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Home cookin'

Posted March 23 by John Birmingham

I suppose we're lucky. We've always cooked at home. It's not always easy, of course. Especially not during the working week when you've got four people coming and going from all directions. I'll admit, I'm not above just buying a hot chicken and tearing it apart to throw between some bread rolls. But hunkering down at home will mean cooking more at home. I can already see that from the number of pots of leftovers piling up in our downstairs fridge and freezer.
There's a big container of Bolognese sauce, of course. But there's always a big container of Bolognese sauce, somewhere. Another pot of leftover beef bourginon. Ham and vegetable soup. And sundry curries, here and there.
Jane cooked a very nice recipe from the New York Times the other day, baked shrimp with tomato and feta. (They call it shrimp, and it's their recipe.)

I would never have thought to put seafood with feta, but it worked and it worked well. Tonight we're looking at an oxtail ragout, which I think we got from a Karen Martini cookbook. It went into the slow cooker yesterday, came off the heat last night, and sat in the fridge which allowed the excess fat to rise and harden overnight. I skimmed that off this morning and returned the stew to a low heat. We make this all the time, usually with mashed potatoes on the first night, and pasta or gnocchi on the second.


One thing I'm going to get into over the next couple of weeks, possibly months, is cooking with beans. I don't often do it, but you can get a lot of eating out of one pot of chili beans and bacon.
One thing I'm not going to be doing? Baking breads and cake. I have no skills at all. Thankfully, Jane does.

27 Responses to ‘Home cookin'’

Leftarc reckons...

Posted March 23
I have a deep love for my slow cooker, which will be getting a workout over the next few weeks. That, and my wood fired oven has me ready for all sorts of culinary adventures.
However, never underestimate a bacon and egg sandwich with HP sauce.

John Birmingham puts forth...

Posted March 23
I never do.

jl puts forth...

Posted March 23
Its been forever since I had HP sauce. Lovely stuff. A bit tough to find here.

John Birmingham reckons...

Posted March 23
Ah! DM me (somehow) an address. I'll send some.

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jl mutters...

Posted March 23
Wow, you guys go all out, that looks amazing. Much simpler fare around here, but I'm really looking forward to the summer vegetables. Especially young Indian corn on the cob. So colorful and tasty.

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insomniac has opinions thus...

Posted March 23
We too are mostly home cookers. What we are finding being at home all the time is that we are eating healthier than ever, and managing to shed a few pounds in the process.
I guess we'll get to being a bit more fancy at some point such as mincing some chuck, and making pasta from scratch.
I might make something to last a couple of days. The go-to is a pork scotch fillet slow cooked in a fantastic bbq-like sauce using smoked paprika.

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jl is gonna tell you...

Posted March 23
Might get into some traditional favorites this summer. Something I've been meaning to do for a while is to go catch some smallmouth bass and have a lock-down friendly cookout. Fry up the fish over the fire, eat it with potatoes and corn roasted in the coals. Simple, all that's needed is a little butter.

John Birmingham ducks in to say...

Posted March 23
That sounds amazing.

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FormerlyKnownAsSimon swirls their brandy and claims...

Posted March 24
I do most of the home cooking here as well. Luckily it is the time of year for saffron milkcaps from my secret spot, great in strog/spag/with bacon etc, after all the rain my stinging nettle patch rebounded and the veg patch is cranking. The stinging nettle is surprisingly tasty and versatile - made some pasta last week with it (to get that bright green look and different taste). I usually mix some up and freeze it in batches. Might get some salmon out tonight and bake them with a topping of that. Shops are slowly getting back to normal (still not there and a hive of dirty virus carriers) but i'm lucky i live rural and have facebook (boo hiss spit) - but i only use it for contacting businesses not for the socials. Have a lot of producers around that don't have markets to sell at - all the meats (grass fed beef, free range pork, goats (made for a great curry last week), sheep and the hilariously named The salami guy who makes a frigging great truffle salami). Also a couple of backyard mini producers like Farmer Dougs gourmet potatoes - that old dude sells at markets and i'm trying to arrange sending him money via electronic trf and him leaving me a box out the front of his gate for pickup - i get fantastic product and he gets rid of his sudden stockpile.

jl asserts...

