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BS: The other recipe thread is too long

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


Donuel 10 Aug 22 - 02:14 PM
Stilly River Sage 10 Aug 22 - 01:01 PM
Mrrzy 10 Aug 22 - 11:45 AM
Mrrzy 04 Jul 22 - 04:02 PM
Steve Shaw 01 Jul 22 - 04:04 PM
Steve Shaw 01 Jul 22 - 03:52 PM
Donuel 01 Jul 22 - 02:38 PM
Mrrzy 01 Jul 22 - 02:19 PM
Steve Shaw 29 Jun 22 - 09:36 AM
Steve Shaw 29 Jun 22 - 09:32 AM
Mrrzy 23 Jun 22 - 09:22 AM
Jon Freeman 21 Jun 22 - 12:29 PM
WalkaboutsVerse 16 Jun 22 - 06:43 AM
Steve Shaw 16 Jun 22 - 03:16 AM
Stilly River Sage 15 Jun 22 - 09:16 PM
Steve Shaw 15 Jun 22 - 05:44 PM
WalkaboutsVerse 15 Jun 22 - 01:59 PM
Steve Shaw 14 Jun 22 - 07:38 PM
Steve Shaw 14 Jun 22 - 07:32 PM
WalkaboutsVerse 14 Jun 22 - 05:47 PM
Mrrzy 14 Jun 22 - 05:27 PM
WalkaboutsVerse 08 Jun 22 - 07:01 PM
Steve Shaw 08 Jun 22 - 06:36 PM
Steve Shaw 08 Jun 22 - 06:23 PM
WalkaboutsVerse 08 Jun 22 - 04:41 PM
Steve Shaw 08 Jun 22 - 04:25 PM
WalkaboutsVerse 08 Jun 22 - 11:33 AM
Mrrzy 08 Jun 22 - 10:12 AM
WalkaboutsVerse 01 Jun 22 - 10:51 AM
WalkaboutsVerse 30 May 22 - 05:06 PM
Steve Shaw 23 May 22 - 07:33 PM
Stanron 23 May 22 - 06:33 PM
Steve Shaw 23 May 22 - 06:02 PM
WalkaboutsVerse 23 May 22 - 05:08 PM
Steve Shaw 23 May 22 - 04:57 PM
WalkaboutsVerse 23 May 22 - 03:53 PM
Stanron 23 May 22 - 03:42 PM
WalkaboutsVerse 23 May 22 - 03:12 PM
Stanron 23 May 22 - 02:02 PM
Steve Shaw 23 May 22 - 11:54 AM
Steve Shaw 23 May 22 - 11:49 AM
Stanron 23 May 22 - 11:41 AM
Stilly River Sage 23 May 22 - 11:08 AM
Mrrzy 23 May 22 - 10:46 AM
Steve Shaw 18 May 22 - 06:49 PM
Stilly River Sage 18 May 22 - 05:21 PM
WalkaboutsVerse 18 May 22 - 04:17 PM
Steve Shaw 18 May 22 - 04:11 PM
WalkaboutsVerse 18 May 22 - 12:57 PM
Stilly River Sage 18 May 22 - 12:46 PM

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Subject: RE: BS: The other recipe thread is too long
From: Donuel
Date: 10 Aug 22 - 02:14 PM

I am making a vegetable chicken egg noodle soup with black truffle hot sauce and a hybrid of spices between poultry seasoning with a speck of nutmeg and ginger. If it needs more heat I use Slap your Momma creole seasoning.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 10 Aug 22 - 01:01 PM

I haven't been doing much cooking while it's so hot that I could just plop food on the pavement to cook through.

Yesterday I made a batch of babaghanouj; lots of garlic and added a little smoke flavor (because this mimics the roasted eggplant - I baked them in my glass convection oven). Will be eating it with warmed up pita bread. I bought it still warm and froze it immediately after visiting the halal bakery. The eggplant and garlic used in the recipe came from my garden.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 10 Aug 22 - 11:45 AM

I haven't been cooking while my back was out but someone assembled a marvy gazpacho for me with garden everything, almost.

