#once the mushrooms start to get shriveled start to add in the butter

[zvaigzdelasas]

Think I made nearly-perfect chanterelles tonight for dinner

[gynandromorph]

what are some of your favorite veggies/ways to prepare them if you don't mind sharing?

i don’t have a lot of fav veggies because i had to force myself to learn how to enjoy them but i’ve been wanting to do little mini-comics about food shit anyway cuz i feel like one of the things that made food very intimidating to me was i wasn’t taught anything about it so i had no idea where to start or what to do, so.  so i’m just gonna go by groups based on cravings

craving crunch with little need for a specific flavor

straight up raw eating with a dip: celery, carrots, and peppers (not technically a veggie). i usually just do something simple like ranch or hummus for the dip.

salad: with any of the following, all raw: cabbage (red or green, green is cheaper but i prefer red), lettuce, onions (especially red), garlic (in small amounts, minced; some people find raw garlic “spicy” but i don’t really see it), and cucumbers (also technically not a vegetable)spare yourself the pain and don’t eat salad without dressing, even if i’m having a salad with a lot of flavorful veggies i’ll still at least do a light vinaigrette by spritzing it with some lemon juice/vinegar and sprinkling some salt on. ranch and hummus (watered down with some vinegar so it’s thinner) are what i also usually use, but occasionally i’ll make different flavors. the important part of dressing a salad, if you don’t have a specific favorite already or you just want something different, is salt, an acid (vinegar, lemon, or lime), and a fat (usually a light oil; optional, but strongly recommended)-- these all make it taste more like food and less like eating grass.

lightly cooked with oil and salt (or butter): broccoli (steam or sautee), green beans (sautee; also technically not a vegetable), snow peas and snap peas (sautee), carrots (steam), asparagus (steam or sautee), corn (steamed). some garlic powder, black pepper, lemon, and red pepper flakes are all optional but also strongly recommended

craving something rich/salty/savory

cauliflower, real creamy vegetable, pretty versatile and unique. i usually just go for roasting it and putting buffalo sauce or something spicy on it, but it’s also good as soup or mashed. tofu also works well as a substitute for cauliflower, taste-wise, although it isn’t a vegetable and there is no need to roast it or cook at it all really (it does need more flavor/seasoning though)

bell peppers, roasted. you can stuff them with anything you want (within reason) or you can use them as a stuffing for something else. i think they go well with mushrooms (not a vegetable), onions, potatoes, beets/radishes, carrots, garlic, dark squashes (pumpkin, butternut, yellow, etc; also not vegetables), and tomatoes (not vegetables either), all also roasted.

eggplant (really getting tired of stating when something isn’t technically a vegetable). i don’t really like eating this one by itself, it’s sort of annoying to cook, but when it’s in-season it’s a good filler because it’s a huge fuckin plant and it works well with savory dishes once it’s cooked. i usually sautee eggplant with stir fry/fried rice/etc. in that case, goes well with bok choy, onions (green, white, shallots), bamboo or water chestnuts, bean sprouts, snow peas and regular peas, mushrooms, and tofu. for stir fry i usually just do peanut sauce

spinach. not really much of a filler, but very packed with vitamins and unobtrusive taste-wise once steamed or sauteed because it shrivels right the fuck up. i throw this shit in anything that doesn’t have a lot of greens already lik bean stew or riceroni, sometimes uncooked in smoothies or salads even

onions, caramelized, always adds flavor to a dish. white is standard onion flavor, red is a bit more robust, yellow is a little sweeter and less onion-y, green onions are very small but have a fresher, crisper onion taste and aren’t very obtrusive. just fuckin... throw them in whatever. garlic works well with onions too, but not a whole lot of nutrition there.

artichokes. boil it, salt, pepper, butter it, pick a dip and experiencing scraping strange leaves against your teeth one by one. creamy dips generally work best with artichokes, some people just do melted butter tho.

