Sourdough Starter:
(http://i991.photobucket.com/albums/af34/pr126/35358493205_9cd5a9f18a_z_zpsceoxw2mk.jpg)
Sourdough loaf ready for the oven:
(http://i991.photobucket.com/albums/af34/pr126/35358431855_fde094081b_z_zpse1fifnvy.jpg)
Done:
(http://i991.photobucket.com/albums/af34/pr126/34971296070_c323bfbcc3_z_zpsrc8yi7kn.jpg)
Ready to eat
(http://i991.photobucket.com/albums/af34/pr126/35320826816_19e1db9e3e_z_zps17yybtfj.jpg)
My earlier efforts:
Challa
(http://i991.photobucket.com/albums/af34/pr126/rolls2.jpg)
Irish Sodabread
(http://i991.photobucket.com/albums/af34/pr126/sodabread.jpg)
English Scones
(http://i991.photobucket.com/albums/af34/pr126/scones1.jpg)
[(http://i991.photobucket.com/albums/af34/pr126/scones2.jpg)
Bakewell Tart = Almond cake
(http://i991.photobucket.com/albums/af34/pr126/tart.jpg)
Cheese cake
(http://i991.photobucket.com/albums/af34/pr126/cheesacake.jpg)
Nice. It took me a few tries to get my sourdough right, but I finally figured it out.
(http://i47.photobucket.com/albums/f158/popeyespappy/starter_zpsrqemaiw6.jpg)
(http://i47.photobucket.com/albums/f158/popeyespappy/White%20Sourdough_zpsdm6g5rdm.jpg)
Right now my biggest problem is Karen doesn't want me to cook it as dark as it should be.
Nice sourdough. My favorite bread.
I am just starting a batch of Blueberry Muffins.
Here they are 16 Muffins in this batch. Won't last long.
BTW, I am using Xylitol (https://authoritynutrition.com/xylitol-101/) instead of sugar because of my diabetes.
(http://i991.photobucket.com/albums/af34/pr126/34975624100_45aba92781_z_zps9yw8zque.jpg)
One of these days I want to get into baking bread, not so much for the eatin, but the smell.....ahhh the smell will bring one to religion. Until then though, I cook some pretty good wine and cream sauces.....
These are amazing. I am a cook, not a baker, and I am very impressed with these.
Quote from: pr126 on June 17, 2017, 09:18:10 AM
Nice sourdough. My favorite bread.
I am just starting a batch of Blueberry Muffins.
Sorry, you can't bake challa anymore ;-)
But you did gob smack all the folks here who don't think you are human. Bravo!
I used to be a chef for 18 years before I packed it in. Worked in Hotels, restaurants.
Started as an apprentice in a bakery / cake shop when I was 14 yrs. (That was 60 years ago!)
Now it's my hobby.
PopeyesPappy wrote:QuoteRight now my biggest problem is Karen doesn't want me to cook it as dark as it should be.
Not a problem. Bake two loaves, one well done for yourself, one less well done for Karen.
Freeze half of each if you are a slow eater, ;)
Quote from: PopeyesPappy on June 17, 2017, 09:08:36 AM
Right now my biggest problem is Karen doesn't want me to cook it as dark as it should be.
I noticed the contrasting dark patches right away. It looks wonderful. Even if you can't eat it all, you can cut a slice when it's still warm and slather it with butter, and then quickly have another. I imagine if it's darker, it has harder crust. I can kind of understand Karen's preference, but I'll take it either way. My grandmother used to bake bread. There was one special kind she made that I liked the most, and I haven't seen it since. I think it was something she concocted on her own. It had the flatness of a deep dish pizza crust, but it was a rye bread. I would cut out a section and then split the flat piece between the top and the bottom crusts, so it was like having two heals. Fresh hot bread is a special treat.
When my wife and I moored our boat at some remote seaside resort, the couple that ran the place alerted us that hot bread came out of the oven at 4:00 PM that day. We got there early and bought a loaf just as it came out of oven. We had a batch of fresh caught crab cooking up on the boat and made crab salad sandwiches. Gorged ourselves, but kind of over did it. I kind of wish I hadn't eaten so much, but what are you gonna do with that much hot bread?
Quiche Lorraine
(http://i991.photobucket.com/albums/af34/pr126/34842035470_6989d470f3_z_zpsbojny9su.jpg)
Marble Cake
(http://i991.photobucket.com/albums/af34/pr126/35063151862_35e0a24264_z_zpscydkr0ih.jpg)
Food Mixer
(http://i991.photobucket.com/albums/af34/pr126/34384912214_2634880f0e_z_zps7vzykwdl.jpg)
I bake one sourdough loaf a week, and keep the starter in the fridge. Feed the starter once a week.
Also, I bake the bread a day after the dough is made, let the fermentation / flavor develop overnight in the fridge.
Dutch oven for the sourdough:
(http://i991.photobucket.com/albums/af34/pr126/34555570173_b16a74454e_z_zpsxibhm4q4.jpg)
Wow! Getting hungry just reading this thread! Sourdough is to die for!!
Today's baking: Sourdough
(http://i991.photobucket.com/albums/af34/pr126/35518181811_58bc640f08_z_zpsduqiyodd.jpg)
Y'know ... that is how the Egyptians invented warm beer .. and why they invented the drinking straw. Totally un-kosher.
Another batch of my favorite treats
Here it is how it's done (https://www.youtube.com/watch?v=Xxqzks_8GpY)
(http://i991.photobucket.com/albums/af34/pr126/20170703_145827_HDR_zpsmo1vx3rv.jpg)
Quote from: pr126 on July 03, 2017, 10:17:32 AM
Another batch of my favorite treats
Here it is how it's done (https://www.youtube.com/watch?v=Xxqzks_8GpY)
(http://i991.photobucket.com/albums/af34/pr126/20170703_145827_HDR_zpsmo1vx3rv.jpg)
Nice stuff. I prefer my bread machine bread. I use beer instead of water, and add a 1/2 tbls each of onion and garlic powder and a tbls of oregano. Neighbors practically come off the street when they smell it. Sometimes I add a 1/2 tbls of red pepper flakes for a zap. I brought 3 loaves to a Thanksgiving Dinner and never got slice myself.
But I can't make pizza dough worth a damn!
I have bought a bread making machine many years ago. Sold it after the second loaf.
The results were unacceptable. The loaf was heavy, dense almost like a house brick.
Quote from: pr126 on July 07, 2017, 01:01:15 AM
I have bought a bread making machine many years ago. Sold it after the second loaf.
The results were unacceptable. The loaf was heavy, dense almost like a house brick.
Bad bread machine or possibly not following the recipes. My dad had the same complaint. He LOVED my bread machine bread. But when I told him how I tweaked mine he refused to follow my recipe. He didn't want to use beer instead of water. He didn't want to add onion and garlic powder and oregano. He didn't want to use bread machine yeast. And then complained "my" recipe didn't work, LOL!
What bread machine do you have? And tell me the recipe; I might be able to help with it. What have you got to lose?
I do not have a bread machine. Doing sourdough the “old style†by hand.
The dough made a day before baking.
But thanks for the offer.
I only use three ingredients. Flour, water and salt.
Quote from: pr126 on July 11, 2017, 08:06:01 AM
I do not have a bread machine. Doing sourdough the “old style†by hand.
The dough made a day before baking.
But thanks for the offer.
I only use three ingredients. Flour, water and salt.
Flour, water, and salt makes a salty hard paste for sure. No yeast? Well, salt does kill yeast, so I understand that.
Even handmade, try this: 3 cups bread flour, 1.5 tbls olive oil, 1.5 tsp salt, 9 oz beer (any kind) warm and flat is best, 2 tsp yeast (though I'm not sure the difference between bread machine yeast and dry packaged), a tsp of onion powder, a tsp of garlic powder, and a tbls oregano. Mix and knead it any way you like. When it rises, bake. I can't tell you how to bake it, I use the machine.
Try it and tell my you don't like it better...
Sourdough means you make your own natural yeast with just flour and water..
I have a starter months old, keep feedeng it.
https://youtu.be/QrLlPZjhABs
Quote from: pr126 on July 11, 2017, 08:39:02 AM
Sourdough means you make your own natural yeast with just flour and water..
I have a starter months old, keep feedeng it.
https://youtu.be/QrLlPZjhABs
You don't make your own natural yeast for sourdough. You get it from a starter batch or from the air in a new one. That is both iffy and too much effort to maintain for me. But if that works for you, enjoy!
You are correct. I made a starter, and I keep feeding it once a week. It is kept in the fridge.
Works for me. I bake one loaf a week.
Here is how I do it:
https://youtu.be/APEavQg8rMw
Was with my boyfriends. I cooked them a chicken casserole.
(http://i.imgur.com/7sTmbL3.jpg)
chicken thighs covered in flour and fried lightly, thrown in with carrots, celery, new potatoes, peas, shallots, stock and stuffing balls.
Considering my boys both live off a diet of take out and easy meals, I was so happy to give them a proper slap up feast.
Quote from: Munch on July 19, 2017, 09:15:17 PM
Was with my boyfriends. I cooked them a chicken casserole.
(http://i.imgur.com/7sTmbL3.jpg)
chicken thighs covered in flour and fried lightly, thrown in with carrots, celery, new potatoes, peas, shallots, stock and stuffing balls.
Considering my boys both live off a diet of take out and easy meals, I was so happy to give them a proper slap up feast.
Wow! Looks and sounds good. Pass me some buttered bread, please!
Needs more carrots, LOL! And, those aren't cauliflowers?
Banana Loaf
(https://farm5.staticflickr.com/4328/36178085025_202defc491_z.jpg)
tried to make some bread from scratch. Flavor was good, a bit heavy though and didn't cut well. Appears it probably needed to be kneaded more. The recipe suggested 2-3 minutes, but most reviews I saw were around 10. 10? Hell the wife doesn't get that much attention....
Quote from: aitm on July 26, 2017, 07:38:53 PM
tried to make some bread from scratch. Flavor was good, a bit heavy though and didn't cut well. Appears it probably needed to be kneaded more. The recipe suggested 2-3 minutes, but most reviews I saw were around 10. 10? Hell the wife doesn't get that much attention....
You can make bread without any hard work:
https://www.youtube.com/watch?v=9eFhk9EVnlY
Good stuff PR...I'll let you know next week.
Bread needs a lot of kneading by hand. But technology is wonderful! I love my bead machine. It does all the hard work and makes a loaf friends admire.
Seriously, when is the last time you made a sandwich to enjoy the bread? I do.
Quote from: Cavebear on July 28, 2017, 02:25:25 AM
Bread needs a lot of kneading by hand. But technology is wonderful! I love my bead machine. It does all the hard work and makes a loaf friends admire.
Seriously, when is the last time you made a sandwich to enjoy the bread? I do.
Remember the old saying--Can't live on just bread and water. Oh yeah, I can! Love bread! Homemade is the best. But if one does store bought, then we have settled on Dave's Killer Bread--21 Seed variety to b exact. For health reasons, we don't eat much bread any more. So, a sandwich is a treat--gotta have good bread for that.
I made whole wheat pancakes today with blueberries. Sooo yummy.
Quote from: Mike Cl on July 28, 2017, 10:59:29 AM
Remember the old saying--Can't live on just bread and water. Oh yeah, I can! Love bread! Homemade is the best. But if one does store bought, then we have settled on Dave's Killer Bread--21 Seed variety to b exact. For health reasons, we don't eat much bread any more. So, a sandwich is a treat--gotta have good bread for that.
I'll keep using the bread machine loaded with garlic and onion. But Arnolds makes a decent seeded rye bread and I can't. So I keep a loaf in the freezer and take a slice off to thaw once a week.
Photobucket has stopped 3rd party hosting. They charge $400 per year for that service, which was free up to now.
It is a take it or leave it situation. I left it. I have terminated the account.
Many users are furious about this.
They did not inform users timely in advance of the change. Mind you, I would not pay anyway.
:shucks:
Quote from: pr126 on August 21, 2017, 12:32:17 AM
Photobucket has stopped 3rd party hosting. They charge $400 per year for that service, which was free up to now.
It is a take it or leave it situation. I left it. I have terminated the account.
Many users are furious about this.
They did not inform users timely in advance of the change. Mind you, I would not pay anyway.
:shucks:
Yeah, I had to save on my computer all the images from Photobucket I wanted to keep and I found another image hosting site.
I cannot imagine anyone paying that ridiculous price, and I believe they did what they did because they honestly no longer want to be around; mind you, there could have been an easier way to slip away into obscurity.
(https://s2.postimg.org/odv7xew5l/coffee_cupcakes.jpg)
coffee cupcakes! Really depends on the quality coffee you use, don't use cheap stuff, your cupcakes deserve better.
And you know the best part of these, because its got coffee in, you can't give them to children, because it would make them sick :)
(https://david2310.files.wordpress.com/2015/08/crying-kid.jpg)
Aww there there billy, its okay, you can have some fruit.
I couldn't eat those cupcakes. Caffeine is bad for me.
Oh, crap, I should have pretended to be younger. Too late.
Coffee cupcakes, No good for young or old, just us guys in the middle.
(http://68.media.tumblr.com/77d89d17905460c7acf03bbb6bf4d73a/tumblr_n8keu0k0ws1qm7cjco1_500.gif)
That's okay. Those cupcakes are all yours. I prefer muffins anyway.
Quote from: Sorginak on August 22, 2017, 07:46:34 PM
That's okay. Those cupcakes are all yours. I prefer muffins anyway.
Love muffins. Costco makes killer muffins--huge. All are good--apple spice, choc. chips, banana, bran...............just don't eat them much any more; this old body does not need all that sugar.
I have diabetes, so when I do bake cakes, instead of sugar use Xylitol (http://www.healthline.com/nutrition/xylitol-101)
It is quite expensive, about £10.00 for a kilo (Amazon).
So cakes are a treat, do not eat very often.
My blueberry muffins.
(https://farm5.staticflickr.com/4238/34883738413_cc1f414843_k.jpg)
Quote from: pr126 on August 23, 2017, 12:13:50 AM
I have diabetes, so when I do bake cakes, instead of sugar use Xylitol (http://www.healthline.com/nutrition/xylitol-101)
It is quite expensive, about £10.00 for a kilo (Amazon).
So cakes are a treat, do not eat very often.
My blueberry muffins.
(https://farm5.staticflickr.com/4238/34883738413_cc1f414843_k.jpg)
I, too, have diabetes. I had not heard of xylitol until now. Does it have an after-taste? Does it really taste like sugar? All subs. I have tried leave such a bad after taste that I usually just go without sugar, rather than use them.
Quote from: Mike Cl on August 23, 2017, 09:13:40 AM
I, too, have diabetes. I had not heard of xylitol until now. Does it have an after-taste? Does it really taste like sugar? All subs. I have tried leave such a bad after taste that I usually just go without sugar, rather than use them.
There is absolutely no aftertaste, in fact, you cannot tell whether it is sugar or xylitol.
Looks and tastes the same. Use it one to one like sugar. 100 gr sugar / 100 gr xylitol.
One problem: it is not cheap. But, it is a treat, so it’s OK.
Caveat: it is toxic to dogs. Causes liver failure.
I'm diabetic too. I avoid sweeteners altogether these days, my doctors told me for what sweeteners do to you in the long term, you are better off using just regular sugars. Originally it was the aspartame in canderel. Then is was the Sucralose in Splenda. Long term these things are more harmful then just using regular sugar in moderation.
Thats why I switched to using a teaspoon of demerara sugar in my coffee, and only ever baking stuff rarely with sugars in it.
After my experience with the two previously mentioned, I wouldn't trust xylitol either, since both candarel and splanda marketed themselves on it being safe for consumption when they began marketing it, they had no interest in looking into the long term effects, and its only now we're getting the results of years of use from studies with the prior two.
Quote from: Cavebear on July 22, 2017, 02:21:07 AM
Needs more carrots, LOL! And, those aren't cauliflowers?
all carrots were at the bottom my man, and nope, those were stuffing balls, before they soaked up all the juices.
Quote from: Munch on August 23, 2017, 03:54:02 PM
I'm diabetic too. I avoid sweeteners altogether these days, my doctors told me for what sweeteners do to you in the long term, you are better off using just regular sugars. Originally it was the aspartame in canderel. Then is was the Sucralose in Splenda. Long term these things are more harmful then just using regular sugar in moderation.
Thats why I switched to using a teaspoon of demerara sugar in my coffee, and only ever baking stuff rarely with sugars in it.
After my experience with the two previously mentioned, I wouldn't trust xylitol either, since both candarel and splanda marketed themselves on it being safe for consumption when they began marketing it, they had no interest in looking into the long term effects, and its only now we're getting the results of years of use from studies with the prior two.
My grandfather refuse to use saccharin when it came out in the 40s. And he had a terrible thyroid weight problem.
Quote from: Baruch on August 23, 2017, 06:59:21 PM
My grandfather refuse to use saccharin when it came out in the 40s. And he had a terrible thyroid weight problem.
I've been using artificial sweeteners since the 90s and I've got an under-active thyroid problem myself. But if thats got anything to do with developing an under-active one is anyone's guess.
Quote from: Sorginak on August 21, 2017, 10:25:47 AM
Yeah, I had to save on my computer all the images from Photobucket I wanted to keep and I found another image hosting site.
I cannot imagine anyone paying that ridiculous price, and I believe they did what they did because they honestly no longer want to be around; mind you, there could have been an easier way to slip away into obscurity.
When they charge, I move on. There is always someone with a similar service...
Quote from: Munch on August 23, 2017, 07:26:41 PM
I've been using artificial sweeteners since the 90s and I've got an under-active thyroid problem myself. But if thats got anything to do with developing an under-active one is anyone's guess.
My grandfather's condition was genetic. Fortunately I didn't inherit it.
I've watched trends and ideas go all my life. I figure if it is grown cleanly and basically balanced (some meat, some veggies of all colors, some fats, some natural sugars, some starch) I'm good...
A new batch of Blueberry muffins.
(https://farm5.staticflickr.com/4430/36579193870_b12470e8e8_z.jpg)
Quote from: pr126 on September 02, 2017, 08:35:01 AM
A new batch of Blueberry muffins.
(https://farm5.staticflickr.com/4430/36579193870_b12470e8e8_z.jpg)
Lovely!
Cupcakes without the topping.
(https://farm5.staticflickr.com/4466/37278278181_51bca56256_z.jpg)
they really need another name, could call them something frence, like décès cakes.
Fairycakes? Maybe not.
Quote from: Munch on September 24, 2017, 02:26:59 PM
they really need another name, could call them something frence, like décès cakes.
La petite mort?
Quote from: pr126 on September 24, 2017, 09:51:35 AM
Cupcakes without the topping.
(https://farm5.staticflickr.com/4466/37278278181_51bca56256_z.jpg)
Muffins du bonheur?
Petits fours sans fondant.
(https://i.imgur.com/w9mOLhy.jpg)
my aunt gave me a load of cooking apples from her tree. Mum suggested I try making Norwegian apple cake. Turned out quite nice :3
Edit: I just had a slice with caramel icecream
(https://2ch.hk/b/arch/2017-01-13/src/144354239/14842640002500.gif)
Quote from: Munch on October 09, 2017, 11:26:23 AM
(https://i.imgur.com/w9mOLhy.jpg)
my aunt gave me a load of cooking apples from her tree. Mum suggested I try making Norwegian apple cake. Turned out quite nice :3
Edit: I just had a slice with caramel icecream
(https://2ch.hk/b/arch/2017-01-13/src/144354239/14842640002500.gif)
Is that actually you? How very normal. But I think ruining a good apple by baking it is sad.
Quote from: Cavebear on October 11, 2017, 05:07:06 AM
Is that actually you? How very normal. But I think ruining a good apple by baking it is sad.
Depands really, when I make apple pie (this is apple cake not pie) I coat the apples in cinnamon, nutmeg and brown sugar to give it flavor.
Quote from: Munch on October 11, 2017, 08:15:35 PM
Depands really, when I make apple pie (this is apple cake not pie) I coat the apples in cinnamon, nutmeg and brown sugar to give it flavor.
Tried a combo of actually ripe Golden Delicious and Honeycrisp?
Quote from: Cavebear on October 18, 2017, 04:40:37 AM
Tried a combo of actually ripe Golden Delicious and Honeycrisp?
can't get honey crisp here, but can get golden delicious, so I mixed them with my aunts cooking apples
Quote from: Munch on October 18, 2017, 07:30:00 PM
can't get honey crisp here, but can get golden delicious, so I mixed them with my aunts cooking apples
"AND"? (I say 5 days later)
Scones for cream tea, still warm!
(https://farm5.staticflickr.com/4484/26186782419_636d2996ff_z.jpg)
Quote from: pr126 on October 27, 2017, 05:37:29 AM
Scones for cream tea, still warm!
(https://farm5.staticflickr.com/4484/26186782419_636d2996ff_z.jpg)
Fabulous. I can practically smell them.
What kind of yeast? Mine is good for bread but I want better for buns.
no yeast, just baking powder.
https://www.youtube.com/watch?v=aDmwo5UImZY
(http://i65.tinypic.com/3090oi0.jpg)
I made pumpkin pie.
Also pumpkin spice syrup to put in my latte.
Quote from: pr126 on October 27, 2017, 11:47:15 PM
no yeast, just baking powder.
https://www.youtube.com/watch?v=aDmwo5UImZY
I don't think I have ever had a scone. And aside from sandwich bread I make, not much else wheat starch. OK, pancakes and spaghetti (which I prefer to rice under my stir-fries).... Oh, OK, I made toll house cookies last night.
Banana cake with chopped walnuts.
(https://farm5.staticflickr.com/4491/38162274121_a5c6c46171_z.jpg)
Quote from: pr126 on November 04, 2017, 09:39:37 AM
Banana cake with chopped walnuts.
(https://farm5.staticflickr.com/4491/38162274121_a5c6c46171_z.jpg)
That looks right.
My Banana Cake, from Mom Cavebear, From Gramma Cavebear:
Grease tube pan.
Sift into bowl 1 1/2 cup AP flour, 1 1/2 cup sugar, 1 tsp baking soda, 1 pinch salt.
Separate 2 eggs into yolks and whites. Make well in center of of bowl. Drop in the 2 yolks, 1/2 cup vegetable oil, 1/4 cup soured milk (1/4 cup whole milk + 1 tbs vinegar whisked), and 1 tsp vanilla extract.
Beat 2 minutes.
Add 1 cup mashed ripe banana and 1.2 cup chopped walnut pieces.
Separately, whip the 2 egg whites, until stiff. Fold gently into the batter.
Pour into tube cake pan. Bake at 350F 45 minutes. Cool in pan.
Adding parchment paper around pan sides and bottom helps with removal.
__________
Now tell me the timing for doing that with the muffin trays. Mom never did that.
Cavebear wrote:QuoteNow tell me the timing for doing that with the muffin trays.
Between 14 - 17 minutes at 350 F
Have a skewer, insert it into the muffin. If it comes out clean, it is done.
Quote from: pr126 on November 07, 2017, 06:11:29 AM
Cavebear wrote:Between 14 - 17 minutes at 350 F
Have a skewer, insert it into the muffin. If it comes out clean, it is done.
Thank you. I am always cautious with anything involving eggs being sufficiently cooked. But not overcooked either.
Wild berries clafouti with custard, all sugar-free.
(https://farm5.staticflickr.com/4536/24604482018_93c52f7847_z.jpg)
Looks delicious!
