what's cooking? part 5: 2017-2027

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you might think that having a rather expensive waffle iron would be silly but the overnight waffles we regularly make are a counterpoint

droit au butt (Euler), Sunday, 22 April 2018 06:48 (five years ago) link

mr veg got me an Instant Pot for my bday & last night I made red beans & rice. It turned out great. Will cook beans a teeeeeensy bit longer next time but otherwise 😃

Squeaky Fromage (VegemiteGrrl), Sunday, 22 April 2018 14:34 (five years ago) link

xpost If I had kids I would probably be pro waffle iron. You're in France, no weekend crepes?

Yerac, Sunday, 22 April 2018 15:01 (five years ago) link

We love crepes too but waffles are even better: the crispiness is amazing. And overnight waffles, yeast-risen ones, are tangy too. We use Bittman’s recipe.

On the Côte d’Azur this week, so gonna cook with prime Italian ingredients while not having to deal with Italy bullshit.

droit au butt (Euler), Sunday, 22 April 2018 15:53 (five years ago) link

something went very right with what I prepared last night. Not sure where in the combination of rhubarb, ginger, garlic, coconut milk and all the other ingredients and so not sure how easily I can recreate it but taste was sublime.
Really going to further explore the use of rhubarb as a savoury ingredient.. seems to add a level of near citrus piquancy to things i think.

Stevolende, Sunday, 22 April 2018 16:06 (five years ago) link

Was it fresh rhubarb? I don't think I have ever used rhubarb besides a pie once. It was growing in the backyard of my rental and it was like a weed.

Yerac, Sunday, 22 April 2018 17:26 (five years ago) link

I have more naan rising right now to eat with some miso marinating tuna and salmon for later. We were going to grill but now are too lazy and are just baking it.

Yerac, Sunday, 22 April 2018 17:27 (five years ago) link

xp well, shop bought rhubarb so not quite that fresh but recently picked. I was experimenting with it a bit last year, just bunging it into stir fries to see what the result was.
I think it tends to be heavily sugared in most English usage and that's to counter its sharpness. I think that works quite well in a savoury dish though

Stevolende, Sunday, 22 April 2018 17:37 (five years ago) link

tried the scarpetta spaghetti tonight. the oil infused with chili, basil, and garlic is definitely great. the butter and parmigiano reggiano kind of took over the forefront of the flavor, though. I will definitely make it again, but I'll add a few extra tomatoes for the sauce. Or maybe I'll cut the cheese and butter down a bit.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 23 April 2018 04:08 (five years ago) link

chili+basil+garlic oil in spaghetti. jalapeno+bird's eye+garlic oil in nearly everything. spiced butter in ethiopian food. starting to think that infusing cooking fats with flavor is one weird trick for enjoying every meal.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 16:13 (five years ago) link

I made a roasted asparagus, bacon, and egg bake that was pretty good and easy to make. Next time I'll probably use a bit less bacon fat for the asparagus, and bake the eggs a couple minutes less.

Mario Meatwagon (Moodles), Thursday, 26 April 2018 16:40 (five years ago) link

starting to think that infusing cooking fats with flavor is one weird trick for enjoying every meal.

― Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, April 26, 2018 11:13 AM (twenty-nine minutes ago) Bookmark Flag Post Permalink

i've never really done this intentionally but i think yr otm

gbx, Thursday, 26 April 2018 16:44 (five years ago) link

The only time I add cheese to the scarpetta recipe is if for some reason the sauce comes out flavorless (not good basil or tomatoes) otherwise yeah, it doesn't need the cheese. That oil is sooooo good. Glad you liked it.

Yerac, Thursday, 26 April 2018 16:53 (five years ago) link

oh, interesting. I think I won't do the cheese next time.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 17:04 (five years ago) link

added bonus of making the whole endeavor a bit cheaper

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 17:05 (five years ago) link

I didn't even realize there was cheese in the recipe. I had it in the restaurant once and I think the cheese was just on the table in general.

Yerac, Thursday, 26 April 2018 17:19 (five years ago) link

hmmm. It is a large amount of cheese. I actually picked up the book, so maybe it's only in there. Do you add butter?

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 17:25 (five years ago) link

Which book/recipe?

The town I’m in this week has lots of people selling fresh ravioli filled with asparagus and it’s delicious.

droit au butt (Euler), Thursday, 26 April 2018 17:31 (five years ago) link

the scarpetta book. Yerac and I are referring to Conant's spaghetti recipe, which she brought up itt awhile ago.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 18:24 (five years ago) link

I definitely add the butter but I think the early videos of this I watched have absolutely no cheese involved.

Yerac, Thursday, 26 April 2018 19:47 (five years ago) link

I am very curious about this large amount of cheese. I had assumed you just meant some shavings on top.

Yerac, Thursday, 26 April 2018 19:48 (five years ago) link

Ok, I see in the video above he sprinkles some in while it's in the pan. My spouse doesn't eat cheese so I guess we always ignored that part.

Yerac, Thursday, 26 April 2018 19:52 (five years ago) link

I think it was 0.5 cup, which is a pretty large amount

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 19:58 (five years ago) link

Yeah, I see that although in some recipes online it says 2 tablespoons.

Yerac, Thursday, 26 April 2018 20:09 (five years ago) link

Yeah, those seem to be for a smaller serving size, though. Also lots of unclear info about the volume of pasta. Bc 1 lb of fresh is not the same as 1 lb pf dry, before its cooked anyway.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 26 April 2018 20:23 (five years ago) link

I think we usually do a pound of fresh pasta for one large can of tomatoes (or 2 regular size cans). It's been so long since we have had good tomatoes around to use. But we also don't like a lot of sauce. We also do a large slice to the garlic and don't strain that or the basil out.

