What can you expect in the Food Thread on PF?

[Evo]

I WANT PIZZA !

I'm going to Spain and Portugal in 3 weeks and I'll post pictures of what I eat for each meal.

Kevin, you lucky devil! I want pictures of everything!

 

[Kevin_Axion]

Kevin, you lucky devil! I want pictures of everything!

Everything! Especially Gaudi's work :D.

 

[Astronuc]

Does anyone remember Bennetts Chili or Cocktail Sauces?

http://foodlion.elsstore.com/brandstores/46-bay-valley/categories/275-bennett

We can't find it locally anymore, but apparently it can be ordered.

Amazon has a bottle for $27.70.

It's really good over sausages and potatoes.

 

[turbo]

Does anyone remember Bennetts Chili or Cocktail Sauces?

http://foodlion.elsstore.com/brandstores/46-bay-valley/categories/275-bennett

We can't find it locally anymore, but apparently it can be ordered.

Amazon has a bottle for $27.70.

It's really good over sausages and potatoes.

Years back, some friends moved to the west coast and discovered an awful truth. Cain's mayonnaise, tartar sauce, sandwich spread, and other products that they liked aren't sold out there. Friends and family were pressed into service periodically to send "care packages" of regional favorites that they missed.

 

[nismaratwork]

Does anyone remember Bennetts Chili or Cocktail Sauces?

http://foodlion.elsstore.com/brandstores/46-bay-valley/categories/275-bennett

We can't find it locally anymore, but apparently it can be ordered.

Amazon has a bottle for $27.70.

It's really good over sausages and potatoes.

I've always used Heinz Chili sauce, but I LOVED Bennet's Horseradish Cocktail sauce! My grandparents introduced me to it, and being the freakishly odd fellow I was, I LOVED the horseradish and tamarind flavor (that "tangy" element beyond vinegar).

Oh, and don't despair Atronuc!... "Item Weight: 15.6 pounds"... I believe that is a CASE of the sauce!

 

[Evo]

Oh, and don't despair Atronuc!... "Item Weight: 15.6 pounds"... I believe that is a CASE of the sauce!

Or one REALLY BIG bottle!

 

[nismaratwork]

Or one REALLY BIG bottle!

Yes, just what we all want in life, a Magnum of Cocktail sauce!


Wait.. that actually sounds pretty good.

 

[Astronuc]

I cooked a variation of a Shepherd's stew or potatoe hash this evening.

I browned 4 sausages (2 spicy Italian and 2 sweet Italian), and added mixed sweet peppers (eq. of 1 large bell pepper) and sliced onion (1 onion). To this I added 3 turnips and 2 potatoes - all washed, peeled and diced. On the side I cooked some kale, and only added melted butter over it. It served 4. If one is cooking for one or two, one freeze the extra for later in the week.

For the sausage, I would recommend one 6 or 8-inch (15 - 20 cm) link per person. I'd recommend 1 turnip and 1 potato per person. I only had 3 turnips, and I could have added two more potatoes, or one per person. Raw turnip tastes a bit like horseradish (both are from the Brassicaceae family), but when cooked they get sweeter. It was really good and the kale complemented it well. I could have added chicken broth for flavor.

We often do sausage and potatoes like this. One can add rutabaga or turnip, or chopped parsnip and carrot, which I also like. The spicy and sweet sausages give a nice flavor.

Bennetts chili sauce goes well with sausage and potatoes.


One can also make a kale and potato soup with sausage.


Here is another recipe my wife recommends:

Shepherd's Stew

1 lb sweet or hot Italian sausage, sliced (medallions)
1 large onion
6 potatoes, peeled (or washed) and diced
1 cup sliced celery, including leaves
2 cans (16 oz) whole tomatoes (or stewed)
1/4 cup chopped fresh parsley
1-1/2 cups of beef broth or stock (or 2 beef bouillon cubes in 4/3 cups of water)
1 bay leaf
1/2 tsp dried thyme
1/4 teaspoon pepper
juice of 1/2 lemon (optional)


Brown sausage on medium heat. Add onion and saute until transparent (~5 min). Add remaining ingredients and bring to boil. Reduce heat and simmer, uncovered, for 45 to 60 min, or until potatoes are tender.

