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Greetings,
Welcome to the Foodie Networking thread.
I thought that it would be fun to have a place where we could discuss all things and anything related to food, restaurants, ingredients, cooking tips, cravings, best of, worst ever and so on.
Have you been to a great little place that made the best "___" that you have ever had? Post about it.
Have you developed a taste for something new and delicious? Tell us about it.
Would you like to share tips or techniques for making something really good? Go for it.
Do you have a favorite childhood or family food memory to share?
Places to have general food discussion can be hard to find, so lets see what we can create here and have some fun while doing it.
Thank you, and Welcome!
Sun
Corkey
11-05-2012, 07:59 PM
subscribing....
cinnamongrrl
11-05-2012, 08:04 PM
such a good idea sun....we have a lot of good cookers here...of which i am not ....lol I DO love to bake though.....and I am also employed by a former chef who has opened my world to new ingredients and spices and such...ive learned a lot already....and i would love to learn more!
easygoingfemme
11-05-2012, 08:07 PM
My first thought seeing this is that I want some good Pho.
Foodie checking in. Will be back. Thanks for starting this!
girl_dee
11-05-2012, 08:12 PM
nice thread!
This is poutine made with turkey gravy (traditional is beef gravy) from our favorite restaraunt. This is the best place for Poutine! Myrts Family Restaraunt in Mattawa, ON ! i love their grilled fish !
They love their poutine in Canada!
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-prn1/563265_458552564168651_2950893_n.jpg
girl_dee
11-05-2012, 08:13 PM
Foodies! There is an awesome app called *Foodspotting*
You can take a pic of any dish at any restaurant and share them with other Foodies.
It's lots of fun and it's free!
We have launched! Yay!
Awesome! Glad to see you all jumping on board and look forward to getting to know some of you through these discussions.
Corkey I am going to be looking out for some of your tips and grill talk.
Cinnamongrrl, I don't bake, well, only if I have to. lol. So I too will look forward to learning in here.
easygoingfemme..some good Pho would be great right now! If it is a good soup, I love it. Asian soup..even better.
Cant wait to see what you all will bring to this thread!
genghisfawn
11-05-2012, 08:15 PM
Favourite food memories as a child: Being in my Baba's kitchen, pinching pyrohy and stirring steaming vats of jam.
Favourite food memory abroad: My first meal in Paris (my first meal outside Canada, in fact,) was a full fondue. It was the most interesting hybrid of a place, all of us reclining on chaises and finishing our meal with fruity shisha and surreptitiously refilled glasses of wine.
Favourite food memory under duress: After surgery last year, they wouldn't let me leave until I'd eaten. I stared disconsolately at the toast, which celiacs can't eat, and my mother went and bought those Chapman's ice cream cups. I ate two in a row, having fasted then for over 24 hours, and the nurse came in. Oh my goodness, they tasted so amazingly good, and I was still eating as she said, "You've eaten all that ice cream? You're going to be sick." I pointed my spoon at her in my drug haze and said, "You don't know me. I like to hang onto my food."
Corkey
11-05-2012, 08:17 PM
A clean and well oiled grill is a happy grill.
Foodies! There is an awesome app called *Foodspotting*
You can take a pic of any dish at any restaurant and share them with other Foodies.
It's lots of fun and it's free!
Hi Dee! Welcome!
Wow I am going to have to check out that app. How cool.
Love the pic. Never tried that! Now there is a good reason to cross the border!
Favourite food memories as a child: Being in my Baba's kitchen, pinching pyrohy and stirring steaming vats of jam.
Favourite food memory abroad: My first meal in Paris (my first meal outside Canada, in fact,) was a full fondue. It was the most interesting hybrid of a place, all of us reclining on chaises and finishing our meal with fruity shisha and surreptitiously refilled glasses of wine.
Favourite food memory under duress: After surgery last year, they wouldn't let me leave until I'd eaten. I stared disconsolately at the toast, which celiacs can't eat, and my mother went and bought those Chapman's ice cream cups. I ate two in a row, having fasted then for over 24 hours, and the nurse came in. Oh my goodness, they tasted so amazingly good, and I was still eating as she said, "You've eaten all that ice cream? You're going to be sick." I pointed my spoon at her in my drug haze and said, "You don't know me. I like to hang onto my food."
Love your stories! This made me laugh out loud!
I truly pity anyone that would try to get between myself and my ice cream.
What kinds of jams did you like most as a child? Recalling that I adored jam when I was young.
A clean and well oiled grill is a happy grill.
So true. The next time that I grill for 100 people I am going to come looking for you. It all sounds fun until they all come back for seconds and my arms start getting grilled too! lol
Corkey
11-05-2012, 08:25 PM
So true. The next time that I grill for 100 people I am going to come looking for you. It all sounds fun until they all come back for seconds and my arms start getting grilled too! lol
LOL you know where to find me, just make sure I have a chair... :)
julieisafemme
11-05-2012, 08:26 PM
I am a foodie in that I love to eat what other people cook! I don't like cooking. Maybe when I am retired. My sister loves to cook and is so good at it. She comes home from work and is so excited to get into the kitchen. She loves to cook for crowds. She loves to grocery shop. I hate it. Sigh. I will read and listen and hopefully get some inspiration. My family thanks you. I am, though, a good cook. Just see it as more a chore. I am cooking dinner right now.
girl_dee
11-05-2012, 08:30 PM
A clean and well oiled grill is a happy grill.
i saw "girl" for " grill "
Wholeeee different meaning. :|
Corkey
11-05-2012, 08:31 PM
i saw "girl" for " grill "
Wholeeee different meaning. :|
ROFLMFAO!!!! Yes, quite....
Canela
11-05-2012, 08:31 PM
I love to cook!
Problem is, I can only cook a few things other than my native Tex Mex cuisine--a little Italian, a little American comfort food--and I cannot document recipes because I was taught by my Guelita who didn't use measurements either...
That said, even if I follow a recipe I will modify it and hope for the best...lol...don't ask me why, maybe rebellious?
This is a great thread idea, Sun!
I could use a little sprucing up in the kitchen department.
I'm hoping to impress my guy with my skills...In the KITCHEN!
Gemme
11-05-2012, 08:31 PM
I'm less of a foodie and more of an eater.
Looking forward to what everyone comes up with.
In the meantime, I used to love going to this restaurant when I lived in WA. They have their own brewery on site and made a most delish warm spinach salad, which I don't think they carry anymore. I'd be sad, except I'm not there anyway, so I'm not.
http://www.silvercitybrewery.com/
I am a foodie in that I love to eat what other people cook! I don't like cooking. Maybe when I am retired. My sister loves to cook and is so good at it. She comes home from work and is so excited to get into the kitchen. She loves to cook for crowds. She loves to grocery shop. I hate it. Sigh. I will read and listen and hopefully get some inspiration. My family thanks you. I am, though, a good cook. Just see it as more a chore. I am cooking dinner right now.
Hi Julie!
Yes cooking can be a chore and many people do not enjoy it. I love when someone cooks for me. That is by far one of my great joys in life. So what are you cooking?
I'm less of a foodie and more of an eater.
Looking forward to what everyone comes up with.
In the meantime, I used to love going to this restaurant when I lived in WA. They have their own brewery on site and made a most delish warm spinach salad, which I don't think they carry anymore. I'd be sad, except I'm not there anyway, so I'm not.
http://www.silvercitybrewery.com/
Hi Gemme!
Wherever I go I can find a dish that I will enjoy and miss. Funny how many times spinach salad has come up as a topic in conversations with friends. Must be the dressing? A lot of people use bacon in the dressing. I do a spinach salad with soy, rice vinegar, fresh ginger, fresh garlic, a little toasted sesame oil and a little sugar. Then again I m in love with Asian flavors so that dressing could top many dishes and I would likely enjoy it!
Corkey
11-05-2012, 08:36 PM
Second tip, if you cook by eye sight and not measurements, before throwing in the spices, throw them into a bowl, then take the measurement. That way you can share with others and not have them guessing.
I love to cook!
Problem is, I can only cook a few things other than my native Tex Mex cuisine--a little Italian, a little American comfort food--and I cannot document recipes because I was taught by my Guelita who didn't use measurements either...
That said, even if I follow a recipe I will modify it and hope for the best...lol...don't ask me why, maybe rebellious?
This is a great thread idea, Sun!
I could use a little sprucing up in the kitchen department.
I'm hoping to impress my guy with my skills...In the KITCHEN!
Hola Canela! Welcome!
Did you grow up in the Southwest? I love the cuisine of that region which is where I am as I type this. Roasting fresh chili's is my favorite way to bring flavor to the foods that I enjoy the most.
Impressing your guy in the kitchen sounds great to me!
LOL @ rebellious...sure why not? I always say "make it your own" and that is the way to do it.
Looking forward to seeing what this creative talented community brings to this thread!
julieisafemme
11-05-2012, 08:42 PM
Hi Julie!
Yes cooking can be a chore and many people do not enjoy it. I love when someone cooks for me. That is by far one of my great joys in life. So what are you cooking?
Aww dang it. I thought someone would ask that. Spaghetti. No vegetable with it because I am worn out. My daughter loves ground beef so it has that but she won't eat the tomato sauce. We are having tomato sauce from a jar with ours. It is actually good. Most jarred sauces are awful.
I get overwhelmed with meat. It is disturbing to me although I do enjoy it when someone else makes it. I worry things aren't healthy enough. I have cooking skills. I have knife skills. I used to work pantry in a restaurant. I just get overwhelmed.
Second tip, if you cook by eye sight and not measurements, before throwing in the spices, throw them into a bowl, then take the measurement. That way you can share with others and not have them guessing.
Good tip Corkey. Have to admit that taking measurements after I have thrown together a dish is not my favorite thing to do but it is important if you are going to share the recipe. My Grandmother always would give out a recipe by saying " a little of this..a handful of that.." so i must of inherited that. Thats my story and I am sticking to it.
Really even if i am reading a recipe unless it is for baking, I am going to modify it the same way that Canela just described. Sometimes that works, sometimes, not so much but it is all a learning experience.
Canela
11-05-2012, 08:44 PM
Second tip, if you cook by eye sight and not measurements, before throwing in the spices, throw them into a bowl, then take the measurement. That way you can share with others and not have them guessing.
Did I mention my ADD tendencies?
macele
11-05-2012, 08:45 PM
i want to cook the best homemade chicken pot pie ever made. i'm working on it. i've cooked 2, separate times. the first, i hurt a little bit after eating (hurt=good). the second, i rushed it, ... i didn't hurt at all.
i'm going to try again and i'll share the what's and how's of my homemade chicken pot pie adventures.
Canela
11-05-2012, 08:47 PM
i want to cook the best homemade chicken pot pie ever made. i'm working on it. i've cooked 2, separate times. the first, i hurt a little bit after eating (hurt=good). the second, i rushed it, ... i didn't hurt at all.
i'm going to try again and i'll share the what's and how's of my homemade chicken pot pie adventures.
I love pot pies and casseroles! I make a chicken and biscuits casserole that well, yes, I hurt, too...lol
Aww dang it. I thought someone would ask that. Spaghetti. No vegetable with it because I am worn out. My daughter loves ground beef so it has that but she won't eat the tomato sauce. We are having tomato sauce from a jar with ours. It is actually good. Most jarred sauces are awful.
I get overwhelmed with meat. It is disturbing to me although I do enjoy it when someone else makes it. I worry things aren't healthy enough. I have cooking skills. I have knife skills. I used to work pantry in a restaurant. I just get overwhelmed.
Spaghetti is one of my go-to comfort foods. Simple, easy and I like to use butter and cheese. A good romano. That is it. Odd no?
There are some good jarred sauces out there but like everything else it seems to be just a matter of what tastes good to each of us. Sometimes I just take canned plum tomato's, a few cloves of fresh garlic and run them through the blender. Heat it up, season a little and there is a quick sauce. Nothing to it.
i want to cook the best homemade chicken pot pie ever made. i'm working on it. i've cooked 2, separate times. the first, i hurt a little bit after eating (hurt=good). the second, i rushed it, ... i didn't hurt at all.
i'm going to try again and i'll share the what's and how's of my homemade chicken pot pie adventures.
Welcome macele!
Oh I love chicken pot pie I am going to look forward to that recipe.
If anyone wants to cook that for me, I will be right over!
Gemme
11-05-2012, 08:49 PM
Hi Gemme!
Wherever I go I can find a dish that I will enjoy and miss. Funny how many times spinach salad has come up as a topic in conversations with friends. Must be the dressing? A lot of people use bacon in the dressing. I do a spinach salad with soy, rice vinegar, fresh ginger, fresh garlic, a little toasted sesame oil and a little sugar. Then again I m in love with Asian flavors so that dressing could top many dishes and I would likely enjoy it!
Silver City had a warm bacon vinaigrette. I know, divine! I think they put liquid smoke in it too, as it was super smoky and yum.
A cold spinach salad, for me, would be like yours, with more of an Asian influence. Warm, though? Has to have bacon. It's the law. :blink:
I make a spinach salad at home that is horrible for water retention....lots o' salt in it, but it's really good. Fresh spinach, kalamata olives, feta, tomatoes, deli smoked ham, and Caesar Parmesan vinaigrette. Sometimes I'll throw some fresh button 'shrooms in there too.
Canela
11-05-2012, 08:50 PM
The downfall or blessing to not using measurements when I cook is that I make too much. I pack up the extra and take it to my mom, aunt, uncle, anyone who is available and not on a special diet. lol...(I learned the hard way)...
But it's the only way I know how to cook. I really hate to cook for one, I can NEVER get it right. How can that be?
I love pot pies and casseroles! I make a chicken and biscuits casserole that well, yes, I hurt, too...lol
So what time is dinner?
*smirk*
Canela
11-05-2012, 08:56 PM
There's an idea! How about a reunion with kitchen priviledges! Then we could put on a luncheon or something....we could even coordinate the foods for the different courses and such...cultures, tastes, regional favorites all showcased.
Silver City had a warm bacon vinaigrette. I know, divine! I think they put liquid smoke in it too, as it was super smoky and yum.
A cold spinach salad, for me, would be like yours, with more of an Asian influence. Warm, though? Has to have bacon. It's the law. :blink:
I make a spinach salad at home that is horrible for water retention....lots o' salt in it, but it's really good. Fresh spinach, kalamata olives, feta, tomatoes, deli smoked ham, and Caesar Parmesan vinaigrette. Sometimes I'll throw some fresh button 'shrooms in there too.
The law of warm bacon dressing. Got it. Thanks for letting me know!
Yum your salad is right up my alley.
There's an idea! How about a reunion with kitchen priviledges! Then we could put on a luncheon or something....we could even coordinate the foods for the different courses and such...cultures, tastes, regional favorites all showcased.
Where do I sign up?
Love it. A food event would be great fun!
julieisafemme
11-05-2012, 09:08 PM
There's an idea! How about a reunion with kitchen priviledges! Then we could put on a luncheon or something....we could even coordinate the foods for the different courses and such...cultures, tastes, regional favorites all showcased.
With cooking lessons from celebrity chefs like you! That would be super fun!!
laruss
11-05-2012, 09:08 PM
One of my favourite food memories is the first time I visited my brother in Europe, he was living in Frankfurt at the time, we went to the corner grocer and bought bread, cheeses and meats. They eat that for breakfast.
My favourite was the Quark cheese (with herbs) on their wonderful baguette bread with a slice of salami. Oh my god food is so much better in Europe. I was hooked and now whenever i visit my brother he knows to have Quark and Salami for me. Yummy
That and Lamb in Barcelona, any restaurant. I don't know why they do it so well, but they do.
Ok, and the ice cream from the street vendors in Vienna.
And the chicken donair at the Amsterdam train station.
And the salami and spinach pizza anywhere in Germany.
Have i mentioned how much I like (good) food? And Europe has some of the best. Although my mom made awesome pyrogies.
Canela
11-05-2012, 09:09 PM
Where do I sign up?
Love it. A food event would be great fun!
I didn't think that far. I thought you would want to head that up...lol:goodluck:
<<<Idea person :glasses:
easygoingfemme
11-05-2012, 09:11 PM
I loathe to measure in the kitchen.
Which really confuses people since I teach cooking classes.
For them, I suck it up and write up a "real" recipe in advance with measurements and how many a recipe serves... but when I'm demo teaching it's all about how to eyeball and tell from texture and scent if something is just right.
My latest exciting dish at a class was a basic split pea soup, but without ham, and fluffed up with steamed and pureed cauliflower stirred into the soup and then the whole thing was topped with a drizzle of balsamic.
*yum!!!*
Canela
11-05-2012, 09:14 PM
With cooking lessons from celebrity chefs like you! That would be super fun!!
Nooooooo!!!...Sun is the celebrity chef!
I thought he would coordinate the thing, we shall learn cooking tips and fabulous recipes and eventually all get to try them...How can we try them if we aren't there?
Oh never mind...lol...me and my big mouth.
Corkey
11-05-2012, 09:14 PM
What's funny is I cook for taste, I can't generally tell someone how much salt or pepper I use. Often though I don't use salt when cooking until the end, unless it's pasta, then the water tastes like the bloody ocean....
