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 (five 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 (five 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 (five years ago) link

its the food of my people

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

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

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

mine's electric so i just do a slow release

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

fennel is nice roasted

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

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

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

anise and fennel are wonderful flavors

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

parsnips are the devil fyi

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

hmph

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

quickest way to ruin a soup imo

THE DEVIL

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

for burly winter root vegetables i prefer celeriac

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

I stand with VG.

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

Honey roast parsnips are my secret ingredient in a veggie soup

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

monsters, all of u

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

Maybe this question is better on the Instant Pot thread, but apropos of the previous BEANS talk: if I have a full recipe for, say, chili but instead of canned, I use dried beans, would I just add all of the ingredients (veggies, other beans, etc.) and then set the pressure cooking to however long it'd take to cook the dried beans?

And as a followup, the beans I'd be cooking from dry in this recipe are supposed to disintegrate to thicken the chili, so I'd reckon that I'd need to add more pressure cooking time in addition to just cooking them?

Nelleee Hooper (Leee), Wednesday, 17 November 2021 23:00 (six months ago) link

Seems like that would result in overcooked veggies. I'd be inclined to cook the dry beans separately (maybe leaving them a bit al dente), then do the normal cooking with everything.

nickn, Wednesday, 17 November 2021 23:13 (six months ago) link

yeah i would absolutely cook them separately. the remaining ingredients are going to be mush if you pressure cook them for that long.

certified juice therapist (harbl), Wednesday, 17 November 2021 23:20 (six months ago) link

Got it, thanks!

Nelleee Hooper (Leee), Thursday, 18 November 2021 00:03 (six months ago) link

yeah definitely cosigning the cook beans separately approach

terminators of endearment (VegemiteGrrl), Thursday, 18 November 2021 01:10 (six months ago) link

Been cooking dried white beans with carrots, celery, onion, garlic, thyme, arbol, parm rind. Then take all but beans out. Add some cooked homemade italian sausage and kale. Good winter meal.

Oxnard Jeweler (Sufjan Grafton), Saturday, 20 November 2021 04:24 (five months ago) link

update: i am a bean cooking wizard since this thread set me straight

i have made at least three batches of EXCELLENT beans and found a local farm stand selling their dried beans for $2 a pound! 😃

terminators of endearment (VegemiteGrrl), Saturday, 20 November 2021 04:27 (five months ago) link

whoa, that is not a lot of beans for beans

Oxnard Jeweler (Sufjan Grafton), Saturday, 20 November 2021 04:29 (five months ago) link

compared to fuckin $6 a pound for rumplstiltskin’s rancho gordo its a STEAL

terminators of endearment (VegemiteGrrl), Saturday, 20 November 2021 04:30 (five months ago) link

update: i am a bean cooking wizard since this thread set me straight

i have made at least three batches of EXCELLENT beans and found a local farm stand selling their dried beans for $2 a pound! 😃

― terminators of endearment (VegemiteGrrl), Friday, November 19, 2021 11:27 PM (yesterday) bookmarkflaglink

Hurray! Beans4life.

I made red beans and rice last week with a bone in ham shank that was very good.

hocus pocus, alakazam (PBKR), Saturday, 20 November 2021 16:59 (five months ago) link

three weeks pass...

i bought mr veg an air fryer for christmas after my brother in law was talking them up at thanksgiving

we need another gadget like a hole in the head but we also eat at home like 95% of the time so hey, why not give it a whirl

i can see it being useful in summer when we dont want to use oven/stove

terminators of endearment (VegemiteGrrl), Friday, 17 December 2021 07:39 (five months ago) link

i got one as a prize for doing a good job at work (there were like 10 choices and most of them sucked) and it's ok. i have a tiny kitchen though so most of the time i forget it's in the basement and i just roast things anyway. it's so big!

towards fungal computer (harbl), Friday, 17 December 2021 12:09 (five months ago) link

They are too big. We were given one for free and use it for frozen fried foods for breakfast or the kids.

