dayo you saying it was so good was what inspired me to do it!
― tehresa, Saturday, 17 December 2011 01:30 (twelve years ago) link
:) it's like eating a thousand tiny burgers in one big burger!
― nice catch cuauhtemoc blanco niño (dayo), Saturday, 17 December 2011 01:40 (twelve years ago) link
Kale has been procured! I don't have pecorino on hand, but I imagine parmesan will do the trick. Stevie, is the basil really U&K? 'Cause it ain't basil season, so none at the farmer's market this a.m.
Anyone have thoughts on what to do with a 1.5 lb london broil?
― quincie, Saturday, 17 December 2011 17:11 (twelve years ago) link
It's all a matter of personal taste; I love basil so I'd def go for it if I could but im sure it'd be fine without. The time I had it was with reg kale and not Lacinato (which I've never tried) so I'm hoping the Lacinato will be good
― Stevie :-D, Saturday, 17 December 2011 18:21 (twelve years ago) link
i just got a global chef's knife and a super fancy bread knife AND a brand new universal knife block - all for my b'day!! apparently i have jaq to thank (again) for advising my husband :)
― smoove operator, Sunday, 18 December 2011 18:08 (twelve years ago) link
I know it's just work stress but my guts are ruined right now -- going to go on a couple of days of just fruits/juices/steamed vegetables after Christmas. Sling the chitlins against a tree stump while they're still in the pig, knowhatimean?
― William (C), Monday, 19 December 2011 01:09 (twelve years ago) link
Tonight we're cooking a gluten free chicago style pizza with layers of italian sausage, pepperoni, thick cut mozzarella slices, homemade chunky tomato sauce, mushrooms, and fresh basil. It's my first homemade pizza from scratch.
― JacobSanders, Tuesday, 20 December 2011 02:03 (twelve years ago) link
I've never really had chicago style pizza aside from Mangia's pizza in Austin. But after watching a cooking show about pizza I felt inspired.
― JacobSanders, Tuesday, 20 December 2011 02:06 (twelve years ago) link
If the OP is still soliciting suggestions for cauliflower, try roasting/frying it and making a soup with roasted chestnuts. I don't know how accessible fresh chestnuts are in the Northern Hemisphere, but hopefully you're close to a farmers' market or similar. Be careful not to let the chestnuts explode in the oven, unless you enjoy watching things explode in your oven. Pumpkin and chestnut soup is also delicious. Score the skins with a craft knife (take care with this, too!), roast, and remove from the oven once slightly blackened. You'll probably have to discard some dud nuts. Whiz with immersion blender or processor.
― Basil, Tuesday, 20 December 2011 05:28 (twelve years ago) link
Finalized dinner party menu:
Kale saladKabocha squash soupGoat cheese and sundried tomato ravioliCranberry cheesecake
Omg so excited
― Stevie :-D, Tuesday, 20 December 2011 21:54 (twelve years ago) link
would party
― Never translate German (schlump), Tuesday, 20 December 2011 22:09 (twelve years ago) link
yeah nice menu
makin pork loin w/anise seed rub tomorrow for family friends. weeknite bash!
― higgs boson (the deli llama), Tuesday, 20 December 2011 22:45 (twelve years ago) link
finally got a 2nd coffee grinder for spices. what a taste difference
― higgs boson (the deli llama), Tuesday, 20 December 2011 22:47 (twelve years ago) link
pork loin always seems like such a good idea but i have never cooked it!maybe for NYE dinner...winter is somewhat killing my desire for healthy food. i mean, i eat kale and other vegetables and fruits of course but i also have eaten more potato chips and cookies and imbibed more booze in the past week than i have in the whole year it kinda feels like. and there's more to come, i'm sure... post christmas i am totally on the detox train. someone i know is doing a juice fast throughout the holiday season and i sort of get it now, but still am like, why??
― rrrobyn, Tuesday, 20 December 2011 23:08 (twelve years ago) link
pork roasts and loins are awesome and easy to make. citrus marinade works well with them.
