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) 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 (two 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 (two years ago) link

its the food of my people

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

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

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

mine's electric so i just do a slow release

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

fennel is nice roasted

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

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

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

anise and fennel are wonderful flavors

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

parsnips are the devil fyi

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

hmph

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

quickest way to ruin a soup imo

THE DEVIL

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

for burly winter root vegetables i prefer celeriac

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

I stand with VG.

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

Honey roast parsnips are my secret ingredient in a veggie soup

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

monsters, all of u

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

no, i misremembered, it was youtube. i didn't know who alison roman was but i hate her.

"If you type "the stew" into Google, you'll get Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric as the first result. It's so popular that it even has its own hashtag across social media, #thestew." seriously? it's just chickpeas, and turmeric is not enough! i should be in the new york times

forensic plumber (harbl), Sunday, 6 October 2019 23:37 (two months ago) link

i also started some fermentation projects because fall temperatures are here. ghost peppers for very hot sauce (i will regret this) and dilly beans. ignore the trader joe's salad dressing in the photo.
https://i.imgur.com/V10pWcL.jpg

forensic plumber (harbl), Sunday, 6 October 2019 23:52 (two months ago) link

have very fond memories of seeing a wall of jars like that in the grandparents' basement. nice work.

Tart Prepper (Sufjan Grafton), Monday, 7 October 2019 01:06 (two months ago) link

Farro with Roasted Mushrooms Recipe | Bon Appetit
https://www.bonappetit.com/recipe/farro-with-roasted-mushrooms

i bought a small sheet pan with a rack at a discount place and made this. Was v good, but i think the simple path toward delicious crispy roasted mushrooms is the most exciting part. Did convection at 400 to really go for crispiness.

Tart Prepper (Sufjan Grafton), Tuesday, 8 October 2019 02:57 (two months ago) link

woah that looks great, url doesn't do it justice judging by the pic.

ghost pepper pickles look impressive. am completely jealous tbh

xxpost

one charm and one antiup quark (outdoor_miner), Tuesday, 8 October 2019 17:02 (two months ago) link

i also started some kimchi yesterday. fun!

forensic plumber (harbl), Tuesday, 8 October 2019 17:29 (two months ago) link

no, i misremembered, it was youtube. i didn't know who alison roman was but i hate her.

"If you type "the stew" into Google, you'll get Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric as the first result. It's so popular that it even has its own hashtag across social media, #thestew." seriously? it's just chickpeas, and turmeric is not enough! i should be in the new york times

― forensic plumber (harbl), Sunday, October 6, 2019 4:37 PM (three days ago) bookmarkflaglink

i think the stew is very good. surprisingly so given the few ingredients. i think serving it with some nice thick and fatty yoghurt is pretty key though. i also cook it for longer than directed so it reduces more

Seany's too Dyche to mention (jim in vancouver), Wednesday, 9 October 2019 23:33 (two months ago) link

i got a dinner and 3 lunches out of the stew, cooked from dry chickpeas and it was more than 2 cans worth, so i do owe her some credit. i will be making more #thestew variations.

forensic plumber (harbl), Wednesday, 9 October 2019 23:36 (two months ago) link

i agree that tumeric isnt much of a flavour but i liked it... i think that like jim said, reducing it is key as well as mashing up the chickpeas to thicken it up, so it's not just a soup with chickpeas floating it.

just sayin, Thursday, 10 October 2019 01:04 (two months ago) link

I could see myself trying to make that stew and it would just turn into chana masala with kale.

Yerac, Thursday, 10 October 2019 01:22 (two months ago) link

hehe, yeah i think i'd be tempted to toss in garam or curry powder to that recipe. BUT freshly cooked beans (i know - they're a legume) are so effin tasty and texturally noble maybe that would be enough delightfulness to carry it for me. think i'll get some chickpeas and ginger in the morning. have sorta been craving something coconut milky and stewy lately.

one charm and one antiup quark (outdoor_miner), Thursday, 10 October 2019 21:35 (two months ago) link

i don't usually use fresh turmeric, but i think it'd be a nice idea for this tbh

one charm and one antiup quark (outdoor_miner), Thursday, 10 October 2019 21:37 (two months ago) link

i made this #thestew and it is very nice but not necessarily life-altering (like a curry can be, say). really easy to put together though which is nice. did sub freshly cooked 'banzos and a bunch of kinda roughly chopped fresh turmeric - dried turmeric as acceptable, fresh has SO much more going for it (texture, flavor, blablabla).

one charm and one antiup quark (outdoor_miner), Monday, 14 October 2019 19:33 (one month ago) link

i've grated the tumeric and also juiced it but have never done a chop. I should try it. I kind of freaked myself out over reports that some dry tumeric from certain countries has high levels of lead so I think I want to use the fresh more.

