What can you expect in the Food Thread on PF?

[Astronuc]

I have several hot sauces from this place.

http://www.dinosaurbarbque.com/index.php

Devil's Duel Habanero Pepper Sauce (not too hot, but great Habanero taste)
http://www.dinosaurbarbque.com/viewProduct.php?p=43
Fiendishly Hot... the all natural blend of fresh herbs and those evil flame-licking habanero peppers bring hellfire to your tongue!


http://www.dinosaurbarbque.com/viewRecipe.php

http://www.dinosaurbarbque.com/viewProduct.php?p=37

 

[Moonbear]

All my plans to sit around the house eating away have gone totally awry! I'm sick. Anyone have a good recipe for water? I can't even get that to stay down. I'm going to brave some chicken broth though, in the hopes that some nutrients get absorbed before it comes back up, because the only thing worse than being sick is being sick and hungry and not able to eat.

 

[Evo]

All my plans to sit around the house eating away have gone totally awry! I'm sick. Anyone have a good recipe for water? I can't even get that to stay down. I'm going to brave some chicken broth though, in the hopes that some nutrients get absorbed before it comes back up, because the only thing worse than being sick is being sick and hungry and not able to eat.

Oh Moonbear, that's terrible! Do you have any REAL coca cola? The cola syrup is good for releaving nausea. I won't tell you what I eat when I'm sick, it'll just make you sicker, but it works for me.

 

[Moonbear]

Oh Moonbear, that's terrible! Do you have any REAL coca cola? The cola syrup is good for releaving nausea. I won't tell you what I eat when I'm sick, it'll just make you sicker, but it works for me.

Nope. All the stores are closed and my friends and co-workers are out of town, so there's nobody local to call and plead for them to bring me medicine for my tummy. I attempted some chicken broth, though, and that seems to be staying put (it took effort to sip it slowly rather than gulp it down, because it tasted so good). I had to drink some Pepsi too, which didn't go down as easily, but I was adding a caffeine w/drawal headache on top of everything else (I didn't have my morning coffee, because I was trying to avoid caffeine to prevent any further dehydration).

This is a horrible whatever it is, because I AM hungry and have my normal appetite, but nothing was staying down. What I would give just to have a lemon to squeeze into some water to get some vitamins in.

And Ember is sitting here surrounded by her piles of new toys, and nobody to help her play with all of them.

 

[Evo]

Oh, that's terrible. If I was closer, I'd bring you something. Main thing is to not get dehydrated.

 

[Astronuc]

Oh Moonbear, that's terrible! Do you have any REAL coca cola? The cola syrup is good for releaving nausea. I won't tell you what I eat when I'm sick, it'll just make you sicker, but it works for me.

Make sure the Coke Cola is decarbonated. Pepsi does not work.

Isn't there anyone you can call? Even if you call a pizza (or other food) delivery place and just order Coke - real or classic Coke as Evo specified - that would do. Or you could order something for later when you are well.

Always keep Coke and Gatorade for emergencies!

I hope you recover quickly.

 

[Moonbear]

Isn't there anyone you can call? Even if you call a pizza (or other food) delivery place and just order Coke - real or classic Coke as Evo specified - that would do. Or you could order something for later when you are well.

Always keep Coke and Gatorade for emergencies!

College town on Christmas day...things are pretty much all closed. Definitely nobody delivering. I should have sent a PM to Physics_Wiz...he's still in town and we met last week.

I'm not sure I could stomach Coke or Gatorade...I don't like either on a good day...too sweet. I have to drag myself out to the farm tomorrow, and to feed my friend's cat, so I'll drag myself to the grocery store too and depending on how I feel, stock up on easy to eat things. I don't really like yogurt either, but I think I better eat some of that to repopulate all the bacteria that I think have been stripped from my gut today. If I still feel really awful tomorrow, one of the grad students will be back to help on the experiment we're running this week, so I can probably persuade him to run the errands for me instead.

I always have chicken broth in the pantry, and that went down well. And now I've moved up to oatmeal. That's better than the teaspoon of sugar I started with this afternoon when I knew I had to get something into me and nothing would stay put...just sucked on that for a while and got some sugar into my bloodstream which helped somewhat.

I think the worst is over now...I'm suspecting food poisoning from fish I had yesterday...the symptoms started showing up a few hours after eating that, and I didn't eat anything else unusual (baked potato and boiled frozen peas from a bag I had eaten from the day before). Now that it's all out of my system, I'm starting to get better. Still feel a bit nauseous and just plain wrung out, but nothing like this morning.

 

[Evo]

Poor Moonbear, I know that feeling and it's the worst.

