what's cooking? part 5: 2017-2027

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cashback!

forensic plumber (harbl), Monday, 29 April 2019 00:35 (five years ago) link

Interested in how the noodles turned out. I was just reading the seriouseats on alkaline noodles because of this thread but it got too complicated. I miss living in oahu where you could get every type of fresh noodle from Sun Noodles for $1-2 in the grocery stores.

― Yerac, Saturday, April 27, 2019 9:39 AM (two days ago) Bookmark Flag Post Permalink

I think these noodles were good? they had a bit of chew and felt like egg noodles. definitely not soggy. I haven't made flour noodles without the salts, so I can't compare directly. khao soi feels a bit like thai stroganoff, so thankfully it's been a bit colder here lately. I'd take paneer kofta over kaho soi in a battle of soupy curry. might try spaghetti with alkaline noodles and see if anybody notices. separating eggs for noodles is a drag.

camp pendleton subway yelp review (Sufjan Grafton), Monday, 29 April 2019 16:29 (five years ago) link

I freshened up my homepage recently and was inspired to upload my snickerdoodle recipe. Bake snickerdoodles, they're good. http://jklol.net/snicks.html

don't mock my smock or i'll clean your clock (silby), Monday, 29 April 2019 23:43 (five years ago) link

Your review of Jane Eyre made me chortle.

xpost I always just do flour, water, salt (not a fan of egg in it) for asian noodles but I would want to try those salts.

Yerac, Tuesday, 30 April 2019 00:01 (five years ago) link

thx Yerac

and just to chime in I had success with using baked baking soda to make chewy ramen noodles, but only tried it once. easier than ordering chemicals.

don't mock my smock or i'll clean your clock (silby), Tuesday, 30 April 2019 00:13 (five years ago) link

Y'all I'm making strawberry rhubarb jam this weekend, has anyone done this? I have found a million diff recipes with a million diff proportions of straberry to rhubarb (ranging from like 1:4 to 4:1). I THINK I'm going to do 1:1?? I def don't want it to taste like strawberry jam w/ no rhubarby flavor but I still want a nice strawberry flavor too, I just don't know!!!

vision joanna newsom (Stevie D(eux)), Friday, 3 May 2019 21:10 (five years ago) link

Can you go in small batches until you zero in on the right ratio? Like, enough for 2 half-pints at a time.

WmC, Friday, 3 May 2019 21:21 (five years ago) link

a nancy silverton style brute force optimization

i got bag sauce in my bag (Sufjan Grafton), Friday, 3 May 2019 22:07 (five years ago) link

just pick one. do 1:1. it will work. if it's not just right do it different next time! i have the same analysis paralysis about EVERYTHING.

forensic plumber (harbl), Friday, 3 May 2019 23:35 (five years ago) link

I think macerating the non-avocado ingredients for guac ( we did one hour) did make a noticeable difference. I am still saying "think" because I only project managed the making from another room so didn't ensure the usual proportions were kept. The onion seemed less sharp and everything was nicely acidic right away instead of needing some time to chill out. The day ofter leftover was noticeably better as well.

Yerac, Tuesday, 7 May 2019 14:25 (five years ago) link

lately been lightly roasting brussels, cutting them into shreds, and dressing in the fish sauce vin to add as slaw in whole grain bowls with shaking tofu and other toppings. also added to the trader joe's thai veg burgers (which aren't so great). good topping for stuff, especially where you can't add fish sauce vin alone without making a mess.

i got bag sauce in my bag (Sufjan Grafton), Friday, 10 May 2019 21:58 (five years ago) link

I had a spectacular raw Brussels sprout salad at a restaurant the other week which I need to try and recreate. Soft goat cheese pine nuts and a tart light lemony dressing.

American Fear of Pranksterism (Ed), Friday, 10 May 2019 23:19 (five years ago) link

oh, those both sound great.
Sufjan, what you're doing puts me in the mind of my fave brussels dish (from momofuku)https://food52.com/recipes/19682-momofuku-s-roasted-brussels-sprouts-with-fish-sauce-vinaigrette xpost

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 11 May 2019 12:51 (five years ago) link

The one time I was at Momofuku ages ago my wife and a friend and I were ordering a bunch of dishes to share and they wanted the Brussels sprouts which seemed like a waste to me because I thought I didn’t like Brussels sprouts. This was like a life altering dish for me because they were so good and it made me drastically rethink a bunch of my food opinions for the better.

I remember Ilan who had just won Top Chef was at a table with a bunch of important looking white guys in suits who seemed to be sniffing him out and he looked absolutely terrified and out of his element.

joygoat, Saturday, 11 May 2019 13:39 (five years ago) link

i bought strawberries and rhubarb this morning. i will be making a pie. i got a new tart/quiche dish on amazon yesterday but if it's not here by the afternoon i'm just going to use my regular pie dish. might go strawberry picking sometime next week. i want to make a jam, too.

forensic plumber (harbl), Saturday, 11 May 2019 14:02 (five years ago) link

Oh, I want to try that momofuku brussells sprouts recipe. I buy about a kilo every week to roast, and I am questioning whether I can make myself not wash them (as the recipe brings up).