 

[nismaratwork]

I cooked a variation of a Shepherd's stew or potatoe hash this evening.

I browned 4 sausages (2 spicy Italian and 2 sweet Italian), and added mixed sweet peppers (eq. of 1 large bell pepper) and sliced onion (1 onion). To this I added 3 turnips and 2 potatoes - all washed, peeled and diced. On the side I cooked some kale, and only added melted butter over it. It served 4. If one is cooking for one or two, one freeze the extra for later in the week.

For the sausage, I would recommend one 6 or 8-inch (15 - 20 cm) link per person. I'd recommend 1 turnip and 1 potato per person. I only had 3 turnips, and I could have added two more potatoes, or one per person. Raw turnip tastes a bit like horseradish (both are from the Brassicaceae family), but when cooked they get sweeter. It was really good and the kale complemented it well. I could have added chicken broth for flavor.

We often do sausage and potatoes like this. One can add rutabaga or turnip, or chopped parsnip and carrot, which I also like. The spicy and sweet sausages give a nice flavor.

Bennetts chili sauce goes well with sausage and potatoes.


One can also make a kale and potato soup with sausage.


Here is another recipe my wife recommends:

Shepherd's Stew

1 lb sweet or hot Italian sausage, sliced (medallions)
1 large onion
6 potatoes, peeled (or washed) and diced
1 cup sliced celery, including leaves
2 cans (16 oz) whole tomatoes (or stewed)
1/4 cup chopped fresh parsley
1-1/2 cups of beef broth or stock (or 2 beef bouillon cubes in 4/3 cups of water)
1 bay leaf
1/2 tsp dried thyme
1/4 teaspoon pepper
juice of 1/2 lemon (optional)


Brown sausage on medium heat. Add onion and saute until transparent (~5 min). Add remaining ingredients and bring to boil. Reduce heat and simmer, uncovered, for 45 to 60 min, or until potatoes are tender.

Damn... I'm going to pick up some stock and Kale at and make that with my leftover Pork and Chciken Kabanosy! I'll have to add spice another way, but it should work. Thanks for the recipe... and buttered kale... yum.

Have you ever had properly made Bubble & Squeak?... you might enjoy it, especially with some good corned beef.

 

[Astronuc]

Italian Turnip and Rice Soup with Parmesan Cheese
This elegant soup has a flavour that sharpens the appetite in unexpected ways; serve hot to 6 people as a first course, most especially before pork.

http://www.mrneep.co.uk/italiansoup.htm

 

[nismaratwork]

Italian Turnip and Rice Soup with Parmesan Cheese
This elegant soup has a flavour that sharpens the appetite in unexpected ways; serve hot to 6 people as a first course, most especially before pork.

http://www.mrneep.co.uk/italiansoup.htm

Hmmm! I've just gone from "how do I use all of this Kabanosy!" to, "Damn, I need to buy more Kabanosy... AND italian sausage!"

When I have veins like iron in 5 years, I'm blaming this thread.

Now I just have to buy the turnips...

 

[nismaratwork]

I have a cook-book recommendation... I'd share the recipes, but It would involve scanning pages illegally. So, support the authors if you like, and take it from someone who loves soup: this is good.

Note: This is more a collection of recipes for excellent and creative soups than it is for technique. In other words, I endorse the end result only.

'New England Soup Factor Cookbook' by Marjorie Druker and Clara Silverstein.

 

[nismaratwork]

FitIsAwesome gets serious credit for me remembering this at all:

If you want a unique take on a Chocolate Chip cookie a la the Tollhouse method:

Buy a bag of those disgusting "butterscotch" chips: melt enough for one cup, and add to your cookie dough. Add chocolate chips as usual, and butterscotch chips to taste.

The result? An alchemical miracle: extremely thin and crisp cookies with a kind of "candy" taste... extremely tastey. Kids LOVE them, and it's a good way to introduce them to a product made at home, which is normally bought pre-made/prepared.

 

[nismaratwork]

Oh my... I forgot how good this is:

[PLAIN]http://www.polishfood.co.uk/shopimages/products/normal/Wawel-S24Michalki280gcandy-wrapped.jpg

I also snagged makowiec, and more Kabanosy.

Polish food is so terribly underrated... Wawel makes a pretty decent chocolate. *yum*

 

[Ms Music]

I just HAD to post this picture here. None of my (non physics geek) friends would understand (except my daughter). I just think the decoration on top looks like an atom!

If you want the recipe go http://willowbirdbaking.wordpress.com/2011/01/24/red-velvet-cheesecake/"

 

[nismaratwork]

I just HAD to post this picture here. None of my (non physics geek) friends would understand (except my daughter). I just think the decoration on top looks like an atom!

If you want the recipe go http://willowbirdbaking.wordpress.com/2011/01/24/red-velvet-cheesecake/"

Red Velvet Cake with Tritium and Deuterium frosting!

 

[Containment]

Forget the cake I want some of those strawberry's! Ok no don't forget the cake looks great.

 

[dlgoff]

Red Velvet Cake with Tritium and Deuterium frosting!

That could be the reason why it's a little heavier.

 

[lisab]

Aaaahhh, cheesecake :!)

 

[nismaratwork]

That could be the reason why it's a little heavier.

edit: Lisab: WHERE!? Cheesecake?! *sniff* WHERE?!

 

[Phrak]

Aaaahhh, cheesecake :!)

did someone say cheese? I've just tonight been admiring a most remarkable website on the details for concocting your own homemade Limburger cheese, complete with warnings against introducing poisonous bacteria. Anyway, the care and feeding of various bacteria and slime molds is a critical factor in making the best homemade Limburger--aged to taste.

For those that dare to tread: http://www.cheeseforum.org/Recipes/Recipe_Limburger.htm"

If you contemplate manufacturing and consuming this delicacy, only to come up missing on the Physics Forums role calls, please leave a message to someone or anyone, beforehand, honoring myself as the agent of your demise.

 

[dlgoff]

Thanks a lot Phrak. I'll probably never eat cheese again.

 

[nismaratwork]

Slime molds... I'm really glad I already hate Limburger.

 

[smoothie12]

This is my recipe. A healthy treat that is recommendable for almost everyone. Diabetics need not restrain themselves from this recipe. Just dig in and enjoy!

No Sugar Apple Pie

INGREDIENTS

* 2 (9 inch) pie shell
* 3 tablespoons cornstarch
* 1 tablespoon ground cinnamon
* 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
* 6 cups sliced green apples

DIRECTIONS

* Set the oven to preheat settings of 350 degrees F.
* Beat cornstarch with cinnamon and 1/3 cup of the apple juice concentrate in a small bowl. Reserve for later use.
* Simmer the apples in a large saucepan, using the rest of the apple juice concentrate. Leave it cooking for 10 minutes or until the apples are tender. Mix in the cornstarch mixture and cook further until thick. Turn off stove and remove from heat.
* Ladle the apple mixture onto a pie plate lined with pastry. Place the top crust and seal the edges. Place steam vents on top before placing it into the oven to bake for 45 minutes or just until the crust becomes golden brown.

 

[dlgoff]

I just got back from the market and I'm in the process of making a stir-fry. I use lots of vegetables, some of which are zucchinis, but for some reason they were out of them. So I bought some Brussels instead. I wonder how it's going to turn out.

