Swamp Cooking Thread

[mister d]

Cut jalapeños and then went to the bathroom things aren’t good here right now.

[The Sybian]

Cut jalapeños and then went to the bathroom things aren’t good here right now.

Had a similar bad experience with habaneros. Excruciating to the point that I was laying on floor screaming. Took a shower, and much like drinking water, it just made it worse. I always use latex gloves when cutting peppers now. Even with the gloves, I usually get some burning when I take my contacts out many hours later.

[mister d]

This was amateur shit. I’ve done it before and know better but I’m doing a stupid fridge clean solo dinner before thanksgiving and pickled one and just blanked. Now my penis smarts!

[garyclark]

Made my best Thanksgiving salad yet, according to the family, so posting it here.

Salad:
Chopped kale
Half a head of sliced radicchio
Finely sliced fennel
Roasted butternut squash (slightly caramelized)
Toasted pumpkin seeds
2 chopped red peppers


Dressing:
Juice from two lemons
Honey
White wine vinegar
Olive oil
Salt & Pepper
Healthy dollop of Grey Poupon

[A_B]

Made my best Thanksgiving salad yet, according to the family, so posting it here

They were verbally orange fronting you, gc!

[garyclark]

Made my best Thanksgiving salad yet, according to the family, so posting it here

They were verbally orange fronting you, gc!

Ha.

As a bonus, it provides a nice colon cleanse for all the starch.

[mister d]

Moving on from this nonsense … I’ve tried about a half dozen Parker house rolls recipes and this one nailed it. Only change is I’d add the butter earlier rather than as a separate step, feels like that necessitated hand-kneading so it wasn’t just spinning on the outside of the dough.

[Jerloma]

Told GF I'd make her this soup. Does it feel like 3 cups isn't nearly enough bone broth too appease 2 lbs of ground meat, plus potatoes and carrots?

[mister d]

You could always just add a little stock

I don’t think it’ll go dry but the potatoes will def take some of it so maybe just have another cup on hand. It’ll be more a matter of ratio preference. (And I don’t think I’d cook the ground beef all the way through before the soup cooking portion.)

[Jerloma]

Stock is broth?

[mister d]

“Bone broth” is stock.

[Jerloma]

Great, thanks.

[Jerloma]

Nailed it.

[rass]

But how was the soup??

[mister d]

Anyone who is allowed to remove two months from existence and doesn't pick January + February is weird but the one good thing is they're great cooking months. Took a little trip out towards Syb to get some meat(!!!) for chicken and dumplings tonight then ropa vieja tomorrow and hopefully enough leftovers to get through Monday and Tuesday.

[A_B]

My birthday is in February doiche. I wouldn’t exist. I see your game.

[mister d]

Birthdays would automatically be flipped to your half birthday.

[The Sybian]

Took a little trip out towards Syb to get some meat

Man am I upset I wasn’t home. Is there some sort of special chicken place near me?

[cerranoredux]

Took a little trip out towards Syb to get some meat

Man am I upset I wasn’t home. Is there some sort of special chicken place near me?

Barts?

[mister d]

Barths indeed. We have a small polish(?) butcher here but it doesn’t compare.

[The Sybian]

Barths indeed. We have a small polish(?) butcher here but it doesn’t compare.

That’s right, I forgot you love Barths. It’s great stuff, I don’t go often enough. I need to try their sandwiches, dons of them look incredible. More important, I need to check out the new Wonder food hall across the street. The Narcis Samuelson hot chicken sandwich is beckoning. A lot of great looking options there.

[mister d]

Is the food hall the correction for the one of the dumber startup concepts in recent history: "The food truck that loudly sits outside your house while microwaving your dinner"?

[The Sybian]

Barths indeed. We have a small polish(?) butcher here but it doesn’t compare.

That’s right, I forgot you love Barths. It’s great stuff, I don’t go often enough. I need to try their sandwiches, some of them look incredible. More important, I need to check out the new Wonder food hall across the street. The Narcis Samuelson hot chicken sandwich is beckoning. A lot of great looking options there.

[A_B]

I made soup and didn’t have to ask Mister D about it. It was good.

[The Sybian]

I made soup and didn’t have to ask Mister D about it. It was good.

But if you asked D, it would have been great

[rass]

Might make some chickie dumps* today.


*mister d PM’d me to tell me that’s what he calls them, and he has a little song he sings to the tune of My Humps while he cooks

[garyclark]

Made a cioppino last night inspired by a bowl my wife ate in Venice.

