BS: Recipes - what are we eating?

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 25 Oct 20 - 09:41 AM

Ribollita is expressly intended for the next day. Its name means reboiled.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 25 Oct 20 - 10:02 AM

I've been enjoying regular batches of Pasta e Fagioli soup this year, though in the height of summer I didn't make it as often. It's time again to round up the ingredients.

Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 25 Oct 20 - 11:50 AM

How do ye make ye're vegetable stock?

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 25 Oct 20 - 02:26 PM

Oh I know Steve Shaw but my will power won't...

Veg stock is made chez nous by boiling all the veg garbage (ends of things, peels, onion skins etc) with some herbs spices and salt, and then straining it through cheesecloth.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 25 Oct 20 - 04:11 PM

I like to roast the vegetables in the oven first, to give an extra boost to the flavor. Be sure to run boiling water over the pan or foil to get all of the wonderful baked-on drippings. Then go from there to put it in a pan of water to simmer.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 25 Oct 20 - 10:39 PM

My veg stock consists of roughly-chopped carrots, unpeeled, celery and onions (the outer layers that you're never too sure about are ideal). A sprig of parsley, thyme and bay go in there. Season. Boil it for at least an hour. No leaves or trimmings from brassicas should ever be included. You will live for ever!

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 26 Oct 20 - 05:37 AM

Though the seasoning can be omitted, depending on what the stock is for. In fact, I don't usually add salt, and I might just throw in a few whole black peppercorns.

Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 27 Oct 20 - 03:57 AM

Salt would only add flavour to the bits that are going to be thrown out. In this case, you want all the flavour to remain in the liquid so definitely no salt.

I usually make chicken stock (carcass + carrot + onion + celery if available) in a pressure cooker. I found long ago that this way, the bones ended up all crumbly and harmless, and the strained remains could safely be offered to the cats who were trying to break down the kitchen door. This avoided a disposal problem - we had paper waste sacks at the time, and any wet waste had to be wrapped in lots of newspaper.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 27 Oct 20 - 02:31 PM

Good idea, Bob! You'd get all of the marrow goodness out of the bones that way also.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 27 Oct 20 - 02:50 PM

Tried peas instead of corn in my asparagus crab soup. Still good but not quite as. Added my usual spoon of hummus, yum.

Subject: RE: BS: Recipes - what are we eating
From: Charmion
Date: 27 Oct 20 - 03:40 PM

I make stock in an Instant Pot electronic pressure cooker, which sits on the counter and can be left unattended, and indeed the results are excellent.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 27 Oct 20 - 11:28 PM

I followed my own advice this evening; I didn't have many vegetables handy, but the carrots, parsnip, and onion baked in the Dutch Oven in the oven for a while, then I added chicken breast (bone and skin included) and some necks and wings and let them all roast. When I pulled out the breast and added water to the rest it turned into a beautiful golden broth that I let simmer for a while as the breast continued to bake in the oven. When the breast was finished the skin was dropped into the pot and the meat in a box in the fridge. Tomorrow I'll make soup using the chicken breast and fresh vegetables (to be purchased during senior shopping hours tomorrow).

The house smells really good this evening.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 28 Oct 20 - 10:30 AM

My mom used to make good dumplings, but I've not had great luck with them. Does anyone have a fool-proof recipe? To add to the chicken soup.

Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 28 Oct 20 - 02:48 PM

I had such a huge collection of nuts and berries I turned them into breakfast cereal by blending to chop: walnuts pecans cashews peanuts dried soft cranberries and tart cherries - and when it was a consistancy I liked I added Rice Crispies and a few more whole dried cranberries. With milk and bananas it was good.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 29 Oct 20 - 10:05 AM

Breath of the wok - how do *you* make fried rice?

Subject: RE: BS: Recipes - what are we eating?
From: Dave the Gnome
Date: 29 Oct 20 - 02:04 PM

This looks as good a place as any to ask this. I am going to do a mutton curry in the slow cooker next week. I do cheat and use a sachet of sauce but my question is about the meat. I need to de-bone some mutton leg pieces. If it was just for me I'd be happy with leaving the bones in but someone I am cooking for would hate it.

What's the best way of getting shut of the bones before the curry reaches her plate?

Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 30 Oct 20 - 04:04 AM

Fried rice: there are essentially two ways.
1) Boil it and then fry it,
2) Fry it and then boil it.

So you can fry up cold leftover boiled rice with additions & flavourings of your choice.
Or fry uncooked rice briefly, then add an equal volume (or slightly more) of stock and cook over a low heat for 10 minutes, by which time the liquid should be absorbed. Additions & flavourings as before, except that some are better fried before the rice is added.

