my way they would be closer together.

weird woman in a bar (La Lechera), Tuesday, 12 June 2018 21:05 (six years ago) link

Bright orange oven yes. If I could redo my kitchen, I would seal seal seal the spaces between all the appliances and counters and the floors. I hate food particles falling in between. Definitely a bigger double sink (I rarely use the dishwasher), built in wine cellar, prep space for two people, and integrated seating/hangout for when I am waiting for stuff to cook. I'm not really into spending a lot on appliances, as long as I have a gas burner and an inoffensive fridge, I'm good.

Yerac, Tuesday, 12 June 2018 21:14 (six years ago) link

Although I do covet Smeg and Big Chill fridges.

Yerac, Tuesday, 12 June 2018 21:16 (six years ago) link

most annoying thing is that the trash can is too far from the cutting area. if i had my way they would be closer together.

― weird woman in a bar (La Lechera), Tuesday, June 12, 2018 5:05 PM (three hours ago) Bookmark Flag Post Permalink

this is a good one.

call all destroyer, Wednesday, 13 June 2018 00:50 (six years ago) link

my layout is pretty inoffensive; a big u shape with a peninsula with seating and the fridge on the opposite wall. if i had more space i'd add a center island because it's the best place to do prep. i'd def get a double wall oven if i could.

call all destroyer, Wednesday, 13 June 2018 00:54 (six years ago) link

we added a butcher block in the middle of our kitchen (family heirloom of my wife's), it is slung low so I mostly use it for mortar/pestle grinding but it is extremely handy to put things on when you are in the middle of a project, islands rule

sleeve, Wednesday, 13 June 2018 00:58 (six years ago) link

buzzfeed had an article on DJ Zedd's house. Most of it was whatever but I did like his costco room and the vacuum at the bottom of the kitchen cabinets that you can kick dropped food to get vacuumed up.

Yerac, Wednesday, 13 June 2018 01:10 (six years ago) link

Trash placement is an excellent point. I was gonna put it near the sink/dishwasher opposite the island where I'd be doing prep, but maybe it should be at the island.

I have decided to say fuck it and put the rangetop in the island instead of against a wall. This is a highly controversial move in the kitchen design world, apparently, but I'm doing it anyway. This means a hood hanging over the island, but I can rig it so that it is over my sight line when I am at the rangetop.

Architect is urging me to put in a speed oven. I've never had a speed oven but it gives some more options than a microwave and could supplement the BRIGHT ORANGE WALL OVEN if for some reason I needed more baking power.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:17 (six years ago) link

i just read about speed ovens for a minute and they sound like expensive bullshit

call all destroyer, Wednesday, 13 June 2018 02:21 (six years ago) link

I have never heard of these either. I was trying to figure out if it was morelike a toaster oven or those weird mocrowave/oven combos that are all over europe.

Yerac, Wednesday, 13 June 2018 02:22 (six years ago) link

yeah sounds like the latter. idk, i only use my microwave to reheat leftovers and melt butter, but it cost like 150 bucks and does those things fine. if you have a good-quality wall oven with convection idk what this thing is getting you.

call all destroyer, Wednesday, 13 June 2018 02:24 (six years ago) link

So apparently you have a microwave mode, a convection mode (for baking), and a combo MW/convection combo mode.

I'm like you, destroyer, with the reheat and butter melt. But I guess having a second small oven isn't the worst thing, especially since I do a lot of cooking just for 2 ppl and it would be nice not to have to preheat the big oven all the time.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:34 (six years ago) link

I'm really into toaster ovens but probably because I started using them at a much later age (when my house wasn't sending enough electricity to my oven so I was relying entirely on my toaster oven). They really can cook almost anything.

Yerac, Wednesday, 13 June 2018 02:37 (six years ago) link

if my house didn't have a microwave-sized cutout over the range i probably wouldn't even have one of those b/c you can indeed get a lot of shit done with a toaster oven.

my new oven has a screaming-fast preheat time so i fire it up for all kinds of things now. not the best for energy consumption but it's a nice change after years of having underpowered gas ovens.

call all destroyer, Wednesday, 13 June 2018 02:48 (six years ago) link

i hate our cabinets: they are impractical & all have huge doors thag dont catch properly & that swing so wide you have to stand a foot away for clearance, those would go first.
our counter is tiled & the grout gets soooo grungy. its gross. so i would get rid of the tile & i replace with something solid, even formica fuckit i dont care
gaps between counters & appliances otm
i would put a range over the stove
i like the ones with the built in microwave
and i would replace the flooring with faux wood laminate or something dark & easier to clean than shitty cream vinyl

also this would take serious remodelling but i hate that the kitchen is cut off from the dining room, i would rather it be open & more social.

Squeaky Fromage (VegemiteGrrl), Wednesday, 13 June 2018 02:49 (six years ago) link

omg i'm definitely not the cleanest person ever but a tiled counter would actually cause me to lose my mind

call all destroyer, Wednesday, 13 June 2018 02:51 (six years ago) link

My current counters are 2-inch tile. Both surface and blacksplash. Royal blue with white (or used to be white) grout. LOL 80s I guess.

Ppl seem to be into induction cooktops for modern kitchen renos. Not I. Basic 4-burner gas range with one simmer burner and one mega BTU burner (I'll be able to pull off the grate and put a wok on directly! Totally going to end up burning the house down!).

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:53 (six years ago) link

Counter in this place is granite-like but it has widely spaced grooves, they’re not grouted they’re just grooves disrupting the counter surface for no reason. Do not get these counters.

My folks redid the kitchen about 13 years ago, counters are something called Silestone which has I think been bulletproof.

valorous wokelord (silby), Wednesday, 13 June 2018 02:54 (six years ago) link

xp that's cool. i like my induction range but only have it b/c gas isn't available in my 'hood.

call all destroyer, Wednesday, 13 June 2018 02:55 (six years ago) link

I found an old kitchen thread started by Jaq (miss u, Jaq!). Apparently I should poll single vs. double sinks. I know which camp I'm in.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:56 (six years ago) link

Silby I'm gonna do Silestone, glad to hear your folks have been pleased. Actually I'm thinking zinc for the island, but that may be a totally stupid idea i dunno.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:58 (six years ago) link

i have heard good things abt silestone

Squeaky Fromage (VegemiteGrrl), Wednesday, 13 June 2018 02:58 (six years ago) link

i like this topic so here's a little pano of my kitchen (it's open to the dining room which is where i was standing to take this):

https://i.imgur.com/gzKSJz9.jpg

my initial reaction when i saw this kitchen was that the peninsula + open layout creates a dead corner which is clearly visible on the far left. if i did a full remodel (unlikely) i'd consider ditching the peninsula and just extending cabinets/counters further down in a straight line, then adding an island. the peninsula is nice to sit at but still creates wasted space.

other than that i'd replace the counters with granite (prob will do that anyway next year). also to the right of the range is all our trash/recycling...once upon a time there was a steam radiator there until someone realized that having a radiator right next to a stove was extremely dumb. so the radiator is gone but i'd love to custom-build a counter extension with trash under it.

our cabinets are 1940s-era but fine...i don't see much i'm crazy about with newer cabinets that would cause me to replace them.

call all destroyer, Wednesday, 13 June 2018 03:06 (six years ago) link

That's a nice layout! I'm in more of a Euro-sized space, but a prior reno (house is 1916) opened up the kitchen to the dining room--so it feels more spacious but still has some counter/cabinet limitations.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 03:18 (six years ago) link

we put in a dark grey quartz silestone and have been happy with it. biggest upgrade in the whole remodel was the big two trash/recycling can pull out drawer. Only option before then was a small bin underneath the sink. there wasn't even floor space for a large bin on the floor in our tiny kitchen space. Could not live without that trash can drawer. I think the newer cabinets are worth it for the hidden hinges, slow close everything, and just maximizing space. For example, the narrow horizontal face below the sink flips down so that you can put the sponges, etc in a couple little baskets there. worst part of kitchen reno is not having a kitchen while it's done.

Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 13 June 2018 05:06 (six years ago) link

I have a white caeserstone stone and stainless steel counters. I know caeserstone is supposed to be stain resistant but I find that some red wine does stain it. I'm still a big fan of ikea cabinets. We put some in our first house (a basic lower end white model) and they held up really well for 10 years until we sold the house.

Yerac, Wednesday, 13 June 2018 13:26 (six years ago) link

don't think i've ever seen ss counters in a home before. you like? i just got a new apt. that has the exact same kitchen counter tiles as my olde sf apartment of 23 years. hoping that's a good omen. moving in 2 weeks

lâche pas la patate (outdoor_miner), Wednesday, 13 June 2018 17:05 (six years ago) link

My first house we got the ss counters made locally. Just double plywood cut to fit and then wrapped at a place down the block. I loved them. It was a smallish kitchen in so it made things brighter, more streamlined. I found it easier to clean than stainless steel appliances (which I don't like, but I somehow end up with them). The apt I am currently in came with stainless steel counters because the guy had just removated. The tap water is pretty minerally and hard here and the air is dry/dusty, so the ss is a bitch to keep looking clean/water spot free.

Yerac, Wednesday, 13 June 2018 17:34 (six years ago) link

I really prefer counters to be one color, so I would always go for ss over a granite type of look (which is why I like my apartment that has white caeserstone). I would love to get poured cement counters one day.

Yerac, Wednesday, 13 June 2018 17:38 (six years ago) link

our kitchen has stainless steel counter too, as well as Corian. Not a combo I'd have chosen (either on their own would look nicer) but it is practical

kinder, Wednesday, 13 June 2018 17:42 (six years ago) link

Yeah, we had a butchery block wood island with the stainless steel counters in my first place and that looked fine, but mixing it with other things might be weird. I guess it depends on the size of each piece. Right now even the baseboards under the counters are stainless steel and they kind of drive me nuts with how dirty they look sometimes.

Yerac, Wednesday, 13 June 2018 17:51 (six years ago) link

This is why I am thinking about zinc countertop on the island and just letting it get thoroughly patinaed.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 18:30 (six years ago) link

I think that would look amazing.

Yerac, Wednesday, 13 June 2018 18:35 (six years ago) link

yeah, bar in sf, the toronado has zinc counter/serving area and i've always liked the simple utilitarianness. and it seems indestructible.

lâche pas la patate (outdoor_miner), Wednesday, 13 June 2018 20:14 (six years ago) link

Made an Italian-themed feast for Father's Day. Before cooking, I whipped up some very strong frozen mango cilantro margaritas. Then I cooked up a few recipes from Lidia's Mastering the Art of Italian Cuisine, which is fast becoming my favorite cookbook. I made pork loin with balsamic onions, asparagus and cheese, and savoy cabbage and potatoes. It was a ton of stuff to juggle, but it was all very delicious. Now my son is whipping up a batch of chocolate chip cookies for dessert.

Mario Meatwagon (Moodles), Monday, 18 June 2018 02:20 (six years ago) link

Have been gaining a lot of confidence in my cooking over the past 6 or so months. I went from dreading it to being excited about throwing together a meal. The process can still be stressful, but it's getting better.

Made a delicious smoky sheet pan chicken with cauliflower tonight. Features thighs and legs tossed in a paprika and vinegar marinade and then baked on sheets with potatoes, cauliflower, onions, and green olives. Had a bit more prep than I was anticipating, but then just gets tossed on the oven til ready, and tasted great!

Mario Meatwagon (Moodles), Monday, 2 July 2018 02:09 (six years ago) link

that's a great feeling, well done

call all destroyer, Monday, 2 July 2018 02:21 (six years ago) link

Made a potato galette from Smitten Kitchen’s second cookbook for the second time. Great use of a mandoline and very little work for a pretty impressive potato and cheese pile.

devops mom (silby), Monday, 2 July 2018 02:29 (six years ago) link

i made awful tacos last week (i know i know idk how u screw up tacos but boy did i) so tonight i waged taco redemption. spicy lime-marinated grilled chicken, homemade pickled vegetables, slaw, the whole nine yards. redeemed!

Squeaky Fromage (VegemiteGrrl), Monday, 2 July 2018 02:41 (six years ago) link

xp

The chicken I made tonight was also from Smitten Kitchen.

Mario Meatwagon (Moodles), Monday, 2 July 2018 02:59 (six years ago) link

Not cooking again until the daytime temp drops below 80 degrees. So...September.

There's more Italy than necessary. (in orbit), Monday, 2 July 2018 14:16 (six years ago) link

I don’t like the Smitten cookbooks, even though I think Deb runs a great blog (and I’ve emailed with her). For whatever reason, her voice seem to me to translate into book form.

rb (soda), Monday, 2 July 2018 14:22 (six years ago) link

Anybody doing anything special foodwise on the fourth? I made seitan burgers once a few years ago and it was the best veggie burger recipe I've used so looking forward to making that for friends and relations.

lâche pas la patate (outdoor_miner), Monday, 2 July 2018 14:25 (six years ago) link

i grilled some chicken thighs and have been eating nothing but tacos for days
that's sort of how i'm going with cooking these days

make food to eat, eat it
i may have lost my desire to learn anything new technique-wise but i haven't lost the urge to experiment with assembly/flavor

weird woman in a bar (La Lechera), Monday, 2 July 2018 14:33 (six years ago) link

Nothing for the 4th I don't think but I'll make potato salad for my July 14th block party, probably early the day before as it will mean the heat and sauna effect of boiling 5 lbs of potatoes. You can trust me, though--that potato salad has NEVER gone uneaten at any party. Clean. People take it home.

On the day of the party I'll cede the field to my bf who will make 3-4 racks of ribs in the oven and destroy my kitchen with home-made barbecue sauce in the process while I drink iced wine and sweet tea outside w my friends & neighbors. Best day of the summer imo.

There's more Italy than necessary. (in orbit), Monday, 2 July 2018 15:27 (six years ago) link

had some flat rice noodles laying around that i wanted to use up and found this nice simple looking recipe: https://www.bonappetit.com/recipe/hot-pepper-noodles
have a vegan that i was considering and found a recipe for vegan oyster sauce. man, the dish was sublime on account of this component: https://omnivorescookbook.com/homemade-vegetarian-oyster-sauce/
just sayin'

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 14:07 (six years ago) link

that sounds worth doing -- how long do you think the sauce will last once it's made? weeks? months?

weird woman in a bar (La Lechera), Sunday, 8 July 2018 14:19 (six years ago) link

recipe says it's freezable otherwise 10 days-ish imo. i added the optional miso btw. i also put twice as much in as recipe called for to up the flavor so only have about one more large stir-fry's worth leftover

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 15:08 (six years ago) link

large = how many servings?

weird woman in a bar (La Lechera), Sunday, 8 July 2018 17:12 (six years ago) link

This is very timely. I am embarking on a massive Use It Up project for fridge/freezer/pantry. I have flat rice noodles that need Using Up without purchase of additional stuff that will itself need Using Up!

Perhaps I can enlist this thread in some Use It Up challenges? For example: a quite large bag of (good quality!) dried shiitake mushrooms? I only seem to use four or five at a time. At that rate they will last me like five years and I want to finish them in about 3 months.

mom tossed in kimchee (quincie), Sunday, 8 July 2018 18:46 (six years ago) link

make this sauce and give extra to friends or freeze it!

weird woman in a bar (La Lechera), Sunday, 8 July 2018 19:07 (six years ago) link

Oh wait I failed to look at the sauce recipe! Even more timely!!!

mom tossed in kimchee (quincie), Sunday, 8 July 2018 19:14 (six years ago) link

Update: shiitakes now soaking. Thread delivers!

mom tossed in kimchee (quincie), Sunday, 8 July 2018 19:47 (six years ago) link

I doubled the recipe (except for the garlic, as for some reason I only had two lonely cloves on hand) and included the miso. I still need to whip up some five spice powder (using up whole spices! excellent!). Tastes wonderful. Not terribly taxing to whip up, though I wish I'd used my food processor instead of my vitamix as I think the blending part would have gone better. Slicing the shrooms was the most labor intensive part and took maybe two minutes.

