what's cooking? part 5: 2017-2027

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not because it really needs to go to 2027 because we'll all be under the ocean by then but because part 4 started in 2007

assawoman bay (harbl), Sunday, 8 January 2017 00:14 (two years ago) link

i made some pretty great tomato soup yesterday

san marzano toms + butter in pressure cooker w salt and baking soda
veggie stock + drained liquid from toms + a few bags of lapsang souchong
puree toms w stick blender, drain through sieve, combine with liquid ingredients
maple syrup + fish sauce to taste

jason waterfalls (gbx), Sunday, 8 January 2017 14:47 (two years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup? is this entirely your own invention or are you following some unknown and wild tradition?

ogmor, Sunday, 8 January 2017 16:29 (two years ago) link

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (two years ago) link

bored single men who spend a lot of time on food blogs

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (two years ago) link

well I am impressed, it sounds delicious (though not sure about the tea). how long did you cook it for?

ogmor, Sunday, 8 January 2017 18:26 (two years ago) link

toms were in the pressure cooker for 20mins, which is the bulk of the cooking time

in the context of bold tomato flavor and stock, the tea adds primarily smokiness and some sweetness. it's worth trying, i think!

jason waterfalls (gbx), Sunday, 8 January 2017 18:31 (two years ago) link

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (two years ago) link

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (two years ago) link

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (two years ago) link

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (two years ago) link

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (two years ago) link

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (two years ago) link

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (two years ago) link

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (two years ago) link

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (two years ago) link

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (two years ago) link

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (two years ago) link

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (two years ago) link

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (two years ago) link

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (two years ago) link

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (two years ago) link

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (two years ago) link

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (two years ago) link

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (two years ago) link

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (two years ago) link

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (two years ago) link

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (two years ago) link

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (two years ago) link

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (two years ago) link

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (two years ago) link

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (two years ago) link

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (two years ago) link

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (two years ago) link

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (two years ago) link

hmph

sleeve, Wednesday, 11 January 2017 17:57 (two years ago) link

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (two years ago) link

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (two years ago) link

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (two years ago) link

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (two years ago) link

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (two years ago) link

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (two years ago) link

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (two years ago) link

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (two years ago) link

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (two years ago) link

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (two years ago) link

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (two years ago) link

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (two years ago) link

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (two years ago) link

I’ve been doing some interesting one ring cookery in my Sapporo AirBnB. Best so far has been a riff on a local speciality, Chanchan Yaki. This is a bunch of things fried up, normally on a table top tepan and then finished in Sake, miso and butter. Normal ingredient are salmon, cabbage, mushrooms, tofu but anything goes. Mine was a hotchpoth of everything left in the fridge. Pork, green peppers, myoga, tofu, some local boo Choi like greens; all done in a frying pan. It worked really well.

Also been enjoying the late summer produce. I’ve had some of the best tomatoes I’ve had in my life here and must make a gazpacho next week. (Peppers and cumcimbers are next level as well.)

Japan’s largest food fest starts today so I’m set.

American Fear of Pranksterism (Ed), Friday, 6 September 2019 12:10 (one month ago) link

I was reading a menu for relaxation yesterday and came across miso mustard pickles. So I think that is what I will be making this weekend.

Yerac, Friday, 6 September 2019 13:37 (one month ago) link

An amazing arepa/cachapa place opened directly across the street from me and they also sell all the ingredients separately (to include 5 different venezuelan cheeses). I might have to lurk in their kitchen window and figure out how they make them so good.

