that looks excellent
― ogmor, Monday, 16 March 2020 11:35 (three months ago) link
it was the star anise that put me off I think .I am not a fan of that flavor.
― Yerac, Monday, 16 March 2020 11:43 (three months ago) link
but i had a far of the five spice from forever ago and used it when I made these scallion flower buns and it was good.
― Yerac, Monday, 16 March 2020 11:45 (three months ago) link
I'm wondering wether its time to find some interesting WWII rationing style recipes that involve bulking things out with like jello.
― Stoop Crone (Trayce), Monday, 16 March 2020 22:17 (three months ago) link
we are just doing avocado, scallion, raw garlic, cooked mushroom do it yourself sushi handrolls tonight.
― Yerac, Monday, 16 March 2020 22:23 (three months ago) link
Because it was an activity in and of itself, we itemized everything we had in freezer/storage and will be focusing on that first and foremost. It's a good excuse to eat some stuff we forgot we bought. For example, a whole turkey we bought for pennies the day after Thanksgiving 2 years ago.
― Josh in Chicago, Monday, 16 March 2020 22:25 (three months ago) link
basically, I am eating a lot of beans and drinking a lot of protein shakes (which are disgusting, but one thing the situation has done is completely destroy my appetite, and it is easier to drink calories than eat them)
― like, I’m eating an elephant head (katherine), Tuesday, 17 March 2020 18:29 (three months ago) link
tofu grapow 3 nights in a row, but now we are out of tofu and rice. no regrets. holy basil doesn't last forever. it's funny (well, gross) how people have raided the asian markets for rice but left all of the rice noodles because they don't know what they are. hopefully nobody tells them.
― latin hypercube in shitspace (Sufjan Grafton), Tuesday, 17 March 2020 18:38 (three months ago) link
weird how things differ per place; the grocery store near me is floor to ceiling huge sacks of rice
― like, I’m eating an elephant head (katherine), Tuesday, 17 March 2020 18:39 (three months ago) link
if you make a thick enough dal you can bubble-and-squeak it on day three
― mark s, Tuesday, 17 March 2020 18:52 (three months ago) link
you can what
― latin hypercube in shitspace (Sufjan Grafton), Tuesday, 17 March 2020 18:53 (three months ago) link
katherine, if these are not premixed protein shakes and you have a blender you should try it with frozen bananas, berries, peanut butter, ginger, spinach (not all together, or altogether up to you).
― Yerac, Tuesday, 17 March 2020 18:54 (three months ago) link
these specifically are premixed -- planning ahead for days when my roommates are using the kitchen, there's only room for one person to cook at a time -- but yeah, that's the plan for when they run out (in the past I've used tofu as well)
― like, I’m eating an elephant head (katherine), Tuesday, 17 March 2020 19:12 (three months ago) link
i am gonna make a pizza tonight. a week or so before the panic i went ham on canned tomatoes at the grocery store.
― forensic plumber (harbl), Tuesday, 17 March 2020 20:21 (three months ago) link
We made a huge batch of pesto and froze most of it, but are doing pesto, sundried tomatoes and radiator pasta tonight.
― Yerac, Tuesday, 17 March 2020 20:28 (three months ago) link
The pesto is basil, pistachios, too much garlic (no cheese).,
― Yerac, Tuesday, 17 March 2020 20:29 (three months ago) link
― Li'l Brexit (Tracer Hand), Tuesday, 17 March 2020 20:37 (three months ago) link
― Yerac, Tuesday, 17 March 2020 20:41 (three months ago) link
pot roast beef as previewed in our ilx chatz
― BSC Joan Baez (darraghmac), Tuesday, 17 March 2020 20:58 (three months ago) link
pasta with parsnips and pancetta, which wasn't bad, needed something else though
― like, I’m eating an elephant head (katherine), Wednesday, 18 March 2020 00:23 (three months ago) link
made big batch of sri lankan curry that makes SO much sauce it made whole new second dinner with different meat & a lots more veg added
― terminators of endearment (VegemiteGrrl), Wednesday, 18 March 2020 01:48 (three months ago) link
yesterday was some chicken and eggplant thai curry. today was corned beef hash, this is the only time of year you can actually get corned beef around here. we also made some baba ganoush with the rest of the eggplant, it's super good.
