xpost which copper pot is it? I am finding myself wanting one of the staub enamels that is on sale. I have a lodge 6qt but i did something bad to it because it's really scratched and worn out on the bottom despite it not being that old (I still will keep using it).
― Yerac, Friday, 13 December 2019 20:59 (four years ago) link
now i'm imagining someone injecting sauce into chickpeas via syringe. Sounds good!
― $1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Friday, 13 December 2019 21:00 (four years ago) link
xp it is a mauviel 250c. I haven't done anything too interesting with it yet. Happy to have an uncoated pot that isn't flimsy ikea ware, though.
― $1,000,000 or 1 bag of honeycrisp apples (Sufjan Grafton), Friday, 13 December 2019 21:02 (four years ago) link
I made this panko-breaded pickle chicken recipe with the leftover brine from my homemade pickles and now I think I ate too much
― El Tomboto, Saturday, 14 December 2019 00:35 (four years ago) link
threw it right in the toaster oven too, didn’t even have to use the stove
― El Tomboto, Saturday, 14 December 2019 00:36 (four years ago) link
sometimes my favorite cooking is when i pretend i operate a very unfashionable french restaurant in some small provincial town. braised chicken thighs in pineau des charentes and finished with a mushroom cream sauce of all things. boiled potatoes and simple salad to accompany.
― call all destroyer, Tuesday, 17 December 2019 02:39 (four years ago) link
that sounds perfect. i made the ina garten spaghetti and meatballs recipe for the second time. it was recommended by seriouseats and it is perfect. she says .5 lb pork .5 lb veal, 1 lb beef, but it's harder to buy halves of those things and their fat content *looks* the same so i have done a pound veal both times. also lol she says use "good" wine but i think box wine is good so
― forensic plumber (harbl), Wednesday, 18 December 2019 02:15 (four years ago) link
I'm batchloretting it for a few nights and tonight I just roasted a delicata squash until skin was browned, tossed it with some tahini + lemon + salt, and ate it straight from the mixing bowl. Pretty perfect dinner for one.
― mom tossed in kimchee (quincie), Wednesday, 18 December 2019 02:30 (four years ago) link
xp i guess the move there is to make a double batch of meatballs and freeze some, but yeah i've never noticed a huge difference messing with ratios of ground meats as long as your fat content stays similar.
i'll give the tip to the mushroom cream sauce since it was really good and very easy (this from a paula wolfert book)--soak a handful of dried porcini mushrooms in a cup of warm water. then sautee a bunch of quartered crimini mushrooms + the dried mushrooms in butter, add the soaking liquid from the dried mushrooms and reduce to a syrupy texture, finally add some cream and reduce again. the soaking liquid gives the sauce a super mushroomy essence.
― call all destroyer, Wednesday, 18 December 2019 02:37 (four years ago) link
xpost I love toaster ovens so much; I had never used one until way into adulthood. I stopped using the regular oven for maybe 7 years once because I would just cook everything in the toaster oven. Eric Ripert has a webseries about making shit in the toaster oven.
― Yerac, Wednesday, 18 December 2019 14:32 (four years ago) link
i also love my toaster oven it's one kitchen thing i couldn't live without and would outfit any place in which i had to feed myself with one
― weird woman in a bar (La Lechera), Wednesday, 18 December 2019 18:23 (four years ago) link
if possible
Been using an air fryer constantly since buying it. Saves me the couple of hours of chopping veg I used to do for the story fries I was making before getting it. But think I need to rethink my diet.Mainly been root vegetables since they seem to work well in it.
― Stevolende, Thursday, 19 December 2019 08:23 (four years ago) link
Pilfering the delicata/tahini idea for tonight. Thx!xpost to quincie
― one charm and one antiup quark (outdoor_miner), Thursday, 19 December 2019 18:39 (four years ago) link
We used to use our toaster oven constantly, but I think a big part of that was having a trash oven. In our new place we have this nice convection oven that heats up quickly and way more consistently, so we haven't replaced the old toaster oven. Roasted vegetables are more uniformly cooked, bread is springier, it's a beautiful world.
― change display name (Jordan), Thursday, 19 December 2019 19:13 (four years ago) link
i was watching an air fryer infomercial at the gym last week. i was tempted, but i can't take anymore large kitchen items!
i resolve to cook more from cookbooks in 2020. because i have a lot of them. i got a persian cookbook for xmas and went to a middle eastern grocery today. i am missing one thing called golpar/angelica. i asked the guy at the store and he said he would buy it so now i guess i have to go back there. my brother got me ottolenghi simple. i don't have any ottolenghis. it looks great. everything has less than 10 ingredients and it gives you a list of what you will need a lot of at the front of the book.
