The Cooking Thread

Beets are good.

Beets are good.

Especially the golden ones that don't have that indelible red dye in them. When I had a big garden I grew albino beets: Same great flavor, no color at all. I've never seen those in the store, though, so I buy the golden ones.

Damn, now I want some beets.

Oh, yeah, what's REALLY great is when the beets are very fresh and the greens have not wilted, I cut out the crown of the beet (because it's too hard to clean) and then I steam the beets with their own greens. Sooooooooo yummy!!!

Quote from: Username on August 14, 2024, 01:08:17 PM

Recently I've been getting into Ukrainian and Jewish cooking. Here's a borscht and some pastrami I made.

mmm, 4 appetizing bites
BTW, what is the red part made of?

So that's pastrami. You take brisket, cure it, desalinate it, rub it with a shit ton of spices, smoke it then steam it and serve. Its delicious and blows the store bought "pastrami" out of the water. Its very typical of a New York deli style pastrami.

Oh the red part are home made brother, beats, carrots, alliums, pickled beat juice... lots of other stuff... dill. I'll write down a recipe next time I make it and share.

I made a bouillabaisse. Its a bit dark as I cooked it for two days to deepen some of the flavors. A LOT of homemade crab stock, pasta stock, onions, fennel, shallot, garlic, leaks, san maranzo tomatoes, tomato paste, saffron, pernod, taragon, salt, pepper, bacon fat, parsley, lime, high quality butter; then lobster, just the best shrimp I've seen and mussels.

Oh and a few roosters crest pasta.

Probably should have had a white fish but it was pretty full on protein already. Picture on login on desktop. I'll add that to my list of things to fix.

I want to cook Watalapan, a Sri Lankan dessert (a recipe calls it Cocunut and Treacle Custard), but I'll probably have to wait ages to get uninterrupted kitchen time