Red Whiskey - it's not the only thing for dinner, is it? What's cookin', FoodieHeads?
Sounds Tastey ~ I'm with you on the Steak & Ale Cassorole, What are Jacket Pots? Eustfa? Very Interesting I must say, I am quite lucky that my husband cooks (& very well, may I add) all meals!
yeah one brood has flown the nest, not in a hurry for another one, even with Joe's instructions! Soup tonight. I bought a mysterious odd shaped green and orange squash at the market and the woman said to turn it into soup. Who am I to argue? Everyone in the market here wants to tell you at length how to cook the food they sell you and what to drink with it.
\potatoes cooked in oven,fire etc Estufa, sorry spanish for stove, as in heating We have a wood burning fire in the living room Bob - - - - - - - - - - - - - - Spanish Jam
We do those potatoes every time we go camping. By wrapping them in tin foil. Very GOOD! See, I'm learning new things everyday! Estufa! Thanks Bob & enjoy your dinner
Badger, it sounds like you might have an acorn squash, unless it's one of those roundish UFO-looking things, in which case I can't attest to the following, but here's what I like to do with acorn squash. Split vertically, scrape out the seeds. Into the resulting cavities, chuck 1 -2 tablespoons of butter, a tablespoon of brown sugar, a couple shakes of ground cinnamon, a shake of ground allspice, a shake of ground nutmeg, a dash of salt and just the tiniest smidge of black pepper. Bake at 350F until thoroughly gushy, 40, 45 minutes or so. Scrape the gooey orange stuff out of the skins into a bowl and mash thoroughly. Serve as a side dish with a hearty meal, ever so lightly dusted with ground corriander. Counterpoint with nice peppery shiraz. This approach also works well with butternut squash. Conversation is always more interesting than recitation, so speak your mind and not someone else's.
Soup on the way now (with squash,chick peas and curry spices), but I will try your recipe for sure next time! Thanks
where's the recipe for that Steak and Ale Casserole, Bob? No fair conjuring up the vision and not telling us how to make it, heh!
just on my way out, to a quiz No Grateful Dead Questions i don't expect Bob - - - - - - - - - - - - - - Spanish Jam
yeah, brood, that is Dutch, though the recipes are not. I just like to show off that I know how to say bread in Dutch. ( -; though for years I used to pronounce it broood, not brOd which would give me some odd looks in Holland. we got one of these model M880 and it kicks ass! http://www.braun.com/global/products/fooddrink/foodpreparation/handmixe… it is great for kneeding brood dough, (though we usually just use the brood maker for that) chopping in the little (it is a bit too small) cuisinart type chopper thing, and what I ESPECIALLY love is the soup puree thing that I can put directly into the cooking pot. that fucking rules. I made an awesome carrot soup the other day, and after I boiled the carrots a bit, I pureed them to perfection. peace.
1 Kilo stewing steak cubed1 pint bottle of dark beer seasoned flour 5 or 6 largish mushrooms sliced 3 large carrots chopped 1 stick of celery chopped 1 large onion chopped 1 jar/tin of white beans 1 sprig of Rosemary 1 sprig of thyme oil (i use Olive) heat oil in a casserole. put meat in a plastic bag with sufficient flour to cover the meat and then brown the meat in batches and then remove from casserole When all meat is browned, put a little more oil in pan and soften the onions on a low heat turn up the heat and add Mushrooms, Celery and carrots and fry then return the meat to the pan and add the beer I like to use a sweetish beer more then a stout. Any english style beer can be used i just prefer a dark beer. add the herbs and cook slowly for 2 to 3 hours until the meat is starting to fall apart. if you want a pie add a pastry crust Bob - - - - - - - - - - - - - - Spanish Jam
add the beans with meat and the beer enjoy Bob - - - - - - - - - - - - - - Spanish Jam
2 Chicken breasts sliced1 onion chopped 1 Fresh Pineapple 9skinned and cubed) 1 clove garlic (Chopped) 2inch cube ginger chopped creamed coconut teaspoon Kalangi (onion Seeds) tablesppon turmeric teaspoon cumin seeds teaspoon coriander seeds teaspoon Cloves teaspoon cardamon pods teaspoon fenugreek seeds carton of natural yoghurt salt to taste water put the chicken in a non metalic bowl and mix with the yoghurt, turmeric, cumin seeds and 1/4 of the onion and leave in fridge to marinate in a hot pan put the rest of the spices to toast, just a couple of minutes add some vegetable oil and then the rest of the onion, Garlic and ginger, and cook slowly until softened (10 mins or so) turn the heat up and add the pineapple and cook until it starts to colour. Then add the chicken and marinade and cook until chicken starts to colour. Add water to cover and the creamed Coconut cook until sauce reduces and thickens, add salt to taste Bob - - - - - - - - - - - - - - http://spanishsunshinedaydream.blogspot.com/ Spanish Jam
you running a restaurant there?Do you do deliveries?
