What can you expect in the Food Thread on PF?

[wolram]

So, i am going to experiment with my stock of oily fish, i have 15 tins all together so they should keep me fed one way or tother.
How about with rice, or in an omelet, or with mixed beans.

 

[NateTG]

So, i am going to experiment with my stock of oily fish, i have 15 tins all together so they should keep me fed one way or tother.
How about with rice, or in an omelet, or with mixed beans.

Sardines on pasta is traditional:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24899,00.html
I'm sure you can make that with other tinned fish.

Aside from fat (olive oil, hard cheeses, sour cream, cream cheese are all going to be good), you can also try acids (vinaigrette, lemon juice, pickles, roma tomatoes, hot peppers), or onion flavors (onion, chive, shallot, fennel) with your anchovies. (Combinations of these are found in all sorts of common condiments like tartar sauce, relish, ketchup, pickles, or salad dressing.)

 

[wolram]

That sounds good Nate, it will be number 2 on my list.

 

[Evo]

Tonight I'm making a stew of beef, chickpeas, onions, carrots and potatoes. It was a toss up whether to pour it over couscous or rice. I decided on rice. It's still cooking and the fragrance is killing me, I'm starving.

 

[Math Is Hard]

Tonight I'm making a stew of beef, chickpeas, onions, carrots and potatoes. It was a toss up whether to pour it over couscous or rice. I decided on rice. It's still cooking and the fragrance is killing me, I'm starving.

Can I come over? I'll bring some pecan pie.

Oh, that reminds me - when I was in Houston I got book full of nothing but prize-winning recipes from Texas cook-off competitions. They all look incredible. Lots of recipes for biscuits, BBQ, chili, pies, cobblers... mmmmmm...

 

[hypatia]

Lol must be beef and rice time! I did a flank with pearl onions and roasted red peppers, served over rice. I just love my slow cooker, gone all day then come home this wonderful smell. 20 minutes to make the rice, and I was eating dinner, life don't get much better.

 

[Evo]

Can I come over? I'll bring some pecan pie.

:!) I'll light up the fireplace.

Oh, that reminds me - when I was in Houston I got book full of nothing but prize-winning recipes from Texas cook-off competitions. They all look incredible. Lots of recipes for biscuits, BBQ, chili, pies, cobblers... mmmmmm...

Mmmmmmmm, bring it woman, we will eat ourselves into a stupor.

Lol must be beef and rice time! I did a flank with pearl onions and roasted red peppers, served over rice. I just love my slow cooker, gone all day then come home this wonderful smell. 20 minutes to make the rice, and I was eating dinner, life don't get much better.

Oh my, hypatia, you're invited too!

 

[Ben Niehoff]

So I'm a bit of a foodie, too. Tonight I made chicken and veggies with a spicy Thai peanut sauce, served over Jasmine rice. I just made it up without a recipe...peanut sauce is actually very simple (peanut butter + coconut milk + soy sauce + sri racha). It turned out delicious!

After learning just a few basic cooking principles, I'm starting to realize how much of a sham most restaurants are...

 

[turbo]

After learning just a few basic cooking principles, I'm starting to realize how much of a sham most restaurants are...

Yep!

 

[Andre]

...peanut sauce is actually very simple (peanut butter + coconut milk + soy sauce + sri racha). ...

sri racha? Chili sauce? Peanut sauce would enhance greatly in taste adding "ketoembar", "laos" and "djahe".

 

[Ben Niehoff]

Like I said, I made it up. I'll look at some actual recipes and see what could be improved...

 

[ZapperZ]

So I'm a bit of a foodie, too. Tonight I made chicken and veggies with a spicy Thai peanut sauce, served over Jasmine rice. I just made it up without a recipe...peanut sauce is actually very simple (peanut butter + coconut milk + soy sauce + sri racha). It turned out delicious!

Of course, there are different type of peanut sauce. A Malaysian peanut sauce that is popular served with their more flavorful version of satay, is a lot more involved. Some of the ingredients for this includes lemon grass, galanga root, and tamarind. Whenever we go to a Thai restaurant, I kept telling my friends of how different the usual Thai satay with Malaysian satay, and the peanut sauces. Of course, they complained that they can't actually verify this. So I ended up making some one time, and everyone finally got the point.

