[A Thousand Threads]

Originally Posted by _slavo_

you're a cook, Christoph, your passion for food is highly visible.
good job man.

Thanks for that!
Nah, i'll stay dishwasher for a while.

but, the herman family should visit vienna sometime soon. My sister got a baby too. We'd put the babies in the ring, have some Kaiserschmarrn and listen to weird records, those little meatballs could get into.

[A Thousand Threads]

Originally Posted by !@#$%!

you're the one contributing the actual porn-- which is fantastic, & thank you.
i see that. i believe.

thanks for joghurt&kraut kick! fermentation should be every gigs side project.

[!@#$%!]

im eating goat cheese with honey and toasted almonds

earlier i had rigatoni with mutton ragù. muttonnnnnnn!! so grassy and good. (it's still the one i butchered in december).

fermentation is awesome! i just inoculated a gallon of milk that i had in the slow cooker all day. looks like evaporated milk and i had to remove a dark thick skin from the top. i don't know what will come of it--and that's exactly the point of this.

[schizophrenicroom]

omg, goat cheese. give me it all.

i cooked steak with chimichurri. and brussel sprouts/assorted veg. listened to broken social scene while i cooked and drank a bottle of cab sauv while i watched basketball. fucking awesome night.

[!@#$%!]

[it was a ragù not a ragout, i frenchified the spelling & inadvertently changed the dish lol]

the best thing was not the goat cheese but this awesome honey from kansas i got from a friend--it has such an incredible smell. that and the almonds which i toasted for 12' instead of the previous 15'-- 15' in my oven doesn't burn them but it toasts them a bit overmuch. 12' is perfect after they cool (they keep cooking while they cool).

you can get basic goat cheese from trader joe's pretty reasonable. i get it from costco in industrial-sized packets.

¡qué rico el chimichurri! a ver cuándo invitas.

[schizophrenicroom]

ooh, i can (but shouldn't) cover anything i eat in honey. i dip chicken tenders in it.

thursday i'm going on a cheese fest at trader joes. if my roommate isn't home, i wanna cook dinner for my mom for our birthday

[_tunic_]

is it a Swiss cheese fest? Then don't loose your bread

 

[schizophrenicroom]

i want all the cheese

[!@#$%!]

Originally Posted by schizophrenicroom

i want all the cheese

glutamates are gold!

[schizophrenicroom]

i started taking an iron supplement on top of incorporating more in my diet and i feel SO MUCH BETTER lately. like, eating that steak was incredible.

[A Thousand Threads]

recently our goat cheese/organic vegetable guy brought us dark blue goat cheese.
He was feeding the goats some leftovers from his fields he hadn't used before.
Turns out some of the berries that he fed em with, turned their milk blue.
still very tasty, but too ugly.

my room- and bandmate joshi, is a beekeeper (low-scale economically - more of a hobby), so I have a love/hate relationship with it... it makes me very submissive.
the honey that is.

Originally Posted by !@#$%!

the best thing was not the goat cheese but this awesome honey from kansas i got from a friend--it has such an incredible smell. that and the almonds which i toasted for 12' instead of the previous 15'-- 15' in my oven doesn't burn them but it toasts them a bit overmuch. 12' is perfect after they cool (they keep cooking while they cool).



.

i always blanch them in very very salty water first (take of skin). then roast them in heavy pan.

[!@#$%!]

Originally Posted by schizophrenicroom

i started taking an iron supplement on top of incorporating more in my diet and i feel SO MUCH BETTER lately. like, eating that steak was incredible.

learn to fry liver-- it's cheap and a good way to get organic meat on a budget. i use butter and fry only briefly-- overcook & it turns to shoe leather.

also--lentils!

& dark greens. frozen is a great bang for the buck.

Originally Posted by A Thousand Threads

recently our goat cheese/organic vegetable guy brought us dark blue goat cheese.
He was feeding the goats some leftovers from his fields he hadn't used before.
Turns out some of the berries that he fed em with, turned their milk blue.
still very tasty, but too ugly.

sounds awesome! i'd buy it. more antioxidants. tell him to feed them figs so the cheese comes out ready ha ha.

Originally Posted by A Thousand Threads

my room- and bandmate joshi, is a beekeeper (low-scale economically - more of a hobby), so I have a love/hate relationship with it... it makes me very submissive.
the honey that is.

i'd like to get me some bees with all the things dying off-- like i'd be helping out. but first i need to get me some crops-- bees are not native to my woodlands so they need something to eat. i've considered africanized bees-- there's a man in arizona who harvests their stuff. have you seen that swiss documentary about bees? MORE THAN HONEY. it's really great!

http://buy.morethanhoneyfilm.com

Originally Posted by A Thousand Threads

i always blanch them in very very salty water first (take of skin). then roast them in heavy pan.

oh, thanks for that! i like the taste of the woody skins for snacks and some dishes but for more delicates ones (marzipan etc) i'll try that.

the thing with almonds though (makes me feel guilty) they are a big reason bees are being poisoned.

[A Thousand Threads]

Originally Posted by !@#$%!

also--lentils!

[quote]

yes.red lentil soup with chilli mint joghurt. lentil-salad with turkish yoghurt. a ragou of dark lentils with sardines, olives, capers and some root vegetables cooked in the fond of your likes...
a pumpkin-lentilmouse terrine.

sitting here at 3pm. tomorrow first day as... well, cook I guess.
trying to figure out menu and how to deal with telling really untrained people on what they should do.
ui

[!@#$%!]

first day? you got a new job after all??

ps those descriptions make me hungry!

i got some organic green lentils so ideas welcome

--

OH HEY the slow cooked milk yogurt turned out pretty good-- it's the color of evaporated milk and it's thick like a custard-- i wish i had put a vanilla bean during the heating process

nice experiment but i'll discontinue as it's not really a spring/summer flavor-- it's more for dark winter days when you want something hearty. supposedly some russians make that.

[A Thousand Threads]

you're quite the yogurt man!

same place, which is running better and better again.
but as head of the kitchen it will be my first day... it's interesting. i can change the things a bit.

[schizophrenicroom]

oh god, lentils sound good. if it weren't becoming unbearably hot-i really miss the breeze from biscayne bay- i'd try and make lentil soup somehow.

[schizophrenicroom]

congrats on the new job, thousand threads.

[A Thousand Threads]

not fixed yet with the job.
still have to get rid of the official cook (high-end hotel gastro trained dude, who I think, can't really cook at all).
butter-french-style guy.
nice fella though.

[A Thousand Threads]

lentil soup:
steam onions (roughly cut), with bunch of thyme, ginger, bit garlic if you like, chilli. cilantro, bay leaf... and whatever you feel like should get in there.
add rinsed red lentils... put them in the pot.
turn up heat... add water (or stock if you have).
cook it till lentils are soft... mix it
season with salt, cayenne, and lime or be funny.

[schizophrenicroom]

damn. maybe after the weekend id try. i have some brussels sprouts with some soy sauce and sweet chili sauce on top in my fridge to finish.