Something Delicious

[morningstar55]

want a holiday dinner with desert and hate to cook??? check this out...

https://popuppantry.com/masterchef/

[Ursy]

Originally Posted by morningstar55

want a holiday dinner with desert and hate to cook??? check this out...

https://popuppantry.com/masterchef/

Oooooh! That looks so cool!

Originally Posted by MarquisdeShey

Brunch time this weekend... would love to make a fetta spinach quiche.

Anything yummy others might have tried with quiche?

Mmmm. Crab, avocado and camembert.
But then, I am a sucker for avocado.

Originally Posted by Dante

Hi foodies! I have heard a lot about truffle, truffle oil, etc, and how it is very expensive and quite delicious. I wonder if any of you have ever tried it, and what does it taste like???

Hey Dante - funny you should mention truffle today. I don't know about truffle oil, but I have some truffle salt. It's really hard to describe but I took it to a work event along with some mushroom pate I made and my colleagues raved about it! It's kind of like an earthy, concentrated "umami" taste.

Here are some reviews (of a different brand) to give you an idea of what people think of truffle salt: [ame="http://www.amazon.com/Casina-Rossa-Truffle-Nicola-Laurentiis/product-reviews/B000E5SGI4/ref=pr_all_summary_cm_cr_acr_txt?ie=UTF8&showViewp oints=1"]Amazon.com: Customer Reviews: Casina Rossa Truffle and Salt by Nicola de Laurentiis - 3.5 oz.[/ame]

[thedivahrrrself]

I learned today that toasting the pecans for 5 minutes at 350F/175C makes your pecan pie even tastier

[JustLovelyJenn]

I grew up with tacos from a seasoning envelope... and when I started cooking myself and playing with flavors... realized thats why I never cared from tacos. So now, when we have taco night... things happen a little differently.. and there are never left overs, unless I make extra on purpose and put it away first... which I often do as I love it for lunches later.

Tonight's taco experience was very satisfying...

Pulled pork taco meat
4 pork chops (what was in the freezer), boiled until tender and pulled off the bones with a fork
1/2 Anaheim pepper, finely chopped
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
3 or 4 tbls cilantro, chopped
3/4 to 1 cup tomatoes, chopped
1 tbls chili powder
4 oz can of tomato sauce
salt and pepper to taste

Saute onions and pepper for about 3 or 4 min, then add garlic, cilantro, tomatoes, and pork. Once onions are tender add chili powder, tomato sauce and salt and pepper. Continue to simmer until meat is tender and pulls into threads. I add stock from cooking the pork to keep the meat moist during the simmer process.

Quick and easy homemade refried beans
2 or 3 tbls vegitable oil
2 cans pinto beans
Stock from pork
Salt to taste

Heat oil in a fry pan, add drained beans and fry until beans start to mash. Slowly add stock until they reach a creamy texture as desired. Add salt to taste. I let this simmer on a very low heat while everything else cooks, adding stock as needed.

Guacamole
4 or 5 avocados
3 tbls cilantro
1/2 anaheim pepper, chopped
1/2 cup tomatoes, chopped
1/4 cup onion, chopped
1 clove garlic, chopped
juice from one small orange (satsuma)
salt and pepper to taste

Just throw it all in a food processor together and let it blend until smooth, pushing down the sides as needed. The orange is an interesting change. I wanted guac one time and was out of lime, but I knew it would need the citrus to balance out. It gives the guac a very light taste and I found I really liked the result.

[Ursy]

For those of you who were interested in the two ingredient pizza dough (yeast free, didn't need to wait for the dough to rise), I made it tonight.

http://www.kidspot.com.au/best-recip...ecipe+2760.htm

The dough was soft and sticky, not elastic like the pizza dough I'm used to. I put it on a sheet of baking paper and spread it out about a centimeter thick.

Because I didn't have to wait for it to rise, I thought the dough would feel more "short" because the gluten hadn't had time to develop, and it was as I expected.

It looked pretty much like an ordinary pizza and browned up in much the same time as always. The crust was soft and tender, didn't have much "chew" to it. It was pleasant, but different to what you'd expect. It felt a bit less "robust".

I think if you wanted a thickish crust, you might need to par-bake it for 5 minutes or so first, because my crust was only *just* done.

I had a hot oven, and used my pizza stone. I just cooked it until it was bubbling in the middle and it "looked done".

It was a good experiment, I was pleased with the results and it could be a good option if a) you don't have any yeast or b) you don't have time to proof the dough, but I think I'll continue using my favourite dough recipe with yeast, since I always have yeast, flour, and oil in my pantry / fridge and don't always have greek yogurt.

[JustLovelyJenn]

Good Morning Delicious People!!!
yes, I know, its late... I slept in.

I hope you all are having a fantastic day!!

Getting closer to the holidays, I am hearing a lot about candies. Personally, candies are the one thing I have never been able to do well. Anyone have any recipes or tips?

[Ursy]

Originally Posted by JustLovelyJenn

Good Morning Delicious People!!!
yes, I know, its late... I slept in.

I hope you all are having a fantastic day!!

Getting closer to the holidays, I am hearing a lot about candies. Personally, candies are the one thing I have never been able to do well. Anyone have any recipes or tips?

I am in the same boat Jenn, I think mainly because I find the whole idea daunting so I haven't tried it very often. I would say getting a candy thermometer would be pretty high on my list, it would take much of the guesswork out, because so much of it is reliant on temperature.

I also don't do much of it because having sugary things around the house is just too tempting!