POTATOES.

god’s gift to this earth, such a versatile vegetable

french fries or wedges with any condiment

mashed potatoes with garlic powder, onion powder, salt, pepper, little bit of cumin, rich oil (or butter), and almond milk (or regular milk)

baked, easy as shit, just stab it copiously and throw it in a microwave, very filling, season the shit out of it and ideally load it

latkes, love of my life, i prefer them with sour cream or toum (you could also make hash browns, technically)

yams/sweet potatoes are also good, but they do NOT taste like “basically a potato but sweeter”; they are their own thing.

that’s all i’m really inclined to write right now. if you have trouble with eating vegetables my advice would be1) ALWAYS season and salt cooked vegetables. just because it’s going to have a sauce on it doesn’t mean you don’t have to season them-- it will taste bad and bitter or bland.if i’m not aiming for anything specific, i will usually at least season any vegetables i sautee or roast with garlic powder, onion powder, chili powder, and salt and pepper, at the very least (for more complex flavors you can start with basic additions like cumin, basil or cilantro, thyme, paprika, nutmeg, and ginger powder) and if there is no sauce or dip i’ll add some sort of oil/fat2) if your problem with vegetables is texture-related, try making vegetable stock. you just dump a bunch of shit into a pot and boil it for like an hour. you can salt and season it here with various shit if you want. all of the nutrition of veggies mostly comes out when it’s made into stock (aside from fiber), so just substitute appropriate recipes where you need water with the stock instead, it makes shit more flavorful. only rule to stock is that you should always have at least 50% of the bulk be onions/leeks/shallots.3) and try cooking anything until it’s basically tender enough to blend right into a non-vegetable dish you usually eat. for most vegetables, the longer you cook it, the mushier it gets. if it isn’t a little “al dente” this is usually considered poorly cooked, but hey, whatever works-- just don’t throw that out the door to guests

[businessweekme]

The 16 Dishes You Should Have Eaten in 2018

The year 2018 has not been a great one for the food world. There was the loss of two of the brightest people in the business, Anthony Bourdain and the Pulitzer Prize-winning Los Angeles critic Jonathan Gold. Likewise, it was hard to find one new, unifying restaurant that captured everyone’s imagination.

That doesn’t mean there weren’t captivating dishes. In fact, these 16 were positively remarkable. They run the gamut from just-caught king salmon in Alaska to exquisitely aged Irish beef in London. There’s a lot of bread—it was, after all, the 2017 dish of the year and still looming large—but no noodles. New York introduced two places you’d assume would make the cut: Missy Robbins’s pasta-focused Misi followed her breakout, Lilia, and David Chang reimagined ramen at the new Momofuku. Yet different dishes stood out more on their menus instead.

To find out what those dishes are, and the 14 other most outstanding ones, read on. And grab a snack while you’re at it—you’re going to get hungry.

Sukchae | Atomix, New YorkUnlike most dishes that feature a dollop of caviar, what grabs your attention with this exquisite Korean omakase counter’s cooked vegetable course is not the pricey fish roe. Chef-owner Junghyun Park layers tender celery root on a bed of fresh, yogurtlike buttermilk cheese—and adds the caviar, sure. But then comes the unforgettable component: creamy, softly sweet hazelnut sauce that Park pours over it all to finish the dish. It balances the saline pop of caviar, the silkiness of the celery root, and the tang from the cheese.

Whole Roast Duck With Duck Confit Salad | Spoken English, Washington, D.C.This small, standing-room-only restaurant (literally) is hidden in the groovy Line hotel, a new D.C. hotspot that once was a church. The dining room consists of two short counters, which are an extension of the kitchen; it’s like snacking at a friend’s house. On the menu are twisted classics such as chicken skin dumplings from chefs Erik Bruner Yang and Matthew Crowley, as well as the best duck I ate this year—a time when there’s been a lot of good duck out there. Here it’s cured in tea for four to five days before being roasted over wood and carved up. The legs are confited and tossed into a salad, the breast is thickly sliced, and the supple tortillas to roll it all up in are made with duck fat instead of lard.

Roasted Tomatoes With Hot Honey | Misi, BrooklynA few years ago at Lilia, chef Missy Robbins made a long, curly stretch of malfadini noodle with buttery pink peppercorns New York’s most sought-after dish. At her new place, Misi, in the southern reaches of Brooklyn’s Williamsburg neighborhood, the best thing isn’t pasta but oven-blasted tomatoes. Roasting for a couple of hours intensifies their sweetness, which is then hit with a drizzle of Calabrian chile-infused honey, further punching up the shriveled halves. A licorice bite from the cracked coriander seeds and fennel, tucked into the oil, takes it over the top.