Quote from: pr126 on November 17, 2017, 01:46:54 AM
Wild berries clafouti with custard, all sugar-free.
(https://farm5.staticflickr.com/4536/24604482018_93c52f7847_z.jpg)
Sugar-free custard? LOL!
Yes, with artificial sweetener.
Quote from: pr126 on November 18, 2017, 03:52:45 AM
Yes, with artificial sweetener.
I thought that stuff reacted chemically differently.
No, it is sold as sugar free in sachets. Just add hot water.
Not the best, but it works for me. My tastebuds are long gone, retired.
(http://oi66.tinypic.com/11ig5jd.jpg)
Festive cupcakes!
Chocolate cupcake bases, sugar holly decoration, and white buttercream icing.
Had to figure out how to make buttercream white, and found a surpring but effective method.
http://shewhobakes.co.uk/how-to-make-white-buttercream/
(http://d3olz7938o6343.cloudfront.net/2633-3928-thickbox/sugarflair-grape-violet-paste-colour-25g.jpg)
I just used a tiny drop of the stuff, and it caused the yellow tone in the buttercream to dull and make white icing
Quote from: Munch on December 18, 2017, 04:41:00 PM
(http://oi66.tinypic.com/11ig5jd.jpg)
Festive cupcakes!
Chocolate cupcake bases, sugar holly decoration, and white buttercream icing.
Had to figure out how to make buttercream white, and found a surpring but effective method.
http://shewhobakes.co.uk/how-to-make-white-buttercream/
(http://d3olz7938o6343.cloudfront.net/2633-3928-thickbox/sugarflair-grape-violet-paste-colour-25g.jpg)
I just used a tiny drop of the stuff, and it caused the yellow tone in the buttercream to dull and make white icing
Great work. They look vaguely suggestive though. Keep in mind that I have new reading glasses on order...
Well, if I wanted suggestive cupcakes, I could try making these.
(https://media1.popsugar-assets.com/files/2010/07/27/2/10/103599/24a14ac573b5f89c_dessert.preview.jpg)
Wild berries
(https://farm5.staticflickr.com/4596/25291352768_2e1ec13011_z.jpg)
Quote from: Munch on December 18, 2017, 05:23:54 PM
Well, if I wanted suggestive cupcakes, I could try making these.
(https://media1.popsugar-assets.com/files/2010/07/27/2/10/103599/24a14ac573b5f89c_dessert.preview.jpg)
That might be a "before" or and "after".
Sourdough bread
(https://farm5.staticflickr.com/4657/28032523919_94a34b59d1_z.jpg)
Quote from: pr126 on January 21, 2018, 04:19:47 AM
Sourdough bread
(https://farm5.staticflickr.com/4657/28032523919_94a34b59d1_z.jpg)
Send some thisw way----hot; I have my own butter!
You inspired me. I recently baked two batches of peanut butter cookies. I used a recipe off the peanut butter jar. The first batch wasn't baked long enough, but were still good enough to eat them all. For the second batch, I bought small can of Crisco called for in the recipe, instead of real butter, and baked them a minute longer. They were slightly better, but now I've got Crisco that I may never use. I gave half of them away, because being a bachelor, I don't need that many cookies. Using a peanut butter cookie recipe from the jar doesn't make me a baker. I know that. But it was fun and I made quite a mess.
Years ago there was an excellent baker that opened a small bakery and coffee shop in my small town. It was an unusual venture for a small town, but my wife and I would stop there on the way to work for coffee and donuts, butter horns, or whatever every morning and hang out with a small crowd of regulars most of whom were there reading the morning paper. I started having problems with my blood sugar a couple hours after coffee and donuts so I had to cut it out.
Eventually, the baker got divorced, closed down, and moved to a bigger town. He was missed by many, but he needed a bigger customer base than our town could offer.
One time, he ordered me 200 lbs of corn sugar, which I wanted for brewing beer. He had a supplier, because it was better for baking, so he just did me a favor. I was wrestling with a hundred pound bag, and he said, "Here, let me help you." He was a wirey guy and just slung the bag over a shoulder and took it out to my car, and then went back for the second bag. I felt like a wimp. One of my coworkers was his golfing buddy and told me he could drive a ball a country mile. I don't think he ate a lot of his own donuts, but his baked goods were far better than what you could buy at the local chain store, which had their own bakery section and baked their own goods.
When I went to get the corn sugar, he was working away in the back of the shop making cookies. He would stick a finger into the dough and fling it onto the baking sheet. Plop... plop... plop, working about as fast as you can read this. I tried to do that when I baked my peanut butter cookies, but couldn't get it to work. I couldn't pick up consistent amounts of dough and couldn't fling it accurately to it's place on the cookie sheet. I'm not a baker.
Should you store Crisco in the refrigerator? It doesn't say on the can. Do you just leave an open can unrefrigerated?
QuoteShould you store Crisco in the refrigerator? It doesn't say on the can. Do you just leave an open can unrefrigerated?
I looked it up on Google.
It seems to be a shortening (fat) so I think it has a limited shelf life.
I guess keeping it refrigerated would be OK.
(https://i.imgur.com/fYWDAq0.jpg)
DIY prawn cocktail. Shredded lettuce, freshwater prawns, mayo, ketchup, tarragon and sprinkled with paprika
true its not baking, but its food, so why not.
(https://media1.popsugar-assets.com/files/2010/07/27/2/10/103599/24a14ac573b5f89c_dessert.preview.jpg)
I would suggest caution before eating that.
Getting a good sourdough sponge going is dependent on where you live to a large degree. If you're in a dry climate in a new house you probably won't have a lot of success.
An old house in a moist climate it's much easier.
I made a starter quite some time ago and kept it going for about 2-3 years, but then moved to a nice clean, almost sterile kitchen and it died right away..
There used to be a great article on sourdough in the old versions of the joy of cooking, but the old books are kind of hard to come by.
You can start it with just a pinch of live yeast then let it absorb other wild yeasts from the air, but being in an old house with lots of wild organisms floating around is where the really great flavors can enter from..
I had a bread machine for a day..tasted like crap so I tossed it out and make bread by hand still.
I don't make enough to justify keeping a sourdough sponge going so I keep a jar of yeast in the freezer..
I also don't have teeth so I really can't eat the hard crust of a sourdough.. I miss having teeth to chew with..
Made a bundt cake, chocolate and cream cheese filling with a carmel glaze the other day..(https://imageshack.com/i/poX4LAFrj)
from this recipe.
https://sallysbakingaddiction.com/2017/02/16/chocolate-cream-cheese-bundt-cake/
I'll probably make another sooner or later and change up some of the recipe to include some other things.. It's a lot easier to make than it appears. The carmel has a slightly bitter taste I like..
You can compare it to a cross between a soft chewy brownie and cheese cake.. And it'll probably stop your heart if you eat too much of it..
Crisco will go bad after awhile, but not within a few days or anything. I've had it on the shelf for a few years with no issues. Just make sure you don't dip a dirty spoon in it and don't store it too close to your oven and keep it tightly sealed instead of the factory lid that turns to shit right away.. lol
I have a Fry Baby (small version of a Fry Daddy). It says to use lard or vegetable shortening (like Crisco) and doesn't say to keep it refrigerated. I don't and have had no problems so far.
Well, when you heat the shortening or lard, it gets up to about 375-400F so there really can't be anything dangerous in it. Self-sterilizing. Right?
Quote from: Cavebear on January 24, 2018, 01:30:39 AM
I have a Fry Baby (small version of a Fry Daddy). It says to use lard or vegetable shortening (like Crisco) and doesn't say to keep it refrigerated. I don't and have had no problems so far.
Well, when you heat the shortening or lard, it gets up to about 375-400F so there really can't be anything dangerous in it. Self-sterilizing. Right?
Could it go rancid? (https://en.wikipedia.org/wiki/Rancidification)
Quote from: pr126 on January 24, 2018, 01:33:14 AM
Could it go rancid? (https://en.wikipedia.org/wiki/Rancidification)
According to Wikipedia, rancidification can be both positive and negative. Some flavors are improved, some not. But there don't seem to be health problems in highly heated fats and oils.
Quote from: Cavebear on January 24, 2018, 01:37:50 AM
According to Wikipedia, rancidification can be both positive and negative. Some flavors are improved, some not. But there don't seem to be health problems in highly heated fats and oils.
There is a whole school of health food people, who are opposed to rancidity, because of free-radical damage. It isn't just about taste. Englishmen used to air-cure their meat before there was refrigeration. Proper prosciuto still is. Japanese would be the exact opposite of course, everything has to be maximally fresh.
Made some sourdough today.
(https://i.imgur.com/0YDP2x6.jpg)
Quote from: PopeyesPappy on February 04, 2018, 08:37:11 PM
Made some sourdough today.
(https://i.imgur.com/0YDP2x6.jpg)
That is sure one great loaf of bread!
Savoury Cheddar Cheese Scones
(https://farm5.staticflickr.com/4662/28350488459_a1ddda3271_z.jpg)
Quote from: pr126 on February 07, 2018, 04:55:53 AM
Savoury Cheddar Cheese Scones
(https://farm5.staticflickr.com/4662/28350488459_a1ddda3271_z.jpg)
I have recently developed a great fondness for what Safeway calls an "Apple Fritter". It is a pastry with apple bits, raisins, and cinnamon. I would like to try making them. Any suggestions?
Quote from: Cavebear on February 07, 2018, 05:00:35 AM
I have recently developed a great fondness for what Safeway calls an "Apple Fritter". It is a pastry with apple bits, raisins, and cinnamon. I would like to try making them. Any suggestions?
Look for "Apple Turnover" recipes on Youtube, you can buy ready made rolled out puff pastry.
The rest is easy
https://www.youtube.com/watch?v=GGqnOSwvi2Q
Quote from: pr126 on February 07, 2018, 05:02:58 AM
Look for "Apple Turnover" recipes on Youtube, you can buy ready made rolled out puff pastry.
The rest is easy
https://www.youtube.com/watch?v=GGqnOSwvi2Q
The ones I buy are way lumpier and aren't turnovers (more like a small coffee cake) but that sure gets me in the right direction. Thanks.
Apple slice?
Again, shortcrust pastry ready made in the store if you don't want to bother making it.
https://www.youtube.com/watch?v=hGjDrkJe4ag
Quote from: pr126 on February 07, 2018, 05:10:32 AM
Apple slice?
Again, shortcrust pastry ready made in the store if you don't want to bother making it.
https://www.youtube.com/watch?v=hGjDrkJe4ag
This...
That looks like a Danish pastry to me.
https://youtu.be/aeuEdMZxMbI
Quote from: pr126 on February 07, 2018, 05:22:01 AM
That looks like a Danish pastry to me.
It might be. All I want to do is learn to make one.
Quote from: Cavebear on February 07, 2018, 05:24:17 AM
It might be. All I want to do is learn to make one.
Not easy. The pastry is quite labor intensive, but delicious.
Look for recipes on YouTube.
Quote from: pr126 on February 07, 2018, 05:28:34 AM
Not easy. The pastry is quite labor intensive, but delicious.
Look for recipes on YouTube.
Appreciate it. I guess there is a lot of pastry folding. And making icing. The apple and raisins and cinnamon I've got. Though whether to use Golden Delicious or Honeycrisps is a question.
Golden delicious is my favourite.
Peal, core, dice not too small. No need to cook if it goes into the pastry.
Quote from: pr126 on February 07, 2018, 05:36:57 AM
Golden delicious is my favourite.
Peal, core, dice not too small. No need to cook if it goes into the pastry.
"favourite"? You're British! No wonder you can cook pastries.
Quote from: Cavebear on February 07, 2018, 05:41:54 AM
"favourite"? You're British! No wonder you can cook pastries.
Give that man a medal. Of course I am British.
Well, an immigrant, but now after half a century, and a British passport...
Quote from: pr126 on February 07, 2018, 05:45:01 AM
Give that man a medal. Of course I am British.
Well, an immigrant, but now after half a century, and a British passport...
Well, *I* didn't know. LOL!
Quote from: Cavebear on February 07, 2018, 05:00:35 AM
I have recently developed a great fondness for what Safeway calls an "Apple Fritter". It is a pastry with apple bits, raisins, and cinnamon. I would like to try making them. Any suggestions?
I have a fondness for apple fritters myself.
http://allrecipes.com/recipe/255631/chef-johns-apple-fritters/
Quote from: PopeyesPappy on February 07, 2018, 06:51:47 AM
I have a fondness for apple fritters myself.
http://allrecipes.com/recipe/255631/chef-johns-apple-fritters/
Copied it. THANK YOU! I'll try it soon...
Another sourdough loaf.
(https://farm5.staticflickr.com/4764/25310778787_70b13fd636_z.jpg)
(https://farm5.staticflickr.com/4764/25310778787_70b13fd636_z.jpg)
I fantasize breaking bread at a Medieval table in a large hall bantering with friends, where bread is the mainstay of the meal. I mean actually breaking it off in large chunks from a common loaf and slathering it in an excess of butter. Maybe a bit of goat cheese but mostly just bread, and of course it's hot. And wine; Wine served by happy maidens pleased to keep my chalice filled, as I award them with pleasantries: "Thank you, My Dear. You look lovely."
This is what it looks like inside:
(https://farm5.staticflickr.com/4200/35320826816_19e1db9e3e_z.jpg)[/url]
Quote from: pr126 on February 07, 2018, 05:10:32 AM
Apple slice?
Again, shortcrust pastry ready made in the store if you don't want to bother making it.
https://www.youtube.com/watch?v=hGjDrkJe4ag
I tried this recipe.
(https://i.imgur.com/NSpL2YF.jpg)
(https://i.imgur.com/vkkGGvA.jpg)
Was a bit messy, because I didn't roll out the top layer proper, but texture was good, top layer had a crumble to it, and bottom layer was a little soft but cooked though (juices from the apple likely), overall was pretty good, will try these again.
gonna try them again but rolling the top layer, also forgot the sugar for top layer.. usually prefer to read from a recipe then watching a video on one
Well done. As long as it tasted good, no worries.
Try it with double cream next time.
Quote from: pr126 on February 13, 2018, 12:37:35 PM
Well done. As long as it tasted good, no worries.
Try it with double cream next time.
woo nice, hadn't finished them off yet so might try that
Also, my boyfriend send me a picture of this, a present their friend sent them.
(https://i.imgur.com/dF1NqZO.jpg)
(https://i.imgur.com/2yEZ8yt.jpg)
my response was, so your friend actually wanted you to eat a bag of dicks?
Dang that is some good-looking bread! Can you make it with a really light crust?
Quote from: Cavebear on February 13, 2018, 01:00:39 PM
Dang that is some good-looking bread! Can you make it with a really light crust?
Sure. Bake it 5 minutes less, reduce temp to 400 after 25 minutes. Total time 50 minutes
made a mug brownie, since I didn't fancy any complicated baking and just had a sweet tooth.
Already ate it but followed this recipe.
http://www.geniuskitchen.com/recipe/2-minute-microwave-brownie-in-a-mug-517511
Quote from: Munch on February 25, 2018, 12:42:18 PM
made a mug brownie, since I didn't fancy any complicated baking and just had a sweet tooth.
Already ate it but followed this recipe.
http://www.geniuskitchen.com/recipe/2-minute-microwave-brownie-in-a-mug-517511
I like the idea, but I can't quite get into the M/W as "actual cooking". Every generation has its psychological limitations. I did however "stir fry" an entire meal using several plates. I try...
Homemade pizza base for the freezer:
(https://farm1.staticflickr.com/789/40090560725_e614056b9f_z.jpg)[/url]
One is ready for lunch:
(https://farm1.staticflickr.com/809/26114123337_925d57139c_z.jpg)
Quote from: pr126 on March 24, 2018, 09:42:23 AM
Homemade pizza base for the freezer:
(https://farm1.staticflickr.com/789/40090560725_e614056b9f_z.jpg)[/url]
One is ready for lunch:
(https://farm1.staticflickr.com/809/26114123337_925d57139c_z.jpg)
OK, you have me there! I'm going to make a pizza tomorrow. It has been 2 weeks...
(https://farm1.staticflickr.com/818/41599556991_205413e343_z.jpg)
so when you freeze the pizza dough, how long do you have to let it thaw out?
Take it out of the freezer a night before and keep it in the fridge.
Next day you are good to go.
For home use approx 250 gr. dough one serving.
Make sure the oven is very hot before preparing the pizza.
I have a pizza paddle (https://www.amazon.co.uk/gp/product/B075BG9PBM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1)
and a cast iron pizza baking "stone" (https://www.amazon.co.uk/gp/product/B01GJV1V3I/ref=oh_aui_search_detailpage?ie=UTF8&psc=1)
https://www.youtube.com/watch?v=rhipnGK5zWM
PR, I gotta couple grand in the hidden savings account, can i come live with you for two or three weeks and you teach me to bake? Okay, I'll buy some of the dough...sheeesh ya cheepskate.
Make everything ready so when the oven is hot, do the pizza on the pizza paddle and into the oven.
Home cooked tomato sauce, parmesan, mozarella, basil.
(https://farm1.staticflickr.com/864/27750142288_db53349504_z.jpg)
Quote from: pr126 on April 21, 2018, 08:35:13 AM
(https://farm1.staticflickr.com/818/41599556991_205413e343_z.jpg)
You can avoid the pepperoni burning at the edges by adding the cheese above it and tomato sauce on the top.
As part of my diet, I've been eating more oatmeal. My treat is baking up a batch of flapjacks and having one if my sugar levels are a little low, good slow release carbs.
I'll take a picture when I cook a new batch
Quote from: Munch on May 02, 2018, 09:11:46 PM
As part of my diet, I've been eating more oatmeal. My treat is baking up a batch of flapjacks and having one if my sugar levels are a little low, good slow release carbs.
I'll take a picture when I cook a new batch
I love oatmeal. Must be part Scottish ;-)
Quote from: Munch on May 02, 2018, 09:11:46 PM
As part of my diet, I've been eating more oatmeal. My treat is baking up a batch of flapjacks and having one if my sugar levels are a little low, good slow release carbs.
I'll take a picture when I cook a new batch
I hate to tell you this, but "slow-release carbs" ARE the non-starchy ones [http://healthyeating.sfgate.com/list-slowrelease-carbohydrate-foods-1677.html]. The oatmeal and other cereal grains are the fast-release ones. I had a friend who hated vegetables and constantly had fainting fits. His blood sugar level was going up and down like a roller coaster. And he couldn't understand why I didn't have the same problems. Well, I ate non-starchy foods. A typical meal here is 3 oz of meat, a large tossed salad, and 2 veggies of different colors (asparagus and beets, beans and tomatoes, broccoli and carrots, etc). And for dessert, I usually snack on mixed fruit until bedtime.
Well, I do need a certain amount of carbs to keep my blood sugars stable, but maybe I'll move over to bananas before bed.
This actually is an improvement for me right now though. Tbh i was faced with such a fearful prospect when I had my last HBA (thats a yearly blood test) and it showing my glucose levels rising up and up since 2014 to dangerous levels, and it scared me.
But I also know why. since I'm insulin dependent, I've not been changing my injection sights as often, and not been doing regular blood tests to check how i'm doing, I've just been so lazy with it. Also, an incident happened some years back when I fell asleep and drifted into a hypoglycemic fit, only brought around when my brother broke down my door and forced energy drink down my throat. Sicne that day, i've been so afraid of going to bed at night without doing an injection, and then stuffing my face with like 2 sandwiches, a bowel of cereal and a chocolate bar, every night.
This is why things have gotten bad for me with my glucose control, out of fear of what happened before, I found a pretty fucked up solution thats now more harmful as a result.
but, like I say, i'm working to resolve this now. I'm doing regular blood tests, morning, evening, and sometimes several before bed to make sure my glucose level is stable rather then leaving it to chance. i'm also not stuffing my face at night anymore, but if my sugar levels are low, I've been eating a flapjack to bring it back up.
Its been working since my glucose levels are more stable in the morning now, but I would like to ease myself off eating flapjacks every night and replace it with something better if i need it.
Quote from: Munch on May 05, 2018, 09:31:06 PM
Well, I do need a certain amount of carbs to keep my blood sugars stable, but maybe I'll move over to bananas before bed.
This actually is an improvement for me right now though. Tbh i was faced with such a fearful prospect when I had my last HBA (thats a yearly blood test) and it showing my glucose levels rising up and up since 2014 to dangerous levels, and it scared me.
But I also know why. since I'm insulin dependent, I've not been changing my injection sights as often, and not been doing regular blood tests to check how i'm doing, I've just been so lazy with it. Also, an incident happened some years back when I fell asleep and drifted into a hypoglycemic fit, only brought around when my brother broke down my door and forced energy drink down my throat. Sicne that day, i've been so afraid of going to bed at night without doing an injection, and then stuffing my face with like 2 sandwiches, a bowel of cereal and a chocolate bar, every night.
This is why things have gotten bad for me with my glucose control, out of fear of what happened before, I found a pretty fucked up solution thats now more harmful as a result.
but, like I say, i'm working to resolve this now. I'm doing regular blood tests, morning, evening, and sometimes several before bed to make sure my glucose level is stable rather then leaving it to chance. i'm also not stuffing my face at night anymore, but if my sugar levels are low, I've been eating a flapjack to bring it back up.
Its been working since my glucose levels are more stable in the morning now, but I would like to ease myself off eating flapjacks every night and replace it with something better if i need it.
Well, specific medical reasons go outside the usual rules. My apologies; I thought your flapjacks were misunderstandings by personal preference, not requirements. "I like" is different from "I need".
Tbh I wish I didn't need them. I just spent the last hour and ten minutes bringing my blood sugars down from a kind of high level, to trying to stop them from plummeting to a dangerous low level, all just so I could sleep at night, think I've needed to do 8-9 blood tests just now.
Seems stable now though, gonna try to sleep.
Quote from: Munch on May 05, 2018, 10:26:41 PM
Tbh I wish I didn't need them. I just spent the last hour and ten minutes bringing my blood sugars down from a kind of high level, to trying to stop them from plummeting to a dangerous low level, all just so I could sleep at night, think I've needed to do 8-9 blood tests just now.
Seems stable now though, gonna try to sleep.
Sleep peacefully and safely, Munch. We are very very different, but I wish you well.
(https://i.imgur.com/fFqhCBLr.jpg)
slow cooked Sausage casserole.
cut up and fried some sausages, then cut up some mushrooms, baby new potatoes, celery sticks, red pepper, carrots, tomato flesh without the seeds, threw it in and added some passata and chicken stock, italian seasoning and garlic salt. Cooked for 5 hours then topped with prepared dumplings.
That doesn't look like "bangers and mash" to me ;-)
Quote from: Baruch on May 21, 2018, 01:07:37 PM
That doesn't look like "bangers and mash" to me ;-)
there's potatoes and sausages in it, which is the only ingredient for that. Its just sharing the pot with others food groups.
Looks yummy. Like the dumplings. Sticks to your ribs. :)
Quote from: pr126 on May 21, 2018, 01:28:12 PM
Looks yummy. Like the dumplings. Sticks to your ribs. :)
totally. I love a slow roast casserole on a cold day.. which is actually weird that its cold this time of year here.
Quote from: Munch on May 21, 2018, 02:17:33 PM
totally. I love a slow roast casserole on a cold day.. which is actually weird that its cold this time of year here.
