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) Permalink

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) Permalink

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) Permalink

its the food of my people

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

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

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

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

mine's electric so i just do a slow release

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

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) Permalink

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) Permalink

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) Permalink

fennel is nice roasted

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

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) Permalink

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

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

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

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) Permalink

anise and fennel are wonderful flavors

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

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) Permalink

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) Permalink

parsnips are the devil fyi

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

hmph

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

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) Permalink

quickest way to ruin a soup imo

THE DEVIL

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

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) Permalink

for burly winter root vegetables i prefer celeriac

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

I stand with VG.

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

Honey roast parsnips are my secret ingredient in a veggie soup

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

monsters, all of u

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

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

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 (one year ago) Permalink

ysi?

form that slug-like grex (outdoor_miner), Friday, 18 January 2019 00:22 (fourteen hours ago) Permalink

intriguing but I don't see it being better than paneer kofta. but I also ate a samosa sandwich at disneyland that sounded great but was pretty meh. we are eating some of the homemade spaghetti noodles tonight. i hope they are at least...ok. will be tragic to waste known good sauce, etc on a failed dough experiment.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 00:28 (fourteen hours ago) Permalink

is the idea to fry a rectangle of paneer? or is it a crumble? do you fry the paneer or the whole sandwich? many iterations returned by google.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 00:39 (thirteen hours ago) Permalink

it's a breaded bit of paneer, in a patty form like a filet o fish

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Friday, 18 January 2019 00:40 (thirteen hours ago) Permalink

that's a lot of cheese
godspeed

weird woman in a bar (La Lechera), Friday, 18 January 2019 01:01 (thirteen hours ago) Permalink

Hey ilx,

I made a thing. It was my mom’s recipe for “tuna mac” that involved some kind of fiber enriched pasta shells, tuna fish from a can, chopped up celery, chopped up carrots, chopped up onion, chopped up green pepper, a small amount of mayo and salt and pepper. I only used like one pepper and one stalk of celery, one onion, etc, but it created a huge amount of chopped vegetables. I couldn’t even eat all of this after an entire week.

Trϵϵship, Friday, 18 January 2019 01:05 (thirteen hours ago) Permalink

I do not think this is a “good” meal per se but it was a milestone to make my own dinner for a whole week.

Trϵϵship, Friday, 18 January 2019 01:05 (thirteen hours ago) Permalink

did you eat this every day for a whole week?

call all destroyer, Friday, 18 January 2019 01:07 (thirteen hours ago) Permalink

Yeah

Trϵϵship, Friday, 18 January 2019 01:09 (thirteen hours ago) Permalink

are you sure? i can't imagine eating week old canned tuna?

weird woman in a bar (La Lechera), Friday, 18 January 2019 01:09 (thirteen hours ago) Permalink

good for you. i suck at eating the same thing consecutively and using leftovers.

call all destroyer, Friday, 18 January 2019 01:10 (thirteen hours ago) Permalink

So the thing is i don’t care toooo much about food. I appreciate a great meal but generally i am fine eating the same thing a lot, as long as it isnt something gross like canned soup. I want to get more interested in food though—its a goal

Trϵϵship, Friday, 18 January 2019 01:10 (thirteen hours ago) Permalink

Not the whole week, just like, monday through thursday. Four days is ok right? My fridge is good. I somehow have great appliances in my apartment

Trϵϵship, Friday, 18 January 2019 01:11 (thirteen hours ago) Permalink

i eat the same breakfast and lunch for 75% of the week but basically require a different dinner every night.

call all destroyer, Friday, 18 January 2019 01:12 (thirteen hours ago) Permalink

Interesting.

I buy one of three ludicrously expensive salads every day for lunch.

Trϵϵship, Friday, 18 January 2019 01:16 (thirteen hours ago) Permalink

I fear that if i brought lunch i wouldnt get to walk anywhere in the middle of the day. I’d just be chained there for 9+ hours

Trϵϵship, Friday, 18 January 2019 01:17 (thirteen hours ago) Permalink

totally. i work from home 90% of the time which is great at limiting options. today i went to an office in the city and was overwhelmed by the presence of a cafeteria, 6 food trucks, 4 dumb "healthy bowl" and/or salad places, and all the lunch places in chinatown.

call all destroyer, Friday, 18 January 2019 01:19 (thirteen hours ago) Permalink

Yo i’m all about that healthy bowl

Trϵϵship, Friday, 18 January 2019 01:26 (thirteen hours ago) Permalink

However i went to the cvs blood pressure machine and it said i have hypertension so maybe the healthy bowls are not that great. (Gonna go to the doctor—skeptical of this reading)

Trϵϵship, Friday, 18 January 2019 01:27 (thirteen hours ago) Permalink

It was from this: https://thetakeout.com/fried-paneer-sandwich-cult-fast-food-hit-mcdonalds-1831693084

I am going to try to make paneer from scratch too for this. I have never done it before (plus fresh milk here isn't really a thing but I've seen it recently) so we will see how it goes.

