Today's Cooking

[ysabetwordsmith]

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.

Comments

Re: Yes ...

[ysabetwordsmith]

>>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.

Re: Yes ...

[acelightning73]

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.

Re: Yes ...

[ysabetwordsmith]

>> 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.