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Chorrol.com _ General Discussion _ Culinary Discussion

Posted by: Thomas Kaira Feb 13 2011, 01:37 AM

...but that would be naughty, now, wouldn't it? biggrin.gif

This is a thread for any food-related discussion. Found a nice recipe? Please share it! Is there any particular cultural cuisine you wish to discuss? Perhaps you need some help with us pesky Yanks still not adopting the metric system? tongue.gif

I thought our forums were missing something in the way of real down-to-earth discussion and sharing of our culinary experiences. Sure, we see them a lot in Fan-fics, but we never really get to dig into them (bad pun intended) in the same way as actually discussing this world-within-our-world can. I am seeing more and more food segments in the fan-fics that I read, so I think the time has come for us to have an honest-to-goodness culinary discussion thread.

To kick things off, I would like to share a recipe of my own concoction... Veal Osso Bucco, a Northern Italian classic.

Veal Osso Bucco & Sauce Accompaniment

Yield: 4 Portions


Ingredients
Veal Shank w/ marrow bone: 1lb
AP Flour: As Needed
Olive Oil: 2Tbsp
Butter, Clarified: 2Tbsp
Mirepoix, Standard Ratio: 1Lb
Garlic Clove: 2Ea
Red Wine: 1/2Cup
Tomatoes: 12oz
Veal Stock: 1qt
Lemon Zest: 1Tbsp
S&P: TT
Marjoram: 1tsp
*Gremolata: 1oz
-Gremolata
-Parsley: 3tsp
-Lemon Zest: 1tsp
-Garlic Clove: 1Ea

Mise en Place
-Clean, Sanitize workspace
-Gather utensils, pots, pans
-Gather ingredients
-Small Dice Mirepoix, Tomatoes
-Zest Lemons
-Mince Garlic
-Fine-Chop Parsley

Method
1. Preheat Oven 350*, add Oil, Butter to heated pot.
2. Season, brown Veal.
3. Remove Veal, add Mirepoix, Garlic, sweat.
4. Deglaze pot, Red Wine.
5. Add Tomatoes, Veal Stock, bring to simmer.
6. Return Beef to pot, add Lemon Zest, place in oven.
7. Braise, 3 to 4 hours, or until tender.
8. Remove Veal, degrease sauce
9. Reduce Sauce; thicken as needed, strain.
10. Rub Veal w/ Gremolata, return to sauce to reheat.
11. Finish w/ fresh Marjoram.
12. Garnish with Gremolata on the marrow bone.

Believe me, don't skip the marrow bone, it's really that important to this dish. wink.gif

Posted by: haute ecole rider Feb 13 2011, 01:40 AM

Sounds interesting! You might want to further clarify what is mirepoix, for those of us whose idea of haute cuisine is adding cream of mushroom soup to ground beef and Hamburger Helper. wink.gif

Posted by: Thomas Kaira Feb 13 2011, 01:51 AM

Yes, most of my recipes are in professional format, which means you might occasionally see some chef-speak in here from time to time.

Mirepoix:

25% Carrots, 25% Celery, 50% Onion. Therefore one pound would contain 4 ounces of the orange and green, and 8 ounces of the white. Probably the most popular braising/stewing vegetable combination in the world.

Posted by: Grits Feb 13 2011, 01:56 PM

Quick question about number 11. Sprinkle the fresh marjoram over everything off the heat, or while reheating? And part 2 of the question, if I can't find fresh marjoram, should I use something else or wait until spring?

I like this thread!! smile.gif

Posted by: Thomas Kaira Feb 13 2011, 07:43 PM

The veal is removed from the pot so you can finish the sauce, the sauce stays on the stove. You then add the marjoram once the beef is returned to the sauce. Fresh herbs are delicate, you only want to add them at the very end of the cooking process. That is also why we add the gremolata to the veal at the very end, so we don't ruin the flavor of the parsley by cooking it to death.

As for the lack of marjoram, you could always look for "Oregano" in the grocery store. "Oregano" is actually not an herb, like most people believe, but a family of herbs. Marjoram is part of the Oregano family, so I would say anything that is also part of that family would work in a pinch.

Posted by: haute ecole rider Feb 13 2011, 07:58 PM

While not as good or as authentic, you can also use dried herbs (like oregano, as TK said). They are much more potent than the fresh stuff, though, so use far less. But because they're dried, they can go into the sauce at an earlier stage and cook for a little longer. I agree with TK about waiting until you're almost ready to plate the food before throwing in fresh herbs. The same is true of any green leafy stuff - spinach is one example. I like to throw in chopped broccoli into my tomato sauce at the end of cooking, and just cook until they get that lovely bright green color but still have a bit of crunch.

The idea of using fresh herbs and putting them in at the end is that you want to just barely wilt them, but you don't want to make them dark green stringy snot. Now that's an unappetizing idea!

Posted by: Olen Feb 25 2011, 11:07 PM

I'll resurect this with a question, well a bit of an explanation then a question.

I've been trying to make a couple of American dishes with a distinct lack of success. Namely grits and cornbread. Having been a porridge eater (before my gluten allergy extended itself to oats...) I thought grits would be a good substitute, so I tried to make it like porridge (pinch of salt and twice the volume of water then boil until it's thick), but the result is foul. It's bitter, musty and generally not pleasant to eat. Now it could be rubbish ingredients (no one really eats maize here) or I could be doing something wrong.

On a similar note my attempt at cornbread (2 parts corn, 1 parts flour replacer, an egg, baking powder and oil) was nasty, though in this case might have made a serviceable club had I needed to smash a troll to smithereens. It was totally solid.

So I thought I'd ask here (google is full of recipes for 'granma's bacon, cheese and [rare ingredient I've never heard of] cornbread/grits'): am I doing something wrong or was it meant to taste like that?

Posted by: Thomas Kaira Feb 26 2011, 01:44 AM

Sounds like there wasn't enough moisture in the cornbread. For flavor, you might consider adding some (or all) of these ingredients:

Honey
Sugar
Bacon
*insert obscure oriental ingredient here*

Add whole corn kernels and buttermilk to preserve the moisture, as well. Also, try flip-flopping the flour-cornmeal ratio. What you are aiming for in terms of consistency with the batter is thick pancake-like. While baking, you should also use the toothpick test to check the doneness.

Also, soak the cornmeal in the buttermilk overnight. You'll bring out a lot of extra flavor that way.

Posted by: King Coin Feb 26 2011, 02:06 AM

D.Foxy shall be banned from this topic. agree? tongue.gif

Posted by: Thomas Kaira Feb 26 2011, 02:16 AM

How cum? Bananas Jubilee sounds pretty good, actually. biggrin.gif tongue.gif

Posted by: Grits Feb 27 2011, 06:55 PM

Olen, I think you may have come across some old corn meal. Even if your grits were a gross texture, they should still taste like grits. Maybe there’s a polenta product you could use that would be fresh? I like grits with cheddar cheese grated over, or with sausage gravy. Also, sometimes grits are made with hominy, so that could be confusing. Were yours white or yellow? And at the risk of causing a riot, I use half milk/ half water in mine.

Maybe add another egg to your cornbread? I’m wondering about (blaming) the flour substitute.

Posted by: mALX Feb 27 2011, 10:34 PM

QUOTE(Thomas Kaira @ Feb 25 2011, 07:44 PM) *

Sounds like there wasn't enough moisture in the cornbread. For flavor, you might consider adding some (or all) of these ingredients:

Honey
Sugar
Bacon
*insert obscure oriental ingredient here*

Add whole corn kernels and buttermilk to preserve the moisture, as well. Also, try flip-flopping the flour-cornmeal ratio. What you are aiming for in terms of consistency with the batter is thick pancake-like. While baking, you should also use the toothpick test to check the doneness.

Also, soak the cornmeal in the buttermilk overnight. You'll bring out a lot of extra flavor that way.



Jalapeno peppers if you're from the south.



My tips:

Chill glass bowl and knife when making buttermilk biscuits. Add the flour to the chilled bowl - and when When blending the lard in use the chilled knife - only making cuts through the flour with it. Your biscuits will come out PERFECT.

Also, if you absolutely can't get buttermilk - a cheat: squeeze a few drops of fresh lemon into a cup of whole milk, let sit one hour. It will curdle nicely.


2nd tip:

When making mashed potatoes, NEVER USE MILK. Use a raw egg, a touch of real butter (not margerine), and a bit of heavy cream. Your family will go nuts over them. Not for dieters.

Also, when making scalloped potatoes - NO MILK, NO MARGERINE - use heavy cream and real butter.



3rd tip:

Italian dinners - don't buy a can of Parmesan cheese. Buy a wedge of fresh Parmigiano-Reggiano and grate it yourself, same with Romano cheese. - you can't help but taste the difference, and your family will def notice it.

Posted by: Olen Feb 27 2011, 10:44 PM

QUOTE
I think you may have come across some old corn meal

It's certainly possible, I mainly use it for making batter stick to confectionary (a scottish habit which is best left out of any sort of culinary discussion). It might well be ancient, and I have both white and yellow. The white stuff is marginally more foul. Possibly it's just impossible to get fresh stuff here.

To be fair I only tried the cornbread a couple of times, I'll give it a go again when I have time to bake and up the egg and xanthane gum content.

Posted by: mALX Feb 27 2011, 10:47 PM

QUOTE(Olen @ Feb 27 2011, 04:44 PM) *

QUOTE
I think you may have come across some old corn meal

It's certainly possible, I mainly use it for making batter stick to confectionary (a scottish habit which is best left out of any sort of culinary discussion). It might well be ancient, and I have both white and yellow. The white stuff is marginally more foul. Possibly it's just impossible to get fresh stuff here.

To be fair I only tried the cornbread a couple of times, I'll give it a go again when I have time to bake and up the egg and xanthane gum content.



With the yellow cornbread you can add a pinch of sugar to it, and don't mix in the amount of plain white flour it calls for - cut that in half. (the white flour adds a bitter taste)

Old cornmeal won't do well, GRITS is right about that. (sorry Grits, chalk it up to me being blind as a bat, lol)

Posted by: Thomas Kaira Feb 27 2011, 11:51 PM

QUOTE(mALX @ Feb 27 2011, 02:47 PM) *

Old cornmeal won't do well, TK is right about that.


Umm, I think you mean Grits is right about that, I said nothing about old cornmeal.

QUOTE
When making mashed potatoes, NEVER USE MILK. Use a raw egg, a touch of real butter (not margerine), and a bit of heavy cream. Your family will go nuts over them. Not for dieters.
I never really thought about putting egg into my mashed potatoes. I will take heavy cream over milk any day, but sometimes you just have to work with what you have (and being a professional-in-training, that is a required skill). Heavy cream is just not something you find in huge amounts at the grocery store. I usually buy little tiny half-pinters. If you do things right, there's nothing wrong with using milk in mashed potatoes. I do not compromise on the butter, though. Margarine is just... ugh. Still, never thought of adding an egg. I'll give it a try tonight and tell you how it turns out. smile.gif

QUOTE
Italian dinners - don't buy a can of Parmesan cheese. Buy a wedge of fresh Parmesan and grate it yourself, same with Romano cheese. - you can't help but taste the difference, and your family will def notice it.
Don't buy anything pre-grated labeled "Parmesan," period if you want true Italian. Parmesan is code-speak for horrible fake Italian hard cheese. What you really want is called Parmigiano-Reggiano, which costs a fortune because it can only be imported from Italy here in North America. Why? Parmigiano-Reggiano is what is known in the EU as a Protected Designation of Origin cheese. This means that in order for the cheese to be named what it is, it has to be made in a very specific location by a very specific method. If either of the requirements are not met, it is illegal to name the cheese with a name that is PDO-protected. In this case, Parmigiano-Reggiano can only be manufactured in Lombardy.

Want to know how expensive this cheese is? One wheel is worth about 500 Euros... domestic (that's $1000 American!).

Posted by: mALX Feb 28 2011, 02:04 AM

QUOTE(Thomas Kaira @ Feb 27 2011, 05:51 PM) *

QUOTE(mALX @ Feb 27 2011, 02:47 PM) *

Old cornmeal won't do well, TK is right about that.


Umm, I think you mean Grits is right about that, I said nothing about old cornmeal.

QUOTE
When making mashed potatoes, NEVER USE MILK. Use a raw egg, a touch of real butter (not margerine), and a bit of heavy cream. Your family will go nuts over them. Not for dieters.
I never really thought about putting egg into my mashed potatoes. I will take heavy cream over milk any day, but sometimes you just have to work with what you have (and being a professional-in-training, that is a required skill). Heavy cream is just not something you find in huge amounts at the grocery store. I usually buy little tiny half-pinters. If you do things right, there's nothing wrong with using milk in mashed potatoes. I do not compromise on the butter, though. Margarine is just... ugh. Still, never thought of adding an egg. I'll give it a try tonight and tell you how it turns out. smile.gif

QUOTE
Italian dinners - don't buy a can of Parmesan cheese. Buy a wedge of fresh Parmesan and grate it yourself, same with Romano cheese. - you can't help but taste the difference, and your family will def notice it.
Don't buy anything pre-grated labeled "Parmesan," period if you want true Italian. Parmesan is code-speak for horrible fake Italian hard cheese. What you really want is called Parmigiano-Reggiano, which costs a fortune because it can only be imported from Italy here in North America. Why? Parmigiano-Reggiano is what is known in the EU as a Protected Designation of Origin cheese. This means that in order for the cheese to be named what it is, it has to be made in a very specific location by a very specific method. If either of the requirements are not met, it is illegal to name the cheese with a name that is PDO-protected. In this case, Parmigiano-Reggiano can only be manufactured in Lombardy.

Want to know how expensive this cheese is? One wheel is worth about 500 Euros... domestic (that's $1000 American!).


Heavy Cream:
I can only find the half-pints too, at Thanksgiving you sometimes can find them in a pint. I use it a lot in soups, to make whipped cream, (not for banana jubilee, lol), etc.

The egg adds a nuance of rich texture to the mashed potatoes. If you have to use milk - absolutely go with the egg and butter. It is not quite as good as with the heavy cream (which brings your mashed potatoes to a whole new realm of flavor).

On the cheese: Yes, get the imported wedge of Parmigiano-Reggiano and grate it yourself - sorry about the laziness in spelling on that.


Another Tip: If you are making homemade potato soup - use heavy cream not milk to thicken, and only use real butter (not margerine). Add fresh celery and onions when you add the potatoes, add fresh mushrooms a little over halfway through the cooking. - these extras bring it out of the realm of potato soup and make it a taste sensation. If you like you can garnish with crumbled bacon and hand grated chedder (that's a matter of personal taste).

Posted by: mALX Feb 28 2011, 02:27 AM

Stuffed turkey/chicken/ or game hens:

Rinse the bird with cold water inside and out, dry with a clean (lint free) towel - salt inside cavity lightly and sprinkle lightly with parsley.

Add one whole small diced onion and several fresh celery stalks (depending on the amount of stuffing you are making) to the bread cubes and pour the boiling hot (turkey or chicken broth - seasoned when you make it) over the top of the bread cubes. I place a towel over and let it sit a while.

When your stuffing is completely ready (it should still be plenty hot) fold in fresh WHOLE mushrooms - try not to stir as it will mash up the stuffing and ruin the texture. Don't over-do the sage, it is better off under-used than over-used.

Lift the skin of the bird up and slide a pat of BUTTER (not margerine) under the skin on each quarter, then stuff under the skin. (careful, stuffing will be hot). Any remaining stuffing can be shoved in the body cavity. Tie the legs together so the stuffing stays in. Season outside of bird and roast immediately.

You will never have a dry bird again - the mushrooms, onions, and celery do most of their cooking in the bird as it roasts so their flavor and juices seep into the meat, keeping it very moist and tasty.



***

Homemade meatballs falling apart in the sauce? After you shape them, roll them in parsley They will still absorb the flavor of the sauce but retain their shape.

Tip: For better tasting meatballs - for every pound of ground beef used, add 1/4 pound of ground lean pork loin. Mix well. Moisten the bread crumbs with milk not water.

When making homemade spaghetti sauce - add meatballs, Italian sausage, and chicken breasts. (you can also add pork loin chops and use them later for "mock veal Parmisian").

The chicken breasts makes great chicken cacciatore and it flavors the sauce wonderfully.

Tired of Spaghetti and meatballs/sausage?

Flat slice the meatballs and sausage. Fry up flat-sliced eggplant (season and roll in plain flour before frying) - cook eggplant thoroughly.

Layer it all into a casserole dish: Sauce/eggplant/sauce/sausage/sauce/fresh grated cheeses/sauce/meatballs/sauce/more cheese. Bake in oven just long enough to meld flavors. Don't overcook or sauce will taste burned - Awesome Italian casserole.

Posted by: Acadian Feb 28 2011, 03:01 AM

The late Mrs Acadian always cooked her turkeys upside down so all the dark greasy moist parts basted down into the dry white bits. It doesn't make for a pretty table presentation, but my goodness, it certainly is moist and tender! tongue.gif

(The current Mrs Acadian won't touch a turkey because it looks too much like a bird. Lol)

Posted by: Thomas Kaira Feb 28 2011, 03:35 AM

What are the fundamental principles of stock-making?

There are 7 basic principles:

1. Start with cold water
2. Simmer Gently
3. Skim frequently
4. Strain carefully
5. Cool quickly
6. Store properly
7. Degrease before use

If done right, a proper, homemade stock can be the difference between a good soup and a "holy mother-of-pearl, that was awesome!" soup.

----

First I will go over the basic ingredients:

-Bones: be it Beef, Veal, Chicken, or Fish... or any other kind of bone you can think if if you want to make a specialty stock.

-Mirepoix: 25% Carrots, 25% Celery, and 25% Onion. Rough chopped, you don't need to get fancy with stock.

-Water: Because no one sane would make a stock out of lemon juice, right? smile.gif

-Sachet: This is a neat little seasoning blend consisting of whole peppercorns, thyme, bay leaf, and parsley stems (not leaves). This is all tied together in a cheesecloth before adding it to the stock so it is easy to remove. If you do not have cheesecloth, don't worry, just toss it in freehand because you'll be straining the stock anyways.

-Tomato paste: This is only used for brown stock, but is essential for its purpose.

----

So, to start off with, we need to prepare our ingredients for use. In order to do that, you need to figure out what kind of stock you wish to make: White or Brown?

For white: Rough chop your veg and build your sachet. Use chicken or other mild-flavored bones. End result is light color and neutral umami flavor.

For brown: Your bones and veg need to be roasted beforehand. This process will take about 2 hours on a 400*F oven (200*C for you European folks). Add the mirepoix after 1 hour, and top the bones with a nice generous helping of tomato paste for the last 15 minutes to half hour of roasting. This process caramelizes the natural sugars in the bones and veg and will lend the stock a bolder, more pungent flaver. Use beef or veal bones.

----

Now for the principles explained:

1. ALWAYS start your stock in cold water. If you start in hot water, you will begin the cooking process too early and disturbs the crud that comes off the bones as they simmer away. This results in cloudy stock.

