Butch Femme Planet - Something Delicious

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Butch Femme Planet (http://www.butchfemmeplanet.com/forum/index.php)

- Hobbies, Crafts, Interests (http://www.butchfemmeplanet.com/forum/forumdisplay.php?f=7)

- - Something Delicious (http://www.butchfemmeplanet.com/forum/showthread.php?t=5975)

Sun	01-04-2013 09:08 AM

Quote:

Originally Posted by Greyson (Post 728134)

People still eat this? I have not seen a fried bologne sandwhich since I was a child living in the projects on the westside of L.A.

Welcome Greyson,

The thing that I find about childhood foods is that many of us cling to them for life. That could be a potato chip, slice of bologna, peanut butter, tamale, pasta, rice with soy sauce, hot dogs, mac n cheese, ..you get the picture. Those early foods make an impression on us. I recall being very young and watching my Mom open a can of Spam. I had never seen this before. She told me something about how when she was young she was fed this and she liked to fry it and have it with eggs once in a while. Well once in a while meant like once a year. Never thought a thing about it until Spam became the name for garbage that we want to throw out online. Then I tool a closer look and saw that my immigrant family living in NYC after WWII had to struggle for a to put food on the table so some of those cheaper meat related products (not sure how to classify Spam!) were helpful.

Funny thing is that one of my buddies is from Austria and they love a good "cold cut" such as bologna or liverwurst, great dried sausages and so on. In Europe folks use the scraps of meats and fat to make sausages or pate's, terrines, or gallantines. Nothing really gets wasted. Bones and gristle become stock.

For me there is not much difference between bologna and a pate'. Both seem to be consumed with a white flour bread product. Interesting huh?

Sun	01-04-2013 09:13 AM

Quote:

Originally Posted by lusciouskiwi (Post 727909)

I don't have a juicer and would love one. Fresh juice hmmmmmmm! There's a deal on with Groupon Malaysia for a juicer, it would be around $65.00. If anyone can give me feedback I'd really appreciate it :)

http://www.groupon.my/deals/national..._2&a=715827970

https://static.groupon.my/57/60/1356751926057.jpg

Looks good to me. Make sure it has at least a one year warranty. The motors can work hard if you juice often. Take it from me as I have burned a few out.

cinnamongrrl

01-04-2013 09:39 AM

Quote:

Originally Posted by lusciouskiwi (Post 727909)

I can tell you, the best juicer on the market is the Green Star. My employer has one and I LOVE to use it! It makes nut butters also as well as these organic multi-grain pretzels that are amazingly tasty...and healthy. I know from what he has told me, the twin gear method of the Green Star is better than the threshing method that most others use. (As mine does). I know that the pulp left over from juicing with his juicer is MUCH finer than with mine (mine pretty much has big chunks of veggies.. :| ) I aspire to get a Green Star at some point, but they are pricey. He paid 400 for his, but they go up to 500. Well worth the investment if you're going to juice regularly. I think he said it can even make soy milks, but he has a different gadget altogether for that... Hope this helped some :)

www.greenstar.com

JustLovelyJenn

01-04-2013 10:43 AM

Quote:

Originally Posted by Sun (Post 728406)

A quick technique that I teach when I do cooking workshops is to have some stock or broth on hand for a soup or sauce on the fly. You can either use stock that is:

1. Boxed and easy to use one portion at a time (if you use canned broth and have extra broth you can freeze it in an ice cube tray, put the frozen cubes in a ziploc bag, and have small portions of stock to use as needed)

2. Frozen stock or broth.

Take some leftover cooked vegetables and add them to the stock or broth in a blender. Season as you go.

Here is an example:

Chicken broth - one can
Cooked broccoli 1/2 cup
Cooked potato 1/2 large or one medium

Blend in blender on medium speed.

Pour into small saucepan. Heat up. Add seasonings.

This is a quick alternative to a canned soup. I usually start a quick soup off with sauteed vegetables like garlic, onions, spinach or whatever I am in the mood for. Often I will make soups that are infused with the flavors of garlic, ginger, jalepeno, soy sauce, using vegetable broth or chicken broth, I fill the soup up with fresh vegetables such as baby bok choi, spinach, collards, chard, whatever greens appeal to me. I may add some chinese cabbage or eggplant. Perhaps some roasted or grilled protein. Splash it with hot sauce before serving. Make some rice to have on the side.

Soups are liquid flavor so it can be fun and educational to experiment with them.

I have never thought of freezing extra broth in an icecube tray, I have no idea why. I usually buy boxed broth to stock in the cupboard... but if someone else does the shopping, theres no telling what I might get. I will have to keep this in mind.

