DISMANTLE WHARF

HOT SCOOP!!!

Inspiring!!!

Potato Win!!

That's so hot, Ritch.

i'm inspired to mess w some potatoes now

i wish there was one of those abandoned potato mounds nearby that i could pillage from!

Josh totally made me those potatoes for my birthday last year, [mention]ritchey[/mention]. They were life-changing. We still have duck fat in the fridge from that momentous day.

I keep buying those budget bags of russets at the grocery store so I am super excited to try this!

Evan.V.N.S.J. wrote: ↑Thu May 07, 2020 8:53 pm i'm inspired to mess w some potatoes now

i wish there was one of those abandoned potato mounds nearby that i could pillage from!

Glean baby glean.

Claire the macho cooking guy says russets are the CRISPIEST kind!!!!

I was thinking about your potatoes at breakfast-time this morning and how I must make them, sooner rather than later, while simultaneously thinking about how deeply I instinctively disliked the macho cooking guy.

Who is the Macho Cooking Guy? I happen to know that absentee board member [mention]kmikeym[/mention] is a devotee of something called “Fit Men Cook”

The MCG is an archetype. He goes "deeply into the science of crispness." He makes you [sic me] feel inadequate about not caring as much as you (I) should(??) about the science of dough acidity. The MCG tells you that you are less of a cook because you don't WANT to have a specific pan for crepes or because you might LIKE the $6 Italian wine with the sun on the label.

Yes exactly; this is the archetypal MCG. He might also suggest that during kneading you must “make the sourdough your bitch” for example. He is very loud about how much bacon he eats. He has tested every baking steel on the market and created a spreadsheet showing how each one performed in each of the seven categories he determined. It’s very useful but you also are glad you don’t know him in real life.

But wait what was the specific MCG in this case? Was it the SERIOUS EATS recipe? If it was, I think actually I did try that one before and it worked... PRETTY GOOD

I don’t remember! I’ll try to find it

I enjoy being certain that MCG is Guy Fieri, for whom I hold genuine fondness after watching many hours of the Cooking Channel during the lowest point of a long depressive cycle.

It was not him! I’d remember him.

Here’s the recipe I’m talking about, but I think Kenji is a Woke Cooking Nerd, not a MCG: https://www.seriouseats.com/recipes/20 ... ecipe.html

are the WCN and MCG friends or foes

Foes.

foes but also have some dark similarities neither are able to recognize

Hey, great breakfast that I love: Make oatmeal. Add a generous spoonful of hazelnut butter plus other stuff you like. Maple syrup? cinnamon sugar? Let a lil' bit of dark chocolate melt in there for a nutella vibe? I mean whatever, what I am trying to tell you is hazelnut oatmeal is good and has the added benefit of keeping you full for a long time. FIN

Wow!!!!!!!!!!!

Does anyone else partake of "savory oats"? I have only met two other folks who do and they are from Texas and Louisiana, so I've always wondered if it was a regional thing. Basically, oatmeal with savoury stuff in it. I do things like butter, walnuts, soy sauce, nutritional yeast, sesame oil, flax and sesame seeds, hot sauce, nutritional yeast, onion, garlic, broccoli. I did not grow up eating it, but learned it from the texan and I really like it. Toast-like flavor profiles, but more filling and hearty and gluten-free than toast.

I know of this from Joey! A Quebecois. Joey’s version has miso and soy sauce and then a soft boiled egg on top! I gotta get back in

VEGAN nut-BUTTER BLONDIES.
3/4 cup nut-butter (we used almond)
1/3 cup canola oil
1 cup brown sugar
1/4 cup almond milk
2 teaspoons maple syrup (can sub for van extract)
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup peanuts

Oven @ 350 (used an 8x8 pan)
Mix it all up sans peanuts! (kinda easier to use your hand eventually)
Put in pan
Sprinkle peanuts on top
Bake for 22-25 minutes. Let cool!


we made these yesterday and they are already very gone. we used almond butter because we didn't have enough PB but were still insane.

These blonde bars sound GOOD!

Savory oats too! Never tried but do love a savory kasha breakfast bowl. Gonna go for it!

M o l l y please report back with ingredients used and experience experienced

deal.

I think it was in this thread--Jona, I made your tequila seltzer drink last night and it was SO GOOD. I have to say it didn't SOUND good but I trusted you and you were right. It's the perfect drink for me (sour and fizzy). Totally my new summer jam!

WATCH OUT, @RITCHEY!!! REciPe DanGEr!

