Food/cooking goals for 2022?

caliking

I've been thinking about this, recently. Some thoughts that have crossed my mind:

- moar "from scratch" Thai food. Thanks, @Mattman3969.
- Persian/Iranian food
- Look at a map, pick a country I haven't cooked anything from, and learn something. 

What's on your mind for the year?

kl8ton

caliking said:

I've been thinking about this, recently. Some thoughts that have crossed my mind:

- moar "from scratch" Thai food. Thanks, @Mattman3969.
- Persian/Iranian food
- Look at a map, pick a country I haven't cooked anything from, and learn something. 

What's on your mind for the year?

Antarctic cuisine? 

Legume

Not a country.  Try again.

Gulfcoastguy

More seafood. 

Legume

I haven’t cooked a brisket in a couple of years, want to revisit that as prime rib is too easy and boring

More seafood and vegetarian on the regular.

I want to get back to tacos, especially seafood tacos.

More whole spices, less preground and mixes.

dbCooper

- Do my first ever caveman steak

- Get patio umbrella fixed, solidly.  This protects me for the elements when Egging.  In process.   🙂

RagingIrishman

I’ve not attempted a brisket yet. On the list for this year. 

caliking

kl8ton said:

caliking said:

I've been thinking about this, recently. Some thoughts that have crossed my mind:

- moar "from scratch" Thai food. Thanks, @Mattman3969.
- Persian/Iranian food
- Look at a map, pick a country I haven't cooked anything from, and learn something. 

What's on your mind for the year?

Antarctic cuisine? 

 One can only eat so much reindeer jerky. 

caliking

Legume said:

I haven’t cooked a brisket in a couple of years, want to revisit that as prime rib is too easy and boring

More seafood and vegetarian on the regular.

I want to get back to tacos, especially seafood tacos.

More whole spices, less preground and mixes.

I decided a few years ago, that brisket wasn't worth chasing. Enough of my associates can do brisket better than I can, that the itch will get scratched. 

When you say "more whole spices...", do you mean buying whole, and grinding them yourself? Or more whole spices in cooked food(s)?

Both notions have merit, IMO. Coarse ground coriander in rubs (vs. finely ground), was a game changer, a few years ago. Almost everything I 'cued tasted WAY better. 

Mattman3969

caliking said:

I've been thinking about this, recently. Some thoughts that have crossed my mind:

- moar "from scratch" Thai food. Thanks, @Mattman3969.
- Persian/Iranian food
- Look at a map, pick a country I haven't cooked anything from, and learn something. 

What's on your mind for the year?

Thai has been on the back burner here for a bit because of the sodium thing and we are really missing it.  I’ve been dabbling in with some different curry flavors relying on more homemade paste and curry seasonings but not much stir fry.  

@caliking - the last soup you posted with all the spices  wrapped up gave me an idea.  I used the same spices and added some black cardamon to unsalted chicken stock to steep for a couple hrs. Threw in some sliced chicken breast, veggies  and wide rice noodle and made an out of this world chicken noodle soup.  Thanks for the inspiration!  

Onward and upward with this new way of cooking. 

Canugghead

No plans/goals, just fly by the seat of my pants 

Thatgrimguy

I'm going to master Hollandaise, work on my bread skills, and raise at least $30k (If covid will chill I'll be able to do well over 50k) creating charity bbqs.

Legume

caliking said:

Legume said:

I haven’t cooked a brisket in a couple of years, want to revisit that as prime rib is too easy and boring

More seafood and vegetarian on the regular.

I want to get back to tacos, especially seafood tacos.

More whole spices, less preground and mixes.

I decided a few years ago, that brisket wasn't worth chasing. Enough of my associates can do brisket better than I can, that the itch will get scratched. 

When you say "more whole spices...", do you mean buying whole, and grinding them yourself? Or more whole spices in cooked food(s)?

Both notions have merit, IMO. Coarse ground coriander in rubs (vs. finely ground), was a game changer, a few years ago. Almost everything I 'cued tasted WAY better. 

Buying more whole spices, toasting and grinding as I go.  I’ll have to try the coarse coriander.  I like adding coriander to things, often unexpected and hard to identify.

I don’t have anyone near me that can nail a brisket.  When I go wrong, it’s burnt ends and chili.  Always stocks the freezer with quick to prep meat for whatever another day.

texaswig

Work on my sauces. Really slow down and whatever I cook make it better. Repeat recipes closer together for better practice. It's really hard to make something better if the last time you made it was a month ago. Keep better documentation.

lkapigian

texaswig said:

Work on my sauces. Really slow down and whatever I cook make it better. Repeat recipes closer together for better practice. It's really hard to make something better if the last time you made it was a month ago. Keep better documentation.

