I'm experimenting with making stock.
Bones from a baked chicken in a pot on the wood heater.
The liquid from the baking tray put aside.
Quote from: Bad Penny II on August 22, 2018, 02:02:05 PM
I'm experimenting with making stock.
Bones from a baked chicken in a pot on the wood heater.
The liquid from the baking tray put aside.
Could be yummy.
Quote from: Bad Penny II on August 22, 2018, 02:02:05 PM
I'm experimenting with making stock.
Bones from a baked chicken in a pot on the wood heater.
The liquid from the baking tray put aside.
Sounds picture worthy, what with the wood heater.
I'm trying to make bean soup in a crock pot. I have a hard time getting beans to cooperate with me.
Friend wife brought home a cheap "air fryer" thingie. It actually made some day old french fries taste pretty good. The recipe book that came with this doo-dad tells how to roast broccoli, mushrooms, and how to make fried onion rings or fried sweet potato strips in a just a few minutes. Will wonders never cease? The thing works, all for $29.95 at the Target store.
Quote from: Icarus on August 22, 2018, 11:22:43 PM
Friend wife brought home a cheap "air fryer" thingie. It actually made some day old french fries taste pretty good. The recipe book that came with this doo-dad tells how to roast broccoli, mushrooms, and how to make fried onion rings or fried sweet potato strips in a just a few minutes. Will wonders never cease? The thing works, all for $29.95 at the Target store.
Sounds very healthy; I assume no fat used, but does it taste as good as traditionally fried food?
Quote from: Sandra Craft on August 22, 2018, 08:01:50 PM
Quote from: Bad Penny II on August 22, 2018, 02:02:05 PM
I'm experimenting with making stock.
Bones from a baked chicken in a pot on the wood heater.
The liquid from the baking tray put aside.
Sounds picture worthy, what with the wood heater.
I'm trying to make bean soup in a crock pot. I have a hard time getting beans to cooperate with me.
I'm calling it a success.
I've been baking chickens for decades, add lemon garlic and soy and the disposal of residue is an issue.
Until recently I haven't been a soupy person.
I started the boiling of the bones on the stove.
The wood heater imparted enough heat to keep it going at no extra cost.
Boiled it a bit more on the stove this morning.
Remember the put aside baking liquids?
I wastefully discarded the top layer fat and used the jelly.
A cup of lentil/barley added to the mix
A couple of onions
Result: two large bowls of edible soup.
It's proof of concept, I can build on it.
Feck'n fools paying $3 a litre for stock.
Quote from: Sandra Craft on August 22, 2018, 08:01:50 PM
Quote from: Bad Penny II on August 22, 2018, 02:02:05 PM
I'm experimenting with making stock.
Bones from a baked chicken in a pot on the wood heater.
The liquid from the baking tray put aside.
Sounds picture worthy, what with the wood heater.
I'm trying to make bean soup in a crock pot. I have a hard time getting beans to cooperate with me.
You have to speak to them very firmly - but they still usually come back with a rude remark behind your back later.
My usual ploy is to just chop up and pre-cook the ingredients - mushrooms or whatever - add 2/3rds to blender with stock and herbs and/or spices and whizz. Place in pan with un-whizzed ingredients and simmer for few minutes. Last night it was diced frozen veg (hit use-by date) with curry spices, great with naan bread!
I use porridge oats well whizzed in the blender with the stock, then add the veg or whatever and whizz again, to thicken if needed. Might be pea and bacon tomorrow, maybe even pea, sweetcorn and bacon.
I have not been that lucky with fish soups though, given up on those.
Essie the air frier thing is the hot number right now, hereabouts. Yes, you use some oil on vaious items to maintain the taste that we have become so accustomed. The items to be cooked are only coated with oil, not soaked or submerged. Many of the recipes call for no oil at all.
Example: Fried onion rings. separate onion into rings, dredge them in dry flour. use a beaten egg and panko breadcrumbs to make a dipping sauce. Dip onion rings in the egg sauce and bread crumbs. Place them in the air frier thingy. Set temp at 400F, cook for about 15 minutes. Yummy! A similar routine with sweet potato sliced into long slender strips. make a mixture of cornstarch and a bit of salt. toss the strips into the coating mixture to coat them lightly. Set temp at 350 F and cook for 10 minutes, Also yummy and perhaps more healthy than oil drenched french fried white potatoes.
This machine cooks the items with rapidly circulating hot air rather than conventional methods. You can also cook meats the same way. No oil needed unless you want it oily.
I'm pleased with this device ..........I will probably get over the fascination pretty soon.
The old "air fryers" used to be a sort of doughnut shaped pan that let the hot air from a gas cooker in to circulates under the cover, they were fashionable here about 30 years sgo. More like baking than frying, not as "convenient" as the deep fat fryer but far healthier.
I see they are more "sophisticated" now from the pictures in Amazon - self heating and electric. Some look just like my halogen cooker. In that I have to constantly keep turning stuff so the top layer does not over-cook, even turn to cinders! I do little actual frying, think I'll keep to my non-stick pans and oil spray were necessary!
Got no room for more gadgets in my little kitchen anyway,
Quote from: Icarus on August 24, 2018, 12:28:22 AM
Essie the air frier thing is the hot number right now, hereabouts. Yes, you use some oil on vaious items to maintain the taste that we have become so accustomed. The items to be cooked are only coated with oil, not soaked or submerged. Many of the recipes call for no oil at all.