Maine Chutoro Hand Roll | Mr. Tuna, Portland, MaineInstagram: Mr. Tuna on Instagram: “End Labor Day…

Forget lobster and oysters. The local bluefin tuna belly that Jordan Rubin gets in late summer and the fall is the seafood standout in Portland, Maine. In mid-2017, Rubin bought a hot dog cart and started making hand rolls and sushi burritos on the downtown streets. His operation quickly grew into a mini food truck empire that now includes a space in the Portland Public Market. The hand roll’s nori wrapper is notably crisp because Rubin keeps it warmed in an electric toaster before wrapping it around tangy rice and fatty, melt-in-your-mouth chopped fish mixed with sea salt, scallions, and potent fresh wasabi sauce.

Poulet Roti | Frenchette, New YorkTwenty years ago the roast chicken at Balthazar, carved tableside, made the bird chic in Manhattan. Now the chefs who helped put it on the map there—Lee Hanson and Riad Nasr—have reintroduced it at their beyond-buzzy Frenchette. Not simply a vehicle for crispy skin, it’s a superbly juicy and supple bird served in a shallow casserole. Standing alongside is a separate pot of pommes purée that’s approximately half butter, and often garnished with roasted maitake mushrooms, giving you all the earthy flavors on one table.

Panna Cotta | Brawn, LondonFor those who think they never want to eat panna cotta again, it’s time you taste the triangular wedge at Columbia Street’s cult favorite wine bar, where it’s served as if it were a cake. The custard is infused with piquant cardamom and topped with charred orange slices that offset the sweetness. But the beauty of this dish is the rich double cream that chef-owner Ed Wilson sources to make it, lending a texture that’s not too gummy, not too loose—just perfect, like the best ice cream made ever-so-slightly more solid.

Aged Beef Sobrasada on Toast | Bright, LondonAt this spare new Scandi restaurant and wine bar, chefs Will Gleave and Peppe Belvedere rely on their neighbors—specifically the great local butcher shop, Hill & Szork. They take Irish sirloin that’s been aged at the shop for 45 days (there’s not enough room at Bright to age it themselves) and then grind it with funky aged beef fat and salt, pepper, and paprika. It’s served on sourdough toast brushed with more of the fat, then topped with capers and chives macerated with elderberry. It’s the platonic ideal of beef tartare.

Blum’s Coffee Crunch Cake | Valerie, Los AngelesValerie Gordon may have gained notoriety for her chocolate bars, now a common sight at coffee shops across the country, with their bold packaging and flavors such as salt and pepper with crispy rice. But the real standout of her eponymous confectionary are the classic desserts she re-creates out of fear they’re fading into oblivion. Blum’s cake is an architectural masterpiece, studded with shards of chewy, coffee-infused honeycomb that superbly contrast the coffee whipped cream oozing out between layers of tender yellow cake.

Cheese & Crackers | Elske, ChicagoThe deceptively simple dish at Michelin-starred restaurant Elske has just three components: cheese, jam, and crackers. The cheese is Wilde Weide, a two-year-old aged raw cow gouda with crystallized streaks. The jam is vanilla-infused tomato dolloped into a nest. And the crackers are made from a yeasted dough that’s doused in olive oil before baking, which gives them a superbly flaky, buttery texture, like a French pastry you didn’t know existed. Together, they’re unstoppable.

Slow-Roasted Lamb Neck Shawarma | Bavel, Los AngelesAmong the slew of promising new Middle Eastern restaurants across the U.S. is the greenery-filled Bavel in downtown L.A. Ori Menashe takes an underused cut—lamb neck—and coats it with a paste of tangy sumac and caramelized onions. The meat is roasted for hours until falling-apart tender, and the rub is baked in. It’s served with an array of sides including pickled vegetables and creamy house-made tahini, as well as the flatbreads for which the restaurant has rightly become famous.

