what's cooking? part 5: 2017-2027

If you can approximate a vacuum seal by slowly submersing the bag in water it ought to work. I have a sealer and still have used ziplocs most of the time because I'm just that lazy

you can just drop eggs in the water bath.

my vacuum sealer uses bags that are good for 12 uses although it is currently leaving a puncture in the bag so i’m not going to recommend it per se.

just pureed French Laundry recipe gazpacho and holy **ck is it yum. haven't even added olive oil yet and it's fine without. i did sub sherry vin. for white wine (what was on hand and seemed reasonable), and threw in a habanero. A+ soup.
was trying to figure out why there would be a difference in overnight maceration of the ingredients this recipe calls for, versus simply pureeing the soup and then letting the flavors marry overnight - sort of seems like six of one half a dozen of the other to me, but who cares when the results are so sublime?

We are making it again this weekend too! It's so simple! We put thinly sliced jalapenos and avocado on top when serving.

yeah, i was def thinking avocado would be nice. simplicity of prep to deliciousness ratio is off the charts

I am going to try it without the olive oil to see if it makes a difference.

I wonder if they don't puree it before leaving it overnight because they want it to taste fresher before serving? We ate the second pureed batch the next day and it seemed more potent and even a little fermented? It could've just been me.

yeah, other thing i just thought of along the same lines is that freshly pureed is gonna be slightly aerated and that my bring appealing "mouthfeel" (uggh, couldn't think of a synonym) and just a slight variation on trad gazpacho flavor . and as great as most soups are the second day, with something like this with raw onions in it they are gonna begin to oxidize and that may be less appealing to a palate. #strawgrasping

I also didn't do the the tomato paste this time just to see how much of a difference it made. I think it's needed for depth, I prefer it with.

tomato paste is always cheating and always a good idea

I like the tomato paste in tubes. A swedish guy at work will occasionally squeeze reindeer or fish meat out of a tube onto giant crackers for lunch, and I want to eat like that.

I love the tubes too.

i do not like the lack of tubed foods here.

i like tubes for tomato paste def. much more practical

i love the tubes of tomato paste. those silly little cans are the worst (never use it all, most goes to waste)

Those little cans suck. I didn't even measure, I just dump it all in because I hate waste.

i should probably just use the whole content but I'm scared i'll over tomato my meal (not sure how bad that would be when i think about it)

whenever I think like that it ends up being extremely bad

i am a real goody two shoes in the kitchen and respect any recipe I'm making. go a bit devil may care if I'm improvising mind you

Oh, I never follow recipes exactly. I was trying to explain to a baker friend about these compost cookies I made and it was like "well, I didn't have potato chips, but I had quinoa chips, and I didn't have brown sugar but put in agave, and I added in some hot chili powder, and I don't like pretzels or chocolate or butterscotch so left that out. But I like peanut butter so added in a dollop of that... " on and on.

If anything tastes bad or weird, I adjust it. But I also will eat almost anything.

i love the tubes of tomato paste. those silly little cans are the worst (never use it all, most goes to waste)

it's very freezable fwiw. also, sometimes i'll just reconstitute it into tomato juice and make bloody mary's w/ it

multiple xposts

also, i'm of pretty much the same mind as you when it comes to following many types of recipes and consider them a template rather than a rule
(of course there's maybe some exceptions - like my falafel recipe can't be messed with) xpost

I feel like one of those small cans is about 1/4 of a cup (what the recipe calls for)? It completely tasted fine.

A 6 oz. can of tomato paste is just over 5/8 cup.

Ok that seems about right. I just looked up a pic of the 6oz can and these are half the size of those.

I made the raw squash salad someone recommended from Six Seasons and it's one of the most delicious things I've ever made.

― lukas, Sunday, March 10, 2019 4:09 PM (two weeks ago) Bookmark Flag Post Permalink

2/2 for cutting myself with a vegetable peeler when making this

I finally used my spiralizer last night after having it for like 3 years. It was super quick. I can't believe I never used it before. I did have to watch a short youtube video on it because i got confused about the blades.

bit nonplussed that you can eat squash raw

mmm raw zucchini salad with manchego, basil, vinegar... so good

I'm assuming this isn't meaning zucchini tho? like butternut or similar

yeah sorry I was just thinking abt that recipe

ah, yes, that is good, i especially like that kind of thing with baby zucchini, which have a nice sweetness to them

I did zucchini noodles last night and pesto. You don't have to cook the zucchini but I sauteed it for like 30 seconds with olive oil and red chili peppers to warm it up a bit.

I need to try and reverse engineer the raw zucchini salad I had in the pub the other week. The pub does South Indian food and the salad definitely had vinegar, fresh turmeric, coriander seed, mustard seed, cumin and fresh coriander.

You should ask them for the recipe. And then post here because I would like to eat that. Or take a sample back to the lab.

bit nonplussed that you can eat squash raw

It's sliced very thin, translucent if possible. In that form it's really an excellent base for a salad.

Hm, looks like there's a $15 OXO spiralizer that would save me money on band-aids.

That OXO green spiralizer is the one I have. Someone gave it to me after they made veg noodles for dinner one night and I loved it so much. It's totally fine.

Good to know. So the one without the hand crank?

It's sliced very thin, translucent if possible.

mandolins rule for this

It's this one:

https://www.amazon.com/OXO-Grips-Handheld-Spiralizer-Green/dp/B013KAW5IQ/ref=sr_1_5?keywords=oxo+spiralizer&qid=1553898170&s=home-garden&sr=1-5

I would probably get annoyed if I had to do more than two zucchini like things but for 1-2 it's easy and great and I toss it in the side of cutlery drawer so it mocks me every day.

xp dude I cut myself, twice, with a vegetable peeler, I definitely wouldn't trust myself with a mandolin

Oh heck yeah. Also it can be a little clunky but I usually stick the item Bering processed in a clean cloth towel and hold on with that putting a barrier between fingertips and ultrasharp blade
XXposts
Oh hey! Made bagel batch no. 2 with v noticeable improvements. Added seeds to dough since they mostly fell off while toasting. Also cooked em directly on pizza stone in hot pizza oven. Still not perfect but went from like a C- to a B+ ?

Ha, I want a mandolin too, but I drink while I make dinner.

The crank ones aren't that much more. I guess it depends on how dedicated you are to spiralizing your food.

What kind of bagels were they? Eventually you should start making super bougie ones.

mandolins are indeed kind of terrifying, I use the plastic guard but still wish I had one of those kevlar gloves you use with meat slicers

Yeah I don't have a guard but cutproof gloves also a v good option. Bagels were Caraway and black sesame seed with a bit of cornmeal in dough cuz I miss the corn rye bagels

i got a kevlar glove after the second time i sliced the shit out of my finger on a mandoline. it was a really good idea.

Attempting tiramisu today

made rice paper bacon just now. had to force myself to move away from pan and not devour the entirety. only problem was temp. variation in oven which yielded a tiny burnt piece, some that were underdone and chewy but not bad, and a few that were close to perfection. think i'll turn down heat next time. or maybe stove top cast iron is the way to go. . .

! I had never heard of this! but just got very sad that I recently tossed out a package of rice paper that had been following us around for years. I just searched for them to make sure. Ugh. I have a lot of tofu right now so might try to do a small batch of bacon tofu.