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BS: Recipes - what are we eating?

Charmion 06 Mar 19 - 12:53 PM
leeneia 06 Mar 19 - 11:57 AM
Stilly River Sage 06 Mar 19 - 11:45 AM
Stilly River Sage 05 Mar 19 - 01:07 PM
Stilly River Sage 02 Mar 19 - 05:22 PM
Mrrzy 02 Mar 19 - 08:54 AM
Stilly River Sage 02 Mar 19 - 12:39 AM
Charmion 01 Mar 19 - 11:14 AM
Steve Shaw 28 Feb 19 - 05:13 PM
Donuel 28 Feb 19 - 03:36 PM
Jos 28 Feb 19 - 02:58 PM
Steve Shaw 28 Feb 19 - 01:35 PM
Donuel 28 Feb 19 - 08:23 AM
Donuel 28 Feb 19 - 08:10 AM
BobL 24 Feb 19 - 07:46 AM
Thompson 23 Feb 19 - 11:11 PM
Jon Freeman 23 Feb 19 - 11:34 AM
Stilly River Sage 23 Feb 19 - 11:24 AM
Jon Freeman 23 Feb 19 - 11:18 AM
Jos 23 Feb 19 - 11:02 AM
Jon Freeman 23 Feb 19 - 09:20 AM
Mrrzy 22 Feb 19 - 03:23 PM
Thompson 22 Feb 19 - 12:32 PM
Mrrzy 22 Feb 19 - 08:53 AM
Thompson 21 Feb 19 - 03:17 AM
Charmion 20 Feb 19 - 06:40 PM
Stilly River Sage 20 Feb 19 - 11:30 AM
Jon Freeman 20 Feb 19 - 06:17 AM
Stilly River Sage 19 Feb 19 - 10:32 PM
Steve Shaw 19 Feb 19 - 09:10 PM
Stilly River Sage 19 Feb 19 - 08:59 PM
Donuel 19 Feb 19 - 08:07 PM
Steve Shaw 19 Feb 19 - 07:47 PM
Stilly River Sage 19 Feb 19 - 04:44 PM
leeneia 18 Feb 19 - 12:45 PM
Stilly River Sage 17 Feb 19 - 08:27 PM
Steve Shaw 16 Feb 19 - 03:58 PM
leeneia 16 Feb 19 - 11:09 AM
Stilly River Sage 15 Feb 19 - 11:35 AM
leeneia 14 Feb 19 - 10:14 PM
Charmion 14 Feb 19 - 03:36 PM
Stilly River Sage 13 Feb 19 - 11:01 PM
Charmion 12 Feb 19 - 10:19 AM
Mrrzy 12 Feb 19 - 09:51 AM
BobL 12 Feb 19 - 03:36 AM
Jos 12 Feb 19 - 03:31 AM
Jon Freeman 12 Feb 19 - 01:38 AM
Stilly River Sage 11 Feb 19 - 05:12 PM
Monique 11 Feb 19 - 05:06 PM
Stilly River Sage 11 Feb 19 - 03:50 PM

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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Mar 19 - 12:53 PM

It’s Ash Wednesday, the beginning of Lent. Every year, Himself and I undertake some form of dietary discipline during this season, and this year, as well as booze, we’re avoiding meat. So I brought Madhur Jaffrey’s “Vegetarian India” upstairs and turned out the pantry to see what we have in the way of lentils and beans — and it’s lots. We could go till summer.

On the other hand, I foresee a significant uptick in consumption of coriander leaf, most of 2hich ends up in the composted because Sobey’s sells it only in huge bunches. Parsley, likewise.

Phooey.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 06 Mar 19 - 11:57 AM

I know what you mean. After a while, you long for something crunchy. Here's a recipe I got from my in-laws, RIP. It's good.

Chicken Piquant
Sauce: Whisk together 4 T lime juice, 2T veg oil, 2T dried tarragon, 1 t paprika.

