WTF Cookbook

[dolmansaxlil]

I user to make a vegetation stock (and pressure canned it) just keeping all my veggie scraps (including onion skin) in a bag in the freezer (no cruciferous veg). Once I had a large freezer ziplock full I put it in our large crockpot and filled to the top with water. 6-8 hours later I strained the stock and either froze or pressure canned it. I loved having it around and someday I’ll probably go back to making it.

[wtg]

Kitchen hack. Ways to use parchment paper. Love the guy's accent.

Link to video

[wtg]

BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.

Link to video

[Steve Miller]

Chris Young is an interesting guy. Engineer turned Michelin chef, trained under Blumenthal - about as good as it gets.

He apparently makes his living now via YouTube vids and selling elaborate thermometers. Normally I wouldn’t like the ads but he keeps them short and the thermometer looks cool enough that I want one.

[Steve Miller]

@wtg

This video is outstanding!

[Bernard]

I just made this. It's super good. The ingredient amounts don't seem to be enough while preparing it, but it comes out perfect. I don't have Korean chili flakes so I used Chili Crisp, and it's wonderful.

Korean Carrot Salad

1 lb carrot
1 tsp kosher salt
1.5 tbsp sugar
2 tbsp white vinegar (I used rice vinegar)
.5 tbsp Korean chili flakes (gochugaru), or .25 tsp cayenne pepper + 1 tsp paprika
3 tbsp oil
1 tbsp minced garlic

Peel the carrots and cut them into thin strips. I used my food processor. Put the carrots in a bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.

Mix in the sugar, vinegar, and chili flakes. ( or cayenne pepper and paprika). Toss well.

Heat the oil over medium-low heat and sauté the garlic until it becomes aromatic (don't burn it!). Pour the warm garlic oil over the carrots and mix.

Serve warm or cold.

[Mik]

That sounds delicious. I've been very hungry for carrots lately. Just bought a 2 lb bag.

[Mik]

Nothing like a red wine braised pot roast on a cold Saturday. I added a fennel bulb and mushrooms

https://playswellwithbutter.com/red-wine-braised-beef/

[wtg]

Plays Well With Butter
Everyday Recipes for Modern Gals

The softer side of @mik ....

[Bernard]

It's very cold here. I'm making white borscht to warm me up.