BS: The other recipe thread is too long

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 11 Apr 23 - 07:21 PM

Spaghetti with prawns, lemon, sundried tomato paste, chilli and rocket.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 12 Apr 23 - 03:38 AM

Dammit, I forgot the splash of white wine!

Subject: RE: BS: The other recipe thread is too long
From: Donuel
Date: 12 Apr 23 - 09:37 AM

On the other side of the dietary hoity-toity class-conscious entitlement fence,
are vanilla bean brown butter (orange clove) rice crispy treats. :^/
or (Lemon etc)
Upgrading prosaic snacks/meals is cheap and fast for a stressed planet. Soy flour can often replace regular flour and has protein.
Limiting meat by 90% is as meaningful for global warming as electric cars and trucks. Idealism has its place but the hunger and desire to have or eat what pollutes most or what others can not have is an easy gluttonous greed to overcome. Still, man can not live by tortillas alone.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 13 Apr 23 - 09:02 AM

Big on spashes of white wine, here. In recipes, I mean.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 13 Apr 23 - 09:10 AM

Just simmer the alcohol away, that's all. I never miss white wine out of risottos. Elizabeth David uses red wine in her boeuf en daube, but she boils it in a small saucepan and sets fire to the vapour before adding it to the beef. Good fun, is that! Residual alcohol in a finished dish is not good.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 13 Apr 23 - 11:06 AM

When clearing some storage shelves in the garage I discovered a lifetime supply of smoker wood chips. I will have to consider making more meals with smoked meat. Chicken with smoke flavor is wonderful in fajitas, but not so much in chicken pot pies. Same with beef, some dishes are good, others it is too much.

I love smoked sharp cheddar cheese, but it doesn't take much and on the top shelf only.

What else might I smoke? (This is a "Little Chief" aluminum box with 3 shelves and a heating element in the bottom where the pan of chips is set.)

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 13 Apr 23 - 11:14 AM

We eat lots of smoked mackerel, which I love, and I love proper kippers even more (not those floppy things in a boil-in-bag with a lump of butter therein), but I'm not a fan of smoked cheese or smoked bacon. I can occasionally get thick pieces of uncoloured smoked haddock here which is amazingly good in a fish pie alongside some other fish that isn't smoked.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 13 Apr 23 - 12:40 PM

I make smoked salmon after marinating in a salty brine, but I could do a simpler brown sugar rub and see how it turns out.

I should probably think about making a tray to put wood chips in for when I use the gas grill. Smoke flavor in anything cooked in that would be good.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 13 Apr 23 - 03:29 PM

I don't think you can get smoked salmon here that isn't farmed fish. I never consciously buy farmed fish, and I always ask.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 14 Apr 23 - 12:42 AM

I only go to the trouble of smoking wild caught salmon. It costs a lot more but it is worth the expense. Costco here in the US sells frozen Sockeye salmon in about 5oz portions, skin on, that are as good as you'll get in general year round. In mid-May the Copper River Salmon season starts, and sometimes you can get it fresh enough down here to be worth smoking.

Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 19 Apr 23 - 10:49 PM

Watching YouTube videos I've come to realize how many people think that cooking for the family consists of dumping commercial products in a slow cooker and letting it cook itself.

Here's a recipe I just saw:

cut up chicken breast meat
one cup chopped onion - toss it in raw
one half jar of orange marmalade
one cup of Sweet Baby Ray's barbecue sauce
4 T soy sauce

Nothing was said about how you serve it.

The finished product was very watery, and I doubt if I would like it if I made it. I suspect this would be a pretty expensive dish, with that marmalade and BBQ sauce in it.

I'm glad my mother showed me how to cook.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 20 Apr 23 - 02:00 PM

One slow cooker recipe my ex tried that was great, but incredibly salty, involved buying those jars of salted beef (you know the ones I mean, with the metal lid you pry off, then you can use the jar as a drinking glass?) and wrapping chicken breasts in those then adding a can of cream of mushroom soup and I think some sour cream. Really rich, really salty.