I am not in love with the fish sauce I have here though. The one with the squid on it. It's a little too pungent for me even though I know a lot of that smell blows off.

Yerac, Saturday, 11 May 2019 15:54 (five years ago) link

that looks good but i need to buy a bottle of cheaper fish sauce! a half cup!
i am always not washing brussels sprouts, out of pure laziness. fuck washing brussels sprouts.

forensic plumber (harbl), Saturday, 11 May 2019 16:14 (five years ago) link

i never wash them! just peel off the outer layer of leaves.

call all destroyer, Saturday, 11 May 2019 16:49 (five years ago) link

i think i've recently started giving 'em a little wash on account of all the public health classes i've been taking. but it's probably pointless as far as pesticides go if outer leaves are removed, as per cad. as far as the recipe goes, i've never roasted 2# before, but i'm thinking for that amount of sprouts one could halve the dressing recipe and be fine. they'll absorb some of the dressing after roasting and if you douse the heck out of 'em they may get too salty

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 11 May 2019 17:49 (five years ago) link

a foodie place in my town used to serve them roasted in escarole wraps, with cashews, thick bacon bits, and a vinegar/mustard sauce, so good.

Emperor Tonetta Ketchup (sleeve), Saturday, 11 May 2019 19:03 (five years ago) link

All these sprouts ideas sound so good. I’m currently trying to figure out my new (first attempt) dog food cooking routine. The people food is gonna have to wait a minute.

weird woman in a bar (La Lechera), Saturday, 11 May 2019 19:28 (five years ago) link

Translation: one of my dogs had dental surgery and I’m trying to distract all of us by making dog food.

weird woman in a bar (La Lechera), Saturday, 11 May 2019 19:30 (five years ago) link

don't think you can go wrong with some steamed carrots mashed with tofu and peanut butter imho. not sure what other nutrients are essential for dogs, but i can't imagine any not liking carrots and peanut butter
and awww get well soon little friend!

Jamie Handricks is the batman of guitar (outdoor_miner), Saturday, 11 May 2019 19:49 (five years ago) link

find myself with some okra that needs to be dealt with. last summer i made a recipe that simulated fried okra perfectly. didn't save recipe but am gonna try and recreate.

Jamie Handricks is the batman of guitar (outdoor_miner), Saturday, 11 May 2019 19:52 (five years ago) link

I feel like i only ever ate tempura okra growing up.

Yerac, Saturday, 11 May 2019 20:14 (five years ago) link

I am psyching myself up to not wash the bruselas.

Yerac, Saturday, 11 May 2019 20:15 (five years ago) link

Guess my last post was vague. They're breaded but then baked on a hot sheet pan that has a good layer of oil in it, do it's sorta like shallow frying but without the mess.
I miss tempura. Have not had since leaving sf like 3 years ago ::sigh::

Jamie Handricks is the batman of guitar (outdoor_miner), Saturday, 11 May 2019 20:31 (five years ago) link

do=so. I mean what is the bloody point of autocorrect!

Jamie Handricks is the batman of guitar (outdoor_miner), Saturday, 11 May 2019 20:32 (five years ago) link

aul fella tribute breakfast this morning because herself could never believe it works as a meal

smoked mackerel fillets, warmed til the oil released

strong cheddar, preferably waxy and reddish, todays is a lighter one but nice and sharp

brown bread that has higgs bosuns visible at the core its that denseand dark

cup of strong breakfast tea

verdict: dmac sr vindicated on all counts obv

deemsthelarker (darraghmac), Sunday, 12 May 2019 11:00 (five years ago) link

Would eat that breakfast 1000x.

There's more Italy than necessary. (in orbit), Monday, 13 May 2019 14:33 (five years ago) link

that sounds **cking heavenly imho

Jamie Handricks is the batman of guitar (outdoor_miner), Monday, 13 May 2019 14:47 (five years ago) link

I was reading (NYT) about the insalata verde that Samin Nosrat loves at a particular restaurant. It's interesting that they talk about the maceration of shallots in dressings. But instead of doing the acidic maceration they shock the minced shallots with cold water instead. I am going to try this dressing this week because supposedly adding in the warm water is also key. And I really really love mustard based dressing.

1 large shallot, minced
2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed
1 tablespoon warm water
1 cup extra-virgin olive oil
1 ½ teaspoons Dijon mustard
1 ½ teaspoons whole-grain mustard
1 ½ teaspoons honey (optional)
2 sprigs thyme, washed and stripped
1 large clove garlic, finely grated
Salt and freshly ground black pepper

Yerac, Tuesday, 14 May 2019 19:01 (five years ago) link

that looks good. and i am always looking for good sherry vinegar uses outside of ginger scallion sauce to have a reasonable burn rate on the bottle. though we might eat enough of that these days to do the trick.

