What's cooking? part 4

that's it???

weeeelll it's not perfect but it did the job. i think it needs more liquid, poss chicken stock instead of water

but p simple!

i used to make coconut rice years ago but i cant find my old recipe.

That'll do for me! Coconut milk, forbidden rice added to grocery list.

yay!

the existence of 'forbidden rice' is blowing my mind rn

had friend over last night for Ethiopian feast w beets, greens, red lentil wat and yellow split pea soup
she can't have injera bc of a wheat allergy (no all-teff injera is available w/o special order) so i made arepas for her and she really liked them. lotsa leftovers too!

That sounds delicious!

As posted in the gardening thread, my hens arrived today! They will be laying just over a dozen eggs per week, so I will need to be doing plenty of egg cooking! Ideas welcome!

I am! So excited! About my! Hens! Obv!

last night i had an ethiopian cheesesteak wrapped in injera

did not make it but it was bomb as fuq nonehteless

omg that sounds delicious

there's a usually french food place that does ethiopian food for lunch on Saturdays, and I need to try it. I realize that I am the last person in the USA to try ethiopian food.

and Chef Karim was going to teach my wife and I to make Moroccan food after I graduated but then he got sick, closed his restaurant, and moved ;_;

xxxp very jealous of those with hens. two of my colleagues have 4 hens each, and it really seems like a great idea if you have a place for them.

holy Q, I am very excited about your hens - post pictures on fb please

oh here's a hen idea: gimme dem eggs girl

^^^

haha

EGGS EGGS EGGS

Eggsperiments

Thread from when I bought an egg-share and had 6-12 dozen in my fridge all summer long.

so I peeled the skin off every chickpea in the latest batch of hummus. It seems to be smoother, but I don't know that I care. It was some good procrastination, anyway.

i put a cinnamon stick in my crockpot steelcut oats HOLLAAAAAA

Xp yeah I've tried that and I don't think it's worth it. I just run the food processor for like five mins.

thank you for linking that, Jaq! I am going to try not exceed the two dozen mark in the fridge, which will require a combination of daily eggs and/or egg-heavy recipes and/or sharing with friends.

made a nice super simple dish the other night from Morimoto cookbook: sushi rice risotto. had leftover sushi rice, "made" dashi with one of those teabag pouches that is a acceptable product, imo, simmered rice covered by dashi for a few minutes (had a little broccoli in there as well), then just poured over a couple beaten eggs, let it simmer ~30 seconds, turn off heat and let hot liquid finish the eggs. was sort of outrageously delicious for how easy it was to make.

I totally have some of those dashi teabag pouches! I got them in Japan like a year ago but I doubt they go bad, right? And boy do I have eggs. Gonna try this!

yall otm about chickpeas, not worth peeling the skin, just puree it a little longer. i also cook the chickpeaks until they are very very soft, much softer than i would otherwise want them to be if i weren't pureeing them into houmous

last time i made hummy i did it in a blender with enough oil/water to get it moving. took ~ 20 seconds and came out SO fluffy and "light"

xp, yeah i think my dashi bags are well old but haven't gotten rancid or anything. Eggs rule and i freaking LOVE that Morimoto guy - he's a genius but so playful too

made my first beef shortribs last night
-- they seem pretty expensive for the amt of meat they yield. why are they worth it? are they not?
-- the meat they yielded has been delicious so far, but i think that's in large part to the sauce, which caramelized in a tasty way
-- is there another cut of beef that i could use that is not as $ but good in a crockpot?

the sauce was a ancho chile mole-type sauce with coffee in it
delicious the next day though!! maybe better than last night.

-- they seem pretty expensive for the amt of meat they yield.

I've thought the same thing about short ribs when looking at them in the store, so I've never cooked any. A very marbled chuck roast is my go-to cut for braising and slow-cooking.

My wife cut a recipe out of her Oprah mag for me that I finally made today -- lemony shrimp DUMPLINGS!. They were awfully good.

I love them but yeah they aren't cheap - I get the feeling they were one of those cuts nobody cared about and were cheap until restaurants started making things with them because they were so cheap.

There's so much fat and connective tissue and cartilage that the sauce always turns out really good, but I've made, I think, a cooks illustrated recipe that use chuck plus some gelatine to fake that and it was really good and a lot more reasonable.

wmc otm - marbled chuck loves a long slow cook, it rarely disappoints

alright, i think i'll try that next time. these shortribs are delicious but the cost/fuss was not worth it.

yeah i like them but i have never found them
a big deal

I really got into using unflavored gelatin via America's Test Kit recommendations, to enrich sauces, even bolognese for inst.

i've never tried it but maybe now i will! i'm looking forward to summer foods/grilling/having more time to try new ideas. it has been ages since i've tried to expand my horizons. i guess they were sufficiently broad enough to sustain me for a while but i'm ready for some new stuff.

I have this tub of russian sour cream and it is SO THICK, like spackle. And delicious. It is so high in fat it makes ice cream look like silly diet food. Ideas for how to use?? So far I've just dropped a blob in borscht (also from the russian market) and thinned out to sauce some pelmini (ditto).

Spread on bagels like cream cheese? Sounds delicious!

Make blini, obtain herring! Or smoked salmon.

blini is a great idea! Also I could probably cheat and get them ready-made.

bought a pressure cooker, so I'm cooking everything in it. gave better bean results than my slow or saucepan cooking. also, I will roast the garlic that I put in hummus from now on.

making madhur jaffrey's chicken tikka masala for dinner tonight :D

i want that!

cmon over :D

separate matter, RFI:

mr veg is turning 50 at the end of june. he's not wanting a party or anything so i thought i might cook something kinda fancy.
but i only have a few go-to fancy dishes & was looking for inspiration: what are yr go-to fancy/special dishes you like to make?

no seafood - preferably red meat or chicken, or maybe a pasta something

steakhouse-style ny strip? roast tenderloin?

Lamb of some kind is my special occasion meat - chops or slow-braised sharks or a tagine.

rolled lamb loin is a wonderful roasting cut

ooh lamb is a good idea, we both love it

lol lamb sharks

in like a lionfish, out like a lamb shark (sorry)

lol