chards taste metallic
― A Little Princess btw (s1ocki), Friday, March 16, 2012 4:45 PM (37 minutes ago) Bookmark Flag Post Permalink
<3
― carl agatha, Friday, 16 March 2012 17:23 (twelve years ago) link
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.
― o. nate, Friday, 16 March 2012 17:30 (twelve years ago) link
(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.)
― o. nate, Friday, 16 March 2012 17:35 (twelve years ago) link
yeah they go from roasty to burned pretty damn quick
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 17:37 (twelve years ago) link
coating them in an egg-wash is also helpful for this method
― the sir edmund hillary of sitting through pauly shore films (Shakey Mo Collier), Friday, 16 March 2012 17:38 (twelve years ago) link
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.
― L'ennui, cette maladie de tous les (Michael White), Friday, 16 March 2012 17:39 (twelve years ago) link
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.
― the prurient pinterest (Hurting 2), Friday, 16 March 2012 17:40 (twelve years ago) link
I wonder if sometimes people are steaming when they should be blanching.
― (he did what!) (Austerity Ponies), Friday, 16 March 2012 17:47 (twelve years ago) link
i wonder that all the time, walking down the street
― A Little Princess btw (s1ocki), Friday, 16 March 2012 17:47 (twelve years ago) link
ppl are always blanching when they should be sophiaing
― thuggish ruggish Brahms (DJP), Friday, 16 March 2012 17:48 (twelve years ago) link
― (he did what!) (Austerity Ponies), Friday, March 16, 2012 1:47 PM Bookmark Flag Post Permalink
Rush Limbaugh most of the time
― the prurient pinterest (Hurting 2), Friday, 16 March 2012 17:49 (twelve years ago) link
No one wants to maintain the texture, color, and flavor of Rush Limbaugh.
― (he did what!) (Austerity Ponies), Friday, 16 March 2012 17:50 (twelve years ago) link
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
― the late great, Friday, 16 March 2012 17:52 (twelve years ago) link
I love undercooked kale with lemon juice
― flagp∞st (dayo), Friday, 16 March 2012 17:54 (twelve years ago) link
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
― the late great, Friday, 16 March 2012 17:56 (twelve years ago) link
yum
― A Little Princess btw (s1ocki), Friday, 16 March 2012 17:57 (twelve years ago) link
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
― the late great, Friday, 16 March 2012 17:57 (twelve years ago) link
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
― (he did what!) (Austerity Ponies), Friday, 16 March 2012 17:59 (twelve years ago) link
chard with currants and pinenuts is also really good
― the prurient pinterest (Hurting 2), Friday, 16 March 2012 18:00 (twelve years ago) link
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.
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 18:01 (twelve years ago) link
"austerity's on the money with hamhocks" is a weird phrase
― A Little Princess btw (s1ocki), Friday, 16 March 2012 18:02 (twelve years ago) link
can't get hamhocks around here, hence I have to resort to bacon fat
― the sir edmund hillary of sitting through pauly shore films (Shakey Mo Collier), Friday, 16 March 2012 18:02 (twelve years ago) link
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
― the late great, Friday, 16 March 2012 18:03 (twelve years ago) link
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)
― (he did what!) (Austerity Ponies), Friday, 16 March 2012 18:05 (twelve years ago) link
hi-five
― Peppermint Patty Hearst (VegemiteGrrl), Friday, 16 March 2012 18:05 (twelve years ago) link
tomato sounds awesome, I will try that
http://28.media.tumblr.com/tumblr_kw9h1uBZot1qa1t4co1_400.jpg
― butvi wouls (Phil D.), Friday, 16 March 2012 18:06 (twelve years ago) link
^ carl weathers otm
― kinder, Friday, 16 March 2012 18:07 (twelve years ago) link
#konycollards
― are chads electorate (brownie), Friday, 16 March 2012 18:08 (twelve years ago) link
Is there not an I Love Cooking for you perverts?