Posted March 24
Locally produced is the best. And the nettle- regarded by many as a weed, but versatile. My mother-in-law dries it for tea.

insomniac puts forth...

Posted March 24
I'm trying to buy meat and vege from small businesses around here rather than from the supermarket. The latter will survive. I want the former to also survive this.

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Murphy_of_Missouri mutters...

Posted March 24
I'll never get hungry enough to eat oxtail.

My battalion messhall in Korea has a day a week dedicated to that sort of thing.

I made it a point to ride my bike to someone else's messhall.

Sometimes starvation is preferable.

Murphy
On the Outer Marches

FormerlyKnownAsSimon ducks in to say...

Posted March 24
haha - i used to say "peasant food" but with the proliferation of cooking shows all those cheap cuts are now expensive.

Brother PorkChop mutters...

Posted March 24
Murph, you just haven't had it cooked right. Nothing better on a cold winters night, or just stuff it in a pie. Make it into a deluxe shepherd pie.....

Brother PorkChop would have you know...

Posted March 24
And everyone knows Army cooks are tradies at heart, just fitters and turners in any life.

Murphy_of_Missouri ducks in to say...

Posted March 26
Oh, the cooks of 122nd Signal Battalion were passionate about their art. I was just as passionate about not eating it after the first dose.

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Brother PorkChop mutters...

Posted March 24
Situation normal here - I typically do most of the cooking, especially the protein part. Herself is an awesome prepper and dishpig. But I have dusted off the mix master and dough hooks as well as the sausage and the pasta attachment on it. I have a freezer full of chicken stock so that on tonight as chicken, noodle and veg soup. Last night was roast rump cap with rice and asian greens. Tomorrow night will be the aforementioned pasta. That is if the whole WFH thing doesn't get in the way. Microsoft Teams has a lot to answer for.

Dave W puts forth...

Posted March 24
Microsoft Teams- true dat, Brother.

I just had an hour of death by video conference.

NBlob puts forth...

Posted March 24
Brother Pork Chop!
I think of you most mornings on the way to work as I pass the lake of Weybas. Must catch up for a refreshing beverage before the end of the world.
If you are friends with any of these reprobates on the book of Face DM them to point you my way.

Brother PorkChop ducks in to say...

Posted March 25
Sounds like a plan, let me see....

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Barnesm reckons...

Posted March 24
"cooking with beans" which is isolation could give rise to issues. "Ham and vegetable soup" is that just an upmarket description of pea and ham soup? or are other vegetables included?

Those dishes and descriptions do sound good, heading into cooler weather does allow me to use the slow cooker a lot more.

Dave W has opinions thus...

Posted March 24
Cooking with beans. Or we could call it "pasta e fagioli" and it sounds a hell of a lot more appetising.

John Birmingham mutters...

Posted March 24
No, pea and ham soup is different, and to be honest I prefer it. But I am not the Power in the Kitchen.

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John Birmingham puts forth...

Posted March 24
Looks like this is gonna be a tasty apocalypse.

FormerlyKnownAsSimon puts forth...

Posted March 24
Hey - if an archaeological dig down the track is going to go through the contents of my gut i want to make sure they say the words "going on the contents of this males last meal he was an important person in human society with a rich varied diet..."

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NBlob ducks in to say...

Posted March 24
I found a marked down slab of cheap forequarter lamb chops on Saturday, I thought the time of that had passed. I turned them into highly adequate lamb & veg pies Sunday night, a big one for us a small one for home bound mum. No leftovers, no complaints. As good as it gets.

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Spanner swirls their brandy and claims...

Posted March 25
Is there a link for the recipe of that ox tail ragout?

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