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The Food Thread

by arunbg
Tags: cheese, evo, food, ninfa, recipes
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turbo
#4951
Sep6-13, 11:43 AM
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Quote Quote by dlgoff View Post
I let them stay in the pickle stuff for ~48 hours and it really helped bring out the heat. I didn't core the smallest peppers.

I decided to go ahead and hot-water can them; it didn't effect the crispiness. It's more like hot & sweet relish instead of salsa. Here's the results.
Looks great, dlg. My garden is not coming in all that well (too much rain), so I might not be able to make salsa this year. Hot peppers like hot, dry weather and sun. I've still got some left from previous years, and ought to be able to get by.
dlgoff
#4952
Sep22-13, 07:51 PM
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Quote Quote by dlgoff View Post
It's more like hot & sweet relish instead of salsa. Here's the results.


It worked great as relish. Here's lunch.

Evo
#4953
Sep22-13, 08:59 PM
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Yumm!
lisab
#4954
Sep22-13, 09:01 PM
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Looks perfect, Don. I like my dogs cooked just that way: a bit of char but still juicy.
Evo
#4955
Sep22-13, 09:08 PM
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Quote Quote by lisab View Post
Looks perfect, Don. I like my dogs cooked just that way: a bit of char but still juicy.
Oh yeah, looks like a nice crispy bit, not burned, just a great char.
lisab
#4956
Nov10-13, 09:54 PM
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Do any PFers have experience with cooking ostrich? My husband has a long tradition of cooking non-traditional Thanksgiving meals. This year we're considering ostrich. I've had it in restaurants but I've never cooked it.

Has anyone here cooked or eaten it?
Evo
#4957
Nov10-13, 10:12 PM
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Quote Quote by lisab View Post
Do any PFers have experience with cooking ostrich? My husband has a long tradition of cooking non-traditional Thanksgiving meals. This year we're considering ostrich. I've had it in restaurants but I've never cooked it.

Has anyone here cooked or eaten it?
Oh my, I've never even eaten it.
dlgoff
#4958
Nov11-13, 01:57 PM
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Quote Quote by lisab View Post
Do any PFers have experience with cooking ostrich? My husband has a long tradition of cooking non-traditional Thanksgiving meals. This year we're considering ostrich. I've had it in restaurants but I've never cooked it.

Has anyone here cooked or eaten it?
I've eaten just about every wild game in the Midwest and I would imagine it would be similar to cooking as a whitetail deer's leg or rump roast. According to http://www.ostriches.org/cooking.html,

Ostrich meat contains little fat, therefore it does cook differently than beef. Tender cuts should be grilled, broiled or fired. For best taste, the meat should not be cooked more than a medium doneness (145-160 degrees on a meat thermometer.) A moist heat cooking method is suggested for those that prefer meat that is well done, because of the lack of fat the meat will be dry and tough. Less tender cuts (such as the drum) should be prepared using a moist cooking method such as roasting. Ostrich works very well with recipes that call for cooking meats with vegetables. Most cuts of ostrich will cook in a little less time than a similar size cut of beef, and lesser quantities of spices are needed for the same flavor.
willis hallis
#4959
Nov18-13, 12:09 PM
P: 7
how to make a perfect pizza for pennies rather than takeouts
the truth is the ingredients used by most takeout/ frozen shop brought is fairly poor . making your own dough is simple easy and quick but needs time to allow dough to raise alittle ( your not making bread so you dont have to keep bashing it about /mixing it ) just mix it with a knife leave it an hour then spread it out .
ok so you need some kind of cheese some kind of sauce (passata 50 p ) curry sauce , whatever
ham /chicken etc etc,, origan !
ok here is the golden information !
youve spread the dough out ?
now put it under the grill = watch it dont let it burn let it brown alittle
now take it out = TURN it over dont burn yourself
now add you sauce veg sausage cheese etc
put it back under the grill
so there you are,,,, i think perfect pizza and so cheap
hypatia
#4960
Nov18-13, 04:27 PM
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Pea soup kind of day here.
Evo
#4961
Nov18-13, 04:30 PM
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Quote Quote by hypatia View Post
Pea soup kind of day here.
Hey hypatia! Great to see you!
hypatia
#4962
Nov18-13, 05:33 PM
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Thanks. Lots of change going on for me, but my soup is a constant.
danago
#4963
Nov18-13, 06:41 PM
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Oh how did I not see this thread earlier...I love food! Here are some squid ink tagliatelle with calamari that I just made:



Evo
#4964
Nov18-13, 06:50 PM
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Wow, Danago, that looks awesome!
lisab
#4965
Nov18-13, 07:48 PM
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Quote Quote by hypatia View Post
Pea soup kind of day here.
hypatia! Pea soup! Two wonderful things come into my mind on this dreary day !
lisab
#4966
Nov18-13, 07:50 PM
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Quote Quote by danago View Post
Oh how did I not see this thread earlier...I love food! Here are some squid ink tagliatelle with calamari that I just made:
So, can you actually taste squid ink, or is it just for color?
danago
#4967
Nov18-13, 07:56 PM
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Quote Quote by Evo View Post
Wow, Danago, that looks awesome!
Thanks :D It tasted pretty good too!

Quote Quote by lisab View Post
So, can you actually taste squid ink, or is it just for color?
It has a very mild taste and smell of the sea, however once the pasta is cooked and mixed with basil, parsley, chili, olive oil, garlic, etc. it becomes pretty undetectable, so in this case I'd say just for colour.

I'm putting the recipe up on my website soon
danago
#4968
Nov18-13, 09:55 PM
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My throw-together chocolate stack with an espresso. Layers of chocolate biscuit, salted peanuts, caramel, chocolate mousse, shortbread biscuit and finally a layer of Lindt Piccoli couverture chocolate. Lucky I exercise regularly



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