Yerac, Friday, 6 September 2019 13:44 (one month ago) link

butter! when you add hot water to the masa, add butter too. that is what i learned from a student at least.

weird woman in a bar (La Lechera), Friday, 6 September 2019 13:52 (one month ago) link

!!!

sleeve, Friday, 6 September 2019 14:12 (one month ago) link

everything is better with butter

Yerac, Friday, 6 September 2019 15:25 (one month ago) link

oh! miso mustard pickles sound good. imma do that as well. will def pick up some farmer's market radishes (and whatever else i can find tomorrow). wonder if mushrooms would be good pickled like this

one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 19:35 (one month ago) link

I was trying to find a recipe to use because on the menu they have something about an egg (do they also pickle a hardboiled egg???) anyway, this one is said to be related to the restaurant. I, of course, will be skipping the bay leaf.

Produce
2 Bay leaves
Condiments
1/2 cup Dijon mustard
2 tbsp Horseradish, prepared
2 tbsp White miso paste
Baking & spices
1 tbsp Peppercorns, whole black
1/2 cup Sugar
Oils & vinegars
1 cup Red wine vinegar
1/2 cup Rice vinegar
Liquids
1 cup Water

Yerac, Friday, 6 September 2019 20:25 (one month ago) link

that looks exactly like the recipe from F&W i found and was planning on using. wish i had access to fresh wasabi, would sub that for horsey. oh well. i used to buy ground bay leaves and use in soups and stocks - was a nice savory product. and fresh bay is nice if you can find 'em. but i don't really think dried bay have much, if any, value

one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 21:47 (one month ago) link

I might also skip the sugar and add mirin instead. And good call on the wasabi.

Yerac, Friday, 6 September 2019 21:51 (one month ago) link

hmm, yeah, 1/2 cup seems like too much sugar. i'll probably go with a dash of maple syrup

one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 22:04 (one month ago) link

was going to make an instant pot chicken curry to use up some expiring chicken and aging potatoes. my cuisinart food processor blade broke off while it was running. as i result i found out that 3 years ago this blade attachment was recalled. what a relief.

forensic plumber (harbl), Thursday, 12 September 2019 00:00 (one month ago) link

that sucks--can the manufacturer still help with a replacement or something?

tonight i made ricotta gnocchi which i finished with maitake mushrooms, sage brown butter, shallots, corn kernels, parsley, and toasted breadcrumbs. not exactly a classic combination but also not totally wild. recipe is from an interesting, apparently obscure cookbook called "sunday suppers at lucques" which has a lot of similarly off-center ideas for the ambitious home cook. it's organized by season, and i have always said i'll buy and use just about any cookbook that follows that structure. there is a recipe for highly-seasoned pork burgers served with both romesco and aioli that i really need to try while the grill is still out.

call all destroyer, Thursday, 12 September 2019 01:52 (one month ago) link

That sounds great!

mom tossed in kimchee (quincie), Thursday, 12 September 2019 02:21 (one month ago) link

i enjoyed it. reflecting further on the dish--it's not exactly a flavor bomb, no meat, no hit of vinegar or citrus, and the aromatics are cooked quickly. it's the contrasting textures--soft gnocchi to corn to breadcrumbs to fresh parsley leaves--that make it interesting.

call all destroyer, Thursday, 12 September 2019 03:11 (one month ago) link

yes, they're sending me a new one, the recall website still works

forensic plumber (harbl), Thursday, 12 September 2019 20:18 (one month ago) link

I made 13 quarts of tomato sauce with fresh tomatoes from our CSA. Gave away 4 of them. Gonna be great to pull these out of the freezer for the next few months.

Mazzy Tsar (PBKR), Saturday, 21 September 2019 16:28 (one month ago) link

excellent work. I made about 1 qt from the full yield of our garden tower.

Tart Prepper (Sufjan Grafton), Saturday, 21 September 2019 17:21 (one month ago) link

Garden tower!!! Aeroponic?

I just made "new mexican style chile crisp" with dried chimayo reds (allegedly) and local pine nuts

seems...pretty good?? flaves still need to mind meld in the fridge for a day or two

gbx, Sunday, 22 September 2019 03:09 (four weeks ago) link

Chile crisp looks v interesting. I'm having trouble finding examples. Tower is not aeroponic. It is the kind with worm compost in a tube at the center with soil surrounding.

