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.
shepherd's piemince 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?https://www.bbcgoodfood.com/recipes/461642/keema-with-peas
― 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
xpostsBifteki. 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
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
What will sodium citrate do with beef?
― Je55e, Thursday, 23 February 2017 14:39 (six years ago) link
housemate bd in a couple days so making the sauce today for something i think she'll love, i used to work at this joint - http://greensrestaurant.com/2015/02/black-bean-chili/. will cook the beans and finish the dish tomorrow.for tonight we already baked the baking soda for the ramen noodles that i mentioned the other day. i have a backup plan in case of noodle fail, but i hope it works. making a miso-ginger broth for it, and from "the ultimate vegan miso ramen" recipe i cherrypicked the mushroom scallion oil and shiitake-soy tare as other ingredients
― all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Saturday, 25 February 2017 15:34 (six years ago) link
courgette sliced thin and fried with garlic, with linguine, basil pesto and italian sausage
― kinder, Saturday, 25 February 2017 21:04 (six years ago) link
in the end, with the lamb, if anyone cares, i did make meatballs - used garlic/onion/parsley/cumin and dusted a bit of paprika picante over the top to give the oil they cooked in a saucey quality. cooked rice with saffron, it was all good!
on friday i made this aligot recipe and cooked two toulouse sausages - big glass of red wine obviously :) https://cooking.nytimes.com/recipes/1018430-aligot-mashed-potatoes-with-cheese
what are ilxors favourite fish recipes? most sundays lately i go to the fishmonger, it's the only day of the week i can make it while it's open and i love fresh fish. a lot of the time i just buy a bream or a rainbow trout and cook it whole in the oven with a load of herbs and spices and a few bits of lemon in the cavity, and maybe have some roasted veg alongside it or some greens. i wish i lived in a country where fishmongers were a daily part of life and not something closer to an extravagance.
i still find good butchers and fishmongers a bit difficult - it's hard to balance the impulse purchase with a plan for the week and accompanying veg etc that doesn't lead to waste. but buying what looks nice is sort of the fun of going to an independent store i guess.
― Bein' Sean Bean (LocalGarda), Sunday, 26 February 2017 11:14 (six years ago) link
freezer space = life is basically how i break it down to an extent
― r|t|c, Sunday, 26 February 2017 11:29 (six years ago) link
i don't really use my freezer. prob should.
― Bein' Sean Bean (LocalGarda), Sunday, 26 February 2017 11:40 (six years ago) link
oh man. ur definitely overpaid
― r|t|c, Sunday, 26 February 2017 12:02 (six years ago) link
don't think it's that, i just don't plan ahead enough to use it!
― Bein' Sean Bean (LocalGarda), Sunday, 26 February 2017 12:05 (six years ago) link
yes that is a luxury of affluence!
ok anyway so you could bake the trout again with tarragon, white wine and cream. always a treat
tomato, fennel seeds, pimenton, orange slices, saffron, wine thyme garlic - u can make this combination as poachy stewlike or as saucelike as u prefer
often like to whip up a quick mix of whatever's around from yoghurt, crushed garlic, shaved cucumber, lemon/vinegar, radish, mint/dill for white fish. bit of paprika too, if it's salmon you could dust the skin in var spices
with roast fennel or baby gem lettuce, with vermouth thyme rosemary capers lemon etc, cream too maybe
whole dinner of spring veg (potatoes peas etc) and salmon baked in parchment is uniquely satisfying
got into experimenting with fruit segments and fish for a while, orange/lemon/blood orange bright salady accompaniments with red onion and chilli etc
― r|t|c, Sunday, 26 February 2017 12:07 (six years ago) link
*greek yoghurt that shdve said
forgot this was a p dope-ass take on the old tuna zzzteak
― r|t|c, Sunday, 26 February 2017 12:09 (six years ago) link
f u i never planned ahead even when i was skint! i buy a few things on sunday for the week but that's about it. i maybe don't really like freezing/defrosting as a thing, it's annoying and i have doubts the food tastes as good as when it's fresh. my freezer is empty apart from ice cream and marks and spencer's brioche burger buns!
all those ideas sound great btw - ta.
― Bein' Sean Bean (LocalGarda), Sunday, 26 February 2017 12:11 (six years ago) link
haddock or a like fish wrapped in a spring roll wrapper and sauteed is v. tasty and easy
sea bass or another firm fleshed fish crusted with crushed fennel seeds, coriander seeds, black peppercorns then started in a hot cast iron and finished in oven
i used to do monkfish (back in the day before the price shot up) in sri lankan curry. that was my fave.
or just a simple lime/tarragon butter melted over a hunk of salmon is a good one
miso glazed cod
― all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Sunday, 26 February 2017 14:44 (six years ago) link
HOW TO MAKE PAELLA, when you've been up for 2 days on the vodka and you just remembered you invited your mother for tea:
1. No saffron. I mean, FUCK saffron, it is a very costly way to what, change the colour of the dish? I can't notice any flavour benefit. Just horse a load of smoked paprika in there instead. But not yet.2. Prolly should start with the chorizo, then everything after that can fry in the oil that comes out of that. Use the nice one your mother gave you that crumbles, not the normal asda shit that cuts into discs. Then chuck the onions in. Season.3. Chicken. Brown that, obviously we are using thighs cos more flavour and cheaper, who even buys chicken breasts these days? Oh yeah, Him, but you know deep down you are a better cook than him, don't think about him right now, FOCUS. And season.4. Pepper, just a bell pepper, whatever colour one is in your fridge. Actually those sweet pointy peppers go nice in this, but you never bought them, did you? No worries. Season.5. Actually just keep seasoning at every step, I'm gunna stop saying that, just take it as a given from now on.6. Rice, I think I am meant to use longgrain, but I like this arborio stuff, same as I put in my equally inauthentic (but equally well seasoned) risotto. Throw it into the pan dry for a spell, let it crackle a bit before you put your stock in.7. Oh yeah, chicken stock, you prolly have a freezer full of pots from every time you roasted a chicken. I prolly should've told you at the start to take one out to defrost, if you didn't it's fine, just drop the block of ice into the pan, it'll slow things down but that just means we can smoke a cigarette in the meantime8. smoke a cigarette.9. HORSE A LOAD OF SMOKED PAPRIKA IN THERE10. Now, your mother will constantly tell you that you are meant to let the bottom layer stick onto the bottom of the pan, and then serve it up with crusty bits. I donno about that, it makes the washing up more hellish, also oh shit, we forgot to use the funcy paella pan our mother gave us for Christmas, doesn't matter, she's not coming in the kitchen so we just won't mention it.11. add the prawns shortly before serving, you took them out the freezer at the same time as the stock, right? Never mind, they can just go in frozen. Those nice chunky ones would be nice, but c'mon you can't afford them, this bag seems to contain the smallest prawns known to mankind, and they still qualify as a luxury.12. I think that's it? BOOM:http://i.imgur.com/3dpBc65.jpg13. you're prolly not even hungry anymore, just give your mother a bowl of it and pour a drink.
― Jonathan Hellion Mumble, Monday, 13 March 2017 16:47 (six years ago) link
oh and put garlic in there too
― kinder, Wednesday, 4 October 2023 18:12 (yesterday) link
xp I know, it's weird that I went through that many years without playing with puff. I may do a creamy mushroom tart one day soon.
― WmC, Wednesday, 4 October 2023 18:16 (yesterday) link