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Cooking with LMNO

Started by LMNO, October 08, 2008, 01:05:48 PM

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Darth Cupcake

Awesome.

I salute your garlic quantities.
Be the trouble you want to see in the world.

LMNO

If you don't go through a head a week, WAYSA?

Kai

That looks amazing.

Also, lol scientology.  :lulz:
If there is magic on this planet, it is contained in water. --Loren Eisley, The Immense Journey

Her Royal Majesty's Chief of Insect Genitalia Dissection
Grand Visser of the Six Legged Class
Chanticleer of the Holometabola Clade Church, Diptera Parish

LMNO

I'm sure that if you wanted to go vegetarian, just add fennel and paprika, and up the potato amount.

AFK

And buy Maine Potatoes.

Pretty, pretty please. 
Cynicism is a blank check for failure.

Dysfunctional Cunt

Quote from: Rev. What's-His-Name? on October 10, 2008, 05:46:07 PM
And buy Maine Potatoes.

Pretty, pretty please. 

I am begining to think you have a potato farm up there Rev....  :wink:

Also..  LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?

AFK

Quote from: Khara on October 10, 2008, 05:56:31 PM
Quote from: Rev. What's-His-Name? on October 10, 2008, 05:46:07 PM
And buy Maine Potatoes.

Pretty, pretty please. 

I am begining to think you have a potato farm up there Rev....  :wink:

Also..  LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?

No.  But it is a rather vital part of the economy in the Northern part of the State, where my family still lives.  So I'm just trying to help them out.  :)
Cynicism is a blank check for failure.

LMNO

Quote from: Khara on October 10, 2008, 05:56:31 PM
Quote from: Rev. What's-His-Name? on October 10, 2008, 05:46:07 PM
And buy Maine Potatoes.

Pretty, pretty please. 

I am begining to think you have a potato farm up there Rev....  :wink:

Also..  LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?

My thoughts are this: The cooking process requires bringing the pot to a boil at least once, and then simmering for up to half an hour.

Any greens that can stand up to this should be suitable.  However, this rules out most green leafy vegetables, save for Kale, collards, and perhaps beet greens.

I would, however, try it with kale at first... most people who don't like it usually have had it as a mushy, horrendous muck of goop, or as a fiberous, cardboard-like chew toy.  Give it a shot.

Also: It has been suggested by Mrs LMNO that the spiciness should be left to the individual.  Adding habenero at the beginning means you're pretty much stuck.  I tend to agree with her on this.  Along with the parmesan, include some red pepper flakes, or that habanero/simple syrup recipe found elsewhere.

Dysfunctional Cunt

Quote from: LMNO on October 10, 2008, 06:37:47 PM
Quote from: Khara on October 10, 2008, 05:56:31 PM
Quote from: Rev. What's-His-Name? on October 10, 2008, 05:46:07 PM
And buy Maine Potatoes.

Pretty, pretty please. 

I am begining to think you have a potato farm up there Rev....  :wink:

Also..  LMNO that looks amazing, but, NOT a huge kale fan, can you sub any type of greens?

My thoughts are this: The cooking process requires bringing the pot to a boil at least once, and then simmering for up to half an hour.

Any greens that can stand up to this should be suitable.  However, this rules out most green leafy vegetables, save for Kale, collards, and perhaps beet greens.

I would, however, try it with kale at first... most people who don't like it usually have had it as a mushy, horrendous muck of goop, or as a fiberous, cardboard-like chew toy.  Give it a shot.

Also: It has been suggested by Mrs LMNO that the spiciness should be left to the individual.  Adding habenero at the beginning means you're pretty much stuck.  I tend to agree with her on this.  Along with the parmesan, include some red pepper flakes, or that habanero/simple syrup recipe found elsewhere.

I didn't know you'd ever eaten at my grandmothers......  :lulz:

I will have to try this, my kids all love spinache soup, so we'll give it a go.  I agree on the peppers, but will probably spice it up anyway.  :mrgreen:

Jenne

Mmm...another dish to try!  Yay!

And the garlic...damn, I think we go through THREE heads a week, at the VERY least.

Jasper

This thread is my new porn.

Sir Squid Diddimus


LMNO

On today's menu: Butternut squash soup.

It's been chopped, drizzled with oil, and salted; then roasted for an hour at 400.



Seeds, cleaned of pulp. Oil & salt & pepper:  10 minutes, 400.  Keep an eye on those, lest they burn.



Onion, celery, garlic.



Onion and celery, low heat.  Begin to sweat.



Add curry powder, pinch of salt.  Cook until soft.



Add garlic.  Cook for another 2 minutes.



Deglaze.  I still haven't gotten any wine, so I used a bit of stock.



Get all the good stuff off the bottom!



Add the (peeled) roasted squash.



Stock to cover, and some Nam Pla (Ye godz, I love this stuff).



Simmer for 20-30 minutes (read a book, or something), and then get your blender stick...



Grind that motherfucker!



Add some milk (or cream, depending on your arteries).



A little bit of cider vinegar for some acidic bite.



Now, bust out the china cap (chinoise).  Trust me, it's worth it.



Pour the soup into the cap...



And mash it through.



Holy shit!  Look how smooth that is!



Bring back to a simmer, season to taste, then toss some butter in there, and use the stick one last time.



Serve with some fancy olive oil drizzled on top, and some of the roasted seeds.




Tonight, I'm thinking of meatloaf.  Some food pr0ners may not approve.

Payne

Meatloaf, yes!

Also, where is the stupid book in the final picture?

LMNO

Please to note the first arrival of the blender stick.


LMNO
-likes to mix things up.

:rimshot: