I distrust the particular flavor of television tuned to a dead channel
1 Like
After leaving the recipe tab open for a month I finally made a delicious, vegetarian pumpkin chilli with my gf this weekend. Was so tasty and fun to make. We had to substitute turnip with rutabaga, which was a not a bad alternative. Will definitely do it again.
7 Likes
puzzled, what are non-rutabaga turnips in the US?
1 Like
I think rutabagas are a part of the brassica family (like broccolis, cauliflowers, cabbage)with turnips. Turnips, I think, are more related to mustards/radishes and have a sharper bite compared to rutabagas. Rutabagas are generally a little sweeter and earthier. Turnips, on the other hand, can have a sharp hot bite like radishes when raw. When you roast 'em, they get a bit of sweetness that’s pretty nice. You can eat turnip tops, dunno if I’ve ever had rutabaga greens.
But technically (i think!) rutabagas are turnips but turnips are not rutabagas. They often get mixed up here bc the conventional turnip variety is a Scarlet Top which looks similar to a rutabaga. Difference is that rutabagas are generally a little more elongated and the bottoms are more of a yellow/brown when compared to its rotund, white bottomed cousin (scarlet turnip)
i love vegetables
9 Likes
i had no clue about any of this! it was actually my first time cooking with rutabaga and it would have been my first time cooking with any other kind of turnip too.
2 Likes
over here, the big yellowish ones are just turnips (or swedes), the white ones (where you eat the tops mostly) are called white turnips (and I’ve not seen one at the greengrocers). would they even work in a stew
2 Likes
are you talking about these types of turnips?
over here they’re a variety called harukei or tokyo turnips and either would work great in a stew imo! braise 'em, stew 'em, saute 'em, sear 'em, heck even just wedged and served raw with one of my fave dips like bagna cauda. oh boy
3 Likes
Normally I get bob’s red mill oatmeal but last time my partner was at the store she got me a big tub of the kroger house brand and I could just not make oatmeal that I thought was good - all the oats remained separate and kind of squishy, loose even when fully cooked. This morning I had the idea to blitz the dry oatmeal in a blender a few times and the broken up pieces did a nice job of thickening everything up and really improving the texture.
8 Likes
sometimes i make a batch of fine oatmeal dust in the vitamix to mix into my bath water
6 Likes
We’re all friends here, we all know about covering citrus peels in sugar and then using that to make turbo ade, we get it, we love it, we’ve integrated the practice into our lives and become fuller people.
But, did you know that you can, instead of sugar, use powdered Citric and/or Malic Acid to extract those same powerful flavor and aroma compounds? You can, it’s true. I learned it from one of those vest-wearing cocktail guys on Youtube. They call it ‘Super Juice’.
The important particulars, here, I think, are:
- Use a 1/1 ratio of peel-weight to citric-acid.
- After extraction, add the fruit’s juice and dilute with water to achieve a lemon-juice-like ‘6%’ acidity level. The recipe called for ~16x water to peel-weight. I did that and it was…too sour, so I just kept diluting, ended up with…too much Super Juice, ~a half-gallon from 3 smallish blood oranges.
- Blend the everything with the peels, and then filter/strain
To serve:
I made some simple syrup, and then mixed that 5/1 super-juice/syrup to make my light-soda-pop-base and then diluted with water until it tasted right and then carbonated that.
Came out pretty good. Gets you more of that citrus smell and peel feel without having to make something very sugary.
12 Likes
To my mind this is a turnip on the left and a rutabaga on the right
I would not assume their interchangeability in any recipe but perhaps in some.
3 Likes
Seasoning discoveries
I’ve started putting whole cumin seeds in my cooking and it’s really stepped up my game. Any aromatic seed is good but cumin is the one I use most. Fennel is great in tomato sauces, and I could see caraway really adding something to a beef and barley stew, but I already use cumin so much
Chinese five spice works really well with butternut squash
I’ve finally accepted that garlic powder isn’t an inferior form of fresh garlic but a distinct taste that is also worthy
A nutmeg grated smooth looks really cool
If I’m going to go to the trouble to bake something I’m using freshly grated Ceylon cinnamon if I need less than a teaspoon or two
11 Likes
oh yeah I love whole cumin seeds and I hate cooking
1 Like
Freshly grated nutmgeg is an insanely good finish for many cocktails. Now that I’ve done homemade nog with it, there’s no going back.
2 Likes
whenever i think of nutmeg i think of julia child saying that its great but you dont wanna eat too much of it because you’ll go (she puckers her face and shakes her head a little bit) “oh! nutmeg!”
then that i really like it, but her warning always comes first
6 Likes
I uh… ate too much nutmeg when I was in high school and it produced overwhelming nausua and mild, unpleasant hallucinations for 24 hours. Ever since, I can’t bear the taste. It’s a shame, because I used to love the stuff.
3 Likes
I tried to do that intentionally in high school. Glad it didn’t work out for me, that sounds not fun
5 Likes
We opened some goat cheese and sundried tomato ravioli last night but were tired and couldn’t figure out what to put on it
Today I was inspired by this of all things Apple Walnut Canadian Butter Tarts - How to Make Butter Tarts - Food Wishes - YouTube
I reduced some apple cider that had been hangin out in the fridge, with a little bit of a cinnamon stick that broke off when I was grating it onto my oatmeal this morning, and some black pepper and sage. When it was off heat I squeezed in some juice from a lemon half that needed used or tossed today and about a tablespoon or so of butter that was the last bit of a stick
So basically I threw a bunch of almost trash together to make a delicious sauce
This is true cooking
11 Likes
I know this kind of thing is p lame, but anyway- wanted to invite any of y’all in/around the los angeles area to maybeprobably the last pop up I’m gonna do for a while. It’s gonna be on Dec. 7th from 6-12(ish). We’re called Snack Bar and it’ll be at the older Konbi location on Sunset in Echo Park. There’ll be drinks and snacks and dumb movies playing. Our very own Bachelor made a very good logo for us and is a permanent VIP. I can send the menu/flier if anyone is interested~
14 Likes
you might get to meet both my wife and my sister against my better judgment, plz send
3 Likes