back to the kitchen, that pyrex vision

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frannyglass
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back to the kitchen, that pyrex vision

Post by frannyglass »

in which we talk about what we're cheffin or bakin up and in which maj proselytizes an incomprehensible tier system of food hobbying
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frannyglass
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Re: back to the kitchen, that pyrex vision

Post by frannyglass »

started getting into jams a bit, mostly berry stuff, but today i'm upping the challenge and trying to do a grapefruit marmalade

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will update with more pics soon
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p3rn
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Re: back to the kitchen, that pyrex vision

Post by p3rn »

I feel like beans in broth is the ideal winter -> spring transitional meal so on the menu tonight:

borlotti beans in broth with roasted fennel and a bit of wild garlic + walnut pesto
served with a thick slice of homemade sourdough

also messing around with some vegan hot cross buns curious to see how they turn out.
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yljt
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Re: back to the kitchen, that pyrex vision

Post by yljt »

made osso buco (braised veal shanks) with my bestie this weekend : )

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frannyglass
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Re: back to the kitchen, that pyrex vision

Post by frannyglass »

marmalade update

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some process pics too for those interested
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frannyglass
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Re: back to the kitchen, that pyrex vision

Post by frannyglass »

titkitten wrote: but how does it taste
pretty amazing i won't lie. i think i overcooked slightly, it's a touch cement-y, but i prefer that to being runny (like my previous jams have come out)
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rubymtn
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Re: back to the kitchen, that pyrex vision

Post by rubymtn »

Thumbing through the Joe Beef cookbook makes me want to visit Montréal. What are y'alls favorite cookbooks
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iral
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Re: back to the kitchen, that pyrex vision

Post by iral »

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inspired by my pal Windowflowers, made some orange marmalade. Did 2 kinds-- with tangelos and cara cara oranges-- and it's interesting to be able to taste the differences between the two. The tangelos were much more tart to start off and the cara cara oranges have a rounder, sweeter taste, which came through a lot in the final product.
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Re: back to the kitchen, that pyrex vision

Post by Ques »

rubymtn wrote: Mon Mar 22, 2021 1:44 am Thumbing through the Joe Beef cookbook makes me want to visit Montréal. What are y'alls favorite cookbooks
ones i reach for most:

zahav
dinner
nothing fancy
my kitchen in rome
the art of simple food

but if NYT.com was a cookbook that would be my #1. also smitten kitchen
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Re: back to the kitchen, that pyrex vision

Post by Ques »

feeling the need to trot out the marm i made a few weeks ago as well now. mixed citrus, i think i used orange, tangerello, lemon, blood orange, and grapefruit?

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my mason jars only consumed half of it, so the rest is filling my various other takeout tins...

no-recipe pizza i made last weekend with ends and bits in my fridge

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currently prepping for my first passover seder. doing matzo ball chicken soup, chopped liver with shallots on matzo, parsley horseradish fennel salad, ribs and baby yukons braised in spices and vinegar, schmaltzy carrots, and matzo toffee for dessert... very excited

been begging my local butcher to save me chicken skin scraps for weeks, as well as freezing my own, and i should have enough to make the ~1.5 cups of schmaltz i need for the meal
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iral
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Re: back to the kitchen, that pyrex vision

Post by iral »

rubymtn wrote: Mon Mar 22, 2021 1:44 amWhat are y'alls favorite cookbooks
The Flavor Equation by Nik Sharma (Indian cuisine mainly)
The food lab by Kenji

both are pretty STEM-brained but p valuable info about how to cook vs just recipes
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rubymtn
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Re: back to the kitchen, that pyrex vision

Post by rubymtn »

On that note, does anybody have any favorite cookbooks for Iranian (specifically Tehrani) cuisine? I love Iranian cuisine and have learned how to cook some dishes through friends but have yet to find a cookbook that looks good.
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Re: back to the kitchen, that pyrex vision

Post by judith_pancake »

rubymtn wrote: Mon Mar 22, 2021 1:44 am Thumbing through the Joe Beef cookbook makes me want to visit Montréal. What are y'alls favorite cookbooks
I work in food but have a pretty meager cookbook collection, the ones I use most are

660 Curries- Raghavan Iyer
Essentials of Classic Italian Cooking- Marcella Hazan
Japanese Home Cooking- Sonoko Sakai
Advanced Bread and Pastry: A Professional Approach- Michel Suas
Prune cookbook- Gabrielle Hamilton

there's this sort of avant garde fine dining food blog that's not been updated in years that i visit every so often for inspiration. you gotta use way back machine but here's a capture if anyone's interested: https://web.archive.org/web/20170928135 ... epad.com/

here's another jewish food one that is basically all the food i grew up eating so it's nice seeing things written up even if it's kinda junky: https://web.archive.org/web/20210311104 ... gspot.com/
miles
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Re: back to the kitchen, that pyrex vision

Post by miles »

My go tos

Japanese Farm Food - Nancy Hashisu
Japan: The Cookbook - Nancy Hachisu
Night + Market Cookbook - Kris Yenbamroong
Various Ottolenghis and Zaitoon by Yasmin Khan
Woks of Life website
All about dinner by Molly Stevens for the white people food.


Got burned by All Under Heaven by Carolyn Phillips. Should have listened to my friend who told me not to get the white lady chinese cookbook. It won a james beard award...

Any recs for good chinese cookbooks? Or websites?
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skunk ape
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Re: back to the kitchen, that pyrex vision

Post by skunk ape »

Chef Wang is the man but he talks SUPER fast and his setup is difficult/impossible to replicate in a home kitchen: https://www.youtube.com/channel/UCg0m_A ... nn77-vYnYw

For, uh, an easier time, I also quite like Chinese Cooking Demystified: https://www.youtube.com/channel/UC54SLB ... Q6N__UjbAw
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Put this in your signature if you like to post with friends: https://i.imgur.com/GUPLGPw.png

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