What can you expect in the Food Thread on PF?

[lisab]

petit suisse really is not close to cream cheese in flavor. I have no idea if it could hold up texturally in a cheesecake recipe, perhaps. I guess it would be similar to substituting cottage cheese for ricotta, or sour cream for creme fraiche or mascarpone

I love petit suisse. It's like a thick yoghurt, usually sold in little tubs, I've always had it mixed with sugar. It will hold it's shape somewhat after it is pushed out of its tub, but the water starts separating, see the wiki picture. Always eaten raw, I'm still looking for references to cooking it.

http://en.wikipedia.org/wiki/Petit_suisse_(cheese )

Ah...well if it can't be used for cooking, it's definitely out. Perhaps we can bring Monique some American cream cheese in April .

 

[Evo]

Ah...well if it can't be used for cooking, it's definitely out. Perhaps we can bring Monique some American cream cheese in April .

I have all of these british recipes calling for their double cream, and we have nothing like it.

Oh well, kurdt will have the PF retirement castle for us someday and we can stock the pantry with a bit of everything. Although "digestive biscuits" doesn't sound so great.

 

[Evo]

I had one of those custom restaurant aged filet mignons from my meat connection tonight. I only used a fork to eat it, it was so tender, I did not need a knife, unbelievable. Like "buttah".

I seared it on the stove at medium high heat for 2 minutes on each side, seared the edges, rotating it with my tongs, then finished it for 4 minutes in a 375F oven. It was 2 inches thick. It was rare, cook it for 6 minutes in the oven if you want it medium. If you like it cooked more than medium, don't waste your money, go to McDonalds and buy a Big Mac.

 

[mgb_phys]

I have all of these british recipes calling for their double cream, and we have nothing like it.

Whipping cream (not whippED cream) is probably the closest

 

[lisab]

Whipping cream (not whippED cream) is probably the closest

Maybe "double cream" is what we call "heavy cream"?

 

[mgb_phys]

Maybe "double cream" is what we call "heavy cream"?

Double cream is >48% fat
So use whatever the thickest cream you can get - I normally using whipping cream.
According to the pot in the fridge that's only 36%, that must be what's preserving my svelt physique.

 

[mgb_phys]

Although "digestive biscuits" doesn't sound so great.

Heathen - they are second only to hobnobs
(which are almost definitive prove that not only is there a benevolent God - but he's British)

 

[Monique]

Monique, do you have Neufchatel cheese? You can use that. I often use Neufchatel as a low fat substitute for cream cheese. I have a half pound of it in my fridge right now, completely forgot about it.

That's so weird, you can put a mould-ripened cheese in a cheesecake? Would Philadelphia cream cheese be the right texture? My refrigerator is broken right now, so I'll have to wait until it gets repaired before I start doing grocery shopping. I wanted to grab something out of the refrigerator and the door just broke off Instead of buying a new one, the landlord wants to try and fix it first.. maybe tomorrow.

 

[hypatia]

Philadelphia cream cheese is the exact cheese to use.

 

[Monique]

Philadelphia cream cheese is the exact cheese to use.

Alright, that makes it easy (but still weird). I knew an American who said he was ashamed that Philadelphia cheese was an export product, so I thought it would probably be a wrong product to use. Should I choose the one with or without chives?

 

[hypatia]

With out chives, I had no idea that it was exported, I do find that odd.

 

[lisab]

With out chives, I had no idea that it was exported, I do find that odd.

Wow, me too...I was assuming it just wasn't going to be available. Hmmm...it's even exported with chives.

 

[Evo]

I just scored another 6 fillet mignons, prime, custom aged beef. $10 per 9 ounce fillet.

I also bought 6 prime 11 ounce aged sirloin steaks for Evo Child, $4 each.

I wish I could afford more. This is is awesome stuff you can't buy at the store.

 

[Evo]

I also bought 6 prime 11 ounce aged sirloin steaks for Evo Child, $4 each.

Oh dear, well, I asked for 6 steaks, I got 36! My meat man wrote down the wrong number. Oh well, they were only $3.20 each, so I went ahead and took them. I figure they are vacuum packed in heavy plastic, they'll last. We're going to be eating high on the hog for awhile.

 

[Monique]

Oh dear, well, I asked for 6 steaks, I got 36! My meat man wrote down the wrong number. Oh well, they were only $3.20 each, so I went ahead and took them. I figure they are vacuum packed in heavy plastic, they'll last. We're going to be eating high on the hog for awhile.

36

 

[Evo]

36

Want some steaks?

 

[Evo]

Ewwww, they just cooked brussels sprouts with raisins on tv. I can't even imagine.

 

[hypatia]

That even sounds scary!

 

[WhoWee]

Ewwww, they just cooked brussels sprouts with raisins on tv. I can't even imagine.

