what's cooking? part 5: 2017-2027

Message Bookmarked
Bookmark Removed
Not all messages are displayed: show all messages (2036 of them)

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

wish i had entire unscaled fish meals in my life

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Saturday, 6 January 2018 23:39 (six years ago) link

made this easy thai curry, https://cooking.nytimes.com/recipes/1015694-vegan-thai-curry-vegetables, and thought it was great (affirmed by partner). Used snow peas instead of green beans, half the palm sugar (piloncillo actually), and the green curry paste recipe in Splendid Soups. I used the shrimp paste, but it would be still good and vegan without. Will be my go to recipe for having veg friends over.

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:08 (six years ago) link

and good god, why haven't I gone to the thai market for coconut cream before must have been 10 options.

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:09 (six years ago) link

also v happy to find thag same store sells reasonably sized shallots

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Monday, 8 January 2018 03:14 (six years ago) link

going to make mussaman curry paste and sub it in that same recipe because I was forced to overbuy eggplant at the market. recipe feels like a good baseline for testing different curry pastes. only complaint is that eggplant absorbs too much water if you reheat leftovers.

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Wednesday, 10 January 2018 21:37 (six years ago) link

mmmmmm sno-peas. . . and thai curry. i must do this sometime soon, thx for the idea!

freedom is not having to measure life with a ruler (outdoor_miner), Thursday, 11 January 2018 14:42 (six years ago) link

thank you for introducing me to spiced butter. this is what went into the molcajete for the paste (from Peterson soup book). dried red chilies used for red curry paste.

Green Curry Paste
2 tsp ground coriander
1 tsp ground cumin
3 tsp freshly ground black pepper
0.5 tsp ground cloves
1 tsp grated nutmeg
0.25 cup cilantro leaves (tightly packed)
0.5 in. ginger, peeled and grated
2 kaffir lime leaves, finely chopped
1 tsp shrimp paste (optional, leave out for vegan according to NYT recipe)
1 tsp salt
4 garlic cloves, peeled
1 lemongrass stalk, bottom half only, finely sliced, then chopped
2 shallots, peeled and chopped
8 Thai chilies, seeded and chopped (or 12 jalapeno)
0.25 cup peanut oil

Scatperson (ski-ba-bop-ba-dop-whore.) (Sufjan Grafton), Thursday, 11 January 2018 16:08 (six years ago) link

lovely! hell yeah to the eggplant idea, too. gonna do this someday soon

freedom is not having to measure life with a ruler (outdoor_miner), Friday, 12 January 2018 05:13 (six years ago) link

been cooking more tofu: extra firm, pressed, and dry fried. never marinate because adding to stuff with sauces, usually. anybody know a good way to press tofu quickly? or can somebody recommend a clever way to press tofu in the fridge while out or at work? or maybe pressing that hours ahead is a bad idea? is freezing really necessary?

Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 18:01 (six years ago) link

http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html

^^^addresses the question of pressing

gbx, Wednesday, 17 January 2018 18:59 (six years ago) link

hmmm. hot salt water idea is interesting. not crazy about consuming more paper towels after increasing surface area.

Dat Login was the dname u doofus (Sufjan Grafton), Wednesday, 17 January 2018 19:35 (six years ago) link

question:

i am making red beans and rice - recipe calls for smoked ham hock.
all I could find at the store is smoked *PORK* hock, so, not cured.

should I cook the pork hock in the oven first before making the the red beans and rice, or is it ok to use it as is?

Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:24 (six years ago) link

i don't know the answer to the question and i'm far from a pork expert so my question for you is why do you think you should cook it first? i'm learning

assawoman bay (harbl), Monday, 29 January 2018 00:29 (six years ago) link

well, idk exactly except that if it was a ham hock, it would already be cured and essentially kinda 'cooked' already? but if I cook the pork hock all the good stuff would cook out of it and i think I want that in the beans.
so.
i guess I'm not 100% sure if the uncooked pork hock would affect the end result.

Squeaky Fromage (VegemiteGrrl), Monday, 29 January 2018 00:32 (six years ago) link

given the simmer time for a trad red beans recipe i'd just throw the smoked hock in there. i see no reason to pre-cook it as it's going to cook through in an hour+

call all destroyer, Monday, 29 January 2018 00:33 (six years ago) link

made the unparalleled Cook's Illustrated Chicken Stew yesterday for the first time this season (their goal was to make a stew that was as rich and meaty as beef stew and they nailed it). It has so many glutamates (bacon, anchovy paste, soy sauce) and basically tastes like fond stew. It is, in full CI fashion, quite fussy, but when it tastes this good you don't mind it.

http://gourmay.net/recipes/chicken-stew-cooks-illustrated/

the masseduction of lauryn hill (Stevie D(eux)), Monday, 29 January 2018 17:12 (six years ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.