Stood long enough today, first time since July 1, to make cannibal zucchini boats:

Halve zucch, scrape out insides, salt boats. Mix insides with garlic marjoram oregano, put back in boats, grate fresh parm on top, in toaster oven.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 04 Jul 22 - 04:02 PM

Made crab asparagus soup then decided to make salad with the rest of the ingredients. Steam asparagus by putting in glass spear end up with a little water in the glass, wrap with saran wrap, microwave 1 mn, let be for 5 then remove the wrap and cool.
Lettuces tomatoes asparagus crab pistachios. Dressing: add a lot of horseradish to my mustard vinaigrette. Yum yum.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 01 Jul 22 - 04:04 PM

I forgot to mention the tuiles. They're an amazing nibble with the aperitif. The only ingredient is finely-grated Parmesan cheese. I make mine on greaseproof paper. Three tuiles are more than enough per person. Get a big oven tray and cover it with greaseproof paper. Grate the Parmesan on to it. For two, you need enough to make six little mounds of grated cheese, each one about an inch and a half across. Each mound should be just slightly heaped in the middle.

Preheat the oven to 180C. Put the tray in the oven for exactly eight minutes. This is crucial. Take out the tray and very gently transfer the tuiles on to a rack to cool. They are ready in minutes but they keep for several hours. A gorgeous, crispy, salty snack that will have you topping up your glass.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 01 Jul 22 - 03:52 PM

Heavy but very rewarding day at Bude Memory Café (Mrs Steve is the prime mover and I do loads of transporting of folks...). We had the local WI choir today who put on a great show, not just singing in chorus but also introducing a lovely lady belly dancer, a bit of jiving to sixties classics, a local lad with a gorgeous voice and a lady folk singer who was utter class. Got home far too late to cook, so I rustled up plates of picky-up grub, most of it bought in...

We had nocellara olives, sun-dried cherry tomatoes, two Italian salamis and some prosciutto crudo, vegetable samosas and my favourite tapa, fried padron peppers sprinkled with sea salt (the one bit I had to do myself). We started with a lovely glass of white wine, sitting in the evening sun, and we're currently polishing off a bottle of red from a Puglian village winery, Salice Salentino.

That'll do me!


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Subject: RE: BS: The other recipe thread is too long
From: Donuel
Date: 01 Jul 22 - 02:38 PM

That seagull must wait hours for the appropriate tourist. Locals learned to be on their guard.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 01 Jul 22 - 02:19 PM

I sympathize with the seagull incident.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 29 Jun 22 - 09:36 AM

That was for two people by the way. And if you even think of using any kind of margarine, or worse, "low fat spread," I'll have to seriously contemplate having you arrested.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 29 Jun 22 - 09:32 AM

The corned beef and beetroot butty. The ingredients are Sainsbury's prepacked corned beef (six slices), butter, Baxter's sliced beetroot in vinegar (drained), and - the hardest bit - the bread. I chose a thinly-sliced loaf made by our local baker Pete (he's been around forever, his loaf being a seeded job which he calls his "Cotswold Crunch"). The crust is pleasantly crunchy but the bread inside is soft.

The resulting butty was a bit of a masterpiece. I have two golden rules when making a sandwich: first, butter the bread generously right to the very edge of each slice. Second, the filling, if something meaty such as ham, roast beef, corned beef or chicken, must be exceptionally generous and multi-layered, and never underdo the mayo/horseradish relish or mustard. If egg mayo, the filling must be so excessive that it oozes out when you bite into the butty, such that it would be unwise to try to eat it whilst not sitting over your plate.

My favourite shop-bought sandwich is the spicy M&S "best-ever prawn." The last time I ate one al fresco in Truro, a bloody seagull came at me from behind and cleanly removed half of it from my clutches. A tragedy of Shakespearean proportions.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 23 Jun 22 - 09:22 AM

I love iceberg lettuce. So crunch, such refreshing, wow.

I love butter/Bibb/Boston lettuce. That texture is also marvy and clings well to dressing (or vice versa).

I love that Romaine comes in purple now.

I love rocket and arugula and mixed baby greens and baby bok choi and baby spinach...

If not honeymoon salad (lettuce alone)... Fresh cukes, in chunks. Any color bell peppers. Good cherry tomatoes, sliced. No raw veg that should be cooked, like cabbage, cauliflower or broccoli. Maybe celery.

But I am picky picky picky about dressings. No cream. No sugar. It ain't coffee, folks. Red wine vinegar. Olive or avocado oil. Salt. Maybe Dijon mustard. If so, nothing else. If not, herbs and garlic, but watch the herbs. Basil, minimal or it gets licorice-y. Tarragon, no. Just, no.

Also lemon juice, cumin and olive oil is a good alternate dressing. Still needs salt.