Put parchment paper on a baking sheet. Put chicken thighs on sheet, spoon some sauce over.

Bake at 375 for 25 minutes. Turn pieces over and spoon the rest of the sauce on. Continue to bake 25-35 mins more, till well done.

Remove from oven, set on a rack 10 minutes to rest, serve.
==========
And while you have the oven going, why not cook squash or potatoes on the other rack? If squash, poke a hole in it with a corkscrew to let the steam out.
===========
The parchment paper may not be necessary, but it makes for easier clean up.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 06 Mar 19 - 11:45 AM

The horrible deep freeze has passed and now we can get on with spring. Perhaps this year I'll get seeds started early enough to get some beans and lettuce. Most of our gardening season is too hot for those tender plants.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Mar 19 - 01:07 PM

This week if the freezer died I could move the contents outside and they'd stay frozen. It's cooking weather, though I haven't decided what is for dinner? I don't want to eat stew every day.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Mar 19 - 05:22 PM

Stew it is. Defrosted enough 1-pound chunks of chuck roast (I freeze it that way because I typically use it to make my own ground beef and 1 pound is the amount I usually need.) I'll let it braise for a while and may not eat much today but it'll be ready for tomorrow and Monday when we're down to 21o.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 02 Mar 19 - 08:54 AM

I made a marvy roast pork loin by disobeying all instructions... Berbere spice, into hot oven, turn down to normal after 15 mn. So juicy!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Mar 19 - 12:39 AM

The best ice cream hands-down is Kroger's Private Selection Denali Extreme Moose Tracks variety. There's no off switch when it comes to "enough" of that. Alas, the container doesn't recycle.

We've had springlike weather, but we're about to be plunged into the deep freeze for a few days. Time for more soup. Or stew.

I made a batch of oatmeal cookie dough that was spreading out too much on the baking sheet on the first batch. I had to kind of peel them off, but the misshaped blobs still tasted great. The rest of the raw dough went into the fridge and I've decided my best bet is to make one large cookie (on parchment paper on the insulated tray) in my toaster oven in the morning to go with my cup of tea. I don't eat too many at one time that way.

These are particularly good - I made them with chopped dates and walnuts.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 Mar 19 - 11:14 AM

I sympathize, Steve. Ambrosia Custard is not my poison, but I can be summoned from the depths of slumber by a sudden craving for butterscotch ripple ice cream. I'm not proud of this predeliction, but consider it a weakness. Fortunately, the best type of butterscotch ripple ice cream is available only in half-litre containers ...


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Feb 19 - 05:13 PM

There's comes a time, Jos, when one has to compromise...


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 28 Feb 19 - 03:36 PM

Like Lemon meringue pie can be like a slice of sunshine, my dessert is like strawberry fields forever.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 28 Feb 19 - 02:58 PM

And you SHOULD be feeling guilty Steve. That can should have been recycled.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Feb 19 - 01:35 PM

Become peckish after a glass of wine or three.

Wait 'til the missus goes to bed.

Seize can of Ambrosia custard and apply can opener.

Eat furtively straight from can, keeping clanking noises to minimum.

Rinse can thoroughly (don't forget lid) so that rubbish bin won't smell suspiciously of custard in the morning. Hide can in bin under at least six inches of rubbish.

Spend ten minutes utterly consumed by guilt and work out ploy to replace can in cupboard undetected at earliest opportunity.

Clean teeth before retiring. And no custardy belches in bed.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 28 Feb 19 - 08:23 AM

PS
If you allow the liquid and the pot of fruit to cool overnight you can be sure of a thick enough consistency of both. If needed simmer more.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 28 Feb 19 - 08:10 AM

The ultimate Strawberry Tart or rhubarb Pie
The goal is to have a dessert that has a tart bite yet is still semi sweet.

