Lyrics & Knowledge Personal Pages Record Shop Auction Links Radio & Media Kids Membership Help
The Mudcat Cafesj

Post to this Thread - Sort Descending - Printer Friendly - Home


BS: The other recipe thread is too long

Related thread:
BS: Recipes - what are we eating? (2562)


Mrrzy 07 Mar 21 - 01:08 PM
Jos 07 Mar 21 - 02:14 PM
Stilly River Sage 07 Mar 21 - 02:23 PM
Mrrzy 07 Mar 21 - 05:43 PM
Charmion 07 Mar 21 - 07:09 PM
Steve Shaw 07 Mar 21 - 07:09 PM
BobL 08 Mar 21 - 03:08 AM
Steve Shaw 08 Mar 21 - 04:34 AM
Mrrzy 08 Mar 21 - 08:16 AM
Steve Shaw 08 Mar 21 - 10:10 AM
Mrrzy 08 Mar 21 - 12:22 PM
Steve Shaw 08 Mar 21 - 07:37 PM
Steve Shaw 09 Mar 21 - 07:04 AM
Jos 09 Mar 21 - 07:40 AM
Steve Shaw 09 Mar 21 - 08:11 AM
Donuel 09 Mar 21 - 02:02 PM
Steve Shaw 09 Mar 21 - 02:09 PM
Steve Shaw 10 Mar 21 - 06:24 AM
Jon Freeman 10 Mar 21 - 08:28 AM
Steve Shaw 10 Mar 21 - 09:52 AM
Nigel Parsons 10 Mar 21 - 09:59 AM
Mrrzy 10 Mar 21 - 09:59 AM
Steve Shaw 10 Mar 21 - 10:10 AM
Jos 10 Mar 21 - 10:37 AM
SPB-Cooperator 10 Mar 21 - 11:46 AM
WalkaboutsVerse 10 Mar 21 - 12:01 PM
Jos 10 Mar 21 - 12:24 PM
WalkaboutsVerse 10 Mar 21 - 12:36 PM
Steve Shaw 10 Mar 21 - 01:11 PM
Donuel 11 Mar 21 - 01:38 PM
Steve Shaw 11 Mar 21 - 02:54 PM
Jack Campin 11 Mar 21 - 03:21 PM
Mrrzy 11 Mar 21 - 06:10 PM
Donuel 11 Mar 21 - 07:38 PM
Charmion 12 Mar 21 - 09:56 AM
Steve Shaw 12 Mar 21 - 07:15 PM
WalkaboutsVerse 13 Mar 21 - 05:03 AM
Steve Shaw 13 Mar 21 - 06:23 AM
WalkaboutsVerse 13 Mar 21 - 06:39 AM
Steve Shaw 13 Mar 21 - 07:08 AM
Steve Shaw 13 Mar 21 - 08:20 AM
WalkaboutsVerse 13 Mar 21 - 08:29 AM
Mrrzy 13 Mar 21 - 09:07 AM
Steve Shaw 13 Mar 21 - 09:42 AM
SPB-Cooperator 13 Mar 21 - 10:13 AM
SPB-Cooperator 13 Mar 21 - 10:16 AM
Steve Shaw 13 Mar 21 - 11:52 AM
Jos 13 Mar 21 - 11:53 AM
Jos 13 Mar 21 - 12:08 PM
WalkaboutsVerse 14 Mar 21 - 11:30 AM
WalkaboutsVerse 14 Mar 21 - 11:47 AM
Mrrzy 14 Mar 21 - 02:29 PM
Steve Shaw 14 Mar 21 - 04:37 PM
WalkaboutsVerse 14 Mar 21 - 04:52 PM
Steve Shaw 14 Mar 21 - 05:01 PM
Steve Shaw 17 Mar 21 - 12:56 PM
Mrrzy 17 Mar 21 - 04:10 PM
WalkaboutsVerse 17 Mar 21 - 05:09 PM
Steve Shaw 17 Mar 21 - 06:16 PM
Stilly River Sage 17 Mar 21 - 07:06 PM
Steve Shaw 17 Mar 21 - 08:58 PM
Mrrzy 18 Mar 21 - 01:24 AM
BobL 18 Mar 21 - 03:25 AM
Jos 18 Mar 21 - 05:22 AM
Charmion 18 Mar 21 - 09:18 AM
Mrrzy 18 Mar 21 - 10:44 AM
Stilly River Sage 18 Mar 21 - 11:01 AM
Jeri 18 Mar 21 - 01:53 PM
Jeri 18 Mar 21 - 02:00 PM
Mrrzy 18 Mar 21 - 03:41 PM
Steve Shaw 18 Mar 21 - 04:12 PM
Mrrzy 18 Mar 21 - 07:44 PM
Mrrzy 18 Mar 21 - 07:46 PM
Mrrzy 18 Mar 21 - 08:00 PM
Steve Shaw 18 Mar 21 - 08:15 PM
Jeri 18 Mar 21 - 09:47 PM
Steve Shaw 18 Mar 21 - 10:04 PM
Mrrzy 18 Mar 21 - 10:44 PM
Steve Shaw 19 Mar 21 - 05:25 AM
Jos 19 Mar 21 - 06:37 AM
Steve Shaw 19 Mar 21 - 07:20 AM
Dave Hanson 19 Mar 21 - 07:43 AM
Steve Shaw 19 Mar 21 - 12:28 PM
Mrrzy 19 Mar 21 - 04:26 PM
Steve Shaw 19 Mar 21 - 04:52 PM
Steve Shaw 19 Mar 21 - 08:04 PM
Steve Shaw 19 Mar 21 - 08:09 PM
Jeri 19 Mar 21 - 08:42 PM
Steve Shaw 19 Mar 21 - 08:55 PM
Jeri 19 Mar 21 - 09:27 PM
Steve Shaw 19 Mar 21 - 09:36 PM
Mrrzy 20 Mar 21 - 12:54 PM
Mrrzy 20 Mar 21 - 01:11 PM
WalkaboutsVerse 20 Mar 21 - 02:38 PM
Mrrzy 20 Mar 21 - 03:36 PM
Mrrzy 21 Mar 21 - 01:01 PM
Charmion 22 Mar 21 - 11:05 AM
Steve Shaw 22 Mar 21 - 11:29 AM
Steve Shaw 22 Mar 21 - 08:05 PM
keberoxu 22 Mar 21 - 09:58 PM
Stilly River Sage 22 Mar 21 - 11:08 PM
Raggytash 23 Mar 21 - 12:39 PM
Donuel 23 Mar 21 - 01:58 PM
Mrrzy 07 Apr 21 - 09:26 AM
leeneia 07 Apr 21 - 11:43 AM
Steve Shaw 07 Apr 21 - 11:51 AM
Charmion 07 Apr 21 - 12:34 PM
Steve Shaw 07 Apr 21 - 01:58 PM
Mrrzy 08 Apr 21 - 08:48 AM
leeneia 08 Apr 21 - 12:13 PM
Mrrzy 09 Apr 21 - 04:10 PM
leeneia 12 Apr 21 - 12:38 AM
Mrrzy 12 Apr 21 - 08:39 PM
Steve Shaw 12 Apr 21 - 08:57 PM
Mrrzy 13 Apr 21 - 04:05 PM

Share Thread
more
Lyrics & Knowledge Search [Advanced]
DT  Forum
Sort (Forum) by:relevance date
DT Lyrics:













Subject: BS: The other recipe thread is too long
From: Mrrzy
Date: 07 Mar 21 - 01:08 PM

I can't even load it enough to make a blicky to it without going away and coming back.

