what's cooking? part 5: 2017-2027

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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

just recently realized how freaking awesome delicata squash is. it's my new kabocha (eg fave winter squarsh). thinkin' of stuffing a couple a la http://beardandbonnet.com/delicata-squash-burrito-bowls/

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 9 February 2017 19:23 (seven years ago) link

Venison is awesome with mole. You're welcome.

Mud... Jam... Failure... (aldo), Thursday, 9 February 2017 21:09 (seven years ago) link

delicata is great xp, i like it too because you don't have to peel it and it cooks faster than other winter squash

marcos, Thursday, 9 February 2017 21:11 (seven years ago) link

I'm also a fan of delicata. And venison! Had a discussion with a rabbi about kosher venison, which is a thing but v. v. expensive.

mom tossed in kimchee (quincie), Friday, 10 February 2017 01:36 (seven years ago) link

yeah delicata is like the french fries of squash in a good way

assawoman bay (harbl), Friday, 10 February 2017 02:02 (seven years ago) link

steely dan of squash even?
ended up making a Killer kale salad -- dino kale sliced v thinly, rubbed with salt and mashed roasted garlic, added some lemon juice and olive oil. threw in some quinoa/amaranth that i'd cooked together mixed it together and plated. topped with 1/2" slices delicata that had cumin and smoked paprika rubbed into the inside (automatic salt and pepper all around, natch) and dressed the top of salad with a simple but yum tahini/apple cider dressing. salad loving housemate was in heaven.

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Friday, 10 February 2017 14:51 (seven years ago) link

i have some lamb mince - it looked nice at the butcher so i bought it. not sure what to do with it.

my thoughts:

shepherd's pie
mince and potatoes cooked separately not in pie

i mean, do any recipes use lamb mince without being some celtic stodgefest?

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:40 (seven years ago) link

go greek imo

ogmor, Wednesday, 22 February 2017 13:42 (seven years ago) link

you could make meatballs! flavor them however you want (i like parsley, something spicy, onion, garlic, ginger, ??) and eat with rice & vegetable of your choice. or put I guess you could also put them in soup.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:42 (seven years ago) link

shepherds pie with garlicky sweet potato mash

kinder, Wednesday, 22 February 2017 13:42 (seven years ago) link

mince is ground meat right?

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:43 (seven years ago) link

yep

kinder, Wednesday, 22 February 2017 13:44 (seven years ago) link

actually I was looking at this keema recipe earlier, could try that?
https://www.bbcgoodfood.com/recipes/461642/keema-with-peas

kinder, Wednesday, 22 February 2017 13:46 (seven years ago) link

yeah that's right, sorry should have said!

meatballs is prob a good idea, i thought about something like a kofte tho think the spices i'd need might not have survived moving flat a while ago - could prob improvise a bit with szechuan pepper or something maybe as the spicy element.

xpost that keema recipe looks good, prob do have the spices for that. i can obv buy new ones just my cupboards are packed.

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:47 (seven years ago) link

oh ok, in that case, keema meatballs?

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:47 (seven years ago) link

lately my favorite meal is meatballs as described above + rice w saffron & a small piece of cinnamon + some kind of chopped radish/greens thing. colorful and flavorful but not overwhelming.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:49 (seven years ago) link

that does sound p good. i have saffron i believe. i think the meat should be quite nice so prob doesn't need too much done to it.

Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:51 (seven years ago) link

trying to impress a new friend of the human female species so am gonna try and pull off homemade ramen noodles, which i've been considering for awhile. http://luckypeach.com/recipes/fresh-alkaline-noodes/
and gonna use a couple bits from that cool recipe someone posted above for "the ultimate rich and creamy vegan ramen" like the soy shiitake tare and the mushroom-scallion oil

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Wednesday, 22 February 2017 14:43 (seven years ago) link

I've had an Instant Pot for a week now. I've tried steel cut oats, soft-boiled eggs (one batch overcooked, one batch undercooked -- I'm zeroing in on the sweet spot), pork loin roast, and potatoes and carrots to make hash out of the leftover pork roast. It's an interesting tool, worth the money I think. Going to try yogurt in the next few days.

scattered, smothered, covered, diced and chunked (WilliamC), Wednesday, 22 February 2017 14:59 (seven years ago) link

xposts
Bifteki. I usually make it with ground beef, but sometimes a mix of beef and lamb; all lamb would probably be awesome. Especially if you could grill it over an open flame.

In a separate owl (doo dah), Wednesday, 22 February 2017 15:44 (seven years ago) link

One of my favorite Indian restaurants does their lamb rogan josh with minced lamb. It is reminiscent of a bolognese sauce and is divine.

mom tossed in kimchee (quincie), Wednesday, 22 February 2017 21:35 (seven years ago) link

A lamb burger with feta and/or tzatziki is easy and tasty, too! Lately I really like dill with lamb.

mom tossed in kimchee (quincie), Wednesday, 22 February 2017 21:37 (seven years ago) link

my dad sent me a bunch of fancy beefs for valentine's day (??) and now i have ground beef for the first time in....many years? i never buy it

do i make chili or meatballs or

jason waterfalls (gbx), Wednesday, 22 February 2017 23:31 (seven years ago) link

make yrself a kickass hamburger for a start

Flamenco Drop (VegemiteGrrl), Wednesday, 22 February 2017 23:32 (seven years ago) link

ooh yeah

i got some sodium citrate a couple months ago with the intention of making fancy velveeta cheese and then never did, this is as good a time as any for fancy burgs

jason waterfalls (gbx), Wednesday, 22 February 2017 23:33 (seven years ago) link

Nothing says "romantic love" like beef from dad

Once my college friend sent me and everyone he knew 5 lbs of cheddar (each!) for Christmas.

weird woman in a bar (La Lechera), Wednesday, 22 February 2017 23:39 (seven years ago) link

lol

jason waterfalls (gbx), Wednesday, 22 February 2017 23:44 (seven years 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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