One of my favourite food memories is the first time I visited my brother in Europe, he was living in Frankfurt at the time, we went to the corner grocer and bought bread, cheeses and meats. They eat that for breakfast.
My favourite was the Quark cheese (with herbs) on their wonderful baguette bread with a slice of salami. Oh my god food is so much better in Europe. I was hooked and now whenever i visit my brother he knows to have Quark and Salami for me. Yummy
That and Lamb in Barcelona, any restaurant. I don't know why they do it so well, but they do.
Ok, and the ice cream from the street vendors in Vienna.
And the chicken donair at the Amsterdam train station.
And the salami and spinach pizza anywhere in Germany.
Have i mentioned how much I like (good) food? And Europe has some of the best. Although my mom made awesome pyrogies.
I know right! When I was in Italy I was shocked at how good the bread and cheese was. Could not understand why everything tasted so much better over there. Soon learned that growing things with no chemical assistance and using milk that actually comes from cows and goats that graze on the hillside, was the answer. Fascinating. Then again I could live on bread and cheese.
laruss
11-05-2012, 09:22 PM
I know right! When I was in Italy I was shocked at how good the bread and cheese was. Could not understand why everything tasted so much better over there. Soon learned that growing things with no chemical assistance and using milk that actually comes from cows and goats that graze on the hillside, was the answer. Fascinating. Then again I could live on bread and cheese.
Oh right, and Italy... everything there.
I think I need to move.
I loathe to measure in the kitchen.
Which really confuses people since I teach cooking classes.
For them, I suck it up and write up a "real" recipe in advance with measurements and how many a recipe serves... but when I'm demo teaching it's all about how to eyeball and tell from texture and scent if something is just right.
My latest exciting dish at a class was a basic split pea soup, but without ham, and fluffed up with steamed and pureed cauliflower stirred into the soup and then the whole thing was topped with a drizzle of balsamic.
*yum!!!*
Mmmm..that sounds so good!
Cooking demo's? Ok you are hired. See Canela to sign up for HER event that SHE is organizing!
I am now having a fantasy about a Femme Cook off and I can see the tickets flying out the door. We will need a bigger venue. There will be crowds. Paparazzi. Madness. We will need security.
Oh wait, we need a venue before we can need a bigger venue.
Dang! Details. *sigh*
Nooooooo!!!...Sun is the celebrity chef!
I thought he would coordinate the thing, we shall learn cooking tips and fabulous recipes and eventually all get to try them...How can we try them if we aren't there?
Oh never mind...lol...me and my big mouth.
OH Noooooo Sun is NOT a celebrity Chef!
Lmao.
I really like your idea Canela. See? A new thread and great ideas are already emerging. You are going to have fun organizing this event!
LOL..I just want to attend and NOT cook for a change!
Let me have my fantasy Femme cook off for a few days ok? It is really working for me right now.
Gee what a person has to do to get a home cooked meal these days!
Oh right, and Italy... everything there.
I think I need to move.
Some days I dream of pizza alla quattro, gelato, ancient olives and the large intense Sicilian lemons. Fresh pasta with gorgonzola and peas...espresso and biscotti...stop me now.
Italian cookies...
Grilled eggplant and red peppers, pickled everything that grows...
Ok that is enough.
Bella Italia
Where I could not get a cup of American coffee to save my life. Never been so jacked up on caffeine before. Wonder what they pack into that espresso.
Italian cookies...
Ginettes? I adore them. I also like some really good cannoli. YUM!
Ginettes? I adore them. I also like some really good cannoli. YUM!
Hey there and Welcome!
OMG I love Cannoli. Have you ever been to Boston's North End? There is a place called "Mikes Pastry" that is all Italian cookies and Cannoli. Like 12 different kinds of Cannoli. There is usually a line out the door. Worth the trip!
Canela
11-05-2012, 09:56 PM
OH Noooooo Sun is NOT a celebrity Chef!
Lmao.
I really like your idea Canela. See? A new thread and great ideas are already emerging. You are going to have fun organizing this event!
LOL..I just want to attend and NOT cook for a change!
Let me have my fantasy Femme cook off for a few days ok? It is really working for me right now.
Gee what a person has to do to get a home cooked meal these days!
Yes, thank you for the vote of confidence Sun, I say let's run it by the powers that be and see what can be done. If for some reason this idea does take off, I definitely want to be a part of it.
As far as the Femme cook off, you're hurting me there Sun, I was kinda looking forward to the butches/TG/FtM's and all other than Femmes to participate as well...that sounds like the fair thing to do, ya know? Lol...(secretly looking forward to watching my honey in the kitchen alongside me).
Yes, thank you for the vote of confidence Sun, I say let's run it by the powers that be and see what can be done. If for some reason this idea does take off, I definitely want to be a part of it.
As far as the Femme cook off, you're hurting me there Sun, I was kinda looking forward to the butches/TG/FtM's and all other than Femmes to participate as well...that sounds like the fair thing to do, ya know? Lol...(secretly looking forward to watching my honey in the kitchen alongside me).
Of course I would want an event to involve everyone I was just playing!
We have some really talented cooks around here.
What's funny is I cook for taste, I can't generally tell someone how much salt or pepper I use. Often though I don't use salt when cooking until the end, unless it's pasta, then the water tastes like the bloody ocean....
That is the best way to cook Corkey. Add salt at the end.
Salt is one of my favorite things to work with. One of my friends has a crazy collection of salts from around the world and she uses all of them for different dishes. Very interesting.
Canela
11-05-2012, 10:07 PM
Hey there and Welcome!
OMG I love Cannoli. Have you ever been to Boston's North End? There is a place called "Mikes Pastry" that is all Italian cookies and Cannoli. Like 12 different kinds of Cannoli. There is usually a line out the door. Worth the trip!
Cannoli Cake! OMG!
Hey there and Welcome!
OMG I love Cannoli. Have you ever been to Boston's North End? There is a place called "Mikes Pastry" that is all Italian cookies and Cannoli. Like 12 different kinds of Cannoli. There is usually a line out the door. Worth the trip!
No. I sure have not but it sounds absolutely wonderful! Amazing part is I wish I would have known about it previously because for the last two summers I had to be in Worcester for college classes for a week! I would have loved to venture up and try it out!! Are you from that area?
There is a place here known as the Triangle Tavern it is owned by the Casale family and they make all homemade Italian food. Their cannoli is to die for as well. I also like their freshly breaded veal with a side of spaghetti. Peppers with oil served for appetizer with freshly baked Italian bread and butter. Oh Em Gee....guess ya can tell the Italian venue is something I find amazing! LOL!
No. I sure have not but it sounds absolutely wonderful! Amazing part is I wish I would have known about it previously because for the last two summers I had to be in Worcester for college classes for a week! I would have loved to venture up and try it out!! Are you from that area?
There is a place here known as the Triangle Tavern it is owned by the Casale family and they make all homemade Italian food. Their cannoli is to die for as well. I also like their freshly breaded veal with a side of spaghetti. Peppers with oil served for appetizer with freshly baked Italian bread and butter. Oh Em Gee....guess ya can tell the Italian venue is something I find amazing! LOL!
Oh how I wish you would have known about about Mikes Pastry you were so close by! Maybe another time.
No I am not from that area but grew up in NY. Lots of good Italian food all around and everyone cooked. My Dad was a great cook, his Mom and Dad cooked, everyone grew fresh vegetables in their gardens (eastern Long Island, not the city) fresh seafood, all prepared in various Italian styles.
I am with you on the Italian food!
Foodie here but also on the SUPER healthy side of things. Portobello mushrooms with herbs, spinach and light cheese, broiled, delightful! We made a pasta dish this week, small beans, pesto, mushrooms, spinach, tomatoes, angel hair and some parmesan arregiano, it was SO good and light. Fun thread!
Foodie here but also on the SUPER healthy side of things. Portobello mushrooms with herbs, spinach and light cheese, broiled, delightful! We made a pasta dish this week, small beans, pesto, mushrooms, spinach, tomatoes, angel hair and some parmesan arregiano, it was SO good and light. Fun thread!
Hi Mtn thank for joining us!
Seems like a lot of people are looking for healthy and delicious ideas for meals so please bring those ideas. Mushrooms make a really nice flavor and texture delivery to any meal. Broiling sounds like a great idea. Grilling is always my first choice but I cant always do that. Amazing how some good cheese can kick up a dish yes?
That and hot sauces. Hot sauce freak here. A bottle of Tabasco does not even last me a week these days. I need to buy it by the quart I guess. lol
easygoingfemme
11-06-2012, 07:56 AM
Keeping it health here too!
Mostly plant based diet. Tons of mushrooms :chef::drool:, greens, whole grains, yummy dressings. Also a very seasonal eater, it's root veggies and soup time here in NY!
Keeping it health here too!
Mostly plant based diet. Tons of mushrooms :chef::drool:, greens, whole grains, yummy dressings. Also a very seasonal eater, it's root veggies and soup time here in NY!
Yes it sure is. I always look forward to fall root vegetables especially for soup.
Been developing a sweet potato soup that still needs some work.
Also a big fan of squash particularly butternut and acorn.
Though I do not identify as vegetarian I maintain a mostly plant based diet and eat seafood regularly. Leafy greens such as chard, collards, spinach, bok choy are favorites. Also love cabbage. Kimi Chi and rice..could eat it every day.
Bèsame*
11-06-2012, 08:09 AM
Yum..
What a wonderful thread. I, too, love to cook, try new things, mix up new ingredients, try new gadgets. First, let me say, I love my kitchen! I've been stuck in apt size kitchens way too long. New house, wonderful kitchen. Best part...the kitchen island. Love love the space!
This morning I cut up 3 different types of apples, added some butter, sugar, cinnamon and the last of the dried cranberries ( the new raisin, lol). Put them all in the crockpot for crockpot applesauce. Waiting for the smell to wake up the house.
I get most of my ideas from magazines, the cooking channel and lately Pinterest. I'm a fresh food cook, hardly canned anything.
So Bon appetite , let's see what we can learn and share here!
lusciouskiwi
11-06-2012, 08:10 AM
My mum had a laugh at me the other day, I told her one of my favourite things growing up was her mince (ground beef for you 'Mericans) - she added onion, worchester sauce, and ???, coleslaw and mashed potato. Nothing fancy at all and I loved it.
I used to make this lovely simple pasta sauce that you have over fettuccine - it's the kind of thing you leave simmering in a pan at the back. I can't remember if it's from the north or the south ...
chop and saute carrots, celery and tomatoes (skinned, tinned ones are ok) for a few minutes. Put in a pot with tomato juice and simmer for an hour. Put over fettuccine. Enjoy. How simple is that? I usually add onions and garlic but that's not included in the original recipe.
One of my favourite Malaysian dishes is asam laksa. Asam means sour, laksa refers to the noodles. There are lots of different varieties of laksa https://www.facebook.com/pages/Laksa/112054285474391. My problem is that my Malaysian exgf is a great cook as is her mum and several of her aunties and I've been spoilt rotten. I don't actually eat asam laksa very often because I'm usually disappointed. :bigcry: The main ingredients are tamarind juice, herring or mackerel, laksa leaves (Vietnamese mint or ordinary mint), prawn paste, belachan, pineapple. Enjoy!
http://www.rasamalaysia.com/uploaded_images/laksa/laksa_s.jpg
Bèsame*
11-06-2012, 08:12 AM
Have you tried Tiger Sauce? Made by the same company as Tabasco. I really like the flavor.Hi Mtn thank for joining us!
Seems like a lot of people are looking for healthy and delicious ideas for meals so please bring those ideas. Mushrooms make a really nice flavor and texture delivery to any meal. Broiling sounds like a great idea. Grilling is always my first choice but I cant always do that. Amazing how some good cheese can kick up a dish yes?
That and hot sauces. Hot sauce freak here. A bottle of Tabasco does not even last me a week these days. I need to buy it by the quart I guess. lol
lusciouskiwi
11-06-2012, 08:14 AM
Yes it sure is. I always look forward to fall root vegetables especially for soup.
Been developing a sweet potato soup that still needs some work.
Also a big fan of squash particularly butternut and acorn.
Though I do not identify as vegetarian I maintain a mostly plant based diet and eat seafood regularly. Leafy greens such as chard, collards, spinach, bok choy are favorites. Also love cabbage. Kimi Chi and rice..could eat it every day.
kimchi ... brings back memories - fresh kimchi or shin kimchi? And which of the 100 varieties :blink: of kimchi are you referring to? One of my favourites ...
http://asiansupper.com/files/imagecache/recipe_page/91-chonggak-kimchi-radish-kimchi2_0.jpg
http://asiansupper.com/recipe/chonggak-kimchi-bachelor-kimchi
Yum..
What a wonderful thread. I, too, love to cook, try new things, mix up new ingredients, try new gadgets. First, let me say, I love my kitchen! I've been stuck in apt size kitchens way too long. New house, wonderful kitchen. Best part...the kitchen island. Love love the space!
This morning I cut up 3 different types of apples, added some butter, sugar, cinnamon and the last of the dried cranberries ( the new raisin, lol). Put them all in the crockpot for crockpot applesauce. Waiting for the smell to wake up the house.
I get most of my ideas from magazines, the cooking channel and lately Pinterest. I'm a fresh food cook, hardly canned anything.
So Bon appetite , let's see what we can learn and share here!
Welcome Unique!
Lucky you with a kitchen island! More space is always a great thing.
Your applesauce sounds great. Nothing like fresh apples being cooked to make a house fill with amazing aroma.
So glad you stopped by! I look forward to learning from everyone and reading about what interesting things you are all eating and/or cooking!
kimchi ... brings back memories - fresh kimchi or shin kimchi? And which of the 100 varieties :blink: of kimchi are you referring to? One of my favourites ...
http://asiansupper.com/files/imagecache/recipe_page/91-chonggak-kimchi-radish-kimchi2_0.jpg
http://asiansupper.com/recipe/chonggak-kimchi-bachelor-kimchi
What do you mean 100 varieties???
OH NO!!
*checking flights to Asia now*
I seriously need to do some travelling!!
Educate me!
Have you tried Tiger Sauce? Made by the same company as Tabasco. I really like the flavor.
Tiger Sauce, no. What is it like?
I may have a hot sauce addiction. Not sure yet. Will get back to you after I knock off a bottle of Tapatio later.
My mum had a laugh at me the other day, I told her one of my favourite things growing up was her mince (ground beef for you 'Mericans) - she added onion, worchester sauce, and ???, coleslaw and mashed potato. Nothing fancy at all and I loved it.
I used to make this lovely simple pasta sauce that you have over fettuccine - it's the kind of thing you leave simmering in a pan at the back. I can't remember if it's from the north or the south ...
chop and saute carrots, celery and tomatoes (skinned, tinned ones are ok) for a few minutes. Put in a pot with tomato juice and simmer for an hour. Put over fettuccine. Enjoy. How simple is that? I usually add onions and garlic but that's not included in the original recipe.
One of my favourite Malaysian dishes is asam laksa. Asam means sour, laksa refers to the noodles. There are lots of different varieties of laksa https://www.facebook.com/pages/Laksa/112054285474391. My problem is that my Malaysian exgf is a great cook as is her mum and several of her aunties and I've been spoilt rotten. I don't actually eat asam laksa very often because I'm usually disappointed. :bigcry: The main ingredients are tamarind juice, herring or mackerel, laksa leaves (Vietnamese mint or ordinary mint), prawn paste, belachan, pineapple. Enjoy!
http://www.rasamalaysia.com/uploaded_images/laksa/laksa_s.jpg
Kiwi is Laksa always made as a soup? I love Tamarind and only recently started using it in soup after having some amazing Filipino Tamarind soup. It was so good that I had to try and make it at home. Now I am hooked.
Everything sounds good but I am not a fan of oily fish, however I do like fish a lot.
The prawn paste is the cooked version yes?
Also what is belachan?
lusciouskiwi
11-06-2012, 09:43 AM
Try some sambal belacan (belachan)
http://rasamalaysia.com/uploaded_images/sambal-belacan/sambal7.jpg
Ok they call that Sambal over here. Chili and garlic paste or just chili?
easygoingfemme
11-06-2012, 10:54 AM
On cold mornings like we have now I love to make a batch of tortillas and top them with eggs, beans, and hot sauce. I usually scramble the eggs and toss in some spinach with them. Warms the gal up over here!
On cold mornings like we have now I love to make a batch of tortillas and top them with eggs, beans, and hot sauce. I usually scramble the eggs and toss in some spinach with them. Warms the gal up over here!
Yum. Sounds like my kind of food.
So I was over in the Healthy Weight Loss thread and started thinking about how some of us are trying to lose weight but also love to eat and love really good food.
How about posting ideas for making food that is traditionally high calorie/high fat but in healthier ways?
For example, I love Eggplant Parmesan but will bake the eggplant instead of frying it reducing the fat content dramatically.
Many people love chicken wings but never bake them when they are used to getting them fried.
Thoughts?
QueenofSmirks
11-06-2012, 12:02 PM
Greetings,
Welcome to the Foodie Networking thread.
