Something Delicious

Daywalker · 11-21-2012, 02:26 PM

Quote:

Originally Posted by Sun

I'm gonna call you Chef Day, from now on. This is really what cooking is all about. Being creative and original, and taking risks.

Kind of like dating.

Day, I also really like your creative use of the smileys.

Right on.

Chef Day goes well with Reverend Day.
Both of them are made up as I go along.

U haven't met Me yet.

I am a Smiley.

I shit U not.

*also has many of the codes memorized, but that's another thread all together*

Sun · 11-21-2012, 02:33 PM

So Chef Day you are kinda like the smiley whisperer

That's cool

I was thinkin that this one was lighting up some CA organic to have a smoke but apparently not

My over reactive imaginationz again told me this one was growing
some herbs..nope

Sun · 11-21-2012, 06:52 PM

Desserts are wildly popular at holiday time and this is a dessert that is new to me but lucsiouskiwi made me aware of it. I love the way that it looks and love meringue and berries so this looks like a winner to me:

Corkey · 11-21-2012, 10:17 PM

Friday, 9:30 sharp, well as sharp as I'll be at 9fricken30 in the morning
Rosemary sage old bay buttered Tom gets put in oven, 325*
We begin to put up holiday festivus stuffs on the porch and perhaps a tree or 2, yes 2.
3.5 hours later we flip the bird, sounds dirty, and rebaste the bird with more, BUTTAH, not the fake stuff folks it just isn't the same.
Then pull the oyster sage stuffing out the bird and make 2, yes 2 kinds of stuffing. Shove now flipped bird back into oven breast side up for 1 hour at 475*.

We then proceed to entertain the parental carbon units, and I swear he'd best not bring up politics.

Then we haz the sit down with said carbon units and the classical music qued shall soothe the savage beast (me) and we shan't talk politics, or someone goes home with the legs and that's it....

Pray for us who have conservative parental carbon unit in-laws.

Ursy · 11-22-2012, 03:22 AM

Quote:

Originally Posted by Sun

Desserts are wildly popular at holiday time and this is a dessert that is new to me but lucsiouskiwi made me aware of it. I love the way that it looks and love meringue and berries so this looks like a winner to me:

It really is wonderful, it's one of our favourites. I think there might be an ongoing argument between New Zealand and Australia as to where it originated!

Sun · 11-22-2012, 11:13 AM

Good Morning/Afternoon/Evening Delicious people!

How is everyone doing today?

Gráinne · 11-22-2012, 11:34 AM

Just about time to put in the ham

. And Go Detroit!

Teddybear · 11-22-2012, 11:54 AM

our dinner is about done

I posted my bbq ham recipe in the thanksgiving recipe thread

I love ham this way I love it better when i can cookthe turkey and ham together on the smoker

I usually place the turkey on the bottom and the ham on top with foil tween the 2 with pin holes in the foik to let the ham drippings slowly drip onto the turkey

I wasnt able to do that this yr however i put the ham on a few hrs before the turkey and then after about 45 mins or so of the turkey cooking i took some of the drippings fromt he ham and based the turkey with it

We cant wait to dig in to both of them

Yall have a great thanksgiving
Teddy and Cinn

Bit · 11-22-2012, 11:46 AM

Hi everyone! Happy feasting to you!

Did I post about Bone Broth here? Forgive me if I did, I'm gonna again, lol... oh my word I am so not a broth-soup type person and yet this Bone Broth has made me a convert. It is soooo good!

Basic 48 Hour Bone Broth: In a crockpot set on low, put an onion and some garlic if you like, all the leftover bones from cooked meat plus whatever skin or gristle you might have, and a goodly amount of water or broth. Cook for 48 hours, stirring occasionally and adding more water as necessary. (I had to add water after 24 hours because I stole most of the broth to use already, lol....) At the end of 48 hours (or whenever you get to it), strain the broth to get out the now-crumbly bones. You have a concentrated broth full of flavor and minerals which you can use for any broth purposes.