2. You must maintain a gentle simmer. If you boil your stock too hard, the crud that comes off the bones will get mixed into the stock rather than rise gently to the surface. This results in cloudy stock.

3. As the stock simmers, you will see a layer of foam building up on the top. This is garbage that we don't want in the stock. Make sure to check it every hour and remove any foam that has built up on the surface.

4. I cannot stress this enough, BE CAREFUL! This is a perfect opportunity to get the stock cloudy, so be gentle and delicate as you remove the liquid once your stock is done.

5. This is standard good practice. Be out of 135* to 70* in 2 hours and down to 41* in four hours. This keeps bacterial contamination to a minimum.

6. Make sure you store your stock refridgerated, that's all.

7. When your stock cools, all the oil and grease that's in it will rise to the surface and harden. Get rid of this stuff, it's unneeded and gross.

----

That's all there is to it. Now you know the necessities of making stocks.

On a side note for mALX: the egg trick for the potatoes did a good job. Count on me to continue that. By the way, have you tried asparagus sauteed in butter and garlic? It's to die for. biggrin.gif

Posted by: mALX Feb 28 2011, 03:49 AM

QUOTE(Thomas Kaira @ Feb 27 2011, 09:35 PM) *

What are the fundamental principles of stock-making?

There are 7 basic principles:

1. Start with cold water
2. Simmer Gently
3. Skim frequently
4. Strain carefully
5. Cool quickly
6. Store properly
7. Degrease before use

If done right, a proper, homemade stock can be the difference between a good soup and a "holy mother-of-pearl, that was awesome!" soup.

----

First I will go over the basic ingredients:

-Bones: be it Beef, Veal, Chicken, or Fish... or any other kind of bone you can think if if you want to make a specialty stock.

-Mirepoix: 25% Carrots, 25% Celery, and 25% Onion. Rough chopped, you don't need to get fancy with stock.

-Water: Because no one sane would make a stock out of lemon juice, right? smile.gif

-Sachet: This is a neat little seasoning blend consisting of whole peppercorns, thyme, bay leaf, and parsley stems (not leaves). This is all tied together in a cheesecloth before adding it to the stock so it is easy to remove. If you do not have cheesecloth, don't worry, just toss it in freehand because you'll be straining the stock anyways.

-Tomato paste: This is only used for brown stock, but is essential for its purpose.

----

So, to start off with, we need to prepare our ingredients for use. In order to do that, you need to figure out what kind of stock you wish to make: White or Brown?

For white: Rough chop your veg and build your sachet. Use chicken or other mild-flavored bones. End result is light color and neutral umami flavor.

For brown: Your bones and veg need to be roasted beforehand. This process will take about 2 hours on a 400*F oven (200*C for you European folks). Add the mirepoix after 1 hour, and top the bones with a nice generous helping of tomato paste for the last 15 minutes to half hour of roasting. This process caramelizes the natural sugars in the bones and veg and will lend the stock a bolder, more pungent flaver. Use beef or veal bones.

----

Now for the principles explained:

1. ALWAYS start your stock in cold water. If you start in hot water, you will begin the cooking process too early and disturbs the crud that comes off the bones as they simmer away. This results in cloudy stock.

2. You must maintain a gentle simmer. If you boil your stock too hard, the crud that comes off the bones will get mixed into the stock rather than rise gently to the surface. This results in cloudy stock.

3. As the stock simmers, you will see a layer of foam building up on the top. This is garbage that we don't want in the stock. Make sure to check it every hour and remove any foam that has built up on the surface.

4. I cannot stress this enough, BE CAREFUL! This is a perfect opportunity to get the stock cloudy, so be gentle and delicate as you remove the liquid once your stock is done.

5. This is standard good practice. Be out of 135* to 70* in 2 hours and down to 41* in four hours. This keeps bacterial contamination to a minimum.

6. Make sure you store your stock refridgerated, that's all.

7. When your stock cools, all the oil and grease that's in it will rise to the surface and harden. Get rid of this stuff, it's unneeded and gross.

----

That's all there is to it. Now you know the necessities of making stocks.

On a side note for mALX: the egg trick for the potatoes did a good job. Count on me to continue that. By the way, have you tried asparagus sauteed in butter and garlic? It's to die for. biggrin.gif




I'm so glad you liked that! I like the texture it gives the potatoes.


Anything with asparagus in it is to die for IMO, lol. - so I will def try it !!!


Tip: Chicken or fish stock: Tired of finding bones in your soup later?

Buy a NEW pair of nylon stockings (not panty hose) - wash and rinse thoroughly. Fill with either chicken bones or fish bones (depending on what stock you want, lol). Tie the stocking at the top. When it is time to remove the bones and begin drawing off the broth cradle a strainer in the top and dump the nylon stocking full of bones in it. When it quits dripping - toss it in the garbage in one swift move - Voila !!! No bones in your soups, and no mess and burned fingers picking bones out of the stock !!

Posted by: mALX Feb 28 2011, 04:14 AM

Wanting to cook a fancy romantic dinner for a date but on a budget?

If you can't afford prime meat or there is no butcher shop near you - go to your grocery store and get Choice (nothing less !!!) Standing Rib Roast. The first two-four ribs is the section you want, one rib for each person eating (in case your date brings their parents you will want the extra two, lol).

season lightly - rub with salt and pepper only, or you may add the tiniest bit of garlic if you wish. 350 oven for no more than 1 hour for 2 ribs, no more than 1 hour 45 min for 4 ribs. - remove meat and let it rest. Turn up oven to 425-450 and put pan with drippings back into oven. Mix together equal parts flour/egg/milk - season as desired. When pan drippings are sizzling, either pour mixure in and let it spread or to be fancy dollop it (like you were making biscuits or something.

When it rises and is browned lightly - remove and serve with the meat. Serve with a good red wine. I like a good Cabernet Sauvignon with it.

Whatever green vegetable is your preference for color on the plates - I prefer something light like asparagus - NO starchy veggies like peas or corn with this meal !!




*****

When cooking with wine, use as quality a wine as you would serve a guest at the table.



*****

To add an extra "bite" to homemade peanut butter cookies, add just the tiniest pinch of instant coffee to the batter. - Tastes GREAT !! (and always use decent brand of peanut butter - always) If the recipe calls for granulated sugar - don't listen - use brown sugar to dark brown sugar.

*****

The secret to great Scottish Shortbread is to use confectionary sugar instead of granulated


***

Make your own maple syrup - better than Mrs. Butterworth or Log Cabin - Pure Maple flavoring (not imitation) to taste, real butter, dark brown sugar - bring to boil then thicken - AWESOME and it is HOT when you pour it on your husb's pancakes - he'll feel like you are spoiling him.

****

Always buy real vanilla flavoring, (NEVER buy any of the imitation flavorings).



******

If you are boiling ocean shellfish (lobster, crab, etc.) - never salt the water or they will come out over-salty too easily. Instead, put a tiny handful of carroway seeds in.



*****


When boiling ears of corn, don't salt the water. Instead put a tiny handful of sugar in it.


*****


Sprinkling the tiniest bit of sugar on your bacon when you fry it will make it fry up crispy and perfect.


*****


If your recipe calls for butter in your lard, make it homemade - never buy (Crisco or otherwise) "Buttery flavored" lard unless you just want to puke for some reason.


******


The top crust of a pie should either be latticed evenly or if solid - get a fork and lightly prick patterns into it so it looks nice- flute the pie crust (not crimp it) for the best look - line the flute with tin foil to keep it from browning too much (remove tin foil before serving, of course, lol).


*****


Use a melon ball scoop rather than cutting cubes for any punch that requires cut melons - it is a lot of trouble and takes a lot longer, but the appearance can't be beat.



*

Posted by: Ahrenil Feb 28 2011, 05:41 PM

QUOTE
Sprinkling the tiniest bit of sugar on your bacon when you fry it will make it fry up crispy and perfect.


As a student working off budgeted time before I have to leave for lectures I simply must try this, it takes forever to crisp up bacon normally.

Also to attempt to feel like a contributor I shall add one of my favourite student budget recipes. (Though I am obviously outclassed by the profesional chefs)

Studenty Spaghetti Bolagnaise (I believe that is the spelling anyway)
-Makes around 3-4 portions depending on how you ration, and how much you eat-

500g Mince-I usually go for the best mince simply because it's key to so much of the flavour.
1 tin of chopped tomatoes
2-3 rashers of bacon.
Lee and Perrins or another Worcetershire sauce
Half an onion
Half a large pepper
Salt and Pepper.
1 clove of garlic
Enough spaghetti for how many portions you serve at once.

-The walkthrough-

The peppers and onions can be chopped up to taste, I tend to finely slice them both but not dice, as well as some fine slicing of the garlic.
I shall work off the assumptions that people here know how to cook spaghetti, so stick that on.
Heat up your hob and put some oil into a frying pan, i'd suggest using a large lidded one (Though I do not have one with me at Uni)
Lightly fry the mince until it's browned, I don't tend to work off times but i'd say this should only take maybe 7-10 minutes.
Once it's browned nicely add in the onions, pepper and garlic. Meanwhile I tear up the bacon, I find the overall texture is better that way rather than slicing or cutting it with scissors. Fry all of this until the bacons cooked, but not crisp, and the onions have browned.
By this time the spaghetti should be done so set that to drain, and add the chopped tomatoes to your bolagnaise, season it with some salt and pepper and add a healthy dose of the Worcestershire sauce.
Now depending on how thick you want the sauce you can turn down the heat and stick on a lid to let it simmer, or boil it down for a thinner sauce though this may take longer.

I tend to eat all of this at once, because I don't eat much during the day, however it should be fine to portion up and chill, as long as you finish it in a few days and reheat thoroughly.

Posted by: Olen Feb 28 2011, 07:14 PM

QUOTE
What you really want is called Parmigiano-Reggiano

For the thrifty among us you could take the advice of the Italians which is to avoid Parmigiano-Reggiano, yes it's very nice but half of what you're paying for is the name. There are pleanty other hard italian cheeses which are exactly the same and half the price, a good cheesemonger should stock them. If in doubt go by age, no one's going to mature a rubbish cheese for several years.

Here's a Tibetan specialty from my travels:
Pho Ja (or something like that, I can't write in Tibetan, it translates as Tibetan Tea), more commonly in English: Salt Tea
Ingredients:
Tea. Chinese brick tea is best, if you can't get it third flush orthodox produced (cheap Darjeeling is likely to be this type) works well, failing that Assam will do, try to get whole leaf (in general leaf tea is much nicer than the muck they put in bags).
Butter.
Milk.
Salt.

Put all the ingredients into a pan, I didn't have anyway of measuring it but for four cups two or three teaspoons (more if you can get brick tea), and 1 part milk to 4 water. Salt is very much to taste, a couple of generous pinches per cup is a good place to start. A bit of butter about the size of the end of your little finger is right per cup.
Bring to the boil, and whisk while boiling for a couple of minutes (you want to disperse the butter throughout the liquid). In tibet they traditionally used a strange wooden tube with a stick to mix it, these days they use a drain-pipe and stick or a whisk (or a blender).
Drink. It's an odd taste but I got to love it, it's very very good for dehydration (a problem at high altitude). Unfortunately I can't be more precise as I was living in a room without power and cooking on a parrafin (kerosene in the US) stove so quantities were guessed, but my tea was generally held to be good.

And another:
Chai (Indian style tea)
Tea: personally I prefer a heavy tea for chai, third flush orthodox is best, Assam is ok.
Milk
Sugar (to taste but there should be a lot, enought that it's slightly thick)
Optional - Spices (cinnamon and cardamom are a good place to start)

Boil the milk and sugar until it's slightly reduced and the milkl has changed it's taste, then add the smae volume of water and the tea (and spices if using) and boil until it reaches the desired strength. It should be very sweet. Drank in small quantities it's a good energy boost.

Posted by: Thomas Kaira Feb 28 2011, 09:09 PM

Good alternatives for Parmigiano are Pecorino Romano and Asiago if you want something similar but not as expensive. wink.gif

QUOTE
Studenty Spaghetti Bolagnaise (I believe that is the spelling anyway)
The correct spelling is "Bolognese." The full name is "Ragu alla Bolognese."

I don't like the idea of putting Worcestershire into that sauce, though. You can get a decent cooking white wine for very cheap these days. Also, if you have the choice between bacon or pancetta (which you probably won't about 90% of the time unless you regularly shop in a specialty market), go with pancetta.

----

What is the difference between bacon and pancetta, you may ask?

Bacon is salt-cured, smoked, and usually pre-sliced. It is sold as a slab.

Pancetta is salt-cured, but not smoked, and sold rolled.

----

Tip for cutting bacon: freeze it first.

Posted by: mALX Mar 1 2011, 02:45 AM

QUOTE(Ahrenil @ Feb 28 2011, 11:41 AM) *

As a student working off budgeted time before I have to leave for lectures I simply must try this, it takes forever to crisp up bacon normally.


It really does take forever to crisp. It can be microwaved and come out perfect crispy texture, but I was always afraid it would take away from the taste.

QUOTE(Olen @ Feb 28 2011, 01:14 PM) *

* snip *


I've made something similar using Darjeeling - boil the milk with one whole stick of cinnamon in it and several whole Cardamom
- an AWESOME tea !!


QUOTE

Bacon is salt-cured, smoked, and usually pre-sliced. It is sold as a slab.

Pancetta is salt-cured, but not smoked, and sold rolled.



I don't like salt-cured bacon - you can get it sugar-cured instead.

I've had Pancetta once and didn't appreciate it - too salty for my taste (but then again, I don't like overly salty bacon either)

Posted by: Thomas Kaira Mar 18 2011, 03:02 AM

It's time for a quickee-poll!

What is your favorite steak temp (if you eat beef)?

Mine is right between medium-rare and medium.

Posted by: Grits Mar 18 2011, 03:05 AM

Medium-rare.

Posted by: Jacki Dice Mar 18 2011, 04:43 AM

Rare ♥

Here's a recipe for macaroni and cheese:

1 Box of macaroni shells
1 cup of milk*
2-3 eggs
3 tablespoons of butter or margarine*
3 lbs of cheddar cheese (the original recipe calls for sharp, but I use mild)

*measurements are approximate

1. Preheat the oven to 350 degrees
2. Boil a pot of water. Once its boiling, add the macaroni noodles.
3. Shred the cheese
4. Mix the milk and eggs together
5. Strain the macaroni noodles
6. Spray pot or baking dish with Pam or butter.
7. Layer noodles, cheese, milk-egg mix, and butter in that order until you have used it all.
8. Bake until crispy at the top (usually 45 minutes to an hour)

Posted by: mALX Mar 18 2011, 04:54 AM

QUOTE(Thomas Kaira @ Mar 17 2011, 09:02 PM) *

It's time for a quickee-poll!

What is your favorite steak temp (if you eat beef)?

Mine is right between medium-rare and medium.



Med-rare to med (err on the rarer side if any)

Favorite steak: Delmonico

Posted by: TheOtherRick Mar 18 2011, 05:25 AM

I'm jumping on the med-rare bandwagon. But it has to be a good cut. I want to eat, not gnaw...

Posted by: Olen Mar 19 2011, 07:17 PM

Depends on cut.

Generally rare, blue for fillet (on those occasions when I come by it).

Rump benifits from a bit more cooking so medium for it, otherwise I find it can have a weird off taste.

Posted by: Thomas Kaira Mar 27 2011, 04:40 AM

I've just discovered a very nice combination: Garlic and Seranno chili peppers in a Red Wine gravy made in the fond of a pan-seared Ribeye with olive oil. Must be New Mexico talking... we'll put chili in everything. tongue.gif

Posted by: mALX Mar 28 2011, 03:37 PM

You had me at Ribeye...but I'm not big on chili peppers.

Mine:

Saute (in real butter only, no oleo) whole mushrooms, sweet green peppers, and a couple garlic cloves till not quite tender - turn heat off, cover, let rest on eye of stove. Gently fork the Ribeye and rub with (butter, garlic, salt & pepper) before broiling. (that's where I always set fire to the pan by accident).

I stop when it's rare-medium, but cook to your own preference - when you flip the steak, turn the burner back on under the mushroom/pepper/garlic mix - add a good wine when the pan gets hot, remove from heat when steak is done.

I use a slotted spoon to put the veggy mix over the steak and put the liquid in a gravy bowl for people to add as desired.

Posted by: Thomas Kaira Apr 10 2011, 06:13 AM

Good news! It appears that my herb garden has survived the winter! I've checked outside for a few days now, and can confirm that the following have started growing again:

-Parsley
-Marjoram
-Thyme
-Chives
-Sage

I'll soon be all set on fresh herbs for the summer! biggrin.gif

Posted by: mALX Apr 11 2011, 05:01 AM

QUOTE(Thomas Kaira @ Apr 10 2011, 01:13 AM) *

Good news! It appears that my herb garden has survived the winter! I've checked outside for a few days now, and can confirm that the following have started growing again:

-Parsley
-Marjoram
-Thyme
-Chives
-Sage

I'll soon be all set on fresh herbs for the summer! biggrin.gif



Too many deer and rabbit around my house to grow tasty stuff. Our vegetable garden got picked clean so many times we decided not to plant the last two years in a row. Five rows of berries, and we haven't been able to sell our blueberries or black rasberries for four years because of neighbors stripping the bushes clean in the night.

Posted by: Grits Apr 11 2011, 04:03 PM

Good news about your herbs, TK! While I was away, Mr. Grits sent me a photo of five deer eating my garden. We live inside the city limits, obviously we need to put up more signs to inform them where they are. I grow my herbs in pots, and they all need replanting this spring. Most of them stay green but don’t really grow over the winter, and I am a relentless over-harvester. embarrased.gif

mALX, your neighbors?! Yikes!!

Posted by: mALX Apr 14 2011, 10:10 PM

QUOTE(Grits @ Apr 11 2011, 11:03 AM) *

Good news about your herbs, TK! While I was away, Mr. Grits sent me a photo of five deer eating my garden. We live inside the city limits, obviously we need to put up more signs to inform them where they are. I grow my herbs in pots, and they all need replanting this spring. Most of them stay green but don’t really grow over the winter, and I am a relentless over-harvester. embarrased.gif

mALX, your neighbors?! Yikes!!



Oh yeah, they are pretty much snobby when they meet you on the street, but every year I catch them bringing several friends over with large buckets to clean us out on berries and apples. We have caught them stealing vegetables too.

My dogs are more sensitive to strangers at night anyway, and they alert me if anyone gets within 20' of our property. So I let the dogs out and listen. If they charge toward the berries barking I know the neighbors are at it.

What they were doing was stealing the berries and selling them themselves. I guess they thought we grew them so they could have an extra income.


Posted by: Lady Syl Apr 20 2011, 10:41 PM

Omg, I love that there's a food thread! This is awesomeness (yeah, that's my new favorite word, lol).

mALX-- Omg, I can't believe your neighbors would steal your berries and sell them! What big meanies (I would use a different word, but forum rules...). Good thing your dogs are good about protecting your property!