President Trump is regulating the Gulf Stream, to send a chill thru Europe ;-)
Quote from: Baruch on May 21, 2018, 06:55:32 PM
President Trump is regulating the Gulf Stream, to send a chill thru Europe ;-)
well he's not having my casserole.
Quote from: Munch on May 21, 2018, 12:58:18 PM
(https://i.imgur.com/fFqhCBLr.jpg)
slow cooked Sausage casserole.
cut up and fried some sausages, then cut up some mushrooms, baby new potatoes, celery sticks, red pepper, carrots, tomato flesh without the seeds, threw it in and added some passata and chicken stock, italian seasoning and garlic salt. Cooked for 5 hours then topped with prepared dumplings.
5 HOURS???
Quote from: Cavebear on May 22, 2018, 04:40:13 AM
5 HOURS???
That's what you do with a slow cooked meal dude, it's not cooked in an oven, but on a slow cooker, can turn it on around lunch time and have it ready by dinner.
(https://assets.robertdyas-static.co.uk/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/s/d/sda1176.jpg)
I have one of those slow cookers, but now I use the pressure cooker, 40 minutes, using less electricity.
Lamb casserole:
(https://farm1.staticflickr.com/890/40491163470_7a219a4d67_c.jpg)
Quote from: pr126 on May 23, 2018, 08:13:06 AM
I have one of those slow cookers, but now I use the pressure cooker, 40 minutes, using less electricity.
Lamb casserole:
(https://farm1.staticflickr.com/890/40491163470_7a219a4d67_c.jpg)
I have a pressure cooker, never used it. The slow cooker is good for some things, but it results a mushy beef stew and slow-cooking a beef roast for sandwich meat doesn't work well either. After 8 hours on low (as recommended) is was 180 on the outside 2" and 120 in the center.
I roasted a steamship round low and slow in the oven tonight at 220F and it came out perfect...
I am not familiar with the word “steamship†but I assume it is a cut of meat and not an actual ship of any kind.
Quote from: pr126 on May 25, 2018, 03:42:03 AM
I am not familiar with the word “steamship†but I assume it is a cut of meat and not an actual ship of any kind.
A steamship round cut of beef is beef round with the rump cut off, a cheaper cut that can sit upright and be easily sliced. Cut large, it can be as much as 50 pounds and used in buffets that way. Cut small, it is a good 5 lb cut good for sandwich meat if you have a slicer machine (and I do). It tends to cook evenly at rare/medium rare which is what I prefer, and 1/2" slices make a decent fake prime rib with au jus and a baked potato.
But I stick to the sliced-for-sandwich mode. I now have a years worth of RB sandwich meat frozen in 1/2 pound bags. And one 1/2" slice for dinner tomorrow.
BTW, here is a recipe for you:
3 chicken thighs IN a roasting pan (not on the slotted cover). Add 1 lemon wedged, garlic cut to your preference, 2 shallots wedged, salt, pepper, to taste, bake at 400 30 minutes or to 170F. Set thighs aside in covered bowl to keep warm. Pour pan juices into fat separater til you can see the difference. Add juice back in pan. Save the chicken fat if you use it for other recipes. Add a cup of green olives, crush lemom wedges into pan. Heat 5 minutes to reduce juices. Pour over chicken thighs. Enjoy.
Yeah, I had serious doubts about the recipe, but it is really very good. I do remove the chicken skin before serving.
The funny thing is that you will wish you had more olives and shallots. I never would have thought cooked green olives and lemon and chicken would work.
Olives, lemons (pickled) are good in many recipes.
Sounds like this recipe is North African. See the term “Tagineâ€.
Quote from: pr126 on May 25, 2018, 04:19:36 AM
Olives, lemons (pickled) are good in many recipes.
Sounds like this recipe is North African. See the term “Tagineâ€.
Looked up "tagine". Interesting. Might try that with thin-sliced pork loin (and I have some thinking of "scaloppine") with some hot peppers in the mix. Thanks!
Bought a package of 10 chicken thighs yesterday. 3 are sitting in a brine of cinnamon, salt, pepper, hot sauce, and garlic. 3 are sitting in mustard. 4 are sitting in italian dressing. I'll bake all of them later today. Should be interesting.
Bangers and mash:
(https://farm2.staticflickr.com/1732/41868712314_9f712ffdd0_z.jpg)
Quote from: pr126 on June 05, 2018, 02:10:08 PM
Bangers and mash:
(https://farm2.staticflickr.com/1732/41868712314_9f712ffdd0_z.jpg)
Curious about what gravy comes from sausage...
But really, that looks pretty good. Do you peel the "skin" off the sausages before cooking? I do. Do you pan-fry or bake them? BTW, I often stir fry my beans Sichuan-style. Finely minced halepeno pepper, garlic, ginger, and a touch of chicken broth and dry sherry.
Pan fried sausages.
Bisto Favourite Gravy Granules 170G (https://www.tesco.com/groceries/en-GB/products/258410557)
Here is another: A schnitzel with noodles and spinach.
(https://farm2.staticflickr.com/1749/28742131998_83d6c3b070_z.jpg)
Spanish chorizo and potato stew.
Sorry about the cultural appropriation.
(https://farm2.staticflickr.com/1725/27770677877_4c2ab19716_z.jpg)
Here is how to make it:
https://www.youtube.com/watch?v=i8p5UtV4GqY
Do you freeze them and microwave them later?
Yes, I freeze them, and take it out of the freezer the night before, and heating it in the microwave for 3 minutes.
I have prepared meals for weeks ahead. All home cooking. I know what goes into it.
Batch cooking is very economical, plus you don't have to spend much time in the kitchen each day.
I would never buy ready meals. Too much salt, sugar, and additives.
With diabetes, one has to be careful.
Well it looks nice, might try it one day.
Also the chief in the videos a dish himself :3
Quote from: pr126 on June 05, 2018, 10:52:14 PM
Pan fried sausages.
Bisto Favourite Gravy Granules 170G (https://www.tesco.com/groceries/en-GB/products/258410557)
Here is another: A schnitzel with noodles and spinach.
(https://farm2.staticflickr.com/1749/28742131998_83d6c3b070_z.jpg)
I can't handle noodles without some sauce or gravy. Pasta needs some lubricant, LOL!
Quote from: Munch on June 07, 2018, 04:14:29 PM
Well it looks nice, might try it one day.
Also the chief in the videos a dish himself :3
Hmmm, I make a good hot italian sausage with cannellini bean stew (with minced carrots, onion, and green pepper and oregano) but I have seldom tried adding pasta to it. How does farfelle sound?
Quote from: Cavebear on June 08, 2018, 03:31:58 AM
I can't handle noodles without some sauce or gravy. Pasta needs some lubricant, LOL!
Melted butter?
Quote from: pr126 on June 08, 2018, 04:02:33 AM
Melted butter?
OK, I wasn't thinking outside the box. Some cheese, a little cream, and some butter, a dash of dry sherry, whisked...
Thank you.
Quote from: Cavebear on June 08, 2018, 03:39:55 AM
Hmmm, I make a good hot italian sausage with cannellini bean stew (with minced carrots, onion, and green pepper and oregano) but I have seldom tried adding pasta to it. How does farfelle sound?
Hmm I suppose, though the beans are already a source of carbohydrate right?
Quote from: Cavebear on June 08, 2018, 04:23:06 AM
OK, I wasn't thinking outside the box. Some cheese, a little cream, and some butter, a dash of dry sherry, whisked...
Thank you.
Dry sherry? I don't have alcohol in my house.
It's a Muslim thing. We don't touch alcohol. ;0)
Quote from: pr126 on June 08, 2018, 04:35:31 AM
Dry sherry? I don't have alcohol in my house.
It's a Muslim thing. We don't touch alcohol. ;0)
Technically, virtually all the alcohol evaporates almost imediately. But I understand it is the concept rather than the reality that concerns you.
Quote from: Cavebear on June 08, 2018, 05:20:44 AM
Technically, virtually all the alcohol evaporates almost imediately. But I understand it is the concept rather than the reality that concerns you.
I was only kidding about the "Muslim thing".
I don't drink alcohol for health reasons. I stopped drinking 5 years ago. I don't miss it.
Quote from: pr126 on June 08, 2018, 10:58:30 AM
I was only kidding about the "Muslim thing".
I don't drink alcohol for health reasons. I stopped drinking 5 years ago. I don't miss it.
Well, you sure did surprise me with the "Muslim thing" (which would be fine with me if true). And your newer statement is fine too. But either way, my statement stands. Given the small amount added to cooking and the fast rate of evaporation, there is effectively no alcohol after it is heated.
Quote from: Cavebear on June 08, 2018, 09:49:35 PM
Well, you sure did surprise me with the "Muslim thing" (which would be fine with me if true). And your newer statement is fine too. But either way, my statement stands. Given the small amount added to cooking and the fast rate of evaporation, there is effectively no alcohol after it is heated.
I know. I was a chef working in hotels and restaurants in 3 countries for 18 years.
Quote from: pr126 on June 08, 2018, 11:27:18 PM
I know. I was a chef working in hotels and restaurants in 3 countries for 18 years.
So you just made up that concern about being Muslim AND the alcohol remnants? You should go work for Trump. He LOVES people who can do that so casually...
Shame on you! I mean, I thought "cooking" would be an honest place, and you couldn't even do that. There is nothing trustable about you.
Oh dear. That makes me sad.
(https://memegenerator.net/img/instances/80968021/oh-for-fucks-sake.jpg)
Can we not here please, keep this a food and cooking appreciation thread and take politics to the other threads
Quote from: Munch on June 11, 2018, 05:41:40 AM
Can we not here please, keep this a food and cooking appreciation thread and take politics to the other threads
Oh, stop it. I am still crying.
Quote from: Munch on June 11, 2018, 05:41:40 AM
(https://memegenerator.net/img/instances/80968021/oh-for-fucks-sake.jpg)
Can we not here please, keep this a food and cooking appreciation thread and take politics to the other threads
I'm actually sorry. I didn't realize my post was ON the home baking thread (sometimes you just miss the name of the thread) I would not have posted it otherwise.
Quote from: pr126 on June 11, 2018, 05:46:33 AM
Oh, stop it. I am still crying.
So, PR, tell me more about the sausages with gravy. I've never tried that. I think I asked if you removed the casings before cooking (I do) and am wondering if you do the same. And what kind of gravy do you make and how?
Quote from: Cavebear on June 11, 2018, 06:38:01 AM
I'm actually sorry. I didn't realize my post was ON the home baking thread (sometimes you just miss the name of the thread) I would not have posted it otherwise.
You "could" delete the offending post.
Quote from: Baruch on June 11, 2018, 06:46:06 AM
You "could" delete the offending post.
We call such people "deleters" and brand them as cowards. Forum protocol demands that once you make a written Faux pas, embarrass yourself, or say something really stupid, you must leave it there in perpetuity for everyone to laugh at or trigger themselves. You cannot apologize unless you want to brand yourself as a loser, and you must defend the post in question by doubling down with comments that are usually twice as stupid as the original.
Quote from: SGOS on June 11, 2018, 07:34:59 AM
We call such people "deleters" and brand them as cowards. Forum protocol demands that once you make a written Faux pas, embarrass yourself, or say something really stupid, you must leave it there in perpetuity for everyone to laugh at or trigger themselves. You cannot apologize unless you want to brand yourself as a loser, and you must defend the post in question by doubling down with comments that are usually twice as stupid as the original.
You do realize that wouldn't bother Baruch, who makes inane comments many times daily...
But yes, I made a poor statement and it stands, with apologies...
Alls good then. Politics are divisive as we seen enough of on this website, but cooking is a pure thing I've found brings people together from all across nations and societies, so just wanna keep the idea of cooking that way.
Quote from: Munch on June 11, 2018, 09:07:00 AM
Alls good then. Politics are divisive as we seen enough of on this website, but cooking is a pure thing I've found brings people together from all across nations and societies, so just wanna keep the idea of cooking that way.
I would never desire to mess up a cooking thread.
Quote from: SGOS on June 11, 2018, 07:34:59 AM
We call such people "deleters" and brand them as cowards. Forum protocol demands that once you make a written Faux pas, embarrass yourself, or say something really stupid, you must leave it there in perpetuity for everyone to laugh at or trigger themselves. You cannot apologize unless you want to brand yourself as a loser, and you must defend the post in question by doubling down with comments that are usually twice as stupid as the original.
Cavebear "deleting" would reduce his requisite daily narcissism feed (we all do it).
QuoteSo, PR, tell me more about the sausages with gravy. I've never tried that. I think I asked if you removed the casings before cooking (I do) and am wondering if you do the same. And what kind of gravy do you make and how?
No, I don't remove the skin, it is very thin, but prick it a few times to stop it exploding.
Never fry sausages naked!
The gravy is in a jar in a powder form.
One heaped teaspoon and boiling water, mix with a small whisk a minute or so and pour. It is the lazy way, I know. But buying ready gravy is uneconomical.
I do make chicken stock proper with bones and vegetables and freeze it in containers for other things.
I had a BBQ on sunday, chicken thighs and sausages. The chicken was really nice, tender, marinaded with a mix of paprika, cumin, cayenne pepper, garlic, salt and pepper and oil, those came out amazing.
The sausages however, not so much, maybe it was the brand I got, but the skins were really thick, kind of chewy. The inside meat was fine, just the skin was chewy.
they were these:
(https://www.missmysupermarket.com/user/products/large/Tesco%20Finest%206%20British%20Pork%20Bramley%20Apple%20Sausages%20400G.jpg)
might try another kind and see if it was just these sausages.
I buy the Cumberland Sausages.
Tescos, because they are next door, well the other side of the car park.
Quote from: pr126 on June 11, 2018, 01:10:43 PM
No, I don't remove the skin, it is very thin, but prick it a few times to stop it exploding.
Never fry sausages naked!
The gravy is in a jar in a powder form.
One heaped teaspoon and boiling water, mix with a small whisk a minute or so and pour. It is the lazy way, I know. But buying ready gravy is uneconomical.
I do make chicken stock proper with bones and vegetables and freeze it in containers for other things.
I always "skin" my sausages and then seal the cut by hand. Frying them "naked" works quite well in a good cast iron pan. Try it.
I buy low sodium beef and chicken pastes in jars. I don't miss the salt much after all these years.But that just gives me broth so I have to mix it with flour or cornstarch And that takes time to darken properly.. I envy you the actual gravy powder. I've never seen that here. Yeah, I can buy gravy in a jar, but you are right, it isn't cheap. Or especially flavorful. I always add some of that paste anyway.
I have to admit, I am getting a real desire for some hot italian sausages with potatoes and gravy. And a good tossed salad with italian dressing. With some Zinfandel wine. And a tollhouse cookie bar and fresh fruit for dessert .
Hey, I didn't mean the sausages naked as cooked without skin. I meant the cook being naked. :0)
Quote from: pr126 on June 11, 2018, 02:28:34 PM
Hey, I didn't mean the sausages naked as cooked without skin. I meant the cook being naked. :0)
Ah, you are thinking of Jamie Oliver "The Naked Chef"...
https://en.wikipedia.org/wiki/The_Naked_Chef
Quote from: Cavebear on June 11, 2018, 02:30:44 PM
Ah, you are thinking of Jamie Oliver "The Naked Chef"...
https://en.wikipedia.org/wiki/The_Naked_Chef
No, frying sausages in your underwear. You will soon put some clothes on when hot oil splatters on your body.
Quote from: pr126 on June 11, 2018, 02:36:53 PM
No, frying sausages in your underwear. You will soon put some clothes on.
Naked came I upon this dusty world, and naked I shall cook! Though the cats and Ladies play merry with me, I give no second look. Act 3 scene 2.
Pff, Jamie olivers a liar, he's never done an episode naked.
Here's how you do it:
https://www.youtube.com/watch?v=2mNpyROa1f4
https://www.youtube.com/watch?v=yJQqV3XFtrU
or if its to much ass hair for some, theres one step removed from naked.
https://www.youtube.com/watch?v=zV240KxIRTw&list=FLPKGUBk3i6P5Cy3dWfYJ3Sw&index=143&t=0s
Quote from: Munch on June 11, 2018, 02:43:33 PM
Pff, Jamie olivers a liar, he's never done an episode naked.
Here's how you do it:
or if its to much ass hair for some, theres one step removed from naked.
Well, I HAVE to admit I really didn't think that anyone actually DID! But when I went to college, there was this ONE guy who went around and attended classes Naked! Well, it sure did give him "personal space" in the lecture halls! LOL!
Quote from: Cavebear on June 11, 2018, 02:49:45 PM
Well, I HAVE to admit I really didn't think that anyone actually DID! But when I went to college, there was this ONE guy who went around and attended classes Naked! Well, it sure did give him "personal space" in the lecture halls! LOL!
oh, okay.
what.. urm.. was the name of this collage, just curious, for... academic curiosity
Quote from: Munch on June 11, 2018, 03:08:41 PM
oh, okay.
what.. urm.. was the name of this collage, just curious, for... academic curiosity
University of Maryland, College Park Campus. But that was 45 years ago.
Ex
Quote from: Cavebear on June 11, 2018, 04:36:17 PM
University of Maryland, College Park Campus. But that was 45 years ago.
45 years ago would have been 1973, which I recall was during the era of the streakers, which lasted maybe a few years or less, where naked people would show up at sporting events and briefly run across the sports field naked, and then disappear into the crowd, or some guy would run naked through the Lobby of the Conrad Hilton Hotel and disappear before the police could show up. It became a national epidemic that was of great concern, as the streakers multiplied while frustrating well trained police forces at every turn. I can't remember anyone ever getting arrested. The country was in turmoil. No one knew what to do about it. Then it just kind of ended.
I was working at the University of Maine at the time, and we also had some serious streaker problems. One guy couldn't quite get the hang of it would just show up every evening outside one women's dorm and stand around naked on the lawn calling to the women residents.
One time there was an organized streaking for Charity, something called the Jimmy Fund. People at one cafeteria could donate to the Jimmy fund and see someone streak the cafeteria at supper time... one night only. The TV station showed up, and about 20 students both, men and women, streaked just outside the large windows of the cafeteria, and quickly disappeared into various dorms. But the TV didn't get great pictures, because there was a heavy Maine snow storm going on, and the all you could see was snow coming down during the event on the evening news. About half the streakers worked for me as Residents or Head Residents of the dormatories. The guy who was the best man at my wedding, who also worked for me, was in the mob. He was wearing nothing but snow shoes.
Oh, the horror.
Ah the 70s. Well I wasn't even a zygote then so missed it sadly.
Quote from: Munch on June 11, 2018, 03:08:41 PM
oh, okay.
what.. urm.. was the name of this collage, just curious, for... academic curiosity
Sorry, Munch, I don't have any pictures... LOL!
Quote from: SGOS on June 11, 2018, 05:01:58 PM
Ex45 years ago would have been 1973, which I recall was during the era of the streakers, which lasted maybe a few years or less, where naked people would show up at sporting events and briefly run across the sports field naked, and then disappear into the crowd, or some guy would run naked through the Lobby of the Conrad Hilton Hotel and disappear before the police could show up. It became a national epidemic that was of great concern, as the streakers multiplied while frustrating well trained police forces at every turn. I can't remember anyone ever getting arrested. The country was in turmoil. No one knew what to do about it. Then it just kind of ended.
I was working at the University of Maine at the time, and we also had some serious streaker problems. One guy couldn't quite get the hang of it would just show up every evening outside one women's dorm and stand around naked on the lawn calling to the women residents.
One time there was an organized streaking for Charity, something called the Jimmy Fund. People at one cafeteria could donate to the Jimmy fund and see someone streak the cafeteria at supper time... one night only. The TV station showed up, and about 20 students both, men and women, streaked just outside the large windows of the cafeteria, and quickly disappeared into various dorms. But the TV didn't get great pictures, because there was a heavy Maine snow storm going on, and the all you could see was snow coming down during the event on the evening news. About half the streakers worked for me as Residents or Head Residents of the dormatories. The guy who was the best man at my wedding, who also worked for me, was in the mob. He was wearing nothing but snow shoes.
Oh, the horror.
Well, OK it was 1970. A guy on my floor of the 1st coed dorm at Univ Of MD stood on the back of a VW Bug wearing only a cape streaming behind him and waving a burning broom. The VW circled the inside of the dorm quadrangle and then disappeared. And that guy went on to become a State Policeman. as best we know.
Hey, he graduated and disappeared. It was HIS claim that he had been accepted as a State Cop.I think he did send us a picture of himself in uniform.
Quote from: Munch on June 11, 2018, 01:30:04 PM
I had a BBQ on sunday, chicken thighs and sausages. The chicken was really nice, tender, marinaded with a mix of paprika, cumin, cayenne pepper, garlic, salt and pepper and oil, those came out amazing.
The sausages however, not so much, maybe it was the brand I got, but the skins were really thick, kind of chewy. The inside meat was fine, just the skin was chewy.
they were these:
(https://www.missmysupermarket.com/user/products/large/Tesco%20Finest%206%20British%20Pork%20Bramley%20Apple%20Sausages%20400G.jpg)
might try another kind and see if it was just these sausages.
Best old horse money can buy, I hear ;-)
Last year I dreamt a entire dish. Sounds funny I know, but there I was cooking fish which I rarely have because the wife doesn't like fish...too fishy....hoy boy!
Anyway, this dish came to me and I did it that weekend for some friends....didn't even give it a trial run, just sounded perfect so:
Pick your fish of choice, I started with tilapia because it is thinner and the wife, kid and grandkid would probably not whine to much and now we are on haddock.
Season the fish with lemon pepper seasoning---redundant eh? Saute gently over low/medium heat in enough butter to cover the bottom of the pan for x fishies....add a teaspoon of honey for 4 filets..(do the math) add a splash of lime juice..NOT FUCKING LEMON! Lime has a nice zing to it.
The main bed is wild rice. I prefer Zatarains. Next is the corn relish. Chop up some bell pepper, I use a mix of green, red and yellow just for color. Lighty saute for a few minutes in butter and a teaspoon of garlic and a teaspoon of tarragon. After a couple minutes, add some finely chopped green onion and a cup of frozen white corn ( I prefer the "baby white" which is kind of hard to find) once the veggies are cooked to the point where they still have some crunch add a couple tablespoons of chopped tomato, and a splash of lime juice. Give it a couple more minutes and i then believe you will find a new fav meal. Do not be hesitant on the lime juice, it IS the X factor.
I've been eating a lot of fish lately. I've avoided it in the past because it seemed expensive, and it is, but I sure enjoy it. Salmon or cod a couple of times a week.
Quote from: pr126 on June 11, 2018, 01:10:43 PM
No, I don't remove the skin, it is very thin, but prick it a few times to stop it exploding.
Never fry sausages naked!
The gravy is in a jar in a powder form.
One heaped teaspoon and boiling water, mix with a small whisk a minute or so and pour. It is the lazy way, I know. But buying ready gravy is uneconomical.
I do make chicken stock proper with bones and vegetables and freeze it in containers for other things.
You will like this. As I looked at the jarred gravy yesterday, I saw there was the powdered Brown Gravy you mentioned. It was in huge jar, so I didn't buy it. But now I know it is a available here. Sometimes you just have to know something exists to notice it on the grocery shelves...
Probably the catering size for commercial use.
200 gr jar will last a long time. Unless you make gravy every day.
I use a teaspoon of powder maybe once a week.
Don’t buy the cheaper ones. They are not worth the money.