Ingredients for four pies 1 inch deep
four pre made graham cracker crusts
1 pound frozen strawberries
10 frozen cherries ( for color)
1 lb. fresh Cranberries frozen
6 foot long stalks of rhubarb sliced 5-10 millimeters
10 ounces of strawberry preserves or spreadble fruit
corn starch to thicken liquid sauce as it boils down

Directions

Almost cover with water and boil strawberries in large pot until very soft
Cover ith water and boil cranberries cherries and rhubarb in another pot until Cranberries swell up and are soft.

With strainer pour combining contents so you save all the red liquid into a pot.

Add the spreadable fruit or preserves to the fruit and siimmer.
Boil the liquid down adding only enough corn starch to reach desired thickness of honey or thicker.

Place some thickened liqid into pie shells and combine the rest with the fruit. Put the fruit into the pie shells and chill or if you want to bake regular pie crusts se less hick liquid.

This turned out well for me and is on of my better inventions. For taller pies use three or even two pie crusts.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 24 Feb 19 - 07:46 AM

According to a recent New Scientist article, the production of cheese is almost as bad for the environment as that of meat. In fact it's worse than chicken or pork.
Some vegan substitutes were tested, opinions being generally unfavourable and ranging from "inoffensive" to "resembling half-set PVA glue".


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 23 Feb 19 - 11:11 PM

My most farmer-like friend - “What??? No meat????” was raving about vegan food he recently had in a restaurant on a trip abroad; he thinks it was Korean or Chinese.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 23 Feb 19 - 11:34 AM

I had to look Spackle up. It appears Polyfilla is a reasonable UK alternative. So probably a fillers and sealants section over here.

The vegan alternatives have not sounded appealing to me but, I'm not sure I've ever got as far as trying say a "vegan cheese" to see how a find it.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 23 Feb 19 - 11:24 AM

You'll find vegan and/or fat-free sour cream, cream cheese, and yogurt on the Spackle aisle in the hardware store.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 23 Feb 19 - 11:18 AM

Vegans would not eat any dairy product but I gather there are so called "vegan yogurts" made using vegetable products.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 23 Feb 19 - 11:02 AM

I'll certainly be trying that curry - but I was a bit surprised that it introduced itself as a vegan recipe and then finished with
"Serve with chapatis or naan, yoghurt and a little lime or lemon pickle on the side." I thought vegans didn't eat yoghurt.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 23 Feb 19 - 09:20 AM

I’ve yet to try one but the Guardian seems to offer quite a few vegetarian recipes these days. One I’m planning on trying next week is a sag aloo with aubergine


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 22 Feb 19 - 03:23 PM

Take whole cauliflower and slice into 2-3 cm slices (1 inch-ish). Preheat oven to whatever is convenient for whatever else is cooking. Put some oil and any spices/herbs you like on the cauliflower "steaks" and pop into oven on big flat sheet. The time will depend on the temp but they are good under- and overcooked too...


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 22 Feb 19 - 12:32 PM

Good thinking! I do make ratatouille occasionally but will make it a standard. I make a lentil-rich lamb stew; must find a way to use less or no lamb. No knowledge of roast portobello or cauliflower steaks, though.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 22 Feb 19 - 08:53 AM

Ratatouille? Portabello or cauliflower steaks, roasted? I will keep thinking.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 21 Feb 19 - 03:17 AM

Any truly delicious vegetarian main courses, not fatty or salty, for someone with high blood pressure?


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 20 Feb 19 - 06:40 PM

We are having spareribs for supper, with brown rice cooked in roast drippings. I cleaned out the fridge today.

The only kind of white rice I buy nowadays is Arborio for risotto. I’ll eat plain white rice at Asian restaurants, but at home I like the nubbly kind.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 20 Feb 19 - 11:30 AM

The rice is usually in 10 and 25 pound cloth bags that zip and have a plastic liner. They're also stitched closed below the zip so you have to pull the string to get into the bag once you have it home. The rice comes from India, Pakistan, and various other nations and principalities in the region.

