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 (one year 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 (one year 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 (one year ago) Permalink

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (one year ago) Permalink

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

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (one year 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 (one year 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 (one year ago) Permalink

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

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

What are these blogs? Are they instant pot propagandists?

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

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (one year 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 (one year 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 (one year 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 (one year ago) Permalink

fennel is nice roasted

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

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

rb (soda), Wednesday, 11 January 2017 00:15 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year ago) Permalink

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (one year 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 (one year 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 (one year ago) Permalink

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (one year ago) Permalink

hmph

sleeve, Wednesday, 11 January 2017 17:57 (one year 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 (one year ago) Permalink

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (one year 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 (one year ago) Permalink

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (one year ago) Permalink

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (one year ago) Permalink

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (one year ago) Permalink

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year ago) Permalink

Cmon that’s the most summery meal there is

valorous wokelord (silby), Thursday, 31 May 2018 20:42 (two weeks ago) Permalink

i need to make a side dish for work picnic. no hot dogs, possible potato salad.

forensic plumber (harbl), Thursday, 31 May 2018 23:43 (two weeks ago) Permalink

How about a cold asparagus rice salad.

WilliamC, Thursday, 31 May 2018 23:45 (two weeks ago) Permalink

I make this Lebanese Lemon-Parsley Bean Salad. vegan and gluten-free!

neutral yogurt (doo dah), Friday, 1 June 2018 00:40 (two weeks ago) Permalink

green papaya salad.

Tapes 'n Tapes of Osho (Sufjan Grafton), Friday, 1 June 2018 00:56 (two weeks ago) Permalink

i had to do dinner for 7 tonight with about one day's notice so i busted out this absolutely classic two-hour pork ribs joint:

http://www.laweekly.com/restaurants/a-recipe-from-the-chefs-vinny-dotolo-and-jon-shooks-balsamic-barbecued-baby-backs-2378837

call all destroyer, Friday, 1 June 2018 02:33 (two weeks ago) Permalink

y'all this was SO GOOD and SO EASY i just can't believe it, i just used ground pork from the store

https://www.bonappetit.com/recipe/ba-breakfast-sausage

the masseduction of lauryn hill (Stevie D(eux)), Sunday, 3 June 2018 20:42 (two weeks ago) Permalink

oh, i like the look of that Lebanese salad up there. gotta remember that. xxpost

on holiday from school and moving in a couple weeks to my transfer school area ( i found an apt. this weekend, YAY!) so am making use of some ingredients on hand. even though it's supposed to be scorching tomorrow, i made a big batch of curried lentil soup, that i think is gonna rule. that's for tomorrow/rest of the week. tonight making eggplant pizza. my housemate has a thing for eggplant.

lâche pas la patate (outdoor_miner), Monday, 11 June 2018 16:25 (one week ago) Permalink

i made the lebanese salad for guests and have been munching on the remains for like a week. it's very tasty.

call all destroyer, Monday, 11 June 2018 17:15 (one week ago) Permalink

I pan cooked a thin-cut porkchop and put it on a King's Hawaiian hamburger bun with mayo and hoisin, A+

valorous wokelord (silby), Tuesday, 12 June 2018 20:30 (one week ago) Permalink

I order halal lamb and chicken over rice and cut up tomatoes and cukes for an extra side salad with lemon dressing. One order will make at least two meals for me so it's a good way to prepare lunch the day before.

That's the extent of my cooking in past months.

which do u hear yanny or (in orbit), Tuesday, 12 June 2018 20:35 (one week ago) Permalink

haha! i regularly do the same thing
although today i made (vegan!) spinach pies (in easy to use country-style phyllo) with onions, berbere, ginger, turmeric

it's my antidote for enduring food poisoning sunday-monday

weird woman in a bar (La Lechera), Tuesday, 12 June 2018 20:39 (one week ago) Permalink

(food poisoning was NOT from the place i usually get my meat/rice/tabouli/hummus fix)

weird woman in a bar (La Lechera), Tuesday, 12 June 2018 20:40 (one week ago) Permalink

I'm doing my first and hopefully last kitchen reno.