Quote from: pr126 on June 14, 2018, 03:57:57 AM
Probably the catering size for commercial use.
200 gr jar will last a long time. Unless you make gravy every day.
I use a teaspoon of powder maybe once a week.
Don’t buy the cheaper ones. They are not worth the money.
Yeah, the one I looked at seemed "cheap" and I wasn't impresssed by the ingredients. But there are stores I shop at for specialty items, so I will look for smaller amounts of better quality powdered gravy. If I am going to give it a try, best to try with good stuff.
I am about to make meatballs in tomato sauce for pasta.
Quote from: pr126 on June 16, 2018, 09:09:33 AM
I am about to make meatballs in tomato sauce for pasta.
I have to admit I buy meatballs frozen at a deli. But they are very good. And I make my own sauce from canned diced tomatoes. Simmerred with the meatballs, and some shallots and green pepper and Oregano, it is much better than the jarred stuff. A much fresher flavor. I used a jarred sauce the other day and almost rinsed the sause off to try from canned, but it was late and I was hungry. I can't wait for actual ripe heirloom tomatoes to ripen. THAT will be a much better sauce. If I ever have any left after eating them fresh.
The meatballs are done, they are cooking now.
This is my kitchen:
(https://farm1.staticflickr.com/884/41933212025_e56e87a1b4_z.jpg)
I also have a walk-in larder.
I cook these dishes regularly for evening meals:
https://www.youtube.com/watch?v=JceGMNG7rpU
https://www.youtube.com/watch?v=Iy3mUtlvw84
Quote from: pr126 on June 16, 2018, 09:43:57 AM
The meatballs are done, they are cooking now.
This is my kitchen:
(https://farm1.staticflickr.com/884/41933212025_e56e87a1b4_z.jpg)
I also have a walk-in larder.
Your kitchen is amazingly uncoordinated and perfect... Yes, that is a compliment.
I have attached a wide angle lens to my phone. :0)
(https://farm2.staticflickr.com/1766/42913351611_910dabed73_c.jpg)
Quote from: pr126 on June 20, 2018, 01:26:10 AM
I have attached a wide angle lens to my phone. :0)
(https://farm2.staticflickr.com/1766/42913351611_910dabed73_c.jpg)
On the general theory of triangulation, doesn't that table get in the way? I can think of it both ways. In the first, a useful surface in the center of the kitchen can be convenient from all directions. On the other, you always have to move around it. I don't have a center table. so what are your thoughts?
The kitchen is a dining room as well. It is what I got used to. I find no problem with it.
The food preparation happens by the window side, work space and cooker is there.
I had this kitchen for 20 years, it suits me fine.
It is quite a large room, bigger than “normal†which are usually narrow galley like where you can touch both walls if you spread your arms out. At least in the UK where new houses built like shoe boxes.
This is an old Victorian building, built in 1909.
Quote from: pr126 on June 20, 2018, 02:03:55 AM
The kitchen is a dining room as well. It is what I got used to. I find no problem with it.
The food preparation happens by the window side, work space and cooker is there.
I had this kitchen for 20 years, it suits me fine.
I've had my kitchen for 32 years. The original triangulation was refrigerator, oven, and crockpot. The crockpot gave way to the microwave oven at the same spot. But I do have something in the center of the kitchen that really affects my movement...
(http://i.imgur.com/VnuM3Zb.jpg) (https://imgur.com/VnuM3Zb)
Got to watch your step there with 3 cats, a constant hazard everywhere, trying not to trip over them!
Quote from: pr126 on June 20, 2018, 02:25:16 AM
Got to watch your step there with 3 cats, a constant hazard everywhere, trying not to trip over them!
For sure! But Iza there is the only one who deliberately risks my random heavy feet in return for the attention she gets. And no, I have managed to not step on (anything important) more than (*koff, koff*) once, and we WON'T mention the "Chicken Thigh Theft" when I went calling for the other two Mews before dark and waited patiently out on the deck for them to come in for their 1st dinner and Iza was alone in the kitchen...
Cherry clafouti baked this morning
(https://farm2.staticflickr.com/1789/42245833504_666198354a_z.jpg)
Quote from: pr126 on June 23, 2018, 06:09:40 AM
Cherry clafouti baked this morning
(https://farm2.staticflickr.com/1789/42245833504_666198354a_z.jpg)
So what is in that?
https://www.youtube.com/watch?v=5pM8No7p2i4
Quote from: pr126 on June 25, 2018, 12:11:01 AM
So those were cherries in bread? I couldn't tell at first. Not a bad idea. And BTW, the host mentioned cherry pits. I have a neat little device that pokes out the pits. I love fresh cherries in season, so it is worth having it in my "junk" drawer...
It is not a bread, more like a light pancake batter. Eggs, milk, cream, and a little flour.
Can be done with various fruits, berries, cherries.
I bought frozen cherries already pitted.
my friend visiting me, made nachos, at 11pm at night.
nachos..
at 11pm..
before bed..
I both love it.. and hate it..
Quote from: pr126 on June 25, 2018, 07:40:34 AM
It is not a bread, more like a light pancake batter. Eggs, milk, cream, and a little flour.
Can be done with various fruits, berries, cherries.
I bought frozen cherries already pitted.
Wow, cherry pancakes, a little cream, rolled up in a thin pancake... I gotta try THAT! I make perfect pancakes, that is just one step away.
Cherry clafoutis is not a pancake.
A similar mixture is used but in a pie dish, baked in the oven.
Did you follow the recipe in the video?
Some guys are crepes ;-)
Quote from: Munch on June 25, 2018, 07:48:01 AM
my friend visiting me, made nachos, at 11pm at night.
nachos..
at 11pm..
before bed..
I both love it.. and hate it..
Do Englishmen use real jalapeño? Nachos originate in W Texas, where I am from.
Never had spam before, so did spam egg and beans for breakfast.
(https://i.imgur.com/M48d2GU_d.jpg?maxwidth=640&shape=thumb&fidelity=medium)
So what did you think of Spam? Although you have to eat it more than once. At some point you will find a section vein or artery that they didn't even bother to grind up so you wouldn't notice. Veins and arteries are not chewable. They are resilient and squishy, but unless you are a Tyrannosaurs Rex, you can't bite through them. At that point you can re-evaluate Spam. Years ago, Spam was advertised as new and improved, which actually doesn't tell you much. I knew how to improve Spam, but whatever was improved went by me unnoticed. Never the less, real men take spam when they camp out during a hunt for wild meat, which sometimes by comparison, makes the Spam seem OK.
And when I was a kid, and my family was poor, my mother would bake a can of spam, and stick cloves in it, then put it on a platter, and set in the middle of the table like a roast pig. I think that was the most elegant way I've ever seen Spam served. I think we all enjoyed it and my mother felt proud of herself.
The name implies it's a type of ham, and it probably has some pork in it along with beef, kangaroo, rats, and who knows what else. It's a great American tradition, and at the rate we are going, we will all be eating it soon.
Don't ask how sausages or legislation get made!
Yes, unprepared campers have to eat road kill, uncooked.
This is the first time I've had it. Really after being fried it reminds me of gammon steak, kind of salty and little chewy, but overall pretty good. I could see this being a good thing to bring with you on a trip, but like you say it seems pot luck if you get a clear one.
I am pleased that I remember enough of spam to not know what it tasted like but that I didn't like it.
Quote from: aitm on July 01, 2018, 11:58:21 AM
I am pleased that I remember enough of spam to not know what it tasted like but that I didn't like it.
don't think I'll make a habit of it, just wanted to try it out. Its like haggis, once you tried it you can say you did, even though neither of them would be something I'd regularly eat.
Quote from: Munch on July 01, 2018, 07:14:48 PM
don't think I'll make a habit of it, just wanted to try it out. Its like haggis, once you tried it you can say you did, even though neither of them would be something I'd regularly eat.
Yes, Spam might taste better if you include a good single malt scotch chaser ;-)
Quote from: Munch on July 01, 2018, 07:14:48 PM
don't think I'll make a habit of it, just wanted to try it out. Its like haggis, once you tried it you can say you did, even though neither of them would be something I'd regularly eat.
My opinion is that Spam isn't ham, but it is SURE better than stuff like haggis. IOW, I suppose I could eat a fried spam sandwich in a pinch with mustard and onions, but haggis would be fish bait or chum.
Quote from: Cavebear on July 02, 2018, 12:25:04 AM
My opinion is that Spam isn't ham, but it is SURE better than stuff like haggis. IOW, I suppose I could eat a fried spam sandwich in a pinch with mustard and onions, but haggis would be fish bait or chum.
It really just seemed like a savory kind of mincemeat (the haggis) not unpleasant, but not something I'd rush to try again. If there were only haggis burgers left at a BBQ I'd eat one
Quote from: Munch on July 02, 2018, 05:58:22 AM
It really just seemed like a savory kind of mincemeat (the haggis) not unpleasant, but not something I'd rush to try again. If there were only haggis burgers left at a BBQ I'd eat one
Well, if you are starving, something is better than nothing. Barely, LOL!
Quote from: Munch on July 01, 2018, 08:39:19 AM
Never had spam before, so did spam egg and beans for breakfast.
(https://i.imgur.com/M48d2GU_d.jpg?maxwidth=640&shape=thumb&fidelity=medium)
Hawaii's National Meat. All looks good except for the spam.
Quote from: Mike Cl on July 05, 2018, 10:45:59 PM
Hawaii's National Meat. All looks good except for the spam.
Beans with eggs? Yuck. To me. Enjoy though yourself. What do I know? I like 2 fried eggs over easy on a pancake. With bacon.
To each their own.
Quote from: Cavebear on July 09, 2018, 04:18:43 AM
Beans with eggs? Yuck. To me. Enjoy though yourself. What do I know? I like 2 fried eggs over easy on a pancake. With bacon.
To each their own.
Ah, but Cavebear:
Beans, beans
are good for your heart
the more you eat
the more you fart
the more you fart
the better your feel
let's have beans
for every meal!!
Height of my Alabama education.............
Quote from: Mike Cl on July 14, 2018, 09:06:27 AM
Ah, but Cavebear:
Beans, beans
are good for your heart
the more you eat
the more you fart
the more you fart
the better your feel
let's have beans
for every meal!!
Height of my Alabama education.............
Yeah, I know and appreciate that one. I love broccoli, same result.
I had “English Breakfast†for years at work every morning.
Result: two cardiac arrests and a quadruple coronary bypass surgery four years ago.
Now only porridge oats for breakfast. No sugar (diabetes).
Quote from: pr126 on July 17, 2018, 04:05:46 AM
I had “English Breakfast†for years at work every morning.
Result: two cardiac arrests and a quadruple coronary bypass surgery four years ago.
Now only porridge oats for breakfast. No sugar (diabetes).
My breakfast is usually a half sandwich with celery and carrot sticks on the side with green tea. But if I go crazy (once a week) its a pancake with 2 fried eggs on top with a strip of bacon...
Quote from: pr126 on July 17, 2018, 04:05:46 AM
I had “English Breakfast†for years at work every morning.
Result: two cardiac arrests and a quadruple coronary bypass surgery four years ago.
Now only porridge oats for breakfast. No sugar (diabetes).
I use to be like that too, to many fry ups. I keep them to a minimum nowadays and try to eat porridge and shredded wheat, also been eating less bread these days
Quote from: Munch on July 17, 2018, 05:17:48 AM
I use to be like that too, to many fry ups. I keep them to a minimum nowadays and try to eat porridge and shredded wheat, also been eating less bread these days
Wheat is actually toxic to some people ;-(
Quote from: pr126 on July 17, 2018, 04:05:46 AM
I had “English Breakfast†for years at work every morning.
Result: two cardiac arrests and a quadruple coronary bypass surgery four years ago.
Now only porridge oats for breakfast. No sugar (diabetes).
Love oats. Breakfast of Scottish warriors ... that and a wee dram.
Another cherry clafouti
(https://farm2.staticflickr.com/1826/43565996311_0c1b7fc6cb_c.jpg)
That looks so good. Did you use demerara sugar?
I'm thinking of making a butterscotch pie.
Quote from: Munch on July 22, 2018, 08:45:53 AM
That looks so good. Did you use demerara sugar?
I'm thinking of making a butterscotch pie.
No sugar of any sort. Xylitol, 100 gr in the batter.
Going to be making 'Antwerpse handjes' tomorrow, a local cookie.
The real ones are trademarked and seen as a protected heritage, which means we can't buy the exact forms, but this is what they look like
(http://www.visitflanders.com/en/binaries/antwerpse_handjes_banner_crop1400x560_tcm13-7284.JPG)
I'll see if I can upload a picture tomorrow of my gf and mine's attempt.
We'll won't be making the chocolate kind.
What is the sound of one cookie clapping?
Quote from: Baruch on July 25, 2018, 06:43:37 AM
What is the sound of one cookie clapping?
It sounds delicious.
Whether you can make that or not, the picture sure is beautiful!
(http://i63.tinypic.com/2vhsjzs.jpg)
Dinner tonight. It's reheated. Sausage, bean, carrot and celery stew.
Made a batch a week ago and froze the rest. Nice with some crusty bread, and mixing in a teaspoon of grey poupon.
Quote from: Munch on July 28, 2018, 12:45:35 PM
(http://i63.tinypic.com/2vhsjzs.jpg)
Dinner tonight. It's reheated. Sausage, bean, carrot and celery stew.
Made a batch a week ago and froze the rest. Nice with some crusty bread, and mixing in a teaspoon of grey poupon.
Looks very nice. Keep the windows open!
https://www.youtube.com/watch?v=VPIP9KXdmO0
https://www.youtube.com/watch?v=ymgOhE0mNWE
Well, Americans are religious about more things than just religion, and fundamentalist too. That so much reminds me of what happens to anyone who contradicts the dogma of the favorite political parties here.
Chorizo and potato stew. Ready for the freezer.
(Onions, garlic, bell peppers, tomatoes, potatoes, spices, chorizo)
(https://farm1.staticflickr.com/853/43707327261_ec0c9241f6_z.jpg)
Quote from: pr126 on July 29, 2018, 05:21:34 AM
Chorizo and potato stew. Ready for the freezer.
(Onions, garlic, bell peppers, tomatoes, potatoes, spices, chorizo)
(https://farm1.staticflickr.com/853/43707327261_ec0c9241f6_z.jpg)
Was that made from actual Mexicans? Don't touch my chorizo, hombre!
Quote from: Baruch on July 29, 2018, 10:40:35 AM
Was that made from actual Mexicans? Don't touch my chorizo, hombre!
Spanish Chorizo, very spicy. Hot.
Quote from: pr126 on July 29, 2018, 10:43:53 AM
Spanish Chorizo, very spicy. Hot.
Fascist, socialist or anarchist (see Spanish Civil War)
I nearly replied in kind. Then I remembered - this is the cooking channel.
(https://farm1.staticflickr.com/939/29836269168_9efbca17b0_z.jpg)
Yep, Baruch, love ye man, but let's keep politics and history out of the cooking thread, unless the history relates to the food itself
Quote from: Munch on July 29, 2018, 01:17:57 PM
Yep, Baruch, love ye man, but let's keep politics and history out of the cooking thread, unless the history relates to the food itself
It was a joke. I didn't know that pr126 was so invested in For Whom The Bell Tolls ;-)
Quote from: Baruch on July 29, 2018, 05:04:40 PM
It was a joke. I didn't know that pr126 was so invested in For Whom The Bell Tolls ;-)
no probs, i just find this a very good natured thread and like to keep all the more argumentative discussions in the other threads.
Nothing worse then enjoying a fine meal when politics or news comes in to ruin the ambiance.
Quote from: Munch on July 29, 2018, 06:00:36 PM
no probs, i just find this a very good natured thread and like to keep all the more argumentative discussions in the other threads.
Nothing worse then enjoying a fine meal when politics or news comes in to ruin the ambiance.
Ah, but that is how I feel about the whole forum. But there are other threads for people to vent. I have no axe to grind about General Franco.
Quote from: Munch on July 28, 2018, 12:45:35 PM
(http://i63.tinypic.com/2vhsjzs.jpg)
Dinner tonight. It's reheated. Sausage, bean, carrot and celery stew.
Made a batch a week ago and froze the rest. Nice with some crusty bread, and mixing in a teaspoon of grey poupon.
I make that myself sometimes. With cannellini beans and some tomatoes. And a good spoonful of oregano.
Quote from: Cavebear on August 01, 2018, 06:33:24 AM
I make that myself sometimes. With cannellini beans and some tomatoes. And a good spoonful of oregano.
oooh, thats sounds good!! though I never had cannellini beans before but seen them when picking up the mixed beans.
I might try it with some tomato puree and oregano next time.
Quote from: pr126 on July 22, 2018, 08:55:36 AM
No sugar of any sort. Xylitol, 100 gr in the batter.
I forgot, I wanted to ask you something since it relates to food and diabetes. I'm assuming you might get an attack of it now and again, since you seem to follow a very strict and healthy diet, but if there are any times you suffer from hypoglycemia, how do you sort yours out?
I often keep a bottle of lucozade or another energy drink stored away, but usually when an attack comes on I just want to eat anything fast, so I do myself a sweet tea and have a couple biscuits.
I am diabetic too. There are two events, low sugar and high sugar. My sugar goes high, many people suffer a drop. If you suffer a drop, you need a quick sugar hit, though regular small doses of slow to digest carbs is best. That and eat salads and meat a lot. This method works for both kinds (except when it doesn't).
Quote from: Baruch on August 01, 2018, 08:30:57 PM
I am diabetic too. There are two events, low sugar and high sugar. My sugar goes high, many people suffer a drop. If you suffer a drop, you need a quick sugar hit, though regular small doses of slow to digest carbs is best. That and eat salads and meat a lot. This method works for both kinds (except when it doesn't).
Which type are you again? I'm type 1, diagnosed at age 2
Quote from: Munch on August 02, 2018, 02:54:10 PM
Which type are you again? I'm type 1, diagnosed at age 2
Type 2 ... developed late, as usual. Sorry for you too. Did you ever see the dramatized movie about the Canadian doctor who developed insulin?
Quote from: Baruch on August 02, 2018, 08:25:28 PM
Type 2 ... developed late, as usual. Sorry for you too. Did you ever see the dramatized movie about the Canadian doctor who developed insulin?
nope, though have been curious on the history of the discovery of insulin.
Quote from: Munch on August 01, 2018, 05:30:56 PM
I forgot, I wanted to ask you something since it relates to food and diabetes. I'm assuming you might get an attack of it now and again, since you seem to follow a very strict and healthy diet, but if there are any times you suffer from hypoglycemia, how do you sort yours out?
I often keep a bottle of lucozade or another energy drink stored away, but usually when an attack comes on I just want to eat anything fast, so I do myself a sweet tea and have a couple biscuits.
I have diabetes type 2.
Never had any attacks, all I do is refrain from sugar, just using sugar substitutes.
Reducing carbohydrates, but not much.
One Glucophage 500 mg after every evening meal, that's it.
Quote from: Munch on August 02, 2018, 08:59:31 PM
nope, though have been curious on the history of the discovery of insulin.
https://www.youtube.com/watch?v=KqpAtsdmenA
I knew another Type 1 victim on-line, who was allergic to animal insulin. She had to obtain a special version from GB.
Quote from: pr126 on August 02, 2018, 11:40:09 PM
I have diabetes type 2.
Never had any attacks, all I do is refrain from sugar, just using sugar substitutes.
Reducing carbohydrates, but not much.
One Glucophage 500 mg after every evening meal, that's it.
In my case, careful reduction of sugar and carbohydrates, and 1000mg Metformin twice a day.
Its quite bizarre to think, its only been in the last century that insulin has been discovered and in production. If I was born any other time in history I'd have been dead at age 2
Quote from: Munch on August 03, 2018, 06:18:37 AM
Its quite bizarre to think, its only been in the last century that insulin has been discovered and in production. If I was born any other time in history I'd have been dead at age 2
Look at the good side ... you wouldn't have to decide between May and Corbyn ;-)
hehe.. i'm picking neither. Freedom of no choice.
Chicken Pilaw
Chicken, rice, onions, mushrooms, peas, sweetcorn, bell peppers, carrots diced, chicken stock.
Cooked in the pressure cooker for 15 minutes.
(https://farm1.staticflickr.com/860/28902469757_86c1bd250b_c.jpg)
Quote from: pr126 on August 04, 2018, 05:52:02 AM
Chicken Pilaw
Chicken, rice, onions, mushrooms, peas, sweetcorn, bell peppers, carrots diced, chicken stock.
Cooked in the pressure cooker for 15 minutes.
(https://farm1.staticflickr.com/860/28902469757_86c1bd250b_c.jpg)
Same every day? To me that is like cooking a big batch of anything and storing portions in containers, which is good. But I want variety.
Not the same every day.
I freeze the containers and have one of those once a week.
Sheesh.
Quote from: pr126 on August 04, 2018, 07:25:25 AM
Not the same every day.
I freeze the containers and have one of those once a week.
Sheesh.
I figured so, thats what I do, like with my sausage bean pan dish. Some days I like cooking something up on the spot, other days I'm to lazy so would sooner reheat something.
Quote from: pr126 on August 04, 2018, 07:25:25 AM
Not the same every day.
I freeze the containers and have one of those once a week.
Sheesh.
What are the others you make in bulk and freeze? I do a pork butt stew.
Macaroni cheese, chicken curry, various stews, soups.
Buying meat in bulk, like packs of 12 pork steaks, burgers, gammon steaks, turkey slices, sausages and freeze them individually.
Turkey (breast) slices 6 or 8 breadcrumbed all at once, freeze them for Schnitzels and fry one on the day.
Usually, there is enough food in the freezer for 4 - 5 weeks.
Then I do another cookout and fill up the freezer again.
It is more economical this way, saving time, electricity.
Years of practice.
Quote from: Cavebear on August 09, 2018, 05:00:02 AM
What are the others you make in bulk and freeze? I do a pork butt stew.
More butt, like "more cow bell" ;-)
Quote from: pr126 on August 09, 2018, 05:15:23 AM
Macaroni cheese, chicken curry, various stews.
Buying meat in bulk, like packs of 12 pork steaks, burgers, gammon steaks, turkey slices, sausages and freeze them individually.
Turkey (breast) slices 6 or 8 breadcrumbed all at once, freeze them for Schnitzels and fry one on the day.
Usually, there is enough food in the freezer for 4 - 5 weeks.
Then I do another cookout and fill up the freezer again.
It is more economical this way, saving time, electricity.
Years of practice.
That is how a kosher Jewish kitchen is run by a Jewish wife. She simply doesn't cook after sundown on Fridays. But it is OK to reheat ;-)
Quote from: pr126 on August 09, 2018, 05:15:23 AM
Macaroni cheese, chicken curry, various stews.
Buying meat in bulk, like packs of 12 pork steaks, burgers, gammon steaks, turkey slices, sausages and freeze them individually.
Turkey (breast) slices 6 or 8 breadcrumbed all at once, freeze them for Schnitzels and fry one on the day.
Usually, there is enough food in the freezer for 4 - 5 weeks.
Then I do another cookout and fill up the freezer again.
It is more economical this way, saving time, electricity.
Years of practice.
We are very similar in that regard. I smoke a pork butt, make 6 quarts of pork stew, and freeze the bulk in 4 ounce containers. Steak comes from 1.5" slices of a delmonico half. Chicken things go 10 at a time baked in 3 ways. Bread crumbed, lemon slices and green olives, and garlicky. And I usually have a dozen maple sausages from to use with eggs and toast.
