what's cooking? part 5: 2017-2027

i just looked up samphire and still don't recognize it
intrigued!

it's sometimes called sea asparagus - it's like a salty quite coarse green - very nice and cooks quickly. think it was faintly popularised by foraging chefs over here, i guess it's plentiful in the uk as you can buy it in most supermarkets now.

not only have i not seen it, i haven't heard of it
i guess i'm nowhere near the sea, might have something to do with it?

the name is very appealing

often sold at the fishmongers or fish counter or whatever. give it a go if you can find some. it's mostly a side for fish but i think i've seen it in pastas and stuff before as well.

i'm always into a new vegetable
someone should make an ESG omelette with it -- eggs, samphire, gruyere

there's a place in oakland that only does mac+cheese called homeroom. stumbled upon their cookbook a couple years ago but filed recipes away and hadn't used any. made their vegan sauce recipe yesterday and it was un-flippin'-believable. added sauteed mush/onions and some chopped kale to it and baked it covered for awhile then topped with panko breadcrumbs til they got toasty. this gets regular rotation status consideration. was one of the simplest things in the world to make (the sauce involved no cooking!), too

just had a google, might give it a try. i am basically vegan (i eat a piece of pizza with cheese on it every once in a while/will eat vegetarian if I'm somewhere where it's the only option logistically) and have tried a few different vegan mac and cheese recipes, but this one looks fairly different to others I've tried.

i made this vegan "carbonara" on friday, it was very good http://www.seriouseats.com/recipes/2017/03/vegan-carbonara-pasta-recipe.html

Oh! That looks killer. Yeah I've tried 3 other v good vegan Mac recipes and don't think I'll be going back to them. Sauce in this one is pretty loose but came together perfectly when baked

i didn't like this very much! haha. oh subjectivity.

i don't get too upset at "failures" of this kind though, it's always worth trying new things out and you won't love everything

dang, sry to hear that. the three people that i ate it with /seemed/ to enjoy it as much as i

it wasn't too bad (i just ate leftovers for lunch at work) but i think i prefer other vegan macs I've made that were cashew based more

tonight - whole roast rainbow trout stuffed with parsley, lemon and garlic. and a baked potato. i got quite excited about having a baked potato cos they're so impossible midweek when time is scarce, realised i hadn't cooked one in years. topped it with grated manchego and chopped scallions. glass of gruner veltliner relieving a horrible hangover after some friends' 40th celebrations yesterday :)

very nice!

i'm in the middle of a move and devoting a disproportionate amount of time to unpacking/setting up the kitchen bc i miss cooking.

moving update: my rad induction range was delivered today so i celebrated ironically by burning the hell out of my finger on a pan that was under the broiler.

made this tonight, it really livened up a fairly bland dinner of boiled potatoes and a chicken breast: https://food52.com/recipes/12000-old-bay-aioli

ooh i love old bay
it's really good on popcorn

been alternating butter chicken (from Ajanta book), vegetable korma, and paneer kofta (also Ajanta) for about one year, and I'm still not tired of it somehow

ooh i love old bay
it's really good on popcorn

― weird woman in a bar (La Lechera), Wednesday, August 2, 2017 3:46 PM (one hour ago) Bookmark Flag Post Permalink

i just discovered this and it is otm

must try that. it's not so commonly available over here, i had to order a big tin on amazon. it is seriously addictive stuff.

you probably know this, but you can make it yourself

yeah i guess so - it is just a bunch of other stuff.

food - just a bunch of other stuff

yeah old bay is something you can make but it's also worth it to buy it because you get a free shaker to dispense it and it is already made!
if you couldn't order it on amazon i would offer to mail it to you
that's how tasty old bay is

my junkfood-approximating popcorn is drizzle of olive oil, old bay, nutritional yeast, and if i am feeling like i need a really serious treat, a little parmesan cheese

i went to a restaurant in a coastal town last weekend and we decided to get some popcorn shrimp--their interpretation was literal with fried jumbo shrimp in a box w/old bay popcorn.