Well I'm working on my microbrewery growler while it's cooking, so it will probably taste fine by the time I'm done with the beer.

 

[nismaratwork]

I just got back from the market and I'm in the process of making a stir-fry. I use lots of vegetables, some of which are zucchinis, but for some reason they were out of them. So I bought some Brussels instead. I wonder how it's going to turn out.

Well I'm working on my microbrewery growler while it's cooking, so it will probably taste fine by the time I'm done with the beer.

If you like brussel's sprouts, then you're using a great method to cook them: high heat for a short time makes sweet sprouts without the sulphur bomb effect.

 

[nismaratwork]

This is my recipe. A healthy treat that is recommendable for almost everyone. Diabetics need not restrain themselves from this recipe. Just dig in and enjoy!

No Sugar Apple Pie

INGREDIENTS

* 2 (9 inch) pie shell
* 3 tablespoons cornstarch
* 1 tablespoon ground cinnamon
* 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
* 6 cups sliced green apples

DIRECTIONS

* Set the oven to preheat settings of 350 degrees F.
* Beat cornstarch with cinnamon and 1/3 cup of the apple juice concentrate in a small bowl. Reserve for later use.
* Simmer the apples in a large saucepan, using the rest of the apple juice concentrate. Leave it cooking for 10 minutes or until the apples are tender. Mix in the cornstarch mixture and cook further until thick. Turn off stove and remove from heat.
* Ladle the apple mixture onto a pie plate lined with pastry. Place the top crust and seal the edges. Place steam vents on top before placing it into the oven to bake for 45 minutes or just until the crust becomes golden brown.

Mmm... that sounds really good... still, nothing beats a baked apple dumpling... mmmmmm.

http://www.boltonspringfarm.com/bakery.html

I don't know their recipe, and for my health I don't want to... I used to pick apples there though, and the treat at the end (beyond the treat of picking apples) was a dumpling.

 

[turbo]

My wife and I are celebrating our 36th anniversary this weekend. I cooked up two 3-1/2# Maine lobsters, and we ate one and shelled the other to make lobster-rolls for tomorrow. Later tonight, we'll pan-fry fresh Atlantic scallops. Seafood heaven!

Tomorrow, I'll marinade a pound of jumbo tiger shrimp and grill them over charcoal on Sunday. Spicy marinade with red wine, olive oil, lemon juice, halapeno relish, and my secret herbs and spices.

My wife is starting a poolish tonight with a bit of dough from the last batch, so we'll have fresh French bread tomorrow for the lobster rolls.

 

[nismaratwork]

My wife and I are celebrating our 36th anniversary this weekend. I cooked up two 3-1/2# Maine lobsters, and we ate one and shelled the other to make lobster-rolls for tomorrow. Later tonight, we'll pan-fry fresh Atlantic scallops. Seafood heaven!

Tomorrow, I'll marinade a pound of jumbo tiger shrimp and grill them over charcoal on Sunday. Spicy marinade with red wine, olive oil, lemon juice, halapeno relish, and my secret herbs and spices.

My wife is starting a poolish tonight with a bit of dough from the last batch, so we'll have fresh French bread tomorrow for the lobster rolls.

Wow... um, if you find a 6'2" (clearly a dude) transvestite show up on your front door tonight... don't shoot, it's me in a wig and dress pretending to be your wife. I would go in drag for that kind of chow!

Oh, and turbo... Happy 36th... Mazel Tov to you both.

 

[dlgoff]

My wife and I are celebrating our 36th anniversary this weekend. I cooked up two 3-1/2# Maine lobsters, and we ate one and shelled the other to make lobster-rolls for tomorrow. Later tonight, we'll pan-fry fresh Atlantic scallops. Seafood heaven!

Tomorrow, I'll marinade a pound of jumbo tiger shrimp and grill them over charcoal on Sunday. Spicy marinade with red wine, olive oil, lemon juice, halapeno relish, and my secret herbs and spices.

