What's cookin', good lookin'?

[midwestyankee]

Oh thanks... now I'll just be on the edge of my seat, intermittently biting my nails and wringing my hands!! Ah!

Ah, I see my work here is done.

 

[Collar_N_Cuffs]

Ah, I see my work here is done.

While my work is never done

 

[midwestyankee]

While my work is never done

Exactly.

 

[Collar_N_Cuffs]

Exactly.

Damn Yankee!!
Well I won't let you have the last word that easily

 

[midwestyankee]

Damn Yankee!!
Well I won't let you have the last word that easily

No problem. It's all yours.

 

[Collar_N_Cuffs]

No problem. It's all yours.

Whew! Thanks

 

[Daddysbadgirl69]

Nothin..

I get to be spoiled by mom's home cookin for 4 days. ...

 

[MeekMe]

I have to use up some cabbage so I'm making okonomiyaki and yasai yaki udon. Cabbage pancake and vegetable and udon noodle stir fry. Simple fare, tonight.

 

[Endless_Night]

Chicken tikka masala, bengan bhartha, saag panner, mango chutney, and kheer for dessert.

Okay, so technically I wasn't supposed to have the kheer (the rice part of it, anyway). But it's just sooooooooo nom!

 

[GoAztecs]

Bbq tri tip, baked potato, salad

 

[Daddysbadgirl69]

Bbq tri tip, baked potato, salad

Yum... Caesar?

 

[GoAztecs]

Yum... Caesar?

No, sorry

 

[seela]

I read this thread quite regularly and it sometimes feeds into my fantasies. One of which is, by no real surprise, to possess a much larger portion of the world's wealth than I do now and find a way to "hire" several people from this thread to cook for me on a regular basis.

As I've said before, haul your butt here and I'll cook for ya, or for anybody else. Well, almost anybody else. Lest some lurker get some funny ideas now.

It's easy to throw around these promises because there's zero chance anybody just randomly bumps into my neck of the woods.

But yeah, I'd happily eat most dishes that get a mention in this thread. Not having to cook is always a treat, too, no matter how much I love to cook myself as well.

 

[Que]

As I've said before, haul your butt here and I'll cook for ya, or for anybody else. Well, almost anybody else. Lest some lurker get some funny ideas now.

It's easy to throw around these promises because there's zero chance anybody just randomly bumps into my neck of the woods.

But yeah, I'd happily eat most dishes that get a mention in this thread. Not having to cook is always a treat, too, no matter how much I love to cook myself as well.

I bet my neck of the woods is more remote than yours!

Today I steamed an artichoke. My folks had us eating them from the time I can remember. I served it today they way they did. Peel a leaf, drag it gently through a dollop of plain old mayo. Not fancy aïoli, just mayo. Drag it across our lower teeth. Repeat. Then remove and eat the heart. I like the nostalgia of the leaves better than the heart.

 

[IrisAlthea]

I made youghurt pannacotta with chives to be served tomorrow with vendance roe from Kalix.
Now I'm making cassata parfait that will be our dessert tomorrow.

 

[DiskoTroop]

pork and sauerkraut.

 

[seela]

I made youghurt pannacotta with chives to be served tomorrow with vendance roe from Kalix.
Now I'm making cassata parfait that will be our dessert tomorrow.

Looks like we're food twins tomorrow! (Thanks for the idea )

 

[Kalamain]

Ginger pear is wonderful. Fig is great too.

If you want to use ginger in preserves, you have to boil it soft, and it can take up to two hours.
Smells great though.
Works well together with citrus too.

What about if you shred the ginger into tiny pieces beforehand?

Add it right at the start of the maceration phase?

 

[Kalamain]

As I've said before, haul your butt here and I'll cook for ya, or for anybody else. Well, almost anybody else. Lest some lurker get some funny ideas now.

It's easy to throw around these promises because there's zero chance anybody just randomly bumps into my neck of the woods.

But yeah, I'd happily eat most dishes that get a mention in this thread. Not having to cook is always a treat, too, no matter how much I love to cook myself as well.

Seeing as your world isn't that far from me.

 

[IrisAlthea]

Looks like we're food twins tomorrow! (Thanks for the idea )

Yeah, I kind of inspired myself there.

I just love first courses and desserts I can make in advance.
Our kitchen isn't huge and while there is room for us both to work, it gets chaotic when there's too much going on at the same time.

What about if you shred the ginger into tiny pieces beforehand?

Add it right at the start of the maceration phase?

I'm sceptic. The fibres are really tough.
Nothing wrong with trying though.

 

[Kalamain]

Yeah, I kind of inspired myself there.

I just love first courses and desserts I can make in advance.
Our kitchen isn't huge and while there is room for us both to work, it gets chaotic when there's too much going on at the same time.


I'm sceptic. The fibres are really tough.
Nothing wrong with trying though.

No no.... I don't mean actually COOKING it like that.

If you cut it into *tiny* pieces and leave it semi raw. The only cooking done is during the reduction at the end.
The idea is that the ginger is essentially leeched into the other fruit.

 

[midwestyankee]

A big honkin' Bourbon-y eggnog. Seems like the perfect side dish to an introduction to Cards Against Humanity.

 

[MeekMe]

Omurice for dinner. Our meals are becoming simplistic, again.

 

[Netzach]

Risotto with loads of mushrooms, the small chicken I've been harassing four meals straight, and some less than thrilling Iberico cheese.

 

[Eyereadtoo]

New Year's meal to consist of black eyed peas, turnip greens, smoked sausage and maybe a new macaroni and cheese recipe.