He had to cook dinner for his cousin, who lived in a trailer.
He had to cook dinner, he who lived in a trailer,
And had no Dutch oven, and wasn't a sailor,
It sounds very trying, as well it ought,
To cook fancy food in a regular pot.
Dang dogg some of us have jobs and use a slow cooker.
Otherwise this is the food of the righteous and just.
The role of tendons and other collagen rich connective tissue in human happiness is underrated.
I owe three major cakes as a result of huge favors received during project gateau gigantesque. I took this past weekend off to coddle my horribly aching lungs, but need to be back at it soon.
God yes. This is my go to for country style pork ribs and it is amazing. Serve over polenta and yum's your uncle. Add some mirepoix for extra base
Agh gelatinous. You had me right up to "gelatinous." Never a compliment. Madame Prime Minister, you are looking absolutely gelatinous if I may say so.
Can't sleep so I'm up not making sense. Hi teo maybe.
Speaking of Dutch ovens as someone maybe was, has anyone had a "Dutch baby"? They were on the menu at the great breakfast place in Oregon but it was explained that they might take 30 minutes and we couldn't quite.
The Original Pancake House... Dutch Baby... Yes, the menu says it may take 30 minutes, but I have sometimes had it arrive in less than 15 minutes. Also known as a German pancake, which name I actually prefer.
They are really easy to make at home, too.
It isn't so much insomnia as indigestion. Dietary change ought to be in my future but eh, willpower.
Make one, Smearcase! I do it all the time. I fact I may this weekend!
Last night I put black beans and a bunch of garlic (which I should have cooked first, now that I think about it) in the crock pot with some extra good chicken broth I made a few weeks back. Later today I'll add cod and then we'll see if anyone who's not me will eat any.
What if you don't own a food mill? Could you smash stuff up with a fork or use a food processor on "imitate food mill"?
22: Well, you could buy a food mill, or else most supermarkets do have a prepared foods aisle.
13: Mirepoix! How exciting to learn a new word! And a worthy adversary for succotash in Vegetable Wars!
Oh, is this where we boast about our recent cooking?
Well, since you ask, on Saturday I made not one but two really tasty vegan galettes and believe that I have solved my long-standing difficulty in making vegan pie crust.
I used the Martha Stewart pate brisee recipe but used half non-coconut-tasting coconut oil and half regular Buttery Spread. I've done this before and gotten rather tough pastry, but apparently the secret is this: have the coconut oil at room temperature so that you can virtually stir it into the flour and then cut in very cold buttery spread. I also added an extra teaspoon of sugar.
And it was really, really good! It browned pretty well and was really flaky. I'm not sure I'd actually say that it beats a well-made butter or lard crust, but I wouldn't be ashamed to compare it to one.
Within one galette were peaches and plums; within the other, mustard greens, mushrooms, onion, lemon juice and a lot of hot sauce.
Of course, I made them to take to the SF class that I run and they were devoured virtually instantly. This would be more flattering except that virtually everything I've ever brought to class has been devoured instantly. Those kids don't know the meaning of the words "modest portion". (I was very impressed when people ate huge slabs of the treacle tart that I brought, as it was to my mind so sticky and sugary that even a tiny serving would be quite a lot. On the other hand, it meant that I didn't have to haul home a half-eaten tart and probably get golden syrup all over everything on the way.)
I've also made [obviously non-vegan] gussied up yorkshire pudding a few times lately, with chopped asparagus and parmesan. It bakes up extremely prettily and will definitely be a go-to menu item if I ever again give a dinner party at which everyone eats eggs.
21: If there's no onions, I'm not sure there's need to pre-cook the garlic. I mean, it would make it a bit better, but that's a whole additional dirty pan for, literally, one minute of cooking. If overnight in a crock pot doesn't let the flavor permeate, I don't know what to say.
And yeah, I'm overdue to make a German apple pancake. God I love those. That's an item that vastly improved once I used a more suitable pan. I used to use cast iron, and I had a lot of trouble getting the temp just right to avoid blackened areas. Now I use IIRC a good quality nonstick, and they turn out like a dream.
The savory galette in 27 sounds awesome.