I have a couple of favorite recipes I'd like to share, and they are really easy to make but FULL of flavour--which makes them ideal, in my book! wink.gif

I'll just post one at a time, however, and I'll start with dessert! tongue.gif

Chai-Spiced Cookies

(Tip: They taste excellent with tea or coffee!)

1 c butter, softened
1/2 c powdered sugar
2 c all-purpose flour
1 1/2 tsp ground cardamom
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
4 tsp vanilla
2 egg yolks

1. Heat oven to 350 degrees. In a large bowl, beat butter and 1/2 cup powdered sugar until blended. Stir in remaining ingredients.

2. Shape dough by tablespoonfuls into balls. On ungreased cookie sheets, place balls 1 1/2 inches apart.

3. Bake 12 to 15 minutes or until very lightly browned. Remove from cookie sheets to cooling rack; cool 5 minutes.

4. In medium bowl, mix 1 1/2 cups powdered sugar, 1/2 tsp ground cardamom. and 1/2 tsp ground cinnamon. Working in batches, gently roll warm cookies in coating mixture. Cool on cooling rack 5 minutes. Roll in mixture again.

These are my favorite cookies, and the aroma of all the spices is almost intoxicating. The flavor is phenomenal. Also, the spices used have many health benefits. smile.gif

Posted by: Lady Syl Apr 20 2011, 10:52 PM

QUOTE(Thomas Kaira @ Mar 17 2011, 09:02 PM) *

It's time for a quickee-poll!

What is your favorite steak temp (if you eat beef)?

Mine is right between medium-rare and medium.


I prefer mine medium to well-done. I prefer no pink. It's mostly in my head, but I'm bothered by my meat not being fully cooked. Not burnt, of course. My husband would say I'm kind of hard to please--I'll eat almost anything, but I'm picky about quality, and I like my food done just right. But I won't complain if it's not perfect--I'm nice like that. I'm the kind of person who goes to a restaurant and says nothing when they get the order wrong...lol kvright.gif

Posted by: Lady Syl Apr 20 2011, 11:01 PM

QUOTE(Acadian @ Feb 27 2011, 09:01 PM) *

The late Mrs Acadian always cooked her turkeys upside down so all the dark greasy moist parts basted down into the dry white bits. It doesn't make for a pretty table presentation, but my goodness, it certainly is moist and tender! tongue.gif

(The current Mrs Acadian won't touch a turkey because it looks too much like a bird. Lol)


lol. I'll admit, I'm not fond of cooking a whole bird, and my husband will do that one for me!

I like the tip about cooking the bird upside down for moisture--that sounds excellent. I will try to remember that the next time we cook a full bird in our house. Sounds tasty! (And who cares about presentation, right? As long as the food's good! wink.gif )

Posted by: Thomas Kaira Apr 20 2011, 11:30 PM

I recently had considerable success with an oven-roasted chicken recipe of my own design:

Young Chicken, whole - 5lbs
Carrots, Med. Dice - 1/2lb
Celery, Med. Dice - 1/2lb
Onion, Med. Dice - 1lb
Elephant Garlic, Sm. Dice - 1 Clove
Rosemary - TT (one sprig should be enough)
Caraway Seed - 1Tbsp

- Preheat oven to 350*F

1. Bed vegetables on bottom of basting pan, add half of your garlic, rosemary, and caraway

2. Place chicken breast side up on vegetables, drizzle remaining flavorings on top, and stuff some inside the cavity.

3. Place in oven for approx. 1 to 1 1/2 hours, or until the internal temp reaches roughly 170*F at the inner thigh (I actually went all the way to 180* without ruining the meat, so you have some legroom).

4. Let chicken rest for approx. 15 minutes before carving.

Prepare a nice gravy from pan drippings (add a little acid to enrich the flavor, lemon juice works great), add a starch and a veg (mashed taters and sauteed green beans w/ red bell worked wonders for me) and you're set.

The idea is that the steam from the vegetables cooking with the chicken keeps the meat from drying out, while at the same time allowing for that skin to really crisp up and get nicely caramelized. It actually turned out good enough that I'd consider putting it on a menu at a restaurant, with a little tableside service where the waiter brings the bird out whole and carves it up for you.

cool.gif

Posted by: Lady Syl Apr 21 2011, 12:48 AM

TK: That sounds delicious! I will definitely have to try it! cool.gif
And you say it was your own design? You sound like something of a culinary master! (I'd probably be considered an apprentice. Journeyman, if you wanna be generous. tongue.gif )

Posted by: mALX Apr 22 2011, 09:08 PM

QUOTE(Lady Syl @ Apr 20 2011, 06:01 PM) *

QUOTE(Acadian @ Feb 27 2011, 09:01 PM) *

The late Mrs Acadian always cooked her turkeys upside down so all the dark greasy moist parts basted down into the dry white bits. It doesn't make for a pretty table presentation, but my goodness, it certainly is moist and tender! tongue.gif

(The current Mrs Acadian won't touch a turkey because it looks too much like a bird. Lol)


lol. I'll admit, I'm not fond of cooking a whole bird, and my husband will do that one for me!

I like the tip about cooking the bird upside down for moisture--that sounds excellent. I will try to remember that the next time we cook a full bird in our house. Sounds tasty! (And who cares about presentation, right? As long as the food's good! wink.gif )



Better way to keep moisture in your bird:

** Pats of real butter slid under the skin, then stuff under the skin and in the body cavity. If you aren't stuffing the bird at all and want it moist:

Slide bits of real butter under the skin. Sprinkle the body cavity with Parsley and place one whole peeled onion in the body cavity. (you can use one whole grapefruit or lemon cut up as well for a more tart meat) Season the skin of the breast as usual.

Bake on a rack over a pan that has 3/4" to 1" of liquid in it. That liquid can be water, but any flavoring you add to it will smoke the meat: Beer, seasoned broth, etc.

I use 3/4 part beer and 1/4 part seasoned broth.

Make a seperate baste for the bird to baste it the last hour of cooking. (parsley butter, etc.)


** Another thing I like to do - if you have a syringe for cooking only: Buy a flavorful wine, fill the syringe with it. Inject the chicken meat before cooking, and in the last hour inject it periodically with the wine. You can also use it to baste if you heat the wine with butter and seasonings.




** Another chicken tip to keep a parted chicken moist:

The night before cooking the chicken, soak the pieces overnight (IN THE REFRIDGERATOR!) in a large ziplock bag, flipping it periodically (If you have a marinating pan from tupperware or something it works just as good) and using the below marinade:

1. French salad dressing OR
2. Italian Salad dressing OR
3. Terriyaki seasoning in beer OR
4. Worstershire sauce in beer OR
5. Beer seasoned with your fave seasonings

The next day cook as you want: grill; or dredge in egg/milk/flour and deep fry, etc.

Posted by: Lady Syl Apr 22 2011, 09:22 PM

QUOTE(mALX @ Apr 22 2011, 03:08 PM) *

Better way to keep moisture in your bird:

1. Pats of real butter slid under the skin, then stuff under the skin and in the body cavity. If you aren't stuffing the bird at all and want it moist:

Slide bits of real butter under the skin. Sprinkle the body cavity with Parsley and place one whole peeled onion in the body cavity. (you can use one whole grapefruit or lemon cut up as well for a more tart meat) Season the skin of the breast as usual.

Bake on a rack over a pan that has 3/4" to 1" of liquid in it. That liquid can be water, but any flavoring you add to it will smoke the meat: Beer, seasoned broth, etc.

I use 3/4 part beer and 1/4 part seasoned broth.

Make a seperate baste for the bird to baste it the last hour of cooking. (parsley butter, etc.)


** Another thing I like to do - if you have a syringe for cooking only: Buy a flavorful wine, fill the syringe with it. Inject the chicken meat before cooking, and in the last hour inject it periodically with the wine. You can also use it to baste if you heat the wine with butter and seasonings.

** Another chicken tip to keep a parted chicken moist:

The night before cooking the chicken, soak the pieces overnight (IN THE REFRIDGERATOR!) in a large ziplock bag, flipping it periodically (If you have a marinating pan from tupperware or something it works just as good) and using the below marinade:

1. French salad dressing OR
2. Italian Salad dressing OR
3. Terriyaki seasoning in beer OR
4. Worstershire sauce in beer OR
5. Beer seasoned with your fave seasonings


Mmm, this sounds very tasty, too! Omg, now I want a roasted chicken!!! *mouth watering*

Posted by: Acadian Apr 22 2011, 09:22 PM

The reason she liked to cook the turkey upside down was not only to add moisture to the white meat, but to render the dark meat less greasy. Super efficient, but a matter of taste, I'm sure. smile.gif

Posted by: Lady Syl Apr 22 2011, 09:25 PM

QUOTE(Acadian @ Apr 22 2011, 03:22 PM) *

The reason she liked to cook the turkey upside down was not only to add moisture to the white meat, but to render the dark meat less greasy. Super efficient, but a matter of taste, I'm sure. smile.gif


Ah, that is also appealing. I'm not fond of the dark meat because of the greasiness. I am really hungry for roasted poultry now...lol

Posted by: mALX Apr 22 2011, 09:42 PM

Pork roast tip:

Always add whole carrots and celery, halved potatoes, and quartered onions to the bottom of the pan - each rubbed liberally with real butter first. The vegetables will need turning occasionally, (I use canning tongs) but they will absorb the flavor of the roast and brown beautifully. It is a one-pan AWESOME meal.

Posted by: Lady Syl Apr 23 2011, 04:52 PM

QUOTE(mALX @ Apr 22 2011, 03:42 PM) *

Pork roast tip:

Always add whole carrots and celery, halved potatoes, and quartered onions to the bottom of the pan - each rubbed liberally with real butter first. The vegetables will need turning occasionally, (I use canning tongs) but they will absorb the flavor of the roast and brown beautifully. It is a one-pan AWESOME meal.


I always use real butter in my cooking. I grew up eating margarine, but I won't even touch the stuff now! Butter and olive oil. Yum!

Your tip sounds tasty and simple--which is what I need most with a three year old and a baby! biggrin.gif

Posted by: mALX Apr 24 2011, 02:20 PM

QUOTE(Lady Syl @ Apr 23 2011, 11:52 AM) *

QUOTE(mALX @ Apr 22 2011, 03:42 PM) *

Pork roast tip:

Always add whole carrots and celery, halved potatoes, and quartered onions to the bottom of the pan - each rubbed liberally with real butter first. The vegetables will need turning occasionally, (I use canning tongs) but they will absorb the flavor of the roast and brown beautifully. It is a one-pan AWESOME meal.


I always use real butter in my cooking. I grew up eating margarine, but I won't even touch the stuff now! Butter and olive oil. Yum!

Your tip sounds tasty and simple--which is what I need most with a three year old and a baby! biggrin.gif



This is very simple, EXTREMEly delicious. One pan to wash, and other than peeling the potatoes and scraping the top layer off the carrots (add in one hand washing after you have buttered them all) - it is an awesome meal for a working mom/wife to be able to slap into the oven when she gets home, go take a shower and relax.

Hint for anyone with children - Put the onions, carrots, and celery in one serving bowl, the meat and potatoes in seperate bowls from those veggies. The children are not going to eat the onions and celery. A lot won't eat the cooked carrot either, but if they do, seperate bowl for it too.

None of my children would eat a potato if it had a single orange spot on it from the cooked carrots, lol.



** I had the same thing, growing up I didn't know real butter existed. The first really nice restaurant I had Real Butter and an actual Homemade Bread changed my life about eating and cooking. It was an ambrosia in my mouth.

*** Oh, and for all mothers of young babies - whatever you are having for dinner, put it (seperately, of course) into the blender and run through a strainer - make your own baby food and serve your baby what you are having for dinner. It is much healthier for the baby than the store-bought jars. Just go light on the spices before pulling off the part you are going to turn to mush for the baby.

Any extra that never made it to their plate can get put in a labeled tupperware and refrigerated for other meals or sending with them to the day care facility or carrying in the diaper bag for short day trips. (and yes, it can be frozen - a few days to a week at most.

Posted by: Thomas Kaira May 9 2011, 03:37 AM

Today is Mothers Day, and I (well, she actually asked me to) decided to celebrate by cooking dinner for her. This was the meal plan:

Protein: Chicken Breast

Sauce: Orange, Fennel, and Rosemary pan sauce.

Starch: Rice Pilaf (made with stock)

Veg: Pan-fried Eggplant w/ Bleu Cheese and Red Bell Pepper stuffing.

I just love that I am able to do such things for my mother. We're certainly breaking tradition with a stay-at-home dinner (Mothers Day is the absolute busiest day on the restaurant calender, I kid you not), but you know what? This was one of the greatest dishes I've ever put together. It has all of her favorite ingredients, and I turned them into something I can be truly proud of.

Happy Mothers Day, all!

Posted by: haute ecole rider May 9 2011, 04:02 AM

When I asked my mom what she wanted for Mother's Day, she asked me to cook her dinner. I cook dinner every day, so I asked her if she had anything other than the usual Sunday pasta and tomato sauce (my own made-from-scratch recipe).

Nope. She wanted shrimp on the barbie. Sooooo.

I marinated them in some olive oil, lemon juice, lemon zest, oregano, salt and black pepper for about 20 minutes then skewered them on bamboo skewers and grilled them, three minutes to a side. I also grilled a vine-ripened tomato (cut into fat wedges, drizzled with olive oil, seasoned with salt, pepper and oregano) and steamed some fresh whole green beans and dressed them with the same lemon vinaigrette (made separately) as the marinade. Yum! Mom loved it!

This was done on the wing, not from a recipe. I seldom cook from recipes anymore. Sometimes it doesn't work, but more often than not it turns out well.

Posted by: Ahrenil May 9 2011, 01:51 PM

Both of those recipes sound delicious! And they've got me to thinking about changing up my usual weekly meals. Especially next year when I have my own place where people won't steal my things. Firstly though i'd like to ask those more experienced cooks among us, now that i'll have a proper kitchen to work in is there any "Must Have" cooking equipment I should look to getting?

What I have at the moment:
3 Saucepans of increasing size
1 Frying Pan+Wooden Stirrer
Knives: 1 Large, 1 Small, 1 Serated/All Rounder
Roasting Tray
Cheese Grater
Spatula
Chopping Board

I think thats it, or atleast that's what I use often enough to remember.

Also...Does anyone have a good ommelette recipe? I only recently discovered I can actually eat eggs and no one in family does, so I have no oppurtunites to learn.

Posted by: mALX May 9 2011, 04:31 PM

QUOTE(Ahrenil @ May 9 2011, 08:51 AM) *

Both of those recipes sound delicious! And they've got me to thinking about changing up my usual weekly meals. Especially next year when I have my own place where people won't steal my things. Firstly though i'd like to ask those more experienced cooks among us, now that i'll have a proper kitchen to work in is there any "Must Have" cooking equipment I should look to getting?

What I have at the moment:
3 Saucepans of increasing size
1 Frying Pan+Wooden Stirrer
Knives: 1 Large, 1 Small, 1 Serated/All Rounder
Roasting Tray
Cheese Grater
Spatula
Chopping Board

I think thats it, or atleast that's what I use often enough to remember.

Also...Does anyone have a good ommelette recipe? I only recently discovered I can actually eat eggs and no one in family does, so I have no oppurtunites to learn.




Needed:

Colandar/strainer - absolutely needed at all times

1 set of metal tongs for turning ( - I am still using a pair that came in a baby bottle sterilizer kit someone gave me at a baby shower for my first child - they never wear out!) (turning potatoes/carrots/etc. in a roast; turning meatballs or sausages in a frying pan; turning stuff in a toaster oven etc)

A baster is a good idea, but you can use a ladle if you don't have a baster.



Optional:

Extra spatulas, both metal and the hard plastic alloys - and extra spoons (wooden or hard plastic alloy).

1 good hand mixer for mashing potatoes/squash/yams/pumpkin/etc.

1 blender for sauces.

Whisks. You can use a good long fork, but it doesn't do as good a job.

A wok - even if you don't make chinese food with it, they are really a good thing to use for a quick meal.

It is always good to have two paring knives for cutting fruits and vegetables - one will work, but on some meals you will have to wash it in the middle of prepping a meal to keep from cross-contamination, which may set off your timing slightly.

Another frying pan of less than 10" is always needed for something.

I keep a breadmaker for special occasion dinners, but if you live in the south a good biscuit recipe is just as good.

A Dutch Oven is a godsend if you are making dumplings on your stews or soups. If it is cast iron you can even make them over an open campfire.

I like to keep one syringe just for cooking (to inject flavorful broth, seasoned butter, wine, etc. directly into the meat)

I like to keep two cooking thermometers (one for meat - make sure the center of roasts/turkey/etc. has reached the proper temp before removing from oven) and one for liquids - this one may be called a candy thermometer).

You can make-shift your own double-boiler or steamer if you really get into cooking.


*

An omelet is kind of a free-for-all of your favorite tastes. My favorite omelet has minced onion & green peppers, sliced mushrooms, and grated chedder over the top after it is folded.

My husband likes the same thing, but wants diced ham added to his.

You can give it a Mexican flavor by using just onions and cheese and spooning Salsa over the top after it is folded.

You can make it Italian by dicing (pre-cooked) meatballs or Italian sausage with a touch of marinara and lightly grating fresh Italian cheeses inside, then a sprinkling more of the fresh grated cheeses on top.

My children's favorite omelet: Hashed browned potatoes, whip up the omelet and pour over the top after they are fully cooked. Sprinkle hot sauce (Texas Pete or Louisiana). After folded grate fresh cheddar cheese over the top.

Omelets are wonderful places to experiment with flavors.



*

Posted by: Lady Syl May 9 2011, 05:35 PM

QUOTE(mALX @ May 9 2011, 10:31 AM) *

An omelet is kind of a free-for-all of your favorite tastes. My favorite omelet has minced onion & green peppers, sliced mushrooms, and grated chedder over the top after it is folded.

My husband likes the same thing, but wants diced ham added to his.

You can give it a Mexican flavor by using just onions and cheese and spooning Salsa over the top after it is folded.

You can make it Italian by dicing (pre-cooked) meatballs or Italian sausage with a touch of marinara and lightly grating fresh Italian cheeses inside, then a sprinkling more of the fresh grated cheeses on top.

My children's favorite omelet: Hashed browned potatoes, whip up the omelet and pour over the top after they are fully cooked. Sprinkle hot sauce (Texas Pete or Louisiana). After folded grate fresh cheddar cheese over the top.

Omelets are wonderful places to experiment with flavors.


I loooove omelets! (My husband cooks them better than I do most of the time, though...) All of those sound excellent. My favorite is much like your husbands, with the Mexican flavor addition. I love Mexican style food, especially if it's spicy!

