what's cooking? part 5: 2017-2027

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if you made a pasta recipe that had them out in front, do you know what you'd sub for them? or would you use rehydrated ones?

why date Ryan Adams in the first place? (Sufjan Grafton), Tuesday, 22 January 2019 17:35 (five years ago) link

Is it like a butter, sage sauce? I would use regular baby portabello/cremini and see if they have one of those porcini mushroom powder/graters which might be more available. If you like shiitake that might work too. I would probably add all of them.

Yerac, Tuesday, 22 January 2019 17:39 (five years ago) link

yeah, i'd use other mushrooms and a bit of rehydrated porcini to get some of that flavor into the butter

call all destroyer, Tuesday, 22 January 2019 17:44 (five years ago) link

sound like good ideas, thanks!

why date Ryan Adams in the first place? (Sufjan Grafton), Tuesday, 22 January 2019 18:20 (five years ago) link

We, and by "we" I mean I chose a ridiculously complicated recipe and my boyfriend actually carried it out, made posole on Sunday and it is B.O.M.B. I got guajillo, costeno, and arbol chilies for the base and we used a 3lb pork shoulder for the meat.

Incredible.

https://www.foodandwine.com/recipes/posole-rojo

There's more Italy than necessary. (in orbit), Tuesday, 22 January 2019 18:22 (five years ago) link

so many good things in life start with 3 pounds of pork shoulder

I have measured out my life in coffee shop loyalty cards (silby), Tuesday, 22 January 2019 18:26 (five years ago) link

did you use the spareribs as well? curious if having both cuts of pork in there is meaningful. i guess you'd get some collagen and stuff from simmering the bones.

call all destroyer, Tuesday, 22 January 2019 18:31 (five years ago) link

We didn't--the shoulder seemed like enough and it's delicious tbh so I wouldn't bother.

There's more Italy than necessary. (in orbit), Tuesday, 22 January 2019 18:32 (five years ago) link

cool, thanks. the ribs seem like overkill esp. where i'd almost certainly be halving the recipe.

call all destroyer, Tuesday, 22 January 2019 18:35 (five years ago) link

I guess it could have used more gelatin/collagen but tbh there's so much flavor from the chilies and the shoulder that it doesn't seem like anything is missing.

The quantity is enormous (5 qts iirc of liquid plus all the solid volume!) but it also takes like 5 hours to make so it hardly seems worthwhile for less??

There's more Italy than necessary. (in orbit), Tuesday, 22 January 2019 18:37 (five years ago) link

That looks really really good.

Yerac, Tuesday, 22 January 2019 18:38 (five years ago) link

could probably just add some powdered gelatin during simmering to fake it.

seems like i'd get 6 servings or so out of a half recipe which is probably all we'd need before we were sick of eating posole or needed the freezer space. maybe i'd make the whole thing if we had some guests.

call all destroyer, Tuesday, 22 January 2019 18:40 (five years ago) link

I made something similar to that this weekend but with just pork shoulder, and 6 pounds of it. The vast majority was destined for the freezer from the start.

joygoat, Tuesday, 22 January 2019 19:04 (five years ago) link

Pork shoulder is fast becoming my favourite thing to slow cook

This isn't particularly a slow-cooker recipe per se, and I've probably posted it before, but it's fairly simple but really nice with some rice, possibly one of my favourite dishes (I say that about most meals though)

https://www.bbcgoodfood.com/recipes/4679/asian-aubergine-and-pork-hotpot

kinder, Tuesday, 22 January 2019 19:55 (five years ago) link

coriander = cilantro

kinder, Tuesday, 22 January 2019 19:56 (five years ago) link

https://blog.workman.com/2017/12/raw-winter-squash-with-brown-butter-pecans-and-currants/

Made this tonight and hoooooly shit was it good. Maybe the highest goodness-to-simpleness ratio I've come across. You only need to know how to brown butter, toast pecans, and use a vegetable peeler.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 02:52 (five years ago) link

xp that pork recipe looks like a good one, and I am always searching for good recipes that use some of the huge bag of star anise I foolishly purchased.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:17 (five years ago) link

xp big fan of that six seasons cookbook

just sayin, Friday, 25 January 2019 03:19 (five years ago) link

do you have any favorites from it? I liked the cabbage soup and late season potato recipes as well. Would like to pick it up for spring and be agressively seasonal.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:30 (five years ago) link

aggressively g-sonal as well

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:31 (five years ago) link

emphasizing seasonal foods is always a nice approach, especially if you have a bunch of favorite recipes that fit the different seasons well, so that, for example, when spring rolls around you can break out four or five lovely recipes you haven't eaten for nine or ten months. I look forward to October for this very reason, even though it heralds the approach of winter and darkness.

