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

yeah, other thing i just thought of along the same lines is that freshly pureed is gonna be slightly aerated and that my bring appealing "mouthfeel" (uggh, couldn't think of a synonym) and just a slight variation on trad gazpacho flavor . and as great as most soups are the second day, with something like this with raw onions in it they are gonna begin to oxidize and that may be less appealing to a palate. #strawgrasping

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 23 March 2019 16:23 (one month ago) Permalink

I also didn't do the the tomato paste this time just to see how much of a difference it made. I think it's needed for depth, I prefer it with.

Yerac, Tuesday, 26 March 2019 15:06 (four weeks ago) Permalink

tomato paste is always cheating and always a good idea

moose; squirrel (silby), Tuesday, 26 March 2019 19:13 (four weeks ago) Permalink

I like the tomato paste in tubes. A swedish guy at work will occasionally squeeze reindeer or fish meat out of a tube onto giant crackers for lunch, and I want to eat like that.

say it with sausages (Sufjan Grafton), Tuesday, 26 March 2019 19:19 (four weeks ago) Permalink

I love the tubes too.

Yerac, Tuesday, 26 March 2019 19:27 (four weeks ago) Permalink

i do not like the lack of tubed foods here.

Yerac, Tuesday, 26 March 2019 19:34 (four weeks ago) Permalink

i like tubes for tomato paste def. much more practical

Squeaky Fromage (VegemiteGrrl), Tuesday, 26 March 2019 21:18 (four weeks ago) Permalink

i love the tubes of tomato paste. those silly little cans are the worst (never use it all, most goes to waste)

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 26 March 2019 21:18 (four weeks ago) Permalink

Those little cans suck. I didn't even measure, I just dump it all in because I hate waste.

Yerac, Tuesday, 26 March 2019 22:12 (four weeks ago) Permalink

i should probably just use the whole content but I'm scared i'll over tomato my meal (not sure how bad that would be when i think about it)

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 26 March 2019 22:13 (four weeks ago) Permalink

whenever I think like that it ends up being extremely bad

say it with sausages (Sufjan Grafton), Tuesday, 26 March 2019 22:29 (four weeks ago) Permalink

i am a real goody two shoes in the kitchen and respect any recipe I'm making. go a bit devil may care if I'm improvising mind you

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 26 March 2019 22:31 (four weeks ago) Permalink

Oh, I never follow recipes exactly. I was trying to explain to a baker friend about these compost cookies I made and it was like "well, I didn't have potato chips, but I had quinoa chips, and I didn't have brown sugar but put in agave, and I added in some hot chili powder, and I don't like pretzels or chocolate or butterscotch so left that out. But I like peanut butter so added in a dollop of that... " on and on.

Yerac, Wednesday, 27 March 2019 00:18 (three weeks ago) Permalink

If anything tastes bad or weird, I adjust it. But I also will eat almost anything.

Yerac, Wednesday, 27 March 2019 00:19 (three weeks ago) Permalink

i love the tubes of tomato paste. those silly little cans are the worst (never use it all, most goes to waste)

it's very freezable fwiw. also, sometimes i'll just reconstitute it into tomato juice and make bloody mary's w/ it

multiple xposts

also, i'm of pretty much the same mind as you when it comes to following many types of recipes and consider them a template rather than a rule
(of course there's maybe some exceptions - like my falafel recipe can't be messed with) xpost

The immortal Hydra Viridisimma (outdoor_miner), Wednesday, 27 March 2019 13:58 (three weeks ago) Permalink

I feel like one of those small cans is about 1/4 of a cup (what the recipe calls for)? It completely tasted fine.

Yerac, Wednesday, 27 March 2019 14:18 (three weeks ago) Permalink

A 6 oz. can of tomato paste is just over 5/8 cup.

CPAP Makers Scrambling After New ILX Sub-board Unveiled (WmC), Wednesday, 27 March 2019 14:22 (three weeks ago) Permalink

Ok that seems about right. I just looked up a pic of the 6oz can and these are half the size of those.