And speaking of Louisiana hot sauce (I used to take small swigs of it straight from the bottle. I know, weird...), I have a specific favorite way of using it that I'd like to share, and which I strongly recommend to anyone who likes spicy food even a little bit. I like to put hot sauce and sour cream in my mashed potatoes. It makes them a weird pinkish/orange color, but it tastes incredible! I almost won't eat my mashed potatoes any other way. Seriously, unless you don't like hot food, you must try it at least once! and tell me what you thought of it! bigsmile.gif

Posted by: mALX May 9 2011, 05:49 PM

For anyone who doesn't know, the Louisiana Hot Sauce is like 10 times hotter than the Texas Pete. You must have cast iron innerds, Syl !!

Your potato recipe sounds great, I will try it out on my son who loves spicy foods, lol.

Posted by: Ahrenil May 9 2011, 06:18 PM

Well my shopping list just grew a good bit, thanks for the advice mAlx, i'll see what money I have left over and get those essentials, I also seem to need to get some of this hot sauce as well by the sounds of it, seems like it'll be my new Lee and Perrins.

Posted by: Thomas Kaira May 9 2011, 07:55 PM

Advice on knives:

Never buy those cheapo knives you get at the grocery store. They will never maintain their edge and are often of the "never needs sharpening" serrated variety. Those knives are simply terrible, absolute rubbish. There is no such thing as a knife that never needs sharpening, in fact, those knives are lying to you. In fact, because they are all serrated, you never CAN sharpen them. Once the teeth begin to get dented (and they will, fast, if the knife is cheap) that knife is done for.

What I do when knife shopping is go to a nice specialty cooking store or restaurant supply outlet and look at the knives they have there. These are the kind of knives you want to own: simple, honest, and easy to maintain. Go for forged knives whenever you can over stamped knives (you can tell them apart by the forged knives having an actual pommel), because forged knives tend to be crafted from a harder steel. There are four basic knives you will want if you wish to cover all your bases:

- Chef Knife: The signature kitchen knife, with a very large blade. The choice is yours whether you prefer an 8-inch or 10-inch.

- Paring Knife: Essentially looks like a shrunken chef's knife. This is used when you need precision, and come with 3+1/2 inch and 4 inch blades.

- Boning knife: An elongated, slender knife that is usually flexible (though not as flexible as a filet knife). They come in 6 and 8 inch varieties.

- Serrated knife: Not the "never needs sharpening" dreck, though, you want a serrated knife that was designed to be thay way in the first place. Try and buy an offset knife if you can, as can make things a bit more comfortable when cutting bread.

My knives are Dexter-Russel Connoisseur brand, and are made from a wickedly hard steel. This makes it rather hard to sharpen them, but they will hold their edge for a very long time because of that. Excellent knives for the professional kitchen, if I may say so.

The most popular store brands that are reputable are Wusthof and J.A. Henckel's.

Posted by: Lady Syl May 9 2011, 08:41 PM

QUOTE(mALX @ May 9 2011, 11:49 AM) *

For anyone who doesn't know, the Louisiana Hot Sauce is like 10 times hotter than the Texas Pete. You must have cast iron innerds, Syl !!

Your potato recipe sounds great, I will try it out on my son who loves spicy foods, lol.


laugh.gif I have been eating spicy foods for as long as I can remember, bc my dad was always eating it, since he used to live in New Mexico for a time, before he met my mom...and then I came to be, and...so yeah. I love hot food! However, I cannot handle haberneros. I had a slice of one once--ooh, tasted good, but never again will I eat one like that! It really burns and for a long time!! You just have to let it wear off on its own, too... panic.gif

My husband knows that if something is too spicy for me, then it's too spicy for him! bigsmile.gif

Posted by: Thomas Kaira May 9 2011, 09:31 PM

QUOTE(Lady Syl @ May 9 2011, 01:41 PM) *

However, I cannot handle haberneros.


Nyah, nyah nyah nyah nyah! tongue.gif tongue.gif tongue.gif

I am a resident New Mexican, and I love habaneros! They make for especially good guacamole. cool.gif

Posted by: Lady Syl May 9 2011, 11:35 PM

QUOTE(Thomas Kaira @ May 9 2011, 03:31 PM) *

QUOTE(Lady Syl @ May 9 2011, 01:41 PM) *

However, I cannot handle haberneros.


Nyah, nyah nyah nyah nyah! tongue.gif tongue.gif tongue.gif

I am a resident New Mexican, and I love habaneros! They make for especially good guacamole. cool.gif


Well, I can take them in things, as long as they are not overpowering. But alone? Not gonna happen. I like snacking on jalapenos, though. cool.gif

And for the record, guacamole is awesome!

Posted by: Olen May 10 2011, 12:18 AM

I'll admit I go for a rather different approach than mALX given that I a/ have the smallest kitchen in the world and b/ move house more than once every 12 months. For example a steady hand and a fork will suffice as a colander with a bit of practice (for rice strain it before it's quite done so it absrobs residual water), a good hand blender will do most of what a worktop one will and is easier to move and store and a bread tin is a lot more versitle, cheaper and easier to store than a bread maker (though getting bread from it is a bit of a faff).

Anyway I guess you're a student so some tips:
Don't buy stuff until you move into the flat, I lived in one which had seven cheesegraters but no forks (I kid you not), the current one doesn't have a microwave but does have a spurious collection of kettles. In short see what's needed before you go shopping.
Get a good knife sharpener, chances are if there is one its rubbish and the flat will come with some rubbish knives which you will end up using now and then
If you get a frying pan (the one in the flat will be ruined, I've never rented a place with a good one) spend money on it. The cheap thin ones just warp and become useless (especially on electric) and the teflon is never as good. One exception to this is ikea ones which are quite well made for the price.
And I agree with TK on knives. If you have the cash get something very good as cheap ones go blunt in no time.

One thing which doesn't seem to have some up is scales, depending on how experienced you are they can be nessesary.

Posted by: Ahrenil May 10 2011, 08:26 PM

Cheers Olen, you make a good point about waiting to see what I need, there are 4 other people moving in including one girl who's been living on her own for about 5 years so theres a good chance she'll have a lot of the stuff i'll need.

In other news made my first Omellette today and don't have any burn marks. It came out alright, I didn't go too adventurous with stuff in it since it was my first, but definately something i'd do again.

Posted by: Grits May 10 2011, 09:31 PM

Sounds like you’re in pretty good shape already. I’d add a couple of mixing bowls that can be stored stacked together, and a set of measuring spoons/cups. I’m guessing the girl who’s been out on her own might have these.

Congrats on your first not burned omelet! I’d say cook your fillings together in the pan (peppers, mushrooms, and onions smile.gif ), then add the eggs, then cheese. The folded omelets are pretty, but I think they’re tastier with the ingredients mixed into the eggs.

I love Louisiana Hot Sauce. I put it on hash browns. Now I have an idea for dinner.

Posted by: mALX May 10 2011, 11:42 PM

QUOTE(Ahrenil @ May 10 2011, 03:26 PM) *

Cheers Olen, you make a good point about waiting to see what I need, there are 4 other people moving in including one girl who's been living on her own for about 5 years so theres a good chance she'll have a lot of the stuff i'll need.

In other news made my first Omellette today and don't have any burn marks. It came out alright, I didn't go too adventurous with stuff in it since it was my first, but definately something i'd do again.


Congrats on your first omelet !!! WOO HOO !!!!

Posted by: Thomas Kaira May 25 2011, 02:46 AM

Need a spicy solution for your next time cooking chicken? Try THIS!

- Chicken drippings from one chicken breast
- White Wine: 1/3 cup
- Garlic: 1 Clove
- Fennel Seed: 1 Tsp
- Orange Juice: 1/3 Cup
- Vanilla: 1/2 Tsp
- Nutmeg: 1/2 Tsp
- Turmeric: 1/2 Tsp
- Chicken Stock: 2/3 Cup
- Rosemary: 1/2 Tsp fresh
- S&P: To Taste

1. Deglaze pane w/ white wine, add garlic, fennel. Reduce Au Sec.

2. Add OJ, vanilla, and remaining dry spices. Simmer for 5 minutes.

3. Add chicken stock, reduce & thicken.

4. Add rosemary and season w/ S&P.

If you think chicken is boring, this will give it some definite zing! biggrin.gif

Posted by: Grits Jun 19 2011, 07:47 PM

Father’s Day Menu: porterhouse steaks from the grill, roast asparagus, corn on the cob, and (sigh) Tater Tots. For dessert, chocolate cake with chocolate frosting. I’m not sure I’ll ever want to eat again. But I’m confident I can finish the wine.

Posted by: Thomas Kaira Jul 5 2011, 04:13 AM

Chicken!

O got some nice H-Cups-o-poultry in my fridge now along with some nice and fresh white corn, and I was wondering if anyone might have any interesting ideas as to what to do with those?

Impress me!

Posted by: mALX Jul 5 2011, 04:15 AM

QUOTE(Thomas Kaira @ Jul 4 2011, 11:13 PM) *

Chicken!

O got some nice H-Cups-o-poultry in my fridge now along with some nice and fresh white corn, and I was wondering if anyone might have any interesting ideas as to what to do with those?

Impress me!



Er...these H-Cups...are they...BBB?

Posted by: Lady Syl Jul 14 2011, 09:31 PM

My husband's childhood friend gave me a really yummy and simple recipe for cookies that are melt-in-your-mouth delicious. The best thing about them, though, is that they require almost no work whatsoever, so they're perfect for a busy schedule!



Cake Mix Cookies

1 box cake mix (any flavor)
1 large egg
1/3 cup oil
1/4 cup water

Mix all the ingredients together in a medium bowl, then drop heaping tablespoonfuls of dough onto a cookiesheet. Bake at 350 (F) for 8-9 minutes. Let cool and enjoy.



******

And speaking of food--about once a week, when we go grocery shopping, my husband and I have been going to the Auntie Anne's pretzel shop located in our local Walmart for a couple months or so now. I had never even had a pretzel from there until then, and I have to say they are highly recommended! biggrin.gif


Posted by: mALX Jul 14 2011, 10:10 PM

QUOTE(Lady Syl @ Jul 14 2011, 04:31 PM) *

My husband's childhood friend gave me a really yummy and simple recipe for cookies that are melt-in-your-mouth delicious. The best thing about them, though, is that they require almost no work whatsoever, so they're perfect for a busy schedule!



Cake Mix Cookies

1 box cake mix (any flavor)
1 large egg
1/3 cup oil
1/4 cup water

Mix all the ingredients together in a medium bowl, then drop heaping tablespoonfuls of dough onto a cookiesheet. Bake at 350 (F) for 8-9 minutes. Let cool and enjoy.



******

when we go grocery shopping, my husband and I have been going to our local Walmart for a couple months or so now. biggrin.gif


GAAAAAH !!! Don't buy your meat from Walmart - EVER !!! It is NOT even 100% meat, it has between 6-12% tenderizers !! This is because it is the lowest level USDA Select quality meat or below (!!), down to one level above dog food meat.

Most grocery stores sell USDA Choice meat, the crappy stores sell USDA Select - Walmart goes below even this, there meat is just barely approved for human consumption.

Anyone don't believe me ... pick up any package of Walmart "fresh" meat and read the label. Please Note: Walmart also owns "Sam's Clubs" - so check the labels on their meat before buying as well.

I prefer USDA Prime quality meat, but usually have to settle for USDA Choice - that is the lowest quality meat anyone should eat. If any store goes below that - shop somewhere else.

Rant over.

Posted by: Lady Syl Jul 15 2011, 12:14 AM

Oh, don't worry--we never buy our meat from Walmart! We split our shopping between a couple different stores, and we always buy our meat from the local grocer. Thank you, though--and definitely, everyone else keep that in mind too!

Posted by: mALX Jul 15 2011, 12:20 AM

QUOTE(Lady Syl @ Jul 14 2011, 07:14 PM) *

Oh, don't worry--we never buy our meat from Walmart! We split our shopping between a couple different stores, and we always buy our meat from the local grocer. Thank you, though--and definitely, everyone else keep that in mind too!



WHEW !!! (wipes brow). I have warned absolutely everyone about them, and Taco Bell too - although no one wants to hear about Taco Bell doing it, lol.

Posted by: Thomas Kaira Jul 15 2011, 01:08 AM

As a resident New Mexican, it shames me that Taco Bell is such a popular brand in the Southwest.

Why in Oblivion does everyone in my city eat out there? This is New Mexico! Shouldn't this stuff come to you natural? Mexico is only 300 feet* thataway! -->

*exaggeration


Posted by: mALX Jul 15 2011, 01:26 AM

QUOTE(Thomas Kaira @ Jul 14 2011, 08:08 PM) *

As a resident New Mexican, it shames me that Taco Bell is such a popular brand in the Southwest.

Why in Oblivion does everyone in my city eat out there? This is New Mexico! Shouldn't this stuff come to you natural? Mexico is only 300 feet* thataway! -->

*exaggeration



I really wish I could meet someone who could make it naturally - and with real meat !!

"I'll have a burrito supreme please ... "


Then head due east to either Cuba or Miami, take your pick ... for Moros con Plátanos - Uh oh, now I won't be able to stop craving it till I get some !!! ARGH !!! I see me making a trip to Miami now, lol.

Posted by: Lady Syl Jul 18 2011, 10:20 PM

My favorite place for Mexican food in our area is a restaurant called La Tolteca. I'm absolutely addicted to Pollo al Chipotle. It's to die for!

Posted by: mALX Jul 19 2011, 01:59 AM

QUOTE(Lady Syl @ Jul 18 2011, 05:20 PM) *

My favorite place for Mexican food in our area is a restaurant called La Tolteca. I'm absolutely addicted to Pollo al Chipotle. It's to die for!



"Tastes like chicken ... "

Posted by: old Andy Jul 19 2011, 11:43 PM

I make a mean chilli cool.gif

there's is no set recipe, since I need to be a certain mood to make it.



also, stew.

Anyway, I like simple foods. smile.gif

Posted by: Lady Syl Jul 20 2011, 12:01 AM

QUOTE(mALX @ Jul 18 2011, 07:59 PM) *

QUOTE(Lady Syl @ Jul 18 2011, 05:20 PM) *

My favorite place for Mexican food in our area is a restaurant called La Tolteca. I'm absolutely addicted to Pollo al Chipotle. It's to die for!



"Tastes like chicken ... "


Ah, no... The chicken they use is real chicken. Of course, I don't doubt they buy chickens that have been fed growth-hormones... kvright.gif

Posted by: mALX Jul 20 2011, 12:50 AM

QUOTE(Lady Syl @ Jul 19 2011, 07:01 PM) *

QUOTE(mALX @ Jul 18 2011, 07:59 PM) *

QUOTE(Lady Syl @ Jul 18 2011, 05:20 PM) *

My favorite place for Mexican food in our area is a restaurant called La Tolteca. I'm absolutely addicted to Pollo al Chipotle. It's to die for!



"Tastes like chicken ... "


Ah, no... The chicken they use is real chicken. Of course, I don't doubt they buy chickens that have been fed growth-hormones... kvright.gif


"Tastes like a BIG chicken ... "

Posted by: Thomas Kaira Sep 30 2011, 03:00 AM

http://i.imgur.com/2aCfL.jpg

Formula (this is what Bakers call recipes):

Three amounts are given, the first is the weight in imperial measurements, the second is the approximate volume equivalent, and the third is the baker's percent.

Biga: 7oz | 1+1/4 Cups | 50%
Bread Flour: 14oz | 3 Cups + 2 Tbsp | 100%
Salt: 0.4oz | 1+1/2 tsp | 2.7%
Coarse ground Black Pepper: 0.03oz | 1/4 tsp | 0.21%
Instant Yeast: 0.14oz | 1+1/4 tsp | 1%
Mashed Potatoes: 6oz | 1 Cup | 42.9%
Olive Oil: 0.5oz | 1 Tbsp | 3.6%
Fresh Rosemary: 0.25oz | 2 Tbsp | 1.8%
Water: 7oz | 3/4 cup + 2 Tbsp | 53.6%
Garlic: 1oz | 4 Tbsp | 7.1%
Cornmeal: For dusting
Olive Oil: For brushing

QUOTE
The formula for the Biga is this:

Flour: 11.25oz | 2+1/2 Cups | 100%
Water: 7oz | 3/4 Cup + 2 Tbsp | 66.7%
Instant Yeast: 0.055oz | 1/2 tsp | 0.5%

1. Mix together flour and yeast, add water.

2. Mix with spoon or spatula until dough begins to form (skip this part if using mixer).

3. Transfer to counter, knead by hand until dough is smooth and you can easily see gluten strands by stretching the dough thin and holding it up to a light source. You can also use a mixer if you have a dough hook available. This will take about 6 to 8 minutes (4 to 6 on the mixer).

4. Transfer dough to lightly oiled bowl, cover, let rise until size doubles (2 to 4 hours)

5. Lightly knead dough to degas, return to bowl, cover and let sit overnight.


1. Cook and mash potatoes, or use leftovers if you have them available. Roast and chop garlic (you can also saute it if you wish, but don't burn it). Chop rosemary.

2. One hour before baking, remove biga from refrigerator, cut into smaller pieces, and let sit for one hour to take off the chill.

3. Stir together flour, salt, pepper, and yeast in a 4qt bowl. Add biga, potatoes, oil, rosemary, and water.

4. Mix with spatula until dough begins to form (skip if using mixer).

5. Transfer to counter, knead by hand until dough is smooth and you can easily see gluten strands by stretching the dough thin and holding it up to a light source. You can also use a mixer if you have a dough hook available. This will take about 8 to 10 minutes (6 to 8 on the mixer). The dough will feel firm, but tacky, and very slightly sticky.

6. Flatten dough, place garlic on top, and knead in for an additional minute. Add flour if needed to keep dough from getting too sticky.

7. Transfer dough to lightly oiled bowl, cover, and ferment until doubled in size (about 2 hours).

8. Degas dough, remove from bowl, cut into two portions, and form into round balls.

9. Line a sheet pan with parchment, dust with cornmeal, and place formed loaves on the sheet pan.

10. Cover the loaves and proof at room temperature until almost doubled in size (about 1 hour). Preheat the oven to 400*F when you get here.

11. When finished proofing, bake loaves for 35 to 40 minutes. Rotate pan 180* horizontally when halfway done. If bread begins to turn too dark a brown for your taste, cover it with parchment. Internal temperature should read 190 to 195*F when bread exits oven. Crust will be very hard at first, and bread will sound hollow if thumped on the bottom lightly.

12. Transfer loaves to cooling rack and let sit for at least 1 hour before consuming.

Posted by: grif11 Nov 2 2011, 05:14 PM

If you're craving for cake but don't want something too rich, try this beautiful cake with special frosting that compliments it perfectly

FOR THE CAKE

250ml Guinness
250g unsalted butter
75g cocoa
400g caster sugar
1 x 142ml pot sour cream
2 eggs
1 tablespoon real vanilla extract
275g plain flour
2 1/2teaspoons bicarbonate of soda


FOR THE TOPPING:

300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream
METHOD Serves: Makes about 12 slices
Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin.

Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.

Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Posted by: Thomas Kaira Nov 2 2011, 11:47 PM

Make your own eclairs!

Eclairs are composed of three components: the shell is made from a dough called Pate au Choux, which is a dough specifically for eclairs. The filling is Pastry Cream, and the icing on top is called Ganache.

Yield: About 8 to 10 eclairs.

Pate au Choux:

Water/Milk: 8oz
Butter: 4oz
---
Salt: 1/2 tsp
Flour (AP): 6oz
---
Eggs: 10oz

1. Bring your liquid to a boil on the stovetop. Sift flour and salt to mix and remove lumps. Preheat oven to 375*F
2. When liquid begins boiling, add butter, and let melt fully.
3. Add flour and salt after butter has melted, stir until the paste pulls away from the sides of the pot easily.
4. Remove dough from pot and place into mixer. Mix for about 2 minutes as is to remove excess heat.
5. Gradually add in eggs about a quarter at a time. Allow previous eggs to incorporate fully before adding more. Continue until batter is pipeable (will be pasty, not quite doughy, yet not quite batter-y). You may not need to add all the eggs to achieve this.
6. Using an open-star or closed-star tip, pipe the mix onto ungreased parchment-lined sheet pan. Bake for approximately one hour.
7. Allow to cool before filling.

Pastry Cream:

Milk: 2 lb (one quart)
Sugar 1: 4oz
---
Egg Yolks: 3oz (about 5)
Corn Starch: 2+1/4oz
Whole eggs: 4oz (about 2)
Sugar 2: 4oz
---
Butter: 2oz
Vanilla Extract: 1 T

1. Dissolve sugar 1 into milk. sift corn starch and sugar 2 together. Whisk egg product together, and add sugar + corn starch, whisk until smooth.
2. Bring milk to boil in a saucepan on the stovetop.
3. Remove milk from heat, slowly add in half the hot milk to your egg mix, whisking constantly. Once half the milk is in the eggs, pour the bowl's entire contents back into the saucepan and whisk together.
4. Return pot to heat and whisk until cream thickens. It should look like yogurt and cling to the whisk if you scoop it out. Whisk constantly to avoid lumps forming.
5. Immediately transfer cream to a cold metal bowl in ice bath (strain it if lumps formed). Continue whisking in the ice bath to help dissipate the heat.
6. Once cooled sufficiently, transfer to refrigerator and chill until below 40*F before use.

Ganache:

Heavy Cream: 9oz
Chocolate (semi-sweet): 9oz
---
Butter: 1+1/2oz
Vanilla Extract: 1 tsp

1. Bring cream to boil on stovetop.
2. When cream boils, pour over chopped chocolate and slowly stir with spatula until chocolate is fully melted.
3. Add butter and vanilla, stir until butter is melted.
4. Use immediately, reheat over double-boiler if needed, but don't do this too often or ganache will become grainy.

Using those three components, here's how to make the eclairs:

1. Cut baked eclair shells in half horizontally, giving you a top half and bottom half. Or poke holes on either side of the shell if you wish to pipe your filling.
2a. If cut, spoon pastry cream into bottom half, dip top half into ganache. Sandwich on top of each other and garnish with shaved chocolate if desired.
2b. If piping, use your pastry injector tip (very long with slanted opening similar to a hypodermic needle) and pipe half from one side, and half on the other. When you see filling being pushed out, stop, the shell is full. Dip in ganache, then garnish with shaved chocolate if desired.


Posted by: Grits Nov 25 2011, 11:01 PM

Here’s something for those occasions when only carcinogens and saturated fats will do. I’ve found that if I serve this in January and February after folks have gone public with their New Year’s resolutions, they’ll still devour it, but they grumble a lot.


Hot Bacon Swiss Dip


˝ cup mayonnaise
8 ounces cream cheese
1 cup shredded Swiss cheese
1 teaspoon chopped scallion
8-10 pieces of bacon, chopped


Mix.

Heat at 325 degrees F until bubbly, about 30 minutes.

Serve with crackers.


Posted by: Olen Nov 26 2011, 12:14 AM

That sounds rather nice... it would probably do me for about three weeks though.

A question this time: what is cornbread and how do you make it? I'm allergic to gluten (wheat, rye, barley, oats) but if it's made from maize then it would be ok, or might take having the plain flour replaced with a substitute better than normal bread. It was a thought anyway.

Seeing as this is a recipe thread my speciality healthy breakfast which really shouldn't be:

Tattie scone - the easy way
instant mashed potato
flour
salt

Make up the instant mashed potato with boiling water as usual but make it a bit dry. You can use mashed potatoes (with other left-over root veggies added if desired) from the previous night which have been left out and dried a bit too but instant is just as good.

Add about 1/2 - 2/3 (depending on wetness) of the volume of potato of flour to the potato and stir into a dough. Add salt to taste and herbs or pepper if desired.

Heat a frying pan on a high heat and drop in a small knob of butter (less than you'd put on toast). Roll golf-ball sized lumps of dough between your hands (it shouldn't be sticky) and flatten them to about 1/4" thickness. Fry them in the butter. You can add more when turning them if you like them greasy.

Once browned on each side serve them with poached egg or if you want to leave the realms of healthy a full fry up. In the latter case frying them in the bacon fat makes them delicious and they pick up the little burnt bits too.

It sounds like a faff but it can be finished in about five minutes while you make coffee/ lunch etc.

Posted by: The Solo Rollo Nov 26 2011, 01:20 AM

My parents are visiting soon, and I'm going to try to get hold of my dads recipe for his delicious scotch broth. If you've never had homemade Scotch broth, I seriously reccomend you do!

Posted by: haute ecole rider Nov 26 2011, 04:28 AM

Olen, I assume you're using gluten-free flour in your scone recipe?

This is http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe/index.html, Southern style (Southern US, that is).

I also found a http://www.foodnetwork.com/recipes/cornbread-recipe/index.html cornbread recipe, but it seems rather complicated. I'm not sure why you can't take Paula Deen's Southern cornbread recipe and substitute gluten-free flour instead of all-purpose flour.

Then there's the Cheyenne batter bread recipe I found years ago when living in Minnesota. Not sweet at all - rather a more savory bread. It was delicious, but different from what I expected. Here it is:

1 quart milk or water
2 cups yellow or white cornmeal
3 eggs, separated
4 TBS melted butter
1.5 tsp salt
0.5 tsp pepper

In large saucepan, bring milk to boil over medium heat. Gradually stir in cornmeal. Cook, stirring for a few minutes until thickened. (Sounds like polenta, doesn't it?) Beat in egg yolks, butter and seasonings. In separate bowl, beat egg whites until they stand in stiff peaks. Fold whites into corn mixture, pour into 2 quart baking dish. Bake at 375 degrees (Farenheit) 20 - 30 minutes, or until puffy and golden brown. Cut into squares and serve at room temp. Makes six servings.


Posted by: Olen Nov 26 2011, 04:55 PM

Well I made the first recipe (the gluten free recipe needed all sorts of weird ingrediants and the other requires beating egg whites which takes ages with a fork) substituting in a GF flour blend. It worked, well I think it did, I've never had the real thing but it was yellow and bready and edible.

I have a few questions though - how do you eat it? I had a big lump (maybe 2"x2"x4") with a rasher of bacon and it was tasty, but is that normal. It's sort of sweet so that got me thinking it might be meant to go more with ice cream or something? Also how long does it keep (obvioulsy there's one way to find out but if it keeps very well/badly I'll plan what I eat when around that).

Posted by: Grits Nov 26 2011, 05:04 PM

Sounds like you made cornbread. smile.gif

In our house we eat it with jam for breakfast, with all kinds of chili (some crumble it into the bowl and ladle the chili on top), and with strawberries and milk any time we can get strawberries. A square of cornbread can substitute for a dinner roll.

Sorry, I can’t say how it keeps. It always just gets eaten.

Posted by: haute ecole rider Nov 26 2011, 06:21 PM

Cornbread seldom last more than a few days in my house. biggrin.gif

But it can be refrigerated for a few days. Freezing? I'm not sure, but it may be a week or so. Freezing might alter the texture, though.

Good cornbread is moist, crumbly, almost like a muffin. As a matter of fact, as far as I'm concerned the only difference between cornbread and corn muffins (other than the shape) is that muffins are sweeter (because of added sugar).

Congratulations! You've just discovered why corn is so vital as a sweetener in processed foods. It is naturally very sweet.

I love to eat it warm with butter. The best thing about cornbread is that it is almost as versatile as bread. Have it with jam as Grits suggested, or with butter (or both). Have it warm or room temperature or cold. Crumble it over chili or other spicy foods (that sweetness of the corn complements peppery foods very well). Experiment! Go with what you like. There are no hard and fast rules about consuming cornbread. I have never heard of eating it with ice cream, but there is no reason why you can't try that either.

Posted by: mALX Dec 12 2011, 03:46 AM

QUOTE(Thomas Kaira @ Nov 2 2011, 05:47 PM) *

Make your own eclairs!

Eclairs are composed of three components: the shell is made from a dough called Pate au Choux, which is a dough specifically for eclairs. The filling is Pastry Cream, and the icing on top is called Ganache.

Yield: About 8 to 10 eclairs.

Pate au Choux:

Water/Milk: 8oz
Butter: 4oz
---
Salt: 1/2 tsp
Flour (AP): 6oz
---
Eggs: 10oz

1. Bring your liquid to a boil on the stovetop. Sift flour and salt to mix and remove lumps. Preheat oven to 375*F
2. When liquid begins boiling, add butter, and let melt fully.
3. Add flour and salt after butter has melted, stir until the paste pulls away from the sides of the pot easily.
4. Remove dough from pot and place into mixer. Mix for about 2 minutes as is to remove excess heat.
5. Gradually add in eggs about a quarter at a time. Allow previous eggs to incorporate fully before adding more. Continue until batter is pipeable (will be pasty, not quite doughy, yet not quite batter-y). You may not need to add all the eggs to achieve this.
6. Using an open-star or closed-star tip, pipe the mix onto ungreased parchment-lined sheet pan. Bake for approximately one hour.
7. Allow to cool before filling.

Pastry Cream:

Milk: 2 lb (one quart)
Sugar 1: 4oz
---
Egg Yolks: 3oz (about 5)
Corn Starch: 2+1/4oz
Whole eggs: 4oz (about 2)
Sugar 2: 4oz
---
Butter: 2oz
Vanilla Extract: 1 T

1. Dissolve sugar 1 into milk. sift corn starch and sugar 2 together. Whisk egg product together, and add sugar + corn starch, whisk until smooth.
2. Bring milk to boil in a saucepan on the stovetop.
3. Remove milk from heat, slowly add in half the hot milk to your egg mix, whisking constantly. Once half the milk is in the eggs, pour the bowl's entire contents back into the saucepan and whisk together.
4. Return pot to heat and whisk until cream thickens. It should look like yogurt and cling to the whisk if you scoop it out. Whisk constantly to avoid lumps forming.
5. Immediately transfer cream to a cold metal bowl in ice bath (strain it if lumps formed). Continue whisking in the ice bath to help dissipate the heat.
6. Once cooled sufficiently, transfer to refrigerator and chill until below 40*F before use.

Ganache:

Heavy Cream: 9oz
Chocolate (semi-sweet): 9oz
---
Butter: 1+1/2oz
Vanilla Extract: 1 tsp

1. Bring cream to boil on stovetop.
2. When cream boils, pour over chopped chocolate and slowly stir with spatula until chocolate is fully melted.
3. Add butter and vanilla, stir until butter is melted.
4. Use immediately, reheat over double-boiler if needed, but don't do this too often or ganache will become grainy.

Using those three components, here's how to make the eclairs:

1. Cut baked eclair shells in half horizontally, giving you a top half and bottom half. Or poke holes on either side of the shell if you wish to pipe your filling.
2a. If cut, spoon pastry cream into bottom half, dip top half into ganache. Sandwich on top of each other and garnish with shaved chocolate if desired.
2b. If piping, use your pastry injector tip (very long with slanted opening similar to a hypodermic needle) and pipe half from one side, and half on the other. When you see filling being pushed out, stop, the shell is full. Dip in ganache, then garnish with shaved chocolate if desired.



My absolute favorite dessert - with the Bavarian cream in the center !!

Posted by: Grits Mar 1 2012, 08:55 PM

This is not so much a recipe as an adventure with oats inspired by Ruben cooking skirlie and sausage in Olen’s story http://chorrol.com/forums/index.php?showtopic=4802 (page 4). I have never heard of fried oatmeal, and I didn’t have sausage, lard, or peppers, but I did have olive oil and a sweet potato. And I was hungry.

I sliced the sweet potato into matchsticks so that it would cook quickly in the pan, then I fired up the skillet and cut the onion into those little crescents, I think it’s called julienne. Dumped them in on top of some olive oil and went to check my email.

Came back to find a nice brown color whistling.gif, dumped in some steel cut oats, and this time I stuck around to keep it moving in the pan. It got dry and toasty in a hurry. I added some stock, but not enough to make it too porridge looking. Next time I will use a little more stock. I used salt, turmeric, cumin, and a dash of white pepper because I thought it would be tasty. It was.

Next I’ll try it with spinach, garlic, and mushrooms. I already have a plan for swiss chard and spring onions when the farmers market opens. Can’t wait.


Oh! I did not take a picture, because it looked like something the cat does when it has an intestinal parasite. But close your eyes, it’s delicious! tongue.gif

Posted by: mALX Mar 1 2012, 09:17 PM

QUOTE(Grits @ Mar 1 2012, 02:55 PM) *

Oh! I did not take a picture, because it looked like something the cat does when it has an intestinal parasite. But close your eyes, it’s delicious! tongue.gif



There goes the can of chicken noodle soup I just made for lunch! GAAAAAK !!!

Posted by: Olen Mar 2 2012, 07:42 PM

Sounds good Grits. Not quite the authentic recipe but if it tastes good who cares (my classic line when I try to make American food).

A more traditional method goes:

1 onion chopped fairly small
A couple of handfuls of oatmeal
A tablesppon (at least! two or more is common) of lard
Salt
Black pepper

Fry the onion in the fat. Once done add oatmeal slowly until it absorbs all the fat, add a little more. Fry for a short time. Serve. Get indigestion. Die of heart disease.

If the final step doesn't happen there's always deep fried marsbar. It's self explainitory - take your favourite sweet bar (mars and snickers work best) dip it in thick batter to seal (or your fat gets nasty). Deep fry, hard fat gives the best result. Serve with chips. And yes, this is a genuine Scottish food. Along with deep fried: pizza (battered or not), haggis pudding, white pudding (oatmeal, onions, pepper and lard), black pudding (white pudding with added blood), red pudding (you really don't want to know), mince pie (this is unusually greasy...) and just about anything else. There might be a reason life expectancy here isn't as good as in the rest of Europe...

On a healthier note something which is really easy and worked quite well.

Sweet potato gnocchi:
Sweet potato
Flour
Salt

Boil the sweet potato until tender. Drain and mash. Add flour (no water) to make a dough, avoid adding too muchflour or they end up heavy. Make into balls about 3/4 " across and squeeze either side (end up the shape of a red blood cell). Drop into quickly boiling water. When they float they're done. It's best to drop them in as you make then then fish all the floating ones out every minute or so, if you strain them normally they fall to bits. Serve with pasta sauce or pesto and roasted veggies.

Posted by: Thomas Kaira Aug 18 2012, 10:17 PM

http://i.imgur.com/yJe5J.jpg

Home baked, completely from scratch. These aren't Pillsbury.

Posted by: mALX Aug 18 2012, 10:24 PM

QUOTE(Thomas Kaira @ Aug 18 2012, 05:17 PM) *

http://i.imgur.com/yJe5J.jpg

Home baked, completely from scratch. These aren't Pillsbury.



Mmmmmmm !!!!!

Posted by: haute ecole rider Aug 18 2012, 10:28 PM

Yummy!

Absolutely essential to the http://chorrol.com/forums/index.php?s=&showtopic=4435&view=findpost&p=114117

Posted by: Grits Aug 19 2012, 12:22 PM

QUOTE(Thomas Kaira @ Aug 18 2012, 05:17 PM) *

http://i.imgur.com/yJe5J.jpg

Home baked, completely from scratch. These aren't Pillsbury.

Yum!! Just the thing with my morning kahve. biggrin.gif

Posted by: Grits Nov 14 2012, 04:02 AM

Two things.

One, rice. I hate cooking rice because there has to be just the right amount of water and it always boils over so you have to watch it. The kind I make takes 50 minutes, so that is not fun. So I decided to cook it like pasta in more water than necessary, then drain it. Problem is the rice goes through the colander, and the strainer won’t sit up in the sink. So here’s my rice draining rig. Strainer balanced on colander. Yay.

IPB Image

Two, haute ecole rider’s Cloud Ruler Temple Beef Stew. Here’s the picture. It is SO good! I made it for the family, then made it again the next week for supper club. It’s that delicious!!

IPB Image


It's cold here in Grits world tonight. I could use a bowl of stew (and a roaring fire) right now! smile.gif


Posted by: Acadian Nov 14 2012, 04:23 AM

How clever on the rice! And the stew looks absolutely perfect for the cold weather. Yum, and thanks for sharing! biggrin.gif

Posted by: mALX Nov 14 2012, 06:30 PM

If the water is boiling over after you have added the rice and dropped the temp of your burner, then your stove burner is getting too hot/not cooling down quickly enough. (The burner is taking too long to cool down).

If you are bringing your water to a boil using the "high heat" setting, that is the cause. For rice, bring the water to a boil using a medium setting (medium high at the very most, I just use medium).


I use 2 cups water + 1/2 stick butter (not margerine) for every 1 cup of rice. Salt the water and add the butter, bring water to boil at medium heat.

Add rice. When the water returns to a boil stir it ONCE with a fork, drop the burner to low, cover the pan with a lid - and DO NOT REMOVE THE LID FOR 17 MINUTES! Then lift lid and fluff rice. If it is done, remove from heat. Rice needs to steam open, that makes a perfect pot of rice every time.

Also, the pot you use for cooking rice should be deepsided, and the right size for the job. Too small a pan will boil over and absorb the heat too much (be harder to cool down for steaming). Too large a pan and the rice will spread out and not steam at all.


** PS - the stew looks great, would you butter my roll for me? Lol.



Posted by: Grits Nov 14 2012, 06:59 PM

mALX, thank you for the rice tutorial! I am doing all of those things wrong. embarrased.gif I’m usually making the rest of the meal, answering the afternoon’s emails, and refereeing kid interactions while the rice is cooking, so the rice gets my pimp hand rather than the loving touch it deserves. tongue.gif Next time I'll start it a little earlier on a lower heat. The extra few minutes will also reduce the risk of one of my fingertips getting mixed in with the vegetables.