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 15 May 2019 02:56 (five years ago) link

what's your recipe for that? Sounds great.

kinder, Wednesday, 15 May 2019 10:33 (five years ago) link

momofuku ginger scallion sauce:

2.5 C thinly sliced scallions (greens and whites, from 1-2 bunches)
0.25 C finely minced peeled fresh ginger
0.25 C grapeseed or other neutral oil
1.5 tsp usukuchi (light japanese soy sauce)
0.75 tsp sherry vinegar
0.75 tsp kosher salt

you let it sit for at least 20 minutes, and it keeps in the fridge for awhile. he recommends stirring in a tablespoon of that per ounce of noodles. we always just eyeball it and adjust to taste. you can use rice, alkaline, or egg noodles. we've used dark japanese soy sauce with a bit of mirin when we couldn't find usukuchi.

we then always add the quick cucumber pickles. you just slice a small (kirby or persian) cucumber into pickle-thickness coins and sprinkle a 3:1 mixture of sugar:kosher salt in a bowl (about 0.5 tablespoon of mixture per cucumber). let sit for 20 minutes.

and we also usually add Angrea Nguyen's shaking tofu to the bowl if it's a meal:

https://www.foodandwine.com/recipes/shaking-tofu

Chang recommends roasted cauliflower. it is awesome, very cheap meal! (as long as you don't buy the usukuchi, sherry vinegar, etc and never use them).

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 15 May 2019 16:25 (five years ago) link

you can also play with the ratio of scallion and ginger, obviously. for some reason, there's twice as much ginger in the "same" recipe in the Lucky Peach book, and I thought it was too much. I also mince the hell out of it though, because I hate eating big pieces of ginger.

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 15 May 2019 16:28 (five years ago) link

this stuff also definitely fits the theme of maceration that Yerac brought to the thread

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 15 May 2019 16:30 (five years ago) link

mmmm def gonna try that

kinder, Wednesday, 15 May 2019 17:25 (five years ago) link

ooooh, I am going to try that too. It would've never occurred to me to make that type of sauce with so little liquid. I would've also automatically done sesame oil instead but that would change the profile totally.

Yerac, Wednesday, 15 May 2019 17:43 (five years ago) link

I've seen variations with a bit more oil in them. always neutral though. i like to heat the oil and put it on some of the scallions for a bit so that they mellow a bit - i preserve some that i add later so i don't lose too much rawness

findom haddie (jim in vancouver), Wednesday, 15 May 2019 17:45 (five years ago) link

i have made it & it is vvvvv good

Squeaky Fromage (VegemiteGrrl), Wednesday, 15 May 2019 18:14 (five years ago) link

xxp it is a strangely small amount of liquid, but the liquid seems to grow a bit with sitting. the shaking tofu has some sesame oil on it, so I don't think it's incompatible. the sauced noodle flavor is definitely subtle, though, with the neutral oil. some would probably disagree with throwing sauced up tofu in there, but we do it. weird thing about that shaking tofu recipe is how it gets a bit of heat from just a huge amount of black pepper.

xp there's a second version in the lucky peach book that involves heating the oil, jim. interested in trying that way as well.

and VG otm. I think VG and others had posted itt about it before. and I was a hater at first because I made some poor substitutions and, I think, even used it in stir fried noodles the first time. imo it is better as a subtle thing mixed into noodles that complements some other stuff in the bowl. it also just really grew on us.

i got bag sauce in my bag (Sufjan Grafton), Wednesday, 15 May 2019 18:29 (five years ago) link

Yeah I would've assumed there was equal parts of oil with vinegar and soy. I need to figure out what I will eat with it.

Yerac, Wednesday, 15 May 2019 18:30 (five years ago) link

it keeps for a decent amount of time too, which is a plus

Squeaky Fromage (VegemiteGrrl), Wednesday, 15 May 2019 20:35 (five years ago) link

My first instict with that recipe would be to hit it with the boat motor and smooth it out rather than to leave the scallions and ginger chunky.

WmC, Wednesday, 15 May 2019 21:53 (five years ago) link

i microplane-grate the ginger and thinly slice the scallions

findom haddie (jim in vancouver), Wednesday, 15 May 2019 21:54 (five years ago) link

not v chunky

findom haddie (jim in vancouver), Wednesday, 15 May 2019 21:55 (five years ago) link

I think I would microplane the ginger too although sometimes I really do like the texture of minced ginger, like when I make DUMPLINGS!.

Yerac, Wednesday, 15 May 2019 21:58 (five years ago) link

you have dumpling making recipe or link or tips, Yerac?

Jamie Handricks is the batman of guitar (outdoor_miner), Thursday, 16 May 2019 14:05 (five years ago) link

Not really. I sometimes look at dumpling recipes online but I still kind of make them the same way I made them with my mom. My spouse doesn't eat meat so the filling is always tofu and whatever other onion/scallion, green veg we have on hand. I got lazy for a couple of years and just pureed everything for the filling together but now I try to be better by cooking the onions and kale (if using) a little first and crumbling the tofu with everything else with my hands. We add a lot of fresh ginger. Like the amount of ginger keeps going up.

The dough is basic. Just flour, warm water, a little salt. Getting a dowel is key to rolling it out. I don't even think I could use a rolling pin. When I make them I usually try to do 50-75 at once. And then they get boiled, dried out and pan-fried before eating.

Yerac, Thursday, 16 May 2019 14:24 (five years ago) link


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