What are things you'd change about your kitchen layout and why?

Are you happy with your appliances?

Should I get a bright orange wall oven?

mom tossed in kimchee (quincie), Tuesday, 12 June 2018 20:53 (one week ago) Permalink

Yes to the last.

valorous wokelord (silby), Tuesday, 12 June 2018 20:54 (one week ago) Permalink

yes to orange oven
most annoying thing is that the trash can is too far from the cutting area. if i had my way they would be closer together.

weird woman in a bar (La Lechera), Tuesday, 12 June 2018 21:05 (one week ago) Permalink

Bright orange oven yes. If I could redo my kitchen, I would seal seal seal the spaces between all the appliances and counters and the floors. I hate food particles falling in between. Definitely a bigger double sink (I rarely use the dishwasher), built in wine cellar, prep space for two people, and integrated seating/hangout for when I am waiting for stuff to cook. I'm not really into spending a lot on appliances, as long as I have a gas burner and an inoffensive fridge, I'm good.

Yerac, Tuesday, 12 June 2018 21:14 (one week ago) Permalink

Although I do covet Smeg and Big Chill fridges.

Yerac, Tuesday, 12 June 2018 21:16 (one week ago) Permalink

most annoying thing is that the trash can is too far from the cutting area. if i had my way they would be closer together.

― weird woman in a bar (La Lechera), Tuesday, June 12, 2018 5:05 PM (three hours ago) Bookmark Flag Post Permalink

this is a good one.

call all destroyer, Wednesday, 13 June 2018 00:50 (one week ago) Permalink

my layout is pretty inoffensive; a big u shape with a peninsula with seating and the fridge on the opposite wall. if i had more space i'd add a center island because it's the best place to do prep. i'd def get a double wall oven if i could.

call all destroyer, Wednesday, 13 June 2018 00:54 (one week ago) Permalink

we added a butcher block in the middle of our kitchen (family heirloom of my wife's), it is slung low so I mostly use it for mortar/pestle grinding but it is extremely handy to put things on when you are in the middle of a project, islands rule

sleeve, Wednesday, 13 June 2018 00:58 (one week ago) Permalink

buzzfeed had an article on DJ Zedd's house. Most of it was whatever but I did like his costco room and the vacuum at the bottom of the kitchen cabinets that you can kick dropped food to get vacuumed up.

Yerac, Wednesday, 13 June 2018 01:10 (one week ago) Permalink

Trash placement is an excellent point. I was gonna put it near the sink/dishwasher opposite the island where I'd be doing prep, but maybe it should be at the island.

I have decided to say fuck it and put the rangetop in the island instead of against a wall. This is a highly controversial move in the kitchen design world, apparently, but I'm doing it anyway. This means a hood hanging over the island, but I can rig it so that it is over my sight line when I am at the rangetop.

Architect is urging me to put in a speed oven. I've never had a speed oven but it gives some more options than a microwave and could supplement the BRIGHT ORANGE WALL OVEN if for some reason I needed more baking power.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:17 (one week ago) Permalink

i just read about speed ovens for a minute and they sound like expensive bullshit

call all destroyer, Wednesday, 13 June 2018 02:21 (one week ago) Permalink

I have never heard of these either. I was trying to figure out if it was morelike a toaster oven or those weird mocrowave/oven combos that are all over europe.

Yerac, Wednesday, 13 June 2018 02:22 (one week ago) Permalink

yeah sounds like the latter. idk, i only use my microwave to reheat leftovers and melt butter, but it cost like 150 bucks and does those things fine. if you have a good-quality wall oven with convection idk what this thing is getting you.

call all destroyer, Wednesday, 13 June 2018 02:24 (one week ago) Permalink

So apparently you have a microwave mode, a convection mode (for baking), and a combo MW/convection combo mode.

