what's cooking? part 5: 2017-2027

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

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

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

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

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+

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.

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

dont even @me estela

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

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

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.

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

worth it

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

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)

i super dont get ppl who don’t love it

the most magical of meats

have you

lishen now girleen

have u tasted achill blackface mountain lamb have u

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

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.

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

that sounds like the perfect winter meal

https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/46988498_10157892117263709_3376644936689516544_o.jpg?_nc_cat=100&_nc_ht=scontent-atl3-1.xx&oh=52a054314bf5c0ddc548ff11cb01202b&oe=5C63C71E

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.

🖼

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.

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.

god's perfect meal

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

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.

dinner tonight was homemade tomato soup and grilled cheese!

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.

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

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

Tell me about the salt. Do you add it?

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

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

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

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.

mb I'm just being charmed by Rene Redzepi but I want that too. fermentation is the future, I, for one, welcome our yeasty overlords etc.

Hmmm, amazon still has the $5 off coupon on a book. I am really struggling on what to buy ( I rarely buy hardcopy books because I move a lot). I just got the Oxford Companion to Wine for a class and that was almost 6 pounds in weight. I am going to resurrect one of the cookbook threads.

please do, i'm going to buy a cookbook for my sister for xmas and i need some ideas

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

― ogmor, Tuesday, December 11, 2018 1:06 AM (ten hours ago) Bookmark Flag Post Permalink

i made it last night and did this

I am going to make a lemon or lime custard pie type of thing right now but don't really have all the ingredients. I see that rice cracker crust is not a thing (didn't want to make a real crust but we have loads of rice crackers). I foresee this becoming a lemon type of spread.

Finally made a posole that I was satisfied with, so now I'm moving on to thai curry pastes.

this week i made cinnamon raisin walnut bread, yesterday i made jam from costco frozen berries, on this day, January 1, 2019, i had the best toast and jam for breakfast
tonight i will make a turkey pot pie

theres a ham kinda roasting kinda steaming in cider and shallots in the oven atm we await with interest

Making orecchiette from scratch again today (I am getting really quick with it) with portobello mushrooms and fried shallots. Made ~90 vegan DUMPLINGS! on sunday, so we have been gorging on those as well. I think I almost watched an entire movie while folding them.

I drank too much last night and never got around to making a lemon dessert. But I sure did read a lot of recipes.

the ham did not steam but roasted up ok with an intervention

Trying to cook saltfish fritters for first couple of times after finding saltfish in Sainsbury 's last week.
Think it came out ok but could do with it being less absorbent of oil.
Think I need to try this out at home.
Though not sure where you can get saltfish without a Caribbean population.
I did eat it for the first time in Galway but not sure where the restaurant got hold of things. Maybe they made it up themselves. Sounds like an involved process to create saltfish though.

is it so involved? seems like something a restaurant could do

turkey pot pie was so good, i never made it before. i am not good at rolling pie crust but the crust was flaky as hell even after my 3 attempts to roll. and i have a whole second pie's worth of filling for the freezer, if i can make it fit.

Restaurant would probably be willing to do it if they didn't have an external source. I think I was thinking about not looking forward to doing it myself. But quantities would be pretty different.

made some pretty good cabbage and farro soup from the Six Seasons book. trying to reclaim some cabbage love from all of the bad polish casseroles I was fed growing up.

mmm, that sounds comforting and kinda sublime in its simplicity

i love cabbage, one of my top 5 vegetables