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[martinuzz]

Tongue is indeed served on bread, thinly sliced and cold.
I like cooking, and my experimental kitchen endeavours have spanned quite a range of ingredients, but I must confess I have never made a hot dish with cow tongue. I wouldn't even know how to prepare it properly.



Today I made a tasty dark mushroom soup. Roasted two large portbellos in the oven together with a sliced bellpepper, both marinated in oil mixed with garlic, thyme, black pepper, a little bit of sweet soy sauce and some laos (siamese ginger) for 25 minutes
I then added that to a broth made with chestnut champignons, red onions, some more garlic, a cube of strong beef stock and a cube of varied forest mushroom stock.
Except for the cube of beef stock, it's vegetarian. 

Spoiler (click to show/hide)

I don't eat vegetarian as often as I would like to.  Mostly because in this strange country, meat is more affordable than vegetarianism and I ain't very wealthy.
Sure, veggies are mostly cheap. But other (what I consider to be) essentials like nuts and fruit, and the various modern meat replacers add up to being darn expensive if you want to eat a balanced diet. Oh and honey... Why is honey so darn expensive.. The good quality honey produced from varied flower contains many different trace elements you miss out on if you don't eat meat or fish.

Meat is just too subsidized, and aggressively marketed over here. For example, supermarkets' weekly special offers include meat products way more often than they do vegetarian products.

EDIT:nomnom just finished eating a bowl. Damn, those portbellos are tasty. I didn't slice them up when boiling them with the broth, I just floated them upside down, and dunked them under a few times.
Sliced them in managable parts when serving the soup. They really retained their roasted marinade taste that way.

[Kagus]

So, uhm... Not exactly anything I would do, or recommend anyone else do, but...

I still feel the need to share this for those of us who are conceptually interested in such things.

[wierd]

I would be more apt to "Cook" the chicken with ultrasound rather than mechanical slapping.  Technically, they are the same exact thing. (an accoustic wave is just a front of kinetically charged particles engaged in a group oscillation within a medium)

It would be easier to set up, cleaner, and more likely to deliver the energy in the way you want it delivered.

[Kagus]

I would be more apt to "Cook" the chicken with ultrasound rather than mechanical slapping.  Technically, they are the same exact thing. (an accoustic wave is just a front of kinetically charged particles engaged in a group oscillation within a medium)

It would be easier to set up, cleaner, and more likely to deliver the energy in the way you want it delivered.

Yes, but it wouldn't specifically answer the age-old question

[martinuzz]

This soup better be spicey!

Spoiler (click to show/hide)

The (incised) adjuma pepper is floating in broth made with chicken legs with bones (will remove the bones once the meat has fallen off), fried bell pepper, red onions, fried sambal oelek, a little garlic, pimentos (=allspice) and foil. Will add broccoli 5 minutes before it's done (or it will be nothing but green sludge). It already smells great.

My cat is trying to warn me for the after effects of such a spicy soup.

Spoiler (click to show/hide)

[Iduno]

This soup better be spicey!

Spoiler (click to show/hide)

The (incised) adjuma pepper is floating in broth made with chicken legs with bones (will remove the bones once the meat has fallen off), fried bell pepper, red onions, fried sambal oelek, a little garlic, pimentos (=allspice) and foil. Will add broccoli 5 minutes before it's done (or it will be nothing but green sludge). It already smells great.

My cat is trying to warn me for the after effects of such a spicy soup.

Spoiler (click to show/hide)

Did you break the bones, so you get nice, thick soup?

[martinuzz]

But ofcourse, marrow is very important to make a nice broth. Otherwise I could just as well have used chicken fillets.
 (I break them halfway the boiling process though. Precooked chicken bones are less inclined to produce nasty splinters).


EDIT: Oh boy. The pepper is working as intended. Indian level of spicyness. My Sikh is on fire.

[Dunamisdeos]

I made asian pork, mashed potatoes, carrots, and broccoli for my family in the first major gathering since covid. They are all vaccinated, as are we.

Made cheesy garlic bread too.

The pork was seared, then covered in sesame oil, just enough hoisin sauce to be sticky, ginger, and sage. Mashed potatoes were mashed potatoes. Had cheese and sour cream in em. Carrots has brown sugar and cumin on them. Broccoli had olive oil and salt and pepper, dats it. EVerything went in the oven for varying periods of time.

[Lawson]

I made asian pork, mashed potatoes, carrots, and broccoli for my family in the first major gathering since covid. They are all vaccinated, as are we.

Made cheesy garlic bread too.

The pork was seared, then covered in sesame oil, just enough hoisin sauce to be sticky, ginger, and sage. Mashed potatoes were mashed potatoes. Had cheese and sour cream in em. Carrots has brown sugar and cumin on them. Broccoli had olive oil and salt and pepper, dats it. EVerything went in the oven for varying periods of time.

Garlic bread is a truly great snack. I cook according to a similar recipe, but more often I use chicken meat

[Vector]

Made cacio e pepe with black bean noodles and, accidentally, 2x too much butter. Will definitely add garlic next time, it's a travesty that the recipe doesn't include it.

[Dunamisdeos]

Maruchan Yakisoba noodles heated in chicken stock and hoisin sauce with a bit of ginger is a distinct improvement. Did not use any flavor packet, so its even less unhealthy.

[martinuzz]

My supermarket has added king oyster mushrooms (Pleurotus eryngii) to their assortiment.
It is a very tasty mushroom, when fried or grilled.

Will be happy to explore cooking with those.

[Frumple]

Maruchan Yakisoba noodles heated in chicken stock and hoisin sauce with a bit of ginger is a distinct improvement. Did not use any flavor packet, so its even less unhealthy.

Speaking of those flavor packets, I'll tell you a secret, at least with the powdered ones: Two parts teriyaki beef to one part spicy chicken, used sparingly, is amazing. Empty the three packets into a little bag or container and shake well. Easily one of the best seasonings I've had to date, and pretty versatile in what it's good on (i.e. everything I've put it on so far).

e: omnomnom, loose hamburger cooked with teriyaki marinade, basmati rice, curry powder, taco blend walmart cheese, that's all, this should not taste this good nomnom

[Telgin]

A trivial accomplishment, but I successfully crafted a double grilled cheese sandwich.  I've been told it doesn't really work, but all you have to do is make it in two stages.  Make a regular grilled cheese sandwich, then add more cheese and bread after the first flip.  Flip again, and you're done.

I also followed a tip I saw from the Food Wishes YouTube channel and sprinkled the outside with shredded cheese to add a cheese crust.  I didn't know if that would work out or not, but it really did add a nice but subtle crust to it.

[nenjin]

While his cadence does occasionally drive me crazy, Chef John and Food Wishes have a lot great dishes that he simplifies so they're both easier to make and generally just as good. I've done Foccacia Bread and Beef Jerky both according to his recipes and they turned out pretty good.