/ck/ - Food & Cooking

>>5855349
Lots and lots of B vitamins, OP. B complex and slow-release niacin tabs. That will help unfuck your brain chemistry.

>>5790607
Yes.

>>5788051
Never seen it. How is the flavor different from plain old Louisiana red sauce...?

>>5788674
Yes you are, you sick bastard.

>>5752857
>NPR is about the most unbiased news source on the planet.

How about you get the motherfucking gore off the fucking FOOD BOARD and try again, you cocksucking autist.

>>5746596
That's a shame. You could make no-knead artisinal bread that looks like this -- there's recipes all over the Intarwebz, and they're all pretty much the same (flour, water, salt, yeast, let sit overnight, bake in parchment-lined cast iron pot, take lid off last half hour for nice crust, bang. There you are). Which is the only kind I know how to make, being a lazy bastard. Sorry.

You gotta cast iron Dutch oven?

>>5746532
Trim the beef and brown on all sides in a frying pan. Meanwhile layer half the cabbage on the bottom of a heavy casserole dish. Add the onion and garlic on top of this. Place the meat on top, add the liquid ingredients, along with the butter/suet, the cheese and the herbs and spices and cover with the remaining cabbage. Tip the flour into a bowl and add just enough water to this to form a dense but pliable dough. Use this dough to line the rim of the casserole dish and place the lid firmly on top of the dough, pressing gently into place (this will allow the casserole to simmer gently in the oven for many hours without drying out. Pre heat an oven to 130°C and place the oven and leave for about five and a half hours. About half an hour before you need to serve the dish increase the temperature to 160°C. Take the dish out of the oven, remove the pastry rim, take out the beef and shred it. Place the sauce and the cabbage in a dish and cover with the shredded beef. Serve immediately.

I haven't tried this one yet, but a few other of Digby's recipes are goddam good. Order the original off Amazon.com and go crazy.

Necrobump in case OP happens to see:

To Stew a Rump of Beef (from Sir Kenelm Digby The Closet of Sir Kenelm Digby Knight, Opened) Take a rump of Beef, break all the bones; season it with Pepper and Salt to your liking; Take three or four Nutmegs, and a quantity of Mace, beat them grossly; Then take a bunch of very good sweet herbs, and one good Onion cut in quarters, or Garlike, as you like it. Put in half a pint of White-wine Vinegar, and one pint of good Claret, one handful of Sugar; and a piece or two of beef suet or Butter; shred some cabbage under and over, and scrape in a pound of good old cheese. Put all these into an earthen pot, and let it stand in an oven with brown bread four or five hours; but let the pot be covered close with paste.

That's circa 1603. Here's the modernized version:

Ingredients: 1.2–1.5kg piece of boned rump ¼ tsp each of ground nutmeg and ground mace 50g each of parsley, marjoram, winter savory, chicory and 1 tsp pennyroyal (but substitute lesser calamint to be safe) (add basil if one of these is missing) 4 or 5 sage leaves 1 large onion, coarsely chopped 3 cloves of garlic 300ml white wine vinegar 600ml red wine (preferably a Bordeaux [ie a Claret]) 100g butter or beef suet 100g sugar 150g cheese (a hard cheddar for preference) 450g shredded cabbage 350g flour water Stewed Beef

>>5740198
No seriously. My country (US) is freaking HUGE and if you want to learn about any local culture, you stop and eat at all the little local places. Now I want to do the same in Japan, if I can ever afford the boat ticket....

I want to eat my way through Japan now....

I hate brussel sprouts. When I was a kid I hid them under the fridge when Mom wasn't looking. Unfortunately they kind of got all ripe and moldy and shit and Mom got mad when she had to clean up and I got punished.

Now I hate brussel sprouts more than ever. They taste *wrong.*

I really, really want to try surstromming. It sounds delish.

>>5731422
So take snapshots of the entire process and give us a photo tour when you're through. Protip: If it doesn't set you can always use it as syrup. But if you fuck up and make it set too thick, it's like fruit-flavored rubber.

>>5731383
You blanche them first? What does that do for taste/texture?

>>5731372
Okay, good. Make one small experimental batch and do NOT deviate from the recipe.

One more thing; I don't like the seeds, so I use a food mill. Got one?

Try roasting them. Slather with olive oil, salt and pepper a bit, then bake at 400 degrees for 10-15 minutes (turn 'em over once or twice. I either splash with balsamic vinegar or throw some shredded parmesan cheese on.

>>5729876
The Ball Blue Book of Canning is your best friend. Shove the berries in the freezer until your copy arrives from Amazon.

Also: do you have a big pot with a canning rack, tongs, mason jars and lids, etc.?

>>5715061
/looks wounded

I *like* sammiches, you Communist bastard.

>>5715062
No-knead artisanal breads are the bachelor's friend (along with Dutch ovens). They are so easy to make and so good.

>>5715057
Your local farmer's market. You must have one.

>>5705560
>spare the rod, spoil the child
That's a parenting issue. The government is not our parent, Mister Occupy Wall Street.

>>5712904
You. I like you.

>>5715050
/nonplused

I ate it, you fucking retard. Spread with butter and jam or made sammiches out of. That is the fate of most of my bread. There were no leftovers.

>>5713672
>I made brad
What a coincidence.

Sourdough/cast iron Dutch oven master race reporting in. Just look at that delicious crusty bastard.