It wasn't as good as that one. But it was excellent.

It's a delicious dish. Perfect for winter. Really easy. Really healthy.

[The Sybian]

Made a cioppino last night inspired by a bowl my wife ate in Venice.

It wasn't as good as that one. But it was excellent.

It's a delicious dish. Perfect for winter. Really easy. Really healthy.

I’d be interested in seeing your recipe.

[EnochRoot]

Made a cioppino last night inspired by a bowl my wife ate in Venice.

It wasn't as good as that one. But it was excellent.

It's a delicious dish. Perfect for winter. Really easy. Really healthy.

I’d be interested in seeing your recipe.

I like to remove all the shell from the shrimp before cooking, but I add shrimp stock to the sauce. I prefer the only work to be nabbing the clams or mussels from their shells.

[Jerloma]

I made soup and didn’t have to ask Mister D about it. It was good.

What kind of soup did you make?

[sancarlos]

I made soup and didn’t have to ask Mister D about it. It was good.

What kind of soup did you make?

I bet it used bone broth.

[garyclark]

Made a cioppino last night inspired by a bowl my wife ate in Venice.

It wasn't as good as that one. But it was excellent.

It's a delicious dish. Perfect for winter. Really easy. Really healthy.

I’d be interested in seeing your recipe.

I like to remove all the shell from the shrimp before cooking, but I add shrimp stock to the sauce. I prefer the only work to be nabbing the clams or mussels from their shells.

Put your shellfish in a couple inches of salted water to let them clean out the sand.
Sautee one diced onion, two diced shallots, four cloves of minced garlic, one bulb of sliced fennel in olive oil.
Stir in one tube of tomato paste for a minute. Then add 28 oz. can of chopped tomatoes.
Add four cups of seafood stock and two cups of dry white wine.
Let it simmer on low heat for 45 minutes.
Add the clams and/or mussels to the broth for 6 minutes. Throw out any that don't open.
Chop up 1.5 pounds of white flaky fish (I'm in New England, so we use cawd).
Add the fish, and 1 pound of scallops/shrimp.
Cook for another 5-7 minutes.
Enjoy!

note: I feel like some sort of pork might make this better.

[Jerloma]

“Bone broth” is stock.

but I add shrimp stock to the sauce.

Hmmm...

[EnochRoot]

Made a cioppino last night inspired by a bowl my wife ate in Venice.

It wasn't as good as that one. But it was excellent.

It's a delicious dish. Perfect for winter. Really easy. Really healthy.

I’d be interested in seeing your recipe.

I like to remove all the shell from the shrimp before cooking, but I add shrimp stock to the sauce. I prefer the only work to be nabbing the clams or mussels from their shells.

Put your shellfish in a couple inches of salted water to let them clean out the sand.
Sautee one diced onion, two diced shallots, four cloves of minced garlic, one bulb of sliced fennel in olive oil.
Stir in one tube of tomato paste for a minute. Then add 28 oz. can of chopped tomatoes.
Add four cups of seafood stock and two cups of dry white wine.
Let it simmer on low heat for 45 minutes.
Add the clams and/or mussels to the broth for 6 minutes. Throw out any that don't open.
Chop up 1.5 pounds of white flaky fish (I'm in New England, so we use cawd).
Add the fish, and 1 pound of scallops/shrimp.
Cook for another 5-7 minutes.
Enjoy!

note: I feel like some sort of pork might make this better.

If you're staying with an Italian seafood stew, then you'd add 1/3 lb of pancetta?

[The Sybian]

Made a cioppino last night inspired by a bowl my wife ate in Venice.

It wasn't as good as that one. But it was excellent.

It's a delicious dish. Perfect for winter. Really easy. Really healthy.

I’d be interested in seeing your recipe.

I like to remove all the shell from the shrimp before cooking, but I add shrimp stock to the sauce. I prefer the only work to be nabbing the clams or mussels from their shells.

Put your shellfish in a couple inches of salted water to let them clean out the sand.
Sautee one diced onion, two diced shallots, four cloves of minced garlic, one bulb of sliced fennel in olive oil.
Stir in one tube of tomato paste for a minute. Then add 28 oz. can of chopped tomatoes.
Add four cups of seafood stock and two cups of dry white wine.
Let it simmer on low heat for 45 minutes.
Add the clams and/or mussels to the broth for 6 minutes. Throw out any that don't open.
Chop up 1.5 pounds of white flaky fish (I'm in New England, so we use cawd).
Add the fish, and 1 pound of scallops/shrimp.
Cook for another 5-7 minutes.
Enjoy!

note: I feel like some sort of pork might make this better.

