Swamp Cooking Thread

mister d · Post by **mister d** » Thu Mar 23, 2023 5:07 pm

DaveInSeattle wrote: ↑Thu Mar 23, 2023 4:29 pmWhen world class chefs get asked what they want as their last meal, almost always they say a Roast Chicken.

My mom refused to believe the Thomas Keller high heat version wouldn’t be a disaster until she finally tried it.

The Sybian · Post by **The Sybian** » Fri Mar 24, 2023 7:44 am

mister d wrote: ↑Thu Mar 23, 2023 5:07 pm
DaveInSeattle wrote: ↑Thu Mar 23, 2023 4:29 pmWhen world class chefs get asked what they want as their last meal, almost always they say a Roast Chicken.
My mom refused to believe the Thomas Keller high heat version wouldn’t be a disaster until she finally tried it.

Yeah, that Thomas Keller is a fucking hack

mister d · Post by **mister d** » Fri Mar 24, 2023 9:02 am

To be clear, just in case, it was my preparation of his recipe. My mother was not sitting at The French Laundry talking shit to the most well known restaurant chef of our generation.

A_B · Post by **A_B** » Fri Mar 24, 2023 9:05 am

mister d wrote: ↑Fri Mar 24, 2023 9:02 am To be clear, just in case, it was my preparation of his recipe. My mother was not sitting at The French Laundry talking shit to the most well known restaurant chef of our generation.

I see what you tried to do there, but GUY FIERI WOULD LIKE A WORD!

mister d · Post by **mister d** » Fri Mar 24, 2023 9:07 am

I was trying to phrase it in a way that meant "famous for cooking, not for being on TV" but it failed. I failed.

Nonlinear FC · Post by **Nonlinear FC** » Fri Mar 24, 2023 9:14 am

I wish I hadn't gone to French Laundry in my 20s. I could hang with the Alice Winters cuisine, but the FL menu and presentation... I just wasn't ready for all that.

sancarlos · Post by **sancarlos** » Fri Mar 24, 2023 10:06 am

Nonlinear FC wrote: ↑Fri Mar 24, 2023 9:14 am I wish I hadn't gone to French Laundry in my 20s. I could hang with the Alice Winters cuisine, but the FL menu and presentation... I just wasn't ready for all that.

Humble brag?

Nonlinear FC · Post by **Nonlinear FC** » Fri Mar 24, 2023 10:21 am

Sure, I guess. My wife is a foodie and I just try to keep up. That place was off the charts.

mister d · Post by **mister d** » Fri Mar 24, 2023 10:38 am

Man. I've never been to anything close to that level and can't remember the last time I've been anywhere even two tiers down. Fucking pandemic.

sancarlos · Post by **sancarlos** » Fri Mar 24, 2023 11:11 am

Longtime Swampers may recall when I took my wife to Chez Panisse for her birthday several years ago. That was nice. And, expensive.

DaveInSeattle · Post by **DaveInSeattle** » Fri Mar 24, 2023 11:29 am

sancarlos wrote: ↑Fri Mar 24, 2023 11:11 am Longtime Swampers may recall when I took my wife to Chez Panisse for her birthday several years ago. That was nice. And, expensive.

Nice...

I went to the Zuni Cafe a few years back. The roast chicken (their signature dish) was so damn good...

sancarlos · Post by **sancarlos** » Tue Apr 25, 2023 10:06 pm

Grilled a filet of steelhead on a cedar plank tonight. Prepared it with my wife’s version of a potlatch rub (brown sugar, chili powder, paprika, smoky salt, oregano, onion powder, cumin, dry mustard, garlic powder, cayenne). Really good!

EnochRoot · Post by **EnochRoot** » Wed Apr 26, 2023 5:07 am

sancarlos wrote: ↑Tue Apr 25, 2023 10:06 pm Grilled a filet of steelhead on a cedar plank tonight. Prepared it with my wife’s version of a potlatch rub (brown sugar, chili powder, paprika, smoky salt, oregano, onion powder, cumin, dry mustard, garlic powder, cayenne). Really good!

