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Had any "First"s lately?

I am making a Buche de Noel for Christmas this year and I just made a Chocolate Genoise for it. It is my first flour-less cake and it came out PERFECT!! I am so happy!
Have any of you had a cooking first lately?

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  1. I was watching a rerun of Unique Eats the other day and caught what was described as a farro porridge. It had bits of dried fruit, dried nuts, maple syrup, olive oil, some Indian soy snacks and topped with Greek plain yogurt. I recreated it for lunch today and it was really tasty.

    1. Let see. I went to Toronto and had my first Izakaya experience. (Previously I went to one in Philly, but I don't think that was a real Izakaya).

      I also made my first baked tapico pudding a few days ago. It is still a working progress. I will give it a 7/10 if I am generous or a 6/10 if I am harsh. It is definitely eatable, but it is not as good as the one I had in a Toronto Dim Sum restaurant.

      The below photo is from the restaurant in Toronto.

      Oh yes, I also made my first wonton batch about a month ago. The second batch was made just a week ago. They turned out to be very good. I made my first shark fin soup this evening which was also excellent. I give those about 8-9 out of 10.

       
      2 Replies
        1. re: PotatoHouse

          Had risotto for the first time at a tapas bar the other night.
          Now I get why people like it so much. Going to attempt it in the New Year.

      1. I cooking my first goose today albeit just the breasts. My dad often hunted geese so growing up we lots of roasted goose but I don't recall him ever cooking just the breasts. Looking forward to it!

        1. I tried liver pate for the first time. Amazing.

          1 Reply
          1. re: jpc8015

            This is eating and not cooking, but I actually had this experience last night myself. However, amazing isn't the word I would use. Taste-wise, it was ok (just ok, wasn't bad but nothing I would trip all over myself for), but I apparently just don't much care for the texture of pureed meat. I see people on here go completely ga-ga when people ask what to do with livers or if they have extra pate. I just don't see the fuss.

            Another first last night was herring (in the form of a salad that appeared to have some julienned beets and potatoes and a sour cream base). I enjoyed the herring salad far more than I enjoyed the duck liver pate.

            In terms of making things, I've recently had several firsts: polenta (delicious, but time consuming), kheer (delicious), gajar halwa (delicious, though I may seek a different recipe next time as the one I used didn't create the texture I was seeking), and paneer (easier than I thought).

          2. My man fucked up instructions for chocolate whipped cream recently that was meant as a topping for a no-bake peanut butter pie.....and ended up with a bowl of chocolate ganache: et voilà -- truffles.

            He's making them again for Boxing Day to bring to a potluck. Whoda tunk they'd be so damn easy to make, yet people are super-impressed. Win/win.

            1. A flourless génoise? Intriguing. I've never heard of one, do you have a recipe to share?

              2 Replies
                1. re: PotatoHouse

                  Very nice, but it's not a génoise as classically defined. Just being a stickler here.

              1. I just pan seared my first duck breast...awesome!

                1. Made my first celeriac latkes inspired by a CHOW recipe. With horseradish and a smear of creme fraiche, yummmmmm!

                  1. My first Lefse attempt. Flavor GREAT, texture, needs some practice. The dough was stickier than I anticipated and rolling it was a challenge. I wound up "patting out" the rounds. Basically, portion, pile on the flour, pat pat pat, flip, more flour, pat pat pat. Use giant spatula flipper to hopefully make the move to the electric griddle.

                    1. Created pasta for the first time!! Finally got a pasta maker (:

                      1 Reply
                      1. re: molomo

                        Isn't it wonderful? The husband never wants store-bought pasta again. Should I tell him he has to clean the kitchen after I make the pasta? You need to try ravioli.

                      2. Over easy eggs and cheese grits with crumbled bacon. I cooked the grits in the rice steamer. Grits and runny eggs are my two new found passions. I was missing so much all of these years.

                        1. As a matter of fact, I did. On Wed. our DIL made a delicious garam masala served over rice and a side of her fantastic corn/chipotle pudding.

                          1. When I was buying Brussels sprouts on the stalk, I mentioned to another customer that the "marrow" of the stalk is delicious when steamed. She already knew that, and said it tastes like kohlrabi, which I had never eaten. So I bought one at the farmer's market, where the purveyor said it's good raw too, and tastes like broccoli stalk with a touch of apple. I used mine for a slaw which included cuke, celery, sweet onion, red bell pepper, carrot, and sultanas, dressed simply with sweetened white vinegar and a little water. Count me as a new kohlrabifficionado.