― Kate (rushomancy), Wednesday, 18 March 2020 02:20 (three months ago) link
Made red curry beef stew tonight for the first time, a big hit.
― Miami weisse (WmC), Wednesday, 18 March 2020 02:41 (three months ago) link
kimchi brussels sprouts with broken rice
― latin hypercube in shitspace (Sufjan Grafton), Wednesday, 18 March 2020 03:50 (three months ago) link
I just made okonomiyaki on the griddle on my roof. Barely made a dent in the enormous cabbage I hoarded at the weekend.
― American Fear of Pranksterism (Ed), Wednesday, 18 March 2020 09:17 (three months ago) link
Finally dug out the slow cooker i bought in 2010 and have never used. A good red-lentil dal yesterday and have an eight-hour leek and potato soup on the go.
The biggest change is likely to be making much more bread from scratch. If i'm going to be making a lot of dal, i need to dust off my tawa and get some buss-up-shut going.
― ShariVari, Wednesday, 18 March 2020 09:37 (three months ago) link
200% hydration rye leavenStarter: 5gWater: 50gWholemeal rye flour: 25g
Aim for a leaven that's about 27 degrees C. Mix the above ingredients and leave covered 8-12 hours at room temperature. Leaven is very wet so might not rise a lot but when ready should look very bubbly and smell v sour.
Final dough200% WM rye leaven: 75gWater (or milk): 125gOil: 12gStrong white bread flour: 125gStoneground white flour: 100gSalt: 5gSugar: 5gTotal: 447g
Mix the leaven, water and oil and then mix in the dry ingredients. Dough temp should be about 26 C.
Bulk ferment for about 3 hours, giving 3 sets of stretch and folds during the bulk.Divide into 95-100g pieces, pre-shape and let rest for 1 hourPreheat oven as high as it will go with a baking stone.Roll each piece out to about 3 to 5mm thickness, place on semolina sprinkled peel or parchment and load onto the stoneTake out as soon as it puffs up and gets just a bit of colourLet cool a bit but when still hot pack in a plastick bag so it holds the moisture and stays soft
― Li'l Brexit (Tracer Hand), Wednesday, 18 March 2020 09:45 (three months ago) link
Update! we did not use the radiatore pasta and used fusilli instead.
― Yerac, Wednesday, 18 March 2020 12:21 (three months ago) link
wildly overestimated how many parsnips I'd need for the pasta so I'm probably going to make this parsnip-date muffin recipe I found online (they have enormous tubs of dates on sale sometimes, before all this escalated was one of the sometimes)
― like, I’m eating an elephant head (katherine), Wednesday, 18 March 2020 14:50 (three months ago) link
There is a bougie/hipster BK pasta company that makes hemp radiatori that are so good. The hemp gives them a gritty texture that is really strange the first time you try it, but I am so into it now.
I dethawed some of my tomato sauce I made last fall and mixed in a little burrata (just a little) that melted into the sauce at the end for a really great body. Added some parsley/almond pesto on top. It was the shit
I am going to make a quick store run today for some more green veg. Making and freezing a bunch of pesto is my plan, since you can put it on almost anything.
― Why, I would make a fantastic Nero! (PBKR), Wednesday, 18 March 2020 18:34 (three months ago) link
you mean 'thawed'? :)
― Li'l Brexit (Tracer Hand), Wednesday, 18 March 2020 18:34 (three months ago) link
the day I discover radiatori pasta when my roommate used it in mac and cheese was the day I realized the universe had been holding out on me.
― Yerac, Wednesday, 18 March 2020 18:37 (three months ago) link
i need a pasta only pornhub channel.
― Yerac, Wednesday, 18 March 2020 18:39 (three months ago) link
The only flour left at the store was semolina so pasta it is
― gbx, Wednesday, 18 March 2020 20:00 (three months ago) link
i had to dig up my favorite twitter thread
In honour of #WORLDPASTADAY, I present the following scientific thread that constitutes definitive ranking of Non-Primary-Canon pasta shapes— ཊལབསརངཧ (@David_Rudnick) October 25, 2017
― forensic plumber (harbl), Wednesday, 18 March 2020 22:16 (three months ago) link
"just a disc" someone clearly has not had rice cakes
― like, I’m eating an elephant head (katherine), Thursday, 19 March 2020 01:14 (three months ago) link
he has a point but i'd probably like that disc pasta. i like the edges of ravioli, the part with no stuffing. i like the soft starchiness of it.
