Swamp Cooking Thread

[mister d]

Parsnip puree then a green that's more on the bitter and/or sturdy side like rabe or just spinach?

[sancarlos]

Swiss chard is simple, healthy and tasty.

[The Sybian]

Parsnip puree then a green that's more on the bitter and/or sturdy side like rabe or just spinach?

I was going to say rabe sauteed in garlic and olive oil with chili flakes.

[DaveInSeattle]

I'll see if the market has any rabe...and I think the pureed parsnips sounds like the ticket.

Thanks!

[mister d]

Its really hard to dice up a lot of shit with a knife that isn't your normal chef's knife.

[Nonlinear FC]

I have a hearts of palm thing I make that I used to make all the time and forgot about. It's very simple... just get the stuff in a can/jar and then throw it in a food processor with lots of garlic and some EVOO. Throw in some chili flakes and some salt. It's a really nice side with, say, a steak or something where the entree is fairly straight-forward.

[DaveInSeattle]

Made the "Marry Me" chicken from the NY Times last night for Valentine's Day. And as good as it was last night (and it was really good), it got better overnight.

Marry Me Chicken

[govmentchedda]

Hey hey, marry me Arrrrrchhhieee

[sancarlos]

So, if it was called “Let’s be friends” chicken, would you still have gotten engaged yesterday?

[A_B]

So, if it was called “Let’s be friends” chicken, would you still have gotten engaged yesterday?

I laughed. Good one!

[mister d]

[waits a few months] “Yeah thanks, new recipe. It’s called Let’s Invite Your Friend Susan Over Have a Few Drinks and Just See What Happens Chicken. Glad you liked it.”

[rass]

AKA chicken three ways

[DaveInSeattle]

So, if it was called “Let’s be friends” chicken, would you still have gotten engaged yesterday?

Hah....we got engaged on Tuesday. I had already planned on that for Valentines Dinner, kinda assuming the answer was going to be yes.

(Boy, wouldn't that have been awkward)

[cerranoredux]

Who can point me in the direction of a/your recipe for a good pernil you’ve made before. Thanks? I’ll hang up and listen. Plan to scarf it down on Saturday so hope to pick up the ingredients tomorrow afternoon.

[mister d]

AKA chicken three ways

Breast, thighs and anal!

[mister d]

Who can point me in the direction of a/your recipe for a good pernil you’ve made before. Thanks? I’ll hang up and listen. Plan to scarf it down on Saturday so hope to pick up the ingredients tomorrow afternoon.

Gonna follow this one. I’ve made it a few times and it’s never bad but it’s also never elite.

[A_B]

(Boy, wouldn't that have been awkward)

Absolutely. That would have been way too much food for one.

[cerranoredux]

No pernil this weekend. My butcher is on vacation and the other butcher I called told me they had 8lb. shoulders but when I got there, not of the shoulders were 8lb. and none of them had skin. (Maybe should have mentioned the skin but whatever, live and learn.)

Despite the confusion, got a chuck roast and probably gonna do a Guinness Stew tomorrow. We’re getting to that time of year.

Pernil in 2 weeks and I can’t wait.

[Nonlinear FC]

Wife finally found chuck roast on sale, so we are having another round of Italian beef sandwiches.

Can't wait!

[DSafetyGuy]

Our 13-year-old's most recent lunch, which she normally makes at least once every two weeks:

tempImageq5dd9s.gif (198.55 KiB) Viewed 97 times

[P.D.X.]

We have a single knife at my studio kitchen which is shared among 13 ppl and I’m over it. Any recs for a do-it-all kitchen knife? (Note that i won’t be cutting meat or filleting anything. Mostly just chopping fruits and vegetables, etc.) I have a Zwillig set at home so im thinking something sized between the paring knife and the giant murder knife. (Which doesn’t exist in that set obvi)

[mister d]

I’d go with a 6” chefs knife rather than a utility.

[Ryan]

I’d go with a 6”...utility.

Some GMs in a couple of years, amirite?