- #176
Evo
Staff Emeritus
Science Advisor
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I love all of these food pictures! Some great cooks!
danago said:I have never made infused oils, however quite a few articles I've read warn of the dangers of botulism poisoning when using fresh ingredients (especially garlic).
Source: http://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil#.U7FSz_ldXh4The FDA recommends that if you want to make your own infused garlic oil, you should prepare it fresh and use it right away. If you are saving any leftovers, you must refrigerate it right away and use within a week.
I have no idea what it looks like, but from the ingredients I can tell it is very sweet... And I love sweets!lisab said:I scratched a creative itch this weekend to make a different kind of BBQ sauce: rhubarb and apricot. It was just OK, too much fruit flavor for my taste. A basic description (all amounts are approximate, I rarely measure anything!):
About 3 handfuls of rhubarb, cut into cubes
5 apricots, chopped
Simmer these in a tiny bit of water (the rhubarb starts to give up a lot of water as it cooks). Add 1/4 cup sugar, 1/8 cup molasses, and salt. Puree after about an hour.
Separately:
Saute an onion and 4 cloves of garlic in avocado oil*. Spice to taste: cayenne, thyme, smoked paprika, cinnamon, and salt to taste.
Puree the onion/garlic into the rhubarb. Add worcestershire sauce to taste.
This is tasty but sweet - it lacks umami. It would appeal to children. It's pretty good on fall-off-the-bone smoked ribs...but what wouldn't be ?
*Avocado oil: my new favorite oil. Good for high heat without smoking, has almost no flavor.
JorisL said:Made a cake with wild cherries today.
Also made a plain 'quatre (4) quarts' (French) cake.
It's all really easy (especially with this great Kenwood my mom has ). Just take equal parts of sugar, self-rising flour, melted butter and eggs.
Melt the butter, let it cool a bit.
Mix all but the flour.
Then add flour and put in your favorite baking tin.
Wait about 45 minutes and done.
For the wild cherry one, pick up a jar of those.
Also increase the amount of flour.
My recipe uses 250 grams of sugar, butter and eggs.
With that you need 330 grams of self-rising flour.
Pro-tip: Before adding the cherries, roll them in some regular flour. This keeps them from sinking to the bottom.
I might add pictures, it's for a little diner party however so won't have much time.
Evo said:Yummy troll!
DiracPool said:So now I need to improvise..Hmmm
Wish me luck..
Dumpling Week!
Whether they're fried, steamed, boiled or stuffed, few dishes are as comforting as the dumpling.
Around the world, nearly every culture offers something delicious wrapped in dough.
Evo said:I decided not to fight the squirrels this season
:Ljim hardy said:Breaded with some seasoned salt , pepper & Tabasco, pan fried then a couple minutes in the pressure cooker and they're wonderful.
But we still thought we were making a little documentary -- we wouldn’t have had the confidence to make a series had it not been for a producer out of New York, who told us to call it a pilot and make a series out of it. We sent it to the Food Network, and they didn’t like it. We took it to PBS and they said, “This is really cool. Make 12 more of them.”
See, I was looking at it the wrong way, I first thought it was about a seasoned chef, then was disappointed, so I nit picked on every mistake. I read another version of the interview you posted, which seems to explain a bit more and that although her family had a farm, being the youngest she didn't really get involved with farm life, so that explains a lot of my misconceptions.ZapperZ said:Vivian also wanted to know the difference between butter beans and lima beans.
But that is the charm of the entire show, especially if you learned about her background. She may have grown up in eastern N. Carolina, but she couldn't wait to get out of there. But now that she has gone back, she's learning all about the food that she grew up with and the food that came out of the region. So she's looking at all the things that she used to "despise", but in a different light and with a new appreciation. Otherwise, one wouldn't serve a Tom Thumb at the James Beard House.
I find the show charming, but more importantly, very honest with itself. I don't know of any other shows like it.
Zz.
I think people that grew up learning about food are the best cooks. Cooking is a science, even though these natural cooks don't realize it. I believe that you have her recipes memorized, you should write them down.turbo said:I learned a lot from my grandmother, She was the cook for the Kennebec Log Drive. KLD consisted of a lot of local workers that would saw the trees, dump the wood into local streams and rivers to float down to the pulp and paper mills, so there were a lot of guys that had to be fed really fast every morning before the day began. Grandma could have dozens of eggs frying in seconds. Get a couple of frying pans hot and buttered, and get to the eggs. Grab a couple of eggs, whack them on the edge of the counter, and flick them open with her long thumbnails, and there they were, cooking in the pan. How many men had to be fed? That number went up and down, but it never mattered to her. Years later, older guys would approach me and brag on her cooking skills, and ask if I knew any of her tricks.