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

Yeah I bought a few dried ghosties in la last summer. Super simple - sauteed onion added garlic, then cumin and coriander. Then added a can of crushed tomatoes and the Chile and simmered any 10 minutes. Pureed b4 using. Xpost

form that slug-like grex (outdoor_miner), Tuesday, 6 November 2018 22:51 (one month ago) Permalink

Dried hominy has usually been nixtamalized before it was dried and sold, I think - the stuff I have was, anyway (from eBay! bless this weird century), and I know Rancho Gordo's is. But it does take a lonnnng time to cook. Even in a pressure cooker, I've cooked it for an hour or two and still had plenty of chew left.

(This also means I am terrible at estimating portion size from dried, so I often end up accidentally making a big batch and freezing most of it.)

Bill, Tuesday, 6 November 2018 22:56 (one month ago) Permalink

Hmm. I guess I need to get a pressure cooker or an instant pot ... an hour on the stove didn't make a dent.

reggae mike love (polyphonic), Tuesday, 6 November 2018 22:58 (one month ago) Permalink

It may just need another couple hours - I know I made it a few times before we got the Instant Pot, including in a stovetop smoker, it just took forever. But it gets there eventually.

Bill, Tuesday, 6 November 2018 23:05 (one month ago) Permalink

I took the last of the trifoliate oranges and made a small amount (there's not much juice!) of piney orangey tarty curd, boosted with a little trifoliate infusion and citric acid to stretch the juice a little.

https://www.instagram.com/p/BqAuEMvFno2/

Not sure I remember how to do images. That may not work.

Bill, Saturday, 10 November 2018 19:54 (one month ago) Permalink

Ah well.

Bill, Saturday, 10 November 2018 19:55 (one month ago) Permalink

a bit of an experiment, cauli gratin with cashew cream which was deveganised w/ truffle cheddar. looks good!
also got some oysters to fry up which i haven't had in a long time. miner's excited!

form that slug-like grex (outdoor_miner), Thursday, 22 November 2018 01:18 (three weeks ago) Permalink

I just made a spur-of-the-moment pumpkin pie. I was a bit sloppy with it, knowing it won't be on display to the family tomorrow. It will stay safely at home and be a treat for me, wife and child.

A is for (Aimless), Thursday, 22 November 2018 01:30 (three weeks ago) Permalink

sounds like best pkace to be

Squeaky Fromage (VegemiteGrrl), Thursday, 22 November 2018 07:22 (three weeks ago) Permalink

on black friday i bought a 19 lb turkey for $10. i have never bought a turkey, wasn't gonna roast the whole thing, i am not that great at breaking down chickens but i want to get better at it. so i just slowly and sloppily removed all the parts and have like 7 lbs of boneless meat alone (5 is in freezer) and a bag of drumsticks and wings. i think i'm gonna marinate those in korean bbq sauce and roast them. but i'm gonna be eating a lot of turkey in december. i am making 1.5 gallons of stock also. which i am going to attempt to pressure can. wish me luck.

forensic plumber (harbl), Sunday, 25 November 2018 20:50 (three weeks ago) Permalink

I have never bought or made a turkey. I applaud you.

Yerac, Sunday, 25 November 2018 22:31 (three weeks ago) Permalink

I made a turkey for thanksgiving and made gumbo with the carcass and rest of the meat today. I also made shepherds pie with the rest of the mashed potatoes and some ground elk that my in laws gave us.

Thanksgiving is alright but weird invented stuff with leftovers the few days after is the best

joygoat, Monday, 26 November 2018 00:52 (three weeks ago) Permalink

I did not cook it but my bud made turkey enchiladas with a red chile + gravy and oh my god

gbx, Monday, 26 November 2018 01:12 (three weeks ago) Permalink

every now and again a fella hosts his brothers to make sure they dont starve, this rough beast set me back eight quid and was v passable

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

remnants will go with the gravy and a tin of tomatoes into a tagliatelle tomorrow, im thinking

old yeller-at-clouds (darraghmac), Monday, 26 November 2018 01:43 (three weeks ago) Permalink

making leftover turkey tikka masala. Will probably be ok but turkey is kinda bad.

Tom: I do all the bills. (Sufjan Grafton), Monday, 26 November 2018 02:08 (three weeks ago) Permalink

i made penne with a tomato sauce: onion, garlic, mushrooms, bacon (local grocery store not fancy enough for pancetta), broccolini, crushed tomatoes, red pepper flakes, pepper, rosé, parsley. a+

macropuente (map), Monday, 26 November 2018 04:35 (three weeks ago) Permalink

dmac you might need to explain to our American friends what that, the king of meats, is.