Example: Fried onion rings. separate onion into rings, dredge them in dry flour. use a beaten egg and panko breadcrumbs to make a dipping sauce. Dip onion rings in the egg sauce and bread crumbs. Place them in the air frier thingy. Set temp at 400F, cook for about 15 minutes. Yummy! A similar routine with sweet potato sliced into long slender strips. make a mixture of cornstarch and a bit of salt. toss the strips into the coating mixture to coat them lightly. Set temp at 350 F and cook for 10 minutes, Also yummy and perhaps more healthy than oil drenched french fried white potatoes.
This machine cooks the items with rapidly circulating hot air rather than conventional methods. You can also cook meats the same way. No oil needed unless you want it oily.
I'm pleased with this device ..........I will probably get over the fascination pretty soon.
Sounds very interesting. There are so many types of worktop cooking gadgets now, it seems one could easily get by without the traditional oven. My blender will even heat my soups using friction but it's so noisy I finish it off in the microwave.
Today I made:
Salmon roulettes served with spring mix and balsamic vinaigrette.
Seared Scallops with garlic Parmesan Risotto with a lemon beurre blanc.
Balsamic glazed Asparagus, grilled yellow squash, oven roasted pesto stuffed tomatoes.
Quote from: No one on August 27, 2018, 07:53:56 AM
Today I made:
Salmon roulettes served with spring mix and balsamic vinaigrette.
Seared Scallops with garlic Parmesan Risotto with a lemon beurre blanc.
Balsamic glazed Asparagus, grilled yellow squash, oven roasted pesto stuffed tomatoes.
Who was the date? ;)
(https://www.happyatheistforum.com/forum/proxy.php?request=http%3A%2F%2Fwww.trackie.com%2Ftrack-and-field%2Fimg%2Flayout%2Ficon_quote.jpg&hash=c5a9d5ac5c9c0366d813e18a50510fe9aa16bfc2)No one:
Today I made:
Salmon roulettes served with spring mix and balsamic vinaigrette.
Seared Scallops with garlic Parmesan Risotto with a lemon beurre blanc.
Balsamic glazed Asparagus, grilled yellow squash, oven roasted pesto stuffed tomatoes.
(https://www.happyatheistforum.com/forum/proxy.php?request=http%3A%2F%2Fwww.trackie.com%2Ftrack-and-field%2Fimg%2Flayout%2Ficon_quote.jpg&hash=c5a9d5ac5c9c0366d813e18a50510fe9aa16bfc2)Tank:
Who was the date?
Princess Buttercup (https://www.happyatheistforum.com/forum/proxy.php?request=http%3A%2F%2Fweb.stardock.net%2Fimages%2Fsmiles%2Fthemes%2Fdigicons%2FThumbs%2520Up.png&hash=e8ea77880ad2978fd09f5791a5436d85008666d2)
Quote from: No one on August 27, 2018, 07:53:56 AM
Today I made:
Salmon roulettes served with spring mix and balsamic vinaigrette.
Seared Scallops with garlic Parmesan Risotto with a lemon beurre blanc.
Balsamic glazed Asparagus, grilled yellow squash, oven roasted pesto stuffed tomatoes.
Sounds great. Did you pair with wine?
(https://www.happyatheistforum.com/forum/proxy.php?request=http%3A%2F%2Fwww.trackie.com%2Ftrack-and-field%2Fimg%2Flayout%2Ficon_quote.jpg&hash=c5a9d5ac5c9c0366d813e18a50510fe9aa16bfc2)No one:
Today I made:
Salmon roulettes served with spring mix and balsamic vinaigrette.
Seared Scallops with garlic Parmesan Risotto with a lemon beurre blanc.
Balsamic glazed Asparagus, grilled yellow squash, oven roasted pesto stuffed tomatoes.
(https://www.happyatheistforum.com/forum/proxy.php?request=http%3A%2F%2Fwww.trackie.com%2Ftrack-and-field%2Fimg%2Flayout%2Ficon_quote.jpg&hash=c5a9d5ac5c9c0366d813e18a50510fe9aa16bfc2) Ecurb Noselrub:
Sounds great. Did you pair with wine?
Negative. I do not drink. Alcohol and chronic depression make for miserable bedfellows.
Over the weekend I visited my cousin who lives up in the high country in the far east of my home state, Victoria. On Sunday we and a couple of other friends jumped in the 4X4 and drove over the mountain to Dargo (https://en.wikipedia.org/wiki/Dargo,_Victoria). Apart from looking at all the snow along the way, which was all very scenic, the purpose was to attend a venison workshop. At the workshop one of the presenters showed us a fabulous recipe for roasted venison. You take one or two back-straps of venison, cover them with a flavouring of your choice (I'm going to do this with red currant jelly, the first chance I get) and then roll the straps in a pork belly. Tightly tie with kitchen string and then roast, on the spit, in the camp oven or even on a Webber BBQ. Venison with crackling! YUMM!!!
