What can you expect in the Food Thread on PF?

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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.
  • #3,701
Never mind Bork. I've seen all I need to see thanks to nismaratwork.

Where have I been all my life?
 
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  • #3,702
nismaratwork said:
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. :wink:
I also read that if you cut out the core, they're less bitter.

Sorry for not gushing over turbo's seafood and the desserts, I've been nauseated the last couple of days. Bad timing. :eek:
 
  • #3,703
dlgoff said:
How would be the normal method of eating it? As a spread or just spoon it directly into the mouth?

Just a spoon.

Note that the version my Dad brought home from excavations in Egypt back in sixties (and which I learned in early seventies) produces something too soft for cutting, it breaks even when just transferred on the spoon. It can be probably easily changed by changing egg/milk proportion in favor of eggs.

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

Actually it was a typo :blushing:
 
  • #3,704
My wife made something very similar today, Borek. A vanilla-bean-flavored custard with nutmeg. I usually save the last spoonful or so for Duke. When I take a little dish of that out of the fridge, he is REALLY attentive until the end, when it is his turn.
 
  • #3,705
We have to use vanilla beans more frequently, so that they are fresher and richer. Can't let those babies dry out!
 
  • #3,706
Evo said:
I also read that if you cut out the core, they're less bitter.

Sorry for not gushing over turbo's seafood and the desserts, I've been nauseated the last couple of days. Bad timing. :eek:

Awwww... hope you feel better!

@Borek: Oh! Heh... still technically correct though. :wink:

@Turbo-1: Homemade custard?... Lucky Dog!
 
  • #3,707
dlgoff said:
Never mind Bork. I've seen all I need to see thanks to nismaratwork.

Where have I been all my life?

I don't know, but you need to start making custard there! :biggrin:
 
  • #3,708
nismaratwork said:
I don't know, but you need to start making custard there! :biggrin:
As good as it looks, I think I'm going to dedicate my time to the beer project first. :smile:

I'm sure my belly will swell just as much regardless of which one I intake.
 
  • #3,709
dlgoff said:
As good as it looks, I think I'm going to dedicate my time to the beer project first. :smile:

I'm sure my belly will swell just as much regardless of which one I intake.

You're better off with beer! Eventually, you'll pass out... Custard is limitless. :biggrin:
 
  • #3,710
My new coffee maker:

31Rh1y2qHlL._SL500_AA300_.jpg
 
  • #3,711
gravenewworld said:
My new coffee maker:

31Rh1y2qHlL._SL500_AA300_.jpg

Mmmmmm... vacuum coffee maker...

Put some Kona or JBM in that puppy! It looks really good too, but then, maybe I just like the lab aesthetic.


@Borek: Any Polish food recommendations? Kabanos has opened my eyes to a subtler world of Polish foods, and ones that aren't normally pegged as Polish in the USA.
 
  • #3,712
http://upload.wikimedia.org/wikipedia/commons/f/f7/Makowiec.jpg
This picture was supplied by Borek in the Random thoughts thread. It is a picture of what I always called mun. I like it very much. A lot of my friends say it tastes like dirt and I kind of agree. Now go back to Random Thoughts.
https://www.physicsforums.com/showthread.php?p=3171206&posted=1#post3171206"
 
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  • #3,713
Jimmy Snyder said:
http://upload.wikimedia.org/wikipedia/commons/f/f7/Makowiec.jpg
This picture was supplied by Borek. It is a picture of what I always called mun. I like it very much. A lot of my friends say it tastes like dirt and I kind of agree.

I love that stuff, and that's a slightly sweeter version of what I got... kind of a poppyseed/yeast "Swiss Roll".

I know what you mean about the taste... call it "earthy" and now you're a connesuir. :wink:

I love Mastic Gum (straight up, Chios Mastica sap)... like spruce gum, you love it, or think it tastes like bark.
 
  • #3,714
nismaratwork said:
@Borek: Any Polish food recommendations? Kabanos has opened my eyes to a subtler world of Polish foods, and ones that aren't normally pegged as Polish in the USA.

