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Culinary Discussion, We could call it our House of Earthly Delights... |
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| Thomas Kaira |
Feb 13 2011, 01:37 AM
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Mouth

Joined: 10-December 10
From: Flyin', Flyin' in the sky!

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...but that would be naughty, now, wouldn't it? 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? 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 IngredientsVeal 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 Method1. 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. This post has been edited by Thomas Kaira: Feb 13 2011, 07:43 PM
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Rarely is the question asked, is our children learning?
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Replies(180 - 199)
| haute ecole rider |
Oct 23 2016, 11:46 PM
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Master

Joined: 16-March 10
From: The place where the Witchhorses play

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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 Penzey's Adobo Blend) all mixed together, topped with shredded cheddar cheese, and baked in its own squash halves in the oven. Yum! 
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| TheCheshireKhajiit |
Oct 24 2016, 02:38 AM
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Ancient

Joined: 28-September 16
From: Sheogorath's shrine talking to myselves!

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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 Penzey's Adobo Blend) all mixed together, topped with shredded cheddar cheese, and baked in its own squash halves in the oven. Yum!  That does sound good *mouth waters*
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"Family is an odd thing, is it not? Defined by blood, separated by blood, joined by blood. In the end, it's all just blood." -Dhaunayne Aundae
May you walk on warm sands!
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| mALX |
Oct 24 2016, 03:18 AM
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Ancient

Joined: 14-March 10
From: Cyrodiil, the Wastelands, and BFE TN

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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 Penzey's Adobo Blend) all mixed together, topped with shredded cheddar cheese, and baked in its own squash halves in the oven. Yum!  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)  This guy wants to discuss some exotic fare...Thursday Khajiit made crawfish creole. It was delicious. WOO HOO, Cajun food !!!!
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| TheCheshireKhajiit |
Oct 24 2016, 03:54 AM
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Ancient

Joined: 28-September 16
From: Sheogorath's shrine talking to myselves!

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QUOTE(Acadian @ Oct 23 2016, 09:22 PM)  I want some crawfish creole over spaghetti squash!  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.
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"Family is an odd thing, is it not? Defined by blood, separated by blood, joined by blood. In the end, it's all just blood." -Dhaunayne Aundae
May you walk on warm sands!
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| TheCheshireKhajiit |
Oct 24 2016, 04:09 AM
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Ancient

Joined: 28-September 16
From: Sheogorath's shrine talking to myselves!

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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.
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"Family is an odd thing, is it not? Defined by blood, separated by blood, joined by blood. In the end, it's all just blood." -Dhaunayne Aundae
May you walk on warm sands!
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| mALX |
Oct 24 2016, 04:13 AM
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Ancient

Joined: 14-March 10
From: Cyrodiil, the Wastelands, and BFE TN

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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).
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| TheCheshireKhajiit |
Oct 24 2016, 04:32 AM
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Ancient

Joined: 28-September 16
From: Sheogorath's shrine talking to myselves!

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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.
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"Family is an odd thing, is it not? Defined by blood, separated by blood, joined by blood. In the end, it's all just blood." -Dhaunayne Aundae
May you walk on warm sands!
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| TheCheshireKhajiit |
Oct 24 2016, 05:29 AM
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Ancient

Joined: 28-September 16
From: Sheogorath's shrine talking to myselves!

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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?
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"Family is an odd thing, is it not? Defined by blood, separated by blood, joined by blood. In the end, it's all just blood." -Dhaunayne Aundae
May you walk on warm sands!
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| TheCheshireKhajiit |
Oct 24 2016, 08:09 AM
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Ancient

Joined: 28-September 16
From: Sheogorath's shrine talking to myselves!

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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! This post has been edited by TheCheshireKhajiit: Oct 24 2016, 08:08 AM
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"Family is an odd thing, is it not? Defined by blood, separated by blood, joined by blood. In the end, it's all just blood." -Dhaunayne Aundae
May you walk on warm sands!
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| haute ecole rider |
Oct 24 2016, 03:35 PM
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Master

Joined: 16-March 10
From: The place where the Witchhorses play

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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.
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| TheCheshireKhajiit |
Oct 24 2016, 04:39 PM
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Ancient

Joined: 28-September 16
From: Sheogorath's shrine talking to myselves!

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QUOTE(mALX @ Oct 24 2016, 03:23 AM)  Ice Cream is good even though it is mushy!  Oh very good! Khajiit does indeed love ice cream.
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"Family is an odd thing, is it not? Defined by blood, separated by blood, joined by blood. In the end, it's all just blood." -Dhaunayne Aundae
May you walk on warm sands!
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