Blicky.

I did something different with my rabbit: when I cut it up usually I put it all in the stew, then do the take-meat-off-bones bit for the messy pieces.

This time I put all the messy pieces into a small pot with an unpeeled onion, some whole peppercorns, and some sea salt.

The plan had been to take the meat iff those bones and add it to the stew with the rest of the rabbit. Instead I stood there over the sieve and ate all that meat while the stew cooked.

And I ended up with an exact ice-cube tray-full of rabbit broth now freezing up for later cooking.

The stew involved browning the big pieces (dredged in onion powder, garlic powder and paprika, forgetting the salt, oops) in goose fat, deglazing with white wine, adding in onion and lost of garlic, put rabbit back in pot, cover with chopped cabbage, add some chicken broth, into oven. It is smelling marvelous. It will be finished with thyme and parsley.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jos
Date: 07 Mar 21 - 02:14 PM

Rabbit can take a largish amount of garlic without it being too much.

The best paté I ever had was a rabbit paté bought in a small shop near the Mont-Saint-Michel. Next time, if you can resist eating it all, you could try making paté with those fiddly bits of meat.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 07 Mar 21 - 02:23 PM

Bonzo's recipe was moved over here to make more sense than being a one-off, and in order to still let Mrrzy's post start this recipe thread I've transcribed Bonzo's chronologically earlier post and am adding it here.



Subject: How to prepare Argentine Asado!!!
From: Bonzo3legs - PM
Date: 07 Mar 21 - 03:28 AM

How to prepare Argentine Asado!!!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 07 Mar 21 - 05:43 PM

Ooh I love living alone:

When my stew was done (I totally forgot the thyme and parsley) I fished out the flanks and ate'm, fished out an arm and ate it, and then stood there and, with my fingers, ate all the cabbage off the top.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Charmion
Date: 07 Mar 21 - 07:09 PM

Yeah, Mrrzy. The things you get away with.

I, for example, just ate a Sunday dinner of smoked oysters and crackers.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 07 Mar 21 - 07:09 PM

I looked out of the bedroom window this morning at the heavy hoar on the grass and thought to meself: "pot roast."

I had a hunk of brisket weighing in at one kilo. Now I know you yanks like to cook a brisket weighing about ten pounds, but there are only two of us, and my hunk yields enough for two meals.

So I get my smaller Le Creuset, whack up the heat, melt a big knob of butter and brown the meat all round. I stick that to one side and then fry for five minutes some big hunks of carrot, celery and onion. I put the beef on top of that and insert into the pot a bouquet garni (a bunch of fresh parsley, bay leaf and lemon thyme, all tied with string), and add half a pint of beef stock from a cube, half a pint of the soaking water from a handful of dried porcini and half a pint of some home-made veg stock I happened to have lying around. Something of a variable feast, but I reckon you can use whatever liquids you happen to have. It just needs to come well above half-way up the piece of meat. A touch of seasoning, then at least four hours in a very low oven (120C, yanks go figure).

We had that with me home-grown, well-frosted parsnips, roast spuds, cauliflower and a few carrot batons. The gravy in the pot was exquisite, though I extracted enough for two and thickened it ever so slightly with flour. It was a feast to remember, and I have enough beef left for tomorrow with a very buttery jacket spud and some roasted tomatoes.

Good living!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: BobL
Date: 08 Mar 21 - 03:08 AM

beef stock from a cube
Steve, whose cubes do you use? I gave up on Oxo cubes and their ilk after examining the ingredients list: nowadays I use Knorr Stock Pot, which my aging taste buds find not bad.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Mar 21 - 04:34 AM

I use the Kallo organic ones, not because I think they have the best flavour (I don't know) but because they're organic. I always make my own veg stock and I usually have enough of my own chicken stock, but I rarely get the chance to make beef stock.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 08 Mar 21 - 08:16 AM

I like Better Than Bouillon. Glop, not cubes. Analog rather than digital amount calibration.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Mar 21 - 10:10 AM

I find all stock cubes to be too salty. By the time you've used enough cubes you've got too much salt... I used the beef cube in that recipe along with the porcini water, enabling me to use just half of the cube. And I think that Marigold bouillon powder is the spawn of the devil.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 08 Mar 21 - 12:22 PM

Things to do when you live alone but cooked a whole rabbit:

Take all the meat off the other arm and put it on a salad. Lettuce cukes almonds, vinaigrette.

Take all the meat off one leg and stuff a pepper.

Eat one leg cold, like cold fried chicken, outdoors in the sunshine, like a picnic.

Make an entirely different stew, curry or something, with the saddle and the liquid from the original stew.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Mar 21 - 07:37 PM

I made the traditional Portuguese soup caldo verde tonight. I had about 150g of dolce chorizo, which I skinned. I chopped up two-thirds of it small and fried it for five minutes in some extra virgin olive oil in my big sauté pan. Then into that pan went some sliced onion and a couple of cloves of smashed garlic (squashed with the flat of a knife blade). While that was softening up I peeled about six good-sized spuds and cut them up into 3/4 inch cubes. The spuds went in the pan along with about a litre of stock (I used half-strength home-made chicken stock, but you can use just water).

After about 15 minutes the spuds were cooked. I carefully fished out about half of them, then I whizzed everything else in the pan until smooth. Then I put the reserved chunks of spud back in along with half a pound of very finely-shredded greens (I had a sweetheart organic cabbage, but anything leafy will do). While that was simmering away (do a seasoning check), I cut the rest of the sausage into thin circles and dry-fried them until quite crispy in a separate frying pan.

Once the greens were cooked I ladled the thick soup into bowls, topped it with the chorizo slices and sprinkled extra virgin olive oil on top. Delicioso!

