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 (four 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 (four 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 (four years ago) link

its the food of my people

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

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

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

mine's electric so i just do a slow release

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

fennel is nice roasted

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

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

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

anise and fennel are wonderful flavors

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

parsnips are the devil fyi

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

hmph

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

quickest way to ruin a soup imo

THE DEVIL

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

for burly winter root vegetables i prefer celeriac

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

I stand with VG.

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

Honey roast parsnips are my secret ingredient in a veggie soup

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

monsters, all of u

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

two months pass...

Made the mushroom and spinach ricotta gnudi from the Mozza book. Very easy and good fall recipe imo.

The Beige of Dadz (Sufjan Grafton), Monday, 26 October 2020 01:45 (nine months ago) link

i found a tub of Italian meat sauce from last spring in the freezer this week - just pork, canned tomatoes, garlic, and onions - and made fresh pasta to go with it along with roasted broccolini with lemon and chili oil.

this with wine and good cheese (parmigiano but pecorino might have been slightly better) is one of my potential last meal choices

joygoat, Monday, 26 October 2020 03:49 (nine months ago) link

sounds about as good as it gets

call all destroyer, Monday, 26 October 2020 03:54 (nine months ago) link

Waiting for the next cold snap to make this so I can just use my oven as home heating
https://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html

Donald Trump Also Sucks, Of Course (milo z), Thursday, 5 November 2020 03:49 (eight months ago) link

there was a shiro recipe in nyt this week so i want to make it, going to ethiopian store now to see if they have the powder--this recipe just used regular chickpea flour which i will use if they don't have it. anyway i can never see the word shiro without thinking of shiroibasketshoes.

superdeep borehole (harbl), Saturday, 7 November 2020 20:16 (eight months ago) link

lmao i immediately thought the same thing

terminators of endearment (VegemiteGrrl), Saturday, 7 November 2020 21:19 (eight months ago) link

I made miso aubergines last night, and it made my kitchen unexpectedly smell like a good pub.
Probably the fermenty goodness of miso and soy and the bitter aubergine juice escaping. It was kind of nice but also made me really want to go to the pub. (We are in lockdown)

kinder, Thursday, 12 November 2020 19:50 (eight months ago) link

do you think one could make that using red miso but cutting the amount?

The Beige of Dadz (Sufjan Grafton), Friday, 13 November 2020 02:10 (eight months ago) link

yeah! my recipe was 3tbsp red miso paste mixed with 1.5tbsp soy sauce and 2tbsp runny honey. and 1.5 tbsp oil. cut 2 aubergines into quarters lengthways, put on a baking tray lined with baking parchment. cover/rub with the sauce all over and bake 1 hour, turning every 15 mins or so.
I had them with spring onion rice, seasoned plain yoghurt, pul biber, chilli and cilantro.

kinder, Friday, 13 November 2020 08:10 (eight months ago) link

for whatever reason I started really liking roasted radishes this year to the point where I make them at least once a week. this time I also threw in a couple pickled turnips, which is probably sacrilegious but the texture is amazing, like biting into butter

like, I’m eating an elephant head (katherine), Friday, 13 November 2020 14:39 (eight months ago) link

thanks, kinder. All recipes I found used white miso.

The Beige of Dadz (Sufjan Grafton), Friday, 13 November 2020 15:06 (eight months ago) link

I do fried aubergine with red miso - fry cubed aubergine till soft (30 mins at least), mix 2tbsp soy, 2tbsp mirin, 2tbsp sake and 1 or 2tbsp sugar (might try runny honey next time!) add and cook for 3 mins, mix 2tbsp red miso/2tbsp water, add and cook for 2 more mins before serving. (amounts for one aubergine/2 people.)

neith moon (ledge), Friday, 13 November 2020 15:10 (eight months ago) link

1 or 2tbsp sugar actually i only use 1 - the original recipe called for 2 but that was too sweet.

