what's cooking? part 5: 2017-2027

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yikes!

out-of-print LaserDisc edition (sleeve), Wednesday, 4 October 2023 14:54 (four months ago) link

lmao amazing story. good reminder to stay vigilant

flopson, Wednesday, 4 October 2023 15:00 (four months ago) link

had a good cooking week

massaman curry chicken w pumpkin squash
cannelloli (homemade ricotta) with a simple tomato basil garlic sauce
also made biscuits using whey from ricotta

flopson, Wednesday, 4 October 2023 15:03 (four months ago) link

I have a peach galette in the oven, first time I've ever messed with puff pastry.

WmC, Wednesday, 4 October 2023 15:04 (four months ago) link

Did you make the puff pastry yourself or did you buy it?

Hoisted by your own Picard (Leee), Wednesday, 4 October 2023 16:28 (four months ago) link

Bought, Pepperidge Farm

WmC, Wednesday, 4 October 2023 16:52 (four months ago) link

good call, speaking as a former pastry chef, puff pastry is no fun unless you have a chilled rolling slab

out-of-print LaserDisc edition (sleeve), Wednesday, 4 October 2023 16:55 (four months ago) link

waaaht can't believe WmC hasn't cooked puff pastry before! I use it in savoury tarts too, it's dead easy to make something really tasty.

roasted my first butternut squash of the season yesterday. with roasted red onion, cherry tomatoes and chorizo. bit of creme fraiche and lots of parmesan all stirred into pasta mmmmm

kinder, Wednesday, 4 October 2023 18:11 (four months ago) link

oh and put garlic in there too

kinder, Wednesday, 4 October 2023 18:12 (four months ago) link

xp I know, it's weird that I went through that many years without playing with puff. I may do a creamy mushroom tart one day soon.

WmC, Wednesday, 4 October 2023 18:16 (four months ago) link

two weeks pass...

I have realized a dream of my adult life: purchasing half a pig from a local teenage 4H farmer, to be butchered and portioned and stored in our chest freezer. we've done local organic meat co-ops and CSA type stuff before, but this is a big step up

this will happen in February-March but we just reserved it

out-of-print LaserDisc edition (sleeve), Thursday, 19 October 2023 04:20 (four months ago) link

oooh yum

werewolves of laudanum (VegemiteGrrl), Thursday, 19 October 2023 04:30 (four months ago) link

Wow, that's awesome. Are you doing the deed or do you just get the product afterward? Do you get some sausage with that?

il lavoro mi rovina la giornata (PBKR), Thursday, 19 October 2023 11:30 (four months ago) link

I believe the butchering takes place separately, yes there will be sausage

out-of-print LaserDisc edition (sleeve), Thursday, 19 October 2023 14:57 (four months ago) link

Sausage is excellent.

il lavoro mi rovina la giornata (PBKR), Thursday, 19 October 2023 15:08 (four months ago) link

Tell them you want all the fat! If you don't actually want it, I will come get it and render it into lard!

Jaq, Thursday, 19 October 2023 19:32 (four months ago) link

duly noted!!

out-of-print LaserDisc edition (sleeve), Thursday, 19 October 2023 19:36 (four months ago) link

This is the way.

il lavoro mi rovina la giornata (PBKR), Thursday, 19 October 2023 23:48 (four months ago) link

pork jowl opportunities

Natural Wine • Danny Devito • Virginia (Sufjan Grafton), Friday, 20 October 2023 00:06 (four months ago) link

pork wonderful pork

werewolves of laudanum (VegemiteGrrl), Friday, 20 October 2023 03:49 (four months ago) link

I've done this a couple times and it's pretty great - I didn't want to commit to any particular sausage so I got it all as ground meat in 1lb bags. I also try to get the pork bellies whole which took some confirmation because the processing places just assume everyone wants it as bacon (which is good too).