I thought that it would be fun to have a place where we could discuss all things and anything related to food, restaurants, ingredients, cooking tips, cravings, best of, worst ever and so on.
Have you been to a great little place that made the best "___" that you have ever had? Post about it.
Have you developed a taste for something new and delicious? Tell us about it.
Would you like to share tips or techniques for making something really good? Go for it.
Do you have a favorite childhood or family food memory to share?
Places to have general food discussion can be hard to find, so lets see what we can create here and have some fun while doing it.
Thank you, and Welcome!
Sun
Great thread, Sun! Looking forward to reading everyone's posts!
Enjoy the hot weather (91 today!)
Great thread, Sun! Looking forward to reading everyone's posts!
Enjoy the hot weather (91 today!)
Thank you and welcome!
Yes, I am enjoying the weather so much. I was over in Phoenix on Sunday for COOK Phoenix, the new HRC event. What a beautiful day! Great food and the guests voted for Barrio Cafe' as the favorite restaurant. Have you been there?
what a great thread.....
As a born Midwesterner i grew up with my mother frying everything my favorite Fried Chicken and I perfected it seriously you cant go wrong with Fried Chicken, mashed taters (real potatoes not the flakes that come in a box) , corn and fresh bread on the table right???
wrong....as much as i love it I make this maybe once a year, so far not at all this year as tastey as fried food is it is equally as unhealthy.
I switched to baking a little over ten years ago because it is healthier for me and my body type.
My favorite childhood meal, Thanksgiving Dinner it is still my favorite meal of the year.
My go to comfort food when i am not feeling well is Pasta has been since i was a little girl if i catch a cold or something i literally crave a Rigatoni with red sauce, my mom would make this for me as an adult i would occasionally call her when i had a cold and ask her to make it for me and she would, Im going to miss that.
what a great thread.....
As a born Midwesterner i grew up with my mother frying everything my favorite Fried Chicken and I perfected it seriously you cant go wrong with Fried Chicken, mashed taters (real potatoes not the flakes that come in a box) , corn and fresh bread on the table right???
wrong....as much as i love it I make this maybe once a year, so far not at all this year as tastey as fried food is it is equally as unhealthy.
I switched to baking a little over ten years ago because it is healthier for me and my body type.
My favorite childhood meal, Thanksgiving Dinner it is still my favorite meal of the year.
My go to comfort food when i am not feeling well is Pasta has been since i was a little girl if i catch a cold or something i literally crave a Rigatoni with red sauce, my mom would make this for me as an adult i would occasionally call her when i had a cold and ask her to make it for me and she would, Im going to miss that.
Welcome to the thread Gaea!
Fried Chicken? Oh wow that is one of my favorite things (lets see how many times I can say that a certain food is one of my favorite things in this thread) and I have not perfected it.
Lets make a deal, when I get back to CA, you bring the fried chicken and I will make you Rigatoni. Hows that? I cant promise you that it will be as good as your Moms but I sure can try to make something good.
Seems like many of us are avoiding fried food and I always suggest having what you want once in a while. It is really important that we don't feel deprived while trying to eat healthy. Nothing healthy about wanting something and never getting it. lol.
So glad that you joined us!
Daywalker
11-06-2012, 12:54 PM
Locals to Sacramento should really take a moment to check out Tako
Korean BBQ right off of T street. They are 'merging' cuisines in a
tasty manner and the Bulgogi burrito will melt your taste buds.
http://www.sactako.com/
They rennovated the Vintage gas station, it looks fabulous!
https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSI5MZZpm3cKlkm5fWUPdrIyFhYowyDo 5Onsgyy6uwwPG3p__8k
:koolaid:
:daywalker:
Corkey
11-06-2012, 01:12 PM
http://i737.photobucket.com/albums/xx14/Corkey47/4e4686fe.jpg
Lettuce wrapped chicken tacos with chocolate mole
Locals to Sacramento should really take a moment to check out Tako
Korean BBQ right off of T street. They are 'merging' cuisines in a
tasty manner and the Bulgogi burrito will melt your taste buds.
http://www.sactako.com/
They rennovated the Vintage gas station, it looks fabulous!
https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcSI5MZZpm3cKlkm5fWUPdrIyFhYowyDo 5Onsgyy6uwwPG3p__8k
:koolaid:
:daywalker:
Welcome Day!
Wondering how fast I can get back to Sacramento for that Burrito. Hmmm...need to check my schedule. lol
Thanks for posting this! How cool.
http://i737.photobucket.com/albums/xx14/Corkey47/4e4686fe.jpg
Lettuce wrapped chicken tacos with chocolate mole
Did you post this because you know that I am a Taco freak?
If so thank you. If not thank you.
Corkey
11-06-2012, 01:26 PM
Did you post this because you know that I am a Taco freak?
If so thank you. If not thank you.
Go look at my FB photo's of food, yer gonna be apoplectic.
Welcome to the thread Gaea!
Fried Chicken? Oh wow that is one of my favorite things (lets see how many times I can say that a certain food is one of my favorite things in this thread) and I have not perfected it.
Lets make a deal, when I get back to CA, you bring the fried chicken and I will make you Rigatoni. Hows that? I cant promise you that it will be as good as your Moms but I sure can try to make something good.
Seems like many of us are avoiding fried food and I always suggest having what you want once in a while. It is really important that we don't feel deprived while trying to eat healthy. Nothing healthy about wanting something and never getting it. lol.
So glad that you joined us!
It's a deal!!!!!
You will love my fried chicken everyone who has ever had it does...I promise you that ...I may even share my secrets.
and YES you can make the Rigatoni I haven't had that in a while so that would be amazing.
ruffryder
11-06-2012, 02:10 PM
Some of the best food I've had was homemade and came from my grandmother. She was from New Mexico so I got the fresh tortillas, tamales, fresh salsas, and your typical tex mex food using New Mexico fresh chiles. I remember my grandfather cooking on what is called a "disco". It is an outdoor cooking disk, fired up with charcoal or a propane tank. It resembles a giant wok. He would cook up steak with onions, tomatoes and that NM chili and we would eat it hot on warmed up corn tortillas.
http://inlinethumb30.webshots.com/18653/2973668930055647610S600x600Q85.jpg
I've been to North End in Boston and ate cannolis.. mmmmm!
Some of the best bbq I've ever had came from KC Missouri.
The best pizza I've enjoyed has been made on wood fire and I had some in WA. It had feta cheese on it. yum! Some other good pizza recently was in St Augustine Florida at a Meat Market called Caramelos. They used fresh deli meats and cheeses and the slices are huge! Delish!
As for comfort food and my fav, it has to be Mexican! I'm always looking for a good mexican restaurant and trying to perfect my red chile enchiladas. I am a taco freak also and love anything from crunchy hard shell to traditional ones made of tripe, steak, marinated pork, and even found I love fish tacos. I also enjoy making and eating these lil things I call fresh Jalapeno poppers. includes Fresh jalapenos stuffed with cream cheese and wrapped in bacon. I love bacon!!
http://foodwhirl.com/wp-content/uploads/2010/05/bacon-wrapped-poppers-2.jpg
My fav meal to cook, if I have to choose is breakfast, and it can include any kind of huge spread. I like to think this is my best meal to cook and enjoy with others! Traditionally it's Eggs (omelette, scrambled with cheese, or over easy) hash browns or diced potatoes with onions, tomatoes, jalapeno, bacon cooked just right, chorizo (which is a mexican sausage, mild or spicy) I taught one of my gfs to cook bacon. She was ecstatic. It's all in not turning up the heat so high. Many people fall in love with my chorizo and egg or potatoes in tortillas.
It's a deal!!!!!
You will love my fried chicken everyone who has ever had it does...I promise you that ...I may even share my secrets.
and YES you can make the Rigatoni I haven't had that in a while so that would be amazing.
Ok we have a deal! Awesome. There are two kinds of sauces that I make for pasta like this, one is a simple quick plum tomato sauce and the other is a simmer all day long tomato sauce. Both are good but very different.
On another note...
I was just looking at Prop 37 and really hope that CA voters are going to pass this bill that requires GMO labeling of food. Really cant imagine our state not passing it. Once that happens and visitors start asking more questions about GMO foods we will hopefully see this thing get under control because right now it is out of control.
We are not digesting GMO foods and more, they are causing huge tumors for a lot of people. GMO is a bad idea and much of the GMO food is winding up in the hands of people who are living on the margins as well as public school children and those who are receiving USDA food.
Daywalker
11-06-2012, 02:16 PM
Go look at my FB photo's of food, yer gonna be apoplectic.
I gotta get all mah Foodie Photo's into one Album.
:|
Any minute now = 'someday, maybe one day' in Hippy time zones
:tea:
:daywalker:
Daywalker
11-06-2012, 02:18 PM
Ok we have a deal! Awesome. There are two kinds of sauces that I make for pasta like this, one is a simple quick plum tomato sauce and the other is a simmer all day long tomato sauce. Both are good but very different.
On another note...
I was just looking at Prop 37 and really hope that CA voters are going to pass this bill that requires GMO labeling of food. Really cant imagine our state not passing it. Once that happens and visitors start asking more questions about GMO foods we will hopefully see this thing get under control because right now it is out of control.
We are not digesting GMO foods and more, they are causing huge tumors for a lot of people. GMO is a bad idea and much of the GMO food is winding up in the hands of people who are living on the margins as well as public school children and those who are receiving USDA food.
The Meat Industry is exempt.
So Dog Food has to be 'labeled' but not our Meat.
That makes me pause.
:|
:freak:
:daywalker:
Some of the best food I've had was homemade and came from my grandmother. She was from New Mexico so I got the fresh tortillas, tamales, fresh salsas, and your typical tex mex food using New Mexico fresh chiles. I remember my grandfather cooking on what is called a "disco". It is an outdoor cooking disk, fired up with charcoal or a propane tank. It resembles a giant wok. He would cook up steak with onions, tomatoes and that NM chili and we would eat it hot on warmed up corn tortillas.
http://inlinethumb30.webshots.com/18653/2973668930055647610S600x600Q85.jpg
I've been to North End in Boston and ate cannolis.. mmmmm!
Some of the best bbq I've ever had came from KC Missouri.
The best pizza I've enjoyed has been made on wood fire and I had some in WA. It had feta cheese on it. yum! Some other good pizza recently was in St Augustine Florida at a Meat Market called Caramelos. They used fresh deli meats and cheeses and the slices are huge! Delish!
As for comfort food and my fav, it has to be Mexican! I'm always looking for a good mexican restaurant and trying to perfect my red chile enchiladas. I am a taco freak also and love anything from crunchy hard shell to traditional ones made of tripe, steak, marinated pork, and even found I love fish tacos. I also enjoy making and eating these lil things I call fresh Jalapeno poppers. includes Fresh jalapenos stuffed with cream cheese and wrapped in bacon. I love bacon!!
http://foodwhirl.com/wp-content/uploads/2010/05/bacon-wrapped-poppers-2.jpg
My fav meal to cook, if I have to choose is breakfast, and it can include any kind of huge spread. I like to think this is my best meal to cook and enjoy with others! Traditionally it's Eggs (omelette, scrambled with cheese, or over easy) hash browns or diced potatoes with onions, tomatoes, jalapeno, bacon cooked just right, chorizo (which is a mexican sausage, mild or spicy) I taught one of my gfs to cook bacon. She was ecstatic. It's all in not turning up the heat so high. Many people fall in love with my chorizo and egg or potatoes in tortillas.
ruffryder! Welcome! You are killing me with this post!
Anyone who knows me in r/t or on Facebook knows that I too am in love with Mexican food. How cool for you that you were able to experience so much good food from New Mexican roots. I was blown away by the food in New Mexico. Especially in Santa Fe. Wow, what a great melding of cultures. My favorite Chili is the Hatch Green medium mild variety because it is packed with flavor and once roasted, seeded and pealed I can use it in a variety of different ways.
Ok now I am hungry.
The fresh poppers are a great idea! We could probably have a thread just for Mexican food and another just for bacon. LOL
Right now I am in AZ and have sampled the taco's that you mention. Cant get real fish taco's anywhere but the border states and NM as far as I can see though Denver does some pretty good food as well.
My favorite Chef, Silvana Salcido of Barrio Cafe' in Phoenix was just interviewed by Eaquire magazine and she was quoted as saying "Its time for the Taco to take over America".
I could not agree more.
easygoingfemme
11-06-2012, 02:27 PM
Mmmmm I lived in Albuquerque for a couple of years. Chili roasting season... those fresh tortillas...
Adding..I have seen that disk around AZ before and never knew what it was called. The ones that I come across are big and silver, maybe stainless steel or aluminum not sure.
ruffryder- that disk in your pic looks like cast iron. Is it?
The whole portable deal with the propane tank would come in very handy for outdoor parties.
Mmmmm I lived in Albuquerque for a couple of years. Chili roasting season... those fresh tortillas...
Hatch just had chili season and I missed it this year.
Nothing like those big baskets of chilis being roasted over fire. The gas units are not the same, but a good fire...wow.
The Meat Industry is exempt.
So Dog Food has to be 'labeled' but not our Meat.
That makes me pause.
:|
:freak:
:daywalker:
Yeah that is insane. The Beef industry lobby is throwing sick money at this issue. We can work on that piece, for now people have no idea what they are eating. They also have no idea that the cows are eating GMO grain and corn and getting sick. Then sick cows are being slaughtered and go to market. Its a mess.
ruffryder
11-06-2012, 02:55 PM
Adding..I have seen that disk around AZ before and never knew what it was called. The ones that I come across are big and silver, maybe stainless steel or aluminum not sure.
ruffryder- that disk in your pic looks like cast iron. Is it?
The whole portable deal with the propane tank would come in very handy for outdoor parties.
I'm not sure of the proper term for said disk. People I've known from Mexico call it "disco" may be a slang term. lol.
I picked that photo up online, but it was pretty similar to what we had. I think it's somewhere in between cast iron and steel and had a small propane tank hooked up to it.
I've also thought of something else that was tradition when I went to Mexico with my grandparents when I was little and that was having parties and having a pig roast. Chicharrones were made from the pig. yum! I still enjoy chicharrones which is basically fried crispy pork and mostly the fat back of it. My family has also slaughtered and cooked goat. It is pretty good. . and I've ran into this again with Somalis in Denver and tried some at one of their Halal (Only what is permitted by Islam) Markets. They enjoy not only chicken but goat.
I've lived in Colorado but unfortunately I really didn't sample any of their good cuisine. I've heard also they have some good fare and restaurants. I know I enjoyed their Mexican Food. I've always enjoyed this restaurant, Casa Bonita (http://casabonitadenver.com/), and the entertainment they provide. It is a must if you ever do go to Denver! .. and they have some good sopapillas made fresh with honey is sooo good!
yeah I'm hungry now too! We should all cook! hehe. :)
Ok we have a deal! Awesome. There are two kinds of sauces that I make for pasta like this, one is a simple quick plum tomato sauce and the other is a simmer all day long tomato sauce. Both are good but very different.
On another note...
I was just looking at Prop 37 and really hope that CA voters are going to pass this bill that requires GMO labeling of food. Really cant imagine our state not passing it. Once that happens and visitors start asking more questions about GMO foods we will hopefully see this thing get under control because right now it is out of control.
We are not digesting GMO foods and more, they are causing huge tumors for a lot of people. GMO is a bad idea and much of the GMO food is winding up in the hands of people who are living on the margins as well as public school children and those who are receiving USDA food.
GMO's scare me as much as microwaves do...
There is a Rice Field here in woodland that would be affected if 37 passes because it is entirely GMO.
I think MEAT human consumable and or animal should also be labeled correctly, I know that they say dogs are meat eaters however i have had my pup on a primarily veggie/seafood diet her whole life and she seems to do ok with this when beef was added to her diet she had a seizure, that ended.
The other issue with this is this will drive the cost for foods up so this is sort of a catch 22 because there are already so many citizens in our state that have a hard time affording groceries. There has got to be a balance somewhere in all of this.
easygoingfemme
11-06-2012, 04:00 PM
I've had a few requests for this recipe after posting it in the dinner thread, so I'll put it here too. This is my favorite to make. It won me a local top chef competition a few years ago. Super easy, delicious, and good for you!
Cooking greens with Tahini Dressing and Quinoa
• 1 bunch cooking greens (kale, collards, chard, spinach, or beet greens)
Sauce ingredients
• ¾ c tahini (sesame paste)
• 2 cloves garlic
• 1 handful fresh cilantro
• 1 tbsp maple syrup
• 2 tbsp tamari or soy sauce
• Juice and zest of lemon
• ¼ c water
Quinoa
• 2c dry quinoa
• 4c water
Greens
Chop the greens up well and steam them for just a couple of minutes. Remove from heat and shock them by rinsing them in cold water to stop the cooking process, and set them aside.
Quinoa:
Rinse quinoa in a fine mesh colander. Then put 4c water and 2c quinoa in to a pot on the stovetop over medium high heat and cover with a lid. Bring to a boil and lower heat to simmer. Simmer about 12-15 minutes until water is absorbed and quinoa has a sprout shooting out of it. You can also make life easier by cooking your quinoa in a rice cooker. Measure, pour, and walk away. It will shut off when done.
