What can you expect in the Food Thread on PF?

[lisab]

This morning it was cool and overcast, so I decided on pot roast for dinner tonight - perfect for a gray day. The forecast said it would clear and be warm but they're wrong as often as they're right, especially with overcast. I found a beautiful chuck roast at my local meat shop.

Well, they were right - it's gorgeous outside, clear sky and warm. But I'm sticking with my pot roast!

 

[lisab]

We had a great time and a great meal, and I'm still stuffed!

Here's my 21 years-younger twin brother and his 7 month old daughter. Like me, he developed a passion for playing electric guitars, making fly-rods, tying fishing flies, camping, etc, etc. Hayley will have a fishing rod in her hands by the time she is 2, I'm sure.

Your niece is so beautiful, turbo!

 

[Math Is Hard]

Oooh, that sounds interesting, let me know how it turns out.

I just made a plate of nachos.

It was better than I expected. I only added about 5 chopped peppadews and it gave it a nice little tanginess and heat.

I love nachos, but I only know how to make the fake ones - melting American cheese slices with salsa and pouring over tortilla chips.

 

[turbo]

Your niece is so beautiful, turbo!

Thanks, lisab! She is a cutie, and is as even-tempered as can be.

 

[rootX]

I am loving my ramen noodles soup with green peppers, red chinese hot chilli sauce and some green sauce! :)

 

[Ouabache]

I just put some pickled peppadews into the spaghetti sauce I am making. I hope that was not a mistake.

I thought you were kidding, with the peppadew. I never heard of it.
(then i poked around PF and see we have a following on this one).. So it does have some zest to it?

I love nachos, but I only know how to make the fake ones - melting American cheese slices with salsa and pouring over tortilla chips.

Mmmm I also love nachos.. Maybe you can try Paula Dean's http://www.foodnetwork.com/recipes/paula-deen/macho-nachos-recipe/index.html on your next batch. If you don't want to go through that much bother, you might try pepper jack instead of American cheese on your nachos..

 

[Evo]

I thought you were kidding, with the peppadew. I never heard of it.
(then i poked around PF and see we have a following on this one).. So it does have some zest to it?

The ones I ate were sweet and very mild. They were pickled, not fresh.

 

[Ouabache]

I have had buffalo meat, and it is great. We used to live fairly close to a fellow who raised them, but he eventually went to buffalo-cattle crosses (beefalo) to breed animals that were a bit easier to handle. Even better are white-tail deer and MOOSE - venison is the king of meat, and I love deer meat, but there is nothing like moose - very tender and flavorful.

I heard on the radio a fellow demonstrating the call of a female moose in heat.
He has seen a dozen bull moose come running as they think they're heading for a hot date. Only to learn, he's to become the main course for dinner.. Here's what his call sounded like:

https://www.youtube.com/watch?v=nDb1oSzFahA

 

[Ouabache]

The ones I ate were sweet and very mild. They were pickled, not fresh.

Maybe they will have some fresh ones soon. I think those and your tomatillos would make a tastey addition to a pico de gallo.

 

[Evo]

I think they aren't selling the fresh ones for fear that people will start growing them and they won't have the market cornered.

If the weather holds out, I should be able to start picking my tomatillos in a couple of weeks. I can't wait.

 

[turbo]

If the weather holds out, I should be able to start picking my tomatillos in a couple of weeks. I can't wait.

Mmm! Tomatillos with some fresh tomatoes, garlic, onions, and jalapeno chilies. Snaz it up with a little lime juice, salt and cilantro and you'll have fresh salsa to die for. I like to let it "rest" in the refrigerator for at least a few hours before serving, so the flavors have a chance to blend. It's just not the same if it's eaten directly after being made. I can eat a pint of that stuff with corn chips, and then drink the juice after I've dipped all the solids out of the bowl.

 

[turbo]

The cabin smells pretty good! The residual smell from the habanero relish I made today is combining with the smell of the brine that I'm simmering (allspice, pepper, candied ginger, etc). I'm going to brine a 10# roasting chicken tonight to cook tomorrow. My wife left directly after work to go to her mother's place (she has dementia and can't be left alone), so I'm on my own for meals. I'll probably survive.

