Jalapenos I Grew: The Food Thread Part 2

[Borg]

Looking forward to dinner tonight. The chicken has been marinating since yesterday.
It will get cooked for about 2 hours @350. It usually gets so tender that it falls off the bone. Mmmmm.

 

[ZapperZ]

Looking forward to dinner tonight. The chicken has been marinating since yesterday.
It will get cooked for about 2 hours @350. It usually gets so tender that it falls off the bone. Mmmmm.

So where are the ingredients for the marinade?

Zz.

 

[Borg]

So where are the ingredients for the marinade?

Zz.

I'll have to get the full list from the chef after she wakes up and has her coffee.
I know that it included lemon juice, ground cumin, basil, rosemary, http://www.traderjoes.com/fearless-flyer/article/489 and http://www.weberseasonings.com/product-detail?id=15.
Like your empanadas, she mixes the ingredients by feel. The chicken usually has a wonderful smokey flavor from the cumin.

 

[ZapperZ]

I'll have to get the full list from the chef after she wakes up and has her coffee.
I know that it included lemon juice, ground cumin, basil, rosemary, http://www.traderjoes.com/fearless-flyer/article/489 and http://www.weberseasonings.com/product-detail?id=15.
Like your empanadas, she mixes the ingredients by feel. The chicken usually has a wonderful smokey flavor from the cumin.

Sounds like your sleeping chef is making a version of lemon chicken, but the addition of cumin pushed it to the Middle Eastern flavor.

Zz.

 

[Borg]

There were ingredients for last night's dinner on the counter at the same time that weren't used in the marinade. Here's the actual list:
Lemon juice, ground cumin, ground black peppercorns, http://www.traderjoes.com/fearless-flyer/article/489, bbq sauce, and a little water to thin it out.

 

[Astronuc]

Pumpkin and squash
https://www.yahoo.com/food/8-ways-to-enjoy-falls-most-popular-superfood-127088968866.html

The chicken has been marinating since yesterday.

It seems like a lemon, mustard and possibly curried chicken.

 

[Astronuc]

Sandwich ideas - https://www.yahoo.com/food/12-sandwiches-your-kids-wont-swap-in-the-127022159986.html

 

[dlgoff]

I'll have to get the full list from the chef after she wakes up and has her coffee.

I was thinking you made this. I'm going to "Unlike" your post. Well, maybe not. It still looks outstandingly delicious.

 

[Astronuc]

Food for thought.
http://www.splendidtable.org/story/...-is-the-word-that-symbolizes-senegal-the-best
Fonio is a drought-resistant grain.

It grows in the harshest conditions. Senegal is a semi-desert, so fonio could be growing in the sandy ground. It matures in two months. In two months you can have a harvest of fonio.

Rice is the most common grain, but you also have other grains like fonio, millet and sorghum (that comes more in the countryside when you go down south).

The yassa has only really three ingredients: It's lots of onions that have been cooked slowly with lime juice and grilled fish or chicken. The chicken or the fish has been marinated in that same lime flavor -- lime, garlic and thyme -- for some time or overnight.

Broken rice: 'The grain that was promoted by the colonials'
PT: You know how we started using broken rice? That broken rice was imported to Senegal from Indochina (which became Vietnam); Indochina was part of the French colonial empire. The French brought this broken rice, which really was the over-processed rice that the Vietnamese would just throw away after they processed the rice. The French would send it to Senegal because they wanted our farmers to be busy growing peanuts. At the time, the cash crop for the French industries was peanut oil. The broken rice became the grain that was promoted by the colonials. The Senegalese embraced it like we embrace many things.

LRK: In the 1700s and 1800s, from what I understand, that was the single most expensive rice in the U.S. Foreign countries paid huge amounts of money to get their hands on it. The irony of that is amazing.

PT: Indeed. It's really amazing that this great rice, which foreign countries paid tons of money for, in Senegal we still are not consuming it. It's just in the South; its production is just limited in the South. It's called the Jola rice. The Jola are consuming it because it has an important value spiritually -- they use it for their sacred rituals. They keep using it, they keep consuming it.

But the North, 50 years after independence, we're still importing rice from Southeast Asia. . . .
. . .

 

[Borg]

Food for thought.
http://www.splendidtable.org/story/...-is-the-word-that-symbolizes-senegal-the-best
Fonio is a drought-resistant grain.

That made me wonder if a site that I visited a long time ago is still active. It is - Free Rice.

 

[Astronuc]

Yahoo - The 12 Healthiest Foods You’ve Never Heard Of

Actually, I have heard of most of them and have used many of them in my cooking. I can do without the hype, thank you.What's with P-dishes? Paella, Polenta, Pilaf, . . .
I had to refresh my knowledge recently. I like rice dishes, especially savory rice dishes.

https://en.wikipedia.org/wiki/Paella - "a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia" (but then the Wikipedia quotes an article from about.com).

For Polenta - see http://cooking.nytimes.com/recipes/1014527-basic-polenta

 

[OmCheeto]

Yahoo - The 12 Healthiest Foods You’ve Never Heard Of
...

Ha! The very first one on the list, Amaranth, was the only weird food I could think of that was on the list.
Still haven't had any.
I heard that you can even pop it, like popcorn.
hmmmm...
google google google

​

Ha ha! Micro-popcorn!

