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 (eight 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 (eight years ago) link
parsnips are the devil fyi
― Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (eight years ago) link
hmph
― sleeve, Wednesday, 11 January 2017 17:57 (eight 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 (eight years ago) link
quickest way to ruin a soup imo
THE DEVIL
― Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (eight 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 (eight years ago) link
for burly winter root vegetables i prefer celeriac
― marcos, Wednesday, 11 January 2017 21:20 (eight years ago) link
I stand with VG.
― Jeff, Wednesday, 11 January 2017 21:20 (eight years ago) link
Honey roast parsnips are my secret ingredient in a veggie soup
― kinder, Wednesday, 11 January 2017 21:53 (eight years ago) link
monsters, all of u
― Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (eight 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 (eight 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 (eight 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 potatoestomato sambalsummer squash w/ mustard seedssaag tofu
― marcos, Thursday, 19 January 2017 21:23 (eight 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 (eight 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 (eight 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 (eight years ago) link
had some oddly delicious parsnip cake last winter
― ogmor, Friday, 20 January 2017 08:38 (eight years ago) link
I'm out. Can't take this parsnip thread. Too triggering.
― Jeff, Friday, 20 January 2017 10:52 (eight years ago) link
I had a couple of ideas for pesto variations yesterday — roasted peanuts instead of pine nuts, and mustard greens instead of basil. I got some mediocre mustard this morning and tried that one out -- pretty good, but it needs fresher, more-peppery greens.
― aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Saturday, 28 January 2017 20:08 (eight years ago) link
my co-worker's ex-husband hunted a deer and gave her a bunch of venison she couldn't use and i'm the leading consumer of meats in the office so i got some and made venison/pork chili and it's the best
― assawoman bay (harbl), Thursday, 9 February 2017 01:16 (seven years ago) link
niiice
― call all destroyer, Thursday, 9 February 2017 02:08 (seven years ago) link
My father in law used to give us venison and it was always good in chili. I don't really like chili tbh but it was ok.
― weird woman in a bar (La Lechera), Thursday, 9 February 2017 02:13 (seven years ago) link
i impulse bought a frozen rack of venison back around the holidays and still need to do something with it
― call all destroyer, Thursday, 9 February 2017 02:20 (seven years ago) link
just recently realized how freaking awesome delicata squash is. it's my new kabocha (eg fave winter squarsh). thinkin' of stuffing a couple a la http://beardandbonnet.com/delicata-squash-burrito-bowls/
― all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 9 February 2017 19:23 (seven years ago) link
Venison is awesome with mole. You're welcome.
― Mud... Jam... Failure... (aldo), Thursday, 9 February 2017 21:09 (seven years ago) link
delicata is great xp, i like it too because you don't have to peel it and it cooks faster than other winter squash
― marcos, Thursday, 9 February 2017 21:11 (seven years ago) link
I'm also a fan of delicata. And venison! Had a discussion with a rabbi about kosher venison, which is a thing but v. v. expensive.
― mom tossed in kimchee (quincie), Friday, 10 February 2017 01:36 (seven years ago) link
yeah delicata is like the french fries of squash in a good way
― assawoman bay (harbl), Friday, 10 February 2017 02:02 (seven years ago) link
steely dan of squash even?ended up making a Killer kale salad -- dino kale sliced v thinly, rubbed with salt and mashed roasted garlic, added some lemon juice and olive oil. threw in some quinoa/amaranth that i'd cooked together mixed it together and plated. topped with 1/2" slices delicata that had cumin and smoked paprika rubbed into the inside (automatic salt and pepper all around, natch) and dressed the top of salad with a simple but yum tahini/apple cider dressing. salad loving housemate was in heaven.
― all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Friday, 10 February 2017 14:51 (seven years ago) link
i have some lamb mince - it looked nice at the butcher so i bought it. not sure what to do with it.
my thoughts:
shepherd's piemince and potatoes cooked separately not in pie
i mean, do any recipes use lamb mince without being some celtic stodgefest?
― Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:40 (seven years ago) link
go greek imo
― ogmor, Wednesday, 22 February 2017 13:42 (seven years ago) link
you could make meatballs! flavor them however you want (i like parsley, something spicy, onion, garlic, ginger, ??) and eat with rice & vegetable of your choice. or put I guess you could also put them in soup.
― weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:42 (seven years ago) link
shepherds pie with garlicky sweet potato mash
― kinder, Wednesday, 22 February 2017 13:42 (seven years ago) link
mince is ground meat right?
― weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:43 (seven years ago) link
yep
― kinder, Wednesday, 22 February 2017 13:44 (seven years ago) link
actually I was looking at this keema recipe earlier, could try that?https://www.bbcgoodfood.com/recipes/461642/keema-with-peas
― kinder, Wednesday, 22 February 2017 13:46 (seven years ago) link
yeah that's right, sorry should have said!
meatballs is prob a good idea, i thought about something like a kofte tho think the spices i'd need might not have survived moving flat a while ago - could prob improvise a bit with szechuan pepper or something maybe as the spicy element.
xpost that keema recipe looks good, prob do have the spices for that. i can obv buy new ones just my cupboards are packed.
― Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:47 (seven years ago) link
oh ok, in that case, keema meatballs?
― weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:47 (seven years ago) link
lately my favorite meal is meatballs as described above + rice w saffron & a small piece of cinnamon + some kind of chopped radish/greens thing. colorful and flavorful but not overwhelming.
― weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:49 (seven years ago) link
that does sound p good. i have saffron i believe. i think the meat should be quite nice so prob doesn't need too much done to it.
― Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:51 (seven years ago) link
trying to impress a new friend of the human female species so am gonna try and pull off homemade ramen noodles, which i've been considering for awhile. http://luckypeach.com/recipes/fresh-alkaline-noodes/and gonna use a couple bits from that cool recipe someone posted above for "the ultimate rich and creamy vegan ramen" like the soy shiitake tare and the mushroom-scallion oil
― all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Wednesday, 22 February 2017 14:43 (seven years ago) link
I've had an Instant Pot for a week now. I've tried steel cut oats, soft-boiled eggs (one batch overcooked, one batch undercooked -- I'm zeroing in on the sweet spot), pork loin roast, and potatoes and carrots to make hash out of the leftover pork roast. It's an interesting tool, worth the money I think. Going to try yogurt in the next few days.
― scattered, smothered, covered, diced and chunked (WilliamC), Wednesday, 22 February 2017 14:59 (seven years ago) link
xpostsBifteki. I usually make it with ground beef, but sometimes a mix of beef and lamb; all lamb would probably be awesome. Especially if you could grill it over an open flame.
― In a separate owl (doo dah), Wednesday, 22 February 2017 15:44 (seven years ago) link
One of my favorite Indian restaurants does their lamb rogan josh with minced lamb. It is reminiscent of a bolognese sauce and is divine.
― mom tossed in kimchee (quincie), Wednesday, 22 February 2017 21:35 (seven years ago) link
A lamb burger with feta and/or tzatziki is easy and tasty, too! Lately I really like dill with lamb.
― mom tossed in kimchee (quincie), Wednesday, 22 February 2017 21:37 (seven years ago) link
my dad sent me a bunch of fancy beefs for valentine's day (??) and now i have ground beef for the first time in....many years? i never buy it
do i make chili or meatballs or
― jason waterfalls (gbx), Wednesday, 22 February 2017 23:31 (seven years ago) link
make yrself a kickass hamburger for a start
― Flamenco Drop (VegemiteGrrl), Wednesday, 22 February 2017 23:32 (seven years ago) link
ooh yeah
i got some sodium citrate a couple months ago with the intention of making fancy velveeta cheese and then never did, this is as good a time as any for fancy burgs
― jason waterfalls (gbx), Wednesday, 22 February 2017 23:33 (seven years ago) link
Nothing says "romantic love" like beef from dad
Once my college friend sent me and everyone he knew 5 lbs of cheddar (each!) for Christmas.