Sauce: Put all sauce ingredients, just put ½ of the water for now into food processor or blender. Puree until creamy. Add more water slowly to obtain desired consistency. (Thickens in the fridge)
.
To serve: Put a scoop of quinoa on bottom of plate. Top that with greens and then pour on dressing.
(good additions are steamed carrots, raw or steamed beets, parsnips, and other sweet vegetables)
girl_dee
11-06-2012, 04:20 PM
Preview of tonites dinner! Cajun style fried shrimp !
http://www.redlobster.com/images/kitchen_recipes/Batter_Fried_Shrimp.jpg
Hatch just had chili season and I missed it this year.
Nothing like those big baskets of chilis being roasted over fire. The gas units are not the same, but a good fire...wow.
The season was early and ended early too-- I am thankful that we picked up a bag (two) and roasted them on our grill and froze them. MMM.
My wife and I are big foodies-- we love to eat food, and we LOVE to make food. Our new years resolution (2012) was to make food that we love to eat out at home-- This last week we made pork wantons, fried rice, and a chicken stir fry dish type yumminess.
I enjoy cooking, baking (limited), and grilling --
subscribing, too.
lusciouskiwi
11-06-2012, 04:47 PM
I just thought I'd add, sometimes it's interesting to talk about what's nice to drink with the meal. I'm not hugely knowledgeable about wines, etc, but Gewurztraminer is really nice with spicy food. The wine itself is sweet but the combination with spicy is lovely.
I'm not sure of the proper term for said disk. People I've known from Mexico call it "disco" may be a slang term. lol.
I picked that photo up online, but it was pretty similar to what we had. I think it's somewhere in between cast iron and steel and had a small propane tank hooked up to it.
I've also thought of something else that was tradition when I went to Mexico with my grandparents when I was little and that was having parties and having a pig roast. Chicharrones were made from the pig. yum! I still enjoy chicharrones which is basically fried crispy pork and mostly the fat back of it. My family has also slaughtered and cooked goat. It is pretty good. . and I've ran into this again with Somalis in Denver and tried some at one of their Halal (Only what is permitted by Islam) Markets. They enjoy not only chicken but goat.
I've lived in Colorado but unfortunately I really didn't sample any of their good cuisine. I've heard also they have some good fare and restaurants. I know I enjoyed their Mexican Food. I've always enjoyed this restaurant, Casa Bonita (http://casabonitadenver.com/), and the entertainment they provide. It is a must if you ever do go to Denver! .. and they have some good sopapillas made fresh with honey is sooo good!
yeah I'm hungry now too! We should all cook! hehe. :)
Denver has a great food scene. There is a Tapas place downtown that was excellent. Cant recall the name.
Sopapillia's! OMG at Maria's in Santa Fe I had the best and its so simple. No idea why theirs was so good. Another great fried food to eat once in a while.
I am going to check on that cook top disc thing and see what I can learn. Love that idea.
Ok ruff your post really made me want to cook and I am supposed to be taking some down time. Wish I had someone to cook for me, I may be dropping by all yalls (as you folks say in the south!) places real soon for some good home cooking!
GMO's scare me as much as microwaves do...
There is a Rice Field here in woodland that would be affected if 37 passes because it is entirely GMO.
I think MEAT human consumable and or animal should also be labeled correctly, I know that they say dogs are meat eaters however i have had my pup on a primarily veggie/seafood diet her whole life and she seems to do ok with this when beef was added to her diet she had a seizure, that ended.
The other issue with this is this will drive the cost for foods up so this is sort of a catch 22 because there are already so many citizens in our state that have a hard time affording groceries. There has got to be a balance somewhere in all of this. We have to think about the future generations.
Watch how the European nations have handled GMO food. Very interesting. No room for negotiation. No is no.
Due to animal testing we have an idea of what is going to happen to humans with ongoing GMO foods and we are already seeing it.
The rice farm will have to become non GMO. That is all. Lundberg can grow organic and natural rice, so can they.
The season was early and ended early too-- I am thankful that we picked up a bag (two) and roasted them on our grill and froze them. MMM.
My wife and I are big foodies-- we love to eat food, and we LOVE to make food. Our new years resolution (2012) was to make food that we love to eat out at home-- This last week we made pork wantons, fried rice, and a chicken stir fry dish type yumminess.
I enjoy cooking, baking (limited), and grilling --
subscribing, too.
Welcome ahk!
How cool that you are in New Mexico! I saw that Hatch was offering to ship frozen roasted chilis but I really wanted to do my own. Sometimes we can get them around here for a little while after the season but not if the season ends early. What caused that to happen?
I am looking forward to you sharing more with us!
dee: Nice idea. Please share any recipes that you would like to.
Kiwi: I think that you are on to something there. A beverage conversation is always welcome.
Does anyone make any really interesting soft drinks?
Corkey
11-06-2012, 05:59 PM
We have a thread for that :)
http://www.butchfemmeplanet.com/forum/showthread.php?t=3932
I've had a few requests for this recipe after posting it in the dinner thread, so I'll put it here too. This is my favorite to make. It won me a local top chef competition a few years ago. Super easy, delicious, and good for you!
Cooking greens with Tahini Dressing and Quinoa
• 1 bunch cooking greens (kale, collards, chard, spinach, or beet greens)
Sauce ingredients
• ¾ c tahini (sesame paste)
• 2 cloves garlic
• 1 handful fresh cilantro
• 1 tbsp maple syrup
• 2 tbsp tamari or soy sauce
• Juice and zest of lemon
• ¼ c water
Quinoa
• 2c dry quinoa
• 4c water
Greens
Chop the greens up well and steam them for just a couple of minutes. Remove from heat and shock them by rinsing them in cold water to stop the cooking process, and set them aside.
Quinoa:
Rinse quinoa in a fine mesh colander. Then put 4c water and 2c quinoa in to a pot on the stovetop over medium high heat and cover with a lid. Bring to a boil and lower heat to simmer. Simmer about 12-15 minutes until water is absorbed and quinoa has a sprout shooting out of it. You can also make life easier by cooking your quinoa in a rice cooker. Measure, pour, and walk away. It will shut off when done.
Sauce: Put all sauce ingredients, just put ½ of the water for now into food processor or blender. Puree until creamy. Add more water slowly to obtain desired consistency. (Thickens in the fridge)
.
To serve: Put a scoop of quinoa on bottom of plate. Top that with greens and then pour on dressing.
(good additions are steamed carrots, raw or steamed beets, parsnips, and other sweet vegetables)
Wow that looks great. Congratulations for winning the contest now I see why you were called a Top Chef! I am not always around this site to catch all of this good stuff so I am catching up. Love love love greens. Will have to try this. Thanks for sharing
little_ms_sunshyne
11-06-2012, 07:59 PM
I already love this thread! I am such a foodie!
One of my favorite meals is Chicken Mole. It brings back memories of sitting at a small kitchen table covered in a curtain as a "table cloth" watching my Abuelita stir the Mole sauce in a large pot. I still request it from my mother on my birthday. I smother the chicken and arroz a la mexicana with the sauce. :)
My Abuelita is having me learn how to make tamales this Christmas. She said she refuses to leave this earth without her grandaughter having the recipe. I usually help her make them but this time I will be doing the cooking. I told her I do not want to learn if this means she is leaving me! I don't think I have a choice!
I already love this thread! I am such a foodie!
One of my favorite meals is Chicken Mole. It brings back memories of sitting at a small kitchen table covered in a curtain as a "table cloth" watching my Abuelita stir the Mole sauce in a large pot. I still request it from my mother on my birthday. I smother the chicken and arroz a la mexicana with the sauce. :)
My Abuelita is having me learn how to make tamales this Christmas. She said she refuses to leave this earth without her grandaughter having the recipe. I usually help her make them but this time I will be doing the cooking. I told her I do not want to learn if this means she is leaving me! I don't think I have a choice!
Welcome to the thread little_ms_sunshyne!
What a sweet story! You are so lucky to have this chance to learn from your Abuelita. That is such a gift.
Mole is something that I have never made. Some of my friends make it so well that I have not even tried. If I want some I know where to go! My feeling is, go to the experts.
Maybe you can educate us on Mole and Tamales. That would be awesome.
I have had the savory Tamales and only once had the dulce but would love to know more about what possibilities exist.
Now I am hungry. LOL
That is going to be a side effect of this thread!
Again Welcome and I look forward to seeing you around here!
Does anyone make any really interesting soft drinks?
I make ginger ale with my own ginger syrup.
Equal parts thinly sliced ginger (skin on), sugar, and water--I use 1 cup each--bring to a boil and then simmer for thirty minutes. Let cool, strain out the ginger. Use the syrup in soda, 2 oz syrup to 8 oz club soda. This makes a HOT drink, so I usually add in 2 oz peach juice concentrate to sweeten it more. Ginger and peach are a wonderful combo.
You can also spread those boiled sliced of ginger onto a bed of sugar; turn them a couple times in the next 8 to 12 hours. Voila--candied ginger, and also a gently flavored sugar for baking.
The thing which makes my ginger ale really interesting? It's the equivalent of a popular 12-hour anti-inflammatory. It WILL ease your aches and pains. (And by the same token, if you cannot take anti-inflammatories, you need to avoid drinking this ginger ale.) The candied ginger is not as strong but it also has anti-inflammatory properties.
I make ginger ale with my own ginger syrup.
Equal parts thinly sliced ginger (skin on), sugar, and water--I use 1 cup each--bring to a boil and then simmer for thirty minutes. Let cool, strain out the ginger. Use the syrup in soda, 2 oz syrup to 8 oz club soda. This makes a HOT drink, so I usually add in 2 oz peach juice concentrate to sweeten it more. Ginger and peach are a wonderful combo.
You can also spread those boiled sliced of ginger onto a bed of sugar; turn them a couple times in the next 8 to 12 hours. Voila--candied ginger, and also a gently flavored sugar for baking.
The thing which makes my ginger ale really interesting? It's the equivalent of a popular 12-hour anti-inflammatory. It WILL ease your aches and pains. (And by the same token, if you cannot take anti-inflammatories, you need to avoid drinking this ginger ale.) The candied ginger is not as strong but it also has anti-inflammatory properties.
Hi Cath! Welcome to the thread!
So glad you came by. I love Ginger Ale and make the syrup for medicinal use but never thought to add soda water! Duh. What a great idea.
The syrup also serves as a good digestive aid so anyone suffering from any digestive disorder will benefit from it.
Great tips here!
Thank you!
Thank you for the invite and for the welcome, Sun!
You can boost the anti-inflammatory effect of the ginger ale by adding in an ounce or two of Black Cherry Concentrate. Ginger and cherry is a good flavor combo too.
Semantics
11-06-2012, 09:23 PM
Does anyone make any really interesting soft drinks? [/COLOR]
All summer I made a watermelon flavored soft drink.
Blend the following up with a few handfuls of ice:
2 cups cubed watermelon
2 cups seltzer or club soda
1/4 cup fresh lime juice
1/4 cup chopped mint leaves
It's good without any sweetener, but sometimes I added a simple syrup or just a few spoonfuls of sugar.
Thank you for the invite and for the welcome, Sun!
You can boost the anti-inflammatory effect of the ginger ale by adding in an ounce or two of Black Cherry Concentrate. Ginger and cherry is a good flavor combo too.
Another great tip Cath!
We are going to learn a lot from you!
All summer I made a watermelon flavored soft drink.
Blend the following up with a few handfuls of ice:
2 cups cubed watermelon
2 cups seltzer or club soda
1/4 cup fresh lime juice
1/4 cup chopped mint leaves
It's good without any sweetener, but sometimes I added a simple syrup or just a few spoonfuls of sugar.
Welcome Semantics!
Oh wow I love watermelon! One of my coworkers attempted to make something like this over the summer when we were melting in a 120 degree kitchen with high humidity. It seemed like no matter what we would drink it was never enough. All I wanted was crushed ice and a watermelon drink such as this.
Excellent. Thank you!
There are so many great soft drink options out there and yet I rarely hear anyone discussing them. So glad that we are getting this conversation started.
lusciouskiwi
11-06-2012, 10:19 PM
My ex and her mum are coming up to stay with me for a few days. If any of you have any questions about Malaysian cuisine, which is huge by the way, I'll see if mummy has the answers. My ex is Nyonya and one of my favourite Malaysian cuisines. I also have to ask my ex about a Haka (Chinese) dish we had last weekend. It was a brown rice green tea soup. Really good! I just found a link for Lei Cha Fan http://www.camemberu.com/2008/05/thunder-rice-tea-lei-cha-fan.html
We had ours at a Hakka restaurant so the presentation was a bit prettier than the picture in the link.
All summer I made a watermelon flavored soft drink.
Oh my word, Semantics, your recipe sounds wonderful!
You can also make watermelon popsicles just by mashing watermelon and then freezing it in molds, no sugar needed. Now I'm wondering if your watermelon soft drink would freeze well...
Canela
11-07-2012, 01:04 AM
On cold mornings like we have now I love to make a batch of tortillas and top them with eggs, beans, and hot sauce. I usually scramble the eggs and toss in some spinach with them. Warms the gal up over here!
I love those! We call them Migas (mee gas).
I cut up and saute corn tortillas, bits of bacon or ham, chopped jalapeno, scramble eggs and top that with cheese.
And coffee, gotta have coffee!
Canela
11-07-2012, 01:48 AM
Some of the best food I've had was homemade and came from my grandmother. She was from New Mexico so I got the fresh tortillas, tamales, fresh salsas, and your typical tex mex food using New Mexico fresh chiles. I remember my grandfather cooking on what is called a "disco". It is an outdoor cooking disk, fired up with charcoal or a propane tank. It resembles a giant wok. He would cook up steak with onions, tomatoes and that NM chili and we would eat it hot on warmed up corn tortillas.
http://inlinethumb30.webshots.com/18653/2973668930055647610S600x600Q85.jpg
I've been to North End in Boston and ate cannolis.. mmmmm!
Some of the best bbq I've ever had came from KC Missouri.
The best pizza I've enjoyed has been made on wood fire and I had some in WA. It had feta cheese on it. yum! Some other good pizza recently was in St Augustine Florida at a Meat Market called Caramelos. They used fresh deli meats and cheeses and the slices are huge! Delish!
As for comfort food and my fav, it has to be Mexican! I'm always looking for a good mexican restaurant and trying to perfect my red chile enchiladas. I am a taco freak also and love anything from crunchy hard shell to traditional ones made of tripe, steak, marinated pork, and even found I love fish tacos. I also enjoy making and eating these lil things I call fresh Jalapeno poppers. includes Fresh jalapenos stuffed with cream cheese and wrapped in bacon. I love bacon!!
http://foodwhirl.com/wp-content/uploads/2010/05/bacon-wrapped-poppers-2.jpg
My fav meal to cook, if I have to choose is breakfast, and it can include any kind of huge spread. I like to think this is my best meal to cook and enjoy with others! Traditionally it's Eggs (omelette, scrambled with cheese, or over easy) hash browns or diced potatoes with onions, tomatoes, jalapeno, bacon cooked just right, chorizo (which is a mexican sausage, mild or spicy) I taught one of my gfs to cook bacon. She was ecstatic. It's all in not turning up the heat so high. Many people fall in love with my chorizo and egg or potatoes in tortillas.
Hi 5 to you buddy!
My grandmother (Guelita) was a very good cook. When it rained and we had to stay in was the only time she turned on the oven and baked out here. She'd make raisin oatmeal cookies. On cold mornings, she'd make atole, oatmeal with raisins and cinnamon stick chunks in it. OMG, I still love finding restaurants out here who make that...I made it for my children when they were small, but now not so much.
Tamales was a production with several women all coming together to "embarrar" (spread) the softened corn husks and catch up (gossip) then later make chocolate de la Abuelita to have with the tamales when they were ready. I learned very early to be quiet and they'd let me participate. I miss those times. I tried to get my girls involved in that, but they just didn't get it...it's alot of work, maybe that's it? LOL--of course, that's it!
The disco, my uncles used to fry fish! They were pretty good fishermen, so every weekend was a fish fry. I learned to eat huachinango (red snapper) fried, head and all in that type of disc...they'd slice it in the middle after it was all crispy and pull out the bones, then open it, squeeze lime all over it and pull the meat out and throw it in a corn tortilla with some avocado...original fish tacos! That, with a cold Tecate--ay Dios!
The other thing they made regularly in that disco was the tripas...ugh...those were gross...lol
Jalapeno poppers! You are so right! They are fantastic! A friend of mine out here makes his with fish in the cream cheese or shrimp. They are delicious! He is an incredible cook, by the way...
In Chicago, they make a cannoli cake that is amazing! I didn't even know they could do that, but the filling for cannoli is used as filling in a white cake...then strawberry glaze is piped into the cake itself, like with Tres Leches cake...it is amazing...I'd much rather have that than the cannoli dessert itself. But then again they also make Italian cakes that have the same effect as cotton candy--they melt on your tongue! As far as Italian food goes, a very sweet Italian granny taught me to make meat sauce with neck bones. Apparently, this is Sicilian? I thought it was kind of unusual but boy is it delicious!
