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 (seven 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 (seven 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 (seven 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 (seven 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 (seven years ago) link
anise and fennel are wonderful flavors
― marcos, Wednesday, 11 January 2017 15:45 (seven 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 :/
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 (seven years ago) link
parsnips are the devil fyi
― Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (seven years ago) link
hmph
― sleeve, Wednesday, 11 January 2017 17:57 (seven 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 (seven years ago) link
quickest way to ruin a soup imo
THE DEVIL
― Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (seven 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 (seven years ago) link
for burly winter root vegetables i prefer celeriac
― marcos, Wednesday, 11 January 2017 21:20 (seven years ago) link
I stand with VG.
― Jeff, Wednesday, 11 January 2017 21:20 (seven years ago) link
Honey roast parsnips are my secret ingredient in a veggie soup
― kinder, Wednesday, 11 January 2017 21:53 (seven years ago) link
monsters, all of u
― Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (seven 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 (seven 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 (seven 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 potatoestomato sambalsummer squash w/ mustard seedssaag tofu
― marcos, Thursday, 19 January 2017 21:23 (seven 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 (seven 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 (seven 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 (seven years ago) link
had some oddly delicious parsnip cake last winter
― ogmor, Friday, 20 January 2017 08:38 (seven years ago) link
I'm out. Can't take this parsnip thread. Too triggering.
― Jeff, Friday, 20 January 2017 10:52 (seven years ago) link
I had a couple of ideas for pesto variations yesterday — roasted peanuts instead of pine nuts, and mustard greens instead of basil. I got some mediocre mustard this morning and tried that one out -- pretty good, but it needs fresher, more-peppery greens.
― aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Saturday, 28 January 2017 20:08 (seven years ago) link
my co-worker's ex-husband hunted a deer and gave her a bunch of venison she couldn't use and i'm the leading consumer of meats in the office so i got some and made venison/pork chili and it's the best
― assawoman bay (harbl), Thursday, 9 February 2017 01:16 (seven years ago) link
niiice
― call all destroyer, Thursday, 9 February 2017 02:08 (seven years ago) link
My father in law used to give us venison and it was always good in chili. I don't really like chili tbh but it was ok.
― weird woman in a bar (La Lechera), Thursday, 9 February 2017 02:13 (seven years ago) link
i impulse bought a frozen rack of venison back around the holidays and still need to do something with it
― call all destroyer, Thursday, 9 February 2017 02:20 (seven years ago) link
just recently realized how freaking awesome delicata squash is. it's my new kabocha (eg fave winter squarsh). thinkin' of stuffing a couple a la http://beardandbonnet.com/delicata-squash-burrito-bowls/
― all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 9 February 2017 19:23 (seven years ago) link
Venison is awesome with mole. You're welcome.
― Mud... Jam... Failure... (aldo), Thursday, 9 February 2017 21:09 (seven years ago) link
delicata is great xp, i like it too because you don't have to peel it and it cooks faster than other winter squash
― marcos, Thursday, 9 February 2017 21:11 (seven years ago) link
I'm also a fan of delicata. And venison! Had a discussion with a rabbi about kosher venison, which is a thing but v. v. expensive.
― mom tossed in kimchee (quincie), Friday, 10 February 2017 01:36 (seven years ago) link
yeah delicata is like the french fries of squash in a good way
― assawoman bay (harbl), Friday, 10 February 2017 02:02 (seven years ago) link
steely dan of squash even?ended up making a Killer kale salad -- dino kale sliced v thinly, rubbed with salt and mashed roasted garlic, added some lemon juice and olive oil. threw in some quinoa/amaranth that i'd cooked together mixed it together and plated. topped with 1/2" slices delicata that had cumin and smoked paprika rubbed into the inside (automatic salt and pepper all around, natch) and dressed the top of salad with a simple but yum tahini/apple cider dressing. salad loving housemate was in heaven.