Yerac, Monday, 14 October 2019 19:41 (one month ago) link

I use fresh turmeric in smoothies — I like the earthy flavor and I can pretend it’s a health concoction if I has spinach, ginger, and turmeric.

weird woman in a bar (La Lechera), Monday, 14 October 2019 19:48 (one month ago) link

Also soups and spinach pies

weird woman in a bar (La Lechera), Monday, 14 October 2019 19:48 (one month ago) link

I just went through a weekend process of buying a ton of ginger, peeling it and then slicing into 1/4 inch medallions to freeze (to toss into smoothies). I should do the same to turmeric.

Yerac, Monday, 14 October 2019 19:51 (one month ago) link

i'm making a chicken pot pie. i actually rolled the pie crust without ripping it or making a huge split. not a good circle but an improvement.

forensic plumber (harbl), Saturday, 26 October 2019 22:48 (one month ago) link

that's a victory in my house

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Saturday, 26 October 2019 23:03 (one month ago) link

I did deconstructed chicken pot pie yesterday. Filling/stew of everything except the potatoes, in a well of stiffer than usual mashed potatoes. Served with biscuits on the side instead of top crust.

Galangal Baker (WmC), Saturday, 26 October 2019 23:13 (one month ago) link

^^^ this is making me want vegetarian shepherd's pie. with loads of shrooms (don't think i've ever encountered a actual veggie pot pie?). i like the biscuit idea though. it's still in the 90's here, but when it cools off. . .

made stuffed manicotti last night based on this recipe https://www.noracooks.com/vegan-stuffed-jumbo-shells/ but subbed kale in for spin. the filling was terrific and the dish wasn't a pain to put together at all. i've made calzones before with a very similar tofu ricotta mixture that were great fwiw

one charm and one antiup quark (outdoor_miner), Sunday, 27 October 2019 22:09 (one month ago) link

i love making stuffed shells! and i am suddenly interested in all kinds of meat pies.

i am attempting to make my own pitas to go with lentil/potato/kale soup. i've been adding berbere and some canned tomato product to lentils and it's like a miracle combo

forensic plumber (harbl), Sunday, 27 October 2019 22:45 (one month ago) link

Ohhh, I make vegan manicotti a lot but never thought to do the cashews before. I also do kale sometimes (or add in whatever greens/mushrooms I have around).

Yerac, Sunday, 27 October 2019 23:53 (one month ago) link

last night i made a soup of red thai curry paste, 1 can chaokoh, 1 qt homemade chicken stock, 1 can pumpkin, some sliced cabbage, and cooked chicken. served with a couple scoops of jasmine rice. i died.

forensic plumber (harbl), Tuesday, 5 November 2019 18:18 (one month ago) link

I am dying to make these steamed scallion buns this weekend but I don't have a steamer so I guess I might have to do the plate in a pot method.

https://www.chinasichuanfood.com/steamed-scallion-buns-hua-juan/

Yerac, Wednesday, 13 November 2019 15:07 (one month ago) link

Steaming pain seems worth it. made the momofuku fried chicken 2 days ago. The "octo vin" is wonderful. Chicken was also good, but frying even a small pre-steamed chicken for 8 minutes is more mess than I can handle in a small kitchen. Going to find more use for the octo vin, though.

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Wednesday, 13 November 2019 15:18 (one month ago) link

Ooh, I've bookmarked those scallion buns, they look good.

Trussrippers WILL be persecuted! (WmC), Wednesday, 13 November 2019 15:19 (one month ago) link

also made the mushroom and kale lasagna from six seasons for dinner yesterday. so easy and good. It has velouté instead of red sauce! A step futher from adding bechamel!

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Wednesday, 13 November 2019 15:24 (one month ago) link

I guess this past Friday was Lidong, the 19th solar term of the traditional Chinese calendar, the beginning of the winter? So you eat specific food to keep the cold away. My taiwanese wine sister had pics of her meal on fb and those were included.

Yerac, Wednesday, 13 November 2019 15:25 (one month ago) link

I am totally ignoring the bechamel in lasagna madness.

Yerac, Wednesday, 13 November 2019 15:29 (one month ago) link

but it is velouté. A mother sauce loophole!

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Wednesday, 13 November 2019 15:30 (one month ago) link

he calls it a "green lasagna," and I've accepted it.