I'll do a proper measurement once I cool and store, but I ended up with about five cups of sauce?

mom tossed in kimchee (quincie), Sunday, 8 July 2018 21:44 (six years ago) link

Xposts probably have 2/3 cup of this sauce leftover. So not sure how to break that down into servings but reckon that'd sauce 6 or 8 cups of cooked veg? Or it could cover that noodle recipe 2x I reckon

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 21:53 (six years ago) link

Oh u made a lot more than I did! I tend to eyeball things so just counted out like 8 or so shiitakes when I did it and went from there. I prefer blender. Just threw in the whole cooked shrooms and the rest of the ings and added all the soaking liquid plus some water to get it blendable

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 21:57 (six years ago) link

I weighed out the shiitakes and it took a good bit of the soaking liquid to keep things loose enough to blend! I'll be using a good 1/4 cup per serving of noodles or stir fry, though. I see using it more like a mushroom pesto than an 1:1 oyster sauce sub.

mom tossed in kimchee (quincie), Sunday, 8 July 2018 22:03 (six years ago) link

I did the slicing/browing shiitake step but I'm sure it is none the worse for skipping!

mom tossed in kimchee (quincie), Sunday, 8 July 2018 22:04 (six years ago) link

Oh I cooked em just left em whole in cast iron added a load of ginger n garlic then straight into the blender

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 22:12 (six years ago) link

Baked a tasty frittata this evening with tomatoes, basil, onions, and dollops of ricotta.

Mario Meatwagon (Moodles), Tuesday, 10 July 2018 02:17 (six years ago) link

Lucky Peach book is a bit frustrating. The pictures are funny, and the intro matter seems good. But the recipes themselves feel oversimplified at times. The feedback loop of finding a recipe that excites you, making it, and loving the results feels unbalanced because the book does a good job getting you excited for recipes that are more like jumping off points to something good. I've had better luck finding a recipe in the book, researching alternatives online, and making a hybrid recipe. In the end, the process feels less simple than using a more prescriptive book with slightly more complex recipes where you consistently love the results.

scopin' VARs (Sufjan Grafton), Wednesday, 11 July 2018 16:15 (six years ago) link

I can see that. Economy noodles are now a standby but yeah it’s more a riff than a recipe

droit au butt (Euler), Wednesday, 11 July 2018 16:17 (six years ago) link

Was it Jacques Pepin? that says one should only use cooking recipes as guidelines and not to the letter? Because produce and fruit that you select will always have different ripenesses/sugars/starches, everyone has different cooking facilities, nothing can ever be controlled enough to make the perfect recipe. When I make noodles/dumpling dough from scratch, I never measure anymore but instead go by feel.

Yerac, Wednesday, 11 July 2018 16:28 (six years ago) link

I’m kinda obsessed with this nyc dish I’ve read about called curry lamb noodles, I think lucky peach has a recipe? (Nb I have never had the dish but it sounds amazing). But I’m always too lazy to make noodles from scratch. I need to get over that.

droit au butt (Euler), Wednesday, 11 July 2018 16:33 (six years ago) link

xp I guess "a riff" feels more like "cooking" and would have been great for me had I acquired an interest in cooking while younger. But, for example, a scallion pancake dipping sauce recommendation of 1:1 soy sauce and dark rice vinegar is such a bad riff for something that can be so much better with just a bit more if you throw away your book's ethos of simplicity.

scopin' VARs (Sufjan Grafton), Wednesday, 11 July 2018 16:37 (six years ago) link

but I agree that you can't blindly trust a recipe. I definitely had to go way outside of the annoying volumetric measures for dough given in the recipe for said scallion pancakes. But my complaint is more about "this recipe is missing something" that makes cooking it not worthwhile and not just balancing the flavors presented in the recipe.

scopin' VARs (Sufjan Grafton), Wednesday, 11 July 2018 16:40 (six years ago) link

Oh, the lamb curry noodles is a big thing at Xi'an Famous Foods (used to be a basement stall in Flushing, bourdain visited, now they are a chain). Their noodles are delicious.

I didn't really get into cooking until the last 5 years or so. Mostly because my partner was vegan for so long I was kind of over it and so we made boring stuff (ha!) I also can't really cook meat well because of this.

The key to noodle/dumpling dough, and this may be obvious, but you really need to use warm water. It literally takes me under 4 minutes to make dough and then I let it sit and kneed it more later.

Yerac, Wednesday, 11 July 2018 16:50 (six years ago) link

All of our soy type of dipping sauce is the same. 1/2 vinegar (it doesn't matter what kind to us), 1/2 soy sauce (but if the soy sauce is super salty we might do more vinegar), slivers of a clove of garlic, and sometimes a dash of hot chili oil if we have it.

Yerac, Wednesday, 11 July 2018 16:53 (six years ago) link

i'm gonna be a little sad to move away from my vegan housemates that have caused me to experiment in that realm more than i otherwise would have, BUT i am pretty chuffed to be able to use fish sauce, shrimp paste, and whatever the heck i want to when cooking.

It literally takes me under 4 minutes to make dough and then I let it sit and kneed it more later.

This made the think (aside from the fact that i'd like to try my hand @ dim sum-type doughs) that: "i have a pasta roller, why don't i use it more?!" the machine does the kneading as dough goes through it ffs making the process so damn simple

lâche pas la patate (outdoor_miner), Wednesday, 11 July 2018 21:56 (six years ago) link

and oyster sauce! (I'm sure the mushroom stuff is also good)

scopin' VARs (Sufjan Grafton), Wednesday, 11 July 2018 22:15 (six years ago) link

xpost. My parents bought me one of those automatic pasta machines when I was younger. I would make pasta in it every day during the summer just for myself. I made bagels twice in it too. I love those things.

Yerac, Wednesday, 11 July 2018 22:42 (six years ago) link

made a simple red sauce this morning with tomatoes from a friend's garden roasted with garlic, onion and some dried herbs, then pureed. just now finished rolling out some fettuccine to go with it. the semolina dough was so easy to work with (Isa Chandra recipe) it only needed a dusting of flour after it was cut into shape.
https://i.imgur.com/6DwSqM4.jpg

lâche pas la patate (outdoor_miner), Friday, 13 July 2018 22:15 (six years ago) link

Ohhhh, I should look up the Isa Chandra recipe. That looks good from what I can see.

Yerac, Saturday, 14 July 2018 19:12 (six years ago) link

i've been wondering about how good/easy homemade vegan pasta was -- the only recipe i know (which is ruhlman's from 'ratio' and pretty idiot proof) involves eggs, obv

gbx, Saturday, 14 July 2018 19:55 (six years ago) link

i unintentionally misled. SRY! was looking @ something or other that had Isa's name on it yesterday. but the recipe i used was in actual fact this:
https://www.allrecipes.com/recipe/12044/eggless-pasta/

it was EASY. made dough in kitchen aid (which isn't necessary for this but i figured what the heck). took literally a minute to come together. the roll out took another 15 (for half a batch)
the resulting noodles were fantastic

lâche pas la patate (outdoor_miner), Saturday, 14 July 2018 20:20 (six years ago) link

have probably watched this video 50 times over the last year. something's so relaxing about this guy's approach to sandwich making. I'm sure he is also very annoying to some people:

https://www.youtube.com/watch?v=VbDDTnV-WS4&sns=em

a generous colleague brought in the ingredients to make us all the fried bologna sandwich today. v good, though I'm sure the meat sourcing/making is likely the most important part of the endeavor.

Impossible Burgermeat. Unlikely Seitan. (Sufjan Grafton), Tuesday, 17 July 2018 20:56 (five years ago) link

other personal sandwich revelation has been dutch crunch bread, which I'm sure most bay area ilxors will roll their eyes at

Impossible Burgermeat. Unlikely Seitan. (Sufjan Grafton), Tuesday, 17 July 2018 20:59 (five years ago) link

I will take Dutch crunch over fucking sour dough any day of the week (I’m a Bay Area ilxor) but I would put all American bread in the trash for any kind of New Zealand bread

just1n3, Tuesday, 17 July 2018 22:14 (five years ago) link

dutch crunch is a torture device masquerading as bread imo

Squeaky Fromage (VegemiteGrrl), Wednesday, 18 July 2018 02:25 (five years ago) link

That's tiger bread isn't it?

kinder, Wednesday, 18 July 2018 02:58 (five years ago) link

It is, yes.

Impossible Burgermeat. Unlikely Seitan. (Sufjan Grafton), Wednesday, 18 July 2018 03:53 (five years ago) link

two weeks pass...

We are having an academic group/late housewarming thing tomorrow around lunch. Is it a cop out to just order a bunch of pizzas and make a salad, hummus, put out fruit? I have a terrible time of knowing what to cook for a larger group of people, especially of many backgrounds. Everyone is happy with pizza right?

Yerac, Friday, 3 August 2018 19:11 (five years ago) link

Pizza’s great. Order at least one plain cheese for the hard to please and anxious types, try to find out if vegan or gluten-free or both will be in demand, get some sweets too.

devops mom (silby), Friday, 3 August 2018 19:14 (five years ago) link

Spouse doesn't eat cheese/meat so we totally have the vegan thing covered. Ugh dessert. I have an open bag of spicy haribo.

Yerac, Friday, 3 August 2018 19:17 (five years ago) link

Salad is great if you love generic italian house salad like me. Add tomatoes and/or olives.

Impossible Burgermeat. Unlikely Seitan. (Sufjan Grafton), Friday, 3 August 2018 23:37 (five years ago) link

I love generic italian salad. It's the type of thing I would love for people to just put in front of me. Oddly enough I don't think I have bought iceberg lettuce since college.

Yerac, Saturday, 4 August 2018 00:48 (five years ago) link

We're making hummus right now. Whipping up the tahini, lemon juice, garlic beforehand makes a big difference.

Yerac, Saturday, 4 August 2018 01:00 (five years ago) link

Speaking of pizza I just moved and new neighbor has a beautiful outdoor pizza oven in shared space and invited us to help ourselves to it. It's been over 100 degrees basically since I've been here so this is supercool. Roasted some salmon n yams/spuds in it last night. Gonna start making pizza in it soon.

lâche pas la patate (outdoor_miner), Saturday, 4 August 2018 14:22 (five years ago) link

picked up some mole base in LA last weekend so making mushroom/tempeh mole tacos. haven't done this in about a year so am excited. But that's tempered a little bit cuz i can't wait to make this, which looks like something i could enjoy daily while it continues to be 100 **cking degrees for the next couple months or whatever: https://mykoreankitchen.com/spicy-cold-kimchi-noodles/

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 19:18 (five years ago) link

That looks delicious. I should try to find some somen noodles and somen sauce.

I am going to try to make orecchiette from scratch tonight. I was going to make it two nights ago and then realized the dough I made wasn't right for it (supposed to just use semolina and water for it, who knew?!)

Yerac, Thursday, 9 August 2018 19:24 (five years ago) link

i want to play w/ pasta making but a few things i owned didn't make my recent move - one of those being my pasta roller. i have a torn rotator cuff so ain't abt to roll out noodles by hand. anyways, that recipe i posted up a ways from allrecipes was sublime semolina dough recipe if you're needing one

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 21:34 (five years ago) link

there are lots of shapes that don’t require major-league rolling, orecchiette definitely being one.

call all destroyer, Thursday, 9 August 2018 21:44 (five years ago) link

see, if i had the roller i could manage the rolling part with one hand. i cld deal with that.
but i'm talking kinda serious shoulder damage though (like lifting 5 pounds w/ right arm will cause pain so bad that it's hard to sleep). not sure if it's from 30 years of playing hockey and working in kitchens and all the stress that both of those entail, but when i had left shoulder operated on a few years back (been perfect ever since) the surgeon called what i had going on in my rotator cuff "crab meat" cuz that's what it looked like. not good. i'm afraid i now have similar issue on the other side so have to be mostly one-armed for awhile and hope it clears up at least somewhat.

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 22:07 (five years ago) link

I am debating whether to get a roller or not (or just getting a 20+inch rolling pin/dowel) because I thought I could get frustration out with rolling pasta, but that has not been the case. It is a lot of work when the dough isn't near perfect. I was getting pissed the other night when my dough kept shrinking back when rolling it out. I let it rest for a couple of hours so I am not sure what the deal was.

Yerac, Thursday, 9 August 2018 22:12 (five years ago) link

hmm, one thing that may or may not help is to not go back and forth over the dough. if possible just roll out in one direction to help avoid working gluten (that's how i approach pie dough and things like that). semolina is surprisingly high-gluten. imo that's why the roller machines completly rule - one just needs to bring the dough together, let it rest 1/2 hour, the machine kneads as it rolls. winnerwinner

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 22:34 (five years ago) link

Yeah, I have been doing different proportions of eggs, water, semolina to AP flour. I need to get some oo flour next time. One thing I just figured out is to not to rely on measuring anymore. I am really good with dumpling dough so I should just go by feel, like I normally do. The Pasta Grannies really made me realize different pasta shapes do better with different types of dough.

Yerac, Thursday, 9 August 2018 22:58 (five years ago) link

But it was probably overworked. All the videos have people kneading a lot longer than I would normally do it.

Yerac, Thursday, 9 August 2018 23:05 (five years ago) link

Orecchiette turned out really well even if slightly too thick. My hands hurt a little from being clumsy about the rolling out of the shape. It took a while to figure out where to position the board, myself, the back of the knife and no flour on the board so I could get the drag. Going away for while in 2 days and using up groceries so did a kale, carmelized onion, garlic, lemon zest, weird leftover tomatoes, banana pepper thingey for it.

Yerac, Friday, 10 August 2018 01:22 (five years ago) link

the first time i did it they were a little too thick as well. getting each piece to that perfect point where the center is thin but doesn't break is the hard part.

call all destroyer, Friday, 10 August 2018 01:29 (five years ago) link

FFS, I finally got motivated to make one of my favourite dishes last night (first time since I had my baby) and made enough for two nights but today I got a cold and can't taste any of it

kinder, Tuesday, 14 August 2018 19:21 (five years ago) link

three weeks pass...

kept coming across recipes that call for liquid smoke so picked some up the other day. made tempeh bacon that was pretty tasty on a baconlettuceavocadotempheh sando. and just prepped "tomato lox" which has kelp powder for "oceanic" qualities, smoke, soy sauce, and that's about it. gonna make some pasta with cashew cream sauce and lay some "tomato lox" slices on top and see if it puts me in the mind of salmon in cream sauce. i love salmon but hate to support the farmed salmon industry and the good stuff is a little beyond my student budget these days i reckon.

lâche pas la patate (outdoor_miner), Tuesday, 4 September 2018 21:03 (five years ago) link

I love this recipe for tempeh bacon:
http://www.yourveganmom.com/your_vegan_mom/2008/08/the-b.html

just1n3, Tuesday, 4 September 2018 23:17 (five years ago) link

tomato lox sounds pretty good! where'd you find the recipe??

the late great, Tuesday, 4 September 2018 23:19 (five years ago) link

i just stumbled upon it randomly here: https://www.carrotsandflowers.com/vegan-ny-bagels-tomato-lox-recipe/
it was the second vegan lox recipe i looked at, the first one involved roasting carrots then shaving thin slices, but i opted going with the former.

xpost: i'll try that one next time, ty. looks like it might be better than the one i used. do you bother steaming the tempeh ahead of time when you make it, just1n3?

lâche pas la patate (outdoor_miner), Tuesday, 4 September 2018 23:36 (five years ago) link

I always have in the past but I don’t know how much it matters with such a heavy marinade?

just1n3, Wednesday, 5 September 2018 00:07 (five years ago) link

I’m really sensitive to bitterness though, so I probably wouldn’t risk not steaming it

just1n3, Wednesday, 5 September 2018 00:07 (five years ago) link

tha tomato lox was deece, not sure if i'll make that again though

Culurgiones look freakin' sweet! def. gonna (try and) make these tomorrow. https://www.youtube.com/watch?v=AjGcUI4CS0E

lâche pas la patate (outdoor_miner), Saturday, 8 September 2018 18:21 (five years ago) link

Yeah, I am going to make these ^^^ at some point when I am back home in my kitchen.

