ysabetwordsmith | Today's Cooking

Current Mood: busy

Entry tags:

Today's Cooking

Today we're making Suugo Suqaar (pasta sauce with beef) from In Bibi's Kitchen. It's not difficult, but it is time-consuming and requires a lot of time standing over a skillet. The ingredients are mostly the same as I use in spaghetti sauce, except for the spice blend, which makes it smell different and very interesting.

Colonialism sucks, but fusion cuisine is awesome. Why can't humans cook like bonobos fuck? "Hello stranger, let's throw our food together and have a feast!"

Oh wait -- hobbits.

EDIT 3/17/22 -- This turned out tasty, and despite using similar ingredients, the flavor was different.

Flat | Top-Level Comments Only

I like all of your ideas. And I think you know I've got a headful of words that swarm like glitter through my brain. (The first set of china my son and his wife bought was black and square. They defaulted to using her grandmother's china which they inherited.)

A Star Trek cookbook that escaped being destroyed by Supperstorm Sandy included a chapter on "Quark's Bar". They used all the bizarre glassware they could find, and used different flavors of Gatorade for the odd-colored alien booze. I have made a habit of buying any kind of plastic "drinkware" that's weird looking, especially if it's a strange color. I once got an "old-fashioned" (or "on the rocks") glass that's red acrylic with gold glitter embedded in it. It was used to serve celery sticks, with the carrot sticks in the metallic-gold Pilsner glass (and ranch dip in the crystal ashtray).

>>I like all of your ideas. And I think you know I've got a headful of words that swarm like glitter through my brain.<<

Yay!

>> I have made a habit of buying any kind of plastic "drinkware" that's weird looking, especially if it's a strange color. <<

LOL yes. I have a set of glass tumblers in different sizes, mimicking the planets and the sun. <3 I love geeky things.

One time at a convention, someone was offering bright green PanGalactic Gargle Blasters in alcoholic and nonalcoholic versions.

One of my all-time favorite cookbooks is The Elder Scrolls Cookbook. I don't even play the game. Some video gamer friends had a copy, and we perused it, and they wound up buying one for us too. Then we did a feast entirely with recipes from it. The Nord Spice became a permanent resident of my cabinet along with the Imperial.

The only time I was at a con, they had some "Romulan ale" they mixed up in the bathtub. It was swill, but when I tasted it, it was swell swill. My late High Priestess' partner was a Big Name in New York fandom. But he just made homemade beer, and I don't like beer. I have an old fannish cookbook, and a Next Gen Trek cookbook. And I occasionally make something up. And "astronaut" freeze-dried raspberries have quite a few out-of-this-world uses.

>>The only time I was at a con, they had some "Romulan ale" they mixed up in the bathtub. It was swill, but when I tasted it, it was swell swill. My late High Priestess' partner was a Big Name in New York fandom. But he just made homemade beer, and I don't like beer. <<

*laugh* Last time I tried a friend's homebrew, all I could taste was sage. I told him it'd make a great cooking beer, like for stew, marinade, batter, bread, or beer-butt chicken. There used to be cooking beers, which is why some old recipes sound so odd. They weren't meant as beverages.

>> I have an old fannish cookbook, and a Next Gen Trek cookbook.<<

I love stuff like that.

>> And I occasionally make something up.<<

I have ported over multiple things from other worlds. My favorites include Deer-in-a-Thicket (blackberries in a meatloaf, with hot sausage coating the meatloaf) and the Hummus Buster from Kardal's food truck in Terramagne-Rutledge. One of these days I want to get around to mixing up a batch of Ginger Zap, which is a Terramagne blend of warming spices that uses ginger as a base instead of cinnamon.

>> And "astronaut" freeze-dried raspberries have quite a few out-of-this-world uses.<<

I love that freeze-dried fruit is more available now. I love freeze-dried ice cream, I always bought some at a planetarium when they had it. And we've found a source of biltong in several flavors, which is a type of Australian jerky, and it works great for the hippie hiker trick of putting dried meat into something for flavor. We've been putting it in noodle packets. Nowadays people are packing raw meat into the woods, which I think is batshit if you aren't just pulling your car up to a grill and unpacking a cooler of ice. WTF people, dried things exist because reasons.

I pulverize the freeze-dried berries and make them into a raspberry syrup (with a bit of sugar and some framboise - raspberry liqueur) that winds up in a lot of dessserts. When my son was a teenager, he liked to use freeze-dried strawberries in random alcholic drinks. I never liked the texture of the astronaut ice cream.

>> I pulverize the freeze-dried berries and make them into a raspberry syrup (with a bit of sugar and some framboise - raspberry liqueur) that winds up in a lot of dessserts.<<

Interesting variation on raspberry syrup.

>> I never liked the texture of the astronaut ice cream. <<

Well, it's supposed to be light and crispy that sort of melts in your mouth. But when it's stale it gets gummy that is no fun. In this regard it's a lot like divinity.

Flat | Top-Level Comments Only

Today's Cooking

Re: Yes ...

Re: Yes ...

Re: Yes ...

Re: Yes ...

Re: Yes ...

Re: Yes ...