I used to really like putting a can of tuna in my regular tomato sauce pasta. That does seem like a of vegetables. I probably would've done half of each of them and maybe left out the carrot completely (but I am not really a cooked carrot fan, I would never make a mirepoix on purpose). I actually would be fine eating the same thing everyday. I can eat pasta or sushi everyday and never get tired.

Yerac, Friday, 18 January 2019 01:56 (twelve hours ago) Permalink

Oh no it was all raw vegetables! This was a cold dish

Trϵϵship, Friday, 18 January 2019 02:01 (twelve hours ago) Permalink

real talk due to a childhood aversion i had never eaten canned tuna until like 2 months ago when i took the plunge with the ortiz brand from spain. that shit is delicious but i'm still never trying any non-bougie tinned fish.

call all destroyer, Friday, 18 January 2019 02:02 (twelve hours ago) Permalink

xp wait what? raw onion/celery/carrot? no wonder it was too many vegetables.

call all destroyer, Friday, 18 January 2019 02:02 (twelve hours ago) Permalink

Oh, I see. Hmmmm. Well, dumping a can of tuna in any heated pasta dish is fine too. It was an easy way to get some protein.

I bring my lunch to work 90% of the time and eat at my desk and then take walks to run errands or whatever during "lunch." It gives me heart palpitations to think about spending $10 on salad (because I don't want to eat them anyway). Plus one time I got a spinach/steak salad when I worked in the met life building and that led to some emergency running to the bottom of grand central so I could hide out in the public bathroom with the super loud hand dryers. I am still distrustful.

Yerac, Friday, 18 January 2019 02:03 (twelve hours ago) Permalink

Oh if only it was $10.

Trϵϵship, Friday, 18 January 2019 02:04 (twelve hours ago) Permalink

My mom used to make a cold tuna casserole but it didn't have that many raw vegetables ( i think just celery pretty much?). But it's probably good for you.

Yerac, Friday, 18 January 2019 02:05 (twelve hours ago) Permalink

I work near union square and there like a zillion “healthy bowl” or salad places. Most are pretty delicious but $$$$$$, and shouldn’t really be in my budget

Trϵϵship, Friday, 18 January 2019 02:06 (twelve hours ago) Permalink

Yeah i think traditionally this has more mayo and just celery and onion. But i loaded it up with vegetables so i would eat more vegetables

Trϵϵship, Friday, 18 January 2019 02:07 (twelve hours ago) Permalink

I don’t know thatttttt much about nutrition but i am a believer in vegetables

Trϵϵship, Friday, 18 January 2019 02:07 (twelve hours ago) Permalink

I hadn't been back in NY/the US in a year and when I went back a couple of months ago and was working downtown near bowling green I was surprised how expensive everything got in a short amount of time. Like 20-30% more. And all the poke places are ridiculous and expensive.

Yerac, Friday, 18 January 2019 02:08 (twelve hours ago) Permalink

I don’t know thatttttt much about nutrition but i am a believer in vegetables

imo, this will get you three-quarters of the way there all by itself.

A is for (Aimless), Friday, 18 January 2019 02:11 (twelve hours ago) Permalink

Try adding green olives to the tuna salad, great combo.

nickn, Friday, 18 January 2019 02:12 (twelve hours ago) Permalink

Poke is a racket, i agree yerac

Trϵϵship, Friday, 18 January 2019 02:12 (twelve hours ago) Permalink

as far as lunch today i checked the 4th "healthy bowl" place off the list and it was prob the worst of the 4. i should have just gone back to gene's chinese flatbread cafe and gotten the insanely glutinous xi'an noodles again.

call all destroyer, Friday, 18 January 2019 02:16 (twelve hours ago) Permalink

The seasonal miso salad at sweetgreen minus the rice is extreemely good. As is the fish taco salad, subbing in 1/2 romaine for the arugula to get some crunch. I’m financually ruined by these salads though.

Trϵϵship, Friday, 18 January 2019 02:18 (twelve hours ago) Permalink

It's super easy to make poke (we make it once a week).

I still have never been to sweetgreen. Yeah, I always swap out what I could buy with the money for a salad/lunch with something else. Like a bottle of wine. Or get a manicure.

