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The Food Thread

by arunbg
Tags: cheese, evo, food, ninfa, recipes
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Astronuc
#469
Jan9-07, 07:42 PM
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Hummus - http://en.wikipedia.org/wiki/Hummus

Hummus is often garnished with mushrooms, parsley, paprika, pine nuts, tomatoes, cucumber, thinly-sliced onions, or more chickpeas, and then drizzled with olive oil before serving. Hummus is traditionally scooped up with flatbread, but is increasingly popular as a dip for tortilla chips in non-Middle Eastern countries.

. . . .

Hummus is relatively cheap to make with either dried or canned chickpeas. Dried chickpeas are usually soaked in water overnight then simmered for an hour or more. It is also possible to cook chickpeas in a pressure cooker without the pre-soaking. The cooked or canned chickpeas are ground, using a food processor or hand blender, with olive oil, lemon juice, and tahini. A bit of the water in which the chickpeas were boiled may be added to reach the desired consistency. Garlic, salt, parsley, onions, cumin, and/or chili powder may be added. For a softer texture, the skins can be removed from the chickpeas by using a strainer.
It's apparently a good source of protein, fibre and iron.

http://www.mediterrasian.com/delicio...pes_hummus.htm
Moonbear
#470
Jan9-07, 08:29 PM
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Quote Quote by scorpa View Post
Hmmm after reading the last page I think I may be turned off from fish for awhile....which is sad because i just bought some salmon for a treat. I think I'll put it in the freezer for awhile haha.
Don't worry, it turned out not to be the fish. There's a nasty rotavirus running around that's especially virulent and felled quite a few people over the holidays. It took nearly 2 weeks to fully recover (it did give me a good head start on the New Year's diet though...actually, enough so that I no longer need to go on the anticipated post-holiday diet), and others I know of who got it took even longer to recover.
Astronuc
#471
Jan14-07, 10:39 PM
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Quote Quote by Evo View Post
This is SO GOOD.

FRIED CABBAGE

1/4 pound bacon,
2 small heads of cabbage
1 large onion,
salt and pepper to taste

In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender.
That sounds great!

I found some good recipes here -
http://scrumptious.typepad.com/about.html

http://scrumptious.typepad.com/srbea...ian/index.html

http://scrumptious.typepad.com/srbeack/beef/index.html

http://scrumptious.typepad.com/srbeack/fish/index.html

http://scrumptious.typepad.com/srbea...try/index.html

http://scrumptious.typepad.com/srbea...ies/index.html - I have to get her guacamole recipe

One of Steph's friends
http://habeasbrulee.com/
Evo
#472
Jan21-07, 06:58 PM
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The next two recpies were from a Halloween special of Good Eats where Dracula came to dinner.

Vlad's Very Garlicky Greens Recipe courtesy Alton Brown
Show: Good Eats
Episode: In The Bulb of the Night (Garlic)

5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced
Enough olive oil to cover the bottom of a wide saute pan
4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded
Salt and freshly ground black pepper

Place saute pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sauteed for a mild garlic flavor.
If you're looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.

If you're looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.

Serve as a side dish or toss with pasta and serve as a main course.

http://www.foodnetwork.com/food/reci..._16199,00.html
Evo
#473
Jan21-07, 07:02 PM
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A really simple version of the classic.

40 Cloves and a Chicken Recipe courtesy Alton Brown
Show: Good Eats
Episode: In The Bulb of the Night (Garlic)

1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper

Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

http://www.foodnetwork.com/food/reci..._16200,00.html
Ouabache
#474
Jan21-07, 10:43 PM
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Quote Quote by Evo View Post
This is SO GOOD.

FRIED CABBAGE.
I planted several shorts rows of cabbage one year in the community garden plots at Purdue (along with squash, tomatos, chard, green beans....) What I didn't anticipate was the cabbage all heading at the same time.. What to do with all this cabbage?
The friendly Hoosiers told me about frying the cabbage.. The recipe was just like yours...Mmmmm good
Ouabache
#475
Jan21-07, 11:48 PM
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Quote Quote by Astronuc View Post
Hummus
It's apparently a good source of protein, fibre and iron.
I can believe that.. Hummus is quite tastey. I like the kind spiked with chiles..

