yeah, we started out with heavy reds and transitioned to lighter reds and now mostly whites as we started cooking more. use-everything-in-lockdown mode has turned me on to Italian salsa verde. so simple and cheap to throw some tasty stuff together. made some with carrot tops and parsley and it's brightened up fried eggs, vegetables, and sandwiches the past few days.
― latin hypercube in shitspace (Sufjan Grafton), Friday, 20 March 2020 16:56 (four years ago) link
Tonight: white crabmeat mixed with lemon and parsley on rye bread, bottle of godello. Might have an egg if I'm still hungry.
Just got a load of kilner jars in the post so I'll be lacto-fermeting the shit out of all the veg I can get my hands om this weekend. Consulted my Noma guide to fermentation the other day and will be attempting some fake miso made from yellow split peas, as a months-long project to eat up some time.
Almost out of red wine but got some Mee Godard Morgon and some Envinate reds arriving soon.
― crisp, Friday, 20 March 2020 19:02 (four years ago) link
Four cases of wine just added to the basement and I cleaned out an 8-shelf pantry yesterday, washed it all down, and am using all the Mason jars from last summer to hold flours, pastas, etc to thwart the pantry moths that haven't quite been eradicated. Wish C had bought a chest freezer when he started saying, "Maybe I should get a chest freezer" because then I could put so much more in it.
― There's more Italy than necessary. (in orbit), Friday, 20 March 2020 19:20 (four years ago) link
i've def been thinking about buying a chest freezer
― call all destroyer, Friday, 20 March 2020 19:27 (four years ago) link
looks like that won't happen for a couple weeks though
― call all destroyer, Friday, 20 March 2020 19:37 (four years ago) link
I just read something about a P.C. Richard & Son in the hamptons getting 700 orders last weekend for chest freezers.
― Yerac, Friday, 20 March 2020 19:39 (four years ago) link
My wife has been making various pickled things to last us a month or two, so I put a post up here.
https://haonowshaokao.com/2020/03/21/in-a-pickle/
― Wuhan!! Got You All in Check (Camaraderie at Arms Length), Friday, 20 March 2020 22:12 (four years ago) link
Nice. Seems like a very sensible approach.
If I may jump in after a week of home cooking, almost all done by tt...well, I stepped in to do one thing and it was AMAZING haha, not to blow my own horn here - I will give credit where it's due:
https://veganonboard.com/creamy-wild-garlic-soup/
Hard to get hold of wild garlic now alas so probably no chance of a repeat. I also made croutons with some leftover seed-bread and they brought things up even more, probably the best meal I've made idk
― strangely hookworm but they manage ream shoegaze poetry (imago), Friday, 20 March 2020 22:35 (four years ago) link
wow! that Hubei one, but also the sichuan, and kim chee look so good. any chance of pointing to a recipe for any of those, please?xpost
i've never heard of this wild garlic leaf before. do you think green garlic would be a decent sub?
― medicate for all (outdoor_miner), Friday, 20 March 2020 22:42 (four years ago) link
what an awesome array of pickled things! everything looks great.
is wild garlic leaf like ramps?
― forensic plumber (harbl), Friday, 20 March 2020 22:50 (four years ago) link
oh, smart of me to read the recipe first which says yes
― forensic plumber (harbl), Friday, 20 March 2020 22:51 (four years ago) link
i think it'd be worth a go, yes, although wild garlic has more of a spinach shape and texture (while tasting of garlic, it is incredible stuff)
once you have a soup base of fried (red) onion, veg stock and coconut milk it's p hard to fuck up tbh
― strangely hookworm but they manage ream shoegaze poetry (imago), Friday, 20 March 2020 22:52 (four years ago) link
I need to make some of those Hubei style pickles.
Could you share the recipe?
― American Fear of Pranksterism (Ed), Friday, 20 March 2020 23:00 (four years ago) link
Also garlic chives from a Chinese market make a good sub for wild garlic.
― American Fear of Pranksterism (Ed), Friday, 20 March 2020 23:01 (four years ago) link
Just falling asleep, will ask my wife if she has a recipe in the morning
― Wuhan!! Got You All in Check (Camaraderie at Arms Length), Friday, 20 March 2020 23:01 (four years ago) link
Many thanks
― American Fear of Pranksterism (Ed), Friday, 20 March 2020 23:02 (four years ago) link
yes
― strangely hookworm but they manage ream shoegaze poetry (imago), Friday, 20 March 2020 23:11 (four years ago) link
in the grass near my house there are random bunches of wild chives and my bf always gets mad at me when i try to eat them. he's wrong! dog pee chives.