What a delicious thread! :let'seat:
Quote from: xSilverPhinx on August 29, 2018, 04:04:49 AM
What a delicious thread! :let'seat:
Yep, there's nothing better to eat than food! ::)
Quote from: Bluenose on August 29, 2018, 11:59:05 AM
Quote from: xSilverPhinx on August 29, 2018, 04:04:49 AM
What a delicious thread! :let'seat:
Yep, there's nothing better to eat than food! ::)
But not all foods are created equal. ;)
Quote from: xSilverPhinx on August 29, 2018, 03:58:27 PM
Quote from: Bluenose on August 29, 2018, 11:59:05 AM
Quote from: xSilverPhinx on August 29, 2018, 04:04:49 AM
What a delicious thread! :let'seat:
Yep, there's nothing better to eat than food! ::)
But not all foods are created equal. ;)
The Sprout Reigns Supreme!
All hail the Sprout! :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy:
Sorry but you are not allowed to view spoiler contents.
Quote from: Dave on August 29, 2018, 04:04:51 PM
Quote from: xSilverPhinx on August 29, 2018, 03:58:27 PM
Quote from: Bluenose on August 29, 2018, 11:59:05 AM
Quote from: xSilverPhinx on August 29, 2018, 04:04:49 AM
What a delicious thread! :let'seat:
Yep, there's nothing better to eat than food! ::)
But not all foods are created equal. ;)
The Sprout Reigns Supreme!
All hail the Sprout! :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy:
Sorry but you are not allowed to view spoiler contents.
Heathen! The Sprout is no match for the bowl of spaghetti and meatballs!
:spaghetti:
Quote from: xSilverPhinx on August 29, 2018, 05:12:15 PM
Quote from: Dave on August 29, 2018, 04:04:51 PM
Quote from: xSilverPhinx on August 29, 2018, 03:58:27 PM
Quote from: Bluenose on August 29, 2018, 11:59:05 AM
Quote from: xSilverPhinx on August 29, 2018, 04:04:49 AM
What a delicious thread! :let'seat:
Yep, there's nothing better to eat than food! ::)
But not all foods are created equal. ;)
The Sprout Reigns Supreme!
All hail the Sprout! :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy: :not worthy:
Sorry but you are not allowed to view spoiler contents.
Heathen! The Sprout is no match for the bowl of spaghetti and meatballs!
:spaghetti:
Unbelievers! There's nothing better than a pavlova with whipped cream, strawberries and passionfruit on top!
I'm guessing that none of you ever had lobster.
Quote from: No one on August 31, 2018, 01:34:47 AM
I'm guessing that none of you ever had lobster.
Yes a few times, but surprisingly overrated IMO. My *drool* food is roast shoulder of lamb, crisp on the outside and still pink in the flesh. *drools*
Thanks Tank.
The less lobster you eat, means there is that much more for me.
Crispy duck.
There is a half duck for shredding, that always has crispy skin when roasted, in a local shop. Supposedly serves two - I can easily eat the lot!
Quote from: No one on August 31, 2018, 08:15:07 AM
Thanks Tank.
The less lobster you eat, means there is that much more for me.
No problem :D
Quote from: Dave on August 31, 2018, 08:15:26 AM
Crispy duck.
There is a half duck for shredding, that always has crispy skin when roasted, in a local shop. Supposedly serves two - I can easily eat the lot!
This is also a favourite of mine :D
There is a Vietnamese restaurant near me that has excellent duck.
Quote from: No one on August 31, 2018, 01:34:47 AM
I'm guessing that none of you ever had lobster.
Yes, and they're lovely, but have you ever tried a Murray cray (aka spiny cray
Euastacus armatus)? They're the second largest freshwater crayfish in the world (the largest is Australian too, but is endangered so no go) and are far more succulent than their marine brethren.
(https://www.socialfishing.com.au/wp-content/uploads/2017/06/murray-crays.jpg)
^Whoa.
:nu-uh: Nope, no can do. Which parts do you even eat, anyway? :scratch:
^^The Murray Cray is an evil looking beastie.
Quote from: xSilverPhinx on September 05, 2018, 02:24:03 AM
^Whoa.
:nu-uh: Nope, no can do. Which parts do you even eat, anyway? :scratch:
You eat the claws/legs, tail and there is a fair amount of meat in the sides of the head/thorax. There is a reason why they're known as spiny crayfish, those spines are needle sharp!
Quote from: Bluenose on September 05, 2018, 11:54:07 AM
Quote from: xSilverPhinx on September 05, 2018, 02:24:03 AM
^Whoa.
:nu-uh: Nope, no can do. Which parts do you even eat, anyway? :scratch:
You eat the claws/legs, tail and there is a fair amount of meat in the sides of the head/thorax. There is a reason why they're known as spiny crayfish, those spines are needle sharp!
I can imagine. I have just one rule: if I can't hold it with my bare hand I won't eat it.
Sorry but you are not allowed to view spoiler contents.
Tomorrow, I plan on making chicken gnocchi soup
Sauteed shrimp with crab potato hash and spinach, finished with a garlic butter sauce.
Interesting reading! I'll eat a lobster in a heartbeat, but have to forgo the drawn butter. One of my sons works for a local hardware store and bought a ridiculously large smoker, which had been returned because of scorched paint. That was caused by them spilling grease on it. ::) He smoked 3 slabs of meat, but for most of us (not me), it was too rare.
Quote from: No one on September 06, 2018, 02:11:10 AM
Tomorrow, I plan on making chicken gnocchi soup
Sauteed shrimp with crab potato hash and spinach, finished with a garlic butter sauce.
