what's cooking? part 5: 2017-2027

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Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (seven years ago) link

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (seven years ago) link

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (seven years ago) link

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (seven years ago) link

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (seven years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (seven years ago) link

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (seven years ago) link

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (seven years ago) link

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (seven years ago) link

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (seven years ago) link

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (seven years ago) link

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (seven years ago) link

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (seven years ago) link

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (seven years ago) link

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (seven years ago) link

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (seven years ago) link

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (seven years ago) link

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (seven years ago) link

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (seven years ago) link

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (seven years ago) link

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (seven years ago) link

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (seven years ago) link

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (seven years ago) link

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (seven years ago) link

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (seven years ago) link

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (seven years ago) link

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (seven years ago) link

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (seven years ago) link

hmph

sleeve, Wednesday, 11 January 2017 17:57 (seven years ago) link

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (seven years ago) link

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (seven years ago) link

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (seven years ago) link

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (seven years ago) link

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (seven years ago) link

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (seven years ago) link

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (seven years ago) link

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (seven years ago) link

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (seven years ago) link

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (seven years ago) link

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (seven years ago) link

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (seven years ago) link

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (seven years ago) link

had some oddly delicious parsnip cake last winter

ogmor, Friday, 20 January 2017 08:38 (seven years ago) link

I'm out. Can't take this parsnip thread. Too triggering.

Jeff, Friday, 20 January 2017 10:52 (seven years ago) link

I had a couple of ideas for pesto variations yesterday — roasted peanuts instead of pine nuts, and mustard greens instead of basil. I got some mediocre mustard this morning and tried that one out -- pretty good, but it needs fresher, more-peppery greens.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Saturday, 28 January 2017 20:08 (seven years ago) link

my co-worker's ex-husband hunted a deer and gave her a bunch of venison she couldn't use and i'm the leading consumer of meats in the office so i got some and made venison/pork chili and it's the best

assawoman bay (harbl), Thursday, 9 February 2017 01:16 (seven years ago) link

niiice

call all destroyer, Thursday, 9 February 2017 02:08 (seven years ago) link

My father in law used to give us venison and it was always good in chili. I don't really like chili tbh but it was ok.

weird woman in a bar (La Lechera), Thursday, 9 February 2017 02:13 (seven years ago) link

i impulse bought a frozen rack of venison back around the holidays and still need to do something with it

call all destroyer, Thursday, 9 February 2017 02:20 (seven years ago) link

started off making a basic ragu today and fancied some heat so threw some chilli flakes and green/red chillies in there. Added some bacon because why not. Added some lentils for that nice texture. Added some capers and olives then some fresh basil/parsley. It was haphazard make it up as you go along cooking that was sort of like puttanesca but I didn't have anchovies, but it worked out beautifully.

vodkaitamin effrtvescent (calzino), Saturday, 21 October 2023 16:21 (nine months ago) link

Restaurants blanch to help expedite servuce ime
Xpost

matcha man (outdoor_miner), Friday, 3 November 2023 20:06 (eight months ago) link

two months pass...

hi dere I now have 91 lbs of pig parts in the chest freezer

I thawed out a pound of the bacon but it's a lot to sort through. anyone have thoughts on how long I can just leave it in butcher paper vs bagging it all in freezer/storage bags?

dead precedents (sleeve), Saturday, 27 January 2024 23:16 (five months ago) link

so much ham

dead precedents (sleeve), Saturday, 27 January 2024 23:17 (five months ago) link

Is any of it smoked? Bag it in a hurry if so or everything in your freezer may be smoked soon.

that's when I reach for my copy of Revolver (WmC), Saturday, 27 January 2024 23:37 (five months ago) link

thank you - the hock is def smoked

dead precedents (sleeve), Saturday, 27 January 2024 23:38 (five months ago) link

My father raised a hog for butchering around '79-80, whoever smoked it OVERsmoked it, plus zipper seal bags and vacuum sealers didn't exist back then iirc, and we wound up tossing a huge amt of food.

that's when I reach for my copy of Revolver (WmC), Saturday, 27 January 2024 23:42 (five months ago) link

Actually I think Ziploc bags were around but my parents didn't bother, which was a bad choice.

that's when I reach for my copy of Revolver (WmC), Saturday, 27 January 2024 23:43 (five months ago) link

If it's wrapped in plastic under the butcher paper, you're good to chuck it straight in the freezer.