The Asian market also has large bags of rice, and while there is *mostly* Basmati at the Halal market, they have a few others such as the fragrant jasmine rice and some yellow rice. I buy a brown Basmati rice to get a bit more fiber from it. The Asian varieties are short, long, round, fragrant, all sorts of types and colors. They have the jasmine rice, pearl type rounder grains, long grains, grains meant for sticky rice, etc. What we see on the shelves in American mainstream grocery stores are maybe three varieties from a crop that has hundreds of varieties from around the world.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 20 Feb 19 - 06:17 AM

I don't know the reasons but basmati rice can seem to me to vary a bit. We changed from getting "supermarket's own" a few years ago and these days try to stick with the Tilda Pure. It might sound a bit odd but it's one we know where we are with.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Feb 19 - 10:32 PM

There are many basmati brands in this store, and I take time reading labels and comparing claims and pricing. Aged, extra long, fragrant, all things to consider. Never get parboiled. Cook it from the beginning yourself.

You should see the rice aisle at the Asian market - double the size and quadruple the types and brands (all in large bags.) It's a large grocery store, and this part of Texas has large Asian and Middle Eastern populations. Lucky all of us that their stores do such a great job with the import foods.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Feb 19 - 09:10 PM

You're not wrong. But basmati is just a big a minefield as olive oil.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Feb 19 - 08:59 PM

My olive oil is extra virgin and I buy 3-litre bottles at the Halal Import Market. They get oil by the pallet and I never seem to get the same label twice, but I always read them and select oil that comes from one place, usually a town in Palestine or Jordan or Israel. None of this commingled oil from all around the Mediterranean (and probably isn't all olive oil.)

The same store gets dates by the pallet, Basmati rice by the pallet, you get the drift - they import food for a large customer base, people who cook from scratch with ingredients from back home.

I tend to buy produce more at the Asian market across the street from the Halal market. They have a lot more to choose from in a lot better condition.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 19 Feb 19 - 08:07 PM

Your last post should be the introduction to every cook book.
Its all true


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Feb 19 - 07:47 PM

No-one ever taught me to cook anything. My countless mistakes have been visited on my poor family for decades, but by now almost everything I cook goes down well. I've learned a few golden rules:

Keep it simple. Recipes with twenty ingredients are designed to compensate for shortcomings, not for ingredients to complement each other, and every extra ingredient increases the risk of failure.

Don't be a slave to a recipe. If it says fennel seeds or coriander, and you don't like them, just leave them out. My guacamole is famous, but it has parsley instead of coriander. My idea!

Timings in cookery books are generally useless. Boil potatoes for fifteen minutes until soft my arse. I won't mash glue. I never time meat. So many minutes per pound and so many over? Recipe for disaster. A big chicken two hours, slathered in butter, all but the last half-hour under foil. An average turkey, three hours. Shoulder of lamb, whack it in the oven as is after breakfast at 110C and forget it until five o'clock. Pot roasts the same, maybe for not quite as long, though ox cheeks can take way over four hours. Never had ox cheeks? Loser! Braised steaks two and a half hours. Shoulder of pork with crackling, as with lamb but give it a very hot blast at the very start and the very end.
And never buy little joints. Waste of time and they don't cook nice.

Use the very best ingredients you can find. Insipid chemical golfball tomatoes do not a decent tomato sauce make. In fact, even Italians use canned tomatoes, even in summer. I once read somewhere that the most expensive rice you can find is still cheap. It's true. And a half-teaspoon of sugar in any tomato dish absolutely transforms it. Cheap chicken is not worth eating and it's cruel.

A tiny splash of Tabasco improves almost everything.

Never mince garlic. It turns a lovely, mellow ingredient into a harsh near-poison. I never want to think that if I eat this I'll be breathing out garlic for two days, and I do use a lot of garlic.

Simple Italian pasta sauces are ruined if onion is incorporated. Meaty ragus are the exception.