naan, good idea bob. I think we will give that a go today, too!
reminds me to ask if any of you English Heads would happen to know if a restaurant called Prince of India at Clapham Common in London still exists. I don't think it would be considered an especially fabulous place, and the lady who ran the B&B we were staying at made mild fun of us for reeking of curry and garlic, but I had the tandoori chicken there in 1978 and have never had any half so good since.
I may have to go back to London after all. Hope the place hasn't gone downhill in the intervening 30 years, but if anybody's in the neighborhood, check out the tandoori chicken!
Start with Tilapia or Catfish. You need a bland white fish.Mash a stick of butter up with a tablespoon of Anchovie Paste, if not more. I like more! Rub your fish with salt and pepper and bake it with a huge glob of the Anchovie butter over it. On your plate lay a bed of arugula and then lay a bed of white rice on top, a bed of rice that matches the size of the fish. When the fish is done lay it on top of the rice and arugula. Drizzle all of the melted anchovie butter form the baking pan over the fish and stuff. Then follows the salsa: The topper is a mango salsa. 2 mangos half a red onoin 1 big tomato, no seeds 1 bunch of fresh cilantro diced apple cider vinegar olive oil corriander cumin ALL TO TASTE This recipe has gotten me layed. It is amazing and I encourage you all to try it. Much Love, Chris and Mary
I love mango salsa! The kiddies love fish too! Chris your recipe sounds grate!! Gonna try it!! Thanks :)
There's much more where that came from gratefulmom. Let me know how it turns out!
For a grate new meal!! I used the Tilapia and it was wonderful ! Thanks again Chris & Mary :)
that sounds great i have most of the syuff to do it,i'm cooking fish tonight i have some great alaskin halibit,i wonder if it'll be good w/that recp,?thanks chris,let you no how it comes out. peace.and happy eating!!!
knives: check out these bad boys: http://kyoceraadvancedceramics.com/index.html https://secure.kyoceraadvancedceramics.com/products/cutlery/revolution-… a bit expensive, but they fucking rock! this ain't no cheese ball Ginsu knife, folks. It will not cut through a soda can. Keep in mind, most people cut themselves because their knives are too dull rather than too sharp. tomatos, onions, etc. are sliced really easily with these knives. The other advantage is they are really light weight. I saw a documentary on a plane about these things, some old dude sharpening them by hand, pretty cool shit. No metalic taste to your food with these, and stuff like cut apples do not get discolored; we usually cut our apples the night before and chill them in the ice-box overnight, and after we got one of these, they stay in their original color, but before with the older steel knives we had, they turned brownish. peace.
"we usually cut our apples the night before and chill them in the ice-box overnight, and after we got one of these, they stay in their original color, but before with the older steel knives we had, they turned brownish." I never thought the discoloration had anything to do with the knife you used. I thought it was the air. Verrry Interesting..... I think that Vadilia Chop Wizard looks pretty cool. For someone like myself who is all thumbs in the kitchen. Wouldn't mind kicking that Oxy Clean Loud talker guy right in the teeth, though. Jeez!
