What can you expect in the Food Thread on PF?

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    Evo Food Thread
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The discussion revolves around a vibrant exchange of food-related topics, with participants sharing favorite recipes, culinary experiences, and kitchen mishaps. A notable focus is on lentil recipes, with suggestions for dishes like chocolate lentil cake and lentil lasagna, as well as creative uses of lentils in various cuisines. Participants also share recipes for pasta with pesto, grilled shrimp marinades, and Indian dishes like dahl and gulab jamun. There’s a strong emphasis on improvisation in cooking, with many contributors discussing how they cook "by feel" rather than following strict measurements. The conversation also touches on cultural influences, such as the appreciation for Lebanese and South Indian cuisine, and the importance of traditional meals like the Indian sadya. Additionally, humorous anecdotes about kitchen disasters and the challenges of cooking techniques, like frying mozzarella sticks, add a lighthearted tone to the thread. Overall, the thread celebrates the joy of cooking and the communal sharing of food experiences.
  • #101
I bought 1.5 lbs of snow crab from the groecy store today...

Step 1: Boil water
Step 2: Throw the legs in the water for 10 mins
Step 3: Take them out of the water

Its as easy as 1-2-3.
 
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  • #102
Evo said:
Mmmmm, that sounds yummy. That reminds me of the mozarella, basil, and tomato with olive oil and vinegar.
That's yummy too. :approve: I had that the other day too...just happened to spot some fresh mozarella when grocery shopping, and had a nice ripe tomato and fresh basil (usually I can't quite coordinate things so I end up with all three at the same time). Yummmmmmmmmmm.

Or when the smoke alarm goes off. :-p
No, that's how you know pizza is done. :smile:
 
  • #103
cyrusabdollahi said:
I bought 1.5 lbs of snow crab from the groecy store today...

Step 1: Boil water
Step 2: Throw the legs in the water for 10 mins
Step 3: Take them out of the water

Its as easy as 1-2-3.
No crab boil spice? No salt?
 
  • #104
cyrusabdollahi said:
I bought 1.5 lbs of snow crab from the groecy store today...

Step 1: Boil water
Step 2: Throw the legs in the water for 10 mins
Step 3: Take them out of the water

Its as easy as 1-2-3.
You forgot to melt the butter! :eek:
 
  • #105
Evo said:
No crab boil spice? No salt?

Nope, Just boiled in water, that's it.

I like to eat them just like that :biggrin:

I want to taste the crab, not the spices.
 
  • #106
Moonbear said:
When you smell them burning, turn the oven off. :biggrin: Oh, wait, that's Pengwuino's recipe. :-p

behind my back! Bah!
 
  • #107
I took your advice and had the crab in melted butter. Good call Moonbear. :biggrin:
 
  • #108
Sad not many tea time snacks, Wolram has some good recipes for those.

How about SCARY food? I love reading recipes and came across this site which has some pretty scary recipes. I somehow ended up under the category of "green food". :bugeye:

I love green olives, but even I am afraid to try...

GREEN OLIVE SOUP

2 c Green olives, pitted
3 tb Olive oil
½ md Yellow onion, peeled and sliced
2 Cloves garlic, crushed
1 qt Chicken stock
1 c Whipping cream
6 tb Flour cooked with 3 Tbsp olive oil to make roux
Black pepper, freshly ground, to taste
4 Shots Tabasco
⅓ c Dry sherry
Garnish:
Sliced pimento-stuffed green olives
Garlic-bread croutons

Serves 6 - 8 Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives. Heat a frying pan and add the oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree this mixture in a food processor along with 1 cup of the stock. Place this mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20 minutes and add the cream. Whisk in the roux and simmer, stirring constantly, until thickened. Add pepper to taste and the remaining chopped olives, Tabasco, and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish. The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis

http://www.astray.com/recipes/?show=Green olive soup

Green Food

http://www.astray.com/recipes/?show=Green on green soup
 
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  • #109
Okay, I just skimmed that recipe and saw olives and whipped cream in it. That CAN'T be a good combination.
 