Basil, How To Grow More Than You Can Eat
https://www.youtube.com/watch?v=byoEBdVoVpM
Mac & Cheese ready for the freezer.
(https://farm1.staticflickr.com/849/29037510817_c2f22838f5_z.jpg)
Quote from: pr126 on August 10, 2018, 01:50:11 PM
Basil, How To Grow More Than You Can Eat
https://www.youtube.com/watch?v=byoEBdVoVpM
Love my basil. And so easy to grow! Goes with almost everything. I had a ham and basil sandwich just yesterday.
Quote from: Cavebear on August 12, 2018, 04:07:58 AM
Love my basil. And so easy to grow! Goes with almost everything. I had a ham and basil sandwich just yesterday.
dry? Nothing to give it some moisture? I could make one but I'd need to mix something with the ham and basil to give it a less dry taste. maybe some light mayo.
Quote from: Munch on August 12, 2018, 08:33:27 AM
dry? Nothing to give it some moisture? I could make one but I'd need to mix something with the ham and basil to give it a less dry taste. maybe some light mayo.
Sorry, I assumed a light mayo spread. Always prefer that. But you make a good point. I had a friend once who offerred me a chicken sandwich, 2 slices of bread, a thin slice of chicken, and that was IT! LOL! Nothing at all else. I didn't exactly ask to eat lunch there again...
Some cream cheese would probably be nice too.
Edit: this made me think of a really nice meal I made once. I put some chicken breast in a zip lock bag and hammered them out flat. Then I filled them with cream cheese and chives and a little garlic powder. Then wrapped the meat around the filling, and wrapped bacon around them (can use turkey bacon if you want to make it healthier).
looked like this.
(https://img.sndimg.com/food/image/upload/w_896,h_504,c_fill,fl_progressive,q_80/v1/img/recipes/35/11/56/pic4OW8fs.jpg)
Had mine with some oven roasted new potatoes seasoned.
Edit: can also use cut up mushroom and spinach mixed with the cream cheese
No pics, but slice the top off jalapeno peppers, core, and stuff with cream cheese, minced garlic, onion, chive, and cilantro. Wrap with bacon. Yummy.
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/39234770_10214921669932834_3305588263305084928_n.jpg?_nc_cat=0&oh=01b20fb209b620b243d829943ad28b2e&oe=5C0A6A07)
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/37161304_10214921669692828_381132790801891328_n.jpg?_nc_cat=0&oh=195b4d68bfe9400391320ae1a0c17445&oe=5C0F9A6A)
The cookies I said I was going to make, a while back.
And some soup made with (partially) home-grown vegetables (of my father in law).
looks nice, a veg or carrot soup?
And what kinda cookies are they, look kinda like butter cookies. (I've been meaning to make butter cookies)
Quote from: Munch on August 16, 2018, 07:51:52 AM
looks nice, a veg or carrot soup?
And what kinda cookies are they, look kinda like butter cookies. (I've been meaning to make butter cookies)
Butter cookies indeed, but a local specialty: antwerpse handjes. Has almond in The dough.
The soup was mostly tomatoes, but also carrots, paprika, a little bit of onion, Some Potato, and a good deal of zucchini and leek.
One of my favorite channels. Have a look.
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw
Heres my fav cooking channel.
https://www.youtube.com/watch?v=zV240KxIRTw
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/39509519_10214946355989970_6018372092305604608_n.jpg?_nc_cat=0&oh=2aecf7fbe5415443a0059570feacfc2a&oe=5C0CCFCE)
Omelette du fromage
With cherry-tomatoes and green paprika.
https://youtu.be/cfHSIrVh_wY
I've not baked anything in a while, so I decided to treat myself today.
Made waffle batter, got out my old waffle iron (needed a dust off) brought some maple syrup and made some.
(https://i.imgur.com/y6dvdDI.jpg)
Made sure my blood sugar was okay before having them ^^
Quote from: pr126 on August 19, 2018, 11:21:57 AM
One of my favorite channels. Have a look.
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw
Well, yeah, it is hard to make a bad soup with a tomato base and some veggies. That's a go-to for me.
Another Cherry clafouti
(https://farm2.staticflickr.com/1872/29317823887_f78ccd644a_c.jpg)
Looks really nice. Do you have it with anything like cream or Greek yogurt?
These days since its still strawberry season I've been having cut up Strawberry's, mixed with Greek yogurt and a light sprinkle of stevia on top
No nothing. Just as it is.
BTW, these are packs of frozen cherries from Tesco, 500 gr for £2.00
A 9" cake form, 3 eggs, some flour, milk, vanilla essence and a pinch of salt. That's it.
Fast and easy, bake for 45 minutes at 180c
Defrost cherries overnight in the fridge.
Edit: You may have noticed that I have omitted sugar from the recipe.
That is because I use xylitol instead of sugar.
oh yeah I thought it be xylitol. How much do you use in say this, like 1/4 what you would sugar?
Quote from: Munch on August 25, 2018, 12:43:31 PM
oh yeah I thought it be xylitol. How much do you use in say this, like 1/4 what you would sugar?
Exactly the same amount.
If you have a spoonful of sugar and a spoonful of xylitol you will be unable to tell which is which.
Looks the same, tastes the same.
Well, that was a pleasant discovery. I had a frozen turkey breast to do something with and had a sudden mad craving for dressing to go with it. Not having any mix in hand, and not wanting to have to go to the store, I freestyled it thusly:
- Put four slices of bread in the oven towards the front so I can grab them out easily later. Half an hour at 325F (the breast cutlet will be in there for 50 minutes anyway). After pulling them out of the oven, cube them more or less. It doesn't have to be neat.
- Heat up 1 cup of chicken broth/bouillon/whatever's handy. Vegetable broth would work as well, I suppose. This is an art, not a science. Two teaspoons (regular flatware, not measuring spoons) of corn meal, and a handful of frozen veggies. I would've liked celery and onions, but I didn't have that handy, so peas and carrots stood in and did quite a good job of it. Spice and season as desired; I used a couple good pinches of Penzey's Krakow Nights (https://www.penzeys.com/online-catalog/krakow-nights/c-24/p-618/pd-s), which I put on everything just short of desserts.
- When hot, chuck in the bread. It will thicken very quickly; once all the liquid's been absorbed, just turn the heat off and cover it. It will hold until the turkey breast is done.
- Devour.
I'd give pictures, but I didn't think to until after I ate it. :)
Quote from: trdsf on August 26, 2018, 12:17:29 AM
Well, that was a pleasant discovery. I had a frozen turkey breast to do something with and had a sudden mad craving for dressing to go with it. Not having any mix in hand, and not wanting to have to go to the store, I freestyled it thusly:
- Put four slices of bread in the oven towards the front so I can grab them out easily later. Half an hour at 325F (the breast cutlet will be in there for 50 minutes anyway). After pulling them out of the oven, cube them more or less. It doesn't have to be neat.
- Heat up 1 cup of chicken broth/bouillon/whatever's handy. Vegetable broth would work as well, I suppose. This is an art, not a science. Two teaspoons (regular flatware, not measuring spoons) of corn meal, and a handful of frozen veggies. I would've liked celery and onions, but I didn't have that handy, so peas and carrots stood in and did quite a good job of it. Spice and season as desired; I used a couple good pinches of Penzey's Krakow Nights (https://www.penzeys.com/online-catalog/krakow-nights/c-24/p-618/pd-s), which I put on everything just short of desserts.
- When hot, chuck in the bread. It will thicken very quickly; once all the liquid's been absorbed, just turn the heat off and cover it. It will hold until the turkey breast is done.
- Devour.
I'd give pictures, but I didn't think to until after I ate it. :)
Sounds good. Here is a typical dinner for me:
Pull out cooked meat from freezer.
Think it is pork.
Decide lots of sauted bell peppers and the pork would be good.
Saute peppers in wok.
Thaw meat in M/W
Discover it is a flattened chicken breast.
With olives and lemon quarters.
Decide the peppers won't go with the chicken.
Decide to use the chicken with noodles and gravy.
And a big tossed salad.
And sauted mushrooms.
Decide chicken and mushrooms would actually go with the peppers.
Cook angel hair spaghetti.
Toss in some red pepper flakes for heat.
Mix all together.
No not the salad, everything else.
Actually comes out pretty good.
Fresh fruit for dessert...
Creme cheese and cucumber sandwich
(https://farm2.staticflickr.com/1846/43442695755_5b41976857_z.jpg)
Ham sandwich
(https://farm2.staticflickr.com/1884/43442700255_3cd381a90f_z.jpg)
I remember my mothers cousins arranged a big family get together where I got to see my great aunts and uncles. For it I did a platter of tuna mayo, cucumber and paprika sandwiches. platter was clear by the end.
Never underestimate the power of paprika.
Fish and chips. (Fries to you yanks)
(https://farm2.staticflickr.com/1845/29445280537_e6e3ea8b4c_z.jpg)
Where's the malt vinegar?
Quote from: Baruch on August 31, 2018, 12:23:58 PM
Where's the malt vinegar?
Here:
(https://farm2.staticflickr.com/1847/29451000937_63b1fc432f_c.jpg)
I am going to make chicken soup with matzo balls. Real home cooking.
(https://s3.amazonaws.com/finecooking.s3.tauntonclud.com/app/uploads/2017/04/18123900/051128069-01-matzo-ball-soup-recipe-main.jpg)
Chicken soup started (8-quart pot)
(https://farm2.staticflickr.com/1867/43496908515_e9d9e92207_z.jpg)
One and a half hours later, ready for the freezer
Meat from the wings without skin and bone reserved for the soup. And the carrots.
(https://farm2.staticflickr.com/1866/42597958210_46d593dda3_z.jpg)
Quote from: pr126 on August 31, 2018, 10:52:24 AM
Fish and chips. (Fries to you yanks)
(https://farm2.staticflickr.com/1845/29445280537_e6e3ea8b4c_z.jpg)
Do you fry or do you bake the "fries" (chips to you Brits, LOL)? I have recently discovered that baking them at 500F for 15 minutes (shaken in olive oil and then sprinkled with coarse salt, minced garlic and onion, and paprika) comes out best.
Quote from: Cavebear on September 01, 2018, 08:22:55 PM
Do you fry or do you bake the "fries" (chips to you Brits, LOL)? I have recently discovered that baking them at 500F for 15 minutes (shaken in olive oil and then sprinkled with coarse salt, minced garlic and onion, and paprika) comes out best.
And you guys called crisps 'chips', LOL.
I've been doing chips lately with the air fryer and they come out as nice as oven chips. I can do them longer and get them really crispy.
Quote from: Munch on September 01, 2018, 08:51:23 PM
And you guys called crisps 'chips', LOL.
I've been doing chips lately with the air fryer and they come out as nice as oven chips. I can do them longer and get them really crispy.
Yeah, nothing like "French Fries", invented by the Dutch, and adopted by the Brits as "chips" when everyone should know that "chips" are actually thin slices of potato that were created by some chef in New York City who was frustrated by a socialite's demand for thinner and crispier slices and finally said "I'll give her THIN and CRISP!" And she loved them...
Thereby launching generations of bad-for-you snacks of various salt-drenched flavors of virtually no nutritional value.
I use this for the fish and chips. I do not have a deep fryer.
Halogen oven (https://www.amazon.co.uk/Andrew-James-Halogen-Mini-Oven/dp/B002LYQF7A/ref=sr_1_11?s=kitchen-appliances&ie=UTF8&qid=1535857929&sr=1-11&keywords=halogen+oven)
Quote from: pr126 on September 01, 2018, 11:15:00 PM
I use this for the fish and chips. I do not have a deep fryer.
Halogen oven (https://www.amazon.co.uk/Andrew-James-Halogen-Mini-Oven/dp/B002LYQF7A/ref=sr_1_11?s=kitchen-appliances&ie=UTF8&qid=1535857929&sr=1-11&keywords=halogen+oven)
Grownup version of girl's Easy Bake Oven from the 50s.
https://www.ebay.com/i/163215352398?chn=ps
Quote from: Baruch on September 02, 2018, 01:12:42 AM
Grownup version of girl's Easy Bake Oven from the 50s.
https://www.ebay.com/i/163215352398?chn=ps
Though the adult one won't burn flesh.. mostly because kids are stupid
Quote from: Munch on September 02, 2018, 05:17:28 AM
Though the adult one won't burn flesh.. mostly because kids are stupid
Adult supervision required? Almost everything.
My gf had both her first day of work after two months holiday. (She's a kindergarten teacher.) As well as her birthday.
I took a day off to clean the house so she would come back to a clean place, and decided to cook up a three-course dinner.
For starters: Melon and shrimp salad (with added yellow paprika), with a vinaigrette sauce
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/40656471_10215049312563820_2664176056319082496_n.jpg?_nc_cat=0&oh=9ec572696d10eebdc9808b1377acc36e&oe=5C321574)
The sauce was store bought in this one.
For the main course: Meatballs in tomatosaus
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/40636723_10215049312283813_7768570844518809600_n.jpg?_nc_cat=0&oh=6968f3d256ef6365dd069f31634ae20f&oe=5BF54191)
I did mash too, but that didn't look too well and I threw away what was left. This portion is going into the freezer. I feel I got the seasoning right.
And for desert: Torta di cioccolato Tipa Truffe:
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/40683887_10215049311923804_2030299232014958592_n.jpg?_nc_cat=0&oh=bf01a7c92fd007b831023e7bb4e4a6e4&oe=5C3A33A4)
You can serve this with whipped cream. Or with ice-cream, like I did. Another popular option seems to be to put icing sugar on the top.
I wanted mine to rise a bit more and to fall down in the middle, but this is not a bad first try for me.
Apple and Blackberry Crumble.
(https://farm2.staticflickr.com/1898/29550663097_376033f9cd_z.jpg)
(https://farm2.staticflickr.com/1864/29550670997_e13d7dec6e_z.jpg)
Quote from: Cavebear on September 01, 2018, 09:02:42 PM
Yeah, nothing like "French Fries", invented by the Dutch, and adopted by the Brits as "chips" when everyone should know that "chips" are actually thin slices of potato that were created by some chef in New York City who was frustrated by a socialite's demand for thinner and crispier slices and finally said "I'll give her THIN and CRISP!" And she loved them...
Thereby launching generations of bad-for-you snacks of various salt-drenched flavors of virtually no nutritional value.
Invented by The dutch?
The dutch?
THE DUTCH?!
THE DUTCH?!
Quote from: Mr.Obvious on September 05, 2018, 08:34:39 AM
Invented by The dutch?
The dutch?
THE DUTCH?!
THE DUTCH?!
Ensign Checkov told me, the Russians invented Brussels sprouts ;-)
Quote from: Baruch on September 05, 2018, 01:12:38 PM
Ensign Checkov told me, the Russians invented Brussels sprouts ;-)
They can have that. I don't care.
But nobody messes with fries.
Nor do i like being confused with The dutch.
Either one.
Chicken soup with matzo balls
(https://farm2.staticflickr.com/1863/44483842882_1db220b75e_z.jpg)
Quote from: Mr.Obvious on September 03, 2018, 04:44:53 PM
My gf had both her first day of work after two months holiday. (She's a kindergarten teacher.) As well as her birthday.
I took a day off to clean the house so she would come back to a clean place, and decided to cook up a three-course dinner.
For starters: Melon and shrimp salad (with added yellow paprika), with a vinaigrette sauce
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/40656471_10215049312563820_2664176056319082496_n.jpg?_nc_cat=0&oh=9ec572696d10eebdc9808b1377acc36e&oe=5C321574)
The sauce was store bought in this one.
For the main course: Meatballs in tomatosaus
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/40636723_10215049312283813_7768570844518809600_n.jpg?_nc_cat=0&oh=6968f3d256ef6365dd069f31634ae20f&oe=5BF54191)
I did mash too, but that didn't look too well and I threw away what was left. This portion is going into the freezer. I feel I got the seasoning right.
And for desert: Torta di cioccolato Tipa Truffe:
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/40683887_10215049311923804_2030299232014958592_n.jpg?_nc_cat=0&oh=bf01a7c92fd007b831023e7bb4e4a6e4&oe=5C3A33A4)
You can serve this with whipped cream. Or with ice-cream, like I did. Another popular option seems to be to put icing sugar on the top.
I wanted mine to rise a bit more and to fall down in the middle, but this is not a bad first try for me.
I hope she enjoyed it.
She did :)
Quote from: Mr.Obvious on September 08, 2018, 01:03:10 PM
She did :)
The good thing about men cooking is that the ladies love it. One part about 'Clan Of The Cave Bear' was that Neanderthal women did all the cooking. So when the Cro-Magnon heroine left the Clan and found a Cro-Magnon male, when he just casually cooked a meal while she was away, she was so stunned that she wouldn't have cared if it was burnt to a crisp, just to not have to cook after hunting for food that day.
To him, it was normal; to her, it was amazing. And BTW, he was a very good cook, so it wasn't "burnt to a crisp".
no cooking but still food.
I got a pack of these today.
(https://cdn.images.express.co.uk/img/dynamic/14/590x/secondary/Candy-Floss-grapes-don-t-contain-any-flavourings-or-added-sugar-609734.jpg)
While I wouldn't say they taste of candy floss, they are insanely sweet, probably the sweetest fruit I've ever bitten into.
Quote from: Munch on September 08, 2018, 02:32:39 PM
no cooking but still food.
I got a pack of these today.
(https://cdn.images.express.co.uk/img/dynamic/14/590x/secondary/Candy-Floss-grapes-don-t-contain-any-flavourings-or-added-sugar-609734.jpg)
While I wouldn't say they taste of candy floss, they are insanely sweet, probably the sweetest fruit I've ever bitten into.
Well, I WOULD like a taste of fruit with my sugar... ;)
Seriously I dunno how they get the flavor in these, how they breed them to be so sweet, but it hits you the moment you bite into them, I can't post an image of the ones I have because I finished them all in one afternoon.
Quote from: Munch on September 08, 2018, 02:32:39 PM
no cooking but still food.
I got a pack of these today.
(https://cdn.images.express.co.uk/img/dynamic/14/590x/secondary/Candy-Floss-grapes-don-t-contain-any-flavourings-or-added-sugar-609734.jpg)
While I wouldn't say they taste of candy floss, they are insanely sweet, probably the sweetest fruit I've ever bitten into.
Hope that is fake sugar (no diabetes impact). And they appear addictive, like chocolate covered coffee beans. Gotta be bad for you.
Quote from: Cavebear on September 08, 2018, 01:13:06 PM
The good thing about men cooking is that the ladies love it. One part about 'Clan Of The Cave Bear' was that Neanderthal women did all the cooking. So when the Cro-Magnon heroine left the Clan and found a Cro-Magnon male, when he just casually cooked a meal while she was away, she was so stunned that she wouldn't have cared if it was burnt to a crisp, just to not have to cook after hunting for food that day.
To him, it was normal; to her, it was amazing. And BTW, he was a very good cook, so it wasn't "burnt to a crisp".
Men did barbecue going back to the old Stone Age. Women had salad. So what you describe from the book, which is ridiculously feminist BTW, is far from anything realistic. Men hunt, women gather. And we still do.
Quote from: Baruch on September 08, 2018, 03:16:52 PM
Hope that is fake sugar (no diabetes impact). And they appear addictive, like chocolate covered coffee beans. Gotta be bad for you.
apparently its all natural and is nothing more then manipulating the chromosome of the grapes and grown a certain way.
https://www.thesun.co.uk/living/4270161/asda-candy-floss-flavoured-grapes/
Quote from: Munch on September 08, 2018, 04:02:47 PM
apparently its all natural and is nothing more then manipulating the chromosome of the grapes and grown a certain way.
https://www.thesun.co.uk/living/4270161/asda-candy-floss-flavoured-grapes/
Natural or not, it will still affect your glucose level. Fruit contains lots of sugar.
Do a blood test after such a stunt and see how it affects your blood sugar level.
https://www.youtube.com/watch?v=_fqpD3v_aOQ
Oh I know that, when I was younger if I was suffering a hypoglycemic attack I'd eat a banana for some quick carbs.
When I've had a fruit salad I monitor my sugar levels after. It's the fructose in it.
Also holy shit that guy goes a long time between blinks
Quote from: Munch on September 08, 2018, 04:02:47 PM
apparently its all natural and is nothing more then manipulating the chromosome of the grapes and grown a certain way.
https://www.thesun.co.uk/living/4270161/asda-candy-floss-flavoured-grapes/
Yes, Britain is top in transgenics. The added chromosomes could be from sheep, people or both ;-(
Quote from: Munch on September 09, 2018, 06:12:48 AM
Oh I know that, when I was younger if I was suffering a hypoglycemic attack I'd eat a banana for some quick carbs.
When I've had a fruit salad I monitor my sugar levels after. It's the fructose in it.
Also holy shit that guy goes a long time between blinks
Maybe the nannites have taken hold, after he ate scifi food.
Quote from: Baruch on September 09, 2018, 08:39:51 AM
Maybe the nannites have taken hold, after he ate scifi food.
I think the nannites would be able to make more then just grapes taste like candy. imagine bacon flavored celery, sweet rice pudding flavored cabbage, chocolate flavored curry.
Quote from: Munch on September 09, 2018, 09:00:56 PM
I think the nannites would be able to make more then just grapes taste like candy. imagine bacon flavored celery, sweet rice pudding flavored cabbage, chocolate flavored curry.
And people say I have an imagination. How about "any flavor jelly beans"?
Quote from: Baruch on September 09, 2018, 10:40:21 PM
And people say I have an imagination. How about "any flavor jelly beans"?
Eh Harry potter already cornered the market on that
(https://i.ebayimg.com/00/s/NDMwWDgwMA==/z/9DIAAOSwTM5Y4f8k/$_20.JPG)
But which one is made from human genes, which one from sheep genes? Once you start genetic manipulations, like Lay's potato chips, you just can't stop.
I am experimenting with chia seeds for breakfast instead of porridge.
https://www.youtube.com/watch?v=puImA4cAMHk&t=40s
Gotta admit that does look tasty, but think I keep it simply and stick to porridge
You can also have it as an after meal sweet.
I haven't tried it yet. The thing looks like tapioca pudding when ready.
The fruits and nuts make it interesting. We'll see.
https://www.youtube.com/watch?v=HJWpQb1bexc
Well, I made one portion as a dessert. First impression: Meh.
It is edible. It supposed to be good for you. Healthy, low carb, full of nutrients.
In time, I may even like it. :-)
I know that stevia has quite a fruity taste to it and wondering if thats what gives it the flavor
I have never tried Stevia, I use Tesco's granulated sweetener. £ 1.00 per jar. Last a long time.
And of course xylitol for occasional baking.
Quote from: pr126 on September 11, 2018, 09:32:02 AM
I am experimenting with chia seeds for breakfast instead of porridge.
https://www.youtube.com/watch?v=puImA4cAMHk&t=40s
Will you become a Chia pet, and join the Green party? ;-)
These chia seeds look like frogspawn.
think of it as good protein.
you could try stevia, since its fine for diabetics to have. I tried it in tea and like say seemed a little fruity flavored for my taste, but is quite nice on a fruit salad.
https://www.healthline.com/health/type-2-diabetes/diabetes-stevia
I'm posting this with thoughts to my diabetic brethren, do not fear, I'm monitoring my blood sugars even now.
