what's cooking? part 5: 2017-2027

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this is literally what i wrote down from book (it's quite simple but the flavors REALLY married after about 24 hours and was the best beans i've ever made iirc):
Simple Beans
1# Black or pintos – cook. Separately carmelize large onion (i cut into thin half-moons), adding t oreg., t cumin, habanero, liquid smoke to finish

― form that slug-like grex (outdoor_miner), Saturday, 19 January 2019 15:45 (six months ago)

I finally got liquid smoke and am going to make this tomorrow. IT HAS BEEN ON MY MIND.

Yerac, Saturday, 20 July 2019 20:51 (five years ago) link

got the Zahav book. Making hummus, pita, israeli salad, and twice cooked eggplant salad for dinner. Hope those bad boys inflate correctly.

Cecil replies to your e-mails (Sufjan Grafton), Saturday, 20 July 2019 21:09 (five years ago) link

How are you doing the pita? I really need to delve into eggplant one day. I love it, but I know most people don't.

Poké tonight but we do poké most saturdays. Saturdays suppers are that or thai noodles or scarpetta spaghetti without fail I realized.

Yerac, Saturday, 20 July 2019 23:31 (five years ago) link

the pita was a pretty easy dough recipe. It has sugar and a fair amount of yeast. You do a long rise, form little boules, second rise, flatten, and put on pizza stone at 500C. They inflate like balloons and are done in 3 minutes.

Cecil replies to your e-mails (Sufjan Grafton), Sunday, 21 July 2019 00:56 (five years ago) link

The Zahav hummus is v good, but the secret has been out for awhile. Think I've made a copy from the internet before. I kinda messed up the eggplant by leaving the skins on the disks and cutting too thin. I ended up blending it all with tahini sauce as a second dip, which everyone liked better than the hummus.

Cecil replies to your e-mails (Sufjan Grafton), Sunday, 21 July 2019 01:00 (five years ago) link

Do you use the soom tahini?

Yerac, Sunday, 21 July 2019 14:26 (five years ago) link

used a different achdut brand, pepperwood

Cecil replies to your e-mails (Sufjan Grafton), Sunday, 21 July 2019 15:39 (five years ago) link

I made the tahini sauce ahead of time and added ice water until it looked like the picture. But it thickened in the fridge. the ending hummus was prbly stiffer than I wanted. Would try to make it all same day in the future.

Cecil replies to your e-mails (Sufjan Grafton), Sunday, 21 July 2019 16:10 (five years ago) link

i usually just leave tahini sauce out @ room temp. when it's earmarked for same day use. have never thought abt making pita before. that all sounds freaking lovely!
japanese eggplants are in the local farmers market so i made some stoopid eggplant pizza the other day that was (nearly) overloaded w/aubergine. also love that they cook in ~5 minutes in a cast iron and don't need salting.

hey, let us know how you like that smokey bean recipe, Yerac. made it a second time and wasn't convinced that i loved it as much as the first time. no idea why that would be the case
xxposts

one charm and one antiup quark (outdoor_miner), Sunday, 21 July 2019 16:20 (five years ago) link

Hmmm I was wondering if getting the soom tahini is worth it.

Yeah I will report back. Maybe I will just do one can of black beans first to test it out.

Yerac, Sunday, 21 July 2019 16:30 (five years ago) link

made more pita, this time from a hot bread kitchen recipe. this was half wheat flour, which is different and good. Learned that one should flip the the pita at 2 minutes for maximum inflation. These have perfect pockets. Also listened to Southern Accents while baking. When petty said "hey spike, whaddaya like?" I said "pita" but very softly so nobody else would hear me. I think it helped.

Cecil replies to your e-mails (Sufjan Grafton), Monday, 22 July 2019 02:48 (five years ago) link

Our garden is yielding cucumbers by the armful so I made tzatziki and refrigerator pickles this weekend! Will open pickles when I get home tonight and report back on results. All have dill seeds, dill flowers & greens, and garlic. Some have onion, some have red pepper flakes. If they turn out, I see a lot of vinegar usage in my future.

Any fave recipes for pickling? Actually wait lemme search thread.

There's more Italy than necessary. (in orbit), Monday, 22 July 2019 13:03 (five years ago) link

Nm I found harbl's! Looks good--I did close to that but didn't have mustard seeds. Will try next time.

There's more Italy than necessary. (in orbit), Monday, 22 July 2019 13:06 (five years ago) link

Next door neighbor surprised me the other day saying she has ghost pepper, habanero, and Thai chile plants! Am hoping to get armfuls!

one charm and one antiup quark (outdoor_miner), Monday, 22 July 2019 16:08 (five years ago) link

A little late, but that Zahav hummus recipe was a game changer. Every other recipe I'd seen involved just blending everything together at once, whereas Zahav explains the tahini sauce and reasoning behind very, very well.