Have one, Bob. Will post it later, o.k.? Am at work right now and cannot.********************************** Don't part with your illusions. When they are gone, you will still exist, but you have ceased to live. Samuel Clemens
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we always put the apples into tupperware, but sure, air discolors them, too. I do not know if the knife is the 'only' reason, but I cut the apple yesterday around 3pm, and up this morning, 9 or 10 hours later, no discoloring. Some of our old knives had some kind of teflon coating, that might have done the discoloring, too. don't really know. anyway, the Kyocera knives rule; especially straight cutting of veggies. They do have limitations, can not cut pumpkins or hard shit like bones because they will break. The only bones in my life (aside from the ones in my body) are made of paper, and they slice in half really well with the ceramic knife-- works best when sharing the bones. peace.
haven't made this in a while, did this past weekend, and it was really tasty. 320 grams of hard flour 1/2 teaspoon salt 10 grams of honey 1 teaspoon brown sugar 2 table spoons of yogurt (room temperature) 2 teaspoons of baking powder 1 teaspoon of dry yeast 180 cc of water the dry yeast is 'instant' so no need to get it going with a bit of water and sugar before hand... and I cheat because I use our automatic bread kneeder / mixer to do all the work, just put the ingredients in and 90 minutes later the naan 'dough' is ready. I cut the dough into chunks and patted them down to be about half an inch thick and 6 or 7 inches long, shaped like, well, shaped like naan. (duh) let it rise a while, 20 or 30 minutes. I put a bit of grape seed oil onto a non-stick frying pan, heat it, add a bit of butter for flavor, and fry the naan until it is cooked, I like to slow cook my naan, heat the pan for a while, lay out 2 naans in it, cover it and turn the heat off. I leave that for about 5 minutes, then crank the fire up again, flip the piece, and again, turn the heat off, and let it cook covered. I never really cared for the semi burnt naan, so I just get it browned and cooked through and through. my old lady cooked up some really hot curries, and we enjoyed a very tasty lunch. peace.
what is hard flour? I've never encountered the term before.
ummm... "hard" flour What is as opposed to "soft" flour? (I'll take wise ass answers for 400, Alex) seriously. ( -; (I am not making this up) looks the same same as "soft" flour. hard flour has more gluten, which is better (for some reason) for baking breads. my old lady is the scientist gluton expert in our house, the recipe is actually hers. actually please look here: http://en.wikipedia.org/wiki/Flour in the types of flour section, they list "hard" flour that they also call "bread" flour. I'll quote from that page: "Types of flour Much more wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour." ****** most people use "all purpose flour" which is less glutanous, and not just exactly perfect for baking bread in our house in the opinion of the bread scientist formerly known as my old lady. I reckon it depends on where you buy your flour how they call it, or what is available. even for non-bakers, the naan recipe and cooking is pretty easy to do in the frying pan. non-bakers who do not have an automatic bread kneeder, should mix and mash it up for about 15 minutes, let it rise in a warm place for 30--40 minutes before frying/cooking it. I forgot to say in the recipe, use warm water, but not too hot or you will kill your yeast. I'm frigging Chef Boyardee over here. ( -: peace.
is bread making flour, it has a higher Gluten content so it stretches more and holds the dough together. Which is why bread dough springs back when you knead it. - - - - - - - - - - - - - - Spanish Jam
Set It & forget It, no doubt! I cheated & got a frozen Crock Pot Creation. Chicken & Dumplings. Not bad at all. Next week I may try something with fresh ingredients. Wish me luck. PEACE
If you're gonna eat Cod, do it like this. My 5 year old inhales it! Take your cod filet and make sure all the bones are gone. Sprinkle with salt, pepper, a little paprika and cover with lemon slices for about 20 minutes. Set your oven to the highest broil setting and let it get hot for at least 5 minutes (thus warming the entire oven). Put the cod filet into a buttered broiling pan. Remove lemons. Cut up a few chunks of butter and place them next to the cod in the broiling pan. Add some water to the pan. Not much, just enough to coat the bottom of the pan (broth is good to use, too). Add a little salt and pepper to the water as well. Broil for about 12 minutes. Serve. Eat. Incredible! | I'm just a, well...porpoise. |
thanks for the explanation on hard flour. Here they just call it bread flour, pretty much, from what I've seen.
I was missin' them raisinets I used to have at the movie shows all those years ago. so, I am making homemade Rasinets. Raisons covered with chocolatte. I am using sugar free pudding and fat free milk, putting raisins in it, then freezing the choco-raisin clumps for later. couldn't really take the time to try to sepaerate the raisnis and make them individual, but figure the clumps will be just fine, too. we'll probably have them as we contine our way through the complete Seinfeld DVD collection, up to season 8 now. ( -; peace.
