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Author Topic: A Cooking Thread?  (Read 211558 times)

LTK

Re: A Cooking Thread?
« Reply #2250 on: 03 Jul 2018, 06:04 »

Damn, I gotta get myself a metal bowl like that.
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Quote from: snalin
I just got the image of a midwife and a woman giving birth swinging towards each other on a trapeze - when they meet, the midwife pulls the baby out. The knife juggler is standing on the floor and cuts the umbilical cord with a a knifethrow.

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Re: A Cooking Thread?
« Reply #2251 on: 08 Jul 2018, 01:43 »

I want those gloves. They look pretty handy.

Ha ha. erm

P.S. He's right about milk chocolate.
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Re: A Cooking Thread?
« Reply #2252 on: 16 Jul 2018, 13:22 »

Good thing about summer is that we can cook a lot more after work, and especially grill a lot more. These past couple of weeks have been great for cooking and I've gotten to try out a bunch of ideas I've been thinking off for ages.

(Sorry about the massive photos)

Grilled goat & chicken served with baba ghanoush, muhammara, hummus, toum, sautéed pointy cabbage and flatbread. Toum is fun to make and very tasty; it turned out incredibly fluffy but I need to reduce the amount of garlic a little. The flatbread (based on a recipe for saj bread I got from a friend's mum) was a little wonky because I got distracted and let it rise for too long. I also don't have a sufficiently large griddle for making it properly. This is the first time I've grilled goat--other than eating whole-roasted goat once as a child, I've only had it in curries. Prepped sous vide it turned out to be tender, juicy and very flavourful. It's not easy to find goat meat in Swedish stores, but I've finally found a store out in the multicultural ghetto that carries it. The chicken was AWESOME. Grilled half of the marinated thighs and turned the other half into korma. Need to make the muhammara a little more fiery. I also ended up having to make pomegranate molasses for it and now have way, way too much of this delicious ingredient (good for glazing and for sauces). I prefer a roasted paprika & feta sauce for grilled meats, but this was great with bread.

You can make muhammara, hummus and toum very quickly, and, if you have grilled or roasted aubergines, baba ghanoush can also be made very quickly. I used the toum to flavour the other three. If you marinade the chicken overnight, two people can throw together this dinner in less than an hour.











Noodles with spinach- & coriander sauce, confit egg-yolk & shaved tamari-cured egg yolk.



This works better with real ramen noodles instead of these generic egg-noodles b/c the sauce coats the former much better so the noodles take on a vibrant green colour.

Burnt sugar & toasted cream ice-cream w/ almond praline, caramelized apples & chewy meringues.





This worked out very well although I would've preferred almond tuiles and I think it would've been better with a nice sponge soaked in something nice and also some freeze-dried raspberries.


Leftover grilled veal loin with pickled red onion and a massive scromelet.



The inside of the scromelet was similar to the legendary Kichi Kichi omurice omelet and is my new fave breakfast :) I didn't get a good shot of what it looked like when I cut it in half and all the creamy delicious goodness poured out. Needs some demi-glace.

Grilled sous vide beef cheeks with salt-baked swede:



This is one of the best grilled meats I've ever had and def my favorite way to cook beef cheeks. More traditional methods will get you that intense, beefy flavour and the gelatinous goodness, but this method will give you the same qualities in a cut that's basically like a steak.

The salt-dough crust is a new technique for me and I think I'll use it often because the results are very, very good. The kitchen was filled with an amazing scent from the swede and the celeriac I made at the same time, combined with the scent of rosemary. It was however a pain in the ass to crack open the shell--much more difficult than cracking open a coconut. This was partly because when I tried to wrap it thoroughly some of the parts overlapped and the crust became very thick and ridiculously hard at those points.
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Re: A Cooking Thread?
« Reply #2253 on: 16 Jul 2018, 19:01 »

Impressive spread and equally impressive photography. Thank you, among other things, for giving me more motivation to get an immersion circulator.
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Re: A Cooking Thread?
« Reply #2254 on: 17 Jul 2018, 01:00 »

You probably won't regret getting one. We've used ours at least a couple of times a week for over three years. Not only does it open up whole new ways to prepare food but it is also immensely practical if you want to prep a lot of food at once.
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Re: A Cooking Thread?
« Reply #2255 on: 17 Jul 2018, 08:03 »

Those photos and meals look amazing.
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Re: A Cooking Thread?
« Reply #2256 on: 20 Jul 2018, 11:56 »

Gordon Ramsay Demonstrates Key Cooking Skills

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Re: A Cooking Thread?
« Reply #2257 on: 20 Jul 2018, 12:34 »

The other day me and my partners had a barbecue and I decided to go all-veggie on it. I've been eating more vegetables lately so I just put some stuff on a skewer like my parents always have and it was like, the best possible form of all of those vegetables. It was fucking delicious. And halloumi is the fucking bomb.
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Re: A Cooking Thread?
« Reply #2258 on: 31 Jul 2018, 06:35 »

Pointy cabbage, mushrooms & cauliflower rice sautéed in ghee. Just a little salt. Served with breaded fried cod and pickled green chili. This takes less than ten minutes to make, but the fish obv. takes a little longer.