(https://i.imgur.com/ICnrOtj.jpg)
vanilla haagen daz icecream with two sainsburys Taste Difference chocolate chip cookies.
(http://i.123g.us/c/gen_sorry/card/325828.gif)
I tried making a chicken pot pie for the first time last night. I used the right-sized individual containers. The fillings were perfect, tasty and right-sized. But apparently, using leftover pizza dough for the bottom and top crust wasn't exactly the right way to go...
It was "chewy"...
I recommend puff pastry, ready rolled from the supermarket.
No need for the bottom cover. Just use for the top.
Quote from: pr126 on September 12, 2018, 04:28:15 AM
I recommend puff pastry, ready rolled from the supermarket.
No need for the bottom cover. Just use for the top.
Yeah, the recipe called for that. But, I did have the dough on hand and it seemed to get crispy enough for pizza, so, well...
On the other hand, ignoring the bottom and top crust disaster, I had a really good chicken stew... Nothing went to waste except some leftover pizza dough. And I'm composting that.
Although, the crust is in lumps and I'm thinking of deep-frying it briefly. Trying to think of what would go good with that!
Very low carb (ketone) diet for diabetes.
Lentils, Kale, carrots, and a burger.
Banished potatoes, rice, pasta.
(lost 3lbs. in 2 weeks)
(https://farm2.staticflickr.com/1905/29988221837_6fbf18a22e_z.jpg)
(https://farm2.staticflickr.com/1890/43930436164_58177112a1_z.jpg)
Delicious Ketogenic Cookie And Dessert Recipes For Weight Loss (https://www.amazon.co.uk/gp/product/B074PXX6RH/ref=oh_aui_d_detailpage_o01_?ie=UTF8&psc=1)
(https://images-eu.ssl-images-amazon.com/images/I/51hrTO-9XoL.jpg)
(https://66.media.tumblr.com/59ee2f086340da7a4ea47973fd5a2d3e/tumblr_pfnjkcz9wI1qkpfj2_540.jpg)
Chocolate "mug cake" made in the microwave in 90 seconds.
My first try came out nice.
(https://farm2.staticflickr.com/1973/44097372205_b78532deef_z.jpg)
Chocolate "mug cake" made in the microwave in 90 seconds.
My first try, came out nice.
https://www.youtube.com/watch?v=8_hTsviwJr0
nice, I need to buy some ramekins.s
I've made mug brownies before in similar ways, becomes very hot or miss, though I tried to avoid any recipe that uses sunflower oil.
"they" say that breakfast is the best drink of the day.
Quote from: Munch on September 28, 2018, 08:31:06 PM
(https://66.media.tumblr.com/59ee2f086340da7a4ea47973fd5a2d3e/tumblr_pfnjkcz9wI1qkpfj2_540.jpg)
Sorry. I gagged on that idea...
Almond Cookies
(https://farm2.staticflickr.com/1959/44374660724_1521ca0f42_z.jpg)
no almond pieces in?
Quote from: pr126 on October 04, 2018, 08:23:29 AM
Almond Cookies
(https://farm2.staticflickr.com/1959/44374660724_1521ca0f42_z.jpg)
I like almonds. And some almond cookies sound good right now. Nice.
Quote from: pr126 on October 04, 2018, 09:33:25 AM
Made with almond flour.
No rising? Baking powder, etc?
This recipe makes a dozen terrific hamburger buns (https://www.tasteofhome.com/recipes/40-minute-hamburger-buns/), quickly. I made a batch for the first time tonight, leaving half plain and sprinkling Penzey's Krakow Nights (https://www.penzeys.com/online-catalog/krakow-nights/c-24/p-618/pd-s) over the other half. Just unspeakably good. I ate two plain before the meat finished cooking.
I use to keep a lot of active dry yeast in the house since use to have a breadmaker, made really nice warm loafs fresh.
Sadly the old break maker broke one year and I stopped buying yeast.
Does sound like a nice idea though to try again in the oven.
Quote from: Munch on October 04, 2018, 09:00:24 PM
I use to keep a lot of active dry yeast in the house since use to have a breadmaker, made really nice warm loafs fresh.
Sadly the old break maker broke one year and I stopped buying yeast.
Does sound like a nice idea though to try again in the oven.
I used to be really intimidated by breads, but the more I tackle, the easier I find it. I only wish I'd had some sesame seeds I could've put on them. The ones in that recipe couldn't be much easier -- there's only a five minute proofing for the yeast and a ten minute rising time for the buns.
Creamy mushroom on toast
(https://farm2.staticflickr.com/1946/45247048101_a45db9d8ee_z.jpg)
I had mashed up avocado on olive bread the other day
Quote from: Munch on October 12, 2018, 05:03:29 AM
I had mashed up avocado on olive bread the other day
With garlic salt? That is what mom always put on avocado on toast.
Not tried with garlic salt, but I'll keep that in mind next time.
Guacamole? I do make it sometimes.
I've never really liked Guacamole since the store brought stuffs always been a little to hot for my pallet, so I just use avos on their own, like cut up in fajitas or over a salad
Quote from: Munch on October 12, 2018, 06:37:35 AM
I've never really liked Guacamole since the store brought stuffs always been a little to hot for my pallet, so I just use avos on their own, like cut up in fajitas or over a salad
If you mean "cream of" some soup with a lot of mushrooms, that sounds rather interesting and I will try it. But I hate avacados.
Quote from: Cavebear on October 14, 2018, 06:06:15 AM
If you mean "cream of" some soup with a lot of mushrooms, that sounds rather interesting and I will try it. But I hate avacados.
I knew there was something wrong with you ;-)
Quote from: Baruch on October 14, 2018, 08:08:15 AM
I knew there was something wrong with you ;-)
I have a sudden desire for a really good pizza with pepperoni, mushrooms, hot peppers, and shallots!
Sadly no pictures because my phone was dead and still is. (Left the charger at work.)
Last week, I made a roast chicken from scratch.
I mean, I didn't kill and gut and pluck it myself. But chicken, stuffed with lemon and onion. Smeared in a sauce of corn-oil, honey, garlic, herbs and such, and put it in the oven. Make sure to moisten it up occasionaly with the sauce. It was good.
Also made enough spaghetti/lasagna sauce for like 12 days. We had spaghetti. It was okay, but I forgot to spice the meat. The sauce is good enough and I hope it's taste will drench further into the meat, but stupid mistake in any case.
Not cooking, but since its a food thread.
At the market today I brought something I've never tried before, Persimmon fruit (or Kaki some call it)
(https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Fuyu_Persimmon_%28Diospyros_Kaki%29.jpg/1920px-Fuyu_Persimmon_%28Diospyros_Kaki%29.jpg)
Was really nice, was kind of like mango, but didn't have the kind of bitter sweet after taste mango has.
"drench" ... very erudite, but not per standard grammar today. "soak" is contemporary.
Quote from: Munch on October 24, 2018, 07:02:55 PM
Not cooking, but since its a food thread.
At the market today I brought something I've never tried before, Persimmon fruit (or Kaki some call it)
(https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Fuyu_Persimmon_%28Diospyros_Kaki%29.jpg/1920px-Fuyu_Persimmon_%28Diospyros_Kaki%29.jpg)
Was really nice, was kind of like mango, but didn't have the kind of bitter sweet after taste mango has.
Ooo yes, persimmons are quite good. I haven't had one for a while; I'll have to poke at Kroger's. Maybe one of these days I'll have a go at persimmon jelly (or jam).
That inspired me, thanks, I found a recipe for persimmon jam, gonna buy some more and try it.
Quote from: Munch on October 25, 2018, 06:36:14 AM
That inspired me, thanks, I found a recipe for persimmon jam, gonna buy some more and try it.
Also, let me see if I have this right. What we in the US call 'jelly' is 'jam' in the UK, while UK 'jelly' is our 'gelatine'. I don't know if there's a particular term for 'jam' in British English -- the difference between (USian) jelly, jam and preserves being that jelly is made with fruit juice, jam with fruit pulp, and preserves with actual chunks of fruit included.
Quote from: trdsf on October 25, 2018, 05:23:22 PM
Also, let me see if I have this right. What we in the US call 'jelly' is 'jam' in the UK, while UK 'jelly' is our 'gelatine'. I don't know if there's a particular term for 'jam' in British English -- the difference between (USian) jelly, jam and preserves being that jelly is made with fruit juice, jam with fruit pulp, and preserves with actual chunks of fruit included.
in the uk this is what people think when you say jelly.
(https://i3.aroq.com/3/robinsons_jelly_apple_blackcurrant_pot_render.jpg)
which is basically fruit flavored gelatine. You can get it ready made or make it up yourself to set.
And jam is preserves, like here.
(https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2012/2/21/1329828180130/hartleys-jam--007.jpg?width=300&quality=85&auto=format&fit=max&s=3897b27aa72e0f7469f92c65af6580c7)
this is why when we make a peanut butter and jelly sandwich here, its jam we use.
Best jam ... Knott's Berry Farm
Marmite ... no American version
https://en.wikipedia.org/wiki/Knott%27s_Berry_Farm ... alas ... food section acquired eventually by Smuckers.
This was a big part of my California childhood. My grandmother loved it, particularly their fried chicken (my grandfather hated all chicken). No admission charge until 1968, so we went there much more often than Disneyland.
Quote from: Baruch on October 25, 2018, 07:15:46 PM
Best jam ... Knott's Berry Farm
Marmite ... no American version
https://en.wikipedia.org/wiki/Knott%27s_Berry_Farm ... alas ... food section acquired eventually by Smuckers.
This was a big part of my California childhood. My grandmother loved it, particularly their fried chicken (my grandfather hated all chicken). No admission charge until 1968, so we went there much more often than Disneyland.
Best jam I've tried is this.
(https://images-na.ssl-images-amazon.com/images/I/511DNBD1N0L._SY355_.jpg)
Sells on amazon.com for $27, but I get it here in tescos for like £3.
As for marmite, my half american half Swedish friend was curious about marmite, so sent him a pot for christmas one year. He said he was awful, and that veggiemite was better.
our friendship survived despite this.
I am currently on a keto diet (https://www.healthline.com/nutrition/ketogenic-diet-101) for the last 3 months to control my blood glucose. Lost 4 lbs already. Average blood glucose is 7.
(Multiply by 18 for American measuring=126)
Here is a recipe for Keto bread for diabetes, no carb.
10 gr butter melted in the microwave for 20 seconds
pinch of salt
30 gr almond flour
1 egg
1/2 teaspoon baking flour
Mix everything in a mug,
microwave for 90 seconds.
Done.
(https://farm5.staticflickr.com/4870/44199209730_055cb9c3ec_c.jpg)
https://www.youtube.com/watch?v=uE98gHygT4Y
OK, I just HAD to look it up. I realized I didn't know the difference between jams and preserves.
In jelly, the fruit comes in the form of fruit juice.
In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly as a result).
In preserves, the fruit comes in the form of chunks in a syrup or a jam.
So, to my relief, there isn't much difference between jams and preserves. But I bet someone can make a good issue about it, LOL!
Homemade ghee from 500 gr Irish Kerrygold butter for cooking.
(https://farm5.staticflickr.com/4833/31291323447_76bdabdf42_c.jpg)
Quote from: pr126 on December 08, 2018, 09:46:16 AM
Homemade ghee from 500 gr Irish Kerrygold butter for cooking.
(https://farm5.staticflickr.com/4833/31291323447_76bdabdf42_c.jpg)
Hope that isn't bog butter ;-(
Quote from: Munch on October 25, 2018, 07:29:10 PM
Best jam I've tried is this.
(https://images-na.ssl-images-amazon.com/images/I/511DNBD1N0L._SY355_.jpg)
Sells on amazon.com for $27, but I get it here in tescos for like £3.
As for marmite, my half american half Swedish friend was curious about marmite, so sent him a pot for christmas one year. He said he was awful, and that veggiemite was better.
our friendship survived despite this.
I occasionally see a stray jar of Vegemite or Marmite lurking in the International aisle, and I am occasionally tempted to try it. The only thing I know about either is that if you put any more than a molecule-thick layer on your toast, you've probably put on too much.
Quote from: trdsf on December 08, 2018, 08:00:13 PM
I occasionally see a stray jar of Vegemite or Marmite lurking in the International aisle, and I am occasionally tempted to try it. The only thing I know about either is that if you put any more than a molecule-thick layer on your toast, you've probably put on too much.
marmite is like poison. If you start out young eating it, your build an immunity to the effects while your still young and your body adapts to the taste until you can eat it like any other condiment. If you try it when your an adult without building that immunity, your in for a world of hurt.. from the tongue bleaching.
Quote from: Munch on December 08, 2018, 10:32:45 PM
marmite is like poison. If you start out young eating it, your build an immunity to the effects while your still young and your body adapts to the taste until you can eat it like any other condiment. If you try it when your an adult without building that immunity, your in for a world of hurt.. from the tongue bleaching.
Marmite is made from the corpses of wee yeastie beasties. So basically eating dead stuff.
Quote from: Baruch on December 18, 2018, 07:27:09 AM
Marmite is made from the corpses of wee yeastie beasties. So basically eating dead stuff.
Anything we eat is counted as eating dead stuff.
Quote from: Munch on December 18, 2018, 08:00:39 AM
Anything we eat is counted as eating dead stuff.
So, was that salt alive once? LOL!
Quote from: Cavebear on December 18, 2018, 08:04:26 AM
So, was that salt alive once? LOL!
can you live off a diet of salt?
Quote from: Munch on December 18, 2018, 09:25:30 AM
can you live off a diet of salt?
Can't live without it. The point was ... to trigger the vegan gag reflex. Since that didn't happen, I want y'all to put your finger down your throat, while kissing a taxidermist.
Quote from: Munch on December 18, 2018, 09:25:30 AM
can you live off a diet of salt?
You said "Anything we eat is counted as eating dead stuff". Salt is not "dead stuff". LOL!
Quote from: Cavebear on December 21, 2018, 10:52:39 AM
You said "Anything we eat is counted as eating dead stuff". Salt is not "dead stuff". LOL!
Yes. Extend definition to "never alive" ... but that denies materialism.
Will be baking a chocolate truffelcake sunday, for christmas eve. Not Looking forward to THE effort.
Quote from: Mr.Obvious on December 21, 2018, 01:51:15 PM
Will be baking a chocolate truffelcake sunday, for christmas eve. Not Looking forward to THE effort.
How about some pecan tassies?
since this mostly the cookie and food/drink thread.
has anyone every tried mulled wine here? I brought myself a bottle and thinking of adding some orange slices and cinnamon sticks to it.
Quote from: Munch on December 21, 2018, 08:27:44 PM
since this mostly the cookie and food/drink thread.
has anyone every tried mulled wine here? I brought myself a bottle and thinking of adding some orange slices and cinnamon sticks to it.
The danger is oxidation. Wine goes sour quickly. If you can drink it fast, it might be OK.
Quote from: Munch on December 21, 2018, 08:27:44 PM
since this mostly the cookie and food/drink thread.
has anyone every tried mulled wine here? I brought myself a bottle and thinking of adding some orange slices and cinnamon sticks to it.
Is mulled wine hot wine?
Then yes. Gluhwein. Never had it with orange. All manner of spice though.
Quote from: Munch on December 18, 2018, 08:00:39 AM
Anything we eat is counted as eating dead stuff.
Yogurt?
Wow, busy couple weeks of foodistry. Last week was mostly variations on Turkish delight, using limoncello, Chambord, blue curaçao, and Midori as flavorings (in separate batches, not all in the same batch). This week, handled the holiday dinner single-handed, including the first turkey I've ever done. Usually I handle the sides and dessert and Evil Twin does the main course.
Regular basting with a mix of butter, freshly squeezed orange juice, and ginger. Man, that was good. Roasted root vegetables, dressing, and loaded mashed potatoes (with cheddar, bacon and caramelized onions).
The plan for New Years is duplicating Tony Packo's Hungarian hot dogs.
Quote from: trdsf on December 28, 2018, 12:27:03 AM
Yogurt?
Good bacteria
https://www.livestrong.com/article/349067-list-of-good-bacteria-in-yogurt/
Home made chocolates for diabetes.
Cocoa butter solids melted in the microwave
Add powdered xylitol, dark unsweetened cocoa powder,
vanilla, mix well and pour into ice cube tray, freeze for half an hour.
(https://farm5.staticflickr.com/4823/45584478615_796c43a2be_z.jpg)
Looks good. What percentage cocoa was it?
Quote from: Munch on December 28, 2018, 05:24:43 AM
Looks good. What percentage cocoa was it?
Goodness knows.
The cocoa butter is unsweetened, natural from Amazon. Cocoa (dark) powder ditto.
Quote from: Munch on December 28, 2018, 04:26:08 AM
Good bacteria
https://www.livestrong.com/article/349067-list-of-good-bacteria-in-yogurt/
Well, more to the point, not "dead stuff". :)
Quote from: trdsf on December 28, 2018, 06:52:06 AM
Well, more to the point, not "dead stuff". :)
Yeah, where would we be without yeast?
Sausages and mashed cauliflower Instead of potatoes, no carbs.
Brussels sprouts.
Ketogenic diet for diabetes and weight loss.
(https://farm5.staticflickr.com/4832/45597715895_1a7d716eff_z.jpg)
Quote from: pr126 on December 29, 2018, 05:35:20 AM
Sausages and mashed cauliflower Instead of potatoes, no carbs.
Brussels sprouts.
Ketogenic diet for diabetes and weight loss.
(https://farm5.staticflickr.com/4832/45597715895_1a7d716eff_z.jpg)
I don't think I can enjoy the mashed cauliflower... But sausage and Brussels Sprouts look good. Would you like a chicken thigh baked with green olives and shallots over angel hair spaghetti? I'm becoming a bit addicted to that.
Pr, as a type-1 I can balance how much carbs I have with each meal and my insulin levels taken.
How many carbs are you allowed to take each day as type-2?
Quote from: Munch on December 29, 2018, 05:50:22 AM
Pr, as a type-1 I can balance how much carbs I have with each meal and my insulin levels taken.
How many carbs are you allowed to take each day as type-2?
Ideally, 20 gr max if on a keto diet.
The body can function without any carbs at all.
Fat is used as a fuel instead of carbohydrates. Healthier.
My sister, like alot of northern folk make "freezer jam", usually raspberry or strawberry... exceptional stuff. I have three jars left and it is best on plain bagels imho.
Quote from: pr126 on December 29, 2018, 06:09:23 AM
Ideally, 20 gr max if on a keto diet.
The body can function without any carbs at all.
No. “If you stop eating carbohydrates, you rapidly lose water weight as your body breaks down the stored carbohydrates," explains Darwin Deen, MD, senior attending physician at Montefiore Medical Center's Department of Family and Social Medicine in the Bronx, New York. "The problem is that a low-carbohydrate diet is not a normal balance of physiologic nutrition. As soon as you start eating carbohydrates again, your body replenishes your carbohydrate stores and your weight comes back,"
It is the refined carbs like fructose sugars that cause some harm.
Vegetables and fruits are carbs, If you don't eat them, you die.
yeah have to agree with the bear here. the body does indeed need a level of carbohydrates in it, and it needs replenishing to stay healthy. I've known type 2 diabetics who do heavily balance their diet like you pr, but do take in certain carbs from fruits and vegetables and beans, monitoring themselves.
We do need some carbs. But not much.
https://www.youtube.com/watch?v=eXF4iD3O_oA
Not for type 1 diabetes!
https://www.youtube.com/watch?v=vMZfyEy_jpI&t=9s
https://www.diabetes.co.uk/keto/foods-to-eat-on-a-ketogenic-diet.html
Quote from: Munch on December 29, 2018, 09:45:14 AM
yeah have to agree with the bear here. the body does indeed need a level of carbohydrates in it, and it needs replenishing to stay healthy. I've known type 2 diabetics who do heavily balance their diet like you pr, but do take in certain carbs from fruits and vegetables and beans, monitoring themselves.
i was told as Type II, don't eat corn, beans or peas. The vegetables with starch. Not all vegetables are spinach. Was told, never eat fruit, put a limit on grain and potatoes.
Quote from: Baruch on December 29, 2018, 10:34:46 AM
i was told as Type II, don't eat corn, beans or peas. The vegetables with starch. Not all vegetables are spinach. Was told, never eat fruit, put a limit on grain and potatoes.
I'm certain I've seen pr make things with fruit on here before.
Quote from: pr126 on December 29, 2018, 09:48:44 AM
We do need some carbs. But not much.
Not for type 1 diabetes!
And you said "The body can function without any carbs at all."
I forgive you. Have an apple... LOL!
Quote from: Munch on December 29, 2018, 10:50:27 AM
I'm certain I've seen pr make things with fruit on here before.
Correct. That was before my keto diet.
Berries are OK, I use (frozen) blueberries in my dessert with yogurt. Just a few.
Cavebear wrote:QuoteI don't think I can enjoy the mashed cauliflower...
Honestly, you can hardly tell the difference. I like it.
https://www.youtube.com/watch?v=_VpxFy8gLKM
Quote from: pr126 on December 29, 2018, 11:10:56 AM
Cavebear wrote:Honestly, you can hardly tell the difference. I like it.
I don't like mashed potatoes either. So THERE, LOL! But because of you, I've been enjoying breakfast sausages more often. So thank you. ;)
Homemade raspberry jam sugarfree for diabetes.
(https://farm5.staticflickr.com/4904/46869779651_6c15fbe406_z.jpg)
Homemade sugar-free chocolate for diabetes
40 gr cocoa butter melted
30 gr dark cocoa powder
15 gr powdered xylitol
pour into a silicon tray, refrigerate.
(https://farm8.staticflickr.com/7893/39927222463_585bf44f87_c.jpg)
Low Carb Crackers/Cheese biscuits, made from various seeds.
Ready for baking.
(https://farm8.staticflickr.com/7803/46886488472_766a86c594_z.jpg)
If you get a cuttlefish bone to chew on, you will be set ;-)
those seeded crackers look tasty.
I use to eat a lot of seeded bread, but moved onto wholemeal
Quote from: Munch on January 31, 2019, 02:36:13 PM
those seeded crackers look tasty.
I use to eat a lot of seeded bread, but moved onto wholemeal
If not a whole meal, then half a meal, and still hungry ;-)
Quote from: Baruch on January 31, 2019, 08:05:33 PM
If not a whole meal, then half a meal, and still hungry ;-)
I would only use white bread for bread and butter pudding.
Quote from: Munch on January 31, 2019, 08:07:21 PM
I would only use white bread for bread and butter pudding.
Racisss ... did you hear about the racist chimney sweeps?
Quote from: Baruch on January 31, 2019, 08:08:15 PM
Racisss ... did you hear about the racist chimney sweeps?
my dad watched the jolson story on repeat. my mum ended up burning the vhs.
Quote from: Munch on January 31, 2019, 08:10:39 PM
my dad watched the jolson story on repeat. my mum ended up burning the vhs.
Well, so much for history. Did your family burn Churchill's History Of The English Speaking People?
If Black folk can play White ... and BBQ ... that is cultural appropriation!
Quote from: Baruch on January 31, 2019, 01:06:35 PM
If you get a cuttlefish bone to chew on, you will be set ;-)
Polly wants a cracker!
Quote from: pr126 on February 01, 2019, 12:28:58 AM
Polly wants a cracker!
Which Fleet Street rag do you shit on, on the bottom of your cage?