Tart Prepper (Sufjan Grafton), Sunday, 22 September 2019 03:26 (four weeks ago) link

actual Chinese / Sichuan chili crisp ("chile" is the preferred new mex spelling) is fantastic

gbx, Sunday, 22 September 2019 04:37 (four weeks ago) link

Is it the sauce I am seeing? Or is there also a particular dish associated with it in New Mexico?

Tart Prepper (Sufjan Grafton), Sunday, 22 September 2019 04:44 (four weeks ago) link

No I just made a version with new mexican ingredients / flavors

gbx, Sunday, 22 September 2019 05:16 (four weeks ago) link

I cook a lot

This summer I decided I was going to do it properly, and I bought 25 pounds of tomatoes and a food mill and made enough basic tomato sauce to last me a year (although I'm already half-way through it). I followed this amazing recipe that requires that you speed-dry in a warm oven 10 pounds of milled tomatoes, to create your own paste (and approximate the traditional sun-drying process). The result was spectacular, probably the best tomato paste I've ever tasted. The remaining 15 pounds I milled and stewed, did the Hazan "halved onion" trick, bathed a couple of bunches of basil in it at the end, there was garlic in there too. Threw in a litre of reserved un-cooked tomato as well at the end to keep a note of freshness.

I can post the recipe I followed. Here it is. https://www.seriouseats.com/recipes/2014/08/the-best-fresh-tomato-sauce-for-pasta-recipe.html I made some minor adjustments. I love my food mill.

I was cooking a lot from Hazan and I think my boyfriend got a little tetchy about how... basic all the great Italian dishes are, not a lot of bells and whistles, really. He likes surprises and garnishes and secret oils and so forth. He was unimpressed with my tomato sauce achievement (although any late night guests are blown away when I just pull out a perfect pasta in the time it takes to boil the water, roll out the spaghetti, heat up the sauce, about 15 minutes really all told, and it's really delicious). So boyfriend decided to get me Fergus Henderson, so I'd change up the tastes of our meals.

I have been too busy to cook much this past month, but I have been reading the Henderson-- I've made a few of his things over the years, and actually quite a few Margot Henderson recipes, I really love her book a great deal. Last night I made a plan to speak to my nearby butcher and tell him I was going to be doing a lot of that bullshit, and ask him to save me calf bones and pig's heads and trotters and livers and so on. (I planned to make the bone marrow salad, the brawn, and do a home-cured liver).

While I was reading about Fergus and his patterns last night, I googled and found that he, too, thought Italian cooking was really the best of the best, and that his favourite recipe was... tomato pasta. "My children's bodies are 80% tomato pasta," he said. I was delighted to read this and reported it back to my boyfriend this morning with vindictive relish.

As I told him my plans for boiling heads and curing livers he asked me to stop folding the corners on the recipe book, that it was ruining the book, and he reminded me that I have tour in two months and I should probably be eating healthier and thinking of "tour body". I got really grouchy about that and told him to hush up, sweetie, as I served him some peaches stewed in custard that I whipped up this morning over oatmeal.

fgti (flamboyant goon tie included), Monday, 23 September 2019 17:45 (four weeks ago) link

Love this ^^^^.

Sounds to me like your boyfriend needs to chill out and stuff his face with homemade pasta.

I made the whole roasted rabbit wrapped in bacon and fennel from Fergus Henderson’s The Whole Beast. Pretty nice and actually very easy.

