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

tomorrow I am making red beans & rice :D

Squeaky Fromage (VegemiteGrrl), Saturday, 2 December 2017 09:13 (two months 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 (two months 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 (two months ago) Permalink

stealing that braised short rib concept, thanks!

sleeve, Sunday, 3 December 2017 19:59 (two months 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 (two months ago) Permalink

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

sleeve, Sunday, 3 December 2017 20:03 (two months 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 (two months 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 (two months 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 (two months 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 (two months 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 (two months ago) Permalink

used an updated 19th century-vintage scottish shortbread recipe tonight & holy balls it was good

candied peel & almonds mixed in & caraway seeds on top

will need to tweak my technique & cook time a bit bc it was too crumbly but the flavor & texture was bang on - pretty much my platonic ideal of perfect shortbread

Squeaky Fromage (VegemiteGrrl), Thursday, 14 December 2017 06:38 (two months ago) Permalink

that sounds amazing

Daniel_Rf, Thursday, 14 December 2017 10:26 (two months ago) Permalink

braised thighs & potato recipes are my kryptonite
this one is super good. potatoes come out like frenchified german potato salad!
i would cut back the sugar by half though, slightly too sweet for my taste.

https://www.macheesmo.com/dijon-braised-chicken-thighs/

Squeaky Fromage (VegemiteGrrl), Wednesday, 20 December 2017 04:34 (two months ago) Permalink

made a Ethiopian dish that caught my eye a couple weeks ago but subbed tofu for chicken: https://www.africanbites.com/doro-wat-ethiopian-chicken-stew/
it. was. ridiculous.

https://i.imgur.com/qNo7E81.jpg

freedom is not having to measure life with a ruler (outdoor_miner), Tuesday, 2 January 2018 03:51 (one month ago) Permalink

ah, the hot bread kitchen book has a doro wat recipe to go along with the recipe for injera. that looks good!

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Tuesday, 2 January 2018 04:12 (one month ago) Permalink

ooh bookmarking

Squeaky Fromage (VegemiteGrrl), Tuesday, 2 January 2018 04:13 (one month ago) Permalink

"spiced butter" seems worth it

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Tuesday, 2 January 2018 04:22 (one month ago) Permalink

oh yeah i'm in

call all destroyer, Tuesday, 2 January 2018 04:29 (one month ago) Permalink

i made an Ethiopian feast* for Christmas! There's a little shop nearby that sells injera/berbere/other and they have the spiced butter. It's totally worth it.

*red lentils, spit peas, spinach, beet/fennel salad, lamb & fish

weird woman in a bar (La Lechera), Tuesday, 2 January 2018 14:58 (one month ago) Permalink

wow that sounds so good

Squeaky Fromage (VegemiteGrrl), Tuesday, 2 January 2018 17:30 (one month ago) Permalink

it was! it was easy to make the lentils/greens the day before so that on day-of-feast, i just had to chop the vegetables and cook the lamb/fish + reheat the rest (which are probably better next-day anyway. one of the best parts were the many leftovers that i actually wanted to eat (as opposed to more traditional fare)

i made spinach pies from the leftover spinach

weird woman in a bar (La Lechera), Tuesday, 2 January 2018 17:58 (one month ago) Permalink

i keep thinking about this food and cultural anthropology and how if more people were exposed to ethiopian food there might be some carryover to caring about East Africa or trying to understand it politically or culturally but what the hell do i know.
i'm infatuated and making some spiced butter now in preparation for making a split yellow lentil dish (from africanbites blog) in the next day or so. should put on some Mulatu or ethiopiques disc i guess.

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 6 January 2018 17:13 (one month ago) Permalink

made this tonight: https://www.epicurious.com/recipes/food/views/steamed-fish-with-lime-and-chile-380597#reviews

i seldom use my bamboo steamer but i can see myself doing this again many times. bit of sambal oelek on the side and a beer.

Bein' Sean Bean (LocalGarda), Saturday, 6 January 2018 21:01 (one month ago) Permalink

wish i had entire unscaled fish meals in my life

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Saturday, 6 January 2018 23:39 (one month ago) Permalink

made this easy thai curry, https://cooking.nytimes.com/recipes/1015694-vegan-thai-curry-vegetables, and thought it was great (affirmed by partner). Used snow peas instead of green beans, half the palm sugar (piloncillo actually), and the green curry paste recipe in Splendid Soups. I used the shrimp paste, but it would be still good and vegan without. Will be my go to recipe for having veg friends over.

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:08 (one month ago) Permalink

and good god, why haven't I gone to the thai market for coconut cream before must have been 10 options.

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:09 (one month ago) Permalink

also v happy to find thag same store sells reasonably sized shallots

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:14 (one month ago) Permalink

going to make mussaman curry paste and sub it in that same recipe because I was forced to overbuy eggplant at the market. recipe feels like a good baseline for testing different curry pastes. only complaint is that eggplant absorbs too much water if you reheat leftovers.

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Wednesday, 10 January 2018 21:37 (one month ago) Permalink

mmmmmm sno-peas. . . and thai curry. i must do this sometime soon, thx for the idea!

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 11 January 2018 14:42 (one month ago) Permalink

thank you for introducing me to spiced butter. this is what went into the molcajete for the paste (from Peterson soup book). dried red chilies used for red curry paste.