So far, fairly authentic, though I confess to having cheated in order to make this a hearty meal and not just a big bowl of soup. In Portugal they'd have it with corn bread, but instead of that I threw in a can of cannellini beans with the cabbage. Not exactly purist but begod it did the trick.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 09 Mar 21 - 07:04 AM

We don't cook on Wednesdays. It's cheese night, so we have cheese (duh) with matzo crackers (me) or Bath Olivers (she). I must have a neutral crunchy vehicle for my cheese. I can't understand anyone wanting weird herby or seedy crackers which detract from the beautiful cheese. Bread would be a bit too bulky in consideration of the other stuff we eat with the cheese. We have a hunk of Montagnolo d'affine, a soft blue German cheese which is far superior to the dismal Cambozola, and some Wookey Hole cheddar. We scoff that with a selection of nuts, nocellara olives from Sicily (our favourites), caperberries and cherry tomatoes, maybe with a few thin slices of mild chorizo or salami or a sweet potato falafel or three.

But Mrs Steve has a potentially dodgy dental appointment tomorrow, so the crunchy stuff might not be apropos. I have some caldo verde left over from last night which can only improve with keeping. I'll be able to bulk that up quite easily for a bowl of comfort food if she's been under the drill/pliers. The cheese can wait until Friday night, but the wine can't (we're definite wine weekenders with just the Wednesday oasis, which is sacrosanct, a tradition I'd say).


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jos
Date: 09 Mar 21 - 07:40 AM

I always eat cheese with bread, ever since I lived in France. It has to be decent bread, of course. I can't understand anyone wanting to eat cheese with any kind of biscuit or cracker.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 09 Mar 21 - 08:11 AM

Well I love cheese with bread too. My abiding memory of that was one evening after a tough day's teaching in the summer of '76 (remember that one?). A mate and I toddled down to the Angel in Rotherhithe. A couple of pints, crusty bread some home-made pickle and a big slab of strong cheddar - bliss. He hardly drank anything so he was driving. You need mates like that. I slept for twelve hours that night!

We might have bread with cheese of a lunchtime, but there's too much else going on on our cheesy Wednesday night. Matzo crackers are just flour and water, very thin, no salt, no fat, light a feather, 19 calories each - I love 'em!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Donuel
Date: 09 Mar 21 - 02:02 PM

He who controls the Spice controls the Universe

perchance a bit of cheese caused dreams


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 09 Mar 21 - 02:09 PM

I wasn't suggesting that you should set fire to a feather whilst eating your cheese. The burning smell would put you off your food.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 10 Mar 21 - 06:24 AM

By the way:

"I can't even load it enough to make a blicky to it without going away and coming back."

I just click on the little d next to the number. You have to read upwards but I've got used to doing that after fifteen years...You get the most recent page quickly, no matter how long the thread is.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jon Freeman
Date: 10 Mar 21 - 08:28 AM

Back to the bread or crackers bit.

Blues or a soft ones like Brie don't usually work too well on bread for me.

I recently found that I liked the combination of Danish Blue on Ryvita but, more generally, I think the plain old cream cracker is as good as anything. I'm not a fan of the "biscuits for cheese" type boxes I sometimes see at Christmas. Most of their contents detract from the taste of the cheese.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 10 Mar 21 - 09:52 AM

For softer blue cheeses, I go for St Agur and Montagnolo, which in m'humble are far better than Danish Blue or Cambozola. A nice lump of Gorgonzola hits the mark too, or even Dolcellate, though that's a good one for making a creamy chicken pasta sauce. Last time I went to Gloucester Services they had a huge wheel of Gorgonzola that was so ripe that it could be scooped out with a ladle into a pot. I'm not a big fan of Stilton because it's far too variable and not always that good. A superb blue, which must be freshly cut before it starts to blacken, is Bath Blue. Then there's Stichelton, which is made near where Stilton is made and made in the same way except that unpasteurised milk is used. It's very classy and better than any Stilton I've ever tried.

I find Ryvita to be a real ordeal, like eating a dried loofah. Jacob's crackers are so-so, and you could try Bath Olivers instead (Waitrose?) - they are a bit softer, neutral in taste and uncoloured, a real treat with any cheese.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Nigel Parsons
Date: 10 Mar 21 - 09:59 AM

Mrrzy:
You've probably been on here long enough to know, but I thought I'd just comment.
If a thread is too long to load/retain, you can load just the first 50 comments by clicking on the blue 'number of messages' number opposite the title.
Better yet, clicking on the blue 'd' beside that number gives you the most recent 50 messages (in descending order).
These options were introduced to make it easier for people whose systems had problems loading long discussions.
Hope this helps, and that I'm not 'preaching to the converted'.
Cheers.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 10 Mar 21 - 09:59 AM

I have been wondering how to get back to eating cheeses, without bread or crackers to convey them...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 10 Mar 21 - 10:10 AM

Thinly slice an onion, cut a hunk of cheddar into small pieces and put that lot into a baking tray with a splash of milk. Grill for 10 min until all is sloppy and oozy. Nirvana. Failing that, eat the cheese with some cherry tomatoes and some olives and a few slices of salami. For soft cheeses just scoop some up on to a stick of celery or slices of red pepper, cut lengthways.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jos
Date: 10 Mar 21 - 10:37 AM

You could eat the cheese with a baked potato - not too hot so as not to melt the cheese rather than just softening it.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: SPB-Cooperator
Date: 10 Mar 21 - 11:46 AM

I've got some sea bass fillets. Any suggestions about what to do with them?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 10 Mar 21 - 12:01 PM

Hadn't included chilli in my "One-Pot Cooking" for ages but, yesterday, came home from my grocery shop with a Tesco stir-fry medley that included one - half of which I added to the pot (beginning by sautéing the mix, as usual).

Could be quite some time before I add another as, with a tingling stiff-upper-lip (waste not want not), I quietly coughed and burped my way through the pottages - barely noticing the spice mix that I usually enjoy.