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LTK

Re: A Cooking Thread?
« Reply #2259 on: 24 Oct 2018, 14:48 »

I made curry with Ras el Hanout recently, and I also found a hummus variant made with it. I was like "Ooh this is so good, what's in this?" The answer invariably comes back.
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Quote from: snalin
I just got the image of a midwife and a woman giving birth swinging towards each other on a trapeze - when they meet, the midwife pulls the baby out. The knife juggler is standing on the floor and cuts the umbilical cord with a a knifethrow.

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Re: A Cooking Thread?
« Reply #2260 on: 24 Oct 2018, 16:09 »

I discovered the other day that a bit of yogurt in the batter makes a cake recipe that often comes out dry, very moist and nice. 

I think I used about a quarter or a third of a cup of yogurt, in one bundt cake pan.  Next time I do it, I'll probably measure. 
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Re: A Cooking Thread?
« Reply #2261 on: 24 Oct 2018, 22:35 »

You probably won't regret getting one. We've used ours at least a couple of times a week for over three years. Not only does it open up whole new ways to prepare food but it is also immensely practical if you want to prep a lot of food at once.

I forgot to mention! We have one now. I love its results and its timing flexibility.

I came here to mention that I made cultured butter. Easy and surprisingly fun.
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"There is no expedient to which a man will not resort to avoid the real labor of thinking." - Sir Joshua Reynolds (paraphrased)

LTK

Re: A Cooking Thread?
« Reply #2262 on: 25 Oct 2018, 06:20 »

I'm picturing a pack of butter with a top hat and a monocle.

Elaborate?
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Quote from: snalin
I just got the image of a midwife and a woman giving birth swinging towards each other on a trapeze - when they meet, the midwife pulls the baby out. The knife juggler is standing on the floor and cuts the umbilical cord with a a knifethrow.

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Re: A Cooking Thread?
« Reply #2263 on: 25 Oct 2018, 19:47 »

 :laugh:

Butter containing live bacterial culture. Like the stuff you find in yoghurt.

I put some kefir in the cream and let it sit for a few days under cheesecloth to develop and thicken before turning into butter.

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Re: A Cooking Thread?
« Reply #2264 on: 04 Nov 2018, 05:00 »

1.

Confit rose fish w/ salt-baked beetroot, lotus-root purée, steamed pickled aubergine, Bengali Malabar spinach, goat cheese cream and carrot top pesto. Autumn ain't all bad :)





Celeriac, rutabaga & beetroot are delicious when baked slowly in a thick salt-dough crust. Confiting fish at low temps has been a revelation. The eggplant both looks and tastes better if it's peeled before pickling (flavoured with chili and ginger). The carrot-top pesto made w/ toasted hazelnuts packs a lot of flavor, but the consistency suffered from my sloppiness. The lotus-root purée didn't get properly puréed, but worked well wrt flavor. The Malabar spinach grows like a frickin' weed and has covered half a wall, def. our best crop this year.

2.

Steamed buns with spicy fried chicken, avocado, cucumber tsukemono & pickled red onion, sriracha made from this year's chili harvest.



The buns are super easy to make (as are the sriracha & pickles), and leftover dough can be turned into a loaf of bread. Reheat leftover buns in a microwave (1 min tops) in a ziploc bag, with a few sprinkles of water—they'll be almost as good as new. Fried chicken isn't the best for this; use something fatter, juicier and more gelatinous (eg. pork-belly, duck etc). Thickness increases by a third or more during steaming, and it's better to overcook than undercook.

I forgot to mention! We have one now. I love its results and its timing flexibility.

Yay! :D there's a ton of youtube channels exploring different applications, if you ever run out of inspiration :) cooking marinated beef cheek at this very moment.

Quote
I came here to mention that I made cultured butter. Easy and surprisingly fun.

