DISMANTLE WHARF

A few onion ideas:

1) At the beginning of the pandemic, in prepper mode, I bought a giant bag of onions, diced them, and put them in a gallon ziplock bag in the freezer (also with some chopped celery). I literally just got through the bag after nine months of using a handful at a time to start stir-fries, soups, etc. Super handy cooking hack and they kept perfectly well.

2) French onion soup! I've had this recipe pinned for a while. You could make a bunch of broth and freeze it for later too:

https://www.bonappetit.com/recipe/french-ish-onion-soup

3) Caramelize a big batch and use it to jazz up everything you cook!

How about onion jam? It's a very nice condiment! Good on a breakfast sandwich!

an onion tart.

YUM

Best of both worlds: this French onion soup galette?!

https://cooking.nytimes.com/recipes/102 ... on-galette

Great help, I might as well try all these recipes. The lord knows I have fifty onions.

Apples could probably be sneaked in some onion dishes. Can you make cake with apples?

Romanian/jewish apple cake is mostly apples and it is delicious. I have literally been riffing this recipe from allrecipes.com since it was the place online where humans found recipes. It feels somehow wrong when you are making it because there is barely enough cake batter to cover all of the apples. Fear not. https://www.allrecipes.com/recipe/21838 ... pple-cake/

Also, fry some apple and onion in a pan together in butter and throw in a beaten egg or two. An apple omelet is delicious!

yourfriendclaire wrote: ↑Sun Dec 06, 2020 2:38 pm Hey gang, I braised a cabbage for the first time in my life last night! We always have 1-3 cabbages in the crisper; I think they procreate. This was a good way of smashing one.

https://www.bonappetit.com/recipe/caramelized-cabbage

I made this tonight. But instead of most of the things I made a honey mustard braise. And added cauliflower and onion. Oh, and apple. It was good!

It's a great base! Sear a cabbage and bake it with some kind of soupy braise until it falls apart. Related: I just discovered that you can just put an entire uncut onion in your soup, stock, or bean pot. It'll just fall apart into oniony goop as it cooks.

mmmm, goop.

I made cauliflower soup to eat with bread and cheese for lunch. I tossed in a blob of miso at the end. It was good but I gotta say, I missed the chamomile. Maybe more miso next time. And chamomile?

Thank you Tracy
Ill try new recipes this year

BTW, if anybody is interested in recipes of Pandoro, Panettone or Torrone just look for links on the topic "Christmas" to see photos, just ask and Ill translate them for you

ciao

An English-dubbed Dutch horror film about Sinterklaas being a serial killer.

The robots here are so friendly. And so into that one weird VHS tape.

Oh no I think they’re breeding

I googled "English-dubbed Dutch horror film about Sinterklaas being a serial killer" and you got a lot of forum hits with the thread title "What made you laugh today." Mechanics chatsboards, vintage bicycles, even one for Navy members and their families...

The film it is referring to is apparently called "Sint" and was made in 2010, if anyone's curious. Though the spammers are clearly not interested...

Wow. I bet there was an Ur-post somewhere on the vintage internet about the Sinterklaas movie, which got scraped up by a bot and infinitely propagated throughout middling forums such as ours. One way to achieve a lasting legacy, I guess. But they’re definitely accelerating now. We need @joni to start banning these folks! No more humoring the bots!

It is funny how this board's phpBB theme makes links very obvious with the brackets and underline, making the bots attempt to hide their SEO links comical. I bet on other boards you can barely notice a slightly discolored period at the end of a sentence that almost makes sense in any given thread.

Maybe in honor of our robot friends we (as a board) should watch Sint??

Same instinct here. I am on board to ban the bots but watch the Sint.

On second thought though, maybe the trailer is enough? https://www.youtube.com/watch?v=UeRd5vIOP5Q&gl=BE

Update on my casserole goals: apparently casseroles have been rebranded by the millennial recipe Internet as “pasta bakes.” Armed with thus knowledge I’ve very handily made several fantastic pasta bakes recently. It’s simple, really. Cook pasta (shells or something twisty is ideal) and glop it into an oven-safe dish mixed up with some kinda sauce and vegetable matter, top with cheese and breadcrumbs, and bake covered at 400 for 20 mins. My go-to sauce is a quick blend of soaked cashews or almonds, miso, garlic, oat/almond milk, and a little lemon juice. A mixture of textures is key: white beans are nice, or halved Brussels sprouts pre-cooked in a cast-iron skillet. I bet broccoli would be great too. It’s a great pandemic meal because it gets better after a day or two, and it makes enough for several meals. I’m 300 years old!