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Subject: RE: BS: The other recipe thread is too long
From: Jon Freeman
Date: 21 Jun 22 - 12:29 PM

We had a salad for tea today. Little Gem lettuce (which incidentally is my first choice when I grow our own lettuce), onion and chives all chopped up as that’s easiest for us. I just put these in a plastic box to which I also added quartered cherry tomatoes before mixing it up and putting a portion on each plate – no salad dressing btw, no one here wants it. Also on the plate were slices of boiled beetroot, Aran Pilot potatoes (the one thing that did come from our garden’) with butter and Camembert, St Agur and Cheshire cheese.

Pudding was jelly with a can of pineapple chunks added and vanilla ice cream.

Parents enjoyed it, especially mum although she also had another reason to be happy. She’s had a lot of problems with her legs and I think today was the first day this year that she’s managed to get outside on her own. Needless to say, she wanted her tea outside in the sunshine. I’ll have to see how she’s fixed for getting back indoors in a bi.


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 16 Jun 22 - 06:43 AM

For a change, I got a jar of "mixed pickle" on my last shop, but usually have pickled silverskin onions - with a crunch that I have to be careful with given the state of my poor old teeth!


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 16 Jun 22 - 03:16 AM

If you want crunch, Little Gem, treated with the trick I mentioned earlier, is much superior in m'humble. Morrisons in the UK are selling one called Sweet Gem which is even better. My own crop of Little Gem is nearly ready. The gold standard! The slugs love it too, but therein lies another tale...

I forgot to mention the other ingredient in "the ploughman's lunch," Branston Pickle. It's a matter of taste, of course, but I can't bear that stuff.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 15 Jun 22 - 09:16 PM

A vegetarian friend was kind enough to set me straight about iceberg lettuce - it has certain characteristics that make it the perfect lettuce to shred and top dishes with (never buy it shredded, they use some kind of vile preservative that hits my gut hard). There are salads that benefit from the extra crunch a little iceberg adds to other varieties of lettuce. For a long time I didn't buy it, but now I have iceberg and romaine both handy in the crisper.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 15 Jun 22 - 05:44 PM

Iceberg lettuce is crunchy, tasteless, watery shite. Redolent of the bog-standard pub "ploughman's lunch" which comes with a lump of factory "cheddar", a golf-ball tomato that tastes of nothing, grated carrot (is there anything more disgusting?), raw cabbage stalky stuff and salad cream if you're lucky. Oh, and a lump of dry Tesco bloomer. This stuff is not real food, and it's doubtful that any ploughman worth his salt would touch it with a ten-foot bargepole.


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 15 Jun 22 - 01:59 PM

Nice to have that wild rocket, Steve; I recall getting some very nice tomatoes by chance from the compost heap down the back of our family's yard in Sydney.

I think I mentioned above that, being on my own and not a big eater, I find iceberg useful because by taking off a "leaf" per day, and running water over it before returning to the fridge (a bit like your method, I guess), it can last a fortnight.

And Mrs Steve is obviously your better half - "extra virgin olive oil and balsamic vinegar"...only the best!


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 14 Jun 22 - 07:38 PM

I forgot to mention rocket. I have a big bed of wild rocket that seeds itself every year. It's been there for fifteen years and I never have to do anything to it. A handful of freshly-plucked rocket transforms a salad, or a burger in a bun with caramelised onion chutney...


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 14 Jun 22 - 07:32 PM

Now here's a thing about lettuce, etc. The typical British pub-grub "salad" consists of week-old wilted lettuce, tasteless cucumber, raw onion slices that will give you bellyache for days and, for reasons best known to anybody but me, sliced-up raw cabbage. You might get a chemical golf ball half-tomato if you're lucky, and an indigestible slice or two of a strangely-coloured bell pepper. If it ain't red, it's not for eating...

It's a disgrace. There is lovely lettuce around. I eschew all those watery iceberg globes of Webb's Wonderful (Webb's Diabolical, more like). And those butterhead soft lettuces are just like eating flaccid bog paper. Little Gem is good if you can get it fresh. Even better is one called Sweet Gem. A very nice crunch. Here's a good trick with bought lettuce: cut off the bottom and stand it for a couple of hours in a jug of cold water. The crispness will unfailingly return.

I don't understand salad dressing. Mrs Steve loves a salad of lettuce, pepper and halved cherry tomatoes dressed with extra virgin olive oil and balsamic vinegar (the thick, oozy Belazu stuff, not that watery three-quid aberration). I'm OK with that, but if I've grown the lettuce myself and I can get the amazing cherry toms from the Netherlands growers, or my own from August onward, I don't see the point of drowning their deliciousness with oil and vinegar...