A is for (Aimless), Friday, 25 January 2019 03:40 (five years ago) link

Have you ever eaten at Ava Gene's, Aimless?

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:49 (five years ago) link

Nope. tbh, I eat almost no meals out -- maybe once or twice a year, tops. But even more to the point, I have not even heard of Ava Gene's. I take it they specialize in seasonal menus?

A is for (Aimless), Friday, 25 January 2019 03:54 (five years ago) link

yes, it is the portland restaurant of the chef who wrote the six seasons book. He is all about seasonal cooking. I've not been there, either.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 03:58 (five years ago) link

It's true enough that Oregon offers just about the best variety of seasonal and local foods in the USA. We're still behind California, but not by much, especially when we can share in the best that Washington State produces, too.

A is for (Aimless), Friday, 25 January 2019 04:13 (five years ago) link

Oregon seems like a good food state. Some of the worst produce I ever bought was at a grocery store in Visalia, CA that was surrounded by farm land. Maybe somewhere in between, like Arcata, is the place.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 04:36 (five years ago) link

just realized that the kindle edition of the Six Seasons book is included with amazon prime. I though it was only kindle unlimited, which I cancelled after the trial period.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 25 January 2019 04:47 (five years ago) link

sufjan i cant remember any particular faves at the moment, i havent cooked from it for a while but i really went crazy when i got it at the beginning of last year. its consistently good.

just sayin, Friday, 25 January 2019 05:03 (five years ago) link

i don't know humboldt county, but i have spent lots of time in chico and the produce at the saturday farmer's market is insane. some of the best oranges, carrots, potatoes i've had. plus amazing tomatoes and stone fruits, melons and berries. And LOADS of different types of winter squashes, and yes, sublime romanesco, late-summer corn. all kinds of asian ingredients on account of a large Hmong population. they have it all. much much nicer than the handful of sf and la markets i've been to
xpost

form that slug-like grex (outdoor_miner), Saturday, 26 January 2019 16:12 (five years ago) link

Sacramento farmer’s market is pretty awesome, produce-wise.

Squeaky Fromage (VegemiteGrrl), Saturday, 26 January 2019 18:09 (five years ago) link

I'm trying to up my nut content, did a v delicious satay-ish/peanut butter curry stir fry last night, it was so good it felt like a breakthrough. also been scoffing a lot of gong bao chicken but haven't attempted that yet. any other hot saucy nutty favourites?

ogmor, Wednesday, 30 January 2019 15:49 (five years ago) link

I think I've posted this here ad nauseum but I love this soup, posted ages ago by someone somewhere on ilx:

https://cooking.nytimes.com/recipes/1012581-west-african-peanut-soup-with-chicken

mom tossed in kimchee (quincie), Wednesday, 30 January 2019 19:29 (five years ago) link

I like ground cashews replacing ricotta in lasagna, but I don't know the recipe (also can get expensive).

nickn, Wednesday, 30 January 2019 19:56 (five years ago) link

I use almond meal instead of bread crumbs to coat stuff.

Yerac, Wednesday, 30 January 2019 19:59 (five years ago) link

cashew cream sauce for pasta. soak to soften. blend with a milk product in a ratio 2 parts cashew: 1 pt liquid. i also throw in some garlic (and salt, obvs). made this the other day and had some roasted jalapenos around so they went in the blender, too. was good!

form that slug-like grex (outdoor_miner), Wednesday, 30 January 2019 20:48 (five years ago) link

three weeks pass...

