what's cooking? part 5: 2017-2027

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not only have i not seen it, i haven't heard of it
i guess i'm nowhere near the sea, might have something to do with it?

the name is very appealing

weird woman in a bar (La Lechera), Monday, 10 July 2017 12:50 (six years ago) link

often sold at the fishmongers or fish counter or whatever. give it a go if you can find some. it's mostly a side for fish but i think i've seen it in pastas and stuff before as well.

Bein' Sean Bean (LocalGarda), Monday, 10 July 2017 12:54 (six years ago) link

i'm always into a new vegetable
someone should make an ESG omelette with it -- eggs, samphire, gruyere

weird woman in a bar (La Lechera), Monday, 10 July 2017 12:57 (six years ago) link

there's a place in oakland that only does mac+cheese called homeroom. stumbled upon their cookbook a couple years ago but filed recipes away and hadn't used any. made their vegan sauce recipe yesterday and it was un-flippin'-believable. added sauteed mush/onions and some chopped kale to it and baked it covered for awhile then topped with panko breadcrumbs til they got toasty. this gets regular rotation status consideration. was one of the simplest things in the world to make (the sauce involved no cooking!), too

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 13 July 2017 15:50 (six years ago) link

just had a google, might give it a try. i am basically vegan (i eat a piece of pizza with cheese on it every once in a while/will eat vegetarian if I'm somewhere where it's the only option logistically) and have tried a few different vegan mac and cheese recipes, but this one looks fairly different to others I've tried.

i made this vegan "carbonara" on friday, it was very good http://www.seriouseats.com/recipes/2017/03/vegan-carbonara-pasta-recipe.html

-_- (jim in vancouver), Thursday, 13 July 2017 16:41 (six years ago) link

Oh! That looks killer. Yeah I've tried 3 other v good vegan Mac recipes and don't think I'll be going back to them. Sauce in this one is pretty loose but came together perfectly when baked

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 13 July 2017 22:50 (six years ago) link

i didn't like this very much! haha. oh subjectivity.

i don't get too upset at "failures" of this kind though, it's always worth trying new things out and you won't love everything

-_- (jim in vancouver), Friday, 14 July 2017 16:31 (six years ago) link

dang, sry to hear that. the three people that i ate it with /seemed/ to enjoy it as much as i

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 14 July 2017 19:07 (six years ago) link

it wasn't too bad (i just ate leftovers for lunch at work) but i think i prefer other vegan macs I've made that were cashew based more

-_- (jim in vancouver), Friday, 14 July 2017 19:11 (six years ago) link

tonight - whole roast rainbow trout stuffed with parsley, lemon and garlic. and a baked potato. i got quite excited about having a baked potato cos they're so impossible midweek when time is scarce, realised i hadn't cooked one in years. topped it with grated manchego and chopped scallions. glass of gruner veltliner relieving a horrible hangover after some friends' 40th celebrations yesterday :)

Bein' Sean Bean (LocalGarda), Sunday, 16 July 2017 19:30 (six years ago) link

very nice!

i'm in the middle of a move and devoting a disproportionate amount of time to unpacking/setting up the kitchen bc i miss cooking.

call all destroyer, Sunday, 16 July 2017 19:33 (six years ago) link

moving update: my rad induction range was delivered today so i celebrated ironically by burning the hell out of my finger on a pan that was under the broiler.

call all destroyer, Wednesday, 19 July 2017 01:39 (six years ago) link

two weeks pass...

made this tonight, it really livened up a fairly bland dinner of boiled potatoes and a chicken breast: https://food52.com/recipes/12000-old-bay-aioli

Bein' Sean Bean (LocalGarda), Wednesday, 2 August 2017 19:34 (six years ago) link

ooh i love old bay
it's really good on popcorn

weird woman in a bar (La Lechera), Wednesday, 2 August 2017 19:46 (six years ago) link

been alternating butter chicken (from Ajanta book), vegetable korma, and paneer kofta (also Ajanta) for about one year, and I'm still not tired of it somehow

Gaspard de la Nuit: III. ScarJost (Sufjan Grafton), Wednesday, 2 August 2017 20:38 (six years ago) link

ooh i love old bay
it's really good on popcorn

― weird woman in a bar (La Lechera), Wednesday, August 2, 2017 3:46 PM (one hour ago) Bookmark Flag Post Permalink

i just discovered this and it is otm

call all destroyer, Wednesday, 2 August 2017 20:51 (six years ago) link

must try that. it's not so commonly available over here, i had to order a big tin on amazon. it is seriously addictive stuff.

Bein' Sean Bean (LocalGarda), Wednesday, 2 August 2017 21:05 (six years ago) link

you probably know this, but you can make it yourself

Gaspard de la Nuit: III. ScarJost (Sufjan Grafton), Wednesday, 2 August 2017 21:10 (six years ago) link

yeah i guess so - it is just a bunch of other stuff.