I've never heard of it, what's it like? I thought you meant like a really dried up bay leaf

a delicious spice mix, lots of paprika iirc?

https://www.target.com/p/mccormick-old-bay-seasoning-6oz/-/A-13477467

https://en.wikipedia.org/wiki/Old_Bay_Seasoning

it is tasty, it really does go well with seafood

my brother made crab cakes with it a few weeks ago when we went down to the north carolina coast, they were amazing

I did actually google it, I was hoping for poetic descriptions of what kind of taste sensation it was!

old bae

taste is v similar to "shrimp/crab boil" seasoning

yea it is just kind of salty and little spicy but not too much

i think there is celery salt in there too?
I was hoping for poetic descriptions of what kind of taste sensation it was!
it's good but it doesn't deserve that kind a treatment imo ;)

celery salt is a magical thing
celery seed too

tried to make cacio e pepe tonight, failed
ugh. how can something so simple evade me so spectacularly. i ended up with oily peppery pasta that tasted vaguely of cheese. i think i needed way more cheese

anyone have a good tried & true method/recipe?

i've only done this successfully once: https://talesofambrosia.com/2013/03/04/how-to-make-spaghetti-cacio-e-pepe-like-a-roman/

and failed like 4 other times. but this is the one i want to get right. butter and evoo dilute cacio e pepe terribly.

this recipe i used called for a ton of oil & not much cheese

well the one i posted will solve that prob; my uneducated take is that the temperature where pecorino melts into a sauce is pretty hard to come by. recipes that use lots of oil or butter force a sauce by just making more liquid where this one can make a coagulated mess if the cheese heats up too much.

Inspired by SG's post above a bit making mushroom matar.
Xpost
This cacio recipe is killer and seems sorta foolproof
http://luckypeach.com/recipes/cacio-e-pepe/

interesting, i'll try that technique next time.

intriguing!

bless anyone that provides weights and temperatures in a recipe. I am going to try that one this weekend but without fresh pasta (I don't have a way to make it). outdoor_miner, please share a good mushroom matar recipe if you have/find one. I am trying to get away from using the same book for everything. I made some tandoori mushrooms with a cashew tamarind sauce (from ajanta) and some mushroom, chard, and corn tacos last week. So I am very much into the hongos rn.

Oh, that all sounds yumm.reminds me that I miss having huitlacoche around to play with.
Matar
Matar recipe came from my heart beets that u linked originally. Nice recipes there, thx for the tip!
Shrooms seemed to b enjoyed by everybody,was easy/wld definitely make again.

I haven't had huitlacoche, but Rick Bayless sure seems to love it in the red book. I will check out the matar (thanks). I found the korma from google, and I need to try some more of her recipes.

huitlacoche is very good

cooked this on saturday and it was amazing

http://www.seriouseats.com/recipes/2015/02/sichuan-braised-eggplant-vegan-experience-food-lab-recipe.html

lol i did this seriouseats chinese eggplant recipe last night: http://www.seriouseats.com/recipes/2012/02/braised-eggplant-with-tofu-in-garlic-sauce-recipe.html

also good!

dangit! that luckypeach is unavailable just days after i posted that link above. i remembered the method for the most part and made cacio the way they said (infuse crushed pepper in hot water, mash together parm. w/ 130 degree water, etc) and it was great.
Gonna make pop tarts here in a bit from minimalistbaker blog. wanted to make homemade nutella, but am a tiny bit lazy and just threw on some fruit compote instead. don't have much experience w/pie-type dough, but i have pastry flour and this looks pretty simple.

oh! those eggplant recipes both look like something i have to make tonight, picking one is gonna b a challenge

i tried making the old bay aioli the other night & it was delicious.

they should include aioli-making in crossfit workouts, i was pooped afterwards lol