what's cooking? part 5: 2017-2027

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.

Oh blah. I think my problem when I made that type of dough is that I measured everything. Usually when I make dough for DUMPLINGS! or pasta I just slowly add in the liquid until it seems right. With the egg yolks, i just went for it and I think it was too dry (maybe the eggs were too big). I probably should try again and not stick so much to the recipe.

Too small I mean. I like making orechiette now because it's just semolina and water. That is it.

Yeah, I had to add more water than the recipe said to get the dough together. Next time I'll do it the opposite way and add flour to the liquid I have. I'm not sure it was too dry. It didn't crumble in the roller or easily stick together. It's just a very different dough experience.

I just saw that mcdonalds india has a fried paneer sandwich. <<<My plans for this weekend. To make.

ysi?

intriguing but I don't see it being better than paneer kofta. but I also ate a samosa sandwich at disneyland that sounded great but was pretty meh. we are eating some of the homemade spaghetti noodles tonight. i hope they are at least...ok. will be tragic to waste known good sauce, etc on a failed dough experiment.

is the idea to fry a rectangle of paneer? or is it a crumble? do you fry the paneer or the whole sandwich? many iterations returned by google.

it's a breaded bit of paneer, in a patty form like a filet o fish

that's a lot of cheese
godspeed

Hey ilx,

I made a thing. It was my mom’s recipe for “tuna mac” that involved some kind of fiber enriched pasta shells, tuna fish from a can, chopped up celery, chopped up carrots, chopped up onion, chopped up green pepper, a small amount of mayo and salt and pepper. I only used like one pepper and one stalk of celery, one onion, etc, but it created a huge amount of chopped vegetables. I couldn’t even eat all of this after an entire week.

I do not think this is a “good” meal per se but it was a milestone to make my own dinner for a whole week.

did you eat this every day for a whole week?

Yeah

are you sure? i can't imagine eating week old canned tuna?

good for you. i suck at eating the same thing consecutively and using leftovers.

So the thing is i don’t care toooo much about food. I appreciate a great meal but generally i am fine eating the same thing a lot, as long as it isnt something gross like canned soup. I want to get more interested in food though—its a goal