POINH
I made homemade teriyaki sauce with meatballs, stir fry veggies, and white rice last night. Very yummy and decently inexpensive.
I'm cooking an old family favourite tonight:
Lamb Chops Bradbury
6 Forequarter Chops
1 Tablespoon Plain Flour
1 Teaspoon Mustard powder
4 Tablespoons Tomato Ketchup
1 Tablespoon Worcestershire Sauce
1 Teaspoon Brown Sugar
½ Teaspoon Salt
1 Cup Hot Water
1 Beef Stock Cube
Combine flour and mustard and coat chops.
Place chops in oven-proof casserole (with a lid), best if closely packed and two layers are OK.
Sprinkle any left over flour mixture over chops.
Combine all other ingredients, pour over chops - ideally, sauce just covers chops.
Put lid on casserole and cook for 2 hours at 150°C (300°F)
Looks like a recipe for perfect lamb chops! :yum:
Quote from: xSilverPhinx on September 12, 2018, 05:02:44 AM
Looks like a recipe for perfect lamb chops! :yum:
It is! The meat just falls off the bone and the sauce is luscious and complements the chops really well. I usually toss in a medium potato per person into the oven when I put the chops on and sometimes I make foil packets of carrot and parsnip, with a little butter, and two hours at that heat does them just nice!
Poached salmon with some sor of herbs on top. My youngest son is cooking them, so I don't know which spices. Accompanied by sliced cucumber and baby carrots (both raw). Youngest son won't eat cooked carrots. :???:
Quote from: Fireball on September 17, 2018, 02:02:06 AM
Poached salmon with some sor of herbs on top. My youngest son is cooking them, so I don't know which spices. Accompanied by sliced cucumber and baby carrots (both raw). Youngest son won't eat cooked carrots. :???:
Sounds really yum!
Quote from: Bluenose on September 17, 2018, 02:19:15 AM
Quote from: Fireball on September 17, 2018, 02:02:06 AM
Poached salmon with some sor of herbs on top. My youngest son is cooking them, so I don't know which spices. Accompanied by sliced cucumber and baby carrots (both raw). Youngest son won't eat cooked carrots. :???:
Sounds really yum!
Cooking carrots so they are not either rubbery or mushy is an art I have not achieved except by luck. So, I am a raw carrot fan also! Might shred them and pickle overnight in a nice, sharp vinegar with a little warm spice. Balsamic vinegar if I am wanting a sweeter taste.
I like fried parsnip fritters, don't work with carrots . . .
Quote from: Dave on September 17, 2018, 03:44:27 AM
Quote from: Bluenose on September 17, 2018, 02:19:15 AM
Quote from: Fireball on September 17, 2018, 02:02:06 AM
Poached salmon with some sor of herbs on top. My youngest son is cooking them, so I don't know which spices. Accompanied by sliced cucumber and baby carrots (both raw). Youngest son won't eat cooked carrots. :???:
Sounds really yum!
Cooking carrots so they are not either rubbery or mushy is an art I have not achieved except by luck. So, I am a raw carrot fan also! Might shred them and pickle overnight in a nice, sharp vinegar with a little warm spice. Balsamic vinegar if I am wanting a sweeter taste.
I like fried parsnip fritters, don't work with carrots . . .
Parsnip fritters,you say? I'll have to try that sometime. I rescued the fish from getting overdone. Caught it just as it was flaky. Yummay!
I made a peach crisp but the peaches were subpar so now I'm just eating the crisp bits, which is basically just brown sugar and oats.
Portuguese pizza. :yum:
Quote from: Bluenose on September 26, 2018, 03:28:45 AM
Quote from: xSilverPhinx on September 26, 2018, 12:50:32 AM
Portuguese pizza. :yum:
Sounds yummy, what's on it?
Ham, eggs, tomato and onion. It's also common to add green pepper and olives but that would only be spoiling a good pizza. :P
(https://www.receitadodia.com/wp-content/uploads/2015/08/Receita-de-pizza-portuguesa-2.jpg)
LOL!
That combination (without the olives and green capsicum) would be called an Aussie over here! I guess great minds think alike, or is it fools seldom differ?
Quote from: xSilverPhinx on September 26, 2018, 10:31:38 AM
Quote from: Bluenose on September 26, 2018, 03:28:45 AM
Quote from: xSilverPhinx on September 26, 2018, 12:50:32 AM
Portuguese pizza. :yum:
Sounds yummy, what's on it?
Ham, eggs, tomato and onion. It's also common to add green pepper and olives but that would only be spoiling a good pizza. :P
(https://www.receitadodia.com/wp-content/uploads/2015/08/Receita-de-pizza-portuguesa-2.jpg)
I used to break an egg into a small, oiled, ovenproof bowl, sprinkle grated cheese on, bits of ham or cooked bacon, more cheese, thinly sliced cherry toms, final sprinkle of cheese. Then bake for 5 min in hot over, check, bake some more if necessary.
Quote from: Bluenose on September 26, 2018, 10:48:29 AM
LOL!
That combination (without the olives and green capsicum) would be called an Aussie over here! I guess great minds think alike, or is it fools seldom differ?
