What's cooking? part 4

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I randomly opened it to a page and there was ~BEER GLAZED BLACK BEANS~ on the page so I made them and they were gooooooood

y kant max read (Stevie D(eux)), Tuesday, 6 January 2015 14:11 (nine years ago) link

Exciting! I think you put it under your pillow at night and hope your neck doesn't snap at that angle.

I made lamb plov at bf's house using his cookware and seasonings and it is not good. I mean it's not BAD because it's savory rice and lamb and cumin, but everything is cooked the wrong amount, the paprika is too strong, we couldn't find coriander anywhere. I'm making it at my house next time.

Orson Wellies (in orbit), Tuesday, 6 January 2015 14:20 (nine years ago) link

Just checking: there are plentiful carrots in this plov, yes?

ljubljana, Tuesday, 6 January 2015 15:03 (nine years ago) link

Oh tons! The recipes all called for browning the lamb before the simmer, though, and the lamb ended up tough in the end. I'm wondering if it's worth browning oxtails or s/thing to get the fond on the pan without pre-cooking lamb before the rice and water go in.

Orson Wellies (in orbit), Tuesday, 6 January 2015 15:05 (nine years ago) link

yeah that could work. I will learn from you and then try my own - it's twenty yeeeears or so since I made it...

ljubljana, Tuesday, 6 January 2015 15:11 (nine years ago) link

Also I need to fig out what cuts of lamb? We could only find whole frozen legs and I had to hack off the meat and then trim the tendons out, which took way too long.

Orson Wellies (in orbit), Tuesday, 6 January 2015 15:14 (nine years ago) link

Shoulder or ribs?

ljubljana, Tuesday, 6 January 2015 15:17 (nine years ago) link

it is freezing here in boston so i was really craving fatty fried foods, so i made beer-battered onion rings at home in my cast iron skillet. they were really amazing but i ate waaaayyy to many and felt pretty gross. it satisfied the craving though. i had this really malty winter ale which was nice with the rings.

marcos, Tuesday, 6 January 2015 15:18 (nine years ago) link

(this was last night, i didn't make onion rings and drink beer at 10am this morning)

marcos, Tuesday, 6 January 2015 15:19 (nine years ago) link

Pity.

Orson Wellies (in orbit), Tuesday, 6 January 2015 15:29 (nine years ago) link

i had never heard of plov, need to make bc i love uzbek, but i think a boneless leg roast is not hard to find. i always get them at costco.

kola superdeep borehole (harbl), Tuesday, 6 January 2015 21:22 (nine years ago) link

i got rick bayless mexican everyday. trying to make more cookbook recipes in '15. making oaxacan yellow mole. i never ate a chayote before. it says you can use chayotes or potatoes so i'm using both because i doubled the recipe, because who cooks just one pound of chicken.

kola superdeep borehole (harbl), Saturday, 10 January 2015 22:20 (nine years ago) link

pfft one pound does not compute

difficult-difficult lemon-difficult (VegemiteGrrl), Saturday, 10 January 2015 22:25 (nine years ago) link

One pound seems silly, but I always cook enough for leftovers on purpose.

Creamy tomato soup made for lunch, a week's worth of eggs pressure steamed, 3 heads of cabbage shredded and packed in the awesome fermentation crock I got for xmas (sauerkraut 2015 rah!). Now to grate orange and mandarin zest to finish off this year's bitter-crafting.

Jaq, Saturday, 10 January 2015 22:27 (nine years ago) link

dang

difficult-difficult lemon-difficult (VegemiteGrrl), Saturday, 10 January 2015 22:34 (nine years ago) link

mr veg is making baked drumsticks and i'm making white bean kale & chorizo soup for dinner

difficult-difficult lemon-difficult (VegemiteGrrl), Saturday, 10 January 2015 22:36 (nine years ago) link

i made ropa vieja for dinner

:D

― difficult-difficult lemon-difficult (VegemiteGrrl), Monday, January 5, 2015 4:10 AM (5 days ago) Bookmark Flag Post Permalink

Vote in the ILM EOY Poll! (seandalai), Saturday, 10 January 2015 22:51 (nine years ago) link

?

difficult-difficult lemon-difficult (VegemiteGrrl), Saturday, 10 January 2015 23:26 (nine years ago) link

Pounding shredded cabbage down into the crock with a sauerkraut stomper (basically a short baseball bat) is more fun than I expected. It didn't juice out very much though.

