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 (six years ago) link
pls stop impersonating my saintéd uncle joe *crosses self* its offensive
― gbx, Tuesday, 27 November 2018 02:07 (six 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 (six 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 (six years ago) link
that sounds like the perfect winter meal
― Tom: I do all the bills. (Sufjan Grafton), Tuesday, 27 November 2018 17:49 (six 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 (six 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.
― mom tossed in kimchee (quincie), Tuesday, 27 November 2018 20:52 (six 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 (six years ago) link
god's perfect meal
― gbx, Tuesday, 27 November 2018 21:31 (six years ago) link
How is it cold? How many sharpies did you add?
― Yerac, Tuesday, 27 November 2018 21:33 (six 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 (six years ago) link
dinner tonight was homemade tomato soup and grilled cheese!
― old yeller-at-clouds (darraghmac), Tuesday, 27 November 2018 22:42 (six 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.
― go to work in some high rise...AND VACATION DOWN AT THE GULF OF (Sufjan Grafton), Monday, 10 December 2018 23:37 (five years ago) link
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
― 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
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 breakfasttonight 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
i can only handle raw cabbage in coleslaws and salads and such - cooked cabbage always makes me bloated :(
― Squeaky Fromage (VegemiteGrrl), Thursday, 3 January 2019 18:38 (five years ago) link
My bf is into adventure cooking--making new and risky things. Last month it was octopus (I made paella to go with, but fxed up the rice to liquid ratio so it came out soggy). Last week his adventure was rabbit stew with a whole bottle of red wine, simmered for two hours and thickened at the end with flour--came out overcooked and too gloopy, so next time he'll reduce cooking time & leave out the flour thickener.
Someone is getting him venison so I'm sure there will be deer soon. He's on some kind of cute animal diet apparently.
― There's more Italy than necessary. (in orbit), Thursday, 3 January 2019 18:49 (five years ago) link
hah. venison is great as an occasional treat. i did pheasant on christmas eve but don’t have a good source of less-common proteins nearby.
― call all destroyer, Thursday, 3 January 2019 18:52 (five years ago) link
Venison is soooo good. I don't think I have ever bought a cabbage as an adult. I should venture into that.
― Yerac, Thursday, 3 January 2019 18:57 (five years ago) link
Restaurant Depot is a game-changer--the pulpo and bunny both came from there. You have to be a "business" to get a membership, but you don't have to be a restaurant-type business. Any business will do.
― There's more Italy than necessary. (in orbit), Thursday, 3 January 2019 19:00 (five years ago) link
Cabbage is the best. I went full usa and made fab coleslaw earlier this week (without mayo obv, do you think I’m sick?) with a roast “barbecue “ pork (no grill in a city flat so it’s done in the oven)I bought a discounted jar of mincemeat at M&S the other day, what can I do with it besides pie?
― L'assie (Euler), Thursday, 3 January 2019 19:02 (five years ago) link
xpost oh man i used to have a membership to restaurant depot when I was working at s0undf!x and they bought the bar beside it. That place was great. I forgot about it.
― Yerac, Thursday, 3 January 2019 19:04 (five years ago) link
I shred red cabbage and chop tomatoes to make a quick slaw, topped with the yogurt sauce that comes with halal food. That stretches out a halal takeout order to two big meals with the added veg. I am deeply uninterested in cooked cabbage though.
― There's more Italy than necessary. (in orbit), Thursday, 3 January 2019 19:04 (five years ago) link
hmmm. I don't think I like coleslaw. I might not like cabbage now that I think about it. I need to figure this out.
― Yerac, Thursday, 3 January 2019 19:05 (five years ago) link