Yerac, Saturday, 8 September 2018 19:12 (five years ago) link

pasta grannies!!

gbx, Saturday, 8 September 2018 20:15 (five years ago) link

three weeks pass...

Neglected the quince tree in a bumper crop year and a few have been subject to windfall. Rough headcount gives around 150 of decent size still on the tree. Started picking the ones that come off easily enough. What to do with it though? Beyond quince jelly I'm not really sure. Any suggestions without too much effort?

Ctrl+Alt+Del in Poughkeepsie (fionnland), Saturday, 29 September 2018 11:12 (five years ago) link

nice quince and honey pie? http://allrecipes.co.uk/recipe/9527/quince-pie.aspx

thomasintrouble, Saturday, 29 September 2018 12:57 (five years ago) link

Funny timing afaic. Don't think I've ever worked w quincies and was just thinking about making a soup w a ingredient I've only used a couple times - sunchokes. Thinkin of making soup tomorrow.
Today gonna try lentil "meatballs".

Sorry I am zero help!

lâche pas la patate (outdoor_miner), Saturday, 29 September 2018 15:17 (five years ago) link

Yeah maybe poached. Akin to poached pears?

lâche pas la patate (outdoor_miner), Saturday, 29 September 2018 15:19 (five years ago) link

yeah there's a good poached recipe w/cardamom here, along with other ideas:

https://www.epicurious.com/ingredient/quince

sleeve, Saturday, 29 September 2018 15:21 (five years ago) link

i am making my third cherry pie (ever, not today)
they are not that hard and the payoff is an entire delicious pie, well worth the effort imo

the crust is giving me ideas about savory winter pies and i am liking what comes to mind. the possibilities are endless.

weird woman in a bar (La Lechera), Saturday, 29 September 2018 15:23 (five years ago) link

no fancy lattice stuff, just two simple pie crusts on top and bottom

weird woman in a bar (La Lechera), Saturday, 29 September 2018 15:25 (five years ago) link

how hard actually is pie, i've never made one because it seems like a black art to me

gbx, Saturday, 29 September 2018 15:49 (five years ago) link

speaking as a former pastry chef, basic pie is easy. the minute details of "perfect crust" is a rabbit hole that lasts a lifetime. don't let that stop you!

sleeve, Saturday, 29 September 2018 15:50 (five years ago) link

thanks for the encouragement! i had a friend in college who would be like "you look a little down, let me make you a pie" and honestly it was like knowing a good witch, she would just conjure one of those babies up and everything would be better

also savory hand pies are in my top five favorite foods, so i feel like i should learn how to make them

as to what i have cooked lately (since everyone cares): cacio e pepe last night for the first time, scandalously easy

hankerin for mapo tofu, but i'm out of fermented black beans and santa fe doesn't have an asian grocery as far as i can tell

gbx, Saturday, 29 September 2018 16:01 (five years ago) link

after I read the extensive cacio e pepe discussion upthread I tried a recipe out of Milk Street, it seemed off somehow, too much water? the variation in recipes is staggering.

sleeve, Saturday, 29 September 2018 16:03 (five years ago) link

yeah if you let go of ideals of perfection it’s p dope

there’s definitely a lot of variables in pastry making that make it seem like a hellscape when you are reading about it but as long as you keep your fats chilled & dont let yr dough get too warm when you work it, it’s all good

and it’s kinda fun, i love rolling dough

and srsly if you like cacio e pepe then pastry making is a relaxing step down from that lol

Squeaky Fromage (VegemiteGrrl), Saturday, 29 September 2018 16:05 (five years ago) link

i’ve used the one i copied into the thread multiple times since; it’s never let me down.

does the milk st. recipe have butter or oil?

call all destroyer, Saturday, 29 September 2018 16:06 (five years ago) link

i used something between kenji's recipe on SE, and uh basically every other recipe i found? except w/o butter because i didn't have any on hand (parm is usually the only dairy product in the house)

wasn't perfect (though i've never actually had it before), but i think in my case it was because i actually didn't have enough water

xxp

gbx, Saturday, 29 September 2018 16:07 (five years ago) link

also i somehow missed the extensive cacio e pepe discussion???

gbx, Saturday, 29 September 2018 16:07 (five years ago) link

maybe it was on previous thread?

to CAD: no, just water, cornstarch, pecorino Romano, pasta, salt, pepper

VG reminds me I do have basic advice for pie crust - everything as cold as possible. I used to chill the flour in the walkin fridge, in a metal bowl. pour your water directly off of ice for maximum coldness, frozen butter, everything as cold as possible.

sleeve, Saturday, 29 September 2018 16:08 (five years ago) link

wait re CeP -- no fat at all (aside from the cheese)???

gbx, Saturday, 29 September 2018 16:10 (five years ago) link

also cooking homies i do not want to brag (i do) but i am currently living in an apt that is outfitted with a commercial kitchen for some reason and having lived with electric stovetops for oh about ten years i am pretty pumped

gbx, Saturday, 29 September 2018 16:12 (five years ago) link

for the record I was deeply suspicious of the Milk St recipe but wanted to give it a try, I was underwhelmed

sleeve, Saturday, 29 September 2018 16:14 (five years ago) link

lol that bit about electric stovetops reminds me of one of my favorite food snob quotes, seen in some kitchen porn magazine around 17 years ago - "If you have to cook with electric, you might as well just go out to eat"

although I don't agree 100%, I've always found the quote amusing

sleeve, Saturday, 29 September 2018 16:15 (five years ago) link

i am using my friend's mom's very basic recipe but 1) it's vegan so my vegan friends will eat it 2) it's easy -- I made my first one with her two daughters, aged 4 and 6 and we rolled the dough with a Kahlua bottle and 3) the ingredients are shelf-stable and that means i can make one ANYTIME and 4) having the ability to make decent pie crust without complicating it totally makes me feel like a witch/wizard. i can post the recipe but i am sure you will find one.

i asked my friend to have me over to teach me because that works best for me and is also fun; then even though i was distracted by having fun, i wrote the recipe (and have added notes) in my purse notebook. whatever works, yknow.

weird woman in a bar (La Lechera), Saturday, 29 September 2018 16:26 (five years ago) link

wait re CeP -- no fat at all (aside from the cheese)???

― gbx, Saturday, September 29, 2018 12:10 PM (twenty-three minutes ago) Bookmark Flag Post Permalink

yeah! the versions with extra fat all just end up tasting like that fat to me.

call all destroyer, Saturday, 29 September 2018 16:36 (five years ago) link

Electric stoves are awesome if the alternative is a flat glass top one. I’ve used three of these - last place I rented before buying a house, my parent’s house, my mother in law’s - and they’re always awful

joygoat, Saturday, 29 September 2018 16:39 (five years ago) link

huh, I would have thought those were better!

sleeve, Saturday, 29 September 2018 16:41 (five years ago) link

They’re easy to clean but that is literally the only good thing. There’s always some sort of thermostat or safety thing that keeps the burner from overheating so they cycle on and off instead of being consistent. I often have to trick it by only covering half the burner surface

joygoat, Saturday, 29 September 2018 16:51 (five years ago) link

Our induction top is flat glass and it’s fabulous

droit au butt (Euler), Saturday, 29 September 2018 19:15 (five years ago) link

the CeP recipe on Pasta Grannies, she just whips all the grated pecorino, pepper and hot pasta water together until she has a nice sauce. and then tosses the pasta with sauce in a pan.

Yerac, Saturday, 29 September 2018 19:49 (five years ago) link

Xps savory pies are one of things I miss most from New Zealand. The mince (ground beef) pie, the mince and cheese pie, the bacon and egg pie - all classic nz foods.

just1n3, Saturday, 29 September 2018 19:53 (five years ago) link

xpost to fionnland - quince makes very good relish and chutneys. I did a cranberry/quince/pecan relish a few years back that was really good. Quince paste, quincesauce (applesauce-ish), use it in baked goods etc.

Jaq, Sunday, 30 September 2018 00:07 (five years ago) link

Making potato leek soup rn. Love things made of like four ingredients.

I have measured out my life in coffee shop loyalty cards (silby), Sunday, 30 September 2018 23:52 (five years ago) link

I made potato leek soup last weekend using leeks from the garden, and it was glorious. Used the recipe below except:

* Used russet potatoes instead of Yukon gold ones because russets take in seasoning better.
* Left out sage cos I didn't have any.
* Put in a few chunks of cauliflower with the other veg.
* Used half chicken broth and half water for the liquid.
* Put in two cut up stalks of celery with the other veg.
* After all the veg were boiled through, I fished out the celery & herbs and threw away, then scooped most of the potato chunks into a bowl, then pureed everything that was left in the pot with an immersion blender, then added the chunky potatoes back in.
* Did not add any cream but did melt shredded gouda into each serving.

https://cooking.nytimes.com/recipes/1017981-golden-leek-and-potato-soup

What is it about soups that makes it seem like they're pouring health and life into your body?? Solid foods just don't have the magic no matter how good they are.

There's more Italy than necessary. (in orbit), Monday, 1 October 2018 14:37 (five years ago) link

once I made a basic leek and potato soup and threw in leftover roasted parsnips and it was so good I always make it like that now

kinder, Monday, 1 October 2018 17:52 (five years ago) link

I made soup twice in the last week cause it's finally kind of cold out and the furnace kicked on for the first time in months.

Last week I made a kimchee stew - kimchee and pork belly and onions and doenjang and gochujang fried together with broth added and soft tofu and green onions at the end. I never really ate a lot of Korean food until a couple years ago and just started getting into cooking some of the dishes that seem to exist to use up kimchee. Unlike gbx I lived in a place with no real asian market for a decade and now live less than a mile from an incredible one with literally everything I've ever wanted and it's amazing.

Last night I made chicken and leek soup with peas and tarragon and old timey DUMPLINGS! on top.

joygoat, Monday, 1 October 2018 18:24 (five years ago) link

two weeks pass...

I’ve been using japanese recipe apps a lot recently. The best two are Kurashiro and Delish Kitchen and the recipes feature little videos. Last night I cooked Fried beans with Chirimen (sardine fry) 揚げ大豆のじゃこ炒め. Really delicious although I’m not sure where I can get more chirimen in Australia. The ones I have were a souvenir of the Kyoto railway museum.

American Fear of Pranksterism (Ed), Friday, 19 October 2018 20:52 (five years ago) link

I've been working toward the unachievable perfect biscotti the last few months -- about 25 batches now, mostly for family and friends and a couple of failures into the trash. For a brief moment I thought about trying to pitch them to the local coffee shop. Getting the right balance of dough to fruit/nut/chip additions, playing with flavor extracts.

WmC, Friday, 19 October 2018 22:18 (five years ago) link

I know this is ultra trendy right now, but I have been making golden milk a lot (tumeric, black pepper, ginger, etc. milk). It's very soothing.

Yerac, Monday, 22 October 2018 11:54 (five years ago) link

ooh i love golden milk. i have never ordered it out but make it at home as needed. i think i first had it as a free sample at whole foods and i looked at the ingredients and was like oh i can do that. i have tried it with different milks and settled on coconut or almond as the most delicious. i like regular milk in coffee though.

weird woman in a bar (La Lechera), Monday, 22 October 2018 14:10 (five years ago) link

I have only used soy milk because it was what was available. It's amazing how you can't even taste the black pepper. I should try the almond/coconut versions. Do you put anything else in it? I realized that we ran out of cinnamon so i put in some pumpkin spice (blech). It was either that or garam masala.

Yerac, Monday, 22 October 2018 14:14 (five years ago) link

i keep it simple -- grated fresh ginger, a shake of dried turmeric*, a twist of black papper, spoonful of honey. that's all it needs to be delicious imo!

* (i use fresh in smoothies if i can find it)

weird woman in a bar (La Lechera), Monday, 22 October 2018 14:23 (five years ago) link

also those were the ingreds on the bottle that i sampled at whole foods and i was like oh wow this is super easy so i kept making it that way

weird woman in a bar (La Lechera), Monday, 22 October 2018 14:26 (five years ago) link

for one very, very large mug I put in almost two teaspoons of tumeric and maybe 5 grates of pepper and maybe an inch of grated ginger? Ha. That sounds like too much comparatively.

Yerac, Monday, 22 October 2018 14:33 (five years ago) link

My co-worker makes it for her kids when they have a sore throat and they call it caca milk.

Yerac, Monday, 22 October 2018 14:34 (five years ago) link

Lol.Have successfully used garam but it was homemade and had no cumin or fennel. I love making this either hot or cold. Have done turmeric (fresh grated is ideal), grated ginger, cardamom, cinnamon, teeny bit of clove, pepper, maple syrup & soymilk.

lâche pas la patate (outdoor_miner), Monday, 22 October 2018 14:40 (five years ago) link

ooh yeah cardamom! that is what i forgot! i crushed cardamom seeds in there too

weird woman in a bar (La Lechera), Monday, 22 October 2018 15:29 (five years ago) link

also strained it before serving

weird woman in a bar (La Lechera), Monday, 22 October 2018 15:30 (five years ago) link

two teaspoons of turmeric is enough to make liquid turmeric?

weird woman in a bar (La Lechera), Monday, 22 October 2018 15:31 (five years ago) link

this is for the golden milk? I just use a lot of tumeric in general. For a mug that holds ~16 oz of liquid about 2 teaspoons of tumeric. I don't really measure.

Yerac, Monday, 22 October 2018 15:43 (five years ago) link

i will never give my kids liquid turmeric. They will dye the whole house. Might make this for myself, though, sounds good.

for i, sock in enumerate (Sufjan Grafton), Monday, 22 October 2018 16:55 (five years ago) link

I just saw it in 3 different coffee places in the city. I am trying to drink it 3-4 times a week. I need all the anti-inflammatories that I can get.

Yerac, Monday, 22 October 2018 18:09 (five years ago) link

since you're doing this for medicinal purposes you know abt the positive effect piperine in black pepper (even white pepper) has on the circumin in turmeric? i'd heard about this before, but i found a olde paper that was looking at this. "increased bioavailability 149%"!
https://www.ncbi.nlm.nih.gov/pubmed/9619120

lâche pas la patate (outdoor_miner), Monday, 22 October 2018 21:05 (five years ago) link

xxpossts to Sufjan - it IS good. kinda sorta like chai, but different

lâche pas la patate (outdoor_miner), Monday, 22 October 2018 21:07 (five years ago) link

xpost, i didn't know about white pepper, but only knew about the black pepper. And that it has to be heated/cooked together?

Yerac, Monday, 22 October 2018 21:11 (five years ago) link

never heard abt heat being required to lower the activation energy. doesn't really make sense to me that they would have to be cooked at all or together. but i'm not a food biologist or organic chemist. does make me think about how "they" used to say that you have to combine rice with beans for a complete protein. but in reality the foods just need to be eaten the same day so the body breaks them down in a similar timeframe on the molecular level

lâche pas la patate (outdoor_miner), Tuesday, 23 October 2018 14:09 (five years ago) link

https://i.imgur.com/hcLaPmD.jpg
Enchiladas w/mashed purple sweet potato and russet, pintos, & goat cheese w/ghost pepper sauce.

form that slug-like grex (outdoor_miner), Tuesday, 6 November 2018 02:03 (five years ago) link

jeez, i am not a shutterbug by nature. hope they taste better than pic looks

form that slug-like grex (outdoor_miner), Tuesday, 6 November 2018 02:05 (five years ago) link

Lately - Joanne Chang's apple cake. Some basic cassoulet (I call any slow-cooked duck and beans combination cassoulet; this was limas and black-eyed peas). Resisting the temptation to make a million apple desserts - it's barely felt like fall yet, but the apples here are good, and won't be around for long.