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  • #110
Tea time snacks are Iranian Pastries, the best in the world by far.

http://www.lotteryofbirth.com/albums/iran/iran/food/pastry.jpg
 
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  • #111
Read the GREEN FOOD eat at your own risk

http://www.astray.com/recipes/?show=Green on green soup

Very green casserole

Categories: Casserole
Yield: 8 Servings
1 cn French style green beans; 16oz
1 cn (17-oz) green peas
1 cn (16-oz) green lima beans
¾ c Mayonnaise
1 ts Mustard
1 Hard boiled egg; chopped
1 Green onion w/top; chopped
Almonds; slivered & toasted

Drain vegetables, mix with remaining ingredients, cover with almonds. Bake in 1-1/2 quart casserole at 350 until heated thoroughly and bubbling. MRS J.L. TURNER, JR (WILLENE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey .
 
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  • #112
cyrusabdollahi said:
Tea time snacks are Iranian Pastries, the best in the world by far.

http://www.lotteryofbirth.com/albums/iran/iran/food/pastry.jpg
<gasp>[/URL] OOOOOHHHH <gasp>

Where do I get these Cyrus?

Or rather, when will you be sending these to me to avoid being banned?? :biggrin:
 
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  • #113
They are good because they are sweet, but they do not taste like sugar. All the crap sold here tastes like sugar !

There is an Iranian bakery here that sells these cakes. Maybe next time you visit...I don't think the mail can insure such priceless items...:devil:
 
  • #114
In france I love baba au rhum, those little cream filled swans, petit pan au chocolat.

In Italy, just open the doors to the shop :!) :!) . One morning Antonio got up early and came back with three large boxes filled with every pastry from each of the best bakeries in Palermo, he was gone over an hour collecting them for me. :!) :!) :!) :!) :!) The stuff is to die for.
 
  • #115
cyrusabdollahi said:
They are good because they are sweet, but they do not taste like sugar. All the crap sold here tastes like sugar !

There is an Iranian bakery here that sells these cakes. Maybe next time you visit...I don't think the mail can insure such priceless items...:devil:
I need to get up there this fall.
 
  • #116
cyrusabdollahi said:
There is an Iranian bakery here that sells these cakes. Maybe next time you visit...I don't think the mail can insure such priceless items...:devil:
That settles it! The next PF Sisterhood road trip is to visit you for cakes...of both the sweet and the crab varieties! :biggrin: Those look delicious!
 
  • #117
I made an edible meal yesterday, i bought a piece of steak flash fried it
both sides then put in a oven dish with chili, two oxos, half bottle strong beer, tin of tomatoes, two crushed coves of garlic, cooked it at 120 for
three hours.
the meat just fell apart and the sauce was nice and hot, great with some rough bread.
 
  • #118
wolram said:
I made an edible meal yesterday, i bought a piece of steak flash fried it
both sides then put in a oven dish with chili, two oxos, half bottle strong beer, tin of tomatoes, two crushed coves of garlic, cooked it at 120 for
three hours.
the meat just fell apart and the sauce was nice and hot, great with some rough bread.
Mmmmmm, sounds yummy. :approve:
 
  • #119
Any one tried the old method of (straw cooking), i have often thought that
some stews, chils would benifit from this cooking method.
 
  • #120
what is straw cooking?
 
  • #121
Evo said:
what is straw cooking?

Thee knows when you put your hand into a pile of wet grass it feels hot,
it works on the same principle. only you have a (straw box) and pack it with straw around your dish.
 
  • #122
Here you go Evo, i have found this,

http://recipes.stsams.org/recipes/hayboxes4slowcooking.html
 
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  • #123
This is too good to be true, but it is true! I made it on Monday.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33671,00.html , by Giada De Laurentiis.

I knew it was going to be great when I saw her make it, but the finished product in my kitchen exceeded all expectations. I can't even describe how great this is. Seriously when my GF and I tasted it the only thing either one of us could think of to say was, "Holy flippin' sugar!" (censored for PF :D). As the Nike commercials say, just do it.
 
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  • #124
Tom Mattson said:
This is too good to be true, but it is true! I made it on Monday.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33671,00.html , by Giada De Laurentiis.

I knew it was going to be great when I saw her make it, but the finished product in my kitchen exceeded all expectations. I can't even describe how great this is. Seriously when my GF and I tasted it the only thing either one of us could think of to say was, "Holy flippin' sugar!" (censored for PF :D). As the Nike commercials say, just do it.
Just reading the name of it sounds yummy! Though, I much prefer Nocello over Limoncello. (I haven't even read the recipe yet, so don't know if that's a reasonable substitution in this case).
 
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  • #125
Nocello is a walnut liqueur, while limoncello is a lemon liqueur. It would be completely different. This cheesecake is supposed to taste like lemon, but I bet nocello in an apple cheesecake would be great.
 
