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

i had some kimchi bacon cheddar scones recently and I was disappointed. I wanted a lot more kimchi taste.

Yerac, Monday, 2 March 2020 19:51 (one month ago) link

I've been making kimchee fried rice regularly (using this recipe as a starting point) and it's one of those things that feels like 'oh shit not this again' on random weeknights but I end up loving it every time.

joygoat, Monday, 2 March 2020 20:53 (one month ago) link

adding it to the list, thanks.

latin hypercube in shitspace (Sufjan Grafton), Monday, 2 March 2020 21:00 (one month ago) link

Have been doing variations on the them of lemon nabe (hotpot) - kombu dashi broth with pork, chicken or fish with tofu, mushrooms and vegetables, slices of lemons too. Would like to try it with oysters and pork but my wife is allergic to oysters so will have to wait till she goes away.

American Fear of Pranksterism (Ed), Monday, 2 March 2020 23:14 (one month ago) link

that sounds freaking nice. (except for the pork part bcuz i'm pescatarian).

medicate for all (outdoor_miner), Monday, 2 March 2020 23:27 (one month ago) link

do you make your dashi from scratch? i keep thinking about it.

Yerac, Monday, 2 March 2020 23:28 (one month ago) link

I've done it. It's so simple and 3 ingredients iirc

medicate for all (outdoor_miner), Tuesday, 3 March 2020 00:24 (one month ago) link

Freezes nicely too if there's extra

medicate for all (outdoor_miner), Tuesday, 3 March 2020 00:24 (one month ago) link

i learned to make dashi from scratch a couple years before i realized that the instant option is more common.

call all destroyer, Tuesday, 3 March 2020 03:06 (one month ago) link

I feel like muragami udon used to have a recipe online for their dashi but now I only see a general thing.

Yerac, Tuesday, 3 March 2020 03:27 (one month ago) link

Kombu dashi is even more simple. Take a piece of kombu and steep in not quite boiling water, you can then use that as a basis for other things like Katsuo dash but on its own is fine for this.

I put fennel in the one I did last night, fennel and lemon is such a good combo.

A variation on this lemon nabe theme his lemon shabu shabu which is basically the same broth with lemons and mizuna in it. Then dip sashimi grade kingfish in it.

American Fear of Pranksterism (Ed), Tuesday, 3 March 2020 05:15 (one month ago) link

Did the farmers market this morning and made the spring veg vignole from six seasons. pretty good. Might have to go all in on fava beans this spring.

latin hypercube in shitspace (Sufjan Grafton), Sunday, 8 March 2020 02:50 (three weeks ago) link

i go hard on favas every spring, they're the absolute best

call all destroyer, Sunday, 8 March 2020 03:25 (three weeks ago) link

A couple of months ago I saw a recipe for crab rangoon cheese sticks, a brundlefly of crab rangoon filling and standard fried mozz sticks. Couldn't stop thinking about it so I gave it a go today.

https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/88280863_10159341366703709_45977238356623360_n.jpg?_nc_cat=107&_nc_sid=110474&_nc_ohc=lWgz6vSB058AX9KpTRJ&_nc_ht=scontent-ort2-2.xx&oh=837947a2d145c53977e72922d6ffe176&oe=5E95B865

Really good, though a bit of work.

Miami weisse (WmC), Sunday, 8 March 2020 19:41 (three weeks ago) link

whoa that looks like quite a concoction if you like crab rangoon! nicely fried!!

i am recovering from a terrible week by cooking: so far, shrimp & grits, miso soup, ceviche, and I'm about to make some spinach pies. I heard a dude on the Freakonomics radio program today talking about how making stuff, even food, can be very soothing and good for the brain. i need it bad apparently!!

my experiments with indian food have been going well and last week I made an excellent hariyali chicken dish that was exactly the combination of flavors i wanted, will make again for sure + increase the chicken to 2 lbs (this recipe https://myheartbeets.com/instant-pot-green-chicken-curry-hariyali-chicken/)

weird woman in a bar (La Lechera), Sunday, 8 March 2020 21:05 (three weeks ago) link

wow those look great
I rarely try new recipes but keep buying recipe book regardless!

kinder, Sunday, 8 March 2020 21:10 (three weeks ago) link

*books

kinder, Sunday, 8 March 2020 21:11 (three weeks ago) link

that green chicken curry looks excellent!

do you use an instant pot for it? i am this close to breaking down and getting one. i hate watching over my stovetop pressure cooker so the set and forget aspect is very appealing.

call all destroyer, Sunday, 8 March 2020 23:04 (three weeks ago) link

I resisted the instant pot for a long time but my SHITTY new work schedule motivated me to try one. So far so good! That green curry recipe was a perfect example of something I made in about 25 min total including chopping (5 min cooking time?! What??) and I made a lentil soup w dill to go with it, and that took about 20 min. So ~6 meals that I actually want to eat in under an hour? I’m glad I tried it. I’m sure I’ll put it away when the semester is over and get it out in the fall again.