I've also tasted a fried chick pea mixture, I believe it's called falafel. Not sure how it is made though. Real good..

Quote Quote by Astronuc View Post
I have several hot sauces from this place...
It's always great to find a good hot sauce..

I have to get the ones without vinegar (allergic)..
This one doesn't have any vinegar. It does have a respectable amount of heat and a great smokey chipotle flavor.

Actually depending on your idea of piquante, there is a sauce here for almost everyone's palate.
Rach3
#476
Jan25-07, 08:08 PM
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Hummus is great with hot chile and green peppers.

Also, I recommend not cooking oatmeal, it's a waste of time. It's a perfecty good cereal as it is.
turbo
#477
Jan25-07, 08:10 PM
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Quote Quote by Rach3 View Post
Hummus is great with hot chile and green peppers.

Also, I recommend not cooking oatmeal, it's a waste of time. It's a perfecty good cereal as it is.
Yep, I eat rolled oats by the handful, not the spoonful.
Moonbear
#478
Jan25-07, 10:33 PM
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Hmm...I've never had hummus with chili in it. I've had it with red pepper (the sweet kind, not the hot kind) and that was pretty good. Chili sounds even better. I'll have to try that the next time I get a craving for hummus or need a dip to bring to a party.
Evo
#479
Feb4-07, 02:01 PM
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I'm craving Huevos Rancheros.

This was the only authentic recipe I could find.

Ingredients:
1/4 chopped onion
16 oz can of tomatoes, S&W "Ready Cut" is a good choice
3 garlic cloves
4 tortillas
4 eggs
Cooking oil
pinch of chili powder
Chili peppers to taste (Serrano, Habanero, Jalapeņo)
shredded Monterey Jack or Manchego cheese

Pre-cooking:
Chop the onion and chili peppers
Mash the garlic with a press, or simply by smashing it or cutting it into tiny pieces

Cooking:
Set small frying pan in mid-high heat

Add 1 dash of oil to frying pan

Add the tomatoes, onion, garlic, chili powder and chilis

Once the sauce is boiling, reduce heat and simmer for about 10 minutes

On a larger frying pan, put some oil and fry two tortillas for about 30 seconds on each side

Put the tortillas on a plate, and fry two eggs without overcooking them or cooking the top of the egg

Place one egg on top of each tortilla, and fully cover the eggs with the sauce. The sauce will cook the top of the egg.

Now repeat the frying stages for the other eggs, serve with beans and some shredded cheese on top

Tips:
Make sure that you only use a pinch of chili powder, otherwise the sauce will have a sweet taste. Not good.

http://www.batista.org/huevos.html
Evo
#480
Feb4-07, 02:03 PM
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Oooh, this egg casserole sounds yummy.

1 dozen eggs
4 oz. heavy whipping cream
8 oz. fresh crabmeat
8 oz. andouie sausage
8 oz. grated cheddar cheese
4 oz. feta cheese
1 medium-sized onion
2 large jalapeno peppers
1 tsp. kosher salt
1 tsp. black pepper
1 Tbls. cayenne pepper
Louisiana Hot Sauce
bacon grease
Crisco or lard


You will need two large skillets or cast iron frying pans and a medium-sized casserole.

In the first pan, melt bacon grease and bring to medium high heat.

Roughly chop the onion and peppers and toss into the pan, saute for one minute, then add the andouie sausage, continue cooking for two minutes, adding the crab meat last. Reduce to low heat and saute for 5 minutes, remove from heat and cover tightly.

In the other pan, melt enough Crisco or fresh lard to throughly coat the pan. Bring to medium heat. In a large mixing bowl, combine the eggs, cream, salt, black pepper and cayenne. Mix throughly by hand until the mixture is evenly colored and slightly frothy. Turn into the pan and lightly scamble the eggs, they should still be pretty wet when you remove them from the heat.

In a greased casserole, place the eggs in a nice layer, crumble the feta on top. Take the sausage and crab mixture and spread over the eggs, top with the cheddar cheese and bake in 350 degree F. pre-heated oven for 20 minutes, or until the cheddar is bubbly.

