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 (three 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 (three 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 (three years ago) link

its the food of my people

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

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

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

mine's electric so i just do a slow release

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

fennel is nice roasted

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

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

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

anise and fennel are wonderful flavors

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

parsnips are the devil fyi

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

hmph

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

quickest way to ruin a soup imo

THE DEVIL

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

for burly winter root vegetables i prefer celeriac

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

I stand with VG.

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

Honey roast parsnips are my secret ingredient in a veggie soup

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

monsters, all of u

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

ohhh, i don't think we did the double thing on the draw. it was a couple of years ago when we got them for the appliances here. I need to look at them all again tomorrow. Good to know. I've only blown out a stick vacuum because I spaced out and plugged it into an adaptor instead of the transformer.

Yerac, Monday, 9 March 2020 02:47 (six months ago) link

otoh the air fryer is extremely dumb

why the hate for the humble air fryer?

I haven't got one, or the space for one, but I've been served some sublimely succulent chicken tikka cooked on one which is well beyond my capabilities, so I have a respect for it

ogmor, Monday, 9 March 2020 10:44 (six months ago) link

i'm not sure what it does that you can't do with a hot oven and a roasting tin, particularly an oven with a convection fan.

call all destroyer, Monday, 9 March 2020 12:41 (six months ago) link

it gets hotter quicker tho right, which gives you the ability to cook without oil? for south asian food it seems like an upgrade on an oven, half a step closer to the domestic tandoor i crave

ogmor, Monday, 9 March 2020 12:45 (six months ago) link

Air fryers are extremely good, we would have one if not for the logistics (one of us is vegetarian, and there’s nowhere to put it). Rice cookers are also extremely good, but I once started a fight at a previous workplace over this between people who agreed with me and people who thought it wasn’t a “proper” way of cooking rice.

gramsci in your surplice (gyac), Monday, 9 March 2020 12:50 (six months ago) link

what is the proper way of cooking rice? A pot? I feel very un-asian when I cook rice in a pot because I gave away my rice cooker.

Yerac, Monday, 9 March 2020 12:52 (six months ago) link

xpost ed, you are right. I just checked all my transformers and I max at 1000W.

Yerac, Monday, 9 March 2020 12:55 (six months ago) link

Believe so! They considered rice cookers to be an East Asian thing and that rice should be done in a pan. I pointed out other half’s south Asian father used one, to no avail.

gramsci in your surplice (gyac), Monday, 9 March 2020 12:57 (six months ago) link

if one eats rice every day it's kind of stupid to not have a rice cooker.

Yerac, Monday, 9 March 2020 12:59 (six months ago) link

I have cooked rice in a cast iron pot thick enough to retain heat for the last 10 years or so and it has been coming out v nicely imo, not sure what the benefit of a rice cooker wld be, def behind air fryer in the queue

ogmor, Monday, 9 March 2020 12:59 (six months ago) link

You can just shunt rice into it and leave it be while you do other things. That’s a big benefit for those of us who frequently fuck up the rice/water ratio (me).

gramsci in your surplice (gyac), Monday, 9 March 2020 13:10 (six months ago) link

I dislike rice buuuuuut I eat enough sushi and poké that I should probably buy another rice cooker. Cooking it in a pot is very annoying even if it's only 1-2 times a week.

Yerac, Monday, 9 March 2020 13:17 (six months ago) link

I've been kind of watching to see if they start making more rice cookers that make mochi.

Yerac, Monday, 9 March 2020 13:21 (six months ago) link

our zojirushi makes rice so much better than we can do in a pot. I'm making fried rice tonight and ran the rice cooker earlier so that it'll have time to cool. since I soak rice before using it, it takes a while, but I mostly work from home so it's no big deal for me.

Joey Corona (Euler), Monday, 9 March 2020 16:48 (six months ago) link

Very much a convenience thing. My wife likes to eat rice every day and it’s so simple to throw in some rice a slice of konbu water and walk away. It’s getting to autumn here so I should do some takikomigohan with red beans/mushrooms/chestnuts etc.

Walking around a Japanese department store I often get slightly lustily over the ridiculous, and ridiculously expensive, earthenware and iron pot rice cookers that make rice ‘just like grandma used to’. The ridiculous bit is, of course if you do have a heavy iron pot (as ogmor does) it will retain enough heat to cook the rice and even make it crispy if you get the timing right.

American Fear of Pranksterism (Ed), Monday, 9 March 2020 19:59 (six months ago) link

one month passes...

i made double chocolate cookies under the guise of getting rid of the two almost used up containers of baking cocoa in the cabinet

i also bought lard today. went to a farm stand that had meat and i was trying to make decisions. "i know, i'll get lard!"

forensic plumber (harbl), Monday, 27 April 2020 00:51 (five months ago) link

http://imgur.com/gallery/RmC41Ur

Chicken, marinated in harissa and celery seeds, smoked over hickory, served with sumac onions, laffa bread, and tehina.