Actually, if the Brussel Sprouts were chopped up and with a (little bit of) butter - might be tasty?

 

[lisab]

Ewwww, they just cooked brussels sprouts with raisins on tv. I can't even imagine.

A crime against an otherwise beautiful veggie.

 

[russ_watters]

So when eggs say "use by Nov 19", how serious are they about that...?

 

[lisab]

So when eggs say "use by Nov 19", how serious are they about that...?

I would use them, with this test: crack each one open into a dish. If it looks and smells OK, it will probably be OK.

If you choose to do this, take into account I like to walk on the wild side now and again .

Edit: this brings to mind a question I've had about eggs...I'll post it, but it belongs in Biology.

 

[Saladsamurai]

<snip> Oh dear, well, I asked for 6 steaks, I got 36! My meat man wrote down the wrong number.

Sooooo...does this mean you'll be looking for a new meat man

 

[turbo]

The house is smelling good, once again. My wife is visiting my younger brother and the family, and in her absence I'm making up a batch of Alton Brown's brine (kosher salt, brown sugar, peppercorns, allspice berries and candied ginger). When she returns, we'll brine the turkey and ice it down for the night, then roast it tomorrow. That will give us tomorrow afternoon to strip the bird, boil the carcass for broth, and make up some nice turkey soup. Christmas day we will deliver turkey soup and meat and gravy to my father and to her mother.

Hayley is 23 months old, and they put her on the phone so she could say "Merry Christmas" and "I love you". She did a good job too. Her mother and half-sister are pretty loquacious so her language skills get a daily work-out.

 

[turbo]

Today was our Christmas meal - roast turkey, dirty mashed potatoes with garlic, gravy, buttercup squash, string beans from our garden, cole slaw home-made cranberry sauce... Mmm! While my wife took Duke out for a long walk, I stripped all the meat off the carcass and put the bones and scraps in a big pot. That's boiling down right now to make stock, and we'll make turkey soup in the morning.

The white meat is very juicy and delicious due to two things. Brining the bird overnight is important, but the real key is to roast the turkey breast-down so the fats from the back and legs seep down into the white meat.

 

[Monique]

Today was our Christmas meal - roast turkey, dirty mashed potatoes with garlic, gravy, buttercup squash, string beans from our garden, cole slaw home-made cranberry sauce... Mmm!.

It sounds like you had a great diner. I had something less traditional: black salsify with cheese sauce and fried tempeh, green papaya salad (som tum), chinese dumplings with soy sauce and wasabi, and yoghurt ice cream as dessert

 

[turbo]

It sounds like you had a great diner. I had something less traditional: black salsify with cheese sauce and fried tempeh, green papaya salad (som tum), chinese dumplings with soy sauce and wasabi, and yoghurt ice cream as dessert

That's an interesting menu. We're a bit more traditional for our "big" meal, usually.

When my cousin's daughters were kids (and on up until college or so) their family would come to our house for Christmas day and we would play games, listen to music, and make and eat snacks all day. Smoked marinaded beef strips, spicy thin-crust pizzas, egg rolls, spinach balls with hot pepper jelly, etc.

We always had appetizer plates ready with deviled eggs, celery stuffed with cream cheese and olive butter, stuffed ham-rolls, vegetables with blue cheese dip... The girls would open their presents early then start nagging their parents to bring them to our place. We'd put them to work helping make the food, and they loved it.

 

[Monique]

The menu wasn't really planned like that, we just looked at what we had lying in the refrigerator and cooked up all the good stuff.

Gourmetten or fondue are traditional christmas dinners in my family. The former is cooking meat on a table-top grill and the latter is frying meat in a table-top pot of oil. So tonight I'm bringing out the grill to gourmet, with vegetables and mushrooms and lots of sauces After that we're going to watch several movies (I saw the movie Coraline last night, tonight it's probably going to be Up).

 

[Evo]

Sooooo...does this mean you'll be looking for a new meat man [PLAIN]http://i12.photobucket.com/albums/a220/saladsamurai/hubba.gif[/QUOTE]I've[/URL] thawed out 6 of the steaks (they come vacuum sealed in packs of 6), so I'll be having steak and garlic mashed potatoes tonight.

Monique that sounds wonderful, I want to eat at your house.

I baked 3 turkeys since the first of Novemeber, I never want to see another.

 

[George Jones]

I baked 3 turkeys since the first of Novemeber, I never want to see another.

My wife has never cooked a turkey (she soon wants to give it a go), I can't boil water, and I love turkey. Luckily, we're off to my sister's, who lives an hour upriver from me, for a turkey meal. My sister and I grew up more than 1000 kilometres from where we now live, but, by blind chance, we ended up living fairly close together.