Strong herby flavours in a dish mean that you have failed. I love rosemary and sage (fresh, not dried) but they can be hooligans if overused. I don't understand anyone who puts mint in peas, though fresh baby mint leaves sprinkled on pea purée on crostini (with roasted garlic, butter and Parmesan as well as the peas) are fabulous. Dried oregano in a beefy tomato dish is super, but if I find a pot of dried basil in your cupboard that's the last time I eat at your house.

I enjoy cooking, especially if have have a large glass of white wine on the go, and as long as I can listen to The Archers and everyone keeps out of the kitchen.

If you have tuna in spring water, throw it in the bin unopened. Don't serve pink salmon to your guests. Don't buy olive oil that isn't extra virgin. It's bullshit that you can't cook with extra virgin. Buy something bog standard such as Napolina extra virgin for cooking but don't heat it too much. Buy a nice Italian estate oil for sprinkling on your pizza (do that in order to not be wrong), for salad dressing and for drizzling on your pasta dish or tostada. If you need to get oil very hot, for home-made oven chips for example, use groundnut oil.

And in less than ten minutes you can have a fish finger or bacon butty that, when you feel peckish and a bit miserable, outstrips by way of huge enjoyment any Michelin-starred poncy recipe.

I'm ducking now...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 19 Feb 19 - 04:44 PM

It's a recipe from my old Fanny Farmer Cookbook, the eleventh edition published in 1965. Page 268, "Sweet Potatoes de Luxe." As far as I could tell this volume had all of the same recipes that were in my mother's edition of the book (probably purchased in the 1950s). Farmer was at the Boston Cooking School, and one of the earliest "scientific" cooks, testing recipes before she published them in her books.

A note that I offer to my children when using this kind of book is that current recipes tend to include a lot more information about technique, how to mix, assemble, or cook the recipe in question. Fanny Farmer offered recipes to cooks who knew how to do those things: ingredients, order of assembly if needed, and baking temperature if it went into the oven. There are small drawn illustrations throughout, but not on every page. Pages formatted with two-columns had recipes rarely longer than a single column, and many of the pages will have two, three, or four recipes in a single column.

Julia Child's collaboration on Mastering the Art of French Cooking targeted American cooks who didn't have the French techniques and needed to see directions and illustrations in order to master those dishes. I suspect she set the standard that has been followed by many published and broadcast chefs ever since. Many modern cooks didn't have the advantage of a good Home Economics course or have parents who taught them to cook. My kids learned a lot of cooking at home, so I can usually just send the recipe they want and they figure out the rest.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 18 Feb 19 - 12:45 PM

Sweet potatoes and pecans! Now that's a good idea. I like the idea of orange juice, too.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 17 Feb 19 - 08:27 PM

Food preparation this evening used as many things as I could manage from the freezer (a mix I can use for nachos/tacos/burritos) and a few gaps will allow the reorganization (so I can see better what all is in there.)

I baked two large sweet potatoes (large by grocery store standards, not large by what one can actually grow in the garden, which is humongous) to cut into chunks to heat with meals. I bake them to the point of caramelized juices dripping and cooking on the pan to bring out the sweetness. I don't put anything on them, though around the holidays I have a dish that has boiled sweet potatoes mashed with some pie spices, orange juice, and chopped roasted pecans added and small marshmallows on top to add a sweet crust.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 16 Feb 19 - 03:58 PM

The cognescenti in the UK seek out and stay loyal to the local butcher's sausage. I will not buy any branded or supermarket sausage, nor do I want a link that has had silly things added such as garlic, apple or leeks. Moore's butchers in Bude have been making sausages from pork shoulder for over a hundred years, and I will countenance no other sausage. I want a coarse, juicy meaty texture, a lovely salty spicy hit and no more than a hint of the rusk that makes supermarket bangers, with whatever meat they have in them minced to a sludge, seem like you're chewing a soggy dishcloth. His skins are just right, strong enough to hold the thing together but not so strong that only a hacksaw could cut through, the latter useless in a sausage casserole. Beautiful on the barbecue or in a bun as a hot dog with buttery fried onion and (if you really insist) ketchup, and peerless as bangers and mash with onion gravy. .