I have some focaccia dough balls in the freezer. If I want to make one of those veggie-covered ones, do I let it rise in a cake pan, then lay thinly sliced veg on top and bake? Will that suffice to A. cook the veg, and B. not have soggy dough beneath?
22: A potato masher could sub for the food mill, if you don't mind a rather rustic outcome. The food mill removes the skins without completely pureeing the flesh.
The holy mill removes the sins without completely mortifying the flesh.
That Dutch Baby thing looks sort of like a sweet Yorkshire pudding to me. I would be interested to try making one - the puddings I've made are not fragile at all, although they of course sink after coming out of the oven.
I have a co-worker who grew up in India (where his family had their very own mango, coconut and lemon trees) and who has thus never had rhubarb. (We were talking about childhood desserts and I had to explain the sadness that is stewed rhubarb.) I have promised to make a rhubarb dish to bring to work. My thought is either a rhubarb clafouti or a rhubarb galette. Clafoutis travel very well, but I am on a galette kick lately. Which, o Unfoggers, seems like a better introduction to rhubarb?
Why not bring a strawberry pie and say it is a strawberry and rhubarb pie?
Straight rhubarb pie is awesome (and the veganest thing ever, with a Crisco pie crust.) If I remember straight, you don't need anything at all in the filling but rhubarb, sugar, and cornstarch.
IMO clafouti is at risk of having non-rhubarb issues. That is, your coworker may dislike the custardy aspect independent of the rhubarb. Whereas you could pretty much put drywall screws in a galette and it would be at least OK.
But now that I read your question, I say galette. Clafoutis are okay, I guess, but I find them dullish. Also, have you made a rhubarb clafouti? I haven't, but I think it might be a sweetening problem -- they're about lumps of fruit suspended in batter, and a lump of straight rhubarb, even in the sweet batter, might be a little oversour (whereas in a pie/galette filling, it has a better chance to mingle with the sugar.)
That might be soluble, though -- I've never tried.
I use drywall screws and duct tape to fix pretty much everything.
Rhubarb crumble? That or a pie would be the canonical forms. By pie, I mean a pie, i.e. shortcrust pastry top and bottom.*
* I don't know what Americans do when making rhubarb pie, but I'm imagining it involves pumpkin and whipped cream, or something.**
** kidding.
In my experience, it usually involves strawberries.
A Dutch baby can be made in 15–20 minutes. Super easy.
Well, you see, I was on a secret clafouti kick earlier (I could only either eat them myself or share them discreetly with non-vegan friends) so I'm pretty confident in my ability to make a tasty one. I was thinking that I'd cut the rhubarb pretty small and use a clafouti recipe which includes more sugar. Clafouti is also neater - once it's chilled, you can pretty much pick up a slice. But I think galette is more of a sure thing.
Perhaps I'll just make one of each over the weekend as a test run.
Heck, maybe I'll make a real pie now that I seem to have the pastry down.
Also, what a lot of nerve and hubris people from Knifecrime Island have to run their mouths about good old US pie, given that most canonical Knifecrime desserts seem to be flour, sugar, currants, orange peel and fat in various combinations, and one of them is called Fly Cemetery and another "sadcake"*.
*I have made sadcakes several times and they are actually pretty tasty.
I've never understood strawberry rhubarb pie. Cooking a good strawberry is a waste, and the rhubarb flavor stomps all over the strawberries. They end up being just sweetner for the rhubarb.
I never understood it either, but I'm not about to eat rhubarb without it.
Trust me, and try a rhubarb pie straight. It hardly tastes different, you're just not wasting good strawberries.
39: It's no wonder Holland is the most densely populated country in Europe.
I'm just going to continue eating Starburst jellybeans instead. My grandmother never ate rhubarb but she did eat jellybeans. I saw it with my own eyes.
One of our summer associates claimed to be allergic to the strawberry-rhubarb combination. Upon reflection she did concede that she wasn't sure she had ever had rhubarb by itself, so it was possible that she was merely allergic to rhubarb.
We made a lot of rhubarb fool a couple of years ago -- stewed rhubarb folded together with whipped cream. It was good. You'd want little cookies or something with it just to have something to chew, though.