 

[dlgoff]

Ha ha! Micro-popcorn!

... the quantum food.

 

[JorisL]

I tasted this sweet and hot chilli chutney at a friend's place over the weekend.
He said it came from Jamie Olivers recipe so I'll be making it somewhere in the next couple of days.

It would be great to add to marinated ribs or as a stuffing for chicken.

But something as simple as spreading on a baguette was yummy in my tummy as well.
I guess this might become my morning breakfast kick. (savoury > sweet breakfasts).

I also have a semi-failed experiment where I tried to make my own orange-flavored jelly to dip in chocolate.
I used 350 ml of juice and 2 envelopes of gelatine. The gel did set but it's a little too wobbly.
I also need to add some sugar to get rid of the tangy after taste.

 

[Mr.Robot]

Mixed Vegetable Soup
maximum 7 vegetables, herbs and beetroot
i want to cook in 15ml of oil.
(I am going to cook this recipe for Grandparents)
Thank You!

 

[JorisL]

Pumpkin soup.
one reasonable sized pumpkin, some onions and a stock cube. Also add a clove of garlic.
Seasoning at the end, pepper, salt and a bit of nutmeg if you like that.

You can give it a bit of heat with some fresh chili.
I suppose bacon strips work great as a garnish

 

[Mr.Robot]

Thank you JorisL..
Grandparents are vegetarian,so can i add some pieces of green apple or something like that??

 

[JorisL]

Don't know about that, seems risky.
The soup is great without bacon as is.

Some lovely croutons might be nice for example with fine herbs.
Store bought are usually good enough.

 

[Mr.Robot]

we have Holy Basil in abundance!

 

[Astronuc]

Beet root is sweet, so you'll need to find herbs and vegetables that taste well with the beets. Maybe one could do a sweet and sour soup.

One could add carrots, green beans or peas, and corn.

One could sautee some onions and garlic perhaps, and some garbanzo beans and rice, with the mixed vegetables.

 

[Mr.Robot]

Carrots ,beans and corn sounds good!
What should i do if i want to make it slightly sour..just slightly..
I mean to say that,my grandparents will say,'indeed its sweet,and a bit sour..'
Tamarind or any other fruit??

 

[Astronuc]

What should i do if i want to make it slightly sour..just slightly..

A little bit of vinegar.

I was also thinking that one could do like a three bean soup, like a three bean salad (with green, red kidney and garbanzo beans):
http://www.food.com/recipe/three-bean-salad-133914
Search Google images for "three bean salad" for a variety of ideas.

Corn and diced carrots and beets, adds and texture flavor to it.

 

[Mr.Robot]

Will Vinegar work??

 

[Mr.Robot]

Pomegranate for garnish!

 

[Astronuc]

I bite and tear croissants with my teeth and fold crepes like wraps.

https://www.yahoo.com/travel/how-to-eat-french-food-like-a-french-person-in-129109169122.html

 

[ZapperZ]

Had Korean food a couple of nights ago at our most favorite Korean restaurant here. It is one of the few Korean restaurant that has a real charcoal fire pit for you to grill your food. Most other restaurants use gas hibachi.

This place is unassuming, minimal decor, but boy is the food very good. And with the large number of Korean customers usually there, I'd take it that they are also quite authentic.

This is your favorite, the bulgogi, which we get to grill at our table.

We normally get this and also the Yuk Ki Jang, which is a spicy shredded beef soup. Sometime we add variations to these, such as squids, octopus, beef short ribs, etc. But those two are our staples whenever we go to this place.

Zz.

 

[Astronuc]

Sammy Hagar on cooking. He's a really serious chef.
http://www.splendidtable.org/story/sammy-hagar-on-cooking-its-just-like-writing-a-song

3 techniques to improve your home cooking
http://www.splendidtable.org/story/3-techniques-to-improve-your-home-cookingMango en Fuego
http://www.barefootwine.com/recipes/cocktails/mango-en-fuego

 

[Astronuc]

Eleven different pastas or spaghetti - https://www.yahoo.com/food/11-spaghetti-recipes-youll-want-to-make-again-and-129163124324.html

I love carbonara.

 

[Evo]

Had Korean food a couple of nights ago at our most favorite Korean restaurant here. It is one of the few Korean restaurant that has a real charcoal fire pit for you to grill your food. Most other restaurants use gas hibachi.

This place is unassuming, minimal decor, but boy is the food very good. And with the large number of Korean customers usually there, I'd take it that they are also quite authentic.

This is your favorite, the bulgogi, which we get to grill at our table.

We normally get this and also the Yuk Ki Jang, which is a spicy shredded beef soup. Sometime we add variations to these, such as squids, octopus, beef short ribs, etc. But those two are our staples whenever we go to this place.

Zz.

Awesome, the littleChinese place we went to (gone now), had the little hibachis with the sterno to cook the meat. Tasted like sterno, but so good, you didn't mind (much).

 

[skyshrimp]

Today I'm having salt and pepper spicy battered squid rings with crispy tiger prawn balls. I have a sweet, hot masala dipping sauce for those. I'll have that with a nice salad and a frozen plantain smoothie I've been meaning to try out.

For dessert I have Black Forest gateaux with extra cream.