In other words, I don't like chilli because I do like spices and veggies/non-chilli non-carne!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jos
Date: 10 Mar 21 - 12:24 PM

I've sometimes been tempted by those stir-fry bags but I always vow never to buy them again, as I have to pick over the contents to get rid of all the woody chunks of cabbage stalk.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 10 Mar 21 - 12:36 PM

...the rest of the above medley was okay, Jos - baby corn, mangetout, broccoli and salad onion.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 10 Mar 21 - 01:11 PM

SPB, your sea bass fillets. When we have sea bass or another tasty slab of fish we sometimes have it on a bed of lentils. Chop up an onion and some celery and fry until softened in extra virgin olive oil with some herbs (thyme and a bay leaf is good) and a clove of garlic that you've squashed with the flat of a knife blade. Add a glass of white wine and let it bubble for a minute. Stir in some green or brown lentils, a small handful of porcini mushrooms that you've soaked and chopped up, a big glug of tomato paste and some vegetable stock. Simmer it all until the lentils are done, half an hour maybe. Adjust the seasoning and add more stock if needed. When you're nearly there with that, cook the fish very simply by frying it in hot olive oil. Skin side down for about four minutes (hopefully you'll get the skin crispy) then flip it for two more minutes. Lay the fish skin side up on top of the lentils on plates. If you've got some fresh parsley, chop some up and sprinkle over the grub. Lovely job.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Donuel
Date: 11 Mar 21 - 01:38 PM

When it comes to food preparation I am utilitarin and cheap. It has to be instant or quick and easy like chocolate or peanut butter and fruit sandwiches. So for lunch today I noticed a nice avocado. I smashed it together with about 1/3 tangy tarter sauce and spread it on open faced pumpernickle. One slice got color and heat with a light sprinkle of spiracha and the other a mild smoked paparika. Slice into squares. Salt to taste.
I thought it was good with horse radish cheese and a can of Lemomatta.

Steve if you eat alot of fish, your carbon 14 test will indicate you are a hundred years older than you are. But why do they call it brain food?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 11 Mar 21 - 02:54 PM

I eat a lot of fish because I like fish. Tomorrow we are having Skrei cod, the best cod I've ever had. Our lovely fishmonger Tracey gets it in every Thursday in season (Jan to April) and she saves the thickest fillets for me if I ask her. Mrs Steve is in a delicate buccal state, having just had a somewhat complicated extraction, so it's soft food for now. But soft food does not mean bland. I'll simply fry the fish, in butter I should think, and we'll have it with fluffy mash instead of chips. Greens of some kind, not too crunchy, and I'll make some parsley sauce á la Delia Smith. I've been known, when the mood takes me, to marinade white fish for a short while in a mix of extra virgin olive oil, freshly-squeezed lemon juice, fresh thyme and a touch of fresh garlic. When the Skrei goes out of season I'll be waiting with bated breath for the red mullet to come in. We also eat mucho tuna and smoked mackerel. Hake, halibut, skate, dabs, anything. Even Alaskan pollack, which tastes great although it goes a bit off-white when baked. And salmon. Only ever wild red Pacific salmon. I will not buy any fish that has been farmed.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jack Campin
Date: 11 Mar 21 - 03:21 PM

The oldest recipes in the world


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 11 Mar 21 - 06:10 PM

Only a few millennia, forsooth!

No, but, fun article.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Donuel
Date: 11 Mar 21 - 07:38 PM

I'll pass on the carob but the chicken looks great.

Licorice and citron what a blast!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Charmion
Date: 12 Mar 21 - 09:56 AM

Among the few things I regret about moving from Ottawa to Stratford is the lack of a decent fishmonger anywhere in sensible driving distance. Ottawa is a big city with an airport, so ocean fish is flown in every day; here, not so much. Now, fish comes in two kinds: farmed and frozen, with the exception (in season) of lake trout and pickerel from Lake Huron. Even the mussels and oysters are farmed, raised in the coastal waters of Prince Edward Island.

It's enough to drive one to canned sprats. Almost.

A friend from the gym gave us a "paleo" cookbook a couple of years ago, but I have yet to try any of the recipes. When I flipped through it, I was discouraged by the many dishes with ingredients I would have to hunt and gather in faraway places such as Kitchener and London, Now that I'm usually feeding only myself (and the cats), such expeditions are vanishingly unlikely. I have a hard enough time moving my arse to Sobey's once a fortnight for oranges, yoghourt, milk, and frozen veg.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 12 Mar 21 - 07:15 PM

I remember what that self-sufficiency guru, John Seymour, said about raising free-range pigs, in as happy an environment that we could provide for them (which he did). I can't recall the exact quote, but he said that the good-life pig he'd grown for food that he was about to kill was happily munching away on roots one minute and in heaven the next. That's how we should think, I suppose, about wild ocean fish. I guess it takes them longer to die than John's pig, but it's hard to see how we could do it better. For me, it's no farmed fish, only wild, and fish only caught by sustainable methods that don't involve by-catch or wrecking the sea floor. That'll do me. Suit yourself.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 13 Mar 21 - 05:03 AM

Not sure if Chinese wet-markets, where fish, etc., are kept alive for freshness (photos from a Either way, for those who have never tried tofu, or not had it a second time because it was "too bland", I challenge you to try this:

Heat some vegetable oil in a frying pan before adding some soft tofu, then soy sauce. Place that mix atop some toast and, perhaps, mop up the remaining oil/sauce with another piece.

Imagine the most creamy scrambled egg you ever had and a chook with a sore rear...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 13 Mar 21 - 06:23 AM

Well I wouldn't buy fish that way, but you don't know that that's where coronavirus came from. For scrambled egg for just me, I beat up three eggs with salt and pepper. No milk. The beating is gentle only. I get a nonstick small frying pan (£3.99 Lidl) and melt a big knob of butter on high heat. In goes the egg mix, then straight away off goes the heat but leave the pan on the ring. Mush that around mercilessly with a spatula until it's underdone. Then go over to your buttered toast and slap it on. The eggs are in the pan for less than a minute. They should be soft and creamy with no runny bits. We all have our own way. I've never eaten tofu and probably never knowingly will. Make sure they didn't chop down too much rain forest to produce the soya beans.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 13 Mar 21 - 06:39 AM

Yes, Steve - much of the sad slash-and-burn that has destroyed large areas of rainforest in South America has been for growing soya beans...but not sure how much of the produce is for livestock vs. human feed..?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 13 Mar 21 - 07:08 AM

I'm doing a risotto tonight. For two of us, very generous portions, I use 300g risotto rice (I have carnaroli). I need about 700 ml stock, which will be half home-made chicken stock and half the water from boiling the veg I'm going to include. So I'll start by boiling some tenderstem, some peas and some green beans, a handful of each, in unsalted water, keeping that water and setting the cooked veg aside.

I'll dry-fry 100 g of chopped pancetta until nearly crispy in my smaller Le Creuset casserole. To that I'll add some thinly sliced onion and a bit of butter if there's not quite enough fat. I want the onion soft but not coloured. Then I'll add some fresh thyme and the rice, stirring to coat the grains with fat. Then in goes a small glass of white wine. I'll turn up the heat to get that bubbling, and then...

...And then I cheat shamelessly. I'll add 600 ml of my hot stock all at once, stir it in, get it to a simmer then put the lid on and forget it for 15 minutes.

