What's cooking? part 4

My friend just emailed my faaaaavorite salad dressing recipe and how she wrote it is a treat:

1/4 cup juice of oranges
1/4 of the mustard that is from Dijon
3 tablespoons of the vinegar that comes from fermenting apples into cider
2 tablespoons of the sugar that has NOT been turned the color of a ghost
1 teaspoon the grated rind of an traffic cone-colored citrus fruit
1/2 cup of the oil that comes from juicing a Mediterranean tree fruit
Some of that shit that scares away vampires (to taste)
Some saline mineral rock and some ground black spicy stuff (also to taste)

Shake all ingredients in a small jar or whisk in a small bowl.

Voila! You have salad dressing.

If you combine some grape tomatoes w/some cut up radishes and french cucumbers & that dressing, it is one bomb-ass salad.

i want that

i have a similar recipe! but with rice vinegar instead. it's really nice with spinach/avocado/carrot/spring onions. and roasted potatoes.

In a departure from the ordinary, tonight I am making a pizza from scratch for the first time in maybe a couple of decades. For those who are curious, it shall have no pineapple on it. It will have some cilantro, but not much. It will also have olives, onions, mushrooms, red bell pepper, artichoke hearts and chopped green garlic.

It will have some cilantro

WHAT THE FUCK
WHY WOULD YOU DO THAT

DUMPLINGS!! FoetusPork and chive, using composite recipes for maximum flavour. Displayed utmost restraint by not posting all about it on fb, but basically they were the essence of China. Instead of folding and crimping as I usually would, I made pouches, which held their shape surprisingly well. I made enough for two dinners in a row, and I'm going to freeze the rest.

ive never made these from scratch

Stevie, you seem very upset by something I said about the pizza I made yesterday.

I am terribly sorry to have upset you over something as stupid and piddly-assed as whether or not I put a tiny bit of cilantro on a pizza I made for me and my wife. I am astonished at the degree of caring and conern you obviuosly feel over this trivial, senseless fact that has no bearing on your life whatsoever.

I promise never to do it again. Your full and complete approval of my pizza over the internet means too much to me to jeopardize in this thoughtless way. Forgive me.

I forgive you.

You can put whatever you'd like* on your pizza.

*not cilantro

Stevie otm, I don't care who the pizza is for, shouldn't have cilantro in it.

#TeamNoCilantro NO CILANTRERS ALLOWED IN THE ROOM!!!!

god I really want a pizza now though but it's 1:30a and also I have no money for pizza ;_;

I do have leftover baked ziti though which is other saucy cheesy carbs

You guys have any other rules I need to know? It's easier to meet them if I know them ahead of time.

No mayo or mustard or pickles.

...on pizza

or anything else.

Don't listen to Stevie, that's rule #2.

Rule 3: if someone says they don't like/won't eat something, the correct response is "good, more for me!"

For instance I give Jaq all my mushrooms and I take Stevie's pickles.

*snicker*

sorry

no no i want the mushrooms!

SORRY I ONLY GIVE MY MUSHROOMS TO PEOPLE WHO LIKE MAYONNAISE.

i would like to have an infinite supply of cilantro and put cilantro on all my food

I'm wearing a jacket made of cilantro right now.

currently making a coffee cake with walnut praline and the praline is awesome! who knew hot sugar water could turn into such a thing!
accidentally made the icing with too much coffee (read tablespoons instead of teaspoons)
next up: steak and shallots in red wine reduction

That is my ideal meal.

:D

i made a vegan chocolate mousse from a paleo website that turned out really good - but definitely not mousse-like, more like frosting: http://guiltykitchen.com/2013/05/22/chocolate-avocado-mousse/

I bought two monkfish strips and I'm thinking of pan roasting them! Any ideas or tips?

DUMPLINGS!!! FoetusPork and chive, using composite recipes for maximum flavour. Displayed utmost restraint by not posting all about it on fb, but basically they were the essence of China. Instead of folding and crimping as I usually would, I made pouches, which held their shape surprisingly well. I made enough for two dinners in a row, and I'm going to freeze the rest.

― squishy Welshman hissing about the lambs (qiqing), Sunday, May 26, 2013 5:19 AM (Yesterday) Bookmark

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They were so good, I just kept whipping up batches and practically inhaling them straight off the wok. I can't remember exactly what I used, but the ingredients were something like minced pork, Chinese chives, spring onion, Shaoxing wine, sesame oil, mushroom soy sauce (key to my success), rehydrated shiitake, garlic/ginger paste, Chinese five spice, shallots, white pepper and salt. Maybe something else I'm forgetting. Probably nothing fancy to you, dayo, but for me it was a one-way ticket to Flavourtown. I don't have a fancy wok either, but my shitty eroded one did the trick for crisping.

xpost I made pancetta-wrapped monkfish skewers with sage recently and they were A+

I have never fucked w/ mushroom soy sauce before! So it's worth investing in, eh? Also jeez that's a lot of ingredients.

'investing' like $1.69 for a huge bottle I'm sure

Stevie - yes, it's worth it, if only for the purpose of making DUMPLINGS!. It will pay dividends if you don't have any mushrooms at hand, and you want richer flavour. The bottle I bought wasn't even very big, like 300-400ml maybe, and I used about 1/4C for about 80 small DUMPLINGS!, so it's not as if it's going to waste if you make DUMPLINGS! often enough (or stir-fries, for that matter). The cooking wine was more of an 'investment', and will force/inspire me to try out some new Chinese recipes.

Idk, I don't think I used that many ingredients. I mean, I could have left out the spring onion, the five spice, shallots, and maybe the shiitake (considering I already had mushroom seasoning), and they still would have tasted good, but I went over several recipes, and some had even more than I used. I just went with what I thought would max the flavour and be complementary instead of overpowering. Oh yeah, I also used fish sauce #stickthatinyourwokandsmokeit

wtf, why are my DUMPLINGS! capitalising?

Also, *corroded not eroded. Now I'm turning into that guy dow who always posts three times in a row.

your durnplings are capitalising bcz "What's cooking? part 4" senses your durnpling excitement.

something tells me dayo's up to no good

It is 3:00 a.m. my time and I have been up cooking several Indian dishes, which has been super fun and I'm gonna serve them up to a bunch of people who will be super happy to have it because as best I can tell you cannot get Indian food within five hours of here!

OMG I have also been drinking all of the wines while cooking OOPS!

Chana masala
Palak makai
Tasty green dal
Cilantro-mint chutney (mint that I grew my own damn self!)
TK chicken tikka masala (husband's project tomorrow)
Fishie curry (curry made by moi; fishie speared in the a.m. by our spear-fishing friend Nick!)

Only prob is that I could not find basmati rice (lol rural Mexico), so will have to sub jasmine.

speared fish! omg. you are living my dream

Roasting 14 lbs. of beef neckbones for stock today; going to smoke a 14 lb. brisket tomorrow.

What to cook when it is over 100 degrees outside and A/C is so not gonna happen?

Cold pasta salads, tuna salad, tossed green salads big enough to call main courses...

Nothing, just assemble stuff that doesn't need heated.

SLAW