Now, luckily, we have a Malaysia restaurant here in Chicago's Chinatown. They do make a decent satay and peanut sauce. But I still think mine is a lot better. :)

Unfortunately, since it is rather involved, I only make 'em on very, very, special occasions.

Zz.

 

[Moonbear]

Now, luckily, we have a Malaysia restaurant here in Chicago's Chinatown. They do make a decent satay and peanut sauce. But I still think mine is a lot better. :)

Unfortunately, since it is rather involved, I only make 'em on very, very, special occasions.

Zz.

Well then, I think we'll need to evaluate this for ourselves at the next PF gathering.

 

[ZapperZ]

Well then, I think we'll need to evaluate this for ourselves at the next PF gathering.

But I thought our next PF Gathering is going to be at WDW in December? :)

Zz.

 

[Moonbear]

But I thought our next PF Gathering is going to be at WDW in December? :)

Zz.

Oh, right! Do those villas come with little kitchenettes?

 

[ZapperZ]

Oh, right! Do those villas come with little kitchenettes?

Yes, but do you think I can cook in something that small? I'm not renting a 2-bedroom villa. Besides, I will need all of my tools. :)

Zz.

 

[Andre]

Todays chat quiche for Evo as promised,

No complains from the family about it's quality.

 

[Moonbear]

Ooh, a very fancy quiche! For next week's chat, everyone needs to bring a dish to pass or chip into the beer fund!

 

[Evo]

Sounds very tasty Andre!

 

[turbo]

Here's some green habanero relish for next week's chat.

 

[Evo]

Mmmmmm, I can feel the heat already.

 

[Moonbear]

Ooh, that sounds delicious! What should we serve it with? Tortilla chips, or on some other dish?

BTW, turbo, thanks for mentioning a NE boiled dinner in chat...that's what I decided to make for dinner tonight too (and to have plenty of leftovers for a busy week). Of course, I should have started it when you did so it'd be all ready by now, but I ate a late lunch, so I guess a late dinner works too.

 

[wolram]

Mini Meatloaf

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Tasty just served with mash and peas.

 

[turbo]

Ooh, that sounds delicious! What should we serve it with? Tortilla chips, or on some other dish?

BTW, turbo, thanks for mentioning a NE boiled dinner in chat...that's what I decided to make for dinner tonight too (and to have plenty of leftovers for a busy week). Of course, I should have started it when you did so it'd be all ready by now, but I ate a late lunch, so I guess a late dinner works too.

Yep! I've got a week's worth of leftovers from that meal. Meat potatoes, carrots, onions, cabbage, and gravy. It's almost impossible to screw up a meal like that.

 

[Evo]

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Tasty just served with mash and peas.

Your cheesy meatloaf sounds good Wolram.

 

[ZapperZ]

It's the Chinese Lunar New Year. What better occasion than to list all the food we have here in the US that passes as "chinese food", but did not originate out of the far east.

1. Chow Mein
2. Egg Foo Yong
3. Fortune Cookies
4. General Tso's Chicken
5. Sweet and Sour anything
6. Orange Chicken (still good, but an invention of Panda Express)
7. ...

Zz.

 

[Evo]

mmmmm, Panda Express orange chicken. :!)

 

[Moonbear]

I
6. Orange Chicken (still good, but an invention of Panda Express)

Is it really an invention of Panda Express? I've had much better versions from other Chinese restaurants, and assumed Panda Express is the one bastardizing the recipe from other places rather than the other way around. I realize none of it is actually Chinese.

I love wontons. When my former neighbor would make them, they never made it into soup before they were gobbled up.

Everyone I worked with today enjoyed the chicken soup I made (the grad student was sick yesterday, so I made it mostly for him since he was toughing out his illness and showing up for a really labor-intensive experiment today in spite of his illness). I always roast the chicken first, seasoned with kosher salt, black pepper, onion powder, garlic powder, thyme, and oregano.