― all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Friday, 10 February 2017 14:51 (seven years ago) link
i have some lamb mince - it looked nice at the butcher so i bought it. not sure what to do with it.
my thoughts:
shepherd's piemince and potatoes cooked separately not in pie
i mean, do any recipes use lamb mince without being some celtic stodgefest?
― Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:40 (seven years ago) link
go greek imo
― ogmor, Wednesday, 22 February 2017 13:42 (seven years ago) link
you could make meatballs! flavor them however you want (i like parsley, something spicy, onion, garlic, ginger, ??) and eat with rice & vegetable of your choice. or put I guess you could also put them in soup.
― weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:42 (seven years ago) link
shepherds pie with garlicky sweet potato mash
― kinder, Wednesday, 22 February 2017 13:42 (seven years ago) link
mince is ground meat right?
― weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:43 (seven years ago) link
yep
― kinder, Wednesday, 22 February 2017 13:44 (seven years ago) link
actually I was looking at this keema recipe earlier, could try that?https://www.bbcgoodfood.com/recipes/461642/keema-with-peas
― kinder, Wednesday, 22 February 2017 13:46 (seven years ago) link
yeah that's right, sorry should have said!
meatballs is prob a good idea, i thought about something like a kofte tho think the spices i'd need might not have survived moving flat a while ago - could prob improvise a bit with szechuan pepper or something maybe as the spicy element.
xpost that keema recipe looks good, prob do have the spices for that. i can obv buy new ones just my cupboards are packed.
― Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:47 (seven years ago) link
oh ok, in that case, keema meatballs?
― weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:47 (seven years ago) link
lately my favorite meal is meatballs as described above + rice w saffron & a small piece of cinnamon + some kind of chopped radish/greens thing. colorful and flavorful but not overwhelming.
― weird woman in a bar (La Lechera), Wednesday, 22 February 2017 13:49 (seven years ago) link
that does sound p good. i have saffron i believe. i think the meat should be quite nice so prob doesn't need too much done to it.
― Bein' Sean Bean (LocalGarda), Wednesday, 22 February 2017 13:51 (seven years ago) link
trying to impress a new friend of the human female species so am gonna try and pull off homemade ramen noodles, which i've been considering for awhile. http://luckypeach.com/recipes/fresh-alkaline-noodes/and gonna use a couple bits from that cool recipe someone posted above for "the ultimate rich and creamy vegan ramen" like the soy shiitake tare and the mushroom-scallion oil
― all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Wednesday, 22 February 2017 14:43 (seven years ago) link
I've had an Instant Pot for a week now. I've tried steel cut oats, soft-boiled eggs (one batch overcooked, one batch undercooked -- I'm zeroing in on the sweet spot), pork loin roast, and potatoes and carrots to make hash out of the leftover pork roast. It's an interesting tool, worth the money I think. Going to try yogurt in the next few days.
― scattered, smothered, covered, diced and chunked (WilliamC), Wednesday, 22 February 2017 14:59 (seven years ago) link
xpostsBifteki. I usually make it with ground beef, but sometimes a mix of beef and lamb; all lamb would probably be awesome. Especially if you could grill it over an open flame.
― In a separate owl (doo dah), Wednesday, 22 February 2017 15:44 (seven years ago) link
Restaurants blanch to help expedite servuce imeXpost
― matcha man (outdoor_miner), Friday, 3 November 2023 20:06 (four months ago) link
hi dere I now have 91 lbs of pig parts in the chest freezer
I thawed out a pound of the bacon but it's a lot to sort through. anyone have thoughts on how long I can just leave it in butcher paper vs bagging it all in freezer/storage bags?
― dead precedents (sleeve), Saturday, 27 January 2024 23:16 (two months ago) link
so much ham
― dead precedents (sleeve), Saturday, 27 January 2024 23:17 (two months ago) link
Is any of it smoked? Bag it in a hurry if so or everything in your freezer may be smoked soon.