― weird woman in a bar (La Lechera), Wednesday, 22 February 2017 23:39 (seven years ago) link
<3We were gonna make ham but some of the guests don't do pork, so it's gonna be prime rib
― sleeve, Monday, 23 December 2024 22:46 (one month ago) link
we are doing tacos w bbq pork carnitas & fixings - mr veg already smoked the pork shoulder last night so we can jazz it up later
― werewolves of laudanum (VegemiteGrrl), Monday, 23 December 2024 22:50 (one month ago) link
Nice.
― il lavoro mi rovina la giornata (PBKR), Monday, 23 December 2024 22:54 (one month ago) link
confession: i was initially resistant to this as xmas dinner bc of being personally caught up in anglocentric notions of “tradition” but now i’m super excited
― werewolves of laudanum (VegemiteGrrl), Monday, 23 December 2024 23:13 (one month ago) link
Tacos are pretty festive.
― il lavoro mi rovina la giornata (PBKR), Tuesday, 24 December 2024 03:42 (one month ago) link
red and green salsas!
― nickn, Tuesday, 24 December 2024 04:02 (one month ago) link
red and green grilled peppers too!
― werewolves of laudanum (VegemiteGrrl), Tuesday, 24 December 2024 04:05 (one month ago) link
Made my impossible sausage ragu in the slow cooker again yesterday. So satisfying I ended up falling asleep with my cat on my lap not even halfway into the commanders-buccaneers playoff game.
― trm (tombotomod), Monday, 13 January 2025 20:20 (three weeks ago) link
We have also started serving fresh and pickled veggies on their own “relish tray” in the middle of the table, which has been a great way to get everyone to eat more vegetables with barely any prep at all.
― trm (tombotomod), Monday, 13 January 2025 20:21 (three weeks ago) link
yummmm
now ya gotta start experimenting with different pickling spices for different veggies
I made khao soi last night and it was so good we forgot to add the fish sauce/lime juice/palm sugar at the end!
― sleeve, Monday, 13 January 2025 20:24 (three weeks ago) link
got an ice cream maker
― tuah dé danann (darraghmac), Monday, 13 January 2025 20:25 (three weeks ago) link
^^ people who have figured out how to live
― sleeve, Monday, 13 January 2025 20:27 (three weeks ago) link
Making strawberry ice cream with berries I pick from our CSA is a highlight of my cooking year.
It still surprises me how much better the ice cream you can make at home is than stuff you buy in the store.
― il lavoro mi rovina la giornata (PBKR), Monday, 13 January 2025 21:46 (three weeks ago) link
you just made me remember churning butter with my mom in the mid-70's, wow.
we also did the old school hand cranked ice & rock salt contraptions for ice cream, iirc there was no real difference between that and the "modern" ones which have been around for at least 20 years?
― sleeve, Monday, 13 January 2025 21:50 (three weeks ago) link
no real difference in flavor/quality, I mean, and yeah homemade rules
― sleeve, Monday, 13 January 2025 21:51 (three weeks ago) link
One of the Tupelo supermarkets finally started carrying fresh pork belly so I made rolled chashu pork to go with some good ramen — it turned out fantastic. And now that supermarket may not carry pork belly again, waaaahhh, there wasn't bin space for it when I went shopping yesterday.
― I think we're all Bezos on this bus (WmC), Monday, 13 January 2025 21:55 (three weeks ago) link
we also did the old school hand cranked ice & rock salt contraptions for ice cream
Our neighbors did this at a block party when I was a kid. It was so cool!
― il lavoro mi rovina la giornata (PBKR), Monday, 13 January 2025 23:53 (three weeks ago) link