― forensic plumber (harbl), Thursday, 19 March 2020 01:16 (three months ago) link
I mostly agree with that list. My favorite is bucatini but mostly because malfadine is not often around. I spent too much time trying to figure out the difference between campanale and gigli.
― Yerac, Thursday, 19 March 2020 01:28 (three months ago) link
aren't there shells in this picture, correct me if i'm wrong https://www.haaretz.com/food/.premium-yotam-ottolenghi-s-gigli-with-chickpeas-and-za-atar-1.5467081
― forensic plumber (harbl), Thursday, 19 March 2020 01:56 (three months ago) link
yes, those are big-ass shells
― call all destroyer, Thursday, 19 March 2020 02:06 (three months ago) link
i'm really not inclined to post in covid-19 threads b/c i don't think my experiences will be particularly notable but i did make a couple things this week designed to have lots of leftovers and now i'm preoccupied with my inventory of useful containers and freezer space : /
― call all destroyer, Thursday, 19 March 2020 02:08 (three months ago) link
I acquired a bag of rice and some tofu. Big day.
― latin hypercube in shitspace (Sufjan Grafton), Friday, 20 March 2020 02:05 (three months ago) link
I had hiyadofu with ginger and wasabi and pickles for lunch.
― American Fear of Pranksterism (Ed), Friday, 20 March 2020 02:22 (three months ago) link
Made my favorite Cooks Illustrated chilli recipe tonight. Lots more cooking to come.
― Mario Meatwagon (Moodles), Friday, 20 March 2020 05:04 (three months ago) link
still experimenting with bubble-and-squeaked breakfast daal
(viz shallow fried in butter and oil with onions, or this morning MUSHROOMS as they were looking a bit mummified)
basically it's too wet to caramelise much at all but it does a little, and it's cheery (i have made a fvckton for just one self-isolated person, so difft ways of serving it = U&K)
― mark s, Friday, 20 March 2020 10:09 (three months ago) link
My ex is a better cook than me-- really a culinary prodigy tbh, never trained or anything but just makes miracles-- and yet I did 80% of the cooking when we were together. Either out of spite or out of post-breakup-reinvention, he's trying his hand at being a Domestic King post-breakup and posting photos of shit he's been whipping up for him and his new roommate, @'ing Alison Roman, and just generally making me feel confused and rueful but also very hungry and wishing he'd invite me over to eat some of that shit.
Anyway we been on good terms and he's been trying to convince me to get on the Alison Roman train. I kind of skeptically made a couple of things from her book and they were fine, I get it, her plating ideas are really interesting sometimes. That said, a couple nights ago I made something of hers so spectacular and amazing that I'm gonna make it every couple of weeks for the rest of my life, for sure. I sent photos of the results to my ex and he replied "I've overdone it with shrimp" and "you eat too much pasta" lol.
Here's the wonderful recipe, with some edits:
Sungold Pasta with Lemony Shellfish, Garlic, and Pistachios
1/3 cup olive oil8 cloves garlic, thinly sliced1 large fennel bulb, thinly sliced1 T fennel seeds, crushed1 t crushed red pepper flakes1 lb grape tomatoes12 oz linguini (I made mine fresh)1/2 c dry white wine1.5 lb clams (I used 3/4 lb frozen clam meat, defrosted)1.5 lb med. shrimp (I used 1.5 lb frozen, defrosted, and peeled them)1/2 c shelled pistachios, coarsely ground (I throw em in a coffee grinder for a few seconds) (expensive to purchase w/out shells, but Ottolenghi uses them so much that I always have them in my pantry; they're very nice in this recipe but not 100% necessary)1 lemon
Heat waterHeat oil in enormous pot with lid, med highPut in garlic and fennel and stir 'til starting to caramelize, 8-10 min, seasonAdd seeds and flakes, stirAdd tomatoes-- I halved the grapes but you don't need to, seasonCook 10-12 min, breaking down the tomatoes with a spatulaCook the pastaAdd wine to the sauce, reduce for 4-5 minIn go the clams and the shrimp (if you're using fresh clams, put them in before the shrimp, add shrimp when the clams start to open)Shrimp should be cooked through but I always err on the rawer sideThrow pasta with a little pasta water and the sauce in a huge salad bowl and tossCheck seasoning, sprinkle with pistachios and finely chopped fennel fronds, additional pepper flakes and Maldon if you likeServe with a lemon wedge
― meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 14:12 (three months ago) link
Alison Roman likes to use the word "jammy" to describe reduced tomatoes and I like that
Also this is one of several of her recipes where she essentially replaces a typical mirepoix with sautéed garlic + thinly sliced fennel. I'm a big fan of this. (Fennel is my favourite veg to put through my mandolin because there's no fingerdanger)
― meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 14:15 (three months ago) link
pics when you get a chance.