I’ve never been able to find (wild caught) steelhead trout around here in MD. It rivals sockeye salmon, IMO…

A_B · Post by **A_B** » Sat Jun 17, 2023 6:10 pm

A_B wrote: ↑Thu Sep 01, 2022 7:32 am
A_B wrote: ↑Sat Mar 20, 2021 6:13 pm
A_B wrote: ↑Sat Mar 20, 2021 3:38 pm Some steaks in the sous vide. Let’s see if the perfect record holds up.
Still perfect.
Did a couple of sirloins for the others and put me a big ribeye in last night. Holy shit that ribeye is the best steak I've ever made at home. I went feral at the end and was just gnawing as much as I could get.

Ribeye for me in the sous vide. Filets for the others. Gonna dear on grill this time so interested to see how that changes things.

EnochRoot · Post by **EnochRoot** » Sat Jun 17, 2023 6:20 pm

So who is known for making their own thousand island or Russian dressing? I'm thinking of making them fresh (healthier, but they won't last as long (whatever)). I want to store these in mason jars for spreading on burger rolls, for turkey / pastrami sandwiches, etc.

Any tips?

mister d · Post by **mister d** » Sat Jun 17, 2023 7:01 pm

I just make it each time. We go long enough in between the sandwiches I’d use it on that I’d be nervous about the raw onions/shallots by the second time.

(I’m pretty far on the cautious side of food safety.)

EnochRoot · Post by **EnochRoot** » Sat Jun 17, 2023 7:20 pm

mister d wrote: ↑Sat Jun 17, 2023 7:01 pm I just make it each time. We go long enough in between the sandwiches I’d use it on that I’d be nervous about the raw onions/shallots by the second time.

(I’m pretty far on the cautious side of food safety.)

Nice. Do you give the mix enough time to blend (overnight in fridge)?

mister d · Post by **mister d** » Sat Jun 17, 2023 8:48 pm

Def not. It’s only me and the oldest and she’s always been good within a little harshness.

EnochRoot · Post by **EnochRoot** » Sat Jun 17, 2023 9:19 pm

mister d wrote: ↑Sat Jun 17, 2023 8:48 pm Def not. It’s only me and the oldest and she’s always been good within a little harshness.

I'm back on Noom.

I'm going to be making everything. Might even install a coop out back.

mister d · Post by **mister d** » Mon Jul 10, 2023 2:47 pm

I don't know how many layers of skin you have before you bleed, but I'm pretty sure I reached that limit Friday night while chiffonading basil. Took off a solid piece of the corner of my finger but zero blood.

The Sybian · Post by **The Sybian** » Mon Jul 10, 2023 3:24 pm

mister d wrote: ↑Mon Jul 10, 2023 2:47 pm I don't know how many layers of skin you have before you bleed, but I'm pretty sure I reached that limit Friday night while chiffonading basil. Took off a solid piece of the corner of my finger but zero blood.

They should use that story in their marketing of the chiffonader.

sancarlos · Post by **sancarlos** » Mon Jul 10, 2023 11:19 pm

The Sybian wrote: ↑Mon Jul 10, 2023 3:24 pmthe chiffonader.

Also known as a “knife”.

A_B · Post by **A_B** » Tue Jul 11, 2023 6:59 am

sancarlos wrote: ↑Mon Jul 10, 2023 11:19 pm
The Sybian wrote: ↑Mon Jul 10, 2023 3:24 pmthe chiffonader.
Also known as a “knife”.

Not if the marketing is good enough!

Pruitt IV · Post by **Pruitt IV** » Mon Aug 28, 2023 5:56 pm

Oven Roasted Shawarma

Gold! Marinated for 2 hours,

Giff · Post by **Giff** » Mon Aug 28, 2023 6:10 pm

Any chance you could copy and paste?

EnochRoot · Post by **EnochRoot** » Mon Aug 28, 2023 6:17 pm

Giff wrote: ↑Mon Aug 28, 2023 6:10 pm Any chance you could copy and paste?

INGREDIENTS
Yield:
4 to 6 servings
2lemons, juiced
½cup plus 1 tablespoon olive oil
6cloves garlic, peeled, smashed and minced
1teaspoon kosher salt
2teaspoons freshly ground black pepper
2teaspoons ground cumin
2teaspoons paprika
½teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2pounds boneless, skinless chicken thighs
1large red onion, peeled and quartered
2tablespoons chopped fresh parsley

PREPARATION

Step 1
Prepare a marinade for the chicken. Combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
Step 2
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Step 3
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

EnochRoot · Post by **EnochRoot** » Mon Aug 28, 2023 6:18 pm

Pruitt IV wrote: ↑Mon Aug 28, 2023 5:56 pm Oven Roasted Shawarma

Gold! Marinated for 2 hours,

I'm going to try and cook this in cast iron cookware later this week. Wife is all over it. And hell yeah, never shortchange the marinating.

sancarlos · Post by **sancarlos** » Mon Aug 28, 2023 6:59 pm

That does sound good!

govmentchedda · Post by **govmentchedda** » Mon Aug 28, 2023 7:31 pm

Oh hell yes. Eating our normal chicken thighs recipe right now. Doing this next time. Tempted to alter the recipe in one regard: would cook with bone and skin and then debone after cooking.