... I once spent a lot of time trying to figure out what this was, because it sounded so exotic and delicious, and it turns out it's basically what I have always just known as "butter". Simple and fun, and also the only way I can get my hands on real buttermilk here in Swedistan.

In other news, the ginger has continued to explore the world of lacto-fermentation. Tons of ideas out there on the internet (apart from blogs there's a great series on YouTube called "It's alive!"). We're making more sriracha, some paprika sauce, and some beetroot & horseradish relish. Most of these are less of a hassle than making kimchi, but I expect we'll make some more of that soon.
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LTK

Re: A Cooking Thread?
« Reply #2265 on: 04 Nov 2018, 05:35 »

This isn't about cooking per se, but the local supermarket has started to stock young coconuts imported from Thailand, and it's been a revelation. Before this, the only kind of coconut I knew was sold stripped down to the shell, needed an axe to crack open, and was filled with an inch-thick layer of tough, hard, but tasty coconut, and maybe a spoonful or two of juice. But these other ones are sold with some of the husk still attached, can be cracked open with a sharp knife, are filled to the brim with delicious, sweet juice, and are coated inside by a thin layer of juicy, soft flesh that can be scooped out with a spoon and has the consistency of pudding. The difference is like night and day. It's a bit of work getting them open still, but the reward is basically a complete, filling dessert in a cup. How has this been hidden from me for so long?
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Quote from: snalin
I just got the image of a midwife and a woman giving birth swinging towards each other on a trapeze - when they meet, the midwife pulls the baby out. The knife juggler is standing on the floor and cuts the umbilical cord with a a knifethrow.

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Re: A Cooking Thread?
« Reply #2266 on: 04 Nov 2018, 08:36 »

Not often exported to western countries, both b/c of low demand and b/c of hassle w/ transportation. One of the things I missed the most when we first moved to Europe. Sooo nice on a hot day 👍





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Re: A Cooking Thread?
« Reply #2267 on: 03 Jun 2019, 09:29 »

Being home alone is boring so I've been consoling myself with food that has been on the banned list these past few months :o



Sriracha-cured salmon on a bed of steamed fennel & seaweed noodles, garnished with fennel birista. Ginger & lemon dressing, avocado salsa. The fennel looks dodgy but it is the BOMB. I reckon I could become a pescatarian.
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Re: A Cooking Thread?
« Reply #2268 on: 03 Jun 2019, 10:07 »

When I actually bother cooking, I'm moving closer and closer to vegetarian or pescatarian, but for a while now, I've had so little energy for anything beyond making myself a sandwich and maybe heating some tinned soup, so I don't do any real cooking unless there's something big and important.  Unfortunately, convenience foods tend to have insufficient nutritional value unless there is some dead critter in there. 

And, I could never go vegan.  The veggie burgers I like the most really need a good blue cheese on top.
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Re: A Cooking Thread?
« Reply #2269 on: 12 Jul 2019, 14:39 »



Portuguese almond cake (toucinho do céu) with yogurt, agave and walnuts, courtesy of my dear missus

This stuff is not quite crack but definitely crack-adjacent
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Re: A Cooking Thread?
« Reply #2270 on: 14 Jul 2019, 18:51 »

Last weekend I made smores in the oven for my 16mo daughter. She loved it. I think it was the first time my in-laws had it too.

Basically I set the oven to broil, I put wax paper on a cookie sheet and put down the bottom graham cracker, the chocolate and topped it off with a single mashmellow. I broiled it for about 20-30 second. Took it out and then smushed each one with a top graham cracker. It was really good but very messy. I think next time I am going to just do a graham cracker and a marshmallow and add the chocolate and top cracker after its removed from the oven.
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Re: A Cooking Thread?
« Reply #2271 on: 04 Aug 2019, 14:04 »

Almond cake with strawberries and caramelized white chocolate crumble



Still have to tweak the cake; it's nowhere near as light and moist as it is when I bake a full batch in a proper cake pan. Nevertheless, the flavours are great and that caramelized white chocolate crumble should be a controlled substance (it's very easy to make and absolutely worth the effort). The frosting is strained yogurt whipped together with vanilla and some toasted buttermilk.

Secret Ingredient Chicken Soup





A spicy twist on my mother's renown chicken soup, the recipe for which is so secret that it was shared with us—and only us—just recently. Home-grown greens—pak choi, pickled cucumber, coriander, chives—with added layers of flavor from a little yuzukoshō and some chili & garlic oil. This is what I always see before me whenever I find myself in possession of good homemade chicken stock—or, as was the case here, guineafowl stock.
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