Yerac, Friday, 18 January 2019 02:20 (twelve hours ago) Permalink

sweetgreen salads are really good but i hate eating salads for lunch. too many uncooked greens in the middle of the day for me.

call all destroyer, Friday, 18 January 2019 02:20 (twelve hours ago) Permalink

I have thought of getting manicures. I bite my nails and i think i might be inspired to stop if my hands looked great

Trϵϵship, Friday, 18 January 2019 02:20 (twelve hours ago) Permalink

I love uncooked greens

Trϵϵship, Friday, 18 January 2019 02:21 (twelve hours ago) Permalink

they're great but i can't eat an entire lunch of them

call all destroyer, Friday, 18 January 2019 02:23 (twelve hours ago) Permalink

If i spent less money on food and had beautiful hands, i’d probably be happier

Trϵϵship, Friday, 18 January 2019 02:23 (twelve hours ago) Permalink

I eat salads at work (that I make) otherwise I get too sleepy and it forces me to eat salad.

Yeah try a mani/pedi. It's very nice. I make my spouse go sometimes for his feet. I usually can only do one or the other because I get aggravated about how long it takes.

Yerac, Friday, 18 January 2019 02:24 (twelve hours ago) Permalink

treesh, if you can eat the same things every day, you can assemble salad like those for like $3 each probably. i don't so much anymore but used to roast some vegetables, put them in a container, then keep one of those 1 lb containers of field greens in the fridge, then in the morning put the vegetables and the greens together with whatever meat, shredded beef, chicken, or tuna. and i have a couple of these dressing containers https://www.amazon.com/OXO-Grips-Salad-Dressing-Shaker/dp/B003L0OOR6 which i only spilled in my car one time. better to put dressing in at the time of eating because the salad greens will wilt otherwise.

forensic plumber (harbl), Friday, 18 January 2019 02:26 (twelve hours ago) Permalink

^^^ Yeah, I think I posted about what I buy at TJs to make my salads for the week. And then I put grey poupon on it only as dressing. Which sounds weird, but it's really good. Or maybe that is just me.

Yerac, Friday, 18 January 2019 02:29 (twelve hours ago) Permalink

congrats, Treesh. That is a good start.

Yerac sammich looks otm.

Scarpetta spaghetti was great with the homemade noodles, but the difference was very subtle. The noodles are whiter, smoother, and cook for less time. The flavor is different but also milder than the all semolina dry noodles. It seems to be more about texture. Anyway, I was thrilled that it worked out on this first try. But I think homemade pasta probably matters more for something like ravioli.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 02:58 (eleven hours ago) Permalink

Oh nice. I prefer fresh pasta just because I like the texture better. It's probably because I like things on the doughier side. But fresh pasta is super quick to cook. You did the sauce with the infused oil too?

I don't have any breadcrumbs to coat the paneer (if I manage to make it) but I do have some quinoa flakes (cereal) am thinking about using that instead. The last time I was in London last year I had this super good, huge paneer wrap for maybe 5 quid. It was so delicious. I think about it a lot.

Yerac, Friday, 18 January 2019 03:57 (ten hours ago) Permalink

treesh, Rome wasn't built in a day. you're just laying the first foundations.

A is for (Aimless), Friday, 18 January 2019 03:59 (ten hours ago) Permalink

xp yes, on the quick to cook. I think i did 2.5 minutes from frozen. Also did the infused oil. We really love that sauce with 50/50 canned and fresh tomatoes. Thanks again for getting us hooked.

I am interested in your paneer adventure. I've made it before and it was quite simple. I think the only possible mistake would be scalding the milk as you bring it to boil. I've only made quite crumbly paneer for kofta. I wonder if getting the solid brick comes simply from more time in the cheesecloth or what.

why date Ryan Adams in the first place? (Sufjan Grafton), Friday, 18 January 2019 04:36 (nine hours ago) Permalink

speaking of kofta i was perusing a big Yucatan book the other week and it turns out a lot of Lebanese emigrated there @ some point so there was this Kibi de Papa recipe - mashed potato gets mixed with mint, bulghur, oregano, orange zest, chiles, a few dry ingredients (flour, baking powder) formed and then fried. i have never eaten a kibi before but am gonna make these someday soon
finally got my gas turned on after a week without and am gonna be a little boring and make split pea soup cuz it's easy and comforting

form that slug-like grex (outdoor_miner), Friday, 18 January 2019 13:49 (forty-two minutes ago) Permalink

xpost we have been quite lazy and only doing the canned tomatos, but so easy once you have a system of wandering away and coming back to stir down.

Yerac, Friday, 18 January 2019 14:22 (nine minutes ago) Permalink


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