what's cooking? part 5: 2017-2027

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i'm sure it's great if you enjoy it
fresh pasta is in the category of things i will gladly pay an expert to make for me. croissants, pasta, probably some other things.

weird woman in a bar (La Lechera), Sunday, 20 August 2017 15:13 (six years ago) link

^^ agree

Yoni Loves Chocha (VegemiteGrrl), Sunday, 20 August 2017 15:20 (six years ago) link

filo pastry

Yoni Loves Chocha (VegemiteGrrl), Sunday, 20 August 2017 15:20 (six years ago) link

^^^ also agree (though I might make gnocchi or gnudi again, no equipment needed)

Sushi is in the 'pay to have it made' category for me.

I've started buying fresh pasta from the supermarket. It's not as good as the fresh pasta I had out the other week but a good little upgrade from dried. not as convenient though in terms of it lasting forever like dried.

kinder, Sunday, 20 August 2017 17:40 (six years ago) link

I think of them as just different animals. Dried has a toothiness that u can't get from fresh and fresh is so delicate at it's best

freedom is not having to measure life with a ruler (outdoor_miner), Sunday, 20 August 2017 18:33 (six years ago) link

disagree! It's easier to get an even toothiness with fresh. You barely have to cook it though. dried can get that slippery coating kind of thing. tbf I often have dried brown pasta which probably needs a bit more cooking than white.

kinder, Sunday, 20 August 2017 18:59 (six years ago) link

Can I just say that the trend of overly patronizing instructions in online recipes is driving me bananas

The five-step method for an easy, tasty homemade enchilada sauce recipe turns into war & peace bc the author has to add all her concern-trolling
"now make sure you get all your spices measured before you start"
"heat the oil - dont walk away from the stove"

OMG. SHUT. UP.

Squeaky Fromage (VegemiteGrrl), Monday, 21 August 2017 01:31 (six years ago) link

ugh that's even worse than recipes bloated with jokes
stfu

weird woman in a bar (La Lechera), Monday, 21 August 2017 12:29 (six years ago) link

i finally unpacked my cookbooks after they were in attic storage for a year and it is so much more enjoyable browsing through them rather than food blogs and cooking websites

marcos, Monday, 21 August 2017 14:10 (six years ago) link

two weeks pass...

What is the conventional ilxwisdom regarding preparing corn tortillas for enchiladas? Warm in dry pan? Warm over open flame? Quick dip in hot oil? Dip in sauce before rolling?

Enchiladas are a pain in the ass to make imo.

mom tossed in kimchee (quincie), Tuesday, 5 September 2017 23:04 (six years ago) link

cheap fresh tortillas from masa harina, dip in sauce, and quick fry in oil on skillet imo

you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:14 (six years ago) link

it'd probably also work well making from better store bought masa. I just think fresh is best for avoiding tears, and a tortilla fancier than maseca probably won't make much difference in enchiladas.

you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:19 (six years ago) link

Dip before fry??? I assumed it was fry then dip.

mom tossed in kimchee (quincie), Tuesday, 5 September 2017 23:33 (six years ago) link

yeah, i see that in recipes as well. my father-in-law has been making them for decades, and he dips in sauce before frying. it makes the skillet pretty messy.

you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:40 (six years ago) link

we also do not bake them, though. it looks like this may be a difference in assembly between enchiladas and enchiladas suizas

you are juror number 144 and we will excuse you (Sufjan Grafton), Tuesday, 5 September 2017 23:44 (six years ago) link

i hate handling slimy sauced tortillas so i just make layered enchilada casserole now #lazy

Squeaky Fromage (VegemiteGrrl), Tuesday, 5 September 2017 23:46 (six years ago) link

the method described in beloved ilx favorite the border cookbook is to heat 1/2" to 1" of oil in a small skillet till hot. dip the tortillas in until they go limp (happens almost immediately ime), then sauce them, fill them, and roll them.

this has worked great for me so far.

call all destroyer, Wednesday, 6 September 2017 00:28 (six years ago) link

fry then dip imo

weird woman in a bar (La Lechera), Wednesday, 6 September 2017 12:29 (six years ago) link

border cookbook is so great, could be my favorite cookbook tbh

marcos, Wednesday, 6 September 2017 16:06 (six years ago) link

In Rick Bayless' Mexican Kitchen, he has recipes where he warms up the tortillas and then spoons sauce over, and then he has the "..."other" style of enchilada preparation: a cold tortilla is dipped in a robust red chile sauce, then seared quickly on an oiled surface. One taste and you'll understand why they're a favorite street food."

So I guess the dip-cold-and-fry method may be the street food style that is usually done with red sauce?

you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 8 September 2017 00:14 (six years ago) link

taking that book out led to creamy beet greens, potatoes, and poblano tacos, as it usually does

you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 8 September 2017 03:25 (six years ago) link

that pepper-infusion cacio e pepe method i reposted a little while ago worked pretty well. gradually building the sauce with pepper water and pasta water before adding the pasta seemed to prevent any major clumping. i will say that i would add pepper to finish much more aggressively than the recipe implies--the infusion is a nice backbone but it doesn't really kick your ass with black pepper like i want.

obv much better than any oil/butter method.

call all destroyer, Wednesday, 13 September 2017 23:10 (six years ago) link

I don't understand the "keep the sauce warm, but not over direct heat." part. Does that imply that you should turn on your oven?

you are juror number 144 and we will excuse you (Sufjan Grafton), Wednesday, 13 September 2017 23:40 (six years ago) link

honestly i didn't really do that part except for adding small amounts of warm pasta water until i was happy with the consistency

call all destroyer, Wednesday, 13 September 2017 23:45 (six years ago) link

xp double boiler I assume?