Mazzy Tsar (PBKR), Monday, 23 September 2019 20:14 (four weeks ago) link

fgti you are a beast!
just reading about the tomato paste alone stresses me out

i mean i love to cook & i love scratch making stuff but O_O

i bow down

Squeaky Fromage (VegemiteGrrl), Monday, 23 September 2019 20:33 (four weeks ago) link

The tomato sauce took about seven hours all told, but I made it when the tomatoes were cheap as chips, and now I have gallons of it in my freezer. Tastes amazing when reheated. I'd urge anyone to get a food mill, wait until it's Tomato Day, and take the plunge-- I always hated parboiling and skinning tomatoes for a fresh sauce, and for years just kept the $5 cans of San Marzanos in the pantry for my needs, but the food mill made it easy. Not difficult, either, as long as you're prepared to have to clean and rinse the strainer on the food mill about eight times.

I am also really interested in the Ham In Hay recipe that Fergus offers. It's such an interesting cookbook! Old news for most, I guess.

There is a bizarre method of clarifying a broth that Fergus recommends. I'm not going to type it now. It's bizarre.

fgti (flamboyant goon tie included), Monday, 23 September 2019 20:54 (four weeks ago) link

food mills are very cool, i don't use mine much but it's an underrated gadget.

i'm bad at bulk cooking/storage but did make and freeze a couple quarts of michael anthony's fresh tomato sauce from "v is for vegetable" which is basically a little garlic, red onion, basil, and chili flake plus a bunch of rough chopped tomatoes. cook down until just soft, then puree in a blender until smooth. it's quick and easy and works well. i would like to try that seriouseats recipe but didn't have time this year.

call all destroyer, Monday, 23 September 2019 23:26 (four weeks ago) link

I was cooking a lot from Hazan and I think my boyfriend got a little tetchy about how... basic all the great Italian dishes are, not a lot of bells and whistles, really.

can't argue taste but yeesh

call all destroyer, Monday, 23 September 2019 23:27 (four weeks ago) link

He likes Ottolenghi style stuff. Marcella would have me run a fennel through a mandolin, rinse and wring it four times, dress lightly and serve. Yotam wants spices toasted, pestled, nuts dry roasted, seven herbs and minced preserved lemon with three perfect olives on two designer lettuces.

fgti (flamboyant goon tie included), Tuesday, 24 September 2019 12:50 (three weeks ago) link

i would love ottolenghi style stuff everyday too if it just magically appeared in front of me. I look at those recipes a lot but it's just too much.

Yerac, Tuesday, 24 September 2019 12:54 (three weeks ago) link

the humble pleasures of european food are quite entry-level compared to a lot of asian cuisines, we accept this, we are still in some ways a barbarous ppl

ogmor, Tuesday, 24 September 2019 13:19 (three weeks ago) link

google news recommended i make this https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric
i was amused to see that almost all the commenters loved it...after they made changes to the recipe. because it's bland. as for me, it was great after i used just one can of coconut milk, added a load of curry powder, extra cumin, and cayenne pepper, then lime juice before eating

forensic plumber (harbl), Sunday, 6 October 2019 23:35 (two weeks ago) link

no, i misremembered, it was youtube. i didn't know who alison roman was but i hate her.

"If you type "the stew" into Google, you'll get Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric as the first result. It's so popular that it even has its own hashtag across social media, #thestew." seriously? it's just chickpeas, and turmeric is not enough! i should be in the new york times

forensic plumber (harbl), Sunday, 6 October 2019 23:37 (two weeks ago) link

i also started some fermentation projects because fall temperatures are here. ghost peppers for very hot sauce (i will regret this) and dilly beans. ignore the trader joe's salad dressing in the photo.
https://i.imgur.com/V10pWcL.jpg

forensic plumber (harbl), Sunday, 6 October 2019 23:52 (two weeks ago) link

have very fond memories of seeing a wall of jars like that in the grandparents' basement. nice work.

Tart Prepper (Sufjan Grafton), Monday, 7 October 2019 01:06 (two weeks ago) link

Farro with Roasted Mushrooms Recipe | Bon Appetit
https://www.bonappetit.com/recipe/farro-with-roasted-mushrooms

i bought a small sheet pan with a rack at a discount place and made this. Was v good, but i think the simple path toward delicious crispy roasted mushrooms is the most exciting part. Did convection at 400 to really go for crispiness.