For the Chorrol fanfic table, here’s haute ecole rider’s recipe for Cloud Ruler Temple stew served in her story http://chorrol.com/forums/index.php?showtopic=4423. I imagine Julian by that big fireplace every time I think of it! happy.gif


Cloud Ruler Temple Slow Cooker Beef Stew

Ingredients

5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2 inch cubes
pinch salt
pepper
3 tablespoons vegetable oil
4 medium onion(s), chopped fine
6 ounces tomato paste
2 cups low-sodium beef broth
3 tablespoons soy sauce
1 pound carrots, peeled, cut into 1 inch pieces
1 pound parsnips, peeled, cut into 1 inch pieces
1 pound red potatoes, cut into 1 inch pieces
1 1/2 teaspoons fresh thyme, minced
2 leaves bay leaves
2 tablespoons Minute Tapioca
2 cups frozen peas, thawed


Method

Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn't need more oil).

Add 1 tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert.

Toss carrots, parsnips, potatoes, 1/2 teaspoon thyme and remaining 1 tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in the slow cooker. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.

Set slow cooker to high, cover and cook for 6 to 7 hours (or cook on low for 10 or 11 hours). Transfer vegetable packet to plate. Carefully open packet and stir vegetables and juices into stew. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.

Notes

You can make ahead through step 2 and refrigerate the beef separately from the onion mixture. Just transfer to the crock pot the next day, and go on to step 3. The time will be at the high end of the ranges.

Servings: 8
Source: Haute Ecole’s sister


Posted by: ghastley Nov 14 2012, 07:01 PM

I got a steamer as a "gift" from my credit card a few years back. The only thing I use it for is rice, but you can't wrong with that. It turns itself off when the time's up, and the rice doesn't need draining or anything.

Posted by: Grits Nov 14 2012, 07:20 PM

If I had storage space the first one-hit wonder I’d buy would be a rice cooker. We eat a lot of brown rice, which means I spend a lot of time at the stove with my head in the exhaust fan. Plus it’s a nightmare to cook while friends are over (everyone stays in the kitchen), so I never get to show off my awesome recipes that go with rice. Come to think of it, I just tossed my medium-sized slow cooker and haven’t replaced it yet. That means there’s an empty spot on the bottom shelf behind the toaster, assuming Mr. Grits hasn’t stuffed something back there yet. Hmm…


Posted by: Colonel Mustard Jan 19 2013, 05:38 PM

Awful, awful act of threadomancy, I know, but a bunch of friends and myself tried to make cookies today. We failed spectacularly, but we did end up with a really nice caramelised wafery thing that we're calling Leeds Mishap. We're experimenting with recipes for it right now, but if you want to give it a try yourself and help refine it, please do so.


150g butter, softened
120g caster sugar
75g plain flour

• Cream butter in a mixing dish until soft
• Beat in sugar and beat together to create a fluffy mixture
• Add flour and fold in until entirely mixed
• Roll into walnut-sized balls and place evenly on clean baking tray - do NOT use foil or greaseproof paper, it comes off it dead easily

• Cook for 15 minutes until brown in centre and dark around edges
• Stand for 15 minutes for cooling
• Pour grease off into sink before consumption

• Break surface with fork and divide into chips</h5>

Posted by: mALX Jan 19 2013, 05:42 PM

QUOTE(Colonel Mustard @ Jan 19 2013, 11:38 AM) *

Awful, awful act of threadomancy, I know, but a bunch of friends and myself tried to make cookies today. We failed spectacularly, but we did end up with a really nice caramelised wafery thing that we're calling Leeds Mishap. We're experimenting with recipes for it right now, but if you want to give it a try yourself and help refine it, please do so.


150g butter, softened
120g caster sugar
75g plain flour

• Cream butter in a mixing dish until soft
• Beat in sugar and beat together to create a fluffy mixture
• Add flour and fold in until entirely mixed
• Roll into walnut-sized balls and place evenly on clean baking tray - do NOT use foil or greaseproof paper, it comes off it dead easily

• Cook for 15 minutes until brown in centre and dark around edges
• Stand for 15 minutes for cooling
• Pour grease off into sink before consumption

• Break surface with fork and divide into chips</h5>



Scottish shortbread! I love it, my grandmother used to make it for us.

Posted by: Elisabeth Hollow Jan 19 2013, 05:55 PM

Mmmmm....fooooooood..... I'll post my recipe for Vegetarian Chili one day :]

Posted by: mALX Jan 19 2013, 06:03 PM

QUOTE(Elisabeth Hollow @ Jan 19 2013, 11:55 AM) *

Mmmmm....fooooooood..... I'll post my recipe for Vegetarian Chili one day :]


Here's mine: "Leave out the meat..." biggrin.gif

Posted by: Elisabeth Hollow Jan 19 2013, 06:05 PM

Bahaha! Apparently it's more complicated than that. I tried that once and it didn't taste so great. Unf, I wanna make that stuff again. It was delicious...

Posted by: Colonel Mustard Jan 19 2013, 07:34 PM

QUOTE(mALX @ Jan 19 2013, 04:42 PM) *
QUOTE(Colonel Mustard @ Jan 19 2013, 11:38 AM) *

<Snippedydoobbedywappedibop!>



Scottish shortbread! I love it, my grandmother used to make it for us.

It wasn't Scottish shortbread; I know my Scottish Shortbread, and while this was surprsigingly delicious, Scottish shortbread it was not. More like a caramelly wafery thing, really.

Posted by: mALX Jan 19 2013, 07:41 PM

QUOTE(Colonel Mustard @ Jan 19 2013, 01:34 PM) *

QUOTE(mALX @ Jan 19 2013, 04:42 PM) *
QUOTE(Colonel Mustard @ Jan 19 2013, 11:38 AM) *

<Snippedydoobbedywappedibop!>



Scottish shortbread! I love it, my grandmother used to make it for us.

It wasn't Scottish shortbread; I know my Scottish Shortbread, and while this was surprsigingly delicious, Scottish shortbread it was not. More like a caramelly wafery thing, really.



Hmmm, the ingredients are the same (minus the colored sugar sprinkles on top) - could it be the baking pan had leftover residue of carmel apples? ROFL !!! (Obviously kidding).

Posted by: Illydoor Jan 19 2013, 10:02 PM

Leeds Mishap haha? What inspired that name?

Posted by: mALX Jan 19 2013, 10:05 PM

QUOTE(Illydoor @ Jan 19 2013, 04:02 PM) *

Leeds Mishap haha? What inspired that name?


England or Massechusetts? Last name? Colonel Mustard Leeds?

Posted by: Grits Jan 19 2013, 11:03 PM

Wow, Mustard. It’s hard for me to tell because I use cup measures instead of grams, but was there more butter than flour involved in your mishap? ohmy.gif Sounds like it was fun and tasty, though. It’s hard to go wrong with butter, sugar, and flour.

I am still burning/overboiling the rice even after mALX’s expert coaching. New steamer arrives Wednesday. I love free shipping. smile.gif

Posted by: Colonel Mustard Jan 20 2013, 01:24 AM

QUOTE(Illydoor @ Jan 19 2013, 09:02 PM) *
Leeds Mishap haha? What inspired that name?

My friends and I are currently in Leeds (where our abortive attempt to make cookies occured), and the process that caused its creation was somewhat of a mishap. Hence the name.

I'm afraid that 'Leeds' is nothing close to my actual surname.

Edit for Grits: Definitely more butter than flour, no doubt about that. My friend who dealt with the flour messed that one up, not myself; I'm actually fairly competent when it comes to cooking. wink.gif Butter, flour and sugar are very hard to get wrong, though, I'll agree.

Posted by: King Of Beasts Feb 22 2013, 01:56 AM

I'm gonna necro this thread anyway.....


Would anybody here be interested in making cheese mashed potatoes? It's the one thing I can actually cook without burning, and I'd be glad to share it.

Posted by: Elisabeth Hollow Feb 22 2013, 02:00 AM

Me!!!

Posted by: King Of Beasts Feb 22 2013, 02:02 AM

QUOTE(Elisabeth Hollow @ Feb 21 2013, 05:00 PM) *

Me!!!


It's very simple, so don't laugh at me.

You cook mashed potatoes(if you don't know how, I'll explain it)

You take a handful of shredded cheese, and while the mash is still hot, you mix it in. Putting it in the microwave for 10-15 seconds might help melt the cheese better.

If you really like cheese(like me) you can put in more than one handful...

Posted by: mALX Feb 22 2013, 02:07 AM

QUOTE(King Of Beasts @ Feb 21 2013, 08:02 PM) *

*snip*


KOB! If you clicked on any of those links you had better do a thorough antivirus scan immediately! Delete all cookies and tmp files, then run the scan!

Posted by: Grits Feb 22 2013, 02:15 PM

That’s a good idea, KoB. smile.gif

I made really good barbecue chicken last night in the style of Eastern North Carolina pulled pork. I was pushed for time so I just used boneless chicken breasts from the freezer roasted in the oven (without thawing first), then put the whole pieces in the crockpot with the mopping sauce (vinegar based, I use Scott’s). Then when I got home about 3 hours before dinner I got the meat out and pulled it apart with two forks (You could chop it if you prefer it to be finer and not chunky), then put it back in the crockpot with some Carolina Treet (another vinegar based sauce, but thicker). Then I just made the slaw right before dinner, done. It lacked the greasy appeal of pork barbecue, but that was kind of the point of using chicken. Also it was much quicker. Well, it took all day but my part was quicker.

Rice update: I love my new steamer! I can cook one portion of brown rice for myself for lunch, and since the steamer has a tray I can put some veggies in to cook with it in the last few minutes. I set a timer so I remember. Much better than microwaved whatever-is-left, or just forgetting lunch altogether.

Posted by: mirocu Jul 8 2013, 09:21 AM

*puts on the necro robe*

-Ok, lets do this cool.gif

Today we´re going to an ice cream restaurant which, as the name suggests, only serves ice cream. But it´s not kiddie portions, let me tell you that! Don´t come on a full stomach! tongue.gif

Every dish is elegantly presented in a nice glass bowl, and more often than not it comes with a trinket such as a flag, a chocolate coin or as in the one I had last year; a small LED lamp with a clamp at the other end. I use it as a bedside lamp in the cabin! biggrin.gif

Don´t know which ice cream I´ll take today. They usually have a range of new arrangements each year smile.gif

Posted by: Kazaera Jul 8 2013, 11:06 AM

@mirocu - that sounds nice! We're having the Scottish equivalent of a heatwave right now, so I grabbed some ice cream yesterday and have been pondering how hard it can be to make your own milkshakes.

I also approve of this particular necromancy, because I've been thinking of sharing my no-knead bread recipe.

Ingredients:

3 cups flour (you can substitute 1/2-1 cup for wholewheat if you want a darker bread)
1.5 cups lukewarm water
1-1.5 teaspoon salt (depending on how salty you like your bread)
1/4 teaspoon yeast
(possibly) grease for the baking tin

Instructions:

Stir all the ingredients together until they're well mixed. The dough should be pretty wet, drizzle in a bit more water if necessary. Then cover the bowl and let the dough rest at room temperature for around 12-18 hours or so (I tend to err on the high side or even go slightly over because my room temperature is relatively cool.)

Take a rectangular bread tin and grease it if necessary (I have one of those floppy silicone ones so it isn't necessary). Put the dough in the tin, try and spread it evenly. Cover with aluminium foil. You can let it rest for another two hours at this point, but you can also just go straight into baking:

Bake in a preheated oven at 230 degrees C (which I guess corresponds to 450 F?) for 30 minutes. Then take off the foil and bake for a further 20 minutes/until the crust is nicely brown. Take out! Most people would tell you to let it cool, but honestly I tend to go straight for omnomnom delicious bread omnomnom.

This is amazingly easy, no-fuss and DELICIOUS. I generally end up starting the dough just before I go to bed (takes about ten minutes), then baking for dinner or just after dinner the next day.

Posted by: mirocu Jul 8 2013, 05:16 PM

I might take you up on your self-made potion, Kazaera! laugh.gif

An update on my ice cream adventure smile.gif

I took one with vanilla and chocolate, topped with cream, fudge and raspberries. Delish! biggrin.gif No trinket though, but it was new for this year and I instead bought an over-sized novelty pen! tongue.gif

Posted by: mALX Jul 11 2013, 12:19 PM


That sounds delicious, Kazaera!

Here is a quickie bread recipe for college guys who don't have anything in their apartments but beer - beer bread (beer = yeast, in case you don't have yeast):


3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter


Preheat the oven to 375 degrees F.

Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.



Posted by: mirocu Jul 11 2013, 01:15 PM

Nice bread recipe there, mALX. My mom just baked some bread but I don´t think she used any beer tongue.gif

Posted by: Kiln Jul 11 2013, 08:39 PM

QUOTE(mALX @ Jul 11 2013, 11:19 AM) *

That sounds delicious, Kazaera!

Here is a quickie bread recipe for college guys who don't have anything in their apartments but beer - beer bread (beer = yeast, in case you don't have yeast):


3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter


Preheat the oven to 375 degrees F.

Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.

I gotta admit, this is interesting to know.

Posted by: mALX Jul 11 2013, 08:59 PM

QUOTE(Kiln @ Jul 11 2013, 03:39 PM) *

QUOTE(mALX @ Jul 11 2013, 11:19 AM) *

That sounds delicious, Kazaera!

Here is a quickie bread recipe for college guys who don't have anything in their apartments but beer - beer bread (beer = yeast, in case you don't have yeast):


3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter


Preheat the oven to 375 degrees F.

Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.

I gotta admit, this is interesting to know.


It is just like beer though - gotta eat it while it is fresh or it ferments. If it sits over night in my house, it goes into the dog bowls in the morning.





Posted by: ImperialSnob Jul 13 2013, 02:25 PM

I made a sandwhich....once.

Posted by: mALX Jul 16 2013, 01:01 PM



This is from King Coin, not me - looks very easy and VERY delicious:


http://imgur.com/gallery/t12eZ


If I try making that I will gain ten pounds, but I sure would like a taste anyway, lol.




Posted by: King Coin Jul 16 2013, 02:07 PM

I was just coming over to post that like you requested mALX. Looks like you beat me to it!

Posted by: mALX Jul 16 2013, 05:43 PM

QUOTE(King Coin @ Jul 16 2013, 09:07 AM) *

I was just coming over to post that like you requested mALX. Looks like you beat me to it!



Sorry, had to clean out my in-box or all my new PM's would have been bouncing out of the overfull box, lol. I checked, and when I didn't see it here (gave you the credit)

Go ahead and say whatever you were going to say with it! And if you did get your request for them fulfilled, TELL US HOW THEY TASTED !!!!!!!!!!!!!!!





Posted by: King Coin Jul 17 2013, 12:09 AM

QUOTE(mALX @ Jul 16 2013, 11:43 AM) *

Sorry, had to clean out my in-box or all my new PM's would have been bouncing out of the overfull box, lol. I checked, and when I didn't see it here (gave you the credit)

Go ahead and say whatever you were going to say with it! And if you did get your request for them fulfilled, TELL US HOW THEY TASTED !!!!!!!!!!!!!!!

No it was fine, I forgot to do it last night. It'll be a couple of weeks before I get to taste them. I don't have any of the mixing bowls and such that you need for it.

Posted by: mALX Jul 17 2013, 12:30 AM

QUOTE(King Coin @ Jul 16 2013, 07:09 PM) *

QUOTE(mALX @ Jul 16 2013, 11:43 AM) *

Sorry, had to clean out my in-box or all my new PM's would have been bouncing out of the overfull box, lol. I checked, and when I didn't see it here (gave you the credit)

Go ahead and say whatever you were going to say with it! And if you did get your request for them fulfilled, TELL US HOW THEY TASTED !!!!!!!!!!!!!!!

No it was fine, I forgot to do it last night. It'll be a couple of weeks before I get to taste them. I don't have any of the mixing bowls and such that you need for it.



It might be better for me to hear how good they are rather than making them and eating something that rich, lol. I can see it now, "Bring the crane, she needs to go to the Post Office..."



Posted by: Grits Jul 22 2013, 03:27 AM

http://i.imgur.com/cSMqTj8l.jpg

smile.gif


Thanks for the recipe! You're right about the bowls. It was easy but the kitchen was a mess.

Posted by: Elisabeth Hollow Jul 22 2013, 03:33 AM

Ohhhohohohohohoho that looks GOOD!!

Posted by: mALX Jul 22 2013, 03:35 AM

QUOTE(Elisabeth Hollow @ Jul 21 2013, 10:33 PM) *

Ohhhohohohohohoho that looks GOOD!!



My mouth waters just thinking about it, lol.

Posted by: ThatSkyrimGuy Jul 22 2013, 03:58 AM

QUOTE(Grits @ Jul 21 2013, 09:27 PM) *

http://i.imgur.com/cSMqTj8l.jpg

smile.gif


Thanks for the recipe! You're right about the bowls. It was easy but the kitchen was a mess.

Where is the recipe?

Posted by: King Coin Jul 22 2013, 04:43 AM

QUOTE(ThatSkyrimGuy @ Jul 21 2013, 09:58 PM) *

Where is the recipe?

Here:
QUOTE(mALX @ Jul 16 2013, 07:01 AM) *

http://imgur.com/gallery/t12eZ


Glad you got to make it Grits! I'm still waiting. Hopefully this next weekend!

Posted by: ImperialSnob Jul 22 2013, 12:19 PM

Now let me tell you of the AMAZING invention....the Crisp Sandwich.

All you need is Crisps,preferibly Tayto(only in Ireland) or Cheese and Onion Walkers(known in America as Lays),and two slices of bread,with butter but if you don't/can't want/eat butter it's not required.

Their eat it.

It's lovely.

To recap

Bread
Crisps
Bread

That's a crisp sandwhich,it's nicer than it sounds.

Posted by: Grits Dec 27 2013, 10:10 PM

Rolo Pretzel Candies

You Will Need:

Mini Pretzels
Rolo candies, unwrapped
M&Ms

1. Preheat the oven to 250 degrees F.

2. Place mini pretzels on a foil or parchment covered baking sheet. Top each pretzel with one Rolo. Bake for 5 minutes until Rolos start to melt.

3. Remove from oven and gently press an M&M into the top of each Rolo.

4. Cool for 20 minutes, then stick in the fridge for at least 10 minutes so they set.

Also great with pecans instead of M&Ms. santa.gif

Posted by: mirocu Dec 27 2013, 10:28 PM

That does sound good, Grits smile.gif

I think I have to try it, that is if I can still find my way to the store. Haven´t been there since I stopped working in May hehe.gif

Posted by: Grits Jan 11 2014, 04:50 AM

Mr. Grits is pretty much a stranger to fruits and vegetables, so I was surprised when he asked me to bring him home a blueberry-pomegranate smoothie. (Actually he asked for “the purple kind.”)

While I was passing out the chicken sandwiches he opened the lid, took a huge gulp of smoothie, and then topped it up with tequila.

I can’t believe I never thought of that! And it still counts as fruit!


Recipe

Get drive-through smoothie.

Drink some while driving home. Put away keys.

Add tequila! Or rum!

Par-tay. Do not drive again until tomorrow.


