also potatoes on pizza rule but require practice
― Pinche Cumbion Bien Loco (stevie), Tuesday, 28 July 2020 14:04 (three years ago) link
A potato bake is just a spud pizza without a crust tbf!
― calzino, Tuesday, 28 July 2020 14:07 (three years ago) link
YES!
― Pinche Cumbion Bien Loco (stevie), Tuesday, 28 July 2020 14:08 (three years ago) link
That sounds amazing stevie
― Guayaquil (eephus!), Tuesday, 28 July 2020 14:21 (three years ago) link
It's not a quick recipe and it has numerous methods involved, but it is DELICIOUS and if you squint you can pretend it is healthy.
― Pinche Cumbion Bien Loco (stevie), Tuesday, 28 July 2020 14:24 (three years ago) link
I don't think I'm physically capable of squinting that hard but it sounds great
― Guayaquil (eephus!), Tuesday, 28 July 2020 14:36 (three years ago) link
I'm anti-cooked peas because they're too sweet and I hate the texture (again), but I stan for bitter & peppery additions like arugula, kale, broccoli, etc. The kale just bakes really well and doesn't get overdone.
― There's more Italy than necessary. (in orbit), Tuesday, 28 July 2020 14:56 (three years ago) link
I usually mix broccoli with some bigger pasta varieties and some wholegrain mustard in that sauce. Am deffo up for some kale action now!
― calzino, Tuesday, 28 July 2020 15:02 (three years ago) link
For some reason I think a dark green like kale, arugula, chard, spinach is amazing in a rich creamy/cheesy sauce but broccoli is just yuck, there's something sulfurous about the way it tastes when hot and creamy.
― Guayaquil (eephus!), Tuesday, 28 July 2020 15:41 (three years ago) link
fab on a white pizza with fennel sausage, tho
― Pinche Cumbion Bien Loco (stevie), Tuesday, 28 July 2020 15:52 (three years ago) link
Not mac and cheese but my housemate made arugula pesto the other day and it was insanely delicious.
― Lily Dale, Tuesday, 28 July 2020 15:58 (three years ago) link
arugula in place of basil, arugula and basil blended together?
thank you al for your descriptions of how to make white sauce for mac and cheese
― Dan S, Wednesday, 29 July 2020 00:20 (three years ago) link
Arugula in place of basil. I think I like it even better than basil pesto.
― Lily Dale, Wednesday, 29 July 2020 00:26 (three years ago) link
I have made kale pesto several times in an attempt to convince myself I like it and nope
― Guayaquil (eephus!), Wednesday, 29 July 2020 00:30 (three years ago) link
arugula has a really good flavor, so I can imagine it would make a good pesto, I will try it
― Dan S, Wednesday, 29 July 2020 00:33 (three years ago) link
I saw some Thai basil pesto in the store. I should have bought it.
― American Fear of Scampos (Ed), Wednesday, 29 July 2020 00:49 (three years ago) link
I find arugula incredibly bitter. I wonder if that's similar to some people's aversion to cilantro?
― Garry Shambling (Leee), Wednesday, 29 July 2020 02:26 (three years ago) link
do some people have an aversion to corilantro ? bloody hell, to quote Meades, that sounds about as imaginable as the proposition of the repeat suicide bomber!
― calzino, Wednesday, 29 July 2020 07:15 (three years ago) link
if I'm making any kind of curry/chilli/onion bhaji type food and I don't have no fresh coriander. I often cry myself to sleep at how much I've failed in the kitchen.
― calzino, Wednesday, 29 July 2020 07:17 (three years ago) link
do some people have an aversion to corilantro?
A number of people genuinely think it tastes like soap! I think it's a genetic thing?
I love coriander but my genetic issue is I literally can never tell if I am buying a bunch of coriander or parsley from the corner shop and always have to ask the guy if I have the right kind.
― Pinche Cumbion Bien Loco (stevie), Wednesday, 29 July 2020 09:34 (three years ago) link
they do look pretty much look the same. I didn't know that, there is something heavenly about the aroma of fresh coriander to me.