TheMerryFairy

01-04-2013 01:07 PM

Quote:

Originally Posted by JustLovelyJenn (Post 728455)

The ice cube tray is a great idea. It works really well in a pinch.

Sun	01-04-2013 01:07 PM

Quote:

Originally Posted by Corkey (Post 727820)

Ami had sea weed for the first time today!!! My lil girl is branching out!

Yay Ami! What a great superfood.

How did she have it?

TheMerryFairy

01-04-2013 01:10 PM

Today I'm going to experiment with a vegetarian lasagna. I just need to wait until we go to the store before I get a better idea of the recipe.

ahk	01-04-2013 02:17 PM

Quote:

Originally Posted by Sun (Post 726840)

Ok

Here is my recipe for Eggplant Rollatini. I made 6 good sized rolls with this recipe and that used up about half of a large eggplant. You have to use your judgement on some of this because eggplants come in all shapes and sizes. The key is to slice the eggplant lengthwise, getting the longest slice that you can. Keep it thin but not too thin. You need to cook it and roll it. This is a recipe that I have tweaked over time but you can adapt it and make it your own as I always say:

Eggplant Rollatini

1/2 Large Eggplant - Sliced lengthwise and thin, 1/4"max
3 Eggs
1/4 C milk
1 Cup of Breadcrumbs. I prefer Progresso Seasoned Italian.
pinch salt
Tomato sauce 32 - 48 oz
16 oz. Shredded Mozzeralla cheese
16 oz Ricotta cheese
1/4 C good Romano Cheese
8 oz olive oil (blended, do not use EVOO it burns too easily)

Prep:

Peel and slice eggplant: sprinkle a little salt on both sides of each piece and let rest on paper towel to remove bitterness.

Prepare egg wash: Whisk 2 eggs with 1/4 Cup of milk.

Spread breadcrumbs out on a plate. Dip eggplant slices one at a time into egg wash then breadcrumbs. Fry in olive oil in shallow saute pan. Fry until lightly browned.

(Low fat option: Grill flat top griddle, or bake in oven on lightly oiled baking sheet at 350 for ten minutes.)

Prepare cheese filling:

Mix Ricotta cheese, half of shredded Mozzerella, 2 Tbsp of Romano and one egg. Add some black pepper to taste.
In shallow baking dish coat bottom with thin layer of tomato sauce. On cutting board or plate, lay out one slice of eggplant. Scoop aprox 2 large rounded tablespoons of cheese mixture into each one, toward one side. Pile up so that you can roll it. Larger pieces can take a little more, smaller pieces a little less. Roll from one end to the other and set in baking dish. Repeat with
6 pieces in total. Cover rolls with tomato sauce, reserving some for the side upon serving. Sprinkle on Tbsp Romano cheese on top of rolls. Sprinkle remaining Mozzerella on top.

Bake in 350 oven for 40 minutes.

Makes 6 appetizers or 3 entree's.

Optional: You can add fresh spinach to the cheese stuffing mixture.

Thank you. :hangloose: I can't wait to try this--

Quote:

Originally Posted by Sun (Post 727633)

Hola Delicious People!

What kinds of soups do you all enjoy?

My favourite soup is winter minestrone soup-- made with rainbow chard, white beans, and carrots. My honey, she makes this several times during the winter and I love it.

Another favourite is chicken, shredded carrot, ginger soup-- with cilantro.

and one that I make -- chicken tortilla soup. MMM.

Quote:

Originally Posted by TheMerryFairy (Post 728542)

The ice cube tray is a great idea. It works really well in a pinch.

I do a lot of things with ice cube trays-- I do it with chopped green chili and herbs.

I'm making cubed steak tonight with roasted sweet/yellow potato, with fresh green beans.

TheMerryFairy

01-04-2013 04:09 PM

Quote:

Originally Posted by ahk (Post 728580)

Thank you. :hangloose: I can't wait to try this--

My favourite soup is winter minestrone soup-- made with rainbow chard, white beans, and carrots. My honey, she makes this several times during the winter and I love it.

Another favourite is chicken, shredded carrot, ginger soup-- with cilantro.

and one that I make -- chicken tortilla soup. MMM.

I do a lot of things with ice cube trays-- I do it with chopped green chili and herbs.

I'm making cubed steak tonight with roasted sweet/yellow potato, with fresh green beans.

I'll have to try the herb mix. Thank you. My meal plans have changed because of budgets. I will make a tomato soup and have a quick sandwich. Tomorrow I'm getting in lots of roasted veggies.