I have some chicken and some beef to put in the smoker for a little while today. I figure if I'm cutting out salt I'll add other flavors instead, and I forget about the smoker (out in the garage most of the time) but I enjoy smoked food. I'll make fajitas with the chicken and grind the beef to make into a nacho mix that has onions, hot peppers, tomato, and a lot of black beans to make it healthier and delicious. I use that in tortillas to make burritos (pan fried, maybe they should be called chimichangas, except I don't use nearly as much cheese as restaurants do), tacos, nachos, etc.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 21 Apr 23 - 11:42 AM

Aargh was layering beautifully, alliums on the bottom, meat in the middle, mushrooms on top, ran out of room after the meat so had to transfer everything into a bigger pan.

There went my layers. But it should be a marvy dish at the end anyway. Kinda strogonoff-y kinda paprikás-y.

Somewhere someone put lengthwise-sliced dill pickle sticks in their stroganoff. I really liked that. Got the pickles out but in the confusion of pans, forgot to put them in.

Baked whole cauliflower slathered in lemon butter with a bunch of white pepper. Pour most of the flavored butter into whole cauli while cauli is upside down, then turn it over and smear it all around the outside too.

Fridays I cook things that take an hour or more. The meat is already in the oven. When my massage therapist arrives I'll up the temp and put the cauliflower in. Then when the massage is done, so is our lunch!

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 22 Apr 23 - 12:48 PM

Ooh today cold and rainy, made soup with the broth from above dish and the rest of the cauliflower. Added more tomatoes, and a smidge of anchovy paste for salt. And crème fraîche.

Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 24 Apr 23 - 06:58 PM

Are you familiar with Chef Jean Pierre on YouTube? I love watching him cook, and I love listening to him talk. Cutest septagenarian around.

A while ago he recommended the Wusthof offset deli knife. I use Wusthof knives which I was given as a birthday present 47 years ago. So I decided to order one.

Back up for 1960. I was a high-school freshman, and my favorite class was German. At that time educators were using what they called the spiral curriculum, in which they introduced a topic, say in the fifth grade, returned to it in the eighth grade with more detail, then inflicted it again sometime in high school. You can probably imagine how boring that got. But in German class, everything was new.

About our fourth week, we learned that something had disappeared. Est ist verschwunden. Boy oh boy, a real German-sounding word! No more of that simple "Der Katz ist schwarz" stuff.

Back to nowadays. After some minor surgery, I decided I deserved a treat, so I ordered a Wusthof offset deli knife on Amazon. Days passed, and sadly, Amazon reported that mein Wusthofer abgetsetzerdelikatessenmesser ist verschwunden. It had been spotted at a warehouse in Delaware, and after that they didn't know nothing. I got a refund.

Later, after a trip to Texas (spotted 90 kinds of birds), I ordered it again. This time it arrived with only a slight delay, and boy is it something! I needed to slice up some Thuringer for fellowship at church, and it glided through it effortlessly. I recommend Jean Pierre and the Wusthof offset deli knife.
========
Myrrzy, I'm going to try your whole baked cauliflower soon.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 24 Apr 23 - 10:05 PM

Ooh, report back!

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 24 Apr 23 - 10:55 PM

This weekend I smoked a beef flank and ground it to make into a recipe I use for tacos, nachos, burritos, etc. Beef, onion, poblano peppers, garlic, and I tried a new chipotle chili powder that is nice. Ground black pepper, cilantro, a batch of black beans (about 3 cups cooked), and tomatoes (both diced and sauce) round out the recipe. A tiny amount of NaCl is added in cooking, I'm primarily using KCl at the table. Came out pretty good with the smoke.

I'm reading labels and am looking for tortillas with lower sodium (or I can make my own) - it is the tortillas that are the culprits in recipes right now. I've always done a lot of my own cooking so reducing or eliminating salt is the easy part. It's the convenience foods (breads, tortillas, dressings, etc.) that need replacement, reduction, or I should make my own.

