Voodoolily's Snacktastic Recipe Thread!!

[Yegolev]

I think I'll have to get this book sooner or later.

I'm probably going to "show all posts" on myself and put them into a PDF for free download.  Will I be the Plato of my time?  We shall see.

[Signe]

Yep.  Haemish writes books, too.  I read the first one and I still want to get the next one.  Actually, two I think.  2010 really fucked with my head.  I didn't even read a book again until 2012.  Now I have so much to read and hopefully plenty of time to read them!  I have a list.  I got my Haemish book from Amazon before I knew about all the slaves.

[Signe]

Oh and the one I read was really good, by the way.

[Yegolev]

Wife sent me something she found while about cast iron.
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
My pans are pretty well seasoned by now or else I'd give it a whirl.

[voodoolily]

Thanks for the congrats, you guys! I have a proposal in to do a book on the history of the chile pepper next. Fingers crossed!

[Nebu]

Congrats!  It's nice to see someone making good use of "applied chemistry".

Chile pepper book sounds like a great follow-up.

[Signe]

After I use cast iron, I always heat it to dry and apply the oil.  My sister does it the same.  I think we must do it because we were raised by old women from Italy. 

[Sky]

That's a cool article, I'll have to try that one. I'm with Signe, I dry it on the stove and wipe it down with oil, let that cook in for a few minutes and then cool on the burner grate. It does make an uneven-looking season, but eggs slide right off, so...

[Bunk]

So I'm sitting in my kitchen the other day and decide to try something new. I pull out a cookbook, open it randomly, and am presented with: Chile Verde.

Pork shoulder, tomatillos, onions, garlic, cilantro, chipoltles, serano chile, a bottle of Corona, cumin, oregano, salt.

All the veggies were oven roasted first, then the whole thing came together in the slow cooker. I now believe tomatillos to be the greatest fruit/vegetable/berry product known to man.

[apocrypha]

That sounds fantastic. We do a very similar lamb & black bean recipe with lots of lime & coriander (cilantro) & wensleydale cheese. Tomatillos are really hard to get hold of in the UK unfortunately.

[Paelos]

I'm making a spicier version of arroz con pollo this weekend with some chorizo in the rice, green olives over the top. I'm rubbing the chicken down with a paprika, cayenne, garlic, and olive oil paste.

[Sky]

I've got to find my cooking muse again. I've become pretty boring.

[Bunk]

That's pretty much what inspired me to just open a cookbook randomly.

[pxib]

I tried this on a lark and it worked splendidly.

[Ruvaldt]

Hasselback potatoes.

I use a little thinly sliced garlic and/or fresh rosemary as well.

[Yegolev]

Can I sub butter for the olive oil?

[Signe]

Can I sub butter for the olive oil?

You can have one or the other or both, Floopy! 

[Yegolev]

Pigs are strong against corn.

[Polysorbate80]

Made rotisserie chicken on the bbq grill tonight for the first time.  Takes forever, but holy crap that's some good eatin'   

[MisterNoisy]

I just baked a layer of pulled pork into a ziti.  Holy fuck, why didn't I do this before?

[Sky]

So I'm going through some stuff. In a good way. Rediscovering that I love to cook is one of the good things.

Last night I decided to not just slap the pork in the pan, but actually make something a bit more nice. Whipped up a quick lemon caper sauce over pan-seared cutlets, then served it over a risotto, which I haven't made in forever. Onion and proscuitto cooked in olive oil, stir in medium rice, chicken broth/water, finish with some wine and finally stir in parmesan.

[Nevermore]

Huh, I've never heard of adding the wine at the end of a risotto.  Doesn't that give it kind of a strong wine flavor?  I always thought you're supposed to add it near the beginning after the rice has been coated in the fat (butter or oil), which is how I've always made it.