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Wednesday, 13 November 2019 15:31 (one month ago) link

I will not be tricked.

Yerac, Wednesday, 13 November 2019 15:31 (one month ago) link

but you can sing "velouté" to that enya song while you make it

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Wednesday, 13 November 2019 15:44 (one month ago) link

I made those scallion buns. They were VERY good and once I youtubed a video on how exactly to form them it was pretty easy. I did a batch of scallion, ginger, garlic; portobello, ginger, garlic; portobello, scallion, cilantro, ginger, garlic. I thought I was going to skip the 5 spice because I have never liked it but I think I changed my mind on it.

Yerac, Sunday, 17 November 2019 19:21 (three weeks ago) link

Did you eat them with sauce?

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Sunday, 17 November 2019 19:33 (three weeks ago) link

yeah, I made regular dumpling sauce to go with them but they kind of don't need it if you eat them right out of the steamer because the recipe has you brushing oil and adding salt before you roll everything. I also cooked the mushrooms before adding them so they were also already seasoned. I ended up doing a plate in a pot method to steam.

Yerac, Sunday, 17 November 2019 20:06 (three weeks ago) link

I might have to relent and get a bamboo steamer. These seemed good to make for parties. Easy to have everything prepped and then fast to put together.

Yerac, Sunday, 17 November 2019 20:14 (three weeks ago) link

Apart from rinsing, is there any trick to getting rid of the tinny taste of canned beans (using in a salad - maybe let them marinate in the vinaigrette?). This is basically the only food thing my husband is really fussy about.

Also: share your fav vinaigrette/dressing recipes. I need to make some warm salads.

just1n3, Thursday, 21 November 2019 21:46 (three weeks ago) link

is this with all brands and bean types? I have never encountered this. does he only taste metallic things in beans?

I really like fried shallots, garlic, lemon juice + dijon or whole grain mustard variations for vinagrettes (like adding in some sherry or balsamic vinegar or whatever herbs I have around) and just whip it all up to taste. I tend to not add that much olive oil, the mustard gives it enough creaminess.

Yerac, Friday, 22 November 2019 19:21 (three weeks ago) link

i make a mustard vinaigrette for thanksgiving and i am so looking forward to it!
my menu is pretty regular at this point and i am also looking forward to gumbo!!!!

weird woman in a bar (La Lechera), Friday, 22 November 2019 19:22 (three weeks ago) link

I always make the deviled eggs for t-giving, and this year I want to make some of them stuffed with shrimp salad instead of the usual yolks+flavors. Trying a test batch this afternoon.

WmC, Friday, 22 November 2019 19:32 (three weeks ago) link

Xp it seems like he always tastes it?? No matter how much I rinse.

just1n3, Friday, 22 November 2019 22:19 (three weeks ago) link

have you tried goya beans? online there are some things about taking vitamins or medications that make you sensitive to metallic tastes. I have never experienced this.

Yerac, Friday, 22 November 2019 22:43 (three weeks ago) link

for a while i was getting some brand of beans at whole foods that came in a pouch instead of a can. i have no idea if that would help at all.

call all destroyer, Saturday, 23 November 2019 01:24 (two weeks ago) link

i cyber monday'd a 2.5 mm copper pot bc dave chang told me to. must now decide what to cook in this ferrari of pots.

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Monday, 2 December 2019 23:57 (one week ago) link

I made salmon tikka masala last night from a madhur jaffrey recipe for chicken t.m. But I didn't have tomatoes and was too lazy (one step too far) to deal with the can of crushed tomatoes so I just used a pouch of marinara. It actually turned out fine! It was on the verge of being too spicy because I only have hot paprika (in addition to the hot chili powder that was added) so instead of folding in all the salmon we spooned the sauce on top. I feel like it could've been folded in, but now I have sauce leftover to put in some chickpeas I guess.

Yerac, Friday, 13 December 2019 20:53 (three hours ago) link

xpost which copper pot is it? I am finding myself wanting one of the staub enamels that is on sale. I have a lodge 6qt but i did something bad to it because it's really scratched and worn out on the bottom despite it not being that old (I still will keep using it).

Yerac, Friday, 13 December 2019 20:59 (two hours ago) link

now i'm imagining someone injecting sauce into chickpeas via syringe. Sounds good!

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Friday, 13 December 2019 21:00 (two hours ago) link

xp it is a mauviel 250c. I haven't done anything too interesting with it yet. Happy to have an uncoated pot that isn't flimsy ikea ware, though.

$1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Friday, 13 December 2019 21:02 (two hours ago) link


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