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 14 Jun 22 - 05:47 PM

Might a vegan coleslaw make a nice healthy change, Mrrzy?


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 14 Jun 22 - 05:27 PM

Ok in 2 days back I have eaten 5 heads of lettuce. Aaahhhh. Somehow restaurant salads always have other stuff in'm. And the dressing is *never* a simple mustard vinaigrette.


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 08 Jun 22 - 07:01 PM

...I mostly use rapeseed oil but, for a change, recently chose a small spray-can! of olive oil (from Tesco)...quite handy.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Jun 22 - 06:36 PM

One dish that causes major consternation in Italy is spaghetti alla puttanesca (whore's pasta, or prostitute's pasta as we call it in our house). Clearly, the sauce must have at least some tomatoes, garlic and plenty of it (sliced, never crushed) and olive oil. Definitely some sliced black olives. But does it have anchovies? Yes, in m'humble! Does it have chilli flakes? Yes again! What about capers? Definitely! Dried oregano? A must! But what about Parmesan? Never! Sacrilege!


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Jun 22 - 06:23 PM

Well we went to a pizzeria in Napoli, four of us, and each had a huge pizza, total cost for us all about €15. We were the only non-locals in there, always a good sign in Italy. We sat right next to the wood-fired pizza oven, just as well as we'd all just been soaked to the skin by a sudden tropical deluge (By the way, if you're in Naples and it starts to rain, 10,000 sellers of cheap umbrellas suddenly appear on the streets as if from nowhere). I asked for mine to be a pizza fritta, a deep-fried pizza in other words. When it arrived it resembled a Cornish pasty but at least three times as big as any pasty you've ever seen. Your man looked me in the eye with a look that was clearly nothing less than a challenge. The trencherman in me rose to the challenge and I ate the lot, around 2000 calories I should think. I could hardly move for the rest of the afternoon, but we did make it the couple of hundred yards to the Duomo, where we saw the bones of San Gennaro, the patron saint of Napoli who was beheaded in the Solfatara crater in the fourth century, in a large urn in the crypt. Catholics are the experts in presenting us with such unexpected horrors. Earlier, we'd spent the morning in the amazing archaeological museum. That was a shudderingly fantastic day!


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 08 Jun 22 - 04:41 PM

"See Naples and die" (Johann Wolfgang von Goethe)...quite quickly, I think, if you asked for pineapple on your pizza!


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 08 Jun 22 - 04:25 PM

That's the typical process but it isn't a golden rule. What is a golden rule is that you don't just dump sauce on top of pasta. The sauce must be tossed with the pasta, and almost always a good few tablespoons of the pasta water is added, not just to loosen the sauce but also to make the sauce and pasta bind together via the starchiness of the water.

Other golden rules:

There is no such dish in Italy as spaghetti bolognese.

There is no such dish in Italy as spaghetti meatballs.

There is no cream in carbonara.

There is no pineapple on pizza.

Dried basil is not used in Italy.

True bolognese rágù never contains garlic, oregano or basil.

All rules are there to be broken...


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 08 Jun 22 - 11:33 AM

...as long as, I gather from Italians, the pasta matches the sauce &, once cooked, is added to the saucepan (rather than the sauce being poured over a plate of pasta).


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 08 Jun 22 - 10:12 AM

Traveling and eating in restaurants for 2 weeks. Fun trying to stay keto...

I love Italian restaurants. A big bowl of seafood fra diavolo, hold the pasta, mussels without the toasties, etc. Actually the easiest cuisine.


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 01 Jun 22 - 10:51 AM

The French after a two-hour lunch, with a bottle of Bordeaux, & a café au lait, at Roland Garros: "Anyone for tennis?" :-)


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 30 May 22 - 05:06 PM

With the options for vegans getting better by the year (if not by the weekly shop), been enjoying mini plant-based savoury pies from the supermarket - simply heated in the oven while I pan fry mushrooms and spring onions.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 23 May 22 - 07:33 PM

I use chilli powder only for my inauthentic chili con carne. I use chilli flakes a lot in Italian dishes such as arrabbiata and puttanesca and spaghetti with prawns, lemon and rocket. Mostly it's the bog standard Schwartz dried chilli flakes, typically sautéed gently with sliced (not minced) garlic in extra virgin olive oil, but I use dried ancho chillies too which I like to crumble in my hands! I find shop-bought fresh chillies to be unreliable in terms of how perky they are and I regularly underdo it. I'm thinking of growing some this year and I'll see how I get on. Half a green one goes into my roughly-chopped guacamole. They are greenhouse crops in Cornwall. In the last few years, cheap boxes of padron peppers have appeared in shops more and more. I love them fried in hot olive oil until they blister then liberally sprinkled with coarse salt (white wine optional but strongly recommended). These days I cook them outdoors on my little camping stove as they are the world's worst spitty spatterers.


