xkcd

by **justaman** » Mon Mar 31, 2008 7:30 pm UTC

ThorFluff wrote:Also, I'M a swede, WTF is a rutabaga?

In this context a swede/rutabaga is a swedish turnip, similar to a turnip but with yellow flesh and a different flavour.

by **annals** » Sat May 24, 2008 6:31 am UTC

Thread necro to ask what I should do with a can of ginger syrup. It's left over from making candied ginger, so it's basically a simple syrup type thing that's really, really gingery, spicy, and sweet. It's sort of a jelly-like consistency. Any ideas?

by **Mmmm, Pi** » Sat May 24, 2008 7:33 am UTC

Mhmm, the only thing I could think of at the moment is to use in a ginger cake instead of the sugar and ginger. Might be good on something like pancakes as well.

by **Zohar** » Sat May 24, 2008 8:27 am UTC

I second that suggestion - use it as a spread for anything. Or you could sweeten tea with it (I bet it would be really good with just that and hot water), it might fit in Asian dishes, where you might want gingery spiciness and some sweetness.

by **annals** » Sat May 24, 2008 6:28 pm UTC

Hmm, I'd hesitate to use it as a spread, simply because when I say really gingery, I mean really gingery, like more gingery than ginger, and not even particularly tasty by itself. I like the idea of tea and Asian dishes--and, oh! I bet I could use it to make ginger ice cream, too.

by **Decker** » Mon Sep 28, 2009 12:59 pm UTC

I couldn't find a thread like this, so here we go.

I have some lamb cutlets defrosting in the fridge. What should I do with them?

by **PAstrychef** » Mon Sep 28, 2009 7:18 pm UTC

Pound them thin, then dip them in flour, then egg, then bread crumbs and fry them. Serve with rice or buttered noodles and a green salad. A good Merlot would be nice too.
Or
Saute them in some olive oil, put them on a plate tented with foil. In the pan cook some sliced garlic, some chopped rosemary and some thyme. Add some red wine and reduce. Swirl in some cold butter until the sauce is shiny.

by **Axman** » Tue Sep 29, 2009 12:13 am UTC

Daube: it's what I'm making for dinner tonight.

1-2lbs fatty meat (beef, pork, lamb, don't matter) (tradition calls
for bullfight-losing bull shoulder)
1/2pt mixed olives
3 carrots
1/2 onion
1/2 garlic

Sear the meat in heavy fat (traditionally duck fat, so lard,
drippings, butter, or olive oil)
Add carrots, start browning, add olives, start browning, add onions
and garlic, brown.
Deglaze with a little olive brine + alcohol (wine, brandy, or gin
because who keeps juniper in the spice cabinet).
Fill with water to the top.

Spice with: salt, pepper, provincial herbs (rosemary, thyme, savory,
basil, sometimes lavender) lavender, juniper (see: gin) cinnamon,
nutmeg, paprika, bay.

Add something sweet, like apple, raisins, or dates, and reduce to a
thick stew. Just before the meat's done, add

1 starch (potato, turnip, noodle, bean)

According to how much time it takes to cook said starch.

Or, serve over mashed potatoes, mashed turnips, beans, noodles, or
couscous. Garnish with pine nuts, basil, or, uh, delicious, delicious
lead paint.

by **MooglesLord** » Thu Oct 08, 2009 7:39 pm UTC

Ok, I'm poor and there's very little food in the house, aside from Ramen Noodles. I'm currently making a pack of Pork flavored noodles. Can anyone recommend me spices and such to add to it to break up the same 'ol? I also frequently have chicken and beef flavors too, so I guess I could use some help with that as well. I Do have a lot of spices available, just no idea what might work.

by **Axman** » Thu Oct 08, 2009 10:17 pm UTC

Ginger, sesame oil, sesame seeds, parsley, green onions, an egg (crack it in there, don't stir it or break it, just soft-poach it; in Japan it's common to put a hard-boiled egg in sliced in half) red pepper, garlic, grated carrots, cabbage, leftover lunch meat, crab with a k... anything that's on the picture of the wrapper, really.

Alternatively, and this is tasty and the opposite of gross, a couple slices of American cheese--don't use a lot of water.

Also, JFGI.

by **Moo** » Thu Oct 08, 2009 10:24 pm UTC

Not exactly a helpful title for searching, but here you go, a thread I made for similar reasons a while back. Merge requested.
Links :forums, echochamber

by **AJR** » Mon Nov 16, 2009 3:46 pm UTC

I have a lot of green tomatoes from a plant in my garden (it kept going far longer than expected, but has now shrivelled up) and not much idea what to do with them. There's lots of them, but they're all small - at most about an inch diameter. I'm thinking they might go well in a curry, but I'd need to do a lot of curry to use them all before they go bad. Any other suggestions?
Here's a photo of what I'm dealing with:

Spoiler:

by **Axman** » Mon Nov 16, 2009 5:13 pm UTC

Dude, green chili.

