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 (six 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 (six 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 (six 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 (six 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 (six 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 (six 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 (six 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 (six years ago) link
I am anti- https://www.shugarysweets.com/wp-content/uploads/2016/01/chick-fil-a-cole-slaw-2-600x400.jpgwhich 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 (six years ago) link
FIL has massive surplus of venison this year so we wound up with several rump steaks + some jerkygiving 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 (six 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 (six 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 (six 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 (six years ago) link
the national motto of ireland is "no form of cabbage is bad" i think?
― forensic plumber (harbl), Thursday, 3 January 2019 23:30 (six years ago) link
bacon, spuds and cabbage in the one pot is probably the national dish id say
― topical mlady (darraghmac), Thursday, 3 January 2019 23:47 (six years ago) link
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
― form that slug-like grex (outdoor_miner), Friday, 4 January 2019 20:48 (six years ago) link
I'd eat that
― I have measured out my life in coffee shop loyalty cards (silby), Friday, 4 January 2019 20:53 (six years ago) link
i'd lose the chevre due to personal prefs but sounds great
― call all destroyer, Friday, 4 January 2019 21:00 (six years ago) link
Sounds great, reminds me of one of my favorite red cabbage dishes:https://www.101cookbooks.com/archives/tassajara-warm-red-cabbage-salad-recipe.html
― Ari (whenuweremine), Tuesday, 8 January 2019 16:59 (six years ago) link
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
― form that slug-like grex (outdoor_miner), Tuesday, 8 January 2019 17:15 (six years ago) link
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.
― call all destroyer, Monday, 14 January 2019 03:02 (six years ago) link
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.
― why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 14 January 2019 06:02 (six years ago) link
Did you use a recipe that was mostly eggs?
― Yerac, Monday, 14 January 2019 13:56 (six years ago) link
13 egg yolks to 5.33 cups of flour
― why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 14 January 2019 15:08 (six years ago) link
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.
― Yerac, Monday, 14 January 2019 15:11 (six years ago) link
This is the dough specifically for the scarpetta spaghet! There's another recipe for "pasta" that uses fewer yolks.
― why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 14 January 2019 15:17 (six years ago) link
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.
― Yerac, Monday, 14 January 2019 15:21 (six years ago) link
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.
― why date Ryan Adams in the first place? (Sufjan Grafton), Monday, 14 January 2019 15:47 (six years ago) link
I just saw that mcdonalds india has a fried paneer sandwich. <<<My plans for this weekend. To make.
― Yerac, Thursday, 17 January 2019 21:17 (six years ago) link
ysi?
― form that slug-like grex (outdoor_miner), Friday, 18 January 2019 00:22 (six years ago) link
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.
― why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 00:28 (six years ago) link
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.
― why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 00:39 (six years ago) link
it's a breaded bit of paneer, in a patty form like a filet o fish
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 18 January 2019 00:40 (six years ago) link
that's a lot of cheesegodspeed
― weird woman in a bar (La Lechera), Friday, 18 January 2019 01:01 (six years ago) link
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.
― Trϵϵship, Friday, 18 January 2019 01:05 (six years ago) link
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?
― call all destroyer, Friday, 18 January 2019 01:07 (six years ago) link
Yeah
― Trϵϵship, Friday, 18 January 2019 01:09 (six years ago) link
are you sure? i can't imagine eating week old canned tuna?
― weird woman in a bar (La Lechera), Friday, 18 January 2019 01:09 (six years ago) link
good for you. i suck at eating the same thing consecutively and using leftovers.
― call all destroyer, Friday, 18 January 2019 01:10 (six years ago) link
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
― Trϵϵship, Friday, 18 January 2019 01:10 (six years ago) link
Not the whole week, just like, monday through thursday. Four days is ok right? My fridge is good. I somehow have great appliances in my apartment
― Trϵϵship, Friday, 18 January 2019 01:11 (six years ago) link
i eat the same breakfast and lunch for 75% of the week but basically require a different dinner every night.
― call all destroyer, Friday, 18 January 2019 01:12 (six years ago) link
Interesting.
I buy one of three ludicrously expensive salads every day for lunch.
― Trϵϵship, Friday, 18 January 2019 01:16 (six years ago) link
I fear that if i brought lunch i wouldnt get to walk anywhere in the middle of the day. I’d just be chained there for 9+ hours
― Trϵϵship, Friday, 18 January 2019 01:17 (six years ago) link
totally. i work from home 90% of the time which is great at limiting options. today i went to an office in the city and was overwhelmed by the presence of a cafeteria, 6 food trucks, 4 dumb "healthy bowl" and/or salad places, and all the lunch places in chinatown.
― call all destroyer, Friday, 18 January 2019 01:19 (six years ago) link
Yo i’m all about that healthy bowl
― Trϵϵship, Friday, 18 January 2019 01:26 (six years ago) link
However i went to the cvs blood pressure machine and it said i have hypertension so maybe the healthy bowls are not that great. (Gonna go to the doctor—skeptical of this reading)
― Trϵϵship, Friday, 18 January 2019 01:27 (six years ago) link
It was from this: https://thetakeout.com/fried-paneer-sandwich-cult-fast-food-hit-mcdonalds-1831693084
I am going to try to make paneer from scratch too for this. I have never done it before (plus fresh milk here isn't really a thing but I've seen it recently) so we will see how it goes.
I used to really like putting a can of tuna in my regular tomato sauce pasta. That does seem like a of vegetables. I probably would've done half of each of them and maybe left out the carrot completely (but I am not really a cooked carrot fan, I would never make a mirepoix on purpose). I actually would be fine eating the same thing everyday. I can eat pasta or sushi everyday and never get tired.
― Yerac, Friday, 18 January 2019 01:56 (six years ago) link