In South Texas, fajitas are a staple. They are made to order any way you like but grilled is my favorite. With a fresh pico de gallo, as I'm not into alot of different hot sauces and until recently started using Lousiana hot sauce...that took a little getting used to. I was raised on chile piquin in a molcajete with fresh tomatoe and salt. That was the best and only chile I ate until I left South Texas and I must have been about 20 some years old...It is still the best dang salsa I have ever tried. And you can out it on anything and it's perfect!
http://www.chilipeppermadness.com/images/pepper-types/Pequin-Chili-Peppers.jpghttp://www.gourmetsleuth.com/images/molsalsa.jpg
My favorite mexican food has to be the chicken enchilada casserole I learned to make many years ago. Instead of rolling tortillas you layer them like lasagna and yes, that is so easy and so delicious and less mess....I like paella, too...but then I'm partial to rice and rice dishes. I make an effort to avoid them and now make steamed tilapia al mojo de ajo--tilapia with garlic or baked lemon pepper chicken instead of fried or guisado...unfortunately, my regional cuisine is at the root of THE largest population in the United States with diabetes. So healthy eating is important. But I will indulge occasionally in that chicken enchilada casserole or other dishes just because they ARE my comfort food.
I like Chinese food but usually opt for the grill at the restaurants to make something fresh and with no real sauce but flavor and lots of lime. I love lime on everything! lol...otherwise, dishes with nuts of any kind are the norm for me.
Gee, I am writing about all these foods and I'm not even hungry...lol...had dinner with my family and the girls cooked and I got to make dessert. Strawberry shortcake. These days I try to take shortcuts when cooking if possible so that it doesn't take so much prep or cook time and clean up is also a factor. I'm trying really hard to learn to cook smaller portions and healthier but it's coming along a little slower than I'd like.
I'm glad this thread is here. I'm learning just by reading everyone's posts! Thanks everyone!
Good Morning!
So glad to wake up in a nation that has restored some sanity to our political process!
Ok I am sipping a huge cup of Espresso roast coffee and trying to recover from only getting 3 hours of sleep. Good coffee is something that I love and take very seriously.
I just want to thank you all for your stories and willingness to share them with us. This is the kind of thing that I love to read and learn from. This thread is only 2 days old and is already so rich in fabulous information and inspiration. So thank you!
How very cool for me that my love of Mexican and southwestern food is being indulged by you fabulous people as well. Surely many will enjoy reading these posts.
As my brain is waking up I can not help but be so happy for those couples in the states of Maine, Maryland and Washington DC, who can now marry legally. I am so glad that Minnesota defeated an anti marriage equality initiative that would change the constitution. I let all of my friends know that I expect to see wedding invitations arriving soon! After all that work there better be some great celebrations!
Canela I find it charming that tacos and cannoli can wind up in the same conversation. Love that. I also put lime on everything. Well, almost everything.
When I was a kid my Italian Nana would have me help her mix the cannoli filling then fill a pastry bag and pipe it into the cannoli shells. What I created was quite a mess but she was so charming and kind about it. Very patient with me and never seemed to mind. The filling is very simple but requires good riccota cheese that has to be beaten into a lighter consistency which occurs as air is incorporated. Sugar, vanilla, a little milk. Some add cinnamon. My family liked chocolate chips in the filling, me not so much. The shells can be made by hand but a lot of people just buy them from a bakery. Very rarely have I come across a sweet that so many people love so much. A platter of cannoli brought to the table at my Grandparents home always created such excitement. Sweet memory. Literally.
As much as I love to cook I am not enjoying cooking alone or just for myself. I had become used to cooking for my little family. That made the separation that much harder on my spirit. How I loved making dinner at home and having that time together to talk, check in about the day. Discuss homework or whatever went on at work for us. Sitting down to a meal together is so important to me. It is probably the most essential part of my day. Or was. This bachelor life is not so much fun. And my ex was a great cook. What a blessing.
So onward and into the future. I am eating a lot of raw vegetables these days and making a lot of simple soups. Rice and beans are a staple for me. As is fish. I'm always looking for new ways to grill and bake things. Marinating is a favorite technique to add flavor and its so easy to do.
Ok back to coffee and email.
I am so grateful for you all and for this thread that is turning out to be so much fun!
Good morning foodies!
Paula Deen posted on Facebook that she is taping "Best Dishes" all week and would like to know what yall would like to have her make. I love that word yall. Love "all yall" even more. I love the south. Minus the racism.
So what do you all want Paula to make?
You know how she loves her some butter and bacon! lol
Here is a link to the Barrio Cafe, (http://www.barriocafe.com/downloadmenumore.html)Phoenix menu that I like so much. You have to download the file to read it. Not a great web page, sorry.
Has anyone is this thread made Salsa Verde? I am wondering what you can add to the mix if using Tomatilios and jalepeno as the base. Thinking garlic, lime, cilantro. Any ideas?
My ex and her mum are coming up to stay with me for a few days. If any of you have any questions about Malaysian cuisine, which is huge by the way, I'll see if mummy has the answers. My ex is Nyonya and one of my favourite Malaysian cuisines. I also have to ask my ex about a Haka (Chinese) dish we had last weekend. It was a brown rice green tea soup. Really good! I just found a link for Lei Cha Fan http://www.camemberu.com/2008/05/thunder-rice-tea-lei-cha-fan.html
We had ours at a Hakka restaurant so the presentation was a bit prettier than the picture in the link.
Ok I will come up with some questions. Mostly I want to know how Tamarind soup broth is made over there and how we can replicate it here if we cant get fresh tamarinds.
Welcome ahk!
How cool that you are in New Mexico! I saw that Hatch was offering to ship frozen roasted chilis but I really wanted to do my own. Sometimes we can get them around here for a little while after the season but not if the season ends early. What caused that to happen?
I am looking forward to you sharing more with us!
probably just weather related-- not enough rain for the crop. it happens from time to time.
if you do get the chance, order some til they run out completely, though I heard it was way more expensive.
505 chili is really good and really fresh too-- I enjoy their green chili, roasted chili, and enchilada sauce -- really all of it. 505 (http://www.505chile.com/) <-- clicky clicky
and for Red Chili powder this who I enjoy the best, makes some really good red sauce RED (http://www.loschileros.com/chiles/organic-chiles/20-organic-new-mexico-red-chile-powder.html)
I will be back soon-- :fastdraq:
Daywalker
11-07-2012, 03:48 PM
Paula Deen posted on Facebook that she is taping "Best Dishes" all week and would like to know what yall would like to have her make. I love that word yall. Love "all yall" even more. I love the south. Minus the racism.
So what do you all want Paula to make?
You know how she loves her some butter and bacon! lol
Something riddled with Linguica!
http://1.bp.blogspot.com/_m_6jZL7O5Zc/TG1QYk0jddI/AAAAAAAAAS0/c-n2EgFbLr8/s1600/linguica_thumb%5B2%5D.jpg
:daywalker:
probably just weather related-- not enough rain for the crop. it happens from time to time.
if you do get the chance, order some til they run out completely, though I heard it was way more expensive.
505 chili is really good and really fresh too-- I enjoy their green chili, roasted chili, and enchilada sauce -- really all of it. 505 (http://www.505chile.com/) <-- clicky clicky
and for Red Chili powder this who I enjoy the best, makes some really good red sauce RED (http://www.loschileros.com/chiles/organic-chiles/20-organic-new-mexico-red-chile-powder.html)
I will be back soon-- :fastdraq:
So is it true that all you New Mexico folks are either Red or Green? That is what I heard when I was there. Thanks for the link!
Daktari
11-07-2012, 04:24 PM
Ok I will come up with some questions. Mostly I want to know how Tamarind soup broth is made over there and how we can replicate it here if we cant get fresh tamarinds.
Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.
:chaplin:
Ok Day I am going to send a note to Ms Paula Deen and tell her you want her to go wild with the linguica!
How about Portugese Kale Soup have you had that?
girl_dee
11-07-2012, 04:27 PM
i love Linguica! it's very similar to our Andouille sausage.
i bought some Chorizo today!
Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.
:chaplin:
Hi Daktari, Welcome!
Yes we have that over here. However it is not always easy to find. I have been looking for a home cook to tell me how to make the broth. Friends in CA use a packaged dry broth base and I did not care for that. I have used the frozen pulp but did feel that something was missing.
i love Linguica! it's very similar to our Andouille sausage.
i bought some Chorizo today!
All are great products for flavoring up soups and stews. Andouille can also be hard to come by.One of these days I want to make a trip to LA and just eat my way through! lol
What will you do with the chorizo?
Daktari
11-07-2012, 04:34 PM
Hi Daktari, Welcome!
Yes we have that over here. However it is not always easy to find. I have been looking for a home cook to tell me how to make the broth. Friends in CA use a packaged dry broth base and I did not care for that. I have used the frozen pulp but did feel that something was missing.
I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore. :sigh:
I haven't seen frozen pulp over here, I shall have to investigate. :detective:
girl_dee
11-07-2012, 04:34 PM
Chorizo is for my breakfast, i love it with eggs.
Andouille is VERY hard to come by. i remember i found some when i lived in Massachusetts, it was HORRIBLE.
Yes must go to LA to find real andouille, and boudin!!
Dee I found this place online Cajun Grocer (http://www.cajungrocer.com/food/fresh-foods/sausage-boudin.html)
and this place Cajun Sausage (http://www.cajunsausage.com/)
Could either of these be useful resources for you?
Daktari
11-07-2012, 04:41 PM
i love Linguica! it's very similar to our Andouille sausage.
i bought some Chorizo today!
I lurve sausages of all types. If you can ahold of merguez sausages you're in a for a treat.
I adore chorizo and morcilla (blood sausage) too. There's just something about Spanish food that makes me very, very happy......................apart from the deep fried pigs ears and octopus tentacles :eek:
I'd love to try the chorizos of other countries too.
Enjoy yer sausage :cheesy:
I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore. :sigh:
I haven't seen frozen pulp over here, I shall have to investigate. :detective:
If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.
Most likely I am pretty close to the type of Tamarind broth that I want to create, I would just like to know what others are adding to the broth to enrich it. There are so many interesting twists and tweaks that can be given to any recipe. Just yesterday I learned that there are over 100 ways to prepare Kim Chi. So far I have had just one, but I love it.
There is a theme in my life...fiery chilis!
Corkey
11-07-2012, 04:48 PM
For our Anniversary dinner
Winner winner chicken dinner...:readfineprint:
In the crock pot, chicken, chicken broth(low sodium) potatoes carrots, Ol' Bays, chicken gravy, oregano, basil, crushed red pepper flakes, dill weed, jalipino.
For our Anniversary dinner
Winner winner chicken dinner...:readfineprint:
In the crock pot, chicken, chicken broth(low sodium) potatoes carrots, Ol' Bays, chicken gravy, oregano, basil, crushed red pepper flakes, dill weed, jalipino.
You sound like Guy Fieri Corkey!
LOL
So what are you serving your lovely lady for dessert?
You remind me how much I miss having someone to cook for. I would say take good care of her but I know that you do already!
Corkey
11-07-2012, 04:56 PM
You sound like Guy Fieri Corkey!
LOL
So what are you serving your lovely lady for dessert?
You remind me how much I miss having someone to cook for. I would say take good care of her but I know that you do already!
Some things are so good, desert ruins them. LOL
Knuckle bump
Daktari
11-07-2012, 04:58 PM
If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.
Most likely I am pretty close to the type of Tamarind broth that I want to create, I would just like to know what others are adding to the broth to enrich it. There are so many interesting twists and tweaks that can be given to any recipe. Just yesterday I learned that there are over 100 ways to prepare Kim Chi. So far I have had just one, but I love it.
There is a theme in my life...fiery chilis!
I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste. :(
I've looked up recipes for kimchi/kimchee in the past and would love to make it but have yet to try it out.
Anyhoo, tamarind based curry pastes can be found in supermarkets, look for Madras versions (the city of Madras is now called Channai). Or is you want to make your own blitz up some toasted coriander and cumin seeds, tamarind pulp or paste, turmeric, chilli, fresh ginger, garlic and salt with a little water and veg. oil. There are no set quantities just adjust any ingredient to suit taste.
:chaplin:
girl_dee
11-07-2012, 04:59 PM
Dee I found this place online Cajun Grocer (http://www.cajungrocer.com/food/fresh-foods/sausage-boudin.html)
and this place Cajun Sausage (http://www.cajunsausage.com/)
Could either of these be useful resources for you?
i've been ordering from the Cajun Grocer since Katrina.
Now that we go to NOLA once a year in Syr's truck i can load up on all my favorites.
Boudin isn't blood sausage. It's sausage casing stuffed with rice and pork or crawfish.
It's SO good!
http://dixiedining.files.wordpress.com/2008/08/boudin.jpg
Some things are so good, desert ruins them. LOL
Knuckle bump
Ok that is a first. I have never heard of dessert ruining anything! If you want to stay married my friend how about asking her if she would like some dessert? *smirk*
I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste. :(
I've looked up recipes for kimchi/kimchee in the past and would love to make it but have yet to try it out.
Anyhoo, tamarind based curry pastes can be found in supermarkets, look for Madras versions (the city of Madras is now called Channai). Or is you want to make your own blitz up some toasted coriander and cumin seeds, tamarind pulp or paste, turmeric, chilli, fresh ginger, garlic and salt with a little water and veg. oil. There are no set quantities just adjust any ingredient to suit taste.
:chaplin:
Well we have this in common Daktari, welcome to the chili club. Membership is free.
Kimchi can be purchased in markets over here, usually where fresh vegetables are sold, though it is refrigerated. There are some very simple recipes online. In CA the local Kimchi (also called Kimi Chi by the locals) company that makes it in 5 gallon white plastic buckets, as it needs to sit and ferment. Those same buckets are widely available in food service supply stores and catalogs. Same concept as making sauerkraut just different ingredients. The Kimchi is also cut in various ways, thicker strips and smaller pieces than what you might experience sauerkraut to be.
What, may I ask is a Tamarind block? Is this a dried bouillon type of product?
i've been ordering from the Cajun Grocer since Katrina.
Now that we go to NOLA once a year in Syr's truck i can load up on all my favorites.
Boudin isn't blood sausage. It's sausage casing stuffed with rice and pork or crawfish.
It's SO good!
Hi dee! So Cajun Grocer is a good bet? Awesome. Good to know.
Yes hon, I am familiar with boudin though its been forever since I have had it. What else do you load up on when you go to NOLA?
Can someone please post instructions for making a real southern style Chicken n Dumplings? Please? I see recipes but I want to know how you all make it.
Thank you.
Bèsame*
11-07-2012, 08:06 PM
Boudin..you have to know what it is or....you can convince a friend it comes from a small alligator type animal. We ended up going boudin ball hunting...it was priceless! We took a shot gun and lanterns!Hi dee! So Cajun Grocer is a good bet? Awesome. Good to know.
Yes hon, I am familiar with boudin though its been forever since I have had it. What else do you load up on when you go to NOLA?
Chancie
11-07-2012, 08:14 PM
http://www.thespicehouse.com/file/product/tamarind-product.jpg
I can get this product in tons of stores.
I can get this product in tons of stores.
Hi Chancie and Welcome!
I have not seen this particular product but I have seen a few others. Guess it depends on where we are. In CA or NY I can find most anything. AZ not so much. Ordering online is a good option.
Oh Tamarind where have you been all my life?
Boudin..you have to know what it is or....you can convince a friend it comes from a small alligator type animal. We ended up going boudin ball hunting...it was priceless! We took a shot gun and lanterns!
Shotguns and lanterns? For sausage?
Gotta love the diversity in this thread!
little_ms_sunshyne
11-07-2012, 10:03 PM
This is going to come out of left field but...
GOAT CHEESE! I had some mushroom caps stuffed with sausage and goat cheese. I have been on a goat cheese kick for a while now and think I can put it on almost anything lol
This is going to come out of left field but...
GOAT CHEESE! I had some mushroom caps stuffed with sausage and goat cheese. I have been on a goat cheese kick for a while now and think I can put it on almost anything lol
Left field is a great place! This is the "all things foodie zone" so bring it!
Goat cheese is awesome. There is a farmers market in Berkeley where the farmers bring amazing goat cheese. Well, they sell it in farmers markets all over CA come to think of it. One farmer however rolls small rounds of the cheese in chopped dried apricots. It is crazy good. Try it with sun dried tomato's sometime. Great as a bread topping.
Oh Tamarind where have you been all my life?
In the produce section of Food City? It was always available when I lived there; can't imagine they would discontinue it. I used to find it at Fry's all the time too.
easygoingfemme
11-07-2012, 10:21 PM
This is going to come out of left field but...
GOAT CHEESE! I had some mushroom caps stuffed with sausage and goat cheese. I have been on a goat cheese kick for a while now and think I can put it on almost anything lol
Mmm I love goat cheese! We have a vendor at our farmers market with the best in our region. In my opinion.
My goat cheese favorites:
Thin slice beets and roast them for just long enough that they are juicy, but still crisp. Smear them with goats cheese and sprinkle with fine chopped basil.
