what's cooking? part 5: 2017-2027

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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

so basically my post is every comment to any online recipe, ever

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

scarpetti soup sounds good. there's a whole section of flavored oils in the book. going to flavor some oils later.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 17 May 2018 22:59 (five years ago) link

noticed a local place that uses beets on various vegetarian sandwiches, which seemed uninspired to me at first. but the idea stuck w/me and now i'm addicted. just made a bagel with a bit of cream cheese, a layer of thinly sliced steamed beets, about a third of a mashed avocado and some chopped up thai chiles. the combination sweet/salty/creamy/spicy is the kind of taste sensation i live for dammit

lâche pas la patate (outdoor_miner), Saturday, 26 May 2018 15:08 (five years ago) link

I love beets. We make a beet & tomato salad that's a classic.

Do any of you have a recipe for dan dan noodles that you're enthusiastic about? I'd like one where the peanut or sesame taste is prominent, but I'm happy to hear of others. I had a version of it in Japan that I have been trying and failing to replicate for months now.

droit au butt (Euler), Saturday, 26 May 2018 15:20 (five years ago) link

I wish I knew how to make stuff like that. My current favorite lunch spot has a fantastic Dan Dan hand-pulled noodles that's soooo good.

Mario Meatwagon (Moodles), Saturday, 26 May 2018 15:26 (five years ago) link

raw shredded beets go great on sandwiches or veggie wraps

Squeaky Fromage (VegemiteGrrl), Saturday, 26 May 2018 16:16 (five years ago) link

I don't make exact dan dan noodles, but I find noodle dishes are improved by magnitudes if you can get or make fresh noodles.

Ohhhh, I never even think of putting beets on things. I've been in a radish putting on things mood lately.

I greatly messed up a huge pot of caramelized onions I was making a couple of months ago ( i tried to use baking soda to speed up the process and obliterated it). but I froze it into ice cube trays and have been using it for a salad dressing base with whole grain mustard, lemon, capers, balsamic, garlic.

Yerac, Saturday, 26 May 2018 17:02 (five years ago) link

I was just planing to make dan dan noodles this week. I have the fuscia Dunlop Sichuan cookbook and was going to use that as a starting point. I actually bought the preserved mustard greens last week and need to make chili oil at some point

joygoat, Saturday, 26 May 2018 18:09 (five years ago) link

oh I have preserved mustard greens in the pantry, and need to make chili oil as well. The chili oil from that book is wonderful.

mom tossed in kimchee (quincie), Saturday, 26 May 2018 18:14 (five years ago) link

holy hell, the sichuan cookbook is like $90 on amazon! i've seen some recipes for dan dan noodles that call for broad bean chile paste and some that don't. do any of you with dan dan experience have feelings about this one way or the other? i think i wanted to make this dish abt a year ago but never found that paste @ my local asian food store, then i just forgot about it.

lâche pas la patate (outdoor_miner), Saturday, 26 May 2018 18:25 (five years ago) link

oh wait I don't have the sichuan book, just Every Grain of Rice

mom tossed in kimchee (quincie), Saturday, 26 May 2018 18:26 (five years ago) link

I just made what has become the unofficial main dish of Paris: bo bun.

I can check out the Dunlap dan dan noodles. I can get fresh noodles pretty easily in my neighborhood.

droit au butt (Euler), Saturday, 26 May 2018 18:30 (five years ago) link

The restaurant I go to puts in bok choy, I guess instead of mustard greens

Mario Meatwagon (Moodles), Saturday, 26 May 2018 18:32 (five years ago) link

I had to look up what bo bun is and the first article that came up from eater "what's the deal with all the bo bun in Paris."

Yerac, Saturday, 26 May 2018 18:40 (five years ago) link

A salmon dhansak is scheduled for tonight. Not sure how this will go.

Yerac, Saturday, 26 May 2018 18:43 (five years ago) link

Bo bun is rice noodles with a lemon & fish sauce sauce topped with peanuts and a meat or tofu. Beef is the mainstay topping here but I prefer pork because of the legendary pork salad at the Thai Café at St@nf0rd, RIP

droit au butt (Euler), Saturday, 26 May 2018 19:38 (five years ago) link

Do you have a favorite bo bun in Paris that has tofu?

