What’s cookin’ good lookin?

Mik

@Steve-Miller said in What’s cookin’ good lookin?:

@ShiroKuro

Exactly. It’s very popular but a lot if people hate it.

I'm not a fan of jarlic. Never quite tastes right to me.

But I do like kimchi. Tasty and good for you.

wtg

@Steve-Miller I first tried kimchi many years ago but am a little conflicted about it. I love the spicy fermented cabbage part but am not a fan of garlic. I know, I know, you can all disown me now. And like its German cousin sauerkraut, it's very high in sodium. I mean, that's how they preserve it! I continue to be able to manage my blood pressure without meds, so I do watch my sodium pretty carefully.

There was a kimchi brand that had super interesting variations that were really wonderful. I used to get it at Fresh Thyme and I think Costco may have carried it back then, maybe six or seven years ago. I'll be damned if I can remember the name of the company.

wtg

Julia Child's recipe for chicken salad. Sounds like it could be a real winner.

https://www.msn.com/en-us/foodanddrink/foodnews/i-tried-julia-child-s-recipe-for-chicken-salad-and-now-i-ll-never-make-it-any-other-way/ar-AA1IHB78

RealPlayer

@Steve-Miller said in What’s cookin’ good lookin?:

In an effort to eliminate doom scrolling, which was harshing my mellow, I’ve been watching YouTube cooking shows and listening to cooking podcasts.

The internet will just have to get along without me.

I’ve learned a lot, and I’ve especially learned that even classically trained chefs do things differently from one another. So I ask you:

Apron or no? Towel hanging from apron?
Usually no. But I’m warming to the idea after splattering food on nice clothes.

Bench scraper? Or scrape cutting board with knife? Blade up or blade down?
I have a bench scraper somewhere but can’t find it. Essential for baking but not average cooking. I use a knife, blade up.

Garlic in with the aromatics or just for the last minute for fear of burning?
Depends.

Jarlic? Frozen garlic?
No.

Countertop trash bowl when chopping?
Since we now have mandatory composting, all food scraps go into the compost container…next to the counter, at counter level.

Mis en place?
When I need lots of ingredients, as in a stir fry.

Clean as you go or all at once?
If I need to use a lot of bowls or utensils then I will try to clean at least some as I go.

Where do you stand?
In front of the counter!

Mik

@wtg said in What’s cookin’ good lookin?:

Julia Child's recipe for chicken salad. Sounds like it could be a real winner.

https://www.msn.com/en-us/foodanddrink/foodnews/i-tried-julia-child-s-recipe-for-chicken-salad-and-now-i-ll-never-make-it-any-other-way/ar-AA1IHB78

I like that it has tarragon. Walnuts might be a little strong. Maybe pecans or pistachios.

wtg

Fan of tarragon here also. Pistachios sound like a good idea.

wtg

Riffing off of @AndyD and @Steve-Miller posts

Beans on toast. And other British delights.

https://www.christinascucina.com/beans-on-toast-the-proper-british-way-recipe-by-a-brit/

Gotta make beans on toast. I always wondered what Lionel Hardcastle was talking about...

Mik

Ugh.

Steve Miller

The first time I ever saw those beans was in the rock opera “Tommy”. Tommy got covered in them.

I didn’t really get it until I ran across them on an English breakfast spread.

wtg

@Nina said in What’s cookin’ good lookin?:

@wtg said in What’s cookin’ good lookin?:

Anybody tried the Fishwife line of tinned fish? Happened to catch the rerun of Shark Tank where they appeared. Their stuff looks fabulous but definitely not cheap. Tiny tins are $11-12 each.

https://eatfishwife.com/

We've tried fishwife. It's pretty good, and I'm not one for canned fish in general. I like their anchovies, mackerel with lemon, and they've just added mussels that I'd like to try. But they are spendy so not on our steady rotation.

I bought a tin of the smoked salmon at Mariano's (our Kroger) last week. $10 a tin. Had it on some freshly baked sourdough for lunch today. I have to say it was very good and I can see buying for a treat every so often.