what's cooking? part 5: 2017-2027

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jeez, i am not a shutterbug by nature. hope they taste better than pic looks

form that slug-like grex (outdoor_miner), Tuesday, 6 November 2018 02:05 (five years ago) link

Lately - Joanne Chang's apple cake. Some basic cassoulet (I call any slow-cooked duck and beans combination cassoulet; this was limas and black-eyed peas). Resisting the temptation to make a million apple desserts - it's barely felt like fall yet, but the apples here are good, and won't be around for long.

I picked up some goat and goat stomach at an Asian/African market, but haven't decided what to do with the stomach yet. Presumably something braised.

Bill, Tuesday, 6 November 2018 22:15 (five years ago) link

xpost was the ghost pepper sauce from scratch?

Wow, report back on the goat stomach.

I have become very good at making orcchiette.

Yerac, Tuesday, 6 November 2018 22:37 (five years ago) link

has anyone ever used dried hominy before? I bought some at Berkeley Bowl, and I soaked it overnight and cooked it for quite a while, but it didn't soften much. Was I supposed to nixtamalize it?

reggae mike love (polyphonic), Tuesday, 6 November 2018 22:39 (five years ago) link

Yeah I bought a few dried ghosties in la last summer. Super simple - sauteed onion added garlic, then cumin and coriander. Then added a can of crushed tomatoes and the Chile and simmered any 10 minutes. Pureed b4 using. Xpost

form that slug-like grex (outdoor_miner), Tuesday, 6 November 2018 22:51 (five years ago) link

Dried hominy has usually been nixtamalized before it was dried and sold, I think - the stuff I have was, anyway (from eBay! bless this weird century), and I know Rancho Gordo's is. But it does take a lonnnng time to cook. Even in a pressure cooker, I've cooked it for an hour or two and still had plenty of chew left.

(This also means I am terrible at estimating portion size from dried, so I often end up accidentally making a big batch and freezing most of it.)

Bill, Tuesday, 6 November 2018 22:56 (five years ago) link

Hmm. I guess I need to get a pressure cooker or an instant pot ... an hour on the stove didn't make a dent.

reggae mike love (polyphonic), Tuesday, 6 November 2018 22:58 (five years ago) link

It may just need another couple hours - I know I made it a few times before we got the Instant Pot, including in a stovetop smoker, it just took forever. But it gets there eventually.

Bill, Tuesday, 6 November 2018 23:05 (five years ago) link

I took the last of the trifoliate oranges and made a small amount (there's not much juice!) of piney orangey tarty curd, boosted with a little trifoliate infusion and citric acid to stretch the juice a little.


Not sure I remember how to do images. That may not work.

Bill, Saturday, 10 November 2018 19:54 (five years ago) link

Ah well.

Bill, Saturday, 10 November 2018 19:55 (five years ago) link

a bit of an experiment, cauli gratin with cashew cream which was deveganised w/ truffle cheddar. looks good!
also got some oysters to fry up which i haven't had in a long time. miner's excited!

form that slug-like grex (outdoor_miner), Thursday, 22 November 2018 01:18 (five years ago) link

I just made a spur-of-the-moment pumpkin pie. I was a bit sloppy with it, knowing it won't be on display to the family tomorrow. It will stay safely at home and be a treat for me, wife and child.

A is for (Aimless), Thursday, 22 November 2018 01:30 (five years ago) link

sounds like best pkace to be

Squeaky Fromage (VegemiteGrrl), Thursday, 22 November 2018 07:22 (five years ago) link

on black friday i bought a 19 lb turkey for $10. i have never bought a turkey, wasn't gonna roast the whole thing, i am not that great at breaking down chickens but i want to get better at it. so i just slowly and sloppily removed all the parts and have like 7 lbs of boneless meat alone (5 is in freezer) and a bag of drumsticks and wings. i think i'm gonna marinate those in korean bbq sauce and roast them. but i'm gonna be eating a lot of turkey in december. i am making 1.5 gallons of stock also. which i am going to attempt to pressure can. wish me luck.

forensic plumber (harbl), Sunday, 25 November 2018 20:50 (five years ago) link

I have never bought or made a turkey. I applaud you.

