what's cooking? part 5: 2017-2027

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

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

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.

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.

i can only handle raw cabbage in coleslaws and salads and such - cooked cabbage always makes me bloated :(

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.

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.

Venison is soooo good. I don't think I have ever bought a cabbage as an adult. I should venture into that.

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.

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?

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.

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.

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.

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

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

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.

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

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.

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!

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

the national motto of ireland is "no form of cabbage is bad" i think?

bacon, spuds and cabbage in the one pot is probably the national dish id say

we used to make a warm cabbage salad @ a place i worked @ that is still maybe my fave cabbage preparation:
starts with a fiery hot pan, add olive or canola oil, then thinly sliced cabbage and red onion, s&p. turn down heat and let it wilt for a couple minutes, then add ~1/2 oz of both apple cider vinegar and apple cider, toss in a few leaves of spinach for color if handy at this point, then cover pan and let steam a minute. toss with some thinly sliced apple, chopped mint, and crumbled chevre, then plate that stuff. SO good

I'd eat that

i'd lose the chevre due to personal prefs but sounds great

Sounds great, reminds me of one of my favorite red cabbage dishes:
https://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html

oh, nice! there was a strong Zen monastery connection back in the day b/w Tassajara and Green's (from where i got recipe) iirc, so any similarity makes complete sense

if i have a cooking goal for the new year which i don't really it would be to convince myself that making dough is not the massive pain in the ass i always imagine it will be.

to that end, i made this basic but delicious galette today: https://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/

and banged out the dough quickly and easily.

just made pasta for the first time. It wasn't so bad. So strange, though, to work with such stiff, barely put together dough. I don't understand why they want you to fold the dough and pass it through the roller a few times to knead again. You let the dough rest for > 1 hour to hydrate and relax. And now you are making it rubbery again? fuckin recipes, man.

Did you use a recipe that was mostly eggs?

13 egg yolks to 5.33 cups of flour

Yeah, I had a hard time when I did all the egg yolks. I also don't like the texture as much as when it's less egg and more water.

This is the dough specifically for the scarpetta spaghet! There's another recipe for "pasta" that uses fewer yolks.