I actually prefer it to butter on potatoes.

I had made pork and sauerkraut with red potatoes in the crockpot last weekend, and when the first batch was done I left the onion and broth in the crockpot and did a second batch. That broth is what I started the bone broth with. Oh. My. WORD. Is it ever good!! The left over sauerkraut is still sort of tangy but that broth is just as mellow as can be.

I still have to strain it to get the pork bones out but I've already thrown in some chicken bones. I think I'm going to keep this going, maybe put in an occasional onion with a new batch of bones, and just use it as it makes.

I do so love discovering new-to-me ways to do things!

Sun · 11-22-2012, 02:16 PM

Quote:

Originally Posted by Bit

Hi everyone! Happy feasting to you!

Did I post about Bone Broth here? Forgive me if I did, I'm gonna again, lol... oh my word I am so not a broth-soup type person and yet this Bone Broth has made me a convert. It is soooo good!

Hi Cath! Happy Feasting to you and Gryph. You had mentioned the bone broth but it is nice to read the process and your take on the results. It is very rare these days that anyone invest that much time in allowing a stock to simmer so good for you. This is an old school way of creating a flavorful complex broth that then can be used as a soup base or base for sauces. The French have perfected the technique of stock making and sauce making imo. My favorite station in a classical French style kitchen is Saucier for this very reason. As the Saucier I would get to make stock, soups, sauces and saute' food all day long. Love it.

Home cooks over the generations have perfected much more than any Chef can ever know and that is why I love this thread, I get to see what you all are doing and I am getting some good ideas from everyone.

Sun · 11-22-2012, 02:08 PM

Quote:

Originally Posted by Ursy

It really is wonderful, it's one of our favourites. I think there might be an ongoing argument between New Zealand and Australia as to where it originated!

There is also some debate over the method of preparation. The directions that I see, instruct to bake the meringue. lusciouskiwi claims that this is not a baked meringue dessert so now I am confused. Do you all top the Pavlova with berries and kiwi?

Ursy · 11-22-2012, 03:53 PM

Quote:

Originally Posted by Sun

There is also some debate over the method of preparation. The directions that I see, instruct to bake the meringue. lusciouskiwi claims that this is not a baked meringue dessert so now I am confused. Do you all top the Pavlova with berries and kiwi?

It is baked - I have never heard of a non-baked pavlova. You wouldn't get that lovely delicate crust, otherwise! I wonder if lusciouskiwi meant it's not a baked meringue dessert in that it's not baked to a crisp like meringues are? It's still lovely and soft on the inside.

We top pavlovas with whatever fruit takes our fancy, and lots of whipped cream as well. Well, it's usually fruit... I have seen chocolate shavings and whipped cream but most commonly, it's fruit.

11-21-2012, 02:33 PM	#2
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	So Chef Day you are kinda like the smiley whisperer That's cool I was thinkin that this one was lighting up some CA organic to have a smoke but apparently not My over reactive imaginationz again told me this one was growing some herbs..nope __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

11-21-2012, 06:52 PM	#3
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Something Delicious Desserts are wildly popular at holiday time and this is a dessert that is new to me but lucsiouskiwi made me aware of it. I love the way that it looks and love meringue and berries so this looks like a winner to me: __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