Make a rhubarb compote, chill it, slice excellent strawberries into it and serve on warm, split cream biscuits with softly whipped cream - strawberry rhubarb shortcake is wonderful and the rhubarb plays beautifully with the berries. Makes them moreish.
48: That sounds plausible, with the berries still raw. It's the stewing them together that makes me cranky.
Rhubarb is bloody delicious, frankly. Probably my favourite pie-filling.
Rhubarb is actually a powerful catalyst. 1 out of 3 marionberry rhubarb pies are IEDs.
51 speaks truth, although I usually just go for compote. Also try tapioca flour rather than cornstarch, less claggyness and fruit flavor comes through with less damping down.
I've never really bothered adding flour or starch to the rhubarb mixture. Just rhubarb, sugar, and sometimes some spices/aromatics. it doesn't really matter, when making a crumble, if the fruit is quite wet.
A Dutch baby can be made in 15-20 minutes. Super easy.
Everyone being topless already speeds the process up significantly.
55: And the best part of any crumble is the tart fruit juice that seeps out into the pan and you can snarfle up with a spoon the next morning before anyone else is awake.
Tapioca flour useful in double crust pies.
41: AB loves rhubarb and has a standard rant about the pointlessness of strawberry-rhubarb pie.
6 weeks ago I made great Bundt cake with rhubarb and Meyer lemon.
Just rhubarb, sugar, and sometimes some spices/aromatics
Powdered ginger. It's about the only legitimate use for the stuff, but it earns its place in the cupboard just for the rhubarb.
Ha! 56 to 54, although 55 good point well made!
33 and 51 are as right as something can be.
At one point in my childhood we had a large rhubarb plant in the back yard and my father would make rhubarb pies. They really are one of the greatest things ever, and the fact that you almost always see them with strawberries mucking up the flavor is a travesty. Strawberry-rhubarb pies and massively inferior to both rhubarb and strawberry pies. The only way that combination should exist is if you have them in separate pies and put one slice of each on the same plate.
For those nostalgic for rhubarb wars of yore --
http://www.unfogged.com/archives/comments_10504.html
I suspect that if I looked further I would have found more blood-strewn fields of rhubarb under unfogged skies
I am generally not a fan of cooked strawberries, with the exception of a very lightly sweetened and intense puree for flavoring buttercream. But raw with rhubarb compote is delicious in both directions.
Citrus is lovely in rhubarb compote, particularly grapefruit or blood orange, juice and zest. At my first pastry chef gig I made a recipe with a vanilla custard topped with rhubarb flavored with dried ginger, it was lovely in a nice old fashioned way. Dried ginger also makes a good mousse, to fill a light chocolate sponge with raspberries, in roulade form is yummiest.
I am generally not a fan of cooked strawberries
If you had some of my Albion strawberry jam you'd change your tune with a quickness.
I can't read 'compote' without thinking 'compost.' Which you should not eat and if you do you will find it's not delicious, rhubarb or no.
On the internet, no one knows you're a worm.
It's very difficult to get a diadem that doesn't slip.
"Royal Worm" sounds very much like it would be an enemy class in Nethack.
I will try the recipe from the OP and the others.
We already had the cast-iron thread, but I don't think this got discussed...has anyone here had success using an induction interface disc under a cast-iron pan? My induction one-element is the only cooking surface I have (complicated reasons), it's great and I don't want to change it, but when I cook with cast-iron the hot spot is only about 4 inches across. I'm making pancakes one at a time. (I read the disc makes the element "less efficient", but I don't know what that means in practical terms.)
Cast iron doesn't conduct heat very well in the first place. You might have ok luck letting it heat up over low heat for a while?
That does work better, but I'm starting to realize that no, it doesn't conduct heat very well. I thought I'd found a good non-stick surface that wasn't teflon. Any non-stick ideas for cooking at a high-ish heat besides cast iron?
High-carbon steel such as omelette pans and woks are sometimes made out of?
(Unlikely to be significantly better.)
(I am then the only person who thinks rhubarbs taste like dirt.)
(We're all parentheticals now.)