The next step is crucial. I'll remove the lid and stir and beat the rice like a lunatic for about three minutes. This gets it nice and creamy, as though I hadn't cheated at all. It also very reliable in getting the rice perfectly al dente every time, not the easiest thing with risottos. And it means I get to sit down for 15 minutes, preferably with an aperitif (come on, it's Saturday), instead of standing over the stove adding bits of stock and stirring until my arm nearly drops off.

In goes some seasoning and the reserved veg to heat through. Then in go a big dollop of creme fraiche (butter if you like), two big handfuls of grated Parmesan and a good sprinkling of fresh parsley (or not, Maggie). If it's all a bit too stiff add a bit more hot stock.

It can sit for a few minutes while you pour out the vino, then ladle into bowls and eat it in front of the telly. Good living!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 13 Mar 21 - 08:20 AM

Alpro, who make soya milk as well as lots of other stuff, mostly get their soya beans from Europe or Canada. They have claimed in the past not to get them from felled rain forest areas. If I were buying tofu (unlikely, as I only eat actual food), I would be checking its source. Incidentally, I buy lots of their unsweetened oat milk but not the soya milk. On offer in Sainsbury's for a quid at the moment.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 13 Mar 21 - 08:29 AM

...in terms of limiting food-miles, oat milk (which I didn't like a few years ago but should probably try again) is more environmentally friendly for us in England...although, I seem to recall a Country File article looking at growing a variety of soya bean here..?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 13 Mar 21 - 09:07 AM

Tofu here is mostly from Twin Oaks, one of the few remaining working communes. But no, I don't eat it either.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 13 Mar 21 - 09:42 AM

I saw someone on the telly making Parmesan crisps the other day. I'm going to make some this evening. They look like the kind of thing I would eat 50 of in an unstoppable frenzy. I'll keep you posted...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: SPB-Cooperator
Date: 13 Mar 21 - 10:13 AM

Steve,

lentils don't appeal to me, but cooking in white wine + a medley of wild forest mushrooms does. I have two jars of dried mushrooms from a Czech forest.....


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: SPB-Cooperator
Date: 13 Mar 21 - 10:16 AM

The cooking times are important.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 13 Mar 21 - 11:52 AM

The biggest danger is overcooking fish because you're not confident that it's cooked through. With fish the price it is, that would be a tragedy. Total frying time for sea bass fillets would be no more than 5-6 minutes in all at medium heat. I fried two very thick cod fillets last night. Five minutes skin side, two minutes top side. It was perfect done like that.

There are lentils and lentils. I usually fall back on the little brown puy lentils, but what I really want is the Italian green Castelluccio lentils. I've had trouble finding those. The green jobs that seem to come from Canada are not a patch.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jos
Date: 13 Mar 21 - 11:53 AM

I tried the lentil recipe (adapted to suit what I had to hand) with my sea bass last night. I wasn't sure about the lentils but it was surprisingly good. Thank you Steve.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jos
Date: 13 Mar 21 - 12:08 PM

Mine were brown lentils, but I'm not sure if they were Puy ones as they were in an unlabelled jar as the previous wrapping had split.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 14 Mar 21 - 11:30 AM

Not sure if others have a better memory for the taste of foods than events, etc., but I just had my first (stoned!) date for what must be at least 3 decades, and the toffee-like taste was most-familiar and not unpleasant.

Got them as a change from sultanas on my shop last week - but honestly can't remember why..?!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 14 Mar 21 - 11:47 AM

...I remember now - it was seeing groves of date palms on cycling's UAE Tour.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 14 Mar 21 - 02:29 PM

I keep misreading Puny Lentils.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 14 Mar 21 - 04:37 PM

After a cock-up last night, I've perfected my Parmesan crisps. Heat the oven to 180C. Get a big baking tray and cover it with baking paper. Grate Parmesan finely. Put heaped tablespoons of cheese on it at regular intervals. They can be quite close together because they won't spread. Persuade each blob of cheese gently into a disc about two inches across. Don't sweat it but make the discs roughly equally thick all the way across. The cooking time is crucial. Ten minutes, too much, burnt flavour. Eight minutes, pretty good. I might try seven next time, but eight was good. Very nice with the Prosecco aperitif. In fact, we devoured them. I can just see me of a summer night by the barbie, burgers and bangers a-sizzling, quaffing the fizz with a plate of Parmesan crisps and a bowl of nocellara olives... Nirvana calling!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 14 Mar 21 - 04:52 PM

...not sure if that can be done with any of the vegan cheeses currently available, but I know Violife (with coconut oil) slices make a pretty good grilled cheese on toast - sometimes sprinkled with mixed herbs but always with tomato sauce, for me.

Maybe you could try a sprinkle of herbs next time, Steve..?


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 14 Mar 21 - 05:01 PM

I'm not talking about cheese on toast. This is Parmesan on its own, made into crisps. Whatever "vegan cheese" is, and I won't be looking it up, it isn't cheese. Incidentally, Parmesan can never be vegetarian. If calf rennet isn't used, it can't be called Parmesan. I will not be consuming cheese with herbs added any time soon. The reason for this, as hundreds of my posts here will testify, is that I seek out the best cheese I can find, and I will not adulterate good cheese. Even if I have it on toast.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 17 Mar 21 - 12:56 PM

Mad household panic yesterday as our kitchen floor was inundated with water from an extremely inaccessible leaking pipe. Our plumber, after mucho turning of the air blue* - we're well used to him, and Mrs Steve knew him as a little lad in the primary school she taught in :-) - he managed after several hours to fix it, a few traumas on the way but without dismantling the whole kitchen.

So. I grabbed a bag of my bolognese sauce from the freezer, fried a chopped-up red pepper and some cherry toms and threw them into the sauce along with some dried ancho chilli and a dusting of hot chilli powder. A good dose of dried oregano also went in. We had that with boiled basmati rice, a blob of creme fraiche (we didn't have any soured cream or guacamole) and a sprinkling of El Paso green jalapeños from a jar.

Delicious. We'll be doing it again, panic or no panic!

Plumber quotes:

*"Oh f**k, I haven't got half the f**king kit I need to do this..."

"What the f**k have I f***ing done with that f***ing pipe bend..."

"Sh*t, I f***ing hate water...I'm a f***ing plumber and I f***ing hate f***ing water..."

"B***ocks, I can't f***ing do this b*st**d, what the f**k am I gonna f***ing do?"

"Jesus, it's a right f**king game is this..."

etc...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 17 Mar 21 - 04:10 PM

Things not to want to hear, like Oops from you surgeon, during surgery.

Did a lazy thing: got a container of lobster bisque from Wegman's soup bar, and some salmon and some tuna from the sushi counter. Fried an onion in butter with some cayenne, added the fish, deglazed with a smidge of white wine, added the bisque, brought to almost-boil. Chopped the daikon radish garnish on top. Yum.