Posted by: Acadian Jan 11 2014, 04:56 AM

That's a great idea! Sort of like adding Bailey's to your coffee to satisfy dairy requirements - yum! tongue.gif

Posted by: ghastley Jan 11 2014, 06:19 PM

QUOTE(Acadian @ Jan 10 2014, 10:56 PM) *

That's a great idea! Sort of like adding Bailey's to your coffee to satisfy dairy requirements - yum! tongue.gif

Wrong proportions - it's adding coffee to your Bailey's.

Posted by: mirocu Jan 11 2014, 08:55 PM

QUOTE(ghastley @ Jan 11 2014, 06:19 PM) *

QUOTE(Acadian @ Jan 10 2014, 10:56 PM) *

That's a great idea! Sort of like adding Bailey's to your coffee to satisfy dairy requirements - yum! tongue.gif

Wrong proportions - it's adding coffee to your Bailey's.

Rocu approves biggrin.gif biggrin.gif

Posted by: Grits Feb 10 2014, 08:32 PM

‘I’m Starving’ Dilled Potatoes

Realize that you have no food in the house.

Discover two small red-skinned potatoes.

Cut them up.

Microwave for 5 minutes or until done.

Toss with olive oil, dill, garlic powder, and salt.

Eat them. They’re good. smile.gif

Posted by: mirocu Feb 11 2014, 11:09 PM

That does sound good, Grits. Homemade potato chips smile.gif


Today my dad and I had http://ts1.mm.bing.net/th?id=H.4843869660775156&w=157&h=150&c=7&rs=1&pid=1.7 to the afternoon coffee. My treat smile.gif

Posted by: King Coin Feb 12 2014, 01:52 AM

QUOTE(Grits @ Jan 10 2014, 09:50 PM) *

The smoothie booze

I think I can handle that one.

Posted by: Grits Feb 27 2014, 11:26 PM


Emergency Egg Roll Sauce

Equal parts honey and Dijon mustard, plus a generous squirt of Sriracha sauce. Mix.

Actually I think this would be good on a lot of things! I might try it on toast.


Posted by: ImperialSnob Mar 19 2014, 11:27 PM

http://snackhacks.org/

http://www.reddit.com/r/recipes/

http://www.reddit.com/r/EatCheapAndHealthy

http://www.reddit.com/r/eatsandwiches

http://www.reddit.com/r/budgetfood

http://www.reddit.com/r/Whatsinmycupboard

http://www.reddit.com/r/HealthyFood

Posted by: ImperialSnob Mar 23 2014, 12:29 PM

Oreo No-Bake Brownies

http://myfridgefood.com/viewrecipe.php?recipe=20171

Me, my mam and my sister have made them.

Their setting now, will report back with results,we also added some grated Twirls on top smile.gif

Posted by: mirocu Mar 23 2014, 12:33 PM

And we´re having waffles today smile.gif

Posted by: ImperialSnob Mar 23 2014, 01:52 PM

The oreo brownies were very nice, but very sweet.


Posted by: mirocu Mar 23 2014, 01:54 PM

Are they supposed to be that sweet or was that an accident?

Posted by: ImperialSnob Mar 23 2014, 02:13 PM

QUOTE(mirocu @ Mar 23 2014, 12:54 PM) *

Are they supposed to be that sweet or was that an accident?


They did contain a lot of marshmallows.

Posted by: haute ecole rider Mar 23 2014, 06:24 PM

QUOTE(ImperialSnob @ Mar 23 2014, 08:13 AM) *

QUOTE(mirocu @ Mar 23 2014, 12:54 PM) *

Are they supposed to be that sweet or was that an accident?


They did contain a lot of marshmallows.


Just thinking about it is making my teeth hurt . . . indifferent.gif

Posted by: ImperialSnob Mar 23 2014, 07:35 PM

QUOTE(haute ecole rider @ Mar 23 2014, 05:24 PM) *

QUOTE(ImperialSnob @ Mar 23 2014, 08:13 AM) *

QUOTE(mirocu @ Mar 23 2014, 12:54 PM) *

Are they supposed to be that sweet or was that an accident?


They did contain a lot of marshmallows.


Just thinking about it is making my teeth hurt . . . indifferent.gif


Live a little!

Posted by: Grits Aug 17 2014, 03:39 PM

I made http://www.epicurious.com/recipes/food/views/Deep-Dark-Chocolate-Cheesecake-236209 for Deep Dark Chocolate Cheesecake for a dinner party last night. It was the best chocolate cheesecake I have ever had, even though I forgot to make chocolate curls for the top. I served it with fresh raspberries on top and on the plates.

It’s easier to slice using dental floss than a knife. I put the raspberries on after I plated it up so that it would be prettier with no mushed half-berries. It would also have been nice to dust the plates with cocoa powder, but I didn’t think the hosts would enjoy a cocoa dusted kitchen so I refrained.


Posted by: mirocu Aug 17 2014, 03:52 PM

Ooh, chocolate-y! biggrin.gif

Posted by: Acadian Aug 17 2014, 03:53 PM

Can't go wrong with chocolate! After all, it's one of the three basic food groups (pizza, chocolate, beer). Yum on the raspberries. What a neat idea cutting with dental floss - I can imagine how much easier that makes it to 'get the knife out without making a mess' after you cut! smile.gif

Posted by: Grits Aug 17 2014, 04:42 PM

Also cutting a cake with dental floss turns out to be good entertainment. Of course there were observers who thought they had a better idea, so it turned into kind of a race to get it done before one guy got fishing line out of his trunk and our host found some old picture wire in his garage. panic.gif

I'm inspired to dine from the other two food groups today. smile.gif

Posted by: haute ecole rider Aug 17 2014, 05:19 PM

Was the dental floss the minty kind? Might've added a little bit of "hmmm, what is that?" to the guests' appreciation. cool.gif

Sounds delicious. Though I'm the beer kind of girl - gotta have my B-vitamins! biggrin.gif

Posted by: Grits Aug 17 2014, 05:31 PM

laugh.gif I had a discussion with Mr. Grits about the need for new dental floss. Mint flavored wax is not in the recipe!

Posted by: mirocu Dec 7 2014, 12:07 PM

What do you ´Muricans call this?

IPB Image

Anyway, today I baked some o´ them, though without raisins ´cause I hate ´em biggrin.gif

Posted by: mALX Dec 7 2014, 12:26 PM

QUOTE(mirocu @ Dec 7 2014, 06:07 AM) *

What do you ´Muricans call this?

IPB Image

Anyway, today I baked some o´ them, though without raisins ´cause I hate ´em biggrin.gif



Looks Delicious!



Posted by: Grits Dec 7 2014, 01:00 PM

Yum! In the US we call them lussebuller, but I probably did not spell it right. tongue.gif Seriously though, they’re mostly called St. Lucia buns or St. Lucy buns, or if you’re buying a bag of frozen ones at Ikea they’re saffron rolls.

Do they taste sweet when you make them? I suspect that the ones I’ve had were made with extra sugar.

Posted by: mirocu Dec 7 2014, 03:00 PM

They don´t taste sweet, at least not so much. Didn´t make the dough but I´m sure extra sugar wasn´t added.


Thanks for the answer about their name, btw smile.gif

Posted by: mALX Dec 7 2014, 07:10 PM



December Dinners in Chez mALX house always had at least one dinner of the traditional seasonal puddings, because they all go together so well at this time of year.



The meal centered around a Roast pork stuffed with a traditional Black Pudding (Blood sausage):


http://www.reallancashireblackpuddings.co.uk/wp-content/uploads/2014/06/Pork-Belly-and-Black-Pudding-real-lancashire-Black-PUddings-Graham-Campbell-250x210.jpg



Served on the side we always had (one of my all-time favorites) - Yorkshire pudding, so perfect a complement to the roast pork! :


http://midlifemixtape.com/wp-content/uploads/2011/09/Yorkshire-Pudding.jpg



For dessert we always paired that meal with the other Black pudding (steamed Molasses pudding) served with a good hard sauce - what a perfect way to bring all those traditional flavors together!


https://d2k9njawademcf.cloudfront.net/indeximages/11163/original/111610F_338.JPG?1403247504



That dinner is as rich and delicious as any Thanksgiving or Christmas dinner - an Awesome dinner people's stomachs will always remember in the best way - by wanting it to become a tradition for their family. MMMMM!




Posted by: Grits Jan 31 2015, 04:28 PM

Anyone have a favorite beer cheese dip recipe to share? It will go on homemade (by someone else) pretzels. Last minute Superbowl party invitation.

Posted by: mirocu Jan 31 2015, 05:32 PM

Superbowl, eh? Yet another American festivity where you get to stuff your faces laugh.gif



Posted by: Grits Feb 1 2015, 10:50 PM

So, no recipe then, mirocu? tongue.gif


Dip is on the stove at present. The Girl wandered in to check my progress.

The Girl: “This stuff is made out of cheese, cream cheese, beer, and cheese. It has to be the most unhealthy thing in the world.”

Grits: “Some of the recipes had bacon.”

The Girl: “I… don’t even…” *leaves kitchen* *returns* “When will it be ready?”

Posted by: mirocu Feb 1 2015, 10:54 PM

QUOTE(Grits @ Feb 1 2015, 10:50 PM) *

So, no recipe then, mirocu? tongue.gif

Well, I can give you one that protects and restores your health and magicka... biggrin.gif

Posted by: Acadian Feb 1 2015, 11:00 PM

Grits, I wouldn't worry about that false accusation of being unhealthy. As everyone knows, the three basic food groups are Pizza, Chocolate and Beer. And your dip has one of those bases covered, so no worries! wink.gif

Posted by: mirocu Jul 13 2015, 04:43 PM

Just ordered a pizza - bye for now, dudes and dudettes! biggrin.gif

Posted by: mALX Jul 13 2015, 06:14 PM

QUOTE(Acadian @ Feb 1 2015, 06:00 PM) *

Grits, I wouldn't worry about that false accusation of being unhealthy. As everyone knows, the three basic food groups are Pizza, Chocolate and Beer. And your dip has one of those bases covered, so no worries! wink.gif


Now you're talking!


QUOTE(mirocu @ Jul 13 2015, 11:43 AM) *

Just ordered a pizza - bye for now, dudes and dudettes! biggrin.gif


Lucky!!!! dry.gif




Posted by: mirocu Nov 18 2015, 09:54 PM

Ok, time for a question to all the Lance Corporal Fuzzingtons out there (a.k.a British people) - have you ever eaten anything from Poundland such as All Day Breakfast, Christmas Dinner in a Can, Big BBQ or one of their small pizzas wrapped in plastic?


I´ve watched Ashen´s videos over and over and now I want someone else´s opinion on them! tongue.gif


https://www.youtube.com/watch?v=E9F2oVKTvi4 It was basically the only one with him I could find where he didn´t swear at all... tongue.gif

Posted by: mirocu Dec 24 2015, 01:33 PM

Currently resting my tummy from Christmas dinner, but not for long. Soon enough we´ll have some dessert biggrin.gif

Posted by: mALX Dec 24 2015, 04:47 PM

QUOTE(mirocu @ Dec 24 2015, 07:33 AM) *

Currently resting my tummy from Christmas dinner, but not for long. Soon enough we´ll have some dessert biggrin.gif



We don't have ours till tomorrow.




Posted by: mirocu Jan 5 2016, 10:56 PM

There´s some really nice chocolate out there. Dad and I usually take some with us to the woods and they´re always rock hard by the time we´re about to eat them tongue.gif

Posted by: mALX Jan 5 2016, 11:08 PM

QUOTE(mirocu @ Jan 5 2016, 04:56 PM) *

There´s some really nice chocolate out there. Dad and I usually take some with us to the woods and they´re always rock hard by the time we´re about to eat them tongue.gif



Europe makes much better chocolate than the US.


MMMMMMMMMMMMMM !!!!!!!!!!!!!!!!





Posted by: mirocu Jan 5 2016, 11:14 PM

Hey, don´t lump me together with the pesky Europe tongue.gif



Posted by: haute ecole rider Oct 23 2016, 11:46 PM

I thought it was time to resurrect this thread. I miss some of the yummy talk on here!

Anyway, I just finished another successful foray into new territory.

I've always loved spaghetti squash. I love how you can make it instead of pasta - steam it up, shred it, toss it with a little olive oil, black pepper and parmesan cheese and presto! Instant side dish that is delicious, filling, and quite healthy too.

It's been coming up at my local chain grocery store, and in smaller sizes, too, which is perfect for my 82-year old mom and me. So I picked up one, and it had a big label on it with a recipe for a Southwestern style (that's SW US for you non Americans) spaghetti squash.

Corn, black beans, canned diced tomato, cilantro, Southwestern seasoning (I used https://www.penzeys.com/online-catalog/adobo-seasoning/c-24/p-1/pd-s) all mixed together, topped with shredded cheddar cheese, and baked in its own squash halves in the oven.

Yum! biggrin.gif

Posted by: TheCheshireKhajiit Oct 24 2016, 02:20 AM

https://m.youtube.com/watch?v=58zLNiVHym0

Thursday Khajiit made crawfish creole. It was delicious.

Posted by: TheCheshireKhajiit Oct 24 2016, 02:38 AM

QUOTE(haute ecole rider @ Oct 23 2016, 05:46 PM) *

I thought it was time to resurrect this thread. I miss some of the yummy talk on here!

Anyway, I just finished another successful foray into new territory.

I've always loved spaghetti squash. I love how you can make it instead of pasta - steam it up, shred it, toss it with a little olive oil, black pepper and parmesan cheese and presto! Instant side dish that is delicious, filling, and quite healthy too.

It's been coming up at my local chain grocery store, and in smaller sizes, too, which is perfect for my 82-year old mom and me. So I picked up one, and it had a big label on it with a recipe for a Southwestern style (that's SW US for you non Americans) spaghetti squash.

Corn, black beans, canned diced tomato, cilantro, Southwestern seasoning (I used https://www.penzeys.com/online-catalog/adobo-seasoning/c-24/p-1/pd-s) all mixed together, topped with shredded cheddar cheese, and baked in its own squash halves in the oven.

Yum! biggrin.gif

That does sound good *mouth waters*

Posted by: mALX Oct 24 2016, 03:18 AM

QUOTE(haute ecole rider @ Oct 23 2016, 06:46 PM) *

I thought it was time to resurrect this thread. I miss some of the yummy talk on here!

Anyway, I just finished another successful foray into new territory.

I've always loved spaghetti squash. I love how you can make it instead of pasta - steam it up, shred it, toss it with a little olive oil, black pepper and parmesan cheese and presto! Instant side dish that is delicious, filling, and quite healthy too.

It's been coming up at my local chain grocery store, and in smaller sizes, too, which is perfect for my 82-year old mom and me. So I picked up one, and it had a big label on it with a recipe for a Southwestern style (that's SW US for you non Americans) spaghetti squash.

Corn, black beans, canned diced tomato, cilantro, Southwestern seasoning (I used https://www.penzeys.com/online-catalog/adobo-seasoning/c-24/p-1/pd-s) all mixed together, topped with shredded cheddar cheese, and baked in its own squash halves in the oven.

Yum! biggrin.gif



Wow, that does sound good! Especially the idea of replacing pasta (which raises the blood sugar worse than eating sugar does) with squash! I may try doing that myself!






QUOTE(TheCheshireKhajiit @ Oct 23 2016, 09:20 PM) *

https://m.youtube.com/watch?v=58zLNiVHym0

Thursday Khajiit made crawfish creole. It was delicious.



WOO HOO, Cajun food !!!!





Posted by: Acadian Oct 24 2016, 03:22 AM

I want some crawfish creole over spaghetti squash! tongue.gif

Posted by: haute ecole rider Oct 24 2016, 03:30 AM

That does sound quite delicious!

The crawfish creole, that is, with or without spaghetti squash . . .

Posted by: TheCheshireKhajiit Oct 24 2016, 03:54 AM

QUOTE(Acadian @ Oct 23 2016, 09:22 PM) *

I want some crawfish creole over spaghetti squash! tongue.gif

Instead of rice. Hmm, Khajiit may have to try this some time.

QUOTE(haute ecole rider @ Oct 23 2016, 09:30 PM) *

That does sound quite delicious!

The crawfish creole, that is, with or without spaghetti squash . . .

Never had it with the squash. Usually white or brown rice.

Posted by: haute ecole rider Oct 24 2016, 03:58 AM

Spaghetti squash by itself has little flavor - clean, very light. Much like rice or pasta, it is highly adaptable to any kind of seasoning. So I imagine anything Creole would go very well over spaghetti squash. I'll have to look into it myself next time . . .

Posted by: TheCheshireKhajiit Oct 24 2016, 04:09 AM

QUOTE(mALX @ Oct 23 2016, 09:18 PM) *
WOO HOO, Cajun food !!!!

Yep, Khajiit loves Cajun and Creole food. This one makes a mean crawfish etoufee and sausage and chicken jambalaya also.

QUOTE(haute ecole rider @ Oct 23 2016, 09:58 PM) *

Spaghetti squash by itself has little flavor - clean, very light. Much like rice or pasta, it is highly adaptable to any kind of seasoning. So I imagine anything Creole would go very well over spaghetti squash. I'll have to look into it myself next time . . .

How is the texture? Khajiit has a big thing about textures.

Posted by: mALX Oct 24 2016, 04:13 AM

QUOTE(TheCheshireKhajiit @ Oct 23 2016, 11:08 PM) *

QUOTE(mALX @ Oct 23 2016, 09:18 PM) *
WOO HOO, Cajun food !!!!

Yep, Khajiit loves Cajun and Creole food. This one makes a mean crawfish etoufee and sausage and chicken jambalaya also.



I had to go to New Orleans 3 times to pick up dogs, and every time got there early enough to stop and eat some great Cajun food, I LOVE it !!!!!!!





QUOTE(TheCheshireKhajiit @ Oct 23 2016, 11:09 PM) *

How is the texture? Khajiit has a big thing about textures.



I have used Eggplant in place of pasta in casseroles; squash is probably the same - it is like pasta in consistency; but doesn't swell up when cooked so you have to use more to create a plate (but it is much healthier for you).





Posted by: TheCheshireKhajiit Oct 24 2016, 04:32 AM

QUOTE(mALX @ Oct 23 2016, 10:13 PM) *

I had to go to New Orleans 3 times to pick up dogs, and every time got there early enough to stop and eat some great Cajun food, I LOVE it !!!!!!!

New Orleans is a cool place. Sure parts of it are very scary, but the parts that aren't are cool. The food and atmosphere is why Khajiit likes to go.




QUOTE(mALX @ Oct 23 2016, 10:13 PM) *

I have used Eggplant in place of pasta in casseroles; squash is probably the same - it is like pasta in consistency; but doesn't swell up when cooked so you have to use more to create a plate (but it is much healthier for you).
Hmmm, as long as it's not too awfully mushy it should be fine. Khajiit shall investigate.

Posted by: haute ecole rider Oct 24 2016, 05:14 AM

Squash will turn very mushy if you overcook it.