by **Amarantha** » Tue Nov 17, 2009 12:10 pm UTC

Also, chutney.

by **micco** » Sat Jan 29, 2011 3:14 pm UTC

How am I supposed to use dried ginseng root?

by **PAstrychef** » Sat Jan 29, 2011 3:43 pm UTC

Soak it in hot water to make an infusion. Use that in teas or other foods.

by **Coffee** » Mon Jan 31, 2011 1:08 pm UTC

Okay, some help here. What the hell am I going to do with 15 or so leftover wheat-snack-bread things from my MRE's last exercise? I know they're rather unpalatable by themselves.

by **grythyttan** » Mon Jan 31, 2011 4:05 pm UTC

Could you make bread pudding with them?

by **PAstrychef** » Tue Feb 01, 2011 2:39 am UTC

They would probably make good bread crumbs.

by **PatrickRsGhost** » Sun Mar 20, 2011 2:19 am UTC

AJR wrote:I have a lot of green tomatoes from a plant in my garden (it kept going far longer than expected, but has now shrivelled up) and not much idea what to do with them. There's lots of them, but they're all small - at most about an inch diameter. I'm thinking they might go well in a curry, but I'd need to do a lot of curry to use them all before they go bad. Any other suggestions?
Here's a photo of what I'm dealing with:
Spoiler:

Fried green tomatoes. It's not just a chick flick.

by **Brillig** » Wed Mar 30, 2011 1:34 pm UTC

Beetroot chocolate cake is pretty awesome: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2181551.ece

by **PAstrychef** » Sun Apr 17, 2011 4:21 am UTC

A friend gave me a lovely venison roast. Any ideas?

by **poxic** » Sun Apr 17, 2011 4:39 am UTC

Stuff it with tofu?

Or that thing I've always read about and have never once tried, even on tofu: a salt crust.

Wait, ooh! I have The Flavor Bible right here! Venison... venison... ah, page 360. (It's a meaty book.) Things to use with venison:
Season: autumn
Weight: heavy
Volume: moderate-loud
Techniques: braise, broil, grill, roast, sauté

apples
bacon
bay leaf
carrots
cranberries
garlic
juniper berries
mushrooms
onions
pears
pepper
rosemary
shallots
use in stocks
thyme
wine

And those were the bolded options. I can't be arsed to type out all 100 or so others. Here are the "flavor affinities", though (and yes, it does cause me some pain to leave the u out of flavour):
venison + curry + pomegranate seeds
venison + garlic + juniper berries + rosemary
venison + garlic + peppercorns
venison + garlic + rosemary + tomatoes + red wine
venison + parsnips + pepper
venison + pears + rosemary

Off you go, then. Do report back on your adventures. :wink:

by **DRWS** » Fri May 20, 2011 2:57 am UTC

Robin S wrote:I have five eggs in my fridge and no faith in my own cooking skills. I rarely cook, and bought six eggs so that I could use one to make pancakes, because that's the smallest number which sells in supermarkets.

I also have a small amount of milk and plenty of flour; however, I'm not sure if all of the ingredients (milk and/or eggs) will still be good when I have time to use them.

A couple people suggested quiche, but Julia Childe says to use 3 eggs for each cup of milk. I just made a decent spinach and pepperjack quiche using that 3:1 ratio, and it came out great (forms its own crust).

I make my own pasta with your three ingredients. For 1 cup of whole wheat flour I add 1 egg and 1/4 cup of milk. All purpose flour is less thirsty than whole wheat, though, so use less milk if you've just got AP. Mix it up into a ball, cover and let it sit for an hour or so, then roll it flat and cut into noodles.

by **KestrelLowing** » Mon Jun 06, 2011 4:32 pm UTC

Ok, so I'm dying for some (local) fresh food but it's still very early in the growing season here and all that's available is asparagus and rhubarb. I know what to do with asparagus, but what on earth do you do with rhubarb? The only thing I know that contains rhubarb is strawberry rhubarb pie and as there aren't many strawberries currently...

So, what can you do with rhubarb?

by **grythyttan** » Mon Jun 06, 2011 7:35 pm UTC

You can most likely make jam out of it. Or just rhubarb pie as it is. This recipe for rhubarb bread is supposed to be good, but I haven't tried it yet personally.

And I can definitely recommend rhubarb cordial.

by **PictureSarah** » Mon Jun 06, 2011 8:21 pm UTC

Bread, muffins, pie, ice cream topping...for something savory, I've heard of rhubarb chutney for on top of pork or chicken.

by **Ross1** » Tue Jun 07, 2011 1:26 am UTC

http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/bashed-neeps-and-carrots.html

Thats one of the very few ways I will eat swede. It does actually go well with haggis :wink:

, but you can have it with a lot of other things too.

by **KestrelLowing** » Tue Jun 07, 2011 2:29 pm UTC

Ross1 wrote:http://www.deliaonline.com/recipes/type-of-dish/party-food/accompaniment/bashed-neeps-and-carrots.html

Thats one of the very few ways I will eat swede. It does actually go well with haggis , but you can have it with a lot of other things too.