Fried Blue Prawns | Momofuku Noodle Bar Columbus Circle, New YorkDavid Chang is on a mission to get you to eat the whole shrimp—shell, head, all of it. To accomplish this, he and his crack chef team of Tony Kim, Matthew Rudofker, and J.J. Basil have created a scintillatingly spicy coating at the new Noodle Bar in the Shops at Columbus Circle, aka the Time Warner Center. A blend of cumin, togarashi (the Japanese version of chili powder), sugar, salt, and Sichuan peppercorn is plastered onto the delicately fried shrimp, making it impossible not to eat the wafer-crisp shell along with the sweet meat inside. A spritz of lemon and an accompanying bowl of yuzu mayo cools it all down.

Dilliwala Butter Chicken | Adda, New YorkNormally, butter chicken is a forgettable staple of Indian takeaway. That all changes at the thrilling, no-frills Adda in Long Island City, Queens. The dish is recognizable only by name, and it makes you realize that all the versions you’ve had before are lame. The deep orange sauce is lit up with darkly sweet fenugreek, cardamom, cilantro root, and a generous hit of red chiles, making it much hotter than usual. The biggest difference: the local tomatoes and honey that replace the standard canned tomatoes and sugar, lending the dish a punchy freshness that cuts through that classic slick of butter on top.

Pork and Shrimp Bao Bao With Fried Egg | Kym’s, LondonWell-made dumplings are enough for most people, especially when the filling is a mix of juicy seasoned pork and chopped shrimp in a tender wonton wrapper. But at Kym’s in the Bloomberg Arcade, chef Andrew Wong, who heads the Michelin-starred A. Wong, ups the ante by frying them with eggs for extra unctuousness. The result is an Asian-style shakshuka with golden, crispy bits of white and creamy yolk enriching the already rich dumplings. The final touch is a sprinkling of scallions, sesame, and chili oil studded with alluring bits of fried onion.

Grilled Ivory King Salmon | In Bocca al Lupo, Juneau, AlaskaChef Beau Schooler of Juneau’s In Bocca al Lupo calls his dish simply “salmon offcuts,” which may be true, if perhaps a disservice to the quality of what you get on your plate: a combination of the collar, belly, tail, and head, depending on what was caught in the last 24 hours. There’s never a guarantee that he’ll have white king salmon, but if he does, order it. The incredibly fresh fish has a cleaner richness then common salmon. Salted and drizzled with olive oil, the fish gets popped into a wood-burning oven, right next to the coals, so the skin chars. The accompaniment is an equally elemental charred lemon wedge, a garlicky parsley pesto that’s intensified with a blast of fish sauce, and a finishing sprinkle of Alaskan sea salt from Sitka.

Ibérico Katsu Sando | Ferris, New YorkIt’s been a big year for sandos in New York, the most high-profile being the $185 version of the Japanese sandwich made with wagyu beef. But pay attention to the one crafted by chef Greg Proechel at Ferris that costs about one-tenth the price. Made with succulent acorn-fed Spanish pork, about ¾-inch thick, it’s egged, breaded, and fried to medium rare so it’s crunchy but still supremely juicy. The toast is judiciously brushed with a fruity, hoisin sauce and is just thick enough to keep the cutlet secure.

Ilaria Pie | Una Pizza Napoletana, New YorkPizza prince Anthony Mangieri figures he’s tried every buffalo mozzarella in the U.S. and half of the ones in Italy. He came across his favorite outside Naples—it’s grassy and slightly animal-y—and along with that classic “mozz,” he brings in a quantity that’s been wood-smoked to star on Una Pizza Napoletana’s simple, standout pie. The Ilaria, named for his wife, is a doughy delight, like a lightly charred pillow. It features pools of that smoky mozzarella paired with the refreshing snap of cherry tomatoes and arugula.

The post The 16 Dishes You Should Have Eaten in 2018 appeared first on Bloomberg Businessweek Middle East.

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[turbogrill]

Creative Ways For Cooking Better Tasting Food

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Creative Ways For Cooking Better Tasting Food

There are always new things to learn about cooking, even if you are just cooking for your family. Knowing the right methods and techniques could turn ordinary or bland meals into spectacular feasts you will be remembered for. Add these cooking tips to your collection, so you can enhance the flavors in your meals.

When you are cooking food on skewers, there are some basic guidelines to know. Metal skewers will work better if they are twisted or squared.

Prepare in advance as much as possible. It is important to have all the prep work done before you start cooking. Trying to cook a meal that has to be on the table by a certain time can be stressful. By doing all of your preparation in advance, you avoid the stress and just enjoy your meal.

