what's cooking? part 5: 2017-2027

Message Bookmarked
Bookmark Removed
Not all messages are displayed: show all messages (1962 of them)

parsnips are the devil fyi

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


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

quickest way to ruin a soup imo


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

for burly winter root vegetables i prefer celeriac

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

I stand with VG.

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

Honey roast parsnips are my secret ingredient in a veggie soup

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

monsters, all of u

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

had some oddly delicious parsnip cake last winter

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

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

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


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

Venison is awesome with mole. You're welcome.

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

go greek imo

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

shepherds pie with garlicky sweet potato mash

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

mince is ground meat right?

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


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

actually I was looking at this keema recipe earlier, could try that?

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

oh ok, in that case, keema meatballs?

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

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 (six 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 (six 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 (six 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 (six years ago) link

make yrself a kickass hamburger for a start

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


jason waterfalls (gbx), Wednesday, 22 February 2017 23:44 (six years ago) link

http://rocketlunch.blogspot.com/2011/07/madhur-jaffreys-ground-lamb-with.html <----my favorite

assawoman bay (harbl), Thursday, 23 February 2017 00:19 (six years ago) link

Is hing worth going out of my way to find? I saw that it's similar to fennel seeds.

Albert Canoe (Leee), Saturday, 5 August 2023 00:56 (one month ago) link

xp yummmmm

out-of-print LaserDisc edition (sleeve), Saturday, 5 August 2023 00:59 (one month ago) link

Hing = asoefatida (sp?) or no?

mom tossed in kimchee (quincie), Saturday, 5 August 2023 01:00 (one month ago) link

I believe that's the case, quincie!

Albert Canoe (Leee), Saturday, 5 August 2023 01:04 (one month ago) link

haha, i call it asafoetida irl but hing is easier to type :)

Deflatormouse, Saturday, 5 August 2023 01:56 (one month ago) link

prob worth having if you make lots of dal, otherwise no. it's generally "optional" and most recipes that use it only call for a pinch (Madhur Jaffrey's daily tarka uses like half a tsp, which is a lot) so a 3.5 gram container can last practically forever.

Brahmin ascetics who don't eat onions or garlic use it to flavor their food, to give an idea of its pungency.

Deflatormouse, Saturday, 5 August 2023 02:01 (one month ago) link

I've got two packets of asafoetida powder on my spice wrack only used it a handful of times for chana dal. One of them subtle ingredients where through my own ignorance I wasn't sure what it added so its become an underused one.

vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 06:19 (one month ago) link

It's also one of them ingredients that I couldn't find easily with online supermarket deliveries - I think I got it from ebay

vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 06:24 (one month ago) link

dark soy sauce is mostly for marinades and glazes for meat

the world is your octopus (Camaraderie at Arms Length), Saturday, 5 August 2023 07:40 (one month ago) link

it's quite mad that the evolution of soy as a top notch condiment came about because most ppl were getting priced out of salt

vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 08:54 (one month ago) link

Xp I have Thai tofu recipe that requires light & dark for the sauce

just1n3, Saturday, 5 August 2023 13:03 (one month ago) link

same with the recipe I was doing, it was a mix of light/dark plus oyster sauce and sugar. I love how so little of it can flavour so much.

vodkaitamin effrtvescent (calzino), Saturday, 5 August 2023 13:14 (one month ago) link

one month passes...

Question for you all. Years ago my Colombian friend made me a meal, which was delicious and I often make some version of it myself, but I wondered if it had a specific name?
It's just a rice salad, white rice mixed with black beans, black olives, diced spring onions, cucumber and cherry tomatoes, with lots of cilantro. We have it with chicken just cooked with basic or Mexican kind of chicken seasoning.

kinder, Thursday, 14 September 2023 18:59 (one week ago) link

that sounds delicious. I am hoping somebody who knows says something like "it's called 'ensalada de arroz'" and you immediately enter the rice poll thread with "well there's no goddamn ensalada de arroz so...".

The Xenaverse Connection (Sufjan Grafton), Thursday, 14 September 2023 21:29 (one week ago) link

Doesn’t sound familiar to me as a known dish w a specific name but it does sound tasty!

Piggy Lepton (La Lechera), Thursday, 14 September 2023 22:02 (one week ago) link

You must be logged in to post. Please either login here, or if you are not registered, you may register here.