Mazzy Tsar (PBKR), Monday, 22 July 2019 22:26 (five years ago) link

yes, the book is great. and the base hummus is as good as any I've made. I think there is a limit to the enjoyment I derive from the basic hummus, though. I want to try the dressed up versions and the turkish hummus that uses butter instead of tehina. separating the tehina sauce and using it everywhere is a very useful idea. the nearby grocery outlet keeps stocking jars of fancy tehini at good prices, so I think I'll run through that whole first chapter, including the shortbread.

Cecil replies to your e-mails (Sufjan Grafton), Monday, 22 July 2019 22:45 (five years ago) link

really want to make that persian rice, too. we had a roommate that tried to make it many times with mixed results. it must be good, though, if she tried for so long.

Cecil replies to your e-mails (Sufjan Grafton), Monday, 22 July 2019 22:48 (five years ago) link

I don't typically like rice dishes but I looooove persian rice. In college I would go to my persian roommate's home a lot and her parents knew to have persian rice with chicken ready for me. I think I have mentioned how our regular snack there was feta and grapes on pita. So good.

Yerac, Monday, 22 July 2019 23:00 (five years ago) link

I want to try the dressed up versions and the turkish hummus that uses butter instead of tehina. separating the tehina sauce and using it everywhere is a very useful idea.

I’ve done the hummus with the lamb on top, which is great if you eat meat. Also, the one with the whole cooked chickpeas on top is a nice change and adds texture.

The tehina sauce is great on just about anything. You can dress just about any raw or cooked vegetables with it and they will rule.

Mazzy Tsar (PBKR), Tuesday, 23 July 2019 02:11 (five years ago) link

the ottolenghi meatballs in tahini are incredible

ogmor, Tuesday, 23 July 2019 07:51 (five years ago) link

I made those beans, outdoor miner. They were delicious but supposedly intense (I am a bit congested so I may have seasoned it to extremes). I made some alterations, I used a big spoonful of chipotles instead of habanero, and also added some balsamic and garlic. Ate it with brown rice, avocado, cilantro and watercress. Would definitely make again.

Yerac, Thursday, 25 July 2019 14:07 (five years ago) link

Chipotles and liquid smoke? That seems intense. Am not a Yucatecan but i like the chile choice. Mmm water cress is underrated imo.
I think it's gonna be too effing hot to do much cooking for the next few months here in my apt. And next door neighbor with outdoor pizza oven is moving soon. Think I'll be well tired of salads, sandwiches, and gazpacho by October

one charm and one antiup quark (outdoor_miner), Thursday, 25 July 2019 14:45 (five years ago) link

I did't know how much liquid smoke to add since I have never used it so only added like a teaspoon? to 2 cans of black beans. There are no habaneros where I am so found a good can of chipotles instead that I am very happy I know I can get now. I figured since it was going on rice and not in a burrito it could be a little extreme. They sell a lot of berros/watercress here and it fills my desire for mache lettuce (which I can't get here).

Yerac, Thursday, 25 July 2019 14:50 (five years ago) link

I have to figure out what to do with the rest of these chipotles though. Maybe with salmon? Could mix a little in with a batch of hummus.

Yerac, Thursday, 25 July 2019 14:55 (five years ago) link

a teaspoon is a lot of liquid smoke. that stuff is powerful.

call all destroyer, Thursday, 25 July 2019 14:57 (five years ago) link

I thought about just doing a couple of drops but figured they would've designed the bottle differently if that was what was supposed to happen. Next time I will know. I liked the way it smelled.

Yerac, Thursday, 25 July 2019 15:03 (five years ago) link

Was gonna say. I'd go with something like 8 drops for two cans. Guessing the bottle you have has no dropper dispensing top.
I usu just puree chipotles upon opening. Either way they freeze well or can last *at least* a month in fridge. I useda make a really nice roasted warm potato salad that had a chipotle-lime dressing.
I think you said you spend time in Chile? I wonder if it is potato-land there in the way I imagine Peru to be.

one charm and one antiup quark (outdoor_miner), Thursday, 25 July 2019 15:17 (five years ago) link

I'm in chile right now. Which is why the hot pepper situation is dire. I had to bring the liquid smoke here.

eh, I probably used about 8 drops, I kind of just eyeballed what I poured in.

Yerac, Thursday, 25 July 2019 15:19 (five years ago) link

I assumed the chipotles wouldn't be hot either so ate a spoonful straight out of the can to test. They were hot!

Yerac, Thursday, 25 July 2019 15:20 (five years ago) link

I remember tracer had that ^^^ fact on the 'things I just learned thread' which I hadn't known at the time because I never buy chipotles so never considered the flavor. They just started having fresh jalapenos in the grocery store here and they are kind of hit or miss within the spicy range. But I guess that is true with any hot pepper. I always have to taste a little first because some end up being really mild and then something (like a banana pepper) will be shockingly spicier than expected. I have some dry ghost peppers in a grinder thing that I got at Trader Joes that I haven't opened yet.

