&roid
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Posts posted by &roid
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On the trip back up north from my parents over Christmas the author of this book was on the radio talking about how he’d come to write it. Was a really interesting history lesson about a topic I’d previously known very little of. His enthusiasm for food is infectious. Before he’d even finished the interview I’d summoned a copy from Amazon.
It’s a beautiful book, well written and a combination of history and recipes that I really enjoy.
I’ve made a couple of dishes from it which were very nice. Today we have a couple of friends coming over so I’m doing the following:
chicken in an almond gravy
prawns in a spicy tomato sauce
parsi brown rice
Starting off with a really slowly darkened masala spice mix - the kitchen smells amazing, I’ve really enjoyed watching the transformation of onions, garlic and ginger into a deep, spicy paste.
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Loving it, @rotuts
seeing those chickens on the grill really gives an idea of the scale of it - what a beast!
Looking forward to hearing about the salmon - I still have a cold smoked side on my list of things to try.
What are the overall impressions now the society has had some time to get to know the monster?
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1 hour ago, Katie Meadow said:
That's why oxtails are nice too for long cooking: great flavor stock, tender meat.
Indeed. And I’d add cheeks to that too - they really hold their structure and moisture well despite the lack of bone.-
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Love the look of that short rib, @Dejah
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6 hours ago, Anna N said:
I must say that looks and sounds fabulous. I love your addition of Lancashire and dolcelatte cheeses.
There’s nothing that can’t be made better with a dollop of cheese (or two!).
The soup was really quick and easy too, perfect weeknight supper.
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Nigel Slater’s cream of onion soup for dinner tonight. This recipe popped up in the paper this weekend and immediately grabbed my attention - as much as I love a nice dark French onion soup, I almost prefer the soothing, silkiness of a white version.
I tweaked the recipe a little to add some cheese - crumbled a little creamy Lancashire in before blending then dropped a few blobs of dolcelatte on top to serve.
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On 1/20/2023 at 6:27 AM, ChefChrisYoung said:
WiFi isn’t on the current roadmap. Based on my experience with Joule and ChefSteps, WiFi is incredibly costly for the company to maintain and provide customer support. Every router is a snowflake, and users often have them configured in ways that don’t reliably work
That’s really interesting - as a naive end user I’d kind of assumed Wi-Fi would be simple to implement. Clearly not!What sort of range can we expect between the probe and the base unit (assuming the probe is inside a kamado)? Would it work with the base unit about 5-10m away indoors?
Matter is interesting too - our house is chock full of Apple TVs so this might work well. Is HomeKit support a thought?
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Steak night date night yesterday. Mrs roid found a beautiful looking ribeye at the butchers so we had this with a radicchio and blue cheese salad, some tomatoes with a made up kind of salsa verde and onions cooked in the dripping from the beef.
The meat was really nice and fatty so I went for a very hot, hard cook. This gave a great crust and was a nice contrast to the low and slow/reverse sear methods I’ve been favouring lately.
The “kind of salsa verde” was made of what I found in the fridge - cilantro, mint, nocellara olives, gherkins, pickled Turkish chillies and red wine vinegar.
Nice bottle of claret to wash it down.
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Great update @ChefChrisYoung 👍
I'm a really keen potential customer, can you tell us a bit more about the iOS app? Does the display unit connect to Wi-Fi and then to your phone? What features does the app have? Graphs? I love pretty pictures!
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Good news! Did it manage to predict the finish time better this time? What we’re you cooking with it?
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@mgaretz just wondered how you were getting on with this?
Seems a bit strange that there aren’t reviews popping up if they started shipping 6-7 weeks ago.
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13 hours ago, Duvel said:
Lamb cutlets with hummus, zaziki and a tomato/cucumber/olive salad …
Looks great @Duvel - a Barnsley chop?-
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9 hours ago, Okanagancook said:
@&roidyour stuffed squash looks delicious. I was curious as I have not seen Delica squash here in Western Canada. We tend to grow Kabocha squash which are related to Delica…there are no strips on the Kabocha. Both supposedly have a good nutty taste. I really enjoy Kabochas. https://specialtyproduce.com/produce/Delica_Winter_Squash_18579.php
Thanks for sharing.
I reckon this recipe would work really well with lots of types. Something quite dense like a kabocha would be perfect. Can’t recommend the method highly enough if you’re a pumpkin lover.-
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1 minute ago, weinoo said:
Looks great....and you can't fool us - I see the Falk in the background.
It still has pride of place on the top! 😊-
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To continue my week of overpriced (but bloody delicious) Italian vegetables, tonight we had a baked delica pumpkin stuffed with farro, Comte (not canon but it’s what I had), dried chilli and parsley.
