Goofed Home

My partner surprised me with a Yuto Omura’s Japanese cuisine cookbook. I’ve been trying his recipes from his site (https://sudachirecipes.com/) and YT channel for about a year now. Every single recipe of his I tried has been an absolute slam dunk, sometimes helping me solve a particular recipe I’ve been trying to dial in for years (or decades). “Hm, sure, I’ll get around to buying his cookbook at some point.”

Oh, wow, I wish I’d gotten this book sooner.

There are elucidating primers and explanations, beautiful photographs, and just enough text to get you to your destination. The book + site + YT channel are force multipliers for each other. Even though I was using his website a lot, there are some recipe refinements in the book as he found tweaks and improvements. Yamitsuki (https://sudachirecipes.com/izakaya-salted-cabbage/), for example, has some tweaks in the book that I would have never imagined on my own.

And if you’ve never made yamitsuki, do yourself a huge favor. The website version of the recipe has been my requested side. That shit gets mowed. down. Every time. Omura isn’t kidding when he calls it addictive.

In addition to the great content, this is one of the best designed cookbooks I own: lay flat binding, two bookmark ribbons, a serious index (rather than an afterthought jammed into as few pages as possible), and a matte finish on the pages so that your fingerprints don’t muck up the images. A lot of thought went into making a cookbook that people would want to use.

I was just about to post this. Just one cookbook is the absolute goat of Japanese recipes!

Oh my god this site. Absolutely in love with her curry and melonpan recipes

It’s March and we all know what that means, St. Patrick’s Day. All the grocery stores are running deals on brisket, cabbage, potatoes, and carrots.

I was able to score corned beef brisket for $3.49/lb, 8lbs of potatoes for $1.49, cabbage for $.79/lb, and carrots for $.99/lb.

$3.03 per person.

I do it myself as well, but not because it’s cheaper. Gonna get me one of those big ass Costco briskets and corn the whole thing for ten days.

Just finished last year’s batch this week.

I also use Costco. I make sure to render all the trimmings into tallow so nothing goes through waste.

been guided by this recipe for quite a while:

recipe

I usually use ground beef; we buy from a Mennonite butcher @$8/lb (CAD), so not sure how that compares with bulk or supermarket pricing, but the whole thing would cost ~$12 CAD

https://lemmy.ca/pictrs/image/72fb8162-f511-45be-9c66-b7c5a8054ffe.jpeg

Hell yeah. My SO loves this especially with lamb.

I usually use this recipe, similarly calling for an iron skillet: https://altonbrown.com/recipes/shepherds-pie/

Delicious comfort food.

I was recently struck with a half-baked idea to make a corned beef Wellington.

The inspiration is basically that I have a beef tenderloin sitting in my freezer that I was planning to make a beef Wellington with soon

And St Paddy’s Day is coming up, and I was also debating on doing a corned beef.

I have some experience curing meat, I’ve made my own bacon and corned beef from scratch in the past, so this isn’t totally out of my wheelhouse.

But I’ve never attempted to corn a beef tenderloin (and from my limited googling, I’m not sure that anyone else has ever been crazy enough to try it either) so I’m not too sure what that process will do to a tender cut like this.

I’m also looking for some inspiration on how to sort of “Irish” it up a bit (yes, I’m aware that corned beef isn’t particularly Irish, it’s still made its way into the Irish American diet as a St Paddy’s thing)

Normally I flambe the duxelles with some cognac, so I’m figuring I’ll swap that for some Irish whiskey

I also normally wrap some prosciutto between the pastry and duxelles as a bit of a moisture barrier, I feel like maybe there’s an argument for using some thin-sliced bacon for that instead (probably back bacon if I can get my hands on it, but that’s not easy in the US) and maybe wrap some cabbage into it as well

I normally serve it with a green peppercorn sauce, so I figure I’ll work some Guinness into that.

Curious if anyone has any thoughts on this. Anything else you would or wouldn’t do with this idea? Has anyone ever been struck by madness before and attempted to corn a tenderloin?

No clue how to help you here, but I’m interested in photos if you decide to make this.

Having made beef wellington a few times in different ways, I suggest individual ones. Prepare your tenderloin however you want but cut it into thick steaks, sear them then wrap those in pastry. this was my Xmas dinner the other pro to doing this is that the cooking time is faster so the pastry doesn’t get soggy.

A finely shredded cabbage, mushroom, and shallot mixture could Irish it up. Use just the thin leaf parts and trim the thicker stem part so you retain the taste but don’t ruin the softness of the mixture or get a bag of green cabbage shredded for coleslaw

Modified from this recipe:

https://www.budgetbytes.com/spinach-tortellini-soup/

Everyone made it in the slow cooker! Haha yeah it’s that recipe but better. Very tasty!

Oh I still use the slow cooker, but it’s a versatile soup!

Basically a carbonara with extra steps - fry your guanciale cubes, set aside. Reserve the fat from the guanciale. Then, fry the meat from a fennel salsiccia, add a bit of passata. Mix cooled down guanciale fat with pecorino and egg yolks in a bain marie to create a creamy sauce. Add pasta and a little pasta water to pan, cook until all dente. Combine with sauce, fried guanciale and serve with parmeggiano cheese and fresh black pepper.

That looks lovely. I’d need to substitute a plain sausage, as I’ve an aversion to fennel, but I doubt that’s substantial harm done…

Nah, you can absolutely use any type of salsiccia you like. I happen to love fennel seeds in the resulting dish so I use that type.

Whole wheat sandwich bread, sharp cheddar, Sriracha. Mayo for the grilling.

Large can of crushed tomatoes, homemade turkey stock, butter, onion, oregano, basil.

Cost per person: $2.25

Perfect

One of my favorites.

We knew it was goose egg season but hadn’t found their nest. This morning it was visible. 7 eggs. Probably less than a week old.

I’m going to have to change dinner plans this week now that I have gose eggs available.

Goose egg facts:
Three times the size of a chicken egg.
Chicken eggs are 30% yolk.
Goose eggs are 50% yolk.
That means the yolk is the size of 1.5 chicken eggs.
This makes them perfect for dippy yolks with fresh baked bread.
Boil time for a firm white and liquid yolk is one minute per ounce, so probably 6 to 7 minutes. Have an ice bath ready when you take them out of the water because they will continue to cook until you open them up.
They are great for baking. But not ideal for omelets because of the higher yolk content.

You get about one egg per female goose every other day. We have three females. So we will have about 10 eggs per week until they stop just before summer.

If a snake gets to a goose egg before we do that snake probably won’t have to eat for a month.

Time to make some crusty bread, buy some salted butter, and I crazy. Maybe some anchovies too. Anchovy butter on crusty bread dipped in goose yolk is very tasty.

You just can’t hide cedar eggs from a three legged dog!

Yeah. I’m hopeful that they build the nest inside their coop or outside of the fenced in portion of the yard.

Oh its nice! The homemade stock was entirely gelatin…ized, so it sluurped out of the jar, which amused my easily amused self!

Thank you so much!

Seriously, thank you!

Super large tortillas filled with stir fried onions and carrots, sour cream, cheddar and pepper sauce.

Thought about opening a can of beans but decided against it.

Cost per person $2

You did remarkably well, especially with a broken burner!

You’re the boss. It sounds good.