Yerac, Thursday, 25 July 2019 16:20 (five years ago) link

yeah, tasting is always a good idea

Cecil replies to your e-mails (Sufjan Grafton), Thursday, 25 July 2019 16:22 (five years ago) link

love 2 taste

gbx, Thursday, 25 July 2019 16:38 (five years ago) link

My refrigerator pickles came out amazing btw. Highly recommend everyone pickle something STAT.

There's more Italy than necessary. (in orbit), Thursday, 25 July 2019 16:47 (five years ago) link

i am finishing up my soy pickled mushrooms, and i am going to do some cucumbers and green beans this weekend.

Cecil replies to your e-mails (Sufjan Grafton), Thursday, 25 July 2019 17:48 (five years ago) link

woah woah woah!! pickled shrooms?! recipe?

google search shows a nice looking momofuku recipe using dried shiitakes. think imma do that tomorrow

one charm and one antiup quark (outdoor_miner), Thursday, 25 July 2019 19:38 (five years ago) link

that is the one

Cecil replies to your e-mails (Sufjan Grafton), Thursday, 25 July 2019 21:14 (five years ago) link

Yeah, I have a batch of those refrigerator pickles going and snuck a taste after a week. Those are going to be some very fine pickles. Thanks!

Mazzy Tsar (PBKR), Sunday, 28 July 2019 12:21 (five years ago) link

twice cooked eggplant really is amazing with flatbread. even more so with some tahina sauce stirred in.

https://www.saveur.com/twice-cooked-eggplant-with-sherry-vinegar-and-paprika-dip-recipe/

also recommend cutting eggplant slices a bit thicker than 0.5 inch to get 7 slices that fit nicely into a 12 inch skillet.

triple-washed (Sufjan Grafton), Tuesday, 30 July 2019 17:53 (five years ago) link

is tahina different from tahihi?

i have never heard of tahina

weird woman in a bar (La Lechera), Tuesday, 30 July 2019 17:59 (five years ago) link

tahini i mean

weird woman in a bar (La Lechera), Tuesday, 30 July 2019 17:59 (five years ago) link

no, it is the same thing. just a different pronunciation that he uses in the Zahav book. The sauce is just tahini mixed with garlic, lemon juice, and ice water:

https://cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina

triple-washed (Sufjan Grafton), Tuesday, 30 July 2019 18:14 (five years ago) link

also, definitely peel the skin off of the eggplant slices in that twice cooked eggplant recipe. he doesn't make it clear in the recipe, but it's clear from a picture in the book.

triple-washed (Sufjan Grafton), Tuesday, 30 July 2019 18:16 (five years ago) link

also, he uses "tehina", not "tahina". insert any three vowels here: t-h-n-

triple-washed (Sufjan Grafton), Tuesday, 30 July 2019 18:19 (five years ago) link

the word comes from arabic and is transliterated into english differently. i think technically the arab word is like tahiniyya

bookmarkflaglink (jim in vancouver), Tuesday, 30 July 2019 18:21 (five years ago) link

got it, thanks! so i can call it tihuni and y'all will get it :)

i made ceviche overnight and mr & i ate it for lunch today. easiest thing on earth?

weird woman in a bar (La Lechera), Tuesday, 30 July 2019 18:22 (five years ago) link

easiest and one of the best! what fish did you use? i have a yen for making some

bookmarkflaglink (jim in vancouver), Tuesday, 30 July 2019 18:23 (five years ago) link

I'm pescatarian after years of being vegan (compromise with my carnivore gf) and while we only eat fish once in a while i try to do something interesting when we do (olive oil poached salmon was the last thing we had)

bookmarkflaglink (jim in vancouver), Tuesday, 30 July 2019 18:24 (five years ago) link

nothing special
i am somewhat embarrassed to admit i used tilapia because i think it's some kind of cyborg fish or raised in lightless boxes or something horrible like that
if i don't make it at least once during the summer i feel like i forgot something and this summer has straight up sucked so a little ceviche of even the most miserable of fish tastes like heaven

weird woman in a bar (La Lechera), Tuesday, 30 July 2019 18:31 (five years ago) link

Doe anyone have one favorite finger food thingey they like to make for gatherings. Hosting like 20 people this weekend with all of the regular peculiarities (some vegans, some veg, some who can't eat spicy.) Last time we did the normal assortment hummus, chips, cheese plate and just ordered a bunch of pizzas but there will be some Italians and I can't do mediocre pizza. Thought adding in a big salmon so people can scoop onto bread or whatever. It's also winter here so wanted to have hot food.

We used to make ceviche every weekend but then had one traumatic experience with a fish (think it was reineta or corvina) and switched over to ahi poke.

Yerac, Tuesday, 30 July 2019 18:36 (five years ago) link


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