79: That's been the subtext of my comments.
(You might be the only one who says "rhubarbs".)
It's very difficult to get a diadem that doesn't slip.
Posted by: OPINIONATED ROYAL WORM
Oh just bring it forth already.
Is rhubarb non-count? Like guacamole, I mean peas? I am getting all confused. I slept an hour last night.
I seriously do not know this though because I avoid it because it tastes like dirts.
77, 78: Here's a discussion that isn't really definitive, but may help.
79: I find this comparison unilluminating , since if you have any experience in dirt-tasting you know that the tastes of dirts vary widely.
For instance, urban dirts look down on rusticated country dirts.
Urban dirt can be rusticated as well, JP.
My neighbors dropped off about two pounds of tomatoes. I'm low on energy and not a fantastic cook. What should I make?
90: Did I say that they could not?
91: You should get some short ribs, maybe about a pound, and brown them severely in a pot. Then toss in some wine if you have it (it's fine if you don't), a chopped-up onion, and all the tomatoes. Put a lid on the pot and put the pot in an oven at, say, 325, and leave it there for several hours.
91: Make tomatoes.
No really just cut them up and eat them with a fork. Fresh summer tomatoes are beautiful things and you should fill up on them now because like all good things in life they are transitory and rare things floating in a sea of misery.
Alternatively put some salt and olive oil on them, and maybe mix some cucumber or other fresh summer vegetables for a salad, or do pretty much the same thing and put it over pasta.
94 sounds good. I think I saw something similar on a Good Eats episode.
I don't like them either. And people just put them on sandwiches like they were pickles or something good.
It's very hard to have a satisfying argument over whether a food tastes good. I think that's why dueling was invented.
91: Gazpacho! It's too hot for me to want to have stew, even one as lovely as neb's, which is pretty much my go-to in winter. Mine: 6-8 tomatoes, a cucumber (peeled and seeded if you're fancy, which I am not) cut into hunks (maybe 1/4s lengthwise), red bell pepper, cut into hunks (quarters), one jalapeno (or not), 1/4 to 1/2 c wine vinegar (red, sherry, rice wine), 1/4 to 1/2 c olive oil, 1 slice of bread (2 if it's small, like baguette). Blend. Season with salt and pepper. Serve with crusy bread. Keeps OK in the fridge for a few days.
Another option: a few tomatoes, diced, can of canellini beans, rinsed, a few stalks of celery chopped bite sized, toss with balsamic vinegar and olive oil, maybe a little pepper.
101.1: Right, there should be a word or phrase for it.
Tomato salad sounds like a good idea. Off to get some onion and to revel in my Polish roots.
Two dirts enter; one dirt leaves.
I thought raw potatoes were slightly poisonous. This bothered me for a few pages in The Martian.
I got about 8 pounds this morning. Photo added. My wife likes to eat them cut up with sunflower seeds sprinkled on top.
(We're all parentheticals now.)
Welcome to my world.
May I offer one mild refinement to 102? Salt the cut-up cukes and tomatoes first, and let them drain in a colander in the sink whole you get everything else ready. It will season them more effectively and draw out excess moisture, rendering the soup less watery and more flavorful. Oh, and the cukes will remain crisper in the soup.
I love slow-cooked meats; they're just fabulous. I'm making a stuffed leg of lamb tomorrow, which is sort of the opposite of Nosflow's dish here, in regards to fussiness and length of cooking, but nonetheless, I am excited.
I'm sort of iffy about raw tomatoes, but I do like them in classic caprese salads & other solely tomato salads. (In a garden salad, ugh. I have no idea why.)
My favourite pans to cook in are cast-iron and carbon steel - I know inductive hobs are great for a variety of reasons but if they don't work well with those, that's one more reason to never get one besides my irrational prejudice.
109 is a good idea. Will try that next time.
This thread is making me want a peanut butter Snickers but I'm not getting one because my grandmother never lived to see them.
112: Are you living by the WWMPD creed?
Maybe not. Somebody told me I shouldn't live by any creed my great-grandmother never heard of.