I picked up some goat and goat stomach at an Asian/African market, but haven't decided what to do with the stomach yet. Presumably something braised.

Bill, Tuesday, 6 November 2018 22:15 (five years ago) link

xpost was the ghost pepper sauce from scratch?

Wow, report back on the goat stomach.

I have become very good at making orcchiette.

Yerac, Tuesday, 6 November 2018 22:37 (five years ago) link

has anyone ever used dried hominy before? I bought some at Berkeley Bowl, and I soaked it overnight and cooked it for quite a while, but it didn't soften much. Was I supposed to nixtamalize it?

reggae mike love (polyphonic), Tuesday, 6 November 2018 22:39 (five years ago) link

Yeah I bought a few dried ghosties in la last summer. Super simple - sauteed onion added garlic, then cumin and coriander. Then added a can of crushed tomatoes and the Chile and simmered any 10 minutes. Pureed b4 using. Xpost

form that slug-like grex (outdoor_miner), Tuesday, 6 November 2018 22:51 (five years ago) link

Dried hominy has usually been nixtamalized before it was dried and sold, I think - the stuff I have was, anyway (from eBay! bless this weird century), and I know Rancho Gordo's is. But it does take a lonnnng time to cook. Even in a pressure cooker, I've cooked it for an hour or two and still had plenty of chew left.

(This also means I am terrible at estimating portion size from dried, so I often end up accidentally making a big batch and freezing most of it.)

Bill, Tuesday, 6 November 2018 22:56 (five years ago) link

Hmm. I guess I need to get a pressure cooker or an instant pot ... an hour on the stove didn't make a dent.

reggae mike love (polyphonic), Tuesday, 6 November 2018 22:58 (five years ago) link

It may just need another couple hours - I know I made it a few times before we got the Instant Pot, including in a stovetop smoker, it just took forever. But it gets there eventually.

Bill, Tuesday, 6 November 2018 23:05 (five years ago) link

I took the last of the trifoliate oranges and made a small amount (there's not much juice!) of piney orangey tarty curd, boosted with a little trifoliate infusion and citric acid to stretch the juice a little.

https://www.instagram.com/p/BqAuEMvFno2/

Not sure I remember how to do images. That may not work.

Bill, Saturday, 10 November 2018 19:54 (five years ago) link

Ah well.

Bill, Saturday, 10 November 2018 19:55 (five years ago) link

a bit of an experiment, cauli gratin with cashew cream which was deveganised w/ truffle cheddar. looks good!
also got some oysters to fry up which i haven't had in a long time. miner's excited!

form that slug-like grex (outdoor_miner), Thursday, 22 November 2018 01:18 (five years ago) link

I just made a spur-of-the-moment pumpkin pie. I was a bit sloppy with it, knowing it won't be on display to the family tomorrow. It will stay safely at home and be a treat for me, wife and child.

A is for (Aimless), Thursday, 22 November 2018 01:30 (five years ago) link

sounds like best pkace to be

Squeaky Fromage (VegemiteGrrl), Thursday, 22 November 2018 07:22 (five years ago) link

on black friday i bought a 19 lb turkey for $10. i have never bought a turkey, wasn't gonna roast the whole thing, i am not that great at breaking down chickens but i want to get better at it. so i just slowly and sloppily removed all the parts and have like 7 lbs of boneless meat alone (5 is in freezer) and a bag of drumsticks and wings. i think i'm gonna marinate those in korean bbq sauce and roast them. but i'm gonna be eating a lot of turkey in december. i am making 1.5 gallons of stock also. which i am going to attempt to pressure can. wish me luck.

forensic plumber (harbl), Sunday, 25 November 2018 20:50 (five years ago) link

I have never bought or made a turkey. I applaud you.

Yerac, Sunday, 25 November 2018 22:31 (five years ago) link

I made a turkey for thanksgiving and made gumbo with the carcass and rest of the meat today. I also made shepherds pie with the rest of the mashed potatoes and some ground elk that my in laws gave us.

Thanksgiving is alright but weird invented stuff with leftovers the few days after is the best

joygoat, Monday, 26 November 2018 00:52 (five years ago) link

I did not cook it but my bud made turkey enchiladas with a red chile + gravy and oh my god

gbx, Monday, 26 November 2018 01:12 (five years ago) link

every now and again a fella hosts his brothers to make sure they dont starve, this rough beast set me back eight quid and was v passable

https://i.imgur.com/PVBtVoN.jpg

remnants will go with the gravy and a tin of tomatoes into a tagliatelle tomorrow, im thinking

old yeller-at-clouds (darraghmac), Monday, 26 November 2018 01:43 (five years ago) link

making leftover turkey tikka masala. Will probably be ok but turkey is kinda bad.

Tom: I do all the bills. (Sufjan Grafton), Monday, 26 November 2018 02:08 (five years ago) link

i made penne with a tomato sauce: onion, garlic, mushrooms, bacon (local grocery store not fancy enough for pancetta), broccolini, crushed tomatoes, red pepper flakes, pepper, rosé, parsley. a+

macropuente (map), Monday, 26 November 2018 04:35 (five years ago) link

dmac you might need to explain to our American friends what that, the king of meats, is.

I had it in a NY restaurant once and the server gave me a warning about how it 'had a strong flavour' , 'more than I might be used to', etc.

kinder, Monday, 26 November 2018 09:10 (five years ago) link

that is 3kg of the worlds premium lamb, the achill blackface mountain variety

dont even @me estela

old yeller-at-clouds (darraghmac), Monday, 26 November 2018 09:42 (five years ago) link

current favs include:

- marinating shiitake mushrooms in soy&oil and baking them til they shrink down to chewy black exceptionally flavoursome little bits
- ginger and spring onion/scallion sauce, not sure how it's taken me this long to discover it but good god
- marmite sweet potatoes wedges, a holy combination

ogmor, Monday, 26 November 2018 09:52 (five years ago) link

xp 8 quid for 3 kilos, who's your butcher?!

Toss another shrimpl air on the bbqbbq (ledge), Monday, 26 November 2018 09:55 (five years ago) link

Too hot stir fry things. Probably only need one scotch bonnet in the wok full. Especially if I'm putting in a Bird's eye with it.
& wondering if flavours coming through from shrimp paste, tamarind, peanut butter and all the various veg and fruit. Had pineapple added in as well as mango last night, cos I had a pineapple since they were on sale last week.
Mango tends to be a standard ingredient these days as well as plantain.
So chilli has a bite that I thought might be tempered.
Only drag is how long it takes to prepare.

Stevolende, Monday, 26 November 2018 10:22 (five years ago) link

xp the family i scrubbed pots for from the ages 13-16

worth it

old yeller-at-clouds (darraghmac), Monday, 26 November 2018 11:26 (five years ago) link

Lamb is truly the greatest of all the meats (as long as it’s not American)

just1n3, Tuesday, 27 November 2018 00:46 (five years ago) link

Lamb is great though tbh I dont care as much where it’s from (we have talked abt this before, i can’t taste the diff! but I am not saying there’s no diff)

Squeaky Fromage (VegemiteGrrl), Tuesday, 27 November 2018 01:00 (five years ago) link

i super dont get ppl who don’t love it

the most magical of meats

Squeaky Fromage (VegemiteGrrl), Tuesday, 27 November 2018 01:01 (five years ago) link

have you

lishen now girleen

have u tasted achill blackface mountain lamb have u

old yeller-at-clouds (darraghmac), Tuesday, 27 November 2018 01:04 (five years ago) link

pls stop impersonating my saintéd uncle joe *crosses self* its offensive

gbx, Tuesday, 27 November 2018 02:07 (five years ago) link

yesterday i made the winter schi recipe from the kachka cookbook, wherein you brown then simmer some country pork ribs in water with dried mushrooms until the meat is really tender. then you take the ribs out and chop up the meat (discarding bones and fat), simmer some diced potatoes until just tender, add back the meat along with grated carrot and a lot of sauerkraut, and let the whole thing blend together. next day, skim the fat, reheat, and serve with some sour cream. about as good as 6-ingredient food gets.

call all destroyer, Tuesday, 27 November 2018 02:15 (five years ago) link

I had no idea there was a kachka cookbook, I've eaten there twice and still think about it years later.

joygoat, Tuesday, 27 November 2018 17:35 (five years ago) link

that sounds like the perfect winter meal

Tom: I do all the bills. (Sufjan Grafton), Tuesday, 27 November 2018 17:49 (five years ago) link

https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/46988498_10157892117263709_3376644936689516544_o.jpg?_nc_cat=100&_nc_ht=scontent-atl3-1.xx&oh=52a054314bf5c0ddc548ff11cb01202b&oe=5C63C71E

Last night, creamy tomato/sweet potato soup. Smells sweetpotato-ey, tastes tomato-ey. I freestyled it but it's good enough to write down and stick in our gastronomicon.

WmC, Tuesday, 27 November 2018 19:03 (five years ago) link

🖼

Last night, creamy tomato/sweet potato soup. Smells sweetpotato-ey, tastes tomato-ey. I freestyled it but it's good enough to write down and stick in our gastronomicon.


Recipe, pls! I have sweets I need to use up tonight, and cans o’ toms aplenty.

mom tossed in kimchee (quincie), Tuesday, 27 November 2018 20:52 (five years ago) link

I totally freestyled it, so bear with me.

Sweat 1 chopped large onion + 2 cloves of garlic in a couple Tbsp. of butter. Add 1 quart of vegetable stock, a palmful of Italian seasoning, I guess three 14 oz. cans of tomatoes (I used a quart of frozen homegrown + 1 can of storebought) and 2 med-to-large sweet potatoes (peeled, large chunks). Simmer until the potatoes are thoroughly done, blend everything smooth then put it back in the pot. (Or, immersion blender.) Adjust salt to taste and simmer/reduce on low to get it to the right thickness if it came out of the blender too watery. Make it creamy with your choice of dairy -- I didn't have half+half or cream in the house so I whisked in about 1/3-1/2 cup of sour cream -- and a squirt of sriracha if you want a couple of scovilles. Simmer about 10 more minutes and it's great with a grilled cheese sandwich.

WmC, Tuesday, 27 November 2018 21:08 (five years ago) link

god's perfect meal

gbx, Tuesday, 27 November 2018 21:31 (five years ago) link

How is it cold? How many sharpies did you add?

Yerac, Tuesday, 27 November 2018 21:33 (five years ago) link

I'm not a fan of it cold. As the soup cools, it gets this weird sexy funky smell that doesn't evoke either yams or tomatoes.

WmC, Tuesday, 27 November 2018 22:05 (five years ago) link

dinner tonight was homemade tomato soup and grilled cheese!

old yeller-at-clouds (darraghmac), Tuesday, 27 November 2018 22:42 (five years ago) link

ogmor brought up ginger scallion sauce above and I was just looking up cookbooks online to see if there are any must haves. But anyway, I came across the momofuko version of this. I didn't realize it was a thing. And I am a little confused that they add salt to it instead of extra soy sauce or something.

Yerac, Monday, 10 December 2018 22:50 (five years ago) link

Because I always do variations of this for dumpling sauce or for stifry but have never thought about adding salt.

Yerac, Monday, 10 December 2018 22:51 (five years ago) link

i make the one in Lucky Peach a lot! so good

Squeaky Fromage (VegemiteGrrl), Monday, 10 December 2018 23:17 (five years ago) link

Tell me about the salt. Do you add it?

Yerac, Monday, 10 December 2018 23:20 (five years ago) link

i think a little, but not as much as the recipe calls for

Squeaky Fromage (VegemiteGrrl), Monday, 10 December 2018 23:27 (five years ago) link

y'all use usukuchi? Think healthy boy + mirin would work? I already have 5 soy sauce variations in the cupboard.

made sfincione from this recipe on saturday night (i used less breadcrumbs than the recipe - it was plenty breadcrumby but i still had way more to add so i decided to defy the recipe. also used provolone picante because my local cheesemonger didn't have caciocavallo) https://www.thespruceeats.com/original-sicilian-style-pizza-2018150

easy as heck and quite delicious

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Monday, 10 December 2018 23:59 (five years ago) link

xxp I've been adding salt and soy and heating the oil before I add it

ogmor, Tuesday, 11 December 2018 09:06 (five years ago) link

I was looking at the Noma Guide to Fermentation book but I think most things would be hard for me to source where I am and have the most free time.

Yerac, Tuesday, 11 December 2018 12:07 (five years ago) link

mb I'm just being charmed by Rene Redzepi but I want that too. fermentation is the future, I, for one, welcome our yeasty overlords etc.

ogmor, Tuesday, 11 December 2018 12:22 (five years ago) link

Hmmm, amazon still has the $5 off coupon on a book. I am really struggling on what to buy ( I rarely buy hardcopy books because I move a lot). I just got the Oxford Companion to Wine for a class and that was almost 6 pounds in weight. I am going to resurrect one of the cookbook threads.

Yerac, Tuesday, 11 December 2018 12:58 (five years ago) link

please do, i'm going to buy a cookbook for my sister for xmas and i need some ideas

forensic plumber (harbl), Tuesday, 11 December 2018 13:24 (five years ago) link

xxp I've been adding salt and soy and heating the oil before I add it

― ogmor, Tuesday, December 11, 2018 1:06 AM (ten hours ago) Bookmark Flag Post Permalink

i made it last night and did this

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 11 December 2018 19:32 (five years ago) link

two weeks pass...

I am going to make a lemon or lime custard pie type of thing right now but don't really have all the ingredients. I see that rice cracker crust is not a thing (didn't want to make a real crust but we have loads of rice crackers). I foresee this becoming a lemon type of spread.

Yerac, Monday, 31 December 2018 20:07 (five years ago) link

Finally made a posole that I was satisfied with, so now I'm moving on to thai curry pastes.

reggae mike love (polyphonic), Monday, 31 December 2018 20:16 (five years ago) link

this week i made cinnamon raisin walnut bread, yesterday i made jam from costco frozen berries, on this day, January 1, 2019, i had the best toast and jam for breakfast
tonight i will make a turkey pot pie

forensic plumber (harbl), Tuesday, 1 January 2019 15:49 (five years ago) link

theres a ham kinda roasting kinda steaming in cider and shallots in the oven atm we await with interest

topical mlady (darraghmac), Tuesday, 1 January 2019 15:52 (five years ago) link

Making orecchiette from scratch again today (I am getting really quick with it) with portobello mushrooms and fried shallots. Made ~90 vegan DUMPLINGS! on sunday, so we have been gorging on those as well. I think I almost watched an entire movie while folding them.

Yerac, Tuesday, 1 January 2019 16:21 (five years ago) link

I drank too much last night and never got around to making a lemon dessert. But I sure did read a lot of recipes.

Yerac, Tuesday, 1 January 2019 16:24 (five years ago) link

the ham did not steam but roasted up ok with an intervention

topical mlady (darraghmac), Tuesday, 1 January 2019 18:12 (five years ago) link

Trying to cook saltfish fritters for first couple of times after finding saltfish in Sainsbury 's last week.
Think it came out ok but could do with it being less absorbent of oil.
Think I need to try this out at home.
Though not sure where you can get saltfish without a Caribbean population.
I did eat it for the first time in Galway but not sure where the restaurant got hold of things. Maybe they made it up themselves. Sounds like an involved process to create saltfish though.

Stevolende, Tuesday, 1 January 2019 18:41 (five years ago) link

is it so involved? seems like something a restaurant could do

turkey pot pie was so good, i never made it before. i am not good at rolling pie crust but the crust was flaky as hell even after my 3 attempts to roll. and i have a whole second pie's worth of filling for the freezer, if i can make it fit.

forensic plumber (harbl), Wednesday, 2 January 2019 01:30 (five years ago) link

Restaurant would probably be willing to do it if they didn't have an external source. I think I was thinking about not looking forward to doing it myself. But quantities would be pretty different.