I also got the hams fresh once instead of cured/smoked and regretted it - they didn't break down like a shoulder would and I never quite prepared one where I was happy with how it turned out.

joygoat, Friday, 20 October 2023 19:21 (four months ago) link

that's all very good feedback, thank you!

out-of-print LaserDisc edition (sleeve), Friday, 20 October 2023 19:33 (four months ago) link

If you get some unground shoulder, I highly recommend making this https://chiceats.com/recipe/fall-winter-mozza-home/spicy-pork-stew-butternut-squash-and-roasted-tomatillo-salsa

Natural Wine • Danny Devito • Virginia (Sufjan Grafton), Friday, 20 October 2023 19:36 (four months ago) link

I want as many shoulder chunks as we can get!

out-of-print LaserDisc edition (sleeve), Friday, 20 October 2023 19:37 (four months ago) link

I could use some soup advice. I need to be getting a lot more veggies into my diet, appetite is a problem due to a medication, and I thought soup would be my solution. I got a vitamix and I’ve made two soups so far that have been edible but v v disappointing.

1. Tossed brocc, cauli, onions in oil, a lil MSG, smoked paprika, Italian herbs and roasted. Also roasted chickpeas, carrots and potatoes in just paprika, and then a head of garlic. Blended with stock (BTB concentrate) and it was missing something so I added a little vinegar since I didn’t have any citrus. Mistake! Also added fresh spinach. It was just kind of blah. Edible mostly only because it was completely silky smooth.

2. Roasted Kabocha squash and onion with ground sage, roasted a garlic head and carrots and a little bit of Japanese sweet potato plain. Blended with white beans and some nutritional yeast and stock. Same thing! Just kinda blah.

I get that these aren’t like proper soups or whatever but as a lover of mush/baby food, I really thought I was on to a good thing and it sucks!

just1n3, Friday, 20 October 2023 21:11 (four months ago) link

Are you looking for some thinner soup or chunkier stews?

Jane Eyre Jordan (Leee), Friday, 20 October 2023 21:35 (four months ago) link

Maybe lightly fry a little curry paste to kick start the base flavor profile? I like the Mae Plom brand and they last forever in the fridge

Jaq, Friday, 20 October 2023 21:51 (four months ago) link

Def no chunks - I like a thick sort of silky purée. It’s easiest for me to tolerate eating.

just1n3, Friday, 20 October 2023 22:02 (four months ago) link

I’m thinking potato leek?

brimstead, Friday, 20 October 2023 22:32 (four months ago) link

my approach is always the same - sautee the vegetables, add herbs/spices for a few minutes, then add stock for another 10 minutes or so, then blend

in terms of herbs and spices it depends on the veggies but ground coriander is often good, salt n pepper obv.. you'd be surprised how far a little white pepper can go

Tracer Hand, Friday, 20 October 2023 23:25 (four months ago) link

kind of crazy your soups are bland with an entire head of garlic in them though

Tracer Hand, Friday, 20 October 2023 23:27 (four months ago) link

Also salt?

Piggy Lepton (La Lechera), Friday, 20 October 2023 23:27 (four months ago) link

Everything tastes bad without salt.

Piggy Lepton (La Lechera), Friday, 20 October 2023 23:27 (four months ago) link

i sort of assumed just1n3 was adding salt at some point but reading back yeah that could be a problem if not

Tracer Hand, Friday, 20 October 2023 23:28 (four months ago) link

i've made various versions of this zucchini soup more times than i can count

https://www.bbc.co.uk/food/recipes/italianstylezucchini_9833

Tracer Hand, Friday, 20 October 2023 23:28 (four months ago) link

Potato leek soup can be amazing, I swear by this one: https://food52.com/recipes/87209-potato-leek-soup-with-spiced-chickpeas-recipe

Also, you can really goose the flavor with peanut butter (substitute if you're allergic -- pretty sure tahini would work too), as in this Vegan Gambian Peanut Stew: https://rainbowplantlife.com/wprm_print/5657

Jane Eyre Jordan (Leee), Friday, 20 October 2023 23:33 (four months ago) link

the best thing about autumn vegetable soups is that you can make them up as you go along from a base of carrots/celery/onion fried in butter and whatever veg you have. I always add sweet potatoes, chilli flakes and garlic and hope for the best!

vodkaitamin effrtvescent (calzino), Friday, 20 October 2023 23:33 (four months ago) link

yeah potato leek is great, even bog standard potato leek.

vodkaitamin effrtvescent (calzino), Friday, 20 October 2023 23:35 (four months ago) link

grated parmesan and creme fraiche added to potato leek is so good.

vodkaitamin effrtvescent (calzino), Friday, 20 October 2023 23:39 (four months ago) link

something good to add to calzino's carrot base soup is some roasted butternut squash. and i'm not gonna lie i squeeze just a lil dollop of honey into the carrots when they're cooking.. sometimes a strip of bacon if i'm feeling, as the kids say, extra

Tracer Hand, Friday, 20 October 2023 23:41 (four months ago) link

the point where I thought I was becoming way too much of a sophisticate here was when I started seeing bacon as more of an ingredient or a pancetta proxy than summat to be wapped in 2 slices of bread, lol

vodkaitamin effrtvescent (calzino), Friday, 20 October 2023 23:47 (four months ago) link

Lol salt is a given, guys, I’m not a heathen!!