Quote from: Baruch on February 01, 2019, 06:10:25 AM
Which Fleet Street rag do you shit on, on the bottom of your cage?
Not choosy. They are all the same.
Packaged chocolate chip cookie mix. Heat oven to package directions. Add chopped walmuts. Mix. Place parchment paper in a 10x10" glass pan. Scrape in mix. add 50% to cooking time. Cool whole pan on wire rack 1 hour. Lift parchment paper and put on cutting board. Use good knife to make bars.
Yum!
Seriously, I like bars, not cookies...
Average Glucose levels (Type2 diabetes diagnosed 2013)
Hope to get off meds soon.
(https://farm8.staticflickr.com/7903/40017332063_28c6b86938_z.jpg)
90 minutes after dinner. (UK measuring standards. For the US multiply by 18 = 99)
(https://farm5.staticflickr.com/4871/32040897027_14f54f8a71_z.jpg)
Nice, keep it up.
Zero carbohydrates.
Mashed cauliflower, brussels sprouts, roast chicken.
(https://farm8.staticflickr.com/7804/32062851657_a90453f565.jpg)
At Christmas only time I eat sprouts is boiled, then put in a pan with bacon lardons, chestnuts and cooked in olive oil.
https://www.abelandcole.co.uk/recipes/brussels-sprouts-with-chestnuts-lardons
Quote from: Munch on February 06, 2019, 05:52:35 AM
At Christmas only time I eat sprouts is boiled, then put in a pan with bacon lardons, chestnuts and cooked in olive oil.
https://www.abelandcole.co.uk/recipes/brussels-sprouts-with-chestnuts-lardons
I buy them frozen in Tesco's, microwave (frozen) for 4 minutes in a little water.
Bacon is fine, but chestnuts have sugar and carbs. Have walnuts instead.
Well you know type 1 diabeties, there's some flexibility there long as I take the right amount of insulin
I imagine there's an alternative instead of chestnuts though with no carbs, since walnuts would have that too.
Quote from: Munch on February 06, 2019, 05:52:35 AM
At Christmas only time I eat sprouts is boiled, then put in a pan with bacon lardons, chestnuts and cooked in olive oil.
https://www.abelandcole.co.uk/recipes/brussels-sprouts-with-chestnuts-lardons
I've taken to halving sprouts and roasting them with balsamic vinegar and orange rind. Man, that's good.
Now, my mom cooked them the Midwestern way: if you can still count them, they're not done yet. There were so many vegetables I didn't learn to love until I was an adult and tasting things cooked properly...
Cooking veggies and vitamin loss? (https://goaskalice.columbia.edu/answered-questions/cooking-veggies-and-vitamin-loss)
QuoteStill, high temperatures and long cooking times can degrade vitamins that are more sensitive to heat. While this is hard to avoid with soups, it is much less of a concern than leached and wasted vitamins.
If you're planning on preparing vegetables to eat alone, you may want to try steaming them briefly until they are crisp and tender. It's almost always best to keep cooking times low: microwaving, steaming,
I buy my veggies frozen and cook them in the microwave or steam.
Less bulk, and less work with no loss of nutrients.
Except for cauliflowers where I steam and mash in the food processor instead of potatoes which are heavy on carbs. (diabetes, Keto diet.)
Healthy dinner, zero carbs.
Avocado, salad, sugarfree jelly with cream
(https://farm8.staticflickr.com/7883/40084572633_8f32139df7_z.jpg)
oh hell no. I went to a Jap steakhouse last night.....two pounds of fried rice, lobster tail and filet in soy and a touch of teriyaki with a slathering off perfectly grilled onions heavily salted ( a touch too much though) of course the usual pate hor deurves and all with ginger steak sauce and yum yum seafood sauce...dumb fuck asked if I wanted bean sprouts...BEAN SPROUTS? WTF ya trying to kill me? Oh an 3 rum and cokes to whisk it down....NOW DAT IS A HEALTHY MEAL.
Ohh we in Turkland eat always fresh vegetable made by my mothers... at least my mother thanks god gives us always vegetable fried in supervirgin olive oil.
tis a shame humans can't be extra virgin or super virgin or even superior virgin....shame I tell ya damn shame...I mean what could possible taste better than extra virgin virgin?
Quote from: SoldierofFortune on February 10, 2019, 01:15:21 PM
Ohh we in Turkland eat always fresh vegetable made by my mothers... at least my mother thanks god gives us always vegetable fried in supervirgin olive oil.
Mother Mary was a supervirgin ;-)
Quote from: aitm on February 10, 2019, 12:55:29 PM
oh hell no. I went to a Jap steakhouse last night.....two pounds of fried rice, lobster tail and filet in soy and a touch of teriyaki with a slathering off perfectly grilled onions heavily salted ( a touch too much though) of course the usual pate hor deurves and all with ginger steak sauce and yum yum seafood sauce...dumb fuck asked if I wanted bean sprouts...BEAN SPROUTS? WTF ya trying to kill me? Oh an 3 rum and cokes to whisk it down....NOW DAT IS A HEALTHY MEAL.
*sob* The best Japanese steakhouse here in town is closed; we were fortunate to get in on their very last seating, and I shall forever count that as one of the high points of my life, bean sprouts and all. The chicken and scallops was as astounding as it ever was, and the owner came around at the end of the night pouring free champagne (on top of the Japanese martiniâ€"
sake replacing the dry vermouth)... but almighty fuck, I wish they hadn't closed. None of the other Japanese steakhouses in the area are as good. They're good, but not
as good.
Same here. Best steakhouse here closes after owner retires after 37 years. Sad.
its not cooking but still, its a consumable.
Brought three of these from the online company.
http://beaniesflavourco.co.uk/
(https://images-na.ssl-images-amazon.com/images/I/51bk1nwxMKL.jpg)
tried the caramel one, it was alright, though tbh it felt like I could have had the same taste from that caramel syrup that use in coffee shops
might try the mint one later.
As long as those aren't the beanies that make you toot ...
Made lasagna sunday.
It was scrumptious, even if I say so myself.
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/52591469_10216214445211408_595324094048632832_n.jpg?_nc_cat=101&_nc_ht=scontent-bru2-1.xx&oh=3caaf224fd16a9979fa5cf35d44876ef&oe=5CEFF045)
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/52594447_10216214445491415_7265343175852556288_n.jpg?_nc_cat=104&_nc_ht=scontent-bru2-1.xx&oh=8da1cfd26e1a7801b8a954d9fff7f1bc&oe=5CE0EF00)
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/52688635_10216214445411413_6783297654529982464_n.jpg?_nc_cat=109&_nc_ht=scontent-bru2-1.xx&oh=67912248d734bbd971ebba6033bc5f4f&oe=5D251762)
Contains two types of onions, fresh tomatoes, canned tomatoes, pasata, dubbel-concentrated tomato-paste, fresh garlic, paprika, carrots, zucchini, cheese, butter, flower, eggplant on top, minced meat, mushrooms, pre-made lasagna-leaves and a good amount of spice.
Do you guys cook olive oil dishes? I couldn't find the word in English. It's a meal class we have over here.
Vegetables made with olive oil. They are eaten cold.
I use olive oil for cooking, sometimes coconut oil or homemade ghee.
No vegetable oils at all.
No, I mean a specific kind of food. Not just food made with olive oil. No meat, cold eaten vegetables.
http://www.turkish-cuisine.org/recipes-5/olive-oil-dishes-116.html
A salad my mum use to make for BBQs was half cut babies tomatoes, basil chopped, mozzarella torn up and mixed in a bowl, and then dribbled over the olive oil. So good!
I like using olive oil, but in pastry and stuff i tend to use corn-oil.
When baking meat, i prefer butter.
We sometimes do oil on certain tapas-like food. Don't know about RAW vegies though. Sorry drunkenshoe. Except maybe a salad or tomatoes. And sometimes Some vinigrette too. Mhmmmm
May be you like it. It will taste different that's for sure. It's very light. Esp. in summer, it is very good. We cook one type and eat it with other courses. Like a side dish.
pr and Munch have diabetes. It could be good for them.
Quote from: pr126 on February 06, 2019, 05:34:54 AM
Zero carbohydrates.
Mashed cauliflower, brussels sprouts, roast chicken.
(https://farm8.staticflickr.com/7804/32062851657_a90453f565.jpg)
Looks like one of my dinners, but you have more meat. And I like a tossed salad.
Quote from: drunkenshoe on February 19, 2019, 03:19:44 PM
May be you like it. It will taste different that's for sure. It's very light. Esp. in summer, it is very good. We cook one type and eat it with other courses. Like a side dish.
pr and Munch have diabetes. It could be good for them.
I have the same diabetes as Munch, but we are different from Pr126.
Quote from: Munch on February 19, 2019, 11:43:59 AM
A salad my mum use to make for BBQs was half cut babies tomatoes, basil chopped, mozzarella torn up and mixed in a bowel, and then dribbled over the olive oil. So good!
I
really hope you meant bowl!
(unless you had them served with chitterlings...)
Quote from: trdsf on February 19, 2019, 07:58:56 PM
I really hope you meant bowl!
(unless you had them served with chitterlings...)
dam tablet auto correct..
Quote from: Munch on February 19, 2019, 08:04:55 PM
dam tablet auto correct..
isn't passing the Turing Test wonderful?
Quote from: Baruch on February 19, 2019, 05:10:45 PM
I have the same diabetes as Munch, but we are different from Pr126.
LOL Well, it is a basic Mediterranean food. It's good for all of you.
My friend bakes the best Brioche ever!
Quote from: Draconic Aiur on February 20, 2019, 03:48:15 AM
My friend bakes the best Brioche ever!
Marie Antoinette? That is what she said, "brioche" not "bread" ;-)
Homemade low carb cheese crackers from various seeds.
(https://farm8.staticflickr.com/7801/33279569548_2fdf37aeb4_z.jpg)
The recipe:
1/4 cup chia seeds
1/4 cup flax seeds (whole)
1/2 cup sesame seeds
1/2 cup flax seed meal
1 cup of water
Seasoning
Let it stand to thicken
350 f 25-30 min.
https://www.youtube.com/watch?v=vmNV16kU6F0
Quote from: trdsf on February 19, 2019, 07:58:56 PM
I really hope you meant bowl!
(unless you had them served with chitterlings...)
And I'm a bit worried about "babies tomatoes". Sounds potentially gruesome. Is that about boy babies? LOL!
Quote from: Cavebear on February 22, 2019, 04:21:37 PM
And I'm a bit worried about "babies tomatoes". Sounds potentially gruesome. Is that about boy babies? LOL!
That's just what there called here.
(https://img.tesco.com/Groceries/pi/647/0000003257647/IDShot_540x540.jpg)
We're very progressive here, even our salads are mixed skin tone
They look delicious.
Quote from: Munch on February 22, 2019, 04:56:06 PM
That's just what there called here.
(https://img.tesco.com/Groceries/pi/647/0000003257647/IDShot_540x540.jpg)
We're very progressive here, even our salads are mixed skin tone
Darn, I thought I posted here too (congratulating you on the great response with the baby tomatoes)... Maybe I'm skipping a step...
My Kitchen.
(https://farm8.staticflickr.com/7825/47136163192_d9b42abfe1_c.jpg)
very nice.
is it on the ground floor? with the blinds closed, thats sadly something my boyfriends have to do all around their apartment due to being on the grounf floor
Quote from: Munch on February 23, 2019, 09:16:31 PM
very nice.
is it on the ground floor? with the blinds closed, thats sadly something my boyfriends have to do all around their apartment due to being on the grounf floor
https://www.youtube.com/watch?v=m01YktiEZCw
Don't peek a boo.
Wouldn't have minded James Stewart peaking into my window
No, first floor. But still, I don't like the giraffes looking in. :-)
Quote from: pr126 on February 23, 2019, 11:26:12 PM
No, first floor. But still, I don't like the giraffes looking in. :-)
If you put your cooking on the window sill, the local hobbies may make off with it. Check your cooking privilege.
Quote from: pr126 on February 23, 2019, 11:26:12 PM
No, first floor. But still, I don't like the giraffes looking in. :-)
dam european giraffes!
Quote from: Munch on February 24, 2019, 10:22:35 AM
dam european giraffes!
You'll be surprised how nosey they can get.
Quote from: pr126 on February 24, 2019, 10:32:45 AM
You'll be surprised how nosey they can get.
They can kick to decapitate a lion.
Quote from: pr126 on February 24, 2019, 10:32:45 AM
You'll be surprised how nosey they can get.
On one hand, I don't see the triangulation a cook usually wants. On the other, what works, works.
Obvious' Chocolate Chip
-------------------------------
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/52774274_10216263980769766_5313245041915854848_n.jpg?_nc_cat=100&_nc_ht=scontent-bru2-1.xx&oh=d5cc843dea1ad50ba4d1a367e4adcadd&oe=5D1C25CA)
For one batch, you need:
125 grams of butter
110 grams of Brown sugar
110 grams of cane sugar
110 grams of dark chocolate
110 grams of white chocolate
200 grams of baking flower
Half a teaspoon of baking powder (soda)
1 good teaspoon of cacao powder
1 teaspoon of chili powder, but I suggest you make your first batch with a pinch and work up from there. You really need less than you might think!
1 pinch of salt
1 egg
How to:
Melt your butter, either by letting it out of the fridge well in advance or by using your micro-wave. Either works.
Whip up the butter and the sugars into a cohesive goo.
Preheat your oven to 175 degrees celcius
Take a baking plate or two (if you don't have the time to with only one, though it would bee better for the coloration. I think.) Cover it (or them) with baking-paper, for the oven.
Chop up your dark chocolate into tiny pieces.
Add your egg, coco-powder and spices into your batter of sugar-butter. Whip it into a further cohesive mix
Add the flower and the dark chocolate bit by bit, while still whipping it up. Take your time. Don't hurry. Better to do this in 5 times too many, rather than 5 times too few.
Using two teaspoons, make little balls from the batter.
Place the balls of cookie-dough on the baking plates, and leave ample space between them. Especially for your first tray, which can show you how much they spread out when heated.
Bake all of the cookies and lett them cool down on a grid. Do not use a full surface, the bottom needs to breathe.
Only when all cookies are finished and have cooled down, prepare your white chocolate au bain marie.
Line up your cookies on a clean surface. Get as many next to one another as possible, this will make it easier to spread the white chocolate. You will make a bit of a mess.
Using a teaspoon or a fork, take some of the white chocolate and jerk your hand left and right violently; the chocolate will fly and fall unevenly. Some cookies will have more, some less, but the overal effect will be pleasing.
Let it cool down and let the chocolate harden.
Enjoy.
Printed and saved...
(https://i.imgur.com/zuco0AYr.jpg)
Pumpkin pie I baked today.
Used canned pumpkin I got from an online american foods import, cinnamon and nutmeg.
My mother couldn't cook, when she married my Dad in 1948. She made a pumpkin pie, by putting the canned stuff in a pie crust. Didn't realize you had to bake it ;-))
Quote from: Munch on October 30, 2019, 02:59:03 PM
(https://i.imgur.com/zuco0AYr.jpg)
Pumpkin pie I baked today.
Used canned pumpkin I got from an online american foods import, cinnamon and nutmeg.
That looks great! That is good by itself, or if one wants to really blow it, put on whipped cream or ice cream!
Quote from: Mike Cl on October 30, 2019, 06:34:46 PM
That looks great! That is good by itself, or if one wants to really blow it, put on whipped cream or ice cream!
Yep, sure did! Got whipped cream for it. So good!!
I was babysitting my nephew's today and when one asked what I was baking and told them, he responded "ugh sounds gross!". I did make the little goblins some orange coloured chocolate chip cookies though so they were happy.
Quote from: Baruch on October 30, 2019, 05:40:34 PM
My mother couldn't cook, when she married my Dad in 1948. She made a pumpkin pie, by putting the canned stuff in a pie crust. Didn't realize you had to bake it ;-))
I heard horror stories from mum about her mother's baking. Her idea of spaghetti bolognese back in the 60s was just pasta, mince and ketchup. Or a Sunday roast was just boiled chicken and steamed potatoes. Thank goodness mum decided to take up cooking after she moved away, and pass that info me and my brother
Quote from: Munch on October 30, 2019, 06:44:20 PM
Yep, sure did! Got whipped cream for it. So good!!
I was babysitting my nephew's today and when one asked what I was baking and told them, he responded "ugh sounds gross!". I did make the little goblins some orange coloured chocolate chip cookies though so they were happy.
Not sure why pumpkin sounds so gross. I love the smell of a baking pumpkin pie--your place must have smelled good for quite awhile.
Quote from: Mike Cl on October 30, 2019, 06:50:11 PM
Not sure why pumpkin sounds so gross. I love the smell of a baking pumpkin pie--your place must have smelled good for quite awhile.
I loved the smell of pumpkin when opening the can ^^, and yes, house smelled great.
I'm gonna give a slice to my mother tomorrow.
Now Christmas is close, I want to try something I've not baked before, like a layer cake or pudding of some kind.
Quote from: Munch on October 30, 2019, 06:53:16 PM
I loved the smell of pumpkin when opening the can ^^, and yes, house smelled great.
I'm gonna give a slice to my mother tomorrow.
Now Christmas is close, I want to try something I've not baked before, like a layer cake or pudding of some kind.
Tapioca---just cannot beat tapioca!!!
I already have my marching orders for Thanksgiving -- four pies and the turkey. Haven't decided what I'm going to do to the bird yet. Two apple pies, one with Crown Royal salted caramel, the other with a handful of Red Hots for a candy apple pie. And two pumpkin pies, one flavored with Bailey's Pumpkin Spice and one with Captain Morgan pumpkin rum.
I will be so happy when the annual orgy of pumpkin spice stuff finally dies out... I genuinely saw pumpkin spice salmon steaks at the grocery two days ago. Thankfully the sushi joint is thus far immune...
Quote from: Munch on October 30, 2019, 06:48:55 PM
I heard horror stories from mum about her mother's baking. Her idea of spaghetti bolognese back in the 60s was just pasta, mince and ketchup. Or a Sunday roast was just boiled chicken and steamed potatoes. Thank goodness mum decided to take up cooking after she moved away, and pass that info me and my brother
My mom subsequently became a good cook. Standing rib roast and yorkshire pudding at Christmas. I got my British fetish from her (she is a Kansas girl, so go figure).
Quote from: trdsf on October 31, 2019, 02:55:34 AM
I already have my marching orders for Thanksgiving -- four pies and the turkey. Haven't decided what I'm going to do to the bird yet. Two apple pies, one with Crown Royal salted caramel, the other with a handful of Red Hots for a candy apple pie. And two pumpkin pies, one flavored with Bailey's Pumpkin Spice and one with Captain Morgan pumpkin rum.
I will be so happy when the annual orgy of pumpkin spice stuff finally dies out... I genuinely saw pumpkin spice salmon steaks at the grocery two days ago. Thankfully the sushi joint is thus far immune...
Go with precooked boneless turkey breast block. Reheat with your own choice of spices (sage?). A friend of mine, lost a finger tip back to the joint, to salmonella, struggling with a vengeful frozen whole turkey, when retrieving the gibletts package from the body cavity while it was still frozen. Interior bone cut him.
Quote from: Mike Cl on October 30, 2019, 06:50:11 PM
Not sure why pumpkin sounds so gross. I love the smell of a baking pumpkin pie--your place must have smelled good for quite awhile.
Had my first pumpkin spice latte yesterday. Moving the cats and me tomorrow, so probably the last time I will visit the Starbucks here. Fortunately they have 3 outlets in Farmington, NM. Hope to be cooking this holiday, been too busy with moving, and never practical when I lived alone. Daughter will give me cooking lessons. We have only got to cook together once, for Thanksgiving 2011. When I was first single, 41 years ago, I cooked for myself, until I got married.
My nephews 10th birthday, I wanted to do something special for him, so planned on a chocolate layer cake
First attempt didn't go so well.
(https://i.imgur.com/nXMpz9D.jpg)
But I didn't give up and tried another recipe, which yielded better results!
(https://i.imgur.com/friv076.jpg)
Leading to the final product.
(https://i.imgur.com/u5FqqzL.jpg)
My nephew was thrilled, and even his younger brother said it was the best cake he's seen. Lots of hugs around that day.
Quote from: Munch on November 29, 2019, 05:24:54 PM
My nephews 10th birthday, I wanted to do something special for him, so planned on a chocolate layer cake
First attempt didn't go so well.
(https://i.imgur.com/nXMpz9D.jpg)
But I didn't give up and tried another recipe, which yielded better results!
(https://i.imgur.com/friv076.jpg)
Leading to the final product.
(https://i.imgur.com/u5FqqzL.jpg)
My nephew was thrilled, and even his younger brother said it was the best cake he's seen. Lots of hugs around that day.
This is what I would have done to the first one. Filled the depression with chocolate pudding (or vanilla pudding if one is daring) and then frosted it with chocolate frosting.
But they all looked good!
Quote from: Mike Cl on November 29, 2019, 08:27:00 PM
This is what I would have done to the first one. Filled the depression with chocolate pudding (or vanilla pudding if one is daring) and then frosted it with chocolate frosting.
But they all looked good!
I thought about that, but really the depression was just moist like a brownie, not like the chocolate sponge I hoped for ^^.
The first attempt was a recipe by Nigella Lawson, and hers involved a lot more stuff like using horlicks in the mixture. The second attempts was a recipe by Mary Berry, and that didn't require as much but turned out a better sponge. I also cooked it for longer so maybe thats why the first one collapsed.
The balls are maltesers btw.
my poor mother even broke her diet to have a second helping, I feel guilty now, but won't make a habit of it, just for special occasions
Thanksgiving was an unalloyed success -- the turkey was wrapped in thick-sliced bacon that had marinated in Crown Royal maple-flavored whiskey for 24 hours. Holy smokin' snot on a stick, that was tasty. Evil Twin used King's Hawaiian rolls for the dressing, and it was incredible. And afterwards, the turkey legs and thighs went into the now-traditional post-Thanksgiving turkey and pumpkin chili.
There are no leftovers. It was like cartoon termites on wooden furniture; the only thing missing was the sound of a buzz saw.
My brother's asked me and my mother to Jon his family for Christmas this year. After he left my mum said she kinda more prefers a meal at home since at his we're be needing to socialize with my sister in law's family. So we decided between us we'd have our own private Christmas dinner at hers just the two of us the Sunday before Christmas, then go to my brother's on the day.
Quote from: Munch on December 03, 2019, 07:21:54 AM
My brother's asked me and my mother to Jon his family for Christmas this year. After he left my mum said she kinda more prefers a meal at home since at his we're be needing to socialize with my sister in law's family. So we decided between us we'd have our own private Christmas dinner at hers just the two of us the Sunday before Christmas, then go to my brother's on the day.
Ham, pot roast, turkey or goose?
My mom would make standing rib roast with yorkshire pudding in the bottom in the beef drippings. But we did have smoked ham or small whole chickens sometimes. Mincemeat pie was a devil to make, so mostly we bought pecan pie.
Quote from: Baruch on December 03, 2019, 06:25:41 PM
Ham, pot roast, turkey or goose?
My mom would make standing rib roast with yorkshire pudding in the bottom in the beef drippings. But we did have smoked ham or small whole chickens sometimes. Mincemeat pie was a devil to make, so mostly we bought pecan pie.
turkey. I dare say you guys get your fill of turkey in the states with thanksgiving, but its the only time of the year we cook a turkey here, well, that feels like its worth going all out on.
