BS: Recipes - what are we eating?

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 24 Feb 21 - 09:06 AM

Oddly enough, Wegman's, a US mass-grocery chain, has the only good store-boughten [a local term] pesto I've ever tried. Who'd'a thunk it. Otherwise, yeah, homemade is best.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Feb 21 - 12:28 PM

My five-minute mini-research into the own-brand green pesto of three supermarkets and one "big brand" revealed the following additives that are not allowed anywhere near my home-made pesto:

Waitrose: salt

Tesco: Yoghurt, sugar, milk, bamboo fibre, cashew, salt

Sainsbury's: Rapeseed oil, salt, potato flakes, vegetable fibre, egg lysozyme, grana padano

Big brand (Sacla): cashew, salt, grana padano, glucose, lactic acid, potato flakes, flavourings


Rapeseed oil is ultra-cheap compared with extra virgin olive oil. Just wrong for pesto. Grana padano is a cheap Parmesan substitute which is banned from our house. Why anyone would need to add extra salt to something with a sufficiency of Parmesan just defeats me. The percentage of pine nuts, where stated, was one percent or less. Hardly any, in other words. I suppose cashews are much cheaper. One cashew nut per pot, d'you suppose? :-). As for some of the other additives, well I'm scratching my head...

The other thing is that, with home-made, you have full control over the QUALITY of the cheese, the oil and the basil.

I'm really glad you prompted my research project!

Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 24 Feb 21 - 01:08 PM

Locally grown rapeseed oil had become so common here in England that bottles of it were usually labelled "vegetable oil"; however, due to some farming regulation mentioned on CountryFile a few months ago, we will no longer see lots of yellow fields in our countryside; and, indeed, on my last visit to Tesco, I had to go for sunflower oil.

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Feb 21 - 01:59 PM

Those "lovely" fields of endless bright yellow are a monoculture, usually sprayed with insecticide. One year I walked across 3/4 mile of oilseed rape (on a public footpath) on a sunny May afternoon and didn't see or hear a single insect or bird. A bright yellow desert. The rapeseed oil is very controversial apropos of health risks and is subsequently being superseded by canola oil, which is highly processed and which is generally a GM crop. Fine if you're happy with that. Not for me, thanks.

Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 24 Feb 21 - 02:15 PM

I just looked it up: "the ban of neonicotinoids has meant growers can no longer control cabbage stem flea beetle populations, which are decimating the OSR crop across the country" (Farming UK)
.

I used to have food-miles in mind when I chose rapeseed oil - taste-wise, I didn't find much difference (apart from olive oil which, of course, has a very distinctive taste, that I enjoy occasionally, as I do olives).

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Feb 21 - 06:03 PM

Well finding the right olive oil is a minefield, I'm the first to admit. The first thing I'd say is that only extra virgin oil will do for me. Other, cheaper olive oil is highly refined. This is never what I want. Secondly, it's a myth that you can't cook with extra virgin olive oil. You just have to avoid overheating it, that's all. A lot of my Italian dishes start with gently sautéeing sliced garlic and chilli in olive oil, gently being the operative word, no colouring up, no smoke. As soon as you add the next ingredient, tomatoes for example, the overheating potential is nullified. Same with a soffritto. I've been using a Tesco Sicilian extra-virgin oil for cooking as my go-to for a long time. It's about six quid for 500ml, but bejaysus a bottle lasts ages. I also have a superior oil for making pesto, for salad dressing, for sprinkling on a pizza or for dressing any finished pasta dish. I might spend ten to twelve quid (M&S Tuscan in the square bottle is lovely, £10, or I may go for the Sicilian or Tuscan Waitrose 1 ones, at £12-odd.). That sounds extravagant, but each bottle lasts me for months.

The only non-olive oil I use is bog-standard groundnut oil. That does for my oven chips or for frying a steak or anything else that needs real heat. Most fish in our house is fried in butter!

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Feb 21 - 06:16 PM

As for neonictoinoid insecticides, I'd be glad to see them banned from the planet. I have a very strong feeling that the government and the vandalistic farming industry connive in playing down the hazards. As neonics are systemic, they get into the nectar and pollen and poison pollinating insects. In turn, insect-eating birds are poisoned. We already have a near-catastrophic collapse in insect and songbird populations and I have no doubt as to what the main culprit is. If you see your spray label listing acetamiprid as an ingredient (you'll need your magnifying glass - don't know why...), don't use it unless you really hate bees...

Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 24 Feb 21 - 06:17 PM

That would be neonicotinoid!

Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 24 Feb 21 - 06:18 PM

As I say, last time I got sunflower oil from Tesco; and, the time before, what I think was the very same olive oil you mention, Steve; and I may give groundnut oil a go next time..?

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 25 Feb 21 - 11:02 AM

Groundnut oil = peanut oil?

I now like olive oil.

New stove! Recommend a recipe for one, using multiple burners and, maybe, the oven? I remain afraid of broilers. Mom *always* set something on fire using hers.

Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 25 Feb 21 - 12:21 PM

When I was a lad/before repatriating from Aus. to England, there was an advert where a chap said in a Godfather-type voice "oils ain't oils" - which was referring to the motoring kind but could also be applied to culinary matters, I guess. (Not sure where deep-frying oils can be reused as a biofuel..?)

As I say, the only one that really stands out from the others I've tried is olive oil.

Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 25 Feb 21 - 12:47 PM

From a BBC news item, "How to run your car on chip oil":

http://news.bbc.co.uk/1/hi/sci/tech/7047128.stm

Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 09 Nov 24 - 01:42 PM

I was sure we had a more recent general Recipes thread, but I am not seeing one. This could go under Fish or Soup but I thought general would be better, and I'll be shocked, *shocked* if it's really been this long since I posted or sought any recipes here. I really *have* been depressed. Or couldn't find the Part II thread, more possible.

