what's cooking? part 5: 2017-2027

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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

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

I also do it that way, but with melted butter first. I'm not sure it is a very "pro" way of cooking eggs. I like that it doesn't make any hard bits, and no flip is very low stress.

you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 30 October 2017 04:11 (six years ago) link

I like to pile two fried eggs onto a piece of grainy toast slathered in good butter, so I prefer to avoid butter or oil in the cooking

just1n3, Monday, 30 October 2017 05:17 (six years ago) link

Earlier this week I made a coconut-milk-based curry with shrimp and winter squash, garnished with lime and cilantro, served over brown basmati rice, that I just ate again as a leftover tonight. It earned my seal of approval both times.

A is for (Aimless), Monday, 30 October 2017 05:34 (six years ago) link

the cream from a can of coconut milk is a wonderful thing

you are juror number 144 and we will excuse you (Sufjan Grafton), Monday, 30 October 2017 06:12 (six years ago) link

that was a tasty lasagna but seriously almost too cheezy. maybe that was my fault.
just made nutella from scratch. made it once before but it seized after a few days. gonna be more careful abt letting moisture near this this time.

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 11 November 2017 15:39 (six years ago) link

three weeks pass...

tomorrow I am making red beans & rice :D

Squeaky Fromage (VegemiteGrrl), Saturday, 2 December 2017 09:13 (six years ago) link

nice. i made a vegetarian version before that i loved.
went and got lemongrass, galangal and kafir leaves yesterday, so just made a tom kha broth. getting excited for soup

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 2 December 2017 18:05 (six years ago) link

nice sunday cooking day - my fishmonger had some very large oysters for a pound each, so i got a few. had never shucked an oyster before but it all was quite easy contrary to the impression i had. grilled them with a butter made from parsley/garlic/lemon zest then served them with a slice of lemon and tabasco.

prior to that i put on a braise of short rib, onion, garlic, star anise, juniper berries, bay leaves, stock, and india pale ale - had some mashed potatoes with chives on the side.

i have now cleaned the kitchen :)

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 19:58 (six years ago) link

stealing that braised short rib concept, thanks!

sleeve, Sunday, 3 December 2017 19:59 (six years ago) link

it was v good - i kind of mashed together the bits that sounded good in a few diff recipes. i had it bubbling very low for about 3 hours, oh and i also used some pancetta i had, and thyme too.

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:01 (six years ago) link

brb adding star anise and juniper berries to today's shopping list

sleeve, Sunday, 3 December 2017 20:03 (six years ago) link

would pink peppercorns sub for juniper berries? that combo sounds DELICIOUS

weird woman in a bar (La Lechera), Sunday, 3 December 2017 20:05 (six years ago) link

hehe - i've been using the berries in loads of stuff since buying them for some recipe or other. they're p versatile.

star anise makes every braise better ime.

the red braised pork on this page uses it really well: https://www.theguardian.com/lifeandstyle/2016/jul/17/china-best-kept-food-secret-fuchsia-dunlop-jiangnan-recipes-sea-bass-prawns

xpost not sure - in the uk at least juniper berries are more common than i would have thought, they seem to be in most supermarkets.

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:07 (six years ago) link

for the braise i riffed off this recipe and another one i had in a book plus whatever i had in my cupboard: https://www.thekitchn.com/how-to-make-braised-short-ribs-105868

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:09 (six years ago) link

thought the beer was nicer than a red wine braise which i've done a few times before - can be kinda heavy

Bein' Sean Bean (LocalGarda), Sunday, 3 December 2017 20:09 (six years ago) link

red beans and rice turned out fantastic.
Mine was slightly bastardized from the traditional version.
I used the hambone leftover from our thanksgiving ham instead of a smoked hock
and for smoked sausage i used polish sausage instead of andouille or something more traditional because I can't handle a lot of heat in my spicy food lately.
but goddamn.
here's the recipe I used https://www.thekitchn.com/recipe-red-beans-rice-recipes-from-the-kitchn-183859

love stuff like this where it's so simple and so flavorful

Squeaky Fromage (VegemiteGrrl), Sunday, 3 December 2017 23:49 (six years ago) link

used an updated 19th century-vintage scottish shortbread recipe tonight & holy balls it was good

candied peel & almonds mixed in & caraway seeds on top

will need to tweak my technique & cook time a bit bc it was too crumbly but the flavor & texture was bang on - pretty much my platonic ideal of perfect shortbread

Squeaky Fromage (VegemiteGrrl), Thursday, 14 December 2017 06:38 (six years ago) link

that sounds amazing

Daniel_Rf, Thursday, 14 December 2017 10:26 (six years ago) link

braised thighs & potato recipes are my kryptonite
this one is super good. potatoes come out like frenchified german potato salad!
i would cut back the sugar by half though, slightly too sweet for my taste.

https://www.macheesmo.com/dijon-braised-chicken-thighs/

Squeaky Fromage (VegemiteGrrl), Wednesday, 20 December 2017 04:34 (six years ago) link

made a Ethiopian dish that caught my eye a couple weeks ago but subbed tofu for chicken: https://www.africanbites.com/doro-wat-ethiopian-chicken-stew/
it. was. ridiculous.

https://i.imgur.com/qNo7E81.jpg

freedom is not having to measure life with a ruler (outdoor_miner), Tuesday, 2 January 2018 03:51 (six years ago) link

ah, the hot bread kitchen book has a doro wat recipe to go along with the recipe for injera. that looks good!

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Tuesday, 2 January 2018 04:12 (six years ago) link

ooh bookmarking

Squeaky Fromage (VegemiteGrrl), Tuesday, 2 January 2018 04:13 (six years ago) link

"spiced butter" seems worth it

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Tuesday, 2 January 2018 04:22 (six years ago) link

oh yeah i'm in

call all destroyer, Tuesday, 2 January 2018 04:29 (six years ago) link

i made an Ethiopian feast* for Christmas! There's a little shop nearby that sells injera/berbere/other and they have the spiced butter. It's totally worth it.

*red lentils, spit peas, spinach, beet/fennel salad, lamb & fish

weird woman in a bar (La Lechera), Tuesday, 2 January 2018 14:58 (six years ago) link

wow that sounds so good

Squeaky Fromage (VegemiteGrrl), Tuesday, 2 January 2018 17:30 (six years ago) link

it was! it was easy to make the lentils/greens the day before so that on day-of-feast, i just had to chop the vegetables and cook the lamb/fish + reheat the rest (which are probably better next-day anyway. one of the best parts were the many leftovers that i actually wanted to eat (as opposed to more traditional fare)

i made spinach pies from the leftover spinach

weird woman in a bar (La Lechera), Tuesday, 2 January 2018 17:58 (six years ago) link

i keep thinking about this food and cultural anthropology and how if more people were exposed to ethiopian food there might be some carryover to caring about East Africa or trying to understand it politically or culturally but what the hell do i know.
i'm infatuated and making some spiced butter now in preparation for making a split yellow lentil dish (from africanbites blog) in the next day or so. should put on some Mulatu or ethiopiques disc i guess.

freedom is not having to measure life with a ruler (outdoor_miner), Saturday, 6 January 2018 17:13 (six years ago) link

made this tonight: https://www.epicurious.com/recipes/food/views/steamed-fish-with-lime-and-chile-380597#reviews

i seldom use my bamboo steamer but i can see myself doing this again many times. bit of sambal oelek on the side and a beer.

Bein' Sean Bean (LocalGarda), Saturday, 6 January 2018 21:01 (six years ago) link


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