Once it's roasted, I sautee some onion and garlic in olive oil, add celery (use the leaves as well as stalk for soup) and carrots, then the chicken followed by all the pan drippings (I always put some water in the bottom of the roasting pan), and fill up the rest of the pot with water. Add some more salt and black pepper. Bring to a boil, then simmer for a few hours. Remove the chicken from the bones (it should just fall off easily at that point), make some pasta on the side (I never add the pasta/noodles to the chicken soup until serving so it doesn't end up mushy).

I'm glad I kept a small container at home, because everyone gobbled up the soup so there wasn't even a drop left by the end of the day (it was cold out at the farm too, so hot soup was just the thing).

 

[turbo]

Moonie, that sounds great! When winter rolls around, my wife and I start doing combo-meals in earnest. Every roast (poultry, beef, pork) becomes a possible platform for a great soup. We've been backing off on pasta in winter soups lately, instead concentrating on potatoes, Basmati rice, black beans, etc. We get really inventive with the food when cabin-fever hits.

 

[scorpa]

I think my program is out to get me...they make us take each others blood today...and they had to be fasting samples so we couldn't have breakfast, then they give us time to go to the hospital cafeteria and grab a nice big breakfast and we come back and find out its gross specimens in the histo lab today...so I had to spend the lab poking and prodding at intestines and stomachs...not something I enjoy doing when I am feeling a bit icky myself from greasy cafeteria food.

I think I am going to make a pot of chili this weekend...anyone have any tips or tricks they would like to share? The kind I make is good it just isn't very exciting.

 

[Moonbear]

I think I am going to make a pot of chili this weekend...anyone have any tips or tricks they would like to share?

Just don't eat it before any long road trips.

 

[Moonbear]

Moonie, that sounds great! When winter rolls around, my wife and I start doing combo-meals in earnest. Every roast (poultry, beef, pork) becomes a possible platform for a great soup. We've been backing off on pasta in winter soups lately, instead concentrating on potatoes, Basmati rice, black beans, etc. We get really inventive with the food when cabin-fever hits.

Yep, usually that's what I do. I roast a chicken for a dinner, and since it's just me, I keep some as leftover for the next day, and the rest goes into the soup pot. This time, I just decided to make the soup (okay, I ate a leg once it was done baking because it just smelled to good not to). Roasting it first makes it much tastier than if you just boil the chicken. I'm sure the same applies to other meats/soups (I always brown beef before making soup with it, for example).

 

[Evo]

Yep, usually that's what I do. I roast a chicken for a dinner, and since it's just me, I keep some as leftover for the next day, and the rest goes into the soup pot. This time, I just decided to make the soup (okay, I ate a leg once it was done baking because it just smelled to good not to). Roasting it first makes it much tastier than if you just boil the chicken. I'm sure the same applies to other meats/soups (I always brown beef before making soup with it, for example).

It's referred to as the Maillard Reaction.

I just finished browning the other half of that pork roast I cut up last Sunday and am now making pulled pork.

 

[turbo]

This morning, we had pan-fried hash made from our left-overs of the New England boiled dinner. Mmm.

 

[turbo]

It's referred to as the Maillard Reaction.

I just finished browning the other half of that pork roast I cut up last Sunday and am now making pulled pork.

Yeah! I always forget the name and call it carmelization instead. The net result is the same - some great complex flavors are created in the browning process that can make a wonderful stock for soup or a base for gravies. When I got my first apartment, I got a craving for some chicken soup and I figured I'd get ahead of the curve and just throw cut-up raw chicken in the pot with water, seasonings, and vegetables. Yech! It was edible, but not too tasty. After that, I browned and/or roasted every piece of meat before turning it into soup.

 

[turbo]

I think I am going to make a pot of chili this weekend...anyone have any tips or tricks they would like to share? The kind I make is good it just isn't very exciting.