Saved the hot mustard and ginger.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 17 Mar 21 - 05:09 PM

...re the language, you don't mind telling me to put a plug in it, Steve!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 17 Mar 21 - 06:16 PM

I don't recall railing against your language...?

That's right, Mrrzy, not quite what one wants to hear, but, as I said, we're used to him, and we know it helps him to fight through and get the job done...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 17 Mar 21 - 07:06 PM

Yesterday I was at my discount gourmet grocery and they had some large lovely unsliced loves of some kind of French bread, wrapped two to a parcel. I bought two of these, thinking I'd keep one for myself and donate the other three loaves to the community fridge I help stock. When I got to the fridge I realized I couldn't unwrap the pair without leaving the other one looking exposed or not professionally packaged by the store. So I donated both double packages and this morning made myself a loaf of my usual whole wheat/white flour mix bread. And on this bright but cool windy day I've finally started a pot of lentil soup for myself. I've been meaning to make some for a while, but kept putting it off. It smells wonderful! I'll probably have some pollock (floured, sauteed in butter, with lemon) along with my soup and a salad and another slice of bread.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 17 Mar 21 - 08:58 PM

Gotta keep eating the fish! We eat tons of fish, smoked mackerel from the supermarket, unsalted tuna sandwiches, tuna with pasta, that lovely sockeye wild salmon from the cold Pacific, at least one dollop per week of (usually) chunky white fish from Tracey, our lovely fishmonger half a mile away at the beach house shop... It costs us, but bejaysus, if we didn't support the local fishmonger, we'd lose her... I'll eat any fish with relish...

In the last nine months I've had two really serious bouts of cellulitis, which totally pees me off. On Monday I have to have a blood test at my doc's behest to see if I have diabetes, which I haven't got. Sheesh. I shall eat fish and eschew puddings the night before. And no booze. I have cod. I have peas to mush. I have organic spuds to chip. I feel really well. Bugger the medics, eh...? Grr...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 18 Mar 21 - 01:24 AM

Neat new St Paddy idea: arrange fruit on round platter into concentric arcs of colors for the rainbow, with a little pile of golden something to one side for the pot of gold.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: BobL
Date: 18 Mar 21 - 03:25 AM

Mustard?????


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jos
Date: 18 Mar 21 - 05:22 AM

What will you use for the blue fruit?

A rainbow salad might be easier. A bit of cold cooked red cabbage goes a lovely clear blue.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Charmion
Date: 18 Mar 21 - 09:18 AM

Carrot and ginger soup today. It’s spring, so the onions are sprouting in their bin — time to use them or lose them.

The beer fridge has gone to the town dump, so my cache of frozen soup stock is now in the chest freezer. When moving it, I noted two litres of ham stock. The last time I boiled up a ham bone was well before the pandemic began, so I guess I had better use that.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 18 Mar 21 - 10:44 AM

Blueberries.

Not sure what the little orange fruit were. Smaller than grapes, bigger than blueberries. Had a kind of dark spot at one end, like a stem scar or strawberry seed thingie.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 18 Mar 21 - 11:01 AM

The fish was disappointing. I tried every way I could to see the contents of the box and it just said wild-caught pollock, but I think it was treated with that sodium tri -long name stuff that holds water. It was a sodden mess once it thawed. I'm going to have to thaw on a wire rack and see if that helps the liquid drain from the fish. One of the most dishonest treatments of fillets is to soak them in water with this chemical then freeze them and get a lot more per pound for that extra water.

The soup was great. The Lebanese restaurant where I first ate it serves it with some toasted strips of pita bread that I'd like to figure out how to fix next.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jeri
Date: 18 Mar 21 - 01:53 PM

Mrrzy, kumquat? They look kinda like "honey, I shrunk the oranges."


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jeri
Date: 18 Mar 21 - 02:00 PM

I can't stand repeating things too much, but I'm stuck on one recipe for sea bass.
Let it sit for a while with granulated (this is dried and chopped/ground/little-ized. It IS garlic, so THERE! And fresh doesn't work when coating the fish with it) garlic and salt. Let it sit, then fry it. I melt some butter, and add lemon, and pour it over the fish, and take 30 seconds to eat it. (Really, it's longer than that.)
The problem is that's so good, I don't want to try anything else. I love the fish. It's a very non-fishy fish.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 18 Mar 21 - 03:41 PM

Bingo, Jeri!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 18 Mar 21 - 04:12 PM

If I'm going to bake fish in the oven uncovered, I make a marinade containing extra virgin olive oil, fresh lemon juice, sprigs of fresh lemon thyme, a tiny dash of Tabasco and a clove of garlic that I've bashed with my fist. The fish gets a garlic kiss which is just right, but you're not eating bits of actual garlic. The marinade is just for about half an hour. Just before baking I might get a piece of kitchen towel and soak some of the marinade off the top of the fish, which avoids too much liquid sitting in the fish after cooking. It doesn't matter if you're frying and flipping. I don't want salt anywhere near the fish until it's in the pan, and even then not much.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 18 Mar 21 - 07:44 PM

Sounds like ceviche, Steve Shaw. Yum.

I seared a steak and while it was resting put some white wine to deglaze then added the mushroom sauce I had made with some onion garlic cayenne pickles and some Dijon mustard. Served with sour cream. Strogonoffesque. Yum. Some rabbit broth cubes to add a little liquid.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 18 Mar 21 - 07:46 PM

Forgot ... The mushrooms were sautéed in snail butter, of course.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 18 Mar 21 - 08:00 PM

..and the steak was seared in duck fat..


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 18 Mar 21 - 08:15 PM

Ceviche? Er, did you see the bit at the beginning of my post when I said I did it before baking the fish??


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jeri
Date: 18 Mar 21 - 09:47 PM

I was wondering why you baked the ceviche'd fish, but decided not to get involved. Your fish. :)


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 18 Mar 21 - 10:04 PM

It was just a marinade! Anyway, as I've often said, one man's fish is another man's poisson. If the oven's on anyway, if you're doing home-made oven chips for example, open-baking a chunky piece of skin-on fish (as opposed to wrapping it in foil) is an excellent way of cooking it, and that bit of marinade adds subtle flavour and stops the top from drying out. You can even push the chips to one side (or put them on another tray), once they're nearly done, and just sit the fish on the oily tray for six or seven minutes. And come on, folks. Why are you using garlic dust on your fish when beautiful fresh garlic is so easy to obtain and use? A house without lovely, plump garlic bulbs is like a pub with no beer!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 18 Mar 21 - 10:44 PM

Ceviche IS just a marinade. The lemon cooks the fish.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 19 Mar 21 - 05:25 AM

Ye gods...

A MARINADE FOR CHUNKY FISH (cod, hake, haddock, etc.)