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Subject: RE: BS: The other recipe thread is too long
From: Stanron
Date: 23 May 22 - 06:33 PM

I'm not using chilli powder. The ones I use are Birds Eye Chilli Flakes. Birds Eye chillis are are on the hot side, hence the caution. I also add a few, just a few, to a pot of red lentils. . Also recommended.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 23 May 22 - 06:02 PM

I'm a simple man. I want big mugs of builders' tea and I want a simple cup of decent coffee, with or without milk as the fancy takes me. Instant coffee, to me, is the vomit of satan, and big bags of stale ready-ground aren't much better. No sugar, no chilli, no weird additives. I see no point in decaffeinated anything. Same with reduced-fat food. I want to be polluted. Chacun à son goût...


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 23 May 22 - 05:08 PM

...that's true, Steve, but then Indians are not shy when it comes to spicing their tea/chai!


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 23 May 22 - 04:57 PM

Chilli powder and chilli flakes are not the same thing. The powder has all sorts of other spicy things as well as the ground chilli. Good luck with that!


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 23 May 22 - 03:53 PM

...anyone game to try Stanron's choffee? I do have some mild chilli powder on my spice shelf...maybe tomorrow?


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Subject: RE: BS: The other recipe thread is too long
From: Stanron
Date: 23 May 22 - 03:42 PM

Oops, well I might have invented it then.


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 23 May 22 - 03:12 PM

Cocoa maybe Stanron - coffee originates in Ethiopia, where they have a formal coffee ceremony, similar to the Japanese with chado (the way of tea).

I think timely given Roland Garros is on, just the other day I tried heating half a cup of soya in a pan, then adding it to half a cup of boiled water, with my usual amount of coffee and tea - au lait (sort of, anyway)!


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Subject: RE: BS: The other recipe thread is too long
From: Stanron
Date: 23 May 22 - 02:02 PM

Milk, cream and other white stuff sort of soften the bitterness in coffee. Sugar kind of brightens it. A small amount of chilli brightens it in a different way. I seem to remember reading that the Aztecs, or was it the Mayans, added chilli to coffee way back then. I can't claim to have invented it.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 23 May 22 - 11:54 AM

I never take sugar in tea or coffee. I use dried chilli flakes a lot but I've never thought of putting some in coffee. I'll drink espressos or lungos unadorned, or I'll froth up some full-cream milk to make a cappuccino or a flat white. Our bean-to-cup machine went bang a few months ago so we replaced it with a Sage Creatista Nespresso machine which has a steam wand. Life is good!


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 23 May 22 - 11:49 AM

OK, I'll just say this, then I'll stick to recipes. Before that last post I did a lot of delving into the evidence, making doubly sure that I avoided websites that might have hidden connections with the supplements industry. It was not off the top of my head. Tonight, I have leftover cooked new potatoes from yesterday. I may incorporate them into a tortilla or I may make a cheese omelette and just have the spuds sautéed in butter on the side. There will be a nice salad alongside, whichever I do. Tried, tested and trusted!


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Subject: RE: BS: The other recipe thread is too long
From: Stanron
Date: 23 May 22 - 11:41 AM

Does anyone here add dried chilli flakes to a pot of black coffee? Just a few. Maybe half a dozen to ten for a pot for three cups. Too much would be a disaster and too few and you wont notice.

It's not actually sweet to taste but it does add some of the 'notes' of sugar, but none of the carbs and none of the chemical worries of artificial sweeteners.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 23 May 22 - 11:08 AM

As an older woman with bone density issues, vitamins B-12 and D3 are on my list of "must take" from my doctors, and they do blood tests to be sure the levels are high enough. The rest of it is subjective (the only other one you mentioned I take is probiotics - I take a simple lactobacillus because I don't eat yogurt every day.)

My elderly Labrador retriever gets a daily dose of glucosamine and chondroitin because the vet's Rx dogfood that contains extra is way expensive. I give him a good quality OTC dogfood for elderly dogs and supplement to bring it up to the level in the vet food. A lot of things we know about human health was initially tested by vets in our pets. I don't know if vets were ahead of the curve with the arthritis treatments, but it is of interest to a lot of people. You may be skeptical of their efficacy, but there is a lot of ongoing research looking into it.

