What can you expect in the Food Thread on PF?

[Ivan Seeking]

Why she tried this I have no idea, but Tsu came up with a very tasty combo the other night. So took some very good, very hot salsa [finely diced], and added it to some black-bean soup. Mmmmmmmm! Most excellent!

I never would have thought to try that one but it is reeeeealy good.

 

[hypatia]

Its been a while sense I've had some good black bean soup. Thanks for giving me the notion to make some with salsa!

 

[physics girl phd]

Mmm... you're making me happy we still have leftover bean soup in the fridge... it certainly the season for this. I made it a few days ago to get rid of the bits remaining from our thanksgiving ham. Adding some additional "umph" will make it taste even more warming! (Fingers crossed that my hubby won't throw it out... we have a guest arriving this afternoon, so he's expected to enter a cleaning frenzy today while I'm out doing outreach... perhaps I'll send a quick email saying NO!)

Geez... one should not open the food thread. Hunger always ensues. It's worse than the cooking shows!

 

[hypatia]

Geez... one should not open the food thread. Hunger always ensues. It's worse than the cooking shows!

It really is, Michigan is in a Alberta clipper {very cold, lots of snow}, right now driving is not good. AND I have no beans!

 

[turbo]

I just had hot soup for a late breakfast. Hot Italian sausage with chopped jalapeno peppers, diced potatoes, carrots, and string beans with lots of black beans and some whole-kernel corn in a tomato-based sauce with onion, garlic, and herbs. Mmmm! We make lots of soups based on black beans, but lately, my wife has gotten in the habit of making these vegetable-medley soups with hot peppers and sausages. I'm not complaining - every batch seems better than the last.

 

[jowjowman]

Indonesian currysoup with shrimp.​

Serves 4.

I admit this sounds a bit peculiar, but it's easy to brew and surprisenly good.

Youll need:

1 large onion.
1 - 2 spoonfull curry ( with chili if you like it strong turbo style )
1 clove of crushed garlic onion.
1 can of chopped tomato.
1/4 of a liter cream.
200 grams of small shrimp.
1 small can of peaches.
1 bouillon cube.
salt and pepper.

Cut the onion into small cubes and fry using oil in a pot.
Add the crushed garlic and curry (fry it but don't let it brown)
Add the tomatos and 1/5 liter water, the bouillon cube, cream and the juice from the peaches.
Let it barly boil for about 10 min.
Add salt and pepper as you please.
Cut the peaches into small cubes and add.
Add the shrimp.
After you added the peaches and crimp the pot may have lost it's boil.
Let the pot heat up to boil again and serve (hot). Do not let the pot boil for any
period of time before serving, the shrimp will turn "funny"

 

[Evo]

My "food network" is expanding. My deer hunter has promised me some good cuts. Today I got a "nut" connection. Nuts for a fraction of the cost! I got some Amish bread dough starter for free. And now a fruit connection for fruits from a wholesaler!

WOOHOO!

I wonder what else I can get my paws on?

 

[Borek]

Recipe is copied from recipezaar, I think someone mentioned pepper cookies during chat and I have googled them - and tried the recipe this week. Wow

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup sweet unsalted butter, softened (don't fall into trap of using all 200 g box - too much)
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/2 teaspoons black pepper
extra sugar, for dipping glass

Directions
1. Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
2. Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
3. Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
4. Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
5. Remove to wire racks to cool.

With 1/2 inch balls I got much more cookies, close to 100; could be my half inch was metric Egg was too small so I have added a bit of cream. No vanilla extract, but so called vanilla sugar did the trick.

 

[turbo]

My wife took her sister's shift taking care of their mother on Christmas day so that she could be with her own children and grand-kids. We are spreading our holiday celebration out over the whole weekend and we just had the most wonderful late lunch/early supper.

Cut big baking potatoes into quarters, and cut out most of the center potato flesh, leaving a fairly thick layer of flesh on the skins. Season the potato skins as you like, coat in olive oil and bake until they are browned. Remove the pan of skins from the oven and top the skins with sauteed onions, canned black olives, hot peppers (I used my dill-pickeled jalapeno rings) and shredded cheese. We used a blend of Mexican-style cheeses. Bake those until the cheese is browned and top them with home-made chili con carne.