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 16 Feb 19 - 11:09 AM

I don't know what your sausage is like, Stilly, [whether it's raw or cooked, vacuum-packed or loose] but when I buy fresh, uncooked sausage, I cook it immediately. Then we either eat it right away or freeze it. I freeze it in Ziploc bags from which I suck out the air with a straw.

They keep well, but big batches go into the chest freezer, which is colder than a refrigerator freezer. I think it's -30 F.

A couple years ago I bought raw sausage from the German store in town. It came from their freezer and was professionally wrapped. I put it straight into the fridge freezer. It all spoiled. They refused to reimburse me. I was just supposed to know!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Feb 19 - 11:35 AM

As hot dogs go most of them are the lowest end of the production line, mechanically separated meat parts. If I have a hankering for hot dogs I used to get the Kosher ones, Nathans or Hebrew National. They're probably just as full of nitrates and such, but seem a little healthier. Most recently I bought several packages of an organically produced hot dogs produced by Applegate that were uncured. The grocery had them all in the freezer section (most meats there were bought near the sell-by date so all goes in the freezer to preserve it). They were very good. But probably not as good as the Milwaukee frankfurters. :)


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 14 Feb 19 - 10:14 PM

So, Charmion, your ugly duckling neck of lamb turned into a beautiful swan of a pasta dish. A rich, flavorful dish like that is greatly enhanced by a sleet storm.

My dear husband and I had a new meal the other night - true frankfurters and cabbage steaks. The DH absolutely loved it. You can find out how to bake cabbage steaks on Youtube.

The frankfurters were shipped in from Milwaukee and were not cheap, everyday hot dogs. They had a mysterious sweet spice to them - not coriander. I couldn't identify it.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 14 Feb 19 - 03:36 PM

The lamb neck did not end up in a ragu, as even Marcella Hazan says to use mince for that. And I failed to disjoint and cut it up, lacking a meat saw, thus blowing a plan to make a hotpot with it. In the end, I pressure-cooked it in the Instant Pot, shredded the meat and dressed it with vinegar and pepper, and served it on rotini with a robust tomato sauce — olive oil infused with chilies, anchovies, garlic, onion, carrot and celery, glug of red wine, defatted dripping from our latest roast chicken, tin of plum tomatoes.

It was really good, with a bottle of Pinot Noir and a sleet storm blowing a gale outside.

I may never buy ready-made tomato sauce again ...


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 13 Feb 19 - 11:01 PM

Still clearing leftovers out of my fridge, but today I made a batch of broccoli cornbread to warm up to go with meals. Can't eat much at a time, it's very rich. It's a box of cornbread mix, like Jiffy (this one happens to be a different gluten-free brand), 1 stick of butter (in the US this is a 1/2 cup - I used half butter and half olive oil), half a medium onion chopped and browned in the butter (careful not to burn it). Two eggs, 1 cup of cottage cheese (I used ricotta because that's what I had here), and a small package of frozen broccoli, thawed. Mix everything and put in a greased pan.

The recipe gave amounts on everything except the package of broccoli - who knows what size they had in mind - so I imagine you'd want to thaw enough that looks good when you submerge it in the mix. I submerged steamed fresh broccoli in the batter.

This goes in an 8" square pan.

Bake in 350o oven for 35-40 minutes, though I left it about 45 minutes to get a hint of brown on the top.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Feb 19 - 10:19 AM

My grandmother, and my father who learned from her, also measured salt in the palm of her hand or between her fingers and thumb.

I much prefer to weigh ingredients, especially for bread. I get a much more consistent result, which pleases my neat-seeking soul.