My wife is starting a poolish tonight with a bit of dough from the last batch, so we'll have fresh French bread tomorrow for the lobster rolls.

Congratulations you two. May there be many good eats to come.

 

[turbo]

Thanks, nismar! The anniversary is actually on the 28th, but we decided on an all-weekend food celebration.

 

[nismaratwork]

Thanks, nismar! The anniversary is actually on the 28th, but we decided on an all-weekend food celebration.

Ok, you may find a number of suspiciously hairy and basso-voiced "ladies" pretending to be your wife now!

 

[turbo]

Congratulations you two. May there be many good eats to come.

As much as we both love to cook, I think that's guaranteed, as long as we are kicking.

 

[turbo]

Mmmm! The pan-seared scallops were fantastic! Nicely browned and sweet. There is still about 1/2# of the scallops left over. I'm stuffed, but I'm planning on a scallop-and-lobster salad sandwich for breakfast. BTW, my dog is a NUT! I slipped him a little piece of lobster-tail this afternoon and he spit it out. The guy is a garbage disposal, and he will eat tree bark, but he spit out a nice piece of the sweetest meat of the lobster. I need to sit him down and have a long talk.

 

[dlgoff]

I just got back from the market and I'm in the process of making a stir-fry. I use lots of vegetables, some of which are zucchinis, but for some reason they were out of them. So I bought some Brussels instead. I wonder how it's going to turn out.

Well I'm working on my microbrewery growler while it's cooking, so it will probably taste fine by the time I'm done with the beer.

I though I should report back on this one.

Normally I'm not much for recipes; I guess I take after my mom for that (oh just a little of this, stir in some ..., What? Temperature?).

Anyway. I'll never make a stir-fry with zucchinis again. The brussels turned out great.

recipe (feeds 4):

1.5 lbs cheap (well it wasn't that cheap) pounded cube steak...cut up and brown slowly with lots of seasonings (salt, o-power, q-power, soy sauce...)

Drink one glass of beer while browning

In a different pot (no heat) cut up white and red onions, bell pepper, 6 chili peppers (hot), two carrots, add the brussels and drizzle with soy sauce.

Drink one glass of beer while cutting up the veggies.

Pour the browned meat and juices over the veggies, cover and steam on low until you finish another couple beers or so.

 

[lisab]

I though I should report back on this one.

Normally I'm not much for recipes; I guess I take after my mom for that (oh just a little of this, stir in some ..., What? Temperature?).

Anyway. I'll never make a stir-fry with zucchinis again. The brussels turned out great.

recipe (feeds 4):

1.5 lbs cheap (well it wasn't that cheap) pounded cube steak...cut up and brown slowly with lots of seasonings (salt, o-power, q-power, soy sauce...)

Drink one glass of beer while browning

In a different pot (no heat) cut up white and red onions, bell pepper, 6 chili peppers (hot), two carrots, add the brussels and drizzle with soy sauce.

Drink one glass of beer while cutting up the veggies.

Pour the browned meat and juices over the veggies, cover and steam on low until you finish another couple beers or so.

<...lisab wonders what q-powder is ...>

 

[turbo]

<...lisab wonders what q-powder is ...>

<...turbo-1 wonders what beer is?>

 

[dlgoff]

<...lisab wonders what q-powder is ...>

oops. g for garlic

 

[turbo]

oops. g for garlic

And O for octopus. Don't you get it basil?!

 

[nucleargirl]

I went on a chocolate buying binge and have malteasers, dark chocolate and daim bars... I want to make an awesome dessert with them! like with cream! but don't know how to incoorporate it... an ideas?

 

[Jasongreat]

I went on a chocolate buying binge and have malteasers, dark chocolate and daim bars... I want to make an awesome dessert with them! like with cream! but don't know how to incoorporate it... an ideas?