I'm like you, destroyer, with the reheat and butter melt. But I guess having a second small oven isn't the worst thing, especially since I do a lot of cooking just for 2 ppl and it would be nice not to have to preheat the big oven all the time.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:34 (one week ago) Permalink

I'm really into toaster ovens but probably because I started using them at a much later age (when my house wasn't sending enough electricity to my oven so I was relying entirely on my toaster oven). They really can cook almost anything.

Yerac, Wednesday, 13 June 2018 02:37 (one week ago) Permalink

if my house didn't have a microwave-sized cutout over the range i probably wouldn't even have one of those b/c you can indeed get a lot of shit done with a toaster oven.

my new oven has a screaming-fast preheat time so i fire it up for all kinds of things now. not the best for energy consumption but it's a nice change after years of having underpowered gas ovens.

call all destroyer, Wednesday, 13 June 2018 02:48 (one week ago) Permalink

i hate our cabinets: they are impractical & all have huge doors thag dont catch properly & that swing so wide you have to stand a foot away for clearance, those would go first.
our counter is tiled & the grout gets soooo grungy. its gross. so i would get rid of the tile & i replace with something solid, even formica fuckit i dont care
gaps between counters & appliances otm
i would put a range over the stove
i like the ones with the built in microwave
and i would replace the flooring with faux wood laminate or something dark & easier to clean than shitty cream vinyl

also this would take serious remodelling but i hate that the kitchen is cut off from the dining room, i would rather it be open & more social.

Squeaky Fromage (VegemiteGrrl), Wednesday, 13 June 2018 02:49 (one week ago) Permalink

omg i'm definitely not the cleanest person ever but a tiled counter would actually cause me to lose my mind

call all destroyer, Wednesday, 13 June 2018 02:51 (one week ago) Permalink

My current counters are 2-inch tile. Both surface and blacksplash. Royal blue with white (or used to be white) grout. LOL 80s I guess.

Ppl seem to be into induction cooktops for modern kitchen renos. Not I. Basic 4-burner gas range with one simmer burner and one mega BTU burner (I'll be able to pull off the grate and put a wok on directly! Totally going to end up burning the house down!).

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:53 (one week ago) Permalink

Counter in this place is granite-like but it has widely spaced grooves, they’re not grouted they’re just grooves disrupting the counter surface for no reason. Do not get these counters.

My folks redid the kitchen about 13 years ago, counters are something called Silestone which has I think been bulletproof.

valorous wokelord (silby), Wednesday, 13 June 2018 02:54 (one week ago) Permalink

xp that's cool. i like my induction range but only have it b/c gas isn't available in my 'hood.

call all destroyer, Wednesday, 13 June 2018 02:55 (one week ago) Permalink

I found an old kitchen thread started by Jaq (miss u, Jaq!). Apparently I should poll single vs. double sinks. I know which camp I'm in.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:56 (one week ago) Permalink

Silby I'm gonna do Silestone, glad to hear your folks have been pleased. Actually I'm thinking zinc for the island, but that may be a totally stupid idea i dunno.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 02:58 (one week ago) Permalink

i have heard good things abt silestone

Squeaky Fromage (VegemiteGrrl), Wednesday, 13 June 2018 02:58 (one week ago) Permalink

i like this topic so here's a little pano of my kitchen (it's open to the dining room which is where i was standing to take this):

https://i.imgur.com/gzKSJz9.jpg

my initial reaction when i saw this kitchen was that the peninsula + open layout creates a dead corner which is clearly visible on the far left. if i did a full remodel (unlikely) i'd consider ditching the peninsula and just extending cabinets/counters further down in a straight line, then adding an island. the peninsula is nice to sit at but still creates wasted space.

other than that i'd replace the counters with granite (prob will do that anyway next year). also to the right of the range is all our trash/recycling...once upon a time there was a steam radiator there until someone realized that having a radiator right next to a stove was extremely dumb. so the radiator is gone but i'd love to custom-build a counter extension with trash under it.

our cabinets are 1940s-era but fine...i don't see much i'm crazy about with newer cabinets that would cause me to replace them.