― forensic plumber (harbl), Friday, 20 March 2020 23:15 (four years ago) link
Oooh I planted Chinese chives and Chinese garlic chives last year and then didn't end up using them for anything so I just moved them to an ornamental bed with the decorative allium but maybe I'll try again.
― There's more Italy than necessary. (in orbit), Friday, 20 March 2020 23:18 (four years ago) link
Six Seasons raw asparagus salad is great.
― latin hypercube in shitspace (Sufjan Grafton), Saturday, 21 March 2020 22:11 (four years ago) link
Hubei-style pickles-
The main ingredient is Chinese radish AKA daikon AKA mooli - cut into strips (including skin) and dried in the fridge for a few days at least
Sauce - in equal weights; onions, garlic, ginger root, pear and apple - all blended with a cup of fish sauce, a teaspoon of shrimp paste, a tablespoon of demerera sugar, chilli powder to taste (she says "enough to make it red")
When all is ready mix radish with sauce and put in jars, can be eaten after three days - don't leave it too long or it will get too sour.
― Wuhan!! Got You All in Check (Camaraderie at Arms Length), Saturday, 21 March 2020 22:47 (four years ago) link
Thanks, this also solves the problem of what to do with the slightly dried out daikon in the fridge. I have everything in the house apart from pears.
― American Fear of Pranksterism (Ed), Saturday, 21 March 2020 22:53 (four years ago) link
She says you can substitute apple for the pear - only a little of both required, maybe one apple is fine.
Interesting to see how many different names luobo has in English - https://en.wikipedia.org/wiki/Daikon#Names
― Wuhan!! Got You All in Check (Camaraderie at Arms Length), Saturday, 21 March 2020 23:03 (four years ago) link
Making smokey paprika chicken with potatoes and cauliflower, really love this recipe
― Mario Meatwagon (Moodles), Sunday, 22 March 2020 00:44 (four years ago) link
Thanks, Cameraderie! Sadly I didn't keep my shrimp paste last time I moved but should have some anyways so will reacquire
― medicate for all (outdoor_miner), Sunday, 22 March 2020 00:59 (four years ago) link
Zahav salmon kebab w/ pilaf coquelicot
― latin hypercube in shitspace (Sufjan Grafton), Sunday, 22 March 2020 01:46 (four years ago) link
realizing i've had a pound of semolina not getting use i made pasta from scratch a couple times the last few days. had made some sundried tomato pesto the other day, too, so that's worked out well. gonna make lockdown cookies today.but leaving out the "salted" part. i don't care for salty sweets, tbh: https://food52.com/recipes/76919-salted-chocolate-buckwheat-cookie
― medicate for all (outdoor_miner), Sunday, 22 March 2020 14:16 (four years ago) link
very rarely cook ottalenghi, but i'm a big fan of the slow-cooked mushrooms and butterbean puree here:
https://www.theguardian.com/food/2020/jan/18/yotam-ottolenghi-slow-cooking-recipes-mushrooms-parsnips-and-brussels-sprouts
had it last night and it was great. incredibly satisfying, good for vegans too (i'm not a vegan, but it's always good to have excellent vegetable only recipes to hand).
― Fizzles, Sunday, 22 March 2020 14:19 (four years ago) link
Made a lot of chicken soup this weekend. We're freezing most of it in case we catch it and don't have the strength to deal with cooking.
― Elvis Telecom, Monday, 23 March 2020 10:38 (four years ago) link
having lots of opportunity to do bigger breakfasts on weekdays (other meals shrinking in size accordingly) - today we had some bread getting old, so made french toast bread pudding with sliced banana (also rapidly aging) on top and some goat caramel drizzled over it for moisture and extra sweetness.
― Kate (rushomancy), Monday, 23 March 2020 15:25 (four years ago) link
Yum that sounds amazing
What is goat caramel?