Sounds great, thanks. Any oregano or Italian herbs?

[Jerloma]

Shrimp meat stock

[garyclark]

Made a cioppino last night inspired by a bowl my wife ate in Venice.

It wasn't as good as that one. But it was excellent.

It's a delicious dish. Perfect for winter. Really easy. Really healthy.

I’d be interested in seeing your recipe.

I like to remove all the shell from the shrimp before cooking, but I add shrimp stock to the sauce. I prefer the only work to be nabbing the clams or mussels from their shells.

Put your shellfish in a couple inches of salted water to let them clean out the sand.
Sautee one diced onion, two diced shallots, four cloves of minced garlic, one bulb of sliced fennel in olive oil.
Stir in one tube of tomato paste for a minute. Then add 28 oz. can of chopped tomatoes.
Add four cups of seafood stock and two cups of dry white wine.
Let it simmer on low heat for 45 minutes.
Add the clams and/or mussels to the broth for 6 minutes. Throw out any that don't open.
Chop up 1.5 pounds of white flaky fish (I'm in New England, so we use cawd).
Add the fish, and 1 pound of scallops/shrimp.
Cook for another 5-7 minutes.
Enjoy!

note: I feel like some sort of pork might make this better.

If you're staying with an Italian seafood stew, then you'd add 1/3 lb of pancetta?

This would work. Or if I can find it, guanciale.

To answer another question, I season to taste. In this case, I added a bit of oregano and basil.

[EnochRoot]

Made a cioppino last night inspired by a bowl my wife ate in Venice.

It wasn't as good as that one. But it was excellent.

It's a delicious dish. Perfect for winter. Really easy. Really healthy.

I’d be interested in seeing your recipe.

I like to remove all the shell from the shrimp before cooking, but I add shrimp stock to the sauce. I prefer the only work to be nabbing the clams or mussels from their shells.

Put your shellfish in a couple inches of salted water to let them clean out the sand.
Sautee one diced onion, two diced shallots, four cloves of minced garlic, one bulb of sliced fennel in olive oil.
Stir in one tube of tomato paste for a minute. Then add 28 oz. can of chopped tomatoes.
Add four cups of seafood stock and two cups of dry white wine.
Let it simmer on low heat for 45 minutes.
Add the clams and/or mussels to the broth for 6 minutes. Throw out any that don't open.
Chop up 1.5 pounds of white flaky fish (I'm in New England, so we use cawd).
Add the fish, and 1 pound of scallops/shrimp.
Cook for another 5-7 minutes.
Enjoy!

note: I feel like some sort of pork might make this better.

If you're staying with an Italian seafood stew, then you'd add 1/3 lb of pancetta?

This would work. Or if I can find it, guanciale.

To answer another question, I season to taste. In this case, I added a bit of oregano and basil.

Could you just get a hambone and toss it in the sauce, and then remove it before serving?

[mister d]

Shrimp meat stock

Shrimp shells are shrimp bones.

[garyclark]

I’d be interested in seeing your recipe.

I like to remove all the shell from the shrimp before cooking, but I add shrimp stock to the sauce. I prefer the only work to be nabbing the clams or mussels from their shells.

Put your shellfish in a couple inches of salted water to let them clean out the sand.
Sautee one diced onion, two diced shallots, four cloves of minced garlic, one bulb of sliced fennel in olive oil.
Stir in one tube of tomato paste for a minute. Then add 28 oz. can of chopped tomatoes.
Add four cups of seafood stock and two cups of dry white wine.
Let it simmer on low heat for 45 minutes.
Add the clams and/or mussels to the broth for 6 minutes. Throw out any that don't open.
Chop up 1.5 pounds of white flaky fish (I'm in New England, so we use cawd).
Add the fish, and 1 pound of scallops/shrimp.
Cook for another 5-7 minutes.
Enjoy!

note: I feel like some sort of pork might make this better.

If you're staying with an Italian seafood stew, then you'd add 1/3 lb of pancetta?

This would work. Or if I can find it, guanciale.

To answer another question, I season to taste. In this case, I added a bit of oregano and basil.

Could you just get a hambone and toss it in the sauce, and then remove it before serving?

Sure. I think all of these work. I'm just trying to figure out what they had in the stew in Venice that I didn't have in mine. Theirs was definitely fattier. And I have to believe that was pork. Will try a bunch of different options moving forward.