Stevolende, Wednesday, 2 January 2019 10:05 (five years ago) link

made some pretty good cabbage and farro soup from the Six Seasons book. trying to reclaim some cabbage love from all of the bad polish casseroles I was fed growing up.

Sufjan Grafton, Wednesday, 2 January 2019 18:02 (five years ago) link

mmm, that sounds comforting and kinda sublime in its simplicity

form that slug-like grex (outdoor_miner), Thursday, 3 January 2019 00:05 (five years ago) link

i love cabbage, one of my top 5 vegetables

forensic plumber (harbl), Thursday, 3 January 2019 02:28 (five years ago) link

I make roast cabbage with brown butter and walnut sauce too often

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Thursday, 3 January 2019 03:06 (five years ago) link

that sounds extremely good. in this one, the cabbage was cooked long until sweet and soft with red wine vinegar stirred in at the end. i'd previously only blanched cabbage and added it to basically done soups. so this had a more pickled cabbage vibe that seems right for winter.

Sufjan Grafton, Thursday, 3 January 2019 18:14 (five years ago) link

i like how you can cook cabbage just about anywhere on the range from "raw" to "simmered to death" and it's always pretty good.

call all destroyer, Thursday, 3 January 2019 18:15 (five years ago) link

i can only handle raw cabbage in coleslaws and salads and such - cooked cabbage always makes me bloated :(

Squeaky Fromage (VegemiteGrrl), Thursday, 3 January 2019 18:38 (five years ago) link

My bf is into adventure cooking--making new and risky things. Last month it was octopus (I made paella to go with, but fxed up the rice to liquid ratio so it came out soggy). Last week his adventure was rabbit stew with a whole bottle of red wine, simmered for two hours and thickened at the end with flour--came out overcooked and too gloopy, so next time he'll reduce cooking time & leave out the flour thickener.

Someone is getting him venison so I'm sure there will be deer soon. He's on some kind of cute animal diet apparently.

There's more Italy than necessary. (in orbit), Thursday, 3 January 2019 18:49 (five years ago) link

hah. venison is great as an occasional treat. i did pheasant on christmas eve but don’t have a good source of less-common proteins nearby.

call all destroyer, Thursday, 3 January 2019 18:52 (five years ago) link

Venison is soooo good. I don't think I have ever bought a cabbage as an adult. I should venture into that.

Yerac, Thursday, 3 January 2019 18:57 (five years ago) link

Restaurant Depot is a game-changer--the pulpo and bunny both came from there. You have to be a "business" to get a membership, but you don't have to be a restaurant-type business. Any business will do.

There's more Italy than necessary. (in orbit), Thursday, 3 January 2019 19:00 (five years ago) link

Cabbage is the best. I went full usa and made fab coleslaw earlier this week (without mayo obv, do you think I’m sick?) with a roast “barbecue “ pork (no grill in a city flat so it’s done in the oven)

I bought a discounted jar of mincemeat at M&S the other day, what can I do with it besides pie?

L'assie (Euler), Thursday, 3 January 2019 19:02 (five years ago) link

xpost oh man i used to have a membership to restaurant depot when I was working at s0undf!x and they bought the bar beside it. That place was great. I forgot about it.

Yerac, Thursday, 3 January 2019 19:04 (five years ago) link

I shred red cabbage and chop tomatoes to make a quick slaw, topped with the yogurt sauce that comes with halal food. That stretches out a halal takeout order to two big meals with the added veg. I am deeply uninterested in cooked cabbage though.

There's more Italy than necessary. (in orbit), Thursday, 3 January 2019 19:04 (five years ago) link

hmmm. I don't think I like coleslaw. I might not like cabbage now that I think about it. I need to figure this out.

Yerac, Thursday, 3 January 2019 19:05 (five years ago) link

cabbage braised in cider with herbs and mustard or something is so good in winter.

call all destroyer, Thursday, 3 January 2019 19:12 (five years ago) link

We do braised cabbage every New Year's for the traditional/superstitious prosperity meal, but once a year is about enough for me.

Juul Haalmeyer Dancers washout (WmC), Thursday, 3 January 2019 19:24 (five years ago) link

I am anti- https://www.shugarysweets.com/wp-content/uploads/2016/01/chick-fil-a-cole-slaw-2-600x400.jpg
which is a mayo-based life form...

But pro- https://www.wellplated.com/wp-content/uploads/2017/05/Ginger-Chicken-Tacos-with-Slaw-600x800.jpg with, for instance, sesame oil, scallion, some kind of toasted nuts.

There's more Italy than necessary. (in orbit), Thursday, 3 January 2019 19:24 (five years ago) link

FIL has massive surplus of venison this year so we wound up with several rump steaks + some jerky
giving some to a friend, would gladly redistribute more meat if i could

weird woman in a bar (La Lechera), Thursday, 3 January 2019 19:41 (five years ago) link

Venison takes mole particularly well. I also jugged some once using an adapted hare recipe and it was pretty incredible but not something you'd want every day.

Bimlo Horsewagon became Wheelbarrow Horseflesh (aldo), Thursday, 3 January 2019 20:07 (five years ago) link

Just been eating a v good quick soup/stew thing with fried chorizo, onions, chickpeas and Savoy cabbage in tomatoes. I always think i need to eat more cabbage!

kinder, Thursday, 3 January 2019 21:02 (five years ago) link

no form of cabbage is bad even the palest snotgreen boiled to death has its pleasures (with enough white pepper and butter obv)

topical mlady (darraghmac), Thursday, 3 January 2019 21:52 (five years ago) link

the national motto of ireland is "no form of cabbage is bad" i think?

forensic plumber (harbl), Thursday, 3 January 2019 23:30 (five years ago) link

bacon, spuds and cabbage in the one pot is probably the national dish id say

topical mlady (darraghmac), Thursday, 3 January 2019 23:47 (five years ago) link

we used to make a warm cabbage salad @ a place i worked @ that is still maybe my fave cabbage preparation:
starts with a fiery hot pan, add olive or canola oil, then thinly sliced cabbage and red onion, s&p. turn down heat and let it wilt for a couple minutes, then add ~1/2 oz of both apple cider vinegar and apple cider, toss in a few leaves of spinach for color if handy at this point, then cover pan and let steam a minute. toss with some thinly sliced apple, chopped mint, and crumbled chevre, then plate that stuff. SO good

form that slug-like grex (outdoor_miner), Friday, 4 January 2019 20:48 (five years ago) link

I'd eat that

I have measured out my life in coffee shop loyalty cards (silby), Friday, 4 January 2019 20:53 (five years ago) link

i'd lose the chevre due to personal prefs but sounds great

call all destroyer, Friday, 4 January 2019 21:00 (five years ago) link

Sounds great, reminds me of one of my favorite red cabbage dishes:
https://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html

Ari (whenuweremine), Tuesday, 8 January 2019 16:59 (five years ago) link

oh, nice! there was a strong Zen monastery connection back in the day b/w Tassajara and Green's (from where i got recipe) iirc, so any similarity makes complete sense

form that slug-like grex (outdoor_miner), Tuesday, 8 January 2019 17:15 (five years ago) link

if i have a cooking goal for the new year which i don't really it would be to convince myself that making dough is not the massive pain in the ass i always imagine it will be.

to that end, i made this basic but delicious galette today: https://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/

and banged out the dough quickly and easily.

call all destroyer, Monday, 14 January 2019 03:02 (five years ago) link

just made pasta for the first time. It wasn't so bad. So strange, though, to work with such stiff, barely put together dough. I don't understand why they want you to fold the dough and pass it through the roller a few times to knead again. You let the dough rest for > 1 hour to hydrate and relax. And now you are making it rubbery again? fuckin recipes, man.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 14 January 2019 06:02 (five years ago) link

Did you use a recipe that was mostly eggs?

Yerac, Monday, 14 January 2019 13:56 (five years ago) link

13 egg yolks to 5.33 cups of flour

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 14 January 2019 15:08 (five years ago) link

Yeah, I had a hard time when I did all the egg yolks. I also don't like the texture as much as when it's less egg and more water.

Yerac, Monday, 14 January 2019 15:11 (five years ago) link

This is the dough specifically for the scarpetta spaghet! There's another recipe for "pasta" that uses fewer yolks.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 14 January 2019 15:17 (five years ago) link

Oh blah. I think my problem when I made that type of dough is that I measured everything. Usually when I make dough for DUMPLINGS! or pasta I just slowly add in the liquid until it seems right. With the egg yolks, i just went for it and I think it was too dry (maybe the eggs were too big). I probably should try again and not stick so much to the recipe.

Yerac, Monday, 14 January 2019 15:21 (five years ago) link

Too small I mean. I like making orechiette now because it's just semolina and water. That is it.

Yerac, Monday, 14 January 2019 15:21 (five years ago) link

Yeah, I had to add more water than the recipe said to get the dough together. Next time I'll do it the opposite way and add flour to the liquid I have. I'm not sure it was too dry. It didn't crumble in the roller or easily stick together. It's just a very different dough experience.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 14 January 2019 15:47 (five years ago) link

I just saw that mcdonalds india has a fried paneer sandwich. <<<My plans for this weekend. To make.

Yerac, Thursday, 17 January 2019 21:17 (five years ago) link

ysi?

form that slug-like grex (outdoor_miner), Friday, 18 January 2019 00:22 (five years ago) link

intriguing but I don't see it being better than paneer kofta. but I also ate a samosa sandwich at disneyland that sounded great but was pretty meh. we are eating some of the homemade spaghetti noodles tonight. i hope they are at least...ok. will be tragic to waste known good sauce, etc on a failed dough experiment.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 00:28 (five years ago) link

is the idea to fry a rectangle of paneer? or is it a crumble? do you fry the paneer or the whole sandwich? many iterations returned by google.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 00:39 (five years ago) link

it's a breaded bit of paneer, in a patty form like a filet o fish

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 18 January 2019 00:40 (five years ago) link

that's a lot of cheese
godspeed

weird woman in a bar (La Lechera), Friday, 18 January 2019 01:01 (five years ago) link

Hey ilx,

I made a thing. It was my mom’s recipe for “tuna mac” that involved some kind of fiber enriched pasta shells, tuna fish from a can, chopped up celery, chopped up carrots, chopped up onion, chopped up green pepper, a small amount of mayo and salt and pepper. I only used like one pepper and one stalk of celery, one onion, etc, but it created a huge amount of chopped vegetables. I couldn’t even eat all of this after an entire week.

Trϵϵship, Friday, 18 January 2019 01:05 (five years ago) link

I do not think this is a “good” meal per se but it was a milestone to make my own dinner for a whole week.

Trϵϵship, Friday, 18 January 2019 01:05 (five years ago) link

did you eat this every day for a whole week?

call all destroyer, Friday, 18 January 2019 01:07 (five years ago) link

Yeah

Trϵϵship, Friday, 18 January 2019 01:09 (five years ago) link

are you sure? i can't imagine eating week old canned tuna?

weird woman in a bar (La Lechera), Friday, 18 January 2019 01:09 (five years ago) link

good for you. i suck at eating the same thing consecutively and using leftovers.

call all destroyer, Friday, 18 January 2019 01:10 (five years ago) link

So the thing is i don’t care toooo much about food. I appreciate a great meal but generally i am fine eating the same thing a lot, as long as it isnt something gross like canned soup. I want to get more interested in food though—its a goal

Trϵϵship, Friday, 18 January 2019 01:10 (five years ago) link

Not the whole week, just like, monday through thursday. Four days is ok right? My fridge is good. I somehow have great appliances in my apartment

Trϵϵship, Friday, 18 January 2019 01:11 (five years ago) link

i eat the same breakfast and lunch for 75% of the week but basically require a different dinner every night.

call all destroyer, Friday, 18 January 2019 01:12 (five years ago) link

Interesting.

I buy one of three ludicrously expensive salads every day for lunch.

Trϵϵship, Friday, 18 January 2019 01:16 (five years ago) link

I fear that if i brought lunch i wouldnt get to walk anywhere in the middle of the day. I’d just be chained there for 9+ hours

Trϵϵship, Friday, 18 January 2019 01:17 (five years ago) link

totally. i work from home 90% of the time which is great at limiting options. today i went to an office in the city and was overwhelmed by the presence of a cafeteria, 6 food trucks, 4 dumb "healthy bowl" and/or salad places, and all the lunch places in chinatown.

call all destroyer, Friday, 18 January 2019 01:19 (five years ago) link

Yo i’m all about that healthy bowl

Trϵϵship, Friday, 18 January 2019 01:26 (five years ago) link

However i went to the cvs blood pressure machine and it said i have hypertension so maybe the healthy bowls are not that great. (Gonna go to the doctor—skeptical of this reading)

Trϵϵship, Friday, 18 January 2019 01:27 (five years ago) link

It was from this: https://thetakeout.com/fried-paneer-sandwich-cult-fast-food-hit-mcdonalds-1831693084

I am going to try to make paneer from scratch too for this. I have never done it before (plus fresh milk here isn't really a thing but I've seen it recently) so we will see how it goes.

I used to really like putting a can of tuna in my regular tomato sauce pasta. That does seem like a of vegetables. I probably would've done half of each of them and maybe left out the carrot completely (but I am not really a cooked carrot fan, I would never make a mirepoix on purpose). I actually would be fine eating the same thing everyday. I can eat pasta or sushi everyday and never get tired.

Yerac, Friday, 18 January 2019 01:56 (five years ago) link

Oh no it was all raw vegetables! This was a cold dish

Trϵϵship, Friday, 18 January 2019 02:01 (five years ago) link

real talk due to a childhood aversion i had never eaten canned tuna until like 2 months ago when i took the plunge with the ortiz brand from spain. that shit is delicious but i'm still never trying any non-bougie tinned fish.

call all destroyer, Friday, 18 January 2019 02:02 (five years ago) link

xp wait what? raw onion/celery/carrot? no wonder it was too many vegetables.

call all destroyer, Friday, 18 January 2019 02:02 (five years ago) link

Oh, I see. Hmmmm. Well, dumping a can of tuna in any heated pasta dish is fine too. It was an easy way to get some protein.

I bring my lunch to work 90% of the time and eat at my desk and then take walks to run errands or whatever during "lunch." It gives me heart palpitations to think about spending $10 on salad (because I don't want to eat them anyway). Plus one time I got a spinach/steak salad when I worked in the met life building and that led to some emergency running to the bottom of grand central so I could hide out in the public bathroom with the super loud hand dryers. I am still distrustful.

Yerac, Friday, 18 January 2019 02:03 (five years ago) link

Oh if only it was $10.

Trϵϵship, Friday, 18 January 2019 02:04 (five years ago) link

My mom used to make a cold tuna casserole but it didn't have that many raw vegetables ( i think just celery pretty much?). But it's probably good for you.

Yerac, Friday, 18 January 2019 02:05 (five years ago) link

I work near union square and there like a zillion “healthy bowl” or salad places. Most are pretty delicious but $$$$$$, and shouldn’t really be in my budget

Trϵϵship, Friday, 18 January 2019 02:06 (five years ago) link

Yeah i think traditionally this has more mayo and just celery and onion. But i loaded it up with vegetables so i would eat more vegetables

Trϵϵship, Friday, 18 January 2019 02:07 (five years ago) link

I don’t know thatttttt much about nutrition but i am a believer in vegetables

Trϵϵship, Friday, 18 January 2019 02:07 (five years ago) link

I hadn't been back in NY/the US in a year and when I went back a couple of months ago and was working downtown near bowling green I was surprised how expensive everything got in a short amount of time. Like 20-30% more. And all the poke places are ridiculous and expensive.

Yerac, Friday, 18 January 2019 02:08 (five years ago) link

I don’t know thatttttt much about nutrition but i am a believer in vegetables

imo, this will get you three-quarters of the way there all by itself.