Really? That's interesting! :lol: If I'm ever in Australia I'll remember to order an Aussie then! :P
Quote from: Dave on September 26, 2018, 10:50:36 AM
Quote from: xSilverPhinx on September 26, 2018, 10:31:38 AM
Quote from: Bluenose on September 26, 2018, 03:28:45 AM
Quote from: xSilverPhinx on September 26, 2018, 12:50:32 AM
Portuguese pizza. :yum:
Sounds yummy, what's on it?
Ham, eggs, tomato and onion. It's also common to add green pepper and olives but that would only be spoiling a good pizza. :P
(https://www.receitadodia.com/wp-content/uploads/2015/08/Receita-de-pizza-portuguesa-2.jpg)
I used to break an egg into a small, oiled, ovenproof bowl, sprinkle grated cheese on, bits of ham or cooked bacon, more cheese, thinly sliced cherry toms, final sprinkle of cheese. Then bake for 5 min in hot over, check, bake some more if necessary.
Mmm... That'd be heaven on a stick, if you put it on a stick...
Quote from: xSilverPhinx on September 26, 2018, 10:58:55 AM
Quote from: Bluenose on September 26, 2018, 10:48:29 AM
LOL!
That combination (without the olives and green capsicum) would be called an Aussie over here! I guess great minds think alike, or is it fools seldom differ?
Really? That's interesting! :lol: If I'm ever in Australia I'll remember to order an Aussie then! :P
I find it amusing how sometime "nationalities" are used in food. For example, I seriously doubt the French have ever heard of French fries, except for a well know American fast food chain.
Quote from: Bluenose on September 26, 2018, 11:01:58 AM
Quote from: xSilverPhinx on September 26, 2018, 10:58:55 AM
Quote from: Bluenose on September 26, 2018, 10:48:29 AM
LOL!
That combination (without the olives and green capsicum) would be called an Aussie over here! I guess great minds think alike, or is it fools seldom differ?
Really? That's interesting! :lol: If I'm ever in Australia I'll remember to order an Aussie then! :P
I find it amusing how sometime "nationalities" are used in food. For example, I seriously doubt the French have ever heard of French fries, except for a well know American fast food chain.
"As American as apple pie!" I had one cooked by an American, it was, er, apple pie.
Quote from: Bluenose on September 26, 2018, 11:01:58 AM
Quote from: xSilverPhinx on September 26, 2018, 10:58:55 AM
Quote from: Bluenose on September 26, 2018, 10:48:29 AM
LOL!
That combination (without the olives and green capsicum) would be called an Aussie over here! I guess great minds think alike, or is it fools seldom differ?
Really? That's interesting! :lol: If I'm ever in Australia I'll remember to order an Aussie then! :P
I find it amusing how sometime "nationalities" are used in food. For example, I seriously doubt the French have ever heard of French fries, except for a well know American fast food chain.
Yes, and staple foods rarely seem to get the titles.
Actually on a slight but related topic change, one of the exciting things on the food scene over here is the rising availability of native Australian foods,, particularly herbs and spices. Things like lemon myrtle, Tasmanian pepper-berry can add a really interesting twist on the normal flavour profiles that we are used to. Then there are things like quandongs, really delicious if made into a sauce or jam and bush tomatoes which are from the same family as normal tomatoes but are quite different in flavour and make fabulous pickles or relishes. There are also things like nardoo, a well know (to aboriginal people) aquatic plant that has tasty bulbs to eat and the inner part of stems of cumbungi (a type of native reed) which can be used to make a kind of flour. These and many more are slowly becoming known here. Eventually I suspect that we may be able to develop thriving markets and a source of jobs for indigenous Australians. Maybe it will eventually lead to an export market as well, but there's a long way to go over here first.
Food around the planet isn't really all that different when reduced to basics. Yes, one has escargot or balut as outliers. But before I retired, we had a grill that the cafeteria offered. One week it was Korean, the other weeks it was Italian. I joked with the guy running it that the only difference I saw was which kind of starch was offered with it (rice Vs pasta). He just laughed and agreed. Well, they did use sesame seed oil during the Korean weeks. ;D
Quote from: Dark Lightning on September 27, 2018, 04:03:01 AM
Food around the planet isn't really all that different when reduced to basics. Yes, one has escargot or balut as outliers. But before I retired, we had a grill that the cafeteria offered. One week it was Korean, the other weeks it was Italian. I joked with the guy running it that the only difference I saw was which kind of starch was offered with it (rice Vs pasta). He just laughed and agreed. Well, they did use sesame seed oil during the Korean weeks. ;D
Tsk, that's like saying a curry is a curry is a curry - when there are so many subtle (and not so subtle) differences.
But what can one expect from a nation that pours ketchup over everything?
Sorry but you are not allowed to view spoiler contents.
Tonight I plan on Shrimp Fra Diavlo, maybe Shrimp Scampi, that part is still up in the air. A fresh Mozzarella and tomato salad with a red pepper vinaigrette, with a balsamic reduction.
Quote from: No one on September 27, 2018, 07:28:32 PM
Tonight I plan on Shrimp Fra Diavlo, maybe Shrimp Scampi, that part is still up in the air. A fresh Mozzarella and tomato salad with a red pepper vinaigrette, with a balsamic reduction.
