What's cooking? part 4

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you can warm bulk tortillas by spraying them w/oil, stacking them in twos, and putting them on a sheet in the oven for a couple mins. just cover them with a towel or something to keep them moist while u roll.

call all destroyer, Friday, 30 October 2015 18:09 (nine years ago)

microwave tortilla warmers, the insulated fabric pouches, are the best thing

phở intellectual (WilliamC), Friday, 30 October 2015 18:35 (nine years ago)

anything that doesn't produce extra dishes. So a hairdryer.

Jeff, Friday, 30 October 2015 19:03 (nine years ago)

i just got so much flaky Mexican/ceylon cinnamon!! What to do with it??

Ina-Garten-Da-Vida (Stevie D(eux)), Tuesday, 3 November 2015 02:18 (nine years ago)

There's brand that sells refrigerated half-cooked corn and flour tortillas that you heat up in a skillet until they're done - they're amazing.

Kiarostami bag (milo z), Thursday, 5 November 2015 22:17 (nine years ago)

http://www.seriouseats.com/2014/09/best-flour-tortillas-tortillaland.html

Kiarostami bag (milo z), Thursday, 5 November 2015 22:18 (nine years ago)

huh, apparently they are stocked at a Safeway not too far from me. . . which I happen to be driving past tomorrow. I will investigate!

mom tossed in kimchee (quincie), Thursday, 5 November 2015 23:54 (nine years ago)

yeah i'm def gonna hit up price choppers for some of those

jason waterfalls (gbx), Friday, 6 November 2015 00:47 (nine years ago)

I wound up eating half the package of flour ones I got just heating and then snacking.

Made with actual, honest to god no fucks given lard.

Kiarostami bag (milo z), Friday, 6 November 2015 06:09 (nine years ago)

I WANT THOSE TORTILLAAAAAAASSSSSS

Ina-Garten-Da-Vida (Stevie D(eux)), Friday, 6 November 2015 23:59 (nine years ago)

I saw a video that mentioned Michael Voltaggio's 'signature dish' of egg yolk gnocchi - yolks, salt and olive oil blended then pushed through a pastry bag into boiling water to poach. That sounds pretty awesome and versatile but I don't know where to start with a yolk to oil ratio.

Kiarostami bag (milo z), Saturday, 7 November 2015 08:46 (nine years ago)

My instinct would be to try it as deep-fried mayonnaise, in the interests of science.

Madchen, Saturday, 7 November 2015 08:56 (nine years ago)

Super bummed that the awesome tortillas were not actually stocked at the Safeway I stopped by :(

mom tossed in kimchee (quincie), Saturday, 7 November 2015 14:08 (nine years ago)

i went to farmer's mkt and got a HUGE butternut squash and a pound of kale
i went to costco and got 2 whole chickens and 4 lbs and ground beef
i am gonna make a lot of food for the week bc cooking at night when i'm tired makes me eat crappy or not enough (not making all the ground beef though lol)

#amazing #babies #touching (harbl), Saturday, 7 November 2015 16:06 (nine years ago)

Super bummed that the awesome tortillas were not actually stocked at the Safeway I stopped by :(

My boo and I drove to the other side of the city to go to a ShopRite that allegedly carried them but they didn't and the ShopRite was SO CROWDED bcz it was noon on a Sunday and it was a travesty

Ina-Garten-Da-Vida (Stevie D(eux)), Tuesday, 10 November 2015 14:18 (nine years ago)

I may be a sucker and pay a bunch of money to order them online.

Question: any ideas for sorrel?

mom tossed in kimchee (quincie), Tuesday, 10 November 2015 14:45 (nine years ago)

http://chocolateandzucchini.com/ingredients-fine-foods/50-things-to-do-with-fresh-sorrel/
i've had sorrel soup before. was alright. i like the look of the famous Troisgros recipe Salmon with sorrel cream, and there's more nice ideas on this page:
http://www.amateurgourmet.com/2011/05/salmon_and_sorrel_troisgros.html - i like the fact they namecheck Richard Olney there

have only worked with sunchokes a few times and it was a v long time ago. farmer's market had some cool looking red sunchokes so this is now in the oven and smelling kinda sublime:
http://firstlookthencook.com/2010/02/07/sunchoke-and-potato-gratin/
(i used low-sodium veg broth for the liquid)

