Come all ye self-styled chefs and kitchen users, we must talk.

Tanglebones wrote:

Try the garlic aioli on fries at Pommes Frites in the EV; might change your mind. If not, then it's a lost cause :)

En anglais, s'il vous plait...

sometimesdee wrote:
Tanglebones wrote:

Try the garlic aioli on fries at Pommes Frites in the EV; might change your mind. If not, then it's a lost cause :)

En anglais, s'il vous plait...

Garlic aioli (mayonnaise & garlic sauce), Pommes Frites, EV = East Village

I was gonna say, not just all out mayo. But a Remoulade, aioli, or hollandaise to dip fries into is something I can approve of. A squirt of Helmans onto them...blegh.

Mayonnaise (even Helmans*) is straight awesome and I will fight to the death anyone who says otherwise

Edit: Also, isn't "garlic aioli" a tautology?

* Actually Heinz and other sachet mayonnaises are without exception disgusting, sweet slop. Although I'm not convinced that stabilised, pasteurised egg, sugar and vinegar count as mayonnaise.

DanB wrote:

Mayonnaise (even Helmans*) is straight awesome and I will fight to the death anyone who says otherwise

Edit: Also, isn't "garlic aioli" a tautology?

* Actually Heinz and other sachet mayonnaises are without exception disgusting, sweet slop. Although I'm not convinced that stabilised, pasteurised egg, sugar and vinegar count as mayonnaise.

Technically it is, but there are so many modified aiolis on the menu at that frites shop that it's best to specify.

I make my own mayonnaise from Scott Peacock's recipe from his and Edna Lewis's book, The Gift of Southern Cooking (I'm at work, but this online recipe looks close). I prefer to make it with 100% olive oil, but my wife generally goes 50/50. (If you're concerned about raw eggs, buy pasteurized eggs.)

Either way, it's worlds different from the bland sweetness in most other mayonnaises. And as an aside, I can't recommend that book enough.

Walken Dead wrote:

Either way, it's worlds different from the bland sweetness in most other mayonnaises. And as an aside, I can't recommend that book enough.

I can't speak to what Hellmann's is like in the US but over here it isn't sweet which is why it is actually acceptable.

DanB wrote:
Walken Dead wrote:

Either way, it's worlds different from the bland sweetness in most other mayonnaises. And as an aside, I can't recommend that book enough.

I can't speak to what Hellmann's is like in the US but over here it isn't sweet which is why it is actually acceptable.

Hellmann's got its start here in the US, and it's the same here.

Phishposer wrote:

Pizza is a blank canvas, upon which artists paint in things like pineapple and canadian bacon.

Or in Nutella and strawberries. Oh yes, dessert pizza. Wife found it on t'internets, and informed her boyfriend, who runs a handful of pizza restaurants (any Goodjers in Little Rock, AR?), who made it, and now it's going on the menu at his pizza joints.

Jonman wrote:
Phishposer wrote:

Pizza is a blank canvas, upon which artists paint in things like pineapple and canadian bacon.

Or in Nutella and strawberries. Oh yes, dessert pizza. Wife found it on t'internets, and informed her boyfriend, who runs a handful of pizza restaurants (any Goodjers in Little Rock, AR?), who made it, and now it's going on the menu at his pizza joints.

There are sweet toppings for tartiflette too. Also look up tartiflette recipes for a french take on possible pizza toppings. Turkish pide is also a good place to look for other takes on pizza toppings.

Sunday cook-a-thon at Casa Del Jonman.

De-boning and roasting a leg of lamb, which I'm going to liberally apply moroccan spices to. Add in some potatoes roasted in goose fat, and some spicy roast cauliflower, and when the chosen family get in from snowboarding, all tired and sore, I'm going to feed the hell out of them.

Trying a new recipe for an African oxtail stew.

Putting a batch of tomato pasta sauce for the freezer together.

Making a batch of falafel and tzatiki.

Non-edible ingredients of the day include a comfortable pair of running shoes and some loud-ass music.

Made Vegetarian Hakka noodles for lunch today, tasty. That site has quite a range of things, I've tried three of their recipes so far and nothing has disappointed yet.

Lucky Wilbury wrote:
sometimesdee wrote:

Speaking of eggs, how do you guys make omelets? Mine always turn into scrambled eggs anyway, because I can't fold or turn them right...

I used Alton's technique for omelets yesterday and made two omelets for the first time ever. Both turned out very well other than the lack of salt. I forgot to salt them until after they were on the plate. Still, they were relatively simple, fast to cook, and very tasty.

IMAGE(https://1klvna.blu.livefilestore.com/y1pLcadADDx8QH2h6Qxo1lJFnSzP7xCPiBjqZyLfrK3lXYAgCanwbV-s3iZdYrSEppagNLnsH7peiY/WP_20130310_003.jpg?psid=1)

I have a bread dough rising on the windowsill right now, destined for transformation into crumpets. Pics to follow.

Stolen from RangerRick at the "Post a picture, entertain me" thread:

IMAGE(https://pbs.twimg.com/media/BFFPWxZCMAEsaX0.jpg:large)

sometimesdee wrote:

Stolen from RangerRick at the "Post a picture, entertain me" thread

If you don't follow Alton Brown on Twitter, you're missing out. He does "analog tweets" on post-its and MAN it pisses people off, which is totally hilarious.

Also, hey, I find out there's a cooking thread, I join, and it's another GD argument about what goes on french fries? *sigh*

Ranger Rick wrote:

Also, hey, I find out there's a cooking thread, I join, and it's another GD argument about what goes on french fries? *sigh*

You can be right, or you can be wrong. Are you with us or against us?