I recently bought a frozen fillet of fish and just as I went to put it into the pan, I noticed some little white things that didn't look quite right. On closer inspection, they were worms. I looked it up on the internet and it seems that worms in fish are quite common. I haven't been able to eat fish since. People eat the worms all the time, they won't hurt you but...

Once the fish cooks and turns white, you can't see the worms anymore.

 

[Moonbear]

Poor Moonbear, I know that feeling and it's the worst.

I recently bought a frozen fillet of fish and just as I went to put it into the pan, I noticed some little white things that didn't look quite right. On closer inspection, they were worms. I looked it up on the internet and it seems that worms in fish are quite common. I haven't been able to eat fish since. People eat the worms all the time, they won't hurt you but...

Once the fish cooks and turns white, you can't see the worms anymore.

The only worms I want touching my fish is the one that was on the hook when it was caught! I've never had a problem with fish before, even from this grocery store, but they probably were just putting out old stuff to get rid of it before being closed for a day, and I didn't really think about that. I was just in the mood for fish.

 

[Ivan Seeking]

A recent discovery: Due to an empty fridge, I found that dry salami and pepperoni with some extra-sharp cheddar and feta cheese makes a great deli-style sandwhich.

 

[Evo]

A recent discovery: Due to an empty fridge, I found that dry salami and pepperoni with some extra-sharp cheddar and feta cheese makes a great deli-style sandwhich.

That sounds good.

When I have an empty fridge, we're talking 3 month old pineapple slices, green olives and moldy cottage cheese.

 

[Ivan Seeking]

When I have an empty fridge, we're talking 3 month old pineapple slices, green olives and moldy cottage cheese.

Who knows? That may also be quite tasty.

 

[radou]

I know this is no pic thread, but I couldn't resist to give a link to yesterday's after-Christmas-dinner feast, powered by Grandma, of course: http://usera.imagecave.com/polkijuhzu322/PC250521a.jpg".

P.S. We still have loads of these cookies, but they are dissapearing rapidly, so who wants Christmas shipments should subscribe.

 

[Astronuc]

When I have an empty fridge, we're talking 3 month old pineapple slices, green olives and moldy cottage cheese.

You could start your own pharmaceutical company.

I looked it up on the internet and it seems that worms in fish are quite common.

My brother-in-law is an avid fisherman, and he mentioned that worms occur in older or grandfather fish, and he does not eat those, but throws them back. Some worms maybe OK, but many others are parasites and should not be eaten.

IMO, worms in food are a sign of poor hygiene/cleanliness. Many years ago, I visited the largest fishmarket in Japan where there were huge numbers of fresh fish just off the boats. In everything I saw, there were no worms - and that would be uncommon.

Round worms in fish
http://www.fao.org/wairdocs/tan/x5951e/x5951e01.htm

http://www.fao.org/wairdocs/tan/x5951e/x5951e00.htm

http://www.inspection.gc.ca/english/anima/fispoi/product/seaphoe.shtml

http://www.cfsan.fda.gov/~mow/chap25.html

Well, this site indicates that worms are not bad.
http://research.myfwc.com/products/product_info.asp?id=1952

Best to buy frozen fillets and cook them well.

 

[Moonbear]

That sounds good.

When I have an empty fridge, we're talking 3 month old pineapple slices, green olives and moldy cottage cheese.

Good thing I'm feeling better today, or that might have sent me wretching again! I've never seen a fridge that empty except when moving into a new apartment when the previous tenants didn't clean out everything and left a few old wine coolers and outdated yogurt.

 

[Evo]

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.

 

[scorpa]

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 something like my grandma makes, except she uses saurkraut. First you make homemade bread, then stuff it with hamburger, bacon, onions and saurkraut. It is SO SO good.

 

[scorpa]

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.

 

[Astronuc]

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/delicious_recipes_hummus.htm

 

[Moonbear]

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]

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/srbeack/vegetarian/index.html

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

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

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

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

One of Steph's friends
http://habeasbrulee.com/

 

[Evo]

Garlicky Greens

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/recipes/recipe/0,1977,FOOD_9936_16199,00.html

 

[Evo]

Chicken with 40 cloves of garlic

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/recipes/recipe/0,,FOOD_9936_16200,00.html

 

[Ouabache]

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]

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..

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 http://www.originaljuan.com/ssl/shopping/products/?pg=c12bc1cb-773e-41f1-9f5a-10e900af2c75 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 http://www.originaljuan.com/ssl/shopping/products/heat/?ctg=C944D602-A839-4E8E-8847-15BC8142C357 for almost everyone's palate.

 

[Rach3]

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]

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]

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]

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, Jalapeño)
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]

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/Breakfast/Acadian.Eggs.html

 

[larkspur]

Salmon

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]

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]

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]

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]

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]

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).