― calzino, Wednesday, 29 July 2020 09:37 (three years ago) link
My issue isn't really genetic I am just shit at telling the difference between different smells it seems. But the "coriander=soap" thing is totally a real thing.
― Pinche Cumbion Bien Loco (stevie), Wednesday, 29 July 2020 10:01 (three years ago) link
I had it for many years but either it's fading or I'm finding dishes where soap is an appropriate flavor.
― Irritable Baal (WmC), Wednesday, 29 July 2020 12:04 (three years ago) link
I once bought parsley thinking it was cilantro/coriander. Now if I'm unsure, I sniff it and there's no mistaking one's scent for the other's.
― A True White Kid that can Jump (Granny Dainger), Wednesday, 29 July 2020 15:39 (three years ago) link
Yeah, it's a source of constant hilarity to my partner that I cannoy successfully purchase coriander unaided
― Pinche Cumbion Bien Loco (stevie), Wednesday, 29 July 2020 16:13 (three years ago) link
Let's get back to pesto, I came home from vacay and my basil has gone BONKERS and now I need to use a lot of it, really fast. I tried using an immersion blender last year and I hated the texture. Do I need a mortar to make this really work?
― There's more Italy than necessary. (in orbit), Wednesday, 29 July 2020 16:38 (three years ago) link
I make a lot of pesto and always cut the basil up with scissors, stalks and all, then use a hand blender when it and all other ingredients are in the bowl. Comes out fine. I also have a 350ml Kenwood blade mixer, and still cut up basil and parsley before putting them in to chop.
― santa clause four (suzy), Wednesday, 29 July 2020 16:44 (three years ago) link
I use a food processor. I can see where using an immersion blender would be challenging.
― mom tossed in kimchee (quincie), Wednesday, 29 July 2020 18:31 (three years ago) link
Mortar and pestle is the way to go imo
― Temporary Erogenous Zone (jim in vancouver), Wednesday, 29 July 2020 21:23 (three years ago) link
there is something that scans like missed monetising in late period capitalism about how you can get a decent granite mortar and pestle for like 12 quid or whatever, it will last you a lifetime and looks and feels so great. When do they start charging a hundred quid for them!
― calzino, Wednesday, 29 July 2020 21:27 (three years ago) link
when they make ones that will text you
― A True White Kid that can Jump (Granny Dainger), Wednesday, 29 July 2020 21:52 (three years ago) link
have a marble mortar and pestle, I love it and it wasn’t expensive either, but it doesn't feel big enough to process a significant volume of pesto, so I use a food processor like quincie
― Dan S, Wednesday, 29 July 2020 22:02 (three years ago) link
I guess arugula can be a little bitter, but it is also nutty and peppery and I can imagine it would be good in pesto
― Dan S, Wednesday, 29 July 2020 23:33 (three years ago) link
https://food52.com/shop/products/724-natural-stone-mortar-pestleI meannnnn
― There's more Italy than necessary. (in orbit), Thursday, 30 July 2020 11:53 (three years ago) link
I'm here for the mortar and pestle talk (I don't like macaroni & cheese). I thought I read that marble wasn't a good material, but I dunno. What's a good material, and also, what size should I get? I'm cooking more South Asian these days and want to grind my own spice mixes & also make curries.
At present I make pesto in the food processor & it seems good to me.
― Joey Corona (Euler), Thursday, 30 July 2020 12:06 (three years ago) link
i think the idea is that crushing bursts more of the plant cells than the shearing you get from a food processor, right? it's just a matter of degrees though, you end up with the same flavor, one's just a bit stronger
― ciderpress, Thursday, 30 July 2020 12:12 (three years ago) link
I *do* like mac and cheese and I want to make mac and cheese for work lunches next week. show me your best recipes!!
― the quar on drugs (Simon H.), Thursday, 30 July 2020 12:22 (three years ago) link
my 4-5" marble mortar and pestle was $25 at sur la table but I think you can get them cheaper. I use it for grinding small quantities of nuts and spices and it works great and is easily cleaned with soap and water.
Since I stopped grinding my own coffee beans I use my coffee grinder for larger quantities of spices, it saves a lot of time
― Dan S, Thursday, 30 July 2020 16:21 (three years ago) link