Jaq, Saturday, 27 January 2024 23:43 (five months ago) link

it is!

I bagged some of the unique ones, the back rib/tenderloin/bacon end stuff

helloooo big bags of fat and bones

dead precedents (sleeve), Saturday, 27 January 2024 23:49 (five months ago) link

https://peaktoplate.com/pork-lard/

dead precedents (sleeve), Saturday, 27 January 2024 23:50 (five months ago) link

Oh heck yeah. I render mine in a low oven instead of using the stove - less chance of burning/scorching imo. I also make ghee that way.

Jaq, Sunday, 28 January 2024 02:10 (five months ago) link

yeah I'm gonna use the crockpot!

dead precedents (sleeve), Sunday, 28 January 2024 16:23 (five months ago) link

t/s chest vs upright freezers

gbx, Wednesday, 31 January 2024 21:47 (five months ago) link

chest for me

dead precedents (sleeve), Wednesday, 31 January 2024 22:02 (five months ago) link

it's basically convenience (upright) vs efficiency (chest), I went w/the latter

dead precedents (sleeve), Wednesday, 31 January 2024 22:03 (five months ago) link

Hmmm yeah I've heard uprights will essentially 'dump' cold air when you open them but the convenience seems pretty great

gbx, Wednesday, 31 January 2024 22:05 (five months ago) link

chest freezers try to increase their convenience by adding various racks and 'baskets', but efficiency is their whole reason for existing. when you calculate the decrease in electrical consumption over the life of the unit it becomes a very good reason.

more difficult than I look (Aimless), Wednesday, 31 January 2024 22:35 (five months ago) link

i got a chest freezer last fall, no regrets. i just get anxious about tracking whatever is in it but that's what spreadsheets are for.

call all destroyer, Thursday, 1 February 2024 01:39 (five months ago) link

ha I had not considered that re: the pig above, but I should!

dead precedents (sleeve), Thursday, 1 February 2024 01:43 (five months ago) link

Due to limited square footage, I went with an upright freezer. Thanks to spreadsheet contents tracking, it gets opened once every week or two and I move the packages for the next set of meals to the fridge freezer. It holds 1/2 a pig and over 1/8th of a cow, 6 chickens and an assortment of Costco sausage packages.

Jaq, Thursday, 1 February 2024 03:37 (five months ago) link

one month passes...

Does queso cotija taste bitter to anyone else? I kind of ruined a chili I made yesterday by grating a block into it, I probably need to sweeten it to make it more palatable.

Astarion Is Born (Leee), Monday, 25 March 2024 18:09 (three months ago) link

for me, cotija is sweet and umami similar to parmesan. like parmesan, I try to stay away from any strangely soft versions.

145 feet up in a Jeffrey Pine (Sufjan Grafton), Monday, 25 March 2024 18:48 (three months ago) link

I only buy the Nuestro Queso version at TJs

145 feet up in a Jeffrey Pine (Sufjan Grafton), Monday, 25 March 2024 18:49 (three months ago) link

This is barely cooking, but sourdough toast with lots of butter and salt and pickled watermelon radish is such a satisfying breakfast.

il lavoro mi rovina la giornata (PBKR), Saturday, 6 April 2024 12:00 (three months ago) link

Spring makes me want to eat all the radishes

145 feet up in a Jeffrey Pine (Sufjan Grafton), Saturday, 6 April 2024 16:24 (three months ago) link

three weeks pass...

if any of y'all have been thinking about rendering your own tallow i can recommend that you don't

had a lamb leg in the freezer from '22, trimmed the fat before roasting it, mentioned all the gnarly leftover fat to mr. cat who got excited because one of his ayurvedic physicians recommended him lamb fat once, for to help him sleep. can't be too hard to melt out the tallow, i figured, and it'd be a shame to waste any more of the poor critter than necessary. so i looked up some how-tos and yeah, turns out it's a simple thing to chop up the fat and toss it in the slow cooker w/ some water for a spell but ho.lee.sheeeeeep. does the process ever stank. nevar again, ugh ack barf puke

he really likes the tallow tho so maybe we can find some cute cuddly hippie shepherds nearby who raise their lambs with all the ethical whatnots before they ice them, mebbe buy some lamb tallow already made like proper consumers

senseless Icelandic salsa slander (cat), Friday, 3 May 2024 02:29 (two months ago) link