― that's when I reach for my copy of Revolver (WmC), Saturday, 27 January 2024 23:37 (two months ago) link
thank you - the hock is def smoked
― dead precedents (sleeve), Saturday, 27 January 2024 23:38 (two months ago) link
My father raised a hog for butchering around '79-80, whoever smoked it OVERsmoked it, plus zipper seal bags and vacuum sealers didn't exist back then iirc, and we wound up tossing a huge amt of food.
― that's when I reach for my copy of Revolver (WmC), Saturday, 27 January 2024 23:42 (two months ago) link
Actually I think Ziploc bags were around but my parents didn't bother, which was a bad choice.
― that's when I reach for my copy of Revolver (WmC), Saturday, 27 January 2024 23:43 (two months ago) link
If it's wrapped in plastic under the butcher paper, you're good to chuck it straight in the freezer.
― Jaq, Saturday, 27 January 2024 23:43 (two months ago) link
it is!
I bagged some of the unique ones, the back rib/tenderloin/bacon end stuff
helloooo big bags of fat and bones
― dead precedents (sleeve), Saturday, 27 January 2024 23:49 (two months ago) link
https://peaktoplate.com/pork-lard/
― dead precedents (sleeve), Saturday, 27 January 2024 23:50 (two months ago) link
Oh heck yeah. I render mine in a low oven instead of using the stove - less chance of burning/scorching imo. I also make ghee that way.
― Jaq, Sunday, 28 January 2024 02:10 (two months ago) link
yeah I'm gonna use the crockpot!
― dead precedents (sleeve), Sunday, 28 January 2024 16:23 (two months ago) link
t/s chest vs upright freezers
― gbx, Wednesday, 31 January 2024 21:47 (one month ago) link
chest for me
― dead precedents (sleeve), Wednesday, 31 January 2024 22:02 (one month ago) link
it's basically convenience (upright) vs efficiency (chest), I went w/the latter
― dead precedents (sleeve), Wednesday, 31 January 2024 22:03 (one month ago) link
Hmmm yeah I've heard uprights will essentially 'dump' cold air when you open them but the convenience seems pretty great
― gbx, Wednesday, 31 January 2024 22:05 (one month ago) link
chest freezers try to increase their convenience by adding various racks and 'baskets', but efficiency is their whole reason for existing. when you calculate the decrease in electrical consumption over the life of the unit it becomes a very good reason.
― more difficult than I look (Aimless), Wednesday, 31 January 2024 22:35 (one month ago) link
i got a chest freezer last fall, no regrets. i just get anxious about tracking whatever is in it but that's what spreadsheets are for.
― call all destroyer, Thursday, 1 February 2024 01:39 (one month ago) link
ha I had not considered that re: the pig above, but I should!
― dead precedents (sleeve), Thursday, 1 February 2024 01:43 (one month ago) link
Due to limited square footage, I went with an upright freezer. Thanks to spreadsheet contents tracking, it gets opened once every week or two and I move the packages for the next set of meals to the fridge freezer. It holds 1/2 a pig and over 1/8th of a cow, 6 chickens and an assortment of Costco sausage packages.
― Jaq, Thursday, 1 February 2024 03:37 (one month ago) link
Does queso cotija taste bitter to anyone else? I kind of ruined a chili I made yesterday by grating a block into it, I probably need to sweeten it to make it more palatable.
― Astarion Is Born (Leee), Monday, 25 March 2024 18:09 (three days ago) link
for me, cotija is sweet and umami similar to parmesan. like parmesan, I try to stay away from any strangely soft versions.
― 145 feet up in a Jeffrey Pine (Sufjan Grafton), Monday, 25 March 2024 18:48 (three days ago) link
I only buy the Nuestro Queso version at TJs
― 145 feet up in a Jeffrey Pine (Sufjan Grafton), Monday, 25 March 2024 18:49 (three days ago) link