Learning the ‘Mother Sauces” is a game changer 

JohnInCarolina

I’d like to learn how to cook some Ethiopian or other African dishes.

pgprescott

I hope to avoid gutter oil all together this year. Fingers crossed. 🤞🏼

NDG

@caliking great goals !! My wifes goal is veg fwd Mediterranean and I focusing on explosive flavor Asian Food - authentic if possible !!  I didn’t use my wok much last yr, hope to change that.

If you are like me, you need a break from buying cookbooks, but my close friend since diapers married an Iranian and they make amazing food, he SWEARS by this cookbook.  

Bonus, look at their crazy meal from from Christmas Eve !!

ryantt

Norah Grace got an amazing book not long ago about Pie…. She is wanting to work on/learn the art of the perfect crust.    As for me, I would love to be able to make Indian food that doesn’t suck (my last attempt 🤮) 

lousubcap

Simplify my life by not going down any of the new cooking gear rabbit holes that will appear here.  
Experiment with paella ingredients and nailing the socaarat.  
Get chargrilled oysters back into a more frequent rotation.  
Continue to chase the brisket holy grail.  

NDG

lousubcap said:

Simplify my life by not going down any of the new cooking gear rabbit holes that will appear here.  
Experiment with paella ingredients and nailing the socaarat.  
Get chargrilled oysters back into a more frequent rotation.  
Continue to chase the brisket holy grail.  

that first goal 😂

WeberWho

JohnInCarolina said:

I’d like to learn how to cook some Ethiopian or other African dishes.

Sambusa is on my list of goals for this year. 

northGAcock

Recently purchased a home in the foothills of the North Georgia Mountains. I spent 18 long months in a 5 th floor apartment. I was fortunate to have a LBGE as an amenity. That said, it was not the same having to take your food, tools and beverages down an elevator and thru the halls. 

Today, I have my MM at my new house, but my goal is to build a deck and retrieve my Egg table and Medium out of storage (thanks @piney) and back to regular use. I know this is not in same vain of the question…..but a man has to start somewhere. Happy New Year all. 

Robin

lousubcap

@northGAcock - way to stay the course.  I'm sure your patience has been rewarded with your new home.  You've got some serious BGE ground to make-up.  
Stay healthy and safe out there-

Acn

@caliking - I definitely recommend this for Persian recipes:

Bottom of the Pot: Persian Recipes and Stories https://smile.amazon.com/dp/1250134412/ref=cm_sw_r_cp_api_glt_fabc_XP5QC8PBFRRKFWNCNZMH

dmchicago

I want to improve my pizza making on the OONI.

Which basically means I need my wife to step-up her pizza dough game as that is her assignment. 

We recently bought a new WOLF oven with a proofing setting. Hoping that helps.


Otherwise, maybe brisket #2?

caliking

Acn said:

@caliking - I definitely recommend this for Persian recipes:

Bottom of the Pot: Persian Recipes and Stories https://smile.amazon.com/dp/1250134412/ref=cm_sw_r_cp_api_glt_fabc_XP5QC8PBFRRKFWNCNZMH

I've had that book in my Amazon cart for a while. And, now I see that it's 40% off...

caliking

NDG said:

...

Good grief! That looks amazing! 

I didn't think I'd be buying 2 cookbooks this week. caliqueen keeps telling me I need to stop buying cookbooks. All I hear is:

https://www.youtube.com/watch?v=ss2hULhXf04

BigGreenKev

-Document paella cooks for more consistency.
-More stir fry
-More ethnic foods - Vietnamese and Indian
-Getting more groceries at ethnic stores
This book is great for Vietnamese.  Reminds me a lot of when I was there.
https://amzn.to/3qWHtqN

ColbyLang

dmchicago said:

I want to improve my pizza making on the OONI.

Which basically means I need my wife to step-up her pizza dough game as that is her assignment. 

We recently bought a new WOLF oven with a proofing setting. Hoping that helps.


Otherwise, maybe brisket #2?

What’s your pizza dough recipe? I run a 62% hydration with high protein bread flour. Salt and yeast. This is for my buddies pizza restaurant. We static freeze pre-portioned dough balls. He then slacks in walk in cooler in a dough box.

proofs at room temp once slacked in dough box from morning prep (7:30am) until use. Could be 11am when they open, could be last pie at 10pm. No actual proof in a warmer or proof box

Botch

caliking said:
I've had that book in my Amazon cart for a while. And, now I see that it's 40% off...

Dammit.