A is for (Aimless), Friday, 18 January 2019 02:11 (five years ago) link

Try adding green olives to the tuna salad, great combo.

nickn, Friday, 18 January 2019 02:12 (five years ago) link

Poke is a racket, i agree yerac

Trϵϵship, Friday, 18 January 2019 02:12 (five years ago) link

as far as lunch today i checked the 4th "healthy bowl" place off the list and it was prob the worst of the 4. i should have just gone back to gene's chinese flatbread cafe and gotten the insanely glutinous xi'an noodles again.

call all destroyer, Friday, 18 January 2019 02:16 (five years ago) link

The seasonal miso salad at sweetgreen minus the rice is extreemely good. As is the fish taco salad, subbing in 1/2 romaine for the arugula to get some crunch. I’m financually ruined by these salads though.

Trϵϵship, Friday, 18 January 2019 02:18 (five years ago) link

It's super easy to make poke (we make it once a week).

I still have never been to sweetgreen. Yeah, I always swap out what I could buy with the money for a salad/lunch with something else. Like a bottle of wine. Or get a manicure.

Yerac, Friday, 18 January 2019 02:20 (five years ago) link

sweetgreen salads are really good but i hate eating salads for lunch. too many uncooked greens in the middle of the day for me.

call all destroyer, Friday, 18 January 2019 02:20 (five years ago) link

I have thought of getting manicures. I bite my nails and i think i might be inspired to stop if my hands looked great

Trϵϵship, Friday, 18 January 2019 02:20 (five years ago) link

I love uncooked greens

Trϵϵship, Friday, 18 January 2019 02:21 (five years ago) link

they're great but i can't eat an entire lunch of them

call all destroyer, Friday, 18 January 2019 02:23 (five years ago) link

If i spent less money on food and had beautiful hands, i’d probably be happier

Trϵϵship, Friday, 18 January 2019 02:23 (five years ago) link

I eat salads at work (that I make) otherwise I get too sleepy and it forces me to eat salad.

Yeah try a mani/pedi. It's very nice. I make my spouse go sometimes for his feet. I usually can only do one or the other because I get aggravated about how long it takes.

Yerac, Friday, 18 January 2019 02:24 (five years ago) link

treesh, if you can eat the same things every day, you can assemble salad like those for like $3 each probably. i don't so much anymore but used to roast some vegetables, put them in a container, then keep one of those 1 lb containers of field greens in the fridge, then in the morning put the vegetables and the greens together with whatever meat, shredded beef, chicken, or tuna. and i have a couple of these dressing containers https://www.amazon.com/OXO-Grips-Salad-Dressing-Shaker/dp/B003L0OOR6 which i only spilled in my car one time. better to put dressing in at the time of eating because the salad greens will wilt otherwise.

forensic plumber (harbl), Friday, 18 January 2019 02:26 (five years ago) link

^^^ Yeah, I think I posted about what I buy at TJs to make my salads for the week. And then I put grey poupon on it only as dressing. Which sounds weird, but it's really good. Or maybe that is just me.

Yerac, Friday, 18 January 2019 02:29 (five years ago) link

congrats, Treesh. That is a good start.

Yerac sammich looks otm.

Scarpetta spaghetti was great with the homemade noodles, but the difference was very subtle. The noodles are whiter, smoother, and cook for less time. The flavor is different but also milder than the all semolina dry noodles. It seems to be more about texture. Anyway, I was thrilled that it worked out on this first try. But I think homemade pasta probably matters more for something like ravioli.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 02:58 (five years ago) link

Oh nice. I prefer fresh pasta just because I like the texture better. It's probably because I like things on the doughier side. But fresh pasta is super quick to cook. You did the sauce with the infused oil too?

I don't have any breadcrumbs to coat the paneer (if I manage to make it) but I do have some quinoa flakes (cereal) am thinking about using that instead. The last time I was in London last year I had this super good, huge paneer wrap for maybe 5 quid. It was so delicious. I think about it a lot.

Yerac, Friday, 18 January 2019 03:57 (five years ago) link

treesh, Rome wasn't built in a day. you're just laying the first foundations.

A is for (Aimless), Friday, 18 January 2019 03:59 (five years ago) link

xp yes, on the quick to cook. I think i did 2.5 minutes from frozen. Also did the infused oil. We really love that sauce with 50/50 canned and fresh tomatoes. Thanks again for getting us hooked.

I am interested in your paneer adventure. I've made it before and it was quite simple. I think the only possible mistake would be scalding the milk as you bring it to boil. I've only made quite crumbly paneer for kofta. I wonder if getting the solid brick comes simply from more time in the cheesecloth or what.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 04:36 (five years ago) link

speaking of kofta i was perusing a big Yucatan book the other week and it turns out a lot of Lebanese emigrated there @ some point so there was this Kibi de Papa recipe - mashed potato gets mixed with mint, bulghur, oregano, orange zest, chiles, a few dry ingredients (flour, baking powder) formed and then fried. i have never eaten a kibi before but am gonna make these someday soon
finally got my gas turned on after a week without and am gonna be a little boring and make split pea soup cuz it's easy and comforting

form that slug-like grex (outdoor_miner), Friday, 18 January 2019 13:49 (five years ago) link

xpost we have been quite lazy and only doing the canned tomatos, but so easy once you have a system of wandering away and coming back to stir down.

Yerac, Friday, 18 January 2019 14:22 (five years ago) link

xp I've also never eaten a kibi but fried potato, risotto, etc balls are generally good

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 18:39 (five years ago) link

gonna make a bold claim here but imho most spherical foods are good

gbx, Friday, 18 January 2019 19:08 (five years ago) link

i agree. also cool names like kofta, kibi, and strangolapreti

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 19:37 (five years ago) link

albondigas is a cool word

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 18 January 2019 19:38 (five years ago) link

speaking of kofta i was perusing a big Yucatan book the other week and it turns out a lot of Lebanese emigrated there @ some point so there was this Kibi de Papa recipe - mashed potato gets mixed with mint, bulghur, oregano, orange zest, chiles, a few dry ingredients (flour, baking powder) formed and then fried. i have never eaten a kibi before but am gonna make these someday soon

this is extremely my shit, might need to peruse this book somewhere

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 18 January 2019 19:39 (five years ago) link

dang that sounds delicious

weird woman in a bar (La Lechera), Friday, 18 January 2019 19:40 (five years ago) link

i'm ~94% certain it was this book: https://www.seriouseats.com/2014/04/cook-the-book-yucatan-by-david-sterling.html
found it @ my local library and i'll try to remember to confirm. i already have a HUGE desire to visit Mexico and the book only added to the where/how long. i made a simple pot of beans from one of the recipes that called for caramelizing onions, adding cumin and oregano, chile (i used chopped habanero), and i subbed liquid smoke for bacon since i don't eat land animals, and that got added to the cooked beans (i used pintos cuz they're my fave, but recipe called for blackies). tha little variation elevated beans to out-bloody-rageous heights. made a rice dish (from book) to go with it that, again, was slightly different than i'd ever prepared rice and both of them combined was absolutely A+.

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 01:31 (five years ago) link

albondigas is a cool word

― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, January 18, 2019 11:38 AM (ten hours ago) Bookmark Flag Post Permalink

albóndigas, por favor

I have measured out my life in coffee shop loyalty cards (silby), Saturday, 19 January 2019 05:50 (five years ago) link

I have some vegan albondigas in my freezer.

outdoor miner. When you get a chance can you post the approximate portions for that black bean thing. We make a lot of black beans and I want to try it. I am going to have to figure out a bacon/liquid smoke sub though.

Yerac, Saturday, 19 January 2019 15:00 (five years ago) link

vegan meatballs with fake ground beef, or?
why no liquid smoke?

this is literally what i wrote down from book (it's quite simple but the flavors REALLY married after about 24 hours and was the best beans i've ever made iirc):
Simple Beans
1# Black or pintos – cook. Separately carmelize large onion (i cut into thin half-moons), adding t oreg., t cumin, habanero, liquid smoke to finish

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 15:45 (five years ago) link

chipotle powder sub for smoke? not sure i like the idea of canned chipotle for this on account of the acidity

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 15:54 (five years ago) link

Looks like soy protein. It's this brand. http://riku.cl/productos/albondigas-veganas/

I am in chile. I don't know how easy it will be to buy liquid smoke here. I do have some AZ mesquite smoked whisky. Maybe that will work.

Yerac, Saturday, 19 January 2019 15:55 (five years ago) link

yeah we have family bring us liquid smoke when they visit, otherwise it’s not available

L'assie (Euler), Saturday, 19 January 2019 15:58 (five years ago) link

I did buy some fresh milk today (although I think it wasn't whole milk) so I am feeling better that the paneer making will happen. I am going to just use lemon juice I guess for the acid.

Yerac, Saturday, 19 January 2019 16:00 (five years ago) link

you have mesquite smoked whisky! capful may do the trick? other obvious thing i just thought of is vegan bacon but maybe not available where you are as well.

those meatballs look good. i barely know Spanish, but looks like a seitan-y/soy protein combo. am guessing "laurel" in the seasonings is bay leaf. i like that

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 16:08 (five years ago) link

Someone visiting from Arizona brought it to us as a gift. It is this whiskey.
http://whiskeyreviewer.com/2015/02/del-bac-dorado-mesquite-smoked-whiskey_021215/

I am the easiest person to shop for. Just bring me food or weird alcohols.

Yerac, Saturday, 19 January 2019 16:12 (five years ago) link

had a smoked rum once @ a bar in LA that was insane

form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 16:17 (five years ago) link

it's probably (almost certainly, based on my brief experience in chile) not more available than liquid smoke but i like using lapsang souchong leaves for smokiness in things

gbx, Saturday, 19 January 2019 17:49 (five years ago) link

Oh! I need to check what tea I have. We sometimes I have a roasted rice tea but I think that is likely too subtle.

I've had an amazing jalapeno tequila with lapsang tea before.

Yerac, Saturday, 19 January 2019 19:37 (five years ago) link

www.bonappetit.com/recipe/root-vegetable-tagine-with-sweet-potatoes-carrots-turnips-and-spice-roasted-chickpeas/

made this veg tagine but with red skinned potatoes instead of sweet, dried turkish apricots instead of sundried tomatoes, fresh mint, and pearl couscous. Pretty good! Similar to chana masala but with the preserved lemon instead of pomegranate seed for the sour. The roastiness of the chickpeas also made for a good meat sub.

why date Ryan Adams in the first place? (Sufjan Grafton), Sunday, 20 January 2019 01:22 (five years ago) link

i've never oven-roasted chickpeas. seems like a good idea.

call all destroyer, Sunday, 20 January 2019 02:14 (five years ago) link

It is. You have to cook them before roasting. But you can do a lot by changing the spice mix and using them as a drinking snack as well.

why date Ryan Adams in the first place? (Sufjan Grafton), Sunday, 20 January 2019 04:00 (five years ago) link

Lebanese 7 spice is a good one

why date Ryan Adams in the first place? (Sufjan Grafton), Sunday, 20 January 2019 04:01 (five years ago) link

I made the tandoori paneer sandwich. Which turned into more of a paneer wrap and paneer salad. It was good! Although the one liter of milk only produced about 1 & 1/4 inch X 3 inch piece of paneer, but it was tasty and not dry (like some I have bought). The paneer was ridiculously easy to make. I did it while watching one of the Fyre Festival docs. I really like my quinoa flake breading (super crunchy) but I forgot I didn't have flour so tried to use semolina and no egg white so it wasn't sticking that well. And then I kind of just winged the rest of the spices in the recipe.

But one revelation is that making tandoori mayo is worth it. I didn't make the mayo from scratch but used this vegan mayo we had in the fridge and mixed in red chili powder, mango powder, lime juice, garam masala and a madras curry mix i got from sainsbury.

Yerac, Sunday, 20 January 2019 21:45 (five years ago) link

Oh that should read one liter of milk produce 1/4 inch X 3 inch square of paneer.

Yerac, Sunday, 20 January 2019 21:46 (five years ago) link

Maybe 1/2 inch thick. Just definitely not an inch.

Yerac, Sunday, 20 January 2019 21:47 (five years ago) link

Yeah, there's not much there after it all separates. It is so simple to make that it feels like a waste of money to buy it. We live by a grocery outlet that often has high quality milk at a good price with the catch that it is not too far out from the sell by date. Making cheap paneer from the fanciest milk brings me joy.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 03:42 (five years ago) link

Tandoori mayo sounds like a great addition to the usual mint chutney and tamarind sauce for pakora or samosas

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 03:50 (five years ago) link

Speaking of indian-ish mayo things I made egg salad the other day and added some mango pickle instead of my usual Dijon mustard and it was surprisingly good

joygoat, Monday, 21 January 2019 15:51 (five years ago) link

I made rice noodles for pad see ew yesterday. The batter is very simple, but it was difficult to distribute it within the pan and force a uniformly thin sheet. You have to steam them, apparently, so your sheet size is limited by the largest steam chamber you can construct in the kitchen. This is the main frustration. I wonder if you can do it in the oven with sheet pans and steam from ice cubes? Anyway, they tasted fine but were a bit thick.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 17:49 (five years ago) link

that sounds fun! have a recipe. or any pics?

form that slug-like grex (outdoor_miner), Monday, 21 January 2019 18:30 (five years ago) link

What was your rice noodle batter? I've only made pad see ew doing a regular all purpose flour/water noodle.

Yerac, Monday, 21 January 2019 18:31 (five years ago) link

I used the recipe here. I chose it because it only uses rice flour and tapioca starch/flour, which were things I had. Other recipes I'd found use 4 or more starches and flours and might taste better. The flavor probably matters more if you aren't doing a stir fry. I'd watch the video in that link to see how she tilts the pan over the steam until the noodles first set before adding the lid. That was the trickiest part. The noodles also seemed to improve after I left them out on a covered plate for a few hours.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 18:49 (five years ago) link

That looks pretty complicated.

Yerac, Monday, 21 January 2019 18:57 (five years ago) link

good lord! you must have the patience of a saint to go through that

form that slug-like grex (outdoor_miner), Monday, 21 January 2019 20:42 (five years ago) link

It felt quite a bit like making pancakes. It was simpler than making the spaghetti noodles which required the pasta roller/cutter.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 21:15 (five years ago) link

I do knife cut noodles and just use the dowel to roll it out.

Yerac, Monday, 21 January 2019 21:16 (five years ago) link

do you notice that the noodles are firmer in stir fry? It seems like it'd be a big departure, but I'd love to use a rolled out dough for this.

why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 21 January 2019 22:50 (five years ago) link

They are still pretty chewy but yeah a little firmer I guess. I never think too much about it because I prefer flour noodles over rice noodles. It's basically the same dough that I use for DUMPLINGS!.

Yerac, Monday, 21 January 2019 23:33 (five years ago) link

Are fresh porcini mushrooms worth it?

why date Ryan Adams in the first place? (Sufjan Grafton), Tuesday, 22 January 2019 03:41 (five years ago) link

if you mean monetarily speaking i get them for a extra-special treat sometimes - they're really unique shroom and have a pretty tiny window of availability ime. but dried ones work so well for soups/risotto i guess it depends what you want to make (?)

form that slug-like grex (outdoor_miner), Tuesday, 22 January 2019 15:59 (five years ago) link

yeah, I meant both worth the money and the hassle of looking out for the season(s). Some recipes make a big deal about them, but I've never cooked them or noticed eating them.

why date Ryan Adams in the first place? (Sufjan Grafton), Tuesday, 22 January 2019 17:31 (five years ago) link

I really love porcinis but I don't think they are a necessity. I actually prefer them dried because of the texture. I love all mushrooms.

Yerac, Tuesday, 22 January 2019 17:32 (five years ago) link

if you made a pasta recipe that had them out in front, do you know what you'd sub for them? or would you use rehydrated ones?

why date Ryan Adams in the first place? (Sufjan Grafton), Tuesday, 22 January 2019 17:35 (five years ago) link

Is it like a butter, sage sauce? I would use regular baby portabello/cremini and see if they have one of those porcini mushroom powder/graters which might be more available. If you like shiitake that might work too. I would probably add all of them.

