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captkirk posted:Stupid question that's kind of too broad to actually answer: How do I eat seasonally? Or really more specifically, anyone have and ideas/recommendations/tips on how to start eating more seasonally? There's always a certain romance in descriptions of certain foods and the seasons they're associated with and I think it could end up forcing me to try more vegetables in different ways but every time I sit down and decide what to cook for the week I just go through cook books until I see something that looks good and then I go to the grocery store hungrier than I should and buy anything that looks good. I joined a CSA and that forced me to cook seasonally because all my veggies were what came in the box.
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Jan 11, 2020 04:46
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FAT BATMAN posted:One of the best dishes I’ve ever had was “Castellan Sopa de Ajo” (Spanish Garlic Soup) at a fancy tapas restaurant. My experience says this: 1.) Use old, hardened bread 2.) Throw it in the oven to get it as close to totally dry as possible 3.) Add it to the soup right before you're ready to eat it. The bread will get soggy in minutes, its the nature of sopa de ajo.
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May 12, 2020 21:18
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What can I do with beets that's not just roasting or pickling them?
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Jun 19, 2020 17:01
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vulturesrow posted:I have a 2lb salmon fillet I need to cook soon. Problem is that I'm the only one in my house who eats it. Usually I just grill or pan cook it. I'm looking for something different. I'm even thinking I might cut it up and prepare it a few different ways. Ideas? Salted salmon freezes extremely well, and its easy to break out for random weeknight dinners.
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Jan 19, 2021 09:04
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FishBowlRobot posted:Any suggestions/recipes on what to do with a whole duck? I'd carve the breasts from the legs. If you have a sous-vide, confit the legs, and make Pan seared orange sauce breasts. Use the carcass to make a killer duck stock.
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Feb 16, 2021 23:54
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I bought a 6lb slab of pork belly. Last time I bought this much I made red braised pork, crispy pork belly and thin sliced hoisin pork belly. What are some other pork belly dishes I can make?
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Apr 2, 2021 22:15
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Garlic eggplant is always a hit in my house: https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce
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Jun 9, 2021 17:57
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BBQ Dave posted:I have a pork loin in my freezer I need to cook but just seasoning and roasting sounds boring. Any cheap & easy ideas? Thanks. I made this recipe recently and it was a hit: https://thewoksoflife.com/pork-stir-fry-sweet-bean-sauce/
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Jun 22, 2021 22:54
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I have a whole chicken. I would like to do something more interesting than just roasting it. Anyone have any suggestions?
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Jun 27, 2021 02:14
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Casu Marzu posted:Korean Pan Fried Chicken is pretty fuckin dope Gonna try this! Will report back enki42 posted:Hainanese chicken rice is fun to try. Basically you simmer a whole chicken, and use the broth from that, along with chicken skin, fat and ginger and garlic to make super flavourful rice, and pair it with a bunch of dips. I actually made Hainanese chicken a few weeks ago. It was really good but relatively high effort. (pardon the poor photography)  
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Jun 27, 2021 16:07
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How do you make caramel sauce without your sugar crystalizing? I'm on attempt three to make caramel sauce for flan, and no amount of stirring seems to avoid it. The recipe I was following said to simply put a cup of sugar and two tablespoons of water in a pan over medium heat, and stir until sauce forms. I followed the wisdom I've always heard of adding a spritz of lemon juice to help avoid crystallization, but so far its just been a complete train-wreck.
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Jul 17, 2021 06:24
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Casu Marzu posted:There were a lot of ppl plopping a burrito's amount of stuff onto a 6" tortilla and having 2/3 of it spill out when they take a bite. I feel personally attacked.
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Aug 9, 2021 00:38
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I bought a whole rabbit. I don't know what to do with it. Any suggestions?
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Sep 10, 2021 23:06
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SubG posted:Braising is the classic answer. Part out the rabbit, sear in the bottom of a Dutch oven or roasting pan over a high heat, reserve the meat, sweat some onion in the same pan, deglaze with wine, add a couple whole tomatoes and cook until they come apart (or a Tbsp or two of tomato paste and cook until the paste takes some colour), add some stock (or water if you don't have stock), add the meat back to the pan, add some thyme and/or rosemary, simmer until tender. While that's cooking make a sort of pesto out of garlic, almonds, and Italian/flat leaf parsley, grinding it all together in a m&p. When the meat's done, work the paste into the cooking liquid to thicken/flavour it, simmer for a couple more minutes, done. Serve with crusty bread. I made this recipe and followed the hank shaw blog for how to break down the rabbit and it was a rousing success! Thanks folks!
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Sep 17, 2021 00:48
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I have some salmon collars. I've never cooked salmon collars. Anyone have a go-to recipe?
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Feb 15, 2022 03:42
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Soul Dentist posted:Sprinkle them with sea salt, charcoal grill them and serve with lemon - shiozake kama. You could also spritz them with mirin and broil them. Either way I think a simple prep with rice and soy sauce would be best. Second choice would be a stew or chowder I marinated in soy + mirin for a bit and then broiled and it was a great result! I appreciate the suggestions
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Feb 19, 2022 03:50
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I just got the meat grinder attachment for my stand mixer. Anyone have any good resources/recommendations on getting started with making burgers/sausages all that fun stuff?
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Mar 3, 2022 23:00
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My anova vacuum sealer bit the dust. Is there a goon recommended vacuum sealer I should be buying?
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Jul 21, 2022 22:09
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Kitchen organization question: what do people use to organize spices? All the spice racks i find online assume you have piddly bottles of spice, which is fine for like 80% of my spice needs, but stuff like paprika i tend to buy in much larger bags and I need a different storage solution for those.
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Jul 10, 2023 21:05
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