sleeve, Thursday, 14 September 2017 00:20 (six years ago) link

double boilers technically are direct (conductive) heat, their max temp is just limited to the 100C

i usually take "keep warm but not over direct heat" to mean "put it in the oven" (convective) or just keep it close to something that's hot (radiant)

gbx, Thursday, 14 September 2017 00:25 (six years ago) link

maybe directly heat a pot of water on adjacent burner?

you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 14 September 2017 00:29 (six years ago) link

I would also normally put something in a low oven to "keep it warm". anyway cad skipped it and lived, so we are good.

you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 14 September 2017 00:30 (six years ago) link

i have an induction range so radiant heat isn't really around, also the oven was in use roasting some asparagus. could've used the warming drawer i guess but it did work out ok.

call all destroyer, Thursday, 14 September 2017 00:41 (six years ago) link

btw if you want to skip the pasta-making portion technique i just subbed the 150g of pasta the recipe makes for 5 oz. of dry pasta and the proportions seemed totally reasonable.

call all destroyer, Thursday, 14 September 2017 00:43 (six years ago) link

thanks, gonna try this one.

you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 14 September 2017 02:35 (six years ago) link

was in the mood for soup a couple days ago when it was cooler and dreary outside. just getting around to making but i like the look of this recipe (w cumin and cinnamon for a soup sounded nice and warming) https://cooking.nytimes.com/recipes/1017980-mushroom-spinach-soup-with-cinnamon-coriander-and-cumin?em_pos=medium&emc=edit_ck_20170916&nl=cooking&nlid=73417899

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 22 September 2017 21:21 (six years ago) link

made the popular NYT red lentil soup 2 days ago and it was perfect for the cooler, breezy afternoon yesterday. this one looks good to maybe try next. also pre-ordered that Soup Bible book somebody recommended in other thread. been making/freezing lots of stock. bring on the soup!

you are juror number 144 and we will excuse you (Sufjan Grafton), Friday, 22 September 2017 21:45 (six years ago) link

tomato jam seems to be very popular rn. a very fancy (overpriced) bakery is selling biscuit, egg, cheese, and tomato jam sandwiches for $8, which is insane. But I've been making my own tomato jam and putting it on nearly every sandwich I eat. Really gives them a "this is a fancy and expensive sandwich" feel.

you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 2 October 2017 16:22 (six years ago) link

Tomato jam a staple at my regular, too. Surprised by how sweet it is!

Daniel_Rf, Tuesday, 3 October 2017 10:42 (six years ago) link

haven't baked any cookies in a few years iirc. saw this neat looking recipe where the pans get shaken while baking to create textural dynamics. they're in the oven now and are gonna rule. subbed guajillo chile mexican chocolate and reduced the amount of sugar in the batter by a fair bit to balance

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 00:09 (six years ago) link

that's cool!

I was a pastry chef for years so I burned out on a lot of that, but I still make cookies. Mostly chocolate chip, sometimes oatmeal raisin or holiday varieties when appropriate. I prefer the melted butter version, wife prefers whipped, we split the difference.

how often do you shake them?

sleeve, Friday, 6 October 2017 00:46 (six years ago) link

i've been making chocolate chip cookies lately w/ dorie greenspan recipe and they are the bomb dot com. haven't tried a cookie with melted butter yet.

assawoman bay (harbl), Friday, 6 October 2017 00:48 (six years ago) link

I'm tired of tomato jam already

I'm turning into a flatbread pizza badass these days, so many good ready-made crusts available

El Tomboto, Friday, 6 October 2017 00:56 (six years ago) link

i ended up shaking them a couple times after first putting them in for ten minutes. they don't look like the pic, but i bet they're deece. they look nice!
https://scontent-dft4-1.xx.fbcdn.net/v/t31.0-8/22289782_10214411195535333_7459497610865515378_o.jpg?oh=87796497b4e7e28bdcd8fbfc7e4e7a33&oe=5A430827

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 03:10 (six years ago) link

don't think i've ever done cookies w melted butter but my fave brownie recipe uses that. mmmm oatmeal is the deal! xxpost

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 6 October 2017 03:21 (six years ago) link

mmm y'all choc chip cookies w/melted butter are the best, more caramelized and chewy, flatter and kinda translucent

melt 1 stick butter
whisk with 1/2C white and 1/2C brown sugar
add 1 tsp vanilla, 1 egg
sift 1C plus 2T AP flour with 1 tsp soda and 1/2 tsp salt
add at least 1/2C chips, or more to taste

bake 10-12 mins at 350

sleeve, Friday, 6 October 2017 13:59 (six years ago) link

I usually put the dough in the fridge for a few minutes to set up, the heat of the butter can make the batter a bit loose right out of the bowl

sleeve, Friday, 6 October 2017 14:00 (six years ago) link

gonna try these imo

Squeaky Fromage (VegemiteGrrl), Sunday, 8 October 2017 01:05 (six years ago) link

help i impulse-bought some spanish (cured) chorizo what shd i do w it?

northwest pass-agg (Stevie D(eux)), Thursday, 12 October 2017 20:20 (six years ago) link

soup!

you are juror number 144 and we will excuse you (Sufjan Grafton), Thursday, 12 October 2017 20:31 (six years ago) link

Fry up with taters!

mom tossed in kimchee (quincie), Thursday, 12 October 2017 20:39 (six years ago) link

Cook up with mussels or clams!

mom tossed in kimchee (quincie), Thursday, 12 October 2017 20:41 (six years ago) link

Something like this, super good, really easy:

potato and chorizo stew

I also love it with fried eggs, and it’s been a long time but I used to frequently make sort of a chickpea and chorizo in saffron broth almost-soup with sautéed cod and garlic and smoked paprika butter plopped on top to melt at the end.

joygoat, Thursday, 12 October 2017 20:47 (six years ago) link


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