Yerac, Sunday, 25 November 2018 22:31 (five years ago) link

I made a turkey for thanksgiving and made gumbo with the carcass and rest of the meat today. I also made shepherds pie with the rest of the mashed potatoes and some ground elk that my in laws gave us.

Thanksgiving is alright but weird invented stuff with leftovers the few days after is the best

joygoat, Monday, 26 November 2018 00:52 (five years ago) link

I did not cook it but my bud made turkey enchiladas with a red chile + gravy and oh my god

gbx, Monday, 26 November 2018 01:12 (five years ago) link

every now and again a fella hosts his brothers to make sure they dont starve, this rough beast set me back eight quid and was v passable


remnants will go with the gravy and a tin of tomatoes into a tagliatelle tomorrow, im thinking

old yeller-at-clouds (darraghmac), Monday, 26 November 2018 01:43 (five years ago) link

making leftover turkey tikka masala. Will probably be ok but turkey is kinda bad.

Tom: I do all the bills. (Sufjan Grafton), Monday, 26 November 2018 02:08 (five years ago) link

i made penne with a tomato sauce: onion, garlic, mushrooms, bacon (local grocery store not fancy enough for pancetta), broccolini, crushed tomatoes, red pepper flakes, pepper, rosé, parsley. a+

macropuente (map), Monday, 26 November 2018 04:35 (five years ago) link

dmac you might need to explain to our American friends what that, the king of meats, is.

I had it in a NY restaurant once and the server gave me a warning about how it 'had a strong flavour' , 'more than I might be used to', etc.

kinder, Monday, 26 November 2018 09:10 (five years ago) link

that is 3kg of the worlds premium lamb, the achill blackface mountain variety

dont even @me estela

old yeller-at-clouds (darraghmac), Monday, 26 November 2018 09:42 (five years ago) link

current favs include:

- marinating shiitake mushrooms in soy&oil and baking them til they shrink down to chewy black exceptionally flavoursome little bits
- ginger and spring onion/scallion sauce, not sure how it's taken me this long to discover it but good god
- marmite sweet potatoes wedges, a holy combination

ogmor, Monday, 26 November 2018 09:52 (five years ago) link

xp 8 quid for 3 kilos, who's your butcher?!

Toss another shrimpl air on the bbqbbq (ledge), Monday, 26 November 2018 09:55 (five years ago) link

Too hot stir fry things. Probably only need one scotch bonnet in the wok full. Especially if I'm putting in a Bird's eye with it.
& wondering if flavours coming through from shrimp paste, tamarind, peanut butter and all the various veg and fruit. Had pineapple added in as well as mango last night, cos I had a pineapple since they were on sale last week.
Mango tends to be a standard ingredient these days as well as plantain.
So chilli has a bite that I thought might be tempered.
Only drag is how long it takes to prepare.

Stevolende, Monday, 26 November 2018 10:22 (five years ago) link

xp the family i scrubbed pots for from the ages 13-16

worth it

old yeller-at-clouds (darraghmac), Monday, 26 November 2018 11:26 (five years ago) link

Lamb is truly the greatest of all the meats (as long as it’s not American)

just1n3, Tuesday, 27 November 2018 00:46 (five years ago) link

Lamb is great though tbh I dont care as much where it’s from (we have talked abt this before, i can’t taste the diff! but I am not saying there’s no diff)

Squeaky Fromage (VegemiteGrrl), Tuesday, 27 November 2018 01:00 (five years ago) link

i super dont get ppl who don’t love it

the most magical of meats

Squeaky Fromage (VegemiteGrrl), Tuesday, 27 November 2018 01:01 (five years ago) link

have you

lishen now girleen

have u tasted achill blackface mountain lamb have u

old yeller-at-clouds (darraghmac), Tuesday, 27 November 2018 01:04 (five years ago) link

pls stop impersonating my saintéd uncle joe *crosses self* its offensive

gbx, Tuesday, 27 November 2018 02:07 (five years ago) link

yesterday i made the winter schi recipe from the kachka cookbook, wherein you brown then simmer some country pork ribs in water with dried mushrooms until the meat is really tender. then you take the ribs out and chop up the meat (discarding bones and fat), simmer some diced potatoes until just tender, add back the meat along with grated carrot and a lot of sauerkraut, and let the whole thing blend together. next day, skim the fat, reheat, and serve with some sour cream. about as good as 6-ingredient food gets.

call all destroyer, Tuesday, 27 November 2018 02:15 (five years ago) link

I had no idea there was a kachka cookbook, I've eaten there twice and still think about it years later.

joygoat, Tuesday, 27 November 2018 17:35 (five years ago) link

that sounds like the perfect winter meal

Tom: I do all the bills. (Sufjan Grafton), Tuesday, 27 November 2018 17:49 (five years ago) link


Last night, creamy tomato/sweet potato soup. Smells sweetpotato-ey, tastes tomato-ey. I freestyled it but it's good enough to write down and stick in our gastronomicon.