Many American foods have supplements added, and in some instances, it is overkill. And I can't think of the last time I ate a box of commercial cereal. I don't eat many processed foods that have extra vitamins added. I use a little bit of milk, that has vitamin D, but that's about it.

This is a recipe thread, and one recipe for poor health is too much processed food.


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Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 23 May 22 - 10:46 AM

Misread that tapenade recipe as having M&Ms in it. Ewww.

Tried a savory pie with almond flour crust. Worth the try. Not doing it again soon.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 18 May 22 - 06:49 PM

First things first, I would never ridicule or criticise anyone who chooses to use supplements. But looking at the current wisdom on daily vitamin/mineral requirements, as far as I can see it there is some difficulty in obtaining vitamin B12 for SOME people, depending on what they choose to exclude from their diets. That would apply mostly to vegetarians or vegans. There is an issue with vitamin D for people who can't or won't expose their skin for a few minutes a day to the sun in spring, summer and autumn. The winter months could be a problem, but many cereals and non-milk milks are fortified, and there are always eggs and mushrooms. Older women with reduced bone density must, obviously, consider their position. Folic acid could be an issue for people who rely on ready meals and who don't eat greens.

If you eat a varied diet and avoid faddy ideas, you are going to get all the vitamins and minerals you need with a typical western diet (make that Mediterranean and you've definitely cracked it). And the rather inconvenient fact is that the supplements industry is ruthless and cynical and will sell you for many dollars/pounds what it costs them pennies to make. To my mind, we need a lot more regulation to prevent companies from promoting as health-giving useless rubbish such as glucosamine, chondroitin and "probiotics" (sorry, Maggie, but the evidence simply isn't there...)


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 18 May 22 - 05:21 PM

Those my doctor wants me to take are vitamins D and B-12. I have a low dose of iron along with a couple of prescriptions. I take fiber capsules and a probiotic (inexpensive acidophilous). The surgeon's list includes a couple of others, and when this is through I'll drop the extra ones.

I'm aiming at fruits and vegetables of different colors to help get a spectrum of micronutrients.

My brother recently told me about how he had a blood test showing a low level so decided to cut his cholesterol medication in half. After the next test showed it still low, he dropped it completely, and has been about to stay off of it. But he was rather deliberate in his approach.


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 18 May 22 - 04:17 PM

Apple sauce is okay...but I think I'd rather a cider; to eat an apple these days, I must have a knife as the bottom teeth are a tad loose.


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Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 18 May 22 - 04:11 PM

My mum might have imposed cod liver oil capsules on me when I was a little lad. Other than that, I've never taken any supplement. I want to get all I need from a mixed diet of the best ingredients I can afford, and I'll eat everything (except apple sauce: yuk). I'm wary of going short of Vitamin D in winter but the fortified cereals I eat, the oat milk and the countless eggs I consume, maybe, do the trick...


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Subject: RE: BS: The other recipe thread is too long
From: WalkaboutsVerse
Date: 18 May 22 - 12:57 PM

Agree, SRS, on losing weight for, in your case knee surgery (hope that goes well), and in my case, last year, long-lasting metatarsal pain in my club-foot.


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Subject: RE: BS: The other recipe thread is too long
From: Stilly River Sage
Date: 18 May 22 - 12:46 PM

In order to lose some weight in the leadup to knee surgery I've started eating mostly fruits and vegetables, with occasional lean proteins like scrambled eggs, skinless chicken breast, etc. Wild caught salmon. Small amounts of cheese. I find that if I use a sharper flavored on like one in the Parmesan family (there are several cheeses that are hard and sharp and grated over food) I can get more bang for my cheese buck. Spooning some homemade Italian tomato sauce over a slice of chicken breast and topping it with Parmesan is keeping me on track (alternate day fasting). The goal is to take weight off of the knees and losing weight is also recommended to solve hip bursitis.

For now I've taken the wine out of my dinners, and I've eliminated most of the bread from my diet. On those alternate eating days I'll have a bagel or a slice of pizza, but keep it there.

This isn't permanent, but it is an acknowledgement that as I get older my diet has to change. And though it might be counterintuitive, I took some of the extra supplements out of my diet and find I have more interest in the fruits and vegetables. I find I reach for them first. Supplements apparently quash the cravings for foods that are sources of natural vitamins and minerals (see the writings of Mark Schatzker, a science writer for the Harvard medical community.)


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