― forensic plumber (harbl), Friday, 27 December 2019 23:22 (four years ago) link
i love those stores, anyway, i got a huge quantity of dried dill and dried mint for like no dollars
― forensic plumber (harbl), Friday, 27 December 2019 23:25 (four years ago) link
i haven’t really figured out what an air frier can do that a screaming hot oven and a sheet pan can’t.
― call all destroyer, Saturday, 28 December 2019 00:58 (four years ago) link
I always figure air fryers are for those living a potato/food stick type of life.
― Yerac, Saturday, 28 December 2019 01:03 (four years ago) link
xp reheat fried stuff so it's nice and crispy again? I have only experienced an air fryer once, in Holland, heating up leftover fried calamari
― sleeve, Saturday, 28 December 2019 01:23 (four years ago) link
i don't even know what it does either, tbh. lol @ potato/food stick
― forensic plumber (harbl), Saturday, 28 December 2019 01:25 (four years ago) link
I have been considering an air fryer but also can’t think what I’d use it for that I don’t already do with the oven.
― michaellambert, Saturday, 28 December 2019 01:31 (four years ago) link
I've just about talked myself into making Mushroom Wellington for a NYE potluck, will report back if it turns out good.
― Miami weisse (WmC), Saturday, 28 December 2019 01:40 (four years ago) link
ysi plz and thank u
― terminators of endearment (VegemiteGrrl), Saturday, 28 December 2019 05:07 (four years ago) link
made some "turkish hummus" that uses a roasted garlic and butter sauce instead of tahina sauce. you eat it warm. it is good but feels like mashed pochickpeas. Made a savory dutch baby this morning, and i think i will need to fight making one every morning for the rest of my life. this is the curse of the savory dutch baby.
― Robert Corwen (Sufjan Grafton), Thursday, 2 January 2020 00:40 (four years ago) link
https://www.epicurious.com/recipes/food/views/polenta-and-sausage-stuffing-233030
This toasted polenta cube and sausage stuffing was the crowd favorite at Thanksgiving, for two different dinners. I added lots of fresh sage and a diced apple into the mix and used store-ready polenta instead of making it from scratch. Made it again at Xmas for family, doubled the qty, should have adjusted the cooking time but didn't so the deeper casserole didn't quite bake through, but...lessons learned.
It's gluten-free and delicious.
― There's more Italy than necessary. (in orbit), Thursday, 2 January 2020 00:54 (four years ago) link
Made shrimp & grits for New Year’s day and it was way easier than I expected. So full of shrimp and grits 😀
― weird woman in a bar (La Lechera), Thursday, 2 January 2020 00:55 (four years ago) link
My tip is to make the grits in a rice cooker
― weird woman in a bar (La Lechera), Thursday, 2 January 2020 00:56 (four years ago) link
For lunch today I made fresh saimin noodles (bought) with a cold pourover yellow miso and broccoli, enoki mushrooms, ginger, scallion and fried tofu topping.
― Yerac, Thursday, 2 January 2020 00:57 (four years ago) link
i am looking at this turkish hummus, but I kind of feel like it wouldn't feel light enough? Would you make it again xpost?
― Yerac, Thursday, 2 January 2020 01:01 (four years ago) link
I need to try this Turkish hummus, I have developed a raw sesame allergy and a I miss hummus. (Although I think what I really miss is Tahina and hummus is merely a carrier substance)
― American Fear of Pranksterism (Ed), Thursday, 2 January 2020 01:08 (four years ago) link
I will make it again because it's cheaper and very good. My 1 year old also loved it. But your feeling is correct. it's very rich. You can't really go nuts on it without feeling a bit gross. It'd be a great thing to put on the table and split among 6 people or bring to a party. You won't want to make a meal of it, though.
― Robert Corwen (Sufjan Grafton), Thursday, 2 January 2020 01:08 (four years ago) link
Is your sesame allergy a gastro issue? Spouse has some kind of food allergy and I have been suspicious of sesame.
― Yerac, Thursday, 2 January 2020 01:10 (four years ago) link
It feels more like a rich cheese dip when you're eating it. Which is a great but different kind of hummus experience. Ed, I think it's a pretty great workaround for a sesame allergy. I wonder if you can dial back the buttter and add something bitter to make it feel more like hummus tehina.
― Robert Corwen (Sufjan Grafton), Thursday, 2 January 2020 01:11 (four years ago) link
maybe some natural peanut butter?
― Yerac, Thursday, 2 January 2020 01:12 (four years ago) link
yeah, or sunflower? Something like that should work. Might take some iteration.