Yerac, Tuesday, 22 January 2019 17:39 (five years ago) link

yeah, i'd use other mushrooms and a bit of rehydrated porcini to get some of that flavor into the butter

call all destroyer, Tuesday, 22 January 2019 17:44 (five years ago) link

sound like good ideas, thanks!

why date Ryan Adams in the first place? (Sufjan Grafton), Tuesday, 22 January 2019 18:20 (five years ago) link

We, and by "we" I mean I chose a ridiculously complicated recipe and my boyfriend actually carried it out, made posole on Sunday and it is B.O.M.B. I got guajillo, costeno, and arbol chilies for the base and we used a 3lb pork shoulder for the meat.

Incredible.

https://www.foodandwine.com/recipes/posole-rojo

There's more Italy than necessary. (in orbit), Tuesday, 22 January 2019 18:22 (five years ago) link

so many good things in life start with 3 pounds of pork shoulder

I have measured out my life in coffee shop loyalty cards (silby), Tuesday, 22 January 2019 18:26 (five years ago) link

did you use the spareribs as well? curious if having both cuts of pork in there is meaningful. i guess you'd get some collagen and stuff from simmering the bones.

call all destroyer, Tuesday, 22 January 2019 18:31 (five years ago) link

We didn't--the shoulder seemed like enough and it's delicious tbh so I wouldn't bother.

There's more Italy than necessary. (in orbit), Tuesday, 22 January 2019 18:32 (five years ago) link

cool, thanks. the ribs seem like overkill esp. where i'd almost certainly be halving the recipe.

call all destroyer, Tuesday, 22 January 2019 18:35 (five years ago) link

I guess it could have used more gelatin/collagen but tbh there's so much flavor from the chilies and the shoulder that it doesn't seem like anything is missing.

The quantity is enormous (5 qts iirc of liquid plus all the solid volume!) but it also takes like 5 hours to make so it hardly seems worthwhile for less??

There's more Italy than necessary. (in orbit), Tuesday, 22 January 2019 18:37 (five years ago) link

That looks really really good.

Yerac, Tuesday, 22 January 2019 18:38 (five years ago) link

could probably just add some powdered gelatin during simmering to fake it.

seems like i'd get 6 servings or so out of a half recipe which is probably all we'd need before we were sick of eating posole or needed the freezer space. maybe i'd make the whole thing if we had some guests.

call all destroyer, Tuesday, 22 January 2019 18:40 (five years ago) link

I made something similar to that this weekend but with just pork shoulder, and 6 pounds of it. The vast majority was destined for the freezer from the start.

joygoat, Tuesday, 22 January 2019 19:04 (five years ago) link

Pork shoulder is fast becoming my favourite thing to slow cook

This isn't particularly a slow-cooker recipe per se, and I've probably posted it before, but it's fairly simple but really nice with some rice, possibly one of my favourite dishes (I say that about most meals though)

https://www.bbcgoodfood.com/recipes/4679/asian-aubergine-and-pork-hotpot

kinder, Tuesday, 22 January 2019 19:55 (five years ago) link

coriander = cilantro

kinder, Tuesday, 22 January 2019 19:56 (five years ago) link

https://blog.workman.com/2017/12/raw-winter-squash-with-brown-butter-pecans-and-currants/

Made this tonight and hoooooly shit was it good. Maybe the highest goodness-to-simpleness ratio I've come across. You only need to know how to brown butter, toast pecans, and use a vegetable peeler.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 02:52 (five years ago) link

xp that pork recipe looks like a good one, and I am always searching for good recipes that use some of the huge bag of star anise I foolishly purchased.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:17 (five years ago) link

xp big fan of that six seasons cookbook

just sayin, Friday, 25 January 2019 03:19 (five years ago) link

do you have any favorites from it? I liked the cabbage soup and late season potato recipes as well. Would like to pick it up for spring and be agressively seasonal.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:30 (five years ago) link

aggressively g-sonal as well

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:31 (five years ago) link

emphasizing seasonal foods is always a nice approach, especially if you have a bunch of favorite recipes that fit the different seasons well, so that, for example, when spring rolls around you can break out four or five lovely recipes you haven't eaten for nine or ten months. I look forward to October for this very reason, even though it heralds the approach of winter and darkness.

A is for (Aimless), Friday, 25 January 2019 03:40 (five years ago) link

Have you ever eaten at Ava Gene's, Aimless?

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:49 (five years ago) link

Nope. tbh, I eat almost no meals out -- maybe once or twice a year, tops. But even more to the point, I have not even heard of Ava Gene's. I take it they specialize in seasonal menus?

A is for (Aimless), Friday, 25 January 2019 03:54 (five years ago) link

yes, it is the portland restaurant of the chef who wrote the six seasons book. He is all about seasonal cooking. I've not been there, either.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:58 (five years ago) link

It's true enough that Oregon offers just about the best variety of seasonal and local foods in the USA. We're still behind California, but not by much, especially when we can share in the best that Washington State produces, too.

A is for (Aimless), Friday, 25 January 2019 04:13 (five years ago) link

Oregon seems like a good food state. Some of the worst produce I ever bought was at a grocery store in Visalia, CA that was surrounded by farm land. Maybe somewhere in between, like Arcata, is the place.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 04:36 (five years ago) link

just realized that the kindle edition of the Six Seasons book is included with amazon prime. I though it was only kindle unlimited, which I cancelled after the trial period.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 04:47 (five years ago) link

sufjan i cant remember any particular faves at the moment, i havent cooked from it for a while but i really went crazy when i got it at the beginning of last year. its consistently good.

just sayin, Friday, 25 January 2019 05:03 (five years ago) link

i don't know humboldt county, but i have spent lots of time in chico and the produce at the saturday farmer's market is insane. some of the best oranges, carrots, potatoes i've had. plus amazing tomatoes and stone fruits, melons and berries. And LOADS of different types of winter squashes, and yes, sublime romanesco, late-summer corn. all kinds of asian ingredients on account of a large Hmong population. they have it all. much much nicer than the handful of sf and la markets i've been to
xpost

form that slug-like grex (outdoor_miner), Saturday, 26 January 2019 16:12 (five years ago) link

Sacramento farmer’s market is pretty awesome, produce-wise.

Squeaky Fromage (VegemiteGrrl), Saturday, 26 January 2019 18:09 (five years ago) link

I'm trying to up my nut content, did a v delicious satay-ish/peanut butter curry stir fry last night, it was so good it felt like a breakthrough. also been scoffing a lot of gong bao chicken but haven't attempted that yet. any other hot saucy nutty favourites?

ogmor, Wednesday, 30 January 2019 15:49 (five years ago) link

I think I've posted this here ad nauseum but I love this soup, posted ages ago by someone somewhere on ilx:

https://cooking.nytimes.com/recipes/1012581-west-african-peanut-soup-with-chicken

mom tossed in kimchee (quincie), Wednesday, 30 January 2019 19:29 (five years ago) link

I like ground cashews replacing ricotta in lasagna, but I don't know the recipe (also can get expensive).

nickn, Wednesday, 30 January 2019 19:56 (five years ago) link

I use almond meal instead of bread crumbs to coat stuff.

Yerac, Wednesday, 30 January 2019 19:59 (five years ago) link

cashew cream sauce for pasta. soak to soften. blend with a milk product in a ratio 2 parts cashew: 1 pt liquid. i also throw in some garlic (and salt, obvs). made this the other day and had some roasted jalapenos around so they went in the blender, too. was good!

form that slug-like grex (outdoor_miner), Wednesday, 30 January 2019 20:48 (five years ago) link

three weeks pass...

i am making spaghetti and meatballs tomorrow. seriouseats says ina garten's recipe is the best. i also have marcella hazan's book. whole foods sent an email saying parmigiano reggiano is on sale tomorrow. what else do i need to know? thinking about doing beef and pork for the balls

forensic plumber (harbl), Thursday, 21 February 2019 23:42 (five years ago) link

lol my partner excitedly forwarded me that cheese sale email today. For meatballs, I think the best sauce recipes go in the super thick and roasty tomato sauce direction. https://troublewithtoast.wordpress.com/2010/12/27/recipe-oven-roasted-tomato-sauce/

say it with sausages (Sufjan Grafton), Thursday, 21 February 2019 23:55 (five years ago) link

might forget the pasta altogether and eat that with garlic bread, ricotta, and romaine, though.

say it with sausages (Sufjan Grafton), Thursday, 21 February 2019 23:56 (five years ago) link

season the beejesus out of 'em, and don't forget the panade? I dunno my meatballs never turn out as well as really really good meatballs I've had in restaurants.

mom tossed in kimchee (quincie), Friday, 22 February 2019 00:18 (five years ago) link

What's cooking at my place: not much, as the kitchen reno has begun! Spouse and two cats and I moved into a 400 square foot studio. The kitchen(ette) is not bad but 1) where the fuck are all of these spices going to go and 2) how the fuck do I use these fancy ass miele appliances? The oven is a "speed oven" and the manual is like 300 pages long?

mom tossed in kimchee (quincie), Friday, 22 February 2019 00:19 (five years ago) link

Congrats on new digs. Since I moved last summer and it was hot af at the time I just stuck my spices in fridge. They are still there and no worse off for it iirc.Am guessing that I am a big weirdo and this will not work for most.
Made a new-to-me vegan Mac n cheese last night that was awesome. Sauce had steamed cauliflower., Some roasted yam, miso, nooch cashews, a little unsweetened soymilk, turmeric, cayenne. Was a minor product but a big hit.

The immortal Hydra Viridisimma (outdoor_miner), Friday, 22 February 2019 00:34 (five years ago) link

Product = production. Die automisspell, die!

The immortal Hydra Viridisimma (outdoor_miner), Friday, 22 February 2019 00:36 (five years ago) link

Harbl do the scarpetta tomato sauce (unless you don't like spicy)! We are going a trader joes ravioli with kale, shallot and avocado sauce?thing tonight. Trying to use up some groceries.

congrats on new place. I love sorting stuff out in new places. it's like a top chef challenge.

Yerac, Friday, 22 February 2019 00:47 (five years ago) link

Quincie, I settled on little magnetic tins from the Container Store for spice storage. They stick to the side of my fridge.

Something like this:

https://www.google.com/amp/s/localkitchenblog.com/2010/12/12/space-solutions-magnetic-spice-tins/amp/

My other space saving tip is doing most of my grocery shopping each night before cooking, This way I don’t have to find space to store too much stuff.

Virginia Plain, Friday, 22 February 2019 03:34 (five years ago) link

borscht is simmering. i don't know if i've ever even tasted björscht before but this looks/smells earthy and nice. sorta smashed together a few different recipes. weather has warmed up here quickly so looking forward to having nice cool spoonfuls later tonight and/or tomorrow. wish i had some sour cream to lay on it.

The immortal Hydra Viridisimma (outdoor_miner), Monday, 25 February 2019 19:42 (five years ago) link

also made a tempeh baked in harissa/tahini marinade earlier that is a little zippy and something different (made it once before but didn't cover it while baking so it was dry and not that nice)

The immortal Hydra Viridisimma (outdoor_miner), Monday, 25 February 2019 19:44 (five years ago) link

hake fillets wrapped in nutmegged leeks and steamed in wine its good

god knows i want to fp (darraghmac), Monday, 25 February 2019 20:54 (five years ago) link

haven't tried any new recipes in ages. Except for a couple of slow cooker things which were so-so.

kinder, Monday, 25 February 2019 21:23 (five years ago) link

hi everyone I haven't cooked anything recently but I just want to say fuck ultra-pasteurized dairy products (as opposed to just plain regular pasteurized) and how they taste weird and cooked and almost cheesy

vision joanna newsom (Stevie D(eux)), Monday, 4 March 2019 20:46 (five years ago) link

do you mean like that ultra-high temperature milk? i've never gotten it but wanted to try making yogurt with it, read it may end up thickening easier

forensic plumber (harbl), Tuesday, 5 March 2019 00:23 (five years ago) link

they just started carrying fresh milk where I am. All those ultra pasteurized dairy products are so meh.

Yerac, Tuesday, 5 March 2019 00:30 (five years ago) link

uht milk is disgusting. unless you're doomsday prepping and need some long living lactose i don't know why the fuck you would buy it

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 5 March 2019 00:31 (five years ago) link

is this milk in a box?

forensic plumber (harbl), Tuesday, 5 March 2019 00:32 (five years ago) link

I was just looking up why this country has so much/only UHT milk. It was due to a powdered milk scare in the 70s, distrust of government, lack of refrigeration, transportation issues. nestle fuckery, earthquake stockpiling, etc etc.

Yerac, Tuesday, 5 March 2019 00:46 (five years ago) link

no not even, just if you look at the cartons in the fridge, some milk is ultra-pasteurized (often lactose-free and/or organic milks bcz they sell slower) and others are not. most heavy creams are too, and imo it is a night and day difference in taste

vision joanna newsom (Stevie D(eux)), Tuesday, 5 March 2019 22:06 (five years ago) link

I am so glad I don't drink milk. It's way too much to deal with in most places.

Yerac, Tuesday, 5 March 2019 22:22 (five years ago) link

ok this explains a lot and i never thought about it. organic milk from whole foods spoils quickly in comparison to grocery store organic milk. regular grocery store heavy cream stays good for a while, the fancy stuff gets lumpy very soon. thanks d(eux)!

forensic plumber (harbl), Wednesday, 6 March 2019 00:31 (five years ago) link

https://www.williams-sonoma.com/recipe/baby-bok-choy-and-beef-noodle-soup-with-warm-spices.html

https://www.williams-sonoma.com/wsimgs/ab/images/dp/recipe/201851/0017/img42l.jpg

Made this soup last weekend to use up some vegetable box bok choy and my bf is now saying it's the best thing I've ever made, possibly the best food he has ever eaten. I don't think that's true but hey, if it makes your audience happy, any recipe can be the best thing ever!

I hate star anise so I subbed cinnamon sticks and I had to sub in the Thai rice vermicelli that I could find at the local store. Otherwise I followed it exactly and it was easy!

There's more Italy than necessary. (in orbit), Wednesday, 6 March 2019 16:25 (five years ago) link

Wait, lies, I also like the choy more blackened so I pan-sauteed it before adding to soup.

There's more Italy than necessary. (in orbit), Wednesday, 6 March 2019 16:26 (five years ago) link

It's possible I never exactly follow any recipe tbh.

There's more Italy than necessary. (in orbit), Wednesday, 6 March 2019 16:26 (five years ago) link

I really hate star anise too which is why I never use chinese 5 spice. That looks delicious.

Yerac, Wednesday, 6 March 2019 16:30 (five years ago) link

Adapted from Williams-Sonoma New Flavors for Soup, by Adam Ried (Oxmoor House, 2008).

i don't have this volume but i do have w-s new flavors for vegetables, which is a great little book for seasonal veg inspiration. i want to get the soup one now!

call all destroyer, Wednesday, 6 March 2019 16:30 (five years ago) link

The cut of meat that's called for really made the MOST silky, gelatin-rich broth, and the finished slices of beef were so tender they fell apart when pressed with a spoon. Even though it starts with chicken broth, the soy sauce and the long simmer with sliced beef made it *so* beefy and umami.

There's more Italy than necessary. (in orbit), Wednesday, 6 March 2019 16:51 (five years ago) link

i used to think that maybe i didn't like quinoa v much. i found a bitterness associated with what i would buy from bulk bins (apparently package has been rinsed so doesn't have this problem). then started rinsing and thought "much better". then started letting the rinsed q dry, then toasting in cast iron. final adjustment was to use a light veg. broth in the cooking process (rice cooker all the way imo). takes a little planning (can't toast wet quinoa, etc) but the results are SO yummo.
just sayin'

The immortal Hydra Viridisimma (outdoor_miner), Thursday, 7 March 2019 16:20 (five years ago) link

I rinse the quinoa that comes in packages too because I sometimes have issues digesting it. I should try toasting.