I'm about to bust, I ate so much. As we have a thousand times, my wife and I said "if we had a lunch-only diner with no menu, just specials, people would break the doors down".

 

[Math Is Hard]

I'm about to bust, I ate so much. As we have a thousand times, my wife and I said "if we had a lunch-only diner with no menu, just specials, people would break the doors down".

You should open one. There is a place here that serves only lunch and breakfast and they have lines of people waiting almost every day.

 

[turbo]

You should open one. There is a place here that serves only lunch and breakfast and they have lines of people waiting almost every day.

There is a place in Paducah, KY run by an ex-Navy cook. It's called Skinhead's because he shaves his head, and that's his nick-name. He only serves breakfast and the place is packed every day. A local told me to try the Skinhead Special - I didn't have a clue what I was getting into. Flank steak, home fries, beans, eggs, pancakes, toast, ham, bacon, grits, and on and on. If it was on the menu, you got some. At the time (maybe 15 years ago) the Skinhead Special was under $7. 4 people could have eaten well on that one meal.

 

[turbo]

This morning's breakfast was fried thin-sliced venison steak with home-fries. Dredge the steak in flour and season liberally with salt and pepper, then fry fast in a preheated buttered skillet. Condiments for the home-fries was a mix of last summer's garlic-y chili relish blend with Annie's Naturals ketchup.

 

[turbo]

For Hypatia: Onion-rye bread for bread machines.

1-1/4 cup water
1/4 cup non-fat powdered milk
1 tsp salt
2 tbsp packed dark brown sugar
2 tbsp shortening
2-1/2 cups bread flour
1/2 cup rye flour
1/4 cup dried onion flakes
1-1/4 tsp bread machine yeast

Don't substitute fresh onion for flakes.

 

[turbo]

Part of tonight's supper was stuffed mushroom caps. The stuffing was crab meat, cracker crumbs, cream cheese, cilantro, and minced shallots (seasoned to taste, of course). These are baked in a pan with a thin layer of water in the bottom so that the mushroom caps don't dry out and scorch. We had a cream sauce to dress these at the table. The other treat was little eggroll-like roll-ups in won-ton wrappers. One filling was made from finely chopped mushroom stems (where did THOSE come from?) with excess filling from the previous dish. The other filling was made from shredded chicken, chopped jalapenos, black beans and shredded Monterey jack. Moisten the won-ton wrapper a bit and they stick pretty well - then coat with extra-virgin olive oil, arrange in a pan and bake. My wife dipped these little roll-ups in duck sauce and I dressed mine in green-tomato-and jalapeno salsa. What a great meal! Around Christmas, we forgo large, elaborate meals and concentrate on stuff that you'd normally consider appetizers. Since we dream up the recipes ourselves, they change continually. I have some special sauces, marinades, etc committed to memory because at one time or another my wife has commanded "don't ever change this", but it's usually pretty free-form around here.

For reference, I am FORBIDDEN to ever change my recipe for pizza sauce (takes all day to make) or my marinade/basting sauce for grilled jumbo shrimp. Sacred formulas both.

 

[Math Is Hard]

I was at the market tonight and I tried this cheese that was so yummy, I bought some on the spot. It's called "Drunken Goat".

A dousing in red wine gives this cheese a sassy edge, adding a new dimension of flavor to the mild, semi-soft center. The reddish-purple rind is a stunning contrast to the white cheese, making it an eye-catching addition to any cheese plate. Wildly popular in the U.S., it has helped invigorate the once struggling dairy industry in Spain’s Murcia region.

http://www.cheesestoresl.com/cheese/Goat/review_drunkengoat.html

http://www.emarkys.com/caviar/customer/image.php?type=P&id=16977

 

[turbo]

I was at the market tonight and I tried this cheese that was so yummy, I bought some on the spot. It's called "Drunken Goat".


http://www.cheesestoresl.com/cheese/Goat/review_drunkengoat.html

http://www.emarkys.com/caviar/customer/image.php?type=P&id=16977

I[/URL] love the marketing, MIH. Does the cheese live up to the hype with crackers, pickles, toppings, etc?