Anyway, (rereading) I have learned to love the broiler. I may have burned things but nothing has yet caught fire, hah, dear dead mom, I do this better than you!

But I digress, to quote Tom Lehrer. And just like that, it's a music thread!

Anyway, here is what I made for lunch today:

Had a generous slab o'swordfish and a bunch of cherry tomatoes, and all the online recipes seemed to want capers, but I went a different way.

I took all the non-red cherry tomatoes from one of those 1.5 lb containers, sliced'm all in half and put the halves in a big coffee mug; they pretty much filled it. Mashed and chopped a generous amount of garlic, put that in.

Added generous salt, fresh pepper, hot paprika and oregano, some onion powder, then a little vinegar and a generous couple of glugs of olive oil.

Nuked it for a minute for the oil to bloom the paprika. Put a medium dab of Dijon mustard on a serving fork and mashed that all about every 10-15 seconds during the nuking.

Then, turned on the toaster oven to 350. Let that sit while it preheated.

Once the oven was ready, fished all the tomatoes out of the soup mug and put them on the bottom of the large square of tin foil I'd put over the toaster oven tray. I buttered the fish on one side, put it butter side down on the tomatoes, buttered the top, then made a dish out of the tin foil that was not too snug against the fish but smaller than the tray, and about 2" deep.

Carefully poured the soupy sauce with its lovely garlic bits all over the fish. It came close to the top of my improvised dish, so I crossed my fingers and set a timer for 30 mn, intending to check it at 20. I forgot to.

When the timer dinged, the top of the fish was lightly browned, the sauce was bibbling near the top of the tin foil which had not leaked, yay, and the fish was perfect to my fork test, still very firm but cooked through.

To serve, used the serving fork to fish the fish out into a big soup bowl, then carefully carefully picked up the tin foil container and poured all the lovely sauce and everything into the bowl.

If that last step wouldn't have worked I'd have used a spoon to scoop put all the tomatoes, then the sauce itself wouldn't have been too heavy any more and could have been poured over the lot.

It was absolutely delicious. I do love my own cooking.

Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 13 Nov 24 - 10:23 AM

I’ve never eaten swordfish, Mrrzy, not even in a restaurant. I’m too far inland, I think.

Do you think that recipe would work on a piece of boneless chicken breast?

Subject: RE: BS: Recipes - what are we eating?
From: Charmion's brother Andrew
Date: 13 Nov 24 - 09:03 PM

I've had a swordfish steak. I think it was at Flippers. I haven't had any since I read of the decline of wild stocks.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 14 Nov 24 - 11:42 AM

It sounds delicious. What about a larger piece of red snapper? If you want to break the bank, try halibut (but that fish is so perfect as it is I don't do much to it but bake it with onion, dill, and sour cream.) These have different flavors on their own, but might take on the sauce nicely (don't bake as long, they're more tender.)

Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 17 Nov 24 - 01:49 AM

Mrrzy, that's pure porn! What do you mean by "for the oil to bloom the paprika"?
I've been making a sauce for sea bass from the juice of a lemon, a good squdge of miso, a couple of spoons of coconut milk and a good splosh of crème fraiche.

Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 17 Nov 24 - 04:08 AM

By the way, Mrrzy, can you make your fish dish in an ordinary oven? Under the grill?

Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 23 Nov 24 - 07:55 AM

I have found heirloom free range eggs that are called blue and brown eggs.
The shells are actually light green in color and the yolks are not yellow but an intense orange. They taste decisively more rich.

Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 23 Nov 24 - 01:01 PM

My daughter has a few chickens at her rural property and gives me a dozen when she has extras - they have wonderfully rich very bright yokes. They are varying sized eggs, mostly medium to large. I recently retrieved some pumpkins from a friend (her Halloween decor) so my daughter can cut them open and give big chunks to the hens. They're not just good food, it's an interesting enrichment activity for the birds. (She first gave them one of the acorn squash I grew here last summer, first cutting three or four small round holes to give them a starting point. Apparently the birds started slow but once they realized what they had, four hens finished the squash in two days. (The hens may tire of pumpkin after just one of them - there are cattle that graze on the pasture at the front of her property and she will ask the nextdoor neighbor whose cattle they are if she may break any extras and leave for them. It seems all sorts of grazing animals like squash in various forms.

I'm cooking most things on my cast iron skillets these days. I always use a small 8" one, but had been using a Cuisinart GreenGourmet "non-stick" skillet and have concluded that while the surface is durable it isn't particularly non-stick. Rarely does it perform the way I wish. It's safe and will get used for things that it doesn't matter if they stick, and I'm back to olive oil on my cast iron for fried eggs, etc. Why do we want non-stick? Because of the misguided health suggestions that fats aren't healthy and things can be cooked on lab-formulated surfaces without oil. Now we have Teflon loose around the world in our water and particulates in our bodies and know that the oil is better for you.

Trying to eat healthy foods cooked in healthy ways.

Subject: RE: BS: Recipes - what are we eating?
From: The Sandman
Date: 24 Nov 24 - 04:00 AM

I Made Russian style Borscht, beetroot caraway seeds. served with hard boiled eggs and yogurt, instead of sorrel or spinach[ as they give me gout]I used cider vinegar and lemon juice Delicious

Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 24 Nov 24 - 12:16 PM

Gout? What's that about. Painful crystals that form from certain proteins? I dislike borscht more than I can say. Its worse than gefilte fish.

Subject: RE: BS: Recipes - what are we eating?
From: The Sandman
Date: 24 Nov 24 - 12:34 PM

it is caused by uric acid, some protein foods have a lot of it