There are some things that I think may be worth trying, but I am afraid they can be difficult to find. There is a soup - żurek z białą kiełbasą - http://en.wikipedia.org/wiki/Sour_rye_soup with http://en.wikipedia.org/wiki/Weisswurst - but a lot depends on the way it is prepared and it is served in many variants of which only one is right IMHO. There are many kinds of dumplings - called pierogi - my favorites are called here Russian dumplings - ruskie pierogi, stuffed with mix of potatoes and white cheese. There are things that are very simple but great - like bread with lard, served as a spread with a pinch of salt and with pickled cucumbers (note that the bread in Poland may be not identical with the breads you know). Even simple http://en.wikipedia.org/wiki/Kaszanka can be great - a lot depends on how it was made and how it is served. Then there are things that some find great and some find bad, like common carp (fried, roasted or in gellatin) - some don't like its meat as it has a little bit muddy taste, others (including me) like it for the same reason.
 
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  • #3,715
nismaratwork said:
Mmmmmm... vacuum coffee maker...

Put some Kona or JBM in that puppy! It looks really good too, but then, maybe I just like the lab aesthetic.


@Borek: Any Polish food recommendations? Kabanos has opened my eyes to a subtler world of Polish foods, and ones that aren't normally pegged as Polish in the USA.

Not a vacuum coffee maker, but rather a cold drip coffee maker.
 
  • #3,716
gravenewworld said:
31Rh1y2qHlL._SL500_AA300_.jpg

Looks like something that would get you arrested in Texas.
 
  • #3,717
gravenewworld said:
Not a vacuum coffee maker, but rather a cold drip coffee maker.

Cold drip? Hmmm...

@Borek: Yeah, or something from 'The Dukes of Hazard'.
 
  • #3,718
Borek said:
Looks like something that would get you arrested in Texas.

Possibly. Supposedly using cold drip removes a lot of the acidity and bitterness and gives you a much smoother brew. It makes a really concentrated brew at the bottom which you combine with hot water to make a warm cup of jo. It may be a tad gimmicky, but I think it makes for a neat decoration. That's probably just the chemist portion of me talking that is fascinated by the glassware aspect of the piece. You see a lot of these cold drip coffee makers in Asian countries and in Chinatowns across the US.
 
  • #3,719
I've never had it... and now I want to.
 
  • #3,720
It looks neat.
 
  • #3,721
Just found that coffee-maker on Amazon. $200!
 
  • #3,722
turbo-1 said:
Just found that coffee-maker on Amazon. $200!

I don't want it anymore. :bugeye:
 
  • #3,723
nismaratwork said:
I don't want it anymore. :bugeye:
Nor do I. I have a perfectly fine espresso maker that cost me less than $50, and makes me a 4-demitasse carafe of good brew every morning.

My wife goes an even simpler route - a Melitta funnel-shaped plastic filter-holder and a pack of #4 filters.
 
  • #3,724
I have a question about smell and food.

I don't eat beef much anymore, but tonight I cooked a steak. Very high heat, the outer fat was nicely charred but the inside was rare.

Now, it's been several hours since I cooked it, but the smell of charred beef fat is still so strong! I smell it with every breath. So how come we become accustomed to some food smells, and not others? Is it because our brains are hard-wired to love fat?
 
  • #3,725
lisab said:
I have a question about smell and food.

I don't eat beef much anymore, but tonight I cooked a steak. Very high heat, the outer fat was nicely charred but the inside was rare.

Now, it's been several hours since I cooked it, but the smell of charred beef fat is still so strong! I smell it with every breath. So how come we become accustomed to some food smells, and not others? Is it because our brains are hard-wired to love fat?

I have no hard evidence to hand, but I recall that we have a large number of receptors specifically to smell char, meat, and anything proteinaceous. The grease smell lingers because... it actually lingers on surfaces.
 
  • #3,726
Borek said:
Looks like something that would get you arrested in Texas.

Or the center-piece of a coffee table in California.
 
  • #3,727
Dembadon said:
Or the center-piece of a coffee table in California.

Heh...

I had a coffee maker like that once... for about a year. I drank a LOT of coffee... :rolleyes:
 
  • #3,728
nismaratwork said:
I have no hard evidence to hand, but I recall that we have a large number of receptors specifically to smell char, meat, and anything proteinaceous. The grease smell lingers because... it actually lingers on surfaces.