Giff · Post by **Giff** » Mon Aug 28, 2023 8:51 pm

EnochRoot wrote: ↑Mon Aug 28, 2023 6:18 pm
Pruitt IV wrote: ↑Mon Aug 28, 2023 5:56 pm Oven Roasted Shawarma

Gold! Marinated for 2 hours,
I'm going to try and cook this in cast iron cookware later this week. Wife is all over it. And hell yeah, never shortchange the marinating.

Thank you, hombre!

I'm a shitty cook. I can grill, but ask me to make almost anything else and I'm lost. So my wife and I have come up with a system where I find the meals to cook and she executes (along with finding her own ideas as well). We had this Slow Cooker Tuscan Chicken Meatballs With Gnocchi tonight and it was fantastic.

govmentchedda · Post by **govmentchedda** » Thu Aug 31, 2023 6:42 pm

EnochRoot wrote: ↑Mon Aug 28, 2023 6:18 pm
Pruitt IV wrote: ↑Mon Aug 28, 2023 5:56 pm Oven Roasted Shawarma

Gold! Marinated for 2 hours,
I'm going to try and cook this in cast iron cookware later this week. Wife is all over it. And hell yeah, never shortchange the marinating.

Made some homemade pitas last night to have with this. Fucking delicious. Made a yogurt sauce as well and diced a cucumber and tomato.

govmentchedda · Post by **govmentchedda** » Thu Aug 31, 2023 7:07 pm

Fuck me, that was delicious. Thanks for the rec, patnuh.

Pruitt IV · Post by **Pruitt IV** » Wed Sep 20, 2023 6:23 pm

this worked out way better than I thought it would.

Substituted no salt chicken broth for the veggie broth.

Lemon Orzo and Chickpeas

sancarlos · Post by **sancarlos** » Wed Sep 20, 2023 10:35 pm

Made whole wheat English muffins with my mom during my visit. Surprisingly simple.

govmentchedda · Post by **govmentchedda** » Thu Sep 21, 2023 2:17 am

sancarlos wrote: ↑Wed Sep 20, 2023 10:35 pm Made whole wheat English muffins with my mom during my visit. Surprisingly simple.

I want to try this. I was similarly surprised with how easy pitas were to make, back when I made that Shawarma recipe Pru posted a few weeks ago.

DaveInSeattle · Post by **DaveInSeattle** » Thu Sep 21, 2023 8:25 am

Made this last night, and it turned our really well...

One-Pot Braised Chard With Gnocchi, Peas and Leeks

mister d · Post by **mister d** » Sat Sep 23, 2023 8:04 pm

Made a charred stock after the City match (success TBD) then went full Italian(-Irish) grandmother today and spent 3+ hours making sauce, meatballs and pasta all from scratch. I could never hack the speed and nonstop-ness of a restaurant kitchen but I could happily cook 6 hours per day if I didn’t have to do real work too.

sancarlos · Post by **sancarlos** » Sun Sep 24, 2023 11:35 am

Good work, Dave and D!

rass · Post by **rass** » Sun Sep 24, 2023 1:59 pm

This is my goto spend the afternoon cooking and sipping wine recipe.

Since my plans for this evening were rained out (they were already rained out Saturday night plans) I’m going for it. Might be sleepy for SNF tonight.

EnochRoot · Post by **EnochRoot** » Sun Sep 24, 2023 2:12 pm

rass wrote: ↑Sun Sep 24, 2023 1:59 pm This is my goto spend the afternoon cooking and sipping wine recipe.

Since my plans for this evening were rained out (they were already rained out Saturday night plans) I’m going for it. Might be sleepy for SNF tonight.

Nice!

I'm cooking up some venison sausage in a creamy tomato sauce over fettuccine and zucchini and squash 'pasta' (really, just spiral cut veggies).

I will definitely be sleepy this evening.