Yerac, Wednesday, 27 March 2019 14:24 (three weeks ago) Permalink

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, March 10, 2019 4:09 PM (two weeks ago) Bookmark Flag Post Permalink

2/2 for cutting myself with a vegetable peeler when making this

lukas, Wednesday, 27 March 2019 20:59 (three weeks ago) Permalink

I finally used my spiralizer last night after having it for like 3 years. It was super quick. I can't believe I never used it before. I did have to watch a short youtube video on it because i got confused about the blades.

Yerac, Friday, 29 March 2019 17:55 (three weeks ago) Permalink

bit nonplussed that you can eat squash raw

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 29 March 2019 17:59 (three weeks ago) Permalink

mmm raw zucchini salad with manchego, basil, vinegar... so good

Emperor Tonetta Ketchup (sleeve), Friday, 29 March 2019 18:00 (three weeks ago) Permalink

I'm assuming this isn't meaning zucchini tho? like butternut or similar

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 29 March 2019 18:05 (three weeks ago) Permalink

yeah sorry I was just thinking abt that recipe

Emperor Tonetta Ketchup (sleeve), Friday, 29 March 2019 18:07 (three weeks ago) Permalink

ah, yes, that is good, i especially like that kind of thing with baby zucchini, which have a nice sweetness to them

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 29 March 2019 18:07 (three weeks ago) Permalink

I did zucchini noodles last night and pesto. You don't have to cook the zucchini but I sauteed it for like 30 seconds with olive oil and red chili peppers to warm it up a bit.

Yerac, Friday, 29 March 2019 18:09 (three weeks ago) Permalink

I need to try and reverse engineer the raw zucchini salad I had in the pub the other week. The pub does South Indian food and the salad definitely had vinegar, fresh turmeric, coriander seed, mustard seed, cumin and fresh coriander.

American Fear of Pranksterism (Ed), Friday, 29 March 2019 21:27 (three weeks ago) Permalink

You should ask them for the recipe. And then post here because I would like to eat that. Or take a sample back to the lab.

Yerac, Friday, 29 March 2019 21:33 (three weeks ago) Permalink

bit nonplussed that you can eat squash raw

It's sliced very thin, translucent if possible. In that form it's really an excellent base for a salad.

Hm, looks like there's a $15 OXO spiralizer that would save me money on band-aids.

lukas, Friday, 29 March 2019 22:17 (three weeks ago) Permalink

That OXO green spiralizer is the one I have. Someone gave it to me after they made veg noodles for dinner one night and I loved it so much. It's totally fine.

Yerac, Friday, 29 March 2019 22:18 (three weeks ago) Permalink

Good to know. So the one without the hand crank?

lukas, Friday, 29 March 2019 22:21 (three weeks ago) Permalink

It's sliced very thin, translucent if possible.

mandolins rule for this

Emperor Tonetta Ketchup (sleeve), Friday, 29 March 2019 22:21 (three weeks ago) Permalink

It's this one:

https://www.amazon.com/OXO-Grips-Handheld-Spiralizer-Green/dp/B013KAW5IQ/ref=sr_1_5?keywords=oxo+spiralizer&qid=1553898170&s=home-garden&sr=1-5

I would probably get annoyed if I had to do more than two zucchini like things but for 1-2 it's easy and great and I toss it in the side of cutlery drawer so it mocks me every day.

Yerac, Friday, 29 March 2019 22:25 (three weeks ago) Permalink

xp dude I cut myself, twice, with a vegetable peeler, I definitely wouldn't trust myself with a mandolin

lukas, Friday, 29 March 2019 22:30 (three weeks ago) Permalink

Oh heck yeah. Also it can be a little clunky but I usually stick the item Bering processed in a clean cloth towel and hold on with that putting a barrier between fingertips and ultrasharp blade
XXposts
Oh hey! Made bagel batch no. 2 with v noticeable improvements. Added seeds to dough since they mostly fell off while toasting. Also cooked em directly on pizza stone in hot pizza oven. Still not perfect but went from like a C- to a B+ ?