neith moon (ledge), Friday, 13 November 2020 15:12 (eight months ago) link

I hadn’t eaten canned tuna in about 20 yrs but a few weeks ago I got this out of the blue craving for a tuna pasta my best friend would make us as comfort food - spirals or similar tossed with lots of butter, chopped hard boiled eggs, canned tuna in oil, lots of black pepper. She used to added chopped gherkins as well but I didn’t bother. I’ve made it 3 times now.

just1n3, Friday, 13 November 2020 23:30 (eight months ago) link

for whatever reason I started really liking roasted radishes this year to the point where I make them at least once a week. this time I also threw in a couple pickled turnips, which is probably sacrilegious but the texture is amazing, like biting into butter

― like, I’m eating an elephant head (katherine), Friday, November 13, 2020 6:39 AM (nine hours ago) bookmarkflaglink

don't think I've ever had roasted radishes. I am ambivalent about them, I feel like this might make them better (for me)

Politically homely (jim in vancouver), Friday, 13 November 2020 23:44 (eight months ago) link

xp to just1n3: My mom makes a tuna pasta salad kind of like that too! Classic summer fare imo. No shame. :D

Ima Gardener (in orbit), Saturday, 14 November 2020 00:18 (eight months ago) link

i want to eat that tuna pasta

terminators of endearment (VegemiteGrrl), Saturday, 14 November 2020 02:40 (eight months ago) link

It’s so good!

just1n3, Saturday, 14 November 2020 20:06 (eight months ago) link

j that does sound good. perhaps i will make something like it when i get home from the gym late sometime this week, it has all the hallmarks of a post-gym meal.

on friday i made this bolognese with rigatoni and it was excellent. i was thinking of making my own pappardelle but i didn't want to overwhelm myself, though the long cooking time is probably perfect opportunity for it.

superdeep borehole (harbl), Sunday, 15 November 2020 15:23 (eight months ago) link

don't think I've ever had roasted radishes. I am ambivalent about them, I feel like this might make them better (for me)

― Politically homely (jim in vancouver), Friday, November 13, 2020 6:44 PM (three days ago) bookmarkflaglink

I hate raw radishes but roasting them takes off the edge; they also are ideal for roasting since they just don't dry out and will still be juicy even after being in there a long time

like, I’m eating an elephant head (katherine), Monday, 16 November 2020 20:57 (eight months ago) link

I had some roasted on Friday night, just quite simply done with a bit of salt and pepper and whatever fat I used (think olive oil). very tasty and yes, not remotely dry.

I also sautéed the radish greens with garlic and some lemon, quite nice, bitter to the level of broccolni, could maybe work well with pasta in a similar fashion

Politically homely (jim in vancouver), Monday, 16 November 2020 21:12 (eight months ago) link

making the raw squash salad with brown butter from Six Seasons again

lukas, Monday, 16 November 2020 21:21 (eight months ago) link

need to do that too

foopin posts and pissin shits (Sufjan Grafton), Tuesday, 17 November 2020 02:10 (eight months ago) link

one month passes...

this was really good! added a splash of orange blossom water to the couscous water then dressing as well, for even more citrus https://taplatt.wordpress.com/2017/03/12/recipe-herbed-israeli-couscous-salad-with-dried-apricots-preserved-lemon/

like, I’m eating an elephant head (katherine), Friday, 18 December 2020 16:50 (seven months ago) link

that looks amazing, and I am about to start a big batch of preserved lemons this weekend.

kniphofia face (Sufjan Grafton), Friday, 18 December 2020 17:10 (seven months ago) link

I am observing what's become an intermittent Xmas tradition in our household by making biscotti. They are on their final round of baking even as I type this. Normally we try to abstain from cookie baking 51 weeks of the year. The main reason for Xmas biscotti is they are notably less sweet than most cookies and also keep very well. This is only a single batch, so they'll be gone by New Year's Eve.