He Ain't Heavy D, He's My Brother (PBKR), Sunday, 3 May 2020 23:22 (four months ago) link

Ok that sounds amazing but I need clarity
Tehina
Tahoni
Tahini

Same or different, if same how tf are we supposed to spell it??! I need a straight answer please

weird woman in a bar (La Lechera), Monday, 4 May 2020 00:08 (four months ago) link

There's two factors iirc.

1. Different methods of transliteration from arabic

2. Pureed sesame seeds are tahini and a sauce made from pureed sesame seeds with the addition of lemon and garlic is tahina

COVID and the Gang (jim in vancouver), Monday, 4 May 2020 00:29 (four months ago) link

Jim bringing the knowledge. I always thought of it as tahini, until I got the Zahav cookbook (highly recommended), which uses tehina throughout in the fashion Jim notes in #2 above.

He Ain't Heavy D, He's My Brother (PBKR), Monday, 4 May 2020 02:06 (four months ago) link

Really anything goes I think.

He Ain't Heavy D, He's My Brother (PBKR), Monday, 4 May 2020 02:06 (four months ago) link

two months pass...

It is July 4. We won't be having a picnic today, but I expect my wife and I will eat dinner outside on our back deck. The menu is hamburgers, baked beans, potato salad, blueberry-raspberry cobbler & vanilla ice cream. All homemade, except the ice cream. Just playing the hits today.

the unappreciated charisma of cows (Aimless), Saturday, 4 July 2020 20:59 (two months ago) link

Nothing wrong with that! We're having take-out BBQ, so technically what's cooking" is nothing. Pulled pork, mac and cheese, baked beans, coleslaw. I should make something green to get a proper veg in, but probably won't.

mom tossed in kimchee (quincie), Saturday, 4 July 2020 21:51 (two months ago) link

one month passes...

last night i made ethiopian foods: red lentils, cabbage/carrot/potato stew, tomato salad. i used up all my homemade niter kibbeh! but i resolve to make more lentils and more berbere-flavored foods in general. i might just buy more niter kibbeh because i hate messing around with buttery cheesecloth.

contorted filbert (harbl), Tuesday, 4 August 2020 13:12 (one month ago) link

I was hoping one of you could help me out here. I was going to make paila marina, a simple Chilean fish stew. This is the recipe I found:

http://chileanrecipes.blogspot.com/2011/10/paila-marina.html

What I can't figure out is where the liquid comes from. 1/2 cup of wine, sure, but that doesn't seem like it would provide much for the fish and shellfish to float in, would it?

Josh in Chicago, Tuesday, 4 August 2020 22:24 (one month ago) link

you add water

Temporary Erogenous Zone (jim in vancouver), Tuesday, 4 August 2020 22:29 (one month ago) link

broth will be plentifully flavored from the sautéed vegetables and seafood bits (and the wine)

Temporary Erogenous Zone (jim in vancouver), Tuesday, 4 August 2020 22:30 (one month ago) link

although a quick google shows me different recipes calling for fish stock in place of water!

Temporary Erogenous Zone (jim in vancouver), Tuesday, 4 August 2020 22:33 (one month ago) link

I would probably just add broth (prolly chicken, since it's open; I don't have shrimp or fish stock handy), but I was surprised broth isn't mentioned in the recipe. At what point do you think I add it, or does it matter?

Josh in Chicago, Tuesday, 4 August 2020 22:46 (one month ago) link

i'd add it after the wine. badly written internet recipe! if you like the ingredients of this one just google for other ones to check when to add it.

contorted filbert (harbl), Tuesday, 4 August 2020 22:49 (one month ago) link

i have a question though: it's quite a good mass of seafood and the shellfish will release liquid. can't quite tell how much is in there from the photo. why don't you see what it looks like after the wine? it might not be wrong.

contorted filbert (harbl), Tuesday, 4 August 2020 22:53 (one month ago) link

actually looking back at the link josh posted and in the Spanish language instructions it does have a quarter liter of fish stock as an ingredient and mentions adding the stock at the same time as the wine

Temporary Erogenous Zone (jim in vancouver), Tuesday, 4 August 2020 22:56 (one month ago) link

though yeah I would go for after the wine personally, letting the alcohol cook off first.

I've never actually seen this dish cooked though I have eaten it

Temporary Erogenous Zone (jim in vancouver), Tuesday, 4 August 2020 22:57 (one month ago) link

Ah, thanks! I didn't even think to look at the Spanish instructions, but there it is. Yeah, it says to put in the broth and wine at the same time, but I think I'll do wine first and let it reduce/ flavor the ingredients before I put in the broth.