I had it in a NY restaurant once and the server gave me a warning about how it 'had a strong flavour' , 'more than I might be used to', etc.

kinder, Monday, 26 November 2018 09:10 (three weeks ago) Permalink

that is 3kg of the worlds premium lamb, the achill blackface mountain variety

dont even @me estela

old yeller-at-clouds (darraghmac), Monday, 26 November 2018 09:42 (three weeks ago) Permalink

current favs include:

- marinating shiitake mushrooms in soy&oil and baking them til they shrink down to chewy black exceptionally flavoursome little bits
- ginger and spring onion/scallion sauce, not sure how it's taken me this long to discover it but good god
- marmite sweet potatoes wedges, a holy combination

ogmor, Monday, 26 November 2018 09:52 (three weeks ago) Permalink

xp 8 quid for 3 kilos, who's your butcher?!

Toss another shrimpl air on the bbqbbq (ledge), Monday, 26 November 2018 09:55 (three weeks ago) Permalink

Too hot stir fry things. Probably only need one scotch bonnet in the wok full. Especially if I'm putting in a Bird's eye with it.
& wondering if flavours coming through from shrimp paste, tamarind, peanut butter and all the various veg and fruit. Had pineapple added in as well as mango last night, cos I had a pineapple since they were on sale last week.
Mango tends to be a standard ingredient these days as well as plantain.
So chilli has a bite that I thought might be tempered.
Only drag is how long it takes to prepare.

Stevolende, Monday, 26 November 2018 10:22 (three weeks ago) Permalink

xp the family i scrubbed pots for from the ages 13-16

worth it

old yeller-at-clouds (darraghmac), Monday, 26 November 2018 11:26 (three weeks ago) Permalink

Lamb is truly the greatest of all the meats (as long as it’s not American)

just1n3, Tuesday, 27 November 2018 00:46 (three weeks ago) Permalink

Lamb is great though tbh I dont care as much where it’s from (we have talked abt this before, i can’t taste the diff! but I am not saying there’s no diff)

Squeaky Fromage (VegemiteGrrl), Tuesday, 27 November 2018 01:00 (three weeks ago) Permalink

i super dont get ppl who don’t love it

the most magical of meats

Squeaky Fromage (VegemiteGrrl), Tuesday, 27 November 2018 01:01 (three weeks ago) Permalink

have you

lishen now girleen

have u tasted achill blackface mountain lamb have u

old yeller-at-clouds (darraghmac), Tuesday, 27 November 2018 01:04 (three weeks ago) Permalink

pls stop impersonating my saintéd uncle joe *crosses self* its offensive

gbx, Tuesday, 27 November 2018 02:07 (three weeks ago) Permalink

yesterday i made the winter schi recipe from the kachka cookbook, wherein you brown then simmer some country pork ribs in water with dried mushrooms until the meat is really tender. then you take the ribs out and chop up the meat (discarding bones and fat), simmer some diced potatoes until just tender, add back the meat along with grated carrot and a lot of sauerkraut, and let the whole thing blend together. next day, skim the fat, reheat, and serve with some sour cream. about as good as 6-ingredient food gets.

call all destroyer, Tuesday, 27 November 2018 02:15 (three weeks ago) Permalink

I had no idea there was a kachka cookbook, I've eaten there twice and still think about it years later.

joygoat, Tuesday, 27 November 2018 17:35 (three weeks ago) Permalink

that sounds like the perfect winter meal

Tom: I do all the bills. (Sufjan Grafton), Tuesday, 27 November 2018 17:49 (three weeks ago) Permalink

https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/46988498_10157892117263709_3376644936689516544_o.jpg?_nc_cat=100&_nc_ht=scontent-atl3-1.xx&oh=52a054314bf5c0ddc548ff11cb01202b&oe=5C63C71E

Last night, creamy tomato/sweet potato soup. Smells sweetpotato-ey, tastes tomato-ey. I freestyled it but it's good enough to write down and stick in our gastronomicon.

WmC, Tuesday, 27 November 2018 19:03 (three weeks ago) Permalink

🖼

Last night, creamy tomato/sweet potato soup. Smells sweetpotato-ey, tastes tomato-ey. I freestyled it but it's good enough to write down and stick in our gastronomicon.


Recipe, pls! I have sweets I need to use up tonight, and cans o’ toms aplenty.

mom tossed in kimchee (quincie), Tuesday, 27 November 2018 20:52 (three weeks ago) Permalink

I totally freestyled it, so bear with me.