Respectfully Yours, (Aimless), Thursday, 24 December 2020 02:30 (seven months ago) link

I made gingerbread men for the first time. great recipe but I left them in the oven for 2 mins too long and they are rock hard. still delicious though.

started a Christmas Eve tradition last year of having chippy fish & chips for dinner.

kinder, Thursday, 24 December 2020 13:33 (seven months ago) link

two months pass...

got Six Seasons, the cookbook with the raw squash salad with brown butter recipe that I believe one of you shared. it's good but so far I've ended up writing USE LESS YOGURT in the margin of every recipe that calls for yogurt.

lukas, Monday, 1 March 2021 05:09 (five months ago) link

nice, I was at least one of the posters. With Spring on its way, I highly recommend making the raw asparagus salad with some early season 'gus. It has the same "I can't believe raw vegetable salad is this good" quality as the raw squash salad. Make some breadcrumbs and get some good parm sometime this month so you are ready!

sell her Dior (Sufjan Grafton), Monday, 1 March 2021 16:57 (five months ago) link

i got that book recently too! i love all salads & looking forward to asparagus time.

superdeep borehole (harbl), Monday, 1 March 2021 17:05 (five months ago) link

So did I, thanks for USE LESS YOGURT tip to keep in mind!

anatol_merklich, Monday, 1 March 2021 21:06 (five months ago) link

yologurt imo

sell her Dior (Sufjan Grafton), Monday, 1 March 2021 21:13 (five months ago) link

useless yogurt

superdeep borehole (harbl), Monday, 1 March 2021 21:26 (five months ago) link

yo -gurt myself today
to see if i still taste

sell her Dior (Sufjan Grafton), Monday, 1 March 2021 21:28 (five months ago) link

i focus on the tang
paired with the caper paste

sell her Dior (Sufjan Grafton), Monday, 1 March 2021 21:31 (five months ago) link

The broccoli melts bon appetit is pushing are good

sell her Dior (Sufjan Grafton), Tuesday, 2 March 2021 03:21 (four months ago) link

will def check the asparagus salad!

with the yogurt i would just use common sense, rather than chucking in the full amount specified like i did.

lukas, Tuesday, 2 March 2021 03:59 (four months ago) link

so many recipes acting like farro is fancy. It's a bowl of Smacks in chicken broth instead of milk.

sell her Dior (Sufjan Grafton), Wednesday, 3 March 2021 03:13 (four months ago) link

Savory Smacks

sell her Dior (Sufjan Grafton), Wednesday, 3 March 2021 03:18 (four months ago) link

made a half recipe of the raw asparagus salad for my dinner. Like a bowl of spring.

am0n shaped post (Sufjan Grafton), Wednesday, 10 March 2021 01:16 (four months ago) link

it reminds me of the yellow wax beans with breadcrumbs my grandma used to always make.

am0n shaped post (Sufjan Grafton), Wednesday, 10 March 2021 01:17 (four months ago) link

but amped up and way crunchier

am0n shaped post (Sufjan Grafton), Wednesday, 10 March 2021 01:17 (four months ago) link

slowly coming to realize I just like anything that starts with a can of crushed tomatoes

lukas, Wednesday, 10 March 2021 02:28 (four months ago) link

two months pass...

Me: These Rancho Gordo beans are "thin-skinned and dense with a soft, creamy interior."

Wife: Sounds like someone I know.

Vin Jawn (PBKR), Saturday, 29 May 2021 02:32 (two months ago) link

one month passes...

Every time I go to H Mart I get the sweet pickled radish (takuan) because it's really great for cold noodles. However, I never make cold noodles enough to use it up - anyone know any other good recipes to use it in?

Daniel_Rf, Tuesday, 20 July 2021 14:03 (one week ago) link

coincidence - I'm pickling radishes to go with miso chicken right now!

kinder, Tuesday, 20 July 2021 17:00 (one week ago) link

roasted radishes have been the cooking discovery of summer 2021 for us

in a bar, under the (seandalai), Tuesday, 20 July 2021 22:48 (one week ago) link

i love takuan. have put them in tuna salad, and sushi rolls. obvious, but just chopped up, served atop some rice, maybe alongside a fried egg for breakfast if you're into that sort of thing

scampos sacra fames (outdoor_miner), Friday, 23 July 2021 19:21 (one week ago) link

Feels like rice-a-roni when you make rice with knorr granulated tomato-chicken bouillon, but that seems to be the only way to make it "restaurant style"


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