What's cooking? part 4

also, thank you ENBB!

i made that korean chicken soup one night a while ago. it was really good!

it is so good as leftover work lunch. i need to find other ways to use gochujang though because i have a lot of it now.

you can do so many things with gojujang!

-i think it's really tasty as a dip for cauliflower or blanched broccoli / other veggies
-you can also make bibimbap with your leftover gojujang (sauce the rice with gojujang and sesame oil, and add cooked veggies like spinach, fern(?), bean sprouts, etc.)
-you can make bibim noodles -- coat the noodles w/sesame oil, gojujang, and some sugar, add in some lettuce/other green (usually raw) if you desire, top with cucumber and a soft boiled egg

my cooking of late seems to be

1.) pasta with canned tomato sauce
― bob loblaw people (dayo), Thursday, 12 January 2012 22:34 (Yesterday) Permalink

yes, co-signing this, i'm coming out of an extended custodial-dad's-makeshift-weekday-meal phase. there's something kinda depressingly adequate about pasta. i went back to risi & bisi as a default recently & am glad, the easy flourishes of frozen spinaches/cooking w/a little stock &c make it way more interesting.

I will never learn: by the time you feel hungry, it's too late to start cooking!

i am making chana masala from the 660 curries book

I went to an south asian grocer yesterday and bought vindaloo and biryani paste. very excited

it was good but i am always making this mistake: i cooked a pound of dried chickpeas. after a couple hours of cooking i sampled *one* chickpea and found it perfectly cooked. turns out half of them are a little undercooked and about ten percent of them were a little crunchy! i need to remember to take a statistically meaningful sample next time.

gonna coat these nice thick "cod (scrod)" filets w/fresh thyme oregano S&P, add some halved campari tomatoes marinated in olive oil/sliced garlic, cook at 450 for 20 minutes and SEE WHAT HAPPENS

tonight i finally got to try a recipe from all about roasting by molly stevens (which i got before xmas but then our landlord kindly decided to give us brand new counters and cabinets which killed all cooking for about two and a half weeks).

anyway, it's a n.y. strip steak seared in a cast iron skillet and finished at 375 in the oven. dirt simple but tender as hell and wonderfully flavored. she has a knack for providing really detailed directions that don't feel like handholding. for sides i did glazed carrots and smashed red potatoes w/garlic.

woah this thread is great!

i am very frustrated with my home cooking at the moment, for one the stove in my place a. is one of those flat top things that never quite gets hot enough and b. the 2 largest burners no longer work. that's been that way for about 6 months, then a couple weeks ago, the oven stops working. wtf. what can i cook on the 2 smallest burners and a toaster oven. jack shit and sandwiches.

however i work in a cafe and get to do a lot of cooking there so i'm not too upset about it ha.

do you guys like soup? do you make your own stock? that is the shit. i'll always make my own stock, even with the two weakest ass burners in the western hemisphere.

I make a couple of gallons of beef stock, twice a year.

in the year+ i have lived with my girlfriend, her favorite thing i cook is ROASTED ROOT VEGETABLES...in a cast iron skillet. to be fair though the best batches have always had cauliflower in them which isn't a root vegetable. what you do is put your cast iron skillet in the oven and crank it up to 550. or however hot it goes. while it's heating up, cut up all your goodies. this is the combination that has worked the best for me: potato, sweet potato, parsnip, turnip, onion, CAULIFLOWER (yes i realize it's not a root vegetable but do it anyway...or don't i guess). toss them in a big bowl with oil, salt, pepper, red pepper flake. put them in the hot ass skillet. crank the oven back to 450. roast for 7-8 minutes, then toss/stir, roast for 7-8 minutes, toss/stir, etc for about 30 minutes. THEN add a blob (like, 2 oz) butter and an amount of fresh herbs of your taste and discretion (about 1/2T of fresh rosemary in my case) and voila roasted root (and other) veggies.

i used to save all the fat we trimmed from tenderloins etc at the restaurant i used to work that our chef otherwise would've thrown away for beef stock. all our veg scraps too. and once my friend jesse filled up the tank of his biodiesel truck out of our grease trap. good times.