WmC, Tuesday, 27 November 2018 19:03 (five years ago) link


Last night, creamy tomato/sweet potato soup. Smells sweetpotato-ey, tastes tomato-ey. I freestyled it but it's good enough to write down and stick in our gastronomicon.

Recipe, pls! I have sweets I need to use up tonight, and cans o’ toms aplenty.

mom tossed in kimchee (quincie), Tuesday, 27 November 2018 20:52 (five years ago) link

I totally freestyled it, so bear with me.

Sweat 1 chopped large onion + 2 cloves of garlic in a couple Tbsp. of butter. Add 1 quart of vegetable stock, a palmful of Italian seasoning, I guess three 14 oz. cans of tomatoes (I used a quart of frozen homegrown + 1 can of storebought) and 2 med-to-large sweet potatoes (peeled, large chunks). Simmer until the potatoes are thoroughly done, blend everything smooth then put it back in the pot. (Or, immersion blender.) Adjust salt to taste and simmer/reduce on low to get it to the right thickness if it came out of the blender too watery. Make it creamy with your choice of dairy -- I didn't have half+half or cream in the house so I whisked in about 1/3-1/2 cup of sour cream -- and a squirt of sriracha if you want a couple of scovilles. Simmer about 10 more minutes and it's great with a grilled cheese sandwich.

WmC, Tuesday, 27 November 2018 21:08 (five years ago) link

god's perfect meal

gbx, Tuesday, 27 November 2018 21:31 (five years ago) link

How is it cold? How many sharpies did you add?

Yerac, Tuesday, 27 November 2018 21:33 (five years ago) link

I'm not a fan of it cold. As the soup cools, it gets this weird sexy funky smell that doesn't evoke either yams or tomatoes.

WmC, Tuesday, 27 November 2018 22:05 (five years ago) link

dinner tonight was homemade tomato soup and grilled cheese!

old yeller-at-clouds (darraghmac), Tuesday, 27 November 2018 22:42 (five years ago) link

ogmor brought up ginger scallion sauce above and I was just looking up cookbooks online to see if there are any must haves. But anyway, I came across the momofuko version of this. I didn't realize it was a thing. And I am a little confused that they add salt to it instead of extra soy sauce or something.

Yerac, Monday, 10 December 2018 22:50 (five years ago) link

Because I always do variations of this for dumpling sauce or for stifry but have never thought about adding salt.

Yerac, Monday, 10 December 2018 22:51 (five years ago) link

i make the one in Lucky Peach a lot! so good

Squeaky Fromage (VegemiteGrrl), Monday, 10 December 2018 23:17 (five years ago) link

Tell me about the salt. Do you add it?

Yerac, Monday, 10 December 2018 23:20 (five years ago) link

i think a little, but not as much as the recipe calls for

Squeaky Fromage (VegemiteGrrl), Monday, 10 December 2018 23:27 (five years ago) link

y'all use usukuchi? Think healthy boy + mirin would work? I already have 5 soy sauce variations in the cupboard.

made sfincione from this recipe on saturday night (i used less breadcrumbs than the recipe - it was plenty breadcrumby but i still had way more to add so i decided to defy the recipe. also used provolone picante because my local cheesemonger didn't have caciocavallo) https://www.thespruceeats.com/original-sicilian-style-pizza-2018150

easy as heck and quite delicious

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Monday, 10 December 2018 23:59 (five years ago) link

xxp I've been adding salt and soy and heating the oil before I add it

ogmor, Tuesday, 11 December 2018 09:06 (five years ago) link

I was looking at the Noma Guide to Fermentation book but I think most things would be hard for me to source where I am and have the most free time.

Yerac, Tuesday, 11 December 2018 12:07 (five years ago) link

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