What's cooking? part 4

depends on the recipe but it can work quite well. helps if there is something like wilted arugula or broccoli rabe and lots of garlic to elevate things and add some sharpness. otherwise things can be a little drab. the pasta shape is important, too.

pasta with beans works pretty well in this obscure dish I like called minestrone

thought minestrone and pasta e fagioli were the same thing but this livejournal makes a compelling case http://sciamanna.livejournal.com/357783.html

but I guess minestrone does not necessarily have beans, whereas pasta e fagioli obv must.

Pasta and beans is not OK.

― Kiarostami bag (milo z), Monday, March 2, 2015 3:54 PM (3 days ago) Bookmark Flag Post Permalink

gtfo of here w/ this nonsense, if yr gonna be a #foodfascist there are so many worse things than pasta + beans

cheese + seafood?

salmon quiche is pretty good

yeah, I could see that being great with a mild cheese. but as was discussed above, a quiche doesn't need to have cheese either.

and lox and cream cheese of course http://s3-media3.fl.yelpcdn.com/bphoto/K3MwWTIA5ZmzBE32K5vb8w/168s.jpg

parmesan, feta, cotija, other mild dry cheeses etc. work well with shellfish

And a slice of cheese on your McD filet of course.

with a caesar salad (w anchovy) on the side

xp haha one of the last conversations I had with my mom was about how mcdonald's only puts one slice of cheese on the filet now, so she would add a second to it at home and then microwave it before eating.

they previously had two slices offset by a rotational angle of 45 degrees you see

or maybe it just got smaller. I can't find any images with two slices.

think the fish square is at 45 degrees wrt cheese square is all, and the cheese has just gotten smaller?

really feel like McDonald's is gaslighting me here

http://cooking.nytimes.com/recipes/1796-braised-lamb-shanks-with-lemon

still going past two hours on the stove, it was rubbery when I pulled one out to test

Anyone have a favorite lamb shank recipe? I don't feel like I'm getting a ton of flavor from them.
Thinking about adapting the Serious Eats Texas Red recipe (with its puree of roasted peppers, etc.) to lamb shanks in the pressure cooker. Or maybe I'll just switch to boneless legs of lamb, the work out to about the same price given the amount of meat on shanks.

My preference is low and slow on a grill with some wood to get some (not to much, just a touch) of smokey flavor. Then hit with a bracey lemon-garlic-herb of choice at serving time--a gremolata kinda thing.

Braised lamb shanks less interesting, ime, but still nice if you shred and make into a sandwich with nice stuff to up the interest level. But if I'm eating 'em straight, I prefer them from the grill.

Pasta and beans is not OK.

Pasta and beans is pasta e fagioli, a traditional Italian dish and incidentally the origin of the rather outdated and Americanized exclamation: pastafazool!

My two default lamb shank recipes are biryani and birria. I've never grilled or barbecued them though I've done that with most other lamb parts.

Tonight I grilled chops from the lamb we bought this spring with asparagus green onions red peppers and a bunch of romesco to dip everything in.

I made lamb shanks with the usual stew veg, a bit of tomato but not much, a good amt of red wine, thyme, and two packets of flavorless gelatin a while ago. They were ridiculously decadent and the braising liquid made amazing risotto w parm at the end.

This-ish: http://allrecipes.com/recipe/rosemary-braised-lamb-shanks/

Red wine/thyme really is very good lamb shank liquor.

it's really toasty in the city so we made a cold soup yesterday that is pretty good, didn't knock my socks off though. watercress/spinach/leek are the main players, with some lo-sodium veg stock and a bunch of unsweetened soy milk. didn't have nutmeg that the recipe called for, that might've elevated it a notch.

i FINALLY mastered good hummus (it's all about using home-cooked chickpeas, not the canned, apparently), so i've been making huge baguettes, stuffed with some variation on red pepper, sweet onion, radish, sprouts, mixed baby lettuce, finely grated carrot, avocado and about a half inch layer of hummus. so good.

i made the best ever raspberry muffins for breakfast - they were so fluffy and moist, they were falling apart, but so good, and that a delicious crunchy brown shell on the top and the bottom. it's a vegan recipe that uses fake yoghurt (i used coconut-based vanilla), but i didn't have ground flax seed so i added an egg instead.

i'm making VG's dill pickle dip tonight or tomorrow ^_^

xp OM - i don't know what it's like in the city today, but it's hot as fuck over here in the east bay :/

oooh dill pickle dip yay

Hummus as a baguette filling/sandwich spread is something I need to investigate.

I made a coconut chess pie today in honor of that secular food holiday thing.

mmm yum

Alton Brown hummus recipe?

Smitten kitchen's ethereal hummus - except I don't peel them and I sub a tablespoon of cumin for the garlic.

got a couple of small corned beef briskets, slow cooking them in beer
because it's too hot to turn on oven or stove

mainly i just want leftover corned beef hash for dinner tomorrow & a few corned beef sandwiches, is that so wrong

the smitten kitchen recipe is similar to the AB one if you use a slow cooker. Surprised that the SK recipe has no olive oil in the hummus.

always wondered what the baking soda was for

and VG, that is not wrong at all!

salty beef is god's way of saying i love you and you will die soon

lol

the baking soda is supposed to help with digestion, but i just use a piece of kombu instead (which makes the cooking chickpeas smell so fucking disgusting). oh, i do add olive oil while processing - i don't serve it on top, bc i prefer it as a sandwich spread than a dip.

welp i had to abandon slow cooker for stovetop :( oh well as long as it cooks who cares right

slightly dry in places, but for the most part success! hello corned beef hash dinner tomorrow night, hello early grave :D

i made giant muffin-sized versions of these 101 cookbooks quinoa bites - not that amazing tbh, BUT i think the concept is great. i don't really like kale, and i find greens don't really stand up to being reheated (i'm making these as a lunch snack for the week). also the feta i used was too light and totally untraceable. some sweet thai chili sauce saved them, though.

might try them next time with peppers, cheddar some other kind of veg. suggestions are welcome!

peppers, cheddar and roasted tomatoes

I made some irish soda bread to go with the vegetable beef soup for supper tonight, it being St. Patrick's Day and all. We will also knock back some Guinness. I hear it's good for you. I put cabbage, kale and carrots in the soup, but had no potatoes atm, so couldn't add any. A terrible thing.

VG, i did not like the dill pickle dip! :(

oh no :(

you'll be hearing from her lawyer.

lately been doing this thing where I put all the lemon juice in bc fuck hangin on to part of a lemon but also fuck throwing it away. So all my food is too lemony and it tastes bad.

on deck: http://www.forksoverknives.com/recipes/lentil-shepherds-pie-with-rustic-parsnip-crust/

Sufjan can't you just prick the lemon with a skewer or something and use only the amount of juice that you need that way? or just freeze juice in ice cube tray idk