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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(60 - 79)
| Grits |
May 10 2011, 09:31 PM
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Councilor

Joined: 6-November 10
From: The Gold Coast

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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  ), 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.
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| Thomas Kaira |
May 25 2011, 02:46 AM
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Mouth

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

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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! 
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Rarely is the question asked, is our children learning?
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| Lady Syl |
Jul 14 2011, 09:31 PM
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Finder

Joined: 2-April 11
From: The Shivering Isles, Wisconsin

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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 Cookies1 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!
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| mALX |
Jul 14 2011, 10:10 PM
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Ancient

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

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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 Cookies1 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.  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.
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| mALX |
Jul 15 2011, 12:20 AM
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Ancient

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

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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.
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| mALX |
Jul 15 2011, 01:26 AM
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Ancient

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

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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. This post has been edited by mALX: Jul 15 2011, 01:30 AM
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| old Andy |
Jul 19 2011, 11:43 PM
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Retainer
Joined: 13-July 11

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I make a mean chilli  there's is no set recipe, since I need to be a certain mood to make it. also, stew. Anyway, I like simple foods. 
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| Lady Syl |
Jul 20 2011, 12:01 AM
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Finder

Joined: 2-April 11
From: The Shivering Isles, Wisconsin

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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... 
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| mALX |
Jul 20 2011, 12:50 AM
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Ancient

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

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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...  "Tastes like a BIG chicken ... "
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| Thomas Kaira |
Sep 30 2011, 03:00 AM
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Mouth

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

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S'jirra's Famous Potato Bread!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. This post has been edited by Thomas Kaira: Sep 30 2011, 03:00 AM
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Rarely is the question asked, is our children learning?
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