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 (eleven months 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 (eleven months 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 (eleven months ago) Permalink

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (eleven months ago) Permalink

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

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (eleven months 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 (eleven months 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 (eleven months ago) Permalink

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months ago) Permalink

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (eleven months 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 (eleven months ago) Permalink

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months ago) Permalink

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (eleven months 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 (eleven months ago) Permalink

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

rb (soda), Wednesday, 11 January 2017 00:15 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months 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 (eleven months ago) Permalink

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (eleven months 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 (eleven months 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 (eleven months ago) Permalink

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (eleven months ago) Permalink

hmph

sleeve, Wednesday, 11 January 2017 17:57 (eleven months 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 (eleven months ago) Permalink

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (eleven months 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 (eleven months ago) Permalink

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (eleven months ago) Permalink

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (eleven months ago) Permalink

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (eleven months ago) Permalink

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (eleven months 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 (ten months 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 (ten months 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 (ten months 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 (ten months 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 (ten months 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 (ten months ago) Permalink

was in the mood for soup a couple days ago when it was cooler and dreary outside. just getting around to making but i like the look of this recipe (w cumin and cinnamon for a soup sounded nice and warming) https://cooking.nytimes.com/recipes/1017980-mushroom-spinach-soup-with-cinnamon-coriander-and-cumin?em_pos=medium&emc=edit_ck_20170916&nl=cooking&nlid=73417899

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 22 September 2017 21:21 (two months ago) Permalink

made the popular NYT red lentil soup 2 days ago and it was perfect for the cooler, breezy afternoon yesterday. this one looks good to maybe try next. also pre-ordered that Soup Bible book somebody recommended in other thread. been making/freezing lots of stock. bring on the soup!

you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 22 September 2017 21:45 (two months ago) Permalink

tomato jam seems to be very popular rn. a very fancy (overpriced) bakery is selling biscuit, egg, cheese, and tomato jam sandwiches for $8, which is insane. But I've been making my own tomato jam and putting it on nearly every sandwich I eat. Really gives them a "this is a fancy and expensive sandwich" feel.

you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 2 October 2017 16:22 (two months ago) Permalink

Tomato jam a staple at my regular, too. Surprised by how sweet it is!

Daniel_Rf, Tuesday, 3 October 2017 10:42 (two months ago) Permalink

haven't baked any cookies in a few years iirc. saw this neat looking recipe where the pans get shaken while baking to create textural dynamics. they're in the oven now and are gonna rule. subbed guajillo chile mexican chocolate and reduced the amount of sugar in the batter by a fair bit to balance

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 00:09 (two months ago) Permalink

that's cool!

I was a pastry chef for years so I burned out on a lot of that, but I still make cookies. Mostly chocolate chip, sometimes oatmeal raisin or holiday varieties when appropriate. I prefer the melted butter version, wife prefers whipped, we split the difference.

how often do you shake them?

sleeve, Friday, 6 October 2017 00:46 (two months ago) Permalink

i've been making chocolate chip cookies lately w/ dorie greenspan recipe and they are the bomb dot com. haven't tried a cookie with melted butter yet.

assawoman bay (harbl), Friday, 6 October 2017 00:48 (two months ago) Permalink

I'm tired of tomato jam already

I'm turning into a flatbread pizza badass these days, so many good ready-made crusts available

El Tomboto, Friday, 6 October 2017 00:56 (two months ago) Permalink

i ended up shaking them a couple times after first putting them in for ten minutes. they don't look like the pic, but i bet they're deece. they look nice!
https://scontent-dft4-1.xx.fbcdn.net/v/t31.0-8/22289782_10214411195535333_7459497610865515378_o.jpg?oh=87796497b4e7e28bdcd8fbfc7e4e7a33&oe=5A430827

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 03:10 (two months ago) Permalink

don't think i've ever done cookies w melted butter but my fave brownie recipe uses that. mmmm oatmeal is the deal! xxpost