Adding cauliflower to your mashed potatoes is a great way to reduce the amount of fat and calories they contain. You should use equal portions of potatoes and cauliflower when making this delicious side. The taste of cauliflower will blend nicely with the potatoes. It also mimics the texture and color of the potatoes almost perfectly letting you up your vegetable intake, and drop the calories, all the while giving the same delicious potato experience we all know and love.

Do you love to cook with fresh basil? Put a bunch of fresh basil in a glass. The stems will then need to be covered with water. Place the glass of basil leaves on the counter in your kitchen, and watch it keep its freshness for weeks. Change the water once in awhile, and before long roots will even form on the basil. You should also cut the basil so that it keeps growing.

They will act somewhat like a sponge that soaks up all the water. Wipe the mushrooms off by hand with a cloth that is damp.

Garlic is delicious; however the pungent aroma will get stuck on your hands. Stainless steel can remove the bad odor that comes from garlic and other smelly items. This handy trick cleanses your hands so the smell will not be transferred to what you are going to touch next.

If you are left with extra sauce after a meal, find a clean ice cube tray to pour the leftovers into and store the tray in the freezer. This makes it easy to prepare a quick meal by reheating the sauce using a saute pan. Don’t worry; the sauce will taste delicious after being frozen in an ice cube tray!

If you want to begin losing weight and improving your diet, you should reduce or eliminate the amounts of cooking oils that you use. Many oils and butters have a high concentration of fat. Try using nonstick cooking spray instead: this product does not contain anything unhealthy and works just like oil.

Disperse spices and seasoning to your favorite food in small, equal increments over time. This results in a better blending of the flavors of the ingredients.

Cooking doesn’t have to be an exact science; that’s baking. But you should still measure the amount of oil you cook with. To lower the fat you use when cooking, make sure to measure the oil you use as opposed to just pouring it straight into the pan. This technique gives you greater control over the amount of oil you want to use.

Buy your garlic as fresh as possible for any dish that needs the flavorful ingredient. Usually, fresher garlic will have a sweeter taste. If garlic isn’t fresh, it will be shriveled and soft.

Cooks need to keep cooking supplies organized. If you do not organize them, you will be scrambling around to find where you put everything. Keep things that are similar in the same place. As an example, keep all of your spices stored in one cabinet for ease.

Organize your materials as best as possible, if you desire to prevent the hazards of burns in the kitchen. Having all your kitchen tools handy and organized will help you turn out a good meal. Being unorganized when you are cooking can lead to you wasting a lot of money and food.

When cooking, wash dishes and tools as soon as you’re done with them. Have some hot and soapy water on one side, and clear rinsing water on the other. Utensils and mixing bowls can easily be washed immediately after they are used. They will then be ready to use again immediately.

Wait a few minutes before you serve a meal to allow the food to sit for a bit. A lot of people don’t understand the importance of letting a meal sit for a while. If you are hungry or in a hurry, you will be tempted to eat the very moment your meal is ready. However, your meal could be much more enjoyable if you wait. Always wait a awhile before eating your meal; allow it to cool slightly before digging in.

When cooking, be creative. The instructions for a recipe aren’t set in stone. By adjusting the amounts of various ingredients, you can change the taste slightly, and improve upon the original recipe. That’s how real cooks do it!

Before chopping fresh herbs sprinkle some salt on the cutting board. This adds flavor and keeps the herbs on the board. Do not over-salt by making sure you don’t directly add any extra salt to the foods you’re preparing. The herbs gain more flavor when the salt sticks to them.

Ensure that all of your spices and herbs are stored in a cool and dry area away from direct light. Light and humidity can diminish the flavor of spices, as can heat. This exposure will only cause them to lose flavor.

If you truly desire to become a better cook, then you have to be willing to accept the trick and techniques that are shared with you. The tips given by this article could be a fantastic way to help improve your cooking skills for your family, a party, or even just yourself.