I braised a whole duck at thanksgiving, the braising liquid was:
-soy sauce-chicken stock-hoisin-agave nectar (or honey)-a couple of cloves (supposed to use star anise but i couldn't find any)-red wine-garlic-carrots-onions-celery
1. trim fat off of duck and freeze the trimming + giblets for soup stock2. brown duck on all sides3. remove duck and cook carrots, onions and celery in duck fat4. drain most of the fat5. add all ingredients and duck, making sure you have enough liquid to almost cover bird6. simmer until done, maybe two hours 7. remove duck (covering it with foil) and cook the liquid way down to a thick consistency8. spread glaze on duck and brown in oven for 15 minutes9. die
― brownie, Tuesday, 20 December 2011 23:33 (twelve years ago) link
9. die
seriously that duck sounds rad
― higgs boson (the deli llama), Tuesday, 20 December 2011 23:43 (twelve years ago) link
i don't cook meat often mostly for guests. thinking lamb for nye
― higgs boson (the deli llama), Tuesday, 20 December 2011 23:45 (twelve years ago) link
yeah, the duck was good!
i forgot- peel an orange, section it and drop into the liquid
― brownie, Tuesday, 20 December 2011 23:57 (twelve years ago) link
mmm ducka friend was telling me abt his work's holiday party at a chinese restaurant and how because half the people were vegetarian he ended up eating like his weight in peking duck. because when peking duck is there you just have to eat it.
― rrrobyn, Wednesday, 21 December 2011 14:48 (twelve years ago) link
One of our main Xmas traditions here is a huge breakfast after the gift-opening. Usually it's standard fare like pancakes & bacon or biscuits/gravy/grits/fried eggs, but this year I made Eggs Hussarde and home fries. So good...still stuffed, five hours later.
― William (C), Sunday, 25 December 2011 22:25 (twelve years ago) link
Dayyyyyum
― VegemiteGrrrl, Monday, 26 December 2011 18:44 (twelve years ago) link
i ate abt 15 tamales yesterday:
pumpkin spice...like pumpkin pie in a tamal :Dbroc and vegan queso...YESblack bean and cheez...ALSO YES
― q: are we not bel biv men? a: we are bel biv devo (m bison), Monday, 26 December 2011 18:55 (twelve years ago) link
got myself all geared up to use this week to expand my cooking repertoire to more than 3 dishes, and went to go grocery shopping -- realized it was raining harder than I thought & now I'm back inside... :/
― rayuela, Wednesday, 28 December 2011 01:23 (twelve years ago) link
i'm making coq au vin in my fabulous new le creuset french oven!
― bene_gesserit, Wednesday, 28 December 2011 01:25 (twelve years ago) link
gonna make paella in my new ceramic casserole dish
― nebneb cherry's ruffalo stance (sarahel), Wednesday, 28 December 2011 01:26 (twelve years ago) link
these two posts have inspired me to try again to get some damn groceries.
― rayuela, Wednesday, 28 December 2011 01:28 (twelve years ago) link
always been intimidated by baking but gonna try the focaccia from this alice waters cookbook i got at xmas.
― higgs boson (the deli llama), Wednesday, 28 December 2011 01:35 (twelve years ago) link
alice's rap is pretty heavy but the actual recipes seem simple, straightforward i.e. just my speed.
― higgs boson (the deli llama), Wednesday, 28 December 2011 01:36 (twelve years ago) link
i also found out there are le creuset and calphalon outlets in kittery, maine and they are magical places. i got a $200 calphalon sauce pot for $40! i'm thinking of stopping by the le creuset outlet on my way out of town and buying some pretty casserole dishes.
― bene_gesserit, Wednesday, 28 December 2011 01:39 (twelve years ago) link
Took some of the marchand de vin sauce I made for Xmas breakfast and some of the leftover smoked turkey from Xmas Eve dinner and turned them into a wondrous combination for turkey po-boys tonight.
― William (C), Wednesday, 28 December 2011 02:43 (twelve years ago) link
I got a free half gal of vanilla coconut beverage from work and then I picked up some kale, bananas, and frozen strawberries on the ride home. Smoothie time!!
