what's cooking? part 5: 2017-2027

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beautiful post, thank you

sleeve, Friday, 2 August 2019 04:19 (five years ago) link

That's what it's about.

ogmor, Friday, 2 August 2019 07:44 (five years ago) link

great post!

call all destroyer, Friday, 2 August 2019 13:18 (five years ago) link

Loved that, I hope you save it and share it with family!

mom tossed in kimchee (quincie), Friday, 2 August 2019 13:59 (five years ago) link

Wonderful post. Sounds amazing!

Mazzy Tsar (PBKR), Friday, 2 August 2019 18:31 (five years ago) link

if joygoat ever writes a cookbook, can put that post before right before the JOYGOAT'S SALT CRUSTED BRANZINO

triple-washed (Sufjan Grafton), Friday, 2 August 2019 18:34 (five years ago) link

i would watch a "fishing with joygoat" video.

Yerac, Friday, 2 August 2019 18:36 (five years ago) link

me too!

i was planning on making a peach pie and/or eggplant parm this weekend but i had a big (hellish) week at work and i'm tired. but peach pie.

forensic plumber (harbl), Friday, 2 August 2019 23:50 (five years ago) link

We were down at the beach in Delaware this week with my wife's family (same as every year). The farm stands had incredible peaches, tomatoes, and corn, so I made a really simple peach tart. I also made a nice corn and tomato salad that was as sweet as candy, but with a little lime zest to ground it a bit.

Mazzy Tsar (PBKR), Saturday, 3 August 2019 11:55 (five years ago) link

i got a bunch of peaches but they aren't ripe yet. i'll have to make it mid-week.

forensic plumber (harbl), Saturday, 3 August 2019 15:19 (five years ago) link

my peach tree needs thinning, it is absolutely bonkers with fruit

gbx, Saturday, 3 August 2019 16:37 (five years ago) link

i love stone fruit season

i had the weirdest nectarine the other day - it *tasted* perfectly, deliciously ripe but the flesh itself was hard as a rock, like it was unripe. i cant quite wrap my head around what would cause that to happen.

Squeaky Fromage (VegemiteGrrl), Saturday, 3 August 2019 17:40 (five years ago) link

nectarines are one of my favourite things about summer. they sell them year-round but they taste shite when not in season so I get into the habit of ignoring them on the shelves and forget until late into summer, then i buy loads.

kinder, Saturday, 3 August 2019 18:04 (five years ago) link

We are growing raspberries too and they're really good!

kinder, Saturday, 3 August 2019 18:05 (five years ago) link

gbx you should can some so you can have delicious peach items in the winter

forensic plumber (harbl), Saturday, 3 August 2019 20:06 (five years ago) link

I think I'm gonna! Or at least my housemate is, since she actually knows how

gbx, Saturday, 3 August 2019 20:11 (five years ago) link

peaches ripen fast. they were pretty much ready so i made the pie. could have waited one more day. they were ripe enough to remind me (1) i hate peeling peaches, and (2) i hate handling peeled peaches. i have tried the blanching thing in the past but i don't find it more convenient. i just used a paring knife and lost a portion of the fruit. so slimy and drippy. i just took it out of the oven so i'll taste it tomorrow. also still trying to unlock the mystery of pie crust. i fail every time.

forensic plumber (harbl), Monday, 5 August 2019 01:15 (five years ago) link

PBKR which beach?

president of deluded fruitcakes anonymous (silby), Monday, 5 August 2019 16:28 (five years ago) link

Bethany. Wife's family spent a week every late-July/early August in OCMD from the mid-80s to about 2001; then in Bethany from 2003 to the present. I've been joining them more or less since 2000.

We rent two houses and have between 20-30 family members, depending on who can make it. Four generations this year (88 years to 5 months). It is a lot of fun, other than the drive from Long Island.

Mazzy Tsar (PBKR), Tuesday, 6 August 2019 22:51 (five years ago) link

That's so great.