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 03:21 (two months ago) Permalink

mmm y'all choc chip cookies w/melted butter are the best, more caramelized and chewy, flatter and kinda translucent

melt 1 stick butter
whisk with 1/2C white and 1/2C brown sugar
add 1 tsp vanilla, 1 egg
sift 1C plus 2T AP flour with 1 tsp soda and 1/2 tsp salt
add at least 1/2C chips, or more to taste

bake 10-12 mins at 350

sleeve, Friday, 6 October 2017 13:59 (two months ago) Permalink

I usually put the dough in the fridge for a few minutes to set up, the heat of the butter can make the batter a bit loose right out of the bowl

sleeve, Friday, 6 October 2017 14:00 (two months ago) Permalink

gonna try these imo

Squeaky Fromage (VegemiteGrrl), Sunday, 8 October 2017 01:05 (two months ago) Permalink

help i impulse-bought some spanish (cured) chorizo what shd i do w it?

northwest pass-agg (Stevie D(eux)), Thursday, 12 October 2017 20:20 (two months ago) Permalink

soup!

you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 12 October 2017 20:31 (two months ago) Permalink

Fry up with taters!

mom tossed in kimchee (quincie), Thursday, 12 October 2017 20:39 (two months ago) Permalink

Cook up with mussels or clams!

mom tossed in kimchee (quincie), Thursday, 12 October 2017 20:41 (two months ago) Permalink

Something like this, super good, really easy:

potato and chorizo stew

I also love it with fried eggs, and it’s been a long time but I used to frequently make sort of a chickpea and chorizo in saffron broth almost-soup with sautéed cod and garlic and smoked paprika butter plopped on top to melt at the end.

joygoat, Thursday, 12 October 2017 20:47 (two months ago) Permalink

oh that sounds delicious

marcos, Thursday, 12 October 2017 20:55 (two months ago) Permalink

ignore the spanish and put it in paella. it's v good in red lentil soups though

ogmor, Thursday, 12 October 2017 21:00 (two months ago) Permalink

two weeks pass...

this is cooking at château d'harbl tomorrow http://www.italianfoodforever.com/2013/03/slow-cooker-rabbit-ragu-for-pasta/

assawoman bay (harbl), Saturday, 28 October 2017 23:35 (one month ago) Permalink

chez harbl must smell amazing today!

mom tossed in kimchee (quincie), Sunday, 29 October 2017 19:06 (one month ago) Permalink

i had bad experiences with rabbit as a kid but i wish u all the best harb

Squeaky Fromage (VegemiteGrrl), Sunday, 29 October 2017 20:02 (one month ago) Permalink

WELL the rabbit guy didn't bring rabbits to the farmers' market because it was raining. not sure what that has to do with rabbits except maybe just expecting fewer customers. he was sorry. i made it with half ground beef half sausage instead. it does smell good.

assawoman bay (harbl), Sunday, 29 October 2017 20:37 (one month ago) Permalink

I fired up the slow cooker and did a sort of beef bourgignon which was surprisingly good. Past few Sundays I've been making myself cook double so I don't need to cook on Mondays and it's been a brilliant idea.

kinder, Sunday, 29 October 2017 20:54 (one month ago) Permalink

I am midway through a slow cooker bouillabaisse with turkey thighs and tons of Pernod.

rb (soda), Sunday, 29 October 2017 21:00 (one month ago) Permalink

I made a seafood risotto with swordfish and it was my best yet

ogmor, Sunday, 29 October 2017 22:26 (one month ago) Permalink

I finally learned how to fry the perfect egg and feel it is one of my life’s greatest achievements. No more undercooked white or semi cooked yolk!

just1n3, Sunday, 29 October 2017 22:56 (one month ago) Permalink

game changer!

Squeaky Fromage (VegemiteGrrl), Sunday, 29 October 2017 23:04 (one month ago) Permalink

what are your tips xp

call all destroyer, Sunday, 29 October 2017 23:27 (one month ago) Permalink

yes please share i love a good fried egg

assawoman bay (harbl), Sunday, 29 October 2017 23:30 (one month ago) Permalink

I use a little non stick pan, high heat, crack the eggs into a bowl first rather than straight into the pan, and then after adding the eggs the trick is adding a little water and then covering - I’d read that using lots of oil and spooning the hot oil over the whites was the way to get the whites cooked first but it was a pain and didn’t work that well, but THEN I read that adding a bit of water steams the whites. It’s super fast too - takes about a minute.