I'm not sure if you were replying to me or earlier posters, but rutabaga (aka swede, aka yellow turnip) is different from rhubarb.

Thanks for the suggestions! I'll have to see if there's any rhubarb at the farmer market on Saturday.

by **Bakemaster** » Tue Jun 07, 2011 9:50 pm UTC

KestrelLowing wrote:The only thing I know that contains rhubarb is strawberry rhubarb pie and as there aren't many strawberries currently...

I made a strawberry-rhubarb-cherry pie last week. It was awesome. I've made pure rhubarb pies, they are also awesome. Don't let a lack of strawberries stop you from pie-ing you some rhubarb.

You can definitely jam it, I've had excellent rhubarb jam. And not only has Sarah heard of rhubarb chutney, I'm pretty sure she's eaten it because I made some last year.

If you figure out more things to do with rhubarb, be sure to share. I have leftovers from the pie and any excuse to get more rhubarb is okay by me.

by **natraj** » Tue Jun 07, 2011 10:39 pm UTC

Curried rhubarb-lentil-squash... thing... for something on the savory side. But rhubarb is always good pie'd. Or caked!

Spoiler:

by **charolastra** » Mon Jun 13, 2011 7:50 pm UTC

Fiddlehead ferns - someone give me something to do with them. I had never seen them in a store before which of course means I bought about half a pound.

Website · by **Sandry** » Mon Jun 13, 2011 10:41 pm UTC

Fiddleheads can actually be pretty simply sauteed. We got a bunch last week and my housemate made them just with some olive oil, garlic and a reduction of balsamic vinegar. That said, I turn out to not be a big fan, due to the texture. Ah well.

by **Brother Maynard** » Mon Sep 26, 2011 3:47 pm UTC

So I've had a bunch of tamarind paste left over from a recipe I can't recall making anymore just sitting in my fridge for the last two months or so. One, is it usable (I would think so since it seems acidic and well-dried)? Two, what do I do with it?

by **Amarantha** » Tue Sep 27, 2011 10:59 am UTC

Pad Thai.

by **PAstrychef** » Tue Sep 27, 2011 1:51 pm UTC

That paste will keep for years in the fridge. It gets used in Thai, Indonesian, Vietnamese and some Indian cooking. If you goggle Tamarind Paste recipes you should get plenty of ideas. Use it whenever you want a touch of tartness in your dish. Just soak it in hot water to get it soft and stir it in.

by **coffeefrog** » Wed Sep 28, 2011 3:07 pm UTC

So, any other tips for cabbage, swede, parsnips or beets? Any other things you wish you knew how to cook?

Swede, parsnips & beets can all be sliced really thin and turned into crisps (potato chips) in the oven really easily. Swede is a fair bit less tasty than the other two this way though. I suggest roasting parsnip with rosemary, or pan-frying it with butter + sage. It's hard to beat honey-roast parsnips! Swede (rutabaga) can be turned into a really nice baked pudding thing, I think by steaming, then mashing with butter + sugar, covering in breadcrumbs and then serving. There's an old cordon bleu recipe my mother and grandmother loved.

Swede also goes into mashed potato to improve it a lot (aka neeps & tatties). Beets - just cook em and slice em for sandwiches, or use in risotto, in tiny little cubes. All these veggies make great stuff with pastry - pies, pasties etc.

by **Telchar** » Thu Sep 29, 2011 4:38 am UTC

Chuck steak. I have a lot of it and I'm tired of cooking in a crock pot and stewing it. I've never braised much, mostly because it takes longer that most other preparations. Thoughts? I was thinking red wines, garlic, Worcestershire, maybe some balsamic vinegar? Dunno.

by **PAstrychef** » Thu Sep 29, 2011 10:26 pm UTC

Telchar wrote:Chuck steak. I have a lot of it and I'm tired of cooking in a crock pot and stewing it. I've never braised much, mostly because it takes longer that most other preparations. Thoughts? I was thinking red wines, garlic, Worcestershire, maybe some balsamic vinegar? Dunno.

Slice it really really thin and marinate it in soy sauce, garlic, ginger, sesame oil and a bit of sugar. Then stir fry it in a hot pan until it's crispy on the outside and still rare within. Serve over rice.

by **grythyttan** » Sat Oct 01, 2011 9:24 am UTC

PAstrychef wrote:
Telchar wrote:Chuck steak. I have a lot of it and I'm tired of cooking in a crock pot and stewing it. I've never braised much, mostly because it takes longer that most other preparations. Thoughts? I was thinking red wines, garlic, Worcestershire, maybe some balsamic vinegar? Dunno.

Slice it really really thin and marinate it in soy sauce, garlic, ginger, sesame oil and a bit of sugar. Then stir fry it in a hot pan until it's crispy on the outside and still rare within. Serve over rice.

Some mirin and/or sake is also very good to add in the marinade. And adding some chopped leek just before the stir fry is done works really well.

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