If you haven't made your chili yet, here are a couple of tips. Brown the hamburg in a very hot pan first, then you can brown the onions and the chopped green peppers and chilies after. I find that the meat does not brown as nicely when you try browning it with vegetables that release juices. Next, whatever beans you have been using for your chili, substitute canned black beans for them instead. I've used about every type of bean at one time or another, and black beans have the best flavor, IMO. And don't strain out the bean juice - toss it right in the pot - you're going to want to simmer the chili to blend the flavors, anyway, and there's no sense in tossing that juice with its flavor and nutrients. Now for the heat - you shouldn't try to get all the spiciness from one source. To get a complex heat, use some crushed red pepper, some cayenne, some ground black pepper, as well as a fresh chopped jalapeno or two. Maybe a bit of hot curry powder, too. Crushed fresh garlic goes really well in chili, too. I always brown it with the onions peppers, etc. You can use garlic powder in a pinch but browned fresh garlic is much more flavorful.

 

[Evo]

Next, whatever beans you have been using for your chili, substitute canned black beans for them instead.

You buy canned beans??

 

[turbo]

You buy canned beans??

Yes, We don't have enough garden-space to grow the beans that we use, so we have to resort to using organic canned black beans. We use a LOT of black beans and trying to grow them would hurt our efforts to be self-sufficient with chilies, green peppers, tomatoes, etc. For the same reason, I will not plant sweet peas, corn, white onions, or potatoes in my garden. Those vegetables are cheap, commonly available year-round, and would inhibit my ability to grow the special vegetables that I need to make pickles, salsas, hot chili relish, etc. My garden is about 50'x35' and I'd like to expand it, but right now, it fills our freezers and gives me ample produce to make salsas, relishes, pickles etc. Logistically, I can't justify a bigger garden unless I start planting stuff that is wasteful, low-yield, etc.

Edit: I should mention that we have bags of dry black beans, but when you decide to throw something together, you don't have time to pre-soak the beans, simmer them, and save them for your meal. Canned black beans are perfect for impromptu meals.

 

[Moonbear]

I've never found enough of a difference in flavor to justify the time it takes to soak dry beans, so always use canned too. Besides, if I had to rely on dried beans, I'd probably never eat any beans at all...I rarely decide a full day ahead what I'm going to cook to have enough time to soak them fully.

I made a turkey chili tonight, but it's still pretty bland. It's a good start, but not spicey enough. I had some dried peppers that I hadn't used before, so wasn't sure about their heat and didn't want to add too many. Apparently, it's not much, because I taste no heat at all (the rest of the flavors so far are nice, but need to be "warmed up" a bit). I think I'll play with my pepper sauces and see what happens to it by the time I have another bowl tomorrow.

 

[turbo]

I've never found enough of a difference in flavor to justify the time it takes to soak dry beans, so always use canned too. Besides, if I had to rely on dried beans, I'd probably never eat any beans at all...I rarely decide a full day ahead what I'm going to cook to have enough time to soak them fully.

That's the point. Creative cooking is like dancing, and it's pretty darned tough to think far enough ahead to prepare dry beans for throw-together meals. We always soak dried beans for new England-style baked beans, but that is something that we always plan ahead.

I made a turkey chili tonight, but it's still pretty bland. It's a good start, but not spicey enough. I had some dried peppers that I hadn't used before, so wasn't sure about their heat and didn't want to add too many. Apparently, it's not much, because I taste no heat at all (the rest of the flavors so far are nice, but need to be "warmed up" a bit). I think I'll play with my pepper sauces and see what happens to it by the time I have another bowl tomorrow.

Moonie, try to mix up the sources of heat in a dish like this. Ground black pepper, cayenne, crushed red pepper, and any other form of heat that you can toss in, will contribute to a rich rolling heat. That's the way to come up with hot dishes that are irresistible.

 

[Evo]

Beans don't really need to be soaked. I found this out after many years of believing that soaking was the only way to cook them. I throw dry beans straight into any stew or soup I'm making. I cook only dry beans. No canned beans come close to the flavor of home cooked and they are so easy to make.

Lentils cook in about 30-45 minutes and all I add to the water is garlic and salt. Lentils are so flavorful, it's almost a sin to cover up their flavor.

 

[turbo]

Many local variations of baked beans (and other bean dishes) are cooked for a long time at low temperature. If the beans are not pre-soaked, they can be mealy and dry, in comparison to beans that have been properly prepared before cooking.