Today, the plan is to deal with a hunk of lamb neck that looks good for nothing much but stewing, but isn't big enough to make a proper stew. I have never made a ragu, or at least not a proper one, so I think I shall start at the deep end, with this hunk of bony muscles.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 12 Feb 19 - 09:51 AM

I am afraid to try souffles, too, mom made them with a high degree of anxiety.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 12 Feb 19 - 03:36 AM

Postal scales or jewellery scales are the things to use, or so I've heard. Otherwise use volume measurements: some of my breadmaker recipes specify 15g butter, for which I use a 15ml measuring spoon. Butter, like a surprising number of other foods, has a density close to 1gm/ml.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 12 Feb 19 - 03:31 AM

I use an old set of balance scales - a dish on one side and a set of weights on the other. There is a little movable metal weight on the arm of the balance which can be adjusted for complete accuracy. It never goes wrong.
My grandmother had her own measure for a teaspoon of sugar or salt when making bread - the hollow of the palm of her hand.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 12 Feb 19 - 01:38 AM

I think the only “proper” measuring spoon we have is the one for the breadmaker. Its tsp (graduated to its ½ tsp) works well with the machine.

Rambling on… One place I’d doubt digital kitchen scales as recommend in the blog is for measurements of only a few grams as can be found in bread recipes. Or at least I don’t think our own Salter set would give repeatable results better than within a couple of grams. In a moment of keenness, I did buy a pocket balance that would be better for that sort of task but in practice, they’ve had very little use.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 11 Feb 19 - 05:12 PM

Funny - I have that exact same set of measuring spoons, including the scratched up paint showing the amounts.


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Subject: RE: BS: Recipes - what are we eating?
From: Monique
Date: 11 Feb 19 - 05:06 PM

Ingredient Conversions Page on "Chocolate and Zucchini" blog to convert American measures into metric. My favorite recipe from this blog is "Very Ginger Cookies".


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 11 Feb 19 - 03:50 PM

There is no yeast in a Dutch Baby, it's a large popover, a very simple concept that perhaps Alton Brown has described on one of his kitchen chemistry programs. And it doesn't grow so large it's a problem unless perhaps you try to do it in a toaster oven.

I have no idea where my mother found this Raisin Bonanza recipe, I copied it onto an index card when I was probably 10 or 12 years old, as I created my own little wooden recipe box. That box is still the heart of a lot of things I make (that I loved and that my kids are particularly fond of.) In our family panoply of recipes it's up there with baking powder biscuits, pancakes, grilled cheese sandwiches, chicken pot pie . . . a classic comfort food that sometimes one is forgiven for making a meal of.

Raisin Bonanzas
Preheat oven to 400; baking time 15 to 20 minutes
Yield 12 to 16, depending on how much you roll out your dough.

Biscuit Dough:
2 cups sifted flour
1 T sugar
3 ½ tsp baking powder
1 tsp salt
1/3 cup shortening (or butter)
¾ cup milk (or water, for lighter biscuits)

Optional:
Melted butter
Granulated sugar

Sift flour, sugar, baking powder, and salt. Cut in shortening. Add milk/water and mix to moderately stiff dough.
Roll out on lightly floured surface, creating a rectangle so you can cut it into 4" squares. (At this point, if you wish, you can use the melted butter to brush over the flat dough and sprinkle granulated sugar over it. I never bother.) If you roll the dough out thinner and cut the squares slightly smaller you can make 16 biscuits, but you might want to increase the amount of filling for them.)

Place raisin filling on each square, then when it is divided equally, proceed to lift the corners together and lightly pinch. Place each biscuit in an ungreased muffin pan cup.

Filling:
1 cup light or dark raisins
¼ cup brown sugar (packed)
1 tsp cinnamon
2 T melted butter
Walnuts (I use at least 3/4 cup)
Mix all ingredients until blended.

I fed this recipe into My Fitness Pal, yield 12, without the extra butter and granulated sugar, and it comes out at 188 calories per biscuit. Sorry no weights on the ingredients for all of you UK folks.


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Mudcat time: 19 October 1:17 AM EDT

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