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Author Topic: What's Cookin'?  (Read 94967 times)

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François

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Re: What's Cookin'?
« Reply #840 on: December 16, 2011, 01:26:42 PM »

If I had those ingredients on hand right now and wanted something light, I think I'd go for a lemon/pepper/olive oil/garlic taste. I'm pretty sure it could work in an oven roasting context, but I only take that road for sautés or fajita filling myself (and even then I tend to eyeball everything) so I can't give you much in the way of specifics, unfortunately.
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R^2

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Re: What's Cookin'?
« Reply #841 on: December 16, 2011, 02:18:28 PM »

I'm sorry you said potatoes and leeks and now every synapse in my brain is screaming SOUP

So I guess I'm not really helpful either.
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François

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Re: What's Cookin'?
« Reply #842 on: December 16, 2011, 02:26:41 PM »

Haha, oh yeah, I thought "something white and creamy, maybe with bacon", but that's neither a roast nor light. :whoops:
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Brentai

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Re: What's Cookin'?
« Reply #843 on: December 16, 2011, 03:01:52 PM »

Same here.  You can't possibly make my Irish brain stop thinking that that's a stew.

So make a goddam stew.
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Mongrel

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Re: What's Cookin'?
« Reply #844 on: December 16, 2011, 05:34:31 PM »

Alright, alright... we make straight homemade chicken soup all the time, we just figured we'd do something else this time. Wanted something more substantial (and also to road-test the new large roasting pan, but we can do that later with a roast beef or whole chicken or whatever).

Give me your stew recipes. They sound good.
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R^2

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Re: What's Cookin'?
« Reply #845 on: December 16, 2011, 10:54:51 PM »

Let's see. I'd say prep up by making a bouquet garni (parsley stems, peppercorns, bay leaf, and fresh thyme wrapped in cheesecloth for the traditional, I'd say some marjoram and a pinch of oregano probably wouldn't hurt), slice the leek and soak it in a water bath to wash out the sand, dice your potatoes and some raw bacon.

Put a little fat in your soup-cookin' pot over low heat, and add the bacon. Render off the bacon fat. Throw in the leeks and maybe some minced garlic or diced celery, and saute them until they're a tender. Add a splash of white wine, let that boil down for a bit, then add some milk/cream, chicken stock, and the bouqet. Bring it up to a boil -- be careful, milk expands to about eighteen times its normal volume when it boils, so depending on how much dairy you have in your soup you may need to watch it -- drop to a simmer, and let it cook until the potatoes are tender.

Bowl, sprinkle on some minced parsley, and eat.

This has been the largely unhelpful "cooks don't measure a goddamn thing" potato-leek soup recipe, from off the top of my head. I'm probably forgetting some vital part of proper potato soupery and will be fiercely chastised by everyone else.


If you're itching to try out your new roasting pan, braised leeks are pretty fantastic, and would go quite nicely with a marinated and grilled/pan-seared chicken breast and some fried potatoes sprinkled with minced parsley. I'd give you a marinade recipe but I improvise every one I make -- a little oil, a little acid (wine is probably a better choice here than, say, citrus juice), some salt and pepper and herbs. To braise the leeks, saute them briefly in the roasting pan, half-cover them with liquid (stock, or wine again), and put them in a 300F or so oven until they're super-tender.

For serious potato frying, slice the potatoes the night before and let them soak in water overnight. Or for a technique I've heard of but not actually tried myself, cut them into shape and fry them in oil until they just start to blister, then pull them out of the oil and freeze them overnight. Then take them straight out of the freezer and drop them into the hot oil to fry the rest of the way when you're cooking dinner.
Either way, copious salt and minced parsley as soon as they're done.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #846 on: December 27, 2011, 10:23:31 PM »

I GOT CAST IRON PANS FROM MY FAILY FROM LIKE 1860S THANKS
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Büge

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Re: What's Cookin'?
« Reply #847 on: December 27, 2011, 10:30:49 PM »

Pretty sweet. Think of all the food that's been fried on it in 150 years.
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Classic

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Re: What's Cookin'?
« Reply #848 on: December 28, 2011, 12:21:09 AM »

Man. You're going to get fucking beefy aren't you?
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Lottel

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Re: What's Cookin'?
« Reply #849 on: December 28, 2011, 03:21:19 AM »

Those pans probably weigh more than she does, guys.
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Miss Cat Ears

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Re: What's Cookin'?
« Reply #850 on: December 28, 2011, 12:10:08 PM »

I for reals have trouble lifting the fish fry pot with one hand.
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Shinra

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Re: What's Cookin'?
« Reply #851 on: December 28, 2011, 12:14:41 PM »

A good cast iron pan shouldn't be easy to lift with one hand. The heavier it is the more even your cooking will be and the better the heat retention will be. This is really important if you're frying!

You can't make good fried chicken at home without a cast iron pan/pot, or a pressure fryer. Regular deep fryers just make greasy chicken and aluminum pans will burn the shit out of your shit.
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Büge

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Re: What's Cookin'?
« Reply #852 on: December 28, 2011, 01:35:29 PM »

Make some cornbread.
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Kayma

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Re: What's Cookin'?
« Reply #853 on: January 06, 2012, 12:08:20 AM »

I hate electric ranges. Particularly, mine. The connection between the coils and the stove are so god damn finicky that I can lose all my heat mid-cookery. Infuriating.
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R^2

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Re: What's Cookin'?
« Reply #854 on: January 06, 2012, 12:11:41 AM »

The stove in this apartment has no setting between "barely warm" and "as hot as it can possibly be".

The oven is pretty much the same.
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François

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Re: What's Cookin'?
« Reply #855 on: January 07, 2012, 07:49:04 AM »

Mine is pretty rad! It has an easy-to-clean glass top and everything. I have no business having such a good stove but I got it cheap at the local fancy place's discount outlet because it has a barely-visible black mark/scratch on the side of the front door, which I suppose is the sort of thing rich people go apeshit over.
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Shinra

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Re: What's Cookin'?
« Reply #856 on: January 09, 2012, 10:13:43 PM »

I used a gas stove for the last two years before I moved into this apartment and slowly learned to hate them for how unevenly they cooked. My electric range might be 30 years old and switch between 'cold' and 'the surface of the sun', but at least i know the whole fucking pan is going to be hot.
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Mongrel

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Re: What's Cookin'?
« Reply #857 on: January 09, 2012, 10:48:10 PM »

Wow, really? I love gas, although I haven't had the opportunity to use it in a long while. It's so much faster and I find it's much more even. I've always found electric to have a "centre" that's off the centre of the element and to be slower than dirt to heat up.

Now that I think about it, I bet it's actually heavily dependant on the range. A cheapass range is probably going to heat unevenly no matter what the cooking surface is, and a higher-grade range will be better in all respects.

But then again, the last time I had the use of a gas range for a long time was with a really old shitbox mini-range... so who the hell knows.
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Shinra

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Re: What's Cookin'?
« Reply #858 on: January 09, 2012, 10:57:02 PM »

Honestly, my range is cheap and it heats very evenly, but then again it was also made in an era where appliances were expected to fucking work.
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R^2

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Re: What's Cookin'?
« Reply #859 on: January 10, 2012, 08:19:23 AM »

You know what's great? Induction burners.

Cooking with SCIENCE!
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