Yerac, Saturday, 26 May 2018 19:40 (five years ago) link

At any place that doesn’t just sell premade ones (those are common now), you can request tofu or a meat as you like. When I eat them outside the home it’s usually around the Sorbonne; I had a decent one on the rue Saint Jacques recently. But normally you’re better off in the 13th for Vietnamienne cuisine.

droit au butt (Euler), Saturday, 26 May 2018 19:43 (five years ago) link

I feel like we have a hard time finding asian restaurants that have tofu in France. I think we have a couple of days in Paris in July, so I want to remember the sparkling water fountains and to try the bo bun

Yerac, Saturday, 26 May 2018 19:46 (five years ago) link

Damn I had no idea that Land of Plenty is out of print and going for $134 US on Amazon now; I've had it for years. It's good but not THAT good.

I live in a town now with a shockingly good asian grocery store for its size - I lived in a small place without one for over a decade so I still have to remind myself not to buy tons of everything when I go because I won't be back for six months. It's amazing to be able to get all kinds of fresh noodles, dozens of stir-fryable greens, thai basil, etc easily whenever I want to.

joygoat, Saturday, 26 May 2018 19:49 (five years ago) link

I lived in Oahu for half a year and one of the things I most miss is prevalent asian groceries in every supermarket. YUM.

Yerac, Saturday, 26 May 2018 19:55 (five years ago) link

Hmm, you may be right, but I don’t know, I don’t usually take tofu here. But often on menus it’ll be called soja.

droit au butt (Euler), Saturday, 26 May 2018 19:58 (five years ago) link

Yeah, I eat everything but my partner doesn't. This is why we usually just go to Mme Shawn for tofu for him.

Yerac, Saturday, 26 May 2018 20:06 (five years ago) link

Tonight’s 101 Easy Asian Recipes pick was chicken adobo, which I hadn’t done before. I don’t have any proper points of comparison I don’t think but it tastes good!

I don’t think I’ve ever properly reduced a sauce though. Unless there’s actually no reason to boil down your sauce until it’s the consistency of pancake syrup. Is that even possible? Sauce is a complete mystery to me.

valorous wokelord (silby), Monday, 28 May 2018 01:29 (five years ago) link

i also find sauce mysterious but the guideline i would start with is reducing takes way way longer than you expect

call all destroyer, Monday, 28 May 2018 01:32 (five years ago) link

i love adobo, i was planning to try that recipe next too

Squeaky Fromage (VegemiteGrrl), Monday, 28 May 2018 01:33 (five years ago) link

fuck it, this has been on my wishlist forever and i just bought it: https://smile.amazon.com/dp/0470194960/?coliid=I3L0KGYII342ZT&colid=1P6XT5QYBLVO9&psc=0&ref_=lv_ov_lig_dp_it

call all destroyer, Monday, 28 May 2018 01:35 (five years ago) link

same, have not bought yet but thanks for the reminder

sleeve, Monday, 28 May 2018 01:52 (five years ago) link

I have peterson's splendid soups. I texted the gumbo recipe to my friend in new orleans for a quick check, and he talked to me for the next two hours about how it was a recipe that could only have been conceived by the antichrist. Yet, I've always liked the other soups I've made from that book.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 28 May 2018 07:03 (five years ago) link

and the gumbo recipe is probably tasty, too. it's just hard to please everyone with such a broad sweep of a topic.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 28 May 2018 07:04 (five years ago) link

The black bean soup in that book is good.

droit au butt (Euler), Monday, 28 May 2018 07:13 (five years ago) link

I made ricotta using the recipe from Kenji's book and...I guess I did it wrong. Curds stuck together almost immediately and the end result was kind of chewy :(

Made oven-braised pork chops with red onion and pears, zucchini with anchovies and capers, plus my wife chipped in some delicious sauteed radishes. Good times!

Mario Meatwagon (Moodles), Tuesday, 29 May 2018 00:48 (five years ago) link

I wouldn’t be surprised if I posted about this dish in the past but it was 90-something degrees today so for dinner I rinsed a can of cannellini beans, added a can of tuna in olive oil, sliced red onion, red wine vinegar, and flat leaf parsley and ate it with some bread and rose. Ten minutes of prep time and nothing to heat up

joygoat, Tuesday, 29 May 2018 01:22 (five years ago) link

that sounds awesome, i'm saving it

forensic plumber (harbl), Tuesday, 29 May 2018 01:26 (five years ago) link


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