accordion folder full of Zoobooks (Sufjan Grafton), Friday, 17 December 2021 15:25 (five months ago) link

i still don’t know what an air fryer is

Tracer Hand, Friday, 17 December 2021 15:38 (five months ago) link

it is just a plastic convection oven

towards fungal computer (harbl), Friday, 17 December 2021 15:41 (five months ago) link

Going to controversially say that air fryers are good (I do not own one but would if more counter space)

mardheamac (gyac), Friday, 17 December 2021 15:50 (five months ago) link

the air fryer is too big and spaceship like to be kept on the counter. Got to store it under the stairs or in a shed until breakfast potato time.

accordion folder full of Zoobooks (Sufjan Grafton), Friday, 17 December 2021 16:09 (five months ago) link

Found out our oven is completely unreliable wrt temperature in early November. I immediately started getting hit with ads for the Anova Precision Oven (I own the Anova sous vide thing). It's a convection oven with very close temp control and steam. Proofs dough, does bagless sous vide, is an air fryer. Slightly larger than our microwave and I was able to squeeze a 15 lb turkey in there (which turned out better than ever imagined a turkey could). Haven't air fried anything yet, but all other functions are great. Fortunately I was able to make counter space for it, and will probably get rid of the toaster oven.

Jaq, Friday, 17 December 2021 16:39 (five months ago) link

can you bake in it?

Tracer Hand, Friday, 17 December 2021 17:27 (five months ago) link

Oh yeah, baking works great, also roasting and all the usual oven-y things. I'm still working out how much faster it roasts with the convection going, it's a work in progress.

Jaq, Friday, 17 December 2021 20:25 (five months ago) link

one thing you may want to try is adjusting temperature, not time. i usually go 25 degrees cooler with convection and plan for roughly the same time suggested.

call all destroyer, Friday, 17 December 2021 20:27 (five months ago) link

Oh that sounds like a great approach, will do that tonight.

Jaq, Friday, 17 December 2021 20:37 (five months ago) link

my regular oven has a convection setting but i've literally never used it and don't know what it's for lol

it also has random other stuff like '3D convection' 'pizza' etc. i use none of them.

Tracer Hand, Friday, 17 December 2021 23:55 (five months ago) link

Convection will allow you to cook at lower temp but will dry out food surfaces that aren't covered.

accordion folder full of Zoobooks (Sufjan Grafton), Saturday, 18 December 2021 00:16 (five months ago) link

pizza setting makes everything pizza iirc, go nuts with that one

bitter brutal brittle (cat), Saturday, 18 December 2021 00:21 (five months ago) link

holy shit

Tracer Hand, Saturday, 18 December 2021 00:27 (five months ago) link

My understanding of air fryers is that you can make your oven or toaster oven do the same thing by elevating the food off a tray and onto a rack so the air can move around it?? My oven is old, not convection, and the heat goes off and on so I haven’t used it for years. Our toaster oven has a “turbo” setting, no idea if that means convection though.

just1n3, Saturday, 18 December 2021 17:06 (five months ago) link

It might be like the turbo button computers used to have that either did nothing or made them go slower!

If there is no actual fan moving the air around inside the oven, the only convection currents will be near the walls unfortunately and the food will still rely on conduction and radiant to heat.

Jaq, Saturday, 18 December 2021 17:36 (five months ago) link

Duh why didn’t I think of that? I’m almost positive there’s no fan in there

just1n3, Saturday, 18 December 2021 22:41 (five months ago) link

four months pass...

Why is tomato paste in a tube suddenly so hard to find? I've gone to half a dozen supermarkets this past week and even the ones that used to carry it don't anymore.

Born Sleeepy (Nuxx) (Leee), Friday, 22 April 2022 18:23 (three weeks ago) link

because they want you to suffer through scooping out the contents of dumb tiny cans & freezing the lumps or just forgeting the half used can in the back of the fridge bc god forbid we ever have convenient packaging

terminators of endearment (VegemiteGrrl), Saturday, 23 April 2022 00:42 (three weeks ago) link

aren't the tubes generally more concentrated than the canned stuff?

