What’s cookin’ good lookin?
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WTG, have you tried Kimchi? I recently tried it for the first time and wish I’d tried it sooner. It’s very good!
I know you like fermented foods so maybe you’d like it.
@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.
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Julia Child's recipe for chicken salad. Sounds like it could be a real winner.
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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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?
Bench scraper? Or scrape cutting board with knife? Blade up or blade down?
Garlic in with the aromatics or just for the last minute for fear of burning?
Jarlic? Frozen garlic?
Countertop trash bowl when chopping?
Mis en place?
Clean as you go or all at once?
Where do you stand?
@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! -
Julia Child's recipe for chicken salad. Sounds like it could be a real winner.
@wtg said in What’s cookin’ good lookin?:
Julia Child's recipe for chicken salad. Sounds like it could be a real winner.
I like that it has tarragon. Walnuts might be a little strong. Maybe pecans or pistachios.
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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...
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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.
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@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.
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.
@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.
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.
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Went to World Market. There used to be one five minutes away from us but it closed a number of years ago. The one in Kildeer is only 20 minutes.
I had forgotten how many yummy treats, many imported, that they carry.
Got the Beans and some Tikka Beanz. Oddly, the six pack of beans are called Beanz and the single cans are Beans. Go figure. And a bottle of HP:
I'm not a potato chip person, but if you are, this is the place for you:
Steak
Roasted Cumin Lamb Skewer
Fried crab:
Pure spicy wave; I meant to photograph the Spicy Squid.
Creating a new food group: Skins
Freeze dried ice cream candy? Think I'll stick with Tillamook...
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Heinze beans are usually eaten with a full English. Give the whole plate tomato flavour.
Beans on toast is for kids.
Cheese on toast is far nicer. With eggs... I like fried(slightly runny) or poached.
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I’ve been passing over the breakfast beans but this morning I had some on toast in honor of Andy!