Hmm, I just had a good meal. I'm too fat and happy to go cleaning stuff :-p.
 
  • #3,729
lisab said:
Hmm, I just had a good meal. I'm too fat and happy to go cleaning stuff :-p.

How about...

http://www.gourmandia.com/video-recipes-cooking-videos/wolf-eel-with-salt-crust-tomato-sauce-and-basil
http://www.gourmandia.com/video-recipes-cooking-videos/wolf-eel-with-fleurette-sauce-saffron-pills-and-green-lemon


Mmmmm... you're right, they look good.

[URL]http://www.gourmandia.com/m/thumb/grilled-wolf-eel-with-beaten-milk-and-horseradish.jpg[/URL]
 
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  • #3,730
nismaratwork said:
How about...

http://www.gourmandia.com/video-recipes-cooking-videos/wolf-eel-with-salt-crust-tomato-sauce-and-basil
http://www.gourmandia.com/video-recipes-cooking-videos/wolf-eel-with-fleurette-sauce-saffron-pills-and-green-lemon


Mmmmm... you're right, they look good.

[URL]http://www.gourmandia.com/m/thumb/grilled-wolf-eel-with-beaten-milk-and-horseradish.jpg
[/URL]

Nooooo! They're so sweet...don't eat my friends!
 
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  • #3,731
lisab said:
Nooooo! They're so sweet...don't eat my friends!

Very sweet it seems... a bit like Congar Eel...


Don't worry, I'm not eating any eel except Pike and Congar... I love animals too much to eat something so gentle as a wolf eel.
 
  • #3,732
The other night I had a little bit of meat left on a chicken, so on a whim I made a small amount of chicken soup HEAVY with fresh cilantro, onions, and habaneros. Mmmmmmmmm, it was surprisingly good. I'm starting to think I like anything laced with capsaicin.
 
  • #3,733
Ivan Seeking said:
The other night I had a little bit of meat left on a chicken, so on a whim I made a small amount of chicken soup HEAVY with fresh cilantro, onions, and habaneros. Mmmmmmmmm, it was surprisingly good. I'm starting to think I like anything laced with capsaicin.

You should! It's a flavor enhancer that works quite well with salt, and glutamate! Yum!

Try a bit of chili powder in your cocoa, or put some dried habaneros (WHOLE) in a sachet into raw cocoa for storage. You will be happy.
 
  • #3,734
My wife and I made Spanish rice this afternoon, using my home-made marinara from last summer as a base. Mmmm! Much better than using canned tomato sauce. I'll have to make and freeze more gallons of marinara next summer. I'll have to plant extra Mariana tomatoes (Roma variant) basil, cilantro, etc.
 
  • #3,735
My wife was a mad baker today: She made French bread, pumpernickel, French bread with roasted garlic, and French bread with roasted garlic, rosemary, and sun-dried tomatoes. The last version is the best, IMO. She made up that recipe on the fly and still wants to tinker with it, so I'll have some more fresh bread later this week.
 
  • #3,736
turbo-1 said:
My wife was a mad baker today: She made French bread, pumpernickel, French bread with roasted garlic, and French bread with roasted garlic, rosemary, and sun-dried tomatoes. The last version is the best, IMO. She made up that recipe on the fly and still wants to tinker with it, so I'll have some more fresh bread later this week.

sign0008.gif


Oh god... so good. If you see a 6'2" monster with curly hair skulking in your yard, sniffing for bread... it's just me, so don't shoot! :wink:
 
  • #3,737
Well got the cold drip coffee maker and tried it out last night. There is definitely a pretty big difference between cold brewed coffee and warm brewed. The cold is milder with definitely a less acidic taste and less bitterness. I notice a big difference because I drink my coffee black. Some people may not like cold drip coffee because they actually prefer the bitter taste with the slight bite that regular coffee has. If you have indigestion problems drinking regular coffee, I could see a cold drip brewed coffee being much easier on your stomach. Definitely much more mellow.
 
  • #3,738
managed to gain a kilo from eating last week... good times!
 
  • #3,739
nucleargirl said:
managed to gain a kilo from eating last week... good times!

The measure of weight, or class of submarine?

*runs away*
 
  • #3,740
papperoni pizza anytime!
 