weird woman in a bar (La Lechera), Sunday, 8 March 2020 23:40 (three weeks ago) link

Also it’s good for making broth for ramen or whatever.

weird woman in a bar (La Lechera), Sunday, 8 March 2020 23:41 (three weeks ago) link

yeah, i want to do ramen broth, i want to cook more dried beans....there's a lot of things i could get done during the day (since i usually WFH) if i could just set it up and leave it alone. the stovetop pressure cooker works fine but i can't really wait around to see when it comes up to pressure.

call all destroyer, Monday, 9 March 2020 00:21 (three weeks ago) link

The instant pot is great for the things you just mentioned — what’s blowing my mind is how easy it is to make the sort of food that would normally take like 4 hours of attention. Still gotta do all the shopping/chopping/assembly but the ability to walk away from the cooking and take a shower while my broth cooks is very very VERY nice.

weird woman in a bar (La Lechera), Monday, 9 March 2020 00:29 (three weeks ago) link

I’m still getting over the undesirable feeling that I’m relying heavily on the device but that’s silly. What matters is the edible end result and it turns out I can apply my knowledge of cooking to this new task and reap the rewards as I eat my dinners alone before class on Friday nights 😢

weird woman in a bar (La Lechera), Monday, 9 March 2020 00:32 (three weeks ago) link

I have a comical and unwarranted skepticism towards instant pots, air fryers, and the like, as unnatural aberrations.

college bong rip guy (silby), Monday, 9 March 2020 00:36 (three weeks ago) link

yep, i do have to remind myself that pressure cooking is a legit technique (huge in india as well as other places) that produces much better results than slow cookers. my inclination is always to do everything the most basic way first before i try gadgets and hacks, but i do have multiple weeknights where i could stand to be much more efficient while still making good food.

call all destroyer, Monday, 9 March 2020 00:39 (three weeks ago) link

otoh the air fryer is extremely dumb

call all destroyer, Monday, 9 March 2020 00:39 (three weeks ago) link

I’ve been mulling a pressure cooker. Winter is coming and I want to up my soup curry game and to get the chicken legs right you really need a pressure cooker. Instant pots are so massive, Stovetop seems the way to go for me, though as the stove has a constant temp setting.

(I did see some good small plug in pressure cookers in japan, which would complement the zojirushi rice cooker our friend left us went back to japan, so maybe that’s the way to go if a lot more expensive)

American Fear of Pranksterism (Ed), Monday, 9 March 2020 00:40 (three weeks ago) link

Rice cookers on the other hand are the divinely inspired work of the Lord.

college bong rip guy (silby), Monday, 9 March 2020 00:42 (three weeks ago) link

oh yeah, love my rice cooker

call all destroyer, Monday, 9 March 2020 00:42 (three weeks ago) link

I have an instant pot that I have barely used because I would need to put it in the step down transformer and am suspicious of that. The toaster oven did not want to work with it and so I may have prematurely given up. I would like to use it because in the summer it's sometimes too hot to want to cook with a stove/oven.

Yerac, Monday, 9 March 2020 00:48 (three weeks ago) link

This was such a great gift. Friend, who was a visiting academic in my wife's department brought this one from Japan (because his wife packed him off with one) and he bequeathed it to us, along with a bunch of crockery and all his left over food when he went home. Its a really small one and will cook down to half a cup of rice, which is sometimes all you need.

Definitely, pressure cooking is a legit technique, in the aforementioned soup curry you can't get the chicken leg to that fall apart consistency without one, and it is such great time saver on things like beans.

XPOST

Need to have a fairly big transformer for some of these devices. I have been thinking of wiring in a couple of 100/110V sockets for Japanese/american gadgets.

American Fear of Pranksterism (Ed), Monday, 9 March 2020 00:54 (three weeks ago) link

i shipped everything from the US to the 220 v here so we have a bunch of transformers all over the place. I feel comfortable for, like my sewing machine and wine fridge. But the toaster oven kept tripping it. I kind of expected the instant pot would do the same.

Yerac, Monday, 9 March 2020 01:01 (three weeks ago) link

making a huge batch of chili verde from Art Of Simple Cooking , 4 servings my ass! I like to throw in extra diced tomatoes and some flour to get that saucy goodness.

sleeve, Monday, 9 March 2020 01:26 (three weeks ago) link

sorry that's Art of Simple FOOD, Vol. II

sleeve, Monday, 9 March 2020 01:26 (three weeks ago) link

It’s all about the power rating. For a toaster oven you probably need 1500W and I might go all the way to 2000W for a bit of headroom.

We’ve got a great place here that sells transformers any size you want, so when I got one for my wife’s Technics decs it was a matter of reading the max draw, doubling and adding a little on for safety. I’d probably get a 3000W one for a double outlet and I feel like this might be my next little electrical DIY project.

American Fear of Pranksterism (Ed), Monday, 9 March 2020 02:32 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks 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 (three weeks ago) link


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