what's cooking? part 5: 2017-2027

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haha i huff vegetables before traveling too :) spinach in particular!

weird woman in a bar (La Lechera), Friday, 22 March 2019 18:16 (five years ago) link

gbx that sounds awesome. what is your apparatus?


https://imgur.com/a/nHL06j9

it was really good

I have a first (?) gen anova, kinda want to get a joule but I very rarely eat meat at home these days, a friend just happened to gift me some elk

gbx, Friday, 22 March 2019 18:32 (five years ago) link

that looks wellperfectly done

say it with sausages (Sufjan Grafton), Friday, 22 March 2019 18:42 (five years ago) link

looks outstanding

call all destroyer, Friday, 22 March 2019 18:42 (five years ago) link

thx yall

sous vide really is magic. one of the best things i have ever eaten, let alone prepared myself, was sous vide rack of lamb from a friend's farm. absolutely incredible, and pretty foolproof. tend to shy away from farmed animals these days, but the success i had with that elk is making me think about pulling some tags next year. apparently antelope is delicious??

gbx, Friday, 22 March 2019 18:51 (five years ago) link

i got mr veg an anova nano for christmas
works amazingly well. steaks turn out so amazingky delicious! everything so far has been vv good.

sidebar: our original anova nano went off-balance & started making a deafening highpitched noise about a month after we got it. got a replacement from the manufacturer, hoping it doesnt crap out. if it does i guess we’ll invest in the higher-level model that can be more easily repaired. nano is completely enclosed & can’t be opened up for repairs without breaking the casing :/

Squeaky Fromage (VegemiteGrrl), Friday, 22 March 2019 20:02 (five years ago) link

I’m looking forward to moving into a new place and having a kitchen with enough space for a few more gizmos. Sousvide iis definitely on the list. I’m pretty sure your method would adapt to kangaroo.

American Fear of Pranksterism (Ed), Friday, 22 March 2019 20:03 (five years ago) link

is there any way around single use plastic when sous vide-ing? either way i would love to play around w/ eggs, scallops and fishies with that method. one of these days. . .

The immortal Hydra Viridisimma (outdoor_miner), Friday, 22 March 2019 22:07 (five years ago) link

There's silicone pouches out there I think but I've not used them before

gbx, Friday, 22 March 2019 22:12 (five years ago) link

sous vide eggs are overrated, I'd guess, because you might want the whites to cook more than the yolk, i.e. a temperature gradient to the center can be a good thing for them. And if you are patient, you can do the momofuku slow-poached eggs with a thermometer and your usual pot+burner setup. https://www.vietworldkitchen.com/blog/2009/11/momofuku-slowpoached-eggs-recipe.html

say it with sausages (Sufjan Grafton), Friday, 22 March 2019 22:20 (five years ago) link

experimenting with slow poaching temperature and time is a fun side project while reading a book

say it with sausages (Sufjan Grafton), Friday, 22 March 2019 22:22 (five years ago) link

I can report that silicone pouches are good replacements for ziplocks in othe situation but don’t you want a vacuum pouch for sousvide?

American Fear of Pranksterism (Ed), Friday, 22 March 2019 23:03 (five years ago) link

If you can approximate a vacuum seal by slowly submersing the bag in water it ought to work. I have a sealer and still have used ziplocs most of the time because I'm just that lazy

gbx, Friday, 22 March 2019 23:20 (five years ago) link

you can just drop eggs in the water bath.

my vacuum sealer uses bags that are good for 12 uses although it is currently leaving a puncture in the bag so i’m not going to recommend it per se.

call all destroyer, Saturday, 23 March 2019 01:38 (five years ago) link

just pureed French Laundry recipe gazpacho and holy **ck is it yum. haven't even added olive oil yet and it's fine without. i did sub sherry vin. for white wine (what was on hand and seemed reasonable), and threw in a habanero. A+ soup.
was trying to figure out why there would be a difference in overnight maceration of the ingredients this recipe calls for, versus simply pureeing the soup and then letting the flavors marry overnight - sort of seems like six of one half a dozen of the other to me, but who cares when the results are so sublime?

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 23 March 2019 15:08 (five years ago) link

We are making it again this weekend too! It's so simple! We put thinly sliced jalapenos and avocado on top when serving.

Yerac, Saturday, 23 March 2019 15:10 (five years ago) link

yeah, i was def thinking avocado would be nice. simplicity of prep to deliciousness ratio is off the charts

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 23 March 2019 15:14 (five years ago) link

I am going to try it without the olive oil to see if it makes a difference.

Yerac, Saturday, 23 March 2019 15:20 (five years ago) link

I wonder if they don't puree it before leaving it overnight because they want it to taste fresher before serving? We ate the second pureed batch the next day and it seemed more potent and even a little fermented? It could've just been me.

Yerac, Saturday, 23 March 2019 15:31 (five years ago) link

yeah, other thing i just thought of along the same lines is that freshly pureed is gonna be slightly aerated and that my bring appealing "mouthfeel" (uggh, couldn't think of a synonym) and just a slight variation on trad gazpacho flavor . and as great as most soups are the second day, with something like this with raw onions in it they are gonna begin to oxidize and that may be less appealing to a palate. #strawgrasping

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 23 March 2019 16:23 (five years ago) link

I also didn't do the the tomato paste this time just to see how much of a difference it made. I think it's needed for depth, I prefer it with.

Yerac, Tuesday, 26 March 2019 15:06 (five years ago) link

tomato paste is always cheating and always a good idea

moose; squirrel (silby), Tuesday, 26 March 2019 19:13 (five years ago) link

I like the tomato paste in tubes. A swedish guy at work will occasionally squeeze reindeer or fish meat out of a tube onto giant crackers for lunch, and I want to eat like that.

say it with sausages (Sufjan Grafton), Tuesday, 26 March 2019 19:19 (five years ago) link

I love the tubes too.