Tart Prepper (Sufjan Grafton), Tuesday, 8 October 2019 02:57 (one week ago) link

woah that looks great, url doesn't do it justice judging by the pic.

ghost pepper pickles look impressive. am completely jealous tbh

xxpost

one charm and one antiup quark (outdoor_miner), Tuesday, 8 October 2019 17:02 (one week ago) link

i also started some kimchi yesterday. fun!

forensic plumber (harbl), Tuesday, 8 October 2019 17:29 (one week ago) link

no, i misremembered, it was youtube. i didn't know who alison roman was but i hate her.

"If you type "the stew" into Google, you'll get Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric as the first result. It's so popular that it even has its own hashtag across social media, #thestew." seriously? it's just chickpeas, and turmeric is not enough! i should be in the new york times

― forensic plumber (harbl), Sunday, October 6, 2019 4:37 PM (three days ago) bookmarkflaglink

i think the stew is very good. surprisingly so given the few ingredients. i think serving it with some nice thick and fatty yoghurt is pretty key though. i also cook it for longer than directed so it reduces more

Seany's too Dyche to mention (jim in vancouver), Wednesday, 9 October 2019 23:33 (one week ago) link

i got a dinner and 3 lunches out of the stew, cooked from dry chickpeas and it was more than 2 cans worth, so i do owe her some credit. i will be making more #thestew variations.

forensic plumber (harbl), Wednesday, 9 October 2019 23:36 (one week ago) link

i agree that tumeric isnt much of a flavour but i liked it... i think that like jim said, reducing it is key as well as mashing up the chickpeas to thicken it up, so it's not just a soup with chickpeas floating it.

just sayin, Thursday, 10 October 2019 01:04 (one week ago) link

I could see myself trying to make that stew and it would just turn into chana masala with kale.

Yerac, Thursday, 10 October 2019 01:22 (one week ago) link

hehe, yeah i think i'd be tempted to toss in garam or curry powder to that recipe. BUT freshly cooked beans (i know - they're a legume) are so effin tasty and texturally noble maybe that would be enough delightfulness to carry it for me. think i'll get some chickpeas and ginger in the morning. have sorta been craving something coconut milky and stewy lately.

one charm and one antiup quark (outdoor_miner), Thursday, 10 October 2019 21:35 (one week ago) link

i don't usually use fresh turmeric, but i think it'd be a nice idea for this tbh

one charm and one antiup quark (outdoor_miner), Thursday, 10 October 2019 21:37 (one week ago) link

i made this #thestew and it is very nice but not necessarily life-altering (like a curry can be, say). really easy to put together though which is nice. did sub freshly cooked 'banzos and a bunch of kinda roughly chopped fresh turmeric - dried turmeric as acceptable, fresh has SO much more going for it (texture, flavor, blablabla).

one charm and one antiup quark (outdoor_miner), Monday, 14 October 2019 19:33 (one week ago) link

i've grated the tumeric and also juiced it but have never done a chop. I should try it. I kind of freaked myself out over reports that some dry tumeric from certain countries has high levels of lead so I think I want to use the fresh more.

Yerac, Monday, 14 October 2019 19:41 (one week ago) link

I use fresh turmeric in smoothies — I like the earthy flavor and I can pretend it’s a health concoction if I has spinach, ginger, and turmeric.

weird woman in a bar (La Lechera), Monday, 14 October 2019 19:48 (one week ago) link

Also soups and spinach pies

weird woman in a bar (La Lechera), Monday, 14 October 2019 19:48 (one week ago) link

I just went through a weekend process of buying a ton of ginger, peeling it and then slicing into 1/4 inch medallions to freeze (to toss into smoothies). I should do the same to turmeric.

Yerac, Monday, 14 October 2019 19:51 (one week ago) link


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