Tell us what you have cooked lately (that's interesting)

nlanza · 2010-11-13T17:40:33.000Z

Nengjanggo:

Also, I just made brussel sprouts, basically following this recipe. The only things I did differently were: I threw the leaves that fell off the sprouts in with the sprouts (which turned out well), I added the juice of 1/2 lemon after they were cooked (which turned out great), and a bit more parmesan cheese (I kept the cheese and grater next to me while I ate and added more as needed). This is a really terrific thing to eat and super easy to cook.

Yeah, brussels sprouts done this way are great.

They’re even more fantastic if instead of using olive oil you fry a little bacon in the pan and then sear the sprouts in the bacon grease.

Nengjanggo · 2010-11-13T17:53:10.000Z

nlanza:

Yeah, brussels sprouts done this way are great.

They’re even more fantastic if instead of using olive oil you fry a little bacon in the pan and then sear the sprouts in the bacon grease.

Duuuuude… that sounds great.

I’m just starting to try a sort of ethical “vegetarianism” (no factory farmed meat, no sea products that clearly feel pain, dairy but only because I’m weak willed), but next time I stumble upon humane bacon, I’m going to give this a try.

nlanza · 2010-11-13T18:16:04.000Z

Nengjanggo:

I’m just starting to try a sort of ethical “vegetarianism” (no factory farmed meat, no sea products that clearly feel pain, dairy but only because I’m weak willed), but next time I stumble upon humane bacon, I’m going to give this a try.

A nice bonus here is that fancy free-range pork and bacon tends to taste even better. God I love the stuff we get from farmers around here.

Speak_With_Bread · 2010-11-15T09:59:34.000Z

Miniature soft pretzels on Sunday for a party! They didn’t brown properly, which I attribute to poaching them in a glaze of baking powder and water rather than baking soda and water to save another shopping trip. But they were scarfed down with due alacrity, so I consider my contribution a success.

Also, never let your sous chef shape the pretzels. Hearts may be cute, but they’re not going to cook the same as traditional pretzels. I’m looking at you, AaronSofaer. :)

interman · 2010-11-15T10:56:50.000Z

Get some lye. You’ll get kickass color and taste.

cheapfilms · 2010-11-15T11:16:02.000Z

nlanza:

When they’re done, they should almost custard-soft, and you might want to eat them with a spoon.

That sounds like the eggs I’ve been making from a Gordon Ramsey video: http://www.youtube.com/watch?v=AsDj0JJxMXo. I might have posted it before. I was posting it everywhere when I tried it out and tasted the results. Really good with toasted bread.

Athryn · 2010-11-15T11:37:43.000Z

Nengjanggo:

Duuuuude… that sounds great.

I’m just starting to try a sort of ethical “vegetarianism” (no factory farmed meat, no sea products that clearly feel pain, dairy but only because I’m weak willed), but next time I stumble upon humane bacon, I’m going to give this a try.

You may want to consider dropping pork altogether then, as there are some who say that, because of the intelligence level of pigs (on the same level as dolphins,) that there are few humane ways to kill them, as they are aware of their fate much more than other animals.

Mightynute · 2010-11-15T11:41:15.000Z

That’s like an oxygen molecule being aware. It doesn’t change the fact that it exists solely to further my respiration. Regardless of their awareness, the purpose of a pig is to be bacon. If they think their place in the world is inhumane, they’re welcome to evolve thumbs and contest the notion.

But if you subscribe to the superstition that coddling your meat makes it taste better, barbecue sauce makes everything taste better regardless of its pre-mortem self-esteem.

Damien_Neil · 2010-11-15T14:26:38.000Z

We made clam chowder yesterday. No photo, because a) I didn’t think of it, and b) chowder doesn’t exactly look pretty. (Interman will now post a photo of the most beautiful chowder ever made, of course.)

When my girlfriend and I first started dating, we spent some time trying to come up with the world’s best clam chowder. I don’t know if we’ve got the best, but I do think we’re pretty damned close these days. This one was particularly good, thanks to some amazingly meaty clams from the local asian supermarket.