In the mushroom caps, yes! Baby bellas, stuffed with goat cheese, a slice of cherry tomato, and a bit of basil. Roast it and it's like you've got a stuffed lasagna bite.
I really like it in quiche. I usually use a non-dairy milk, like almond, with the eggs and then whip in some soft goat cheese and then add in, depending on the season, asparagus, spinach, fresh herbs...
Empanadas with black beans and goats cheese with some spicy salsa.
Love the goat cheese!
Corkey
11-07-2012, 10:38 PM
Goat cheese pizza, with fresh tomatoes and basil....do it!
I really like it in quiche. I usually use a non-dairy milk, like almond, with the eggs...
Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.
Gryph had a couple bad gallbladder attacks and had to be off wheat and dairy for a while. He can handle hard cheeses okay now, but milk and butter are out of the question. I switched to coconut oil for the butter with no problem (and I'm about to find out how well it works in cookies and brownies) but I've been hesitant with the almond milk.
easygoingfemme
11-07-2012, 11:13 PM
Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.
Gryph had a couple bad gallbladder attacks and had to be off wheat and dairy for a while. He can handle hard cheeses okay now, but milk and butter are out of the question. I switched to coconut oil for the butter with no problem (and I'm about to find out how well it works in cookies and brownies) but I've been hesitant with the almond milk.
Yes, non-dairy milk is a very easy 1-1 swap!
Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.
Gryph had a couple bad gallbladder attacks and had to be off wheat and dairy for a while. He can handle hard cheeses okay now, but milk and butter are out of the question. I switched to coconut oil for the butter with no problem (and I'm about to find out how well it works in cookies and brownies) but I've been hesitant with the almond milk.
Cath have you ever used an olive oil/lemon flush with Gryph for gall bladder cleansing?
My experience with Almond Milk is that it can be a little thin. So depending on what I am using it for I may tweak the milk substitute a little bit. Well I tend not to use cows milk in a lot of things, but organic Almond, soy and rice milk can be hard to come by in some locations so there are challenges to that. As long as you do not need the milk to emulsify with anything like an egg yolk you should be ok.
I am very interested in knowing how your coconut oil baking experiment turns out. Please keep us posted.
And feel free to send samples *grin*
(you knew that was coming, lol )
Goat cheese pizza, with fresh tomatoes and basil....do it!
When are you making this for me?
I really want a stone wood fired oven of my own so that I can make pizza the right way. The ideal thing would be to have one in my backyard, but it would be smart to just open my own cafe and have something made for the place. My short term fantasy there is to be cooking pizza and breads in the oven all day long while the aroma wafts down the street and pulls people through the door causing such a long line that we have to do crowd control.
LOL
Yeah I can dream. But I like the idea.
The thing is that with a wood fired oven you cant take your eyes off of the pizza because 20 seconds too long means that your creation goes "poof" up in flames. Kinda fascinating how that works.
easygoingfemme
11-08-2012, 12:12 PM
My experience with Almond Milk is that it can be a little thin. So depending on what I am using it for I may tweak the milk substitute a little bit. Well I tend not to use cows milk in a lot of things, but organic Almond, soy and rice milk can be hard to come by in some locations so there are challenges to that. As long as you do not need the milk to emulsify with anything like an egg yolk you should be ok.
I find Almond milk to be middle of the line. When I want more rich milk I go coconut or hemp. When I want thinner I go rice or oat. All depends on the dish.
easygoingfemme
11-08-2012, 12:13 PM
When are you making this for me?
I really want a stone wood fired oven of my own so that I can make pizza the right way.
Yep, I want that plus a permanent outdoor station for making Paella.
I find Almond milk to be middle of the line. When I want more rich milk I go coconut or hemp. When I want thinner I go rice or oat. All depends on the dish.
Maybe it depends on what brand of almond milk we are using. I love coconut milk. My only concern is that it is not coming from places that are trashing the rain forests to produce coconut and palm products. Getting info on sustainability is hard sometimes. Lots of misinformation out there. Goya is a good bet.
I have never used Hemp milk. Do you ever make your own milks? One of my concerns is that there is so much toxic soy milk on the market. People are trying to eat healthier by buying commercially produced mainstream soy products and they are buying poison. This is so frustrating to me. I am all for GMO and chemical labeling.
girl_dee
11-08-2012, 12:49 PM
Right now i am at work. Can't wait to go home and have lunch!
We are having moose meat tonite, my first time trying it .
Yep, I want that plus a permanent outdoor station for making Paella.
What kind of station for Paella?
You can bake the Paella in the cooler part of the wood fired oven though you would have to keep turning it like a pizza.
Spanish food...aye..I have been wanting to make arroz amarillo con gambas al ajillo for weeks now. With some roasted red peppers chopped and mixed into the rice. Sort of a quick fix when I am craving Paella and dont have hours to prepare it.
The sauce is so good that you can soak it up with a loaf of crusty tangy sourdough bread and still be craving for more.
Right now i am at work. Can't wait to go home and have lunch!
We are having moose meat tonite, my first time trying it .
There is another thing that I have never tried.
How do you prepare moose?
easygoingfemme
11-08-2012, 01:08 PM
What kind of station for Paella?
I want a year round outdoor cooking station, so a nice big fire pit, would need some sort of roofing over it for rain/snow. Oh, and I need a Paella pan :) I do have a brick outdoor fire pit/cook station, but it's not wide enough for a paella pan and it's way out back on my property on the riverbank. Great for warmer weather cooking!
easygoingfemme
11-08-2012, 01:08 PM
Right now i am at work. Can't wait to go home and have lunch!
We are having moose meat tonite, my first time trying it .
Very interesting... be sure to report back on that!
easygoingfemme
11-08-2012, 01:39 PM
Do you ever make your own milks?
Not as often as I'd like to but I do at times. I have a vitamix which makes it easy. Our coop gets young coconuts sometimes so when they have them I make the coconut milk from them. Easy enough to make almond, etc in the vitamix. I just find it goes bad really fast so if I'm going to use it in 24 hours I'll make a batch in proportion to how much I will be able to use.
Not as often as I'd like to but I do at times. I have a vitamix which makes it easy. Our coop gets young coconuts sometimes so when they have them I make the coconut milk from them. Easy enough to make almond, etc in the vitamix. I just find it goes bad really fast so if I'm going to use it in 24 hours I'll make a batch in proportion to how much I will be able to use.
Great idea. I should get a Vitamix.
Almond milk is such a superfood, so rich in nutrients and protein.
if your fortunate to have a vita mix and im coming in late to this they are also great for veggie smoothies, if not i purchased a ninja for my veggie smoothies and it works just as well. best blender i have had thus far.
if your fortunate to have a vita mix and im coming in late to this they are also great for veggie smoothies, if not i purchased a ninja for my veggie smoothies and it works just as well. best blender i have had thus far.
Good to know. I need to get something. My Cuisinart blender that I loved needs a new container. The motor is fine, the blade unit stopped working. Cant fix it.
Its a great blender too. Takes down ice into a fine grind pretty fast. I use a blender a lot for soups and sauces. In the hot weather I like to mix ice, a little juice, fresh fruit and water to make a hydrating drink and stay away from soda.
Although this summer I drank a lot of gatorade G2 just to stay alive. lol
Good to know. I need to get something. My Cuisinart blender that I loved needs a new container. The motor is fine, the blade unit stopped working. Cant fix it.
Its a great blender too. Takes down ice into a fine grind pretty fast. I use a blender a lot for soups and sauces. In the hot weather I like to mix ice, a little juice, fresh fruit and water to make a hydrating drink and stay away from soda.
Although this summer I drank a lot of gatorade G2 just to stay alive. lol
the ninja has the multiblade thing going on its most interesting breaks things down quickly, i also use it to grind my coffee beans as well.
the ninja has the multiblade thing going on its most interesting breaks things down quickly, i also use it to grind my coffee beans as well.
Wow. Very cool. I will check it out.
http://www.ninjakitchen.com/productListing.shtml
I have the master prep pro system....I paid half of what the website is asking for though..
Cath have you ever used an olive oil/lemon flush with Gryph for gall bladder cleansing?
He absolutely refused *wry smile* so we eliminated wheat, dairy, and all fats, then slowly added things back in. The first fat back in was olive oil, because we had tabouli specifically to get some olive oil and lemon juice into his sytem.
I am very interested in knowing how your coconut oil baking experiment turns out. Please keep us posted.
And feel free to send samples *grin*
(you knew that was coming, lol )
Feel free to send address. :cheesy: No promises, but I'll do my best.
I dunno if I ever told you, but I learned to make biscuits trying to find a good recipe to send you buttermilk biscuits. By the time I finally found one, you had a girlfriend, lol....
I find Almond milk to be middle of the line. When I want more rich milk I go coconut or hemp. When I want thinner I go rice or oat. All depends on the dish.
Ah yes, but I find coconut milk to be a little... tricky. Great on cereal... not so much in mashed potatoes. *wry look*
girl_dee
11-08-2012, 08:44 PM
Great idea. I should get a Vitamix.
Almond milk is such a superfood, so rich in nutrients and protein.
i LOVE Chocolate almond milk!
julieisafemme
11-08-2012, 08:56 PM
My boss built a wood oven in his yard. He worked for years at Chez Panisse and wanted to recreate their oven. Every year we have our holiday party at his house and we make our own custom pizzas! It is super fun and I love watching the oven. The heat is intense! Looking forward to it this year!
When are you making this for me?
I really want a stone wood fired oven of my own so that I can make pizza the right way. The ideal thing would be to have one in my backyard, but it would be smart to just open my own cafe and have something made for the place. My short term fantasy there is to be cooking pizza and breads in the oven all day long while the aroma wafts down the street and pulls people through the door causing such a long line that we have to do crowd control.
LOL
Yeah I can dream. But I like the idea.
The thing is that with a wood fired oven you cant take your eyes off of the pizza because 20 seconds too long means that your creation goes "poof" up in flames. Kinda fascinating how that works.
julieisafemme
11-08-2012, 08:59 PM
We had cupcakes at a baby shower baked with coconut oil. The woman who made them did not have canola oil that the recipe called for so she used coconut oil instead. They were delicious! Very moist with a hint of coconut flavor.
He absolutely refused *wry smile* so we eliminated wheat, dairy, and all fats, then slowly added things back in. The first fat back in was olive oil, because we had tabouli specifically to get some olive oil and lemon juice into his sytem.
Feel free to send address. :cheesy: No promises, but I'll do my best.
I dunno if I ever told you, but I learned to make biscuits trying to find a good recipe to send you buttermilk biscuits. By the time I finally found one, you had a girlfriend, lol....
Ah yes, but I find coconut milk to be a little... tricky. Great on cereal... not so much in mashed potatoes. *wry look*
So is it true that all you New Mexico folks are either Red or Green? That is what I heard when I was there. Thanks for the link!
I guess so! I tend to eat more green chili when I go out --
I know a lot of folks who do "christmas" with their chile selection-- red/green combo.
We had cupcakes at a baby shower baked with coconut oil. The woman who made them did not have canola oil that the recipe called for so she used coconut oil instead. They were delicious! Very moist with a hint of coconut flavor.
Oh how interesting! Maybe it depends on the brand you use? The coconut oil I use is completely tasteless. I wouldn't mind the coconut flavor in baked goods though.
Coconut MILK, on the other hand, has that flavor... which yanno is what went wrong with my smashed taters, lol.... I learned in a hurry to use almond milk with savory items.
Oh how interesting! Maybe it depends on the brand you use? The coconut oil I use is completely tasteless. I wouldn't mind the coconut flavor in baked goods though.
Coconut MILK, on the other hand, has that flavor... which yanno is what went wrong with my smashed taters, lol.... I learned in a hurry to use almond milk with savory items.
Mashed sweet potatoes and coconut milk = fabulous.
easygoingfemme
11-08-2012, 11:31 PM
Mashed sweet potatoes and coconut milk = fabulous.
I concur. Especially when topped with honey roasted pecans.
Bit: I dunno if I ever told you, but I learned to make biscuits trying to find a good recipe to send you buttermilk biscuits. By the time I finally found one, you had a girlfriend, lol....
I had a girlfriend? :|
Huh??
But...but...I still had no buttermilk bisquits!!
Oh lord this will surely amuse my ex if she ever reads this. Cant think of one time that she baked! LOL. Too funny.
So deprived...not one home baked buttermilk bisquit in years and years and I cant remember how long its been. *sigh*
LOL
My boss built a wood oven in his yard. He worked for years at Chez Panisse and wanted to recreate their oven. Every year we have our holiday party at his house and we make our own custom pizzas! It is super fun and I love watching the oven. The heat is intense! Looking forward to it this year!
Wow Julie major Score! How awesome.
Ask him if he knows the owner of Ici, my understanding is that she was the pastry chef for Chez Panisse for years. Have you been to Ici? Insanely good ice cream. Its on Telegraph Ave. There is always a line out the door.
Her Burnt Caramel Ice Cream is downright seductive. Truly the store is a gem. They also make ice cream cones by hand.
Do you have any favorite pizza combo's that you would like to share with us? Or recipes for a good dough?
I guess so! I tend to eat more green chili when I go out --
I know a lot of folks who do "christmas" with their chile selection-- red/green combo.
If I could I would eat green chilis everyday. And Mexican food.
That "christmas" thing is definitely regional! So glad that I read about that before I went to New Mexico because I would have been as confused about that as I was about the bag of Fritos cut open and chili poured into it.
You want to see confused? You should have seen my face I was so baffled!
Well, I love ingenuity, which by the way is an SAT word apparently if anyone has teenagers at home studying for the SAT's. LOL
Yes I can derail my OWN comments folks! Watch me go.
I concur. Especially when topped with honey roasted pecans.
A little cinnamon, a little nutmeg, ...a little cayenne..because I have to get chili into every dish...lol
TruBlu
11-09-2012, 12:08 AM
Sun - thanks for the spinach salad idea. I'll definitely try that one. One of my all time favorites is my Mom's chicken and dumplings! All from scratch and definitely not the healthiest, but they sure do stick to your ribs!!
http://www.ninjakitchen.com/productListing.shtml
I have the master prep pro system....I paid half of what the website is asking for though..
Thanks for this. You are reminding me to post links to some of the equipment that I like as well. Very cool.
Sun - thanks for the spinach salad idea. I'll definitely try that one. One of my all time favorites is my Mom's chicken and dumplings! All from scratch and definitely not the healthiest, but they sure do stick to your ribs!!
Hiya Blu!
Did you catch my post where I asked for a recipe for chicken and dumplings?
No one replied!
I would love a recipe.
That spinach salad dressing idea works with any vegetable really. The flavors are just awesome and you can tweak it and make it your own, in a different way each time you make it. Add orange juice, grated fresh ginger, lemon zest..the possibilities are endless.
lusciouskiwi
11-09-2012, 01:53 AM
Off to a mate's place for curry for dinner tonight. I really must post more about the food I eat here in Malaysia ... anyone have any questions ask quickly. My ex and her mum are staying with me for a few days. Ex mummy-outlaw is in her early 70's and knows a lot of the old school Malaysian dishes.
This morning I had a side dish of acar/archar (pickles) with my half poached eggs. What I had looks a bit like this picture, but there are some different varieties.
http://photobucket.w3ocean.com/albums/aa91/girrgirrl/DSCN9717.JPG
TruBlu
11-09-2012, 07:02 AM
Hiya Blu!
Did you catch my post where I asked for a recipe for chicken and dumplings?
No one replied!
I would love a recipe.
That spinach salad dressing idea works with any vegetable really. The flavors are just awesome and you can tweak it and make it your own, in a different way each time you make it. Add orange juice, grated fresh ginger, lemon zest..the possibilities are endless.
I most certainly did miss that post. I'll did it out and repost later.
And yes, a little orange juice works well with a lot of dressings and sauces. Orange juice, a little ginger, soy if you like and a bit of cornstarch to tighten it up makes a nice orange sauce/glaze. I have used it over some quick stir fry veggies and shrimp. :rainbowAfro:
lusciouskiwi
11-09-2012, 08:49 AM
And yes, a little orange juice works well with a lot of dressings and sauces.
My dad is diabetic. Mum makes a lovely fruit cake using a good quality orange juice - no sugar necessary. Nom nom nom!
julieisafemme
11-09-2012, 09:05 AM
Oh how interesting! Maybe it depends on the brand you use? The coconut oil I use is completely tasteless. I wouldn't mind the coconut flavor in baked goods though.
Coconut MILK, on the other hand, has that flavor... which yanno is what went wrong with my smashed taters, lol.... I learned in a hurry to use almond milk with savory items.
I am not a coconut fan. My mom and I ate the cupcakes and I could taste a faint flavor of coconut. I don't know what brand she used. The hint was enough for me and surprisingly tasty!
Thank you Sun and easygoingfemme for the sweet tater/coconut ideas!
Oh lord this will surely amuse my ex if she ever reads this. Cant think of one time that she baked! LOL. Too funny.
So deprived...not one home baked buttermilk bisquit in years and years and I cant remember how long its been. *sigh*
Different ex, love.