― Andrew Farrell, Friday, 16 March 2012 22:49 (twelve years ago) link
I am stealing yr Kale recipe.
― thomasintrouble, Friday, 16 March 2012 22:51 (twelve years ago) link
http://www.closetcooking.com/2012/02/swiss-chard-pesto.html
― A Little Princess btw (s1ocki), Saturday, 17 March 2012 05:18 (twelve years ago) link
Stevie D said that he hates cilantro except in cilantro pesto, which is contrary to what one would expect!
― free societies must let drunken gay Texans have sex (Je55e), Saturday, 17 March 2012 15:52 (twelve years ago) link
My favourite pesto is a chargrilled aubergine one, and there's also a roasted red pepper one with almonds which I love
― kinder, Saturday, 17 March 2012 18:08 (twelve years ago) link
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...
― Ned Raggett, Saturday, 17 March 2012 18:34 (twelve years ago) link
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.
― carl agatha, Thursday, 22 March 2012 15:07 (twelve years ago) link
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.
― s.clover, Thursday, 22 March 2012 16:07 (twelve years ago) link
she apparently died 10 feet from its entrance... crawled the last three blocks but just didn't quite make it
― A Little Princess btw (s1ocki), Thursday, 22 March 2012 16:09 (twelve years ago) link
cold
― TracerHandVEVO (Tracer Hand), Thursday, 22 March 2012 17:03 (twelve years ago) link
sad end
― A Little Princess btw (s1ocki), Thursday, 22 March 2012 17:07 (twelve years ago) link
LOL I don't know what happened in this thread but IMO small town newspapers are a national treasure. I can get pretty immersed in local news if its myopic and small enough -- "big city" news doesn't do it for me. "yeah yeah someone got stabbed on the bus... wait hold on... The courthouse renovations are dangerously overbudget?!"
― Smith... Frobisher Smith. (Viceroy), Thursday, 22 March 2012 17:32 (twelve years ago) link
she reviewed shake shack and le bernardin:
http://www.grandforksherald.com/event/article/id/232570/
― the kids of boris midney high (get bent), Thursday, 22 March 2012 18:26 (twelve years ago) link
i love that she's switched up absolutely nothing about her writing style despite the knowledge of her suddenly increased audience
― lex pretend, Thursday, 22 March 2012 18:29 (twelve years ago) link
her use of the passive voice is really pitch-perferct
― dayo, Thursday, 22 March 2012 18:31 (twelve years ago) link
Usually when I visit restaurants, there is no effort to show off the kitchen.
:-)
― 3hunn O))) (J0rdan S.), Thursday, 22 March 2012 18:32 (twelve years ago) link
i think the "minnesota nice" phenomenon would drive me insane if i had to move to the midwest. i'd just be like "PLEEEASE just get down to brass tacks and tell me to fuck off already."
― the kids of boris midney high (get bent), Thursday, 22 March 2012 18:35 (twelve years ago) link
i mean, i'm from two very rude coastal cities; i expect the worst, always.
― the kids of boris midney high (get bent), Thursday, 22 March 2012 18:36 (twelve years ago) link
this woman is seriously my favorite person writing about restaurants ever
― THIS TRADE SERVES ZERO FOOTBALL PURPOSE (DJP), Thursday, 22 March 2012 18:52 (twelve years ago) link
We took a menu handed out on the sidewalk and stood in line about 20 minutes before we could even get inside. We enjoyed the experience. And actually the burgers were very tasty. They had the good flavor that comes only with a little fat. We are not sure if they contained pink slime that has hit the news waves of late. And we didn’t ask.
love this
― Exile in lolville (Alfred, Lord Sotosyn), Thursday, 22 March 2012 19:08 (twelve years ago) link
She could have filed it before OliveGardengate.
― Exile in lolville (Alfred, Lord Sotosyn), Thursday, 22 March 2012 19:09 (twelve years ago) link