Josh in Chicago, Tuesday, 4 August 2020 23:00 (one month ago) link

yeah that's what most people would do

call all destroyer, Tuesday, 4 August 2020 23:53 (one month ago) link

Recipe turned out well, btw! Though predictably nobody in the family would eat it but me.

Josh in Chicago, Wednesday, 5 August 2020 13:33 (one month ago) link

I made delicious pesto in the blender last night and then proceeded to eat what LOOKED like a reasonable serving of pasta but with how rich the pesto was, ended up making me feel like a giant sleepy brick, borderline ILL. It was so good though. I'm just going to spread the rest of it sparingly on, like, tortilla sandwiches.

There's more Italy than necessary. (in orbit), Wednesday, 5 August 2020 14:42 (one month ago) link

JiC there is nothing in that recipe that doesn't sound COMPLETELY AWESOME. Was it hard to get all those different seafoods, or expensive? I feel like that would end up being a $40 bowl of soup!

There's more Italy than necessary. (in orbit), Wednesday, 5 August 2020 14:43 (one month ago) link

We've been having a constant supply of pesto from the garden, a batch of sourdough, so the last four nights were pesto pizza with various squashes and tomatoes (also from the garden), life is amazing.

change display name (Jordan), Wednesday, 5 August 2020 14:56 (one month ago) link

I think I'm going to order a mortar bc I could have used less olive oil if the blender had been willing to actually blend the non-liquid mass. It wouldn't fall back into the blade uh vortex until I added what was probably too much oil.

There's more Italy than necessary. (in orbit), Wednesday, 5 August 2020 15:04 (one month ago) link

mortars are awesome and i highly recommend having one. another good tool for the issue you're describing is a mini food processor which ime can pull stuff together with much less liquid than a full-size blender.

call all destroyer, Wednesday, 5 August 2020 15:12 (one month ago) link

Good point. I'm not at home and don't have a processor here (at my partner's house). But I think I'm gonna get a mortar anyway because they seem cool.

There's more Italy than necessary. (in orbit), Wednesday, 5 August 2020 15:14 (one month ago) link

We have been going through, like, restaurant quantities of olive oil over here, it goes on everything. Buying it by the gallon.

change display name (Jordan), Wednesday, 5 August 2020 15:20 (one month ago) link

Maybe strain the [resulting paste] pesto with cheesecloth or a tea strainer to get some of the oil out at the end? You could probably use that oil for something else (garlic bread, etc).

nickn, Wednesday, 5 August 2020 18:48 (one month ago) link

lockdown cravings forced me to learn how to make gongbao chicken, fuchsia dunlop recipe is extremely good

rumpy riser (ogmor), Friday, 7 August 2020 19:10 (one month ago) link

i made a salvadoran red bean soup. it's a little more spicy than i wanted--i put a jalapeno in with the beans while they were cooking and it got pureed, then i forgot about it and added cayenne. but GOOD. i cleaned up at the mexican store and got queso para frijoles (that's what the label said, it's just aged queso fresco afaict???). i put that and some avocado and pico de gallo on top and it looks like i'm a pinterest mom now.

contorted filbert (harbl), Sunday, 9 August 2020 23:54 (one month ago) link

mmm got a link for the recipe? I got a bag of those beans just b/c they looked so cool but haven't investigated yet.

We made this INSANE egg w/chilis recipe from Acurio's Peru book (my first foray into it)

1 1/2 slices bread and 1/2 milk in a blender for the thickener, fry up 2T mirasol pepper paste and 1 large ahi amarillo pepper w/1 T paste, 1/2 small red onion, 2 cloves garlic, add 2C stock then thickener, cook for 10 mins on medium then add 4 beaten eggs. serve over cold boiled potatoes, with cotija and black olive garnish. like a thick migas sauce with light chili heat and flavor. for two but hearty, double for 4-5.

sleeve, Monday, 10 August 2020 23:08 (one month ago) link

it takes a long time to thicken, I underdid the stage before adding the eggs.

sleeve, Monday, 10 August 2020 23:09 (one month ago) link

they are my new favorite bean, very creamy taste, less "bean" taste imo. i sort of made it up/synthesized other recipes. i pressure cooked them (2 cups dry) with 1/2 onion, 1 or jalapeño cut in chunks, salt, and olive oil. when they were done i set aside most of the broth then put the beans in the blender, dumped back in the pot, added 1 t cumin, 1 t coriander, mexican oregano, more salt, and the cayenne. i didn't end up adding back any of the liquid but you could for desired consistency.

contorted filbert (harbl), Tuesday, 11 August 2020 00:32 (one month ago) link

i made this yesterday https://www.kingarthurbaking.com/recipes/southern-style-peach-cobbler-recipe
it came out very good, as it says in the description, not liquidy but a cake with peaches. i like cobbler both ways.

contorted filbert (harbl), Monday, 17 August 2020 12:36 (one month ago) link


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