what's cooking? part 5: 2017-2027

Message Bookmarked
Bookmark Removed
Not all messages are displayed: show all messages (2036 of them)

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

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

cabbage braised in cider with herbs and mustard or something is so good in winter.

call all destroyer, Thursday, 3 January 2019 19:12 (five years ago) link

We do braised cabbage every New Year's for the traditional/superstitious prosperity meal, but once a year is about enough for me.

Juul Haalmeyer Dancers washout (WmC), Thursday, 3 January 2019 19:24 (five years ago) link

I am anti- https://www.shugarysweets.com/wp-content/uploads/2016/01/chick-fil-a-cole-slaw-2-600x400.jpg
which is a mayo-based life form...

But pro- https://www.wellplated.com/wp-content/uploads/2017/05/Ginger-Chicken-Tacos-with-Slaw-600x800.jpg with, for instance, sesame oil, scallion, some kind of toasted nuts.

There's more Italy than necessary. (in orbit), Thursday, 3 January 2019 19:24 (five years ago) link

FIL has massive surplus of venison this year so we wound up with several rump steaks + some jerky
giving some to a friend, would gladly redistribute more meat if i could

weird woman in a bar (La Lechera), Thursday, 3 January 2019 19:41 (five years ago) link

Venison takes mole particularly well. I also jugged some once using an adapted hare recipe and it was pretty incredible but not something you'd want every day.

Bimlo Horsewagon became Wheelbarrow Horseflesh (aldo), Thursday, 3 January 2019 20:07 (five years ago) link

Just been eating a v good quick soup/stew thing with fried chorizo, onions, chickpeas and Savoy cabbage in tomatoes. I always think i need to eat more cabbage!

kinder, Thursday, 3 January 2019 21:02 (five years ago) link

no form of cabbage is bad even the palest snotgreen boiled to death has its pleasures (with enough white pepper and butter obv)

topical mlady (darraghmac), Thursday, 3 January 2019 21:52 (five years ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.