What's cooking? part 4

Pork red curry tomorrow! What sort of pork do I buy? I'm still learning how to meat. There are so many kinds! Is tenderloin the preferred cut?

i'd think for that application you could use shoulder but i'm not (yet) a pork expert

Shoulder would be too fatty, better for a long slow cooking indian curry or braise. For a thai curry where you're just searing the meat, stir-fry style, I would use tenderloin

Agree with tenderloin, but that shit gets overcooked FAST so pls use caution.

Tonight: bulgogi lettuce wraps! Did not make my own kim chi but whatevs

I swear this thread has the fastest turnaround of any thread on the whole ILX

Gotta admit I just get a big juicy pork chop for thai curry and slice thinly, chopping off the rind

Don't tend to really sear it though except very briefly before adding the liquid

cooking chicken & spinach/mustard greens curry thing from 660 Curries.

:D

Just got 2 big bunches of gai lan/chinese broc from supermarket. APart from obv chinese broc in oyster sauce dish, what could I make? I've done these with chicken in a stir fry before but there must be other ideas.

Spouse's latest philosophy is that if you are going to have the smoker going anyway, you might as well fill it to capacity. Thus 40-some pounds of brisket currently smoking. The entirety of ILX is invited over to dinner tonight!

O_O

be right over

holy crap

ilx all-meat carcinogen cru unite

I have never had an artichoke (the hearts, yes, but never a whole one). I want to start. I can google recipes, but does anyone have a favorite preparation?

This basic method -- http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/ -- has always been my go-to. The fun is in coming up with different dips and sauces. My favorite will always be extremely garlicky mayonnaise, but when I was a guest of M. White, he made a mustard sauce emulsified with walnut oil that was really great.

my parents used to dip the leaves in butter and then scrape something off with their teeth -- when i was a kid this seemed like the most revolting thing on earth, but now it sounds kinda appealing in a "food that takes a long time to eat with your hands" way

that would be a great thread - "foods that appealingly take a long time to eat"

i love those foods!

Yeah, the butter dipping sauce and the scraping is what I want to experience!

I have made a lemon-dijon-butter sauce for leaf dipping that was a+ok. Melt button, squeeze lemon, whisk lemon juice into butter and then whisk in dijon mustard to taste. I use salted butter.

Laurel you may enjoy some roasted garlic in there too? I know you like garlic.

So like a lemon/white wine/butter sauce and a roasted garlic aioli?

Apologies for the mayo.

mayo's up to you
the first one sounds divine, i might add a fragrant green thing of some kind

I have done the butter/scraping thing before. It's... a thing. Kind of a pasttime of diminishing returns

it seems like a super 70s thing to do
let's all sensually eat with our hands and then sit in the conversation pit and smoke a doob

Okay.

yeah pretty much

maybe a little more food would be nice, but that basic formula is a winning one.

I love the ritualistic process of dismantling an artichoke, with the big flavor bomb payoff at the end, eating the heart in 3-4 bites.

Mr veg makes yummy grilled artichokes with a creamy-mustardy-worcestershire dipping sauce

my mom got so tired of my dad insisting it's cool to grill vegetables that she just rolls her eyes and makes her own separately now

Love a steamed artichoke with the leaves dipped in butter and lemon (simple, perfect) scraped off. So decadent! But a lovely friend of mine insisted on making hollindaise for the occasional whole artichoke ritual. Can't go wrong with either. Wish I were there!

Mussels! Using this recipe.

Should find a youtube vid about de-bearding, probs? I have never made any non-shrimp shellfish before.

the pedant in me say: mussels and the like are a bivalve seafood, not "shellfish"
i know, who cares, i LOVE them!
in any event
farmed mussels don't require purging and beard removal is as easy as "if you see some just yank and pull to the side" until it tears off

like people beards

I wish.

They are wild Maine mussels, I believe! I will soak them anyway.

sounds delicious anyway
good luck!

Omg they came out so great! Mussels: even the first time through you can't fuck them up.

Shallots, garlic, thyme, parsley, tomato, celery, white wine, black pepper, saffron. Mussels. Bread. Devour.

yuuum

the first time I ever had a big bowl of mussels I'd ordered them on a whim! We'd had some drinks, I ordered mussels, and it was a little adventure.

gonna embark on matzo ball soup for the first time either this weekend or one weekend soon. coworker brought some in and it was delicious - I need to make it! I'd never had it before.

he's getting the recipe for me :D

kumara, cauli, radish and yukons tossed with fresh mint, cumin seeds, cumin, ground ginger, cinnamon, roasted and topped with sour cream and more fresh mint: pretty good! courtesy of 101 cookbooks.

wow yum

Spinach, mushroom, goat cheese & garlic stuffed chickened breasts for dinner tonight, served with chickpeas sautéed with onions and celery, on raw spinach. And because that wasn't decadent enough, candy cane ice cream! Mmmm.

*whispers* i ordered chinese food

We order about three meals a week because we are the worst

trying out a smoked paprika, granulated garlic & rosemary rub on oven roasted bone-in chicken breasts. plus lemon, oil and a little bit of butter just becuase it's a rainy friday night.

most likely served with some kind of kale/black bean/tomato concoction.

mmmm, smoked paprika, one of the great spices - pretty amazingly versatile innit?

thinking simple broccoli risotto tonight - basic veg. stock based risotto recipe adding brock towards the end with some lemon zest and a splash of juice for tang. and parm for fat/flav

xpost: saw a kinda intriguing recipe for matzo ball soup awhile back that used a parsnip soup instead of chicken stock.