The First Rule of [Cook Club] (Cook-along Week 46: Okonomyaki)

Doodmann

I started my pho last night, going for a 20 hour simmer. I added the short ribs this morning to slow cook today.

Essentially doing a size: https://www.vice.com/en_us/article/yw75w7/homemade-pho-recipe

UnbrokenEva

okay, I'm going to be late on the Pho one because my kitchen is currently packed to move into a new apartment

but that apartment is within 10 minutes walking distance of 2 grocery stores, a farmer's market, and a big asian grocery so you had better believe I'm making this once I'm in and settled.

Doodmann

I miss being near a big asian grocery store. I went to an Hmart yesterday and got lost for like an hour+

UnbrokenEva

Doodmann wrote: »

I miss being near a big asian grocery store. I went to an Hmart yesterday and got lost for like an hour+

yeah this place is the supplier for most if not all of the asian restaurants in town... and they are 210m from my front door. :cool:

Pinfeldorf

My local Asian market is almost the size of my local Costco. They have turtles there. Part of me is tempted to try turtle? But I wouldn't even know where to begin, since they sell the whole turtle in the package.

milski

Once again, I take pictures when I make the food and forget to upload them. Butter Tofu!

Doodmann

20 hours later...Pho!



More photos: https://imgur.com/a/mwuuJdF

Bucketman

Pho-tos

skippydumptruck

doodmann, that shimmer

Doodmann

Sadly, much like ramen, I think pho falls in the catagory of things that are best left to professionals.

I was good...but not as good as the pho spot that is like 3 blocks away from me.

SilverWind

I'm curious how it'll turn out! I also have a pho place very close nearby that is family run and is fricking fantastic.

SilverWind

My mom recoiled at the amount of meat required, but I won her over with the broth

Doodmann

I'd like to suggest, in the dog days of summer, a caesar salad. It's an interesting process to create from scratch.

SilverWind

I can add it in line (Sept 26) or perhaps we can slot it in the week of Sept 5 (currently three sister's soup) and bump the rest down? Has anyone bought that far in advance yet?

Jedoc

Forgetting what we're cooking until the morning I make my grocery list is half the fun of the thread, personally speaking.

SilverWind

Alrighty, bumped it in! Kept tzimmes for the week of Sept 19th for Rosh Hashannah though

SilverWind

Ratatouille recipes are up!

Researching the recipe origins is always really fun. I don't know how many of you read it, but I learn something each time.

Doodmann

I went full ham and did the movie version...and then my brother suggested plopping a ball of mozzarella on it. Which was fantastic.



Recipe: https://tasty.co/recipe/ratatouille

SilverWind

So pretty!!!

SilverWind

I ended up going with the Tasty recipe too because forget about peeling the skins off of tomatoes, WTF

Didn't cook the basil topping though, only the garlic

lonelyahava

I just can't seem to get the ingredients at any good prices right now. Maybe in like four months.

Lost Salient

Aww butts I wasn't paying attention because I haven't had forumcrafting time

I could 100% have done a ratatouille

Instead I made a mediocre sri lankan curry

Doodmann

SilverWind wrote: »

I ended up going with the Tasty recipe too because forget about peeling the skins off of tomatoes, WTF

Didn't cook the basil topping though, only the garlic

Did you start from the inside and work out?

SilverWind

Nope, I did outside - in! Comparing our two dishes I think we angled them differently? I tucked the inner layer under the outer ones. Both look nice!

Doodmann

That seems way harder to do? It looks great though.

SilverWind

Apologies for the delay; caesar salad recipes are up.

Doodmann

I am proactive boy and made salad last night to go with steak and potatoes for a very very american meal.
I also ripped up some old bread and made croutons, which is 100% recommended. Stop buying box croutons!

But I think my phone killed itself last night and it's looking like the cloud backup on the photos didn't go through.

I did this recipe: https://www.gimmesomeoven.com/caesar-dressing-recipe/

I think I needed to add more lemon juice? And it definitely needs more black pepper than suggested.

Bucketman

I have salad stuff but not Cesar Salad stuff...hmmm

Pinfeldorf

Bucketman wrote: »

I have salad stuff but not Cesar Salad stuff...hmmm

Just have all your friends stab your salad in the back.

lonelyahava

Yessssssss

It's spring! Salad is ready to go.

I well definitely do this on the weekend.

So much salad.

UnbrokenEva

I did the thing:


Followed the Serious Eats recipe pretty much exactly aside from tearing the lettuce into smaller pieces

Also pictured: sous vide and seared steak, and Chef John’s State Fair Lemonade

Not pictured: the whiskey sour I made with the egg white and the rest of the lemon juice as that was consumed while cooking

SilverWind

Serious eats as well!

I wasn't sure how the anchovy would taste but it was good

Croutons were fantastic

lonelyahava

It got cold again.

But it's supposed to hear to this afternoon, and I just got a new salad spinner.

So chicken Caesar salad it is!

lonelyahava

Soup and salad. Homemade croutons and dressing

SilverWind

Recipes for Three Sisters Soup are up. Tried my best with the research. As usual, it was a lot of fun to learn.

Bucketman

I wonder if I could do a three sisters but with like butternut squash and corn chowder style together with beans in it

SilverWind

There are definitely some recipes out there with a more milk or cream base to it! Sounds delicious

Doodmann

This is a very simple soup, but pretty great! I could see this being a top tier hangover food.



I did The Loving Spoonfool's recipe. I would recommend adding a hamhock or something.

UnbrokenEva

I did the thing

Mostly followed the Bertha Skye recipe, except I didn’t have potatoes (and made the bannock anyway so I’m set for carbs)

I also added some ham, and went extra on the corn because I had really good fresh local corn from the farmers market

Also, a tip I learned elsewhere, if you’re making a corn soup/chowder with fresh corn that you’ve cut off the cob, don’t throw the cobs out right a way, there’s a ton of extra corn flavour and you’ll get a tastier broth if you simmer the cobs in with the rest for a bit

I cut off either end and just used the middle of the cobs and put them in for the first 10 minute simmer, then took them out before I added the butter and flour

sarukun

“Simmer the Cob” is the tag line for my new horror screenplay.