Creative Ways For Cooking Better Tasting Food published first on https://turbogrill.us/

[pawgnass-blog1]

Creative Ways For Cooking Better Tasting Food

There are always new things to learn about cooking, even if you are just cooking for your family. Knowing the right methods and techniques could turn ordinary or bland meals into spectacular feasts you will be remembered for. Add these cooking tips to your collection, so you can enhance the flavors in your meals. When you are cooking food on skewers, there are some basic guidelines to know. Metal skewers will work better if they are twisted or squared. Prepare in advance as much as possible. It is important to have all the prep work done before you start cooking. Trying to cook a meal that has to be on the table by a certain time can be stressful. By doing all of your preparation in advance, you avoid the stress and just enjoy your meal. Adding cauliflower to your mashed potatoes is a great way to reduce the amount of fat and calories they contain. You should use equal portions of potatoes and cauliflower when making this delicious side. The taste of cauliflower will blend nicely with the potatoes. It also mimics the texture and color of the potatoes almost perfectly letting you up your vegetable intake, and drop the calories, all the while giving the same delicious potato experience we all know and love. Do you love to cook with fresh basil? Put a bunch of fresh basil in a glass. The stems will then need to be covered with water. Place the glass of basil leaves on the counter in your kitchen, and watch it keep its freshness for weeks. Change the water once in awhile, and before long roots will even form on the basil. You should also cut the basil so that it keeps growing. They will act somewhat like a sponge that soaks up all the water. Wipe the mushrooms off by hand with a cloth that is damp. Garlic is delicious; however the pungent aroma will get stuck on your hands. Stainless steel can remove the bad odor that comes from garlic and other smelly items. This handy trick cleanses your hands so the smell will not be transferred to what you are going to touch next. If you are left with extra sauce after a meal, find a clean ice cube tray to pour the leftovers into and store the tray in the freezer. This makes it easy to prepare a quick meal by reheating the sauce using a saute pan. Don't worry; the sauce will taste delicious after being frozen in an ice cube tray!

If you want to begin losing weight and improving your diet, you should reduce or eliminate the amounts of cooking oils that you use. Many oils and butters have a high concentration of fat. Try using nonstick cooking spray instead: this product does not contain anything unhealthy and works just like oil. Disperse spices and seasoning to your favorite food in small, equal increments over time. This results in a better blending of the flavors of the ingredients. Cooking doesn't have to be an exact science; that's baking. But you should still measure the amount of oil you cook with. To lower the fat you use when cooking, make sure to measure the oil you use as opposed to just pouring it straight into the pan. This technique gives you greater control over the amount of oil you want to use.

Buy your garlic as fresh as possible for any dish that needs the flavorful ingredient. Usually, fresher garlic will have a sweeter taste. If garlic isn't fresh, it will be shriveled and soft.

Cooks need to keep cooking supplies organized. If you do not organize them, you will be scrambling around to find where you put everything. Keep things that are similar in the same place. As an example, keep all of your spices stored in one cabinet for ease.

Organize your materials as best as possible, if you desire to prevent the hazards of burns in the kitchen. Having all your kitchen tools handy and organized will help you turn out a good meal. Being unorganized when you are cooking can lead to you wasting a lot of money and food.

When cooking, wash dishes and tools as soon as you're done with them. Have some hot and soapy water on one side, and clear rinsing water on the other. Utensils and mixing bowls can easily be washed immediately after they are used. They will then be ready to use again immediately.

Wait a few minutes before you serve a meal to allow the food to sit for a bit. A lot of people don't understand the importance of letting a meal sit for a while. If you are hungry or in a hurry, you will be tempted to eat the very moment your meal is ready. However, your meal could be much more enjoyable if you wait. Always wait a awhile before eating your meal; allow it to cool slightly before digging in.

When cooking, be creative. The instructions for a recipe aren't set in stone. By adjusting the amounts of various ingredients, you can change the taste slightly, and improve upon the original recipe. That's how real cooks do it!

Before chopping fresh herbs sprinkle some salt on the cutting board. This adds flavor and keeps the herbs on the board. Do not over-salt by making sure you don't directly add any extra salt to the foods you're preparing. The herbs gain more flavor when the salt sticks to them.

Ensure that all of your spices and herbs are stored in a cool and dry area away from direct light. Light and humidity can diminish the flavor of spices, as can heat. This exposure will only cause them to lose flavor.

If you truly desire to become a better cook, then you have to be willing to accept the trick and techniques that are shared with you. The tips given by this article could be a fantastic way to help improve your cooking skills for your family, a party, or even just yourself.