WHAT THE FUCK!

ritchey wrote: ↑Tue May 12, 2020 6:12 am I think it was in this thread--Jona, I made your tequila seltzer drink last night and it was SO GOOD. I have to say it didn't SOUND good but I trusted you and you were right. It's the perfect drink for me (sour and fizzy). Totally my new summer jam!

RANCH WATER!

It's the best. It's a West Texas thing, they have it at all the bars in Marfa. Just a big tall drink of iced cold sparkling tequila in the dry desert heat

Am I pointing out the obvious by saying that "RANCH WATER" suggests a very different, and gross, kind of beverage?

a new to me yet classique way to serve crispy roasted potatoes is with a generous topping of feta, oregano, and lemon juice. YUM!!

Oh damn that sounds good! Love a lemony starchy thing, like a lemon risotto or preserved lemon in a pasta!
A real balance of bright and filling

Just made a strong stoemp, which went very well with the growing collection of krauts and a spoonful of dijon mustard.

If you do not know stoemp, it is basically lots of vegetables mashed up with potatoes, but in a good way.
Tonight, I boiled potatoes and jerusalem artichokes. In a pan, I fried up a whole load of sliced leeks and garlic in butter and oil and added salt, whole coriander seeds and a spoon'a turmeric (this is not a typical Belgian ingredient) and some frozen peas, cause why not. I also added a diced up crunchy tofu slab.

Once everything is cooked and drained, mash up your potato pot roughly. Mine only had the 'chokes added to the potes but you could also add carrots or parsnips... Nice tasting roots. Add some milk and butter. I also tend to put a big ol' dollop of full-on-fat yogurt. Maybe some extra tasty olive oil too... Once mashed up, stir in your panned goods. Don't mash those. You want bits and bites. Again, mine was leek based this evening. You might have some cabbage in there. Maybe spinach? If your carrots are young maybe they'd be happier in the pan than in the pot? You are your own stoemp boss.

Plop it on a plate and serve with kraut(s) and mustard(s)!

Yum!!!! All hail Stoemp!

How dost one pronounce this fine word

You say it like 'stoomp'

Yummy salad dressing:

• Rice wine vinegar
  Ginger salad dressing I had in the fridge
  Miso paste
  Tomato paste
  Apricot jam
  Peanut butter
  Brine from some lemony green olives (I was low on vinegar)
  Crushed and minced garlic

I mixed a bag each of sliced cabbage and iceberg salads, added thinly sliced celery, sliced almonds, and tossed together with salt, dill, basil, and rice wine vinegar. This mix I store separately in a container in the refrigerator, without dressing or wet veggies.

I served up the salad mix, dressing, some of those crunchy La Choy chow mein noodles my mom had, a roma tomato, and some cucumber. The dressing is very good. The addition of a protein would take this meal to the next level. Tomorrow I'll make it with diced avocado, thinly sliced mild onion, chili paste, maybe fry and slice some veggie salami I need to use up...

Flavor crunch explosion!

FYI: looks like David Lebovitz just published a book of French cocktail recipes. His website is just one cocktail recipe after another right now. https://www.davidlebovitz.com/
Warning: Homie is INTO Chartreuse.

I am obsessed with pizza. I finally had my pizza click into place and now I can't stop making it. 24 hour sourdough pizza project, I want to do it every day but am trying not to because as good as pizza is you shouldn't eat it every day, that's crazy.

RCH that crunch salad sounds RAD. I am always looking for crunch salads and feel like I don't have any really good ones. I think the chow mein noodles really propel this one into the stratosphere, I love those, what a great call. You know what it would go good with????? PIZZA

I hopped on board today, [mention]RCH[/mention]!! Lunch was Belgian endive salad with sweet red peppers, tuna fish, sunflower seeds, chopped almonds and dried currants, dressed with mustard, horseradish, raspberry jam, apple vinegar and pungent olive oil. Then just CRUSHED UP CORN CHIPS ALL OVER IT. Fuck yeah!

this is getting crazy

Last week I ate the too-small-to-dip crumbs of a bag of tortilla chips in a bowl and poured salsa in like cereal and ate it with a spoon. I have flirted with this technique before but never gone full on

Whoa!!!!!

I am very ashamed I say I have done this but I didn’t use a spoon

I used

My HANDS

I can't decide if that would give me more shame, or less. If you think of the mixture as chips and salsa, it is the appropriate utensil, in theory. If you think of it as cereal, it is comically inappropriate.

Shoulda saved those sprinks for a crunch salad. (Actually, I desperately long for salsa that's good enough to want to eat with chip dregs and a spoon.)