 

[Math Is Hard]

I've only tried it on mini toast, but I am looking forward to experimenting.

 

[Evo]

MIH, look what I found today in chat!

Rumbledethumps

To make fresh rumbledethumps one needs to lightly sauté the shredded onion and cabbage in butter until the onion is transparent and the cabbage wilted, then add some potatoes mashed with butter, salt and pepper; after thoroughly mixing the ingredients, they are placed into an oven proof dish, and cheddar (or similar) cheese placed on top, if desired. This is then baked until golden brown on top.

http://en.wikipedia.org/wiki/Rumbledethumps

 

[lisab]

MIH, look what I found today in chat!

Rumbledethumps

To make fresh rumbledethumps one needs to lightly sauté the shredded onion and cabbage in butter until the onion is transparent and the cabbage wilted, then add some potatoes mashed with butter, salt and pepper; after thoroughly mixing the ingredients, they are placed into an oven proof dish, and cheddar (or similar) cheese placed on top, if desired. This is then baked until golden brown on top.

http://en.wikipedia.org/wiki/Rumbledethumps

So if you make this dish, and you only make one, are you still making rumbledethumps, or are you making a rumbledethump?

 

[Evo]

So if you make this dish, and you only make one, are you still making rumbledethumps, or are you making a rumbledethump?

I think it would be a rumbledethump.

I swear the UK has more oddly named dishes.

This one sounds yummy.

 

[lisab]

I think it would be a rumbledethump.

I swear the UK has more oddly named dishes.

This one sounds yummy.

Yes it really does...sort of a version of Sheperd's Pie.

 

[turbo]

We can't blame all the weird names on the Brits. When I was a kid growing up in pretty crappy environments, we ate "bubble and squeak" every couple of weeks.

Edit: It was a treat.

 

[wolram]

Roast potatoes and chili.

Not some thing for the purist, but my crunchy roast tatoes with creamy center really go well with a sort of chili gravy, made with them chorizo sausages, black beans, and some of the hottest fat green chili's i found, hotter than birds eye.
Just writing about it makes me want more.

 

[Math Is Hard]

With a name like Rumbledethumps, it's got to be good!

 

[physics girl phd]

I was at the market tonight and I tried this cheese that was so yummy, I bought some on the spot. It's called "Drunken Goat".

I can't remember myself if that cheese is good... I know I bought it once... but I was drinking like a goat when I ate it!

Mmmm... glad I checked out the food thread again... it's inspired me to get off line and make dinner, even if it's just going to be our standard peppers and " 'fu " stir-fry.

 

[turbo]

I can't remember myself if that cheese is good... I know I bought it once... but I was drinking like a goat when I ate it!

Mmmm... glad I checked out the food thread again... it's inspired me to get off line and make dinner, even if it's just going to be our standard peppers and " 'fu " stir-fry.

Go for it! One-pot wok-based meals are fun, and they can be made from whatever is on hand.

I ate those little Mexican-style won-ton roll-ups cold as a midnight snack last night. Mmm! We've got to have those a lot more often.

 

[scorpa]

Supper tonight will be chicken over sun dried tomato orzo with spinach...yummy!

 

[turbo]

Supper tonight will be chicken over sun dried tomato orzo with spinach...yummy!

Sounds good! Heavy on the Romano!

 

[Evo]

I was at the market tonight and I tried this cheese that was so yummy, I bought some on the spot. It's called "Drunken Goat".


http://www.cheesestoresl.com/cheese/Goat/review_drunkengoat.html

http://www.emarkys.com/caviar/customer/image.php?type=P&id=16977

Oh,[/URL] I missed this! With a name like that, you've got to try it.

How was it MIH?

 

[Math Is Hard]

Oh, I missed this! With a name like that, you've got to try it.

How was it MIH?

It's pretty good - I am having some more now. I think it's kind of a stand-alone appetizer cheese, and I'm thinking now that I don't want to integrate it into any recipes. I'll do that with the cheap stuff.