Michael Flatley's (Sufjan Grafton), Saturday, 23 April 2022 02:31 (three weeks ago) link

i dont think so?

terminators of endearment (VegemiteGrrl), Saturday, 23 April 2022 02:52 (three weeks ago) link

usually the tubes are sold as "double concentrated" but what does that really mean tbh

call all destroyer, Saturday, 23 April 2022 02:54 (three weeks ago) link

i always use the same amt lol

terminators of endearment (VegemiteGrrl), Saturday, 23 April 2022 03:00 (three weeks ago) link

Double concentrated tomato paste in a tube is meant to be used in small amounts, when cooking or substituting for canned paste. Cento Double Concentrated Tomato Paste in a Tube has a more robust flavorful taste than our other canned tomato pastes. When substituting for a recipe that calls for traditional canned paste, follow a 1:1 or equal parts substitution. Double concentrated tomato paste provides a more robust flavor than that of traditional tomato paste.

lol it's all contradictions

Michael Flatley's (Sufjan Grafton), Saturday, 23 April 2022 03:00 (three weeks ago) link

used "in small amounts," i.e. the same amount

Michael Flatley's (Sufjan Grafton), Saturday, 23 April 2022 03:01 (three weeks ago) link

it all tastes the same imo
its not like ppl spread it on toast lol

terminators of endearment (VegemiteGrrl), Saturday, 23 April 2022 03:01 (three weeks ago) link

yeah it's pretty meaningless afaict. the tube is just easier to store.

call all destroyer, Saturday, 23 April 2022 03:02 (three weeks ago) link

i enjoy opening a fresh tube with the pokey thing on the cap

towards fungal computer (harbl), Saturday, 23 April 2022 03:06 (three weeks ago) link

yes!

terminators of endearment (VegemiteGrrl), Saturday, 23 April 2022 03:52 (three weeks ago) link

it all tastes the same imo
its not like ppl spread it on toast lol

― terminators of endearment (VegemiteGrrl), Friday, April 22, 2022 8:01 PM (fifty-seven minutes ago) bookmarkflaglink

My swedish friend does this with what looks like tomato paste tubes with added reindeer meat. And the toast is more like a seed covered cracker.

Michael Flatley's (Sufjan Grafton), Saturday, 23 April 2022 04:01 (three weeks ago) link

listen

terminators of endearment (VegemiteGrrl), Saturday, 23 April 2022 04:37 (three weeks ago) link

and the cracker is more like a steak, but

Tracer Hand, Saturday, 23 April 2022 09:07 (three weeks ago) link

sounds good to me tbh

towards fungal computer (harbl), Saturday, 23 April 2022 11:49 (three weeks ago) link

i enjoy opening a fresh tube with the pokey thing on the cap

― towards fungal computer (harbl), Friday, April 22, 2022 11:06 PM (yesterday) bookmarkflaglink

things you were shockingly old when you learned

we only steal from the greatest books (PBKR), Saturday, 23 April 2022 11:50 (three weeks ago) link

you weren't "today years old" were you ;_;

towards fungal computer (harbl), Saturday, 23 April 2022 11:52 (three weeks ago) link

No, but I was probably in my 40s!

we only steal from the greatest books (PBKR), Saturday, 23 April 2022 11:57 (three weeks ago) link

and the cracker is more like a steak, but

― Tracer Hand, Saturday, April 23, 2022 2:07 AM (three hours ago) bookmarkflaglink

"toast" leaves room for interpretation. Could be covered in cinnamon and milk in a bowl. Melba toasts have cracker DNA. But I understand my post was a tangent.I am going to refocus, double concentrate. Much less of that from me now -- only the exact same amount as before.

Michael Flatley's (Sufjan Grafton), Saturday, 23 April 2022 12:44 (three weeks ago) link

be that as it may i’m sensing a noticeably more robust tone in your posts sufjan

Tracer Hand, Saturday, 23 April 2022 15:05 (three weeks ago) link


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