what's cooking? part 5: 2017-2027

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.

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.

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.

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

https://www.pepperscale.com/chipotle-vs-jalapeno/

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.

yeah, tasting is always a good idea

love 2 taste

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

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

woah woah woah!! pickled shrooms?! recipe?

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

that is the one

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!

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.

is tahina different from tahihi?

i have never heard of tahina

tahini i mean

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

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.

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

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

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?

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

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)

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

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.

also I made those smokey black beans again and they are so good with my eggs in my breakfast burrito in the morning.

I think it can be a challenge to balance the acid in ceviche with other flavors. there's bad ceviche out there.

xp I am very into "build-a-taco" workshops but I fear that's not very ambitious/sophisticated.

jim in vancouver you are like my spouse. he was vegan for 10+ years and now he eats fish and desserts. I eat everything but i don't generally eat meat unless I know it's going to be really good.

xp tacos feels messy for a lot of people.

a bit of work, but one fruit and one savory couronne works well for parties

https://www.kitchencraft.co.uk/articles/paul-hollywoods-savoury-brioche-couronne.htm

https://thehappyfoodie.co.uk/recipes/pauls-apricot-couronne

make those two and frame a picture of Paul Hollywood to put between them

last time i had tacos at a big table with everyone building their own half of us were on acid and i found it very difficult to construct one and put it in my mouth

Maybe I should just frame a pic of the couronne because that seems like too many variables in making it while trying to make other stuff. Hmmmm, maybe I will end up ordering some food again. That is kind of my specialty.
in orbit even when you came over once for that weird Harry Potter thing, I think I had ordered a bunch of brisket.

cut out the center of a cheese pizza, call it a couronne. put the picture of Paul Hollywood in the middle and find out who your true friends are.

lol I was just going to say that my large party go-to is actually Lechera's slow-cooker pulled pork recipe plus a red cabbage/carrot/sesame slaw and cornbread. You could sub in some kind of crusty rolls and have ppl make sandwiches but it doesn't help anyone who doesn't eat pulled pork.

THESE ARE NOT MY FRIENDS so maybe they only deserve the pic of Paul Hollywood.

I might make that couronne on my own time. I have never really made any bread thing with that much butter before.

we should all make french laundry brioche someday and report back

oh, would def try that.
dunno if you like this idea, Yerac, but the first one that popped into my head was some sort of grilled polenta app. one bonus here is you can make polenta in advance, cuz it needs to be cool to slice (3 parts water: 1 part polenta will give the proper consistency). then you can slice into little circles, squares, whatev, grill or saute or broil to make a little toasty, and top with just pesto, and maybe something else for color like roasted red bell? too much work?
i've done vietnamese spring rolls but not for that many people. little falafel balls are another idea, but maybe to much effort for that many people, eh.

Ohhhh that polenta thing sounds good. I will look for it in the grocery store (although I kind of think I have never seen polenta there but maybe I just missed it. It's on the early side so people might not even eat, so everything that's leftover will need to be ok for just the 2 of us to finish (i hate wasted food). I am already excited that I get to eat all the cheese and charcut that is leftover from my 'cheese by numbers' board.

I would make the FL brioche. I was looking up the recipe but the Bouchon bakery one kept coming up? Same?

I don't know. I thought we all had amazon prime access to the FL book. thought that gave us the gazpacho quarter from March to May.

this slightly annoying post claims to be from FL cookbook
https://marthameetslucy.typepad.com/blog/2012/03/thomas-kellers-brioche.html

i wonder why it is so different than the Bouchon recipe. i can't imagine either one is less than stellar anyways. . .

the ingredient list matches the FL cookbook

The texture of that brioche looks like this whiskey bread that I used to get in a restaurant that I loved and had a lot of whiskey bread babies with. I have never been able to find the right recipe online. Maybe I should try to modify it.

I could use some meal ideas within these parameters (for my husband’s lunch - he will cheerily eat the same thing every day for months, but it’s been months already of salad made from green peppers, cucumbers, hard boiled eggs, vinaigrette):

- no meat/fish/dairy, eggs are ok, no tempeh since he already eats that frequently for dinner
- protein heavy
- not too carb-y
- pretty easy to prepare
- he’ll eat almost any vegetable

We sometimes will make a big base of quinoa (with tumeric, cilantro, garlic etc). on Sunday and then throughout the week in the morning add the larger vegetables and something like a veggie burger, falafel or some leftover from the night before. We usually will have a couple of tupperwares of things like large pot blanched broccoli, roasted brussels that we can add.

Oh and that gazpacho that is mentioned above actually is really good for lunch.

The last two days I have packed for lunch brown rice with the leftover smoked black beans and I add in fresh cilantro, scallions and an avocado in the morning with a lime wedge and some everything but the bagel sprinkling on the avocado.