 

[brewnog]

Chicken, Mushroom and Tarragon Pie

Easy.

Fry your chicken until nicely browned. Chuck in a very generous glass of white wine, a glass of water, zest of a lemon, and a big handful of chopped fresh tarragon. Season well and simmer until the chicken is cooked and the sauce reduced nicely.

In a separate pan, fry some sliced mushrooms (anything apart from button mushrooms) in a very hot pan in some good olive oil. Drain.

Mix your mushrooms and chicken with all of the reduced sauce and a couple of spoons of sour cream.

Build your pie! I find puff pastry is best, but failing that shortcrust works fine. I use 50/50 butter and margarine, about the same amount of plain flour, and as little rubbing in with cold hands as I can get away with (lumps are good). Then some very cold water, and an hour in the fridge before rolling out.

 

[Moonbear]

Chicken, Mushroom and Tarragon Pie

Easy.

Fry your chicken until nicely browned. Chuck in a very generous glass of white wine, a glass of water, zest of a lemon, and a big handful of chopped fresh tarragon. Season well and simmer until the chicken is cooked and the sauce reduced nicely.

In a separate pan, fry some sliced mushrooms (anything apart from button mushrooms) in a very hot pan in some good olive oil. Drain.

Mix your mushrooms and chicken with all of the reduced sauce and a couple of spoons of sour cream.

Build your pie! I find puff pastry is best, but failing that shortcrust works fine. I use 50/50 butter and margarine, about the same amount of plain flour, and as little rubbing in with cold hands as I can get away with (lumps are good). Then some very cold water, and an hour in the fridge before rolling out.

Sounds YUMMY! I'll have to try that when the weather starts getting cold...sounds like a good chilly, rainy day meal (I guess that's what the Brits are best at ).

 

[Evo]

Chicken, Mushroom and Tarragon Pie

Easy.

Fry your chicken until nicely browned. Chuck in a very generous glass of white wine, a glass of water, zest of a lemon, and a big handful of chopped fresh tarragon. Season well and simmer until the chicken is cooked and the sauce reduced nicely.

In a separate pan, fry some sliced mushrooms (anything apart from button mushrooms) in a very hot pan in some good olive oil. Drain.

Mix your mushrooms and chicken with all of the reduced sauce and a couple of spoons of sour cream.

Build your pie! I find puff pastry is best, but failing that shortcrust works fine. I use 50/50 butter and margarine, about the same amount of plain flour, and as little rubbing in with cold hands as I can get away with (lumps are good). Then some very cold water, and an hour in the fridge before rolling out.

Sounds wonderful. This would also make a great filling for individual puff pastry shells.

 

[Evo]

I made a wonderful omelette this morning, onions, bell peppers, tomatoes, tomatillos and Mexican Queso Quesadilla and Asedero cheese. The peppers, tomatoes and tomatillos were picked fresh from my garden this morning.

 

[turbo]

I made a wonderful omelette this morning, onions, bell peppers, tomatoes, tomatillos and Mexican Queso Quesadilla and Asedero cheese. The peppers, tomatoes and tomatillos were picked fresh from my garden this morning.

No jalapeno chilies? That's sad... All the rest sounds good.

 

[Moonbear]

No wonder you were pushing omelettes on me in chat. I was going to make an omelette for dinner, until I remembered I had leftover rice from last night, so whipped up a batch of fried rice instead. It was faster than cooking potatoes for an omelette first and I was too hungry to wait for dinner.

 

[Evo]

No wonder you were pushing omelettes on me in chat. I was going to make an omelette for dinner, until I remembered I had leftover rice from last night, so whipped up a batch of fried rice instead. It was faster than cooking potatoes for an omelette first and I was too hungry to wait for dinner.

Yep, my omelette this morning was the best I've ever made, I'd say the best I've ever eaten, so I was in pro-omelette mode.

I love fried rice, but I can't seem to make a decent one. The rice is always too moist. Some day I will use that expensive rice cooker I bought with delusions about how many things I could do with it.

 

[rootX]

I made a wonderful omelette this morning, onions, bell peppers, tomatoes, tomatillos and Mexican Queso Quesadilla and Asedero cheese. The peppers, tomatoes and tomatillos were picked fresh from my garden this morning.
..