Put about a cup chocolate in a double boiler with some butter and melt down,after melting add some expresso and a little rum and incorporate. In a chill'd stainless bowl whip a pint of heavy cream and after the chocolate mixture has cooled gently fold together. Place in cups, chill for a bit in the fridge, if you can withstand the temptation, then enjoy.

 

[nismaratwork]

And O for octopus. Don't you get it basil?!

Good one!


... NOW... hand over those scallops! [URL]http://www.planetsmilies.com/smilies/animal/animal0009.gif[/URL]

 

[nismaratwork]

Put about a cup chocolate in a double boiler with some butter and melt down,after melting add some expresso and a little rum and incorporate. In a chill'd stainless bowl whip a pint of heavy cream and after the chocolate mixture has cooled gently fold together. Place in cups, chill for a bit in the fridge, if you can withstand the temptation, then enjoy.

Ganache based mousse?! You're pure evil... tasty evil though.

I'd add, you can put peanuts and almonds in some of the melted mixture before whipping in the cream or adding the butter, and freeze little candies of them. OR... make the ganache, and go for truffles!

 

[turbo]

Mmm! Lunch was lobster salad on fresh French bread. I have another seafood salad made out of the left-over pan-fried scallops. Eventually, I'll have room for another sandwich. There are 4 loaves of artisan-style pumpernickel baking in the oven right now, so I may switch up and use that for the scallop sandwich.

 

[nucleargirl]

thanks guys! that sounds nice! chocolate mousse with crushed malteasers folded in too! and crushed daim bar on top! mmm!

 

[nismaratwork]

thanks guys! that sounds nice! chocolate mousse with crushed malteasers folded in too! and crushed daim bar on top! mmm!

Damn... that does sound good.

You know what's great on Mousse?... Flake bar, or crushed http://www.foodnetwork.com/recipes/gale-gand/honeycomb-candy-recipe/index.html

 

[turbo]

Just had a scallop-salad sandwich on fresh pumpernickel bread. I love browned pan-fried fresh scallops, and when we have left-overs, it's great to mince them up along with some celery, season lightly and mix with mayonnaise.

 

[Borek]

We had cream caramel for dessert today. I forgot I know how to make it, but it suddenly popped into my head out of nowhere. Version I do is just a cup of milk plus 1 egg, plus a little bit of vanilla flavor, boiled in two pots (makeshift water bath), served with caramel sauce made on the frying pan just from sugar and water. Everything cooled down.

 

[dlgoff]

We had cream caramel for dessert today. I forgot I know how to make it, but it suddenly popped into my head out of nowhere. Version I do is just a cup of milk plus 1 egg, plus a little bit of vanilla flavor, boiled in two pots (makeshift water bath), served with caramel sauce made on the frying pan just from sugar and water. Everything cooled down.

How would be the normal method of eating it? As a spread or just spoon it directly into the mouth?

I sounds like something I'd like. Sounds very rich, which is what I like.

 

[nismaratwork]

How would be the normal method of eating it? As a spread or just spoon it directly into the mouth?

I sounds like something I'd like. Sounds very rich, which is what I like.

You'd love it... everyone does! You may have had "flan" before?... same thing usually.

It's a semi-firm custard that usually is cooked in ramekins, with the caramel sauce arising as a result of sugar placed on the bottom. You overturn this, and you have a neat little custard with a browned "top", and it's own caramel sauce.

I like Borek's way too... faster, and less involved if its not for family.

This my friend, is Creme Caramel (creme being cream, Borek is absolutely correct):

Compare to a softer custard such as Creme Brulee:

Similar, but a little more egg, and then the "brulee" or burning of the sugared top, instead of inverting the dish to serve with a sauce. Both are definitely spoon foods, and comfort foods. Flan...

[PLAIN]http://30.media.tumblr.com/Qhr3z37EFq0ksodtIZbpF4hJo1_500.jpg

From France, Cuba, the USA, and everything in between, it seems that this is a VERY popular form of custard.