Sufficient for two skin-on fillets. Mix together the juice of half a lemon, a glug of extra virgin olive oil, a sprig or two of lemon thyme (leaves picked if you can be arsed), three drops of Tabasco and a peeled clove of garlic that you've squashed but not chopped. Put this into a shallow bowl and put the fish in it for half an hour before you bake it, turning once or twice. Only season the fish, lightly, immediately before cooking.

Viola!

I will devour smoked mackerel, but smoked salmon in this country is invariably an inferior product made from farmed fish and I avoid it. I will not eat other forms of raw fish.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jos
Date: 19 Mar 21 - 06:37 AM

I'd been wondering what "snail butter" was (it sounds revolting), so I looked it up. I am relieved to discover that it neither contains nor originates from snails. It's just garlic and herb butter.
What a relief.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 19 Mar 21 - 07:20 AM

I can't imagine what I'd ever use that for. The only time I'll ever "mince" garlic is when I make pesto, and then only half a clove.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Dave Hanson
Date: 19 Mar 21 - 07:43 AM

You should try gravadlax Steve, I make my own along with pickled herrings, the gravadlax recipe was originaly a salmon recipe but you can use it for any oily fish and it's always great I use it for sea trout and rainbow trout which I catch myself. Although I catch brown trout [ not on purpose ] I never kill them.

Dave H


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 19 Mar 21 - 12:28 PM

I can't think that I'd ever want to sully a lovely bit of wild red salmon by doing that to it. I don't buy any other kind of salmon. Can't say that I fancy it, Dave.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 19 Mar 21 - 04:26 PM

Jos, sorry! Yeah garlic parsley butter *for* snails. I make and freeze it in a long log, so when I want some I slice off a round. A Kerrygold butter amount usually lasts a couple of months.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 19 Mar 21 - 04:52 PM

Kerrygold? Grease.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 19 Mar 21 - 08:04 PM

I cooked a big pot of Elizabeth David's boeuf en daube today, to be consumed tomorrow evening with our bubble friend. Any stew or daube is ten times better the next day, which is the aim. That was enough cooking for one day, so we fraternised a new fish and chip outlet, Potters, in Bude tonight. Cod in beer batter, chips triple-fried in beef dripping and, of course, mushy peas. It's a restaurant which can't open right now, so they've done the enterprising thing of temporarily converting to a chippy takeout. It was superb. The daube tomorrow, probably untraditionally, will be consumed with mash and some greens. Despite the lack of liquid additions in the recipe, lots of rich gravy is always produced. The recipe is in her book French Provincial Cooking. You really must use the right beef, top rump, cut into little steaks about two or three inches square. The dish is easy, and it's a masterpiece.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 19 Mar 21 - 08:09 PM

You don't have to buy the book just for that. It's on the Guardian website if you google something like "Guardian Elizabeth David daube." Scroll down the rather lengthy article until you reach Rick Stein's bit!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jeri
Date: 19 Mar 21 - 08:42 PM

There's a cultured butter out of Vermont I'm currently in love with. Kerrygold isn't bad, but the Vermont stuff is out of this world. (Maybe we should have a butter thread?)

The weirdest/best thing I did with salmon (it will surely offend someone) is poach it in liquid, the contents of which I don't even remember. I know there was scotch in it. Talisker 10-year old.(Iif the poaching doesn't offend, that surely will.)


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 19 Mar 21 - 08:55 PM

I've poached cod fillets in milk many times. It's wonderful with mash, home-made parsley sauce and something green. Best thing on earth if you happen to have toothache. The only thing I ever do with salmon is fry it in butter or cut it into small chunks and add it at the last minute to a spicy arrabbiata sauce, in which it's cooked in under two minutes. I'm never going to be buying pink salmon or any farmed salmon, and I always ask.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Jeri
Date: 19 Mar 21 - 09:27 PM

I should stay out of these recipe threads. I'm really craving a nice piece of wild-caught salmon right now. I watch the TV show "The Last Alaskans", and they catch a massive amount of salmon to FEED THEIR SLED DOGS over the winter! Even when I was younger, I'd be crap at pulling a sled, but...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 19 Mar 21 - 09:36 PM

It's expensive, but you don't have eat it that often.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 20 Mar 21 - 12:54 PM

I am trying something different because my farmer's market had duck eggs.

Fried some onions in snail butter and hot peppers. Into bowl.

Fried some mushrooms in same pan, with thyme. Into same bowl.

Fried some bacon. Decided it was too sweet, set aside, wiped out pan.

Wilted spinach in the pan. Ate bacon while doing that. Into bowl.

Mixed contents of bowl, then into over-safe dish previously greased with some goose grease.

Beat 2 duck eggs in bowl, poured over veg. Used utensil to push sticking-up bits down into egg.

Grated some cheddar for the top.

Into toaster oven at 350°F.

Not sure if it is a crustless quiche or a frittata or what.

Will report back.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 20 Mar 21 - 01:11 PM

Checked: it is pouffy but not browned yet. Smells marvy.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 20 Mar 21 - 02:38 PM

Just reminded of this whilst watching Jane McDonald cruising in Australia, and stopping for a pie topped with mashed potato, mushy peas, then gravy in a kind of well made by first pressing the ladle into the pile.

I used to work making wire ware in Adelaide, South Australia, with a chap who, every lunchtime, would follow the same routine so closely it may impress a Geiko in Kyoto practising chado/the Japanese tea ceremony:

He would neatly cut off the top of his pie, drench it with tomato sauce, before neatly placing the pastry lid back on.

(And I bet I've made your weekend with that bit of info!)


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 20 Mar 21 - 03:36 PM

It was meh. But fun to make. I think it was closer to a frittata than a crustless quiche.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 21 Mar 21 - 01:01 PM

Took a bite of the leftovers on my way to make something yummy, and it was WAY better. Go figure.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Charmion
Date: 22 Mar 21 - 11:05 AM

I know that daube, Steve. "French Provincial Cooking" was my first really good cookbook (still have it), and Elizabeth David is up there in my pantheon with Marcella Hazan.

I made a batch of carrot-and-ginger soup yesterday that will do me for lunches until maybe Friday. The kitchen was still deliciously scented with onions sauteed in butter when I got up this morning. Great way to start the day.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 22 Mar 21 - 11:29 AM

I made a Spanish tortilla last night, more or less following Jamie Oliver. The spuds I used were all wrong, too soft and grainy. But I ate the leftovers for lunch today and it was thoroughly delicious. I haven't been and gone and figgered yet...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 22 Mar 21 - 08:05 PM

I know this isn't a recipe, but I've just eaten a guilty late-night tablespoon of Morrison's crunchy peanut butter straight from the jar (own up: it isn't just me...). I read the label: no added salt, no added sugar, no palm oil, 100% peanuts. That'll do me, I thought. Then I read the back label: "ALLERGENS: may contain nuts..."