I think I was only on Bethany once or twice. We were a Lewes–Rehoboth–Cape Henlopen State Park family. The latter is a great car-camping place, nice beach, access to a World War II observation tower. I miss the Delaware shore!

president of deluded fruitcakes anonymous (silby), Tuesday, 6 August 2019 22:55 (five years ago) link

Cool! You can see those WWII bunkers/turrets on the dunes in the state park between Rehoboth and Bethany. That might be the same ones. I always find it weird to think they were "necessary" at one time.

Bethany is very sleepy/family oriented - the bars in town close at like 10pm(!) which doesn't really matter since we spend most evenings at the houses and only go out for a lunch or two as a break from the beach. It's so wholesome down there it is ridiculous, but I've come around to it.

Mazzy Tsar (PBKR), Tuesday, 6 August 2019 23:34 (five years ago) link

lately been eating very simple toast for every meal. Toasted sourdough, zahav hummus, 2 slices of heirloom tomato we picked (sprinkled with sumac, allepo, coriander, cumin, salt, pepper), zahav herbed labneh, microgreens

triple-washed (Sufjan Grafton), Sunday, 18 August 2019 02:57 (five years ago) link

and a drizzle of evoo of course. I think stevie d recomended the tj's kalamata years ago, and I still buy that one.

triple-washed (Sufjan Grafton), Sunday, 18 August 2019 03:02 (five years ago) link

and tomato seasoning is from the six seasons book. Been peeling and making concentrated tomatoes all day. Holy shit, tomatoes, basically

triple-washed (Sufjan Grafton), Sunday, 18 August 2019 03:05 (five years ago) link

Your tomato bread sounds awesome. I am lazy and just make a huge plate of caprese. Lots of salt and good olive oil from Spoleto go a long way with tomatoes.

Mazzy Tsar (PBKR), Sunday, 18 August 2019 12:41 (five years ago) link

i just bought 50 lbs of tomatoes

forensic plumber (harbl), Sunday, 18 August 2019 13:59 (five years ago) link

I am mad because the grocery store has been out of chipotles for 2 weeks and now I am fearful that it was just a fluke that they had them once.

Yerac, Sunday, 18 August 2019 14:35 (five years ago) link

I am making DUMPLINGS! today and may add a couple of drops of liquid smoke to the filling (veggie and tofu). Maybe I will only do that for the last dozen or so.

Yerac, Sunday, 18 August 2019 14:36 (five years ago) link

Peaches are insanely good this year. Just polished off a carrot/cabbage/onion/peach slaw dressed with just lime juice and salt. Delicious!

mom tossed in kimchee (quincie), Sunday, 18 August 2019 18:36 (five years ago) link

Yeah, I had a peach yesterday that I thought was past prime and it was incredible.

Mazzy Tsar (PBKR), Monday, 19 August 2019 15:35 (five years ago) link

i got 7 apples from 3 different varieties at the farmers' market sunday so i have a not yet baked apple crisp in the fridge. tomorrow i am making an eggplant parm with the sauce i made from the 14 lbs of tomatoes i bought before the 50 lbs. i have turned 25 lbs into crushed tomatoes and will make canned whole tomatoes from the other 25.

forensic plumber (harbl), Tuesday, 20 August 2019 22:52 (five years ago) link

I just caramelized 12 onions again (that I mostly freeze in blocks) and used the remnants of a jar of marmite with hot water to do the multiple deglazing. I don't know if it actually added much but I felt resourceful.

Yerac, Tuesday, 20 August 2019 22:55 (five years ago) link

harbl, sounds awesome! Also, now I am hungry.

Last night I made roasted carrots with cilantro in a yogurt sauce with harissa.

Mazzy Tsar (PBKR), Wednesday, 21 August 2019 15:34 (five years ago) link

i made a salad with grilled peach, grilled corn, tomatoes, basil, feta, some olive oil and some shallots macerated in lemon juice, was pretty decent

Seany's too Dyche to mention (jim in vancouver), Wednesday, 21 August 2019 16:26 (five years ago) link

^^^ i keep thinking about making something like this with a grilled mango instead of peach (and minus corn but + hot pepper). I should just do it.

