what's cooking? part 5: 2017-2027

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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

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.

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

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.

ogmor, Tuesday, 11 December 2018 12:22 (five years ago) link

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.

Yerac, Tuesday, 11 December 2018 12:58 (five years ago) link

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

forensic plumber (harbl), Tuesday, 11 December 2018 13:24 (five years ago) link

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

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 11 December 2018 19:32 (five years ago) link

two weeks pass...

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.

Yerac, Monday, 31 December 2018 20:07 (five years ago) link

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

reggae mike love (polyphonic), Monday, 31 December 2018 20:16 (five years ago) link

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

forensic plumber (harbl), Tuesday, 1 January 2019 15:49 (five years ago) link

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

topical mlady (darraghmac), Tuesday, 1 January 2019 15:52 (five years ago) link

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.

Yerac, Tuesday, 1 January 2019 16:21 (five years ago) link

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

Yerac, Tuesday, 1 January 2019 16:24 (five years ago) link

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

topical mlady (darraghmac), Tuesday, 1 January 2019 18:12 (five years ago) link

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.

Stevolende, Tuesday, 1 January 2019 18:41 (five years ago) link

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.

forensic plumber (harbl), Wednesday, 2 January 2019 01:30 (five years ago) link

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.

Stevolende, Wednesday, 2 January 2019 10:05 (five years ago) link

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.

Sufjan Grafton, Wednesday, 2 January 2019 18:02 (five years ago) link

mmm, that sounds comforting and kinda sublime in its simplicity

form that slug-like grex (outdoor_miner), Thursday, 3 January 2019 00:05 (five years ago) link

i love cabbage, one of my top 5 vegetables

forensic plumber (harbl), Thursday, 3 January 2019 02:28 (five years ago) link

I make roast cabbage with brown butter and walnut sauce too often

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Thursday, 3 January 2019 03:06 (five years ago) link

that sounds extremely good. in this one, the cabbage was cooked long until sweet and soft with red wine vinegar stirred in at the end. i'd previously only blanched cabbage and added it to basically done soups. so this had a more pickled cabbage vibe that seems right for winter.

Sufjan Grafton, Thursday, 3 January 2019 18:14 (five years ago) link

i like how you can cook cabbage just about anywhere on the range from "raw" to "simmered to death" and it's always pretty good.

call all destroyer, Thursday, 3 January 2019 18:15 (five years ago) link


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