I’ve been doing it this way for a week and getting totally perfect eggs every time.

just1n3, Monday, 30 October 2017 02:29 (one month ago) Permalink

I only use water, no oil, in case that wasn’t clear

just1n3, Monday, 30 October 2017 02:31 (one month ago) Permalink

I also do it that way, but with melted butter first. I'm not sure it is a very "pro" way of cooking eggs. I like that it doesn't make any hard bits, and no flip is very low stress.

you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 30 October 2017 04:11 (one month ago) Permalink

I like to pile two fried eggs onto a piece of grainy toast slathered in good butter, so I prefer to avoid butter or oil in the cooking

just1n3, Monday, 30 October 2017 05:17 (one month ago) Permalink

Earlier this week I made a coconut-milk-based curry with shrimp and winter squash, garnished with lime and cilantro, served over brown basmati rice, that I just ate again as a leftover tonight. It earned my seal of approval both times.

A is for (Aimless), Monday, 30 October 2017 05:34 (one month ago) Permalink

the cream from a can of coconut milk is a wonderful thing

you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 30 October 2017 06:12 (one month ago) Permalink

that was a tasty lasagna but seriously almost too cheezy. maybe that was my fault.
just made nutella from scratch. made it once before but it seized after a few days. gonna be more careful abt letting moisture near this this time.

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 11 November 2017 15:39 (one month ago) Permalink

three weeks pass...

tomorrow I am making red beans & rice :D

Squeaky Fromage (VegemiteGrrl), Saturday, 2 December 2017 09:13 (one week ago) Permalink

nice. i made a vegetarian version before that i loved.
went and got lemongrass, galangal and kafir leaves yesterday, so just made a tom kha broth. getting excited for soup

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 2 December 2017 18:05 (one week ago) Permalink

nice sunday cooking day - my fishmonger had some very large oysters for a pound each, so i got a few. had never shucked an oyster before but it all was quite easy contrary to the impression i had. grilled them with a butter made from parsley/garlic/lemon zest then served them with a slice of lemon and tabasco.

prior to that i put on a braise of short rib, onion, garlic, star anise, juniper berries, bay leaves, stock, and india pale ale - had some mashed potatoes with chives on the side.

i have now cleaned the kitchen :)

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 19:58 (one week ago) Permalink

stealing that braised short rib concept, thanks!

sleeve, Sunday, 3 December 2017 19:59 (one week ago) Permalink

it was v good - i kind of mashed together the bits that sounded good in a few diff recipes. i had it bubbling very low for about 3 hours, oh and i also used some pancetta i had, and thyme too.

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:01 (one week ago) Permalink

brb adding star anise and juniper berries to today's shopping list

sleeve, Sunday, 3 December 2017 20:03 (one week ago) Permalink

would pink peppercorns sub for juniper berries? that combo sounds DELICIOUS

weird woman in a bar (La Lechera), Sunday, 3 December 2017 20:05 (one week ago) Permalink

hehe - i've been using the berries in loads of stuff since buying them for some recipe or other. they're p versatile.

star anise makes every braise better ime.

the red braised pork on this page uses it really well: https://www.theguardian.com/lifeandstyle/2016/jul/17/china-best-kept-food-secret-fuchsia-dunlop-jiangnan-recipes-sea-bass-prawns

xpost not sure - in the uk at least juniper berries are more common than i would have thought, they seem to be in most supermarkets.

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:07 (one week ago) Permalink

for the braise i riffed off this recipe and another one i had in a book plus whatever i had in my cupboard: https://www.thekitchn.com/how-to-make-braised-short-ribs-105868

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:09 (one week ago) Permalink

thought the beer was nicer than a red wine braise which i've done a few times before - can be kinda heavy

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:09 (one week ago) Permalink

red beans and rice turned out fantastic.
Mine was slightly bastardized from the traditional version.
I used the hambone leftover from our thanksgiving ham instead of a smoked hock
and for smoked sausage i used polish sausage instead of andouille or something more traditional because I can't handle a lot of heat in my spicy food lately.
but goddamn.
here's the recipe I used https://www.thekitchn.com/recipe-red-beans-rice-recipes-from-the-kitchn-183859

love stuff like this where it's so simple and so flavorful

Squeaky Fromage (VegemiteGrrl), Sunday, 3 December 2017 23:49 (one week ago) Permalink


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