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A Cooking Thread?

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bainidhe_dub:
What's a good thing to do with a bunch of tomatoes? I have this much tomatoes and they won't be good for very long.

ackblom12:
Make some tomato sauce and can it?

Aimless:

--- Quote from: bainidhe_dub on 28 Jul 2013, 18:00 ---What's a good thing to do with a bunch of tomatoes? I have this much tomatoes and they won't be good for very long.
--- End quote ---

1. dry them 2. confit them 3. pickle them in vinegar with some salt, sugar, pepper, cinnamon, ginger and possibly onions (prefer green tomatoes for this) 4. make tomato leather 5. Make tomato-water and use it in delicious cocktails based on vodka, gin or good tequila 6. ratatouille :o


--- Quote from: Carl-E on 29 Jun 2013, 18:03 ---Your new toy reminds me of one of these;

//www.youtube.com/watch?v=dPJF86gRCXU
--- End quote ---

Want... I shall not rest until I have one of these in my possession! I. Shall. Not. REST!

Still, the spiralizer has continued to deliver on its spiraly tangly promises, most recently in the form of butternut squash noodles. Was a bit tricky to sauté them to a good compromise between crunchy and fall-apart-mushy but it was delicious.

Over the past few weeks I've come to realise that the ziploc-bag-kitchen-sink-method is probably my all-time favourite method for making salmon. It was all right with tuna too, but salmon has yielded the best results. The fish is incredibly flavourful, soft-yet-firm, just flaky enough, has an almost creamy mouthfeel and is in every way very rewarding. I suspect these successes can to a great extent be attributed to the brining, a simple addition to the cooking process that has taken both fish and meat to a whole new dimension for this lazy shoot-from-the-hip fish-and-poultry-desiccator.

In other news, cashew butter is easy to make and can be turned into some of the best flourless cookies ever. No doubt it'll be great in many other baked foods. Easy to make and goes well with lemon and vanilla. Coconut butter wasn't as satisfying but still showed promise :o

TheEvilDog:
I got some Jamie Oliver cooking knives a couple of weeks ago and I love them. They're just so freaking sharp, there's hardly any effort in cutting or chopping anything. I've even been able to slice cooked chicken breasts into wafer thin strips and not break them apart.

Barmymoo:
I just got a last-minute cancellation place on a vegan cookery course funded by the Vegetarian Charity. They will reimburse travel costs, pay for a hotel the night before and provide breakfast on the day, and the class is six and a half hours long and totally funded by the charity. They'll be teaching us knife skills as well as a bunch of other stuff, and I'm really excited! I went to a great cooking class at the local cookery school here on Tuesday, which was £30 for two hours (pretty good value as cookery schools go) and there were a few things from that which I can't wait to make again.

Also, my first fruit and veg box delivery will arrive tomorrow morning, and I've stocked up on store cupboard ingredients from the nearby community shop which sells lentils, chickpeas, pasta, rice, ground almonds, nuts etc by the scoop at a cheaper price than the supermarkets. Living here is already incredibly good for my cooking!

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