I like to make my own veg stock because it is so much yummier than store veg stock. Plus it is basically life's only opportunity to put sea goo (aka kombu) and a parsnip in the same pot.

Those roasted root veggies sound so yum!

veg stock seems like a no brainer cause there's all those ends of onions and shit that you're otherwise gonna throw away, right?

every time i have a party now, i always serve a veggie platter and a pot of lentils. for one most of my friends are vegetarian, but primarily i like to use all the butt ends of the broccoli, peppers, celery, etc for the veggie platter to make the stock in which to cook the lentils.

the trick with the lentils is, whatever spices/aromatics/etc you put in there, you should replace 1/8 of the water/stock with COCONUT MILK because it's DELISH. and then all your white friends are like "wow your lentils are EXOTIC".

and your black friend is like "what's up with this chili?"

One of my daughter's go-to comfort foods is curried lentils -- w/yellow curry paste and coconut milk

hi! just a little warning: i emailed a few of you today for a recipe sharing chain thingie. no pressure if you're not into those sort of things. i think it will be fun!

new favorite sauce: sriracha and mayo, 1:1

fry sauce, I should say

http://www.thekitchn.com/healthy-hearty-breakfast-idea-egg-baked-in-an-avocado-165707

i need to try this

tell me more dayo. please.

Hmm. Four bundles of soba noodles in peanut sauce might have been a little too much.

lukas, mix sriracha and mayo in a 1:1 ratio, dip fries into it or anything fried. yum!

i found a medieval recipe for pea soup with ginger, saffron, and almonds and that was my plan for tonight, but my car went crazy so i panicked and went home instead of to the grocery store. down to what's in the freezer :(

brb

yesterday's friday deal at my whole foods was lobster tails! mad them tonight (butterflied and broiled) with roasted asparagus, artichoke hearts with white wine/lemon, and cheddar biscuits. mm.

sounds horrible!

is there a thread for what the hell to do with the bare bones left in your fridge? bcz i think i'm about to make a fish curry with frozen tilapia filets and oh man this isn't going to go well

make stock

oh lol you don't literally mean bones.

fish curry is good. it could work!

or not.

this seems like a thread that could be dr. strongo's nuevo cuisine if you actually made it.

btw TZA, I was following my family tradition of "the better it is, the worse we insult it." Your lobster dinner sounds fantastic.

Fish curry sounds good! Make a nice brothy coconut-milky curry with onions and carrots in it, poach fish very briefly in it, serve over rice, PROFIT.

oh lol you don't literally mean bones.

lol you had me googling for stock recipies using only filets of fish thinking damn she must know something i don't

i had a few glasses of white wine with the lobster...

i just dug through the cupboards and the coconut milk i thought i had was not there so that's out.

so i have a couple filets. carrots, a shallot, some garlic and galangal. regular gamut of dry spices. hmm.

xp i've had a few shots of tequila with my...nothing...i understand

frozen tilapia fillets are... not good for anything that isn't heavily seasoned so it might be a good plan. it's either that or they taste like the fish equivalent of chicken breasts

btw if you have butter and cayenne pepper you can blacken them cajun-style

or just season w/ salt and pepper and some lemon juice and saute

these are good ideas, problem being i am getting drunker as i let them thaw

don't get drunk and decide to try to make ceviche with them

I mean, not that people have done that.... uh, yeah

Saute minced shallot and garlic in butter or oil, add a shot of tequila to the pan, lay the fish in, cover and steam. squeeze on some lime.

i have all these things minus the lime, but i think that one might be a go. possibly add ginger or galangal root...

edible +

no...downgrading to edible.

Hey as long as you dont put chocolate sauce on em you'll be fine.