I assume he was referring to Mark Pitman.
one of them is called Fly Cemetery and another "sadcake"
I'm assuming a fly cemetery is an Eccles cake, although I've not heard that exact phrase, but what the fuck is a sadcake? (No, I'm not going to Google.)
Rhubarb ---------- is always going to have the blank filled by crumble for me too. Although fool is lovely as well.
The deal with strawberry-rhubarb pies is that you want to put a little sugar in. Most Americans will dump a couple of cups. So, so, wrong. The point of the strawberries and small amount of sugar is to assuage the fears of the rhubarb-haters: "Oh, no, this is STRAWBERRY-rhubarb, you'll love it."
And they do.
Before looking it up, I assumed an Eccles cake was similar to a Bible cake.
Someone at the local farmers' market told me that nobody at the market sells rhubarb anymore because a few years ago someone cooked and ate the leaves and then sued (or died and their estate sued, I guess). Anyway, I haven't been able to find rhubarb in the Bay Area, to Smearcase's happiness I guess.
???? readily available at markets and Rainbow in SF. Not usually sold with leaves.
124: I'd stick with repeating that story. The whole "Big Lie" technique has a bad history, but why not use it for good.
The guy didn't sound like he knew what he was talking about, but that's what he said. And I have never seen it at the farmers' market in Oakland or at the evil Whole Foods.
It's certainly available in farmers' markets around here, but what I've seen is always trimmed stalks, so it's not impossible there are worries about that kind of thing.
121: Fly cemetery is more politely known as fruit slice. I agree that an Eccles cake looks more like an actual fly cemetery. It looks as though it's just a layer of currants and other dried fruit in between two thin layer of shortcrust pastry with icing on top. Probably pretty good - I've been meaning to make them for a while but haven't gotten around to it.
A sadcake is apparently from Lancashire or Leeds or someplace non-central and it's just pastry with currants folded into it. When I made them, I added some orange peel. They are sad cakes because they do not rise, you see.
A couple of years ago I baked all the regional currant-based cakes I could find recipes for (except fruit slice) - Chorley Cakes, Eccles Cakes and a couple of others that escape me now. It's amazing how many variants there are on such a few ingredients. And also seems wonderfully suggestive of the pre-fancy-food-distribution past, when candied orange peel was a thrill.
They are sad cakes because they do not rise, you see.
Maybe they have a headache.
I have been making a blueberry rhubarb crumble for several years that is really good. It has pistachios in the topping. You can find the recipe at Epicurious.
at the evil Whole Foods
We only have one Whole Foods, so it has to take on both roles.
Unfogged turned into The Awl so gradually I didn't even notice.
I have been making a blueberry rhubarb crumble for several years that is really good
Jeez, it better be. When will it be done?
You can get rhubarb at Berkeley Bowl, Monterey Market, Andronico's, the Berkeley farmer's market; it's everywhere.
Figures that dq would shop at Rainbow. (I kid because I love.)
I had to run off, but thanks for the suggestions. Good thread.
Don't know whether this is for Stanley or Megan.
The Foodnited States of America.
Jeez, it better be. When will it be done?
It's the endless crumble. You take some whenever you're hungry, and just keep adding more rhubarb as your rhubarb plant grows.
Vox is occasionally OK, but the median article falls far short of providing useful background info to complement an amnesiac now-obsessed daily press. Does anyone here read the CSMonitor ?
Vox is worth 1 billion? I think I read somewhere how Uber is valued many times the total value of all taxi companies in the world or something like that. How is this not a bubble?
No. It was the USS Monitor. The CS Virginia (née Merrimack).
The implicit carries a lot of weight, not an open market valuation of the whole company.
One company can invest in another by transferring shares of its own inflated stock in exchange for fraction of the target. Now target can sell the shares of the acquirer with for operating capital with tax advantage and also no report of the acquirer selling its shares. I don't know if that's what happened here.
Remember, Comcast was cast as the genial idiots from out of town in 30Rock.
Vox is worth 1 billion?
Bear in mind that Vox Media is the parent that owns the Verge and SB Nation and Polygon and various other sites.
Speaking of, the Verge has been extremely anti-Comcast in the past. It will be interesting to see if that changes.
