I made an oxtail ragu this winter that was basically just oxtail, onion, tomato, stock, and wine and cooked for 5 hours. It was incredible.
― Mazzy Tsar (PBKR), Wednesday, 8 May 2019 14:56 (four years ago) link
I love the idea of ancient and very simple recipes. Was listening to this Indian master chef on BBC WS the other week and he was waxing lyrical about the simple pleasures of cooking - talking about throwing loads of onions into the pan and frying them with loads of garam masala and taking pleasure in this simple act. and i could smell those frying onions.
― calzino, Wednesday, 8 May 2019 15:09 (four years ago) link
We're vulgar people, but in my house the answer is always more garlic, more acid, more heat, and more salt.
― change display name (Jordan), Wednesday, 8 May 2019 15:11 (four years ago) link
Calz, is there a Booths near you for pancetta and other posh bits?
― suzy, Wednesday, 8 May 2019 15:25 (four years ago) link
nah only 3 branches in Yorkshire + in distant places like Settle and Ilkley by tat!
― calzino, Wednesday, 8 May 2019 15:30 (four years ago) link
how are there only 3 booths in yorkshire
― gbx, Wednesday, 8 May 2019 15:36 (four years ago) link
My friend from high school (American but so embedded sheโs got an English accent unless yelling at her kids/husband) is the PR for Booths - food retailers do a press event called Christmas in July where they serve journos and editors their holiday range far ahead because of lead times. I went to Boothsโ one last summer and it was insane/amazing/more expensive than Waitrose.
― suzy, Wednesday, 8 May 2019 15:39 (four years ago) link
they are all mostly in Lancashire, unless I'm looking at the wrong Booths. but of course most people in Yorkshire just need an Iceland and will be fully understood when they walk into one and say "fugging chips"!
― calzino, Wednesday, 8 May 2019 15:44 (four years ago) link
No, thatโs right (lots in the Lake District too), but I keep suggesting to J that they should do an Xmas pop-up in Kings Cross/St Pancras...
― suzy, Wednesday, 8 May 2019 15:48 (four years ago) link
I like the tomato-less bolognese that someone tried to convince me was the most legit, just pure beef goo
โ ogmor, Wednesday, May 8, 2019 2:55 PM (one hour ago) Bookmark Flag Post Permalink
I know this is bolognese cannon, that it's not as tomatoey as people think from Americanized versions which are basically just red sauce with ground beef added, that in fact it's still bolog with NO tomato. But I like a healthy thumblength of tomato paste for umami and tang.
― There's more Italy than necessary. (in orbit), Wednesday, 8 May 2019 16:30 (four years ago) link
I'm not against a little puree but I like the pure umami tangless verzh & I think making it is instructive bc it forces you to get the beef right
― ogmor, Wednesday, 8 May 2019 16:42 (four years ago) link
https://www.google.com/amp/s/amp.theguardian.com/lifeandstyle/2013/dec/08/classic-elizabeth-david-recipes
I used to like this Elizabeth David recipe, havent had it in years tho as I no longer eat meat. I wouldn't use the liver
― findom haddie (jim in vancouver), Wednesday, 8 May 2019 22:14 (four years ago) link
As someone who makes a lot of Korean food, this is the best method for getting garlic peeled!๐ pic.twitter.com/14GGJDQhRj— ๐๐๐๐๐๐๐๐๐ โฃ ๐๐๐๐ ๐ (@VPestilenZ) June 17, 2019
nice technique.
― calzino, Wednesday, 19 June 2019 13:39 (four years ago) link
Gonna try this tonight, will probably lose a finger in the process
― Mario Meatwagon (Moodles), Wednesday, 19 June 2019 13:41 (four years ago) link
i can't tell exactly what tool she's using where you can safely choke up on a sharp blade like that?
― call all destroyer, Wednesday, 19 June 2019 13:45 (four years ago) link
I still crush the bulb in my hand and then chop a thin slice off the top and bottom of each clove and awkwardly peel. But will try this at some point, preferably when sober!
