What's cooking? part 4

i bought this thing at the supermarket, because it looked just like the buttercup pumpkin we get in nz (which i love), but it was called something else... something like 'mexican kobucha' (not sure on the second word). i haven't cut it open yet, so not sure if it looks the same on the inside as a buttercup, but does anyone know what these are?

It's a winter squash - might be a little dryer than a buttercup, but you should be able to cook it the same.

Actually, wiki says kabocha is called buttercup in NZ: http://en.wikipedia.org/wiki/Kabocha

yay! thanks, jaq :)

Still havent tried potato base quiche!!

roommate mentioned making latkes tonight, but knowing him this will be around 10-11 pm or not happen at all. i think i am going to see what the big deal is about brussels sprouts while waiting a couple hours for the real meal though.

all right, made them and am not particularly impressed. oh well, was worth a try.

ok so i need some cooking ideas, since i totally lack any kitchen creativity. i have:
one small buttercup pumpkin
some yukon potatoes
some red potatoes
a brown onion
some baby spinach
a couple of tomatoes
a yam of some sort (looks like kumara, that's why i got it)
tumeric
cumin
paprika
sesame oil
balsamic
apple cider vinegar
white rice

lotta tubers up in this piece

do you say TUmeric or tuMERic

i say tuRmeric

i say it like gib does

are u messing with me

Maybe peel and dice the yam, then cook it with some rice (add the yam 1/2 way into the rice cooking so it doesn't completely disintegrate). Cool that off, and when it's just warm, mix it up with some of the spinach. Make a dressing of balsamic, cider vinegar, paprika, some kind of sweetener (sugar, honey, molasses, whathaveyou), sesame oil and some other kind of neutral salad or cooking oil (olive or sunflower or w/e) - this is like the red salad dressing lxy brought to the soup party and was really good. Dress the rice yam spinach salad with that and eat.

TURmeric

i say it that way because that's how it's spelled!

ok guess what guys, parents have new granite countertops as of today!

http://lh3.ggpht.com/_3CnQQEvhUBQ/SyhL3-U_jJI/AAAAAAAAB1c/uqQaGJmcG60/s640/IMG_0159.JPG
http://lh6.ggpht.com/_3CnQQEvhUBQ/SyhL5vPLPTI/AAAAAAAAB1g/lB_iB5xUjSw/s640/IMG_0160.JPG

those are some bold ass countertops when paired w/ that wall color, imo, but this kitchen's gonna rock to cook in when i'm home!

sort of a pomo take on 70s avocado-color appliances there, I like it

Gorgeous big space + gas stove A++++++

someone took the cupboards :(

why the combo of oils? is sesame kind of strong-tasting? (just bought some, never had it before because i'm a disgusting savage etc.)

that actually sounds yum but i'm not sure about using the yam... i bought it on a whim, hoping it was secret kumara, but it's def not, and i don't like nz yams at all (the little orange ones that look like short carrots). maybe the buttercup would work, do you think?

found them!

http://lh3.ggpht.com/_3CnQQEvhUBQ/SyG8D-v2-oI/AAAAAAAABu8/sP6Zua_s6RA/s640/IMG_0137.JPG

wait there's a second R in tumeric??

tza that is gorgeous

your kitchen is gonna kick so much ass

lol i just checked, can't believe all these years i thought it was tumeric!

it's my parents' kitchen! hahaha mine is like a closet.

sesame oil is very strong, use it as a flavoring, not as a cooking oil

fwiw a lot of ppl say too-meric, not terr-meric.

ime

my mom says toomeric!

i think at one point i was like WHY ARE YOU SAYING THAT???

yeah J, like WmC says the sesame is more of a flavoring oil - sometimes you'll see it as "toasted" sesame, which has a lovely roasted flavor and is part of the magic of tasty fried rice. I think either the yam or the squash would be fine with the rice - I'd go for the yam personally b/c it would be easier to peel and dice.

Yeah its only reasobably recently I realised it was "TERmeric" as well, which feels so american and mouthfully to say, for some reason.

That kitchen looks awesome, I wish I had $$$ ;_;

And yes do not cook with sesame oil - its not for cooking with, it'll burn and taste bad. Drizzle at end of cooking over rice/salad.

I think some '70s cooking show host infected the country with the toomeric

lol i learned the do not cook with sesame oil rule in college when i did so and my roommate, who was allergic to sesame, FREAKED when it started burning and 'sesame fumes' were released into the air.

what sort of ratio to canola oil should i use the sesame?

(i don't like olive oil much)

this is embarrassing but could i get some no-fail advice for cooking rice on the stovetop (i usually microwave it)

what kind of rice you got? basmati or regular ol' long grain white rice?

if you are gonna make something delicious like be bim bop or an asian-flavored dish i love to put a little sesame oil in the rice while it cooks. helps keep it from sticking to the pot and adds awesome flavor.

a little goes a v v v v long way

if it's basmati, you need to wash it real good first, there's a lot of starch on the outside that will make your rice gummy if you don't

My perfect-every-time-rice (no sticking, even in stainless steel):

1. wash a cup of rice if it's basmati, don't bother if it's generic long grain (rinse it in a strainer until the water runs clear)
2. saute the rice in your saucepan with olive oil (or canola I guess) until the rice starts smelling like popcorn
3. add 2 cups of water and a good pinch of salt
4. cover and drop the heat down to VERY LOW
5. set a timer for 20 minutes and fuhgeddaboudit
6. when the timer goes off, turn the heat off, don't take the lid off, set the timer for 10 more minutes and fuhgeddaboudit
7. PROFIT

I usually get the water boiling first before I turn it to VERY LOW for 20 mins – do you not do this?

Also I have never sauteed rice 'cept for when making a pilaf or risotto. Perhaps I will try yr method some time (subbing an auditory,visual or temporal cue for the smell one).

depends on the rice. for some rices that take longer to cook i put them in and bring the water to a boil so they get more heat.

i've been thinking about getting a kitchen timer actually

thanks WmC! (i have boring white rice, short grain i think)

Amount of sesame oil is literally in the 2 or 3 drops category btw, shake it like tabasco, the bottle should already have a tiny opening anyway.

justine, your oven should have a timer on it!

and if not that, microwave.

our oven is really basic - no timer!

also: i have a lime. also bought on impulse.