Serve hot sauce on the side.

http://www.netcooks.com/recipes/Brea...dian.Eggs.html
larkspur
#481
Feb4-07, 03:47 PM
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I am trying to learn to eat fish. I made some Salmon last week that was quite tasty. I used the frozen fillets that I thawed and brushed with mayonnaise and heavily sprinkled with Chef Paul Prudhomme's Salmon Seasoning and baked it at 350 degrees for about 12 minutes. Served it with steamed asparagus. mmmmmm good.
Schrodinger's Dog
#482
Feb4-07, 03:56 PM
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Ok one of my favourites pay attention.

You need:-

One can of beans.

a toaster and some bread.

For best results Butter or for health, I can't so not believe it's not like so butter substitute, or x.

Place the toast in the toaster and then start cooking your beans, haricot in tomato sauce for preference,Branston or Heinz are good choices but of course this is a matter of personal preference, my local supermarket beans are also very good, but the choice is yours.

Once the beans are cooked and the toast "buttered" place the beans on top, to add spice to the beans you might like to try Worcestershire sauce,soy sauce or grated cheese of your choice on top.

A timeless classic
turbo
#483
Feb4-07, 04:23 PM
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Quote Quote by larkspur View Post
I am trying to learn to eat fish. I made some Salmon last week that was quite tasty. I used the frozen fillets that I thawed and brushed with mayonnaise and heavily sprinkled with Chef Paul Prudhomme's Salmon Seasoning and baked it at 350 degrees for about 12 minutes. Served it with steamed asparagus. mmmmmm good.
Mayo helps keep the salmon moist. After coating the salmon with mayo, we season ours with salt, coarsely cracked peppercorns and a sprig of dill and bake it in an enclosure of tin foil. Serve with slices of fresh lemon so you can squeeze juice on the salmon to taste. We like ours with steamed asparagus, too. Hint - once you've buttered and seasoned your steamed asparagus, you might want to try a spritz of fresh lemon juice on that, too. If you can get fresh salmon, you will find that it is far superior to the frozen stuff, if a bit pricey.

Note: Tuna is fatty, and tolerates freezing very well without much loss of texture and flavor. If your supermarket puts frozen tuna steaks on sale, get some. If I don't grill them, I fry them in butter coated with coarsely cracked peppercorns or use similar ingredients and broil them in our gas stove.
Evo
#484
Feb4-07, 05:21 PM
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Great recipes as always turbo, I'm ready to move up there and start chopping wood. Do I really have to take down and butcher a moose? I have over $800 of Red Lobster gift certificates, you can order fresh seafood from them online to be overnighted to your door, will that do? Does Fed Ex deliver to you?

I'm in the mood for some salmon croquettes.
Astronuc
#485
Feb4-07, 06:12 PM
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Quote Quote by Evo View Post
Great recipes as always turbo, I'm ready to move up there and start chopping wood.
Um - should I mention that the high today around here was 22°F (-5°C). I suspect turbo's place was a little cooler. So, I guess you'd better be prepared to chop a lot of wood.

On the other hand, I think he's already chopped the wood. You just have to go outside and bring it in.
Evo
#486
Feb4-07, 06:15 PM
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Quote Quote by Astronuc View Post
Um - should I mention that the high today around here was 22°F (-5°C). I suspect turbo's place was a little cooler. So, I guess you'd better be prepared to chop a lot of wood.

On the other hand, I think he's already chopped the wood. You just have to go outside and bring it in.
It's been in the teens and single digits for the past week here, I think the temperature soared up to 29 today.

I don't mind chopping wood, but the moose thing could be a deal killer.

I almost burned my chicken and dumplings. I thought I had turned off the stove earlier, but I just went downstairs and as soon as I got to the staircase I could smell something burning.

Luckily it was just some boil over and the soup was ok thanks to a great lid. I hadn't made dumplings in over 8 years and it would have been really bad to lose them.

I'm not talking noodles, I mean REAL dumplings. Fat little clouds of joy floating in a sea of chicken. (of course after boiling for an hour they're probably little rubber balls).


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