Can I come over to your place tonight? ;)
Quote from: No one on September 27, 2018, 07:28:32 PM
Tonight I plan on Shrimp Fra Diavlo, maybe Shrimp Scampi, that part is still up in the air. A fresh Mozzarella and tomato salad with a red pepper vinaigrette, with a balsamic reduction.
Everyone! No one is hosting a party! :woohoo!:
Wait...that didn't come out right. :notsure:
Quote from: xSilverPhinx on September 28, 2018, 06:34:51 PM
Quote from: No one on September 27, 2018, 07:28:32 PM
Tonight I plan on Shrimp Fra Diavlo, maybe Shrimp Scampi, that part is still up in the air. A fresh Mozzarella and tomato salad with a red pepper vinaigrette, with a balsamic reduction.
Everyone! No one is hosting a party! :woohoo!:
Wait...that didn't come out right. :notsure:
:rofl:
I was at the supermarket and there was a special on corned beef silverside, a chunk of meet you take home and cook, not the slices you get in the deli. I've always liked the slices you get from the deli. A corned beef and tomato sandwich is an excellent thing.
Why have you got to your present grand old age and not bought one of these reasonably priced chunks of meat?
Thank you for the pertinent question Green, it was my upbringing.
A home cooked corned beef silverside was a grey stringy thing, possibly with string wrapped around it.
Nothing like the sleek smooth red impeccably sliced deli corned beef silverside.
Google says you cook it for an hour a kilo, toss in onions and stuff if you want.
DON'T DO A ROLLING BOIL, SIMMER.
Buying it, cooking it, I feared my significant others reaction.
I claim a victory! My silverside is as good as the deli stuff that cost 2.5 times as much, even approved of by my most censorious other.
I love home cooked corned beef!
One way you might like to try:
Buy some semi dried ginger (available in the herb section at the stupor market)
two bottles of dry ginger ale.
Remove all the fat from the corned beef.
Place in the slow cooker
Place about half the packet of ginger slivers over the corned beef.
Pour in the dry ginger ale enough to just cover the beef.
Turn the cooker to high for an hour or so and then a further 6-8 hours on low.
Delicious with horseradish sauce.
If you don't have a slow cooker, use the method and time you did before but with the ginger and dry ginger ale as above.
I've never had corned beef. Or Spam. Or Tofu. :notsure:
Quote from: Magdalena on August 19, 2021, 06:57:15 AM
I've never had corned beef. Or Spam. Or Tofu. :notsure:
Quote from: Bluenose on August 19, 2021, 01:03:54 AM
I love home cooked corned beef!
One way you might like to try:
Buy some semi dried ginger (available in the herb section at the stupor market)
two bottles of dry ginger ale.
Remove all the fat from the corned beef.
Place in the slow cooker
Place about half the packet of ginger slivers over the corned beef.
Pour in the dry ginger ale enough to just cover the beef.
Turn the cooker to high for an hour or so and then a further 6-8 hours on low.
Delicious with horseradish sauce.
If you don't have a slow cooker, use the method and time you did before but with the ginger and dry ginger ale as above.
Interesting.
I think someone mentioned beer, I've got lots of that.
I'll try and select one that sits flatter in the pot next time, so I don't have to use so much water/liquid and dilute the effect of added things.
Quote from: Magdalena on August 19, 2021, 06:57:15 AM
I've never had corned beef. Or Spam. Or Tofu. :notsure:
I supposed canned corned beef is comparable to spam, the delicatessen/home cooked stuff is more comparable to ham.
I've still got my special can of Spam, it's not for eating though.
(https://i296.photobucket.com/albums/mm169/superbelle0130/Picture253.jpg)
Quote from: Magdalena on August 19, 2021, 06:57:15 AM
I've never had corned beef. Or Spam. Or Tofu. :notsure:
i had tofu for breakfast the other day
took two green omions chpped up and some crushed garlic
put in a bowl with some olive oil and a 1/8 pound tofu, cubed
microwave on high 4 minutes until it is ssizzling
drop in about four tablespoons of yellow miso
top up with water and microwave again unril its hot
stir until the miso is mived in
done
eat with a pale ale. voodoo ranger is good. 9 % abv
Quote from: billy rubin on August 19, 2021, 11:45:02 AM
Quote from: Magdalena on August 19, 2021, 06:57:15 AM
I've never had corned beef. Or Spam. Or Tofu. :notsure:
i had tofu for breakfast the other day
took two green omions chpped up and some crushed garlic
put in a bowl with some olive oil and a 1/8 pound tofu, cubed
microwave on high 4 minutes until it is ssizzling
drop in about four tablespoons of yellow miso
top up with water and microwave again unril its hot
stir until the miso is mived in
done
eat with a pale ale. voodoo ranger is good. 9 % abv
After microwaving tofu on high for 4 minutes until it is sizzling and microwaving it again until it's hot, does it retain its form or does it get mushy?
Quote from: hermes2015 on August 19, 2021, 07:04:42 AM
Quote from: Magdalena on August 19, 2021, 06:57:15 AM
I've never had corned beef. Or Spam. Or Tofu. :notsure:
OK. :lol:
I've never had it, and maybe I should keep it that way.
Quote from: Bad Penny II on August 19, 2021, 10:04:03 AM
Quote from: Magdalena on August 19, 2021, 06:57:15 AM
I've never had corned beef. Or Spam. Or Tofu. :notsure:
I supposed canned corned beef is comparable to spam, the delicatessen/home cooked stuff is more comparable to ham.