Edgard Varese is god (of music anyways) (outdoor_miner), Tuesday, 10 November 2015 20:56 (nine years ago)

I roasted a bunch of turnips and rutabagas the other day. I've been using them as the starch in my meals instead of potatoes or rice or pasta. Pretty satisfied with the results so far.

polyphonic, Tuesday, 10 November 2015 21:01 (nine years ago)

I have some leftover Thai chicken that is oily and meh. Would it be a very bad idea to blend with stock, herbs and a lot more chilis and turn it into soup?

ljubljana, Friday, 13 November 2015 01:09 (nine years ago)

sounds like a fine idea.

call all destroyer, Friday, 13 November 2015 01:45 (nine years ago)

Will report back.

ljubljana, Friday, 13 November 2015 01:47 (nine years ago)

no!! don't put chicken in a blender it will be so aesthetically unappealing. tear it into pieces and put in soup. blend the rest, but i've seen someone do this once with Mexican tortilla soup and it was an abomination, culinarily speaking, imho

Edgard Varese is god (of music anyways) (outdoor_miner), Friday, 13 November 2015 01:48 (nine years ago)

oh yeah i didn't read blend as literally, do what outdoor miner says.

call all destroyer, Friday, 13 November 2015 01:59 (nine years ago)

yeah I wasn't going to blend the actual chicken, agree that would be odd, I'll tear it up. Wait, what kind of leftovers was the tortilla soup made of?...

ljubljana, Friday, 13 November 2015 02:12 (nine years ago)

it wasn't leftovers. it was a actual Mexican sous chef in a cafe kitchen making soup for service and being a complete idiot

Edgard Varese is god (of music anyways) (outdoor_miner), Friday, 13 November 2015 15:31 (nine years ago)

OH MY GOD I AFTER 3 FAILED ATTEMPTS I FOUND THE TORTILLALAND BRAND TORTILLAS AT A SHOPRITE IN NEW JERSEY!!!!!!

Ina-Garten-Da-Vida (Stevie D(eux)), Tuesday, 17 November 2015 21:54 (nine years ago)

https://media.giphy.com/media/MEtSuIu6qu0HC/giphy.gif

Ina-Garten-Da-Vida (Stevie D(eux)), Tuesday, 17 November 2015 21:56 (nine years ago)

omg these tortillas

how are these real

in my own home????

i can die now after having these tortillas, i am at peace w/ life

Ina-Garten-Da-Vida (Stevie D(eux)), Wednesday, 18 November 2015 02:38 (nine years ago)

I wonder if they'd be good as chips - fluff them in the pan then fry or stick them in an oven for a while?

Roasted brussels sprouts in pork fat - tasty but man do I burn out on them after about ten.

Kiarostami bag (milo z), Saturday, 21 November 2015 00:33 (nine years ago)

Somebody that ESPN pays money to talk about basketball said that he'd be a bust because he "has soft eyes"

tsrobodo, Sunday, 22 November 2015 04:03 (nine years ago)

help i need a few pots and can't decide between tri-ply stainless steel or hard anodized aluminum! All my exp w/ stainless steel before has been STICKY STICKY STICKY, everything sticks! But maybe I'm just not doing it right. Also you can apparently use metal stuff w/ steel where yr not supposed to w/ anodized. But any advice? What is the real advantage of stainless steel?

cory artangel (Stevie D(eux)), Wednesday, 25 November 2015 17:05 (nine years ago)

feel like anodized gets a bad rap but i have a big calphalon straight-sided sautee pan with a lid that i really like, i am unaware of any abuse that pan can't handle. great for searing, braising, all sorts of one-pot dishes.

call all destroyer, Wednesday, 25 November 2015 17:11 (nine years ago)

Yeah! From what I gather, it's more nonstick than str8 fire stainless but it still develops a nice fond for deglazing

cory artangel (Stevie D(eux)), Wednesday, 25 November 2015 17:13 (nine years ago)

I love my stainless steel – got a nice set about 17 years ago and it's still in great shape. I can't think of anything I cook that is prone to sticking other than eggs, and I keep a good nonstick skillet in the house for them.

phở intellectual (WilliamC), Wednesday, 25 November 2015 17:14 (nine years ago)

we got a set of calphalon tri-ply saucepans & sautee pans 13 years ago and love them. cleanup is easy, never had any problems.

we have a couple of anodized frying pans & they are good for eggs, omelets & when you need a slippery surface.

no reason it has to be either/or - you can have both!