11-21-2012, 10:17 PM	#4
Corkey Infamous Member How Do You Identify?: Human Preferred Pronoun?: He Relationship Status: Very Married Join Date: Dec 2009 Location: Where I want to be Posts: 8,155 My Photo Gallery Thanks: 47,491 Thanked 29,269 Times in 6,637 Posts Rep Power: 21474860	Friday, 9:30 sharp, well as sharp as I'll be at 9fricken30 in the morning Rosemary sage old bay buttered Tom gets put in oven, 325* We begin to put up holiday festivus stuffs on the porch and perhaps a tree or 2, yes 2. 3.5 hours later we flip the bird, sounds dirty, and rebaste the bird with more, BUTTAH, not the fake stuff folks it just isn't the same. Then pull the oyster sage stuffing out the bird and make 2, yes 2 kinds of stuffing. Shove now flipped bird back into oven breast side up for 1 hour at 475. We then proceed to entertain the parental carbon units, and I swear he'd best not bring up politics. Then we haz the sit down with said carbon units and the classical music qued shall soothe the savage beast (me) and we shan't talk politics, or someone goes home with the legs and that's it.... Pray for us who have conservative parental carbon unit in-laws. __________________ "Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them". ~Old Tassel, Chief of the Tsalagi (Cherokee) Last edited by Corkey; 11-21-2012 at 10:33 PM. Reason: an n*

11-22-2012, 11:13 AM	#6
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Good Morning/Afternoon/Evening Delicious people! How is everyone doing today? __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

11-22-2012, 11:34 AM	#7
Gráinne Senior Member How Do You Identify?: Neither, nada, out of the box Preferred Pronoun?: My name always works Relationship Status: Happy whatever happens Join Date: Dec 2010 Location: Little Rock Posts: 1,866 My Photo Gallery Thanks: 2,119 Thanked 7,391 Times in 1,459 Posts Rep Power: 21474852	Just about time to put in the ham . And Go Detroit! __________________ The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one. ~Erma Bombeck

11-22-2012, 11:54 AM	#8
Teddybear Senior Member How Do You Identify?: by my name Preferred Pronoun?: He, him Relationship Status: single Join Date: Jun 2010 Location: Here there everywhere. Posts: 2,097 My Photo Gallery Thanks: 4,620 Thanked 6,233 Times in 1,687 Posts Rep Power: 21474854	our dinner is about done I posted my bbq ham recipe in the thanksgiving recipe thread I love ham this way I love it better when i can cookthe turkey and ham together on the smoker I usually place the turkey on the bottom and the ham on top with foil tween the 2 with pin holes in the foik to let the ham drippings slowly drip onto the turkey I wasnt able to do that this yr however i put the ham on a few hrs before the turkey and then after about 45 mins or so of the turkey cooking i took some of the drippings fromt he ham and based the turkey with it We cant wait to dig in to both of them Yall have a great thanksgiving Teddy and Cinn

11-22-2012, 11:46 AM	#9
Bit Senior Member How Do You Identify?: Stonefemme Relationship Status: married to Gryph Join Date: Nov 2009 Location: Wichita, KS Posts: 2,177 My Photo Gallery Thanks: 1,126 Thanked 3,770 Times in 1,264 Posts Rep Power: 10778871	Hi everyone! Happy feasting to you! Did I post about Bone Broth here? Forgive me if I did, I'm gonna again, lol... oh my word I am so not a broth-soup type person and yet this Bone Broth has made me a convert. It is soooo good! *Basic 48 Hour Bone Broth:* In a crockpot set on low, put an onion and some garlic if you like, all the leftover bones from cooked meat plus whatever skin or gristle you might have, and a goodly amount of water or broth. Cook for 48 hours, stirring occasionally and adding more water as necessary. (I had to add water after 24 hours because I stole most of the broth to use already, lol....) At the end of 48 hours (or whenever you get to it), strain the broth to get out the now-crumbly bones. You have a concentrated broth full of flavor and minerals which you can use for any broth purposes. I actually prefer it to butter on potatoes. I had made pork and sauerkraut with red potatoes in the crockpot last weekend, and when the first batch was done I left the onion and broth in the crockpot and did a second batch. That broth is what I started the bone broth with. Oh. My. WORD. Is it ever good!! The left over sauerkraut is still sort of tangy but that broth is just as mellow as can be. I still have to strain it to get the pork bones out but I've already thrown in some chicken bones. I think I'm going to keep this going, maybe put in an occasional onion with a new batch of bones, and just use it as it makes. I do so love discovering new-to-me ways to do things! __________________ Cath

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