I've still got my special can of Spam, it's not for eating though.
(https://i296.photobucket.com/albums/mm169/superbelle0130/Picture253.jpg)
Is this stuff salty and greasy?
Corned beef is wonderful. Try it on a Reuben, or with cabbage if you feel Irish. Spam and tofu can disappear, but not corned beef.
Quote from: Magdalena on August 19, 2021, 06:57:15 AM
After microwaving tofu on high for 4 minutes until it is sizzling and microwaving it again until it's hot, does it retain its form or does it get mushy?
ah never
buy extra firm tofu and squeeze as much of the water out ss you can between some paper towels. then heat up some oil in a pan until its hot and drop the tofu pieces in. tbe heat sears over the surface and prevents liquids from moving in quickly, and also evaporates a lot of the wster still insede.
if you drop the pieces into a soup or a liquid curry the tofu then absotbs some of whatever you dropped it and is no longer bland.
they make it ermented submerged in liquid so even if it absorbs all the water back it just returns to the solid it was when you started. when i lived in san jose id buy it fresh in japantown and tbeyd fish it out of the tank right there at the cash register. superb stuff
i stir fry the stuff with vegetables, use it in soups like miso, fry it for breakfast instead of eggs
try cooking some in a pan with bacon and see what that does. ive never done that
^^^
Thank you, billy rubin. :thumb:
you bet
is it time to post the pictures of my numbdr three son eating an earthwom after i offered him five bucks to do it?
ten if he would eat three but he wouldnt
maybe that should go in a different thread
Now I feel inspired to buy some tofu and cook it your way.
:let'seat:
Quote from: billy rubin on August 20, 2021, 01:04:30 AM
...
is it time to post the pictures of my numbdr three son eating an earthwom after i offered him five bucks to do it?
...
Wait. Let me get ready for this...
(https://c.tenor.com/6HvGvsgaw30AAAAM/patton-oswalt.gif)
OK.
Go ahead.
I think there's something wrong with me... :notsure:
This afternoon, I started with a green olive.
Then, I had a pickle.
After that, I had capers.
I thought, what the heck, so I had crackers with Brie Cheese. I had a Modelo beer and then I said, fuck it, and I had the barbeque chips.
Now that goddammed can of black olives is looking at me. :worried:
I guess these are a few of my favorite things. :deadpan:
Quote from: Magdalena on August 22, 2021, 02:12:51 AM
I think there's something wrong with me... :notsure:
This afternoon, I started with a green olive.
Then, I had a pickle.
After that, I had capers.
I thought, what the heck, so I had crackers with Brie Cheese. I had a Modelo beer and then I said, fuck it, and I had the barbeque chips.
Now that goddammed can of black olives is looking at me. :worried:
I guess these are a few of my favorite things. :deadpan:
I can already hear the patter of little feet. Now, to think of some names.
Quote from: hermes2015 on August 22, 2021, 03:56:25 AM
Quote from: Magdalena on August 22, 2021, 02:12:51 AM
I think there's something wrong with me... :notsure:
This afternoon, I started with a green olive.
Then, I had a pickle.
After that, I had capers.
I thought, what the heck, so I had crackers with Brie Cheese. I had a Modelo beer and then I said, fuck it, and I had the barbeque chips.
Now that goddammed can of black olives is looking at me. :worried:
I guess these are a few of my favorite things. :deadpan:
I can already hear the patter of little feet. Now, to think of some names.
:hahaha...no:
Little Mary Jane, or Little Mario Juan. :grin:
Awwww, man!
I just remembered how Dave loved olives! Remember he used to post pictures of his meals? They always looked good.
:tellmemore:
Quote from: Magdalena on August 22, 2021, 05:32:25 AM
Awwww, man!
I just remembered how Dave loved olives! Remember he used to post pictures of his meals? They always looked good.
:tellmemore:
He was a very special person.
I'm preparing a Bayerischer Krustenbraten with Dunkelbiersoße and Kartoffelknödel.
that souns less like food than some thing that i would run away from in the woods
Quote from: billy rubin on August 22, 2021, 06:42:19 PM
that souns less like food than some thing that i would run away from in the woods
:snicker:
To me, it sounds like four sneezes in a row.
Bayerischer!
Krustenbraten!
Dunkelbiersoße!
Kartoffelknödel!
:lol:
What is that,
Tom62?
Is nödel noodles?
Quote from: Magdalena on August 22, 2021, 09:08:22 PM
Quote from: billy rubin on August 22, 2021, 06:42:19 PM
that souns less like food than some thing that i would run away from in the woods
:snicker:
To me, it sounds like four sneezes in a row.
Bayerischer!
Krustenbraten!
Dunkelbiersoße!
Kartoffelknödel!
:lol:
What is that, Tom62?
Is nödel noodles?
Bavarian crust roast with dark beer sauce and potato dumplings.
Quote from: Ecurb Noselrub on August 23, 2021, 04:10:53 PM
Quote from: Magdalena on August 22, 2021, 09:08:22 PM
Quote from: billy rubin on August 22, 2021, 06:42:19 PM
that souns less like food than some thing that i would run away from in the woods
:snicker:
To me, it sounds like four sneezes in a row.