Leeneia, I recently bought an 8" ceramic knife to use for cutting up fruit, cheese, etc. and it's really sharp. Not as expensive as the new one you bought, but a lot sharper than my otherwise very nice Cutco knife set.

Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 27 Apr 23 - 11:17 AM

A ceramic knife? Is the blade made of ceramic?

Subject: RE: BS: The other recipe thread is too long
From: Stanron
Date: 27 Apr 23 - 01:49 PM

I bought a ceramic knife some years ago at a local Aldi store. Aldi is a German based supermarket chain that sells odd hardware and other unusual stuff as well as cut priced food. I bought it on a whim as I was intrigued by the idea of a ceramic knife. It's brilliant. A short white ceramic blade with a very good cutting edge. I later bought a couple of diamond faced sharpening plates and it's as good today as ever.

The funny thing is that recently I thought I'd buy another but I can't find a single one on Ebay and looking elsewhere they are all surprisingly expensive. I guess I'll stick with what I've got.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 02 Jun 23 - 06:20 PM

I'm making granola this evening, I worked out a recipe that is good but not overly sweet like most recipes seem to be (I accomplished that by doubling the ingredients except the honey and oil). I am using a large roaster oven lined with parchment paper this time - the baking sheet in the oven seems precarious because it's loaded pretty full and I don't feel like making two batches.

While looking up the most recent iteration of my granola recipe I reviewed a few others (in the computer file.) Yorkshire Pudding caught my eye. For those Americans who make the same batter into popovers, how do you serve them? The whole beefy drippings and such sounds a bit much.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 03 Jun 23 - 01:25 PM

The roaster oven was too hot in one corner so the parchment and granola were lifted out and onto a rimmed baking sheet to finish in the oven. It came out good, barely any sweetness, mostly the flavor of the toasted oats and nuts.

As to my question about Yorkshire pudding, here is the link I saved as a PDF for future reference: The Best Yorkshire Pudding Recipe from Serious Eats by J. Kenji López-Alt.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 08 Jun 23 - 09:59 AM

Somebody tell me how to make *good* gazpacho. Mine never succeeds.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Jun 23 - 06:27 PM

Don't bother with gazpacho. Make salmorejo instead. It's a sort of thicker version that you eat from a smallish glass with a teaspoon, sprinkled on top with slivers of jamon (I prefer crispy bacon meself!) and chopped hard-boiled egg. The Andalucians eat it with some little breadsticks. I've just remembered that you avoid carbs, so this is not for you, as it relies for its texture on bread. Sorry about that. I think I've posted my salmorejo recipe before. It's a real treat as a starter or a tapa. I remember eating it in a little bar in Granada, with a view of the Alhambra on the hillside above. Beat that!

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 12 Jun 23 - 11:20 AM

Ooh, Steve! Not a chance!

Ok, I got one to work. Took 3 days.

1. Cover bottom of nonreactive bowl wih hot pepper, cover that with cumin, cover that with salt. Cover with red wine vinegar, let sit while chopping.
2. Crush then mince one large clove garlic, into the bowl. Mince one small onion, into the bowl. Stir.
3. Mandoline 1 large seedless cuke into tiniest pieces, in my case thin slices sliced into very thin strips. Into bowl. Stir. (Next time I'll salt these separately. Might get more juice.)
4. Dice tomatoes, about twice the amount of cuke. Mostly small, some medium. Into bowl. Stir, adjust seasonings (needed a little more salt). Into fridge, covered.
5. Go away. Cook other things, leave the house, resist all temptation to eat your not-yet-gazpacho. I gave it a day and a half-made in am then waited for next day's dinner.
6. The next day, it was delicious and tasted right, but hadn't turned into *soup* yet. Added small can of tomato juice.
7. The *next* day, I had marvelous gazpacho.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 12 Jun 23 - 11:25 AM

That sounds interesting. I am avoiding sodium, but potassium salt should work the same way to pull liquid from the vege.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 12 Jun 23 - 05:36 PM

Indeed!

Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 21 Jun 23 - 09:06 PM

A few weeks ago, on a gray, drizzly day, the DH brought home a butternut squash, the big kind with a hard skin and seeds in the big round end. But soon the temperatures shot into the 90's, and I didn't feel like using the oven for a long time to bake it.

So I invented Italian winter squash, and tonight we had it with pizza. It was good.

First phase.

Cut a small slice off the bottom of the squash to keep it from rolling around. (safety). On the top surface, drill a hole into the seed cavity to let steam escape. I use a corkscrew.

Put the squash in a large slow cooker, getting as much of the squash in contact with the ceramic as you can. Add 1/4 cup water. Cook on high for 3-4 hours, till tender when a sharp knife is thrust into it.

Remove from cooker, let cool some, then refrigerate. If you want to serve it the day you cook it, cool until safe enough to handle.

Second phase.

Cut the squash in half longways, scrape out and discard the seeds and fibers, and remove the flesh from the skin.

Put a goodly splash of olive oil in a big sauce pan and add 1 tsp Italian seasoning and grinds of black pepper to taste. (I did 12 grinds.) Stir.

Add the flesh of the squash and moosh till smooth with a big spoon or strong spatula. Stir to distribute oil and spices. Heat through over medium-low heat and serve, salting at the dining table as desired.

Notes: my sister says that a drywall saw from a DIY store will cut hard winter squash when raw. I haven't tried it myself.

Tomorrow we will have this dish as an accompaniment to Train Smash.

One squash will probably serve two people for three dinners. I'm sure it will freeze well.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 21 Jun 23 - 11:39 PM

I would use a coping saw - the battery-operated reciprocating saw would go through it too fast. [gales of laughter!]

I'm growing a new squash this year, one of the "gray" squash (also called Calabash) and have noticed something important - the stems are really hardened, and even if they split they become woody. The squash vine borers can't get them. I've bought these squash frequently (whatever is on sale) but now I think they will be the main one I grow. Zucchini and yellow squash are so vulnerable to the beetles and the borers.

Squash cut into chunks (not slices that are harder to turn in the skillet) and cooked in olive oil with some onion, bell pepper, and marinara sauce is a summer staple here. I sometimes melt in mozzarella cheese or top it with a lot of Parmesan.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 22 Jun 23 - 05:02 AM

Butternut squash cut into little cubes and roasted in the oven with the spuds is very nice with, say, roast chicken. I do the safety flat bottom thing too, then use one of those Y-shaped veg peelers with the swivelling blade. Butternut squash makes very nice soup too. Ad if you buy one it keeps for ages in the veg rack.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 24 Jun 23 - 05:52 AM

Arrgh! I know it sounds a bit like a recipe, but that should have gone in the joke thread!

---

Moved to the joke thread - where I see you pasted it also. So now to go remove the dup post. :) ---mudelf

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 26 Jun 23 - 11:03 AM

I forgot abut Italy's egg drop soup, straccatelli! Rediscovered in the North End in May, but today I made something like it:

Melted some butter, bloomed some hot pepper in it, cooked down a chopped tomato, added some cauli rice, then some hot chicken broth. Carefully added a lot of grated parm to the top, carefully put a duck egg onto the parm, turned it off, lid went on, waited till it stopped bibbling, carefully into bowl. Got most of the runny yolk in one big bite, yum.

My larder is empty as I am about to travel. I have no onions or spinach or garlic in the house, but there was that one tomato and some cauli rice...

And a deglaze with white wine step before the broth, maybe, next time. It is yummy.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 26 Jun 23 - 11:30 AM

This is never a time of year to travel for me, with the garden just entering high-production mode. As it is I'm cat sitting for a friend who has a modest collection of pots with tomatoes and peppers and one okra plant she has managed to keep alive for three years. I water every day during this trip. Her potted okra is a tiny thing compared to the monster Clemson spineless I grow every year.

