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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (two years ago) Permalink

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

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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

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

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

What are these blogs? Are they instant pot propagandists?

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

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 (two years ago) Permalink

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

fennel is nice roasted

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

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 (two years ago) Permalink

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

rb (soda), Wednesday, 11 January 2017 00:15 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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

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

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (two years ago) Permalink

hmph

sleeve, Wednesday, 11 January 2017 17:57 (two years ago) Permalink

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 (two years ago) Permalink

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (two years ago) Permalink

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 (two years ago) Permalink

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (two years ago) Permalink

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (two years ago) Permalink

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (two years ago) Permalink

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (two years ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

Are fresh porcini mushrooms worth it?

why date Ryan Adams in the first place? (Sufjan Grafton), Tuesday, 22 January 2019 03:41 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

sound like good ideas, thanks!

why date Ryan Adams in the first place? (Sufjan Grafton), Tuesday, 22 January 2019 18:20 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

That looks really really good.

Yerac, Tuesday, 22 January 2019 18:38 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

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 (one month ago) Permalink

coriander = cilantro

kinder, Tuesday, 22 January 2019 19:56 (one month ago) Permalink

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 (four weeks ago) Permalink

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 (four weeks ago) Permalink

xp big fan of that six seasons cookbook

just sayin, Friday, 25 January 2019 03:19 (four weeks ago) Permalink

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 (four weeks ago) Permalink

aggressively g-sonal as well

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:31 (four weeks ago) Permalink

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 (four weeks ago) Permalink

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 (four weeks ago) Permalink

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 (four weeks ago) Permalink

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 (four weeks ago) Permalink

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 (four weeks ago) Permalink

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 (four weeks ago) Permalink

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 (four weeks ago) Permalink

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 (four weeks ago) Permalink

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 (three weeks ago) Permalink

Sacramento farmer’s market is pretty awesome, produce-wise.

Squeaky Fromage (VegemiteGrrl), Saturday, 26 January 2019 18:09 (three weeks ago) Permalink

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 (three weeks ago) Permalink

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 (three weeks ago) Permalink

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 (three weeks ago) Permalink

I use almond meal instead of bread crumbs to coat stuff.

Yerac, Wednesday, 30 January 2019 19:59 (three weeks ago) Permalink

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 (three weeks ago) Permalink

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 (yesterday) Permalink

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 (yesterday) Permalink

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 (yesterday) Permalink

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 (thirteen hours ago) Permalink

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 (twelve hours ago) Permalink

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 (twelve hours ago) Permalink

Product = production. Die automisspell, die!

The immortal Hydra Viridisimma (outdoor_miner), Friday, 22 February 2019 00:36 (twelve hours ago) Permalink

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 (twelve hours ago) Permalink

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 (nine hours ago) Permalink


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