― Robert Corwen (Sufjan Grafton), Thursday, 2 January 2020 01:13 (four years ago) link
It’s not gastro I get itchy ears and sometimes mine breathing constricts a little. I set myself off recently by absent mindely tasting some amazing palm oil free halva in the local Greek deli. It seems to be getting worse. Cooked sesame seems to be no issue at all. I can happily slather sesame oil on things all day long which is a relief given how much frying in sesames oil happens in japan.
I’ve managed to replace sesame in Some Japanese dishes by roasting and grinding walnuts, it makes a good ersatz goma’ae sauce. I should try pine nuts as well.
I had a quick look at Turkish hummus recipes and some seems to be made with butter and some with yoghurt. I should try both ways and report back.
― American Fear of Pranksterism (Ed), Thursday, 2 January 2020 02:04 (four years ago) link
Interestingly sesame is the second item on the Japanese equivalent of the food pyramid 「まごわやさしい」
https://images.app.goo.gl/HvqSZ5uZGZ6HbYEt7
The full thing being
Beans SesameSeaweedVegetablesFishMushrooms(Sweet) Potatoes
We ate in a restaurant named that in Tokyo last week that produces a delightful and inexpensive meal hitting all of those points. The sesame was main represented by some toasted sesame seed and a piece of sesame tofu* in some soup and I was fine.
*sesame tofu is not really tofu it’s a jelly made with kudzu and sesame paste.
― American Fear of Pranksterism (Ed), Thursday, 2 January 2020 02:14 (four years ago) link
wait, kudzu?!?!
― subway Stalinist (sleeve), Thursday, 2 January 2020 02:17 (four years ago) link
Yes, that kudzu. It’s a type of arrowroot
https://en.wikipedia.org/wiki/Kudzu_powder
― American Fear of Pranksterism (Ed), Thursday, 2 January 2020 03:25 (four years ago) link
I also made shrimp and grits today
― joygoat, Thursday, 2 January 2020 04:31 (four years ago) link
Mushroom Wellington turned out well -- I wasn't worried about the filling, just hadn't used frozen puff pastry before. It was a big hit at the party. I thought the pastry sheets would be bigger, so I wound up making two with the filling I had.
― Miami weisse (WmC), Thursday, 2 January 2020 14:19 (four years ago) link
My mother-in-law's fiance is a hunter and gave me a 2-3 pound frozen elk roast from an elk he shot in Montana. Any suggestions? NB: Elk is even more lean than venison.
He also gave me some backstrap (a kind of loin), which I cooked sous vide and served with a sour cherry mostarda. I might do the same with the roast.
― An Oral History of Deez Nutz (PBKR), Thursday, 2 January 2020 21:27 (four years ago) link
Since it is frozen you could try a shaved meat stew
https://globalgastros.com/nordic/shaved-meat-stew-recipe
Or something with mushrooms and lingonberries
― American Fear of Pranksterism (Ed), Thursday, 2 January 2020 21:37 (four years ago) link
My mother-in-law's fiance is a hunter and gave me a 2-3 pound frozen elk roast from an elk he shot in Montana. Any suggestions? NB: Elk is even more lean than venison.He also gave me some backstrap (a kind of loin), which I cooked sous vide and served with a sour cherry mostarda. I might do the same with the roast.
― gbx, Thursday, 2 January 2020 22:36 (four years ago) link
totally agree. cook sous vide to a nice medium rare and make a rich sauce to accompany.
― call all destroyer, Friday, 3 January 2020 00:42 (four years ago) link
Thanks for the sous vide confirmation.
Rare treat tonight in that my wife is doing the cooking: galumpkis made with ground elk and moose. Her family is Polish, so it's in her blood.
― An Oral History of Deez Nutz (PBKR), Sunday, 5 January 2020 22:29 (four years ago) link
ground elk and moose pierogi, please
― Robert Corwen (Sufjan Grafton), Sunday, 5 January 2020 23:20 (four years ago) link
was trying to use up some ham i have in the freezer. yesterday i began to make instant pot pinto beans and ham by throwing a partially thawed chunk of it into a regular instant pot beans recipe. i had forgotten how stupid it is to put frozen meat in the instant pot. after failing to reach pressure and steaming for an hour because the cold thing was holding down the temp, the thing stopped steaming. the beans had absorbed part of the liquid and the rest had steamed out. burnt beans and ham coating the bottom of the pot. what a genius i am. i tried again today with the other half that had thawed. great success! plus cornbread
― forensic plumber (harbl), Sunday, 19 January 2020 20:39 (four years ago) link
I was hungry and did not want to cook so I made a thing that sounds disgusting but was merely disappointing. Do not recommend.
Flour tortilla + melted extra sharp cheddar + natto w/ asian mustard + spinach + kimchee.
― Yerac, Friday, 24 January 2020 20:00 (four years ago) link