 

[Astronuc]

It's been in the teens and single digits for the past week here, I think the temperature soared up to 29 today.

That warm!

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

I could take of the moose. I don't mind the dirty work. Besides, I like roasted moose with blackberry sauce.

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.

Sounds like you need a kitchen buddy.

I'm not talking noodles, I mean REAL dumplings. Fat little clouds of joy floating in a sea of chicken. :!)

I hope they turn out OK. If not, just put them outside - they'll keep until spring.

 

[quantumdude]

For this past Christmas party, I made the following.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28568,00.html , by Giada De Laurentiis. I added about a cup of a 3 cheese (parmesan, romano, asiago) mixture to the sauce.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28569,00.html , by Giada De Laurentiis.

Seafood Pesto Risotto, by me.

I also made 2 cheesecakes. They are my modifications of Giada's http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31419,00.html . The procedure is pretty much the same, so I'll just tell you what's different about mine. They both turned out great.

Chocolate Cherry Cheesecake​

Cheesecake:
8 ounces purchased chocolate graham crackers
6 tablespoons (3/4 stick) unsalted butter, melted
1 (16-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup Godiva dark chocolate liqueur
1/2 cup semisweet dark chocolate morsels, melted
2 teaspoons vanilla extract
4 large eggs, at room temperature

Topping:
2 16 oz cans of pitted cherries, packed in syrup
1/4 cup sugar
1/4 cup kirsch cherry brandy

I prepare the crust and the filling the same way that Giada does, but I substitute the graham crackers for the biscotti and the Godiva/chocolate chips for the limoncello. I let the melted chocolate cool a bit (about 10 minutes) for fear of curdling the cheese or cooking the eggs. I have no replacement for the lemon zest.

To make the topping, melt the sugar in a saute pan over low-medium heat. Once the sugar has melted, add the cherries and the kirsch. Toss the mixture until the cherries are coated with the sugar and the alcohol has evaporated, about 15 minutes. Allow the topping to cool, then add to the cooled cheesecake.

Maple Walnut Cheesecake​

Cheesecake:
8 ounces purchased cinnamon graham crackers
6 tablespoons (3/4 stick) unsalted butter, melted
1 (16-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup Nocello liqueur
1/4 cup maple syrup
2 teaspoons vanilla extract
4 large eggs, at room temperature

Topping:
24 oz whole walnuts
1/4 cup maple syrup
1/4 cup brown sugar
3 tablespoons unsalted butter, melted
3 tablespoons of all-purpose flour

Again, I prepare the crust and the filling the same way that Giada does, but I substitute the graham crackers for the biscotti and the nocello and maple syrup for the limoncello. Again, I have no replacement for the lemon zest.

To make the topping, melt the butter in a saute pan over low-medium heat. Once the butter has melted, add the flour and whisk until thick. Add the brown sugar, maple syrup, and walnuts and toss until the walnuts are coated in the mixture, about 15 minutes. Allow the topping to cool, then crumble over the cooled cheesecake.

 

[Astronuc]

We're going to have to do a PF cookoff. I'll volunteer to be a judge.

Should we do the wine tasting before or after the food.

Well I guess we could do aperitifs, wines with the meal, and after-dinner desert wines.

 

[Moonbear]

And you didn't invite us over for Christmas to share in that delight?!

I just made battered shrimp...mixed some flour, cornstarch and baking powder together, seasoned it with salt, black pepper, white pepper, red pepper, onion powder and garlic powerd. I mixed that in with a combination of 1 egg, a splash of milk, and a generous portion of beer, until I had a thick batter. Tossed in my shrimpies, coated them well, and then deep fried them. After frying, I made a few buffalo style (lots of Red Hot and some melted butter, and dunk the fried shrimp into it), some BBQ style (they sell Montgomery Inn's BBQ sauce in a bottle now, so one of the two things I enjoyed about Cincinnati can now be brought to my home), and a few plain just to find out what the batter tasted like. The plain ones could have used a dipping sauce. (Anyone know how to make something resembling the sauce they serve with Bloomin' Onions at Outback? Some sort of a horseradish sauce would have been tasty with them.) The buffalo-style ones were perfect. The BBQ ones could have used a little heat...next time I'll use a spicy BBQ sauce instead, I just used the one I had.

I also fried up some homemade potato chips.

All of that washed down with a beer...the perfect compliment to waiting for the SuperBowl halftime commercials.

 

[Evo]

To Tom: So that's where you've been all this time...cooking? The recipes sound delicious.

Moonbear - your tempura batter for the shrimp sounds yummy! I like classic tartar sauce for dipping, but the horseradish sauce is great.

Here supposedly the recipe for Outback's horseradish sauce.

Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper

Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.

http://www.recipelink.com/ch/2002/december/topsecretrestaurantrecipes2.html

 

[Moonbear]

Wow, that's a simpler recipe than I expected! I even have all those ingredients. I'll have to make that next time I get in the mood for deep fried food (not very often).

 

[Evo]

Does anyone remember this? A pie made with a box of crackers between two layers of pie dough?

RITZ® Mock Apple Pie

Prep Time: 45 min
Total Time: 1 hr 20 min
Makes: 10 servings

pastry for 2-crust 9-inch pie

36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)

2 cups sugar

2 tsp. cream of tartar

Grated peel of 1 lemon

2 Tbsp. lemon juice

2 Tbsp. butter or margarine

1/2 tsp. ground cinnamon


PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.

MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.

BAKE 30 to 35 minutes or until crust is crisp and golden. Cool completely.

 

[scorpa]

I just made the best chicken stew ever! I got a slow cooker for christmas so I tried it out for the first time today and it worked great...that recipe is definitely a keeper!

 

[turbo]

I just made the best chicken stew ever! I got a slow cooker for christmas so I tried it out for the first time today and it worked great...that recipe is definitely a keeper!

Scorpa, (in case you don't already do this) whenever you roast a chicken and your meal is over, cut the meat off the bones, then cut the big bones in two with a pair of poultry shears and simmer the bones, skin and other scraps in lightly salted water for a few hours. Strain out the scraps, bones, etc and store the liquid in your fridge or freezer. That makes a wonderful chicken stock - ideal for starting a chicken stew, but also great as a starter for home-made tomato soup - we have that quite a bit because I can't eat canned soups (the "natural flavors" and many other ingredients are primarily MSG and I'm very allergic to it.)

 

[turbo]

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.

Our nights have been pretty cold, of late, and the days have mostly been in the teens, so we've been burning a lot of wood. It's all sawed, split, and stacked, but it still has to be brought in from the wood-shed.

About the moose - you just have to get over that. The little Styrofoam trays of hamburg don't start out that way, you know. It's healthy to take personal responsibility for the meat that you eat - and at least the moose have a life of freedom until they die - they are not confined to a pen in a feed lot. We get as much of our beef and chicken as we can from a local farm. The chickens are free-range and the Angus grow up in nice pastures with trees, shade, and stream-fed ponds.

 

[turbo]

I could take of the moose. I don't mind the dirty work. Besides, I like roasted moose with blackberry sauce.

I didn't get a moose permit last year, but I've still got many gallons of frozen wild blackberries. Now for the moose...I'm half-way there. Which reminds me - there's an old Maine joke about a farmer selling rabbit sandwiches out of a roadside stand for 75 cents a sandwich (I told you it was an OLD joke), and the health inspector dropped in, bought a sandwich and found it quite tasty. He asked if the meat was 100% rabbit meat and the farmer admitted that he added a touch of horse meat "for body". The inspector asked how much was a touch - was it 10-20% or so, and the farmer allowed as to how the percentage was closer to 50:50 - one rabbit, one horse.

 

[scorpa]

Scorpa, (in case you don't already do this) whenever you roast a chicken and your meal is over, cut the meat off the bones, then cut the big bones in two with a pair of poultry shears and simmer the bones, skin and other scraps in lightly salted water for a few hours. Strain out the scraps, bones, etc and store the liquid in your fridge or freezer. That makes a wonderful chicken stock - ideal for starting a chicken stew, but also great as a starter for home-made tomato soup - we have that quite a bit because I can't eat canned soups (the "natural flavors" and many other ingredients are primarily MSG and I'm very allergic to it.)

Thanks for the tip turbo I'll keep that in mind, I used watkins chicken soup mix for the broth but the real stuff would be way better.

 

[Moonbear]

Mmm...I always use all the leftover chicken bones for making chicken soup (I add the meat too). I never have enough to bother with chicken stock to save.

I'm laughing at that joke, turbo! 50:50...one rabbit, one horse. Where's Ivan? He should add that to his repertoire!

I just finished baking some yummy nutmeg cookies...got the recipe during a Christmas cookie exchange. I was going to attempt that walnut cheesecake recipe that Tom posted from Christmas, but I've just discovered that liquor stores aren't open on Sundays here, so I can't get the Nocello. I hate arbitrary laws...you can buy wine and beer, but not hard liquor or liqueurs on Sunday, apparently. I guess I've never had a reason to stop in a liquor store on a Sunday before to discover this sooner. *sigh* I guess it'll have to wait until next weekend to try. Now I just hope the liquor store carries Nocello.

 

[Evo]

The liquor laws in some states are just ridiculous.

Right now I'm finishing off a smoked ham and then the bone is going into a ham and bean soup.