Yerac, Thursday, 26 April 2018 20:46 (five years ago) link

Caprese-style chicken breasts stuffed with tomato, basil, and mozzarella.

Mario Meatwagon (Moodles), Thursday, 3 May 2018 00:58 (five years ago) link

I got the Lucky Peach 101 Asian Recipes cookbook for my bday & i cant wait to try some of these recipes esp hainan chicken rice.

the design is suuuuch a nostalgia trip. My mum had a shelf full of 70’s “Asian” cookboks from when everyone bought shitty aluminium woks & a jar of msg & made sweet & sour chicken every Friday night - the book is such a throwback, it cracks me up.
The photography is spot on & the typeface, layout, even the title...somewhere between triggering & comforting, lol.

Squeaky Fromage (VegemiteGrrl), Sunday, 6 May 2018 17:47 (five years ago) link

i had some good italian sausage i had to use so i just browned an onion, added the sausage, added fire-roasted tomatoes. then poured it all into some pasta i made a few days ago. it was surprisingly good.

you bet, nancy (map), Monday, 7 May 2018 00:44 (five years ago) link

sounds good to me

call all destroyer, Monday, 7 May 2018 01:19 (five years ago) link

I am laughing at those Lucky Peach cookbook pics that I can find online. I Love them and am trying to think of a person to gift this to.

Yerac, Monday, 7 May 2018 02:05 (five years ago) link

yeah, that book looks amazing and I will buy it eventually

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 7 May 2018 03:21 (five years ago) link

It’s good, rip lucky peach

valorous wokelord (silby), Monday, 7 May 2018 03:36 (five years ago) link

y’all have GOT to try this
https://food52.com/recipes/75260-spanish-baked-rice-with-chorizo-and-chickpeas

If you’re going for a meal instead of just a side dish I would recommend doubling the chickpeas and upping the currants a bit too.

the masseduction of lauryn hill (Stevie D(eux)), Sunday, 13 May 2018 17:54 (five years ago) link

This look really, really good. I may try this out this week but substitute out the meat for something else. I wonder if chunks of some type of fish would be good in it. I am glad they included the pic because I was confused about the head of garlic.

Yerac, Sunday, 13 May 2018 18:27 (five years ago) link

I've been making these whack momofuko compost-like cookies every weekend for about a month. I still don't have a process/recipe down but I pretty much now add 2 teaspoons of ground coffee, 1 teaspoon of indian chili powder, peanut butter, quinoa cereal flakes, vegetable potato chips and chocolate chips (no chocolate chips for me). I want them flatter and chewier but I think I think it's because I try to add 3/4 the amount of sugar and butter?

Yerac, Sunday, 13 May 2018 18:34 (five years ago) link

This look really, really good. I may try this out this week but substitute out the meat for something else. I wonder if chunks of some type of fish would be good in it. I am glad they included the pic because I was confused about the head of garlic.


trader joe’s soyrizo imo, or a DIY seitan chorizo. Dice it up tiny like the picture.

the masseduction of lauryn hill (Stevie D(eux)), Monday, 14 May 2018 00:06 (five years ago) link

I thought about soyrizo but it's more crumbly and was trying to think of something with heft.

Yerac, Monday, 14 May 2018 00:29 (five years ago) link

Whipped up some fresh fettuccine with leeks and crumbled Italian sausage for mother's day dinner. It was quite yummy and easy to make.

Mario Meatwagon (Moodles), Monday, 14 May 2018 00:53 (five years ago) link

ramp season is here so i made ramp chimichurri for hanger steak tonight

call all destroyer, Monday, 14 May 2018 01:01 (five years ago) link

#rampitup

Squeaky Fromage (VegemiteGrrl), Monday, 14 May 2018 01:53 (five years ago) link

successfully made Hainan Chicken Rice from the 101 Easy Asian Recipes book.
Delicious!

Squeaky Fromage (VegemiteGrrl), Monday, 14 May 2018 03:20 (five years ago) link

Yessss I gotta do that again some weekend soon, it’s so worth it

valorous wokelord (silby), Monday, 14 May 2018 04:07 (five years ago) link

I ended up buying that book already. Only worry is the lack of fried stuff. Fried stuff is delicious.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 14 May 2018 04:54 (five years ago) link

It's a stupid worry, though, because it's one of the main stated constraints of the book. Also frying is messy, so hell yeah if I can make good stuff without it.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 14 May 2018 05:10 (five years ago) link

Yes I’m cooking with that book a lot lately, made the fish sauce spareribs last night, and the Chinese sausage fried rice as a side. Coordinating was stressful but both were excellent.

droit au butt (Euler), Monday, 14 May 2018 06:58 (five years ago) link

we are addicted to the pepper/garlic/basil olive oil. been using it for toasting veggie burger buns and on toasted cheese sandwiches. will probably end up making that oil more frequently than the red sauce it's supposed to go in.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 17 May 2018 18:44 (five years ago) link

At Roberta's pizza in Brooklyn they have a bottle of spicy hot oil (kind of like this^^^) on every table. It's kind of addictive and the only time I ever put oil on my pizza. So good. Are you straining out all the basil/garlic/pepper?

Yerac, Thursday, 17 May 2018 20:23 (five years ago) link

yes, I strain it out. I could definitely see leaving the stuff in there if I minced things up more nicely.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 17 May 2018 20:54 (five years ago) link

thanks to thread I made the scarpetta spaghetti recipe, only instead of basil I used rosemary and instead of tomato sauce I made tomato soup

mom tossed in kimchee (quincie), Thursday, 17 May 2018 22:54 (five years ago) link


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