I can't believe millennials prefer the term "pasta-bake!" What is this a 1960's potluck?!

I was a little skeptical until I read about that lemony-miso concoction. That sounds delicious.

I am attaching a recipe for what my sister calls "top of the muffin to ya"
It is a concoction she has been tweaking over the years that started as a "healthy" muffin recipe and became a breakfast/all day long cookie. It looks like it makes a lot. It also looks like you could add more banana and drop the egg for a vegan version but y'all know best.
Her instructions: "Top of the muffin to ya. Bake at 400 for like 7 min. Taste best out of the freezer and over baked and a little crispy. They stay in the position you dictate."

This is such a chaotic recipe I love it!

Sasha's been making lasagne once a week and that has been nice. "Pasta Layers"

I have NEVER successfully made lasagna that didn't just devolve into a wet goop. What's Sasha's secret?? I guess the answer is probably "real cheese and other dairy products"

@cog, I have made mushroom-sage lasagna that was totally not goop! I'll look for the (a) recipe.

Yes, there's certainly heaps of cheese in it ;(

Ooh @Molly that sounds fun as hell. Maybe, for my people, some kind of cashew ricotta in the mix?

I'm digging this blended-butternut-as-sauce steeze. Add in your cashew cream and you got yourself a stew goin'. https://www.feastingathome.com/butternu ... -and-sage/

Made a bath of trash water today that might be the best yet. It consisted mainly of fennel, leek and celery tops and lots of dill stems. Very clean tasting! Like a warm lil detoxifying cup. Made some lentil soup. YUM.

I found a perfectly functioning air-popper in the street the other day. Does anyone have favorite popcorn flavors/recipes?

I've never used an air-popper! But I sure love finding shit in the street.

My go-to: olive oil, nutritional yeast, salt. I'm a basic B.

You know about "disco popcorn"? Some friends in the UK turned us onto it. It's when you get a big bag of popcorn at the movie theater and then dump a bunch of loose candy into the mix. Best for European movie theaters where they have bulk bin candies in the concessions area. I also love a straight-up sugar popcorn.

I've never heard it called disco popcorn but love to dump reese's pieces into a bucket'o'corn!

another U.K. delicacy is getting "crisps" for the table at the pub, splitting open the bag to make a little plate, and then pour a bag of (preferably dry roasted) peanuts on top and mix together. or was that just my friends who did that? I cannot verify this online.

I keep a special spice jar just for popcorn. The trick is to grind it into a powder so it sticks to the popcorn. In an air popper, the popcorn is drier, so you may need olive oil first for the spices to stick.

My very specific preferred trio is dill-curry-paprika (a bright green-umami-smokey taste) in more or less equal volume. But I will also grind up rosemary, oregano, basil, thyme, black pepper, onion and garlic powder, anything, and just add it to the same spice jar.

- Italian herbs+black pepper+parmesano is divine. Store in fridge.
- Tajin, the Mexican chili-lime seasoning that goes so well with fruit is yummy just by itself. Add onion and garlic powder, cumin, and smokey paprika for a real good time.
- Thyme, oregano, sumac, and sesame seeds for a za'atar popcorn fantasy!! Ground sesame can taste a little bitter to me, toasted is better than raw. Substituting nutritional yeast for sesame would probably be the bomb, I will try that.

You can also just grind salt into a powder to get the same effect! I do the same with nutritional yeast so it doesn't settle to the bottom of the bowl.

Bonus sweet treat: get a sauce pan on low heat, melt your buttery product, then add a spoonful of jelly. Let it blend and brown a bit for an easy fruity caramel topping. Kick it up another notch by melting a spooonful of Nutella on its own and add a bit of peanut butter if you like! Drizzle on the popcorn and toss that B.

Lastly, I love the taste of Bragg's aminos but I don't love wet popcorn. So I go with powdered salt. Maybe an experiment with olive oil+Braggs or buttery product+Braggs is in order.

Note to self: get some kind of olive oil sprayer situation just for popcorn

We have a bonafide popcorn expert on our hands. Will try many of these suggestions. Have been riding the olive oil, salt and za'atar train this week. Chili lime seasoning has just been added to my official "buy when in USA" list. Smoked paprika is another top tip. Good old, salt and sugar, a la kettle korn, never fails either.

Also very into the reece's pieces popcorn disco party! Next board party, popcorn party?

What's your favorite way to use gochujang? Just got a bunch.

Swizzle into some mayo for a spicy/creamy special sauce!