The immortal Hydra Viridisimma (outdoor_miner), Friday, 29 March 2019 22:33 (three weeks ago) Permalink

Ha, I want a mandolin too, but I drink while I make dinner.

The crank ones aren't that much more. I guess it depends on how dedicated you are to spiralizing your food.

Yerac, Friday, 29 March 2019 22:33 (three weeks ago) Permalink

What kind of bagels were they? Eventually you should start making super bougie ones.

Yerac, Friday, 29 March 2019 22:35 (three weeks ago) Permalink

mandolins are indeed kind of terrifying, I use the plastic guard but still wish I had one of those kevlar gloves you use with meat slicers

Emperor Tonetta Ketchup (sleeve), Friday, 29 March 2019 22:38 (three weeks ago) Permalink

Yeah I don't have a guard but cutproof gloves also a v good option. Bagels were Caraway and black sesame seed with a bit of cornmeal in dough cuz I miss the corn rye bagels

The immortal Hydra Viridisimma (outdoor_miner), Friday, 29 March 2019 22:44 (three weeks ago) Permalink

i got a kevlar glove after the second time i sliced the shit out of my finger on a mandoline. it was a really good idea.

call all destroyer, Saturday, 30 March 2019 03:31 (three weeks ago) Permalink

Attempting tiramisu today

nathom, Saturday, 30 March 2019 13:06 (three weeks ago) Permalink

made rice paper bacon just now. had to force myself to move away from pan and not devour the entirety. only problem was temp. variation in oven which yielded a tiny burnt piece, some that were underdone and chewy but not bad, and a few that were close to perfection. think i'll turn down heat next time. or maybe stove top cast iron is the way to go. . .

The immortal Hydra Viridisimma (outdoor_miner), Monday, 1 April 2019 16:10 (three weeks ago) Permalink

! I had never heard of this! but just got very sad that I recently tossed out a package of rice paper that had been following us around for years. I just searched for them to make sure. Ugh. I have a lot of tofu right now so might try to do a small batch of bacon tofu.

Yerac, Monday, 1 April 2019 16:29 (three weeks ago) Permalink

i'm making a turkey pot pie out of some frozen leftover filling. trying to work on my cheap food and pie crust skills, both. what are some other meat pies?

forensic plumber (harbl), Friday, 12 April 2019 19:36 (one week ago) Permalink

made a pinto soup puree (from https://patijinich.com/tarascan-soup/). seems pretty nice. cooked pintos fresh for it bc i thought that would make a difference flavorwise but maybe wasn't necessary. put a little too much ancho in, but it'll be completely fine once avo, cilantro, and a little sour cream gets stirred in.

have all the fixins for tempeh reubens so looking forward to some killer sandwiches during the week

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 13 April 2019 18:39 (one week ago) Permalink

I was just reading a buzzfeed on chipotle's guac recipe. Someone in the comments mentions that you should let the lime juice, red onion, cilantro, jalapeno etc (basically everything but the avocado) macerate before mashing it all up. Like the French Laundry gazpacho, I wonder if this is the nudge to make it super good but still fresh tasting. Am going to try that this weekend.

Also, I have an interest in trying to make mochi but need to find some glutinous rice flour first- may be impossible.

Yerac, Thursday, 18 April 2019 00:52 (five days ago) Permalink

that's a cool idea abt the guac, plz report back!

Emperor Tonetta Ketchup (sleeve), Thursday, 18 April 2019 01:01 (five days ago) Permalink

that does seem like a good idea.

i made risotto tonight. i've done it a few times before but this was the first time i think i really nailed it.

call all destroyer, Thursday, 18 April 2019 01:08 (five days ago) Permalink

probably tempers the raw onion a bit too, i am cautious about onions in guac and sometimes omit them. a couple weeks ago i made guac by mixing fresh green salsa my mexican store sells, it's very hot, with an avocado. it was good.

forensic plumber (harbl), Thursday, 18 April 2019 01:55 (five days ago) Permalink

i make a few things with raw onion in and prefer to let them sit in the lemon/lime juice for a bit while I get the other stuff ready

kinder, Thursday, 18 April 2019 11:20 (five days ago) Permalink


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