Tortilla · 2010-11-15T14:27:22.000Z

Recipe?

Nengjanggo · 2010-11-15T15:22:42.000Z

Athryn:

You may want to consider dropping pork altogether then, as there are some who say that, because of the intelligence level of pigs (on the same level as dolphins,) that there are few humane ways to kill them, as they are aware of their fate much more than other animals.

I hope that’s not true, but I’m willing to take the suggestion seriously. Do you have a link to something I could read on that (I’m a pretty smart guy, so I don’t mind if it’s something academic)?

interman · 2010-11-15T15:53:42.000Z

Damien Neil:

We made clam chowder yesterday. No photo, because a) I didn’t think of it, and b) chowder doesn’t exactly look pretty. (Interman will now post a photo of the most beautiful chowder ever made, of course.)

When my girlfriend and I first started dating, we spent some time trying to come up with the world’s best clam chowder. I don’t know if we’ve got the best, but I do think we’re pretty damned close these days. This one was particularly good, thanks to some amazingly meaty clams from the local asian supermarket.

You know what, I’ve never cooked, or even tried clam chowder. I guess it’s just not a thing here in Norway, but it looks really tasty.

Meghan_Bowyer · 2010-11-15T18:04:46.000Z

interman:

You know what, I’ve never cooked, or even tried clam chowder. I guess it’s just not a thing here in Norway, but it looks really tasty.

DON’T get canned chowder. The clams are all chewy. Blecch.

Omniscia · 2010-11-15T18:06:19.000Z

I don’t understand why you Norskies wouldn’t have clam chowder. You’ve got plenty of other recipes based primarily on seafood, butter, heavy cream, and potatoes.

PapaSmurf · 2010-11-15T18:24:36.000Z

Omniscia:

I don’t understand why you Norskies wouldn’t have clam chowder. You’ve got plenty of other recipes based primarily on seafood, butter, heavy cream, and potatoes.

That’s like saying the Norskies don’t understand why you New Englanders don’t have Lutefisk or Surströmming.

Omniscia · 2010-11-15T18:30:02.000Z

PapaSmurf:

That’s like saying the Norskies don’t understand why you New Englanders don’t have Lutefisk or Surströmming.

Pretty sure you can get lutefisk from the Port of Boston. At least, we’ve had it for Christmas on numerous occasions, mail-ordered from somewhere down around there.

CheesyPoof · 2010-11-15T20:31:09.000Z

Last night I made some French Onion soup. I love FOS.

Also made Italian Turkey meatloaf. It came out well.

Thirdly I made an apple crisp. Nice.

AlanC · 2010-11-15T20:58:20.000Z

Nengjanggo:

Also, I just made brussel sprouts, basically following this recipe. The only things I did differently were: I threw the leaves that fell off the sprouts in with the sprouts (which turned out well), I added the juice of 1/2 lemon after they were cooked (which turned out great), and a bit more parmesan cheese (I kept the cheese and grater next to me while I ate and added more as needed). This is a really terrific thing to eat and super easy to cook.

Same method as Broccoli Strascinati which is awesome as well. I’ll have to give this a try with brussels sprouts.

Nengjanggo · 2010-11-15T21:19:34.000Z

AlanC:

Same method as Broccoli Strascinati which is awesome as well. I’ll have to give this a try with brussels sprouts.

I’ve lightly pan fried broccoli before and always liked it, but I never tried it quite that way. Sounds great!

I love the fact that, for a huge range of vegetables, them plus a bit of olive oil, garlic, and lemon juice = a great thing to eat. I feel like I was such an ignorant idiot for so much of my life (about cooking, too!).

And while I’m sharing, it turns out that ice cream makers are awesome.

interman · 2010-11-16T14:39:19.000Z

Made some raindeer meat in a brown red wine sauce today. No photo, but that’s some good stuff. Kind of gamey, but nice and tasty when done medium rare.