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Flash Gordon Ramsay posted:Same here. I’ve been coming to this place for 18 years, I’ve met up with several folks in real life, and this forum has done wonders for my cooking, which my friends and family have benefitted from. This sub has really evolved over the years and I love where it’s settle the last few. Amen! Agree 100%. DekeThornton posted:To me it semes like a nordic/baltic thing. I always thoght the association between pickled fish and jewish food in the US was because a large portion of Jewish immigrants came from baltic coast nations. Yep, me too. Or even more broadly central/Eastern Europe too.
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Dec 26, 2022 15:00
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| # ? Jun 8, 2024 11:45 |
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Looks like I have a propane outdoor flat-top grill, now. Smashburgers are gonna be big in 2023.
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Dec 27, 2022 00:56
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You're all cool people and I hope you had a great holiday season that rolls right into a fantastic 2023.
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Dec 27, 2022 19:57
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https://youtu.be/bqZVihpOACE
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Dec 27, 2022 20:17
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I just made a vegetarian cassoulet with Beyond sausages and good Spanish beans, served with mustard mash potatoes (the mustard was my son’s idea) and leftover braised red cabbage. I’ve made it a couple of times before but I absolutely nailed it tonight. It was DELICIOUS, and tremendously satisfying. (Hearty comfort food is my strength).
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Dec 27, 2022 21:17
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Got a recipe? That sounds dope. I love cassoulet
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Dec 27, 2022 22:17
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Hawkperson posted:Got a recipe? That sounds dope. I love cassoulet Sure! I made it up so quantities are guesswork. I sweated some onions and shallots (I happened to have some shallots). Deglazed with some balsamic vinegar Added 3 small cloves of garlic, cooked for a couple of minutes. Added sliced carrots, a bit of water, large tsp stock, thyme and rosemary. Oh, and a teaspoon of yeast extract (like Marmite), and S&P. I separately cooked white beans with some garlic cloves, a couple of bay leaves and salt. (I had soaked them for most of the day then pressure cooked). After the carrots had cooked for a while and the beans were done I added the beans and a bit of their cooking liquor to the onion/carrot mix then let that simmer away for a bit. Pan fried the Beyond sausages until cooked and browned and a bit crispy. Sliced them quite thinly then added them to the beans with a bit of the pan juices. (Adding them earlier I found overwhelms everything with sausage flavour). Cook for five minutes to let everything mingle. The mustard mash worked very well (I’ve done horseradish mash with it too which is also good), as did the sweet/sharp braised cabbage.
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Dec 27, 2022 22:32
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New post to remind/inform everyone that we have a (very active) discord server for those who prefer to chat in real time: https://discord.gg/BrMWseM8US
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Dec 28, 2022 05:18
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the discord is very fun. come annoy me with your wack cocktails in REAL TIME
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Dec 28, 2022 05:56
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therattle posted:I sometimes drink the leftover beetroot pickling brine straight from the jar when the delicious, delicious beetroot is finished - “like a Lithuanian peasant”, as my wife says. (My mother’s family were from Lithuania). To be fair, she drinks it too. Even as a kid I loved pickled cucumbers, and apparently when we had them I’d walk around stinking of pickled onions. I’d never thought that was a particularly Jewish thing though DekeThornton posted:To me it semes like a nordic/baltic thing. I always thoght the association between pickled fish and jewish food in the US was because a large portion of Jewish immigrants came from baltic coast nations. my dad is of norwegian and jewish descent and he drinks beetroot vinegar to this very day. i have also been told that my beetroot habits are extremely litvak. sometimes this forum reminds me that i have never had an original experience, ever
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Dec 28, 2022 11:23
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w4ddl3d33 posted:my dad is of norwegian and jewish descent and he drinks beetroot vinegar to this very day. i have also been told that my beetroot habits are extremely litvak. sometimes this forum reminds me that i have never had an original experience, ever True. On the other hand, “ my beetroot habits are extremely litvak” is quite a funny thing to read.
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Dec 28, 2022 19:44
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https://www.tiktok.com/embed/7177150346781822254 Huh supposedly Brussels sprouts used to taste good, then they switched to a bad tasting cultivar for easier mechanical harvesting, then they bred the better tasting ones in the 90’s that we all know and love now Somebody fix tomatoes next
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Dec 29, 2022 01:32
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Have you literally never seen a seed catalog. There are roughly nineteen billion cultivars of tomato out there.
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Dec 29, 2022 01:38
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I want them mass produced in high quality in my grocery for cheap
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Dec 29, 2022 01:41
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Right, but the main issue is making the good tasting ones also tick off all the mass market requirements - easy and durable to transport, ripen on demand, cheap, look appealing to customers. I think OP is not saying "make a tomato taste good" but instead "make the grocery stores replace the bland ones with the good ones" E: F;b
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Dec 29, 2022 01:43
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Do your local grocers' really not have multiple kinds of tomatoes? I thought even chain grocery stores started selling multiple varieties of "heirloom tomatoes" like years ago.
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Dec 29, 2022 01:47
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SubG posted:Do your local grocers' really not have multiple kinds of tomatoes? I thought even chain grocery stores started selling multiple varieties of "heirloom tomatoes" like years ago. For highway robbery prices
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Dec 29, 2022 02:42
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Steve Yun posted:
https://www.goodreads.com/book/show/10222093-tomatoland
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Dec 29, 2022 02:58
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Feels like at the chain grocery stores the beefsteaks are usually the safest best.