Yep we do yorkshire puddings too, roast potatoes in goose fat, brussel sprouts with seseme oil and bacon lardons and water chestnuts over it.
my sister in law said she's debating on cooking a goose or turkey for christmas day. I've had goose before, its already but very fatty, so unless eaten quick it quickly loses its appeal unlike turkey.
Let me ask you guys this though, so like say my mum wants to have a stay at home christmas dinner at hers on the sunday for just me and her. Her plan is to do a sunday roast then, and save the cold cuts for boxing day (dec 26th) 4 days later where we're invited my brothers family over.
Is that something you'd consider eating? I said to her and my brother, does anyone really want to be eating boxing day cold cuts 4 days after its been cooked? I really don't feel right feeding my nephews cold 4 day old meat. Maybe it can be frozen and reheated?
in any event I'm gonna buy some party food to heat up.
"Cold cuts" are stuff like salami, baloney, sliced ham, sliced turkey, with any and all cheeses one likes on sandwiches. Those all will stay good for far more than 4 days--in the frig.
Quote from: Mike Cl on December 03, 2019, 08:20:12 PM
"Cold cuts" are stuff like salami, baloney, sliced ham, sliced turkey, with any and all cheeses one likes on sandwiches. Those all will stay good for far more than 4 days--in the frig.
yeah, guess thats the best way and saves buying another turkey. I always make some warmer stuff for the boxing day meal anyway just since I hate a fully cold meal.
Quote from: Munch on December 03, 2019, 08:39:45 PM
yeah, guess thats the best way and saves buying another turkey. I always make some warmer stuff for the boxing day meal anyway just since I hate a fully cold meal.
Cold cuts (sandwiches--with various breads) and hot soup. On occasion can be a great meal. Make 2/3 soups; good thing is that the left over cold cuts and soup can be put into the frig and make great lunches.
Quote from: Mike Cl on December 03, 2019, 09:51:15 PM
Cold cuts (sandwiches--with various breads) and hot soup. On occasion can be a great meal. Make 2/3 soups; good thing is that the left over cold cuts and soup can be put into the frig and make great lunches.
That sounds pretty good, for me a nice turkey, stuffing and cranberry sandwich the day after Christmas for breakfast is so good.
Quote from: Munch on December 03, 2019, 10:32:52 PM
That sounds pretty good, for me a nice turkey, stuffing and cranberry sandwich the day after Christmas for breakfast is so good.
That did sound good--but I've already had two--Friday and Sat. after Thanksgiving. :)
Resisting making parody thread: Home Banking - Home Crooking
Quote from: Munch on December 03, 2019, 07:41:00 PM
turkey. I dare say you guys get your fill of turkey in the states with thanksgiving, but its the only time of the year we cook a turkey here, well, that feels like its worth going all out on.
Yep we do yorkshire puddings too, roast potatoes in goose fat, brussel sprouts with seseme oil and bacon lardons and water chestnuts over it.
my sister in law said she's debating on cooking a goose or turkey for christmas day. I've had goose before, its already but very fatty, so unless eaten quick it quickly loses its appeal unlike turkey.
Let me ask you guys this though, so like say my mum wants to have a stay at home christmas dinner at hers on the sunday for just me and her. Her plan is to do a sunday roast then, and save the cold cuts for boxing day (dec 26th) 4 days later where we're invited my brothers family over.
Is that something you'd consider eating? I said to her and my brother, does anyone really want to be eating boxing day cold cuts 4 days after its been cooked? I really don't feel right feeding my nephews cold 4 day old meat. Maybe it can be frozen and reheated?
in any event I'm gonna buy some party food to heat up.
British used to eat bird after the meat had "ripened" ;-( "brussel sprouts with seseme oil and bacon lardons and water chestnuts over it" ... sounds good. Yes, I have had duck and pheasant. Never had goose. They were too greasy for me.
Yes, we were stuck eating turkey and dressing sandwiches for a week after Thanksgiving. Cold turkey holds well, you can't quit cold turkey! Most men like cold pizza. How about serving your nephews day old cold pizza? ;-) Actually, leftovers were only offered to our own family, not guests.
You are not supposed to freeze cooked meat, to be reheated later. Just keep in regular fridge and don't let it sit too long. You are only freezing the germs. Only freeze fresh raw meat, then thaw and cook.
Frozen cooked meat is sold in every grocery store around here. "Heat-and-eat" is nothing new. Stop making shit up.
Quote from: Gawdzilla Sama on December 04, 2019, 08:12:29 AM
Frozen cooked meat is sold in every grocery store around here. "Heat-and-eat" is nothing new. Stop making shit up.
I will accept my mother's advice, long before you silly. If the meat is professionally managed (and it isn't at home) and inspected by FDA, you can avoid unplanned salmonella poisoning (no thawing from slaughterhouse to your fridge). Tell that to my mom, years ago, when we got frozen hamburger in California (small town market) where the power had gone out, then the meat thawed, then they got the power back. That thaw even in a closed area, let the germs already in the meat, to multiply. The hamburger was an unnatural color!
Next you will be saying, chicken doesn't need to be pre-microwaved, before you barbecue it (barbecue of frozen or thawed raw chicken isn't completely cooked thru, if you only barbecue it (cooking is skin deep). Many people die every year, from uncareful handling of food, particularly raw meat and raw eggs (Caesar salad dressing, home made ice cream). To avoid listeria, people are even not eating raw greens (cooking it, no cold salad) or are microwaving luncheon meat (it is precooked). Listeria also being a bacteria.
If you're not educated your food can kill you, I agree.
Quote from: Gawdzilla Sama on December 04, 2019, 02:41:29 PM
If you're not educated your food can kill you, I agree.
Refreeze uncooked meat if you want. Just don't serve it to me. Once you unfreeze it, you must cook it or throw it out.
This isn't one I've ever baked or even tried, but in terms of food it is a fun, grizzly kinda story.
When I was young my family always took us on holidays to the county of cornwall, really nice place with the sea all around north, south and west, so you expect a lot of fishing villages and maritime legends and stories, and cooking involved.
One of the recipes I often heard about when visiting towns on the coastlines of cornwall was Stargazy Pie. Sounds nice doesn't it, something sweet and innocent sounding. The funny thing was when my mum visited a museum in one of the coastal towns in cornwall, the museum host asked visitors if they could tell her the name of the pie on display (a wax mock up of the pie itself), and my mum was the only one to identify it that day, which impressed the museum host.
Anyway, heres the pie.
(https://live.staticflickr.com/4676/40039903291_872bdc23d6_c.jpg)
(https://d36tnp772eyphs.cloudfront.net/blogs/1/2018/12/Traditional-Stargazy-pie-wtih-fish-heads-sticking-out-of-the-crust-from-Mousehole-Cornwall-England-1200x855.jpg)
its called stargazy, because the fish heads are looking up at the stars.
https://www.youtube.com/watch?v=CKHr97vlsUk
Some people just can't take seafood. Fortunately I am not a picky eater.
Quote from: Munch on December 29, 2019, 09:04:13 PM
This isn't one I've ever baked or even tried, but in terms of food it is a fun, grizzly kinda story.
When I was young my family always took us on holidays to the county of cornwall, really nice place with the sea all around north, south and west, so you expect a lot of fishing villages and maritime legends and stories, and cooking involved.
One of the recipes I often heard about when visiting towns on the coastlines of cornwall was Stargazy Pie. Sounds nice doesn't it, something sweet and innocent sounding. The funny thing was when my mum visited a museum in one of the coastal towns in cornwall, the museum host asked visitors if they could tell her the name of the pie on display (a wax mock up of the pie itself), and my mum was the only one to identify it that day, which impressed the museum host.
Anyway, heres the pie.
(https://live.staticflickr.com/4676/40039903291_872bdc23d6_c.jpg)
(https://d36tnp772eyphs.cloudfront.net/blogs/1/2018/12/Traditional-Stargazy-pie-wtih-fish-heads-sticking-out-of-the-crust-from-Mousehole-Cornwall-England-1200x855.jpg)
its called stargazy, because the fish heads are looking up at the stars.
https://www.youtube.com/watch?v=CKHr97vlsUk
I could have lived my entire life without seeing that nightmare....thank you very fucking much!
Quote from: aitm on December 30, 2019, 10:45:44 AM
I could have lived my entire life without seeing that nightmare....thank you very fucking much!
maybe seeing this thing in cornwall when I went on holiday there is what started my desensitization to most horrors.
Quote from: Munch on December 30, 2019, 01:49:08 PM
maybe seeing this thing in cornwall when I went on holiday there is what started my desensitization to most horrors.
Malapropism terrorism ... Welsh Rarebit ... not Rabbit ;-) We call it queso on toast in the American SW.
Had excellent cooking over Newtonmas. Made my first sweet potato pie (which was amazing) and my first ham, with a black rum and brown sugar glaze. No idea what's on deck for NYE other than drinking. We'll probably make something easy and plentiful so as to not interfere with the drinking.
Normally prefer a meal for new year's Day, I'm just gonna do a casserole though, already had a roast pork Sunday just gone.
did find an alternative to fish head/stargazy pie.
https://www.olivemagazine.com/recipes/family/peargazy-patchwork-pie/
(https://images.immediate.co.uk/production/volatile/sites/2/2018/10/11OrchardBook_PeargazeyPie2-21e79f3.jpg?webp=true&quality=90&crop=664px%2C3246px%2C4336px%2C1865px&resize=940%2C399)
of course, can imagine the nightmare of pealing a pear..
Gonna make soup and spaghetti sauce next two days.
I want to try making some stews for the new year, since seems easy enough and with lot of variety
Going to spend time relearning too cook this year. Because I won't be wasting my time on politics.
Quote from: Baruch on January 01, 2020, 12:27:53 PM
Going to spend time relearning too cook this year. Because I won't be wasting my time on politics.
Be sure to share your creations.
Quote from: Baruch on January 01, 2020, 12:32:16 PM
Creationism?
My take is, it doesn't matter what someone's religious, political or social background is, good food is just good food.. so long as it's not something weird and horrible like halal meat or flash boiling things still alive.
I was making fun of religious fundies. There is no creation, just rearrangement of existing ingredients.
I made chocolate fudge today. Don't have a picture because I shared it out before I remembered too.
it looked like this
(https://www.spicebangla.com/wp-content/uploads/2018/12/maxresdefault-3-1.jpg.webp)
very easy recipe, I just combined sweetened condensed milk with dark chocolate (70%), heated it up, poured into a 5x7 tin and chilled in the fridge for 4 hours.
Also want to make this one soon.
https://www.youtube.com/watch?v=s40OHFp80Mg
it becomes harder to make and get rid of baking treats with a richness to them, since several of my family are on diets, and its to rich for my young nephews to enjoy.
Quote from: Munch on February 01, 2020, 10:04:57 PM
I made chocolate fudge today. Don't have a picture because I shared it out before I remembered too.
it looked like this
(https://www.spicebangla.com/wp-content/uploads/2018/12/maxresdefault-3-1.jpg.webp)
very easy recipe, I just combined sweetened condensed milk with dark chocolate (70%), heated it up, poured into a 5x7 tin and chilled in the fridge for 4 hours.
Sorry, like brownies better, fudge is too sugary. Can't have either now ;-(
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/p720x720/84339749_10218912126451753_3761882788513447936_o.jpg?_nc_cat=105&_nc_ohc=Kw8sA94j8qoAX8Rb-bM&_nc_ht=scontent-bru2-1.xx&_nc_tp=6&oh=86340c93fd3d2bf134882ffbcbbce17f&oe=5EBD0A43)
Brocolli-cauliflower n cheese casserole with mashed potatoes and carrot.
Iffen ya can't see it yet. I'm going to try and upload the Pic when I get home.
Made it earlier this week.
Made chili con carne and taco's for the first time. Had m with sour cream.forgot to take pictures, but turned out swell.
The gf never had taco's before either. She loved them.
Good job. Also that tray bake looks so good. Makes me think of before mum's diet she use to make an amazing cauliflower and cheese tray bake with seasoned new potatoes and gamon steaks.
I might just have to have a go myself, something about the melting cheese and salty gamon just goes together so well
Quote from: Mr.Obvious on February 15, 2020, 04:33:18 PM
Made chili con carne and taco's for the first time. Had m with sour cream.forgot to take pictures, but turned out swell.
The gf never had taco's before either. She loved them.
Soft or hard, white wheat tortilla, whole meat tortilla, yellow maize tortilla, white maize tortilla? Was it all French style or did you use Mexican choice of spices (cumin and garlic powder). Was the chile spicy? Did you use turkey/chicken for the carne, or ground beef or something else? There is a lot of choices.
I prefer to wrap mine as cylinders, not as two half circles ... holds together better. Wrapped as cylinders, but not big enough to be a burrito, it is a tacitto.
Quote from: Baruch on February 15, 2020, 10:20:54 PM
Soft or hard, white wheat tortilla, whole meat tortilla, yellow maize tortilla, white maize tortilla? Was it all French style or did you use Mexican choice of spices (cumin and garlic powder). Was the chile spicy? Did you use turkey/chicken for the carne, or ground beef or something else? There is a lot of choices.
I prefer to wrap mine as cylinders, not as two half circles ... holds together better. Wrapped as cylinders, but not big enough to be a burrito, it is a tacitto.
Hard shell, yellow maize no kumin but plenty of garlic and chili and paprika an pepper and salt, and a special herb mix for on the meat. Which was ground beef.
Not as spicy as I liked, but I added some green jalapeños. The gf can't have it too spicy.
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/86870197_10219033814493878_6064595668511490048_n.jpg?_nc_cat=110&_nc_ohc=fVfCkxVM0EYAX-V9bb1&_nc_ht=scontent-bru2-1.xx&oh=b1466acc6b917f124737ea46cc2db99e&oe=5EBF0D31)
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/86754896_10219033814093868_8139147868427517952_n.jpg?_nc_cat=107&_nc_ohc=iQWHRtxnKS4AX9In_ls&_nc_ht=scontent-bru2-1.xx&oh=6b6310ab2db857b64f49cf59d6d1f82b&oe=5EF5C120)
(https://scontent-bru2-1.xx.fbcdn.net/v/t1.0-9/87038171_10219033813653857_762219457949990912_n.jpg?_nc_cat=101&_nc_ohc=-kdHXeuOaBEAX-nhUVp&_nc_ht=scontent-bru2-1.xx&oh=8dfd82f302ea173ae901dd459e8fd7a4&oe=5F02EBFD)
"Preirolletjes in de oven" aka "Ovenmade leek-rolls"
Traditionally, this is made with chicory instead of leek. But the gf doesn't like chicory.
Mash some potatoes. Hard-boil some eggs.
Boil some leek/chicory. Let it leak out, don't want it to go in the oven too wet.
Preheat oven to 200°C. (Read carefully, y'all. Celcius.) Butter up an oven-tray/dish.
Make a bechamel. Wrap the leek/chicory in sliced ham.
Mashed potatoes go on the bottom, boiled eggs and the rolls go on top.
Spread out the bechamel across it. Drown the fuckers.
Finish with shredded cheese on top.
Hearty meal, perfect in winter and fall.
Looks tasty. Give me humble homemade dishes over fancy restaurant meals any day.
Heres one of my fav uk chefs, Lorraine Pascale
https://www.youtube.com/watch?v=cIc-CtR6xNc
love her recipes, I got several of her books. A recipe she showed recently was an aussie olive damper bread. I'm gonna try this when I'm next buying ingredients.
https://www.bbc.co.uk/food/recipes/aussie_olive_damper_47860
(https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aussie_olive_damper_47860_16x9.jpg)
Chocolate Guinness cake (http://chocolate_guinness_cake) is among the plans for St Pat's this year. I've made it before and it's amazing.
I treated myself to something I've never owned before, a cast iron skillet. I've plenty of frying pans but never owned a large cast iron skillet before.
Theres a surprising amount of care that goes into it, when I've brought pans before they were pre-seasoned so didn't have to ever season a pan before. Also been looking up on guides to proper use, since I want this thing to last me a long time.
https://www.youtube.com/watch?v=KLGSLCaksdY
Quote from: Munch on March 06, 2020, 09:18:44 PM
I treated myself to something I've never owned before, a cast iron skillet. I've plenty of frying pans but never owned a large cast iron skillet before.
Theres a surprising amount of care that goes into it, when I've brought pans before they were pre-seasoned so didn't have to ever season a pan before. Also been looking up on guides to proper use, since I want this thing to last me a long time.
Cast iron is amazing. It holds the heat so well, and of course is best at going straight from the stovetop into the oven -- my preferred way to make steak is to sear it in the cast iron and then chuck it, pan and all, into a 450F oven. Properly seasoned, it's nearly non-stick.
(https://i.imgur.com/zsB1bjm.jpg)
I made banana bread
GF made one too, last week. Damn that was good.
Quote from: Mr.Obvious on April 09, 2020, 07:23:40 AM
GF made one too, last week. Damn that was good.
If she does again, see if you can get some vanilla icecream and have some big that while it's still warm
Today is a cooking day.
Gonna make a lot of spaghetti sauce for the freezer.
And tonight we eat pitta.
I made this for dinner last night and it was delicious!
https://youtu.be/5EKw4k8hkHA
Quote from: GSOgymrat on April 18, 2020, 09:03:56 AM
I made this for dinner last night and it was delicious!
https://youtu.be/5EKw4k8hkHA
That looks nice. Makes me think of the sausage and bean stew i make. Cut up sausages, mixed beans, carrots, celery, and Dijon mustard
(https://i.imgur.com/dmHmbSL.jpg)
Made a fruit loaf
Anyone ever tried or baked Snickerdoodle Cookies before? Found a recipe and thought I'd try them, ordered some cream of tartar for it.
Quote from: Munch on May 13, 2020, 09:17:29 PM
Anyone ever tried or baked Snickerdoodle Cookies before? Found a recipe and thought I'd try them, ordered some cream of tartar for it.
This was big with moms in the US during the 60s. You will need an alternative recipe because ... diabetes.
Back to a good topic ... food ...
https://www.eater.com/2019/1/23/18177250/southwest-travel-guide-food-restaurants
Anyone have any southwest cuisine favorites?
I have been tasked with making a cherpumple (https://www.bhg.com/recipe/cherpumple/) for Thanksgiving, to go with the turducken.
Made tagliatelle with scampi diabolic for th gf's birthday. Turned out well.
Quote from: Mr.Obvious on September 03, 2020, 01:10:49 PM
Made tagliatelle with scampi diabolic for th gf's birthday. Turned out well.
Ha! Took me a second. I laughed.
Italian Futurism developed into Italian Fascism ... so for all you fascists out there ...
https://www.foodandwine.com/news/6-insane-recipes-your-italian-futurist-dinner-party
Dad's been making stuffed mussels. Gawd... MMM. It's a beloved street food here, but of course home made is always safer. We collect them from our beach. A lot of people seem aware of the treasure though,lol. Myeh.
(https://ozlemsturkishtable.com/files/2015/06/IMG_4811.jpg)
Cooked shellfish are OK, but as a youth, I did try raw clams (not muscles) and raw oysters. I prefer my oysters smoked in oil in a can.
I approve of the eating of mussels.
Oh yeah, didn't think of that. It could be an acquired taste for the most. I have eaten it all my life.
Mussels are a Belgian national dish, served with fries ( and mayo traditionally) .
I eat them once or twice a year. I love 'em. But the portions in Belgium are rediculous. So vast I can' t manage to bring myself to eat them more than twice a year.
Which culture like eels? Netherlands? Bottom fish ewww.
Quote from: Baruch on September 12, 2020, 09:56:51 PM
Which culture like eels? Netherlands? Bottom fish ewww.
Never had it myself, but 'paling in 't groen' is often eaten here'. Supposed to not be bad at all. It's eel.
Quote from: Mr.Obvious on September 12, 2020, 04:14:01 PM
Mussels are a Belgian national dish, served with fries ( and mayo traditionally) .
I eat them once or twice a year. I love 'em. But the portions in Belgium are rediculous. So vast I can' t manage to bring myself to eat them more than twice a year.
That sounds 'heavy'. Ours is much lighter and eaten/paid per one -changes according to the size- in street vendors with lemon. It's actually common competition people get into when drunk. Closing a vendor when you're 3-4 people at night. We used to do that. You get out a pub, drunk, catch one and circle it to buy it all so no stranger will get in. LOL
(https://easyethnicrecipes.com/wp-content/uploads/2018/05/Midye-Dolma-10-Best-Turkish-Street-Foods-Food-Drink-Article-Istanbul.jpg)
Citrus on shell fish, good idea. Wine vinegar would probably be good on it.
I really sing the praises of an old cast iron skillet. This one from Birmingham Stove And Range could easily be 100 years old. What a beast, cooks like a champ. We just use olive oil to season despite of what the experts say. The original no stick pan.
(https://i.ibb.co/zZYLpGy/Il-1588x-N-2611707486-g7dg.jpg)
Day before yesterday, the GF made a delicious Quiche.
Made with leftover cauliflower from the day before, fresh brocolli and carrots, and minced meat.
I cut the veggies, she did the rest. Delish. Shredded cheese on top.
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This morning, it was a holiday, I made my first ever cheesecake. Worked out very well, even if I say so myself.
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Made a vegetarian lasagna with pumpkin instead of the pasta-layers. Pretty good if I say so myself. The gf made the white sauce. Me the red. Will try to update with a pic later.
Yummy and low in carbs.
Light cheese too.
Reminder to self:
No cooking while having a wine-buzz on AND listening to 'last week tonight' by john oliver.
Cooking is an 'Or-Or' kinda deal.
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Quote from: Mr.Obvious on May 24, 2021, 02:03:15 PM
Reminder to self:
No cooking while having a wine-buzz on AND listening to 'last week tonight' by john oliver.
Cooking is an 'Or-Or' kinda deal.
Ouch... I did once while hacking up a cabbage for haluski, took a good quarter of my nail and fingertip off. It eventually grew back nail and all, but eek.
I did the same to my index finger chopping up some cabbage, as well. Took the tip and part of the nail. It healed, but there is a scar under the nail. My Dr. at the time had a fellow Dr. helper from Argentina. He cleaned up the cut and suggest I put sugar on it, and on all cuts about this size. I guess that is the thing to do in Argentina. It worked for me--formed a sort of crust over the cut until the scab hardened.
Quote from: Mike Cl on May 24, 2021, 08:13:27 PM
I did the same to my index finger chopping up some cabbage, as well. Took the tip and part of the nail. It healed, but there is a scar under the nail. My Dr. at the time had a fellow Dr. helper from Argentina. He cleaned up the cut and suggest I put sugar on it, and on all cuts about this size. I guess that is the thing to do in Argentina. It worked for me--formed a sort of crust over the cut until the scab hardened.
I just did a disinfectant and a bandaid, and if you didn't know what had happened, you wouldn't know what had happened. It healed completely invisibly.
My granddaughter didn’t realize pickles came from cucumbers so along with the usual suspects I grew some cuc’s and have experimented with refridge dill pickles. Turned out okay but I seriously think we have become so accustomed to commercial pickles that we don’t like real homemade ones. Tried several different versions but not really happy with them.
To be honest, aitm, I didn't know that until half a year ago.
I thought they were related but different vegetables. Until an episode of a late show in which they took on Trump's "I'm the only one who likes cucumbers" speech
Then you don’t wanna know where moose drop cookies come from...