Marilyn Haggerty's amazing Olive Garden review and the subsequent viral shitstorm

chards taste metallic

I actually sometimes pre-steam for a few minutes and then sautee

I do the opposite. I wilt or soften whatever veg in my wok and then I add some stock to finish it. It doesn't require much oil, if any, 'cause the wok retains enough from being used so much and so often.

I used to always blanch chard and then sautee, and lately I've just been lightly sauteeing it and then adding stock and covering it for a few minutes, it seems to remove the metallic tast/antioxidants/whatever

yeah my steez is: 1) blanch, 2) sautee, covered, over low heat with a little oil/bacon fat/whatever. delish.

like Hurting, for stuff like sweet potatoes i steam the pieces first, then sautee

Craving Thanksgiving dinner right now.

hmm. steam sweet potato then sautee? I will try that. I have yet to find a way to cook sweet potatoes that I like.

anyway it looks like we've turned this into I Love Cooking, lol

http://adage.com/article/mediaworks/marilyn-hagerty-s-olive-garden-review-a-million-clicks/233356/

Sweet potatoes (like asparagus) are also great roasted.

see my problem with sweet potatoes is I like them best when they've been fried (sweet potato fries yum!) and all the other ways I try to cook them don't make them taste like THAT.

chards taste metallic

― A Little Princess btw (s1ocki), Friday, March 16, 2012 4:45 PM (37 minutes ago) Bookmark Flag Post Permalink

<3

If you cut the sweet potatoes into fry-shaped pieces and toss them in olive oil and salt before roasting them, they come out quite similar to sweet potato fries.

(Though with roasting it's a fine line between crispy and burnt, so you have to keep an eye on them and try to cut them into pretty evenly-sized pieces so they cook at the same rate.)

yeah they go from roasty to burned pretty damn quick

If you cut the sweet potatoes into fry-shaped pieces and toss them in olive oil and salt before roasting them, they come out quite similar to sweet potato fries.

coating them in an egg-wash is also helpful for this method

I also note with chard that I usually carve out a good part of the bottom part of the stem and cook them separately since they don't cook at the same speed as the leaf.

yeah, carve out the stem and chop it up is key with chard

actually come to think of it what I usually do with chard is sautee then braise in a little stock. steam-then-sautee is something I more do with tougher leafy greens.

I wonder if sometimes people are steaming when they should be blanching.

i wonder that all the time, walking down the street

ppl are always blanching when they should be sophiaing

I wonder if sometimes people are steaming when they should be blanching.

― (he did what!) (Austerity Ponies), Friday, March 16, 2012 1:47 PM Bookmark Flag Post Permalink

Rush Limbaugh most of the time

No one wants to maintain the texture, color, and flavor of Rush Limbaugh.

i blanch kale and collards, and then sautee because they are so fucking tough

i steam chard because it has a more delicate texture and doesn't seem to need blanching

i am *really* into bitter greens though

I love undercooked kale with lemon juice

this is how i do one bunch of chard:

take a small pot and put a bare amount of water at the bottom, like 1/4" or something

put a glass lid on it and heat until the water is just boiling

open it up, throw big handfuls of stemmed and coarsely chopped chard into the pot and put the lid back on

open it back up 2-5 minutes later when the chard has wilted but is still bright green / red / rainbow

throw it in another pot w/ chopped garlic and possibly chopped red onions, add one tbs olive oil and sautee very quickly on high heat just until the garlic is golden and the onions are sweating

take off heat, add a dash of vinegar or lemon, sprinkle on coarse sea salt, and eat

yum

the only difference when i do kale is that i blanch it in salted boiling water for 3-5 minutes and usually skip the salt at the end, add fresh ground pepper instead

sometimes maybe i mix the vinegar or lemon w/ a small amount of mustard

man you just boil the fuck out of some ham hocks and you throw some greens in there and simmer half a day and then you sprinkle a little vinegar on those shits

chard with currants and pinenuts is also really good

yeah austerity's on the money with hamhocks. yuuuuum.

with kale I tend to braise it. sautee onions and red pepper flakes in a decent amount of olive oil, add kale and sautee a bit more, and then cover with 4-5 cups of water, bring to the boil and then simmer for about 20-30 mins. it's really good.

"austerity's on the money with hamhocks" is a weird phrase

can't get hamhocks around here, hence I have to resort to bacon fat

i just usually make it as a side so i want to cook it in like 10 minutes while the meat and carbs cool down

xpost that's a REALLY tasty way to make collard greens if you don't have a job or anything to do on saturday

just like this but w/ a ham hock

VG, I do something like that with a little garlic and diced tomato and I use chicken broth instead of water. v tasty & simple (xposts)

hi-five

tomato sounds awesome, I will try that

man you just boil the fuck out of some ham hocks and you throw some greens in there and simmer half a day and then you sprinkle a little vinegar on those shits

http://28.media.tumblr.com/tumblr_kw9h1uBZot1qa1t4co1_400.jpg

^ carl weathers otm

#konycollards

Is there not an I Love Cooking for you perverts?

I am stealing yr Kale recipe.

http://www.closetcooking.com/2012/02/swiss-chard-pesto.html

Stevie D said that he hates cilantro except in cilantro pesto, which is contrary to what one would expect!

My favourite pesto is a chargrilled aubergine one, and there's also a roasted red pepper one with almonds which I love

Probably going to make a cilantro pesto here this weekend; need to do something with a slew of things in the fridge before New York next week. Which reminds me...

with the boiled egg incident, the egg actually boiled fine, but when i was trying to peel it, it wouldn't peel, and i somehow ripped the egg in half and the whole thing fell in the bin

I just want to say that this happened to me this morning almost exactly, except I had hard cooked two eggs and one was fine so I still had an egg for my lunch, and the one that I muffed up wasn't my last egg, but I definitely thought of lex and I had some pretty hearty LOLs in the kitchen.

And yes, I ran them both under cold water and did all the right things. One was just a real jerk of an egg.

just hit me yesterday that on mh's whirlwind ny tour they made sure to get a shot of her eating a dirty water dog, but I don't think she ever got to gray's papaya? that's a shame.

she apparently died 10 feet from its entrance... crawled the last three blocks but just didn't quite make it

cold