― Stevie :-D, Wednesday, 28 December 2011 03:32 (twelve years ago) link
NEW VITAMIX
HOLY SHIT
― proctor & gamble & huff (m bison), Wednesday, 28 December 2011 05:19 (twelve years ago) link
my coq au vin turned out rather beautifully:https://lh4.googleusercontent.com/-o2Cb7EZU4ks/TvqyRTmcqPI/AAAAAAAAAPc/7k3irbRQ7dE/s640/photo-4.JPGhttps://lh6.googleusercontent.com/-xjF0L98xxnI/Tvqxz5ncBHI/AAAAAAAAAO8/vA4n4QFvqI0/s640/photo-8.JPG
― bene_gesserit, Wednesday, 28 December 2011 06:10 (twelve years ago) link
very purple chicken:https://lh6.googleusercontent.com/-JKnasgil0z0/TvqyL5gswaI/AAAAAAAAAPU/RhRc8coIQRg/s640/photo-5.JPG
― bene_gesserit, Wednesday, 28 December 2011 06:16 (twelve years ago) link
yuuuuuuuuuuuuuuuuuuuuuum
― VegemiteGrrrl, Wednesday, 28 December 2011 07:52 (twelve years ago) link
looks gorgeous!
― trudy campbell, Wednesday, 28 December 2011 11:30 (twelve years ago) link
yum @ purple coq
― higgs boson (the deli llama), Wednesday, 28 December 2011 12:11 (twelve years ago) link
i'm starting the tagliatelle with lamb ragu from the frankie's cookbook that i got my mom for christmas (but secretly wanted for myself) today, it takes too days to cook.
i'm reheating some osso buco broth with white beans and pastini for lunch.
next week i will go back to not gorging myself of rich foods, hopefully!
― bene_gesserit, Wednesday, 28 December 2011 18:49 (twelve years ago) link
too = two, gah
― bene_gesserit, Wednesday, 28 December 2011 18:51 (twelve years ago) link
new food processor is awesome. no more annoying whining noise. it's very quiet and fast and i've used it yesterday and today! i minced garlic and ginger for thai curry yesterday and today i ground fresh herbs and grated parmesan for a chicken coating i just invented. i'm going to invent so many things.
― spite n ease (harbl), Thursday, 29 December 2011 00:45 (twelve years ago) link
well not grated, i put the cut up cheese in with the herbs and turned it to dust
― spite n ease (harbl), Thursday, 29 December 2011 00:46 (twelve years ago) link
my dad used all the bread flour while I was away and I never actually made any bread with it
I just bought more bread flour today tbh
― nice catch cuauhtemoc blanco niño (dayo), Thursday, 29 December 2011 02:04 (twelve years ago) link
Shit, now that my dishwasher is working, I should use my food processor for TONS of stuff instead of dicing or micro-plane grating it all! Curry with pulverized onion mash coming right up!
― OH GNUS (Pyth), Thursday, 29 December 2011 02:22 (twelve years ago) link
Bring it!
― VegemiteGrrrl, Thursday, 29 December 2011 02:35 (twelve years ago) link
did i already brag about scoring a mini cuisinart from my sister's cast off pile yet? i am so excited to make pesto.
― bene_gesserit, Thursday, 29 December 2011 02:56 (twelve years ago) link
actually i want to make pesto pistachio butter
pistachio butter? gtfo that sounds awesome
― proctor & gamble & huff (m bison), Thursday, 29 December 2011 03:15 (twelve years ago) link
in related pistachio news: the lindt pistachio milk chocolate is delicious.
― trudy campbell, Thursday, 29 December 2011 04:10 (twelve years ago) link
My boss sent me a big package of calories from Trader Joes, incl some toffees that are coated in dark chocolate and rolled in crushed pistachios. They look like lumps from the cat's litterbox, but they taste GREAT.
― William (C), Thursday, 29 December 2011 04:12 (twelve years ago) link
I gave a box of those to my mom for Christmas! Rave reviews all around.
― OH GNUS (Pyth), Thursday, 29 December 2011 04:18 (twelve years ago) link