  • #3,741
Eggplant alert! I was watching Anthony Bourdain the other night and he decided to impress his European hosts by making ratatouille. Unfortunately, he thought it was made by cooking the vegetables separately and then tossing them together at the last moment, since this seems to be the new trend and a lot of people don't know that is not how traditional ratatouille is made. The host set him straight "this tastes good, but it's not ratatouille".

Ratatouille is a vegetable stew, all of the vegetables are placed in a pot together and the unique flavor comes from stewing the vegetables together until they almost disintegrate.

This is what it should look like, it's peasant food, they didn't have tons of pans and time to cook every individual item, it all went into a single pot and cooked for a long time.

ratatouille.jpg


Anyway, this is part 1 of what will be a tutorial on traditional ratatouille and the differences between it and caponata, bohemienne, and the newly invented Confit byaldi which was misrepresented as ratatouille in the cartoon movie Ratatouille.

Yes, I am a nit picky traditionalist and people should know what they're eating. All are tasty, but often confused. More to come.
 
  • #3,742
Corned beef question. I know the point cut is fattier than the flat cut, but it's on sale for a dollar a pound cheaper than the flat. I'm just wondering if the percentage of fat makes the point cheaper or same as the flat? Does anyone know, on average, what percentage of fat a point usually has as opposed to the flat?
 
  • #3,744
Evo said:
Corned beef question. I know the point cut is fattier than the flat cut, but it's on sale for a dollar a pound cheaper than the flat. I'm just wondering if the percentage of fat makes the point cheaper or same as the flat? Does anyone know, on average, what percentage of fat a point usually has as opposed to the flat?

Not a clue, but it tends to be less a matter of fatty marbling, and more fat you need to trim... I'd guess that varies by butcher. I'd guess from experience... maybe 10%-15%?
 
  • #3,745
Mmmmm... ratatouille is fantastic stuff... must make your french blood sing!
 
  • #3,746
nismaratwork said:
Mmmmm... ratatouille is fantastic stuff... must make your french blood sing!
Made correctly, I could live on it.
 
  • #3,747
Evo said:
Made correctly, I could live on it.

Hmmm... I think if you ate some beans and eggs.. yeah, you probably literally could. Heh...

French Peasant Food: Rich veggie stew, crusty bread, butter, cheese.
Scottish Peasant FOod: Stuff the worst parts of a sheep into its own stomach with oatmeal.

Yep... French please!
 
  • #3,748
Oh wow, tonight's dinner was amazing.

2 slices bacon
1/4 sliced onion

Cook until bacon is almost done. Add

~3 cups chopped kale, freshly washed so it still has water on it

Cook on medium heat for a few minutes. Add

~1 cup cooked pinto beans
~1/2 cup chicken broth

Simmer until kale cooks down, about 5 minutes. Add a little

salt
pepper
smoked paprika

Ooooo yummy time. Kale...:!)...if you don't eat much kale, you should start! Now be honest, I had you at the bacon & onions :biggrin:!
 
  • #3,749
lisab said:
Oh wow, tonight's dinner was amazing.

2 slices bacon
1/4 sliced onion

Cook until bacon is almost done. Add

~3 cups chopped kale, freshly washed so it still has water on it

Cook on medium heat for a few minutes. Add

~1 cup cooked pinto beans
~1/2 cup chicken broth

Simmer until kale cooks down, about 5 minutes. Add a little

salt
pepper
smoked paprika

Ooooo yummy time. Kale...:!)...if you don't eat much kale, you should start!


Now be honest, I had you at the bacon & onions :biggrin:!

Yes, yes you did.
 
  • #3,750
lisab said:
Oh wow, tonight's dinner was amazing.

2 slices bacon
1/4 sliced onion

Cook until bacon is almost done. Add

~3 cups chopped kale, freshly washed so it still has water on it

Cook on medium heat for a few minutes. Add

~1 cup cooked pinto beans
~1/2 cup chicken broth

Simmer until kale cooks down, about 5 minutes. Add a little

salt
pepper
smoked paprika

Ooooo yummy time. Kale...:!)...if you don't eat much kale, you should start!


Now be honest, I had you at the bacon & onions :biggrin:!
Ooooh, love kale!
 

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