Bein' Sean Bean (LocalGarda), Wednesday, 2 August 2017 21:12 (six years ago) link

food - just a bunch of other stuff

gbx, Wednesday, 2 August 2017 22:45 (six years ago) link

yeah old bay is something you can make but it's also worth it to buy it because you get a free shaker to dispense it and it is already made!
if you couldn't order it on amazon i would offer to mail it to you
that's how tasty old bay is

my junkfood-approximating popcorn is drizzle of olive oil, old bay, nutritional yeast, and if i am feeling like i need a really serious treat, a little parmesan cheese

weird woman in a bar (La Lechera), Thursday, 3 August 2017 00:07 (six years ago) link

i went to a restaurant in a coastal town last weekend and we decided to get some popcorn shrimp--their interpretation was literal with fried jumbo shrimp in a box w/old bay popcorn.

call all destroyer, Thursday, 3 August 2017 01:41 (six years ago) link

I've never heard of it, what's it like? I thought you meant like a really dried up bay leaf

kinder, Thursday, 3 August 2017 16:44 (six years ago) link

a delicious spice mix, lots of paprika iirc?


sleeve, Thursday, 3 August 2017 16:46 (six years ago) link


it is tasty, it really does go well with seafood

marcos, Thursday, 3 August 2017 16:57 (six years ago) link

my brother made crab cakes with it a few weeks ago when we went down to the north carolina coast, they were amazing

marcos, Thursday, 3 August 2017 16:57 (six years ago) link

I did actually google it, I was hoping for poetic descriptions of what kind of taste sensation it was!

kinder, Thursday, 3 August 2017 17:04 (six years ago) link

old bae

-_- (jim in vancouver), Thursday, 3 August 2017 17:13 (six years ago) link

taste is v similar to "shrimp/crab boil" seasoning

sleeve, Thursday, 3 August 2017 17:15 (six years ago) link

yea it is just kind of salty and little spicy but not too much

marcos, Thursday, 3 August 2017 17:41 (six years ago) link

i think there is celery salt in there too?
I was hoping for poetic descriptions of what kind of taste sensation it was!
it's good but it doesn't deserve that kind a treatment imo ;)

weird woman in a bar (La Lechera), Thursday, 3 August 2017 17:59 (six years ago) link

celery salt is a magical thing
celery seed too

Yoni Loves Chocha (VegemiteGrrl), Thursday, 3 August 2017 18:32 (six years ago) link

tried to make cacio e pepe tonight, failed
ugh. how can something so simple evade me so spectacularly. i ended up with oily peppery pasta that tasted vaguely of cheese. i think i needed way more cheese

anyone have a good tried & true method/recipe?

Yoni Loves Chocha (VegemiteGrrl), Monday, 7 August 2017 02:56 (six years ago) link

i've only done this successfully once: https://talesofambrosia.com/2013/03/04/how-to-make-spaghetti-cacio-e-pepe-like-a-roman/

and failed like 4 other times. but this is the one i want to get right. butter and evoo dilute cacio e pepe terribly.

call all destroyer, Monday, 7 August 2017 03:04 (six years ago) link

this recipe i used called for a ton of oil & not much cheese

Yoni Loves Chocha (VegemiteGrrl), Monday, 7 August 2017 03:13 (six years ago) link

well the one i posted will solve that prob; my uneducated take is that the temperature where pecorino melts into a sauce is pretty hard to come by. recipes that use lots of oil or butter force a sauce by just making more liquid where this one can make a coagulated mess if the cheese heats up too much.

call all destroyer, Monday, 7 August 2017 03:36 (six years ago) link

Inspired by SG's post above a bit making mushroom matar.
This cacio recipe is killer and seems sorta foolproof

freedom is not having to measure life with a ruler (outdoor_miner), Monday, 7 August 2017 15:49 (six years ago) link

interesting, i'll try that technique next time.

call all destroyer, Monday, 7 August 2017 16:08 (six years ago) link


Yoni Loves Chocha (VegemiteGrrl), Monday, 7 August 2017 16:12 (six years ago) link

bless anyone that provides weights and temperatures in a recipe. I am going to try that one this weekend but without fresh pasta (I don't have a way to make it). outdoor_miner, please share a good mushroom matar recipe if you have/find one. I am trying to get away from using the same book for everything. I made some tandoori mushrooms with a cashew tamarind sauce (from ajanta) and some mushroom, chard, and corn tacos last week. So I am very much into the hongos rn.

Gaspard de la Nuit: III. ScarJost (Sufjan Grafton), Tuesday, 8 August 2017 05:29 (six years ago) link

Oh, that all sounds yumm.reminds me that I miss having huitlacoche around to play with.
Matar recipe came from my heart beets that u linked originally. Nice recipes there, thx for the tip!
Shrooms seemed to b enjoyed by everybody,was easy/wld definitely make again.

freedom is not having to measure life with a ruler (outdoor_miner), Tuesday, 8 August 2017 14:29 (six years ago) link

I haven't had huitlacoche, but Rick Bayless sure seems to love it in the red book. I will check out the matar (thanks). I found the korma from google, and I need to try some more of her recipes.

