Cooking a Good Everything Else - Page 112 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

i wonder if there is any interest from the OOT+lounge crowd in nominating one dish a week, where everyone makes it and posts pics/experience/tips etc. kinda like a book club, but for cooking. we could follow a standard recipe or find our own.

i'm sure this happens on the internet already somewhere. but it seems a decent way to get people doing more adventurous cooking, or just any cooking whatsoever! i know i personally wish i did a lot more.

sounds brilliant, i'd def be in for this with the caveat that i live in a **** country where you oftentimes can't find some of the better things (off the top of my head: kale, chard, proper steaks (nevermind sth like aged bone in ribeye lol), but if it's something i can make, sure

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01-16-2015 , 06:15 AM

#2778

thethethe

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Join Date: Dec 2007 Posts: 8,510

I work funny shifts but I'd definitely give it a go when/if I can. Also, like Jah, it kind of depends on the dish and what I can get my hands on or can afford.

I think it'd work pretty well doing a fairly simple dish (e.g. spaghetti carbonara) with everyone finding their own recipes, and maybe customising them. I think having a nice bit of variation in the final products would be pretty cool to see.

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01-16-2015 , 08:52 AM

#2779

miajag

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I'm down

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01-16-2015 , 09:41 AM

#2780

knivesout

hot gay mess

Join Date: Jul 2009 Posts: 5,275

I'm a bit of a noob, but I'd probably be down some weeks.

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01-16-2015 , 09:50 AM

#2781

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

Sounds fun to me.

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01-16-2015 , 10:31 AM

#2782

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Egullet forums cookoffs does this but not weekly.

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01-16-2015 , 01:31 PM

#2783

Lance Freeman

old hand

Join Date: Dec 2008 Posts: 1,556

I'd be in for this. Maybe not every time but definitely as many as possible.

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01-16-2015 , 01:44 PM

#2784

pokerplease

adept

Join Date: Oct 2006 Posts: 1,163

would try to pick and choose a few weeks and participate.. every 2 weeks/month might be a better pace for some people..

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01-16-2015 , 01:46 PM

#2785

yimyammer

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Join Date: Aug 2004 Posts: 7,215

I'd like to do it weekly but more like would be once or twice a month but don't let me slow y'all down

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01-16-2015 , 01:49 PM

#2786

Wires

Pooh-Bah

Join Date: Jul 2004 Posts: 5,249

I think that's a great idea, Yeti. A dish a week is good and people can opt in or out on a weekly basis depending on their schedules. I'm definitely down.

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01-16-2015 , 05:52 PM

#2787

rthompson

stranger

Join Date: Jan 2015 Posts: 1

Quote:

Originally Posted by citanul

What are those of you with Anovas using to seal the food? Is there a similarly cheap/awesome vacuum sealer to buy simul? do you just do gravity + water + ziplock? Think I'm finally going to make the investment, don't want to screw up.

I would say if you are going to do cooking you should get a vacuum sealer, I feel like the bags handle the heat better. I have a VacMaster Pro 350, and it is amazing, however, a VacMaster Pro 260 would probably be just fine especially if you are just starting out. I got mine from Vacuum Sealers Unlimited which is where I get my bags too.

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01-16-2015 , 05:57 PM

#2788

PokerDharma

veteran

Join Date: Jan 2012 Posts: 2,212

I've recently become fascinated with making a good Mirepoix. Anyone have experience with different versions of this and care to share?

Last night I made a nice one using olive oil, garlic, tomatoes, red bell pepper and onion. Once that cooked down quite a bit, I added some pureed tomato & negro chilhuacles and let it cook down more before adding the little bit of fat / grease from my carne asada and a small bit of whole wheat flour to thicken. Came out delicious and made a nice, spicy gravy for my carne asada and rice. Some yucca frita on the side.

I'm probably not doing it right, but it still tasted great.

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01-16-2015 , 07:47 PM

#2789

zikzak

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Join Date: Jul 2009 Posts: 22,198

That sounds like too many ingredients and too much technique to be mirepoix.

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01-16-2015 , 08:00 PM

#2790

Daddy Warbucks

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Quote:

Originally Posted by PokerDharma

I'm probably not doing it right, but it still tasted great.

Are you sure you know what mirepoix is?

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01-16-2015 , 08:12 PM

#2791

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Zik,DW:

Eh, close enough. Seems like he made more of a sofrito than a mirepoix (both used for the same types of things)

"Last night I made a nice one using olive oil, garlic, tomatoes, red bell pepper and onion. Once that cooked down quite a bit"

then added a bunch of other stuff to that.

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01-16-2015 , 08:51 PM

#2792

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Celery carrot onion though.

I'd be in for a rotating dish thread or to just do it in this thread.

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01-16-2015 , 09:24 PM

#2793

El Diablo

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Jack,

Right, that's why his was more of a sofrito. But they are both pretty similar things used for the same purpose, I don't think it's a big deal he didn't get the name right.

Just replace mirepoix with flavor base in his post and everything's fine and we can talk about mirepoix, sofrito, holy trinity, etc.

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01-16-2015 , 09:35 PM

#2794

JackInDaCrak

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Join Date: Dec 2006 Posts: 9,148

Does anybody in this thread have any experience taking a food product to market? I've got a killer idea that nobody else seems to be making.

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01-16-2015 , 09:37 PM

#2795

Udummy

adept

Join Date: Feb 2010 Posts: 909

I might be down. Is the image hosting post in ATF up to date?

I think they tried this in the lounge or food and drink awhile ago. I remember not liking the dishes at all. Maybe a committee of our more well rounded chefs should pick dishes. I would start with something like french onion soup even though it wouldnt produce the best pics.

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01-16-2015 , 11:09 PM

#2796

Daddy Warbucks

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Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by El Diablo

The way its written though it sounds like he didnt have any part of mirepoix/soffrito except onion (and garlic obv for soffrito)?

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01-16-2015 , 11:38 PM

#2797

JackInDaCrak

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Join Date: Dec 2006 Posts: 9,148

DW gets it.

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01-16-2015 , 11:49 PM

#2798

El Diablo

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Dw, jack:

Sofrito and soffritto are different things.

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01-16-2015 , 11:53 PM

#2799

JackInDaCrak

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Join Date: Dec 2006 Posts: 9,148

El d, onion tomato and garlic is tomato sauce and is not similar to mirepoix

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01-16-2015 , 11:57 PM

#2800

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Jack,

You're missing the point. Mirepoix and sofrito are similar in the way the mother sauces are similar.

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