Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Jopax]

Kimchi isn't very hard to make IIRC once you have the ingredients.

You pickle some stuff, dig a hole in your backyard, put the jar in the hole, bury and leave it for ?.

Oh I know, the trouble is the ingredients themselves, some I can get, but the main one being the cabbage is kinda hard, not sure our sort of cabbage would be good for it.

[Vector]

I'll see if I can scrounge up better tea since as you probably guessed this is indeed the cheapest stuff I could find at the grocery store.  That's admittedly one reason I started drinking it: way cheaper and more convenient than buying soda constantly when all I had to do was grab a few bags from the box and boil it in water.

Steeping at a lower temperature is something I can try too.  I can confirm that drinking it while eating does help, so there's that at least.

Aha. OK, just upgrading to a mid-grade teabag tea, like Stash or similar, might be good enough.

[nenjin]

Kimchi isn't very hard to make IIRC once you have the ingredients.

You pickle some stuff, dig a hole in your backyard, put the jar in the hole, bury and leave it for ?.

Oh I know, the trouble is the ingredients themselves, some I can get, but the main one being the cabbage is kinda hard, not sure our sort of cabbage would be good for it.

I forget your locale. India? I figured cabbage is a really ubiquitous vegetable. I mean, I say fuck it, try it with whatever local variety you have. Ya never know, <regional vegetable> Kimchi could turn out to be pretty amazing. It's pickling so it's not like there's a big investment of time, energy and money into trying it.

[martinuzz]

Autumn soup day!

Pumpkin-sweet potato soup, flavoured with an onion, some garlic, oregano, cayenne pepper, mace, cumin and baked bacon.
Fast and easy soup.

[NJW2000]

Sunday roast with my flatmates. The lunatics were going to throw away a completely decent chicken carcass afterwards. Looks like I'm good for stock for the next few months.

[scriver]

I would like to invest in your chicken stocks

[NJW2000]

I would like to invest in your chicken stocks

My portfolio has futures in soups and sauces, as well as options in pasta dishes and maybe some kind of risotto.

[Rolan7]

I've made risotto with my dad a few times now and I have to say- it's good, but I don't think it's the rice.  I think it's all the fresh veggies from his yard, and also that he goes heavy on the chicken stock (and lard) not to mention the salt.

The super-special rice is fine I guess but I've been using Egypt's Best Rice similarly.  That is, I've been adding extra water and cutting the heat at the right time, so it ends up gooey after absorbing all the other ingredients.  I don't have no fancy pressure cooker, or proper risotto-rice (Arborio), but it still comes out well.  And I'm sure it would come out a lot better if I kept such a stock of fresh veggies in my refrigerator, as my dad does.

I guess that's a downside to unscheduled eating - I tend to throw meals together, and later I eat some canned veggies separate.  It's better together (and fresh-chopped I guess).

(But hey, gnawing on a raw carrot is a good preventative to binge-eating, not to mention the mouth-feel)

[hector13]

I would like to invest in your chicken stocks

If you invest wisely, you might make a few bouillon.

Like Warren Buffet.

[nenjin]

Beef Sous Vide with big glass jars, cauldron and a campfire.

https://www.youtube.com/watch?v=OTc0qpLtdCY.

I imagine with a big enough pot and a large mason jar you could do this at home, although it'd probably be best to find some cook time guides. Leaving your oven or burners on for 16 hours seems unwise.

[Caz]

Anyone know good quail recipes?

[Yellow Pixel]

Anyone know good quail recipes?

Do you know about the Open Library? It's a very practical website where you can freely borrow millions of books from all over the world and then read them on your computer, including tons of cookbooks. You just need to make an account to gain access.

By browsing there, I found an old book from 1975 about the hunting and cooking of wild birds, with plenty of quail recipes, and I'm pretty sure they would be just as good for either wild or domestic quails. It is titled Cook the wild bird : an erudite treatise on the joy of hunting, cooking, and eating game birds, and if you search it on the website, you will find it (the quail recipes begin at p.379).

But also, if you want to simplify your life, you totally can cook a quail like a chicken, as I have read in another book: "Roasting is the preferred cooking method for most game birds. Quail is the notable exception. It is almost all white meat and can be cooked like domestic chicken. It may be sauteed, broiled, stewed, or roasted."

[Frumple]

Just be careful with old cookbooks (old non-fiction in general, really) -- sometimes they recommend things that can't be easily(/legally) obtained anymore, and occasionally things that are like extremely carcinogenic or whatever. It's also not uncommon for there to be some incompatibility between how they recommend preparation or cooking and modern appliances, so you might have to adjust cooking times or intensities.

Mostly just make sure to pay extra attention to what you're looking at, if you're browsing older stuff.

[martinuzz]

Also be careful with wild fowl (or game for that matter). It can contain lead. Chew carefully, don't swallow the bullet fragments.

I once discovered a lead shotgun pellet when biting on a piece of christmas dinner duck.

[martinuzz]

My kitchen experiments once again cooked up a soup that is worth memorizing for repeated use.


Need:
1 large sweet potato (say 200gr)
200gr of fresh spinach leaves
200gr shiitake mushrooms
200gr chicken fillet
1 onion
2 red jalapeño peppers
1/3d of a bulb of garlic (4-5 cloves)
some salt

herbs and spices:
curcuma
mace (nutmeg seed outer covering)
lemongrass
coriander seed
cardemom


Cut the sweet potato in chunks and boil them in 1l of water with 2 teaspoons of curcuma and some salt for 15 minutes.

While the potatoes are boiling, cut the chicken fillet into bite-sized chunks, cut the onion into small bits, cut the shiitake into slices, grind the garlic to a paste, and do the same to the peppers. Include the seeds if you like some hot spice, leave them out if you don't like it. Jalapeño aren't the hottest peppers around.
Throw half of the garlic paste in with the potatoes.

Now take a frying pan, put some olive oil in it and when it's hot, add, in this order, with 1 minute of stirring in between: onion, pepper, shiitake, chicken. Now let it fry for 5 minutes while stirring it once in a while so it doesn't burn.

If you're good at multitasking, right about now the boiled potato should be ready for soupification. Take a kitchen blender, and blend the potatoes into a smooth soup.

Now, turn up the heat under the frying pan, and add the rest of the garlic paste to it. Stir for 20 seconds, then dump the contents of the frying pan into the potato soup.

Put some more oil in the frying pan, and fry the spinach leaves just enough for them to shrink. Then add them to the soup.

Add 2 teaspoons of mace, 1 teaspoon of coriander seed powder, half a teaspoon of lemongrass powder and even less than half a teaspoon of cardamom powder.

Let it boil for another 15 minutes. Serve and enjoy.

EDIT: my old master approves

Spoiler (click to show/hide)