Gaspard de la Nuit: III. ScarJost (Sufjan Grafton), Tuesday, 8 August 2017 15:58 (six years ago) link

huitlacoche is very good

-_- (jim in vancouver), Tuesday, 8 August 2017 16:46 (six years ago) link

cooked this on saturday and it was amazing


-_- (jim in vancouver), Tuesday, 8 August 2017 16:47 (six years ago) link

lol i did this seriouseats chinese eggplant recipe last night: http://www.seriouseats.com/recipes/2012/02/braised-eggplant-with-tofu-in-garlic-sauce-recipe.html

also good!

call all destroyer, Tuesday, 8 August 2017 16:52 (six years ago) link

dangit! that luckypeach is unavailable just days after i posted that link above. i remembered the method for the most part and made cacio the way they said (infuse crushed pepper in hot water, mash together parm. w/ 130 degree water, etc) and it was great.
Gonna make pop tarts here in a bit from minimalistbaker blog. wanted to make homemade nutella, but am a tiny bit lazy and just threw on some fruit compote instead. don't have much experience w/pie-type dough, but i have pastry flour and this looks pretty simple.

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 19 August 2017 16:08 (six years ago) link

oh! those eggplant recipes both look like something i have to make tonight, picking one is gonna b a challenge

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 19 August 2017 16:23 (six years ago) link

i tried making the old bay aioli the other night & it was delicious.

they should include aioli-making in crossfit workouts, i was pooped afterwards lol

Yoni Loves Chocha (VegemiteGrrl), Saturday, 19 August 2017 17:27 (six years ago) link

otm it is tiring!

Bein' Sean Bean (LocalGarda), Saturday, 19 August 2017 17:30 (six years ago) link

copying that cacio recipe from the internet archive to that perpetual rock of stability, ilx:

80 g semolina flour, plus more as needed
20 g 00 flour, plus more as needed
+ kosher salt
1 large egg
1/2 t (1 g) crushed black peppercorns
40 g finely grated D.O.P. pecorino Romano cheese, plus more for garnish
+ freshly ground black pepper

Blend the semolina flour, 00 flour, and a pinch of salt in a wide bowl and create a well in the center. Crack the egg into a small bowl set on a scale. If the egg does not measure 50 grams, top it off with a few drops of water until it reaches the correct weight. Beat the egg with a fork or whisk, then pour it into the well. Work the flour into the egg, bit by bit, bringing flour into the egg from the edges of the well. Once you have a loose, shaggy dough, set the fork aside and begin kneading the dough in the bowl. When you have a cohesive mass, turn the dough out onto a lightly floured surface and knead it until it is smooth and does not crack or fray when gently stretched, about 8–10 minutes. Wrap the dough in plastic wrap and let rest at room temperature for 1 hour, or in the refrigerator overnight.

Unwrap the dough and divide it into 3 pieces. Use a rolling pin to form each into an oval thin enough to be fed through the thickest setting of your pasta machine. Pass each piece of dough through the thickest setting several times, folding the dough in thirds and rotating it with each pass, until you have a uniform rectangle that is about 10 inches long and 1/8 inch thick. (If you need to move to a thinner setting to achieve this, feel free.) Dust the dough with semolina and let rest and dry for 10 minutes.

Affix the spaghetti attachment to your dough roller. (We’re actually making tonnarelli, not spaghetti, since the resulting noodle will be square at the end, not round.) Once the pasta sheets are leathery to the touch, pass them through the cutter. Gather the tonnarelli and dust them lightly again with semolina. Arrange on a rimmed baking sheet in a loose single layer, and cover with plastic wrap. Refrigerate until ready to cook, up to 2 days. (The noodles will be notably more springy and delicious after 1 day of rest in the fridge.)

When you’re ready to cook, bring a large pot of salted water to a boil over high heat. Meanwhile, combine the crushed peppercorns with 3 tablespoons water in a small saucepan and bring to a simmer. Cook for 2 minutes, then remove from the heat; it should have reduced by about half. Let steep until ready to use.

Drop the tonnarelli in the boiling water and set a timer for 5 minutes.

When assembling the cacio e pepe, timing and heat are important. Place the grated cheese in a bowl. Pour the warm pepper broth over the cheese, leaving most of the peppercorns behind. Use a rubber spatula to mash the cheese and pepper broth together until you have a granular paste. Drizzle a spoonful or two of slightly cooled pasta water over the cheese, continuing to stir and mash and drizzle until you have a sauce the consistency of béchamel. Keep the sauce warm, but not over direct heat. When the timer goes off, check the pasta. Once it’s al dente, drain it into a colander, reserving 1/4 cup pasta water. Toss the pasta a couple of times to release some heat, and let it stand for 1 minute to cool slightly. (If the pasta is too hot when added to the cheese, the cheese will congeal into unappetizing lumps.) Add the tonnarelli to the pecorino sauce and toss, adding splashes of pasta water to create a creamy emulsion that clings to the noodles. Transfer the pasta to a warmed bowl and top with a sprinkle of pecorino and a few grinds of pepper.

call all destroyer, Saturday, 19 August 2017 17:48 (six years ago) link

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