I want to eat one

I am going to buy some and going to cook each morning for breakfast
I had been thinking hard what to eat for my breakfast. Currently, it's oh henry bar and chocolate milk.

 

[Moonbear]

Y
I love fried rice, but I can't seem to make a decent one. The rice is always too moist. Some day I will use that expensive rice cooker I bought with delusions about how many things I could do with it.

Mine came out perfect today. You have to use day-old rice so it's drier. I sauteed an onion, less than a handful of frozen peas and corn (defrosted first), and fried up two eggs in a little vegetable oil and butter. When they were cooked, mixed them all together, added the rice, a splash of soy sauce (real stuff from a Chinese grocery, not Kikoman from the grocery store), a little salt and pepper, finished stirring together while heating the rice, and done. Yum.

Usually I don't have day old rice, and it doesn't turn out very well if the rice is fresh and moist.

 

[rootX]

is X Kabob Afghanistan's food?

X = {Chicken .. etc}

I have a place near me that sells pizzas and kabobs for about 6-8$ etc. There are lots of places here Asian, Indian, Middle East, and Harvey, subway .. etc.

 

[turbo]

I love fried rice, but I can't seem to make a decent one. The rice is always too moist. Some day I will use that expensive rice cooker I bought with delusions about how many things I could do with it.

I use a Black and Decker electric steamer and it makes perfect Basmati rice every time. I have a 20-year-old version of this one. It was cheap and it works great.

http://www.blackanddeckerappliances.com/product-349.html

Like Moonie said, if you let the rice sit in the fridge for a day, it soaks up any residual water, and the surface of the rice is drier - better for frying. I always make more rice that we need for a single meal - thinking ahead to stir-fries, etc.

 

[Evo]

My problem may also be that I use non-stick parboiled rice.

 

[turbo]

My problem may also be that I use non-stick parboiled rice.

That does sound like a contributing factor. When I spoon the day-old rice into the wok, it comes out of the storage container as solid chunks that need to be broken up as it's cooked.

If you can find some minimally-processed Basmati rice, and steam it, you'll be in good shape. I LOVE the nutty aroma of Basmati in the steamer.

 

[turbo]

Supper tonight will revolve around some fresh-caught wild brook trout. Today is the last day of the open-water fishing season, so I headed out to my favorite pond to try my luck. Caught and kept my limit (5 fat fish, about 12" each) put back one, and missed a real lunker - had to strip in my line to see if there was still a fly on the leader, he hit that hard. Generally, I release lots of trout, but if the trout gods are smiling on closing day, I take it as a sign that I should have a good meal or two. I stopped at my father's house on the way home and gave him the biggest of the trout - he was pretty happy about that.

Gut the trout, remove the heads, and toss them in a plastic bag with flour, salt and pepper. Get some butter preheated in a large skillet arrange the trout in the pan, and cover. Uncover, turn the fish, recover from time to time until the skin is crispy. Done! This treat is best accompanied by a skillet of home-fried potatoes. No biscuits tonight because the house is warm and I don't want to run the oven.

 

[Evo]

Gut the trout, remove the heads,

Do you save the heads for fish stock?

 

[turbo]

Do you save the heads for fish stock?

No, but if the trout are large enough, I don't fry them. I bake them with the heads on. The jaw muscles under the gill flaps are the most tender flavorful meat ever!

 

[tribdog]

Mine came out perfect today. You have to use day-old rice so it's drier. I sauteed an onion, less than a handful of frozen peas and corn (defrosted first), and fried up two eggs in a little vegetable oil and butter. When they were cooked, mixed them all together, added the rice, a splash of soy sauce (real stuff from a Chinese grocery, not Kikoman from the grocery store), a little salt and pepper, finished stirring together while heating the rice, and done. Yum.

Usually I don't have day old rice, and it doesn't turn out very well if the rice is fresh and moist.

I've never tried authentic soy sauce so I don't know how they compare. I grew up with LaChoy soy sauce, and I like it. I don't like Kikoman.

 

[turbo]

I've never tried authentic soy sauce so I don't know how they compare. I grew up with LaChoy soy sauce, and I like it. I don't like Kikoman.

That's the only stuff we've ever had available in Maine, too, and it is thin salty crap. (Just my opinion)