Ugh I didn’t want to fuck around cooking stuff, I just wanted to roast a bunch of stuff and dump in the blender 😖

just1n3, Saturday, 21 October 2023 00:07 (four months ago) link

that's all soup is really!

vodkaitamin effrtvescent (calzino), Saturday, 21 October 2023 00:09 (four months ago) link

i don’t even roast anything usually, seems like too much work tbh

Tracer Hand, Saturday, 21 October 2023 00:30 (four months ago) link

i have a great simple carrot / lentil soup that is easy good -i hate all the veggie soups i make except this one, i love it so much

it doesn’t look like much but its good

orange lentils are key bc they’re softer & blend up really smooth.

3 carrots chopped
1 onion choped
3 cloves garlic
2 sticks celery chopped
1 parsnip or 1 potato chopped (i dont do potatoes)
1 diced tomato or 1/2 can drained diced tomatoes
2 cups orange lentils
8 cups chicken stock

heat oil, add chopped veg except garlic
saute for 5 min on medium heat then lower heat & sweat veg covered for 10 min (don’t brown them)
return heat to medium
add tomato & garlic cook for 1 min
add lentils & chicken stock
bring to boil
turn to low heat & simmer gently for 45 min
stir occasionally

remove from heat
use a stick blender & blend until smooth

finish with pinch cayenne & pinch or two of cumin

werewolves of laudanum (VegemiteGrrl), Saturday, 21 October 2023 00:55 (four months ago) link

Thanks everyone. I gotta avoid potatoes as a main ingredient and I really need to get in more leafy greens (except I hate bitter greens). If I’m adding spinach should I be blanching it instead of just blending it in raw? I didn’t think too hard about it but I guess cooking reduces the oxalates or whatever, which is probably preferable.

RE roasting - that’s my favorite way to cook: chop, toss in oil then bang in the oven and wait. My minimal soup research before this said that roasting was a great base for soups. I roasted a whole head of garlic and a whole medium onion (along with the other veg) thinking that would really up the flavors, but both soups were seriously the most blah soups I’ve ever made.

I like being able to blast it in the blender because then I can add beans or lentils, which I normally can’t deal with the texture of.

just1n3, Saturday, 21 October 2023 03:57 (four months ago) link

kind of crazy your soups are bland with an entire head of garlic in them though

― Tracer Hand

I’m roasting it so maybe that’s why it’s not adding enough punch?

just1n3, Saturday, 21 October 2023 04:02 (four months ago) link

Kabocha is by far my favorite squash/pumpkin but I don’t cook it often because it’s so hard to cut. During my soup research I discovered you just microwave it for like 2-3mins and then it’s super easy.

just1n3, Saturday, 21 October 2023 04:06 (four months ago) link

I do think the key is getting some pan browning going on your mirepoix or whatever yr base is, like frying the curry paste etc, then going to the blender

out-of-print LaserDisc edition (sleeve), Saturday, 21 October 2023 04:06 (four months ago) link

Kabocha is by far my favorite squash/pumpkin but I don’t cook it often because it’s so hard to cut. During my soup research I discovered you just microwave it for like 2-3mins and then it’s super easy.

― just1n3, Saturday, October 21, 2023 12:06 AM (eight hours ago) bookmarkflaglink

Best method for cooking winter squashes like butternut for soups is cut in half lengthwise, place cut side down in a rimmed baking dish, pour about 2 cups of water in the baking dish (the water should be about a quarter or a third of the way up the side of the squash), and bake in the oven at 350F for 45 minutes. Take it out, flip over or remove the squash to cool, then you can remove the roasted flesh from the skin with a spoon. You won't even need to puree it.

il lavoro mi rovina la giornata (PBKR), Saturday, 21 October 2023 12:53 (four months ago) link


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