I find steaming it for ten or thirteen minutes will make it just about perfect - less time for the smaller ones. It becomes stringy (hence the name Spaghetti Squash) but like mALX said, it's just like pasta.

Posted by: TheCheshireKhajiit Oct 24 2016, 05:29 AM

QUOTE(haute ecole rider @ Oct 23 2016, 11:14 PM) *

Squash will turn very mushy if you overcook it.

I find steaming it for ten or thirteen minutes will make it just about perfect - less time for the smaller ones. It becomes stringy (hence the name Spaghetti Squash) but like mALX said, it's just like pasta.

What do you Steam it in? Like a vegetable steamer or something similar?

Posted by: mALX Oct 24 2016, 05:55 AM

QUOTE(TheCheshireKhajiit @ Oct 23 2016, 11:32 PM) *

Hmmm, as long as it's not too awfully mushy it should be fine. Khajiit shall investigate.



I'm not a fan of mushy either.



Posted by: haute ecole rider Oct 24 2016, 06:02 AM

I use a microwave safe casserole dish in the microwave. Just a little bit of water, enough to cover the bottom of the dish. Cut the squash in half, seed it, and place it cut side down. Microwave on HIGH for 10 to 13 minutes, depending on size of the squash and power of the oven.

When it is tender, you should be able to run a fork around the shell and the meat should peel off in shreds. Just like spaghetti.

Posted by: TheCheshireKhajiit Oct 24 2016, 08:09 AM

QUOTE(mALX @ Oct 23 2016, 11:55 PM) *

QUOTE(TheCheshireKhajiit @ Oct 23 2016, 11:32 PM) *

Hmmm, as long as it's not too awfully mushy it should be fine. Khajiit shall investigate.



I'm not a fan of mushy either.

Mushy works for somethings (though admittedly Khajiit is having trouble thinking of what exactly), but if we are trying to simulate noodles then they need to be a little firmish.

QUOTE(haute ecole rider @ Oct 24 2016, 12:02 AM) *

I use a microwave safe casserole dish in the microwave. Just a little bit of water, enough to cover the bottom of the dish. Cut the squash in half, seed it, and place it cut side down. Microwave on HIGH for 10 to 13 minutes, depending on size of the squash and power of the oven.

When it is tender, you should be able to run a fork around the shell and the meat should peel off in shreds. Just like spaghetti.

Awesome tip! Will definitely try this! Possibly in the near future!

Posted by: mALX Oct 24 2016, 09:23 AM

QUOTE(TheCheshireKhajiit @ Oct 24 2016, 03:09 AM) *

Mushy works for somethings (though admittedly Khajiit is having trouble thinking of what exactly), *snip*



Ice Cream is good even though it is mushy!



IPB Image












Posted by: Acadian Oct 24 2016, 12:45 PM

I cook spaghetti squashed halved and cut side down in the microwave like Rider does. If you cook it less the 'spaghetti' strands will have a little bit of a vegetable crunch to them. The longer you cook it the softer it will get all the way to mushy.

In my opinion it is not as good as pasta for sure. But it's not bad and has about zero calories.

Posted by: haute ecole rider Oct 24 2016, 03:35 PM

QUOTE(Acadian @ Oct 24 2016, 06:45 AM) *

I cook spaghetti squashed halved and cut side down in the microwave like Rider does. If you cook it less the 'spaghetti' strands will have a little bit of a vegetable crunch to them. The longer you cook it the softer it will get all the way to mushy.

In my opinion it is not as good as pasta for sure. But it's not bad and has about zero calories.


I agree with 'Cadian here - it's not quite as good as pasta (especially al dente pasta). But when you're trying to cut carbs, it's a great way to go.

What I like about this is how well the squash absorbs the flavors of whatever you add to it. It's that versatile. Italian, southwest, even Cajun, it's going to suck it all up.

I do love me some Cajun over brown rice, too. Stir fry, as well.

Posted by: TheCheshireKhajiit Oct 24 2016, 04:39 PM

QUOTE(mALX @ Oct 24 2016, 03:23 AM) *

Ice Cream is good even though it is mushy!

IPB Image
Oh very good! Khajiit does indeed love ice cream.

Posted by: mALX Oct 24 2016, 05:07 PM

QUOTE(TheCheshireKhajiit @ Oct 24 2016, 11:39 AM) *

QUOTE(mALX @ Oct 24 2016, 03:23 AM) *

Ice Cream is good even though it is mushy!

IPB Image
Oh very good! Khajiit does indeed love ice cream.



Yes, this one does too! And chocolate pudding, too!



IPB Image




Posted by: TheCheshireKhajiit Oct 24 2016, 05:57 PM

QUOTE(mALX @ Oct 24 2016, 11:07 AM) *



Yes, this one does too! And chocolate pudding, too!



IPB Image

Khajiit isn't a very big fan of chocolate pudding (or any pudding really), but this one can eat it without being grossed out due to texture intolerance, lol

Posted by: mALX Oct 24 2016, 06:45 PM



Okay, what about ...

IPB Image


Mashed potatoes?





Posted by: TheCheshireKhajiit Oct 24 2016, 06:58 PM

QUOTE(mALX @ Oct 24 2016, 12:45 PM) *

Okay, what about ...

IPB Image


Mashed potatoes?

Yes this one likes mashed potatoes. Here is how Khajiit does it: using red potatoes, wash them off really well and then boil them till tender. Then add a little butter (about 2 tablespoons), half and half or whatever liquid dairy you prefer (Khajiit usually doesn't measure it but it is usually just enough to thin them out a bit), sour cream (about 2 tablespoons), 3-4 crispy bacon slices, and shredded cheddar cheese. Mash them until they are mostly uniform and that's it!

Posted by: mALX Oct 24 2016, 07:08 PM

QUOTE(TheCheshireKhajiit @ Oct 24 2016, 01:58 PM) *

QUOTE(mALX @ Oct 24 2016, 12:45 PM) *

Okay, what about ...

IPB Image


Mashed potatoes?

Yes this one likes mashed potatoes. Here is how Khajiit does it: using red potatoes, wash them off really well and then boil them till tender. Then add a little butter (about 2 tablespoons), half and half or whatever liquid dairy you prefer (Khajiit usually doesn't measure it but it is usually just enough to thin them out a bit), sour cream (about 2 tablespoons), 3-4 crispy bacon slices, and shredded cheddar cheese. Mash them until they are mostly uniform and that's it!



Same here, but I also break an egg into the potatoes as I'm whipping them, and always use real butter and heavy cream instead of milk. Red potatoes do have a good flavor, I like them as well.



Posted by: TheCheshireKhajiit Oct 24 2016, 08:51 PM

QUOTE(mALX @ Oct 24 2016, 01:08 PM) *

Same here, but I also break an egg into the potatoes as I'm whipping them, and always use real butter and heavy cream instead of milk. Red potatoes do have a good flavor, I like them as well.

Oh yeah heavy cream is great, but Khajiit doesn't always have it around. Now, half and half, Khajiit has a lot of that on hand at all times for coffee. Real butter is also a must. Never heard of putting eggs in mashed potatoes. Interesting. This one is guessing they make the potatoes lighter?

Posted by: mALX Oct 24 2016, 10:03 PM

QUOTE(TheCheshireKhajiit @ Oct 24 2016, 03:51 PM) *

QUOTE(mALX @ Oct 24 2016, 01:08 PM) *

Same here, but I also break an egg into the potatoes as I'm whipping them, and always use real butter and heavy cream instead of milk. Red potatoes do have a good flavor, I like them as well.

Oh yeah heavy cream is great, but Khajiit doesn't always have it around. Now, half and half, Khajiit has a lot of that on hand at all times for coffee. Real butter is also a must. Never heard of putting eggs in mashed potatoes. Interesting. This one is guessing they make the potatoes lighter?



No, they make them richer; add a hint of texture; and bring them up to the next level = gourmet. You can't tell there is an egg in there; only that they are the best mashed potatoes you've ever had. (that and using the heavy cream too; but I have also used Half and Half when it wasn't a holiday meal.


Posted by: TheCheshireKhajiit Oct 25 2016, 01:12 AM

QUOTE(mALX @ Oct 24 2016, 04:03 PM) *

No, they make them richer; add a hint of texture; and bring them up to the next level = gourmet. You can't tell there is an egg in there; only that they are the best mashed potatoes you've ever had. (that and using the heavy cream too; but I have also used Half and Half when it wasn't a holiday meal.

Hmmm, well Khajiit may have to try that next time!

Posted by: mALX Oct 25 2016, 09:06 AM

QUOTE(TheCheshireKhajiit @ Oct 24 2016, 08:12 PM) *

QUOTE(mALX @ Oct 24 2016, 04:03 PM) *

No, they make them richer; add a hint of texture; and bring them up to the next level = gourmet. You can't tell there is an egg in there; only that they are the best mashed potatoes you've ever had. (that and using the heavy cream too; but I have also used Half and Half when it wasn't a holiday meal.

Hmmm, well Khajiit may have to try that next time!



I go all out cooking around the holiday seasons - which brings up another mushy thing I love: Pumpkin Pie...




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Posted by: Acadian Oct 25 2016, 11:45 AM

Mmmmmm.... Pumpkin pie! wub.gif

Posted by: TheCheshireKhajiit Oct 25 2016, 04:07 PM

QUOTE(mALX @ Oct 25 2016, 03:06 AM) *


I go all out cooking around the holiday seasons - which brings up another mushy thing I love: Pumpkin Pie...




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Going to have to say "ew" to that. Khajiit isn't a fan.



Anybody here like quinoa?

Posted by: haute ecole rider Oct 26 2016, 03:35 PM

Absolutely love quinoa! Especially the red kind!

Used to have it for breakfast every day, until the store stopped carrying it. sad.gif

Posted by: TheCheshireKhajiit Oct 26 2016, 05:33 PM

QUOTE(haute ecole rider @ Oct 26 2016, 09:35 AM) *

Absolutely love quinoa! Especially the red kind!

Used to have it for breakfast every day, until the store stopped carrying it. sad.gif

Breakfast? How did you prepare it for breakfast? Khajiit has only ever made it as a side at dinner. The red kind!

Posted by: haute ecole rider Oct 26 2016, 06:06 PM

I make it instead of oatmeal.

Soak the quinoa overnight in water, then cook it in the morning until all the remaining water has evaporated off. Drizzle honey and https://www.penzeys.com/online-catalog/chinese-five-spice/c-24/p-49/pd-s blend (anise, clove, cinnamon, and ginger), and enjoy!

It's a little crunchy, but I don't mind at all.

Posted by: TheCheshireKhajiit Oct 26 2016, 06:14 PM

QUOTE(haute ecole rider @ Oct 26 2016, 12:06 PM) *

I make it instead of oatmeal.

Soak the quinoa overnight in water, then cook it in the morning until all the remaining water has evaporated off. Drizzle honey and https://www.penzeys.com/online-catalog/chinese-five-spice/c-24/p-49/pd-s blend (anise, clove, cinnamon, and ginger), and enjoy!

It's a little crunchy, but I don't mind at all.

Hmmm, interesting. Khajiit may have to try this.

Posted by: Kiln Oct 26 2016, 07:08 PM

I can cook three types of food:

1. Food with detailed instructions.

2. Microwaveable food.

3. Burned food.

Posted by: TheCheshireKhajiit Oct 26 2016, 07:23 PM

QUOTE(Kiln @ Oct 26 2016, 01:08 PM) *

I can cook three types of food:

1. Food with detailed instructions.

2. Microwaveable food.

3. Burned food.

Khajiit has burned his share of food, lol
This one calls burned food "learning experiences"!

Posted by: haute ecole rider Oct 27 2016, 03:56 AM

Or you can call burned food "Cajun Cuisine!"

laugh.gif

Posted by: TheCheshireKhajiit Oct 27 2016, 04:04 AM

QUOTE(haute ecole rider @ Oct 26 2016, 09:56 PM) *

Or you can call burned food "Cajun Cuisine!"

laugh.gif

Hunh? Khajiit doesn't get the joke. This one has made many Cajun and Creole dishes and none of them were burnt. Khajiit is so confused! unsure.gif

Posted by: haute ecole rider Oct 27 2016, 04:19 AM

This is from about 20 years ago - there was a trend in the cuisine around here (Midwest) where "Cajun" food was typically burnt (or was it "Creole" food? I can't quite recall . . .)

I do know that real Cajun/Creole food is not burnt! It's blackened sometimes, but that's not quite the same thing . . .

Posted by: TheCheshireKhajiit Oct 27 2016, 04:32 AM

QUOTE(haute ecole rider @ Oct 26 2016, 10:19 PM) *

This is from about 20 years ago - there was a trend in the cuisine around here (Midwest) where "Cajun" food was typically burnt (or was it "Creole" food? I can't quite recall . . .)

I do know that real Cajun/Creole food is not burnt! It's blackened sometimes, but that's not quite the same thing . . .

Lol, oh ok! Khajiit didn't know there was a period when that was a trend. Bet the Cajun and Creole folks of Louisiana weren't happy about that!

Posted by: Cain Oct 27 2016, 02:03 PM

Anybody else gonna roast some pumpkin seeds?

Posted by: mALX Oct 27 2016, 04:58 PM

QUOTE(Cain @ Oct 27 2016, 09:03 AM) *

Anybody else gonna roast some pumpkin seeds?



Haven't had those in years! They are good, very good suggestion!





Posted by: Cain Oct 27 2016, 06:40 PM

QUOTE(mALX @ Oct 27 2016, 11:58 AM) *

QUOTE(Cain @ Oct 27 2016, 09:03 AM) *

Anybody else gonna roast some pumpkin seeds?



Haven't had those in years! They are good, very good suggestion!

I think I will season mine with roasted garlic. I plan on carving the Imperial symbol into it. smile.gif

Posted by: mALX Oct 27 2016, 07:17 PM

QUOTE(Cain @ Oct 27 2016, 01:40 PM) *

QUOTE(mALX @ Oct 27 2016, 11:58 AM) *

QUOTE(Cain @ Oct 27 2016, 09:03 AM) *

Anybody else gonna roast some pumpkin seeds?



Haven't had those in years! They are good, very good suggestion!

I think I will season mine with roasted garlic. I plan on carving the Imperial symbol into it. smile.gif



laugh.gif





Posted by: TheCheshireKhajiit Oct 27 2016, 07:19 PM

QUOTE(Cain @ Oct 27 2016, 12:40 PM) *

QUOTE(mALX @ Oct 27 2016, 11:58 AM) *

QUOTE(Cain @ Oct 27 2016, 09:03 AM) *

Anybody else gonna roast some pumpkin seeds?



Haven't had those in years! They are good, very good suggestion!

I think I will season mine with roasted garlic. I plan on carving the Imperial symbol into it. smile.gif

As in Star Wars Imperial?

Posted by: Cain Oct 27 2016, 08:20 PM

QUOTE(TheCheshireKhajiit @ Oct 27 2016, 02:19 PM) *

QUOTE(Cain @ Oct 27 2016, 12:40 PM) *

QUOTE(mALX @ Oct 27 2016, 11:58 AM) *

QUOTE(Cain @ Oct 27 2016, 09:03 AM) *

Anybody else gonna roast some pumpkin seeds?



Haven't had those in years! They are good, very good suggestion!

I think I will season mine with roasted garlic. I plan on carving the Imperial symbol into it. smile.gif

As in Star Wars Imperial?

Star Wars?! On an Oblivion forum?! For shame, sir! For shame! laugh.gif

IPB Image

Posted by: TheCheshireKhajiit Oct 28 2016, 04:17 AM

QUOTE(Cain @ Oct 27 2016, 02:20 PM) *

Star Wars?! On an Oblivion forum?! For shame, sir! For shame! laugh.gif

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You should've been more specific tongue.gif

Khajiit thinks the Daedric "O" character would look badass on a jack-o-lantern!

Posted by: TheCheshireKhajiit Nov 5 2016, 12:40 AM

Just made very spicy jambalaya brown rice as a side dish for some salmon I'm baking up. Going to be delicious.

Posted by: mALX Nov 5 2016, 01:03 AM

QUOTE(TheCheshireKhajiit @ Nov 4 2016, 07:40 PM) *

Just made very spicy jambalaya brown rice as a side dish for some salmon I'm baking up. Going to be delicious.



Jambalaya = Mmmmm
Salmon = Bleah, urk.




Posted by: TheCheshireKhajiit Nov 5 2016, 01:15 AM

QUOTE(mALX @ Nov 4 2016, 07:03 PM) *

Salmon = Bleah, urk.

Really? Don't like salmon?

Posted by: mALX Nov 5 2016, 02:30 PM

QUOTE(TheCheshireKhajiit @ Nov 4 2016, 08:15 PM) *

QUOTE(mALX @ Nov 4 2016, 07:03 PM) *

Salmon = Bleah, urk.

Really? Don't like salmon?


*Urp* Nope. Don't. Salmon is probably the only fresh water fish I don't like.





Posted by: TheCheshireKhajiit Nov 6 2016, 12:53 AM

QUOTE(mALX @ Nov 5 2016, 08:30 AM) *

QUOTE(TheCheshireKhajiit @ Nov 4 2016, 08:15 PM) *

QUOTE(mALX @ Nov 4 2016, 07:03 PM) *

Salmon = Bleah, urk.

Really? Don't like salmon?


*Urp* Nope. Don't. Salmon is probably the only fresh water fish I don't like.

So you probably don't like tuna either, hunh?

Posted by: mALX Nov 6 2016, 01:45 AM

QUOTE(TheCheshireKhajiit @ Nov 5 2016, 07:53 PM) *

QUOTE(mALX @ Nov 5 2016, 08:30 AM) *

QUOTE(TheCheshireKhajiit @ Nov 4 2016, 08:15 PM) *

QUOTE(mALX @ Nov 4 2016, 07:03 PM) *

Salmon = Bleah, urk.

Really? Don't like salmon?


*Urp* Nope. Don't. Salmon is probably the only fresh water fish I don't like.

So you probably don't like tuna either, hunh?



correct.


Posted by: TheCheshireKhajiit Nov 6 2016, 02:14 AM

QUOTE(mALX @ Nov 5 2016, 07:45 PM) *

correct.

How about... red snapper?

Posted by: mALX Nov 6 2016, 07:05 AM

QUOTE(TheCheshireKhajiit @ Nov 5 2016, 09:14 PM) *

QUOTE(mALX @ Nov 5 2016, 07:45 PM) *

correct.

How about... red snapper?



LOVE it! And can bake it better than most restaurants!







Posted by: TheCheshireKhajiit Nov 6 2016, 07:34 AM

QUOTE(mALX @ Nov 6 2016, 01:05 AM) *

QUOTE(TheCheshireKhajiit @ Nov 5 2016, 09:14 PM) *

QUOTE(mALX @ Nov 5 2016, 07:45 PM) *

correct.

How about... red snapper?



LOVE it! And can bake it better than most restaurants!

Khajiit is a big fan of red snapper!

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