i am making spaghetti and meatballs tomorrow. seriouseats says ina garten's recipe is the best. i also have marcella hazan's book. whole foods sent an email saying parmigiano reggiano is on sale tomorrow. what else do i need to know? thinking about doing beef and pork for the balls

forensic plumber (harbl), Thursday, 21 February 2019 23:42 (five years ago) link

lol my partner excitedly forwarded me that cheese sale email today. For meatballs, I think the best sauce recipes go in the super thick and roasty tomato sauce direction. https://troublewithtoast.wordpress.com/2010/12/27/recipe-oven-roasted-tomato-sauce/

say it with sausages (Sufjan Grafton), Thursday, 21 February 2019 23:55 (five years ago) link

might forget the pasta altogether and eat that with garlic bread, ricotta, and romaine, though.

say it with sausages (Sufjan Grafton), Thursday, 21 February 2019 23:56 (five years ago) link

season the beejesus out of 'em, and don't forget the panade? I dunno my meatballs never turn out as well as really really good meatballs I've had in restaurants.

mom tossed in kimchee (quincie), Friday, 22 February 2019 00:18 (five years ago) link

What's cooking at my place: not much, as the kitchen reno has begun! Spouse and two cats and I moved into a 400 square foot studio. The kitchen(ette) is not bad but 1) where the fuck are all of these spices going to go and 2) how the fuck do I use these fancy ass miele appliances? The oven is a "speed oven" and the manual is like 300 pages long?

mom tossed in kimchee (quincie), Friday, 22 February 2019 00:19 (five years ago) link

Congrats on new digs. Since I moved last summer and it was hot af at the time I just stuck my spices in fridge. They are still there and no worse off for it iirc.Am guessing that I am a big weirdo and this will not work for most.
Made a new-to-me vegan Mac n cheese last night that was awesome. Sauce had steamed cauliflower., Some roasted yam, miso, nooch cashews, a little unsweetened soymilk, turmeric, cayenne. Was a minor product but a big hit.

The immortal Hydra Viridisimma (outdoor_miner), Friday, 22 February 2019 00:34 (five years ago) link

Product = production. Die automisspell, die!

The immortal Hydra Viridisimma (outdoor_miner), Friday, 22 February 2019 00:36 (five years ago) link

Harbl do the scarpetta tomato sauce (unless you don't like spicy)! We are going a trader joes ravioli with kale, shallot and avocado sauce?thing tonight. Trying to use up some groceries.

congrats on new place. I love sorting stuff out in new places. it's like a top chef challenge.

Yerac, Friday, 22 February 2019 00:47 (five years ago) link

Quincie, I settled on little magnetic tins from the Container Store for spice storage. They stick to the side of my fridge.

Something like this:

https://www.google.com/amp/s/localkitchenblog.com/2010/12/12/space-solutions-magnetic-spice-tins/amp/

My other space saving tip is doing most of my grocery shopping each night before cooking, This way I don’t have to find space to store too much stuff.

Virginia Plain, Friday, 22 February 2019 03:34 (five years ago) link

borscht is simmering. i don't know if i've ever even tasted björscht before but this looks/smells earthy and nice. sorta smashed together a few different recipes. weather has warmed up here quickly so looking forward to having nice cool spoonfuls later tonight and/or tomorrow. wish i had some sour cream to lay on it.

The immortal Hydra Viridisimma (outdoor_miner), Monday, 25 February 2019 19:42 (five years ago) link

also made a tempeh baked in harissa/tahini marinade earlier that is a little zippy and something different (made it once before but didn't cover it while baking so it was dry and not that nice)

The immortal Hydra Viridisimma (outdoor_miner), Monday, 25 February 2019 19:44 (five years ago) link

hake fillets wrapped in nutmegged leeks and steamed in wine its good

god knows i want to fp (darraghmac), Monday, 25 February 2019 20:54 (five years ago) link

haven't tried any new recipes in ages. Except for a couple of slow cooker things which were so-so.

kinder, Monday, 25 February 2019 21:23 (five years ago) link

hi everyone I haven't cooked anything recently but I just want to say fuck ultra-pasteurized dairy products (as opposed to just plain regular pasteurized) and how they taste weird and cooked and almost cheesy

vision joanna newsom (Stevie D(eux)), Monday, 4 March 2019 20:46 (five years ago) link

do you mean like that ultra-high temperature milk? i've never gotten it but wanted to try making yogurt with it, read it may end up thickening easier

forensic plumber (harbl), Tuesday, 5 March 2019 00:23 (five years ago) link


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