I see someone already suggested potato leek soup, but I’m going to say it again, because it’s that good. Borscht would also be good, puréed, with a dollop of sour cream (or maybe greek yogurt if you have to be low fat, I guess)
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I made gumbo last night. It was faaaaaaaaantastic.
The cool thing? It’s even better today.
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Hear, hear!
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I find with many soups, chili’s, stews, sauces, that the flavors improve the next day!
Isn’t gumbo good? YUM!!!
I’m not sure the technical term, but I’ve always heard it called “giving time for the flavors to marry”, I guess because when you first add them they are still young and just f*cking around and don’t have their shit together yet.
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You can’t make a topic without breaking a few links.
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I used to know the chemistry behind this. It has something to do with the breakdown of connective tissue into collagen and how that the heating/cooling/heating cycle drives more of that to happen.
But I can say this: it’s not in your head. If you’re cooking something with lots of connective tissue, plan on it being noticeably better the following day.
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That’s interesting, and I don’t doubt it. I always thought it partly had to do with the aroma in the house phenomenon. The first day, the house is steeped in the aroma of what’s being cooked and we are acclimated to it somewhat. The second day, the aroma has passed, so it’s “yummier” because it’s fresh again. Like a cross between nasal stimulation and psychology. But I’m sure there are chemical reactions mostly to blame, as you wrote.
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Why not both? 
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It’s true. But I’m still stuck on yum!
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I have cranberries, some plain gelatin, and various spices and some tangerines… Anyone got tips for a jellied cranberry recipe I can test out this weekend in anticipation of a friendsgiving I’m attending soon?
Also, what about a roasted root veggie thing? Anyone got tips on that?
You do t even need gelatine if you like it Rustic. A package of cranberries, quarter cup of oj, teaspoon of lime juice and about a cup of sugar. Boil on medium for twenty minutes or so, adjust for sweetness (add sugar if needed). A pinch of salt, serve warm.
For more of a jelly (I.e. sans skins) you will need gelatine. If I were to guess it would be a cup of oj, cranberries, get them to break over heat (~10 min). Push through a china cap, save liquid discard solids.
Add back to sauce pan, add 1/cup sugar, bring to low boil. Bloom the gelatine per instructions, kill heat, and add gelatine.
Quickly and lightly oil a vessel to contain the desert (very, very lightly), and pour in the mixture. Cool in the fridge for an hour, then press the fruit into the desert while leaving some on top as a garnish.
Just a guess though.
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As far as root veggies:
Clean and cut to equal sized pieces.
Roll in Olive oil
season- salt and pepper, I like rosemary and crushed red pepper
Stick into a hot oven until awesome.
Best I can do (and all I’ve ever needed)
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there are some jamie oliver recipes (and yes i know it is trendy to dislike him, but the guy has chops) floating around the tube that are ever so close, but do a few things different. they usually involved parcooking the veg, then roasting with oil and aromatics.
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Pork or lamb?
You know what else be super yum? Roasted cauliflower, done like @nothingfuture 's method. I prefer cauliflower this way. And Aloo Ghobi too, of course. But as basis for lots of things, roasted cauliflower is yum.
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I love roasted cauliflower when done with sriracha. I use this recipe but I cut down the oil a quite bit.
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Oh man I could eat just that and roasted broccoli for a meal. Nothing else.
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Yeah- people can talk smack about him all they want, but you can’t argue with some of his recipes.
The same treatment done with baby potatoes (they’re the veal of the root veggie world!) is magnificent.
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Page 247, A Cooks Tour (2001, Bourdain) regarding a trip to the French Laundry.
Salmon. Salmon chops.
Up by the head, there is an oft neglected triangle of delicious flesh. It’s a tricky little piece , usually discarded by chefs because of it’s awkward shaped and being riddled in bones. At the Laundry, a liability has been turned into an asset. There it was on my plate, a perfect little cote e saumon, looking just like a baby lamb chop, one bone extending from a tiny medallion of fish.
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