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  • #126
Tom Mattson said:
Nocello is a walnut liqueur, while limoncello is a lemon liqueur. It would be completely different. This cheesecake is supposed to taste like lemon, but I bet nocello in an apple cheesecake would be great.
I know it would be completely different, but I don't like lemon much, and I do like the walnut liqueur, so a walnut cheesecake might be quite tasty. :approve:

Oh, and by the way, Tom...will you marry me (so I can get you cook for me every night)[/color]? :biggrin: :!) :!) :!)
 
  • #127
Moonbear said:
I know it would be completely different, but I don't like lemon much, and I do like the walnut liqueur, so a walnut cheesecake might be quite tasty. :approve:

I think it would taste kind of funny with all that lemon zest. :-p

Oh, and by the way, Tom...will you marry me (so I can get you cook for me every night)[/color]? :biggrin: :!) :!) :!)


Sure, I'll marry you but I expect to be rewarded for cooking[/color]. :biggrin:
 
  • #128
Tom Mattson said:
I think it would taste kind of funny with all that lemon zest. :-p
Well, I did say I hadn't read the recipe when I made that comment. :smile: Yeah, I'm not sure lemon and walnut would be a good combination (then again, I've never tried it). But, that's the sort of thing I do, I take a recipe that sounds really good, except for some flavoring I'd rather do without, and I'll start substituting things from there. Basically, use the cheesecake base as a template for adding other flavors.

Sure, I'll marry you but I expect to be rewarded for cooking[/color]. :biggrin:
No problem! If you cook like that all the time, I'd be glad to reward you...heck, I could even throw in washing the dishes. :biggrin:
 
  • #129
Moonbear said:
Basically, use the cheesecake base as a template for adding other flavors.

I've already got some plans in the works for 4 different ones: blueberry, chocolate cherry, cherry almond, and caramel apple. I think I'll look into making that last one caramel apple walnut, and using nocello. :approve:
 
  • #130
The best cheesecake in the world, hands down, is Saskatoon Amaretto Cheesecake, it is to die for! Frozen mocha cheesecake is good as well but nothing touches the saskatoon kind.
 
  • #131
Moonbear said:
Oh, and by the way, Tom...will you marry me . . .
Incidentals and unnecessary information deleted. :biggrin:

Tom Mattson said:
Sure, I'll marry you . . . . :biggrin:
Unnecessary information deleted. :biggrin:

Great! That's good enough for me. I now pronounce you man and wife.

Let's eat!
 
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  • #132
http://www.funweddings.com/?p1=Moonbear&p2=Tom+Mattson&who=bride&wit=Astronuc&action=1&Submit=Continue+%3E%3E%3E

Dearly beloved, we are gathered together here today to join together this
man and this woman in virtual matrimony. Into this holy estate these two
persons present now come to be joined. If any person can show just cause
why they may not be joined together, speak now or forever hold your peace.

Moonbear, do you take Tom Mattson to be your virtual wedded
husband? Do you promise to love, comfort,
honor, and keep him for better or
worse, for richer or poorer, in sickness and in health as long as you both
shall live?

Quick Moonber, hit "I DO'. :biggrin:
 
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  • #133
Evo said:
http://www.funweddings.com/?p1=Moonbear&p2=Tom+Mattson&who=bride&wit=Astronuc&action=1&Submit=Continue+%3E%3E%3E

Dearly beloved, we are gathered together here today to join together this
man and this woman in virtual matrimony. Into this holy estate these two
persons present now come to be joined. If any person can show just cause
why they may not be joined together, speak now or forever hold your peace.

Moonbear, do you take Tom Mattson to be your virtual wedded
husband? Do you promise to love, comfort,
honor, and keep him for better or
worse, for richer or poorer, in sickness and in health as long as you both
shall live?

Quick Moonber, hit "I DO'. :biggrin:

Woo hoo! Tom, you may kiss the bride! :!) :!) :biggrin:

http://www.funweddings.com/index.php?p1=Moonbear&p2=Tom+Mattson&who=bride&wit=Astronuc&action=3&Submit=Click+Here+For+Your+Marriage+Certificate
 
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  • #134
<Throws rice>

:cry: I always cry at weddings. :cry:
 
  • #135
We'll be having cheesecake at the reception. :smile:
 
  • #136
Moonbear said:
We'll be having cheesecake at the reception. :smile:
Oooh. :approve:

I want to marry someone too!

