What's cooking? part 4

dont know where else to put this - https://whywearesuingchristopherkimball.com/

Today on America's Test Kitchen: A Poll

making a spicy tomato chickpea soup. kind of a basic tomato soup, but with cumin, mustard seeds, turmeric & garlic. and subbing leeks from fm in for onion. cooking 'banzos from scratch now (wish i had a pressure cooker, but reckon it'd hardly ever get used). half of the soup gets pureed which i think will make it rule. gets some nooch added at end.

Nooch?

nutritional yeast!

oh come on

got a olive bread dough on the rising. has chunks of provolone and a buncha kalamatas. made dough with freshly milled spelt flour from the farmer's market bread god that mills his flour weekly. gonna try to braid it which i've never tried before. hope it doesn't just turn into a lump.

omggggggggg

I had some freekeh. With stock, spinach and parsley it was fine.

Since there's not a Thanksgiving 2016 cooking thread I've seen: Gumbo simmering on the stove, got bacon-wrapped dates in the 450 degree oven into which I also absentmindedly threw...a pair of scissors w a plastic handle. Fished out what I could, will scrape the rest later I guess.

thanksgiving called off, inlaws had stomach flu :/
pumpkin pie & cheesecake all mine to eat

i have a pumpkin pie baking in the oven but now i want cheesecake as well

i will pass on the baked scissors though

yeah that sucks LL

it made me feel better about putting the cheese away in the cultery drawer

lol

It's ok! I got most of the melted plastic with a trash spatula and only got a tiny burn the size of a piece of rice on my knuckle. Overall, coulda been worse! The gumbo had the darkest (but not burnt) roux I've made so far (this is probably my 5th try or so)

dark roux is A+ achievement!!
i always punk out early

Bummer your Tgiving got cancelled VG! More pie for u!!

yeah i was kinda bummed but every cloud has a dessert lining :)

a just one more little sliver lining

i'll be making a lasagna, Brussels sprouts, and a spinach salad real soon now. dessert is in the oven already.

You might wanna throw some scissors in there for that smoky melted plastic flavor :)

sounds daring and innovative, but I'm more of a traditionalist

all the kids are doing it

lj did it first

I GOT A SOUS VIDE MACHINE!!!!!!!!!!!!

awesome--which one?

Anova

tell me all the great things to do with it besides cooking meat!

eggs on eggs on eggs on eggs

this, for example, is completely magical, and worked perfectly the very first time I tried it (also the first ever time i had even attempted eggs benny)

https://www.chefsteps.com/activities/can-t-f-it-up-eggs-benedict

chef steps, in general, has a lot of great sous vide stuff, and is probably my second favorite recipe source after the food lab

i hate runny eggs tho :(

tj's say they won't have more kringle until january (i've only bought one once before but loved it), so gonna make us summa:
http://lovelylittlekitchen.com/raspberry-almond-coffee-cake/

Not that I can eat wheat flour anymore anyway but I really miss the Scandinavian desserts like coffee cake, kringle, bear claws, turnovers. The east coast is so into Italian and Jewish bakery staples, and all their cookies are gross and samey.

I've been cooking a lot but always on a deadline, not the kind of relaxed all-day Sunday stuff that I like. :( I poached some lobster tails in butter (overrated, didn't see the point) and saved the butter in the freezer for some unknown purpose (Idk what but it's white-wine/lemon/lobster butter which seems like it should be GOOD FOR SOMETHING).

The next week we roasted a duck and mistakenly put the potatoes in the bottom of the roasting pan where they absorbed all the duck fat. We started eating with a vengeance but quickly lapsed into lipid comas and I felt stodgy and ill all the next day. It was awful. Duck 1 - Us 0

For Thanksgiving I made no-milk potatoes au gratin with coconut milk and gruyere. I wasn't sure that would work but they were great! Will make again at Christmas and force my family to try something new probably.

my dad is steaming lobsters for our family's christmas celebration this weekend (we're celebrating early since many of us will be traveling on the actual holiday). i haven't had lobster at least 10 years bc i was vegetarian so i am really excited about having one again

i have been cooking normal stuff but have yet to truly regain my zeal. i think i just have a lot of other things going on and preparing new or complicated meals is very low on my priority list. so low it's not on the list.

me too

honestly ive been finding really simple things comforting. dal with rice. black beans and rice with a couple fried eggs.

oatmeal in the morning. for almost two years i was cooking omelettes and huevos rancheros and migas and lots of luxurious breakfasts every day. the past few months i've really simplified that meal and it's been nice.

we have been making pizza from scratch though and that's been really fun. the thing that has really kept me interested in cooking is that my two sons are now old enough to help out -- they are still really little but they are old enough that i can involve them and give them some tasks, and they are really engaged and fascinated with the cooking process.

yeah i am straight simple food groups at this point. or i will make a bunch of (protein) and then put it with different things. not interesting enough to type about but still tasty.

Yeah same I made chicken soup a couple of times and ppl liked it but it was always made in a hurry for an event, no leisure. In order to enjoy cooking I need like a whole day to research recipes, shop, potter around, listen to podcasts, etc. Otherwise it's just a job that needs to get done.

indeed
must feed self/partner, must cook foods
rest
repeat
:(

i still feel like i am eating well or whatever, i just don't enjoy it all that much or try to make new things
also there is probably a point where a home cook has the skills/repertoire they need to eat the foods they want to eat and anything beyond that is a legitimate special occasion.

I regularly refuse to feed my partner who I also do not live with so that's different. It just happens that he really LIKES cooking and likes to cook for me, he's just a little more...experimental at it. Soooo sometimes I need to intervene. If we're not together I probably open the fridge, look inside, and then open a bottle of wine for dinner instead.

honestly ive been finding really simple things comforting. dal with rice. black beans and rice with a couple fried eggs.

rice is like my single favorite food, so i can totally relate. just white rice with some soy sauce or a tiny splash of fish sauce is the most comforting food in the world to me. was already planning on doing this tonight
xposts

I just made (and tasted) XO sauce for the first time and it's AMAZING.

there is probably a point where a home cook has the skills/repertoire they need to eat the foods they want to eat and anything beyond that is a legitimate special occasion.

agreed. I spent from about ages 20 to 50 in the phase of collecting skills and recipes, while progressively slowing my pace of collection as time passed. since then I've just picked and chosen whatever sounds good from what I already know well. that's ok, because I am also old enough that I am slowing down in every part of my life.