Sandbox thread for cooking, nutrition nazis, your fucking lunch, etc.

Yeah ppl often ask me on FB for a recipe when i post a pic of some random thing i made and I'm like "i dunno I just chuck things in"... my mum hates this, she has to follow EXACT INSTRUCTIONS or else it is a disaster. When its baking or something then sure but not otherwise.

I acknowledge that there is a process to be followed (sautee the spices and aromatics, then add the rest of the ingredients, etc) but beyond those processes, I don't really pay much attention to measuring things.

This year we gathered together piles of loose recipes -- some handwritten on index cards or scratch paper, some printed off the net -- into a 3-ring binder and called it the Gastronomicon.

I have a binder! It doesn't have a name, but I did organize it somewhat and it includes stuff I printed, wrote, and ripped out of various magazines.

I have a binder too! YAY BINDERS!

A good cheeseburger is a great comfort to me, and right now I am very comforted.

sweet potato/tomato/garbanzo/chard curry

I made something very similar to that this past weekend - except with kale instead of chard and with carrots instead of garbanzos!

(I would have liked to use garbanzos, but my wife doesn't like them.)

i made a similar thing with blackeyed peas, yogurt, and regular potatoes once, it was really good!!
sorta like this? http://www.food-nepal.com/recipe/R002.htm

(for ppl who don't like garbanzos but do like curries)

Hmm, that looks interesting, though she probably wouldn't like the bamboo shoots either. She's a bit particular about certain ingredients. I didn't have curry powder so I kind of rolled my own with coriander, cumin, turmeric, and fennel. Probably used more fennel than is typical for curry, but it tasted good anyway.

I'm taking kale and brussels sprouts home w me and making my parents eat them.

My parents need a good setting-to about their nutrition iirc, and no one else is going to do it.

i bet they're gonna LOVE THAT

I'm sure! I will also love that, every second of it remembering when I was forced to stay at the table with a quarter-cup of peas on my plate long after everyone else had gone off to play.

nobody in my family ever seems to want to eat as many cruciferous greens as i do (which is admittedly a lot/more than usual).

I only ever want to eat kale now idk why

i will never tire of brussle sprouts; you don't need to gussy em up w/fat either as long as they're cooked slow

My parents need a good setting-to about their nutrition iirc, and no one else is going to do it.

― OH GNUS (Pyth), Monday, December 12, 2011 3:17 PM (1 hour ago) Bookmark Permalink

i bet they're gonna LOVE THAT

― league of women voters, Monday, December 12, 2011 3:25 PM (1 hour ago) Bookmark Permalink

I'm sure! I will also love that, every second of it remembering when I was forced to stay at the table with a quarter-cup of peas on my plate long after everyone else had gone off to play.

delicious irony

my grandmother apparently boiled her brussels sprouts until they were grey, so there has always a ban on them in my mom's house. i can't say that i blame her. i'm glad they were not ruined for me as a child because they are one of my top 5 veg now easily.

acc. to my dad, his mother boiled everything until it was grey. she was a nutritionist! she actually met my grandpa when he was recovering from getting his appendix out in the hospital.

well it would make sense if she drank the pot likker afterwards

one thing i've never really come around to is regular broccoli...i love broccoli rabe, chinese broccoli and cauliflower but i just have never learned to love it. i think the answer may be lots of garlic and lemon.

garlic needs to be stir-fried and/or roasted, must retain the crunchy mouthfeel. also it improves immeasurably with SALT. steaming/blanching broccoli is so sad

so bored w/broccoli. even broccolini is better, tastes a little sweeter. regular broccoli steamed is like soft wood.

thanks, l, i am going to make a modified version of that with what i have on hand tonight (potatoes and kale instead of sweet potatoes and chard).

I only ever want to eat kale now idk why
this!!!

Garlic, chilli, salt and a little butter will zing brocooli right up.

Nnnoo, I like broccoli! With sauces of some kind, though. In a sauce or in a pasta or with enough garlic, lemon, and olive oil. It does need something.

dayo is correct. Broccoli roasted with salt, pepper, oil? Optional cumin? It's fast and perfect. I do it in a toaster oven set to broil. There's something magical about those florets when you catch them just as they turn brown.

roasted broccoli! that is a good idea

tonight (because tonight is my book club (club of 2, myself included) for which i make dinner), i made fish curry with coconut milk and added swiss chard, cooked on low for a while which made the chard taste not bitter and entirely like fish curry. with basmati rice. so good.

i have kale and more chard in the fridge :)

california apricots > turkish apricots

Broccoli is good in a stir-fry, where the florets soak up lots of tasty sauce.

Favorite broccoli method: blanch/steam in a covered frying pan for a minute or two, drain water leaving broccoli behind, add a bit of olive oil so it doesn't scorch, toss in onion/garlic/sambal oelek and stir-fry until onion is done, finish with kecap manis (sweet soy), toss to coat.

I made a chicken, cider and leek casserole last night but there was way too much of the liquid/veg sauce type stuff for the meat, so today I had the leftover sauce as a kind of soup with applewood bacon thrown in and damn if it isn't the tastiest lunch I've had in ages!

made ginger muffins using ground flax plus water as egg sub, holy hell that stuff doesn't not mess around

everytime I try to look at a recipe on allrecipes I get a johnsonville tortilla recipe or something. what gives?

I'm trying to think of how broccoli could be bad.

Made satsivi chicken, my favourite ever food, for a work potluck (sauce: stock, walnuts, onions, garlic, eggs, coriander/cilantro, spice mix, vinegar). Made three times too much and froze bags.

Ooh, that sounds strange and interesting! What's in the spice mix?

QUESTION: what is the best way to make Chinese bbq pork in an oven?

like the kind you buy from chinatown?

yeah i think so -- the kind that is in wonton soup?

this stuff?

http://www.gog.com.cn/pic/0/10/44/02/10440261_611319.jpg

that looks so good.

this cod with chard and potatoes is simmering now. smells great. i'm completely into this building the entire dish within one pot thing!

xp re satsivi: the spice mix is turmeric, coriander, paprika, chilli, cayenne, tarragon, fenugreek, cinnamon.

xpost

that looks better than the cod w/tomato onion & breadcrumbs i just made

Yes! Tell me the best way to make it.

QUESTION: what is the best way to make Chinese bbq pork in an oven?

Use some fatty pork shoulder, or belly if you can afford it. Couple, three pounds maybe.

Cut pork v. thin, 1/8th inch, across the grain.

Make a marinade of honey, rice wine vinegar, dark soy sauce, hoisin, five spice powder and split it in half. It'll be a nice deep maroon from the soy, but if you want it a silly degree of red, add a little food dye. Marinate the pork in half of it, preferably overnight. Reserve the rest.

Heat the oven to 300, Put the pork in a single layer on a roasting rack over a foil-lined pan. Flip the pork and brush with the reserved marinade every 10-12 minutes for about an hour.

Now you're talkin, thanks!

you want it a little dark + carmelized at the edges, darker than you might think

Yes! Tell me the best way to make it.

― league of women voters, Thursday, December 15, 2011 8:17 PM (1 minute ago) Bookmark

hah I've never made it, I just buy it from the supermarket pre-made.

remy's recipe looks nice tho