 

[Evo]

Many local variations of baked beans (and other bean dishes) are cooked for a long time at low temperature. If the beans are not pre-soaked, they can be mealy and dry, in comparison to beans that have been properly prepared before cooking.

I'd agree with you there. But in a soup or stew that has plenty of liquid, I sear the meat then throw the dried beans into the pot along with the liquid right at the start. Any homemade soup, chili, or stew is going to cook for at least a couple of hours, which is plenty of time for the beans to cook and the added bonus is they become more flavorful from cooking in the seasoned broth.

Fear not the dried bean. Plus at 50 cents for a pound of dried beans, the same amount of canned will set you back about $5.

 

[OmCheeto]

Beans don't really need to be soaked. I found this out after many years of believing that soaking was the only way to cook them. I throw dry beans straight into any stew or soup I'm making. I cook only dry beans. No canned beans come close to the flavor of home cooked and they are so easy to make.

Lentils cook in about 30-45 minutes and all I add to the water is garlic and salt. Lentils are so flavorful, it's almost a sin to cover up their flavor.

Gads I hate stopping by this thread. It always makes me hungry.

As a bachelor, I invariably buy canned beans for my semi-annual chili makin's. But the thought of lentils makes me drool. I remember a few years back, I actually had time to make a batch of lentil soup. That was before I bought my first crock pot; last year. (I tried making spaghetti in my crock pot about 3 months ago and ended up with tomato noodle soup. I love to experiment. But, puleez, learn from my failure... Don't try it!)

Will Lentils survive a night in my crock pot? And I've forgotten what else to add. Just garlic and salt? It seems like there should be about a pound of diced pork or a big juicy steak in there somewhere.

 

[Evo]

Will Lentils survive a night in my crock pot?

they'll probably turn to mush.

And I've forgotten what else to add. Just garlic and salt? It seems like there should be about a pound of diced pork or a big juicy steak in there somewhere.

Lentils are often made with cumin, curry powder, sausage, etc...

But to savor the flavor of the lentil, I just put rinsed lentils into a a large pot, cover with about 2 inches of water, add salt and garlic. Bring to a boil, turn the heat down and simmer 30-45 minutes depending on how soft you want them. My girls love lentils this way.

 

[OmCheeto]

they'll probably turn to mush.

Lentils are often made with cumin, curry powder, sausage, etc...

But to savor the flavor of the lentil, I just put rinsed lentils into a a large pot, cover with about 2 inches of water, add salt and garlic. Bring to a boil, turn the heat down and simmer 30-45 minutes depending on how soft you want them. My girls love lentils this way.

I don't have 30 minutes!
I'll try them in my crock tonight and let you know how it turns out.
Better yet, PM me your address, and I'll FedEx some in the morning.
Gads I love lentils(and FedEx).
If they're not good when I wake up, I'll send you a small box of chocolates as a consolation prize.

 

[Evo]

I don't have 30 minutes!
I'll try them in my crock tonight and let you know how it turns out.
Better yet, PM me your address, and I'll FedEx some in the morning.
Gads I love lentils(and FedEx).
If they're not good when I wake up, I'll send you a small box of chocolates as a consolation prize.

Yes, let me know what happens to them.

Chocolates are always welcome.

 

[Moonbear]

Moonie, try to mix up the sources of heat in a dish like this. Ground black pepper, cayenne, crushed red pepper, and any other form of heat that you can toss in, will contribute to a rich rolling heat. That's the way to come up with hot dishes that are irresistible.

I had added all of those, plus some chipotle peppers, but either it wasn't enough, or the peppers are getting old and losing their heat. But, I found my container of the really good hot chili peppers I had grown myself. After crushing a few of them into the chili, I verified they were still hot by the sting when I rubbed my face (after already washing my hands twice!). That should put some kick in.

 

[OmCheeto]

Yes, let me know what happens to them.

Chocolates are always welcome.

I warn you. My crock pot has two settings!

 

[OmCheeto]

I warn you. My crock pot has two settings!

I guess it needed 3...
Lentil brick anyone?