Yerac, Thursday, 7 March 2019 16:35 (five years ago) link

I caramelized like 8 onions this weekend. Frozen in large silicon ice cube trays now. Always takes so much longer than expected.

Yerac, Thursday, 7 March 2019 16:37 (five years ago) link

i got kind of bored with quinoa but that process makes me want to try it again.

call all destroyer, Thursday, 7 March 2019 16:41 (five years ago) link

it's a kinda versatile grain. by which i mean, when it gets warm again i'm def gonna make this salad (that has lemongrass, cilantro and mint) which i've made a few times over the years
https://www.wholefoodsmarket.com/recipe/cranberry-quinoa-salad

xpost that is a LOT of onions to do in one batch in a home kitchen (unless you have multiple pans working)

The immortal Hydra Viridisimma (outdoor_miner), Thursday, 7 March 2019 17:03 (five years ago) link

nah, I just used a big enamel pot and lots of stirring, deglazing, playing games on my phone.

Yerac, Thursday, 7 March 2019 17:05 (five years ago) link

cooking quinoa in stock def helps balance the flavor

i can’t eat red quinoa though, gives me horrible cramps.

Squeaky Fromage (VegemiteGrrl), Friday, 8 March 2019 06:08 (five years ago) link

i guess you both may be allergic to the saponin which i previously didn't know was a thing.

just made purple sweet potato pasta dough. it's really soft even after mixing in some more flour. i'm not used to making pasta dough with egg in it though so that probably has something to do with it. not gonna roll it out until later. hope it works.

had planned on making bagels but could't find malted barley syrup so that's next weekend's project hopefully

The immortal Hydra Viridisimma (outdoor_miner), Sunday, 10 March 2019 19:47 (five years ago) link

Made a delicious chicken and orzo bake with lemon, asparagus, leeks, and fennel last night. Gonna cook some cod tonight.

Mario Meatwagon (Moodles), Sunday, 10 March 2019 20:44 (five years ago) link

I’m trying to perfect Hokkaido Soup Curry right now the recipe I’m using is too sweet but i’m Adjusting my way towards it.

American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:06 (five years ago) link

Does anyone have any easy but flavourful Instant Pot recipes they can share/link to? I got one for Christmas and have tried a few things, mainly stews/casseroles, and the meat has always come out lovely and tender but the sauce has been watery and the overall dish hasn't been too flavourful

tried to counteract that tonight by putting way more herbs in and making the sauce as thick as possible, but the sauce was too thick, so it kept shouting "burn" until I made it watery and bland again :(

also need more practice at making rice not come out sticky as hell and welded to the bottom. a big part of why I got it was people saying it made rice as well & easily as a rice cooker, and I'd love but can't justify a rice cooker because the versatility to space ratio is not enough for our small kitchen

a passing spacecadet, Sunday, 10 March 2019 21:07 (five years ago) link

The recipe I have for soup curry is instant pot ready. She uses a Korea version called a Cuckoo iCook.

https://www.justonecookbook.com/soup-curry/

American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:16 (five years ago) link

I have a rice cooker that's a plastic bowl thing you put in the microwave - it's way better than doing it in a pan.
Are you somehow putting in too much water/liquid in your stews? I read on another forum someone who thought the 'max' line inside was where you had to fill it up to which it isn't apparently (I don't have the Instant Pot brand thing but a generic slow cooker - is it a pressure cooker? If so I don't have a clue about those).

kinder, Sunday, 10 March 2019 21:26 (five years ago) link

One thing about making rice in a pot is make sure you don't stir it until it's completely done. Otherwise it will get mushy.

I made a big batch of quinoa today for the week. I didn't toast it, but I did add two spoonfuls of tumeric to the water while cooking. And then after cumin, hot chile powder, garlic, lemon zest and juice, coriander, cucumber, green onion. It will be the base for stuff later in the week

Yerac, Sunday, 10 March 2019 21:36 (five years ago) link

oh, you were making rice in the instant pot not regular pot. Disregard.

Yerac, Sunday, 10 March 2019 21:36 (five years ago) link

Ed: That looks tasty, and good timing - I just bought some "Golden curry sauce mix" on a whim and then wondered what I was going to do with it. How are your adjustments going?

kinder: yes, it's a pressure cooker. I must be putting too much water in but when I attempted to reduce the water it wasn't very happy - if the sauce is too thick things start to stick to the bottom and it complains and won't get up to pressure.

There are some tips about avoiding that here which look helpful (going to try the pot-inside-the-pot thing), but in general I don't know if I'm doing it wrong or just following not very good recipes which I've randomly googled, so ilxor-recommended recipes are v v welcome

Yerac: I suspect that's where my non-instant pot rice-making goes wrong, so still good to know, thanks!

a passing spacecadet, Sunday, 10 March 2019 21:40 (five years ago) link

I didn’t use a Japanese curry cube, just curry powder and left out the honey. I think I put too much mango chutney in and probably would just use mango pickle going forward.

I had a really amazing soup curry in Sapporo in January and I’m trying to get close to that flavour. They used a lot of fenugreek and so that’s where I’m going next, probably with some mustard seed and curry leaf - esstentially teying to make a more aromatic curry base.

American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:45 (five years ago) link

Yeah, if you stir while cooking it breaks up the grains, releases starch, becomes a mess. I still hate rice, but I super hate bad rice. xpost

Yerac, Sunday, 10 March 2019 21:46 (five years ago) link

Ohhhh, we also brought back an on sale ninja blender from the US and used that for our hummus today. Sooooo smooooth. Especially now that we make sure to do the garlic, lemon, tahini whip before adding in chickpeas.

Yerac, Sunday, 10 March 2019 21:47 (five years ago) link

Not sure if it helps stop the rice go mushy but a slice of dried kelp/konbu always goes in with my rice and it certainly makes good rice.

American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:47 (five years ago) link

Incidentally the Japanese really like rice that is slightly crispy and brown on the bottom. Just like grandma used to make on the fire with a donabe (earthenware pot). Whenever I am there’s I always see adverts for these horrendously expensive electric donabe.

https://www.amazon.co.jp/長谷園×siroca-全自動炊飯土鍋-かまどさん電気-SR-E111-乾燥モード/dp/B07B3JSM46

American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:55 (five years ago) link

In many Latino cuisines the crispy rice at the bottom is prized as well

L'assie (Euler), Sunday, 10 March 2019 22:00 (five years ago) link

i made my last workplace (that used to go through vitamixes every few months or so) buy a ninja on account of the fact that consumer reports loved it. seemed to last and do a v nice job. yay! on the aerating the tahini part. once i learned that i knew next level had been attained.

xxposts

purple pasta just got rolled out. looks. . . interesting at least

The immortal Hydra Viridisimma (outdoor_miner), Sunday, 10 March 2019 22:16 (five years ago) link

Yeah, I got the basic ninja for like $60 which is a lot better than however much vitamixes are nowadays.

I also like crispy rice and sometimes will dig it out of the bottom of the pot, cut it and use it in my sushi rolls as crunch.

I made blue/purple potato gnocchi once. It was not great. I learned later that specific, more powdery types of potatoes are best for gnocchi otherwise the dough is too doughlike/wet.

Yerac, Sunday, 10 March 2019 22:23 (five years ago) link

I made the raw squash salad someone recommended from Six Seasons and it's one of the most delicious things I've ever made.

lukas, Sunday, 10 March 2019 23:09 (five years ago) link

Wow, sauteed arugula is really GOOD. Only thing is, if you're serving more than one person, you have to dump an entire container of it into the biggest pan you've got. But it's fantastic, especially when the edges get oh-so-slightly crispy. A neighbor gave me a huge bag of black rice, so I've been serving it with that as a side dish. I like my black rice with the slightest bit of crisp, too. I'm not sure I will eat any other kind of rice again, unless I'm cooking Indian.

Twee.TV (I M Losted), Sunday, 10 March 2019 23:22 (five years ago) link

unless I'm cooking sticky rice I just wash it a lot first, put it in a heavy duty pot that will retain the heat so I can take the heat right down/off as soon as the rice is in (this is the biggest factor is reducing burning imo), salt it a bit and then NEVER STIR IT.

ogmor, Monday, 11 March 2019 10:10 (five years ago) link

Have watched a couple of bagel-making videos and perused a few recipes. Not much consensus. High gluten flour vs. bread flour plus vital wheat gluten. With or without sponge. Let rise overnight or not. Barley malt syrup or no. Bake directly on stone or not. I mean it's /only/ a bread product but my head is spinning. Oy vey

The immortal Hydra Viridisimma (outdoor_miner), Friday, 15 March 2019 14:27 (five years ago) link

i've used the cooks illustrated recipe multiple times and i think it works well

call all destroyer, Friday, 15 March 2019 14:29 (five years ago) link

Thx! I think that was the first one I looked at last week. Will circle back to that.

The immortal Hydra Viridisimma (outdoor_miner), Friday, 15 March 2019 14:41 (five years ago) link

hi dere I once made 250,000 bagels in around 3 years

we cooked 'em on wooden boards covered with strips of damp burlap

yes to barley malt

no to vital wheat gluten

if by "sponge" you mean mix yeast w/warm water and let it bubble before adding to mixer, then yes

definitely let rise for a good while, at least 8 hours? it's been almost 30 years, sorry.

imo the key step is the boiling, get that water hot

Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 14:43 (five years ago) link

oh and cornmeal on the bottom before they go into the oven on the wet boards

Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 15:06 (five years ago) link

Woah! Am I crazy or is that a lot of bagels?! One of the vids I saw was a guy with burlap covered planks. I'm sitting there watching thinking "you have got to be fucking kidding. He also started baking them upside-down so as to not burn seeds and flipped them after a bit. Sponge I was referring to was a little different than simple hydration. Think it involves flour, too,and time to develop some sour notes? Anyways, thx for input, sleeve.

The immortal Hydra Viridisimma (outdoor_miner), Friday, 15 March 2019 17:51 (five years ago) link

oh man I forgot about the flip halfway through! that is correct.

I either made/rolled or baked like 1000 a day fulltime for >3 years, so yeah a lot :)

Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 18:03 (five years ago) link

now that I think about it that number is probably closer to 750,000 - like I said, it's been a long time

Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 18:05 (five years ago) link

the wet burlap prevents the seeds from sticking on that side, iirc

Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 18:06 (five years ago) link

ok, might as well post in proper thread. will make some adjustments wrt the cooking process next time. but was a reasonable facsimile to a actual bagel once i toasted one just now. not as daunting a project as i anticipated.
https://i.imgur.com/0djkhTs.jpg

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 15:05 (five years ago) link

did you use the CI recipe?

call all destroyer, Saturday, 16 March 2019 15:16 (five years ago) link

i get paywalled trying to look at CI recipes so got annoyed and went with the ATK one i had originally looked at. dough recipe *seems* spot on - had a perfect texture to work with and fair amount of salt. as far a shaping i sort of diy'd it. maybe i'll use neighbor's outdoor pizza oven next time and cook them directly on stone. i think that might give a marked improvement to get exterior crispy

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 15:27 (five years ago) link

those look great!

Emperor Tonetta Ketchup (sleeve), Saturday, 16 March 2019 16:02 (five years ago) link

lol, thx. i think i'll get it down after another 249,000? glad i finally started this though as i don't live anywhere near a good bage rn

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 16:31 (five years ago) link

Yeah, those look totally on point.

I got the French Laundry book checked out through amazon prime and am going to make their gazpacho today going into tomorrow (since they say macerating the ingredients overnight is key). I could not find tomato juice or tomato paste or kosher salt in the supermarket (sigh) so had to get the nearest thing to those. It's a good thing I always bring back so much fleur de sel and maldon into the country.

Yerac, Saturday, 16 March 2019 16:33 (five years ago) link

The gazpacho was superb. Letting the veggies and other ingredients macerate overnight before blending just really really did it right.

Yerac, Sunday, 17 March 2019 20:25 (five years ago) link

so what did you sub for tom. juice? was looking at that recipe and (of course) it looks nice. seems like it doesn't call for v much actual tomatoes which surprised me, but probably allows all the veg. equal flavortime?

The immortal Hydra Viridisimma (outdoor_miner), Sunday, 17 March 2019 23:47 (five years ago) link

I was surprised about how simple the recipe was and how little actual whole tomatoes. I always assumed gazpacho had bread in it too. I got some tomato puree in a glass bottle and some tomato paste like thing in a can (I had always gotten it in a tube so was not sure I had tomato paste). Since i was concerned about it being too thick I just put twice the amount of cucumber in and then a little water after blending and eyeing it. I like it super smooth and my spouse likes it rustic so we went halfway. Also we ate half today for lunch and for that batch we put in like an inch of ginger (for health benefits) just to test out the taste. You couldn't even taste the ginger but maybe it gave it an extra spiciness? And I couldn't find cayenne so used indian red chili powder.And didn't do the balsamic reduction dots but put thinly sliced avocado and cilantro on top. I forgot that I had bought chives for it as well. Gazpacho is one of the only soups I like and I give the recipe an A+.

Yerac, Monday, 18 March 2019 00:33 (five years ago) link

Like it was so good and easy, I want to serve it to people who come to our place.

Yerac, Monday, 18 March 2019 00:35 (five years ago) link

on a similar front, tonight i made the chicken bouillabaisse recipe in the zuni cafe cookbook. that book is almost alchemical as far as having extremely simple preparations that taste amazing. in this one, you sweat some sliced onion, add thyme, bay, and a dried chile and boil off a little white wine, then add garlic, saffron, and diced tomato along with some broth and some chicken legs. cook for an hour (i threw it in a low oven for about half the time b/c the liquid level wasn't high enough for me to feel confident in a stovetop braise).

the next bit of magic was the recommended plating--a chicken leg, some of the cooking liquid, and a piece of grilled bread smeared with aioli. i had never done a mayonnaise-like thing in a mortar and pestle before. it was fun!

call all destroyer, Monday, 18 March 2019 02:10 (five years ago) link

i am making skyr
i am also working on a sourdough starter
i may use the whey from the skyr to start some vegetable pickles

forensic plumber (harbl), Thursday, 21 March 2019 14:54 (five years ago) link

it's the circle of life

forensic plumber (harbl), Thursday, 21 March 2019 14:55 (five years ago) link

I don't generally like soups or stews, but since the gazpacho I made was so good, I am going to make that spinach/tahini soup from the NYT this week.

Yerac, Thursday, 21 March 2019 14:56 (five years ago) link

And as usually I will have to sub things. We never have veg stock so I might just use some of the carmelized onions, that TJ's mushroom umami powder or a little miso after.

Yerac, Thursday, 21 March 2019 14:58 (five years ago) link

i'm not a soup fan either. i made a mexican chicken and cabbage soup this week that was quite good though.

forensic plumber (harbl), Thursday, 21 March 2019 14:59 (five years ago) link

last night i made some sous vide elk backstrap w/"spicy" kale and satueed porcini

it were good

gbx, Thursday, 21 March 2019 19:53 (five years ago) link

first time cooking something sous vide for ~24hrs and man it really works

gbx, Thursday, 21 March 2019 19:53 (five years ago) link

that sounds really good. but there's an image in my hatebank of Ted Nugent holding a ridiculous bow and saying something about "backstraps" in his episode of Mtv Cribs.

say it with sausages (Sufjan Grafton), Thursday, 21 March 2019 20:08 (five years ago) link

I feel like using the phrase "sous vide" in the presence of The Nuge would cause him to melt like a witch.

joygoat, Thursday, 21 March 2019 20:53 (five years ago) link

gbx that sounds awesome. what is your apparatus?

i left my cat a half cup of whey near her food to see if she'd like it. she walked by and gave it an aggressive sweep like she was cleaning her litter box. she does that when she's done eating food too but this was like, angry.

forensic plumber (harbl), Friday, 22 March 2019 14:36 (five years ago) link

I think I am finally going to use this s