I think mirepoix is bullshit so I am very pro this substitution.
I use jammy to describe some wines.
― Yerac, Friday, 20 March 2020 14:44 (three months ago) link
I love "beginning a dish by sautéing a lily and a stalk" but agree that standard mirepoix opening moves lead to repetitious dining
― meaner stinks meat bake it cone (flamboyant goon tie included), Friday, 20 March 2020 14:46 (three months ago) link
xp the recipe optimisation game is very relatable. I am quite fatigued by it this week. My indecision is bad at the best of times, but when it necessitates sacrifice too then it's hard to make any decision at all! Especially because everything is now organised by what is going to go off first rather than what I want to make. I miss impulse.
But anyway, the proliferation of pesto and houmous varietals continues to favourably rule many dishes. So cheap and easy to make!
― tangenttangent, Thursday, 30 April 2020 21:20 (two months ago) link
I am making my own wide rice noodles again now that I have a proper steamer basket. Getting prettay good.
― Morton Koopa Jr. Sings Elvis (Sufjan Grafton), Saturday, 2 May 2020 00:05 (two months ago) link
made this, was phenomenal (with substitutions -- couldn't find ground lamb so substituted turkey and upped the spices, used pistachios in place of pine nuts because I hate pine nuts, I'm sure someone on twitter is screencapping this and getting 100,000 likes on what a horrible person with horrible taste I am) https://www.bonappetit.com/recipe/spiced-lamb-and-dill-yogurt-pasta
― like, I’m eating an elephant head (katherine), Friday, 8 May 2020 01:19 (two months ago) link
A homemade chocolate custard--not as photogenic as my sister's loaves of bread, but definitely delicious. Tomorrow once it's set, we'll see if it's better than pudding from a mix.
― Life is a banquet and my invitation was lost in the mail (j.lu), Saturday, 9 May 2020 15:38 (two months ago) link
Anybody with an Aeropress can make amazing cold drip coffee at home really easily. Here is the recipe. OK this looks long but I swear it's easy. Serve black over ice. Do not water down! It's like the whiskey of coffees.
1. Set the plunger aside, you won't be using it.2. Get a small plastic water bottle3. Cut the bottom off of it with some scissors4. Take the cap off, poke a very small hole in it, and screw the cap back on5. Turn it upside down and pour water in what used to be the bottom. You should get about 1 drop per second coming out of the hole in the cap. If it's going too fast, put a piece of sellotape over the hole and play with it a little until you get the right flow. Nice.6. Set everything up the normal way, i.e. a jar or coffee cup underneath everything, and put enough coffee in your Aeropress for about 3 cups of coffee. i.e. 3 scoops. This is going to be strong!7. Put another one of your paper filters OVER the coffee grounds, down in the Aeropress. This is going to ensure that the water distributes evenly through the coffee.8. You may want to put the funnel on top to hold the upside-down water bottle steady.9. Turn your water bottle upside down, fill about 3/4 full of cold water, and put into the top of the Aeropress.10. Voila - you should be seeing cold water drip slowly through the grounds, and eventually drip down into your jar. It'll take an hour or so.
― Li'l Brexit (Tracer Hand), Wednesday, 24 June 2020 16:00 (two weeks ago) link
Whoa, mini-Toddy, nice
― change display name (Jordan), Wednesday, 24 June 2020 16:56 (two weeks ago) link