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
I enjoyed this recipe-narrative
― ogmor, Monday, 13 March 2017 21:03 (six years ago) link
was it well received? tasty?
― ogmor, Monday, 13 March 2017 21:05 (six years ago) link
this was a good readhttp://www.bonappetit.com/story/persian-new-year-menu-recipes
― all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 16 March 2017 17:23 (six years ago) link
took awhile to get to it, but making a soup that article above mentions. simple beans and greens soup with loads of dill/cilantro/parsley. sounds like a winner to mehttp://www.bonappetit.com/recipe/beans-green-soup-with-yogurt-mint
― freedom is not having to measure life with a ruler (outdoor_miner), Sunday, 2 April 2017 13:45 (six years ago) link
was freakin' outrageous. this Persian noodle soup recipe didn't call for a noodle so subbed Israeli couscous, which maybe incongruous, but worked
― freedom is not having to measure life with a ruler (outdoor_miner), Monday, 3 April 2017 03:43 (six years ago) link
cooked some duck breast (lots of slow rendering) with a raspberry sauce. had done it before, this time I added some stock to the sauce, but didn't have any peach. served w/ roasties, it was v delicious & well received.
― ogmor, Saturday, 22 April 2017 03:14 (six years ago) link
good call man, i should make duck soon.
duck is not that difficult or really that expensive in the grand scheme, it just *feels* indulgent so i don't do it often.
― call all destroyer, Saturday, 22 April 2017 03:23 (six years ago) link
crispy skin is of course a real treat. I would have preferred it a little less well done but that probably wouldn't have been to my guest's taste. the savoury raspberry sauce really is great though; not really done much like that but it's not difficult - gastrique of sugar & white wine vinegar, break the raspberries down, red wine, stock, season. also feeling very seasonal and there aren't many pleasures out there that can compete with hanging out with a friend, slowly chatting while cooking and watching the kittens go on one of their first explorations of the garden, and then eating together
― ogmor, Saturday, 22 April 2017 14:22 (six years ago) link
sounds awesome! i love making duck tho prob more winter eating for me.
― Bein' Sean Bean (LocalGarda), Saturday, 22 April 2017 18:44 (six years ago) link
I started documenting the slow cooker chili recipes last year
Jan 30, 2016: http://i.imgur.com/lPFtXrMm.jpgMar 6, 2016: http://i.imgur.com/Ns9Wx82m.jpgApr 24, 2016: http://i.imgur.com/rs5oAr1m.jpgMay 30, 2016: http://i.imgur.com/9J55608m.jpgSep 3, 2016: http://i.imgur.com/ZQwuxiDm.jpgDec 4, 2016: http://i.imgur.com/G01hCxNm.jpgJan 2, 2017: http://i.imgur.com/wjQnIu4m.jpgMar 4, 2017: http://i.imgur.com/boVpHdxm.jpgApr 30, 2017: http://i.imgur.com/lpohd8am.jpg
― El Tomboto, Sunday, 30 April 2017 17:24 (six years ago) link
Hoping the allspice comes through in the latest batch and I don't hate myself for leaving out the garlic
― El Tomboto, Sunday, 30 April 2017 17:25 (six years ago) link
how do you come by red habaneros in january?! (am trying to grow habaneros and ghost peppers this year) i've never added corn tortillas to chili though, what a great idea.
― freedom is not having to measure life with a ruler (outdoor_miner), Monday, 1 May 2017 14:22 (six years ago) link
Kenny Shopsin puts masa in his and I am a fan!
― mom tossed in kimchee (quincie), Monday, 1 May 2017 14:50 (six years ago) link
i think kenji adds masa too, and i'm definitely gonna try it next time
― jason waterfalls (gbx), Monday, 1 May 2017 14:54 (six years ago) link
one thing that is definitely making me excited about moving to new mex: hatch (or chimayo!) chiles
― jason waterfalls (gbx), Monday, 1 May 2017 14:55 (six years ago) link
adding masa is cool just gotta be careful it doesn't clump
― call all destroyer, Monday, 1 May 2017 15:00 (six years ago) link
I stole it from ATK I think? Originally they said to put the tortillas and the beer in the blender but it's less work to just dice them up tbf. Soaking them doesn't seem to have much effect.
the habaneros come on a truck.
― your cognitive privilege (El Tomboto), Monday, 1 May 2017 15:01 (six years ago) link
next batch, definitely keeping the allspice; actually I think the dried seasonings are on point finally - less hot peppers though, and I think the bacon didn't render enough in the oven, this batch is a little greasy.
― your cognitive privilege (El Tomboto), Tuesday, 2 May 2017 01:53 (six years ago) link
found an interesting technique flipping through the zuni cafe cookbook yesterday, where you quick braise fish with other stuff under your broiler. you basically get a quick gratinee of everything, then you lower the broiler and cook the finish mostly through. remove from oven, take out the fish, and finish sauce & stuff on the stovetop.
tried it tonight with potatoes, leeks, thyme, sea bass, and a lot of butter. rustic and delicious.
― call all destroyer, Tuesday, 9 May 2017 00:54 (six years ago) link
THIS. IS. BANGIN.
also lol @ the guy at the gourmet shop for getting fussy w/ me asking for 0.2lb of guanciale but that's all I needed bcz I halved it and that shit was still $5 for 0.2 lb!!
anyway track down guanciale or I guess use pancetta and this shit is SO FUCKING EASY and it's one of those recipes that uses v few ingredients and showcases all of their glorious flabors
― he not like the banana (Stevie D(eux)), Wednesday, 10 May 2017 01:29 (six years ago) link
love a good flabor
― jason waterfalls (gbx), Wednesday, 10 May 2017 01:30 (six years ago) link
o yeah we are all about bucatini
― HONOR THE FYRE (sleeve), Wednesday, 10 May 2017 01:32 (six years ago) link
it is great for cacio e pepe
― he not like the banana (Stevie D(eux)), Wednesday, 10 May 2017 01:38 (six years ago) link
never made something like this before, seems impossible to fuck up though https://smittenkitchen.com/2007/05/crumbling-crisp-convictions/
― assawoman bay (harbl), Monday, 15 May 2017 00:29 (six years ago) link
got huge strawberries and rhubarb this AM at farmers' mkt
gah I never see rhubarb at the farmer's market here, I should get mum & dad to covertly send me some in the mail.
that recipe looks good, I'm gonna save that one.
crumbles are my life, I just used up a year-old bag of frozen berries that I'd forgotten about in the back of the freezer and turned it into a cobbler/crumble kind of thing. easy and delish!
― Yoni Loves Chocha (VegemiteGrrl), Monday, 15 May 2017 00:57 (six years ago) link
i made that crumble and its v v v good
― he not like the banana (Stevie D(eux)), Friday, 19 May 2017 23:09 (six years ago) link
started bunging rhubarb into my stirfries and it does add something. Works for savoury if you don't add sugar.Just kept seeing it in the local LIDL and thought I'd give it a shot.
also cashew nuts, plenty of ginger, garlic, turmeric, chillies, pepper, chayote, aubergine, courgette, leeks, shallotts, spring onions, mushrooms, cabbage, spinach, chard, kale, tomato, radishes, and a few other things.
― Stevolende, Friday, 19 May 2017 23:24 (six years ago) link
I also made that crumble as, like harbl, I had picked up strawberries and rhubarb at the farmer's market. I'm a little on the fence about it--I missed the crunchiness of a traditional crisp.
― mom tossed in kimchee (quincie), Saturday, 20 May 2017 14:24 (six years ago) link