[Samwise]

Just this week I dug up this thread to find my own sourdough recipe, since I never wrote it down anywhere else.  This warm weather is perfect for sourdough apparently, I went from sterile flour and water to a very vigorous (fluffy and pungent) starter in a couple of days.  Got the dough rising now, gonna bake tonight and see how it turns out.

[Sky]

Huh, I've never heard of adding the wine at the end of a risotto.  Doesn't that give it kind of a strong wine flavor?  I always thought you're supposed to add it near the beginning after the rice has been coated in the fat (butter or oil), which is how I've always made it.

I added the broth/water mix after coating with fat (olive oil), cooked it down and then added the wine and cooked it down again, mellowed the flavor. Then I added small amounts of the broth/water mix to keep it moist until it was properly done. And I used champagne because I was out of white wine (used the last in the lemon/caper sauce).

[Yegolev]

Lion's mane is hard to cook.

[Trippy]

Huh, I've never heard of adding the wine at the end of a risotto.  Doesn't that give it kind of a strong wine flavor?  I always thought you're supposed to add it near the beginning after the rice has been coated in the fat (butter or oil), which is how I've always made it.

Yes you are supposed to add the wine to effectively a dry pan -- it makes the alcohol evaporate more quickly.

[Nevermore]

That's what I thought, but I suppose a stronger wine flavor might not be bad if it's a good wine and the risotto 'fillings' have a strong flavor to compliment it.  Nice earthy mushrooms are one of my favorite things to add.  In any event, Sky's risotto sure looks good!

By the way, when did the Food Network just decide to go ahead and fully commit to being the Food Gameshow Network?  I mean, they've had Iron Chef America and Chopped for a while, but lately it seems they have some kind of food competition every night of the week.  They have some kind of casino food competition show, a Guy 'I'm trying really hard to be the most annoying person on television' Fieri food competition show, an Alton 'I'm not nearly as fun as when I used to do Good Eats' Brown food competition show, and who knows how many others...

[MisterNoisy]

By the way, when did the Food Network just decide to go ahead and fully commit to being the Food Gameshow Network?  I mean, they've had Iron Chef America and Chopped for a while, but lately it seems they have some kind of food competition every night of the week.  They have some kind of casino food competition show, a Guy 'I'm trying really hard to be the most annoying person on television' Fieri food competition show, an Alton 'I'm not nearly as fun as when I used to do Good Eats' Brown food competition show, and who knows how many others...

They moved all the good shit to the Cooking Channel, sorta like when MTV created MTV2.  Is what it is.  Chopped has been their highest rated show since it's inception, so they doubled down on that nonsense.

[Trippy]

Which sucks cause the Cooking Channel is non-HD where I'm at.

[Father mike]

an Alton 'I'm not nearly as fun as when I used to do Good Eats' Brown food competition show...

I saw Alton Brown do a live show about six months ago, and I assure you that he is even better now than when he was doing Good Eats.  He's just limited by the format.

[Segoris]

I actually like Cutthroat Kitchen, but yeah Alton is definitely limited by format there. Lately I've found myself completely skipping all of Food Network and just watching Knife Fight with Elan Hall on Esquire, it's probably the best cooking competition show since seasons 1-3 of Chopped before the contestants and judges started reminding viewers every 30seconds about how any mistake could chop the contestants.

[Yegolev]

I still haven't managed to corner Alton and talk to him, he's elusive.

[Tmon]

So I got a decent Cyber Monday deal on a Sous Vide circulator, I've been googling around for recipes and such but I thought I'd do a minor necro on this thread to see if you guys had any recipes or advice.

[NowhereMan]

Not the most helpful response I know but the SomethingAwful cooking subforum (Goons with Spoons) has a fairly active thread on cooking sous vide, it's got a pretty detailed OP on the subject and a lot of people contributing different recipes and their results with them. Should be a good starting point (and make sure to update us on stuff you've tried  )

[Tmon]

Thanks, but it looks like you have to register an account to view the thread.