"May." Bwahahaha!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: keberoxu
Date: 22 Mar 21 - 09:58 PM

Boeuf en daube:

I can never see the words Boeuf en daube
without thinking of
To The Lighthouse by Virginia Woolf:


The boeuf en daube was a complete triumph.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 22 Mar 21 - 11:08 PM

During the afternoon I considered the contents of the refrigerator and was planning to make pasta and put a sauce with meat and cheese over it. But then it got really stormy and rainy and I decided to keep it simple. I have homemade bread from over the weekend so I made a couple of thick slices of French toast (bread soaked in egg and fried) and bacon. Comfort food.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Raggytash
Date: 23 Mar 21 - 12:39 PM

I wanted to have a play in the kitchen so I've made Rum Babas for my good lady and have some to take to my son and his family. Complete with Chantilly Cream.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Donuel
Date: 23 Mar 21 - 01:58 PM

As usual a prosaic recipe
for tuna salad;
I found that two very strong flavors sort of cancel each other out.

I mix 2 tbl spoons of strong horseradish with four cans of albacore tuna and mayo equivalent to 1/2 the mixture. I add diced and equal amounts of ; thick onion slice, colored peppers and 1/2 dill or half sour pickle equivalent to the whole mixture. I add a teaspoon of Coleman mustard or a bit more of another kind of mustard. Mix well. The taste is veggie dominant and the tuna is the smooth almost bland protein. Experiment with a seasoning like Peruvian chicken or spiracha for a kick.
Tricking the pallette is even more dynamic by eating Miracle Fruit followed by drinking lemon juice which then tastes sweet with no sourness whatsoever.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 07 Apr 21 - 09:26 AM

Have a giant yak steak. Salted it, fried it in a cast-iron pan with a smidge of goose fat. Ran out of patience, so ate the 4 rare edges and kept the way-too-rare insides.

Today will thinly slice some of that too-rare meat and marinate it for a while, then put it on a salad for my lunch. I am thinking lime-citrus, à la ceviche, for the marinade. With hot peppers of course. Garlic.

Have not decided what to do for the next 2-3 meals. Maybe a stroganoff, and a stir-fry, and a soup. Ideas welcome...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 07 Apr 21 - 11:43 AM

About that label, Steve. Peanuts are not actually nuts. The allergen warning means that the peanut butter may contain traces of true nuts from equipment in the plant.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 07 Apr 21 - 11:51 AM

Grrr, you'd have thought that I should have spotted that, with my botany degree an' all... :-( Although I can't help thinking that most people wouldn't know that peanuts are not really nuts...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Charmion
Date: 07 Apr 21 - 12:34 PM

Severe food allergies are now so common that you'd have trouble finding a Canadian who can't tell you precisely how a peanut differs from a tree nut. Anyone who cooks is gonna know, likewise anyone who shops for groceries, anyone who works in a restaurant, anyone who works in food preparation of any kind, anyone who has children or routinely spends even a little time with children ... That's a lot of people.

Brit mileage may vary, but I doubt it.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 07 Apr 21 - 01:58 PM

I am truly humbled.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 08 Apr 21 - 08:48 AM

Knowledge tells you a tomato is a fruit. Wisdom is not putting it in a fruit salad.

There is likely a similar couplet about peanuts and nuts...


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 08 Apr 21 - 12:13 PM

We had barbecued pork last night. Well, faux BBQ'd pork.

I'm tired a lot, and now I cook so as to save time and clean-up. So about two weeks ago I put a 9-pound pork shoulder roast in the oven at low heat and cooked it until it was flavorful, moist and exquisitely tender. Timing was mostly a matter of dumb luck - I'll have to do something about that.

The day I roasted it, I was eager to get to the Mudcat singaround, so I didn't put a single thing on the meat. I cut it in half for easier handling. No salt, no garlic, no herbs, no parsley.... I simply lined a big pan with parchment paper (for easy clean-up), put in the meat and forgot about it from 1:30 till 7 pm. It was delicious.

The DH helped cut it up, and we froze most of it. Last night I grated the peel off an an orange with my nifty microplane and added it to a bottle of BBQ sauce from a favorite restaurant. Thawed some of that pork, added the orangey sauce and roasted it at 300 F for about 2 hours. This heated the meat, melted the fat and browned the outside just enough.

Parchment paper under the meat made clean-up a lot more fun. Whole-wheat rolls from the grocery store, homemade cole slaw and avocados completed the ensemble. Only the cole slaw took an effort, but that wasn't much, so it was a delicious and easy meal.

I could have made my own BBQ sauce, but I'd already used the tomato paste to make Chicken Cacciatore in the slow cooker, another easy recipe.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 09 Apr 21 - 04:10 PM

Ok, now I am *really* hungry!


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: leeneia
Date: 12 Apr 21 - 12:38 AM

heh heh (chuckles evilly)


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 12 Apr 21 - 08:39 PM

Which would you have chosen, farmed never frozen, or wild defrosted, salmon?

Put sone snail [garlic parsley] butter on tin foil, put salmon on butter and more butter on top, into tpaster oven at 350F for 12 mn. Meanwhile sautéed some pearled cauliflower in more snail butter (using up tail end) with a little salt and hot pepper. Served fish on veg with squeezes of lemon and a handful of almonds.

Glass o' kir to go with. My state liquor store had some locally-produced crème de cassis (blackcurrant liqueur) to my amazement. It doesn't taste quite *right* but is nonetheless delicious, and it has *the* most amazingly *beautiful* color I have ever seen in a drink. I mean almost a shame to drink it, it is so pretty.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 12 Apr 21 - 08:57 PM

If you buy any farmed fish you are contributing big time to pollution of our oceans. You will also be buying inferior fish that most likely has been treated against the parasites that overcrowding causes. Defrosted frozen fish is just as good as the fresh version. I won't buy any fish that I suspect is not wild fish.


Post - Top - Home - Printer Friendly - Translate

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 13 Apr 21 - 04:05 PM

I am with you on that, Steve Shaw. I got the wild-caught. Curious about others' thoughts on the taste, too.


Post - Top - Home - Printer Friendly - Translate


 


You must be a member to post in non-music threads. Join here.


You must be a member to post in non-music threads. Join here.



Mudcat time: 20 April 10:40 AM EDT

[ Home ]

All original material is copyright © 1998 by the Mudcat Café Music Foundation, Inc. All photos, music, images, etc. are copyright © by their rightful owners. Every effort is taken to attribute appropriate copyright to images, content, music, etc. We are not a copyright resource.