what's cooking? part 5: 2017-2027

is ramps wild garlic? if so I made some pesto with it the other week, it was really good! We have tons of woodland nearby where it just grows like a sea of it.
Love lamb fat, it does the best roast potatoes.

"ramp pesto" should be in tony hawk pro skater

Ramps are wild baby leeks, I believe, though I see the wiki says that wild garlic is another name. I always thought that was a separate plant. They look like mini leeks to me.

ah yeah it's wild garlic, I just picked the leaves, but the stems look good too!

They bring me a lot of joy - digging something wild out of the ground and eating it.

My market had shad roe, so I made shad roe breakfast for dinner: roasted potatoes, shad roe dredged in flour and sautéed in butter, brown butter caper sauce with lemon, with a fried egg on top.

I need some advice:

I’m making this cauliflower pasta dish tonight but I have to swap out the anchovies for something vegetarian. I have red miso but I’m not sure when’s the best time to add it - for anchovies, I’d add it to oil and garlic and fry till melted. Should I add the miso the same way or am I better off dissolving it in the reserved pasta water I’ll be adding to make the sauce?

dissolve in pasta water imo

if not vegan you can also add parmesan rind to the sauce and pull it out later for more umami type notes

I think you could fry the miso briefly just as you would for the anchovies, though it won't take as long. 30 secs at most.

But sleeve's way is fine, too.

frying it does sound good actually!

quick update for y'all, don't keep your lamb tallow in a jar identical to the one you use for ghee + lamb tallow on toast tastes baaaaaaad

any interest i had in tallow has been removed thx to this thread lol

(not really, i was not interested in tallow)