Sweat 1 chopped large onion + 2 cloves of garlic in a couple Tbsp. of butter. Add 1 quart of vegetable stock, a palmful of Italian seasoning, I guess three 14 oz. cans of tomatoes (I used a quart of frozen homegrown + 1 can of storebought) and 2 med-to-large sweet potatoes (peeled, large chunks). Simmer until the potatoes are thoroughly done, blend everything smooth then put it back in the pot. (Or, immersion blender.) Adjust salt to taste and simmer/reduce on low to get it to the right thickness if it came out of the blender too watery. Make it creamy with your choice of dairy -- I didn't have half+half or cream in the house so I whisked in about 1/3-1/2 cup of sour cream -- and a squirt of sriracha if you want a couple of scovilles. Simmer about 10 more minutes and it's great with a grilled cheese sandwich.

WmC, Tuesday, 27 November 2018 21:08 (three weeks ago) Permalink

god's perfect meal

gbx, Tuesday, 27 November 2018 21:31 (three weeks ago) Permalink

How is it cold? How many sharpies did you add?

Yerac, Tuesday, 27 November 2018 21:33 (three weeks ago) Permalink

I'm not a fan of it cold. As the soup cools, it gets this weird sexy funky smell that doesn't evoke either yams or tomatoes.

WmC, Tuesday, 27 November 2018 22:05 (three weeks ago) Permalink

dinner tonight was homemade tomato soup and grilled cheese!

old yeller-at-clouds (darraghmac), Tuesday, 27 November 2018 22:42 (three weeks ago) Permalink

ogmor brought up ginger scallion sauce above and I was just looking up cookbooks online to see if there are any must haves. But anyway, I came across the momofuko version of this. I didn't realize it was a thing. And I am a little confused that they add salt to it instead of extra soy sauce or something.

Yerac, Monday, 10 December 2018 22:50 (one week ago) Permalink

Because I always do variations of this for dumpling sauce or for stifry but have never thought about adding salt.

Yerac, Monday, 10 December 2018 22:51 (one week ago) Permalink

i make the one in Lucky Peach a lot! so good

Squeaky Fromage (VegemiteGrrl), Monday, 10 December 2018 23:17 (one week ago) Permalink

Tell me about the salt. Do you add it?

Yerac, Monday, 10 December 2018 23:20 (one week ago) Permalink

i think a little, but not as much as the recipe calls for

Squeaky Fromage (VegemiteGrrl), Monday, 10 December 2018 23:27 (one week ago) Permalink

y'all use usukuchi? Think healthy boy + mirin would work? I already have 5 soy sauce variations in the cupboard.

go to work in some high rise...AND VACATION DOWN AT THE GULF OF (Sufjan Grafton), Monday, 10 December 2018 23:37 (one week ago) Permalink

made sfincione from this recipe on saturday night (i used less breadcrumbs than the recipe - it was plenty breadcrumby but i still had way more to add so i decided to defy the recipe. also used provolone picante because my local cheesemonger didn't have caciocavallo) https://www.thespruceeats.com/original-sicilian-style-pizza-2018150

easy as heck and quite delicious

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Monday, 10 December 2018 23:59 (one week ago) Permalink

xxp I've been adding salt and soy and heating the oil before I add it

ogmor, Tuesday, 11 December 2018 09:06 (one week ago) Permalink

I was looking at the Noma Guide to Fermentation book but I think most things would be hard for me to source where I am and have the most free time.

Yerac, Tuesday, 11 December 2018 12:07 (one week ago) Permalink

mb I'm just being charmed by Rene Redzepi but I want that too. fermentation is the future, I, for one, welcome our yeasty overlords etc.

ogmor, Tuesday, 11 December 2018 12:22 (one week ago) Permalink

Hmmm, amazon still has the $5 off coupon on a book. I am really struggling on what to buy ( I rarely buy hardcopy books because I move a lot). I just got the Oxford Companion to Wine for a class and that was almost 6 pounds in weight. I am going to resurrect one of the cookbook threads.

Yerac, Tuesday, 11 December 2018 12:58 (one week ago) Permalink

please do, i'm going to buy a cookbook for my sister for xmas and i need some ideas

forensic plumber (harbl), Tuesday, 11 December 2018 13:24 (one week ago) Permalink

xxp I've been adding salt and soy and heating the oil before I add it

― ogmor, Tuesday, December 11, 2018 1:06 AM (ten hours ago) Bookmark Flag Post Permalink

i made it last night and did this

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 11 December 2018 19:32 (one week ago) Permalink


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