Yerac, Wednesday, 21 August 2019 18:13 (five years ago) link

I can't stop making pickles lately. I made giardiniera a couple weeks ago and escabeche last week. Such a nice thing to have in the fridge, and so easy to throw together.

reggae mike love (polyphonic), Wednesday, 21 August 2019 18:26 (five years ago) link

https://youtu.be/b3Ie-p84zNc

whats happening

(still gonna use recipe for tomorrow tho)

phil neville jacket (darraghmac), Saturday, 24 August 2019 19:10 (five years ago) link

I made enchiladas verdes this week and was kind of amazed at how good they turned out

Mario Meatwagon (Moodles), Saturday, 24 August 2019 19:55 (five years ago) link

this is the best black beans i've ever made https://www.camelliabrand.com/recipes/instant-pot-black-beans/
maybe the salt helps them stay together. not a single mushy bean.

forensic plumber (harbl), Saturday, 24 August 2019 23:45 (five years ago) link

also added like 2 teaspoons of cumin

forensic plumber (harbl), Saturday, 24 August 2019 23:45 (five years ago) link

I’m back in japan and cooked my first meal last night. Yuba tofu with salmon roe and fresh wasabi, myoga and shishito amasu, plus some bought nimame and cucumber pickles.

Cooking is maybe a strong word given only the amasu involved heating anything, but delicious nonetheless.

I did a big shop for staples in Kuze Fuku and I have some seriously fancy basics to cook from.

American Fear of Pranksterism (Ed), Sunday, 25 August 2019 05:24 (five years ago) link

I made the best version of a pasta sauce I’ve been making for years: it is tomato, with rosemary, garlic, and pancetta, finished with a little cream. Similar to a vodka sauce without the vodka. What made it so good this time was fresh plum tomatoes, but I was lazy and didn’t want to peel them, so I left the peel on. Then when the sauce was done, but before I added the cream, I puréed it with an immersion blender, which emulsified the olive oil and pancetta so I needed very little cream. It was so good! Definitely doing it this way in the future.

Mazzy Tsar (PBKR), Monday, 26 August 2019 07:03 (five years ago) link

wait you pureed meat?

weird woman in a bar (La Lechera), Monday, 26 August 2019 15:47 (five years ago) link

Yes, but there wasn’t that much pancetta and it was already finely diced. Maybe the equivalent of 2-3 slices of bacon for over a pound of pasta.

Mazzy Tsar (PBKR), Monday, 26 August 2019 16:11 (five years ago) link

I’ve been doing some interesting one ring cookery in my Sapporo AirBnB. Best so far has been a riff on a local speciality, Chanchan Yaki. This is a bunch of things fried up, normally on a table top tepan and then finished in Sake, miso and butter. Normal ingredient are salmon, cabbage, mushrooms, tofu but anything goes. Mine was a hotchpoth of everything left in the fridge. Pork, green peppers, myoga, tofu, some local boo Choi like greens; all done in a frying pan. It worked really well.

Also been enjoying the late summer produce. I’ve had some of the best tomatoes I’ve had in my life here and must make a gazpacho next week. (Peppers and cumcimbers are next level as well.)

Japan’s largest food fest starts today so I’m set.

American Fear of Pranksterism (Ed), Friday, 6 September 2019 12:10 (five years ago) link

I was reading a menu for relaxation yesterday and came across miso mustard pickles. So I think that is what I will be making this weekend.

Yerac, Friday, 6 September 2019 13:37 (five years ago) link

An amazing arepa/cachapa place opened directly across the street from me and they also sell all the ingredients separately (to include 5 different venezuelan cheeses). I might have to lurk in their kitchen window and figure out how they make them so good.

Yerac, Friday, 6 September 2019 13:44 (five years ago) link

butter! when you add hot water to the masa, add butter too. that is what i learned from a student at least.

weird woman in a bar (La Lechera), Friday, 6 September 2019 13:52 (five years ago) link

!!!

sleeve, Friday, 6 September 2019 14:12 (five years ago) link

everything is better with butter

Yerac, Friday, 6 September 2019 15:25 (five years ago) link


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