No doubt I shall be told this is not be a patch on the real thing, but it works for me.

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 30 Oct 20 - 06:10 AM

In conversation with a drinking friend about my Christmas cakes that I made earlier this week he stated he didn't like Christmas cake because it had "flies" in it. He meant raisins and sultanas which he really doesn't like.

That got me thinking. Could I make a Christmas cake without these items so today I am making a cake using dried apricot and figs instead of raisins and sultanas.

I'll let you know how it turns out!!

Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 30 Oct 20 - 07:01 AM

Is that 'flies' as found in 'squashed fly biscuits' (whose real name eludes me at the moment)?

Oh yes, I've remembered: Garibaldis.

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 30 Oct 20 - 07:50 AM

Currants Jos, I've remembered what we called them as children!

But the guy in question doesn't like those, raisins or sultanas.

Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 30 Oct 20 - 08:07 AM

You could try dates as well, and prunes - but maybe the prunes should be in the Christmas pudding to make it a real plum pudding.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 30 Oct 20 - 11:11 AM

About deboning can you make it bones in then cool, remove meat from bones, reheat and serve the next day?

Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 30 Oct 20 - 01:06 PM

Or you can debone wearing rubber washing-up gloves so you don't burn the little fingies. Same with skinning roasted peppers.
How much water do ye put to yizzer vegetales for stock?

Subject: RE: BS: Recipes - what are we eating?
From: Dave the Gnome
Date: 31 Oct 20 - 07:55 AM

As it turned out there wasn't much bone. I removed what there was using scissors and put them in a pan to boil up for stock.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 31 Oct 20 - 10:13 AM

Water to cover plus a couple of inches.

Subject: RE: BS: Recipes - what are we eating?
From: Joe_F
Date: 31 Oct 20 - 06:33 PM

Bacon, liver, & onions (a classic bachelor dish)

Cut a strip of bacon into squares. Saute with a coarsely chopped onion slice. Put chicken livers on top. When they are half done, turn them over & add mushroom slices.

Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 01 Nov 20 - 10:42 AM

Hi, Dave. Does your loved one dislike the texture of bones or merely the presence of them on the plate?

I ask because meat cooked with the bones in comes out different from meat cooked without them. The broth is thicker, for one thing. It's hard to describe. My dear husband, the DH, always prefers to have the bones left in.

With a slow cooker it's pretty easy to cook the food, take out of the meat, let it chill till it's safe to handle, and remove the bones. Put the meat back in, and you have the best of both worlds - boneless meat with rich gravy.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Nov 20 - 11:32 AM

I have seven quarts of strawberries (purchased at deep discount at my town's discount gourmet grocery warehouse) in the freezer, soon to be transferred to the steam juicer. The results will be perfectly clear strawberry juice and a nice dense pulp to use for jam or baking. I'll make strawberry jelly this week, something I haven't done for a while.

Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 02 Nov 20 - 12:13 AM

That sounds delicious, Stilly. I managed to grow some strawberries one year, and we made jam. Sad to say, I could never do it again.

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 02 Nov 20 - 05:49 PM

You just reminded me, Stilly, of the several litres of pitted sour cherries in *my* freezer. I currently have enough jam in the pantry to last the rest of my life, so I have to think of something else to do with them.

No, pie is not the right answer.

Subject: RE: BS: Recipes - what are we eating?
From: Charmion's brother Andrew
Date: 03 Nov 20 - 08:43 AM

One word, Charmion: Kirschwasser!

Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 03 Nov 20 - 08:50 AM

Someone sent me this useful guide to making fried rice. Though with a bit of a sick tummy (writhing and ouching), allied with a stuffed-up nose, but both of them nearly better) what I'm really longing for is some chicken, ginger and corn soup.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 03 Nov 20 - 10:17 AM

I pick up rice for a couple of family members when I'm shopping at the Halal market in the university town where I used to work. I bought a bag this time after carefully avoiding the parboiled ones, only to have the recipient look up "super sela" and find it's the same thing, kind of, as parboiling. It's a way to cook ahead in the hull. He would like to exchange, but I think I'll donate that bag to the food bank and try again. Returning items in this time of COVID-19 is difficult.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 03 Nov 20 - 08:34 PM

I made a batch of chicken soup and added egg noodles and it was perfect this evening. Especially since my sinuses are upset by humidity and allergy factors. The soup was soothing and the steam off of it therapeutic.

Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 03 Nov 20 - 09:12 PM

My sinuses too are tortured at the moment; one thing that helps them is hot lemon, honey and ginger; another is making chicken stock (we boil a few chicken carcases for two hours in the pressure cooker with carrots, onions, herbs and celery); the chicken vapour soothes the mucous membranes.

Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 04 Nov 20 - 03:33 AM

Dad's Cure All - hot water, lemon, honey - and a single measure of your preferred spirit. Dad's was rum, mine is either spiced rum or whisky. Plus Stones' Ginger Wine.
The hot water unblocks the sinuses, the lemon and honey sooth the throat, the consequent feeling of relief is boosted by the alcohol. After three you'll feel MARVELLOUS.

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 04 Nov 20 - 08:37 AM

Okay. Chicken soup. I can do that. And I have noodles.

BobL, your Dad's cure-all was my Dad's cure-all, too. He made it with Navy-style demerara rum; I sorta prefer Jameson's whiskey, but any booze'll do (except maybe gin).

I'm still not cooking properly. I really do have to get back at it or bad things will happen.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Nov 20 - 05:58 PM

No no no. It *has* to be Irish whisky.

I can drink again! Over Halloween I had 4 hot whiskies over the course of the evening.

Like whichever Clancy Brother it was said... You don't really need the cloves.

Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 05 Nov 20 - 03:03 AM

Irish whiskey is essential for that most enjoyable nightcap, whiskey-and-milk. Hot or cold.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Nov 20 - 10:11 AM

[Oops. Pesky E.]

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Nov 20 - 12:28 PM

Charmion, I think making yourself a batch of chicken soup will be a wonderful ceremony to start to reclaim the kitchen and your appetite. I made enough that it will last for a few days, and this is the soup that I started by putting all of the cut up but unpeeled vegetables in the Dutch oven in the oven and let them roast. Once the veggies had been in for a while I added a couple of chicken breasts with skin and bones into the pot in the oven and let the meat bake and the chicken fat add to the vegetable flavor.

Once the pot was back on the stovetop I took out the chicken and let it finish baking in the oven and in the pot added water and let it simmer for a while. before discarding all of the solid vegetables. I added the chicken bones and skin to the pot and it simmered a little more and the finished meat cooled and went into the fridge. I bottled the stock with all of the fat and waited a couple of days until I made the soup with a new batch of vegetables (onion, carrots, celery, potatoes sautéed in a little olive oil and several dollops of the retained chicken fat for flavor), a large cube of chicken bouillon (a good brand for the "value added" flavor) and at the end added the cubed chicken and the egg noodles.

It is one of my better batches. It wasn't like making soup from an entire bird carcass, but it came out just as strong.

Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 07 Nov 20 - 08:34 AM

There's also a Scottish dessert that I used to make for dinner guests when killing people with your car was less disapproved of: soak oatmeal in honey and whisk(e)y for a few hours, then just before serving beat cream and mix it in. Call heart ambulance and serve.

Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 07 Nov 20 - 08:47 AM

Although I'd heard of kimshi[ Korean pickled cabbage ] I had not come accross it until today so I bought a tin, absolutely delicious.

Dave H

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 07 Nov 20 - 09:25 AM

Cranachan Thompson ! :-)

My method is to use a brandy basket (a basket made out of Brandysnap biscuit) Whip the cream till stiff add a little plain yogurt, honey and the whisky soaked oatmeal and whip a little more. Add copious amounts of Raspberries and spoon these through the mixture and spoon into the Brandy Baskets.

The raspberries are essential !!!!!

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 07 Nov 20 - 11:10 AM

Am gonna try duck legs on the grill today. I will report back. Advice welcome en attendant.

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 07 Nov 20 - 11:51 AM

DON'T !!!!


The amount of fat in the duck legs will probably cause a fire!!!!

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 08 Nov 20 - 06:53 AM

I like to roast duck legs in the oven, on a bed of hunked potatoes. For one or two, do it in an iron skillet.

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 08 Nov 20 - 12:00 PM

That was my fear too, Raggytash, but they were marvy. About an hour on low, skin side up mostly, then 10mn on higher to crisp. Yum, yum, yum.

My only regret is not having all that marvy duck fat in a jar. Going back to oven for next time, for that reason.

This was also my first time with fresh, never frozen duck legs. Frankly I did not notice any difference...

Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 08 Nov 20 - 12:18 PM

Raspberries, eh?
And this brandy basket - do you make it or buy it made?

Subject: RE: BS: Recipes - what are we eating?
From: Raggytash
Date: 08 Nov 20 - 02:43 PM

Let's put it this way Thompson ............. it's a lot easier to buy them!!

Brandysnap biscuits that are normally tubular will do nice nicely.