what's cooking? part 5: 2017-2027

that's quite a responsibility and sounds very challenging emotionally and everything. if processed or packaged food gets the job done and gives you some relief, awesome. i also hear you about cooking becoming a drudgery when you have to do it all the time. i've been feeling that way lately.

I finally made tofu (for my husband) and chicken (for me) satay this weekend and it was so fuckin good! I didn’t make the satay marinade or peanut sauce from scratch though so maybe it doesn’t count. It’s always my fav Thai food to order and it never occurred to me how easy it would be to make at home. Made a quick-pickle cuke and onion salad, roasted broccoli and jasmine rice to go with it and it was delicious.

This is delicious, made it last night but added lemon juice at the end:

https://www.platingsandpairings.com/spaghetti-alla-nerano-recipe/

I also didn’t really deep fry the zucchini they way they say to in the recipe - I just fried them in about a 1/4” of oil in a wide cast iron enamel pan, and they came out just the same.

I've been obsessed w/Korean bbq, I tried this marinade with beef ribs, then chicken thighs, then round steak, delicious every time

https://www.177milkstreet.com/recipes/korean-grilled-marinated-short-ribs-yangneom-galbi

1 Asian pear (see headnote), peeled, cored and cut into rough 1-inch chunks
10 medium garlic cloves, smashed and peeled
1 2-inch piece fresh ginger, peeled and roughly chopped
1/2 cup sake
1/2 cup soy sauce
1/3 cup white sugar
1/4 cup mirin
Ground black pepper
3 pounds thin (⅛- to ¼-inch-thick) bone-in, flanken-cut beef short ribs (see headnote)
Lettuce leaves, to serve
Ssamjang, to serve

n a blender, combine the pear, garlic, ginger, sake, soy sauce, sugar, mirin and ½ teaspoon pepper. Blend until smooth, 15 to 20 seconds. Pour the mixture into a 9-by-13-inch baking dish. Add the short ribs, turning them to coat with the marinade, and arrange in an even layer; the ribs should be mostly submerged. Cover and refrigerate for at least 2 hours or up to 24 hours, turning them once or twice to ensure they marinate evenly.
02
Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
03
Transfer the short ribs from the marinade to a large plate, allowing excess marinade to drip off. Place as many ribs as will comfortably fit on the grill grate (on the hot side if using charcoal). Cook, uncovered, until nicely charred on the bottom, 2 to 3 minutes. Using tongs, flip the ribs and grill until the second sides are nicely charred, about 2 minutes, then transfer to a platter. If not all ribs fit onto the grill, cook the remainder in the same way.
04
Serve the ribs with lettuce leaves and ssamjang. To eat, smear a little ssamjang on a piece of lettuce, cut a piece of meat from the bone and wrap it in the lettuce.

Ssamjang recipe, just mix:

1/3 cup doenjang
1/4 cup gochujang
3 scallions, thinly sliced
4 medium garlic cloves, minced
1 tablespoon minced yellow onion
2 tablespoons toasted sesame oil
2 tablespoons toasted and finely chopped walnuts
1 tablespoon sesame seeds, toasted
1 tablespoon white sugar

Just going to throw together a salad with black-eye peas, fresh chopped tomato, cucumber, red onion, maybe some parsley along with some kind of acidic dressing. We'll eat it with ham, either on the side or in the salad. I haven't decided, yet.

This was awesome the first time I made it (vegan spinach curry):

https://www.youtube.com/watch?v=qjDCJcO6njI

One suggestion would be to add a little bit of mint as well.

sleeve, that bbq recipe looks amazing. I will have to give that a try soon.

Why can’t I find light soy sauce anywhere except for a very high price online? Is “lite” the same as “light”?

Nevermind - I just read that regular and light are interchangeable. Dark is the really different one.

talking of dark and light soy I attempted a basic Cantonese Chow Mein the other day that was a fail because the noodles I used were crappy uk supermarket brand fine ones. I've got the dark and light soy sorted, just needed one of them bags of pan fried egg noodles you get from Chinese supermarkets that I couldn't find at Morrisons.

I think the light soy is cheaper and generally the standard one because it hasn't been fermented as long

homebrew green pea curry with lots of cumin, greens and coconut milk i've been making once a week all summer, my lunch most days. very bright, almost fluorescent yellow color.

heat neutral oil in a soup pot on med-high, add whole spices (1 tbsp black mustard seed, 1.5 tbsp cumin seed, 4 or 5 shelled cardamom pods, a few whole cloves, a pinch of smashed coriander seeds) and a pinch of hing. add a diced onion when the seeds start to pop. when onion is translucent add thumb sized piece of ginger (minced) and equal amount of garlic (also minced) and 1/2 tbsp cumin powder. saute for a couple of minutes until the garlic and ginger is fragrant.

add 1 lb of split green peas (rinsed), 8 cups of water, however much salt you like and 2 tsp turmeric powder. bring to a boil, then cover and reduce to a simmer until peas are more or less soft. add a can of coconut milk (pref Brad's Organic) and puree with an immersion blender. simmer until peas are completely cooked.

remove from heat and add a bunch of greens (stalked kale or baby spinach), juice of half a lime, 2 teaspoons S&B curry powder (you can use garam masala i guess). give it another quick blitz with the immersion blender to chop up the greens. serve it the next day ideally, with fresh cilantro. on its own, over rice, or with roti. i like it chilled.

the cardamom, cloves and coriander don't affect the overall flavor of the dish very much in such small amounts but you get a few mouthfuls with nice surprises.

had a really good quinoa "Alla Nerano" recently, from a posh deli next to Lennox Hill Hospital. it was $4 for a little taste, like half a serving. i might try to make it myself. there were pistachios in it!!

Is hing worth going out of my way to find? I saw that it's similar to fennel seeds.

xp yummmmm

Hing = asoefatida (sp?) or no?

I believe that's the case, quincie!

haha, i call it asafoetida irl but hing is easier to type :)

prob worth having if you make lots of dal, otherwise no. it's generally "optional" and most recipes that use it only call for a pinch (Madhur Jaffrey's daily tarka uses like half a tsp, which is a lot) so a 3.5 gram container can last practically forever.

Brahmin ascetics who don't eat onions or garlic use it to flavor their food, to give an idea of its pungency.

I've got two packets of asafoetida powder on my spice wrack only used it a handful of times for chana dal. One of them subtle ingredients where through my own ignorance I wasn't sure what it added so its become an underused one.

It's also one of them ingredients that I couldn't find easily with online supermarket deliveries - I think I got it from ebay

dark soy sauce is mostly for marinades and glazes for meat

it's quite mad that the evolution of soy as a top notch condiment came about because most ppl were getting priced out of salt

Xp I have Thai tofu recipe that requires light & dark for the sauce

same with the recipe I was doing, it was a mix of light/dark plus oyster sauce and sugar. I love how so little of it can flavour so much.

Question for you all. Years ago my Colombian friend made me a meal, which was delicious and I often make some version of it myself, but I wondered if it had a specific name?
It's just a rice salad, white rice mixed with black beans, black olives, diced spring onions, cucumber and cherry tomatoes, with lots of cilantro. We have it with chicken just cooked with basic or Mexican kind of chicken seasoning.

that sounds delicious. I am hoping somebody who knows says something like "it's called 'ensalada de arroz'" and you immediately enter the rice poll thread with "well there's no goddamn ensalada de arroz so...".

Doesn’t sound familiar to me as a known dish w a specific name but it does sound tasty!