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Dec 29, 2022 03:27
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Steve Yun posted:For highway robbery prices I mean yeah, it would be nice if everything was better and less expensive, sure. But as far as availability of fresh produce goes, I feel like it's a lot easier to get a decent tomato from the average grocery store than, say, any kind of garlic that isn't silverskin, or any kind of yellow onion that's not one of the current Vidalia/Grano/Granex cultivars.
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Dec 29, 2022 03:29
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SubG posted:Do your local grocers' really not have multiple kinds of tomatoes? I thought even chain grocery stores started selling multiple varieties of "heirloom tomatoes" like years ago. I don't remember the last time I saw an heirloom tomato at the grocery store that wasn't already bruised and rotting. They definitely have them, but at least here they're always trashed.
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Dec 29, 2022 15:28
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SubG posted:Eh. For real. Its hard to find alliums that are any good in supermarket produce sections. I’d say carrots and celery are in an equally depressing place as far as “range of quality available at a standard grocer” goes for that matter. Even when they’re locally available and seasonal they don’t get any better.
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Dec 29, 2022 16:30
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SubG posted:Do your local grocers' really not have multiple kinds of tomatoes? I thought even chain grocery stores started selling multiple varieties of "heirloom tomatoes" like years ago. i live in the uk, my only choices are watery or small
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Dec 29, 2022 22:10
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Sextro posted:For real. Its hard to find alliums that are any good in supermarket produce sections. I’d say carrots and celery are in an equally depressing place as far as “range of quality available at a standard grocer” goes for that matter. Even when they’re locally available and seasonal they don’t get any better. i have significantly better luck when i buy chantenay carrots recently i've noticed a MASSIVE drop in the quality of shallots. i always pickle small shallots rather than pearl onions because the flavour is better, but as of late it's just a whole lot of nothing
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Dec 29, 2022 22:11
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w4ddl3d33 posted:i have significantly better luck when i buy chantenay carrots Sign up to Riverford. Their stuff has wonderful flavour.
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Dec 29, 2022 22:14
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w4ddl3d33 posted:i live in the uk, my only choices are watery or small Small tomatoes are great for those of us living in tomato deserts (Sweden). At least they taste of something and are available for more than a few weeks a year. Edit: We get good carrots though.
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Dec 29, 2022 22:50
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I just found four small black things in the cauliflower I am prepping. They looked suspicious. Then I found the slug that had been making them.
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Dec 30, 2022 19:33
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Is the slug ok?
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Dec 30, 2022 19:37
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mystes posted:Is the slug ok? I assume it's gone to a garden somewhere upstate to recover from this assalt.
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Dec 30, 2022 19:54
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It’s ok! It’s been put in the food waste bin.
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Dec 30, 2022 20:12
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i once had a beetle crawl out of a portobello mushroom that i had already began to eat. to this very day i prefer smaller mushrooms. who can say whether or not that's because less bugs can fit into them? DekeThornton posted:Small tomatoes are great for those of us living in tomato deserts (Sweden). At least they taste of something and are available for more than a few weeks a year. you also get hjorton, you lucky bastards! berry season is very much over here so i've been mourning it by eating way too many artificially ripened supermarket cherries
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Dec 31, 2022 01:25
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w4ddl3d33 posted:my dad is of norwegian and jewish descent and he drinks beetroot vinegar to this very day. i have also been told that my beetroot habits are extremely litvak. sometimes this forum reminds me that i have never had an original experience, ever Which is what happens when you forget your beetroot wine in the cellar. Which I have unironically seen after thinking for decades it was just a bad joke. My aunt's mother apparently had amassed a fair amount of it in her cellar which we discovered when we celebrated Christmas at the farm she inherited from her. No one dared open a bottle to check, I reckon we weren't desperate enough for booze. My guess is she learned to make it during the war when all sugars were strictly rationed and the potatoes that weren't confiscated by the occupants were for eating.
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Jan 2, 2023 15:33
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We had a maniac of a friend in college that made Beet Beer and you better believe that was the punishment drink for any drinking game we played. I like beets but the combination of alcohol, sugar, and beets was just awful
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Jan 2, 2023 18:06
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For over a decade now I've been tempting myself with the idea of brewing a caramelized onion beer.
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Jan 3, 2023 00:45
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I still think it has maybe a 10% chance of being really good and a 90% chance of being vomit inducing
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Jan 3, 2023 00:46
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Sort of a cross post from the St Louis thread but apparently Kenji really likes St Louis style pizza for some bizarre reason. I'm honestly perplexed https://www.seriouseats.com/in-defense-of-st-louis-style-pizza
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Jan 3, 2023 02:38
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Maybe I shouldn't have figured out how easy it is to whip up cinnamon buns. The batches are coming faster and closer together
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Jan 3, 2023 03:08
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Guildenstern Mother posted:Kenji really likes St Louis style pizza for some bizarre reason. It’s because it tastes good OP. hth
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Jan 3, 2023 04:39
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Guildenstern Mother posted:Sort of a cross post from the St Louis thread but apparently Kenji really likes St Louis style pizza for some bizarre reason. I'm honestly perplexed I like his analogy to nachos. I lived in stl for a bit and got Imo's exactly once - an extra large I split w/ my gf at the time. We ate the whole thing and were like "ok now what do we eat we're still hungry." I love thin crust pizza but I just can't get behind Imo's. Not long after that we moved within walking distance to Pi, so we could satisfy both thin and deep dish cravings at once (they both rule btw)
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Jan 3, 2023 04:59
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Brawnfire posted:Maybe I shouldn't have figured out how easy it is to whip up cinnamon buns. The batches are coming faster and closer together the same but for chocolate butter mochi
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Jan 3, 2023 06:35
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