call all destroyer, Wednesday, 13 June 2018 03:06 (one week ago) Permalink

That's a nice layout! I'm in more of a Euro-sized space, but a prior reno (house is 1916) opened up the kitchen to the dining room--so it feels more spacious but still has some counter/cabinet limitations.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 03:18 (one week ago) Permalink

we put in a dark grey quartz silestone and have been happy with it. biggest upgrade in the whole remodel was the big two trash/recycling can pull out drawer. Only option before then was a small bin underneath the sink. there wasn't even floor space for a large bin on the floor in our tiny kitchen space. Could not live without that trash can drawer. I think the newer cabinets are worth it for the hidden hinges, slow close everything, and just maximizing space. For example, the narrow horizontal face below the sink flips down so that you can put the sponges, etc in a couple little baskets there. worst part of kitchen reno is not having a kitchen while it's done.

Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 13 June 2018 05:06 (one week ago) Permalink

I have a white caeserstone stone and stainless steel counters. I know caeserstone is supposed to be stain resistant but I find that some red wine does stain it. I'm still a big fan of ikea cabinets. We put some in our first house (a basic lower end white model) and they held up really well for 10 years until we sold the house.

Yerac, Wednesday, 13 June 2018 13:26 (one week ago) Permalink

don't think i've ever seen ss counters in a home before. you like? i just got a new apt. that has the exact same kitchen counter tiles as my olde sf apartment of 23 years. hoping that's a good omen. moving in 2 weeks

lâche pas la patate (outdoor_miner), Wednesday, 13 June 2018 17:05 (one week ago) Permalink

My first house we got the ss counters made locally. Just double plywood cut to fit and then wrapped at a place down the block. I loved them. It was a smallish kitchen in so it made things brighter, more streamlined. I found it easier to clean than stainless steel appliances (which I don't like, but I somehow end up with them). The apt I am currently in came with stainless steel counters because the guy had just removated. The tap water is pretty minerally and hard here and the air is dry/dusty, so the ss is a bitch to keep looking clean/water spot free.

Yerac, Wednesday, 13 June 2018 17:34 (one week ago) Permalink

I really prefer counters to be one color, so I would always go for ss over a granite type of look (which is why I like my apartment that has white caeserstone). I would love to get poured cement counters one day.

Yerac, Wednesday, 13 June 2018 17:38 (one week ago) Permalink

our kitchen has stainless steel counter too, as well as Corian. Not a combo I'd have chosen (either on their own would look nicer) but it is practical

kinder, Wednesday, 13 June 2018 17:42 (one week ago) Permalink

Yeah, we had a butchery block wood island with the stainless steel counters in my first place and that looked fine, but mixing it with other things might be weird. I guess it depends on the size of each piece. Right now even the baseboards under the counters are stainless steel and they kind of drive me nuts with how dirty they look sometimes.

Yerac, Wednesday, 13 June 2018 17:51 (one week ago) Permalink

This is why I am thinking about zinc countertop on the island and just letting it get thoroughly patinaed.

mom tossed in kimchee (quincie), Wednesday, 13 June 2018 18:30 (one week ago) Permalink

I think that would look amazing.

Yerac, Wednesday, 13 June 2018 18:35 (one week ago) Permalink

yeah, bar in sf, the toronado has zinc counter/serving area and i've always liked the simple utilitarianness. and it seems indestructible.

lâche pas la patate (outdoor_miner), Wednesday, 13 June 2018 20:14 (one week ago) Permalink

Made an Italian-themed feast for Father's Day. Before cooking, I whipped up some very strong frozen mango cilantro margaritas. Then I cooked up a few recipes from Lidia's Mastering the Art of Italian Cuisine, which is fast becoming my favorite cookbook. I made pork loin with balsamic onions, asparagus and cheese, and savoy cabbage and potatoes. It was a ton of stuff to juggle, but it was all very delicious. Now my son is whipping up a batch of chocolate chip cookies for dessert.

Mario Meatwagon (Moodles), Monday, 18 June 2018 02:20 (two days ago) Permalink


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