Back to omelettes, I go through phases. 2012 was the year of the frittata. 2011 the year of the omelette. 2013 will be the year of the runny egg.

Last night as an experiment, I made an oatmeal risotto, with spinach and parmesan sausages, with an over easy egg on top. It was wonderful.

My hope was that it would be a way to make a larger batch for easier breakfasts in the week. That is not possible. Risotto is not a low maintenance food to make, no matter how many shortcuts I have worked in.

But as a breakfast for dinner, or on sunday, this will be making a more regular appearance.

Next Sunday, Juevos Rancheros. Easter Breakfast will be Foul (pronounced fool) and shakshuka.

KingGorilla wrote:

You can be right, or you can be wrong. Are you with us or against us?

Obviously I'm right. Right in the sense that mayo is gross in general, doubly-so on french fries.

French fries properly prepared don't need anything to dress them up at all, because their oily salty goodness is enough. HOWEVER, for mediocre fries, there are plenty of things that are acceptable on them in moderation... (cheese, ketchup, gravy, vinegar...)

Ranger Rick wrote:
KingGorilla wrote:

You can be right, or you can be wrong. Are you with us or against us?

Obviously I'm right. Right in the sense that mayo is gross in general, doubly-so on french fries.

French fries properly prepared don't need anything to dress them up at all, because their oily salty goodness is enough. HOWEVER, for mediocre fries, there are plenty of things that are acceptable on them in moderation... (cheese, ketchup, gravy, vinegar...)

So, let me get this straight.

First, you complain about a conversation regarding what to put on fries.

Second, you engage in a conversation regarding what to put on fries.

? ? ?

[size=1]You'll note that I'm making no comment on precisely how colossally wrong you are in that conversation.[/size]

This is kind of like when in one breath my wife says she is not feeling too well, so she needs some space, and then asks why I am going into the living room. She then proceeds to hug me and dance. My wife is insane.

Ranger Rick wrote:

Obviously I'm right. Right in the sense that mayo is gross in general, doubly-so on french fries.

French fries properly prepared don't need anything to dress them up at all, because their oily salty goodness is enough. HOWEVER, for mediocre fries, there are plenty of things that are acceptable on them in moderation... (cheese, ketchup, gravy, vinegar...)

High Five, Rick! Though I also love putting steak sauce on steak fries.

Fries are just fine as a vehicle which other enjoyable flavors can ride in on. Ketchup? Of course! Cheese and bacon? Hell Yeah! Barbecue sauce? Why not! Chili? Welcome, spicy friend! Gravy and cheese curds? Mais oui! Mayo? It's fine! Snobbery? No thanks. Snobbery only eliminates options. It's not for me.

(Oh... and good fries are fine by themselves, too.)

I really want to cook something for lunch, but I don't want to clean the requisite dishes twice (once to get them clean enough to cook with and once to clean up after cooking).

kaostheory wrote:

I really want to cook something for lunch, but I don't want to clean the requisite dishes twice (once to get them clean enough to cook with and once to clean up after cooking).

Stating that you need the former implies that you really are not all that concerned with the latter. I just saved you half the work.

KingGorilla wrote:
kaostheory wrote:

I really want to cook something for lunch, but I don't want to clean the requisite dishes twice (once to get them clean enough to cook with and once to clean up after cooking).

Stating that you need the former implies that you really are not all that concerned with the latter. I just saved you half the work.

Instead, I did the former, then made a plate out of a paper towel, took half a whole wheat pita and smeared the inside of the pocket with hummus, stuffed in some deli turkey and topped it with a greek yogurt and feta dip my fiance makes. No cooking required, but still very tasty.

Might go back for the second half of that pita.. Yum.

I had crab fries this weekend.

Crab fries are delicious.

I have been reading back a bit in the thread. People discussing pizza dough makes me think of the quick rise recipe I use for my Bierocks. I will see if I can find the one of the 6 recipes I have that I liked the best from my mother's side of the culinary tree.

I come from a strong mixture of German/Polish/Danish heritage so I have a lot of cabbage and cured meat dishes that I grew up with. I am always amazed at how few people have had a good salted Cod or pickled Herring. Then there's the look I get when I ask someone if they like Schnitzel and Sphaetzle. And don't get me started on gravy. Gravy in a jar is a blasphemer's product.

I went to a 'German' restaurant that tried serving me a breaded lamb cutlet claiming it was Schnitzel. I looked at the server and asked if they were serious and where the pork was. After getting confused looks, I ordered it anyways and they didn't even use paprika or dill in the seasoning. Then they try serving me egg noodles and call it Sphaetzle. They went out of business shortly for obvious reasons.

Anyone else here familiar with eastern European cooking?

Edit - I also have a little twinge when I see someone serving a Pork Tenderloin sandwich and call it All-American. You're just serving Schnitzel on a bun and that's fine, but it's a Polish dish.

I love Austrian & Hungarian cooking. There's a Hungarian place on the Upper East Side that makes the best stuffed cabbage I've had in my life, and absolutely stunning pastries.

Schnitzel and Sphaetzle yes, please do share. I saw spaetzel made with a potatoe ricer and I was amazed.

It helps to put the dishes in a context. Schnitzel is pounded, breaded, friend meat. People comfortable with fried steak, or veal parmesan should try schnitzel.

Sphaetzel is a dumpling. Ever eat chicken and dumplings? I owe you a bowl of my own, I will make sum next January again.

Pickled Herring and Salted Cod no, we live with refrigeration, such terrors are no longer needed for me to live through the winter without rickets.

My wife's family is Polish, they love their pickled herring at Christmas. The nicest thing I can say to what they get, and it is the "good stuff" is that it did not smell as bad as the nasty stuff.