Jaq, Saturday, 10 January 2015 23:35 (nine years ago) link

I also made ropa vieja for dinner! xp

Vote in the ILM EOY Poll! (seandalai), Saturday, 10 January 2015 23:52 (nine years ago) link

hooray!

mine wasn't very pulled-looking, but the meat fell apart beautifully. so flavorful!

difficult-difficult lemon-difficult (VegemiteGrrl), Sunday, 11 January 2015 00:16 (nine years ago) link

made this pureed soup with roasted red peppers and these BEAUTIFUL purple carrots i bought at a winter farmers' market, i just felt like i need some color you know? lots of ginger and garlic and tumeric in it, some cilantro and mint. in retrospect i think maybe regular orange carrots would've gave the soup a better color -- it would've been an orange-red but with the purple carrots it came out this hilarious, alarming shade of reddish-purple. we told our 2 year-old that it was a "purple smoothie" because it really looked like a mixed berry smoothie. haha. it was really tasty though. as it cooled the purple color became a little muted and all the reds started to come out more, which is good. now it's more of a dark beet red.

marcos, Monday, 12 January 2015 15:39 (nine years ago) link

I made something close to the Madhur Jaffrey korma recipe but with adjustments here and there bc of what I had on hand and w/o yogurt, and it's just not...right. BUT I did work out some useful things.

1. Blend the cashews in the blender, instead of trying to crush w rolling pin or w/e. It's so much easier! Add chx stock or w/e for liquid.

2. XMAS IMMERSION BLENDER TO THE RESCUE!! Pureeing the soft onions & tomatoes made my sauce an excellent texture.

Now to fix the flavor....

Orson Wellies (in orbit), Monday, 12 January 2015 15:42 (nine years ago) link

Had a weird duck craving so I bought a duck. Cooked the breasts saturday with sweet potato hash browns and cabbage slaw with ginger, mustard oil, and rice vinegar.

Made chinese/Vietnamese-ish (ginger, cinnamon, star anise) stock from the carcass and roasted the legs yesterday to make soup with rice noodles, bok choy and shredded roast duck topped with green onion and cilantro.

joygoat, Monday, 12 January 2015 18:13 (nine years ago) link

I've never cooked a duck!

Jennifer 8. ( (Stevie D(eux)), Monday, 12 January 2015 18:41 (nine years ago) link

i've cooked some duck legs but never the whole thing

call all destroyer, Monday, 12 January 2015 18:47 (nine years ago) link

The upside to the less-than-ideal commute I have this month is easy access to the HMART and GREAT WALL mega-Asian grocery stores. Totally gonna get a duck--it will be relatively cheap so if I fuck it up I will not be as sad as if I had bled money for a Whole Foods duckie.

mom tossed in kimchee (quincie), Monday, 12 January 2015 22:12 (nine years ago) link

I think I did breasts once and they came out really great! Don't know why I have been hesitant.

mom tossed in kimchee (quincie), Monday, 12 January 2015 22:13 (nine years ago) link

I love HMart; it's always one of my four must-visits on grocery trips to Atlanta. Too bad they don't sell the frozen young galangal there anymore.

I made a potato-ham-corn chowder today that looks exactly like yellow curry, which made me think about 1/3 of a small can of yellow curry paste whisked into it would be really interesting.

the magnetic pope has sparked (WilliamC), Monday, 12 January 2015 23:00 (nine years ago) link

last night i made arepas topped with a tomato-chickpea thing and some portabellos with melted raclette. it lacked variety in texture but tasted really good.

vigetable (La Lechera), Monday, 12 January 2015 23:01 (nine years ago) link

cabbage slaw with ginger, mustard oil, and rice vinegar.

Joygoat, please say more about this!

ljubljana, Tuesday, 13 January 2015 00:50 (nine years ago) link

I had half a head of cabbage around and just cored it, sliced it super thin, salted it for a bit and tossed it with grated ginger, some indian mustard oil and rice vinegar. Was kind of last minute and I wanted something crunchy, sharp, acidy, and pungent to go with the duck breast and sweet potatoes and it worked pretty well.

I do this kind of thing with cabbage a lot, usually with garlic, fish sauce, lime, some sugar, and chiles of some sort for a fake thai papaya salad because I can't ever find green papayas unless I travel to a place with bigger asian markets.

joygoat, Tuesday, 13 January 2015 02:27 (nine years ago) link

Thanks! I need to play around more with crunchy, sharp, acidy and pungent things. I love them.

ljubljana, Tuesday, 13 January 2015 02:38 (nine years ago) link

Bittman has a recipe for onion quiche w/ bacon in How to Cook Everything and well I just happen to have an abundance of eggs and also a spare pie crust and some leftover bacon, and i'm intrigued by this but this quiche has NO CHEESE!! That sounds crazy to me! How can this possibly be as good as quiche WITH cheese? I am adventurous and want to give this the benefit of the doubt so I'm just gonna try it as is once but how odd

Jennifer 8.-( (Stevie D(eux)), Saturday, 17 January 2015 16:05 (nine years ago) link

Just put cheese in it. Bittman isn't God.

carl agatha, Saturday, 17 January 2015 16:36 (nine years ago) link

a really typical nz dish is bacon and egg pie - which usually doesn't have cheese - and it's DELICIOUS.

just1n3, Saturday, 17 January 2015 16:53 (nine years ago) link

i don't believe it's necessary to follow recipes to the letter unless i have no idea what to do otherwise
do whatever you want -- it's your quiche!

groundless round (La Lechera), Saturday, 17 January 2015 17:12 (nine years ago) link

or try it his way
it's def not worth sweating imo

groundless round (La Lechera), Saturday, 17 January 2015 17:12 (nine years ago) link

Quiche Lorraine doesn't have cheese in it.

Madchen, Saturday, 17 January 2015 17:21 (nine years ago) link

I love the idea of this without the cheese! I like the texture of quiche but am not always in a cheesy mood. Worth a try imo.

ljubljana, Saturday, 17 January 2015 17:21 (nine years ago) link

I've done hand-cut soba noodles enough to want a pasta maker, but then I saw this thing https://www.youtube.com/watch?v=9rSdmWER6z8

a shitprism, if you will (fgti), Saturday, 17 January 2015 17:58 (nine years ago) link

i want that sobadly, udon even know

Jennifer 8.-( (Stevie D(eux)), Saturday, 17 January 2015 18:48 (nine years ago) link

this q has been nagging me even though i would not have much use for a pasta machine: does extruded pasta have a noticeably different texture (or ew, mouthfeel, ugh) from rolled and cut pasta?

kola superdeep borehole (harbl), Saturday, 17 January 2015 18:50 (nine years ago) link

How the heck does quiche Lorraine not have cheese in it?? Thought it was always w gruyere or Swiss?

Orson Wellies (in orbit), Saturday, 17 January 2015 18:53 (nine years ago) link

You can add cheese, and it tastes great, but the Lorraine region is nowhere near Switzerland (it actually borders Germany). The recipe I know has crème fraîche.

Madchen, Saturday, 17 January 2015 19:53 (nine years ago) link

But is quiche a pie? :D

Madchen, Saturday, 17 January 2015 19:55 (nine years ago) link

i'm making the rick bayless tomatillo chicken crockpot thing. smells like a big vat of salsa verde, which is good imo

kola superdeep borehole (harbl), Saturday, 17 January 2015 22:31 (nine years ago) link

I want a soba machine because we like it enough that we'd eat it three times a week. Real buckwheat noodles are fuuuucking expensive but buckwheat flour is not. The mouthfeel is superior with fresh noodles, yes. Boil them a minute and it's terrific. These are more of an udon cut, about 1/4" diameter. Tasty stuff.

http://www.flickr.com/photos/sexyoxen/16118022817

http://www.flickr.com/photos/sexyoxen/16117725009

a shitprism, if you will (fgti), Saturday, 17 January 2015 22:48 (nine years ago) link


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