Green Curry Paste
2 tsp ground coriander
1 tsp ground cumin
3 tsp freshly ground black pepper
0.5 tsp ground cloves
1 tsp grated nutmeg
0.25 cup cilantro leaves (tightly packed)
0.5 in. ginger, peeled and grated
2 kaffir lime leaves, finely chopped
1 tsp shrimp paste (optional, leave out for vegan according to NYT recipe)
1 tsp salt
4 garlic cloves, peeled
1 lemongrass stalk, bottom half only, finely sliced, then chopped
2 shallots, peeled and chopped
8 Thai chilies, seeded and chopped (or 12 jalapeno)
0.25 cup peanut oil

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Thursday, 11 January 2018 16:08 (one month ago) Permalink

lovely! hell yeah to the eggplant idea, too. gonna do this someday soon

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 12 January 2018 05:13 (one month ago) Permalink

been cooking more tofu: extra firm, pressed, and dry fried. never marinate because adding to stuff with sauces, usually. anybody know a good way to press tofu quickly? or can somebody recommend a clever way to press tofu in the fridge while out or at work? or maybe pressing that hours ahead is a bad idea? is freezing really necessary?

Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 18:01 (one month ago) Permalink

http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html

^^^addresses the question of pressing

gbx, Wednesday, 17 January 2018 18:59 (one month ago) Permalink

hmmm. hot salt water idea is interesting. not crazy about consuming more paper towels after increasing surface area.

Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 19:35 (one month ago) Permalink

question:

i am making red beans and rice - recipe calls for smoked ham hock.
all I could find at the store is smoked *PORK* hock, so, not cured.

should I cook the pork hock in the oven first before making the the red beans and rice, or is it ok to use it as is?

Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:24 (three weeks ago) Permalink

i don't know the answer to the question and i'm far from a pork expert so my question for you is why do you think you should cook it first? i'm learning

assawoman bay (harbl), Monday, 29 January 2018 00:29 (three weeks ago) Permalink

well, idk exactly except that if it was a ham hock, it would already be cured and essentially kinda 'cooked' already? but if I cook the pork hock all the good stuff would cook out of it and i think I want that in the beans.
so.
i guess I'm not 100% sure if the uncooked pork hock would affect the end result.

Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:32 (three weeks ago) Permalink

given the simmer time for a trad red beans recipe i'd just throw the smoked hock in there. i see no reason to pre-cook it as it's going to cook through in an hour+

call all destroyer, Monday, 29 January 2018 00:33 (three weeks ago) Permalink

made the unparalleled Cook's Illustrated Chicken Stew yesterday for the first time this season (their goal was to make a stew that was as rich and meaty as beef stew and they nailed it). It has so many glutamates (bacon, anchovy paste, soy sauce) and basically tastes like fond stew. It is, in full CI fashion, quite fussy, but when it tastes this good you don't mind it.

http://gourmay.net/recipes/chicken-stew-cooks-illustrated/

the masseduction of lauryn hill (Stevie D(eux)), Monday, 29 January 2018 17:12 (three weeks ago) Permalink

two weeks pass...

making gigantic-ass grilled cheese w/ roasted yams, kale massaged with reduced balsamic, grated guyere and fontina (daiya for vegan niece) on tj's pain pauline. i'm excited. did this once before and it was killer. salad of chopped (raw) bok choy and thinly sliced red cabbage w/ a tahini dressing to go with (not cuz it needs more salad but i need to use up some bok choy)

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 17 February 2018 22:21 (one week ago) Permalink

sounds great! Doing fennnel/lemon sole in parchment tonight. With some tiny potatoes dressed in creme fraiche, horseradish, chives.

Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 01:38 (one week ago) Permalink

did the martha stewart mac & cheese recipe tonight for some friends, it's basic but so perfect

call all destroyer, Sunday, 18 February 2018 02:13 (one week ago) Permalink

always ready to try another mac & cheese recipe

Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 04:51 (one week ago) Permalink

barefoot contessa vegetable lasagna also basic but perfect. Especially if you just make the marinara instead of buying $15 marinara.

Dat Login was the dname u doofus (Sufjan Grafton), Sunday, 18 February 2018 04:54 (one week ago) Permalink

go nuts https://www.marthastewart.com/957243/macaroni-and-cheese

call all destroyer, Sunday, 18 February 2018 04:55 (one week ago) Permalink

been trying to cook a bit more lately. My most recent was pan-seared salmon topped with kalamata olive butter, and braised leaks on the side.

Moodles, Sunday, 18 February 2018 04:59 (one week ago) Permalink

Tonight I made chicken breasts with a cumin/paprika/turmeric rub and lime juice. Involved such exciting elenents as deboning the chicken and transferring a large ultra hot cast iron skillet back and forth between oven and stove.

Moodles, Tuesday, 20 February 2018 02:13 (five days ago) Permalink

sounds great, though deboning feels unnecessary. Had a veggie tajine out to dinner tonight and now know what to make next.

Dat Login was the dname u doofus (Sufjan Grafton), Tuesday, 20 February 2018 03:29 (five days ago) Permalink

Needed to be deboned to sit flat in the pan, but next time I'll probably just start with boneless breasts. I don't know that having the skin really added much.

Moodles, Tuesday, 20 February 2018 03:59 (five days ago) Permalink


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