                            3 Replies
                            1. re: greygarious

                              I was wondering where you had gotten to, gg. Glad to see you here. Also kohlrabi fans here...

                              1. re: buttertart

                                Thought the same about you, Butter. I've been posting as usual; guess we've been two chips passing in the dark chocolate.

                                1. re: greygarious

                                  I've been limited in time so have been mainly on the baking and cookbook threads.

                            2. Venison onglet (hanger steak) which was recovered from a beast downed six hours previously. I've cooked a lot of venison, just not the onglet, and this particular piece of meat was well, tiny.

                              Did it in the style of beef and broccoli (see photo).

                               
                              6 Replies
                              1. re: wattacetti

                                damn! Looks wonderful. I miss fresh venison. My hunter friend has really dialed it back. I used to get a deer every year from him but now he really just hunts for his family.

                                1. re: foodieX2

                                  It was a quick and tasty morsel as the venison was less than 2 oz total weight.

                                  There's a limit in terms of how many animals one can take in the province so the hunter I know also hunts primarily for his family.

                                  In exchange for the onglet (and the liver, heart and useable bones), I broke down the animal and vacuum packed everything in the sizes that he wanted. Partially for the knife practice, but also because his hunting friends have their respective animals completely ground for spaghetti sauce because they don't know how to cook venison.

                                  1. re: wattacetti

                                    You think for all their hard work they would want more than meat for sauce!

                                    1. re: foodieX2

                                      When I was living in Alaska I knew people who took moose for only ribs and mooseburger! One that I knew varied it a bit when a friend of his took up making sausage, but Claude still gave the moose to him ground.

                                      1. re: foodieX2

                                        The reason why I offered to break down the beast.

                                  2. re: wattacetti

                                    I love onglet, in fact having it tonight. I'd love to enjoy that plate of food!

                                  3. I hope this "firsts" thread catches on.
                                    I made a Spanish potato omelet for the first time today. Sounds very ordinary, but wow.

                                    1. Deboned a couple of quails and sauteed them. Surprisingly easy to do, and tasty if you like gamey poultry. Used the carcasses to make a quick stock, which I used for risotto.

                                      Also made my first paella recently, with mussels and shrimp. First time cooking mussels, though I've cooked clams before.

                                      1. In Jakarta, a glass of jus kedongdong, ambrella fruit juice. The taste was nice enough, but for some reason all I can liken it to now is sweet celery. Maybe not...

                                        Jonathan
                                        http://buildingmybento.com
                                        http://collaterallettuce.com

                                        1. I went to someone's house for Christmas and had prosciutto wrapped melon slices for the first time. It was delicious.

                                          1. Tried Kombucha for the first and last time. It was disgusting.

                                            2 Replies
                                            1. re: 3sheets

                                              Sounds disgusting and dangerous.

                                              1. re: mrsfury

                                                I love the stuff and it makes my stomach feel so much better.

                                            2. This is so lame but... I tries balsamic vinaigrette for the first time about a month ago. Loved it.

                                              1. This is my first holiday season without All Clad in 40 years as Dear Daughter received her inheritance early. I hope.

                                                A 14 in. cast iron skillet, 16 inch wok, and a thrift shop 2 qt. aluminum pot are not hacking it. And the quality has gone to the dogs. And some of my dishes to the fishes.

                                                Am haunting Ross, TJ Maxx, and Bed, Bath & Beyond to replace my essentials.

                                                1. Some cooking firsts for me this year:
                                                  - Bacon Cheeseburger Soup
                                                  - Buffalo Chicken Soup
                                                  - BLT salad
                                                  - Salad Olivier (Insalata Russa/Russian Salad)--had never even eaten it, nevermind made it--I was missing out!
                                                  - Pork Chops with Hot and Sweet Peppers
                                                  - Pasta Alla Norcina (oddly enough, it's featured in one of the new Cook's magazines, or so says my mom! I found a couple of variations and riffed)
                                                  - sweet noodle kugel
                                                  - 3 new gelati: cake batter, Mounds and Vietnamese coffee
                                                  - angel food cake from scratch
                                                  - Bananas Foster Brownies
                                                  - Girl Scout Cookie Cocoa (this was handy after 3-feet of snow earlier in the year)

                                                  And this is kinda funny--I ate a fresh pomegranate for the first time a couple of months ago. I've had the juice, never the fruit. Messy, interesting and delicious.

                                                  1. I cooked black beans in an electric pressure cooker. It took twenty-five minutes from beans coming out of the bag until they were done. I will never go back to canned beans again.