Yummy in my tummy, and in a frozen fruit slushie....brain freeze anyone?? Hey CCJ them homemade raisinettes sound yummy too :)
yup, yummy in my tummy. I use the fat free milk and the sugar free pudding, because I gotta watch my weight. heaven knows, everybody else can't help but seeing it. ( -;
anybody out there make their own cheese and got advice about how to do so?? specifically mozzerella. peace.
Spicy chickpea soup for supper last night. Cut up some onions, carrots and celery and softened them in olive oil. Stirred in a mixture of lots of cumin and a little coriander powder and a dash of turmeric, chilli flakes and ginger. Salt and lots of black pepper. Added a couple of cans of chick peas and a lot of lemon juice. Then I went to the fridge for a pot of delicious golden chicken stock made the day before and poured it in to the mixture.. .....except .....oh no..... THAT was not the chicken stock ....it was a pot of juice extracted from the golden plums we had picked in the morning! Duh…curried sour plum and chickpea soup anyone? Any hope that this was a new culinary discovery were dashed when I tasted it...not good. Quickly drained off the plum juice and washed the chick peas and veg under the tap. Made up a new spice mixture and started again, this time with the real chicken stock. Slow cooked for 20 minutes, 30 seconds with the hand blender…a dash more lemon juice and pepper. For a salad: painted some some aubergine (eggplant) slices with olive oil and grilled them. Added cherry tomatoes from the garden, thin sliced white onions, chopped garlic and a mass of fresh chopped parsley, coriander, thyme and basil. A final drizzle of olive oil, loads of balck pepper and a pinch of sea salt. Dinner in the garden with some fresh bread and a glass or two of rose wine. Delicious..but I’m gonna have to pick some more plums today.
but sounds mighty tasty.
wonderful chef Hugh Fearnley-Whittingstall. the new series about vegetables. inspiring person in every way. if anyone wonders what Fish Fight is about on Bill Kreutzmann's website, it was instigated by this guy. Episode 1 - http://www.youtube.com/watch?v=WGEHq4wkDwI Episode 2 - http://www.youtube.com/watch?v=j_5tyx86Aq0 Episode 3 - http://www.youtube.com/watch?v=Yvt_CvC8ISQ Episode 4 - http://www.youtube.com/watch?v=mqcN46ivNN0 not too late everyone to sign up and support Fish Fight. go here - http://www.fishfight.net/
spring is here. homemade pickled vegetable; chinese lettuce, carrot, cucumber. avocado, fresh sardines, sweet corn, spring onion, soy and cushioning of little mayonnaise. mix gently, add some cider vinegar (with the mother); unpasteurised, unfiltered and oak matured. freshly ground black pepper, that lemon essence and himalayan pink salt. japanese rice or failing that, pudding rice, the closest in texture. mix the ingredients cold. add to the fresh hot rice. sour, sweet, like space dust on the tongue. a drip of fine hot pepper sauce, a little encona west indian mash; habanero and scotch bonnet. fire and citrus heat. tongue sparkle and sensation drenched. welcome to march.
one moist chocolate pudding. you will need 1 bar of dark (85%) organic chocolate 60g organic butter 1 tbsp organic honey 50g organic cocoa 20g self raising flour 3 free range organic eggs 120g organic light muscovado sugar 70ml organic double cream handful of pecan nuts turn on the oven melt dark chocolate bar with the butter add the tbsp of honey add the coca powder with the flour and sift together to ensure any pesky lumps are smoothed take the eggs and the sugar and whisk until the consistency of double cream add the melted chocolate mixture and fold in gently add the 70ml of double cream and fold in gently add the flour/cocoa powder combo and fold in gently add your nuts take a 7" wide by 2 and 3/4" circular baking tin grease gently with a little butter on the bottom and sides place some greaseproof baking paper on the bottom and sides pour in mixture lick the spoon bake for 20-22 minutes so the inside is nice and gooey let it rest for a little while warm is better cold is just dandy consume on its own consume with vanilla ice cream consume with double cream but do consume
One frozen dinner: Amy's Vegetable Korma & 2 beers (Deschutes Obsidian Stout and Sierra Nevada Torpedo).
This is for a large pitcher of juice so adjust accordingly. All organic 10 med carrots 4 stalks celery 6 granny smith apples 1 red beet peeled with greens and stalks 1 lemon 4 stalks kale Enjoy!