This was a recipe in the Saturday paper and really appealed as a veg driven sharing dish that blew the remaining Christmas cobwebs away.
It was a fantastic dinner, it’s the second time I’ve had one of these pumpkins and I absolutely love them. Will definitely be making it again. If anyone follows the linked recipe (and you should), I had to extend the first part of the cooking to another 30 minutes at 180°C convection as the first 30 at 160° did nothing. These delica squash are cured for quite a while to dry them out so that might be a factor. But plan a bit of leeway into your timings.
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8 hours ago, weinoo said:
What to do with leftovers?
"Composed" salad? I poached some of the shrimp from last night's scampi, so we had a little shrimp cocktail. With some braised baby artichokes. And the gorgeous Castelfranco, with a little Chioggia thrown in for good measure.
The ultimate use of leftover Marcella beans is, in my opinion...
Minestrone. Pasta undercooked separately and added at service, so as not to absorb all the damn liquid. Which will have happened to leftovers of the leftovers.
Love it, @weinoo - beautiful looking greens and shrimp, and that minestrone looks perfect 👌🏻-
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Ha! Who knew such a thing existed! Can see why though - it’s not a hard job to do by hand but it takes ages.
ETA - it was absolutely delicious in our soup tonight. My sixteen year old (elder kitchen porter) made us a great soup with some bacon, a few white beans, a couple of old Parmesan rinds and the lovely leafy parts of the puntarelle. The head wasn’t overly cheap (about £4) but it was in great condition and we’ve had two great meals from it.
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Staff note: This post has been moved from the Endive recipes topic.
On 1/4/2023 at 1:06 PM, weinoo said:For the dressing I used 3 (rinsed) anchovies, 1/2 a small clove of garlic, 2 T olive oil, and 1 T white wine vinegar. I think it's important to really smash the garlic, so I like to make this dressing in a small mortal and pestle, after mincing the garlic finely.
Managed to get hold of a lovely head of Puntarelle for tea tonight. Did it with this dressing and it was beautiful. Thanks @weinoo for the pointers.
As a bonus we’ve now got the outer leaves leftover for tomorrow's soup.
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3 hours ago, Dejah said:
just lots of mint sauce!
I would live on mint sauce if allowed. It’s a non-negotiable with lamb in our house. Great looking meal @Dejah-
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20 minutes ago, haresfur said:
Maybe try Regans or a dash of Regans and a dash of Fees.
I shall look at these, I've a couple of bottles of Fee bros bitters but not any orange... Regans I don't have an haven't seen over here yet but will try and find 👍
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12 minutes ago, liamsaunt said:
Despite myself I love a carbonara pizza - how are you doing this one? Looks great
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Last-minute Sunday evening meal at chez roid tonight - roast chicken thighs with 'nduja, baby new potatoes and celeriac. I realised as I pulled the tray out of the oven that it all looked a bit same-y so added a salad of radicchio, celery and red onions. Youngest kitchen porter finds the 'nduja we have a little on the "warm" side so his tray in the background with just salt and rosemary:
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Second try (good job I don't work on a Monday):
Same ratios as before (save for a single dash of bitters) but stirred in a glass vessel, this time we went from 68g to 88g so now have a dilution of 29%. This gives a final abv of 31.1%.
I like this better. Orange bitter flavour much less intrusive and the slightly less fiery mix is nicer too. Fascinating how a small change like the material of the stirring vessel can impact on the end product.
@weinoo, I didn't check temps so maybe that's something for the next round of experiments!
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Here we go then...
60ml Botanist gin 46% abv
16ml Noilly Prat 18% abv
2 dashes angostura orange bitters
Stirred over ice in a metal vessel then strained into a chilled coupe. Initial weight was 68g, after stirring 82g so just a 20% dilution. Using the calculator from the OP this works out at 33.5% abv.
Thoughts: nice balance though I'll try with a glass stirring vessel next time to see if it gets nearer the 25%, I like the orange bitter addition but it's possibly a bit much, will try just a single dash next time.
I foresee some fun experiments! Though I do wonder how rigorous the scientific method will be after a couple of these...
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Cooking from "Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture"
in Cooking
Posted
Next up, browning the onions and spices for the brown rice:
The trick with this is to take them to a very, very dark point. More than you’d probably want to eat on their own as it gives the finished dish a lovely deep flavour.
spice mix is cumin, cardamom, caraway, cassia, cloves and star anise with a grating of jaggery goor to take the caramelisation even further.