― meaner stinks meat bake it cone (flamboyant goon tie included), Monday, 23 March 2020 15:33 (four years ago) link
*breathes raspily* DON’T ASK
― Li'l Brexit (Tracer Hand), Monday, 23 March 2020 15:39 (four years ago) link
onion and tomato egg fried rice satay
― mark s, Monday, 23 March 2020 18:52 (four years ago) link
(that's fusion baby!)
had some sunchoke in fridge for awhile and didn't know what to do with it, so married it with the leek i had no real use for into a (puree) soup. with a tiny bit of cauliflower. i need to do something more exciting for my palate soon, but at least am using up stuff
― medicate for all (outdoor_miner), Monday, 23 March 2020 18:55 (four years ago) link
i wasn't expecting much since i can hardly ever recall eating a sunchoke before, but the soup is downright stellar. will make again
― medicate for all (outdoor_miner), Monday, 23 March 2020 19:09 (four years ago) link
i have been trying to make yogurt for a week now and failing. i feel like someone is trying to tell me something.failure 1: heated milk, added packet of starter that has been in the fridge (and not expired). incubated 9 hours. nothing happened, starter was probably dead.failure 2: ordered new starter on amazon. package delivered. picked up "package" from porch. it was empty because the glue on the bubble wrap envelope had come undone and the thing was probably dropped in the truck. amazon refunded and said order again.failure 3: reordered the same thing. it was delivered wednesday. i heated the milk just now and opened package. i received...dog treats. it's only a quart so i'm gonna just add-in some storebought now. i wanted to use the starter so i could repeat it, store-bought doesn't work that well with that.
― forensic plumber (harbl), Monday, 23 March 2020 19:56 (four years ago) link
I made about 8 quarts of ribollita, an Italian vegetable and bean soup. Of course I started of with two slices of bacon and threw in an old rind of parmagiano reggiano that I saved for this purpose, but you could omit both and it would be vegan and still awesome.
― Why, I would make a fantastic Nero! (PBKR), Monday, 23 March 2020 21:36 (four years ago) link
Salmon, asparagus w/garlic sauce, and brown rice tonight.
― Elvis Telecom, Tuesday, 24 March 2020 11:07 (four years ago) link
Cooked panko crusted buffalo salmon last night, easy and good
― Mario Meatwagon (Moodles), Tuesday, 24 March 2020 14:15 (four years ago) link
pasta with too-lazy-to-get-the-food-processor-out pesto, i.e. tossed with zucchini slow-cooked in olive oil, garlic, peppercorns and a jar of anchovies (yes, the whole jar, just imagine the "one clove = one bulb" garlic conversion meme, except with anchovies), with romano cheese and crushed walnuts on top
― like, I’m eating an elephant head (katherine), Wednesday, 25 March 2020 01:16 (four years ago) link
xp -- sunchokes are amazing roasted, just, uh, also might give you an extra reason to stay 6 feet away from anyone
― like, I’m eating an elephant head (katherine), Wednesday, 25 March 2020 01:17 (four years ago) link
fartichokes
― Yerac, Wednesday, 25 March 2020 01:24 (four years ago) link
Lockdown has been great for cooking (mostly vegetarian Italian).Two days ago I made for the first time a great orzotto (orzo risotto) with mushrooms and various leftover veggies. Very earthy and definitely a winter dish so probably the last time I oculd make it tis year. Yesterday I made a soup-y pasta with borlotti beans for dinenr and eggs Kejriwal (ie "Indian croque monsieur") for lunch. At some point, I'll need to go to the supermarket though...
― licorice oratorio (baaderonixx), Thursday, 26 March 2020 08:36 (four years ago) link
Clearing out stuff from your freezer/pantry cooking: scrapple with snails, mustard, horseradish, and salad. This is based on a dish I had at the old M. Wells Diner.
― Why, I would make a fantastic Nero! (PBKR), Thursday, 26 March 2020 15:06 (four years ago) link
I'm eating so much pasta that I'm not even bothering to clean the pasta maker, I just leave it out and put more in it a couple days later
― meaner stinks meat bake it cone (flamboyant goon tie included), Thursday, 26 March 2020 16:04 (four years ago) link
Help there was a banana bread recipe posted somewhere on ilx recently and it looks like search is busted.
Can u help me find.
― mom tossed in kimchee (quincie), Thursday, 26 March 2020 21:16 (four years ago) link
i just made a fvckton of unfancy* leek and potato soup, which i will now let cool for an hour then place in small tupperware boxes in the freezer
*it's a tiny bit fancy, i put allspice in and grated some nutmeg also
― mark s, Thursday, 26 March 2020 22:49 (four years ago) link
I am now very much hoping the veg box today comes with leeks and potatoes
― American Fear of Pranksterism (Ed), Thursday, 26 March 2020 23:59 (four years ago) link
I did leek + pot + sausage soup with a base of pureed cauliflower and I hated it. It was "good" but too cauliflower-y and vegetal for me.
― There's more Italy than necessary. (in orbit), Friday, 27 March 2020 00:02 (four years ago) link