Still waiting for an addy. :cheesy: Although I guess I should say, I don't exactly make buttermilk biscuits because the best recipe I found was for sour milk biscuits. It's a southern thang. :cheesy:
julieisafemme
11-09-2012, 09:10 AM
Wow Julie major Score! How awesome.
Ask him if he knows the owner of Ici, my understanding is that she was the pastry chef for Chez Panisse for years. Have you been to Ici? Insanely good ice cream. Its on Telegraph Ave. There is always a line out the door.
Her Burnt Caramel Ice Cream is downright seductive. Truly the store is a gem. They also make ice cream cones by hand.
Do you have any favorite pizza combo's that you would like to share with us? Or recipes for a good dough?
Yes we know Mary! Ici is wonderful.
My favorite is vegetarian. Like The Cheeseboard style. I like greens on a pizza. I like corn, cilantro, red onions and a squeeze of lime and light cheese!
Daywalker
11-09-2012, 11:32 AM
Does anyone else sprinkle light brown sugar to the top of their white rice?
:thinking:
Off the 'Chef Map' habits ~
Dipping mah pizza crust in root beer or I won't eat it.
:|
Dipping mah french fries in mah milkshake, yes fingers n all.
:cheesy:
As an aside, those who have shared a meal with me know that rarely
do I use utensils...no matter what the food is. That includes
mashed taters. This is due to mah hands not being
cooperative for many years.
But I do have special utensils that are
cartoonishly large for mah cereal, ice cream and soup.
:chef2:
:daywalker:
~SweetCheeks~
11-09-2012, 01:26 PM
I have always enjoyed being in the kitchen conjuring up some new recipe I decided I would try. I used to love watching my grandma and mom cook in the kitchen. I would stand on a chair next to the fridge which was close to the stove and ask questions about everything. So one day my grandma said ok your going to learn how to cook, I was all of 8 years old and I was determined. She taught me how to make a simple spaghetti that day. And a love for cooking flourished. Last year when I made a cross country move to live with my gf I became a homemaker for a year and began experimenting in the kitchen. The internet and family recipes began to come together.
My favorite foods is definitely Mexican cuisine. I love making carnitas tacos out of a picnic roast that I marinade over night and then let slow cook in a crock pot for about 9 hours on low. My gf had never had mexican food so she got hooked fast. I make lots of varieties, and have always wanted to learn to make a good chocolate mole, as well as Tamales.
Looking forward to reading more in this thread. Thank you Sun
~SweetCheeks~
11-09-2012, 01:43 PM
My Chicken and dumplings recipe:
I usually have some homemade chicken stock made from boiling some chicken for enchiladas or a soup.
So I start by chopping 1 small white/yellow onion, 1 cup carrots, 1 to 1/2 cup celery finely chopped.
I then add some olive oil in a large pot and sweat the veggies until the are almost cooked and the onions are translucent. I add a little dryed thyme and rosemary also a little garlic pwd. Then I cube up or chunk 4 boneless skinless chicken breast and add them to the pot, I then add about 4 cups of chicken broth/stock if homemade. A little salt and pepper and bring to a boil. I boil for about 10 mins then turn down to med and let simmer until the chicken is cooked. If you left it in large pieces I would pull it out and shred it. I then make up Bisquick mix for dumplings and drop in the pot it rounded tablespoon size.
Still waiting for an addy. :cheesy: Although I guess I should say, I don't exactly make buttermilk biscuits because the best recipe I found was for sour milk biscuits. It's a southern thang. :cheesy:
Cath what are sour milk biscuits?
I will send you an addy right now hon. Thank you for that.
My Chicken and dumplings recipe:
I usually have some homemade chicken stock made from boiling some chicken for enchiladas or a soup.
So I start by chopping 1 small white/yellow onion, 1 cup carrots, 1 to 1/2 cup celery finely chopped.
I then add some olive oil in a large pot and sweat the veggies until the are almost cooked and the onions are translucent. I add a little dryed thyme and rosemary also a little garlic pwd. Then I cube up or chunk 4 boneless skinless chicken breast and add them to the pot, I then add about 4 cups of chicken broth/stock if homemade. A little salt and pepper and bring to a boil. I boil for about 10 mins then turn down to med and let simmer until the chicken is cooked. If you left it in large pieces I would pull it out and shred it. I then make up Bisquick mix for dumplings and drop in the pot it rounded tablespoon size.
Thank you SweetCheeks and welcome to the thread!
Ok a question for you on cooking technique. At the point where you add the chicken to the pot, do you brown the chicken, are you looking to crisp it up first for example or just add it and let it cook in the broth?
Off to a mate's place for curry for dinner tonight. I really must post more about the food I eat here in Malaysia ... anyone have any questions ask quickly. My ex and her mum are staying with me for a few days. Ex mummy-outlaw is in her early 70's and knows a lot of the old school Malaysian dishes.
This morning I had a side dish of acar/archar (pickles) with my half poached eggs. What I had looks a bit like this picture, but there are some different varieties.
http://photobucket.w3ocean.com/albums/aa91/girrgirrl/DSCN9717.JPG
Wow that looks good. But then again, I like pickled just about anything. The only thing that I have to be aware of are sulphites which are added to many pickled products. So home pickled items are best for me.
A few favorites that I always have in the fridge would be pickled garlic, and thinly sliced red onions pickled. I toss a jalepeno into the liquid for some kick.
The onions are great on Taco's and make an excellent side for fish and rice.
Does anyone else sprinkle light brown sugar to the top of their white rice?
:thinking:
Off the 'Chef Map' habits ~
Dipping mah pizza crust in root beer or I won't eat it.
:|
Dipping mah french fries in mah milkshake, yes fingers n all.
:cheesy:
As an aside, those who have shared a meal with me know that rarely
do I use utensils...no matter what the food is. That includes
mashed taters. This is due to mah hands not being
cooperative for many years.
But I do have special utensils that are
cartoonishly large for mah cereal, ice cream and soup.
:chef2:
:daywalker:
Brown sugar on white rice? No but you are on your way to a rice pudding there!
Lots of people like to dip bread stuff and fried things. Kinda makes food more interesting huh? Though I have to say the pizza crust & root beer thing is a first for me!
Cartoonishly large utensils sounds like fun Day!
To all of you who are reading this thread and not posting I just want to welcome you to come on in and join us!
kittygrrl
11-09-2012, 06:32 PM
I rilly don't cook much but i love to look :)
Cath what are sour milk biscuits?
I will send you an addy right now hon. Thank you for that.
I got it, thanks!
Sour milk instead of buttermilk--1 cup milk, 1 teaspoon lemon juice, let it sit while you mix the dry ingredients and cut in the butter.
Now here's something I absolutely don't know... can you sour almond milk with lemon juice? Does that work?
I rilly don't cook much but i love to look :)
That is why we are here!
I really like to hear about what people like to eat. Also love the stories that are being told about food memories.
I got it, thanks!
Sour milk instead of buttermilk--1 cup milk, 1 teaspoon lemon juice, let it sit while you mix the dry ingredients and cut in the butter.
Now here's something I absolutely don't know... can you sour almond milk with lemon juice? Does that work?
Wow so you lose the extra fat of buttermilk too! Huh. Have to try that.
Maybe I need to spend more time in the south. LOL I have been missing out on some good food!
I am gonna doubt that the almond milk will sour the same way that the regular milk does. However, you will likely get a lemon almond flavor and that cant be a bad thing.
I have always enjoyed being in the kitchen conjuring up some new recipe I decided I would try. I used to love watching my grandma and mom cook in the kitchen. I would stand on a chair next to the fridge which was close to the stove and ask questions about everything. So one day my grandma said ok your going to learn how to cook, I was all of 8 years old and I was determined. She taught me how to make a simple spaghetti that day. And a love for cooking flourished. Last year when I made a cross country move to live with my gf I became a homemaker for a year and began experimenting in the kitchen. The internet and family recipes began to come together.
My favorite foods is definitely Mexican cuisine. I love making carnitas tacos out of a picnic roast that I marinade over night and then let slow cook in a crock pot for about 9 hours on low. My gf had never had mexican food so she got hooked fast. I make lots of varieties, and have always wanted to learn to make a good chocolate mole, as well as Tamales.
Looking forward to reading more in this thread. Thank you Sun
Thank you for sharing these memories with us. What a sweet story about learning to cook!
Looks like we have some Mexican foodies in this thread! Right on planet peeps. Love that. Lets share what we know and learn from each other.
Slow cookers are great! Nice idea for the carnitas.
I am still waiting on someone to post ideas for salsa verde. Texas..New Mexico..Arizona...Colorado...Any ideas?
girl_dee
11-09-2012, 07:27 PM
Thank you for sharing these memories with us. What a sweet story about learning to cook!
Looks like we have some Mexican foodies in this thread! Right on planet peeps. Love that. Lets share what we know and learn from each other.
Slow cookers are great! Nice idea for the carnitas.
I am still waiting on someone to post ideas for salsa verde. Texas..New Mexico..Arizona...Colorado...Any ideas?
i've got an awesome salsa verde recipe.. lemme find it. My femme friend in Portland sent it to me, and it rocks.
lusciouskiwi
11-09-2012, 07:40 PM
Wow that looks good. But then again, I like pickled just about anything. The only thing that I have to be aware of are sulphites which are added to many pickled products. So home pickled items are best for me.
A few favorites that I always have in the fridge would be pickled garlic, and thinly sliced red onions pickled. I toss a jalepeno into the liquid for some kick.
The onions are great on Taco's and make an excellent side for fish and rice.
YOu can buy yummy picked garlic at Korean supermarkets and pickled red onions sounds yummy. What do you pickle them in? Sulphites hadn't thought of that and goodness knows if they've been added or not. According to my ex most street food in Malaysia has MSG added to it. We ate at a Szechuan restaurant the other night (they also serve other Chinese dishes plus some Nyonya). We ordered the beef with ginger but it was so salty!!!!! They made us a fresh dish but my ex and her mum thought that the beef had already been salted or something and in the cooking process added more salt or MSG. :|
But I tell you what, when I first moved to San Diego from South Korea, I was always complaining to my exgf about the saltiness of food, especially pizza.
lusciouskiwi
11-09-2012, 07:41 PM
One of my favourite brand of pickles (Australian):
http://shop.countdown.co.nz/Content/ProductImages/big/93660181.jpg
little_ms_sunshyne
11-09-2012, 08:20 PM
I cannot wait for the weather to change! I would settle for a 50 degrees! I am ready to make Fideo :)
I cannot wait for the weather to change! I would settle for a 50 degrees! I am ready to make Fideo :)
OMG 50 degrees and I think that I am freezing to death! lol
When you make the Fideo please post a pic!
i've got an awesome salsa verde recipe.. lemme find it. My femme friend in Portland sent it to me, and it rocks.
Awesome! Thanks hon.
YOu can buy yummy picked garlic at Korean supermarkets and pickled red onions sounds yummy. What do you pickle them in? Sulphites hadn't thought of that and goodness knows if they've been added or not. According to my ex most street food in Malaysia has MSG added to it. We ate at a Szechuan restaurant the other night (they also serve other Chinese dishes plus some Nyonya). We ordered the beef with ginger but it was so salty!!!!! They made us a fresh dish but my ex and her mum thought that the beef had already been salted or something and in the cooking process added more salt or MSG. :|
But I tell you what, when I first moved to San Diego from South Korea, I was always complaining to my exgf about the saltiness of food, especially pizza.
Over salting is a problem in food service. ugh.
Pizza was salty in San Diego? Ok first of all..why were you eating Pizza in San Diego when they have so much good Mexican food there?! LOL
Seriously why was it salty?
So..I offered to cook a bacon themed dinner for one of my friends and posted about this on her Facebook wall. We live in different states and have not seen each other in a year so this requires some planning. Bacon is her thing. Well the people on her friends list went nuts over this idea. Then I wrote about it on my wall. Now I am getting requests for Bacon themed events!
Who knew? Weirdest request so far is for a Bacon Vodka Martini.:|
This is going to be interesting. Especially when it comes to dessert.
Oh yeah, now my friends want me to turn this simple dinner into a Bacon party. LOL
~SweetCheeks~
11-09-2012, 09:39 PM
Thank you SweetCheeks and welcome to the thread!
Ok a question for you on cooking technique. At the point where you add the chicken to the pot, do you brown the chicken, are you looking to crisp it up first for example or just add it and let it cook in the broth?
I usually don't brown the chicken for this recipe, but I have made it where I did brown the chicken first and then add it to the pot. Also you can add a can of cream of chicken soup to the above recipe to make it a little more creamy.
~SweetCheeks~
11-09-2012, 09:43 PM
I got it, thanks!
Sour milk instead of buttermilk--1 cup milk, 1 teaspoon lemon juice, let it sit while you mix the dry ingredients and cut in the butter.
Now here's something I absolutely don't know... can you sour almond milk with lemon juice? Does that work?
My mom taught me to make "sour milk" with a tablespoon of sour cream in a cup of milk. As for the almond milk I do not know, I guess trial and error would be your best bet. Good luck!
cinnamongrrl
11-09-2012, 11:31 PM
Today while at work my client (a former chef) had me make a very simple but nummy licious stew. Here's how we did it:
I cut up half an onion into good chunks
dice one stalk of celery
Mince 2 gloves of garlic.
Put in a pan with about a tbs of olive oil....let it all sweat out till soft and nearly translucent....
Add 3/4c dry lentils
a pinch of celtic sea salt
a pinch and a half of his spice ( I will post the recipe for that tomorrow...its AWESOME)
enough water to just cover....simmer till lentils are soft :)
he also put in some organic taco seasoning... I thought that would give it a nice chili taste....
I also thought adding some nice diced tomatoes would be a nice touch...again add to the chiliness...perhaps some diced carrot...zucchini...garbanzo beans for a little mix.....healthy chili:) mmmmm
Today while at work my client (a former chef) had me make a very simple but nummy licious stew. Here's how we did it:
I cut up half an onion into good chunks
dice one stalk of celery
Mince 2 gloves of garlic.
Put in a pan with about a tbs of olive oil....let it all sweat out till soft and nearly translucent....
Add 3/4c dry lentils
a pinch of celtic sea salt
a pinch and a half of his spice ( I will post the recipe for that tomorrow...its AWESOME)
enough water to just cover....simmer till lentils are soft :)
he also put in some organic taco seasoning... I thought that would give it a nice chili taste....
I also thought adding some nice diced tomatoes would be a nice touch...again add to the chiliness...perhaps some diced carrot...zucchini...garbanzo beans for a little mix.....healthy chili:) mmmmm
How long do you let that cook for? Looks good. Meat eaters can add some dried sausage like linguica or chorizo chopped up.
Or bacon.
My life has a bacon theme running through it at the moment.
Corkey
11-09-2012, 11:41 PM
How long do you let that cook for? Looks good. Meat eaters can add some dried sausage like linguica or chorizo chopped up.
Or bacon.
My life has a bacon theme running through it at the moment.
Ham hocks.....
So..I offered to cook a bacon themed dinner for one of my friends and posted about this on her Facebook wall. We live in different states and have not seen each other in a year so this requires some planning. Bacon is her thing. Well the people on her friends list went nuts over this idea. Then I wrote about it on my wall. Now I am getting requests for Bacon themed events!
Who knew? Weirdest request so far is for a Bacon Vodka Martini.:|
This is going to be interesting. Especially when it comes to dessert.
Oh yeah, now my friends want me to turn this simple dinner into a Bacon party. LOL
desserts (http://www.huffingtonpost.com/2012/06/05/12-unusual-bacon-desserts_n_1569128.html#slide=1052717)
time desserts (http://www.time.com/time/arts/article/0,8599,1870700,00.html)
fun.
Ham hocks.....
Another good idea.
There is a white bean stew that my grandmother made that I make with ham hocks. I also add Escarole at the end. Lots of garlic too. Its insanely good on a cold night with a piece of crusty bread.
cinnamongrrl
11-10-2012, 07:08 AM
Another good idea.
There is a white bean stew that my grandmother made that I make with ham hocks. I also add Escarole at the end. Lots of garlic too. Its insanely good on a cold night with a piece of crusty bread.
They put bacon on ice cream now.... :blink:
I know down south everything has either bacon, ham, ham hocks, or fat back in it... It was hard to eat healthy down there. Whenever I ordered a vegetable it tended to be deep fried or doused in bacon....lol..but you cant beat the bbq with a stick! Gonna miss Mutt's pulled pork sammiches forever.....
Chancie
11-10-2012, 07:52 AM
Another good idea.
There is a white bean stew that my grandmother made that I make with ham hocks. I also add Escarole at the end. Lots of garlic too. Its insanely good on a cold night with a piece of crusty bread.
White bean stew with escarole, yum, yum.
They put bacon on ice cream now.... :blink:
I know down south everything has either bacon, ham, ham hocks, or fat back in it... It was hard to eat healthy down there. Whenever I ordered a vegetable it tended to be deep fried or doused in bacon....lol..but you cant beat the bbq with a stick! Gonna miss Mutt's pulled pork sammiches forever.....
Bacon Ice Cream? NO!!!
That is just so wrong. Ok we need to draw the line somewhere. That is like heart attack ice cream. I thought the chocolate covered bacon was off the rails but people love it.