Bayerischer!
Krustenbraten!
Dunkelbiersoße!
Kartoffelknödel!
:lol:
What is that, Tom62?
Is nödel noodles?
Bavarian crust roast with dark beer sauce and potato dumplings.
Thanks Bruce. That indeed what I made.
The roast (pork) took me in total 3 hours to prepare in the oven. The dumplings were however not homemade, but came out of a package. It made an excellent meal. Here is a recipe that comes very close:
https://www.craftbeering.com/boneless-pork-shoulder-roast-schweinebraten/
Weird food trend I've noticed lately at the office. Folks have been putting names on the food in the office refrigerator...the other day I had a delicious kale salad named Sarah.
more tofu
i love tofu
I spent the weekend canning soup,...I'm freaking exhausted!
(https://i.imgur.com/OYYvyf8.jpg)
Heh, there you go. The first thing that came to my mind was sealing them in pure nitrogen, immediately dismissed since it shouldn't improve the shelf life of the soup. Way to spoil the joke, eh? :excuse:
do you people eat pancakes? its an american tradition, but i cant remember whether you brits or southern folks do them.
buttermilk pancakes
2.5 cups plain white flour
3 tablespoons white sugar
2 teaspooons sodium bicarbonate. dunno what its called overseas. baking soda?
2 teasoons salt
1.5 teaspoons baking powder. you can skip this if you add a little more sodium bicarbonate
2.5 cups buttermilk
3 oz butter. melt it.
two or three eggs, beat em a little.
the acidic buttermilk activates the baking soda to produce carbon dioxide, which bubbles into the batter and makes the pancakes airy.. if you dont have buttermilk you can use milk and just increase the baking powder to compensate. or you can use ordinary milk and squirt in some lemon juice. if you use too much baking powder tho the pancakes will taste metallic because of the aluminosilicates. you can buy non-aluminum baking powder, or just stick with the bicarbonate.
mix all the dry stuff together, then put in the liquids, and stir it all up ONLY UNTIL THE DRY STUFF IS WETTED. the mixture will be lumpy. if you keep stirring until the batter is smooth your pancakes will be dense and leathery.
take an iron frying pan and heat it up with some olive oil or something in it. when a few drops of water skitter across the surface its hot enough. turn the heat down to medium.
dip in about a half cup of batter. let it cook until there are bubbles rising through most of the surface. then turn it over, and cook some more until the interior is dry.
this batter will turn out to be thicker than you think appropriate. try it first and see, because it usually works okay, but if not, add a little more buttermilk and stir it in just enough to mix.
(https://i.imgur.com/OA3VM0Vl.jpg)
(https://i.imgur.com/jI6uJACl.jpg)
this is an easy thing to make. i m not racing until next summer, so im eating carbohydrates for a while in spite of the weight i know ill gain. while im on the road i eat almost nothing except dried meat, canned fish, and hard cheese. so when im at the house i get a chance to actually eat real food. miso and tofu and plants and such.
are pancakes real food? you make em and decide.
In this part of the world we wouldn't call those pancakes. Our pancakes are identical to the French crepes; I suspect the Huguenots brought them here from France in the 17th century, and they have become one of our traditional dishes.
obviously the name is generic. i know nothing of your region's cooking. what cultures got blended into your food?
i had a schoolteacher once who spent a few weeks on a houseboat somewhere in kashmir over the summer. he got homesick for american food and wanted pancakes, so went to town and bought all the necessary ingredients, including a bottle of maple syrup.
americans like that stuff, even though 99 percent of what s sold is just artificially flavored high fructose corn syrup.
anyway, he handed it off to the indian who was doing the cooking, who was totally mystified by the assignment. apparently the result was sort of half way between a chapatti and an american taco-- large,flat, and crispy. it was also quite sweet because the cook had poured all the maple syrup into the batter. not a successful recipe, but certainly memorable
The traditional food here is very varied. African food, unlike the rest of the continent, is not very prominent, apart from a few theme restaurants visited by tourists and locals. Since the mid 17th century, there have been successive waves of Dutch, British, French, German, and Portuguese immigrants. A huge influx was from Dutch colonies in Asia like Indonesia, as well as Indians. All these groups brought their food, making for a an interesting mixed cuisine. Later arrivals were Jewish refugees rom Eastern Europe, making this one of the countries with the largest Jewish communities in the world. There are also many Lebanese, Greek, Polish, and Chinese people here. After WWII, many Italian families decided to settle here, so we have an abundance of really excellent Italian restaurants as well. I guess you can see the food situation is similar to what you have in the USA.
the US is uneven and diversity concentrated in the urban areas. i live in what some people call a food desert. the fresh prod7ce section in my local grocery store is about 15 feet wide, witu produce shipped 2000 miles from california and arizona, some als9 from the eastern seaboard, 400 miles.
when i moved here most of 20 years ago you had to drive 40 miles to find a mexican r3staurant. there was a a cheap chinese take out place in town, now there a mexican restaurant and a chinesea buffet about 15 miles away in the county seat, about 3000 people
here there are pizza chains and inependent pizza shops, generic amrrican mom and pop places, and national chain r3staurants, all in the county seat. if you want ethnic indian, thai, vietnamese, frenfh, italian, or similar, its 120 milss west or 75 east in the cities.