― calzino, Wednesday, 19 June 2019 13:46 (four years ago) link
Buzzfeed tried this method with three different heads of garlic (tightly packed, loose etc.) They had mixed results. I probably wouldn't do a whole head at once, worried about drying out the insides.
― Yerac, Wednesday, 19 June 2019 13:46 (four years ago) link
I do use the two mixing bowls or tupperware/shake method but sometimes it's just too loud.
― Yerac, Wednesday, 19 June 2019 13:47 (four years ago) link
I still crush the bulb in my hand and then chop a thin slice off the top and bottom of each clove and awkwardly peel.
This is how I do it, too. I'll try the above method but in all honesty can't see myself pulling it off.
― Uptown VONC (Le Bateau Ivre), Wednesday, 19 June 2019 13:49 (four years ago) link
once you've cut the bottom off a clove if you crush it under your knife the skin m/l pops off
― ogmor, Wednesday, 19 June 2019 13:52 (four years ago) link
I don't cut at all, just crush with the knife and skin usually just pops off
― Mario Meatwagon (Moodles), Wednesday, 19 June 2019 13:58 (four years ago) link
I cut the โattachedโ end off if the skin is hard and crush the clove with the narrow end of a pestle.
― suzy, Wednesday, 19 June 2019 14:04 (four years ago) link
I took to taking off top and bottom of the clove, shaking them up in a jar and then peel normally slides off a lot easier.
― Stevolende, Wednesday, 19 June 2019 14:59 (four years ago) link
tried that method in the video. didn't work. but yeah not that hard to just rip off a clove and crush it with flat side of knife.
― A True White Kid that can Jump (Granny Dainger), Wednesday, 19 June 2019 16:06 (four years ago) link
i just remove them by hand from the bulb, top and tail them and then crush them under the blade of the knife, the crushing usually also lets you easily excise the germ if it's gone green. don't see any reason to stop doing that
― findom haddie (jim in vancouver), Wednesday, 19 June 2019 17:39 (four years ago) link
we're still talking about penises right
― Lil' Brexit (Tracer Hand), Wednesday, 19 June 2019 17:41 (four years ago) link
Why are we topping these cloves of garlic? Only tailing is ever necessary.
― suzy, Wednesday, 19 June 2019 17:50 (four years ago) link
the crushing usually also lets you easily excise the germ if it's gone green
As long as it's not fully grown outside of the clove, I just keep the green.
I was in the Basque Country last November on holiday. We had a bulb of garlic left over, which I took back home to Holland. I'm a terrible shopper - I'll buy onions and garlic etc forgetting/not knowing I still have loads at home (it's a bug). Anyway, I've had the Basque garlic for FOUR months and it still didn't sprout any germ, whereas if I buy garlic here it starts sprouting after two, three weeks. I learned from my BIL, who's a chef, that garlic here is sold when it's way older and nearer to sprouting than in Mediterranean countries. Just because the industry can, I suppose?
― Uptown VONC (Le Bateau Ivre), Wednesday, 19 June 2019 17:56 (four years ago) link
immersing the bulb/clove in boiling water for about ten seconds heats it up
― godfellaz (darraghmac), Wednesday, 19 June 2019 17:58 (four years ago) link
immersing things in boiling water a very versatile cooking technique
― don't mock my smock or i'll clean your clock (silby), Wednesday, 19 June 2019 18:04 (four years ago) link
keeping it in a dark room like an attic or a basement, even at the back of a cupboard would keep light from it
― godfellaz (darraghmac), Wednesday, 19 June 2019 18:06 (four years ago) link
โ suzy, Wednesday, June 19, 2019 10:50 AM (eighteen minutes ago) Bookmark
the crush splits the clove open better and the peel comes off easier if it's topped and tailed prior to crushing ime
― findom haddie (jim in vancouver), Wednesday, 19 June 2019 18:09 (four years ago) link
a mixture of activities with other bulbs of garlic and a little alone time probably healthy
― godfellaz (darraghmac), Wednesday, 19 June 2019 18:15 (four years ago) link
I get really nice garlic akin to the Basque stuff described upthread (grown by a particular market farmer) and it never sprouts, even when kept over winter. Also when thereโs a long skin I only need to tail it, whack it, and pull off the little hat shape instead of top and tailing. These bulbs are easily the size of my fist, too.