Yerac, Tuesday, 26 March 2019 19:27 (five years ago) link

i do not like the lack of tubed foods here.

Yerac, Tuesday, 26 March 2019 19:34 (five years ago) link

i like tubes for tomato paste def. much more practical

Squeaky Fromage (VegemiteGrrl), Tuesday, 26 March 2019 21:18 (five years ago) link

i love the tubes of tomato paste. those silly little cans are the worst (never use it all, most goes to waste)

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 26 March 2019 21:18 (five years ago) link

Those little cans suck. I didn't even measure, I just dump it all in because I hate waste.

Yerac, Tuesday, 26 March 2019 22:12 (five years ago) link

i should probably just use the whole content but I'm scared i'll over tomato my meal (not sure how bad that would be when i think about it)

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 26 March 2019 22:13 (five years ago) link

whenever I think like that it ends up being extremely bad

say it with sausages (Sufjan Grafton), Tuesday, 26 March 2019 22:29 (five years ago) link

i am a real goody two shoes in the kitchen and respect any recipe I'm making. go a bit devil may care if I'm improvising mind you

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Tuesday, 26 March 2019 22:31 (five years ago) link

Oh, I never follow recipes exactly. I was trying to explain to a baker friend about these compost cookies I made and it was like "well, I didn't have potato chips, but I had quinoa chips, and I didn't have brown sugar but put in agave, and I added in some hot chili powder, and I don't like pretzels or chocolate or butterscotch so left that out. But I like peanut butter so added in a dollop of that... " on and on.

Yerac, Wednesday, 27 March 2019 00:18 (five years ago) link

If anything tastes bad or weird, I adjust it. But I also will eat almost anything.

Yerac, Wednesday, 27 March 2019 00:19 (five years ago) link

i love the tubes of tomato paste. those silly little cans are the worst (never use it all, most goes to waste)

it's very freezable fwiw. also, sometimes i'll just reconstitute it into tomato juice and make bloody mary's w/ it

multiple xposts

also, i'm of pretty much the same mind as you when it comes to following many types of recipes and consider them a template rather than a rule
(of course there's maybe some exceptions - like my falafel recipe can't be messed with) xpost

The immortal Hydra Viridisimma (outdoor_miner), Wednesday, 27 March 2019 13:58 (five years ago) link

I feel like one of those small cans is about 1/4 of a cup (what the recipe calls for)? It completely tasted fine.

Yerac, Wednesday, 27 March 2019 14:18 (five years ago) link

A 6 oz. can of tomato paste is just over 5/8 cup.

CPAP Makers Scrambling After New ILX Sub-board Unveiled (WmC), Wednesday, 27 March 2019 14:22 (five years ago) link

Ok that seems about right. I just looked up a pic of the 6oz can and these are half the size of those.

Yerac, Wednesday, 27 March 2019 14:24 (five years ago) link

I made the raw squash salad someone recommended from Six Seasons and it's one of the most delicious things I've ever made.

― lukas, Sunday, March 10, 2019 4:09 PM (two weeks ago) Bookmark Flag Post Permalink

2/2 for cutting myself with a vegetable peeler when making this

lukas, Wednesday, 27 March 2019 20:59 (five years ago) link

I finally used my spiralizer last night after having it for like 3 years. It was super quick. I can't believe I never used it before. I did have to watch a short youtube video on it because i got confused about the blades.

Yerac, Friday, 29 March 2019 17:55 (five years ago) link

bit nonplussed that you can eat squash raw

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 29 March 2019 17:59 (five years ago) link

mmm raw zucchini salad with manchego, basil, vinegar... so good

Emperor Tonetta Ketchup (sleeve), Friday, 29 March 2019 18:00 (five years ago) link

I'm assuming this isn't meaning zucchini tho? like butternut or similar

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 29 March 2019 18:05 (five years ago) link

yeah sorry I was just thinking abt that recipe

Emperor Tonetta Ketchup (sleeve), Friday, 29 March 2019 18:07 (five years ago) link

ah, yes, that is good, i especially like that kind of thing with baby zucchini, which have a nice sweetness to them

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 29 March 2019 18:07 (five years ago) link

I did zucchini noodles last night and pesto. You don't have to cook the zucchini but I sauteed it for like 30 seconds with olive oil and red chili peppers to warm it up a bit.

Yerac, Friday, 29 March 2019 18:09 (five years ago) link

I need to try and reverse engineer the raw zucchini salad I had in the pub the other week. The pub does South Indian food and the salad definitely had vinegar, fresh turmeric, coriander seed, mustard seed, cumin and fresh coriander.

American Fear of Pranksterism (Ed), Friday, 29 March 2019 21:27 (five years ago) link

You should ask them for the recipe. And then post here because I would like to eat that. Or take a sample back to the lab.

Yerac, Friday, 29 March 2019 21:33 (five years ago) link

bit nonplussed that you can eat squash raw

It's sliced very thin, translucent if possible. In that form it's really an excellent base for a salad.

Hm, looks like there's a $15 OXO spiralizer that would save me money on band-aids.

lukas, Friday, 29 March 2019 22:17 (five years ago) link

That OXO green spiralizer is the one I have. Someone gave it to me after they made veg noodles for dinner one night and I loved it so much. It's totally fine.

Yerac, Friday, 29 March 2019 22:18 (five years ago) link

Good to know. So the one without the hand crank?

lukas, Friday, 29 March 2019 22:21 (five years ago) link


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