JustLovelyJenn

01-04-2013 04:12 PM

Quote:

Originally Posted by TheMerryFairy (Post 728617)

I'll have to try the herb mix. Thank you. My meal plans have changed because of budgets. I will make a tomato soup and have a quick sandwich. Tomorrow I'm getting in lots of roasted veggies.

I'm so disappointed... I was looking forward to hearing about the vegitarian lasagna adventures.

TheMerryFairy

01-04-2013 04:14 PM

Quote:

Originally Posted by JustLovelyJenn (Post 728618)

I'm so disappointed... I was looking forward to hearing about the vegitarian lasagna adventures.

I am sorry I disappointed you. Pay day is next week and I'll be better equipped to make things I don't already have in the house. It will also give me time to work out what I'm going to feed the fussy arse.

Corkey

01-04-2013 05:04 PM

Quote:

Originally Posted by Sun (Post 728543)

Yay Ami! What a great superfood.

How did she have it?

As a sample in the store, dry and lifeless.

JustLovelyJenn

01-04-2013 05:05 PM

Quote:

Originally Posted by TheMerryFairy (Post 728619)

Well then, I will simply look forward to the upcoming experience.

Sun	01-04-2013 05:13 PM

Quote:

Originally Posted by ahk (Post 728580)

chicken tortilla soup. MMM.

You know that I am going to ask for the recipe on this one. Freezing the chilis in an ice cube tray is a good idea. Smart. I have been doing that with stock forever. It is really great when all you need is a little bit to add or finish something off.

Next Hatch chili harvest I want to be in NM. Every year I have to miss it, this year I am going to pick 3 or 4 days and plan to be there. Maybe shoot some video, talk to the farmers, fire roast some chili's make a few dishes. Still working on getting my demo video produced and this would be a great thing to add to my agenda.

Sun	01-04-2013 05:15 PM

Quote:

Originally Posted by Corkey (Post 728649)

As a sample in the store, dry and lifeless.

Like Nori strips? Wakame?

Those toasted Nori strips that are seasoned with sea salt and a little chili are like potato chips for me I cant stop eating them once I start. One of my friends pointed out to me that this should not be a problem since they are so nutritionally dense. I was like..oh yeah. Duh. Not enough sodium to create a problem. Brain food.

Corkey

01-04-2013 05:18 PM

Quote:

Originally Posted by Sun (Post 728655)

She said it was salty, so I'm assuming it was a cut off piece of Nori.

Sun	01-04-2013 05:26 PM

So..I am ordering Chinese food for delivery and looking at a menu that has over 200 menu items on it not including specials.

Why?

I am so confused! Love, love, love Chinese food but this is way too many choices.

On another note, I just saw a clip of Guy Fieri making fresh mozzerella and not wearing latex gloves. Grrrrrrrrrr.....bad bad idea. People learn from this and it pisses me off when these so called "Celebrity Chefs" use poor hygiene. In your home kitchen do what you want but in an restaurant, gloves are the way to go. Cooks see this guy doing it his way and copy him. This is how disease is spread.

cinnamongrrl

01-04-2013 06:00 PM

a healthy no bake truffle type cookie :)

1 1/2 cups soft mejool dates, pitted
1/4 cup chia seeds
1/4 cup organic cocoa
1/2 cup unsweetened shredded coconut
1 teaspoon cinnamon
2 tablespoons virgin coconut oil
Optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell)
Place all ingredients except shredded coconut in a food processor and blend until smooth.

Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating.

Store in an air-tight container for one week.

Enjoy!!

www.tropicaltraditions.com is an excellent source for QUALITY coconut oil...at decent prices. It never goes bad so it pays to buy in bulk. Coconut oil can also be good for cooking veggies..I love popcorn made with it!

cinnamongrrl

01-04-2013 06:03 PM

Quote:

Originally Posted by Sun (Post 728655)

My employer uses kelp powder...he makes a raw "tuna" with it using sunflower seeds. I absolutely LOVE IT... He also puts it in his morning juice which he has every single day...I'm thinking I'm going to order some...
WWW.nuts.com is the cheapest place to get it that he's found. 6.99/lb.. but a little dab will do you :)

TheMerryFairy

01-04-2013 06:06 PM

Quote:

Originally Posted by Sun (Post 728659)

Chinese food, yes! I have been craving some since NYE. Please let us all know what you decided on? I think I will have to take a look at my "take out" section of my cookbook stand.
I love guy, but not wearing gloves??? I'd still eat it because who can pass up fresh mozzarella but it's why I'm always a little hesitant about how restaurant cooks operate in the kitchen.

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