I'm doing more cooking because of the whole sodium management thing, and though my fridge is more full than usual, it is working. The times I eat foods that have higher sodium they're in small amounts and are a treat. An example would be a snack of few whole wheat crackers with a dry salami slice and a slice of cheese on each. Or a small amount of smoked salmon. I'm not buying so much cheese as I used to and I need to figure out if I can get my favorite sharp cheddar in smaller containers; the ones that Costco sells will go completely mouldy before I finish them. You can freeze cheese, but it degrades the consistency to do it.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 01 Jul 23 - 11:16 PM

Tonight I concocted a one-skillet dish with fresh stuff from the garden - calabash or gray squash, pepper, onion, garlic, tomato, basil - and stuff from the freezer - lean pork sirloin, sauteed mushrooms, more peppers, plus some fridge dairy drawer provolone that needed using. I did it in stages, olive oil for the slices of pork, then after setting it aside, the onion and peppers cooked in the pork oil. Once they were tender, I mixed in the sauteed mushrooms, then spooned it into a bowl and put the cut up squash in the skillet and let it saute/steam for a few minutes. I added some quartered small tomatoes, then as they softened, I added the cut up provolone and julienned basil. Put back the other vege and pork mix and let it cook together for a few minutes. I used Nu Salt (potassium salt) and Mrs. Dash for seasoning, in addition to the freshly ground pepper. The only salt came from the provolone.

It. Was. Amazing.

Subject: RE: BS: The other recipe thread is too long
From: Helen
Date: 18 Aug 23 - 03:04 AM

Hubby has just made a batch of grapefruit and orange marmalade using grapefruits from the tree in our yard. Looks yummy and I'm hoping we'll have crumpets with marmalade tomorrow morning for breakfast to try it out.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 18 Aug 23 - 05:55 PM

Beach beach beach
Fish crab legs crab legs crab legs fish

Subject: RE: BS: The other recipe thread is too long
From: Helen
Date: 18 Aug 23 - 06:04 PM

Not being a big seafood eater, Mrrzy, my only response to that is Yuck! LOL

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 18 Aug 23 - 08:24 PM

Oooo! Fish for dinner! Sounds good.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 23 Aug 23 - 03:44 PM

Came back. Had to go get more crab.

Then I made pork chops (dry rub berber spice, preheat oven to 325°F, brown one side in very hot cast iron with avocado oil, flip, add cherry tomatoes, cover, into oven) with mushrooms (lots of garlic/parsley butter, thyme, in covered pan), all in oven for 1 hour.

The idea is, when my massage therapist arrives, slide everything into oven. After 1-hour massage, flow off table and into kitchen to eat.

So all such recipes require an hour of cooking time. Ideas welcome.

We devoured the pork chops and most of the mushrooms and tomato glop. Next day, leftover mushrooms and their sauce plus the tomato glop all pork-flavored made a kickass soup.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 26 Aug 23 - 10:25 AM

A friend mentioned mango bread (a quick bread) in an Instagram post this week and I asked for her recipe. I'd never heard of it but it is easy to imagine it being a wonderful bread, and I have several ripe mangos. She said she adds ginger to the recipe (she mailed a photo of the clipping). Like using cinnamon on peaches or nectarines. Hmmm. I have dried ginger in the spice cupboard but I also have several hands of it in the freezer. I might grate some of that.

Will post later if it is good.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 26 Aug 23 - 12:09 PM

I've tried Marcella's mushroom, ham and cream pasta sauce twice now and I can't make it good. It's very stodgy even with a lot of pasta water (which she fails to mention is needed - naughty!). It's way too creamy and buttery for our taste. I have a feeling that I don't want cream in any pasta sauce, and I think I'll stick to olive oil-based ones in future (except for carbonara!)

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 27 Aug 23 - 09:44 AM

I cannot Alfredo. It makes glue, every time.