Maybe we should have a "who would you marry" thread. :biggrin:

Maybe I'll marry cyrus, he has crabcakes. Or wolram, he's a good cook. But Penqwuino is learning to cook. Arildno has great pickles...it could be a "marriage of convenience". :smile:
 
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  • #137
Tom Mattson said:
I've already got some plans in the works for 4 different ones: blueberry, chocolate cherry, cherry almond, and caramel apple. I think I'll look into making that last one caramel apple walnut, and using nocello. :approve:

Hmm...and if he ever breaks his vows and stops cooking, I know which cheesecake to put the cyanide in. :biggrin: Oh, wait, I'm not supposed to let him find out I'm psycho until after the marriage is consummated, am I? :rolleyes:
 
  • #138
Moonbear said:
Hmm...and if he ever breaks his vows and stops cooking, I know which cheesecake to put the cyanide in. :biggrin: Oh, wait, I'm not supposed to let him find out I'm psycho until after the marriage is consummated, am I? :rolleyes:
Oh, yeah, you definitely want to wait. :wink:
 
  • #139
Woah here ! I have been gone only for a day and you have pulled of a wedding !
Moonbear pulled off a fast one, didn't she ?:approve:
Is the reception cheesecake also virtual ?:cry:
Do you mind sending the RV so that I can come over ?:wink:

Evo said:
Maybe we should have a "who would you marry" thread.
I was thinking about it ... nah:-p

Maybe we should marry off larkspur and honestrosewater too .
Four weddings and we can look for Moonbear and her cyanide to provide the funeral .:biggrin:
 
  • #140
arunbg said:
Do you mind sending the RV so that I can come over ?:wink:
Sure, I think we can arrange to have the RV shuttle all our wedding guests over for the reception. Besides, the sooner we get everyone here for the reception, the sooner we can have the honeymoon! :biggrin:

Maybe we should marry off larkspur and honestrosewater too .
Four weddings and we can look for Moonbear and her cyanide to provide the funeral .:biggrin:
Just one funeral? How will we ever decide? :devil:
 
  • #141
http://upload.wikimedia.org/wikipedia/en/3/35/Chef.gif
Don't you worry about me not cooking. Just remember I'm going to need some sweet lovin' down by the fire after dinner. :!)
 
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  • #142
Tom Mattson said:
http://upload.wikimedia.org/wikipedia/en/3/35/Chef.gif
Don't you worry about me not cooking. Just remember I'm going to need some sweet lovin' down by the fire after dinner. :!)
Hmmm...it just occurred to me that you've never posted a picture of yourself. :rolleyes: Oh well...just keep cooking and I'll get used to that third eye and hump. :biggrin:
 
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  • #143
Yeah I was going to keep up the mystique until my 5th PF anniversary, but since 2 PF'ers have met me in person my secret has been compromised anyway. I'll see about posting a pic soon. Or not. It will depend on if I can get that 3rd eye edited out.
 
  • #144
Tom Mattson said:
Yeah I was going to keep up the mystique until my 5th PF anniversary, but since 2 PF'ers have met me in person my secret has been compromised anyway. I'll see about posting a pic soon. Or not. It will depend on if I can get that 3rd eye edited out.
Hmmm...speaking of which, when is the next PF Chicago gathering?
 
  • #145
Tom Mattson said:
http://upload.wikimedia.org/wikipedia/en/3/35/Chef.gif
Don't you worry about me not cooking. Just remember I'm going to need some sweet lovin' down by the fire after dinner. :!)


Wow! Honestly that's exqactly the way I imagined you... o:)

I'll see about posting a pic soon.
And we all know SOON means NEVER!:devil:
 
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  • #146
Moonbear said:
Hmmm...speaking of which, when is the next PF Chicago gathering?

I can't break away until next Thansgiving. :frown:
 
  • #147
I'm trying to imagine Chef from South Park teaching calculus. :smile: I wonder how often Tom breaks into song.
 
  • #148
Math Is Hard said:
I'm trying to imagine Chef from South Park teaching calculus. :smile: I wonder how often Tom breaks into song.
:smile: :smile: :smile:
 
  • #149
I don't sing like chef in class because girls don't take calculus. :biggrin:
 
  • #150
Evo said:
Oooh. :approve:

I want to marry someone too!
I've got just the guy for you. I'll have to go look him up because he doesn't have a phone. He's a motivational speaker and he lives in a van down by the river. You may have seen him on TV.

:smile:
 

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