I've always found lamb fat has a funk that beef and pork don't.

il lavoro mi rovina la giornata (PBKR), Friday, 3 May 2024 02:33 (two months ago) link

you bet your bippy there's funk, that's why i trimmed it off the meat (then used olive oil & ghee in its basicasfuck garlic/rosemary/lemon zest rub)

senseless Icelandic salsa slander (cat), Friday, 3 May 2024 02:51 (two months ago) link

Nice!

My parents live in rural PA and have tons of ramps on their property every Spring. I made ramp pesto with ramps I dug out 10 days ago - still great.

il lavoro mi rovina la giornata (PBKR), Friday, 3 May 2024 02:55 (two months ago) link

oooooo rampy pesto sounds ridiculous delish!

we ain't there yet but if squirrel ever starts popping up in our diet i might try my hand at squirrel lard.

https://i0.wp.com/practicalselfreliance.com/wp-content/uploads/2018/12/rendered-squirrel-fat-for-cookies.jpeg

i'll have to give the brains a miss though on account of those pesky prions

senseless Icelandic salsa slander (cat), Friday, 3 May 2024 04:16 (two months ago) link

is ramps wild garlic? if so I made some pesto with it the other week, it was really good! We have tons of woodland nearby where it just grows like a sea of it.
Love lamb fat, it does the best roast potatoes.

kinder, Friday, 3 May 2024 16:31 (two months ago) link

"ramp pesto" should be in tony hawk pro skater

145 feet up in a Jeffrey Pine (Sufjan Grafton), Friday, 3 May 2024 16:43 (two months ago) link

Ramps are wild baby leeks, I believe, though I see the wiki says that wild garlic is another name. I always thought that was a separate plant. They look like mini leeks to me.

il lavoro mi rovina la giornata (PBKR), Friday, 3 May 2024 18:14 (two months ago) link

ah yeah it's wild garlic, I just picked the leaves, but the stems look good too!

kinder, Friday, 3 May 2024 18:28 (two months ago) link

They bring me a lot of joy - digging something wild out of the ground and eating it.

My market had shad roe, so I made shad roe breakfast for dinner: roasted potatoes, shad roe dredged in flour and sautéed in butter, brown butter caper sauce with lemon, with a fried egg on top.

il lavoro mi rovina la giornata (PBKR), Saturday, 4 May 2024 01:50 (two months ago) link

I need some advice:

I’m making this cauliflower pasta dish tonight but I have to swap out the anchovies for something vegetarian. I have red miso but I’m not sure when’s the best time to add it - for anchovies, I’d add it to oil and garlic and fry till melted. Should I add the miso the same way or am I better off dissolving it in the reserved pasta water I’ll be adding to make the sauce?

just1n3, Sunday, 5 May 2024 19:11 (two months ago) link

dissolve in pasta water imo

if not vegan you can also add parmesan rind to the sauce and pull it out later for more umami type notes

I painted my teeth (sleeve), Sunday, 5 May 2024 19:19 (two months ago) link

I think you could fry the miso briefly just as you would for the anchovies, though it won't take as long. 30 secs at most.

il lavoro mi rovina la giornata (PBKR), Sunday, 5 May 2024 19:34 (two months ago) link

But sleeve's way is fine, too.

il lavoro mi rovina la giornata (PBKR), Sunday, 5 May 2024 19:35 (two months ago) link

frying it does sound good actually!

I painted my teeth (sleeve), Sunday, 5 May 2024 20:04 (two months ago) link

quick update for y'all, don't keep your lamb tallow in a jar identical to the one you use for ghee + lamb tallow on toast tastes baaaaaaad

the innocent beeves of our youth (cat), Monday, 13 May 2024 22:01 (two months ago) link

any interest i had in tallow has been removed thx to this thread lol

(not really, i was not interested in tallow)

werewolves of laudanum (VegemiteGrrl), Monday, 13 May 2024 22:19 (two months ago) link


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