Subject: RE: BS: The other recipe thread is too long
From: Thompson
Date: 08 Sep 23 - 03:27 PM

What about salads? I like a simple avocado salad made with cubed avocado, capers, finely sliced shallot, chopped cherry tomatoes, and either a nice arquebina olive oil and lemon juice drizzled over or a simple vinaigrette, then a good handful of chopped parsley over the top. The local eastern European shops have huge bunches of flat-leaf parsley and dill for around €1.75 each, fresh every Friday.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 09 Sep 23 - 10:45 AM

I got the recipe for a tricolore salad from a pack of Sainsbury's cherry tomatoes. "Tricolore" being the three colours of the Italian flag. It can be a complete meal for two if you make enough of it. It's two mozzarella balls cut into bite-size pieces, two avocados sliced into crescents (or chunks!) and a big handful of the best cherry toms you can get your hands on, each one halved. You can get all artistic with the arrangement or you can just more or less bung everything into a big salad bowl. Sprinkle the whole lot generously (don't you just hate "drizzle?") with your finest extra virgin olive oil, grind some pepper over it all and scatter some torn basil leaves over. Not dried basil! You can add salt but I don't think it needs any.

Oddly, they're not big on avocados in Italy though they're gaining ground. Avos are getting a bit political these days as they're regarded as an extremely environmentally-unfriendly crop as well as one which can be rather exploitative of the people who grow them. Dunno...

Subject: RE: BS: The other recipe thread is too long
From: Thompson
Date: 09 Sep 23 - 11:49 AM

Mmm, sounds good.
This One-pot fish stew by Mark Moriarty is extremely good, though fiddly to make. It's my wow 'em dish for guests in winter, and usually results in a complete cessation of conversation as everyone gobbles with head down.
Mark Moriarty is a young chef who has or had a programme on RTÉ in Ireland.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 09 Sep 23 - 01:02 PM

Halve avocado, remove pit, fill holes with salad sressing. Eat with a spoon.

Subject: RE: BS: The other recipe thread is too long
From: Thompson
Date: 09 Sep 23 - 03:39 PM

Sounds good. Though I enjoy the sensation of peeling the skin away from the avocado too.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 09 Sep 23 - 04:26 PM

I don't want to know about any "salad dressing" that consists of anything other than extra virgin olive oil and fresh lemon juice. If you demur, I suggest that you're buying inferior salad ingredients!

Subject: RE: BS: The other recipe thread is too long
From: Thompson
Date: 09 Sep 23 - 04:42 PM

Matter of taste, though; I like various different forms - a classic French vinaigrette, a vinaigrette with crushed garlic, a vinaigrette with a spoon of moutarde à l'ancienne…

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 10 Sep 23 - 09:55 AM

My salad dressings are 3:

Salt red wine vinegar olive oil Dijon mustard (about 1/3 oil 1/3 vinegar 1/3 mustard)

Salt herbs garlic olive oil apple cider vinegar (more vinegar than oil. Crush the garlic, leave in big chunk. Leave chunk behind when serving so it keeps on flavorin')

Salt lemon juice cumin olive oil (even amounts liquids, more cumin than you'd think))

There are not in order of amount. Always put everything in the acid first, except the oil and mustard. Do not add those till salt, at least, is dissolved. Add oil in fine stream while whisking madly at end. Store in lidded jars not in fridge. The herb one turns green.

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 10 Sep 23 - 12:18 PM

This summer I have assembled small pizzas on flatbread and they bake a few minutes in the toaster oven. As hot as it has been anything else heats the house too much. The type I've loved for this is Iraqi samoon bread, easy to remember in that they're kind of salmon shaped. ;) I use homemade sauce (tomato & Italian seasonings, thinly sliced bell peppers and onions, and some kind of sausage cooked ahead. Lately I have some Slovacek sausage, but I use mild Italian also. Top the veg with slices of provolone and top the cheese with the meat and heat. I buy the bread fresh at a local Halal market and it goes directly into the freezer for this kind of meal. I had been using a tandoori bread but it is thinner and more likely to spring a leak where sauce runs through.