Flamenco Drop (VegemiteGrrl), Wednesday, 25 November 2015 17:44 (nine years ago)

i love cooking with stainless and hate everything else. if it sticks you aren't heating it up enough and not leaving things to cook for long enough before trying to flip. with some exceptions. the advantage of it is imo the fact that it does not stick and great browning!

#amazing #babies #touching (harbl), Wednesday, 25 November 2015 20:23 (nine years ago)

Yeah let the pan get hotter and let the food sit longer and it will eventually release from the pan. Not totally nonstick but that's a feature not a bug if you're making pan sauces. Like WilliamC I've got some stainless pieces that are over 15 years old now and are totally unbreakable.

joygoat, Wednesday, 25 November 2015 20:32 (nine years ago)

i use cast iron for everything tbh, unless I need a saucepan or a soup pot, in which case stainless steel is fine

marcos, Wednesday, 25 November 2015 20:53 (nine years ago)

never made a pie from scratch before ... until yesterday. :)

polyphonic, Wednesday, 25 November 2015 20:57 (nine years ago)

Congratulations! Pies have simple ingredients, but getting them to behave requires a deft touch. I hope your turned out satisfactorily.

Aimless, Wednesday, 25 November 2015 21:23 (nine years ago)

pies rule

Flamenco Drop (VegemiteGrrl), Wednesday, 25 November 2015 21:31 (nine years ago)

My mom's apricot nectar cake is what rules.

phở intellectual (WilliamC), Wednesday, 25 November 2015 21:35 (nine years ago)

whoa that sounds delicious

Flamenco Drop (VegemiteGrrl), Wednesday, 25 November 2015 23:01 (nine years ago)

Basically a sour cream pound cake with some apricot nectar in the cake batter, + some more soaked into the cooling cake, + a simple glaze of more apricot nectar + powdered sugar + a little lemon juice for tartness.

phở intellectual (WilliamC), Wednesday, 25 November 2015 23:12 (nine years ago)

O_O

want!!!

Flamenco Drop (VegemiteGrrl), Thursday, 26 November 2015 01:52 (nine years ago)

Modify with the Jumex nectar of your choice – mango or peach would be good. Actually now that I have a line on really good sour cherry nectar, I might make one of those.
http://www.sayadmarket.com/product_images/f/459/Tamek_Sour_Cherry_Nectar_Juice_11_5oz__48366_zoom.jpg

phở intellectual (WilliamC), Thursday, 26 November 2015 02:18 (nine years ago)

anyone played with ~aquafaba~? i tried a chocolate mousse but i fucked it somehow and the chocolate seized. tasted alright though. i want to eventually be able to make vegan macarons, but would be happy achieving a nice meringue or mousse.

just1n3, Thursday, 26 November 2015 07:32 (nine years ago)

i would like to know what type of pot stevie decided to get and i hope he got stainless because it is the best

#amazing #babies #touching (harbl), Sunday, 29 November 2015 16:17 (nine years ago)

cosign

Flamenco Drop (VegemiteGrrl), Sunday, 29 November 2015 16:21 (nine years ago)

i second the "i use cast iron for everything" when i don't want something to stick (eg when cooking a protein), and a strong acid isn't being used. my fave cooking utensil is my le creuset cocotte (cast iron with enamel inside coating) - you can braise or fry, it has tight fitting lid and can go from oven to tabletop, it's pretty non-stick by nature. . . stainless is terrific, too - i kinda need all three

Edgard Varese is god (of music anyways) (outdoor_miner), Sunday, 29 November 2015 18:11 (nine years ago)


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