― suzy, Wednesday, 19 June 2019 19:31 (four years ago) link
the garlic I get from Tescos is often very small and short-dated, need to start find some fresher and bigger bulbs ffs!
― calzino, Wednesday, 19 June 2019 19:35 (four years ago) link
Usually the answer to this problem (for those of us who donโt have a side hustle working with a market farmer who grows amazing garlic) is Asian/Turkish supermarket (the garlic at those shops is probably less expensive).
― suzy, Wednesday, 19 June 2019 19:39 (four years ago) link
this doesn't surprise me. i tasted a sprout on its own recently and it rly didn't seem different than the clove from which it was takenhttps://www.cooksillustrated.com/how_tos/the-truth-about-sprouted-garlic?extcode=NSCIF19FB&utm_source=facebook&utm_medium=photo&utm_content=sproutedgarlic&utm_campaign=cioarticles&fbclid=IwAR2waKyyAE48qTe-hp4GAyuVG8tsyFm7dzkLFkojE0qcU1tGpilY2_aJSdI
― Ornette is blowing bubblegum spiderwebs (outdoor_miner), Thursday, 20 June 2019 15:48 (four years ago) link
bout to do some cookin rn
― godfellaz (darraghmac), Thursday, 20 June 2019 16:21 (four years ago) link
ilx follow my food instagram @sam_eatz
― flopson, Saturday, 22 June 2019 23:03 (four years ago) link
is there any spam
― j., Saturday, 22 June 2019 23:05 (four years ago) link
cโmon bro
― flopson, Saturday, 22 June 2019 23:26 (four years ago) link
heh
― j., Saturday, 22 June 2019 23:29 (four years ago) link
finding myself in the position of having a lot of random ingredients used to make various recipes over the years but very few staples/binders* to go with them; any suggestions for adaptable templates?
* that said I do have staple ingredients like flour (semolina and regular, the semolina is probably going to go faster since I've been using it as a thickener), a ton of sugar, and oil, no eggs currently, just one box of tomato puree and two cans of hopefully-still-good whole tomatoes, no milk as of right now
― like, Iโm eating an elephant head (katherine), Monday, 16 March 2020 15:36 (four years ago) link
basically, just imagine the candles meme except with, like, culinary lavender
― like, Iโm eating an elephant head (katherine), Monday, 16 March 2020 15:37 (four years ago) link
crackers are good if you only have flour/water/salt/other
― weird woman in a bar (La Lechera), Monday, 16 March 2020 18:23 (four years ago) link
eat the crackers w some soup if you have anything you can puree into soup
not at the moment unfortunately, I do have stuff to make anchovy stock though (left over from making a few korean stews a few months ago during my then-rare windows of having time to cook)
― like, Iโm eating an elephant head (katherine), Monday, 16 March 2020 18:45 (four years ago) link
you can make tomato soup!
― weird woman in a bar (La Lechera), Monday, 16 March 2020 18:52 (four years ago) link
could, yeah, at least once (also have a lot of miso)
― like, Iโm eating an elephant head (katherine), Monday, 16 March 2020 18:56 (four years ago) link
idk if there are asian groceries near you but they are open and stocked pretty well afaictget some kombu + bonito flakes + dried shiitakes + noodles/greens of your choice and go nuts w miso soup! i made it recently w this recipe https://thewoksoflife.com/superfood-miso-soup/
you can toss in whatever you likedried shiitakes are pretty versatile too
― weird woman in a bar (La Lechera), Monday, 16 March 2020 19:00 (four years ago) link