We should dedicate a weekend to posting about bbq. This summer I experimented a lot with bbq'ing vegetarian foods because so often veggie folks are left out. Like "here have a piece of bbq'd corn!" how much fun is that? Well I love roasted corn but still...
What is Mutt's pulled pork?
On that note, everyone, tell us about your regional dishes!
easygoingfemme
11-10-2012, 08:25 AM
Steel cut oats, which I usually slow cook overnight in the crockpot, but forgot to set up last night, cooked slow on the stove top this morning with almond milk, a splash of almond extract, and cinnamon.
White bean stew with escarole, yum, yum.
Hi Chancie,
Yes, yum is right. When I make this I start with lots of garlic. About 10 cloves to every quart of stock. You can soak cannellini beans overnight and cook them in chicken stock or vegetable stock. Or use 2 cans for one quart of stock.
Start by chopping and sauteing the garlic in good olive oil. Add some chopped tomatoes, canned plum tomatoes are fine if ripe fresh are not available. Add diced potatoes, zucchini, carrots. If non veggie, add ham hocks. Sometimes I add a good woody mushroom. Simmer for half an hour,
add 2 heads of escarole, cleaned and chopped. Simmer for another 15 mins.
Serve with shaved Romano or Asiago cheese and fresh ground black pepper.
For a quick fix sometimes I just go with garlic, beans, stock, escarole. This can be ready in less than 20 minutes. Sometimes I add a few good chopped olives. As with everything else I say "make it your own" and tweak it a little bit.
Steel cut oats, which I usually slow cook overnight in the crockpot, but forgot to set up last night, cooked slow on the stove top this morning with almond milk, a splash of almond extract, and cinnamon.
I was just thinking about steel cut oats! This is a cold weather staple for me. Have you tried soaking them overnight in cold water? Cuts the cooking time down to about 10 minutes.
My favorite way to have them is with brown sugar and a little salt. If I have some raisins on hand I may throw a few in.
How do you set up the oats in the crockpot? I bet a lot of people would enjoy waking up to hot oatmeal that is ready to go.
Steel cut oats, which I usually slow cook overnight in the crockpot, but forgot to set up last night, cooked slow on the stove top this morning with almond milk, a splash of almond extract, and cinnamon.
I was just thinking about steel cut oats! This is a cold weather staple for me. Have you tried soaking them overnight in cold water? Cuts the cooking time down to about 10 minutes.
My favorite way to have them is with brown sugar and a little salt. If I have some raisins on hand I may throw a few in.
How do you set up the oats in the crockpot? I bet a lot of people would enjoy waking up to hot oatmeal that is ready to go.
yes i am one of those peoples lol....please do share
speaking of Crock Pots, My son in law has a very large crock pot also known as a turkey roaster....He did last years thanksgiving bird in this and omg it was so juicy and so good...I begged for one for christmas.
the thanksgiving bird baked on the counter top...i loved it
I love any kind of crock pot meals though especially in the winter time
yes i am one of those peoples lol....please do share
This is a great time of year for crock pot recipes.
I know that there are a lot of talented cooks on the Planet so I hope that more of them come by and share some good stuff with us!
speaking of Crock Pots, My son in law has a very large crock pot also known as a turkey roaster....He did last years thanksgiving bird in this and omg it was so juicy and so good...I begged for one for christmas.
the thanksgiving bird baked on the counter top...i loved it
I love any kind of crock pot meals though especially in the winter time
Post a recipe!
A friend was just telling me about this Turkey roasting in a crock pot deal. Now that is something that I have never tried. What I look forward to the most with Turkey is making stock the next day. Yes, soup freak here. Every year I make a traditional Italian Wedding Soup after Thanksgiving and wind up packing it up and giving it to friends because I make so much of it.
You just reminded me that I have an assortment of Thanksgiving Turkey stories that I could tell. Oh Lord how people love to experiment!
Deep fried Turkey had to be the most interesting experiment of all. Especially because it was injected with hot sauce before it was fried. Fascinating how many different ways people can prepare the holiday bird.
http://liveforbalance.com/wp-content/uploads/2012/09/green_chile_roaster.jpg
One of the things that I love about living in the West is how often we roast fresh chilis and use them in just about everything.
http://www.fiery-foods.com/dave2/images/carnival/pastelles.jpg
Has anyone made Pastelles?
I have family in Puerto Rico and this dish is one of the favorites. It has been really hard to try to re create them with no recipe but I am determined. When I last visited I left with no cooking instructions and no one has a recipe they just throw it together.
cinnamongrrl
11-10-2012, 09:38 AM
Post a recipe!
A friend was just telling me about this Turkey roasting in a crock pot deal. Now that is something that I have never tried. What I look forward to the most with Turkey is making stock the next day. Yes, soup freak here. Every year I make a traditional Italian Wedding Soup after Thanksgiving and wind up packing it up and giving it to friends because I make so much of it.
You just reminded me that I have an assortment of Thanksgiving Turkey stories that I could tell. Oh Lord how people love to experiment!
Deep fried Turkey had to be the most interesting experiment of all. Especially because it was injected with hot sauce before it was fried. Fascinating how many different ways people can prepare the holiday bird.
I did this with chicken to prepare for a storm. It came out sooo good...The chicken fell right off the bone. I put a can of chicken stock in with some water....made an herbed garlic butter to put under the skin...threw in carrots, celery onion ,garlic....more herbs in the stock...good good stuff...:) comfort food at its finest. My mim always said to have a chicken cooking before a storm. You can make a lot from it....sammiches and such....
http://i35.photobucket.com/albums/d170/hstigen/imagesqtbnANd9GcSGrD-uftUPoSMctltLM-1.jpg
http://i35.photobucket.com/albums/d170/hstigen/imagesqtbnANd9GcSp7fws3DI_MyrIfRHeN.jpg
This is the roaster they have and oh my heavens i hate to admit it however no oven i have ever used put out a juicier bird than this thing did and i have always prized myself on Juicy Birds....lol as thanksgiving really is my favorite meal to cook, the last few years the kids have taken over and they have all these amazing gadgets...haha im showing my age here. I love a traditional thanksgiving dinner stuffed bird and all however there is no stuffing a bird in the above. My daughter makes a pretty good stuffing herself.
My daughter makes a traditional meal with her own spin on things as it should be.
I did this with chicken to prepare for a storm. It came out sooo good...The chicken fell right off the bone. I put a can of chicken stock in with some water....made an herbed garlic butter to put under the skin...threw in carrots, celery onion ,garlic....more herbs in the stock...good good stuff...:) comfort food at its finest. My mim always said to have a chicken cooking before a storm. You can make a lot from it....sammiches and such....
I too make chicken in a crock pot. It really is a comfort food. You can also roast chicken in a regular crock pot lay your pieces on the bottom add seasoning if desired a tiny bit of water so as not to drown however roast set it in the am and when you get home from work you have roasted chicken...I have done this many times its yummy. I will usually do a ten hour roast so it cooks slow and doesn't burn and since i like skin it gives the skin a nice color. sometimes ill add worcester sauce for flavoring, depends on my mood.
I did this with chicken to prepare for a storm. It came out sooo good...The chicken fell right off the bone. I put a can of chicken stock in with some water....made an herbed garlic butter to put under the skin...threw in carrots, celery onion ,garlic....more herbs in the stock...good good stuff...:) comfort food at its finest. My mim always said to have a chicken cooking before a storm. You can make a lot from it....sammiches and such....
Chicken in a crock pot. Great idea! The herbed garlic butter sounds fab. Good technique. I do a slow cooked braised chicken in a dutch oven, in the oven. Really simple just chicken, olive oil, garlic, browned on top of the stove, deglaze with white wine, remove from heat. Add roasted green chilis or roasted red peppers, fresh lemon juice, a little stock and put in the oven, covered, at 350 for 1.5 hours. You can serve this over rice, with tortillias, with pasta...lots of options. Or as is, with a green vegetable for a low carb high protein option. I do a little grapefruit, red onion, avocado salad on the side.
I need to get some of my food pics uploaded to Picasa or somewhere so I can post them.
This is the roaster they have and oh my heavens i hate to admit it however no oven i have ever used put out a juicier bird than this thing did and i have always prized myself on Juicy Birds....lol as thanksgiving really is my favorite meal to cook, the last few years the kids have taken over and they have all these amazing gadgets...haha im showing my age here. I love a traditional thanksgiving dinner stuffed bird and all however there is no stuffing a bird in the above. My daughter makes a pretty good stuffing herself.
My daughter makes a traditional meal with her own spin on things as it should be.
Ok I have seen this roaster. Post your tips for making a juicy Turkey!
Right on time for Thanksgiving!
Chicken in a crock pot. Great idea! The herbed garlic butter sounds fab. Good technique. I do a slow cooked braised chicken in a dutch oven, in the oven. Really simple just chicken, olive oil, garlic, browned on top of the stove, deglaze with white wine, remove from heat. Add roasted green chilis or roasted red peppers, fresh lemon juice, a little stock and put in the oven, covered, at 350 for 1.5 hours. You can serve this over rice, with tortillias, with pasta...lots of options. Or as is, with a green vegetable for a low carb high protein option. I do a little grapefruit, red onion, avocado salad on the side.
I need to get some of my food pics uploaded to Picasa or somewhere so I can post them.
is it dinner time???/ That sounds delicious.
For years I used the crock pot for one thing; Pulled Pork.
I also do an Italian style garlicky tomato Pork that falls apart after a few hours. I serve this over Polenta. That is a winner. One of those great dishes to cook for a date. Though the winner in that category is my shrimp, artichoke heart, sun dried tomato, garlic, angel hair pasta dish. Yep..cant even post my dates response to that dish, lets just say it was very positive. lol.
lusciouskiwi
11-10-2012, 10:08 AM
I was just thinking about steel cut oats! This is a cold weather staple for me. Have you tried soaking them overnight in cold water? Cuts the cooking time down to about 10 minutes.
My favorite way to have them is with brown sugar and a little salt. If I have some raisins on hand I may throw a few in.
How do you set up the oats in the crockpot? I bet a lot of people would enjoy waking up to hot oatmeal that is ready to go.
I love mine with plain yoghurt and sliced kiwifruit. Yumminess!
When I was about 7, I had surgery on one of my eyes. I remember the nurses asking me the next day what I wanted for breakfast. I said porridge with granddad sugar. Granddad sugar being the yummy lumps in brown sugar that my granddad would pick out for me. :awww:
easygoingfemme
11-10-2012, 11:55 AM
I was just thinking about steel cut oats! This is a cold weather staple for me. Have you tried soaking them overnight in cold water? Cuts the cooking time down to about 10 minutes.
My favorite way to have them is with brown sugar and a little salt. If I have some raisins on hand I may throw a few in.
How do you set up the oats in the crockpot? I bet a lot of people would enjoy waking up to hot oatmeal that is ready to go.
I do sometimes soak, but more from a nutrient perspective than making the cooking time go faster. (http://http://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/)
The crock pot oats are so nice and the smell in the house in the morning is dreamy.
I usually make a big batch so it cooks better with the long slow cook. It reheats nicely on the stove top for a few days after.
So I usually do 2-3 c dry/soaked oats to 6-8 c liquid. I usually do half water and half almond milk. Add in your spices, and things like dry cranberries, raisins, dry apricots, etc. Give it a stir. Set on low and let it go for 6-8 hours.
Top with nuts, seeds, banana, etc.
I usually sweeten with a little bit of raw honey because we have bees and thus we have an abundance of honey. If I'm not using that though I like to stir in a little molasses or good dark maple syrup.
Ok I have seen this roaster. Post your tips for making a juicy Turkey!
Right on time for Thanksgiving!
In this roaster I am not sure what he did i can tell you though i was thrilled that the bones pulled out clean.
For my oven roasted turkeys, I like em stuffed, I stuff the bird with a cranberry stuffing, under the skin of the bird i add a ton of butter and spread it out, I then add bacon strips across the breasts. I baste my turkey every 30 mins, when i cook thanksgiving i don't seem to have time to sit down. I have always foil tented my birds as well and i have never used a pop up timer in mine...and lastly I have always gotten a butterball or the Safeway equivalent to a butterball.
One year I took the day before thanksgiving day off and had a thanksgiving for about 40 women in my community that had no where to go, we held it at the center I did a bird and a ham that year. All the women that came brought a dish to share. I have done this more than once and it is always an amazing experience.
oven roasted seemed to just be the key thing for me...until last year :)
and now i want an 18qt roaster lol
This roaster eliminates the need for the kind of basting i do, I think i saw him baste it like once an hour or something if that.
is it dinner time???/ That sounds delicious.
LOL my buddy Jim brought home 2 lbs of bacon thanks to the bacon thread on Facebook.
Seriously there are 3 of us here. 2 lbs of bacon. He worries me.
I do sometimes soak, but more from a nutrient perspective than making the cooking time go faster. (http://http://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/)
The crock pot oats are so nice and the smell in the house in the morning is dreamy.
I usually make a big batch so it cooks better with the long slow cook. It reheats nicely on the stove top for a few days after.
So I usually do 2-3 c dry/soaked oats to 6-8 c liquid. I usually do half water and half almond milk. Add in your spices, and things like dry cranberries, raisins, dry apricots, etc. Give it a stir. Set on low and let it go for 6-8 hours.
Top with nuts, seeds, banana, etc.
I usually sweeten with a little bit of raw honey because we have bees and thus we have an abundance of honey. If I'm not using that though I like to stir in a little molasses or good dark maple syrup.
Fresh honey!! Oh you are living a charmed life!
Miss Scarlett
11-10-2012, 01:03 PM
I love reading this thread but I swear my jeans are getting tighter...LOL
I love reading this thread but I swear my jeans are getting tighter...LOL
Why Miss Scarlett, whatever do you mean? lol
Greyson
11-10-2012, 04:42 PM
Does anyone have any recipes or ideas on what to do with dried cranberries?
~SweetCheeks~
11-10-2012, 04:46 PM
Does anyone have any recipes or ideas on what to do with dried cranberries?
Dried cranberries are good tossed in a salad, also you can add them to oatmeal, or make some granola bars and add some of the dried cranberries. I always look up recipes online with the ingredients I have at hand.
You could also make a granola with them or add them to any quick bread recipes. Just last week I made pumpkin bread with dried cranberries & walnuts.
Greyson if you are making a pasta dish you can make a quick sauce with, butter, a little chicken or veg stock, garlic, pignoli nuts and dried cranberries. Add some parsley and a good cheese (Romano, Asiago).
Another idea is to make a sauce for poultry using Port Wine, orange juice and dried cranberries. You have to reduce the liquid way down to get a syrupy consistency but it makes a killer sauce.
easygoingfemme
11-10-2012, 05:59 PM
I like fresh or dried cranberries tossed into a balsamic reduction that gets poured over roasted brussels sprouts.
My daughter always puts dried cranberries in her brownies.
Always in the granola bars and oatmeal.
Hmmm, I have a recipe for a cashew truffle that I do with dry cherries, I bet you could do it with cranberries?
Chocolate Cherry Truffles.
• 3/4 cup raw cashews
• ¾ c cold water
• 16 oz semi-sweet dark chocolate chips
• ¾ c dry cherries
• 2 tbsp olive oil
• Additional chopped nuts and cocoa powder as needed/desired for coating.
Place cherries in a bowl of warm water to soak for about 5-10 minutes.
Place cashews and water into a food processor and blend well for 1-2 minutes until completely chopped and the mixture forms a heavy cream consistency. Remove cherries from water and add to cream in food processor. Blend another 30 seconds or until cherries are well chopped. (You’ll still have some chunks, you want that)
In a double boiler, heat 2 inches of water in the bottom pot and in the top, add in oil and dark chocolate. Heat over medium heat and stir consistently until chocolate is melted and smooth. Turn heat down and let chocolate cool for a minute or two.
Fold your cashew/cherry cream into the chocolate, stirring gently until incorporated fully.
Pour all of this into a container (glass is best) and pop into your refrigerator for about 2 hours. It will get nice and thick in there.
When you pull it out from the refrigerator, start to spoon out bite size amounts and roll them into balls. Leave plain or coat in cocoa powder and or nuts and serve.
cinnamongrrl
11-10-2012, 06:24 PM
i discovered this fantabulous seasoning from Trader Joe's....
Trader Joe's Everyday Seasoning with Built in Grinder Use on Everything Everyday
Sea Salt,mustard Seeds, Black Peppercorns,coriander,onion,garlic,paprika & Chili Pepper
i copied the product description for accuracy as I am not home to check the ingredients...I have put this on everything from tater tots to tuna noodle casserole...and Im gonna try it on my popcorn....
Teddybear
11-10-2012, 06:48 PM
i discovered this fantabulous seasoning from Trader Joe's....
Trader Joe's Everyday Seasoning with Built in Grinder Use on Everything Everyday
Sea Salt,mustard Seeds, Black Peppercorns,coriander,onion,garlic,paprika & Chili Pepper
i copied the product description for accuracy as I am not home to check the ingredients...I have put this on everything from tater tots to tuna noodle casserole...and Im gonna try it on my popcorn....
its good on everything
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