what's cooking? part 5: 2017-2027

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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!

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


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

oh that sounds delicious

marcos, Thursday, 12 October 2017 20:55 (six years ago) link

ignore the spanish and put it in paella. it's v good in red lentil soups though

ogmor, Thursday, 12 October 2017 21:00 (six years ago) link

two weeks pass...

this is cooking at château d'harbl tomorrow http://www.italianfoodforever.com/2013/03/slow-cooker-rabbit-ragu-for-pasta/

assawoman bay (harbl), Saturday, 28 October 2017 23:35 (six years ago) link

chez harbl must smell amazing today!

mom tossed in kimchee (quincie), Sunday, 29 October 2017 19:06 (six years ago) link

i had bad experiences with rabbit as a kid but i wish u all the best harb

Squeaky Fromage (VegemiteGrrl), Sunday, 29 October 2017 20:02 (six years ago) link

WELL the rabbit guy didn't bring rabbits to the farmers' market because it was raining. not sure what that has to do with rabbits except maybe just expecting fewer customers. he was sorry. i made it with half ground beef half sausage instead. it does smell good.

assawoman bay (harbl), Sunday, 29 October 2017 20:37 (six years ago) link

I fired up the slow cooker and did a sort of beef bourgignon which was surprisingly good. Past few Sundays I've been making myself cook double so I don't need to cook on Mondays and it's been a brilliant idea.

kinder, Sunday, 29 October 2017 20:54 (six years ago) link

I am midway through a slow cooker bouillabaisse with turkey thighs and tons of Pernod.

rb (soda), Sunday, 29 October 2017 21:00 (six years ago) link

I made a seafood risotto with swordfish and it was my best yet

ogmor, Sunday, 29 October 2017 22:26 (six years ago) link

I finally learned how to fry the perfect egg and feel it is one of my life’s greatest achievements. No more undercooked white or semi cooked yolk!

just1n3, Sunday, 29 October 2017 22:56 (six years ago) link

game changer!

Squeaky Fromage (VegemiteGrrl), Sunday, 29 October 2017 23:04 (six years ago) link

what are your tips xp

call all destroyer, Sunday, 29 October 2017 23:27 (six years ago) link

yes please share i love a good fried egg

assawoman bay (harbl), Sunday, 29 October 2017 23:30 (six years ago) link

I use a little non stick pan, high heat, crack the eggs into a bowl first rather than straight into the pan, and then after adding the eggs the trick is adding a little water and then covering - I’d read that using lots of oil and spooning the hot oil over the whites was the way to get the whites cooked first but it was a pain and didn’t work that well, but THEN I read that adding a bit of water steams the whites. It’s super fast too - takes about a minute.

I’ve been doing it this way for a week and getting totally perfect eggs every time.

just1n3, Monday, 30 October 2017 02:29 (six years ago) link

I only use water, no oil, in case that wasn’t clear

just1n3, Monday, 30 October 2017 02:31 (six years ago) link

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